• Food Science of Animal Resources
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• v.29 no.5
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• pp.599-611
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• 2009

This article concerns the labeling guideline for health benefits of livestock products. In recent years, livestock products with health benefits have emerged as a key market for livestock product industries. However, the current labeling regulation for functional foods severely prohibits livestock product industries from attaching most of the health benefits claims to the products. Also, manufacturers have some difficulties in labeling the health benefits of certain livestock products because of a lack of guidelines on health benefit claims for livestock products. Therefore, some livestock product industries and scientists have strongly demanded a revision of labeling regulation, Appended Chart No. 14 provided by Article 52 (2) of Enforcement Regulation of the Processing of Livestock Products Act, so they could mark the health benefits on their products. To support the 'revision of labeling regulation', the goals of this article were as follows; 1) to assess the current situation on nutrition labeling and nutrition claims on foods, 2) to determine the current situation on health claim regulatory systems used in foreign countries (CODEX, USA, Japan, EU, and Australia/New Zealand), 3) to assess the current situation on the health claim or health benefit claim regulations for functional foods, conventional foods, and livestock products in Korea, and 4) to determine the need for complement in health benefit claim for livestock products. In conclusion, guidelines for the use of health benefit claims on livestock products should be prepared as soon as possible and the guidelines should be viable and easy for manufacturers and control authorities to understand. Also, nutrient profiles should be developed to identify whether the livestock products are eligible to bear health benefit claims and to help consumers make the right choices.

• Fisheries and Aquatic Sciences
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• v.23 no.1
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• pp.2.1-2.6
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• 2020

Background: As the cost of fishmeal continues to rise, there will be a need to optimize the diet by minimizing dietary fishmeal inclusion in aquafeed. In this study, a 7-week experiment was conducted to evaluate soybean meal, fermented soybean meal (soytide), and sesame meal as fishmeal replacers in whiteleg shrimp, Litopenaeus vannamei. Methods: A 30%-based fishmeal diet was considered as control (CON), six other diets were prepared by replacing 20% or 40% of fishmeal with soybean meal (SB₂₀ and SB₄₀), fermented soybean meal (ST₂₀ and ST₄₀), or sesame meal (SM₂₀ and SM₄₀) from the CON diet. Twenty shrimp with average initial weight of 0.65 ± 0.05 g (mean ± SD) were randomly distributed into 21 tanks (45 L) and fed four times a day. Water temperature was controlled at 28 ± 1 ℃ and aeration was provided by air stones. Results: Weight gain, specific growth rate, feed efficiency, and protein efficiency ratio of shrimp fed CON showed no significant differences compared to shrimp fed all the other diets. However, growth performance of shrimp fed ST₂₀ diet was significantly higher than those of shrimp fed the SM₂₀ and SM₄₀ diets (P < 0.05). Superoxide dismutase activity (SOD) of shrimp fed CON, ST₂₀, and ST₄₀ diets was significantly higher than those of shrimp fed the SB₄₀ and SM₄₀ diets. But there were no significant differences among shrimp fed CON, SB₂₀, ST₂₀, ST₄₀, and SM₂₀ diets. Also, lysozyme activity of shrimp fed ST₂₀ diet was significantly higher than those of shrimp fed the SB₄₀ and SM₄₀ diets. Although, lysozyme activity of shrimp fed the CON diet was not significantly different compared to shrimp fed all the other experimental diets. Conclusions: Therefore, SB, ST, and SM could replace 40% of fishmeal based on growth performance and lysozyme. According to the SOD activity, SB and SM could replace 20% of fishmeal and ST could replace 40% of fishmeal in juvenile whiteleg shrimp Litopenaeus vannamei.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.739-745
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• 1999

This study was carried out to investigate the oligosaccharide and amino acid utilization by mixed cultures during soy yogurt fermentation. Three types soy yogurt were prepared by fermenting with Lactobacillus acidophilus and Streptococcus thermophilus, Streptococcus thermophilus and Saccharomyces uvarum, Lactobacillus acidophilus and Saccharomyces uvarum. The utilized amount of oligosaccharide and amino acid was determined by HPLC during the fermentation period. The oligosaccharide and amino acid utilization efficiency of S. thermophilus and Sac. uvarum was greater than the other mixed cultures. It was found that Sac. uvarum produced enzymes which can convert oligosaccharide and common sugars in soy milk into glucose, galactose and fructose which can be fermented by L. acidophilus and S. thermophilus, and in turn stimulated acid production and amino acid utilization of the latter.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.1
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• pp.11-16
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• 2019

This study analyzed various packaging materials and types for frozen foods and the effects of packaging materials on temperature changes during frozen process. Pouches with different film thickness were prepared and placed in an IQF freezer, then the temperature inside pouches measured using a deep thermometer. The most common types of primary packaging for frozen foods in the market was plastic pouches with polyethylene or polyamide/polyethylene multilayer materials. The temperature change inside of packaging was delayed with film thickness increased. As the size of packaged food increased, the temperature change inside the food was slowed down. In addition, the pouches with air inside took more time to reach $-30^{\circ}C$ compared to pouches with less air during frozen process. This study provides information on packaging materials and types for frozen foods and preliminary data of temperature change by different types of packaging.

• The Korean Journal of Food And Nutrition
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• v.32 no.2
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• pp.98-105
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• 2019

In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

• Journal of agricultural medicine and community health
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• v.30 no.1
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• pp.39-50
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• 2005

Objectives: This investigation was carried out to explore the source and the mode of transmission of the diarrhea outbreak in Seongju-gun, Gyeongbuk, 2004 Methods: The authors conducted a questionnaire survey among the 275 persons (students, staff members and cooks) who ingested the possibly contaminated foods. We also investigated the drinking water and the dining facility, and we reviewed the process of cooking the salad, which was the presumed cause of the Enteropathogenic Escherichia coli(EPEC) diarrhea. The confirmed EPEC diarrheal case was defined as culture positive for EPEC, and the suspicious case was defined as diarrheal case with symptoms more than one of fever, vomiting and tenesmus. Results: The attack rate of EPEC diarrhea was 36.7%, and there were 8 confirmed cases. The possibility of the drinking being a source of the infection was very low, for chlorine was detected in all the drinking water via reviewing the past records and using a portable detector. The foods that were significantly associated with diarrhea were found. The relative risk (RR) for the lunch served Jul 7 was 4.12 (95% CI: 1.39-12.20). Among the non-boiled foods that were finally served, the RR for the salad was 1.66 (95% CI: 1.07-2.57). The cause of this outbreak was presumed to be the contaminated foods that were prepared by cooks using rubber glove with holes, and especially the salad and foods that were served sans boiling on Jul 7. Conclusions: Though this EPEC infection was not so clinically important, if a larger outbreak occurred, it might severely affect the public health. It is recommended to develop the more safe methods for cooking foods, and to strengthen the sanitary processing foods.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.184-194
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• 2006

In this study, sensory evaluation on ripened kimchi foods with herbs were carried out. Sensory evaluation indicated that rosemary was the best of all among the tested herbs. It seemed that 0.5% addition of fresh herb powder was most preferable and more than 4% addition was not acceptable. Hot spice and herb flavor was remained when kimchi dishes were prepared but it disappeared as time elapsed.

• Preventive Nutrition and Food Science
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• v.2 no.4
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• pp.291-295
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• 1997

Some sensory properties of synthetic sweeteners are limiting factors for use in low calorie foods of soft drinks. By combining synthetic sweeteners(Neohesperidin dihydrochacone(NHDC), stevioside) with sucrose, sorbitol or xylitol, these limitations can be overcome. Using trained taste panelists and magnitude estimation methods, synergistic effects were investigated in binary sweetener mixtures, The results showed that synergism, as much as 28% to 69%,was noted at all concentration in xylitol-stevioside, NHDC-stevioside mixtures. Synergistic effects were found only at high concentration levels in mixtures of sucrose-NHDC, sucrose-stevioside, and sorbitol-stevioside, ranging from 11% to 22%.By taking advantage of synergistic effects, ginseng tea and orange flavored beverages, sweetened with either xylitol-stevioside of NHDC-stevioside, were prepared and the sensory quality was compared with that of sucrose containing beverages. It was found that sensory characteristics were judged to be very similar for all formulations. The result suggests the possibility of using of using these sweetener mixtures as sugar substitutes in ginseng tea and orange drink.

• Journal of Nutrition and Health
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• v.18 no.1
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• pp.46-54
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• 1985

Three types of infant food were experimentally prepared based on the average caloric requirement for, Koreans : Formula A, with 1/3 RDA for 4-6 month, formula B, with 1/2 RDA for 7-9 month, and formula C, with 2/3 RDA for 10-12 month old infants. Into each formula was added approximately 50% of rice. Analysis of the nutritive values on these formula showed no deviance Com the expected values in case of general nutrients while the percent of essential amino acids in protein was muck higher except methionine. Since iron content was found to be below the half of except values, a sufficient amount of iron as required in RDA should be additionally supplied, for example, in iron drops. The infant preference test on each formula showed much favorable acceptability : 50% of them responded as moderate, 33.3% as favorable, 12.5% as disliking, and 4.2% as disgusting. The test also showed no noticeable change in both feces and appetite.