• Food Science and Biotechnology
• /
• v.16 no.4
• /
• pp.621-625
• /
• 2007

Staphylococcus aureus in Korean kimbab rolls was monitored seasonally in 4 major cities of Korea to investigate the risk of S. aureus in a pre-prepared meal. Thirty-five (28.6%) of 105 kimbab rolls purchased in winter were contaminated with S. aureus with an average level of 2.6 log CFU/g. Thirty-six (33.0%) of 109 kimbab rolls purchased in summer and autumn were contained S. aureus with an average level of 2.9 log CFU/g. Kimbab purchased in snack bars showed higher S. aureus contamination rates with the maximum level of 4.7 log CFU/g than that purchased in convenience stores. Of the raw materials in kimbab, uncooked perilla leaf had the highest contamination rate of S. aureus. Less than 50% of S. aureus isolated from kimbab produced enterotoxin and most of the staphylococcal enterotoxin produced by S. aureus in kimbab was type A.

• Food Science of Animal Resources
• /
• v.39 no.1
• /
• pp.65-72
• /
• 2019

This study investigated the effects of temperature ($50^{\circ}C$, $55^{\circ}C$, and $60^{\circ}C$) and time (12 and 24 h) on the cookery properties of sous-vide (SV) processed pork loin. As an indicator of cookery properties, cooking loss, expressible moisture (EM), pH, differential scanning calorimetry (DSC), shear force, total plate count (TPC) and CIE color were measured and compared with fresh (FC) and cooked control (CC, $75^{\circ}C$ for 30 min). SV treatments at $50^{\circ}C$ showed higher tenderness and lower cooking loss comparing to CC. DSC result indicated that thermal transition of collagen was a key factor affecting the cooking loss and shear force of meat. In comparison of CC, risks of insufficient pasteurization and uncooked color generation were not shown in SV processed meat. Therefore, the results indicated that SV had a potential advantage to produce tender and moist meat, and the best SV condition of pork loin was estimated at $50^{\circ}C$ for 24 h.

• Korean Journal of Food Science and Technology
• /
• v.53 no.5
• /
• pp.648-656
• /
• 2021

This study analyzed the physicochemical properties of Danyangju and Iyangju fermented using uncooked germinated brown rice. Total bacteria and yeast from Danyangju and Iyangju showed the maximal value on day 1 of fermentation, but their numbers decreased by the seventh day. On the seventh day, the total bacteria were higher in Iyangju than in Danyangju, but yeast was the lowest in Iyangju. Both Danyangju and Iyangju showed decreased whiteness in color, whereas redness and yellowness increased with fermentation. Sugar contents, reducing sugar, acidity, alcohol, and polyphenol contents increased during fermentation in both Danyangju and Iyangju; this increase was higher in Iyangju than in Danyangju. Iyangju and Danyangju showed gradual increases in α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity until day 5. The γ-aminobutyric acid (GABA) content increased with fermentation in Iyangju and Danyangju, and Iyangju showed over 10-fold increase after fermentation.

• Food Science of Animal Resources
• /
• v.40 no.3
• /
• pp.415-425
• /
• 2020

It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tenderness during post-mortem storage. However, the role and activity of cathepsins during post-mortem storage or low temperature meat processing is unclear, particularly for the tough meat cuts like brisket. Thus, the study was designed to investigate the effects of cold (refrigerated and frozen) storage and sous vide processing on the activities of cathepsin B, H, and L in beef brisket. There were no significant changes in pH and cathepsin H activity throughout the 18 d of storage at both temperatures. However, an increase in cathepsin B activity was observed during the first 4 d at both storage temperatures, but subsequently the activity remained unchanged. Cathepsins B and L were found to be more heat stable at sous vide temperatures (50℃ for 24 h, 55℃ for 5 h and at 60℃ and 70℃ for 1 h) compared to cathepsin H. Cathepsin B+L activity was found to increase after sous vide cooking at 50℃ for 1 h but decreased to about 47% relative to the uncooked control after 24 h of cooking. These results suggest that cathepsins B and L may contribute to the improved meat tenderness usually seen in sous vide cooked brisket meat.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.3
• /
• pp.360-366
• /
• 2005

This study was conducted to investigate the quality characteristics of low- fat pork patties containing fat replacers. Carrageenan(CA) in combination with pectin(PE) or potato starch(PO) was added as fat replacers and physicochemical properties were evaluated in low-fat pork patties cooked by oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with fat replacers were higher in moisture and ash content and lower in fat content than those of control. The cooking yield and reduction in diameter of pork patties were significantly improved by the addition of fat replacers(p<0.05). Pork patties formulated with CA had the highest fat retention, while CA+PE had the highest water holding capacity. Hunter s L(lightness) value was not different from among patties and a(redness) and b(yellowness) values were higher in carrageenan-based patties than those of control patties. Hardness was higher in carrageenan-based patties than that of control and cohesiveness and springiness showed no difference among patties. Sensory analysis showed that flavor, juiciness and palatability of carrageenan-based patties were superior to control patties and combined use of CA with PE or PO provided improved acceptability of low-fat pork patties over that from using single carrageenan.

• Food Science of Animal Resources
• /
• v.29 no.2
• /
• pp.260-268
• /
• 2009

This study was conducted to determine the effects of added rice bran fiber on the physicochemical and sensory characterization of blood sausage. Blood sausages were supplemented with rice bran fiber at levels of 0% (control), 1%, 2%, and 3%. The moisture, hardness, gumminess, and chewiness of treatments with added rice bran fiber were higher than those of controls (p<0.05). The pH, lightness, redness, and yellowness of uncooked as well as cooked blood sausages increased with increasing addition levels of rice bran fiber levels, but energy values were lower in blood sausage treatments with containing rice bran fiber than that of controls (p<0.05). As the increase levels of rice bran fiber in blood sausage the energy levels were decreased (p<0.05). All sensory scores of treatments containing rice bran fiber were higher than controls, and the highest overall acceptability was attained when 2% rice bran fiber was added to blood sausage. The blood sausage with 2% rice bran fiber can be manufactured with high quality characteristics.

• Korean journal of food and cookery science
• /
• v.22 no.4 s.94
• /
• pp.521-534
• /
• 2006

The Kimchi intake of elementary students in both school and home is decreasing due to their westernized eating habits which have been affected by the rapid economic growth and industrialization in our modem society. The purposes of this study were to examine the influence of menu selections on the Kimchi intake rate and to provide basic data for an appropriate Kimchi serving size to reduce the plate-waste rate. The results showed that the average daily intake rate of Kimchi of low-grade students was 58.2%, equating to 6${\sim}$18 g, compared to 64.6% for high-grade students, equivalent to 13${\sim}$24 g. Correlation analysis of the intake rate of menu items and Kimchi showed that the Kimchi intake rate increased with increasing total meal intake rate, rice intake rate, soup intake rate, rice mixed with grains intake rate, clear soup intake rate and soybean-paste soup intake rate, but that it decreased as the intake rate of seasoned uncooked vegetables of high-grade students increased. This study is expected to be utilized as a solution to increase the Kimchi intake rate of elementary school students, and also to determine the proper serving size per person on the menu items by grade.

• Food Science and Preservation
• /
• v.21 no.4
• /
• pp.536-543
• /
• 2014

In this study, we examined the quality characteristics of oriental melon concentrate according to its content in the production of Makgeolli using uncooked rice. The results show that when more oriental melon concentrate was added to the Makgeolli and as the fermentation progressed, the sugar content of the Makgeolli increased. A slight increase was noted in all samples. The total acidity from the second day of fermentation did not show a significant difference according to the addition of 0.77~0.85% oriental melon concentrate. The pH of Makgeolli was slightly higher. The addition of more oriental melon concentrate after its decrease on the first day showed no significant difference in the pH. Reducing sugars in the Makgeolli slightly increase on the second day, after it rapidly decreased on the first day. The alcohol content increased as the fermentation progressed, and the Makgeolli with 9% (v/w) oriental melon concentrate added on the fourth day of its fermentation showed the highest alcohol content of 11.15%. Thus, it verified that as more oriental melon concentrate is added, the higher the alcohol content becomes. The acetaldehyde content of the alcoholic ingredients was low. The addition of and the increase in the oriental melon concentrate and the methanol were highest in the Makgeolli when 6% (v/w) oriental melon concentrate(199.08 ppm) was added. For the sensory characteristics, the Makgeolli with 6% (v/w) oriental melon concentrate showed the highest color, odor, taste and overall values of 3.60, 3.60, 2.80 and 3.60, respectively; but in general, it showed low values. The result showed that during the production of Makgeolli, oriental melon concentrate can be added, but a study on the use of a sweetener to improve the quality of the Makgeolli is desirable.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.9
• /
• pp.1370-1377
• /
• 2013

Rice is widely grown in Asia and is one of the major dietary staples in the world. Also, rice contains antioxidants which can prevent from oxidative stress related diseases, including cancer, atherosclerosis, and diabetes. Because the rice is consumed cooked, the effect of the cooking process on the antioxidative and antigenotoxic properties of rice is lacking. The aim of this study was to determine the effects of cooking on the antioxidant and antigenotoxic effects of white rice (WR), brown rice (BR), and germinated brown rice (GBR). The antioxidant activities were measured for total phenolic content (TPC), DPPH radical scavenging activity (DPPH RSA), total antioxidant capacity (TRAP), and oxygen radical absorbance capacity (ORAC). The highest TPC was found in uncooked BR (18.4 mg gallic acid equivalent/100 g). After cooking, the TPC of WR significantly increased, while the TPC of BR and GBR were reduced by 47.7% and 36.7%, respectively. The $IC_{50}$ for DPPH RSA was not significantly different in uncooked rice, while the DPPH RSA of WR and GBR decreased after cooking and the DPPH RSA of BR significantly increased. TRAP values in BR and GBR increased after cooking, while the value of WR decreased. The ORAC values of uncooked WR, BR, and GBR were 5.3, 4.3, and $3.9{\mu}M$ trolox equivalent at the concentration of $50{\mu}g/mL$. After cooking, the ORAC value of BR remained unchanged, while the value of GBR increased and the value of WR decreased. The antigenotoxic activities of WR, BR, and GBR were determined by measuring the inhibitory effects of $H_2O_2$-induced DNA damage on human leukocytes using the comet assay. The results showed that all rice tested showed a significant antigenotoxic effect against oxidative stress, except for the cooked white rice. Overall, our results indicate the addition of brown rice and/or germinated brown rice to cooked white rice is a good option for improving the benefits of rice.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.1
• /
• pp.47-60
• /
• 2022

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (𝚫E) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B₁, B₂, B₃, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheated-steaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.