• 한국식품과학회지
• /
• 제35권4호
• /
• pp.748-751
• /
• 2003

2002년 4월 스웨덴의 국립식품청인 SNFA(Swedish National Food Administration)에서 발암의심 물질인 아크릴아마이드가 식품에서 검출되었다고 보고하였다. 그 후 영국, 노르웨이, 스위스, 독일, 미국, 일본, 캐나다 등에서 가열 처리된 식품 중 아크릴아마이드 생성을 확인하였다. 이에 본 연구에서는 미국 FDA에서 추천하는 Liquid chromatography-tandem mass spectrometry(LC-MS/MS) 방법을 이용하여 국내 식품의 아크릴아마이드 검출양을 모니터링하였다. 모니터링 결과, 원료식품인 생감자와, 쌀을 원료로 하여 가열한 밥에서는 아크릴아마이드가 검출되지 않았으며, 도넛은 <30, 36 ppb 검출되었다. 건빵은 854, 1081 ppb 식빵에서는 <30 ppb, 시리얼은 $51{\sim}283\;ppb$ 검출되었다. 감자칩과 감자스낵은 $598{\sim}1709\;ppb$, 비스킷은 $115{\sim}241\;ppb$, 후렌치 후라이는 $341{\sim}1896\;ppb$ 검출되었다. 커피는 $160{\sim}220\;ppb$, 초코릿은 $47{\sim}63\;ppb$ 검출되었다.

• 한국축산식품학회지
• /
• 제29권4호
• /
• pp.513-522
• /
• 2009

HACCP is a scientific and systematic program that identifies specific hazards and gives measures for their control to ensure the safety of foods. Based on the Livestock Products Processing Act, the HACCP system is now being applied to Korean livestock products since December 1997, and Korea is accelerating its application from farm to table, including in farms, slaughterhouses, livestock product industries, retail markets, and transportation. The transport of livestock and its products is one of the vulnerable sectors in terms of food safety in Korea. Meats are transported in trucks in the form of carcasses or packaged meats in boxes. Carcasses may be exposed to microbiological, physical, and chemical hazards from the environment or through cross-contamination from other meats. Poor cleaning or maintenance of vehicles and tools may also raise the exposure of carcasses to microbiological or chemical hazards. HACCP application and its acceleration in distribution, particularly in transport, is regarded as critical to the provision to consumers of ultimately safe livestock products. To achieve this goal, steady efforts to develop practical tools for HACCP application should be carried out.

• 한국식생활문화학회지
• /
• 제12권5호
• /
• pp.531-548
• /
• 1997

This study was conducted to investigate the standardization of kimchi and related products. There are about 339 kinds of kimchi and related products in Korea. Half of those various kimchi was 50% of the total products, and the other groups are in the order of Jangachi (high salted vegetable pickles, Saengchae (a salad type kimchi), Kakduki(reddish kimchi), Keotjulyi(nonfemented kimchi), Pickles, Seobakji (kimchi based on raddish, fish and other ingredients) and Shickgae (lactic fermented fish products). About 200 ingredients (chinese cabbage, raddish, cucumber, other vegetables, fruits, seaweeds, fish, meat etc.) were used for those products. Tongbaechu kimchi (whole headded chinese cabbage kimchi) and Possam kimchi (wraped kimchi with chinese cabbage leaves) were made by about 30 ingredients, respectively. Kakduki, Oyster-kakduki, Chonkak kimchi (kimchi based on small raddish with leaves) and Tongchimi (raddish kimchi with brine soup) were made by raddish and more than 10 ingredients, but the subsidiary ingerdients were less than that of chinese cabbage kimchi. Other products such as Yulmu kimchi and Oisobaki (a cucmber kimchi) were also dicussed.

• Journal of Dairy Science and Biotechnology
• /
• 제29권2호
• /
• pp.59-68
• /
• 2011

In Korea, there are a couple of risk assessment organizations: The Animal Plant and Fisheries Quarantine and Inspection Agency(QIA) and the Korea Food and Drug Administration (KFDA). The major food laws include the Food Sanitation Act (FSA), the Livestock Product Processing Act (LPPA), and the Agricultural Products Quality Control Act (APQCA). Milk and dairy products are mostly controlled by the Food Sanitation Act and the Livestock Product Processing Act. This study was carried out to estimate the current standard methods of foodborne pathogens for dairy products, comparing the Livestock Products Processing Act with the Food Sanitation Act. The standard methods of foodborne pathogens for dairy products are composed by growth culture, isolation culture, and identification, however, standard methods of QIA and KFDA are different at the using of medium and inspection stage. Therefore, consolidation of risk management and risk assessment methods are regarded important to provide safe dairy products to consumer.

• 한국식품영양과학회지
• /
• 제7권1호
• /
• pp.41-42
• /
• 1978

시판연제품(市販練製品) 중의 전분함량(澱粉含量)을 분석(分析)한 결과(結果) 포장어묵이 9.6%로서 가장 적고 질(質)이 나쁜 튀김어묵류는 $17{\sim}19%$로서 전분함량(澱粉含量)이 많은 편이었다.

• Food Science and Biotechnology
• /
• 제15권3호
• /
• pp.399-403
• /
• 2006

The effect of flour storage conditions on the lipid oxidation of fried products during storage was studied. Wheat flour was stored at $60^{\circ}C$ in the dark and at water activity (Aw) of 0.3, 0.5, or 0.8 for 21 days. The square-shaped dough ($2{\times}2{\times}0.1\;cm$) made with the stored flour and water was fried in soybean oil at $160^{\circ}C$ for 1 min. The fried products were stored at $60^{\circ}C$ for 15 days in the dark. The degree of lipid oxidation of the fried products was evaluated by conjugated dienoic acid (CDA) content and p-anisidine value (PAV). Both CDA content and PAV of the fried products increased with lengthening storage time of the fried products, suggesting that longer storage of the fried products raised the lipid oxidation. Furthermore, the lipid oxidation of the fried products made with flour that had been stored for a longer time tended to be higher than that of those made with unstored or short-term-stored flour. However, Aw at which the flour was stored did not significantly affect the lipid oxidation of either flour or the fried products during storage. The storage time of flour clearly exerted a greater effect than Aw on the lipid oxidation of the fried products during storage at $60^{\circ}C$ in the dark. This suggests that for the storage stability of fried products, the flour storage time is a more important factor than Aw at which the flour is stored.

• Preventive Nutrition and Food Science
• /
• 제14권1호
• /
• pp.29-36
• /
• 2009

To compare antioxidative and antiaging effects between yellow soybean (YS) and Chungkukjang (CK) in vivo system, male Sprague-Dawley rats (n=24) were fed the diets containing YS and CK for 8 weeks, respectively. The YS and CK groups showed the preventive effects on lipid and protein oxidations in liver and plasma. Hepatic SOD and GSH-peroxidase activities were significantly inhibited in CK group. Superoxide anion radicals in cytosol significantly lowered in YS and CK groups compared with control group. In addition, dietary YS and CK effectively inhibited formation of the lipofuscin, the indicator of aging in heart and eye, especially the CK group had a stronger preventive activity in eye. The results of this study showed that YS and CK diet effectively suppressed the superoxide anion radical formation and tissue oxidation.

• 한국축산식품학회지
• /
• 제40권6호
• /
• pp.990-1000
• /
• 2020

This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.

• 한국식품조리과학회지
• /
• 제21권6호통권90호
• /
• pp.813-822
• /
• 2005

This study examined the dietitians 'perception and usage of processed meat products in institute foodservices. Out of 368 questionnaires collected from the subjects in school and business foodservices, 341 were chosen for statistical analysis after 27 were excluded for improper responses. According to the results, dietitian perceived the processed meat products food positively in terms of 'convenience'(3.94) and 'taste'(3.30), but negatively in terms of 'package'(275) and'additive'(2.01). In the frequency of usage, they used 'Ham'(2.51) the most frequently, followed in order by 'Wanja'(2.17), 'Dongas'(1.99), 'Tangsuyook'(1.82), 'Hamburg Steak'(1.71), 'Dduckgalbi'(1.59), 'Bacon'(1.50), 'Luncheon meat'(1.39), and 'Smoked meat'(1.30). The perception of processed meat products was more different according to institutes than dietitian. For dietitian, the frequency of usage was different according to their age and career, while for institute, it differed according to the type of management and the cycle of menu. Also dietitian placed the most importance on 'taste and preference'($90.1\%$) in buying and 'balance of nutrition'($72.0\%$) in cooking processed meat products (Ed- there is no respective comparison here). Finally, in the correlation analysis between perception and usage of processed meat products, the taste had positive correlation with 'Hamburg steak', 'Tangsuyook', and 'Dongas', the additive had positive correlation with 'Tangsuyook', and convenience had negative correlation with 'Tangsuyook' Based on the results of this study, the Processed meat products should be researched, developed, and supplied, with consideration for institution foodseuices.

• 한국식품위생안전성학회지
• /
• 제30권1호
• /
• pp.35-42
• /
• 2015

본 연구는 인천광역시내 유통되고 있는 기타가공품에 대하여 중금속 (납, 카드뮴, 수은), 부정유해물질 (발기부전치료제와 그 유사물질 36종, 비만치료제 3종, 스테로이드 28종)을 조사하여 안전성을 평가하고, 기타가공품에 대한 기준규격 제정 시 기초자료로서 제공하고자 실시하였다. 그결과 부정유해물질은 검출되지 않았고, 중금속은 납(Pb) 0.001~13.39(mg/kg), 카드뮴(Cd) 0.003~1.231(mg/kg), 수은(Hg)은 0.001~0.650(mg/kg)의 결과를 얻었다. 기타가공품은 중금속에 대한 규격 기준이 없으므로, 중금속의 국내 외 기준을 비교하였을 때 중금속 최고기준을 적용하면 납(Pb)과 수은(Hg)에서 각각 2건씩 4건이 초과되는 것으로 확인되었다. 검사결과를 바탕으로 한 중금속의 위해성 평가는 FAO/WHO (Codex)의 잠정주간섭취허용량(PTWI)과 비교결과, 해물파전믹스, 들깨가루는 Pb의 PTWI의 기준 0.214를 초과하였다. 결론적으로 분말류나 환제품을 유사식품 기준으로 적용하면 부적합으로 판정 될 수 있기 때문에 규격검사를 피할 목적으로 기타가공품으로의 등록을 지향한다. 이를 악용할 경우 검사의 사각지대로 인해 시민의 건강이 위협받을 수 있다. 따라서 품목제조허가 신고시 규격외 일반가공식품에서 기타가공품으로의 등록을 지양하고, 기타가공품의 세부적인 검사규격을 제정하여 관리해야 함을 제언한다.