• 한국식품과학회지
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• 제30권2호
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• pp.283-287
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• 1998

발아억제 선량범위인 0.15 kGy와 0.30 kGy의 감마선과 전자선이 조사된 감자와 마늘을 대상으로 thermoluminescence (TL) 측정에 의해 방사선 조사유무를 확인하였다. 감자와 마늘로부터mineral을 추출하여 TL 측정을 함으로써 방사선 조사선량과 TL intensity 간의 높은 상관관계를 확인하였다. 방사선 조사되지 않은 시료들은 특이한 TL glowcurve를 나타내지 않았으나 방사선 조사된 시료들은 $200{\sim}260^{\circ}C$부근에서 명확한 TL glowcurve를 나타내었다. 시료의 TL intensity는 조사선량에 따라 증가하였으나 같은 조사선량에서도 방사선 조사선원에 따라 시료의 TL intensity는 일정하지 않았다. 그러나 이상의 결과에서 볼 때 발아억제를 위한 감자와 마늘의 방사선 조사는 TL glowcurve의 측정으로써 조사유무의 확인이 가능하였다.

• Journal of Ginseng Research
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• 제36권3호
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• pp.308-313
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• 2012

Fresh (raw roots), white (dried), and red (steamed-drid) ginseng samples were gamma-irradiated at 0 to 7 kGy. Electron spin resonance (ESR) technique was used to characterize the irradiation status of the samples, targeting the radiation-induced cellulose radicals after different sample pretreatments. All non-irradiated samples exhibited a single central signal (g=2.006), whose intensity showed significant increase upon irradiation. The ESR spectra from the radiation-induced cellulose radicals, with two side peaks (g=2.0201 and g=1.9851) equally spaced (${\pm}3mT$) from the central signal, were also observed in the irradiated samples. The core sample analyzed after alcoholic-extraction produced the best results for irradiated fresh ginseng samples. In the case of irradiated white and red ginseng samples, the central (natural) and radiation-induced (two-side peaks corresponding to cellulose radical) signal intensities showed little improvement on alcoholic-extraction. The water-washing step minimized the effect of $Mn^{2+}$, but reduced the intensity of side peaks making them difficult to indentify. The effect of different origins was negligible, however harvesting year showed a clear effect on radiation-induced ESR signals.

• 한국식품조리과학회지
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• 제24권4호
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• pp.431-438
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• 2008

This study examined the quality characteristics of Sulgitteok samples prepared with different ratios of lotus root powder over 4 days of storage. The moisture contents of the lotus root powder-containing samples ranged from 35.39 to 37.31% and that of the Sulgitteok without lotus root powder control was 35.92%. The results showed that the various samples had the inconsistent changes during the storage period. As the content of lotus root powder increased, the L-values of samples decreased and the a- and b-values increased. However, their L-, a- and b-values did not show large differences with storage. When compared to the control, the hardness, gumminess, and chewiness of samples slowly increased as the amount of lotus root powder increased. Springiness and cohesiveness decreased according to the amount of added lotus root powder. And increasing amounts of lotus root powder and storage time resulted in greater reductions in adhesiveness. In addition, increasing storage time caused cohesiveness to decrease and springiness to increase. The sensory evaluation results showed that the 20% lotus root Sulgitteok received the highest scores, therefore, this samples was deemed superior.

• 한국식품조리과학회지
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• 제24권4호
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• pp.412-418
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• 2008

In this study, Sulgidduk samples were prepared with substitutions of 1, 2, 3, and 4% tomato powder, along with a control, and were then analyzed for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of tomato powder in the formulation. According to the results, moisture content and water activity were not significantly different among the Sulgidduk samples. In terms of color, as the level of tomato powder content increased, lightness decreased, while the a-value (+redness/-greenness), and yellowness increased. For the textural characteristics, the samples showed significant differences for hardness, adhesiveness, and gumminess, while fracturability was not significantly different. In addition, the samples containing tomato powder presented significantly higher springiness, cohesiveness(except the 1% substitution level), chewiness, and resilience than the control group. In the sensory evaluation, the control group had significantly higher scores for color and flavor as compared to the tomato powder samples. Furthermore, flavor and overall acceptability decreased, while tomato flavor, sourness, and off-flavor increased with increasing tomato powder content. Sweetness and after-taste were not significantly different among the samples. In conclusion, the results indicate that substituting 2${\sim}$3% tomato powder in Sulgidduk is optimal for quality, and provides a product with reasonably high overall acceptability.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.216-223
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• 2001

A study was carried out to examine the effect of sample form and storage conditions on the accumulated PPSL signals. Korean perilla and sesame seeds were tested as whole samples and separated minerals. Radiation-induced PPSL signals of perilla and sesame seeds themselves significantly increased with irradiation dose up to 5 kGy. On the other hand, a slight decrease in the accumulated PPSL signals was shown at 10 kGy. Similar results were also found in separated minerals. The accumulated PPSL signals of irradiated samples decreased with increasing storage periods. The decay rate was higher in 5 or 10 kGy-irradiated samples than in 1 kGy, in room conditions than in darkroom conditions, and in sesame and perilla seeds themselves than in separated minerals. The accumulated PPSL signals of the irradiated samples measured fur 120 s were higher than those measured for 60 s. These results indicated that although the PPSL signal of all samples decreased with increasing the storage time, detection of irradiated samples was still possible after 12 months of storage regardless of sample form and measurement times (60 and 120 s) in both room and darkroom conditions.

• 한국축산식품학회지
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• 제41권4호
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• pp.739-747
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• 2021

This study examined the measurement conditions of the texture profile analysis (TPA) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values of textural parameters (hardness, adhesiveness, springiness, cohesiveness, chewiness) of samples changed. Furthermore, among the measurement conditions, there was more variation in the significant difference between the value of samples due to a change in the compression ratio than due to a change in the cross-head speed. The highest variation in significant difference was observed between the values of cohesiveness of samples due to changes in measurement conditions, whereas the lowest variation in significant difference was observed between the values of springiness of samples due to change in measurement conditions. Therefore, it is desirable to provide a clear basis for setting specific measurement conditions for TPA test, since significant differences in the values of textural parameters of samples were caused by differences in cross-head speed or compression ratio, not by a difference in samples, when analyzing the cohesiveness of sausage, especially.

• 한국식품조리과학회지
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• 제32권5호
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• pp.656-663
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• 2016

Purpose: This study was aimed to compare the nutritional content of the life stages of Tenebrio molitor. Methods: Nutritional element analysis comprised 12 minerals, 18 amino acids, 4 vitamins, and 12 fatty acids in larval, pupal, and adult stages. Nutritional element content was expressed as a percentage of 100 g of sample and determined in raw and freeze-dried samples to assess the food value of the insect. Results: Moisture, crude protein, and crude fat contents in raw samples were 63.5%, 23.19%, and 3.96%, respectively. Moisture content was significantly higher in the adult stage than in larval and pupal stages, whereas crude fat and crude ash contents were lower. Mineral composition of the mealworm showed K, P, and Mg in decreasing order of content, with no differences among life stages. Total amino acid content increased from adult, pupal to larval stages, in order with each stage's growth, without difference in amino acid composition. Seventy-six to 78% of total fatty acid corresponded to unsaturated fatty acids, with oleic acid as the most abundant. In addition, fatty acid content was high in the adult stage, and clear differences were observed between life stages. Finally, vitamins B1 and B3 showed similar content between life stages, whereas vitamin B2 showed a higher content the adult than larval and pupal stages. A higher folate content was observed in pupal and adult stages than in the larval stage. Although freeze-dried samples showed a higher nutritional content than raw samples, both samples were similar in composition and content between life stages, suggesting the suitability of freeze-dried samples for use as food materials. Conclusion: These results may provide a basis for more diversified industrial applications of the Tenebrio molitor.

• 한국식생활문화학회지
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• 제7권4호
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• pp.303-307
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• 1992

The lipid compositions of buckwheats produced in Korea were analyzed. The samples used in this experiment were as follows; Kyungbuk rice buckwheat. Kangwon hull buckwheat and Kangwon rice buckwheat. The total lipids were extracted and fractionated to neutral lipids, glycolipids and phospholipids respectively by silicic acid column chromatography (SACC). As a result, neutral lipids content of these three samples were in the range of 82.77-95.65%; glycolipids in 1.97-10.83%; and phospholipids in 2.21-6.40%. The composition of neutral lipids of these three samples showed that triglyceride were in the range of 88.7-92.0%; monoglyceride in 2.3-4.0%; free fatty acid in 3.0-3.7%; diglyceride in 0.7-0.8%.; free sterol in 0-0.7%; and steryl esters in 0-2.2%. The major fatty acids of total lipid, neutral lipid, glycolipids and phospholipids of these three samples were oleic, linoleic and palmitic acids.

• Asian-Australasian Journal of Animal Sciences
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• 제8권6호
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• pp.571-575
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• 1995

A total of 455 food samples representing 22 different food types were collected from several localities at Alexandria province in Egypt. Aflatoxin B1 and aflatoxin M1 were detected in 5 out of 455 (1.1%) of these food samples. From the same samples 206 fungal isolates were obtained. Thirty two of these isolates (15.5%) were found to be aflatoxin producers. Aspergillus flavus was the dominant isolate, while Aspergillus parasaticus was also isolated from a few other food samples. Among locally consumed foodstuffs. Peanut (7.5%) and Milk powder (6.6%) were found to be a suitable substrates for aflatoxin production. The hygienic and public health significance of the isolated aflatoxigenic strains were discussed.

• 한국식생활문화학회지
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• 제14권5호
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• pp.461-466
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• 1999

As a part of investigation to use sardine(Sardinops melanoslicta) more effectively as a food source, this study was undertaken the processing condition of rapid- and low salt-fermented liquefaction of sardine. To prepare rapid fermented products, the chopped whole sardine was added 8% NaCl and then preheating treatment at $40^{\circ}C,\;45^{\circ}C$ and $50^{\circ}C$ in the manufactured fermenter(180L) for 9 hrs, and then fermentation at $33^{\circ}C$ for 90 days. The chemical changes such as amino nitrogen(amino-N), volatile basic nitrogen(VBN), and histamine in the hydrolysates of fermented sardine were analyzed as well as viable cell count and organoleptic evaluation during fermentation to compare the quality between control and preheating samples. During fermenting, the amino-N in the hydrolysates increased rapidly during the first 30 days and slowly thereafter. The highest content of amino-N appeared at 75 days in control sample and $60{\sim}75$ days in preheating samples. The changes of VBN in the hydrolysates increased rapidly during first 15 days in control samples and 30 days in preheating samples. However they were generally low level in preheating samples. Histamine content in the hydrolysates of the control samples increased markedly after 15 days, but preheating samples were generally low level, and then $75{\sim}90$ days of fermentation reached to the maximum which was about $2.0{\sim}3.0$ times lower than that of control samples. As for the organoleptic flavor evaluation, the control and preheating at $40^{\circ}C$ samples were unpleasant odor after 15 and 60 days, respectively. But preheating at $45^{\circ}\;and\;50^{\circ}$ samples were fresh odor after 90 days fermentation.