Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 37, Issue 6 - Dec 2005
Volume 37, Issue 5 - Oct 2005
Volume 37, Issue 4 - Aug 2005
Volume 37, Issue 3 - Jun 2005
Volume 37, Issue 2 - Apr 2005
Volume 37, Issue 1 - Feb 2005
Selecting the target year
Compositions and Pasting Properties of Fagopyrum esculentum and Fagopyrum tartaricum Endosperm Flour
Kim, Jin-Ki ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 149~153
Composition and pasting properties of endosperms of one common buckwheat (CB) and two tartary buckwheats (TB) grown in China were investigated. No differences were observed in proximate composition and amino acid content between CB and TB. Content of rutin in TB was 22-fold higher than that of CB. Among minerals, iron, calcium, and magnesium contents were higher in TB than CB, whereas zinc, manganese, and phosphorus contents were similar, Pasting properties measured with Rapid visco Analyzer revealed TB-2 cultivar had highest peak viscosity, trough, and breakdown, followed by TB-1 and CB. Setback of TB was about 2.2-fold greater than that of CB. Significant differences in color were observed between CB and TB, and among TB cultivars.
Analysis of Chemical Composition of Bulro Kugi (Lycium chinense Mill) Fruit, Leaf, and Root
Kim, Eun-Hae ; Lee, Joo-Chan ; Kim, Hyeon-Wee ; Lee, Cherl-Ho ; Koh, Kyung-Hee ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 154~163
Chemical and flavor components of Bulro Kugi (Lycium chinense Mill) fruit leaf, and root were compared. Fructose and glucose were detected in fruit and leaf, and sucrose in root, respectively. Citrate was the highest among organic acids in fruits, and malate in leaf and root Capsaicin was detected in leaf and root. Volatile flavor compounds were extracted by simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated flavor extract was analysed, and 128 compounds, including 22 acids 15 alcohols, 12 aldehydes, 8 esters, 10 furans, 26 hydrocarbons, 4 phenols, 2 pyrroles, 1 pyrazine, and 28 miscellaneous components. were identified by GC and GC-MS. Main volatile compounds were hexadecanoic acid and 2-furancarboxaldehyde in hot-air dried fruit, hexadecanoic acid and 1-hexadecene in fresh fruit, 3, 7, 11, 15-tetranethyl-2-hexadecan-1-ol and hexadecanoir acid in leaf, and hexadecanoic acid in root.
Improvement of Emulsion Stability of Food Proteins by Microbial Transglutaminase
Lee, Deuk-Sik ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 164~170
To improve functional properties of food proteins, homologous or heterologous
and 11S globulin(glycinin) from animal and vegetable proteins, respectively, were bio-hybridized using transglutaminase(MTGase). Susceptibility was confirmed by SDS-PAGE, particle size analyzed, and emulsion stability tested using Reddy and Fogler method, To determine how bio-hybridized protein influences emulsion stability, protein bound on oil droplet was investigated using Scanning Electron Microscopy (SEM). formation of bio-hybridized protein band was detected among homologous and heterologous proteins, with heterologous protein forming weak band in oligomer form. Homologous
protein showed high emulsion stability, while homologous glycinin showed almost no stability. Stability of heterologous
and glycinin protein was higher than that of glycinin. SEM photographs showed even distribution of bio-hybridized proteins on oil droplet improved stability.
Comparison of Nutritional Composition and Antioxidative Activity for Kabocha Squash and Pumpkin
Kim, Sung-Ran ; Ha, Tae-Youl ; Song, Hyo-Nam ; Kim, Yoon-Suk ; Park, Yong-Kon ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 171~177
Nutritional compositions and antioxidative activity of Kabocha squash (Cucurvita maxima Duch) as health food were compared with those of pumpkin (Cucurvita moschata Duch). Kabocha squash had higher soluble solids and twofold harder flesh than pumpkin. Crude protein, crude lipid and total amino acid contents of Kabocha squash were higher than those of pumpkin. Major free sugar in Kabocha squash was sucrose, and its content were 2.1 times higher than that of pumpkin. Major organic acids of Kabocha squash and pumpkin were succinic and malic acid, respectively. Kabocha squash had higher amounts of vitamins
and C than pumpkin, while both showed similar mineral contents except for iron. Contents of Total pectin and hydrochloric acid soluble pectin of Kabocha squash were 17.00 and 7.37 g/100 g AIS, respectively. In pumpkin, total pectin content was 25.14 g/100 g AIS, and water soluble pectin content was higher than those of other pectin fractions. Contents of carotenoid in Kabocha squash and pumpkin were 285.91 and 24,62 mg% d.b., respectively. Kabocha squash had higher electron-donating radical-scavenging activity, SOD-like activity and nitrite-scavenging effect than pumpkin.
Optimization of Extraction Condition and Stability of Olive Leaf Extract
Lee, Ok-Hwan ; Lee, Hee-Bong ; Lee, Jun-Soo ; Lee, Boo-Yong ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 178~182
Basic optimal extraction condition and stability data were determined for prediction of usefulness of olive leaf as functional food material. Solid contents of olive leaf extracts increased with increasing extraction temperature and ethanol content, and was the highest (38%) under
, 80% ethanol, and 5 hr treatment conditions, Total phenol contents and electron-donating abilities of olive leaf extracts also increased with Increasing ethanol content, and were the highest under
, 80% ethanol, and 1 hr treatment conditions, then slightly decreased during storage at
. Olive leaf extract showed high stability under acidic storage condition, while low under alkalic condition.
Extraction Characteristics of Flavonoids from Lonicera flos by Supercritical Fluid Carbon Dioxide (
) with Co-solvent
Suh, Sang-Chul ; Cho, Sung-Gill ; Hong, Joo-Heon ; Choi, Yong-Hee ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 183~188
Effects of co-solvent polarity, citric acid, pressure, temperature, run time, and co-solvent ratio on extraction of major flavonoids from Lonicera Flos were investigated using supercritical fluid
. HPLC analysis revealed addition of pure methanol resulted in low extraction yield of major flavonoids, luteoloin (Lu), Quercetin (Qu), Apigenin (Ap). Under same condition, as co-solvent polarity increased, yields of major flavonoids increased gradually, At optimum co-solvent extraction condirion of 60% aqueous methanol (10%, v/v), yields of Lu, Qu, and Ap were 42.09, 28.18, and 3.49 mg/100 g, respectively. Addition of citric acid to 60% aqueous methanol gave higher, with addition of 1% citrie acid resulting in highest yields of 63.2 (Lu), 39.35 (Qu), and 5.79 (Ap) mg/100 g. Optimum extraction conditions of major flavonoids were 200 bar,
, 60 min, and
-methanol-water(20: 1.8: 1.2).
Effects of Enzyme Treatment on Physicochemical Characteristics of Small Red Bean Percolate
Hwang, Cheol-Seung ; Jeong, Do-Yeong ; Kim, Yong-Suk ; Na, Jong-Min ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 189~193
Effect of enzyme treatment on physicochemical characteristics of small tea bean percolate were estimated. Three types of small red bean percolate were prepared by heat treatment for 30 min at
(1st), 30 min at
(2nd), and 40 min at
(3rd). They were then treated with 0.5%
(v/v) for 4 hr at
treatment), then with 0.5%
(v/v) for 4 hr at
treatment). Crude saponin contents of 1st-3rd percolates were 0.82, 1.44, and 1.52 mg/g, respectively.
of small red bean percolates treated with enzymes increased to
with 2nd and 3rd percolates showing no significant difference between
treatments. pH of 3rd percolate treated with
decreased from initial 6.2 to 4.7. Hunter L value of small red bean percolate treated with
decreased, whereas a and b values increased. Small red bean beverage made with 3rd percolate showed high score in flavor, taste, and overall acceptability. Results suggest small red bean percolate treated with enzymes could be used for preparation of small red bean beverage.
Development of Predictive Growth Model of Listeria monocytogenes Using Mathematical Quantitative Assessment Model
Moon, Sung-Yang ; Woo, Gun-Jo ; Shin, Il-Shik ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 194~198
Growth curves of Listeria monocytogenes in modified surimi-based imitation crab (MIC) broth were obtained by measuring cell concentration in MIC broth at different culture conditions [initial cell numbers,
, colony forming unit (CFU)/mL; temperature, 15, 20, 25, 37, and
] and applied to Gompertz model to determine microbial growth indicators, maximum specific growth rate constant (k), lag time (LT), and generation time (GT). Maximum specific growth rate of L. monocytogenes increased rapidly with increasing temperature and reached maximum at
, whereas LT and GT decreased with increasing temperature and reached minimum at
. Initial cell number had no effect on k, LT, and GT (p > 0.05). Polynomial and square root models were developed to express combined effects of temperature and initial cell number using Gauss-Newton Algorism. Relative coefficients of experimental k and predicted k of polynomial and square root models were 0.92 and 0.95, respectively, based on response surface model. Results indicate L. monocytogenes growth was mainly affected by temperature and square root model was more effective than polynomial model for growth prediction.
The Physicochemical Properties of Seed Mash Prepared with Koji
Lee, Myung-Koo ; Park, Jung-Kil ; Lee, Si-Kyung ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 199~205
Physicochemical quality characteristics of seed mashes were investigated for development of new creative breadmaking in bakery. Aridity of seed mashes fermented with Koji, lactic acid bacteria, and baker's yeast was slightly lower than those fermented with Koji and yeast.
, saccharifying amylase, and acidic protease activities of seed mash composed of water (560 mL) and Koji (400 g) were 0.26 SKB, 36 SP, and 645 HUT/g, respectively. Reducing sugar content of seed mash made with Koji increased up to 13.04% after 36 hr fermentation, then decreased drastically thereafter, whereas that of seed mashes made with Koji, yeast, and lactic acid bacteria increased up to 6.5% at 6 hr, decreased to 1 to 2.5% at 12 hr, and remained less than 0.7% after 18 hr fermentation. Total organic acid contents were 10.4-12.25mg/mL. Flavor compounds including ethyl acetate, ethyl caprylate, isoamyl acetate, and p-vinyl guaiacol were detected in seed mash fermented with Koji, yeast, and L. brevis. These results show use of seed mash fermented with Koji, S. cerevisiae, and lactic acid bacteria enhances bread flavor.
Antimicrobial, Antihypertensive and Anticancer Activities of Medicinal Herbs
Do, Jeong-Ryong ; Kim, Ki-Ju ; Jo, Jin-Ho ; Kim, Young-Myoung ; Kim, Byeong-Sam ; Kim, Hyun-Ku ; Lim, Sang-Dong ; Lee, Soo-Won ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 206~213
Antibacterial, antifungal, anticancer and angiotensin-converting enzyme (ACE) inhibitory activities of water and 70% ethanol extracts of 32 medicinal herbs species were investigated. Terminalia chebula extracts showed strong antibacterial activities. Ethanol extract of Cinnamomum cassia showed good antifungal activity. ACE inhibitory activities or P. corylifolia water extract and Fraction I of P. corylifolia water extract were 65.2 and 81.8%, respectively. Cytotoxicity of ethanol precipitate fraction obtained from water extract of Eugenia caryophyllata was highest.
Effect of Dietary Supplementation of Terrapin or Snake Extract on Exercise Performance in Rats
Song, Tae-Chul ; Han, Dae-Seok ; Lee, Chang-Ho ; Kim, Young-Eon ; Kim, Hae-Yeong ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 214~220
Effect of terrapin or snake extract on forced-swimming capacity and related biochemical parameters of SD rats was evaluated. Treatment groups were fed diet supplemented with 5% terrapin extract or 1% snake extract for 4 weeks. After adaptation for 1 week, each group was divided into two subgroups: one group swam for 90 min (90-min subgroups), and the other swam until exhaustion (all-out subgroups). No significant difference was observed in swimming time until exhaustion among the groups. After swimming for 90 min, contents of fatigue factors of serum such as lactate, inorganic phosphate, creatine kinase, and ammonia were not significantly different (p < 0.05) between control and treatment groups, including all-out subgroups, except for lactate concentration. These results indicated that terrapin or snake extract had little effect on forced-swimming capacity of rats.
Induction of Apoptosis by Immature Prunus salicina Lindl. cv. Soldam
Yu, Mi-Hee ; Im, Hyo-Gwon ; HwangBo, Mi-Hyang ; Lee, Ji-Won ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 221~227
Apoptosis of Prunus salicina Lindl. cv. Soldam, which possesses hematopoiesis, osteoporosis prevention, and antimutagenic effects, at different growth stages was evaluated. Cytotoxic effect of acetone extracts of immature fruits against various tumor cell lines was higher than that of mature fruits, particularly in hormone-independent human breast cancer, MDA-MB-231 cell line. Immature fruit extract increased expression level of pro-apoptotic protein Bax and reduced that of anti-apoptotic protein Bcl-2, and stimulated caspase-3 activity in MDA-MB-231 cells. Results suggest immature fruit of P. salicina Lindl. cv. soldam to be natural source for development of functional food and medical agents to prevent human breast cancer.
Antimicrobial, Antihypertensive and Anticancer Activities of Garlic Extracts
Kim, Ki-Ju ; Do, Jeong-Ryong ; Kim, Hyun-Ku ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 228~232
Antibacterial, antifungal, anticancer, and ACE inhibitory activities of methanol, ethyl acetate, chloroform, and hexane extracts of garlic were investigated. Methanol extract showed highest yield of 7.9-8.8 brix. Ethyl acetate and chloroform extracts showed strong antibacterial activities as determined by inhibition zone (8-16mm) against B. subtilis and P. aeruginosa, and good antifungal activities as determined by inhibition zone (8-30mm) against A. niger, M. miehei, and T. reesei. Wando, Banyans, Chinese, and Seosan garlic methanol extracts showed 65.6, 60.4, 70.1, and 55.3% ACE inhibitory activities, 42.3, 53.8, 50.4, and 54.5% anticancer activities against SNU-1, and 11.3, 20.2, 36.6, and 30.5% anticancer activities against HeLa, respectively.
Total Polyphenol Contents and Antioxidant Activities of Methanol Extracts from Vegetables produced in Ullung Island
Lee, Syng-Ook ; Lee, Hyo-Jung ; Yu, Mi-Hee ; Im, Hyo-Gwon ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 233~240
To discover new functional materials using edible plants, antioxidant activities of methanol extracts from various parts of seven wild vegetables were investigated in vitro. Total polyphenol contents, determined by Folin-Denis method, varied from 16.74 to
. Radical-scavenging activities of methanol extracts were examined using
(DPPH) radicals and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assay. Inhibition effects on peroxidation of linoleic acid determined by ferric thiocyanate (FTC) method and on oxidative degradation of 2-deoxy-D-ribose in Fenton-type reaction system were dose-dependent. Athyrium acutipinulum Kodama (leaf and rood), Achyranthes japonica (Miq.) Nakai (seed), and Solidago virga-aurea var. gigantea Nakai (root) showed relatively high antioxidant activities in various systems.
Effect of Herbs on the Growth-Inhibition of Lactic Acid Bacteria and Quality Characteristics of Dongchimi
Son, Sun-Young ; Choi, Hea-Ryun ; Choi, Eon-Ho ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 241~246
Effects of antimicrobial herbs on growth of tactic acid bacteria were investigated to extend shelf-life of Dongchimi, kimchi made with radishes and spices. Marta rosemary, among eight foreign and domestic herbs, showed strongest antimicrobial activity against seven kinds of lactic acid bacteria. Spices such as spring onion, garlic, and ginger showed no antimicrobial activity against lactic acid bacteria. During fermentation of Dongchimi for 6 days at
, addition of marta rosemary inhibited acid formation, maintaining optimal pH of 3.8-4.2 throughout fermentation period, while no inhibitory effect was observed from Sambaekho (Saurus chinensis), pepper mint, and stevia. Results show shelf-life of Dongchimi was extended by addition of marta rosemary, which controlled over-production of tactic acid by inhibiting bacterial growth.
Studies on the Biological Activities and Physicochemical Characteristics of Pigments Extracted from Korean Purple-Fleshed Potato
Jeon, Tae-Woog ; Cho, Yong-Sik ; Lee, Sung-Hyeon ; Cho, Soo-Muk ; Cho, Hyeon-Mook ; Chang, Kyu-Seob ; Park, Hong-Ju ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 247~254
General composition, total anthocyan content, and antioxidative and antimicrobial activities of Korean purple. fleshed potatoes (varieties A-D based on coloring degree of cross sections) were investigated. Slight differences in composition content were observed among varieties. Color intensity analyzed by sensory evaluation test decreased in order of PL-14, 31, 28, 3, 17, and 6, Total anthocyanin contents differed significantly among varieties from 3 to 29 mg Per 100 g, and decreased in order of PL-28, 31, 14, 12, 5, and 3. PL-28, 31, and Jasim potatoes showed slightly higher antioxidant activities than
-tocopherol. PL-28, 31, 6, and Jasim showed antimicrobial activities against three species each of Gram-positive and-negative bacteria, with highest activities observed against Bacillus subtilis and relatively high activities against E. coli.
Fibrinolytic and Immunostimulating Activities of Bacillus spp. Strains Isolated from Chungkuk-jang
Chang, Jin-Hee ; Shim, Youn-Young ; Kim, Seung-Ho ; Chee, Kyoo-Man ; Cha, Seong-Kwan ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 255~260
To make Chungkuk-jang with enhanced fibrinolytic and immunostimulating activities, 220 strains isolated from Chungkuk-jangs were tested, and 13 Bacillus strains with excellent proteolytic and polysaccharide-producing activities were selected and tested for their fibrinolytic and immunostimulating activities using fibrin plate method and RAW 264.7 cell line, respectively. To assess macrophage activation, contents of cytokines such as tumor necrosis factor (
and nitric oxide were measured. Three strains showing highest fibrinolytic and immunostimulating activities were identified as Bacillus licheniformis (CHKJ 1249, 1326) and Bacillus subtilis (CHKJ 1339).
Induction of Quinone Reductase and Glutathion S-transferase in Hepatoma Cells by Citrus aurantium Linn (Jikak) Produced in Cheju Island
Yu, Mi-Hee ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 261~267
Phase II enzymes are transcriptionally induced by synthetic chemical agents and natural products, and such induction plays critical roles in protection against chemical carcinogens and other toxic xenobiotics. To discover natural products for use as cancer chemopreventive agents, the ability of Citrus aurantium Linn (Jikak) to induce activities of quinone reductase (QR) and glutathione S-transferase (GST) in wild-type murine hepatoma cell line (Hepa 1c1c7) and Ah-receptor-defective mutant of the same cell line (Bprcl) was investigated. Hexane and chloroform fractions of C. aurantium Linn (Jikak) at doses not exhibiting cytotoxicity were effective inducers of QR (
) and GST (
) in Hepa 1c1c7 cells, whereas showed low QR induction potency in Bprcl cells, which indicates they have weak monofunctional action. Results suggest C. aurantium Linn (Jikak) as potentially useful cancer chemopteventive agent.
Changes in Phytochemical Compounds and Hazardous Factors of Spinach by Blanching Methods
Hong, Jeong-Jin ; Ahn, Tae-Hyun ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 268~273
Changes in contents of phytochemical compounds (
-carotene, ascorbic acid, chlorophylls, total flavonoid, total polyphenol) and hazardous factors (microbial counts, nitrate) of spinach (Spinacia oleracia L.) were investigated by conventional and microwave blanching methods.
-Carotene and chlorophylls contents of spinach were significantly increased by blanching, with conventional blanching resulting in higher contents than microwave blanching. In contrast, contents of ascorbic acid, total flavonoid, and total polyphenol of blanched spinach decreased, with microwave blanching resulting in higher ascorbic acid, total flavonoid, and total polyphenol contents than conventional blanching. Total plate count and total coliforms of blanched spinach significantly decreased, with conventional blanching showing less than 20-25% of microwave blanching. Nitrate content of blanched spinach also showed decreasing pattern, with decrease due to microwave blanching being lower, although not significantly, than that of conventional blanching.
Assessment of Contamination Levels of Foodborne Pathogens Isolated in Major RTE Foods Marketed in Convenience Stores
Park, Shin-Young ; Yeon, Ji-Hye ; Choi, Jin-Won ; Lee, Min-Jeong ; Lee, Dong-Ha ; Kim, Keun-Sung ; Park, Ki-Hwan ; Ha, Sang-Do ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 274~278
Contamination levels of total aerobic bacteria, coliforms, Escherichia coli, Staphylococcus aureus, and Bacillus cereus In commercial Samgakkimbabs and sandwiches from southern Gyeounggi-do were monitored. Total aerobic bacteria counts in Samgakkimbabs and sandwiches were 3.50-5.54 and
, for coliforms 1.25-317 and
, for S. aureus 0.30-5.20 and
, and for B. cereus 0.88-2.48 and
, respectively. E. coli was not isolated from all Samgakkimbabs and sandwiches except from one sample of sandwich salad ingredient. Results indicate hygiene of commercial Samgakkimbabs and sandwiches was deleterious.
The Prediction of the Origin of Microbial Contamination in Kimbab and Improvement of Microbiological Safety by Gamma Irradiation
Lee, Na-Young ; Jo, Cheol-Hun ; Chung, Hun-Jong ; Kang, Ho-Jin ; Kim, Jae-Kyung ; Kim, Hyun-Ju ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 279~286
Microbial contamination origin of Kimbab was determined using nine types of ready-to-use ingredients, three each from animal, seafood, and vegetable sources. Effect of radiation on microbiological safety was also investigated. Total aerobic bacteria were not detected in seasoned beef, ham, and seasoned burdock, whereas 3.50, 5.41, 8.83, and 5.07 log CFU/g were detected in surimi gel, seasoned and blanched spinach, dried laver, and cucumber, respectively. Total aerobic bacterial and mold numbers were 8.73 and 5.08 log CFU/g in prepared Kimbab. Gamma irradiation reduced level of contaminated aerobic bacteria and mold population in Kimbab and its ingredients, Salmonella mutagenicity assay (Ames test) showed Kimbub ingredients irradiated at 10 kGy did not show any mutagenicity. These results indicate ready-to-use kimbab ingredients were mostly responsible for total aerobic bacteria and mold population of Kimbab, and low dose irradiation and low temperature storage (
) effectively ensured microbiological safety of Kimbab and ready-to-use ingredients.
Investigation of the Level of Microbial Contamination in the Environment for Juice Production
Kim, Se-Ri ; Shim, Won-Bo ; Park, Seon-Ja ; Ha, Kwang-Soo ; Yoon, Hae-Suk ; Ha, Sang-Do ; Kim, Keun-Sung ; Lee, Kyu-Ho ; Kim, Min-Gon ; Kim, Kwang-Yup ; Kim, Cheol-Ho ; Chung, Duck-Hwa ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 287~293
Microbial contamination levels in commercial strawberry juices were examined for sanitary indication bacteria, such as aerobic plate count (APC), coliforms, and Escherchia coli, and pathogenic bacteria such as E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. APC and coliform count ranged 0-5.2 and
, respectively, and 80% strawberry juices were contaminated with E. coli and S. aureus, detected at 19%, was found in employee's hands, strawberries, and strawberry juices, whereas E. coli O157:H7, Salmonella spp, and L. monocytogenes were not detected. These results will provide microbiological information for introduction of Hazard Analysis Critical Control Point (HACCP) system in juice shops.
Evaluation of Dry Rehydratable Film Method for Enumeration of Microorganisms in Meat, Dairy and Fishery Products
Cho, Mi-Hee ; Bae, Eun-Kyung ; Ha, Sang-Do ; Park, Young-Seo ; Mok, Chul-Kyoon ; Hong, Kwan-Pyo ; Kim, Sang-Phil ; Park, Ji-Yong ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 294~300
Contents of total aerobic bacteria, coliform, Escherichia coli, yeast, mold, and Staphylococcus aureus in meat, dairy, and fishery products were analyzed by dry rehydratable film method using 3M
and compared against those obtained through conventional method. Two methods showed high correlations of 0.990-0.999, 0.975-0.999, 0.979-0.987, 0.978-0.984, and 0.999 for total aerobic bacteria, yeast and mold, coliform, E. coli, and S. aureus, respectively; therefore, dry rehydratable film method using 3M
offers acceptable alternative to conventional method for enumeration of microorganisms in meat, dairy, and fishery products.
Effects of Resistant Starch of Rice on Blood Glucose Response in Normal Subjects
Lee, Chan ; Shin, Jae-Soo ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 301~303
Effort of rice resistant starch (RS) content on glucose blood level of normal Subject was examined using Suwon 464 and Ilpum, haying different RS contents. Enzymatic-gravimetric method showed RS contents of Suwon 464 and Ilpum were 16.3 and 0.7%, respectively. Both rice varieties, each containing 50g carbohydrate, were pressure-cooked and fed to ten healthy male volunteers after overnight fast. Significant difference was observed in 60 min blood glucose levels of Suwon 464 and Ilpum after meal, showing
, respectively (p<0.01).
Application of the Pesticide Multiresidue Analysis Method for Potatoes and Carrots
Kim, Min-Jung ; Jung, See-Sub ; Park, Jong-Sel ; Kim, Jang-Eok ; Lee, Young-Deuk ; Kim, Jeong-Han ; Oh, Chang-Hwan ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 304~307
Multiresidue method was set up for the simultaneous determination of various residual pesticides in potatoes and carrots, which was analyzed by gas chromatography-electron capture detector/nitrogen phosphorus detector. Method consisted with acetone/acetonitrile (9 : 1) extraction and dichloromethane partition, followed by florisil cartridge purification with hexane/dichloromethane/acetonitrile (50 : 45 ; 5) elution. Among 197 pesticides (194 kinds) spiked to food materials, 143 and 155 pesticides were recovered over 70% on potatoes and carrots, respectively. Nineteen pesticides including bromacil, cyproconazole, were not detected in water and sample matrices. Matrix components may affect the low detections of 25 pesticides such as benfuracarb, bitertanol from potatoes and 16 pesticides such as bitertanol, carbosulfan from Carrots. Some pesticides including dichlobenil, fluoroimide and iprodione were highly detected from one or both matrices even though they were not detected from water.
Effect of Electron Beam Irradiation on Microbial Qualities of Whole Black Pepper Powder and Commercial Sunsik
Ko, Jong-Kwan ; Ma, Yu-Hyun ; Song, Kyung-Bin ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 308~311
Electron beam irradiation was applied to examine microbial safety and qualities of black pepper powder and commercial Sunsik. Whole black pepper powder and commercial Sunsik were irradiated at 2, 4, 8, 12, and 16 kGy. Microorganism contamination in black pepper powder and commercial Sunsik were significantly decreased by irradiation. Decimal reduction doses (
) of total bacteria count in black pepper powder and commercial Sunsik were 5.32 and 1.56 kGy, respectively.
of yeast and mold were 2.54 and 2.14 kGy for black pepper powder and commercial Sunsik, respectively. Electron beam irradiation caused negligible changes in Hunter color L, a, and b values. Sensory evaluations of black pepper powder and commercial Sunsik showed no significant changes among samples. These results indicate electron beam irradiation improves microbial safety and qualities of black pepper powder and commercial Sunsik.
Effects of Age on Chemical Composition in Sun-Dried Salts
Shin, Tai-Sun ; Park, Choon-Kyu ; Lee, Sung-Hun ; Han, Kyeong-Ho ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 312~317
Chemical composition, and mineral and heavy metal contents of Yeomsan and Baekso sun-dried salts (1-5-year-old) were determined. Moisture contents (Yeomsan, 6.07-17.02%; Baekso, 4.29-16.15%) and pH (Yeomsan, 5.92-6.31; Baekso, 5.52-6.23) decreased as age of salts increased, while NaCl contents (Yeomsan, 80.35-92.74%; Baekso, 81.06-94.58%) increased with increasing storage period of salts. Older salts had lower content of water-insoluble matters. Nitrate content was not affected by aging of salts, whereas nitrite content was lower in older salts. Sulfate content of sun-dried salt decreased with aging of salt. Average concentrations (ppm wet weight) of major minerals in Yeomsan and Baekso sun-dried salts were: Mg, Mg, 1002-119; K, 1062-3411; Ca, 1503-3437; Li, 25-101; Ge, 8.35-0.21; Si, 43.99-6.48; and Mn, 6.79-1.55. Mineral content generally decreased with salt aging. Among heavy metals, Hg was not detected in all salts, and Cd (0.02-0.04ppm) was not affected by storage period. Pb was not detected in 5-year-old salts. Older salts showed brighter color than younger ones.
Production of Reuterin by Immobilized Lactobacillus reuteri
Yum, Eun-Mi ; Noh, Bong-Soo ; Ji, Geun-Eog ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 318~320
Lactobacillus reuteri residing in human and animal intestines converts glycerol into reuterin (antimicrobial substance) in anaerobic condition. Attempt was made to increase production efficiency of L. reuteri by employing immobilized cells. L. reuteri was immobilized in agarose beads, which were then reacted with 250 mM glycerol solution. Batch-type production of reuterin with immobilized cells (0.5% agarose beads) lasted for about 36 h, although reuterin production decreased with passage of time. In continuous-type production, period of reuterin production with immobilized cells was extended about twofold and production ratio increased 1.5-fold (502 mM) compared with suspended cells (315 mM). Maximum concentration of reuterin reached 47 mM at 80 min after reaction with glycerol solution. Results of this study indicate that immobilization of Lactobacillus reuteri in agarose beads increased reuterin production.
Screening of Staphylococcus aureus and Staphylococcal Enterotoxin a, b, c gene in Strains Isolated from Strawberry Farms in Western Gyeongnam
Kim, Se-Ri ; Shim, Won-Bo ; Kim, Ji-Hun ; Hwang, Seung-Jae ; Park, Seon-Ja ; Ha, Sang-Do ; Kim, Keun-Sung ; Lee, Kyu-Ho ; Kim, Min-Gon ; Kim, Kwang-Yup ; Kim, Cheol-Ho ; Chung, Duck-Hwa ;
Korean Journal of Food Science and Technology, volume 37, issue 2, 2005, Pages 321~327
Staphylococcus aureus is spread worldwide and can result in food poisoning outbreaks. Among samples collected from soil, water, protected houses, packing houses, employees, strawberries, and leaves, and analyzed for S. aureus contamination, 16% samples 'showed S. aureus contamination, particularly on employees' hands, scissors, and strawberries. Examination of enterotoxins A, B, and C genes of S. aureus by PCR revealed sea and seb in 92 and 38% of total strains, respectively, whereas sec was not detected. In conclusion, implementation of Good Agricultural Practice is necessary for preventing food-borne diseases of staphylococcal origin, thereby ensuring the safety of farm-to-table products.