• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.188-193
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• 2016

The purposes of this study were to prolong the storage period and maintain quality of kimchi made from spring napa cabbage, which is used less frequently than winter napa cabbage. The results show that the firmness of kimchi from early July, the latest harvest period, was significantly higher than that of kimchi from mid-June. However, as maturation proceeded, no significant difference was observed following the harvest period when kimchi was stored for 8 weeks. Regarding pH and acidity, which are highly related to maturation of kimchi, pH generally decreased from the initial storage period while acidity increased. In the sensory evaluation, appearance was best in kimchi manufactured in late June according to manufacturing and maturation periods (p<0.05). After 4 and 8 weeks of storage, kimchi manufactured in early July had the highest scores with no significant difference. Texture and overall acceptability also showed no significant difference in each processing period.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1999.10a
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• pp.29-70
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• 1999

Current food sanitation systems for meat and livestock in Australia ar underpinned by HACCP-based quality assurance. HACCP-based quality assurance programs have been implemented by all australian red meat industry sectors, from 'farm-to-fork'. These quality assurance programs are (along with other quality and food safety considerations) the collection of a series of sanitation steps and strategies that aim to ensure that only healthy, clean livestock are presented for slaughter; those healthy, clean animals enter a clean processing plant; contact of carcase surfaces with potential sources of contamination is avoided; carcase surfaces are decontaminated before chilling; and subsequent growth of potential contaminants is avoided. Prospects for food sanitation systems for meat and livestock in Australia lie largely in enhancing current and applying new sanitation strategies and procedures within our HACCP-based quality assurance framework. Prospects include increased focus on actual (Versus perceived) risks; on-farm/feedlot pathogen elimination; increased implementation of existing (or new) decontamination technologies; and an improved cold chain.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.106-110
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• 1996

Bromelain(EC 3.4.22.4), the collective name for the proteolytic enzymes found in tissues of the plant family Bromeliaceae(pineapple), has been used as a tenderizing agent in food processing, and as an antiinflammatory agent in pharmaceuticals. In this paper, we describe the simple purification method of bromelain using Korean pineapple fruit. After removing contaminants at 30% saturation of ammonium sulfate, the supernatant obtained was treated again with ammonium sulfate to 80% saturation. Wit the above salt fractionation, partially purified bromelain could be obtained. To get highly purified bromelain, the previous 30% to 80% ammonium sulfate treated precipitate was dialyzed against 25mM sodium acetate buffer(pH 5.0) followed by passing through a CM- cellulose cation exchange column. Fruit bromelain was eluted as a major peak at 0.5~0.8M NaCI gradient. The present method is simpler with high wield than the traditional purification method-acetone treatment and several consecutive chromatographic processes.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.781-785
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• 2006

The chemical compositions of the seeds of the safflower (Carthamus tinctorius L.) plant were evaluated to determine possible compound having proliferative effects on human osteoblast cells. Three-[4,5-dimethylthiazole-2-yl]-2,5-diphenyltetrazolium bromide (MTT) test and alkaline phosphatase (ALP) activity were used to assess the effects of the isolates on the human osteoblast-like line (Saos-2). Activity guided fractionation led to the isolation of ALP activating lignin and alkaloid glycosides through the extraction of the seeds, solvent partitioning and repeated silica gel and octadecyl silica (ODS) column chromatographic separations. The data from Nuclear Magnetic Resonance (NMR), Mass (MS), and Infrared (IR) analyses enabled the determination of the chemical structure and characterization of two compounds as a tracheloside and an N-(p-coumaroyl)-serotonin mono-${\beta}$-D-glucopyranoside. These two compounds showed respectively $149.2{\pm}4.2$ and $138.9{\pm}3.5%$ ALP activity compared to the control when evaluated at a concentration of $100\;{\mu}g/mL$.

• Food Science and Preservation
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• v.16 no.4
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• pp.567-572
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• 2009

We evaluated the microbiological quality of a facility in which freshly cut onions were prepared. The total plate counts on walls, equipment, and raw materials were ND (not detected) to $10^1$ CFU/100 $cm^2$, $10^0{\sim}10^3$ CFU/100 $cm^2$, and $10^3{\sim}10^4$ CFU/g, respectively. No coliforms were detected on walls however, coliforms were detected at concentrations of ND to $10^3$ CFU/100 $cm^2$ and $10^3{\sim}10^4$ CFU/g on equipment and raw materials, respectively. The total plate counts for falling and floating bacteria in the processing plant were ND to $10^0$CFU/plate and $10^1{\sim}10^2$ $CFU/m^3$, respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, and Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of the study indicate that hygiene control at the fresh-cut processing plant should be improved.

• Fisheries and Aquatic Sciences
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• v.5 no.2
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• pp.79-86
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• 2002

Listeria spp. were isolated from the samples submitted from various seafood plants such as raw materials, products, swab samples of plants floor and conveyor belts through the whole processing procedures. All the samples were collected from 3 kinds of seafood plants such as a imitation crab meat plant, jeotgal plant and frozen seafood plant. And also serotypes of the identified L. monocytogenes were determined. Among the 301 strains of isolated Llsteria spp., 96 strains, 179 strains and 26 strains were identified as L. monocytogenes, L. innocua and L. welshimeri, respectively. While among the 145 strains of Listeria spp. isolated from the imitation crab meat plant, $74\;(51.0\%)$ strains, $64\;(44.1\%)$ strains and $7\;(4.8\%)$ strains were identified as L. monocytogenes, L. innocua and L. welshimeri, respectively. In the case of the 126 strains of Listeria spp. isolated from the frozen seafood plant, $22\;(17.5\%)$ strains of L. monocytogenes,$93\;(73.8\%)$ strains of L. innocua, and $11\;(8.5\%)$ strains of L. wdshimeri were detected. Among the 30 strains isolated from a jeotgal plant, $22\;(73.3\%)$ strains of L. innocua and $8\;(26.7\%)$ strains of L. welshimeri were detected. The detection rates of L. monocytogenes, one of the very important food poisoning bacteria especially in frozen and/or refrigerated seafoods, were relatively high as $77.1\%$ (74/96 strains) in a imitation crab meat plant and $22.9\%$ (22/96 strains) in a frozen seafood plant, but not detected from jeotgal plant. Distribution of L. monocytogenes serotypes and characterization were examined. The serotypes of 96 L. monocytogenes isolated from pork skin, pork fat, the floor and conveyor belts were 1/2a $(59.4\%)$, l/2b $(6.2\%)$, 1/2c $(12.5\%)$ and unknown serotypes $(21.9\%)$. Unknown serotypes were divided into three specific groups by the O antigen they have.

• Plant Resources
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• v.8 no.3
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• pp.181-187
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• 2005

A cinnamoyl CoA reductase (CCR) cDNA (ClCCR) was isolated from tabroot mRNAs of Codonopsis lanceolata by cDNA library construction, and its expression was investigated in relation to abiotic stresses. The ClCCR is 1008 bp in length with an open reading frame (ORF) of 336 amino acids. The deduced amino acid sequence was showed high similarity with cinnamoyl-CoA reductases of P. tremuloides (AAF43141) 87%, F.${\times}$aranassa (AAP46143) 83%, L. album (CAD29427) 80%, E. gunnii (CAA66063) 72%, S. tuberosum (AAN71761) 83%. Reverse transcriptase-polymerase chain reaction (RT-PCR) analysis was revealed that the ClCCR expression was regulated by abiotic stresses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1168-1171
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• 2003

Water extraction of Suguk (Hydrangea serrata Seringe) was conducted for optimum condition of beverage processing on the boil or dip in water. Extraction samples for sensory evaluation (color, flavor, sweetness, bitterness, astringency) of the plant were boiled in water ranging 0.1%∼0.4% (w/v) or dipped in water ranging 0.2%∼1.0% (w/v) during 2 min. Samples boiled in water were evaluated low sensory quality with strong bitter and astringent taste. Samples dipped in water showed higher value than that boiled in water on the sensory evaluation. Sample 0.5% (w/v) dipped in water at 10$0^{\circ}C$ during 2 min. was decided as an optimum condition for beverage processing of the plant.

• Journal of Dairy Science and Biotechnology
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• v.14 no.1
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• pp.1-15
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• 1996

With the starting of Uruguay Round(UR) and World Trade Organization(WTO), the direction of trade in world market has been setting up with the beginning of an opening age. However, world nations has been expressed a deep concern on the marketing and the circulations of unsafe foods, especially in the international trade of food products. Therefore, administration of most countries are taking a firm step on the safety of imported food products. The implementation of hazard analysis critical control point(HACCP) system in food industry is strongly appeared on the world stage at this point. Major international organizations, such as WHO, WTO, and EC have been recognized the importance of HACCP and already documented on their future plan for standardization of food safety in the international trade of food products by means of the this system. Several advanced countries have already developed HACCP system for the food industry and have been producing food products under this system. Now they have proposed rulemakings on a mandatory HACCP program in the production of domestic and imported food products. However, with the lacking of knowledge and information on the HACCP, there has been no actions for applying this system in the food industry of Korea. It is a very clear fact that Korean dairy and food industry will be faced on serious problems in exporting food products without applying HACCP system in the very near future. The objective of this article is to introduce the world trend. necessity, and application of HACCP system in food and dairy industry. Also a HACCP system developed by one dairy processing plant in Europe will be demonstrated as a moldel system.

• Journal of Food Hygiene and Safety
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• v.20 no.1
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• pp.36-42
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• 2005

The purpose of this study is to develope a HACCP model for Korean traditional cookies. Prerequisite program and HACCP plan were proposed and analyzed for Yugwa. After analysing hazards of raw material and manufacturing processes, CCP, CL and control methods were presented. Pathogenic microorganisms were detected at the Korean traditional cookies plant. It gave a clue that general sanitation control procedures should be implemented for safe traditional cookie products. Hazard analysis of raw materials and processing of Korean traditional cookies, determination of critical control points and critical limits at the plant lead to present a model of HACCP plan. Implementation of HACCP can be carried out using a HACCP model. Critical control point of Yugwa production were determined as frying process. Biological and chemical hazards were presented for CCP determination.