• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.82-87
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• 2007

This research was performed to investigate chemical and microbiological hazards of Ready-to-eat(RTE) compound foods which uses the by-product of meat. For this experiment, 51 samples of RTE compound foods in by-product of meat distributed in Incheon from January to December 2006 were tested. The contents of heavy metals in the main ingredient of RTE compound foods were in the range of $0.073{\sim}0.112ppm$ for lead (Pb), $0.006{\sim}0.013ppm$ for cadmium (Cd) and $0.746{\sim}0.978ppb$ for mercury (Hg). The concentrations of residual ABS(alkyl benzene sulfate) in the small intestine which is a main ingredient of Gopchang-casserole were $$0.8ppm{\sim}57.6ppm$ (Ave. 10.3ppm). Staphylococcus aureus was isolated from 11 samples (21.6%) among 51 main ingredients of RTE compound foods. The isolation rates of Salmonella spp. and Clostridium perfringens were 2.0% (1/51) and 5.9% (2/51), respectively. By types of main ingredient, the small intestine was showed the highest isolation rate as 35.3% (12/34), ham and the sausage which are main ingredients of the Budae-pot stew were 25% (2/8) and other meat products were 20% (1/5). Food poisoning bacteria was not found in the blood of pig which is a main ingredient of the Sunji-pot stew. 28.4% (27/95) of sauce included in each RTE compound foods were coliform bacteria positive. Pesticide residues were found in four of 45 vegetables which are the additional ingredient of RTE compound foods. The concentrations of pesticide were chlorothalonil 2.8 ppm, EPN 10.3 ppm, chlorpyrifos 0.4ppm and indoxacarb 0.7ppm. In 33 bean sprout samples, captan and carbendazim were not detected.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.74-86
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• 2024

Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs' alteration in texture over time. Medium-sized brown shell eggs were acquired from a local market, boiled at 100℃ for 15 min, and then stored at room temperature (25℃), refrigeration (4℃), and freezing (-18℃) conditions for 0, 12, 24, and 48 h. Fourier transform infrared spectroscopy (FTIR), texture profile, visual observation using a gemological microscope, free amino acid content, and color were measured. Freezing had a substantial impact on the eggs' hardness, gumminess, chewiness, and cohesiveness (p<0.05). The FTIR spectrums confirmed the textural changes in bonds of amide A (3,271 cm^-1), amide I (1,626.2 cm^-1), amide II (1,539.0 cm^-1), C=O stretch of COO^- (1,397 cm^-1), asymmetric PO₂^- stretch (1,240 cm^-1). Microscopic images confirmed structural changes in eggs stored at -18℃. The free amino acid content was lower in fresh and frozen eggs than in the rest (p<0.05). However, there was no discernible variation in the egg white's color when eggs were kept at 4℃ (p>0.05). Salmonella spp. was found exclusively in eggs kept at room temperature. In conclusion, hard-boiled eggs did not exhibit structural or chemical changes when stored at 4℃ for up to 48 h compared to freezing and room temperature conditions.

• Journal of Nutrition and Health
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• v.48 no.3
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• pp.258-268
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• 2015

Purpose: The aim of this study was to explore the relationship of ready-to-eat cereal (RTEC) consumption with nutrition and health status. Examination of health status for this project included obesity, abdominal obesity, hypertension, hypertriglyceridemia, hypercholesterolemia, low-HDL-cholesterolemia, diabetes, anemia, and metabolic syndrome. Methods: Two groups, RTEC consumers and those who did not consume RTEC, were identified using 24-hour dietary recall data from the 2012 Korea National Health and Nutrition Examination Survey (KNHANES). Nutritional intakes and risk factors of the two groups were compared using covariates-adjusted statistical procedures. Statistical analyses were performed using SAS survey procedures, and strata, cluster, and weight were considered. Subjects of analysis of nutritional intake were between the ages of 1 and 75, and those considered in the risk factor analysis were between the ages of 19 and 75. Results: Results showed that 3.8% of the Korean population was RTEC consumers. Compared to the subjects who did not intake RTEC, RTEC consumers exhibited significantly higher intakes of calcium, thiamin, riboflavin, and vitamin C. It was also discovered that the percentage of people whose intakes were less than EAR decreased with RTEC consumption. RTEC consumption showed significant association with decreased systolic blood pressure, diastolic blood pressure, serum triglyceride, and serum total cholesterol. Consequently, prevalence of hypertension among RTEC consumers was significantly lower than that among non-consumers, and the odds ratio for hypertension was 0.19 after adjusting the models for covariates. Conclusion: Results of this study clearly suggest an association of RTEC consumption with improved nutritional status and cardiometabolic risk profile in Korean adults. Conduct of additional studies will be necessary in order to determine the nature of these relationships.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.717-721
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• 2010

The objective of this study was to evaluate the inhibition of Listeria monocytogenes growth by oleanolic acid under sublethal stresses of NaCl and pH. L. monocytogenes ATCC15313 (6 log CFU/mL) was inoculated in microplate wells containing brain heart infusion (BHI) broth supplemented with oleanolic acid in various amounts (0, 0.25, 0.5, 1.0, 1.5, 2.0, and $4.0\;{\mu}g/mL$), and different pHs (5 and 7) and NaCl concentrations (0, 3, and 6%), followed by incubation under accelerated storage condition ($37^{\circ}C$, 48 h). The optical density (OD) of the samples was measured at 0, 6, 12, 24, and 48 h at 600 nm. After the lag phase duration was observed at the early stage of incubation, the OD values of L. monocytogenes significantly increased (p<0.05) in BHI broth formulated with 0 and 3% of NaCl during accelerated storage at pH 5 and 7. However, the growth of L. monocytogenes in 6% NaCl and at less than $0.5\;{\mu}g/mL$ of oleanolic acid had no growth at pH 5 and only gradual growth at pH 7. Moreover, L. monocytogenes generally had lower OD values as the concentrations of oleanolic acid increased. As expected, the OD values of L. monocytogenes were generally higher (p<0.05) at pH 7 than at pH 5. These results indicate that oleanolic acid should be useful in inhibiting the growth of L. monocytogenes.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.120-124
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• 2011

Predictive mathematical models were developed for predicting the kinetics of growth of Listeria monocytogenes in smoked salmon, which is the popular ready-to-eat foods in the world, as a function of temperature (4, 10, 20 and $30^{\circ}C$). At these storage temperature, the primary growth curve fit well ($r^2$=0.989~0.996) to a Gompertz equation to obtain specific growth rate (SGR) and lag time (LT). The Polynomial model for natural logarithm transformation of the SGR and LT as a function of temperature was obtained by nonlinear regression (Prism, version 4.0, GraphPad Software). Results indicate L. monocytogenes growth was affected by temperature mainly, and SGR model equation is $365.3-31.94^*Temperature+0.6661^*Temperature^{\wedge^2}$ and LT model equation is $0.1162-0.01674^*Temperature+0.0009303^*Temperature{\wedge^2}$. As storage temperature decreased $30^{\circ}C$ to $4^{\circ}C$, SGR decreased and LT increased respectively. Polynomial model was identified as appropriate secondary model for SGR and LT on the basis of most statistical indices such as bias factor (1.01 by SGR, 1.55 by LT) and accuracy factor (1.03 by SGR, 1.58 by LT).

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.157-168
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• 2009

The principal objective of this study was to provide basic data regarding health care services for middle-aged men, via an analysis of the relationships among stress level, food habits and well-being-related attitudes with social-demographic characteristics and health-related factors. The main findings of this study were as follows. The average age of the participants was $48.7{\pm}5.2$. With regard to health status, 18.8% of the participants were diagnosed with digestive diseases within the past year. Stress levels were higher in the participants with lower levels of educational attainment. Furthermore, participants who had become divorced or lived separately from their families, participants who did not have their own houses, and participants who reported low marital satisfaction also had high levels of stress. Our food habits scores revealed meaningful differences among the study subjects, and were shown to vary with marital satisfaction, occupation, and residence type. In terms of both the importance and practice level of well-being-associated food habits, the most frequent response in this study was 'Consume home-made food rather than processed or ready-to-eat food' ($4.30{\pm}0.86$, $3.68{\pm}1.04$). In terms of importance level, the factors most relevant to well-being in terms of food habits were education level, marital satisfaction, residence type, self-assessed health status, smoking, drinking, regular exercises and leisure activities. With regard to practice levels, the degree to which subjects engaged in food habits targeted toward well-being differed meaningfully depending on marital status, marital satisfaction, residence type, family type, self-assessed health status, smoking, drinking, nutritional supplement intake, regular exercises and leisure activities. After analyzing the correlation among stress level, food habit score and the attitude towards well-being-related dietary habits (importance and practice level), we observed a meaningful relationship between the four factors at the level of p<0.001. According to the above result, continuous attention to health, including the appropriate control of smoking and drinking, as well as, stress management, via regular exercises and appropriate food habits is expected to exert a positive influence on the prevention of disease, and is also expected to improve quality of life. For all well-being-associated items, the importance level was shown to be higher than the practice level. Thus, in order to foster health-oriented food habits, we recommend that a new plan be designed, targeted toward ease of active practice for middle-aged men.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.07b
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• pp.67-88
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• 2003

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price. product research and development. favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.547-555
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• 2003

Carbohydrate intake is decreasing along with the reduction of rice consumption among the Korean population. There is an increasing trend of diet-related degenerative diseases with the increased consumption of animal food, and therefore, the increase of animal food intake can be considered as one of causes of the diet-related disease. The objective of this study is to investigate the differences in rice preference and breakfast patterns between the subjects have breakfast regularly and those skipping it. One thousand participants were selected by the stratified sample method from the primary, middle, high school and college, and company workers from 24 cities of Kyeonggi-do. The interviewing procedure was carried by regional home extension workers. Approximately half participants (49.9％) were under the age of 20. Although 86％ of the subjects considered eating breakfast good for health. only 46.4％ of the subjects had breakfast regularly (HB). The rest of them skipped breakfast (SB) more than twice a week. The proportion of subjects hiving no breakfast were 9.3％ of male and 12.2％ of female subjects. The main reason for not having breakfast was due to the limited time. For their breakfast 85％ of the HB ate boiled rice with the side dishes. More subjects in SB (27.8％) preferred the boiled rice with various grains for breakfast than those of HB (21.8％). The subjects in HB (65.5％) preferred boiled plein rice more than those of SB (56.9％). In cases they must have breakfast, 47.7％ of the subjects wanted rice with the side dishes,24.2％ preferred rice ball or rice roll with laver, 10.5％ preferred a rice beverage. More subjects in HB (59.8％) wanted rice with side dishes than those in SB (36.9％). It was found out that selecting rice at the breakfast is still the main choice. Diverse ready-to-eat rice menus have to be developed to increase the rice consumption, specially to increase breakfast eating frequencies of SB through saving time and effort. (Korean J Community Nutrition 8(4) : 547∼555, 2003)

• Journal of Life Science
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• v.15 no.6 s.73
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• pp.941-947
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• 2005

The contamination frequency of major foodborne pathogenic bacteria was investigated from 213 seafood samples including sliced raw fish and shellfish in Busan and CyeongNam province area. Tested microorganisms were Salmonella spp. Staphyloroccus aureus, Vibrio parahaemolyticus, Escherichia coli O157:H7, Bncillus cereus, Listeria monocytogenes and Campylobacter jejuni. The frequency of isolated microorganisms was V. parahaemolyticus (30.5%), B. cereus (9.9%), S. aureus (3.8%) and other pathogenic bacteria (1.4%). from July to October, total isolation rates were greater than 50% and V. parahaemolyticus was dominant among the microorganisms isolated. The bacteria isolation rate (49.2%) in raw seafoods including shellfishes was higher than one (28.9%) in sliced raw fish. V. parahaemelyticus isolates were resistant to ampicillin (96.9%), amikacin (29.2%) and tetracycline (27.7%), and B. cereus isolates were resistant to ampicillin (100%), Penicillin G (100%), rifampicin (71.4%) and tetracycline (14.3%). The growth of V. parahaemolyticus and B. rereus was greatly inhibited below $10^{\circ}C$, but increased at ambient temperature. Washing seafood with tap water showed to reduce total count of remaining V. parahaemolyticus. Thus temperature control under $10^{\circ}C$, sufficient washing and prompt eating appeared to reduce the risk of food poisoning by these bacteria in seafoods.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.34-39
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• 2009

The objective of this study was investigated to apply the fucoidan and laminarin extract from low-grade Undaria pinnatifida to real food product, a pork patty. Pork patties added with fucoidan and laminarin showed lower lipid oxidation and the inhibition against lipid oxidation was shown to be dependent on the irradiation doses. The Hunter color values of pork patty added with fucoidan increased significantly with an increase of irradiation dose. The hardness profiles of the patties with fucoidan and laminarin was decreased, but the amount of water in the patties was increased. Also, the combination of gamma irradiation and addition of fucoidan and laminarin was shown to be effective for the microbiological control. These results suggested that gamma irradiation and fucoidan and laminarin treatment showed the positive effect on microbial stability and quality of the pork patty.