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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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 39, Issue 6 - Dec 2007
Volume 39, Issue 5 - Oct 2007
Volume 39, Issue 4 - Aug 2007
Volume 39, Issue 3 - Jun 2007
Volume 39, Issue 2 - Apr 2007
Volume 39, Issue 1 - Feb 2007
Selecting the target year
Volatile Compounds and Antioxidant Activities of Adenophora remotiflora
Kim, Sung-Hyang ; Choi, Hyang-Sook ; Lee, Mie-Soon ; Chung, Mi-Sook ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 109~113
Adenophora remotiflora (Mosidae) is a perennial plant in the Campanulaceae family and a wild plant that only inhabits in Korea. This research analyzed the volatile compounds in Mosidae and their antioxidant activities. The volatile compounds in fresh, shady air-dried, and freeze-dried Mosidae were isolated by steam-distillation extraction (SDE) method using diethylether as a solvent. Volatile compounds were analyzed by gas chromatography-mass spectrometry (GC/MS). Antioxidant activities were determined using the linoleic acid system and 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. Sixty and seventy-two volatile compounds were identified from fresh and shady air-dried Mosidae, respectively. In fresh Mosidae, the most abundant compounds were ethyl acetate and heptyl acetate, while ethyl acetate and limonene were the most abundant in the shady air-dried sample. Inhibition of peroxide formation by fresh Mosidae was higher than that of
, and inhibition by shady air-dried Mosidae was same as that of
. Furthermore, volatile compounds from shady air-dried Mosidae had higher free radical scavenging activity than
. The freeze-dried sample showed lower antioxidant activity in both the linoleic acid system and DPPH method.
A Study of Current Status on Pesticide Residues in Commercial Dried Agricultural Products
Kim, Bog-Soon ; Park, Seoung-Gyu ; Kim, Mi-Sun ; Cho, Tae-Hee ; Han, Chang-Ho ; Jo, Han-Bin ; Choi, Byung-Hyun ; Kim, Sung-Dan ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 114~121
The purpose of this study was to investigate 253 kinds of pesticide residues in 58 commercial dried agricultural products in Seoul. The determinations of the pesticide residues were performed using multiresidue methods and were carried out by a gas chromatography-nitrogen phosphorus detector (GC-NPD), an electron capture detector (
), a mass spectrometry detector (GC-MSD) and high performance liquid chromatography-ultraviolet detector (HPLC-UV), and a fluorescence detector (HPLC-FLD). The pesticide residue detection rate in the commercial dried agricultural products was 24.1% (14 of 58 samples). Twelve pesticide residues without maximum residue limits (MRLs) were detected. In the vegetable groups, the frequency of pesticide residues was found to be in the increasing order of dried fruiting vegetables > dried leafy vegetables > dried stalk and stem vegetables. The pesticides used on dried red pepper in the dried fruiting vegetables were varied (7 kinds) and numerous (4 of 8 samples). The pesticide types detected in the commercial dried agricultural products were in the order of pyrethroid > organochloride > organophosphorus and insecticide > fungicide > herbicide
nematicide. The primary pyrethroid pesticide detected was cypermethrin. According to the producing areas of products, large numbers of pesticide residues were found in the order of Korea, China, North Korea, USA, and Vietnam.
The Analysis of Dioxin-like PCBs in Fishes and Shellfishes using Accelerated Solvent Extraction (ASE) System and Multilayer Column Chromatography
Oh, Keum-Soon ; Park, Seong-Soo ; Chung, So-Young ; Sho, You-Sub ; Kim, Jung-Soo ; Jang, Seoung-Chul ; Lee, Jong-Ok ; Kim, Hee-Yun ; Woo, Gun-Jo ; Suh, Jung-Hyuck ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 122~127
In this study, an analytical method was optimized for detecting dioxin-like PCBs in fish and shellfish. Here, homogenized samples were extracted using an accelerated solvent extraction (ASE) system with 33 mL cell size. Multilayer column chromatography, which consisted of acidic, basic and neutral silica gels, was used for the clean up of the extracts. The instrumental analysis was executed by HRGC/HRMS to a resolution of 10,000 using 4 window multiple ion detection (MID) mode. For the results, the average recoveries ranged from 94.1 to 104.1% (
) and the limit of detection was approximately 0.1 pg/g at S/N ratio >3. Finally, the detected concentrations of dioxin-like PCBs for fish and shellfish were in the range of 0.030-1.836 pg TEQ/g.
Major Components of Mushroom Mycelia Cultivated with Citrus Juice Processing Wastes
Lee, Chang-Hwan ; Yang, Min-Ho ; Park, Seung-Rim ; Kang, Yeung-Joo ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 128~132
This study investigated the major components of citrus juice processing wastes (CJPW) as well as mushroom mycelia that were cultivated with the CJPW, such as Pycnoporus coccineus (PC), Lentinus edodes (LE), Pleurotus eryngii (PE), Hericium coralloides (HC), Panellus serotinus (PS) and Ganoderma lucidum (GL). The organic acid contents of the mushroom mycelia were similar to or less than those of the CJPW, but the free sugar contents of the mycelia were lower than those of the CJPW. The narirutin contents of the mushroom mycelia ranged from 448.67-932.98 mg% and were similar to or less than those of the CJPW. However, the hesperidin contents of the mycelia ranged from 3019.94-4980.94 mg% (except for the PC mycelium) and were 17.81-52.61% greater than the CJPW. The dietary fiber contents of the mycelia were similar to or more than those the CJPW. With the exception of PE, the electron donating abilities (EDA) and nitrite scavenging abilities (NSA) showed a tendency to decrease.
Comparison of Oxidative Stability for the Thermally-oxidized Vegetable Oils using a DPPH Method
Lee, Jae-Min ; Chang, Pahn-Shick ; Lee, Jae-Hwan ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 133~137
The 2,2-diphenyl picrylhydrazyl (DPPH) method, which can be used to predict the oxidative stability of edible oils, was previously reported by our research group. Not only free radical scavenging antioxidants but also radicals from oxidized oils are capable of reacting with DPPH radicals, thereby reducing the absorbance of DPPH. In this study, the optimum sample size of edible oils for the DPPH method was determined, and the oxidation of the edible oils was monitored via DPPH, coupled with other conventional methods. The optimum sample size was determined as 1.5 g using soybean oil. Soybean, corn, virgin olive, and refined olive oils were thermally oxidized for 3 hr at
and analyzed via DPPH, conjugated dienoic acid (CDA) value, and p-anisidine value (p-AV) protocols. Soybean and corn oils were found to be more sensitive to thermal oxidation than virgin and refined olive oils, on the basis of the CDA value and p-AV measurements. The DPPH method can indicate the inherent radical scavenging activity of unoxidized samples, the time required for the depletion of antioxidants, and the rate of degradation of the antioxidants. The soybean and corn oils evidenced higher levels of free radical scavenging compounds, required more time for the consumption of inherent antioxidants, and also manifested steeper antioxidant degradation rates than olive oils, based on the results of DPPH analysis. The DPPH method, accompanied by other conventional methods, may prove useful in predicting the degree of oxidation of vegetable oils.
Characteristics of Wheat Flour Dough and Noodles with Amylopectin Content and Hydrocolloids
Cho, Young-Hwa ; Shim, Jae-Yong ; Lee, Hyeon-Gyu ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 138~145
The effects of amylopectin and hydrocolloid (locust bean gum and guar gum) content on wheat flour dough and noodle properties were investigated. As the amount of amylopectin increased, the water absorption rate (farinograph), the tension (tension test), the gel stability (freeze-thawing treatment), and the springiness and the cohesiveness (TPA) increased, but the pasting temperature (RVA), the lightness and yellowness (color measurement), and the hardness (TPA) tended to decrease. In sensory evaluations, the scores for cohesiveness, springiness, and acceptability of cooked noodle increased as the proportion of amylopectin increased. The proper combination of amylose/amylopectin ratio and hydrocolloids improved the freeze-thaw stability and the sensory acceptability of wheat flour dough and noodle.
Manufacturing of Goami Flakes by using Extrusion Process
Tie, Jin ; Lee, Eui-Suk ; Hong, Soon-Teak ; Ryu, Gi-Hyung ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 146~151
Resistant starch (RS) content, paste viscosity, water solubility and absorption index, bulk density, color, compression force, and bowl life of Goami flakes manufactured by extrusion process were determined to evaluate Goami (high fiber rice) as a food material. Various extrusion process conditions included barrel temperature (90, 110,
) and moisture content (50, 55%). RS content in the extruded pellet and defatted flake ranged from
respectively. RS content increased as moisture increased from 50% to 55%. Peak viscosity, trough viscosity, final viscosity, and setback viscosity of the extruded pellet and defatted flake decreased with steeping for 1 hr, and the breakdown viscosity significantly increased. The water solubility and absorption index increased in the flake compared to Goami and extruded pellet. The water solubility index of the extruded pellet was lower than that of Goami, while its water absorption index was higher than Goami. The bulk density of the flake ranged from
g/mL. The bowl life of the flake was
min, which was longer than commercial breakfast cereals on the market.
Studies on Functional Salt Fortified with Seaweed Components
Byun, Jee-Young ; Namgung, Bae ; Jo, Jin-Ho ; Do, Jung-Ryong ; In, Jae-Pyung ; Kim, Young-Myoung ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 152~157
In an attempt to develop functional salts having beneficial health effects, we experimentally prepared three functional salts by fortification with soluble seaweed minerals (Hizikia mineral salt, HMS), fucoidan (fucoidan salt, FS) and laver extracts (laver salt, LS). To characterize the functional salts, their physicochemical properties and in vitro functionalities, such as pH, color, mineral composition, solubility, oxidation-reduction potential, sensory properties, angiotesin converting enzyme (ACE) inhibitory activity, and bile acid binding capacity were investigated. The functional salts revealed slightly lower NaCl concentrations, but showed a variety of pH values compared with conventional table salt. The pH values of HMS, FS, and LS were 11.3, 6.8, and 6.5, respectively. The oxidation-reduction potentials (ORP) of the functional salts varied from -229 mV to 38 mV, significantly lower than refined salt. The functional salts were significantly darker in color than refined salt, and the mineral composition of HMS was considerably enriched compared to refined salt, particularly in potassium ion. As a result of the sensory evaluation, FS and LS were comparatively palatable in saltiness, pungency, bitterness, and overall acceptance compared with refined salt. It was also found that one functional salt had ACE inhibitory activity (54.8% in LS) and another had bile acid binding capacity (80.7% in FS).
Preparation and Physical Properties of Curdlan Composite Edible Films
Han, Youn-Jeong ; Roh, Hoe-Jin ; Kim, Suk-Shin ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 158~163
In this study, we prepared curdlan composite films and determined their properties in order to select the most appropriate setting methods, moisture barrier materials, and viscoelasticity enhancing materials. High set curdlan films with polyethylene glycol (PEG) showed higher tensile strength and moisture barrier properties than low set films. Films with oleic acid as a moisture barrier material had greater tensile strength, elongation and moisture barrier properties than films with acetylated monoglyceride (AMG). Lastly, films using polyisobutylene (PIB) as a viscoelasticity enhancing material showed higher elongation than films with polybutene (PB).
Preservation of Noodles Adding the Wheat Flour Ferment Cultured by Lactobacillus acidophilus
Cha, Wook-Jin ; Lee, Jeong-Hoon ; Lee, Si-Kyung ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 164~168
The principal objective of this study was to determine the effects of wheat flour ferment cultured with Lactobacillus acidophilus, specifically with regard to the preservation of noodles. The results showed that the addition of ferment to wheat flour during noodle preparation reduced the pH of the noodles, and no significant difference was observed in the L and
values of the noodles adding 5% ferment. Total bacterial levels were decreased in the wet noodles to which more than 10% ferment was added, by a factor of log
as compared to the levels seen in the control during storage. Deterioration became apparent at 4 days of storage in regular wet noodles, but did not occur until 6 days in the wet noodles to which 5% ferment was added, and not until 8 days of storage in the noodles to which 10% ferment was added. Cooked noodles deteriorated at 8 days after the beginning of storage, but the addition of 5% and 10% ferment extended that time to 12 days and 14 days, respectively. It was concluded that flour ferment cultured with L. acidophilus exerts favorable preservation effects on noodles and breads.
Alkali Gelatinization of Corn Starch Suspension
Shin, Hae-Hun ; Cha, Yun-Hwan ; Pyun, Yu-Ryang ; Cho, Seok-Cheol ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 169~174
In this study, we examined the characteristics of alkali gelatinization of corn starch. Here, the degree of corn starch gelatinization increased exponentially with the NaOH concentration of the starch slurry. The alkali gelatinization initiation point (AGIP) was obtained from the intersection point of gelatinization slope line, which resulted from the regression of the logarithmic degree of gelatinization, and was markedly changed. The effects of temperature and corn starch concentration on alkali gelatinization were studied with a 10%(w/w) corn starch suspension. We found that this corn starch suspension gelatinized in 24.1 meq/g starch of NaOH at
, and in 9.8 meq NaOH/g starch at
. Moreover, a 40%(w/w) corn starch suspension gelatinized with 9.5 meq NaOH/g starch, even at
. These results indicate that the amount of alkali added for the gelatinization of corn starch has an inverse relationship with the temperature and concentration of corn starch.
Anti-cancer and Anti-inflammatory Effects of Curcumin by the Modulation of Toll-like Receptor 2, 3 and 4
Kang, Soon-Ah ; Hwang, Daniel ; Youn, Hyung-Sun ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 175~180
Toll-like receptors induce innate immune responses recognizing conserved microbial structural molecules that are known as pathogen-associated molecular patterns (PAMPs). Ligand-induced homotypic oligomerization was found to proceed in LPS-induced activation of TLR4 signaling pathways. TLR2 is known to heterodimerize with TLR1 or TLR6 and recognize diacyl- or triacyl-lipopeptide, respectively. These results suggest that ligand-induced receptor dimerization of TLR4 and TLR2 is required for the activation of downstream signaling pathways. Therefore, receptor dimerization may be one of the first lines of regulation in the activation of TLR-mediated signaling pathways and induction of subsequent innate and adaptive immune responses. Here, we report biochemical evidence that curcumin from the plant Curcuma longa inhibits activation of
, expression of COX-2, and dimerization of TLRs induced by TLR2, TLR3 and TLR4 agonists. These results imply that curcumin can modulate the activation of TLRs and subsequent immune/inflammatory responses induced by microbial pathogens.
Effects of Green Tea [Camellia sinensis (L.) O. Kuntze] Extract on Lipid Metabolism in F1B Golden Syrian Hamsters Fed with the Atherogenic Diet
Kwon, Eun-Kyung ; Han, Dae-Seok ; Kim, In-Ho ; Lee, Chang-Ho ; Kim, Young-Eon ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 181~188
This study examined the effects of green tea extract supplementation (500 or 1,000 mg/kg b.w. per day) in conjunction with an atherogenic diet (10% coconut oil (w/w), 0.1% cholesterol) on plasma lipid composition, regression of pre-existing foam cells, and on the mRNA levels of hepatic HMG-CoA reductase and LDL receptor. Compared to groups fed only with the atherogenic diet, the addition of green tea extract to atherogenic diet-fed groups significantly down-regulated plasma triglyceride and total cholesterol levels, dose-dependently. Supplementation of 1,000 mg/kg b.w. of green tea extract with the atherogenic diet induced significant up-regulation of both HMG-CoA reductase and LDL receptor messenger RNA levels in liver as compared to the group receiving green tea extract supplementation at 500 mg/kg b.w. The F1B hamsters fed the atherogenic diet had greater foam cell accumulation compared to those fed a normal diet, or the atherogenic diet supplemented with green tea extract. Regression of fatty streak lesions was achieved by atherosclerosis in fat- and cholesterol-fed hamsters and this effect was associated with down-regulation of plasma cholesterol and up-regulation of hepatic LDL receptor expression.
Effect of Gymnema sylvestre Extract on Body Weight, Adiposity, and Lipid Metabolism in ob/ob Mice
Um, Min-Young ; Ahn, Ji-Yun ; Kim, Sung-Ran ; Choi, Sang-Yoon ; Kim, Kyung-Jin ; Kim, Se-Kon ; Lee, Jin-Hee ; Kim, Sung-Soo ; Ha, Tae-Youl ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 189~193
This study investigated the effects of Gymnema sylvestre (GS) extract on body weight, adiposity, and lipid metabolism in leptin-deficient ob/ob mice. The experimental mice were divided into the following 4 groups: basal diet (AIN-93G diet) and 0.5%, 1%, and 1.5% GS supplemented groups. Each group was fed the experimental diet for 9 weeks. The final body weights, adipocyte sizes, and epididymal fat weights of the GS groups were significantly lower than those of the control group. There were no significant differences in food intake and food efficiency ratios among the treated groups. Serum triglyceride levels and the atherogenic index were significantly lower in the GS groups compared to the control group. Serum HDL cholesterol levels were significantly higher in the 1% and 1.5% GS groups compared to the control group. Serum glutamate oxaloacetate transaminase and glutamate pyruvate transaminase activities did not differ among the four experimental groups. The total hepatic lipid content was significantly lower in the GS groups, and hepatic cholesterol and triglyceride contents tended to be reduced in the GS groups compared to the control group. These results suggest that GS extract may be useful for ameliorating dyslipidemia and fatty liver.
Sensory and Physicochemical Characteristics of Jeungpyun with Pleurotus eryngii Powder
Kim, Sang-Ae ; Ko, Myung-Soo ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 194~199
This study investigated possible improvements in the sensory and physicochemical characteristics of jeungpyun by the addition of Pleurotus eryngii powder. The volume of the jeungpyun batter prepared with the 1% Pleurotus eryngii powder showed the highest degree of fermentation. As fermentation continued, pH and saccharinity dropped, and then saccharinity increased as more Pleurotus eryngii powder was added. As the Pleurotus eryngii powder ratio increased, the L-value decreased, but the a- and b-values increased. In the texture profile analysis, the 5% Pleurotus eryngii powder showed the highest adhesiveness and the lowest springiness. For the sensory test, the highest springiness and overall desirability were found in the jeungpyun with 1% Pleurotus eryngii powder. Overall, according to the results of these experiments, the 1% and 3% Pleurotus eryngii powders are though to be the optimal concentrations for obtaining improvements in quality.
Screening of Antioxidants and Cosmeceuticals from Natural Plant Resources in Jeju Island
Hyun, Sun-Hee ; Jung, Sung-Keun ; Jwa, Mi-Kyung ; Song, Chang-Khil ; Kim, Ji-Hun ; Lim, Sang-Bin ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 200~208
Fifty-four natural plants from Jeju Island, Korea were extracted by 70% methanol. The extracts containing the highest total phenolic contents (TPC) (>250 mg gallic acid equivalents/g dry sample) were obtained from Ostrya japonica, Geranium thunbergii, Malus sieboldii, Ardisia japonica, and Agrimonia pilosa. DPPH inhibition activity was greatest in Ardisia crenata at 94.1%. A high correlation was observed between DPPH inhibition activity and TPC (
). Tyrosinase inhibition activities of more than 85% were obtained from the extracts of Persicaria filiformis, Rhus javanica, Alnus firma, and Myrica rubra. On the other hand, the P. filiformis and M. rubra extracts each showed more than 90% XOD inhibition activity. The five natural plants with the highest biological activities were also extracted by pressurized liquid (PLE, 100% methanol, 13.6 MPa,
). The DPPH and tyrosinase inhibition activities were almost the same in both the 70% methanol and PLE extracts. The
for tyrosinase and elastase inhibition activities in PLE were 802 and 88 ppm in A. japonica, and 959 and 66 ppm in M. rubra, respectively.
Glycoprotein Isolated from Morus indica Linne Has an Antioxidative Activity and Inhibits Signal Factors Induced by Bisphenol A in Raw 264.7 Cells
Shim, Jae-Uoong ; Lee, Sei-Jung ; Oh, Phil-Sun ; Lim, Kye-Taek ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 209~216
The present study investigated anti-oxidative and anti-inflammatory activity of glycoprotein isolated from Morus Indica Linne (MIL glycoprotein). We found that MIL glycoprotein has a molecular weight of 32 kD and consists of carbohydrate (40.03%) and protein (59.97%), and that it has a strong scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical
, and superoxide anion
radicals. In addition, MIL glycoprotein had a stable character and an optimal DPPH radical scavenging activity in the alkaline and neutral pH solution, and up to at 105. However, the results indicated that it has a minimal scavenging activity in the metal ionic solution (
) in the presence of EDTA. In addition, we further investigated whether MIL glycoprotein scavenges oxygen radicals and blocks inflammation-related signals in the bisphenol A (BPA)-stimulated Raw 264.7 cells. The results in this study showed that it has a character to scavenge the productions of reactive oxygen species (ROS) and nitric oxide (NO) dose-dependently. Also it blocked the activities of inflammation-related signals such as nuclear factor-kappa B (
) and inducible nitric oxide synthase (iNOS). For example, it had an inhibitory effect on the activation of
(p50) and iNOS proteins at 200
MIL glycoprotein. Here, we speculate that MIL glycoprotein is one of natural antioxidants and of modulators of the BPA-induced inflammation.
Antioxidant Effects of Ginseng Powder on Liver of
Kim, Hyun-Jeong ; Hwangbo, Mi-Hyang ; Lee, Ji-Won ; Im, Hyo-Gun ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 217~221
In order to determine the effects of ginseng powder on the antioxidant enzyme activities of hepatotoxicity in
mice, the mice were divided into 5 groups. Ginseng powder was injected intraperitoneally once a day for 5 successive days, followed by the administration of
treatment on the fifth day. We also evaluated the relationship existing between lipid peroxidation and ginseng powder on oxidative stress. The increased activities of superoxide dismutase, catalase, and glutathione peroxidase observed following
were reduced as the result of ginseng powder treatment. Whereas, the glutathione content and glutathione S-transferase activity depleted by
were increased significantly, but the
elevation of cytochrome P-450 activities and lipid peroxide content were reduced as the result of ginseng powder treatment. These results indicate that ginseng powder may exert a protective effect against
hepatotoxicity in mice.
Quality Change of Red Meat by Chlorine Dioxide Treatment during Storage
Lee, Seung-Hwan ; Shin, Hee-Young ; Ku, Kyoung-Ju ; Jin, You-Young ; Jeon, So-Jeong ; Chae, Hyeon-Seok ; Song, Kyung-Bin ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 222~227
The effects of chlorine dioxide (
) treatment on the quality changes of pork and beef were examined. Pork belly and beef tenderloin samples were treated with 30, 50, and 100 ppm of
solution, respectively, and stored at
treatment of pork and beef during storage decreased total aerobic bacteria, yeast, and mold counts with increasing concentration of
. The total aerobic bacterial counts for the pork belly treated at 100 ppm of
increased from 1.48 log CFU/g immediately following treatment to 4.73 log CFU/g after 10 days, while the control increased from 2.19 log CFU/g to 6.22 log CFU/g. For the beef tenderloin, the total aerobic bacterial counts increased from 3.98 log CFU/g to 5.97 log CFU/g after 10 days, and a
treatment at 100 ppm resulted in an increase from 3.13 log CFU/g to 4.73 log CFU/g. The pH and volatile basic nitrogen (VBN) values of the
pork and beef, as well as the control groups, increased during storage, and there were no significant changes among the treatments. The thiobarbituric acid reactive substance (TBARS) values of the
samples were slightly higher than those of the control. Sensory evaluation results showed that the pork and beef samples were not acceptable at day 8 and 6 of storage, respectively. These results indicate that
treatment could be useful in improving microbial safety and quality of both pork and beef.
Changes of Lead Content during Warm Storage of Canned Coffee Drinks
Lee, Kyung-Ju ; Lee, Mi-Gyung ;
Korean Journal of Food Science and Technology, volume 39, issue 2, 2007, Pages 228~230
In this study, we investigated the change in lead content of canned coffee drinks while kept for 16 weeks in an incubator adjusted to
. Our research aim was to ensure the safety of canned coffee purchased from vending machine and stores. The lead analysis were conducted by graphite furnace atomic absorption spectrometry after wet digestion using concentrated nitric acid. The results showed that the lead contents of all examined samples were very low at a level of not detected to 0.033 mg/L, and below 2 mg/kg, the Korean regulatory limit for the commodity. Also, no increase in lead content was observed over the elapsed time. Therefore, it appears that lead is not a hazard and need not be a concern in drinking canned coffee.