• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1148-1156
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• 2013

Studies have shown that the preference and average consumption of kimchi among youths have been decreasing partly due to the westernization of the diet. In this study, we examined kimchi consumption status and the annual utilization of 29 kimchi menus registered in the National Education Information System (NEIS) among the students, and then developed seven kimchi menus based on the preference tests and plate waste analysis. Our findings showed that average kimchi consumption by second and fifth graders during lunch time was 19.3% and 17.3%, respectively, of the recommendation (40 g per meal) in the 2010 KDRI. Incidentally, more than 75% of elementary school dieticians answered that ten kimchi menus (31%) registered in the NEIS were never chosen by them in the previous year. The least adopted types of kimchi menu included cooked rice, porridge, stew, pancake, deep-fry and grill. The newly developed kimchi menus included kimchi sauce tofu deopbap, kimchi bacon rice ball, kimchi chicken potato stew, kimchi vegetable fried noodles, kimchi meatballs, kimchi cheese croquette and kimchi potato salad. All these kimchi food items contained 10~20 g of kimchi per serving, and the standardized recipes and nutrient analysis were provided. Kimchi cheese croquette was most liked by fourth graders followed by kimchi sauce tofu deopbap, kimchi meatball and kimchi chicken potato stew in that order. These four menus were again evaluated among second and fifth graders. The kimchi meatballs were most preferred among these groups of students with no leftover but kimchi sauce tofu deopbap was least favorable, producing 17.1% of plate waste. Finally, kimchi cheese croquette and kimchi potato salad were given the highest and lowest scores, respectively, by 87 school dieticians. The findings of this study suggest that efforts on the development of kimchi menu for school food services may help to promote a preference and consumption of kimchi among elementary school students.

• Fisheries and Aquatic Sciences
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• v.7 no.2
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• pp.64-69
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• 2004

A bacteriological survey for 20 large grocery stores (M 1 to M20) in Korea was investigated for one year. The average detection rate of Esherichia coli was $22\%$ (166/763) for 7 kinds of ready-to-eat food through the year, where each grocery store and each type of food showed different detection rates. Eleven grocery stores showed lower detection rates, while 9 grocery stores showed a higher than average rate. Especially, M3 showed a rate that was twice as high as the average and one which was 7 times higher than M14, which had the lowest rate of $6\%$ E. coli detection. The detection rate for each type of food was: $38\%$ (41/109) for Kimbop, $31\%$ (34/109) for vegetable salad, $19\%$ (21/109) for bean-curd, $18\%$ (20/109) for the cooked materials used in making Kimbop, $17\%$ (19/109) for Hoe (sliced raw fish) and Sushi (Japanese vinegared rice delicacies), and $11\%$ (12/109) for cooked pork hock. During the summer, the E. coli detection rate averaged $43\%$ (71/166), which was twice as high as other seasons. Most (89/100) of the food contacting surfaces contained more than the critical limit $(1.3\;log_{10}\;CFU/10cm^2)$ of aerobic viable cell counts (AVC). The $log_{10}$ AVC and $log_{10}$ coliform count (CC) of 218 meat samples (beef, pork, and chicken) ranged between 4.6-7.1 CFU/g and 1.9-6.4 CFU/g, except for 41 meat samples $(19\%)$ which were found to contain no coliform. There was a definite correlation between the $log_{10}$ AVC and $log_{10}$ CC, and the values of $log_{10}$ CC made a more accurate straight than the $log_{10}$ AVC, which are variable. From these results, it is suggested that a detection rating of less than 2.1 CFU/g of $log_{10}$ CC (correspond to 5.0 CFU/g of $log_{10}$ AVC) is the critical point of freshness, and a rating of more than 6.3 CFU/g of $log_{10}$ CC (correspond to 7.0 CFU/g of $log_{10}$ AVC) can be considered an initial spoilage point.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.490-494
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• 2011

Although bacterial outbreaks from ready-to-eat foods have increased, little information is available on microbial quality of sprouts in markets. Fifty sprouts and 30 salads were collected from wholesale markets. Total aerobic count (TAC), coliform, Escherichia coli, and some pathogens were detected. TAC for sprouts was 7.95 log CFU/g and 6.70 for salads, indicating that sprouts were more contaminated by 1 log CFU/g than that of salads. The numbers of coliform were 6.69 log CFU/g for sprouts and 5.42 for salads. E. coli was detected in 16 of 50 sprout samples at 2.38 log CFU/g and eight of 30 salads at 2.21 log CFU/g. Bacillus cereus was detected in 29 of 50 sprout samples and 16 of 30 salads, and the counts were mostly <3 log CFU/g. Salmonella, Staphylococcus aureus, Listeria monocytogenes, Campylobacter jejuni, and Clostridium perfringens were not detected. Therefore, although pathogens may not be a high risk for these foods, the high TAC and E. coli contamination require improved production and distribution methods, particularly for sprouts.

• Food Science and Preservation
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• v.16 no.5
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• pp.699-704
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• 2009

Commercially produced 'baby leaves' of Brassica campestris var. narinosa (Chinese cabbage) were used in the present study. Baby leaf vegetables were sown on 128 cell plug trays and harvested 30 days after sowing. For mechanical stress experiments, seedlings were thinned to three per cell, selected for uniformity, and watered at the base. Trays were treated with mechanical stress by stroking back and forth 50 times, using a sheet of A4 paper folded to double thickness. Plants were treated between 12:00 and 14:00 daily for 15-20 days. Harvested baby leaf vegetables were packed in MAP salad bags made of P-plus film, $50{\mu}m$ polypropylene (PP) film, and polyethylene terephthalate (PET) boxes. Fresh weight was well-maintained under P-plus and PP film on storage at $8^{\circ}C$. However, loss of fresh weight occurred quickly in PET boxes, and vegetable quality deteriorated rapidly. Stressed leaves were smaller but thicker, with an increased dry weight ratio. We thus suggest that P-plus or PP film is most appropriate packing for marketing of baby leaf vegetables, which should be stored at $8^{\circ}C$. Our data on baby leaf vegetables also make a significant new contribution in that we demonstrate a positive effect of stress touching on baby leaf processability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1325-1332
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• 2015

Lettuce (Lactuca sativa) is an important dietary leafy vegetable that is primarily consumed as a fresh or salad material. It has a number of cultural varieties with green and/or red color. Carotenoids and anthocyanins are known to be responsible for these two colors, respectively. In this study, carotenoid and anthocyanin contents were determined to evaluate the stability of these functional pigments during storage at home. Analyses were carried out at the beginning, 3, 6, 9, and 12 days after harvest. In the course of storage at room temperature, total carotenoid levels rapidly decreased, and the decrease was found to be greatest during the first 3 days. Meanwhile, carotenoid level slightly changed within the first 9 days at $4^{\circ}C$ after harvest. This result suggests that carotenoids in green lettuce are more stable when refrigerated than at room temperature. Meanwhile, total anthocyanin content in red lettuce did not significantly decrease during storage at room temperature and $4^{\circ}C$, which indicates that anthocyanins have higher stability during storage compared with carotenoids in green lettuce. Anthocyanin extract exhibited higher antioxidant activity than carotenoid extract based on 2,2'-azino-bis(3-ethylbenzothazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Antioxidant activity of anthocyanin extract may also be estimated directly by the presence of another potent hydrophilic antioxidant compound, which is ascorbic acid in this extract. In addition, anthocyanin extract showed about a 5-fold higher amount of anthocyanins than carotenoids in the carotenoid extract. The high correlation between carotenoid content with ABTS radical scavenging activity indicates that ABTS assay is more suitable than 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay for detecting antioxidant capacity of carotenoid extract from lettuce.