• 한국자원식물학회지
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• 제21권4호
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• pp.304-309
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• 2008

유채의 새싹 발아와 생리활성에 효과적인 영향을 미치는 LED 광질 종류를 구명하기 위해 청색, 녹색, 적색, 백색, 황색, 적색+청색광을 발광 14시간, 암조건 10시간, 주간 $25^{\circ}C$, 야간 $18^{\circ}C$로 조절하여 종자 발아와 새싹을 생장을 시켰다. 생리활성 조사는 새싹을 메탄올로 추출한 것을 이용하여 실시하였다. 종자 발아율과 발아속도는 광질에 관계없이 3일 만에 100% 발아 되었다. 파종 후 6일째의 신선중은 녹색광과 백색광에서 각각 0.339g/10plants 및 0.339g/10plants로 높았다. 새싹의 총플라보노이드 함량은 적색광과 백색광 처리구에서 각각 72.5 및 70.9mg${\cdot}L^{-1}$로 많았다. 전자공여능은 추출물 2,000mg${\cdot}L^{-1}$일때 청색광과 백색광 처리구에서 각각 90.0 및 90.3%로 높았다. 아질산염 소거능은 적색광 처리구에서 57.4mg${\cdot}L^{-1}$로 가장 낮게 나타났다. Tyrosinase 저해 활성은 녹색광 처리구에서 22.5mg${\cdot}L^{-1}$로 가장 많이 나타났다.

• Journal of Nutrition and Health
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• 제10권4호
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• pp.111-115
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• 1977

Vegetables and fruits purchased from several markets in Seoul from July to October in 1977 were analyzed to know the level of nitrate-and nitrite-nitrogen accumulation in relation to a public health. Radishes and chinese cabbages utilized mainly as pickled vegetables in Korea resulted in the highest concentration of nitrate-nitrogen. Some of the levels for radishes and chinese cabbages were notably high and exceeded a recommended upper limit of 300 ppm $No_{3}-N$, and thus these levels would render these samples unsafe for use. The levels in some of vegetables other than radish and chinese cabbage, e.g., spinach, lettuce, green onion, cabbage were relatively high and considered to be unsafe for use in feeding infants, where as those of green pepper, bean sprouts and parsely were very low and safe. And also the levells in fruits were very low and safe. Nitrite-nitrogen contents in all tested vegetables and fruits ranged to trace and appeared not to be accumulated in fresh vegetables and fruits. Stems and roots of radishes and chinese cabbages accumulated approximately 2 fold more nitrate-nitrogen than leaves in 5 samples of each vegetable tested.

• 한국식품과학회지
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• 제43권2호
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• pp.161-168
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• 2011

신선 농식품은 일반적으로 가열하지 않고 직접 신선한 상태로 섭취하기 때문에 병원성 미생물에 오염되어 있을 경우 식중독을 일으킬 수 있다. 이에 본 연구는 한국에 유통되는 총 20종의 채소에서 총균수, 대장균군, 대장균, 효모, 곰팡이 및 병원성 세균(S. aureus, L. monocytogenes, B. cereus, Salmonella, E. coli O157:H7, C. sakazakii, Shigella, Campylobacter)을 측정하여 신선농식품의 미생물 오염실태를 조사하였다. 채소의 총균수와 대장균군의 분포는 각각 3.74-8.04 log CFU/g, 0.16-5.02 log CFU/g 수준이였으며 이중에서 미나리, 새싹, 숙주, 도라지에서 가장 높은 수준의 미생물이 관찰되었다. 유기농과 비유기농의 상추와 깻잎의 오염도를 관찰했을 때, 두 군의 일반 미생물 수준에는 유의적 차이가 나타나지 않았다. 신선 농식품에 오염된 병원성 세균을 조사하였을 때, 선택배지를 이용한 분리법에서 L. monocytogenes가 배추, 양상추, 오이, 콩나물에서 검출되었고, B. cereus는 상추, 깻잎, 당근, 미나리, 새싹에서 검출되었으며, Campylobacter의 경우는 20종 모두에서 한번 이상 검출되었다. 이중 API kit로 동정한 결과 총 48개의 시료가 양성으로 판명되었으며 마지막으로 real-time PCR법과 16S rRNA sequencing법을 이용하여 확인한 결과 깻잎, 당근, 미나리, 새싹에서 발견된 B. cereus만이 양성으로 확인되었다. 따라서 본 연구결과로부터 몇몇 신선 농식품에서 B. cereus가 검출되었으며 비교적 높은 총균수와 대장균군의 수준을 확인할 수 있었다. 또한 본 연구결과 분리방법에서 선택배지나 API kit를 이용하였을 때 몇몇 병원성 세균에 대해서는 맞지 않는 양성결과가 확인되었으므로 이에 신선 농식품에서 보다 정확하게 분리할 수 있는 방법의 개발이 필요할 것으로 사료된다.

• 한국식품조리과학회지
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• 제23권5호
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• pp.685-695
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• 2007

The purpose of this study was to develop an excellent salad dressing using grape seed oil, which contains high levels of unsaturated fatty acids. First, a vinaigrette was made with grape seed oil and vinegar and divided into five portions. Then, five types of mirepoix au maigre ($M_1,M_2,M_3,M_4,M_5$) were made with apple, onion, carrot, garlic, tomato puree, and tomato ketchup by mixing in a main material vessel. The samples were then allowed to ripen for three days. The control group $M_1$ was named $GD_1$, and the experimental groups $M_2,\;M_3,\;M_4,\;and\;M_5$ were named $GD_2,\;GD_3,\;GD_4,\;and\;GD_5$. respectively. To measure receptiveness, a sensory test was conducted using a 7 point category scale. The test concentrated on flavor, taste, color, agreeability, aftertaste, and overall acceptability: the panel consisted of 15 subjects According to the results, $GD_4$ had the best flavor, color and agreeability. The samples with the most preferred taste and aftertaste were $GD_4\;and\;GD_5$. Between $GD_4\;and\;GD_5$, there were no noticeable differences in taste, aftertaste, or overall acceptability, but differences in color and agreeability did exist. Thus, $GD_4$ proved to be the most favorable product. To determine the best complementing vegetables for $GD_4$ yam($VE_1$), broccoli sprouts($VE_2$), mustard leaves($VE_3$), beet leaves($VE_4$), cucumber($VE_5$), and lettuce(VE6) were selected as samples, and a sensory test was conducted. Each vegetable has its own peculiarities. According to the results, $VE_2$ had the nicest vegetable fragrance recording the highest mean value. The vegetable with the most preferred taste, aftertaste, and agreeability were $VE_2\;and\;VE_6$. $VE_1\;and\;VE_6$ had the nicest color and contained the brightest color as well. The highest overall acceptability was awarded to $VE_2\;and\;VE_6$ and there was no remarkable difference between thorn at a level of 0.05. In conclusion, $VE_2\;and\;VE_6$ were the best complementing vegetables with grape seed oil dressing. However, to commercialize such a dressing, many follow-up studies must be conducted.

• 한국식품과학회지
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• 제43권1호
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• pp.91-97
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• 2011

본 연구는 대형 할인매장과 백화점에서 유통되고 있는 신선편의 샐러드류와 유기농 채소의 미생물학적 품질을 평가하고, 식중독 미생물 오염도를 분석하여 위생적인 신선편의 제품의 생산을 유도하고, 신선편의 샐러드류와 유기농 채소류의 미생물학적 위해평가의 기본자료로 활용하고자 수행되었다. 경기도 지역의 대형 할인매장과 백화점에서 유통되고 있는 신선편의 샐러드류와 유기농 채소류를 구입하여 총균수과 대장균군, 장내세균, 대장균을 분석하여 미생물학적 품질을 평가하였으며, S. aureus, Salmonella spp., V. parahaemolyticus, L. monocytogenes, B. cereus 등의 식중독관련 미생물의 오염도를 분석하였다. 신선편의 샐러드 중 미생물학적으로 안전한 제품은 과일샐러드 제품으로 일반세균수, 장내세균수와 대장균군의 오염 수준이 낮았다. 하지만, 새싹채소는 일반세균수, 장내세균, 대장균군 등의 오염수준이 다른 신선편의 제품보다 높았으며, 분석 시료의 37.5%에서 B. cereus가 3 log CFU/g 이상 오염된 것으로 분석되었다. 모든 신선편의 제품에서 Salmonella spp., V. parahaemolyticus, L. monocytogenes 등의 병원성 미생물은 검출되지 않았으며, S. aureus는 2개의 샐러드 제품에서 검출되었으나, 오염 수준은 기준 이하였다. 유기농 채소류 중에서는 유기농 상추가 일반세균수, 장내세균, 대장균군의 오염도가 유기농 상추와 깻잎에 비하여 높았으며, 대장균과 S. aureus는 상추와 깻잎에서만 검출되었고, 풋고추에서는 검출되지 않았다. B. cereus는 분석된 모든 유기농 채소류에서 검출되었고, 오염도는 1.2-4.0 log CFU/g 수준이었다. 병원성 미생물인 L. monocytogenes, Salmonella spp., V. parahaemolyticus는 모든 시료에서 검출되지 않았다. 유기농 채소류는 구입 후 대부분 가정에서 간단한 세척 후 바로 섭취하는 것으로, 병원성 미생물에 대한 오염도는 낮았으나, 유기농 상추의 일반세균수가 5 log CFU/g 이상으로 충분한 세척으로 균수를 낮추지 않는다면 미생물학적으로 안전한 수준은 아니었다. 따라서 섭취적 충분한 세척으로 초기 오염도를 낮추고, 저온에서 보관하며, 가능한 빠른 섭취가 필요하다고 판단되었다.

• 한국작물학회지
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• 제58권4호
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• pp.347-352
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• 2013

나물콩 5품종(녹채콩, 다원콩, 서남콩, 오리알태, 풍산나물콩)으로 재배한 콩나물을 실험재료로 사용하여 콩나물의 맛 관련지표를 탐색하였다. 공시재료로 재배된 콩나물들의 이화학적 성분함량과 관능평가와의 상관관계 등을 분석하여 콩나물의 맛에 관련된 지표를 판단하였으며, 분석결과 아미노산, 지방산, 무기질 함량이 콩나물의 관능 특성과 연관이 있었다. 아미노산 중 histidine, aspartic acid, serine 등이 콩나물의 비린 맛과 부의 상관을 보이는 동시에 달콤한 맛과는 유의성은 없었으나 어느 정도 정의 상관 경향이 나타났다. 지방산에서는 콩나물의 전체적 선호도에 linolenic acid가 정의 상관인 반면 oleic acid와는 부의 상관을 보였다. 무기질 중에는 Ca 함량이 콩나물의 전체적 선호도와 정의 상관을 나타내었다. 한편, 콩나물 맛 관련 지표를 탐색하기 위하여 콩나물의 화학성분 47개를 다중회귀식으로 검토한 결과 콩나물의 전체적 선호도에는 linolenic acid 등 지방산 함량의 영향이 크게 나타났다. 아미노산 중에는 arginine과 serine의 영향이 컸으며 무기이온 중에는 Ca의 함량이 콩나물 맛에 영향을 끼치는 것으로 나타났다.

• 대한가정학회지
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• 제43권9호
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• pp.97-107
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• 2005

The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).

• 인간식물환경학회지
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• 제24권6호
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• pp.609-617
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• 2021

Background and objective: The nanobubbles remain stable in water, and it increased dissolved oxygen (DO) in the water that promotes the seed germination and the plant growth. We evaluated the seed germination and growth of sprouts (radish, wheat, and barley) and leafy vegetables (red mustard and pak choi) when irrigated with various DO of nanobubble water (NB). Methods: The oxygen NB was generated by surface friction and treated in 4 levels: NB 0% (control, DO 9.21 mg·L^-1), NB 20% (DO 15.40 mg·L^-1), NB 33% (DO 20.93 mg·L^-1), and NB 100% (DO 39.29 mg·L^-1). Results: The root length of radish and wheat increased more in NB 33% than the control plot. The fresh weight increased in NB 33% compared to the control plot in radish and wheat, and both fresh and dry weight increased more in NB 20%, NB 33%, and NB 100% than the control plot of barley. The leaf length and width of red mustard decreased more in NB 33% and NB 100% than the control plot and NB 20%, which indicated the leaf compactness. The fresh and dry weight of shoot and root increased more in NB 100% than the control plot in red mustard. In pak choi, the shoot fresh weight increased more in NB 100% than the control plot. In leafy vegetables, the germination rate of red mustard in NB 100% was higher than the control plot, however, it was not significantly different between oxygen NB plots in sprout vegetables. Conclusion: The results showed that the root growth and biomass increased after applying NB 33% in sprout vegetables. The leaf growth properties as the number of leaves and leaf size were not significantly different or decreased in NB treatments compared to control plots, but NB 100% (DO 39.29 mg·L^-1) effectively increased the root growth and plant biomass in leafy vegetables.

• Parasites, Hosts and Diseases
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• 제55권2호
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• pp.137-142
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• 2017

Cryptosporidium and Cyclospora are well-known coccidian protozoa that can cause waterborne and food-borne diarrheal illnesses. There have been a few reports regarding contamination in different vegetables with Cryptosporidium, but no data are available regarding the sources of Cyclospora infections in Korea. In the present study, we collected 6 kinds of vegetables (perilla leaves, winter-grown cabbages, chives, sprouts, blueberries, and cherry tomatoes) from July 2014 to June 2015, and investigated contamination by these 2 protozoa using multiplex quantitative real-time PCR. Among 404 vegetables, Cryptosporidium and Cyclospora were detected in 31 (7.7%) and 5 (1.2%) samples, respectively. In addition, Cryptosporidium was isolated from all 6 kinds of vegetables, whereas Cyclospora was detected in 4 kinds of vegetables (except perilla leaves and chives). Cryptosporidium (17.8%) and Cyclospora (2.9%) had the highest detection rates in chives and winter-grown cabbages, respectively. Cryptosporidium was detected all year long; however, Cyclospora was detected only from October to January. In 2 samples (sprout and blueberry), both Cryptosporidium and Cyclospora were detected. Further investigations using TaqI restriction enzyme fragmentation and nested PCR confirmed Cryptosporidium parvum and Cyclospora cayetanensis, respectively. In conclusion, we detected C. cayetanensis in vegetables for the first time in Korea. This suggests that screening should be employed to prevent these protozoal infections in Korea.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.712-721
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• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.