• Journal of Animal Science and Technology
• /
• v.47 no.5
• /
• pp.867-876
• /
• 2005

The microbial contamination of ice cream product commercially available in Korea was determined using ice bar, ice cream, ice milk and non-milk fat ice cream. Irradiation effect on enhancement of microbiological safety was also investigated at doses of 1, 3, and 5 kGy. In all products, yeast and molds were not detected, however, total aerobic and coliform bacteria were detected at 1-2 and 1-1.5 Log CFU/g level, respectively. According to the different flavor used in ice cream, total aerobic bacteria were detected as 2.30, 2.90, and 3.32 Log CFU/g level in vanilla, chocolate, and strawberry ice cream, respectively. Yeast and mold was not detected in vanilla ice cream but 2.30 and 2.70 Log CFU/g in chocolate and strawberry ice cream, respectively. Coliforms were also detected 1-2 Log CFU/g in the ice cream with different flavors. Listeria inocua and Escherichia coli were detected from 3 commercial samples but Salmonella spp. was not detected using API kit. Gamma irradiation significantly reduced the level of the contaminated total aerobic bacteria, yeast and molds and coliform population in the ice creams. These results indicated that irradiation(5kGy or less) is effective to ensure safety of ice cream.

• Journal of Dairy Science and Biotechnology
• /
• v.33 no.2
• /
• pp.129-137
• /
• 2015

Diabetes mellitus type 2 is a metabolic disorder that is characterized by hyperglycemia (high blood sugar level) in the context of insulin resistance and relative lack of insulin. Recently, much scientific evidence has shown that the risk of diabetes mellitus type 2 could be reduced by dairy intake. A significantly strong relationship has been noted between this disease and dairy intake. In particular, from the different types of fat in dairy foods that were reported to have a beneficial impact, low-fat dairy foods have been found to have the best effect with respect to reducing the risk of diabetes mellitus type 2. Therefore, the role of specific components of dairy foods, such as calcium, vitamin D, dairy fat, and trans-palmitoleic acid, which could be responsible for this effect and for the positive effect of dairy foods in obesity and metabolic syndrome, needs to be identified. There is a strong and relatively consistent body of accumulating evidence indicating that dairy foods may significantly reduce the risk of diabetes mellitus type 2, likely in a dose-response manner. Dairy recommendations should be an essential part of public health guidance, and identifying strategies to increase dairy food consumption to optimal levels is of utmost importance. Hence, this review summarizes various positive effects of dairy foods with respect to reducing the risk of diabetes mellitus type 2, based on available evidence, and discusses the need for further research on preventing or decreasing the risk of diabetes mellitus type 2.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.32 no.2
• /
• pp.170-174
• /
• 1999

Proessing conditions for fermented and dried sauces with the underutilized fishes were investigated. Hair tail, gizzard shad, and kangdale were hydrolyzed at $60^{\circ}C$ for 6 hours using $4\%$ Alcalase, and their hydrolysates were separted by molecularporous membrane. The hydrolytic ratios of hair tail, gizzard shad, and kangdale were estimated to be $84.2\%$, $83.6\%$ and $85.1\%$, respectively. Amino nitrogen recoveries were determind to be $73.1\~73.9\%$ by a membrane with molecular weight cutoff 100 dalton and $91.7\~92.5\%$ by a membrane with 500 dalton. Ultrafiltration was very efficient means for removing bitter taste. With the additions of $2\%$ glucose, $4\%$ lactose and $4\%$ skim milk, product yields of hair tail, gizzard shad, and kangdale were determind to be $16.4\%,\;17.2\%$ and $17.0\%$, respectively. Water adsorption rates of hair tail and kangdale showed $5.0\~9.2\%$ and $5.5\~9.6\%$, respectively, under Aw 0.52$\~$0.94. Contents of total nitrogen in the fermented and dried sauces prepared with hair tail, gizzard shad and kangdale were $3.9\%,\;4.1\%$ and $3.7\%$, respectively, and those of amino nitrogen were $3.2\%,\;3.4\%$ and $3.1\%$, respectively. In the fermented and dried sauces prapared with hair tail, gizzard shad and kangdale, the hygroscopities at Aw 0.88 were $6.9\%,\;7.5\%$ and $6.8\%$, respectively, and solubilities under dissolved in water for 30 minutes were $84.6\%,\;83.6\%$ and $93.8\%$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.6
• /
• pp.861-869
• /
• 2012

This study was conducted to investigate the purchasing status and to compare supplier performance evaluations between competitive bidding and negotiated contracts in school foodservice in Changwon, Korea. A total of 190 questionnaires were distributed and 167 (return rate 87.9%) were collected from June 29 to September 28, 2010, and then a total of 151 (analysis rate 79.5%) were used for the final analysis. First, 91.4% of food product purchases for school meals were contracted through competitive bidding, especially limited competitive bidding. It mainly consisted of agricultural products, processed food, and eco-friendly agricultural products (fruit). Second, 78.8% of schools purchased food products by negotiated contracts, while single negotiation accounted for 59.7%. Food products by negotiated contract consisted of meat, kimchi, and fish. Third, the purchase status of competitive bidding and negotiated contracts showed a significant difference in agricultural products (p<0.001), fish (p<0.001), meats (p<0.001), poultry (p<0.001), antibiotic-free poultry (p<0.001), eco-friendly grain (p<0.001), eco-friendly agricultural products (fruit) (p<0.001), eco-friendly processed food (p<0.001), processed products (p<0.001), milk (p<0.001) and general grain (p<0.001) except for kimchi. Fourth, comparative analysis of supplier performance evaluation (on a 5-point Likert scale) of school foodservice showed that price of product of competitive bidding (3.73) was significantly higher than that of negotiated contract (2.95) (p<0.001), and the overall performance level of the negotiated contract (3.85) was significantly higher than that of competitive bidding (3.61) (p<0.01). The supplier performance evaluation levels of product packaging (p<0.01), product quality at the time of delivery (p<0.001), hygiene of products (p<0.001), consistency to specification (p<0.001), swiftness of return and exchange (p<0.001), emergency delivery (p<0.001), service of delivery staff (p<0.05), and handling of complaints (p<0.001) of negotiated contracts were significantly higher than those of competitive bidding of school foodservice. In conclusion, school foodservice selected food suppliers both by adopting competitive bidding and negotiated contracts. And there was a significant difference of school foodservice supplier performance between competitive bidding and negotiated contracts in Changwon, Korea.

• Journal of Life Science
• /
• v.26 no.11
• /
• pp.1269-1274
• /
• 2016

The oyster is called "milk of sea" which is abundant in taurine, glycogen, cellenium. It could be used in making natural source. Recently, consumers have more interest in natural source because of their diverse preference and its special taste. The goal of this study is to optimize maillard reaction condition for manufacturing natural seasoning using oyster and oyster cooking drip hydrolysate. The result was judged by browning degree and pyrazine, which is flavor components when food heating. Hydrolysate and sugar react according primarily to type of sugar - glucose, xylose and fructose. Xylose was selected as best sugar of browning degree. In the case of sugar contents, all conditions over 1% of sugar contents are almost same. Therefore, the lowest 1% of sugar was selected as appropriate condition. According to the reaction with different temperature, browning degree and pyrazine contents had been increased over $60^{\circ}C$, but the product at $120^{\circ}C$had off-flavored. So, $100^{\circ}C$ is the best condition for the browning reaction. And in accordance with different reaction time, after 6 hours, there was no change in pyrazine and browning reaction. Therefore, to manufacture natural seasoning source, it is optimal to react xylose for maillard reaction at $100^{\circ}C$ for 6 hr with hydrolysate of oyster and oyster cooking drip.

• Korean journal of food and cookery science
• /
• v.23 no.4 s.100
• /
• pp.537-550
• /
• 2007

In a previous study, isoflavones showed prominent physiological effects on diabetes, hyperlipemia, and alcoholic hepatotoxicity. The purpose of this study was to develop isoflavone-rich bean sprout- and isoflavone extract-containing foods, to improve symptoms of diabetes and hyperlipemia. The foods employed were yogurt, bread, and cookies. Through sensory evaluations, the ingredient amounts were determined. In the sensory evaluations of the yogurt and bread, overall taste scores decreased with increasing amounts of bean sprout powder. However, for the cookies, the overall taste score increased with an increasing amount of bean sprout powder, and the addition of isoflavones had no influence on flavor. The results indicated the following ingredient levels for ultimate product development. For the yogurt, 100 mL of low fat milk was fermented at $50^{\circ}C$ for 36 hr, and mixed with 0.5 g of roasted bean sprout powder and 31 mg of isoflavone extract. For the bread, bean sprout powder was added to wheat flour at a replacement level of 10%, which was mixed with 12 g of butter and 124 mg of isoflavone extract for 200 g of dough. For the cookies, the bean sprout powder was added to wheat flour at a replacement level of 60%, and then mixed with 15 g of butter and 124 mg of isoflavone extract for 100 g of dough. The total isoflavone contents of the yogurt, bread, and cookies were 14.35 mg/100 mL, 38.24 mg/100 g, and 190.00 mg/100 g, respectively.

• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.8
• /
• pp.993-999
• /
• 2010

Serum lysozyme gene is one of the important genes influencing the immune system as its product can cause lysis of bacterial cell wall by cleaving the peptidoglycan layer. The present investigation on the serum lysozyme gene of Indian riverine buffalo was undertaken with the objectives to identify and characterize single nucleotide polymorphic patterns by PCR-SSCP method as well as to study the effect of different genotypes on serum lysozyme activity and somatic cell count. A total of 280 animals comprising four different famous bubaline breeds (Murrah, Mehsana, Surti and Bhadawari), spread over six different farms across the country were used for this study. A 276 bp (partial intron 2, complete exon 3 and partial intron 3) fragment of lysozyme gene was screened for polymorphism using the SSCP technique. Four genotypes namely AA, AB, BC and AC were observed, out of which BC genotype was found to be the most frequent. Among these three alleles, C allele (0.38) was most prevalent in these populations. Various SSCP allelic variants were cloned for sequencing and sequences were submitted to NCBI Genbank. From the alignment of the nucleotide sequences of various allelic variants, it was found that there were differences in 12 positions among the alleles, out of which maximum variation (at 8 places) was found in the intronic region. The allele A was closer to allele-C than allele-B. Allele B was phylogenetically equidistant from both of the other alleles. Mean lysozyme activity determined in serum samples of different animals of Murrah buffalo was $27.35{\pm}2.42\;{\mu}g$ per ml of serum, whereas the mean somatic cell count was $1.25{\pm}0.13{\times}10^5$ cells per ml of milk. The SSCP pattern-wise effects of various genotypes on lysozyme activity and SCC were analyzed. Although the mean values were apparently different in various genotypes, these differences were statistically non-significant. It can be concluded that the riverine buffaloes are sufficiently polymorphic with respect to serum lysozyme gene. The absence of AA genotype in Bhadawari breed of buffalo can be considered as a marker for breed characterization. The difference of four nucleotides in exon-3 indicates high selection pressure on the gene.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1356-1362
• /
• 2012

UV-VIS spectrophotometric and high-performance liquid chromatographic (HPLC-DAD) methods were applied in order to identify and quantify the composition of polyphenols in commercial cocoa-containing products. Total polyphenolic contents of cocoa mix, choco-syrup, milk chocolate, and dark chocolate were evaluated using Folin-Ciocalteu's phenol reagent according to a UV-VIS spectrometric method. Antioxidant capacities of cocoa extracts by methanol were evaluated by 2,2'-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The obtained results show that the polyphenolic contents and antioxidant capacities of cocoa products and chocolates depend on solid cocoa content. Among the tested cocoa products and chocolates, the most abundant phenolic compound was epicatechin.

• Journal of Dairy Science and Biotechnology
• /
• v.34 no.2
• /
• pp.137-144
• /
• 2016

The ultimate research goal of the current study was a development of hydrolyzed whey protein powder (7%-GNANA) manufactured with normal content of sialic acid, a marker compound, that is naturally occurring at 7% concentration in GMP obtained from the milk protein. GMP is a safe food, used worldwide in infant and baby foods, etc. The test substance was prepared using (7% sialic acid containing) GMP as a raw material, and then using alcalase, an enzyme approved as a food additive, after separation of sialic acid with 100% efficiency and 7%-GNANA (containing 7% sialic acid and protein; product name: HELICOBACTROL-7) provided by MEDINUTROL Inc. (Korea). Bacterial reverse mutation (Ames) test was conducted in accordance with GLP Guideline using the test substance specified above. To identify its mutagenic potential against microorganisms, histidine auxotrophic strains of Salmonella Typhimurium, TA98, TA100, TA1535, and TA1537, and tryptophan auxotrophic strain of Escherichia coli, WP2uvrA, were used. The bacterial reverse mutation (Ames) test was performed by dividing the test substances into five different concentration groups (0, 61.7, 185, 556, 1,670, $5,000{\mu}g/plate$). Results of this experiment did not reveal repetitive increase of colony generating values or positive criteria for reverse mutagenicity for any concentration of test substances in any of the five strains, regardless of the presence of a metabolic activation system, and no dose-dependency was identified. In conclusion, the safety of 7%-GNANA test substance was verified by bacterial reverse mutation test conducted before registration of 7%-GNANA as a food additive.

• Journal of Dairy Science and Biotechnology
• /
• v.34 no.2
• /
• pp.91-98
• /
• 2016

The goal of this study was to develop hydrolyzed whey protein powder (23%-GNANA) manufactured with high content of sialic acid, a marker compound that is usually present at 7% concentration in GMP obtained from the milk protein. It is a safe food, used worldwide in infant and baby foods, etc. The test substance was prepared using (7% sialic acid containing) GMP as a raw material. Alcalase, an enzyme approved as a food additive, was used after separating sialic acid, with 100% efficiency, and 23%-GNANA (composed of 23% sialic acid and protein; product name: HELICOBACTROL-23), provided by MEDINUTROL Inc. (Korea), manufactured to have high (23%) content through ethanol soaking and enrichment. Bacterial reverse mutation (Ames) test was conducted in accordance with the GLP Guideline using the test substance specified above. To detect its mutagenicity potential in microorganisms, histidine auxotrophic strains of Salmonella typhimurium, TA98, TA100, TA1535, and TA1537, and tryptophan auxotrophic Escherichia coli strain, WP2uvrA, were used. The bacterial reverse mutation (Ames) test was performed using five concentrations of the test substances (0, 61.7, 185, 556, 1,670, $5,000{\mu}g/plate$). The evaluation did not reveal repetitive increase of colony generating values and positive criteria for reverse mutagenicity for any tested concentration in the five strains regardless of the presence of metabolic activation system, and no dose-dependency. In conclusion, the safety of 23%-GNANA test substance was verified by the bacterial reverse mutation test conducted before registration of 23%-GNANA as a food additive.