• Journal of Food Hygiene and Safety
• /
• v.15 no.3
• /
• pp.179-185
• /
• 2000

Daily intakes of 14 preservatives were evaluated by using their maximum permitted levels(MPL) and national food disappearance data in 1998. The estimated daily intake (EDI) of each preservatives were compared with corresponding acceptable daily intakes (ADIs). EDIs of dehydroacetic acid, sodium dehydroacetate, $\rho$-hydrobenzoic acid ester, propionic acid, sodium propionate and calcium propionate were less than 2% of ADI and judged to be safe. However, EDI of sorbic acid and potassium sorbate were 76.61 mg/person/day and it reached 5% of its ADI.. EDI of benzoic acid and sodium benzoate were 85.65 mg/person/day and it reached 31% of its ADI. The highest intake of benzoic acid came from carbonated drink.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.04a
• /
• pp.136-136
• /
• 2003

Calcium lactate has been known extending shelf-life of several lactic acid fermented foods through buffer action with lactic acid and binding of calcium and pectic polysaccharides in the tissue. But, the effects in kimchi during storage and distribution has not been observed. Calcium lactate is tasteless, nontoxic compounds commonly used in a number of food products. Recent observations have indicated the potential usefulness of calcium lactate as food additive which has anticariogenic-, antimicrobial-, anticalculus, anti- carcinogenic effects and enhancement of bone mineral density. In this work we determined the effects of calcium lactate(CaL)-treatment(0, 1, 2 and 3% against salted Chinese cabbage) on the pH, acidity, microbial counts, content of alcohol insoluble substance and calcium texture, color, scanning electron microscopic observation of kimchi tissue and sensory test during storage. pH of CaL treated kimchi were higher(3.78∼3.92) than that of control products(3.58). Total microbe(TM) of CaL treated kimchis were lower but ratio of lactic acid bacteria against TM was higher than those of control products, respectively. Calcium content of treated products were 3-5 times higher than control products. The hardness and crispy taste of treated products were remarkably higher than those of control products evaluated by SEM observation AIS analysis, sensory and textural analysis. Moreover, evaluation on the pH, acidity and sensory test showed the shelf-life of treated kimchi(CaL 2%) to be 25-30 days, which was 13-15 days longer than that of control products.

• Korean journal of food and cookery science
• /
• v.32 no.6
• /
• pp.800-810
• /
• 2016

Purpose: This study aimed to characterize the recipes of Hwachae in Korean cookbooks published from the 1600's to 1940's. Methods: We conducted a content analysis of thirteen old cookbooks (Eumsikdimibang, Jubangmun, Jeungbosallimgyeongje, Kyugonyoram, Imwonsibyukji, Gyuhapchongseo, Sieuijeonseo, Buinpilji, Chosunyorijebub, Chosunmusangsinsikyorijebub, Ganpyeonchosunyorijebub, Chosunyori, Chosunyoribub). We collected a total of 99 recipes of Hwachae and analyzed the ingredients used and characteristics of the recipes according to five groups of Hwachae: noodle type Hwachae, dumpling type Hwachae, fruit Hwachae, flower Hwachae, and the others. Results: The noodle type Hwachae included Changmeyon, Smyeon, Nanmyeon, and Waemyeon. Mung bean (81.0%) and Schisandra (95.2%) were mostly employed as solid ingredient and as beverage base, respectively. In the noodle type Hwachae, Wonsobyeong and Sudan belonged to the dumpling type Hwachae, in which mung bean (51.7%) was mostly used as solid ingredient and just water without any additive was used as the most popular beverage base (62.1%) unlike in other types of Hwachae. There were various types of fruit Hwachae, which used different fruits as solid ingredient such as pear, peach, cherry, strawberry, etc. Pears (44.4%) have been employed as the most popular ingredient and sweets such as honey and sugar have been used in all the fruit Hwachae. The flower Hwachae included Hwamyeon, Sunchaehwachae, Jangmihwachae, and Bomhwachae. In all the flower Hwachae, schizandra has been used as a beverage base. Conclusion: These findings provide basic information required for developing standard recipes of traditional Hwachae.

• Journal of the Korean Dietetic Association
• /
• v.9 no.1
• /
• pp.1-12
• /
• 2003

The purpose of this study was to investigate the knowledge and perception for Kimchi in middle school students. A questionnaire was used as the instrument of investigation. The subjects were 375 male students and 278 female students in Masan and Changwon City. The main results of this study are as follows. Ninety-three point three percent of the subjects were nuclear family type and 61.7% of respondent's mother had job. The average knowledge score for Kimchi of the subjects was 5.27 out of possible 10 points and the average value score on Kimchi was 41.25 out of 50 points. Eighty-six point one percent of students think they should eat Kimchi because Kimchi is good for the health(38.6%) and Kimchi is our traditional food(31.4%), and it was significantly difference between gender(p<0.01), male students more realized 'Kimchi is good for the health(41.6%)', whereas female students more realized 'Kimchi is our traditional food(38.9%)'. The subjects perceived that the additive material making for Kimchi were powdered red pepper(80.2%), garlic(62.5%), salt(62.0%), salted, fermented shrimp(50.2%). ginger(49.5%), green onion(39.8%), salted, fermented anchovy(34.9%), sesame(25.0%), carrot(22.4%). More than 70% of the subjects estimated for Kimchi 'Kimchi is our traditional food(84.1%)', 'Kimchi must be developed the international food'(73.7%), 'Kimchi must be in succession(75.8%)', 'Kimchi is very nutritious food(70.3%)'. However, they thought Kimchi have to be improved more hygienically(38.8%) and less stimulative taste(25.7%). The knowledge for Kimchi showed a positive correlation with the value on Kimchi and the preferences for Kimchi, and the value on Kimchi was a positively related to the preferences for Kimchi(p<0.01). Therefore it is need to the development of program for the knowledge for Kimchi and the value on Kimchi in order to improvement the preferences for Kimchi.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.35 no.6
• /
• pp.627-632
• /
• 2002

This study was investigated the changes of gel properties about pH, color and water holding capacity at various hydration time and temperature of food-grade additives (BPP: bovine plasma protein, DEW: dried egg white, SPI: soy protein isolate). The changes of rheological properties were checked about hydration time and temperature. Hydration time and temperature affected pH value, hydration decreased pH of SPI and DEW. The BPP was not influenced at hydration time and temperature. Some Hydration condition increased jelly strength of food-grade additive, but SPI did not form a gel at all hydration condition. Hydration increased lightness of food-protein.

• Journal of Food Hygiene and Safety
• /
• v.31 no.5
• /
• pp.311-318
• /
• 2016

Azorubine is a synthetic tar color containing azo-bond in the molecular structure. This food colorant has been allowed to be used for beverages, cheese and dried fruits in the European Union and for some food in Australia. Even though it is applicable as a food color in many countries, this compound has not been permitted in Korea so far as a food additive. Thus, this study was performed to establish an analysis method for azorubine in Korea by comparison of three HPLC analysis methods for azorubine and other azo-compounds which are officially used in the European Food Safety Authority (EFSA, EU), the Food Standard Agency (FSA, England) and the National Institute of Food and Drug Safety Evaluation (NIFDS, Korea). The analysis method of the FSA for azorubine showed the best linearity ($r^2=0.999$), limit of detection (LOD, $0.07{\mu}g/mL$), limit of quantification (LOQ, $0.20{\mu}g/mL$), precision (0~0.5%) and accuracy (98.6~100.7%) among tested HPLC methods using a C-18 column and diode array detector (DAD) with ammonium acetate solution and acetonitrile as an eluent solution. Finally selected method of FSA was further verified by inter-day and intra-day experiments with linearity, LOD, LOQ, precision and accuracy. Recovery test showed the recover ratios of 97~103%, 95~101%, and 93~102% in beverages, breads/snacks and other foods, respectively. Inter-laboratory test represented the absolute value of z-score of less than 2 which means satisfactory levels in this test. Selected method of FSA showed reliable analytical results in application test using food samples collected in commercial markets in Europe.

• Food Science of Animal Resources
• /
• v.28 no.3
• /
• pp.373-389
• /
• 2008

This study was conducted to evaluate exposure level and risk of heavy metals in livestock foodstuffs and Korean foods. Based on the "Food Intake Data," a part of the 2005 National Health & Nutrition Survey and the "2005 Seasonal Nutrition Survey", 113 Korean foods items were selected. 3 samples from different manufacturers of each 113 items of Korean foods were purchased on summer and fall, so total 678 samples were used. The food groups were classified into 15 categories. For the livestock foodstuffs category, meats and poultry (chicken, pork, pork belly, beef, beef feet soup), milks and dairy products (milk, ice cream, liquid yoghourt, sherbet), eggs (egg) were selected. It was found that the daily amount of heavy metals intake (mg/person/day) from livestock foodstuffs is 0.00020 arsenic, 0.00000 cadmium, 0.00020 lead, and 0.00006 mercury, and the daily amount of heavy metals intake (mg/person/day) from Korean foods is 0.0265 arsenic, 0.0083 cadmium, 0.0067 lead, and 0.0028 mercury. Daily amount of heavy metals intake from livestock foodstuffs was low among the food groups. For risk assessment, PDI (Probable Daily Intake) was calculated and compared with PTWI (Provisional Tolerable Weekly Intake) of JECFA (Joint FAO/WHO Expert Committee on Food Additive). Relative hazard of these livestock foodstuffs was 0.006% in arsenic, 0.000% in cadmium, 0.085% in lead, and 0.149% in mercury. Relative hazard of Korean foods was 0.941% in arsenic, 14.676% in cadmium, 3.319% in lead, and 6.860% in mercury. Thus, livestock foodstuffs and Korean foods were as safe as satisfied with the recommended standards of JECFA.

• Korean Journal of Food Science and Technology
• /
• v.47 no.2
• /
• pp.145-148
• /
• 2015

According to the Korea Food Additives Code, sodium metasilicate is permitted for use as a filtering agent for edible oils and fats. Sodium metasilicate is currently used as a food additives to increase the weight of shark fins. In this study, we developed an analytical method to quantify sodium metasilicate in food. Sodium metasilicate content was estimated by measuring the moisture content, pH and silicon content of shark fins. Silicon content was analyzed using inductively coupled plasma-optical emission spectrometry (ICP-OES) following microwave-assisted digestion with $HNO_3$ (65%) and $H_2O_2$ (30%). Shark fin total silicon content was $7.17{\pm}8.92mg/kg$, while the soluble silicon content was $2.34{\pm}3.80mg/kg$. After soaking raw shark fin in an aqueous solution of sodium metasilicate, fin weight, pH and silicon content were measured. These results would be used as the basic information for shark fins safety management.

• Applied Biological Chemistry
• /
• v.46 no.1
• /
• pp.12-15
• /
• 2003

The effect of chlorella addition on quality and shelf-life of soybean curd was investigated. The yield of chlorella soybean curd was the highest with 1.0% (w/w) chlorella addition. Hardness, gumminess, and chewiness of chlorella soybean curd increased, whereas Hunters color values decreased in proportion to amount of chlorella added. No significant differences were observed between the sensory properties of chlorella and ordinary soybean curds. Microbial counts of soybean curd stored in sterilized distilled water as tofu-immersion solution increased, whereas pH decreased during storage at $15^{\circ}C$. After 5 days storage, microbial counts of the soybean curds containing 0.5 and 1.O% chlorella were lower than that of the ordinary soybean curd. These results imply that chlorella is a useful additive to suppress the proliferation of aerobic microorganism in soybean curd at the optimal concentration of chlorella around 1%.

• Applied Biological Chemistry
• /
• v.46 no.2
• /
• pp.74-78
• /
• 2003

To determine the urease inhibitory activity of various heavy metal ions, a photometric cuvette assay for measuring ammonia production was developed. In this assay, the absorbance values at 630 m were linearly increased according to the ammonia concentrations up to 3.0 mg/l (r : 0.998). The urease inhibitions upon addition of a single species of heavy metal ions were in the decreasing order of Hg(II) > Pb(II) > Cu(II) > Cd(II) > Zn(II) ions. As expected, the urease inhibitions at a fixed concentration of a single species and at varying concentrations of other species occurred in the additive way. The above results show the applicability of the current method to the selective detection on Hg(II) ions as well as the screening of heavy metal ions possibly present at various samples.