• 식품과학과 산업
• /
• 제54권2호
• /
• pp.62-72
• /
• 2021

HACCP 인증업체의 자율관리 능력을 제고하고 관리가 미흡한 업체 등에 대한 집중관리 등 선택과 집중을 통한 관리가 필요하다. 더불어 스마트 HACCP의 확대, 보급을 통해 HACCP 운영의 효율성과 편의성을 향상 시켜야 한다. 이처럼 HACCP 제도의 내실화와 스마트화 뿐만 아니라 동시에 적용분야를 지속적으로 발굴, 확대하는 것이 우리나라 HACCP이 나아가야할 방향이다.

• 한국식생활문화학회지
• /
• 제36권1호
• /
• pp.84-91
• /
• 2021

The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a⁎ value) than the puree without the peel, while yellow coloration (b⁎ value) and lightness (L⁎ value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.

• Animal Bioscience
• /
• 제35권6호
• /
• pp.927-937
• /
• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• 한국수산과학회지
• /
• 제56권5호
• /
• pp.585-595
• /
• 2023

This study was conducted to optimize the rice paper roll processing conditions with frozen rainbow trout Oncorhynchus mykiss meat (RPR-FRT) treated with polysaccharide and TGase using a response surface methodology and to examine their quality characteristics. The RSM results for the RPR-FRT showed that the optimum condition for the garlic-pepper mixture was 21.2 g and that for starch was 22.6 g based on 150 g of RPR-FRT. The RPR-FRT contained 58.47 g/100 g of moisture, 8.57 g/100 g of crude protein, 3.28 g/100 g of crude lipid, and 1.00 g/100 g of ash. The vitamin E content was 1,010.91 ㎍/100 g. Based on their contents, the samples could be considered good supplements for P, Cr, and Se. The RPR-FRT contained unsaturated fatty acids (75.84%), DHA (10.33%), and EPA (2.56%). Anserine, arginine, glycine, and taurine accounted for 41.93%, 11.27%, 7.13%, and 7.00% of free amino acids in the RPR-FRT, respectively. The sulfur compounds in the RPR-FRT constituted 73.16% of the total flavor compounds. The RPR-FRT prepared using the optimum conditions was superior in masking off-flavor and showed improved nutritional content.

• Journal of Nutrition and Health
• /
• 제57권2호
• /
• pp.228-243
• /
• 2024

Purpose: This study aimed to identify the distinctions in dietary and health-related behaviors among Indonesian women who marry Koreans or into multicultural families (MF) and those who marry Indonesians living in Korea (IK) and in Indonesia (II). Methods: The study was performed with 192 subjects using an online questionnaire regarding food choice, dietary and health behavior, and nutrition quotient (NQ). The analysis used Pearson's chi-squared test, the Fisher's exact test, multinomial logistic regression, and the general linear model. Results: The MF group consumed Korean food more than once a day and Indonesian food 1-2 times monthly (p < 0.001). The main challenge for the IK and II groups in consuming Korean food was the presence of pork and the different food flavors (p < 0.001). The MF group tended to have normal body mass index, consumed more vitamin and mineral supplements (p = 0.014), and exercised regularly ≥150 min/week compared to the IK and II groups (p < 0.001). However, the MF group had the highest rate of skipping breakfast (p = 0.040). When evaluating the NQ of the participants, the MF group consumed more vegetables (p = 0.026), mixed grains (p = 0.031), and spicy and salt soups (p = 0.006). The II group consumed more fish (p = 0.005), beans (p = 0.009), and nuts (p = 0.003). The IK group checked the nutrition labels the most (p = 0.005), while their consumption of vegetables, fish, beans, and nuts was lowest. The MF group had a higher balance score, which resulted in a substantially more nutritious food intake compared to the other two groups (p = 0.037). Conclusion: The MF group consumed more vegetables and mixed grains, adequate fish, beans, and nuts, and engaged in longer daily physical activity. However, the IK group had a relatively low-quality diet and nutritional intake status compared to the other two groups, and this needs to be improved in the future.

• 한국수산과학회지
• /
• 제44권1호
• /
• pp.50-57
• /
• 2011

This study examined the effect of gamma irradiation (3-20 kGy) on the immune activity and physicochemical properties of Myagropsis myagroides (MM) water extracts. MM powder and water extracts were subjected to gamma irradiation at 3, 7, and 20 kGy. The effects of gamma-irradiated MM water extracts on splenocyte proliferation and cytokine IFN-${\gamma}$ and IL-2 secretion were evaluated. The gamma-irradiated MM water extracts resulted in decreased splenocyte proliferation without cytotoxicity. The IFN-${\gamma}$ and IL-2 secretion increased by gamma-irradiated MM water extracts with increasing irradiation dose. For MM powder, the yield and total phenolic compounds (TPC) of water extracts were increased slightly after gamma irradiation. In MM water extracts, the TPC was higher at a dose of 20 kGy, while gamma irradiation decreased the viscosity, pH, and color of the MM extracts. In conclusion, gamma irradiation improved the immunomodulatory activity of MM water extracts, overcoming its potential weakness when applied in the food industry.

• 분석과학
• /
• 제28권2호
• /
• pp.117-124
• /
• 2015

Genetically modified (GM) papaya line 55-1, which is resistant to PRSV infection, has been marketed globally. Prompt and sensitive protocols for specific detections are essential for the traceability of this line. Here, an event- and construct-specific real-time polymerase chain reaction (RT-PCR) method was established to detect 55-1. Qualitative detection was possible for fresh papaya fruit up to dilutions of 0.005% and 0.01% for the homozygous SunUp and heterozygous Rainbow cultivars, respectively, in non-GM papaya. The method was applied in the qualitative detection of 55-1 in eight types of commercially processed papaya products. Additionally, papaya products were monitored to distinguish GM papaya using the P35S and T-nos RT-PCR detection methods. As expected, detection capacity was improved via modified sample preparation and the established RT-PCR detection method. Taking these results together, it can be suggested that a suitable method for the extraction and purification of DNA from processed papaya products was established for the detection of GM papaya.

• Asian-Australasian Journal of Animal Sciences
• /
• 제33권7호
• /
• pp.1180-1190
• /
• 2020

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L^*-value and a significant increase in b^*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G") values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

• 한국식품위생안전성학회지
• /
• 제32권4호
• /
• pp.262-266
• /
• 2017

식품의약품안전처는 효율적인 식중독 예방 교육 홍보를 위하여 모바일 증강현실 게임인 '식중독잡GO'를 개발하고 식품안전의 날 등 11개 행사에서 시범운영을 하였다. 행사장에서 '식중독잡GO'를 체험한 사람을 대상으로 식중독에 대한 인지정도를 설문조사를 통해 살펴보았다. 설문조사 결과 '식중독잡GO' 게임 전후대비 식중독예방 3대 요령 인지도는 게임 전 51.8%에서 게임 후 78.8%로 향상되었고, 개별 식중독균 인지도는 평균 2.1배 향상되었다. 설문조사자의 95%가 식중독 이해에 도움이 되었다고 응답하였으며, 90%가 게임이 재미있었다고 응답하였다. 따라서, '식중독잡GO'를 유 초 중 고등 교육에 적용을 하면 식중독균의 주요증상, 원인식품 등 식중독 예방요령의 다양한 교육적 효과를 기대할 수 있을 것으로 사료된다.

• 한국식품영양과학회지
• /
• 제32권4호
• /
• pp.574-580
• /
• 2003

만가닥 버섯 추출물의 수율 및 전자공여작용, 총폴리페놀 함량, tyrosinase 저해작용, 갈색도, 아질산염 소거작용에 대하여 반응표면분석에 의해 추출조건을 최적화하였다. 만가닥 버섯의 경우 수율은 에탄올 농도에 가장 큰 영향을 받았으며, 전자공여작용의 경우 에탄올 농도가 높고 microwave power가 높은 조건에서 높은 추출률을 나타내었다. 갈변도 및 tyrosinase 저해작용의 경우 에탄을 농도가 증가할수록 microwave power가 증가할수록 더욱 크게 나타났다. 아질산염 소거 작용의 경우 에탄을 농도와 추출시간의 조건에 크게 영향을 받지 않는 것으로 판단되었으며 총 폴리페놀 함량은 에탄을 농도가 증가할수록 증가폭이 크고, microwave power가 증가할수록 추출물의 생리활성이 우수한 것으로 나타났다. 따라서 만가닥버섯의 최적 추출조건 범위는 microwave power 60.15~102.75 watt, ethanol 농도 53.20~64.01%, 추출시간 7.77분으로 예측되었다.