• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.246-251
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• 2001

As a series of studies on improving quality of seasoned-dried Pacific saury, fatty acid compositions and taste compounds of the seasoned-dried saury treated with liquid smoke (T2 product) were examined during storage, comparing with control (C, seasoning only). In the both samples, the major fatty acids were 22:6n-3, 16:0, 22: In-11I, 20: In-11, 18: In-9, 14:0, 20:5 n-3 and 16:1n-7. The contents of saturated fatty acids in C and T2 increased with increasing storage period, while those of polyunsaturated fatty acids decreased. After drying, the contents of 7 non-volatile organic acids contents detected in this study decreased, and the others of non-volatile organic acids, except for malic and citric acids, in both C and T2 decreased with storage period. The contents of nucleotides and their related compounds in both C and T2 decreased with increasing storage period. The content of total free amino acids in raw sample was 556.96 mg/100g and increased up to 895.77 mg/l00 g and 958.40 mg/100g in C and T2, respectively, after drying, and total contents of free amino acids in both C and T2 somewhat decreased after 60 days of storage.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.599-602
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• 2008

Vincamine, one of the major indole alkaloids in vincaminor (Vinca minor L.) is commonly used for treating cerebrovascular diseases. The antioxidant activity of vincaminor extracts and vincamine were measured by 1.1-diphenyl-2-picrylhydrazyl (DPPH) and lipid malonaldehyde (MA) assay. Vincaminor leaves were pulverized and extracted with various solvents such as water, methanol, and ethanol. The antioxidant activities of the extracts varied in accordance with solvents and assays. In DPPH assay, the water extract showed the highest antioxidant activity. In lipid MA assay, However, the ethanol extract inhibited MA formation from cod liver oil by 82% at the level of 5,000 ${\mu}g/mL$. Vincamine in the extract was analyzed by high-performance liquid chromatogram and the concentration of vincamine was 0.419$\pm$0.005 ${\mu}g/mL$.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1009-1013
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• 1996

This study was carried to investigate the emulsion stability of microcrystalline chitins (MCC) prepared from chitins of different molecular sizes and different degrees of phosphorylation in a model fatty food system. Chitins of low, medium and high molecular size prepared from crabshells were phosphorylated to 30-50% to make MCC. MCC prepared from chitin of medium molecular size revealed a high emulsion stability. The best emulsion stability was observed in MCC prepared from medium size chitin with 40% phosphorylation (M-40-MCC). The fat binding capacity of MCC was not significantly different among the samples. MCC with 50% phosphorylation had more fat binding capacity, ranging from 650-690%. When 2.46% of M-40-MCC was applied to a coconutoil-water system as an emulsifier, emulsion separation was observed from 10 min after emulsification, indicating that it could not be used as a sole emulsifier. When 50% of emulsifier (Span-60 &Tween-60) in a liquid coffee creamer, selected as a model fatty foods, was replaced by M-40-MCC, emulsion stability was as good as control. Consistency of liquid creamer was decreased and L value increased as the amount of MCC repacement increased. A liquid creamer with 50% emulsifier replaced by MCC had sensory characteristics equivalent to control.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.412-416
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• 1997

Seven brands of commercial apple juice in Korea obtained from local stores were analyzed for patulin. Sep-Pak silica cartridge purification of the extract by ethyl acetate offered a good separation of patulin from other components. Patulin was determined by reverse phase liquid chromatography using a J'sphere $4\;{\mu}m$ ODS-H80 column with an ultraviolet detector set at 274 nm. Patulin concentrations in four samples ranged from 4 to $20\;{\mu}g/L$ and the other three samples from 30 to $45\;{\mu}g/L$. The limit of detection was $3\;{\mu}g/L$, and the recovery was $80{\sim}90%$ at the contamination level of $3.78{\sim}125.9\;{\mu}g/L$.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.324-329
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• 2008

An analytical method for the simultaneous determination of nine quinolones (QNs) namely, marbofloxacin, norfloxacin(IS), ciprofloxacin, danofloxacin, enrofloxacin, sarafloxacin, difloxacin, oxolinic acid, and flumequine in flatfish and egg was developed and validated using liquid chromatography with fluorescence detection (LC-FD). The samples were extracted using a traditional liquid-liquid extraction process; deproteinization was accomplished by the addition of trichloroacetic acid and acetonitrile (ACN), and defatting was performed with hexane. Chromatographic separation was achieved on a reverse phase C8 column with gradient elution using a mobile phase of 200 mM ammonium acetate buffer (pH 4.5) and ACN. The proposed method was validated according to the CODEX guideline. Mean recoveries of QNs from flatfish and egg were 89.6-106.5% with relative standard deviations (RSDs) below 15% at three different concentrations of 50, 100 and $500{\mu}g/kg$. Linearity was obtained with a correlation coefficient ($r^2$) of 0.9989-1.0000. The LOD for the investigated QNs was $1-16{\mu}g/kg$ depending on flatfish and egg. The present method can be applied simultaneously to determine QNs in muscle of flatfish and egg.

• Journal of Food Hygiene and Safety
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• v.20 no.2
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• pp.114-117
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• 2005

Although the removal efficiency of residual pesticides using tap water were ranged from -1.25 to $13.27\%$, the removal efficiencies of residual pesticides using both powder CaO and liquid CaO were $5.16\~l7.61,\;8.7\~41.59\%$, respectively. And those results showed much higher residual effect of the CaO washing than tap water washing. Natural CaO made by burning of scallop-shell considered to be a good reducing agent for pesticides. Furthermore, liquid CaO showed much higher removal efficiency than powder CaO. However, powder CaO also can be used as a good natural eliminator of pesticides in Mini-Tomato.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.873-884
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• 2024

Flunixin is a veterinary nonsteroidal anti-inflammatory agent whose residues have been investigated in their original form within tissues such as muscle and liver. However, flunixin remains in milk as a metabolite, and 5-hydroxy flunixin has been used as the primary marker for its surveillance. This study aimed to develop a quantitative method for detecting flunixin and 5-hydroxy flunixin in milk and to strengthen the monitoring system by applying to other livestock and fishery products. Two different methods were compared, and the target compounds were extracted from milk using an organic solvent, purified with C₁₈, concentrated, and reconstituted using a methanol-based solvent. Following filtering, the final sample was analyzed using liquid chromatography-tandem mass spectrometry. Method 1 is environmentally friendly due to the low use of reagents and is based on a multi-residue, multi-class analysis method approved by the Ministry of Food and Drug Safety. The accuracy and precision of both methods were 84.6%-115% and 0.7%-9.3%, respectively. Owing to the low matrix effect in milk and its convenience, Method 1 was evaluated for other matrices (beef, chicken, egg, flatfish, and shrimp) and its recovery and coefficient of variation are sufficient according to the Codex criteria (CAC/GL 71-2009). The limits of detection and quantification were 2-8 and 5-27 ㎍/kg for flunixin and 2-10 and 6-33 ㎍/kg for 5-hydroxy flunixin, respectively. This study can be used as a monitoring method for a positive list system that regulates veterinary drug residues for all livestock and fisheries products.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.5
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• pp.1272-1280
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• 2005

The study was performed by examining the effects of fermented liquid of Crataegi Fructus on the lipid profile improvement in rats fed high fat diets. Sprague-Dawley rats of weighting $180.0{\pm}30g$ were randomly divided into five groups : basal diet (Normal control group, NCG), only high fat diet (High fat control group, HFC), high fat diet and supplemented with 1.69 mg/100 g body weight, 3.38 mg/100 g body weight, 6.76 mg/100 g body weight by fermented liquid of Crataegi Fructus - HFL, HFM, HFH group). These experimental diets were fed for 6 weeks. The fermented liquid of Crataegi Fructus fed groups had more significantly decreased in the levels of serum total cholesterol, triglyceride, LDL-cholesterol and atherogenic index than the high fat control group, while the HDL-cholesterol was higher when compared to the normal control group. Total lipid, total cholesterol, triglyceride, LDL-cholesterol contents in liver were decreased in high fat experimental groups. But the degree of increment was reduced by administration of fermented liquid of Crataegi Fructus. while the fermented liquid of Crataegi Fructus fed group had ore significantly increased in the level of HDL-cholesterol than the high fat control group. The singularity of the unsaturated fatty acid contents attracted our attention. Especially, the polyunsaturated fatty acid compositions were 36.36%, 34.70%, 20.31%in serum, liver and fecal of fermented liquid of Crataegi Fructus fed groups, respectively. These results imply that the fermented liquid of Crataegi Fructus can be used as possible food resources and medicinal food materials.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.446-449
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• 2005

Two single-magnetron heating systems (SM-HS), each with a helical glass heat exchanger and a cylindrical cavity, were combined to make a two-magnetron-in-series heating system (2MS-HS) in order to increase the heating capacity. A comparison using water showed that the heating performance of the 2MS-HS was increased by two-fold as compared to that of the SM-HS, resulting in energy saving of 7.0% in 2MS-HS. Pasteurization test of 2MS-HS conducted with model food (LB broth contaminated with Bacillus subtilis) showed two-fold higher treatment capacity compared to SM-HS. Relationships between outlet temperature of the processed food, flow rate, and residence time in the 2MS-HS were established for water. Optimum pasteurization capacity was 17 s, $73^{\circ}C$, at flow rate of 280 ml/min. The 2MS-HS could be applied to the small-scale pasteurization of liquid food.

• Bulletin of the Korean Chemical Society
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• v.24 no.10
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• pp.1517-1520
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• 2003