• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.94-101
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• 2011

Squid (Todarodes pacificus) is processed as dried or seasoned-dried products and its catch gradually increased from 270,298 M/T in 2005 to 367,940 M/T in 2008 in Korea. Squid processing by-product (viscera) was usually discarded as a waste resulting in environmental problem. In order to utilize squid viscera for more value-added products, a natural squid seasoning was developed by fermenting with Aspergillus oryzae koji. Squid viscera at 5, 10 and 15% salt concentrations with fixed levels of 5% koji and 30% water was fermented at room temperature. The quality properties of squid fermented products such as amino-N, TMA, VBN, total viable cell count, pH and total acidity were determined at different fermentation periods. The contents of amino-N, TMA, and VBN of squid seasoning at 5% salt concentration fermented for 14 days were the highest. Based on amino-N content, squid viscera at 5% koji fermented for 14 days was selected for further assays: the content of moisture, crude protein, crude lipid, crude ash, and carbohydrate were 5.98, 35.19, 33.08, 11.30, and 14.45%, respectively. The content of glutamate, alanine, leusine and lysine were 7.06, 12.34, 9.90 and 10.22%, respectively. The $IC_{50}$ values of DPPH scavenging and $\beta$-glucuronidase inhibitory activity were 12.89 and 12.58 mg/mL, respectively. A natural squid seasoning was manufactured by mixing fermented squid viscera and an ingredient. Based on the results of sensory evaluation, the fermented squid viscera seasoning was almost equal to other natural complex seasonings such as anchovy, cow meat, and fisheries seasoning.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.427-435
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• 2016

The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118℃. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.

• Nutrition Research and Practice
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• v.13 no.3
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• pp.230-239
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• 2019

BACKGROUND/OBJECTIVES: Little is known about the dietary patterns (DPs) of women during pregnancy. The present study aimed to identify the DPs of pregnant Malaysian women and their associations with socio-demographic, obstetric, and anthropometric characteristics. SUBJECTS AND METHODS: This prospective cohort study included 737 participants enrolled in Seremban Cohort Study between 2013 and 2015. Food consumption was assessed using a validated 126-food item semi-quantitative food frequency questionnaire (SFFQ) at four time-points, namely, pre-pregnancy and at each trimester (first, second, and third). Principal component analysis (PCA) was used to identify DPs. RESULTS: Three DPs were identified at each time point and designated DP 1-3 (pre-pregnancy), DP 4-6 (first trimester), DP 7-9 (second trimester) and DP 10-12 (third trimester). DP 1, 4, and 7 appeared to be more prudent diets, characterized by higher intakes of nuts, seeds & legumes, green leafy vegetables, other vegetables, eggs, fruits, and milk & dairy products. DP 2, 5, 8, and 11 had greater loadings of condiments & spices, sugar, spreads & creamer, though DP 2 had additional sweet foods, DP 5 and 8 had additional oils & fats, and DP 11 had additional tea & coffee, respectively. DP 3 and 6 were characterized by high protein (poultry, meat, processed, dairy, eggs, and fish), sugars (mainly as beverages and sweet foods), and energy (bread, cereal & cereal products, rice, noodles & pasta) intakes. DP 9 had additional fruits. However, DP 12 had greater loadings of energy foods (bread, cereal & cereal products, rice, noodles & pasta), sugars (mainly as beverages, and sweet foods), and good protein sources (eggs, nuts, seeds & legumes). Malays were more likely to have lower adherence (LA) for DP 1 and 10 than non-Malays. DP 2, 8, and 11 were more prevalent among Malays than non-Malays. Women with a higher education were more likely to have LA for DP 10, and women with a greater waist circumference at first prenatal visit were more likely to show LA for DP 11. CONCLUSIONS: DPs observed in the present study were substantially different from those reported in Western populations. Information concerning associations between ethnicity, waist circumference and education with specific DPs before and throughout pregnancy could facilitate efforts to promote healthy dietary behavior and the overall health and well-being of pregnant women.

• Journal of Food Hygiene and Safety
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• v.35 no.6
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• pp.552-560
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• 2020

Listeria monocytogenes is a highly pathogenic gram-positive bacterium that is easily isolated from cheese, meat, processed meat products, and smoked salmon. A zero-tolerance (n=5, c=0, m=0/25 g) criteria has been applied for L. monocytogenes in cheese meaning that L. monocytogenes must not be detected in any 25 g of samples. However, there was a lack of scientific information behind this criteria. Therefore, in this study, we conducted a risk assessment based on literature reviews to provide scientific information supporting the baseline and to raise public awareness of L. monocytogenes foodborne illness. Quantitative risk assessment of L. monocytogenes for cheese was conducted using the following steps: exposure assessment, hazard characterization, and risk characterization. As a result, the initial contamination level of L. monocytogenes was -4.0 Log CFU/g in cheese. The consumption frequency of cheese was 11.8%, and the appropriate probability distribution for amount of cheese consumed was a Lognormal distribution with an average of 32.5 g. In conclusion, the mean of probabilities of foodborne illness caused by the consumption of cheese was 5.09×10-7 in the healthy population and 4.32×10-6 in the susceptible population. Consumption frequency has the biggest effect on the probability of foodborne illness, but storage and transportation times have also been found to affect the probability of foodborne illness; thus, management of the distribution environment should be considered important. Through this risk assessment, scientific data to support the criteria for L. monocytogenes in cheese could be obtained. In addition, we recommend that further risk assessment studies of L. monocytogenes in various foods be conducted in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.959-963
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• 2001

To investigate the antimicrobial effects of Scutellariae Radix extract against L.monocytogenes from foods, L. monocytogenes strains isolated from livestock, processed food from meat and milk, and frozen foods, were examined for their sensitivity to Scutellariae Radix extract. 30 L. monocytogenes strains were isolated from total 178 samples(16.9%); 13(14.0%) strains from beef 6(20.7%) strains from pork, 9(39.2%) strains from chicken and 2 (16.7%) strains from frozen foods but was not found from processed products, The serotypes of isolated L.monocytogenes were serotype O-1 strains (23, 76.7%) and serotype O-4 strains(7, 23.3%) on antisera agglutination test. The growth curves of isolates were shown lag phase, logarithmic phase, stationary phase and death phase as typical sigmoid curve on the preservative-free hams. After 6 hours. Scutellariae Radix extract contain group differ from control group on preservative-free ham samples, and the isolates were inhibited in more than 1000 ppm Scutellariae Radix extract on the inhibitory growth curve of L.monocytogenes. The mor-phological changes were observed by transmission electron microscope and the microbial cells membrane was destroyed by Scutellariae Radix extract.

• Analytical Science and Technology
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• v.21 no.6
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• pp.543-552
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• 2008

This paper described the relatively sensitive and simultaneous analytical method for 3-monochloropropane-1,2-diol (3-MCDP, $C_3H_7ClO_2$, MW. 110) as well as 1,3-dichloropropan-2-ol (1,3-DCP, $C_3H_6Cl_2O$, MW. 128) in various foods. Food samples were homogenized in 5M NaCl solution, mixed with aluminum oxide and eluted with dichloromethane. The extracted chloropropanols were concentrated by rotary evaporator and $N_2$ blow serially were derivatized with HFBA (Heptafluorobutyric anhydride, $C_8F_{14}O_3$, MW. 410) and were determined by GC/MS using isotope dilution method. The characteristic molecular ions at m/z 253, 275, 289, 291, and 453 for HFBA derivatives of 3-MCPD (MW. 502) and 110, 275, and 277 for HFBA derivatives of 1,3-DCP (MW. 325) were chosen in selected ion mode. The method validation data showed sufficiently good properties of LOD (0.003 mg/kg), LOQ (0.010 mg/kg), linearity ($R^2{\geq}0.999$ at 0.010~1.000 mg/kg), and recovery rate (${\approx}97%$). The levels of chloropropanols in soy sauce, sauces, processed meat products, fishery products, and seasonings (n=56/157) determined by the presented method were 0.0~0.3 mg/kg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.66-74
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• 2005

This survey was conducted to assess the consumer perceptions of food-related hazard in 500 housewives from all over Korea. The subjects were selected by stratified random sampling method. The survey was performed using structured questionnaire through telephone interview by skilled interviewers. The results showed that 34.6% of the respondents felt secure and were not concerned about food safety, and 65.4% were concerned about food safety. Logistic regression analysis showed that the increasing concern on food brands, food additives (such as food preservatives and artificial color), and imported foodstuffs indicated the current increasing concern on food safety. Other related factors indicating the increasing concern on food safety were education level and care for children's health. The respondents who cared about food safety expressed a high degree of concern on processed foodstuffs such as commercial boxed lunch (93.3%), imported foods (92.7%), fastfoods (89.9%), processed meat products (88.7%), dining out (85.6%), cannery and frozen foods (83.5%), and instant foods (82.0%). The lowest degree of concern was on rice. All the respondents perceived that residues of chemical substances such as pesticides and food additives, and endocrine disrupters were the most potential food risk factors, followed by food-borne pathogens, and GMOs (Genetically Modified Organisms). However, these results were not consistent with scientific judgment. Therefore, more education and information were needed for consumers' awareness of facts and myths about food safety. In addition, the results showed that consumers put lower trust in food products information such as food labels, cultivation methods (organic or not), quality labels, and the place of origin. Nevertheless, the respondents expressed their desire to overcome alienation, and recognized the importance of knowing of the origin or the producers of food. They identified that people who need to take extreme precautions on food contamination were the producers, government officials, food companies, consumers, the consumer's association, and marketers, arranged in the order of highest to lowest. They also believed that the production stage of agriculture was the most important step for improving the level of food safety Therefore, the results indicated that there is a need to introduce safety systems in the production of agricultural products, as follows: Good Agricultural Practice (GAP), Hazard Analysis and Critical Control Point (HACCP), and Traceability System (75).

• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.206-210
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• 2017

This study was performed to develope mathematical models for predicting growth kinetics of Staphylococcus aureus in the processed meat product, pyeonyuk. Growth patterns of S. aureus in pyeonyuk were determined at the storage temperatures of 4, 10, 20, and $37^{\circ}C$ respectively. The number of S. aureus in pyeonyuk increased at all the storage temperatures. The maximum specific growth rate (${\mu}_{max}$) and lag phase duration (LPD) values were calculated by Baranyi model. The ${\mu}_{max}$ values went up, while the LPD values decreased as the storage temperature increased from $4^{\circ}C$ to $37^{\circ}C$. Square root model and polynomial model were used to develop the secondary models for ${\mu}_{max}$ and LPD, respectively. Root Mean Square Error (RMSE) was used to evaluate the developed model and the fitness was determind to be 0.42. Therefore the developed predictive model was useful to predict the growth of S. aureus in pyeonyuk and it will help to prevent food-born disease by expanding for microbial sanitary management guide.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.231-237
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• 1984

Changes in available lysine and water soluble proteins were checked to obtain the desirable condition of processing for boiled Neverita didyma under the various autoclaving temperatures and times. It was also carried out to assess the affect of heat treatments upon the solubility of coagulable substances in boiled products. In order to evaluate the nutritional quality of processed Neverita didyma under the highest available lysine retention and without bacteria, it was studied the value of pepsin-pancreatin digest residue index in comparison with unprocessed (raw) material. The crude protein content of raw material was higher than that of the other mollusks, while the content of crude fat was showing lower value. It was noticed that the higher contents of coagulable substances and water soluble proteins in processed Neverita didyma were obtained under the conditions, retort temperature at $120^{\circ}C$ above, and 40-60 min. sterilization. After the pannel test, the coagulable substances were not found below the level of $0.40{\pm}0.03$ gram nitrogen/ml of juice. The remarkable retention of available lysine (FDNB-reactive lysine) was resulted in the conditions of autoclaving at $115^{\circ}C$ for 40 minutes in boiled Neverita didyma products, and that processing condition was coincide with the condition of commercial sterilization for boiled top shell. It was revealed that the boiled meat of Neverita didyma showed the higher PPDRI(65.85) than that of raw material (63.16).

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.562-571
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• 2008

The principal objective of this study was to assess dietitian's awareness and performance with regard to food suppliers' selection guidelines and purchase guidelines for the receipt of safe food materials. A questionnaire was administered to 203 dietitians working at an elementary school in Gyeonggi North province, and 190 responses were ultimately returned. Excluding responses with incomplete answers and significant missing data, 161 responses(79.3%) were ultimately utilized for data analysis. We determined that meat/poulty and seafood were purchased mainly by manufacturer's branch(59.8% and 78.3%), and processed food and kimchi were generally purchased by producer's cooperatives(47.7% and 44.9%). 78.3% of the contracts were made via informal purchasing and the frequency of contracts was less than 3 times per year(53.4%). Market studies were conducted individually(54.7%), and by group(47.2%). Dietitian and parents volunteered(50.3%) or dietitians, and school and foodservice staffs(45.3%) participated - together in receiving and inspection. School contracted with $4{\sim}5$(39.1%) and $6{\sim}8$ food suppliers(29.8%). Dietitians(42.3%) or school councils(40.2%) evaluated food suppliers once per semester(60.2%). The majority of dietitians(96.3%) conducted sanitary education for food suppliers once per semester (68.3%). All 13 guidelines which were usually used to evaluate food suppliers were thought to be important(more than 4) based on a 5 scale(1: never important, 5: very important). Among them, 'sanitary storage status of food products(4.85)', 'have a chill car(4.83)' and 'proper control of refrigerator, freezer and storage room(4.81)' were the most crucial guidelines. As dietitians evaluated food supplier's-observances of 13 guidelines, 'have a chill car(4.89)', 'hold medical examination of employees(4.89)' and 'hold liability insurance for handling product(4.80)' were fulfilled relatively well. The guidelines for conducting education for their employees(4.45) and keeping their establishment and equipment sanitary(4.79) were important, but were not observed well(3.39 and 3.37). Additionally, the difference between the importance and the observance score of the 'HACCP certificate' were fairly significant(4.44 and 3.54). Dietitians tended to report that purchasing management related to the removal of foodborne illness factors(4.71), return confirmation(4.50) and purchase specification(4.32) were important. The difference between importance and performance was highest in the process of changing food suppliers when the contracts were violated more than three times. Dietitian's age, education work experience and employment type had no observable effects on how important they considered purchase management to be, but their work experience significantly affected performance in terms of the removal of foodborne illness factors(p<0.05). As supplier management is the most critical factor, it is clearly desirable to educate suppliers at specialized training centers and to supervise suppliers in accordance with the established sanitary guidelines.