• Food Science of Animal Resources
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• v.24 no.4
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• pp.335-341
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• 2004

This study was carried out to evaluate the microbiological quality of poultry carcasses at different slaughtering process in large (>50,000 chicken/day) and small (<30,000 chicken/day) scale slaughtering houses. Whole bird rinse technique was used to analyze the incidence of microorganisms on poultry carcasses in each process of before visceration, after evisceration, after final wash, after main chilling and in cold room. In summer time, small scale slaughterhouse showed lower incidence of aerobic microorganisms (10$\^$4/ CFU/mL) than those of large scale slaughterhouse (10$\^$5/ CFU/mL) at the process of after main chilling and in cold room. But small scale slaughterhouse showed higher incidence of E. coli (10$^2$-10$^4$ CFU/mL) than those of large scale slaughterhouse (10$\^$-2/ CFU/mL) at each slaughtering process observed. During autumn and winter time, small scale slaughterhouse showed similar incidence of aerobic microorganisms as large scale slaughterhouse (10$\^$5/ CFU/mL after evisceration, 10$^4$ CFU/mL after main chilling and cold storage). Samples from carcasses during autumn and winter time in cold room showed no difference in E. coli counts (10$^2$ in autumn time and 10$^3$ CFU/mL in winter time) between large and small scale slaughterhouse. In spring time, small scale slaughterhouse showed lower incidence of aerobic microorganisms than those of large scale slaughterhouse at each slaughtering process observed except after main chilling. Small scale slaughterhouse showed higher incidence of aerobic microorganisms in final cooling water than large scale slaughterhouse during spring time.

• Journal of Marine Bioscience and Biotechnology
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• v.1 no.4
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• pp.282-291
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• 2006

Effects of the molecular weight and type of chitosans on shelf-life of Makkulli were evaluated during 18 days of storage at $25^{\circ}C$. Two types of chitosans were studied: ${\alpha}$-chitosans with 11 different molecular weights (water-soluble, Mw = 1, 8, 22, 43, 67 and 616 kDa; acid-soluble, Mw = 282, 440, 746, 1,110 and 2,025 kDa) and ${\beta}$-chitosan (acid-soluble, Mw = 577 kDa). Acid-soluble chitosans were applied as a form of chitosan-ascorbate. All chitosans were added to Makkulli at 0.002% concentration, the optimum concentration established in a preliminary test. Among 12 chitosans, the ${\alpha}$-chitosans with 22 and 440 kDa exhibited stronger antimicrobial effects than did other ${\alpha}$- and ${\beta}$-chitosans. The results for pH, acidity, alcohol concentration, viable cell counts, and sensory evaluation suggested that addition of ${\alpha}$-chitosans with 22 and 440 kDa increased the shelf-life of Makkulli by almost 1 week at $25^{\circ}C$ compared with that of control (without chitosan) and other chitosan-added groups. Extension of Makkulli shelf-life by 1 week is fairly significant in view of the magnitude of the total amount of Makkulli produced in Korea.

• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.37-42
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• 1975

The color intensity (Absorbance at 490nm) and the antioxidant effects of absolute and 90% ethanol extracts obtained from a Maillard-type browning reaction mixture (0. 5M glucose and 0. 5M glycine mixture, heated at $100^{\circ}C$) were determined. The color intensity of the absolute and 90% ethanol extracts were compared with the length of reaction time and the antioxidant effects of the extracts of both types were compared one another. The results obtained are as follows. 1. The color intensity of the absolute ethanol extracts remained almost unchanged as the browning reaction proceeded. The color intensity of the 90% ethanol extracts appeared to increase nearly in proportion to the length of reaction time. 2. The absolute and the 90% ethanol extracts seemed to possess significant antioxidant activity on the autoxidation of an edible soybean oil. which was kept at $45{\pm}0.5^{\circ}C$ for 21 days. It was noteworthy that the absolute ethanol extracts showed stronger antioxidant effects than those of the 90% ethanol extracts, which contained a far greater amount of brown-colored pigments. Since the PVs of the controls in both groups, after the end of the storage period, did not differ much from one another, the possibility of residual water playing some prooxidant role in the substrates containing the 90% ethanol extracts should be ruled out. Extracts of both types obtained at earlier stages of the brownig reaction demonstrated less but comparable antioxidant activity to that of extracts taken at later stages of the reaction. 3. The results of the present study appeared to suggest that the effective antioxidant compounds, produced in the Maillard-type browning reaction, were probably intermediate products such as reductones formed at fairly earlier stages of the browning reaction.

• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.51-56
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• 1975

The effects of various concentration of NaCI, i.e., 1, 2, 2. 5, 3, and 4%, on the rancidity development of samples of Ramyon, deep-fried instant noodles, were studied. Dough for the samples, which was composed of wheat flour, distilled water, and pure NaCI, was prepared at a commercial plant but the deep-frying p개cess for the dough was performed in the laboratory. The products thus obtained were incubated for 50 days at $45.0{\pm}1.0^{\circ}C$. Peroxide and TBA values were determined every 5 days throughout the storage period. The results obtained are as follows. 1) Control and the samples containing 1, 2, 2. 5, and 3% salt had POVs of 8. 7, 9. 1, 9. 0, 9. 2 and 9. 7 respectively after 25 days. The control showed a POV of 19.1 after 45 days whereas the sample Ramyons containing 1, 2, 2. 5, 3, and 4% salt had POVs of 12. 6, 13. 2, 14. 6, 15. 3, and 15. 8 respectively after 30 days. 2) TBA values of Control and the sample containing 1, 2, 2. 5, 3, and 4% salt were 5. 8, 6. 1, 6. 2, 6. 4, 6. 7, and 6. 6 respectively after 15 days. But the control developed a TBA value of 11. 4 after 40 days. The samples containing 1, 2, 2. 5, and 3% salt showed TBA values of 10. 2, 14. 3, 15. 8, and 15. 3 respectively after 30 days whereas the sample containing 4% salt had a TBA value of 13. 8 after 25 days. 3) The relationship between the POVs and the TBA values was linear. However, the regression curves of the POVs and the TBA values indicated progressive increase in the gradients(POV/TBA) with increase in the salt content. 4) From the results of the present study, it was found that although the acceleration of rancidity was not in proportion to the amount of NaCI, definite progressive increase in the rancidity development was observed with increase in the salt content of the sample Ramyons.

• Food Science and Preservation
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• v.9 no.1
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• pp.114-119
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• 2002

This research was performed to investigate the immnomodulative effects of ploysaccharides extracted from the fruiting body of Agarcus blazei cultivated with the media which are fermented with sugar cane bagasse containing Pueraria thunbergiana in open-air storage. In MTT test, methanol extracts from the fruiting body of A. blazei cultivated with P. thunbergiana media showed in colon carcinoma line(HT29) by 1.5∼3.5 fold and human heptoma cell line (HepG2) by 1.3 ∼2.4 fold antitumor activites compared to two types media (rice straw plus sugar cane bagasse, rice straw only) often used in the fauns. To clarify the antimutagenic principles, three extracts, Ab-l, Ab-2 and Ab-3, were separated by the solvent fractionations such as hot water, cold & hot sodium hydroxide respectively, and their antimutagenic effects was determined against N-methyl-N'-nitro-N-cnitrso-guanidine(MNNG) using Salmonella typhymurium. There was no significant differencies of inhibition levels among the used media, but Ab-3 tractions still showed a high antimutagenicity in the Ames test regardless of cultivating areas or media. To prove the cell immunofunction, nitric oxide (NO) produced from Raw 264.7 matrophage cultured with three fractions (Ab-l, Ab-2, Ab-3) was measured, and showed generally increase about 45 ∼58 percent compared to another two media (rice straw plus sugar cane bagasse, rice straw only), in the fraction of hot alklai extracts of the fruiting body cultivated with P. thunbergiana, which means that the media selection could be very important factors for improving medicinal effects in agaricus blazei fruiting body.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.242-251
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• 1989

The salted-dried mullet(Mugil japonicus) roe is a kind of traditional food particulary in the area of Young-am gun, Chunnam province. This study was conducted to conform the scientific processing conditions and to evaluate the nutritional quality and changes of major components during storage times. The manufacturing method was that the fresh roe was salted for about 20 hours for the preparation of salted-dried roe, washed by clean waters, drained, shaped a flat piece with 1.2cm thickness by pressing, and spreaded sesame oils on the surface of the salted roe periodically during wind drying for 20 days. The dried roe was blanched in heated water$(80^{\circ}C/3min)$ and packaged the dried product for storages. The fractional compositions of free lipid of wind dried roe were 40% of neutral lipids, 12% of glycolipids and 9% of phospholipids and those of bound lipids were 13% of neutral lipids. 10% of glycolipids and 13% of phospholipids respectively. The major fatty acids of the roe were $C_{16:0}$, $C_{18:0}$, $C_{18:1}$, $C_{18:2}$ and $C_{20:0}$ which was consisted of free and bound lipids in wind drying method during processing and storages. Total amino acids were 99.87g/100g and major amino acids were Glu, Pro, Leu, Lys and CySH and the protein score was average 155% and the chemical score was average 109%. Free amino acids was 1,376mg% that had 50.61% of Pro and the major kinds of those were Tyr and CySH.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.97-106
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• 1984

The Antarctic krill, Euphausia superba, is drawing attention over the world as the largest source of unutilized proteins in the ocean. For the use of krill as a human food, processing conditions of krill sauce by autolysis and/or commercial proteolytic enzyme digestion were examined. The krill was chopped and mixed with equal weight of water, and hydrolyzed by autolysis and/or commercial proteolytic enzyme digestion. The optimal conditions for hydrolysis of krill were $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by autolysis, $52.5^{\circ}C$, pH 6.3, 3hours by bromelain (0.5 %) digestion, and $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by commercial complex enzyme (5 %) digestion, respectively The maximum hydrolyzing rate of protein were 83.2 % by autolysis, 89.7 % by bromelain digestion, 92.7 % by commercial complex enzyme digestion. After krill meat hydrolyzed by autolysis at optimum condition, inactivated at $100^{\circ}C$ for 20 minutes and filtered with Buchner funnel. Two kinds of products were prepared with krill hydrolysate and preservatives: one contained 10 % of sodium chloride and 0.06 % of benzoic acid and the other 10 % of sodium chloride and 3 % of ethyl alcohol. These products were filled in the sterilized glass bottle and sealed. The pH, volatile basic nitrogen, amino nitrogen, color value (L, a and b values) and viable counts of bacteria were determined during storage at $37^{\circ}C$. The results showed that the products could be preserved in good condition during one month at $37^{\circ}C$. As a method to reduce the sodium level in krill sauce, it is convinced that sodium chloride could be replaced half in partially by potassium chloride. In the products prepared from krill by autolysis, bromelain or commercial complex enzyme digestion, hypoxanthine and 5'-IMP were abundant among the nucleotides and their related compounds as 15.3-20.4 ${\mu}mole/g$, dry solid, 2.2-2.5 ${\mu}mole/g$, dry solid, respectively. The abundant free amino acids were lysine, leucine, proline, alanine and valine. The contents of these amino acids were 67.4 %, 69.4 %, 69.8 % of the total free amino acids of each products. And TMAO, betaine and total creatinine were low in contents. The flavor of krill sauce prepared from krill by autolysis or enzyme digestion was not inferior to that of traditional Kerean soy sauce by sensory evaluation.

• Journal of Oral Medicine and Pain
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• v.30 no.2
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• pp.269-276
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• 2005

This in vitro study evaluated the influence of a flowable composite resin on the tensile bond strength of resin to enamel and dentin treated with Er:YAG laser and diamond bur. 96 Buccal enamel and mid-coronal dentin were laser-irradiated using an Er:YAG laser and treated with diamond bur. Each groups(48) were divided two small groups depends on acid-etching procedure. Light-cure flowable resin(Metafil Flo) and self-cure resin(Clearfil FII New Bond) were used in this study. After surface etching with 37% phosphoric acid and the application of an adhesive system, specimens were prepared with a hybrid composite resin. After 24hours storage in distilled water at 37$^{\circ}C$, all samples were submitted to the tensile bond strength evaluation, using a universal testing machine(Z020, Zwick, Germany). The obtained results were as follows: 1. TBS of acid-etching group were higher than those of non-etching group in both enamel and dentin treated with Er:YAG laser and diamond bur. Laser 'conditioning' was clearly less effective than acid-etching. Moreover, acid etching lased enamel and dentin significantly improved the microTBS of M-Flo. 2. In enamel, TBS of laser-irradiated group were lower than those of bur-prepared group. However, in flowable resin subgroup, there were not differed those between two groups in dentin. 3. In laser-treated group, TBS of flowable composite resin were higher than those of self-curing resin in dentin, however, there was no difference in enamel. From this study, we can conclude that the self- and light-cure composite resin bonded significantly less effective to lased than to bur-cut enamel and dentin, and that acid-etch procedure remains mandatory even after laser ablation. We suggest that Er:YAG laser was useful for preparing dentin cavity with flowable resin filling.

• Proceedings of the Ginseng society Conference
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• 1978.09a
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• pp.149-157
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• 1978

Ginseng is the English common name for the species in the genus Panax. This article gives a broad botanical review including the morphological characteristics, ecological amplitude, and the ethnobotanical aspect of the genus Panax. The species of Panax are adapted for life in rich loose soil of partially shaded forest floor with the deciduous trees such as linden, oak, maple, ash, alder, birch, beech, hickory, etc. forming the canopy. Like their associated trees, all ginsengs are deciduous. They require annual climatic changes, plenty of water in summer, and a period of dormancy in winter. The plant body of ginseng consists of an underground rhizome and an aerial shoot. The rhizome has a terminal bud, prominent leafscars and a fleshy root in some species. It is perennial. The aerial shoot is herbaceous and annual. It consists of a single slender stem with a whorl of digitately compound leaves and a terminal umbel bearing fleshy red fruits after flowering. The yearly cycle of death and renascence of the aerial shoot is a natural phenomenon in ginseng. The species of Panax occur in eastern North America and eastern Asia, including the eastern portion of the Himalayan region. Such a bicentric generic distributional pattern indicates a close floristic relationship of the eastern sides of two great continental masses in the northern hemisphere. It is well documented that genera with this type of disjunct distribution are of great antiquity. Many of them have fossil remains in Tertiary deposits. In this respect, the species of Panax may be regarded as living fossils. The distribution of the species, and the center of morphological diversification are explained with maps and other illustrations. Chemical constituents confirm the conclusion derived from morphological characters that eastern Asia is the center of species concentration of Panax. In eastern North America two species occur between longitude $70^{\circ}-97^{\circ}$ Wand latitude $34^{\circ}-47^{\circ}$ N. In eastern Asia the range of the genus extends from longitude $85^{\circ}$ E in Nepal to $140^{\circ}$ E in Japan, and from latitude $22^{\circ}$ N in the hills of Tonkin of North Vietnam to $48^{\circ}$ N in eastern Siberia. The species in eastern North America all have fleshy roots, and many of the species in eastern Asia have creeping stolons with enlarged nodes or stout horizontal rhizomes as storage organs in place of fleshy roots. People living in close harmony with nature in the homeland of various species of Panax have used the stout rhizomes or the fleshy roots of different wild forms of ginseng for medicine since time immemorial. Those who live in the center morphological diversity are specific both in the application of names for the identification of species in their communication and in the use of different roots as remedies to relieve pain, to cure diseases, or to correct physiological disorders. Now, natural resources of wild plants with medicinal virtue are extremely limited. In order to meet the market demand, three species have been intensively cultivated in limited areas. These species are American ginseng (P. quinquefolius) in northeastern United States, ginseng (P. ginseng) in northeastern Asia, particularly in Korea, and Sanchi (P. wangianus) in southwestern China, especially in Yunnan. At present hybridization and selection for better quality, higher yield, and more effective chemical contents have not received due attention in ginseng culture. Proper steps in this direction should be taken immediately, so that our generation may create a richer legacy to hand down to the future. Meanwhile, all wild plants of all species in all lands should be declared as endangered taxa, and they should be protected from further uprooting so that a. fuller gene pool may be conserved for the. genus Panax.

• Food Science and Preservation
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• v.18 no.4
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• pp.612-619
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• 2011

Cronobacter sakazakii has been isolated from a wide range of environmental sources and from several foods of animal and plant origin. The objective of this study was to determine the resistance of C. sakazakii (ATCC 12868, ATCC 29004, and ATCC 29544) in cold, cold-freeze thaw, cold-acid, and cold starvation-freeze thaw stress. The number of C. sakazakii decreased to 1 log CFU/mL at $5^{\circ}C$ (cold storage) for 10 days. When C. sakazakii was cultivated at a low temperature ($13^{\circ}C$), the population of C sakazakii ATCC 12868 and 29004 increased to $10^9$ CFU/mL, and the population of C. sakazakii ATCC 29544 increased to $10^8$ CFU/mL. For C. sakazakii ATCC 12868 and 29004, the cold-adapted cells ($5^{\circ}C$ 24 hr) decreased by 4 log CFU/mL, and the low-temperature-cultivated cells ($13^{\circ}C$) decreased by 0.5 log CFU/mL. In this study, low-temperature cultivation enhanced the freeze-thaw cross-resistance due to the metabolic changes in the cells. Cold stress ($5^{\circ}C$ 48 hr, $13^{\circ}C$ cultivation) enhanced the cold-acid cross-resistance. The cold-starved cells in the sterilized 0.1% peptone water enhanced the freeze-thaw cross-resistance with significant differences (p<0.05). Therefore, the increased tolerance of the cold-adapted or low-temperature-cultivated C. sakazakii cells to freeze-thaw, acid, or starvation suggests that such environments should be considered when processing minimally processed foods or foods with extended shelf life.