• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.487-494
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• 1995

To assay the quality of anchovy sauce, 10 kinds of commercial anchovy sauce(CAS) were purchased from markets and traditional anchovy sauce(TAS) were prepared. And their physicochemical-microbial characteristics were compared. The compositions of CAS were as followed; pH $5.5{\sim}5.7$, salinity $21.0{\sim}23.2%$, VBN $92.8{\sim}305.4\;mg/100g$, total nitrogen $928.0{\sim}1870.9\;mg%$, amino-nitrogen $338.6{\sim}680.3\;mg%$, and acidity $11.58{\sim}24.58\;ml$. The CAS was lower in pH, smaller in contents of VBN, total-N, amino-N and larger in contents of moisture, salinity than TAS. In Hunter values, CAS was generally lower in L, b values whereas higher in a and ${\Delta}E$ values than TAS. Viable cell counts on 0% NaCl-medium of CAS and TAS were $6.4{\times}10^1{\sim}3.0{\times}10^5\;and\;8.7{\times}10^4$, and those on 2.5% NaCl-medium were $0.8{\times}10^2{\sim}2.2{\times}10^5\;and\;1.6{\times}10^4{\sim}4.5{\times}10^5$, respectively. These viable cell counts in CAS and TAS were gradually decreased according to storage time. In composition of extractives, total free amino acid contents of CAS and TAS were $5498.5{\sim}12123.8\;mg%$, 12797.9 mg%, and these contents were gradually decreased during storage. The major amino acids were found glutamic acid, alanine and leucine in CAS, and alanine, glutamic acid, leucine and valine in TAS. Also contents of hypoxanthine, TMAO, TMA in CAS and TAS were shown $86.4{\sim}161.2\;mg%,\;51.6{\sim}99.2\;mg%,\;23.2{\sim}42.9\;mg%$ and 103.7 mg%, 128.8 mg%, 55.8 mg%, respectively. We may conclude from the results of present experiments that parts of tested CAS were somewhat putrefied and there was a great difference in the quality compared with TAS, whereas TAS maintained good conditions for preserving the quality until storage 2 years.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.1
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• pp.115-122
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• 1989

The mechanisms of aflatoxin $B_1(AFB_1)$ degradation by ammonia and alkaline pH during the storage of Korean soy sauces were studied. In the 0.05%, 0.1% and 0.5% of ammonia solutions, almost all of $AFB_1$(96-100%) was degraded after 2 to 24 hrs of incubation at $30^{\circ}C$. Increased levels of ammonia in both home made soy sauce(HMSS) and commercial soy sauce(CSS) caused slow increases in pH. The pH change was higher in CSS than in HMSS. The degradations of $AFB_1$ were not observed in the samples of HMSS, CSS, distilled water and 20 % of NaCl solution during the storage, however, when the pHs of the samples were adjusted to 10, the toxin was completely removed in all samples. $AFB_1$ was stable at pH 5 and 7 in bath buffer solutions and buffer solutions+0.2% ammonia, however, $AFB_1$ was degraded completely at pHs more than 9. $AFB_1$ was not degraded even at high concentrations of ammonia(0.2-1.0%) when the pH was maintained at 7 in the buffer solution. It indicated that ammonia content in the system was not important but the higher pH was the reason to degrade $AFB_1$. When the pHs of HMSS, CSS, buffersolution and buffer solution + 0.2% ammonia were adjusted to 5 and then reacted with $AFB_1$ for 5 days, the toxin was stable in all samples. However, when the pHs of the samples were adjusted to 7, about 60-70 % of $AFB_1$ was degraded in HMSS and CSS after 5 days of incubation during which the pH was not changed, but $AFB_1$ in the buffer solution and buffer solution + 0.2% ammonia was not degraded at all in the same conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1545-1554
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• 2010

Korean government will set up the nationwide food safety system with strict control of hazardous nutrients like sugar, fatty acids and sodium as well as advanced nutrition education system. In addition, almost one hundred percent of school food service rate forced the government to consider more effective ways to upgrade the nutritional status of school meals. The object of our study was to provide the data on content and consumption of sugar in school meal for the nationwide project. For this purpose, we surveyed the sugar content of 842 school meal menus and their intake level for 154 days in 8 schools in Daejeon and Chungcheong Province. Sugar contents, the sum of the quantity of 5 sugars commonly detected in food, were analysed with HPLC-RID (Refractive Index Detector). Sugar intakes were calculated by multiplying the intake of each menu to the sugar content of that menu. The sugar content was highest in the desserts, which include fruit juices, dairy products and fruits. Sugar content of side dish was high in sauces and braised foods. Sugar intake from one dish is high in beverage and dairy product, and one dish meals contribute greatly to sugar intake because of their large amount of meal intake. The average lunch meal intakes of second grade and fifth grade elementary school students were 244 g/meal and 304 g/meal, respectively. The meal intake of middle school student was 401 g/meal. The average sugar intake from one day school lunch was 4.22 g (4.03 g on elementary and 5.31 g on middle school student), which is less than 10% of daily sugar reference value for Koreans. The result of this study provides exact data of sugar intake pattern based on the content of sugar which is matched directly to the meals consumed by the students.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.385-390
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• 1999

HPLC method usually has been used for the determination of ATP and its related compounds in fish muscle and fish sauce. But, total amount of ATP related compounds in fish sauce is determined less than that of fish muscle. In order to establish the extract analysis method for ATP related compounds in fish sauce, a new enzymatic method was developed and compared with existing HPLC method. Fish sauce was extracted with chilled perchloric acid and neutralized to Ph 7.0 with potassium hydroxide solution, the extract was used as sample analyzed by HPLC as usual. On the other hand, for sample analyzed by enzymatic method, 1 ml extract solution was pipetted into test tube. To the tube, 0.5ml of mixed suspension adenosinedeaminase (4U), nucleosidephosphorylase (0.02U) and xanthineoxidase (0.03U) suspended in 2.0ml of 1/15 M sodium phosphate buffer solution pH 7.6 and 1.5ml deionized water wereadded for the decomposition of IMP, HxR and Hx to uric acid at $37^{\circ}C$ for 40 minutes. Total uric acid was determined by measuring optical density at 290nm. In HPLC method, salt decreased the total amount of ATP related compounds by $13.6\~16.2\%$ at $2.5\%$ concentration, but no effect in enzymatic method. IMP, HxR and Hx were detected at 254nm, while uric acid at only 290nm. The ratio of the total amount of ATP related compounds by HPLC method was about $45\%$ of that by enzymatic method in fish sauce. Form these results, enzymatic method is more accurate and simple than HPLC method for analysis of ATP related compounds in fish sauce.

• Food Engineering Progress
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• v.13 no.3
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• pp.195-202
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• 2009

This study was accomplished that analysis of seven polycyclic aromatic hydrocarbons (PAHs) in smoked or nonsmoked processing foods by high performance liquid chromatography (HPLC) with fluorescence detection. The calibration line was constructed with injected different levels of standard concentration. Limit of detection (LOD) and limit of quantification(LOQ) showed higher linearity ($r^{2}$=0.998) reasonably, and recovery exhibited 0.033-0.666 $\mu$g/kg, 0.108-2.217 $\mu$g/kg and 69.31-90.14%, respectively. As a result, the samples using smoked tuna as smoked materials contained seven PAHs with different range from 0.256 to 0.486 $\mu$g/kg. The benzo[a]pyrene, indicator of PAHs, was detected to below the LOQ in two samples. Concentrations of benzo[a]pyrene in three samples were below the 2 $\mu$g/kg which is the limit of regulation. Smoked tuna sauces were detected from 0.321 to 0.552 $\mu$g/kg and not detected in drying powders. PAHs of smoked meat products were ranged from 0.720 to 2.027 $\mu$g/kg and are higher than concentration of tuna smoked samples. PAHs were very low in non-smoked foods including mustard, herb, and roasted meats.

• Korean Journal of Microbiology
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• v.54 no.4
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• pp.384-397
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• 2018

The aim of this study is to screen the strains of Bacillus spp. possessing safety, probiotic activity, and so on, which can be utilized as probiotic resource for using the feed and supplement food of companion animal. About 300 isolates were isolated from traditional Korean sauces, four isolates that did not have or produce the six kinds of B. cereus type vomiting and diarrhea toxin genes, ${\beta}$-hemolytic, and three kinds of carcinogenic enzymes were selected. Antibiotic gene retention, cell surface hydrophobicity, antibiotic sensitivity, and glucose utilization were analyzed for four isolates, and finally SRCM 100731 was selected. SRCM 100731 was named as Bacillus amyloliquefaciens SRCM 100731 16S rRNA sequencing analysis, and carried out optimization of cell growth for industrial applications such as pet food and feed. The effects of 14 different components on cell growth were investigated and three significant positive factors, molasses, sodium chloride, and potassium chloride were selected as the main factors based on a Plackett-Burman design. In order to find out optimal concentration on each constituent, we carried out central composite design. The predicted optimized concentrations were 7% molasses, 1.1% sodium chloride, 0.5% potassium chloride. Finally, an overall about 7-fold increase in dry cell weight yield ($12.6625{\pm}0.0658g/L$) was achieved using the optimized medium compared with the non-optimized medium ($1.8273{\pm}0.0214g/L$). This research is expected to be highly utilized in the growing pet industry by establishing optimal cultivation conditions for industrial application as well as screening Bacillus amyloliquefaciens SRCM 100731 as probiotic resource for companion animal.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.356-363
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• 2021

This study investigated the quality characteristics of anchovy sauce fermented using Nuruk to maintain a unique flavor, reduce fishy smell, and improve the fermentation rate. Six kinds of fermented fish sauces, including the control, fermentation using traditional Nuruk; SH Koji (Fs-A), JJ Koji (Fs-B), GJ Koji (Fs-C); and fermentation with improved Nuruk; Aspergillus luchuensis (Fs-D) and Aspergillus oryzae (Fs-E), were prepared. Samples were collected at 15 days intervals with 10% Nuruk added to raw anchovy and fermented at 25o C for 60 days. The free amino acids, especially glutamic acid content and amino nitrogen, were the highest in Fs-C, reflecting the high protease activity of Nuruk C (GJ). Regarding overall sensory evaluation, the control was the lowest, whereas Fs-C was highly evaluated among the sample groups. The addition of Nuruk not only shortened the fermentation period, but also increased the overall sensory level by adding umami and reducing fishy odor.