• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.542-549
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• 2017

To evaluate bacteriological and toxicological safety, the hygienic indicator bacterium and paralytic and diarrhetic shellfish toxins in the shellfish produced in the Kamakman Area from 2012 to 2016 were investigated. Fecal coliforms and E. coli of all 194 oyster samples tested did not exceed 230 MPN/100 g. The geometric mean of the fecal coliform analyzed with the oyster samples of harvesting period was 19.6 MPN/100 g, which was more stable than the non-harvesting period (26.5 MPN/100 g). For the toxicological evaluation of the Kamakman Area, 77 oyster samples and 350 mussel samples as an indicator were analyzed. Paralytic shellfish toxins were detected very low in the range of $40{\sim}46{\mu}g$/100 g in 13 mussel samples during late April and early June, but not in oyster samples. Diarrhetic shellfish toxin was detected in 2 of 180 samples, but it was found to be below the regulation value (0.16 mg OA equ./kg). Based on the bacteriological studies, it was confirmed that the shellfish produced in Kamakman area meets the standard of shellfish hygiene of the Food Sanitation Act and meets the Grade A of the shellfish production area of EU. As the results of the paralytic and diarrhetic shellfish toxin evaluation, it was confirmed that the Kamakman Area is also toxicologically safe for shellfish production.

• Journal of Food Hygiene and Safety
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• v.33 no.2
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• pp.124-130
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• 2018

The Ministry of Food and Drug Safety (MFDS) is amending its test methods for the use of health functional foods (dietary food supplement), in order to establish regulatory standards and specifications in Korea. In this regard, we continue to pursue and perform our research on the analytical method development for the items being researched and reviewed. In this study, we have developed a sensitive and selective test method that could simultaneously separate and determinate six major bioactive flavonolignans in silymarin, which are based on the use of a liquid chromatographic-tandem mass spectrometry (LC-MS/MS). The standard calibration curves presented a linearity effect with the correlation coefficient ($r^2$) > 0.999. The limits of detection (LODs) and limits of quantitation (LOQs) were in the range of $0.3{\sim}9.0{\mu}g/L$ and $0.8{\sim}27.3{\mu}g/L$, respectively. The recovery results ranged between 96.2~98.6% at 3 different concentration levels, and its relative standard deviations (RSDs) were less than 5% as noted in this study. The proposed analytical method was characterized with a noted high resolution of the individual silymarin constituents, and the assay was fully validated as well. Our research can provide a significant scientific evidence that can be useful to amend the silymarin test method for the Health Functional Food Code.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.17 no.2
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• pp.93-103
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• 1981

It is well-known that nowadays heat resisting and anti-corrosive materials have been widely used as the components materials of gas turbines, nuclear power plants and engines etc. In the fields of machine production industry. And materials for engine components, like as the exhaust valve of internal combustion engine, have been required to operate under the high temperature range of $700^{\circ}C$-$800^{\circ}C$ and high pressured gas with repeated mechanical load for the high performance of engines. For these components, friction welding for bonding of dissimilar steels can be applied for in order to obtain process shortening, production cost reduction and excellent bonding quality. And age hardening recently has been noticed to the heat resisting materials for further strengthening of high temperature strength, especially high temperature fatigue strength. However, it is difficult to find out any report concerning the effects of age hardening for strengthening high temperature fatigue strength to the Friction welded heat resisting and anti-corrosive materials. In this study the experiment was carried out as the high temperature rotary bending fatigue testing under the condition of $700^{\circ}C$ high temperature to the friction welded domestic heat resisting steels, SUH3-SUS303, which were 10hr., 100hr. aging heat treated at $700^{\circ}C$ after solution treatment 1hr. at $1, 060^{\circ}C$ for the purpose of observing the effects of the high temperature fatigue strength and fatigue fracture behaviors as well as with various mechanical properties of welded joints. The results obtained are summarized as follows: 1) Through mechanical tests and micro-structural examinations, the determined optimum welding conditions, rotating speed 2420 rpm, heating pressure 8kg/mm super(2), upsetting pressure 22kg/mm super(2), the amount of total upset 7mm (heating time 3 sec and upsetting time 2 sec) were satisfied. 2) The solution treated material SUH 3, SUS 303, have the highest inclination gradient on S-N curve due to the high temperature fatigue testing for long time at $700^{\circ}C$. 3) The optimum aging time of friction welded SUH3-SUS 303, has been recognized near the 10hr. at $700^{\circ}C$ after the solution treatment of 1hr. at $1, 060^{\circ}C$. 4) The high temperature fatigue limits of aging treated materials were compared with those of raw material according to the extender of aging time, on 10hr. aging, fatigue limits were increased by SUH 3 75.4%, SUS 303 28.5%, friction welded joints SUH 3-SUS 303 44.2% and 100hr. aging the rates were 64.9%, 30.4% and 36.6% respectively. 5) The fatigue fractures occurred at the side of the base matal SUS303 of the friction welded joints SUH 3-SUS 303 and it is difficult to find out fractures at the friction welding interfaces. 6) The cracking mode of SUS 303, SUH 3-303 is intergranular in any case, but SUH 3 is fractured by transgranular cracking.

• Journal of fish pathology
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• v.25 no.3
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• pp.257-262
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• 2012

A reverse transcriptase loop-mediated isothermal amplification (RT-LAMP) assay was evaluated to monitor infectious hematopoietic necrosis virus (IHNV) from artificially infected rainbow trout Oncorhynchus mykiss. The cumulative mortalities of fish challenged with IHNV at $10^{6.5}\;TCID_{50}$/fish, $10^{5.5}\;TCID_{50}$/fish and $10^{4.5}\;TCID_{50}$/fish were 40%, 0% and 0%, respectively. Dead fish and survivors at 16 and 28 d post-challenge in each group were employed for IHNV detection by RT-LAMP assay and virus isolation using BF-2 cells. IHNV from $10^{4.3}$ to $10^{6.8}\;TCID_{50}/ml$ was isolated from all the dead fish and also detected in all of the examined dead fish by RT-LAMP assay. In survivors at 16 d, 60% (3/5 fish, $10^{2.8}-10^{5.05}\;TCID_{50}/ml$), 20% (1/5 fish, $10^{1.05}\;TCID_{50}/ml$) and 60% (3/5 fish, $10^{1.05}-10^{4.8}\;TCID_{50}/ml$) were found to be IHNV-positive by virus isolation in fish challenged with IHNV at $10^{6.5}\;TCID_{50}$/fish, $10^{5.5}\;TCID_{50}$/fish and $10^{4.5}\;TCID_{50}$/fish, respectively, while 20% (1/5 fish), 0% (0/5 fish) and 20% (1/5 fish) were IHNV-positive by RT-LAMP assay. No IHNV was detected in the survivors at 28 d and control fish. These results indicate that the RT-LAMP assay is useful for detection of IHNV in diseased fish although it is not enough to monitor virus in IHNV-survivors.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.617-625
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• 2006

This study was done to provide basic data for the operation of a safer cook-chill system by comparing and evaluating the quality of foods which were prepared using the sous vide cook-chill system and the conventional cook-chill system, according to the preparation methods and storage temperature. Simmered chickens in soy sauce were prepared using the sous vide cook-chill system and the conventional cook-chill system and their quality was evaluated at the time of preparation and storage. Firstly, foods were prepared using the sous vide cook-chill (SVCC) system and the conventional cook-chill (CC) system and the redquired time and temperature during each preparation stage were measured and physicochemical (pH, Aw, and moisture content) and microbial qualities were evaluated. Secondly, in order to evaluate the quality and safety, the moisture content and microbial (standard plate count, coliform count, psychrotrophic bacteria count, and anaerobic bacteria count) qualities were evaluated according to the preparation methods and temperatures after the foods were stored at 3$^{\circ}C$ and 10$^{\circ}C$ for 10 days and reheated.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.228-240
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• 2015

This study was conducted to investigate the dietary and other factors affecting bone mineral density (BMD) in older Korean women. A total of 340 women aged 65 to 74 were recruited from the Kugoksoondam area (Kurye, Goksung, Soonchang and Damyang counties), known as the longevity-belt region in Jeonla province, Korea. They were categorized into two groups according to bone status by T-score : a nonosteoporotic group and an osteoporotic group. Demographic characteristics were collected, as well as information on physical measurements, blood tests for biochemical indicators, health status health-related life style, dietary behavior, favorite food groups, nutrient intake and mini nutrition assessment (MNA). The results are as follows: The mean age of 185 nonosteoporotic women was 69.6 years and that of 155 osteoporotic women was 70.9 years (p<0.001). The mean T-score of the nonosteoporotic group was $-1.5mg/cm^3$ and that of theosteoporotic group was $-3.2mg/cm^3$ (p<0.001). Height and body weight in the nonosteoporotic group were significantly higher than in the osteoporotic group (p<0.001, respectively). There was no significant difference in BMI, although the BMI in the nonosteoporotic group was slightly higher. Waist and hip circumferences in the nonosteoporotic group were significantly higher than in the osteoporotic group (p<0.01, respectively), and the mid upper arm and calf circumferences were also significantly higher than in the osteoporotic group (p<0.001, p<0.01, respectively). The 5 m walking ability was significantly superior compared to the osteoporotic group. Serum levels did not show any significant differences between the groups and were within normal range. The serum total protein, albumin and Insulin-like growth factor (IGFs) levels of the nonosteoporotic group were significantly higher than those of the osteoporotic group (p<0.05, p<0.05, p<0.001, respectively). IGF was 104.7 ng/mL for the nonosteoporotic group and 88.1 ng/mL for the osteoporotic group. Physical activity and appetite in the nonosteoporotic group were significantly higher (p<0.01, p<0.05, respectively). The favorite food groups of the nonosteoporotic group comprised more meats and fish than those of the osteoporotic group (p<0.05, respectively). Nutrient intake was not significantly different, with the exception of niacin intake (p<0.05), but the nutrient intake of the nonosteoporotic group was slightly higher than that of the osteoporotic group. The niacin intake of the nonosteoporotic group and the osteoporotic group were 11.4 mgNE and 10.0 mgNE, corresponding to 103.6% and 90.9% of the Korean EAR, respectively. The MNA score of the nonosteoporotic group was significantly more favorable than for the osteoporotic group. In conclusion, it is necessary to maintain adequate body weight and muscle mass. Habitual physical activity may have a beneficial effect on BMD for older women. Dietary factors, such as meat and fish, higher intake of niacin rich foods and nutrient status for older women also appear to have favorable effects on bone mineral density.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.138-143
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• 2011

This study analyzed the maltol quality, composition ratio of fatty acids, and contents of phenolic compounds in white ginseng extracts(four types), red ginseng extracts(five types), black ginseng extracts(two types), and Chinese ginseng extracts(nine types). By examining patterns in these measurements, we determined the characteristic factors of the extracts and measured the possibility of qualitative analysis. In the analysis of maltol using TLC, white ginseng extracts were not detected while red and black ginseng extracts were detected, so the possibility of detection was considered as a characteristic factor for qualitative analysis. Regarding the composition of fatty acids, palmitic and linoleic acids were the main fatty acids in the ginseng extracts palmitic acid was high in white ginseng extracts while linoleic was low in red ginseng extracts. Regarding the ratio(Pal/Lin) of the two fatty acids, there was a large difference between white ginseng extracts(56.7~64.3%) and red ginseng extracts(32.0~38.5%), and these figures seemed to be characteristic factors for the analysis. For the phenolic compounds, extracts contained maltol, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, and cinnamic acid. White ginseng extracts contained similar percentages of phenolic compounds while red ginseng extracts had high maltol content. According to the measurement results of the percentages of maltol and cinnamic acid, white ginseng extracts showed values below five, whereas red and black ginseng extracts showed 53~289, which was also a characteristic factor for qualitative analysis. Consequently, we found that we can differentiate between ginseng extracts using characteristic factors that we analyzed in an experiment on white ginseng extracts from China.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.603-608
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• 2003

In approximate composition, crude protein, lipid, ash, crude fiber, and N-free extract constituted 14.70%, 3.10%, 6.90%, 18.20%, and 57.10%, respectively, in Korean safflower flowers, compared to 12.60%, 2.70%, 5.80%, 16.40% and 62.50%, respectively, in Chinese safflower flowers. This indicated that Korean safflower flowers surpassed their Chinese counterparts except in terms of N-free extract. Free sugars such as fructose, glucose, and sucrose were proven to be dominant in both domestic and Chinese safflower flowers, while little xylose was contained. For content of polyphenolic compound, Korean safflower flowers contained 13.85% water soluble extract and 9.70% MeOH extract, compared to 9.39% and 7.04%, respectively, for the Chinese variety, confirming the higher levels in the Korean variety. For fatty acids, (Ed- the following results are not presented in ratio form) saturated fatty acids and unsaturated fatty acids comprised 6.80% and 93.20% in Korean safflower flowers and 16.0% and 84.0% in Chinese safflower flowers, respectively. Linoleic, oleic, and palmitoleic acids comprised 75.30%, 11.60%, and 3.40% in Korean safflower flowers, and 66.70%, 11.20%, and 6.10% in the Chinese variety, respectively. Of amino acids, essential amino acids comprised 46.67% in Korean safflower flowers and 36.79% in the Chinese variety. Moreover, total essential amino acids in Korean safflower flowers were higher than those of their counterparts. Non-essential amino acid comprised 65.17% in the Korean variety and 54.49% in the Chinese. In terms of mineral content, Korean safflower flowers contained more Ca, Cu, Fe and Mn than those of China, while Chinese safflower flowers contained more A1, Ba, Mg, K, Na, Zn, Sr and P.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.395-405
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• 2009

In this study, a survey was conducted to determine consumer perceptions and satisfaction for onion hot-water extracts. Among the study subjects, females (53.3%) were in greater number than males, and individuals in their 40s (35.1%) made up the largest group. Cocerning the detailed efficacy of onion hot-water extracts, most respondents (84.5%) were aware of their efficacy and females recognized this more than males (p<0.001). Most consumers (67.3%) purchased onion hot-water extracts from 'health food stores prepared using a double boiler', and many consumers (47.4%) received information on the extracts from families and relatives. Of the respondents, 51.8% said they purchased 'quantities for $1{\sim}3$ months' at one time, and 33.1% stated that the price of onion hot-water extracts was expensive. They considered 'health' the most important aspect when purchasing, and preferred 'pouch packs' (60.3%) and considered 'easiness to open convenience to drink, and safety' (42.0%) the most important product features. Also, 62.8% of the respondents consumed onion hot-water extracts, and many drank them $1{\sim}3$ times a week, with '70 mL' as one dose, and drank them 'regardless of time'. The consumers were satisfied with the listing of health effects, but were not satisfied with the 'taste', 'smell', or 'color' of products. Concerning advertisements for the efficacy of onion hot-water extracts, 72.5% replied 'I trust them a little'. And concerning the expanding onion hot-water extract market, many respondents said it is difficult to choose an onion hot-water extract due to many similar products at the market. They also requested improvements of taste and flavor.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.476-482
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• 2012

Estimations were made of oxidative susceptibility and fatty acid composition of edible meats of native chickens fed various dietary sources containing ${\omega}-3$ polyunsaturated fatty acids (PUFA). A total of 240 Korean native chickens were divided into 4 groups, placed into 3 replicates per group, and were fed a commercial diet (Control) or one of the three experimental diets containing 10% perilla meal (PM group), 10% perilla meal-5% full fat flaxseed (PM+FS group), or 10% perilla meal-5% full fat flaxseed-1% fish oil (PM+FS+FO group) for 20 days. Final body weight, weight gain, feed intake, and feed conversion rate among the groups were not significantly different. Dietary treatments did not affect the relative weights of liver, abdominal fat, and breast muscle. The leg weight was increased from the feeding of ${\omega}-3$ PUFA sources. The TBA reactive substance in the edible meat was not different with the dietary treatments. The total ${\omega}-3$ PUFA in chickens that were fed diets containing ${\omega}-3$ PUFA sources increased compared to that of the control. The level of longer chain ${\omega}-3$ PUFAs, such as C20:5 ${\omega}3$ and C22:6 ${\omega}3$ in the PM+FS+FO group, was much higher than that of the others. The addition of local ingredients, such as perilla meal with conventional sources, could be used to obtain value-enhanced meat by enhancing ${\omega}-3$ PUFA.