Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal for Food Science of Animal Resources
Journal Basic Information
Journal DOI :
Korean Society for Food Science of Animal Resources
Editor in Chief :
Volume & Issues
Volume 29, Issue 6 - Dec 2009
Volume 29, Issue 5 - Oct 2009
Volume 29, Issue 4 - Aug 2009
Volume 29, Issue 3 - Jun 2009
Volume 29, Issue 2 - Apr 2009
Volume 29, Issue 1 - Feb 2009
Selecting the target year
Comparison of the Quality of the Chicken Breasts from Organically and Conventionally Reared Chickens
Kim, Dong-Hun ; Cho, Soo-Hyun ; Kim, Jin-Hyoung ; Seong, Pil-Nam ; Lee, Jong-Moon ; Jo, Cheor-Un ; Lim, Dong-Gyun ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 409~414
DOI : 10.5851/kosfa.2009.29.4.409
In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p<0.05) compared to the conventional chicken breasts. The organic chicken breasts also showed higher
values and myoglobin contents compared with the conventional chicken breasts (p<0.05). In the fatty-acid analysis, the organic chicken breasts resulted in higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, and a higher PUFA-saturated fatty acid ratio.
Effect of Transglutaminase Addition on the Physicochemical Properties of Sodium Caseinate and Whey Proteins
Jeong, Ji-Eun ; Hong, Youn-Ho ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 415~422
DOI : 10.5851/kosfa.2009.29.4.415
In this study, several factors were analyzed in an effort to determine the effects of transglutaminase (TGase) treatment on sodium caseinate (NaCN),
) polymerization reactions. The results of SDSPAGE showed that NaCN was slightly hydrolyzed to molecular weights of 50-400 kDa according to activation time.
formed high-molecular polymers of 30-300 kDa, whereas
remained almost completely unhydrolyzed. Melting temperatures of NaCN,
with and without TGase were all in the range of
under the endothermic curve, and the melting temperature of
with TGase was lower than that with TGase. When the proteins were incubated for 3 h with TGase, the micrographic structures showed a small quantity of sediment and broad layers. The final
residues remained at a level of 21.38%, and the TGase-treated
was confirmed to have undergone a profound loss of mass, to 18.25%. The DPPH-radical scavenging activity of NaCN and
with TGase treatment was higher than that observed in the untreated sample, while those of
increased with concentration.
Investigation of the Microbiological and Biochemical Properties of Kimchi in the Submerged Model System Designed for Fermented Sausages
Lee, Joo-Yeon ; Kunz, Benno ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 423~429
DOI : 10.5851/kosfa.2009.29.4.423
The objective of this study was to investigate the potential of the application of lactic acid bacteria (LAB) from kimchi as a starter culture in the production of fermented sausages. To achieve this, a submerged model medium that contained LAB as part of a complex system of kimchi (0.5, 1.0, 1.0, 3.0, and 5.0%) and lyophilized kimchi powder (0.2 and 0.5%) was fermented for 120 h. During the fermentation period, the growth of total viable organisms and LAB, and the changes in the pH and the titratable acidity, were investigated. The initial LAB counts ranged from 6.4 to 7.7 Log CFU/mL for the kimchi media, and from 6.9 to 6.9 Log CFU/mL for the kimchi powder media. In all the kimchi batches, the LAB increased logarithmically, and the highest LAB counts (around 9 Log CFU/mL) were reached in 24 h. An evident lag phase of the LAB was observed in the kimchi powder samples and reached 8.8 Log CFU/mL in 8 h. The decrease in the pH and the formation of lactic acid were rapid in the kimchi batches, and reached pH values of 3.4-3.5 in 12 h. With these results, the LAB that was integrated with the addition of kimchi or kimchi powder demonstrated its potential utility as a substitute for starter culture.
The Shelf Life and Meat Quality of Broilers Fed Pine Bark Extract (Pitamin)
Park, Byung-Sung ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 430~436
DOI : 10.5851/kosfa.2009.29.4.430
A component of pine bark extract, pitamin, is known as an antioxidant and antimicrobial agent that exerts a variety of physiological effects; this compound has also been used widely in human beings. A 35-day trial was conducted to determine the influence of dietary pitamin premix via a sensory evaluation and evaluations of the TBARS, and meat quality in broiler chicken. We used 4 treatments groups: Control, Antibiotics, Pitamin premix 0.1%, and Pitamin premix 0.2%. The amino acid and protein contents in chicken breast muscle did not differ among the treatment groups. The pH of broilers fed on diets containing pitamin premix was lower (p<0.05) than broilers fed on the control and antibiotics diets, whereas the WHC was significantly higher in chicken breast muscles fed on the diet containing pitamin premix compared to the control and antibiotics groups (p<0.05). The TBARS is intended to be increased during the storage period (in days), and was significantly lower (p<0.05) in the chicken thigh muscles with skin from broilers fed on the diet containing the pitamin premix as compared to the control and antibiotics group (p<0.05). The sensory evaluation of boiled chicken, with the exception of the antibiotics group, revealed significantly better results from chickens fed on diets containing pitamin premix than the control group (p<0.05). These results suggest that dietary pitamin premix may improve the shelf life, flavor, taste, and meat quality in broiler chicken.
GABA Productivity in Yoghurt Fermented by Freeze Dried Culture Preparations of Lactobacillus acidophilus RMK567
Lim, Sang-Dong ; Yoo, Sung-Ho ; Yang, Hae-Dong ; Kim, Sang-Ki ; Park, Seung-Yong ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 437~444
DOI : 10.5851/kosfa.2009.29.4.437
acid (GABA) producing lactic acid bacteria, Lactobacillus acidophilus RMK567 was cultivated in 50 L of sterilized MRS broth using a fermenter at
for 24 h. The cell number was increased to
Log CFU/mL with a growth rate constant (k) of 0.454 generation/h and a generation time (g) of 2.303 h after a lapse of a lag phase (L) of 5.16 h. A total of 487 g of cell paste with 40.5% moisture was harvested with viable cell number of 12.48 Log CFU/g cell paste. The cell pastes after preparation with glycerol, glucose, and polydextrose as cryo-protectants were lyophilized under a vacuum of 84 m torr. A total of 408 g of freeze dried (FD) cell powders were mixed with a commercial strain of Streptococcus thermophilus to prepare of three types FD starter cultures with the viable cell numbers of 12.42 (FDA-GY), 12.60 (FDBGG) and 12.91 (FDC-GP) Log CFU/g. During preservation the FD cultures at -
, the cell viability of the FD starter cultures were rapidly dropped to below 3.24% of the day of storage. No significant difference was found in the cell viabilities among three types of FD starters cultures, but significant difference (p<0.01) was found in storage periods. Yoghurts fermented through FD starter culture of L. acidophilus RMK567 were determined to contain
ppm of GABA, respectively. This study shows that GABA production activity of L. acidophilus RMK567 is not affected during the freeze drying process and would be available for commercial production of yoghurt containing high GABA content.
Physicochemical Properties of Colostrum by Milking Time of Gyeonggi Province
Jeong, Seok-Geun ; Ham, Jun-Sang ; Kim, Dong-Hun ; Ahn, Chong-Nam ; Chae, Hyun-Seok ; You, Young-Mo ; Jang, Ae-Ra ; Kwon, Il-Kyung ; Lee, Seung-Gyu ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 445~456
DOI : 10.5851/kosfa.2009.29.4.445
Colostrum samples were collected from 36 dairy farms in Gyeonggi-do and one dairy farm in the National Institute of Animal Science (NIAS) for testing. Colostrum samples were analyzed for phisycochemicals (specific gravity, pH, titratable acidity), general components (fat, protein, lactose, total solid, solid non-fat (SNF)), fatty acids, amino acids, minerals, microflora, somatic cells, and Ig (Immunoglobulin). The first colostrum revealed the following data: fat contents were
, proteins were
, total solid
, and SNF
, whereas the 2nd (or
) colostrum revealed
total solid, and
SNF. Also, the first colostrum revealed the contents of major amino acids as 0.89% aspartic acid, 0.71% threonine, 0.86% serine, 1.75% glutamic acid, 0.64% valine, 0.95% leucine, 0.83% lysine, and 0.95% proline, and those in the 10th colostrum were 0.25% aspartic acid, 0.15% threonine, 0.19% serine, 0.59% glutamic acid, 0.19% valine, 0.35% leucine, 0.31% lysine, and 0.34% proine. Major amino acid contents rapidly decreased as milking times increased. In the first colostrum, the following mineral contents were observed: there were 2,168 ppm in Ca, 1,959 ppm in P, 914 ppm in K, 761 ppm in Na, 287 ppm in Mg, 1.7 ppm in Fe, 14.3 ppm in Zn, and 1.0 ppm in Cu; while in the 10th colostrum, the following ppm contents were 1,389 in Ca, 1,323 in P, 838 in K, 427 in Na, 131 in Mg, 1.0 in Fe, 4.7 in Zn, and 1.3 in Cu. The mineral contents in a colostrum rapidly decreased as milking times increased.
Research on the Quality Characteristics of Domestic Colostrum according to the Processing Methods Employed
Jeong, Seok-Geun ; Ham, Jun-Sang ; Kim, Dong-Hun ; Ahn, Chong-Nam ; Chae, Hyun-Seok ; You, Young-Mo ; Jang, Ae-Ra ; Kwon, Il-Kyung ; Lee, Seung-Gyu ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 457~465
DOI : 10.5851/kosfa.2009.29.4.457
The characteristics of Holstein colostrum according to the methods that were employed in processing it were analyzed in this study to improve its industrial utilization. Colostrum samples were collected from the dairy farm of the National Institute of Animal Science (NIAS). The milk fat, protein, lactose, and SNF contents of colostrum were 4.34, 6.99, 3.37, and 11.10%, respectively. The effects of spray drying, freeze drying, freezing, acidification, and inoculation of lactic-acid bacteria on the characteristics of colostrum were then compared. The freezing of colostrum was found to be proper for long-term storage in a farm. Freeze-dried colostrum powder could not meet the processing requirements and the component standards for animal products in terms of the total bacterial and coliform bacteria counts, but spray-dried colostrum powder could meet the microbiological requirements because of its bactericidal effect during the spray-dry treatment. The inoculation of lactic-acid bacteria showed a better inhibitory effect on coliform than the acidification treatment, but protein precipitation appeared because of the low pH and the high acidity. To estimate the effects of the processing methods employed on the IgG of colostrum, the IgG contents of the milk treated by long temperature long time (LTLT) (
, 30 min), by inoculating the lactic acid bacteria starter, by spray drying, and by freeze drying were measured. The IgG contents of the colostrum were changed significantly by the processing treatment employed, from 53.98 mg/mLto 33.28, 34.82, 21.98, and 36.89 mg/mL, respectively.
Effects of Replacing Tallow with Canola, Olive, Corn, and Sunflower Oils on the Quality Properties of Hamburger Patties
Koo, Bon-Kou ; Kim, Jin-Man ; La, Im-Joung ; Choi, Ji-Hun ; Choi, Yun-Sang ; Han, Doo-Jeong ; Kim, Hack-Youn ; An, Kwang-Il ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 466~474
DOI : 10.5851/kosfa.2009.29.4.466
This study was conducted to investigate the effect of plant oils or egg white powder and wheat fiber on the quality properties of hamburger patties. Beef patties were manufactured from the control oil (tallow, 10%), CP (canola oil, 10%), OP (olive oil, 10%), COP (corn oil, 10%), and SP (sunflower oil, 10%). The patties that contained plant oils had lower cooking loss than the control patties. The CIE
-values before cooking were highest for the SP treatments and lowest for the control patties. In terms of the fatty acid composition, the plant oil treatments, regardless of cooking, had higher monounsaturated/saturated fatty acid (M/S) ratios than the control patties, but had lower trans fatty acid contents than the control samples. In the sensory evaluations, the color and overall acceptability were more highly evaluated in the control patties than in the patties that contained plant oils.
Effects of Wheat Fiber and Isolated Soy Protein on the Quality Characteristics of Frankfurter-type Sausages
Kim, Hyun-Wook ; Choi, Ji-Hun ; Choi, Yun-Sang ; Han, Doo-Jeong ; Kim, Hack-Youn ; Lee, Mi-Ai ; Shim, So-Yeon ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 475~481
DOI : 10.5851/kosfa.2009.29.4.475
The effects of wheat fiber (WF) and isolated soy protein (ISP) on the physicochemical and sensory properties of frankfurter-type sausages were evaluated. The frankfurters were formulated with 2% WF (T1), 2% ISP (T2), and 1% WF plus 1% ISP (T3). The pH of all the samples ranged from 5.90 to 5.94 (p>0.05), and the CIE
values of the WF and ISP treatments were higher than those of the control, but the CIEs of
were lower than those of the control (p<0.05). The cooking losses with the treatments were lower than the cooking loss with the control, but there were no significant differences among all the treatments. The treated frankfurters showed better emulsion stability than the control, and T1 had the greatest hardness, cohesiveness, and viscosity (p<0.05). All the frankfurters scored the same for sensory color (p>0.05), and the sensory properties of flavor, juiciness, and overall acceptability of T1 resulted in satisfactory sensory scores. The best results were conclusively obtained with the frankfurters that contained 2% WF. This study showed the potential of WF to be used in frankfurters as a substitute for ISP.
Research for the Analytical Method of Various Pesticides in Raw Milk by Gas Chromatography-Mass Spectrometry
Oh, N.S. ; Shin, Y.K. ; Baick, S.C. ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 482~486
DOI : 10.5851/kosfa.2009.29.4.482
The aim of this study was to optimize a simple, fast, and economical analysis procedure for the determination of 16 different pesticides in raw milk via GC/MSD. Analyses were performed via gas chromatography with electron impact mass spectrometric detection in the selected ion monitoring mode (GC/MSD-SIM) using Pentachloronitrobenzene as the internal standard. The modified sample preparation methodology was based on the Pesticide Analytical Manual (PAM) of the FDA concerning fat extraction, ACN-ether partitioning, and clean-up of the Sep-Pak florisil cartridge. The modified methodology for the determination of the 16 pesticides was validated. The range of LOQs of the 16 pesticides was likely three times lower than their Maximum Residence Levels (MRLs). The recoveries of most of the pesticides were acceptable at the fortification levels of 0.5 and 1.0
and their RSD (%) level was less than 20%. None of the 16 pesticides were detected in the selected raw milk samples.
Effect of Various Combinations of Sugars, Amino Acids, and Fatty Acids on Volatile Compounds of Low-fat Sausages to have Similar Characteristics to Those of Regular-fat Sausages
Kook, Sung-Ho ; Park, Sung-Yong ; Chin, Koo-Bok ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 487~493
DOI : 10.5851/kosfa.2009.29.4.487
This study was conducted to investigate the effect of various combinations of sugars, amino acids, and fatty acids (oleic/linoleic aicds) on volatile compounds of low-fat sausages (LFSs) to have similar characteristics to those with regular-fat counterparts (RFC). The addition of glucose or fructose alone in LFC increased the concentrations of myristicine, pentadecanal and octadecanal, as compared to RFC. In addition, LFSs containing lysine alone had higher concentration of myristicine, as compared to those with RFC. Without the addition of both oleic and linoleic acids, LFS containing glucose in combination with various amino acids, such as alanine, aspartic acid, cysteine, and lysine, had higher concentration of myristicine, as compared to RFC. Furthermore, myristicine content (ppm) of LFSs was different from those of RFC, regardless of the concentration of lysine in combined with glucose or fructose. LFSs containing oleic and linoleic acids with the combination of glucose/glycine or glucose/alanine had the most similar volatile compounds to those of RFC. These results indicated that volatile compounds isolated from smoked LFSs containing sodium caseinate as a fat replacer and the multiple combinations of sugar, amino acids, and fatty acids had the most similar volatile compounds to those of RFC.
Relationship between the Economical Defects of Broiler Meat Carcass and Quality Grade A with a Meat Grader
Choe, Jun-Ho ; Lee, Jae-Cheong ; Jo, Cheor-Un ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 494~499
DOI : 10.5851/kosfa.2009.29.4.494
To investigate the relationship between the carcass defects considered by a meat grader and quality grade A, a total of 59,700 broiler carcasses, which were reared from September 1, 2007 to August 31, 2008 and randomly selected from 597 broiler farms with 100 broilers in each farm, were graded by a meat grader using the Korean meat grading system. The average slaughter weight of the broilers increased at the 31- to 33-d age but decreased after the 37-d age. The average daily gain to grade A ratio of the broilers was highest in autumn, and the bruises, flesh blemishes, and abnormalities of the carcasses were found to have been most frequent in winter (p<0.05). The number of economical defects (EDs) increased with the increase in the slaughter age, and the correlation coefficients of the EDs and grade A were -0.88, -0.48, and -0.12 in terms of the conformation, exposed flesh/cuts/tears, and skin discolorations of the carcasses, respectively. The correlation coefficients of the non-economical defects (NEDs) and the grade A of the broiler carcasses were -0.16, -0.22, and -0.32 in terms of the feathers, alien substances, and carcass treatment, respectively. The total number of defects (EDs + NEDs) and the grade A were highly correlated (-0.93), and in particular, the correlation between the grade A and the EDs was -0.91. It can be deemed that the grade A from a meat grader is highly correlated with the EDs. Therefore, the results suggest that broiler carcass grade evaluation using a meat grading system can provide direct information on profits in the market. The resulting carcass grade of broilers can also provide the information needed to decide on a proper incentive for a farm that has attained a good quality grade.
Quality Characteristics and Inhibitory Activity against Staphylococcus aureus KCCM 40510 of Yogurts Manufactured with Garlic Juice
Lee, Seung-Gyu ; Lee, Yeon-Jung ; Kim, Min-Kyung ; Han, Gi-Sung ; Jeong, Seok-Geun ; Jang, Ae-Ra ; Chae, Hyun-Seok ; Kim, Dong-Hun ; Ham, Jun-Sang ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 500~505
DOI : 10.5851/kosfa.2009.29.4.500
This study was carried out to fortify the antimicrobial activity of yogurt by adding garlic juice to it. A raw garlic bulb was grated and heated with Glycyrrhiza uralensis to improve its antimicrobial activity and palatability. Yogurt was made with 0, 4, 8, and 12% garlic juice, and was evaluated in terms of its lactic starter growth, physico-chemical characteristics, growth inhibitory activity against Staphylococcus aureus KCCM 40510, and sensory characteristics. The garlic juice significantly increased the growth of the yogurt starter (p<0.05), which was highest with the addition of 4% garlic juice. Significant (p<0.05) inhibition of S. aureus KCCM 40510 occurred with the addition of 12% garlic juice. The preference was lowered with the addition of garlic juice, but the addition of 4% garlic juice showed no significant difference (p>0.05). To increase the antimicrobial activity of yogurt with the addition of garlic juice, further studies on the increase in the palatability of garlic juice are necessary.
Evaluation of an Automated ELISA (VIDAS
) and Real-time PCR by Comparing with a Conventional Culture Method for the Detection of Salmonella spp. in Steamed Pork and Raw Broccoli Sprouts
Hyeon, Ji-Yeon ; Hwang, In-Gyun ; Kwak, Hyo-Sun ; Park, Jong-Seok ; Heo, Seok ; Choi, In-Soo ; Park, Chan-Kyu ; Seo, Kun-Ho ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 506~512
DOI : 10.5851/kosfa.2009.29.4.506
Salmonellosis is an important worldwide foodborne infectious disease that is transmitted by many food vehicles including raw and processed animal products and fresh produce. In this study, the effectiveness of automated ELISA (
) and realtime PCR in the detection of Salmonella spp. in steamed pork and raw broccoli sprouts was evaluated by comparing their results with those of a conventional culture method. Bulk samples (500 g) of steamed pork and raw broccoli sprouts were inoculated with various levels of Salmonella and divided into 20 samples (25 g each). All the samples, including the controls, were analyzed using a conventional culture method,
, and real-time PCR to detect the presence of Salmonella. In addition, the levels of background flora in the steamed pork and the raw broccoli sprouts were determined. In the steamed pork that contained less than 100 CFU/g of aerobic bacteria, all three methods detected low levels of Salmonella without a statistical difference in their performance. In the broccoli sprouts with high quantities of background flora (ca.
CFU/g), however, all three methods were unable to detect low levels of Salmonella, and real-time PCR and
more sensitively detected Salmonella than the culture method, with significant statistical differences. In conclusion,
and real-time PCR could be superior to conventional culture methods in detecting Salmonella in food with high levels of background flora.
Overview of the Management Characteristics of Food (Livestock Products) Transportation Systems on International- and National-level HACCP Application
Kim, Hyoun-Wook ; Paik, Hyun-Dong ; Hong, Whan-Soo ; Lee, Joo-Yeon ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 513~522
DOI : 10.5851/kosfa.2009.29.4.513
HACCP is a scientific and systematic program that identifies specific hazards and gives measures for their control to ensure the safety of foods. Based on the Livestock Products Processing Act, the HACCP system is now being applied to Korean livestock products since December 1997, and Korea is accelerating its application from farm to table, including in farms, slaughterhouses, livestock product industries, retail markets, and transportation. The transport of livestock and its products is one of the vulnerable sectors in terms of food safety in Korea. Meats are transported in trucks in the form of carcasses or packaged meats in boxes. Carcasses may be exposed to microbiological, physical, and chemical hazards from the environment or through cross-contamination from other meats. Poor cleaning or maintenance of vehicles and tools may also raise the exposure of carcasses to microbiological or chemical hazards. HACCP application and its acceleration in distribution, particularly in transport, is regarded as critical to the provision to consumers of ultimately safe livestock products. To achieve this goal, steady efforts to develop practical tools for HACCP application should be carried out.
Investigation of Legal Regulation and Market Circumstances for Functional Dairy Products in Korea and Japan
Bak, Da-Jeong ; Lee, Dan-Won ; Park, Jung-Min ; Shin, Jin-Ho ; Kim, Ji-Youn ; Jeon, Sang-Rok ; Song, Tae-Suk ; Yoon, Sung-Sik ; Kim, Jin-Man ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 523~532
DOI : 10.5851/kosfa.2009.29.4.523
Changing health awareness has had an important effect on the functional food industry and is creating greater market opportunities. Unfortunately, there is no statement on functional dairy products in the Processing of Livestock Products Act. As a result, there is confusion in the market and legal difficulties with regard to the advertising of functional dairy products. This study was carried out to improve the current standardization of functional dairy products by comparing the domestic Health/Functional Food Act with the Japanese Health Promotion Law, and by investigating scientific data and articles from various literature and the Internet. In Japan, the Ministry of Health, Labor, and Welfare (MHLW) officially presented the Food with Health Claims (FHC) system that consists of Food with Nutrient Function Claims (FNFC), and innovated Food for Specified Health Uses (FOSHU). In 2005, the FOSHU system was changed to include several new subsystems: Current, Standardized, Reduction of disease risk, and Qualified FOSHU. Finally, to manufacture FOSHU, scientific evidence pertaining to such products must be examined by MHLW. Since FNFC was allowed, only 12 vitamins,
, and five minerals were approved, though without scientific evidence of efficacy. The Korean Health/Functional Food Act requires that health/functional foods (HFFs) be marketed in measured doses. There are two types of HFFs: generic and product-specific. There are 67 ingredients listed in the act for generic HFFs, and if an HFF has a new active ingredient, it is considered a product-specific HFF. Product-specific HFFs must be approved by the Korean Food and Drug Administration (KFDA). With the present standards, it is impossible to label and advertise functional dairy products with health/functional claims. Government agencies must cooperate to solve this problem, and standardization should be carried out by considering existing health/functional products and claims/indications from other countries.
Analysis of Salmonella Species from Eggs Using Immunoliposomes and Comparison with a Commercial Test Kit
Shin, Weon-Sun ; Kim, Yoon-Sook ; Lee, Jun-Soo ; Kim, Myung-Hee ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 4, 2009, Pages 533~538
DOI : 10.5851/kosfa.2009.29.4.533
To suggest an improved diagnostic method for Salmonella spp., analyses were conducted with immunoliposomes and compared with the results from a commercial test kit. One sample out of 36 samples of eggshell was Salmonella-positive via immunoliposomes. In the case of the use of the commercial test kit, six samples out of 36 samples were Salmonellapositive. These Salmonella-positive samples were subjected to biochemical identification tests that confirmed that they were Salmonella-negative. As for the egg content samples, they were Salmonella-negative in both analyses with immunoliposomes and the commercial test kit. The Salmonella analysis with immunoliposomes reduced detection time, by 24 h compared to the commercial test kit. Bacteria, including Acinetobacter baumanni, Chryseomonas luteola, Enterobacter cloacae, Escherichia coli, Escherichia hermannii, Klebsiella pneumonia, Pantoea spp., and Pasteurella pneumotropica, were isolated from the eggshells. Other than Acinetobacter baumanni and Pasteurella pneumotropica most of the isolates were known to frequently appear during egg production processing.