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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
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Journal DOI :
Korean Society of Food Science and Technology
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Volume & Issues
Volume 36, Issue 6 - Dec 2004
Volume 36, Issue 5 - Oct 2004
Volume 36, Issue 4 - Aug 2004
Volume 36, Issue 3 - Jun 2004
Volume 36, Issue 2 - Apr 2004
Volume 36, Issue 1 - Feb 2004
Selecting the target year
Immunoblotting Assay for Glyphosate-tolerant Genetically Modified Soybean in Soybean Products
Son, Dae-Yeul ; Moon, Jung-Hee ; Ahn, Kang-Mo ; Shon, Dong-Hwa ; Lee, Kwang-Shin ; Sim, Hee-Young ; Han, Young-Shin ; Lee, Sang-Il ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 369~374
Genetically modified (GM) soybean Roundup Ready carries Agrobacterium sp. CP4 gene, which expresses 5-enolpyruvylshikimate-3-phosphate synthase (CP4EPSPS). CP4EPSPS in GM soybeans and soybean curds was screened using CP4EPSPS-specific polyclonal and monoclonal antibodies (pab and mab, respectively) by immunoblotting. Isolated recombinant CP4EPSPS was detected at detection limits of
, whereas those of CP4EPSPS expressed in GM soybean were
g, using mab and pab, respectively. From nine screened soybean curds, two had positive results with pab Immunoblotting method with pab and mab developed in this study could be applied to screen glyphosate-tolerant GM soybeans in soybean products.
Contents of Toxic Metals in Crustaceans Consumed in Korea
Kim, Mee-Hye ; Lee, Yun-Dong ; Park, Hyo-Jung ; Kim, Eun-Joung ; Lee, Jong-Ok ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 375~378
There are few studies on toxic metals in crustaceans available in Korea. Therefore, this study was conducted to estimate content of toxic metals in crustaceans (n=58). Samples were digested with acids and analysed by inductively coupled plasma spectrometer (ICP) or atomic absorption spectrometer (AAS) for lead (Pb), cadmium (Cd), and arsenic (As). Mercury (Hg) contents were determined using mercury analyzer. Toxic metal contents [minimum-maximum (mean), mg/kg] in crustaceans were as follows; Hg 0.004-0.28 (0.06), Pb ND-0.31 (0.03), Cd 0.003-0.92 (0.14), and As 0.01-35.9 (6.63). Our results demonstrated that metal contents in crustaceans on Korean markets were similar to those reported in other countries. Our average weekly intakes of Pb, Cd, and Hg from crustaceans were lower than 1% of Provisional Tolerable Weekly Intakes (PTWI) set by Joint FAO/WHO Expert Committee for food safety evaluation.
Changes of Nucleotides in the Raw Fishes during the Aquarium Storage
Hong, Cheul-Hee ; Lee, Jeong-Min ; Kim, Kyong-Su ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 379~384
Changes in nucleotide concentrations of aquarium-stored flounder, sea bass, and sea bream were studied. ATP, ADP, and AMP slowly decreased, whereas IMP, HxR and Hx slightly increased with increasing storage ported. ATP was converted into IMP at initial storage stage. Changes in concentrations of nucleotides differed depending on fish type and season. Freshness indicators,
values during 14 days storage showed no significant differences. Changes in nucleotide concentrations during 14 days storage had no significant effect on taste of raw fishes.
Quality Characteristics of Commercial Oiji, Korean Cucumber Pickle
Park, So-Hyun ; Park, Wan-Soo ; Kim, Mee-Ree ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 385~392
Physicochemical and sensory characteristics of commercial Oiji, Korean pickled cucumbers (six commercial and three traditionally made products) were investigated. Saltiness values for commercial and traditionally made products were 3.424-4.47 and 3.92-7,23%, and acidity and pH were 3.43-3.85 and 0.39-0.75%, respectively, Commercial products showed lower L and higher b values than traditionally made products. Redness of both products ranged from -1.47 to -3.71. Numbers of total microbial, lactic acid bacteria, and yeast in traditionally made products (
), were higher than those of commercial products (
). Texture analysis revealed fracturability (2,103-3,010 g) and hardness (409-890 g) varied among the products above. Overall acceptability scores of commercial products C1 and C2 were highest at 7.6-8.0 compared to other products (p<0.05). From the principal component analysis, the first principal component (PC1, 79.94%) and the second principal component (PC2, 19.94%) could describe the majority of the variability. Commercial product C1, C2, C3, and C7 having high negative loadings on the PC2 axis are closely related to over-all acceptability, over-all taste, savory taste and hardness. From Pearson correlation analysis, hardness and chewiness correlated positively with saltiness, whereas over-all acceptability, positively correlated with savory and overall taste, respectively (p<0.05).
Properties of Starch Isolated from Wet-milled Rice after Steeping at Elevated Temperatures for Annealing Effect
Lee, Young-Tack ; Yoo, Moon-Sik ; Lee, Bo-Ram ; Park, Jong-Hyun ; Chang, Hak-Gil ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 393~397
Rice was steeped at elevated temperatures of
for 2 hr, and physicochemical properties of starches isolated from wet-milled rice flour were investigated. Steeping at elevated temperatures slightly decreased lightness of rice starch, while increased yellowness and redness. Average granule size of rice starch was decreased by steeping treatment. Swelling power and solubility increased as temperature increased. Starch from rice steeped at
displayed highest swelling power and solubility. Differential scanning calorimetry data of starch obtained from steeped rice at
showed increased onset and peak temperatures, with narrower gelatinization temperature range, suggesting partial annealing effect. Pasting properties of starch measured by Rapid Visco-Analyzer indicated increased peak viscosity due to rice steeping at
. Peak and breakdown viscosities decreased at
, whereas setback and final viscosities increased.
A Study on the Synthesis of Eugenolchitosan and Safrolechitosan
Kim, Je-Jung ; Jung, Byung-Ok ; Chang, Pahn-Shick ; Park, Dong-Ki ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 398~402
Safrolechitosan (SaCs) and eugenolchitosan (EuCs) were synthesized and characterized to increase water solubility and functionality of chitosan. Product impurities were removed by Soxhlet apparatus using methanol to obtain final product with high purity. Using Ubbelohde viscometer, molecular weights of chitosan, EuCs, and SaCs were determined as
. IR spectrum of SaCs revealed chemical shift of amide II band (
) of chitosan grafted by safrole caused by generation of covalent bond between primary amino of chitosan and double bond of safrole. Due to graft reaction of safrole onto chitosan, vinyl bands (
) of safrole disappeared. In graft reaction of eugenol onto chitosan, shift of amide II band (
) and disappearance of vinyl band were observed. On
spectrum of EuCs,
peak in eugenol (monomer) disappeared, whereas
peak appeared. Above results indicate safrole and eugenol were successfully grafted onto chitosan.
Extractive Optimization of Functional Components for Processing of Onion Health Promotion Drink
Hou, Won-Nyoung ; Go, Eun-Kyoung ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 403~409
Onion, licorice, abgelia root, Chinese date, pine needle, and mulberry leaf were used to extract functional components far onion complex drink. No differences were observed between water extraction at room temperature and methanol extraction in electron-donating ability (EDA), thiosulfinate content (TSC), and ascorbic acid content (AAC), whereas water extraction resulted in higher nitrite-scavenging ability at pH 1.2 and 3.0, and lower superoxide dismutase-like ability than methanol extraction. Level of water extracts prepared by hard-boiling for 3 hr at above
was higher in all functional abilities except TSC than those prepared at room temperature. Optimal conditions for water extraction and storage were
for 6 hr and low-temperature storage, respectively.
Physical and Sensory Properties of Rice Gruels and Cakes Containing Different Levels of Ginkgo Nut Powder
Kim, Jung-Mi ; Suh, Dong-Soon ; Kim, Young-Suk ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 410~415
Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.
Comparison of Characteristics on Electrolyzed Water Manufactured by Various Electrolytic Factors
Kim, Myung-Ho ; Jeong, Jin-Woong ; Cho, Young-Je ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 416~422
Efficacy of surface sterilization and physicochemical properties of electrolyzed water manufactured depending on electrolyte, materials, and type of electrolytic diaphragm used were investigated. Physical properties of electrolyzed water manufactured from diaphragm system showed the highest effectiveness under at distance between diaphragms of 1.0 mm and 20% NaCl supplying rate of 6 mL/min. ORP, HClO (should defined) content, and pH at above conditions were 1,170 mV, 100 ppm, and 2.5, respectively. Two-stage electrolyzed system was more effective than one-stage one. Electrolyzed water manufactured from non-diaphragm system at 4 mL/min supplying rate of 20% NaCl was similar to the most effective diaphragm system, whereas ORP, HClO content, and pH were 800 mV, 200 ppm, and 9, respectively. Sealed electrolyzed water could be preserved more than one month at room temperature with ORPs of 750 and 1,150 mV in non-diaphragm and diaphragm systems, respectively, and at HClO content of 100 ppm. Physicochemical properties of electrolyzed water manufactured from electrolytic diaphragm of
and Pt+Ir were more effective than that of Pt. ORP and HClO contents of electrolyzed water manufactured from various electrolytes were high in order of NaCl>KCl>
, whereas no differences were observed among electrolytes in sterilization efficacy. Twelve kinds of microorganisms tested (initial total count,
) were sterilized within 1-2 min by electrolyzed water.
Quality Evaluation of Commercial Salted and Fermented Fish Sauces
Jang, Mi-Ra ; Kim, Il-Young ; Hong, Mi-Sun ; Shin, Jae-Min ; Han, Ki-Young ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 423~431
Quality of commercial salted and fermented fish sauce was evaluated through physicochemical and sensory analyses. Moisture contents of all samples tested except one salted and fermented sandlance sauce were acceptable. Salinity of some samples was higher than that of Korean food standard. Higher contents of total nitrogen (TN) and amino nitrogen (AN) resulted in higher levels of specific gravity, pure extract and solid of some samples. Two salted and fermented anchovy and three salted and fermented sandlance sauce samples showed lower levels of TN and AN than those of Korean food standards. TN, AN, specific gravity, pure extract, solid, and volatile basic nitrogen levels highly correlated with sensory scores, indicating that these values could be used as quality parameters to evaluate salted and fermented fish sauce quality.
Increase in Moisture Barrier Properties of Alginate-based Films by Composting with Fatty Acids and
Rhim, Jong-Whan ; Kim, Ji-Hye ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 432~439
Increase in water vapor barrier properties of sodium alginate films was studied by preparing composite films with fatty acids, i.e., lauric, palmitic, stearic, and oleic acids, and by treatment with 3%
solution for 3 min. Film thickness, surface color, microstructure, tensile strength (TS), elongation at break (E), water vapor permeability (WVP), water solubility (WS), and sorption isotherm of films were investigated. Microstructure of films observed with SEM was changed by fatty acid and
treatments. TS decreased 25-70% depending on fatty acid used, and increased 1.5- to 2-fold by
treatment. E decreased by both fatty acid and
treatments. Except oleic acid, WVP decreased significantly (p<0.05) by forming composite films with fatty acids, particularly with stearic acid, WVP decreased more than two-fold. WS also decreased by fatty acid and
treatments. In stearic acid, WS decreased about 30-fold by combined treatment of fatty acid and
. Sorption isotherm showed typical biphasic pattern with deliquescent point of 0.75. Results of isotherms and BET monolayer moisture content indicated hydrophilicity of film decreased by
Characterization of Human
15,15-dioxygenase Isolated from Recombinant Escherichia coli
Shin, Won-Phil ; Chang, Pahn-Shick ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 440~447
Characteristics of human
15,15'-dioxygenase isolated by recombinant DNA technology was elucidated. Optimal pH and temperature were 9.0 and
, respectively. Enzyme activity was temperature-sensitive. Enzyme was stable at pH 6.0-9.0 for 24 hr and under
. Half-life of enzyme at
was 40 min. Crude preparations of enzyme were inhibited by ferrous ion-chelating agent and sulfhydryl-binding agent. GSH offsets inhibitory effect of PCMB. With increasing substrate concentrations, enzyme activity gave typical Michaelis-Menten curve, Based on Hanes-Woolf plot of data,
Quality Characteristics of Bijijang in Different Fermentation Conditions
Im, Sung-Kyung ; Yoo, Seon-Mi ; Kim, Tae-Young ; Chun, Hye-Kyung ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 448~455
Changes in quality characteristics of Bijijang (fermented soybean curd residus) prepared at
for 0, 12, 24, 36, and 48 hr were investigated. Acidity of Bijijang increased, whereas pH and Hunter's color values decreased during fermentation. Immediately after Bijijang preparation,
activities were very low,
activity during fermentation increased rapidly, with those fermented at
higher than at
. Neutral pretense activity was significantly higher than acidic pretense activity, and increased gradually after 12 hr. Change in total nitrogen content in Bijijang was insignificant, whereas contents of amino-type and water-soluble nitrogens increased significantly during fermentation. Major free amino acids of Bijijang were Arg, Pro, Glu, Thr, Ser, and Lys at initial fermenting stage, and, as fermentation progressed, contents of Cys, Met Glu, Ile, Leu, and Phe increased. Reducing sugar contents of Bijijang fermented at
were higher than those fermented at
. Sucrose content decreased and glucose content increased. Glucoside (genistin and daidzin) contents decreased and aglycone (genistein and daidzein) contents increased during preparation of Biji and fermentation of Bijijang. Contents of free sugars and isoflavones were higher in Bijijang fermented at
. Based on these results, fermentation at
for 48 hr was determined to be optimum fermentation condition for Bijijang.
Effect of Sigma Factor
on Biofilm Formation of Listeria monocytogenes in High Osmotic and Low Temperature Conditions
Park, Sang-Gyu ; Park, Shin ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 456~460
Effects of sigma factor (
) on biofilm formation in Listeria monocytogenes 10403S and
sigB null mutant were studied under high osmotic and low temperature conditions. In brain heart infusion (BHI) medium containing 6% NaCl, wild type 10403S and
sigB null mutant formed biofilms of
, respectively. L. monocytogenes 10403S in BHI medium containing 6% NaCl formed 4.7 times larger biofilm than without NaCl. Culture of L. monocytogenes 10403S and sigB null mutant at
did not show any significant differences in biofilm formation. The results suggest biofilm formation is activated by
and NaCl, whereas not affected by low temperature stress in L. monocytogenes 10403S. More studies are necessary to determine biofilm formation mechanism in osmotolerant L. monocytogenes.
The Antioxidant Activity of Maesil (Prunus mume)
Hwang, Ja-Young ; Ham, Jae-Woong ; Nam, Sung-Hee ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 461~464
Antioxidant artivity of Maesil (Prunus mume) was evaluated based on peroxide value (POV), thiobarbiturie acid reactive substances (TBARS value), and electron-donating ability using 1,1-diphenyl-2-pycryl hydrazil (DPPH) method. POVs for soybean oil with 0.02% antioxtdants were 276.93, 223.32, 217.38, 238.40, and 226.55 meq/kg in control, ascorbic acid, dibutyl hydroxytoluene (BHT), extract of dehydrated Maesil flesh (EDMF), and extract of dehydrated Maesil juice (EDMJ), respectively, Antioxidant activities for TBA values were 29.94. 45.35 13.81, and 25.00% In ascorbic acid, BHT, EDMF, and EDMJ, respectively. Electron-donating abilities by DPPH were 96.69, 77.82, 34.84, and 43.50% in ascorbic acid, BHT, EDMF, and EDMJ, respectively, EDAs by DPPH with 0.02% EDMF and EDMJ were 53.21 and 59.19%, respectively.
Effects of Alisma canaliculatum Butanol Fraction with Vitamin E on Glycogen, Lipid Levels, and Lipid Peroxidation in Streptozotocin-induced Diabetic Rats
Han, Hye-Kyoung ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 465~471
This study was designed to investigate the effect of a butanol (BuOH) fraction of Alisma canaliculatum (Ac) with/without vitamin E (VE) on glycogen, lipid levels and oxidative stress in streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley rats were divided into 5 groups: normal, STZ-control, and 3 diabetic experimental groups. Diabetes was induced by injection of STZ (45 mg) into the tail vein. The BuOH fraction of Ac and VE were administrated orally in rats for 21 days: Ac group (400 mg), Ac-VE group (Ac 400 mg & vitamin E 10 mg) and VE group (10 mg). Liver and muscle glycogen levels decrease in STZ-control group versus normal group and these alteration in glycogen levels were prevented Ac-VE group and VE group. Oral administration of Ac or VE resulted in reduction in liver cholesterol. Liver triglycerides were significantly higher in the VE group than in STZ-control group. Liver malondialdehyde (MDA) was increase in STZ-control group compared to normal group, but that of Ac group and Ac-VE group were similar to normal group. Meanwhile MDA in kidney, lung and pancreas were not significantly different among five groups. Ac-VE group increase lung protein that were significantly higher than diabetic control rats. These results suggest that the VE could increase glycogen and triglyceride levels and BuOH fraction of Ac decrease MDA of liver in the diabetic rats. The use of Ac together with VE did not show better control hyperglycemia-induced oxidative stress.
Hypoglycemic Effects of Crude Extracts of Moutan Radicis Cortex
Park, Sun-Min ; Jun, Doug-Wha ; Park, Chun-Hee ; Jang, Jin-Sun ; Park, Seong-Kyu ; Ko, Byoung-Seob ; Kim, Bo-Jung ; Choi, Soo-Bong ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 472~477
Hypoglycemie effect of Moutan Radicis Cortex (MRC) extract contained in Yukmijihuang-hwan was determined by investigating insulin-sensitizing and
actions. MRC was extracted with 70% ethanol, fractionated by XAD-4 column chromatography with mixture solvent of methanol and water, and utilized for hypoglycemic effect assay. Significant insulin sensitizing activities of MRC extracts were observed in 3T3-L1 adipocytes, giving MRC extracts with 1 ng/mL insulin reach glucose uptake level increased by 50 ng/mL of insulin alone. MRC methanol extracts of 20, 40, 60, and 80% suppressed
activity in vitro. Peak serum glucose levels and area under curve were lower in Sprague Dawley male rats treated with MRC ethanol extract than those treated with cellulose in oral glucose tolerance test using 2 g dextrin/kg body weight. These data suggest MRC extracts contain effective insulin -sensitizing and
compounds for hypoglycemic activity.
Effects of Instant Coffee on Weight, Plasma Lipids, Leptin, and Fat Cell Size in Rats Fed on a High Fat Diet
Kang, Keum-Jee ; Choi, Sung-Sook ; Han, Hye-Kyoung ; Kim, Kwan-Jung ; Kwon, So-Young ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 478~483
Effects of instant coffee on weight, plasma lipids, leptin levels, and fat cell size in high-fat diet-fed rats were investigated, Twenty-four male Sprague-Dawley rats, fed experimental diet containing 40% total dietary fat and 0, 0.6, 1.2, and 2.4% (w/w) instant coffee for 6 weeks, were divided into four experimental groups (n = 6). Feed efficiency ratio of 0.6% coffee group was higher than control group. Weight gain, organ weights, free fatty acid level, and fat cell size were not significantly different among groups. Triglyceride, total cholesterol, HDL-cholesterol, and leptin levels in plasma were significantly higher in 0.6% coffee group than control group. No significant difference in feed efficiency ratio, triglyceride, and leptin levels were found between control and 2.4% coffee group. These results suggest instant coffee may not have effect on obesity.
In vitro Bone Marrow Cell Proliferation of Cell Wall Preparation from Bifidobacterium bifidum SL-21
Shin, Myong-Sook ; Yu, Kwang-Won ; Shin, Kwang-Soon ; Lee, Ho ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 484~489
Bifidobacterium species isolated from infant feces were fractionated into cell wall, cytosol, and extracellular preparations of culture broth, and each fraction was examined for Peyer's patch-mediated bone marrow cell proliferation activity in vitro. Cell wall preparation of B. bifidum SL-21 (CWP) showed the highest bone marrow cell proliferating activity dose dependently, and enhanced production of cytokines, such as hematopoietic growth factor (GM-CSF), IL-2, and IL-6, in culture supernatant of Peyer's patch cells, After treatment with lysozyme, CWP was fractionated, among which intermediate molecular-weight fraction (30-50 kDa) showed significantly high bone marrow cell proliferating activity. These results suggest CWP of B. bifidum SL-21 effectively activates lymphocytes in Peyer's patch, and several cytokines, possibly playing important role in enhancement of systemic immune system, were produced by activated lymphocytes.
Improved Storage Stability of Brown Rice by Coating with Rice Bran Protein
Kim, Kyung-Mi ; Jang, In-Suk ; Ha, Sang-Do ; Bae, Dong-Ho ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 490~500
Brown rice grains were coated by spraying aqueous protein solution extracted from rice bran using 10% ethanol, and dried at room temperature. Coating procedure was repeated 1-5 times to determine effect of repeated coating, Quality changes in coated brown rice grains were observed during 8 weeks storage. Most coated rice grains gave lower peroxide and acid values, which indicate antioxidative effects of coating. Lipase and lipoxygenase activities generally decreased in grains coated more than three times. Microscopic images of whole kernel and longitudinal section revealed cracking on all brown rice grains including control, and hydration rate constants were not significantly different among treated grains. Compared to non-coated brown rice grains, those coated more than three times, after 8 week storage, showed better quality retention observed in (meaning not clear) higher water-binding capacity, lower gel consistency decrease, less browning, and better textural properties in cooked rice, resulting in better sensory quality.
Microflora of Manufacturing Process and Final Products of Saengshik
Chang, Tae-Eun ; Moon, Sung-Yang ; Lee, Kun-Wook ; Park, Jang-Mi ; Han, Jeong-Su ; Song, Ok-Ja ; Shin, Il-Shik ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 501~506
Microflora and contamination process of Saengshik products were investigated to ensure microbial safety of Saengshik. Food-borne pathogenic bacteria, such as Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens detected mainly from grains were not removed by washing with tap water and freeze-drying. Contaminations of food-borne pathogenic bacteria occurred through raw material powder processed at other factories and during actual product manufacturing process, because detection rates of final products were higher than those of raw materials. Concentration of food-borne pathogenic bacteria increased with advancing of process after first pulverization. Dusts of powder and powder attached to machine were good media for air-borne microorganisms and caused to increase of food-borne pathogenic bacteria during process. Improvement of manufacturing process and sanitary control of machines arc necessary to ensure microbial safety of Saengshik.
Microbiological Safety of Commercial Salt-fermented Shrimp during Storage
Oh, Sang-Hee ; Heo, Ok-Soon ; Bang, Ok-Kyun ; Chang, Hae-Choon ; Shin, Hyun-Soo ; Kim, Mee-Ree ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 507~513
Microbiological safety investigation of 36 commercial salt-fermented shrimps revealed presence of coliform and Gram(+) cocci, whereas pathogenic bacteria such as Escherichia coli O26, Salmonella, Shigella, Staphylococcus aureus, Vibrio parahaemolyticus, and V. cholerae were not detected. When pathogenic bacteria were inoculated into 9, 18, and 27% salted shrimps, Salmonella so., E. coli O26, and S. aureus were not detected up to 13, 80, and 90 days of fermentation at
, respectively, whereas up to 15 day in commercial salt-fermented shrimps.
Inhibitory Effect of Aqueous Chlorine Dioxide on Survival of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in Pure Cell Culture
Youm, Hyoung-Jun ; Ko, Jong-Kwan ; Kim, Mee-Ree ; Song, Kyung-Bin ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 514~517
O157:H7, Salmonella typhimurium, Listeria monocytogenes were treated with aqueous chlorine dioxide to elucidate effect of aqueous chlorine dioxide treatment on major food-borne pathogenic bacteria. Survival plot of E.coli O157:H7 at 5 ppm chlorine dioxide showed typical first-order rate. After 5 min of treatment, cell number decreased by 1.5 log cycle. Survival plot slope gave D value of 3.37 min. S. typhimurium and L. monocytogenes showed biphasic curve. Aqueous chlorine dioxide treatment on S. typhimurium and L. monocytogenes resulted in bactericidal effect for 5 min, and thereafter no effect was observed under experimental conditions of this study. These results suggest concentration of chlorine dioxide is more important than treatment time, and 5 ppm chlorine dioxide treatment is not sufficient for sanitizing fresh vegetables.
Preparative Isolation of Ginseng Saponin from Panax ginseng Root Using High-speed Countercurrent Chromatography
Lee, Chang-Ho ; Lee, Boo-Yong ;
Korean Journal of Food Science and Technology, volume 36, issue 3, 2004, Pages 518~521
Ginseng saponin was isolated from panax ginseng root using high-speed countercurrent chromatography (HSCCC). Preliminary studies were performed to optimize physical properties of two-phase solvent system and operating parameters including rotation speed of column, elution mode of mobile phase, and flow rate. Two-phase solvent system for isolation of ginseng saponins was composed of chloroform, water, and methanol as blending solvent. Chloroform-aqueous methanol (4:6) systems with various concentration of methanol in water were evaluated for retention of stationary phase in column. Retention of stationary phase decreased with increasing flow rate in tail-to-head elution mode using upper phase as mobile phase and head-to-tail elution mode using lower phase as mobile phase. Latter mode produced high retention at flow rate of 5 mL/min. Optimum conditions for isolation of saponin were chloroform/methanol/water (40/39/21) solvent system; mobile phase, of lower organic layer, flow rate, of 5 mL/min, head to tail elution mode, rotation speed, of 800 rpm, and sample injection, of
, Recovery yield of ginseng saponin from panax ginseng root extract by HSCCC was 63.6%, and the purity of HSCCC fractions was verified by TLC.