• Analytical Science and Technology
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• v.28 no.2
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• pp.117-124
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• 2015

Genetically modified (GM) papaya line 55-1, which is resistant to PRSV infection, has been marketed globally. Prompt and sensitive protocols for specific detections are essential for the traceability of this line. Here, an event- and construct-specific real-time polymerase chain reaction (RT-PCR) method was established to detect 55-1. Qualitative detection was possible for fresh papaya fruit up to dilutions of 0.005% and 0.01% for the homozygous SunUp and heterozygous Rainbow cultivars, respectively, in non-GM papaya. The method was applied in the qualitative detection of 55-1 in eight types of commercially processed papaya products. Additionally, papaya products were monitored to distinguish GM papaya using the P35S and T-nos RT-PCR detection methods. As expected, detection capacity was improved via modified sample preparation and the established RT-PCR detection method. Taking these results together, it can be suggested that a suitable method for the extraction and purification of DNA from processed papaya products was established for the detection of GM papaya.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1180-1190
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• 2020

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L^*-value and a significant increase in b^*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G") values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

• Journal of Food Hygiene and Safety
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• v.32 no.4
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• pp.262-266
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• 2017

To enable effective notification and promotion of the food poisoning prevention, Ministry of Food and Drug Safety (MFDS) developed a mobile augmented reality (AR) game called 'Sik-Jung-Dok-Jop GO', and demonstrated the game at 11 events including Food Safety Day. At the events, we have conducted a field survey of people who have played the game, and evaluated the awareness change of the food poisoning before and after the game. The level of the respondents' awareness about the 3 methods of the food poisoning prevention has been increased by 53 percent after playing the game, the level of awareness about individual food poisoning micro-organism has been improved by 2.1 times. According to the survey, 95% at the respondents answered that the game helped them understand the food poisoning more, and 90% of the respondents said that they enjoyed the game. In conclusion, we believe that 'Sik-Jung-Dok-Jop GO' will be able to create various educative effects on prevention of food poisoning including causative foods, main symptoms, and other related knowledge when the game is widely applied to students in kindergartens, elementary, middle, and high schools.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.574-580
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• 2003

Optimal extraction conditions for yield, browning color, electron donating ability, nitrite scavenging effect, total polyphenol content and tyrosinase inhibitory activity of Lyophyllum ulmarium were determined by using response surface methodology (RSM) through the central composite design. The extraction yield of Lyophyllum ulmarium was effected by ethanol concentration and browning color was improved with the increase of ethanol concentration than microwave power. The nitrite scavenging effect was improved with the increase of ethanol concentration and decrease of microwave power The electron donating ability, browning color, tyrosinase inhibitory activity and total polyphenol content were improved with the increase in ethanol concentration and microwave power. The optimal ranges of extraction conditions for effective components of Lyophyllim ulmarium were predicted as 60.05~102.75 watt of microwave power, 53.20~64.01% of ethanol concentration and 7.77 min of extraction time.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.188-194
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• 2000

Effects of native and RS-3 type resistant starches prepared from autoclaved-cooled amylomaize VII(AVII) and normal maize starches(NMS) on the rheological and baking properties of wheat flour dough and quality of breads were investigated. In farinogram, water absorption and dough development time were increased, but stability was reduced by the addition of RS. The addition of native starches or resistant starch made from AVII to wheat flour improved the total volume and specific loaf volume of bread compared with the control(no addition), but the addition of NMS-RS reduced those. During the storage of bread at room temperature, the moisture content of control was decreased but those of native starch- or RS-added breads remained constantly. AVII-RS- or NMS-RS-added bread was evaluated to have good overall acceptability compared with control by elementary school students. The addition of enzyme-resistant starch to bread regardless of botanical sources of starch not only improved the overall acceptability and nutritional benefits but also improved the sensory acceptability.

• Journal of Food Hygiene and Safety
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• v.9 no.1
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• pp.1-13
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• 1994

A Simultaneous determination method was improved for the determination and confirmation of zeranol, zearalenone, as well as their isomers and metabolites, in beef. The analytes were extracted from tissue by CH3CN, hydrolyzed enzymatically(for glucuronide conjugates), cleaned up by a strong basic anion exchange resin combined with a liquid/liquid partitioning, derivatized using MSTFA and confirmed, quantified by GC/MS/SIM with a internal standard, zearalane. The results were as follows : (1) all the estrogens were separated on the GC/MS chromatogram under the extraction method and the chromatographic conditions improved, the retention times of zearalane-TMS2, zearalanone-TMS2, zearalenone-TMS2, zeranol-TMS3, taleranol-TMS3, and $\alpha$-zearalenol-TMS3, $\beta$-zearalenol-TMS3, were 18.49, 19.44, 19.63, 19.71, 19.79 and 19.99, 20.08 minutes, respectively. (2) The calibration curves of residual zeranol, zearalenone and their metabolites showed constantly linear(r=0.99) in the range of 5~20 ng. The minimum detection concentration of residual zeranol, zearalenone and their metabolites was 1 ppb. (3) The total average recovery of residual zeranol, zearalenone and their metabolites from spiked beef was 60.2%(CV=29.7%) at the 1 ppb and 63.5%(CV=26.5) at the 2 ppb, 72.9%(CV=18.2%) at the 4 ppb. (4) The preservation method for 6 estrogens was improved for the fast running time(21 min) and MSTFA was utilized for derivatizing 6 estrogens for improvement of recovery, for good resolution, for characteristic mass spectra unlike Jose's method and Tina's method. The utilization of zearalane as internal standard showed good quantification result for zeranol, zearalenone, as well as their isomers and metabolites, in beef.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.380-387
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• 1998

The stability of red pepper seed oils during storage at 20${\pm}$3$^{\circ}C$, 40${\pm}$3$^{\circ}C$ and heating at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$ were measured to evaluate red pepper seed oil as a cooking oil. Two species of red pepper seeds (native, improved) were dried by either sunlight or heating to prepare the oil samples of NS (native, sunlight-dried), IS (improved, sunlight-dried), NF (native, heated), and IF (improved, heated). During storage at 20${\pm}$3$^{\circ}C$ or 40${\pm}$ 3$^{\circ}C$, acid values (AV) of all red pepper seed oils were higher than that of soy bean oil (SBO), however, peroxide values (POV) were similar to SBO. Antioxidative stability of NS was better than SBO but IF was not. By the heat treatments at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$, NS was identified to have better antioxidative stability than SBO and IF was the lowest. In sensory evaluation of each deep-fat fried potato-chip at 180${\pm}$5$^{\circ}C$, potato-chips fried in NS were better than that of SBO for color, taste, and flavor. NS-fried potato-chips got the highest score in overall acceptance (p<0.05), however, those of IF showed little acceptance. When blended oils (SBO: NOS, 0, 25, 50, 75%) were used, 50% blended oil was the best for taste, color, flavor, cripness, and total acceptance.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.375-379
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• 1998

Some Physico-chemical properties of korean red pepper seed oil were evaluated to find available method to utilize red pepper seeds used as useful cooking oil resources. Samples of red pepper seeds used as oil meterials were native, improved species and they were named such as NS (native spicies dried under sunlight), IS (improved spicies dried under sunlight), NF (native spicies dried by heating), and IF(improved spicies dried by heating), respectively. Moisture, ash, crude protein and crude fat contents of all red pepper seeds were 6.6%∼7.7%, 3.3∼3.5%, 18.25∼19.4% and 26.8∼27.5% in all samples, showing the specially high crude fat and crude protein content in NS. Capsaicin contents in crude red pepper seed oils were shown from 0.06 to 0.08% but after refining process, capsaicin contents were mostly tossed as 0∼0.006%. The types of tocopherol found in crude and refined red pepper seed oils were ${\gamma}$-, ${\alpha}$-, $\delta$-analogues, the amount of total tocopherol in IF was 2.10 mg/g oil which were the highest value of all red pepper seeds. In all red pepper seeds oils main fatty acids were linoleic acid (68∼70%), palmitic acid (14∼16%), oleic acid (10∼11%), and linolenic acid were extemely small amounts. The specific gravity (SG) 0.916∼0.919, refractive index (RI) 1.4724, acid value (AV) 0.26∼0.36, peroxide value (POV) 0.73∼1.19 and Iodine value (IV) 134.35∼134.92 were measured in all red pepper seed oils.

• Journal of the Korean Dietetic Association
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• v.18 no.3
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• pp.222-233
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• 2012

The purpose of this study was the improvement and modification of the HACCP verification checklist in school foodservices. For this, the HACCP verification checklist was modified on the basis of an existing school foodservice format. The modified checklist was composed of 28 items, including CCPs (critical control points), microbial test, and other components of the HACCP system than CCPs. To confirm the suitability of the modified checklist, comparisons were made based on the microbiological quality of cooked foods, utensils, and number of aerial microbes in the working area. In this study, the applicability of the modified checklist was determined by focusing on cooked squid with seasoned fresh vegetables (Ojingeochaesomoochim). The following results were obtained from 14 schools in Changwon. The checklist scores for maintaining hot foods over $60^{\circ}C$ or serving within 2 hours, microbial tests of drinking water, food contact surfaces and cooking utensils, monitoring tools, and usage of suitable sanitizers were 2 points each (The possible highest score is 2 points). On the contrary, the checklist score for microbial test of cooked foods was the lowest of all the items. The correlation coefficient (r) between the improved checklist and microbiological quality of cooked foods was 0.699 (P<0.01), whereas that between the improved checklist and microbiological quality of cooking utensils was 0.612 (P<0.05). The correlation coefficient between the improved checklist and aerial plate count in the working area was -0.556 (P<0.05). Our results indicate the potential possibility of using the HACCP verification checklist in school foodservices.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.721-725
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• 2001

Physiological activity in different parts of Dolsan leaf mustard (DLM) was investigated. To determine the physiological activity, DLM was crushed filtered centrifuged and then the supernatant was used as a sample. of 1%, 3% and 6%. By adding of improved root juice(20th day) with the concentration of 6% the cytotoxicity against HepG2 was the highest about 78.2%. And antioxidative effects in different parts of DLM was measured by using the DPPH method. Antioxidative effects was higher in all leaves than other parts. In particular antioxidative effects was the highest in leaves of traditional DLM at the 20th day of growth about 80.4%. In leaves of improved DLM at the 60th growth angiotensin-I converting enzyme inhibitory effect was the highest about 94.0%. Consequently there was not significant difference of physiological activity between improved and traditional DLM. However the cytotoxicity against HepG2 was the highest in roots of DLM. And the antioxidative and the ACE inhibitory effect in leaves of DLM were higher than those of other parts.