• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.476-482
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• 2023

This study aimed to investigate the acrylamide content in frozen food products after cooking. Twenty samples of bread (Group 1) and 30 samples of processed tuberous and corn vegetable products (Group 2) were selected. Acrylamide levels were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS). The frozen food samples were heated using the air fryer cooking method according to the product packaging and were compared to ready-to-eat French fries (Group 3). The results showed that the acrylamide content was the highest in group 3, followed by that in group 2 and group 1. The acrylamide content of all the samples was found to be within the domestic recommended standard of 1 mg/kg. However, when the samples that exceeded EU benchmark level (0.5 mg/kg) were selected and cooked using the deep-fat frying method according to the product packaging, one of them showed the acrylamide content of 1.83 mg/kg, which exceeded the domestic recommended standard. The present study highlights the need for continued evaluation and management to reduce acrylamide contents in frozen foods, as increasing domestic exposure to acrylamide is concerning.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.671-680
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• 2013

This study was conducted to examine the consumption realities of processed food and the perception of food labeling with targets of university students attending schools in Daegu and Gyeongbuk areas. The reason for buying processed food was because it is easy to cook. As for the number of using processed food, it was answered that everyday dairy products, noodles, breads and snacks for 3~4 times a month, and meat processed foods, canned foods, sauces and frozen foods for 2~3 times a month. With regard to selecting processed products, both male and female students answered with taste and price first, barely considering the safety and nutritional elements. It turned out that they check the price, expiration date and country of origin in order upon buying processed foods. Most of them recognized food labeling, but answered that they checked it sometimes in order to check the 'expiration date' and the 'calories'. They were aware of the food nutritional contents indication. It was turned out that male students check it for nutrients and female students for weight control. The effect of the processed food indication was that it is easy to choose the necessary foods for health and as well as for comparing the food with other products. The satisfaction of the food labeling system was mediocre. The results indicated that the food indication system needs to be educated or promoted.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.78-83
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• 2021

According to the report of the Korea Agro-Fisheries and Food Trade Corporation (2019), the size of the HMR food market in 2019 exceeded 4 trillion won. On the other hand, the consumption of agricultural products continued to decrease. As reported by Woo (2020) who analyzed consumer panel survey data, when the 2010 agricultural product purchase index was 100, the crop purchase index in 2019 was 72 and the vegetable and special crop purchase index was 69. Therefore, the Rural Development Administration promoted the research projects to develop the technologies for producing stably raw materials of HMR and for optimizing local foods as HMR ingredients. Researches on the development of HMR using local agricultural products has been being promoted in Cheonan, Chungju, and Jeju in 2020. In the case of Jeju, it has been prepared and realized the B2B commercialization of Jeju agricultural products in connection with the convenience store ingredients supplier in the province. In the case of Cheonan, development of HMR foods like as Sundae, dumpling, sausage, and Tteokgalbi using willd chive, cherry tomatoes, shiitake mushroom, fortified perilla, and licopene fortified watermelon has been being promoted. Lastly, in the case of Chungju, a diverse HMR foods have been developed using beans, centella asatica, Japanese lady bell, apples and peaches such as blended juices, frozen boiled rice, and tofu kit. In the future, in connection with the regional specialized crop cultivation project promoted by the Rural Development Administration, we intend to support the convergence commercialization of R&D technology based on regional characteristics.

• Food Engineering Progress
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• v.15 no.2
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• pp.162-168
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• 2011

In this study, discrimination of shred of frozen and dried Alaska pollack, shred of dried pollack and shred of cod using electronic nose based on mass spectrometer was carried out. Intensities of each fragment from shred of frozen and dried Alaska pollack by e-nose were completely different from those of dried pollack and cod. Each sample was analyzed, and discriminant function analysis was used for the discrimination of similar products. DFA plot indicated a significant separation of each shred of frozen and dried Alaska pollack, shred of dried pollack and shred of cod ($r^2$= 0.7787, F = 185.2). E-nose based on MS system could be used as an efficient method for discriminant of EMA foods.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.21-31
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• 1986

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below $7^{\circ}C$ in a cooling stage, and in the case of cook/chill storage, the days were shortened within weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as $0{\sim}4^{\circ}C$ the days must be shortened within 2 weeks and its was possible to store until 6 weeks in $-20{\sim}-23.3^{\circ}C$. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.128-136
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• 2000

Twenty-four Vibrio strains were isolated from imported frozen seafoods and identified according to their physiological and biochemical properties. They included two V cholerae non-01 sp., two V. diazotrophicus sp., one V. hollisae sp., five V. natriegens sp., eight V. fluvialis sp., and four V. nereis sp.. Two of them were not identified as Vibrio species. When these strains were tested using API-2OE kit fur identification, however, only the results for two V. cholerae and five of the V. fluvialis strains matched the results obtained previously. Due to the importance of detecting V cholerae from foods, phylogenetic identification of the strains was attempted based on restriction fragment length polymorphism (RFLP) of the 16S rDNAs amplified by PCR. The results suggested that the two strains had identical RFLP patterns which were more closely related to that of V. proteolyticus than V. cholerae. The problems associated with identification of pathogens originated from seafoods demand development of accurate and rapid identification methods.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.483-488
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• 2008

Foodborne pathogenic bacteria in various food samples in Korea were monitored and the obtained data was statistically analyzed. A total of 1,240 food samples including 280 sashimi, 244 processed frozen products, 258 kimbab (cooked rice wrapped with seaweed), 337 soybean pastes were obtained from 7 cities including Seoul in Korea. Microorganisms tested were Bacillus cereus, Salmonella spp., Staphylococcus aureus, Escherichia coli, E. coli O157:H7, Vibrio parahaemolyticus, Yersinia enterocolitica, Listeria monocytogenes, Campylobacter jejuni, and Clostridium perfringens. The contaminated microorganisms in food samples were comprised of 10.55% B. cereus, 2.7% S. aureus, 2.0% V. parahaemolyticus, 0.8% C. perfringens, 0.2% Y. enterocolitica, and 0.1% of L. monocytogenes, respectively. Salmonella spp., C. jejuni, and E. coli O157:H7 were not detected in any of the food samples. Particularly, B. cereus that harbors the enterotoxin gene was detected in various foods and regions in Korea, therefore it should be a given special consideration not to allow the hazardous level of contamination.

• Journal of Food Hygiene and Safety
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• v.18 no.4
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• pp.237-242
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• 2003

Sequences of industrial microbial counts of foods shows irregular fluctuating patterns as adeinition of fluctuating microbial counts(FMC). Recently, it beame clear that the FMC was considered as having a lognormal distribution as a first order approximation. Application of lognormal distribution to the industrial microbial counts could produce useful information in practice. This study is intended to verift the application method of lognormal idstribution in FMC. The one year's records for microbial counts of frozen dumplings from two companies were obtained, and the statistical analysis was carried out to estimate the frequencies of future events where counts exceeding selected levels and to compare the sanitation level of the two companies. The results showed that this spplication method enable translation of irregular recourds of microbial counts into an useful information such as te actual probalities of outburst of a given level and the quantitative predictions of potential hazards in the processing.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.214-218
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• 2006

In the current study, ohmic combined with brine immersion thawing increased thawing time than plate contact type ohmic thawing even at low voltage. Moreover, rapid thawing resulted in high WHC and improved meat tenderness. The result indicated if the problems in safety would be solved, brine immersion type ohmic thawing could reduce processing time in industrial application promising both improved meat qualities and successful application in meat industry, and further works were needed.

• Journal of Food Hygiene and Safety
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• v.36 no.4
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• pp.324-330
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• 2021

In this study, the microbial levels on mixed vegetable salads, fresh fruits, and frozen fruits distributed in Korea were comparatively analyzed by food group, region, and quarter. Samples were collected from big markets in large cities from 2018 to 2019 and used for microbiological analysis. The levels of aerobic bacteria for mixed vegetable salads, fresh fruits, and frozen fruits were 6.48, 5.07, and 3.78 log CFU/g, respectively. As a result of analyzing the quarterly contamination levels of aerobic bacteria, the first quarter contamination level was 5.12 log CFU/g while the second quarter showed 6.26 log CFU/g, the third quarter 5.73 log CFU/g, and the fourth quarter 4.42 log CFU/g. A higher number of aerobic bacteria was observed in the second and third quarters when the temperature was higher. There was no difference in the number of bacteria by region. The levels of the coliform group were 1.98 - 3.93 log CFU/g in all samples, and Escherichia coli was detected at 1.38 log CFU/g in 3 out of 27 mixed vegetable salads. Since the mixed vegetable salad and fresh fruit used in this study exceeded the standard (3 log CFU/g) for unheated foods and E. coli was detected in three fresh fruits, stricter hygiene management in the manufacturing stage of salads and fresh fruit is required.