• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.498-501
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• 1998

It was determined whether photostimulated luminescence (PSL) is applicable to the detection of post-irradiation of foods by measuring PSL photon counts for unirradiated and irradiated pepper powder, dried herbs, fresh shrimp, potato, soybean, dried fig, chestnut, dried squid, and dried cod. The samples were irradiated with $^{60}Co\;{\gamma}-ray$ source and PSL photon counts were measured for them. The photon counts of unirradiated samples were lower than 2,000 for potatoes and less than 1,000 for the others. The photon counts of the irradiated samples except dried figs (0.5 kGy), chestnuts (0.2 kGy), and dried squid (0.5 kGy) were higher than 1,000, and the photon counts increased with dose. Thus, PSL might be applied to the primary detection of irradiated foods.

• Fisheries and Aquatic Sciences
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• v.25 no.4
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• pp.243-249
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• 2022

Bacillus SW1-1 is a probiotic isolated from shrimp intestines. We investigated the effects of Bacillus SW1-1 coated diets on the growth, feed utilization, innate immunity, hematological parameters and resistance to Edwardsiella tarda in olive flounder (Paralichthys olivaceus). A commercial diet was used as the control (AP0) and two other diets were prepared by coating 0.25% (AP25) or 0.50% (AP50) probiotic powder which contains 1.0 × 10⁷ CFU/g Bacillus SW1-1. Four replicate groups of olive flounder (153 ± 2 g) were fed one of the diets for 12 weeks. Growth performance and feed utilization of the fish were not significantly affected by the dietary Bacillus SW1-1. After the challenge with E. tarda, AP50 group showed significantly higher survival than AP0 and AP25 groups. Innate immunity and anti-oxidant capacity of the fish were not significantly affected after the feeding trial. However, after the E. tarda challenge, the innate immune parameters (immunoglobulin, lysozyme and anti-protease) were significantly improved in fish fed AP25 and AP50 diets compared to those in fish fed AP0 diet. After the challenge test, significantly lower glucose level was observed in AP50 group compared to AP0 group. These results indicate that dietary supplementation of Bacillus SW1-1 could increase the disease resistance of olive flounder against E. tarda infection. The optimum coating levels of Bacillus SW1-1 needs to be further elucidated.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.2
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• pp.49-58
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• 1989

For the effective utilization of anchovy as a food source, this work was undertaken the com-parison in food quality of anchovy snacks and its changes during storage at room temperature ($24\pm4^{\circ}C$). Chopped anchovy was mixed with soft flour($340.0\%$, w/w), corn starch($10.0\%$, w/w), sodium chloride($2.5\%$, w/w), monosodium glutamate($0.1\%$, w/w), sodium bicarbonate ($2.5\%$, w/w), water($5.6\%$, w/w), onion powder($0.3\%$, w/w), garlic powder($0.3\%$, w/w), red pepper powder($0.3\%$, w/w) and sodium erythorbate($0.2\%$, w/w), The mixture were rolled, aged, co沇ed, dried and finally parched or deep-fried at $190\pm10^{\circ}C$. The anchovy snacks were packed in the casted polypropylene film bag ($16cm{\times}14cm$), The changes in moisture contents, water activity, pH, volatile basic nitrogen, contents of amino acid and color values of products were negligible during storage. The results of TBA value and peroxide value showed that lipid oxidation can be retarded by adding antioxidant and spices. Judging from contents of amino acid and mineral, the products were more nutritive than the sold shrimp snack on the market. From the results of sensory evaluation and chemical experiments, the product prepared with sodium erythorbate could be preserved in good quality during storage of 120 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.291-306
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• 1984

The possibility of formation of carcinogenic N-nitrosamines such as nitrosodimethylamine(NDMA), nitrosodiethylamine (NDEA) and nitrosopyrolidine (NPYR) during the fermentation of Kimchi was investigated. Three different types of Kimchi, formulated with chinese cabbage, red pepper powder and garlic, with or without one of both fermented shrimp and anchovy juice, were cured for 75 days at $5^{\circ}C$. The changes in contents of nitrates, nitrites, pH, ascorbic acid, secondary amines, trimethyl-aminoxide (TMAO), trimethylamine (TMA) and NDMA were analyzed periodically during the fermentation. TMAO, TMA. DMA, nitrate, nitrite and ascorbic acid were analyzed by colorimetric methods, and NDMA, NPYR and NDEA were determined by the method of GLC-TEA. Although the total secondary amines markedly increased, no significant changes in the levels of TMAO and TMA were observed during the fermentation Kimchi added with fermented shrimp or anchovy juice. The predominating component of secondary amines was confirmed to be dimethylamine by means of nitrosating technique coupled with gas chromatography. No appreciable increase in the level of nitrites was appeared although nitrate level in the Kimchi apparently decreased. Non detectable or trace level of nitrosamine formation was detected whereas the nitrates fairly decreased during the fermentation of Kimchi. This could be explained by the fact that the lack of nitrites was resulted in the system due to rapid consumption of nitrites formed from nitrates by the reactions with ascorbic acid and amino acids which have been known as inhibitors of nitrosation reaction.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.233-246
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• 2012

In this study, we investigated the applicability of the photostimulated luminescence(PSL), thermoluminescence(TL) and electron spin resonance(ESR) methods for various foods which are not allowed to be irradiated in Korea. All 15 foods including sesame, almond, peanut, cocoa powder etc. were analyzed. Samples were irradiated at 1~10 kGy using a $^{60}Co$ gamma-ray irradiator. In PSL study, the photon counts of all the unirradiated samples showed negative(lower than 700). The photon counts irradiated(1 kGy) dried shrimp, roasted peanut and seasoned peanut showed positive(higher than 5,000) and the other samples were negative or intermediate(> 700 and < 5,000). In TL analysis, results showed that it is possible to apply TL method to all foods containing minerals. In ESR measurements, the ESR signal(single-line) intensity of irradiated foods was higher than non-irradiated foods. In particular, the specific ESR signals of irradiation-induced crystalline sugar, cellulose and bone radical were detected in dried plum, raisin, dried cherry, mango(dried, frozen), rambutan, cocoa(powder), cinnamon, parsley, carrot, broccoli, dried arrow squid, dried pollack and dried shrimp. According to the results, PSL, TL and ESR methods were successfully applied to detect the irradiated foods because TL method is not able to detect the irradiated foods rarely composed of minerals. ESR is also a difficult method to detect the changes of ESR signal patterns of food. It is concluded that TL analysis or ESR assay is suitable for detection of irradiated samples and a combined method is recommendable for enhancing the reliability of detection results.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.77-95
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• 2010

This study aims to analyze importance and performance factors on the quality of wellbeing fusion menu of fusion restaurants to provide helpful information for building up a detailed marketing strategy and present considerations for sales increase and more efficient business results. Importance on menu quality scored a higher level than performance on the whole in fusion restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'quality of menu' and 'freshness of food' than anything else. Wellbeing fusion menu which has an high intake frequency rate includes 'green vegetable noodles with black bean sauce', 'sweet pumpkin salad', 'salmon salad', and 'shrimp vegetable gratin' in that order. On the other hand, the intake frequencies of 'ovened green perilla gratin', 'pomegranate dressing tofu', 'bacon roll with glutinous rice powder', and 'pomegranate dressing bacon' were rated very low. In terms of the IPA analysis on wellbeing fusion menu quality, it was important to continuously maintain 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'freshness of food', 'quality of menu', 'diet menu(low fat, low calories)', 'vegetable menu', 'nutrition of food', 'variety of menu' etc. Such items as 'price', 'distinction with existing food', and 'environment-friendly organic agriculture food material' are in need of intensive care and operation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.131-135
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• 1984

For the convenience of transportation and improvement of the utility of raw chinese cabbage during harvest season, the condition of pretreatment for the raw chinese cabbage with pickle has been examined by preserving for one to ten days. The changes in the content of riboflavin and ascorbic acid in kimchi (pickled-seasoned chinese cabbage), which was manufactured by using the pickled cabbage as a main raw material, along with ginger, garlic, red pepper powder, rad-dish and fermented shrimp as seasonings, during ripening were investigated with specially referred to palatability. The yield of the pickled cabbage compared to the raw cabbage after treating with pickle was 62 to 65% in volume and 15 to 42% in weight. After 10 days of pickling of the chinese cabbage, one-third of total ascorbic acid was diminished but no change in riboflavin content was observed. During ripening of kimchi, riboflavin content in kimchi processed with the pickled cabbage has not been changed compared to the content in convention- ally made kimchi, however, slight decrease in ascorbic acid content in the kimchi processed with the pickled cabbage was as certained. The result of organoleptic test showed that the kimchi processed with the pickled cabbage became inferior to the conventionally made kimchi with the days of ripening.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1472-1481
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• 2007

The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today#s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on #Dong-rae Pajeon#. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of #Dong-rae Pajeon# was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives# statements, #Dong-rae Pajeon# was a special dish that was offered to the king at #Samzi-nal# (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province#s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non-wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of #Dong-rae Pajeon# was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 mg, and 1.8 mg respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in #Dong-rae Pajeon#. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.258-266
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• 2013

This study was conducted to determine the PSL and TL properties of foods irradiated with electron beam and gamma-ray. 5 kinds of food including cereal, pulse, fish powder, dried vegetable and tea were irradiated at 0 to 10 kGy by electron beam accelerator or $^{60}Co$ gamma-ray irradiator. The PSL analysis showed negative results for most of the non-irradiated samples. Non-irradiated shrimp powder showed intermediate result. Irradiated samples gave negative or intermediate or positive value which presented the limitation of PSL technique. In TL analysis, there were TL glow curves at around $300^{\circ}C$ with low intensity on non-irradiated samples. Maximum peak in the range of $150-250^{\circ}C$ was appeared on irradiated samples. TL ratio obtained by re-irradiation with 1 kGy was less than 0.1 on non-irradiated samples and higher than 0.1 on irradiated samples. Therefore, in PSL measurement, electron-beam irradiated samples could obtain more clear results. TL analysis showed obvious difference between non-irradiated and irradiated samples. But the identification was impossible for the sample of rice and lemon tea. Because of it's low contents of mineral.

• Journal of Aquaculture
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• v.21 no.4
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• pp.309-316
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• 2008

Effects of the various dietary additives on growth and tolerance of abalone Haliotis discus hannai to the stresses were determined in the 16-week feeding trial. Seventy juvenile (an initial body weight of 4.2 g) abalone per container were randomly distributed into 21, 50 L plastic rectangular containers each. The six kinds of experimental diets were prepared: control (CON) with no additive, by-product of green tea (BPG), extract of figs (EF), extract of green tea (EG), commercially available product of Hearok (PH), and Haematococcus (HC). In addition, dry sea tangle (ST) was prepared to compare the efficiency of the experimental diets. Fishmeal, soybean meal and shrimp head meal were used as the protein source, and dextrin, sea tangle powder and wheat flour, and soybean oil and fish oil were used as the carbohydrate and lipid sources, respectively in the experimental diets. The experimental diets were fed to abalone once a day at a satiation level with a little leftover. The feeding trial lasted for 16 weeks. At the end of the 16-week feeding trial, abalone was exposed to the different types of stresses (air exposure, and sudden changes of rearing temperature and salinity). Survival of abalone fed the sea tangle was highest. However, weight gain of abalone fed the EF, EG and PH diets was significantly (P<0.05) higher than that of abalone fed the BPG diet or dry sea tangle. Shell length of abalone fed the all experimental diets was significantly (P<0.05) higher than that of abalone fed the dry sea tangle. Accumulated mortality of abalone fed the sea tangle was low when exposed to the different types of stresses. Also, relatively low mortality was achieved in abalone fed the HC and EF diets. In considering these results, it can be concluded that the various sources of additives is effective to improve production of abalone, and Haematococcus and extract of figs can be considered as dietary additives to improve resistance of abalone against the different types of stresses.