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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of Food Hygiene and Safety
Journal Basic Information
Journal DOI :
The Korean Society of Food Hygiene and Safety
Editor in Chief :
Volume & Issues
Volume 2, Issue 4 - Dec 1987
Volume 2, Issue 3 - Sep 1987
Volume 2, Issue 2 - Jun 1987
Volume 2, Issue 1 - Mar 1987
Selecting the target year
Studies on the Residues of Carbamate Pesticide in Fruits and Vegetables
Journal of Food Hygiene and Safety, volume 2, issue 1, 1987, Pages 3~8
ABSTRACT-Agricultural products collected from the suburbs of Chuncheon in 1984 were analyzed for carbamate pesticides by GLC-NPD. O-tert-butyl phenyl methyl carbamate(BPMC) was detected in most samples and their residue levels in strawberry, tomato, cucumber, grape, apple and chinese cabbage were in the range of non-detectable to 0.2356 ppm(Av. 0.0539 ppm). 1- naphthyl methyl carbamate(N AC) were detected in cucumber, grape and chinese cabbage and their residue levels were in the range of non-detectable to 0.0265 ppm. O-cumeryl methyl carbamate(MIPC) was detected in only chinese cabbage and its residue levels were in the range of non-detectable to 0.0059 ppm. Detection frequencies of BPMC, MIPC and NAC in the chinese cabbage were higher than those the others.others.
Influence of Food Dye on the Activity of Hepatic Azo Reductase and the Effect of Flavin
Journal of Food Hygiene and Safety, volume 2, issue 1, 1987, Pages 9~14
With the market of food products, the use of food additives is on the increase. The dye as food additives, can be used for some foods which are difficult to preserve their own colors. It can be also classified as tar dye, vegetable dye and mineral dye. Because tar dye has dense toxicity, only 15 articles among them are legally allowed to be used. Among the allowed articles, the azo compound amaranth, tartrazine, sunset yellow, and allura red, were used in determining and comparing rat hepatic azo reductase activity and we observed the flavin's effects as follows: 1. Investigation with amaranth as substrate gave an apparent Km of
and Vmax of 50 n mol/min/mg protein. 2. On investigation using a fixed amaranth concentration over a range of flavin concentration, FAD significantly increased the activity of the azo reductase compared with only minor increases in reaction mediated by the NADPH-generating system alone. 3. On investigation with amaranth, tartrazine, sunset yellow allura red as electron acceptor in the absence or presence of 300 mM-FAD, sunset yellow was reduced at a rat similar to amaranth, tartrazine was reduced at a slower rate and allura red was reduced a little more rapidly.
Screening for Antioxidative Activities of Yeasts on Fish Oil
Journal of Food Hygiene and Safety, volume 2, issue 1, 1987, Pages 15~20
A general screening test for the expression of antioxidative activity was performed on over 36 cultures belong to yeast isolated from soy sauce, Makkuli, and molasses. Antioxidative activities of yeasts were examined by measuring oxidation such as peroxide value and thiobarbituric acid value in fish oil. Of these cultures, Saccharomyces cerevisiae IFO 2114 were found to have strong antioxidative activity. Saccharomyces rouxii and Torulopsis etchellsii isolated from soy sauce showed the strongest antioxidative activity among yeasts. Pichia ohmerii isolated from Makkuli showed the strongest antioxidative activity and Candida versatilis isolated from molasses showed also relative strong antioxidative activity.
Effects of Gamma Irradiation and Ethylene Oxide Fumigation on the Quality of Dried Marine Products (Shrimp, Anchovy)
Journal of Food Hygiene and Safety, volume 2, issue 1, 1987, Pages 21~27
ABS1'RACT-Comparative effects of gamma irradiation and ethylene oxide treatment on the sterilization, and physicochemical and sensory quality of dried marine products(shrimp, anchovy) were investigated. Population of mesophilic total bacteria, aerobic spores and tolerant bacteria of samples were
, respectively. Coliforms and molds were found only in dried shrimp as
. Mesophilic total bacteria, aerobic spores and acid tolerant bacteria were reduced by over 2 to 4 log cycles with irradiation of 5 to 7 kGy and they were completely sterilized by irradiation dose of 7 to 10 kGy.
value of mesophilic total bacteria of samples ranged from 1.53 to 2.73 kGy. Coliforms and molds were sterilized at 5 to 7 kGy irradiation but ethylene oxide treatment proved insufficient to eliminate the microorgainsms. An optimum dose of irradiation was less detrimental than ethylene oxide treatment to phpicochemical properties of the samples, such as the pH, TBA value, TMA-N, amino acids, minerals and color difference. Sensory quality after three months of storage showed that the overall acceptability of irradiated sample was higher than that of the non treated control as well as ethylene oxide treated samples.amples.
Storeability and Cooking Property of Dried Oak Mushroom Treated with Ethylene Oxide and Gamma Radiation
Journal of Food Hygiene and Safety, volume 2, issue 1, 1987, Pages 29~34
Ethylene oxide (E.O) fumigation and gamma irradiation were applied to compar
ative researches on the microbiological, physical and cooking quality of dried oak mushroom stored at
and different relative humidities. The equivalent moisture contents of dried oak mushroom for the limiting growth of general molds and xerophilic mold at
were shown to be 17% and 27% respectively. Total aerobic bacteria, molds and coliforms were sterilized at 5 kGy irradiation but E.O. fumigation was proved insufficient to eliminate the molds. The hydration rate of dried oak mushroom increased according to the increase of irradiation dose and soaking temperatures. and an irradiation by 5 kGy could shorten the hydration time of the sample as compared to E.O. treatment and control group. Sensory evaluation for the irradiated cooked sample was not significantly different in flavour but the texture of the gamma irradiated sample was significantly better(p < 0.01) than that of E. O. fumigated sample.sample.
A Study on the Antilipidperoxidative Effects of Brazilin and Hematoxylin(I)
Journal of Food Hygiene and Safety, volume 2, issue 1, 1987, Pages 35~40
The antilipidperoxidative effects of Brazilin and Hematoxylin were investigated at the levels of liver~total homogenates, -microsomal fraction, -mitochondrial fraction and the sera of SD-rats intoxicated with
and ethanol. Both natural dyes markedly inhibited the lipidperoxidation induced by
and ethanol. Brazilin and Hematoxylin showed the inhibitory effects on the both enzymatic (NADPH-dependent) and nonenzymatic (Ascorbate-induced) lipidperoxidation pathways. but it is supposed that the antilipidperoxidative powers of them mainly result from the inhibition of the nonenzymatic lipidperoxidation.
Teratogenicity Test of Food Additives Using Chick Embryo
Journal of Food Hygiene and Safety, volume 2, issue 1, 1987, Pages 41~49