• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.281-288
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• 2010

Total aflatoxin ($B_1+B_2+G_1+G_2$) maximum levels of 15 ${\mu}g/kg$ ($B_1=10\;{\mu}g/kg$) were set for grain, beans, peanut, nuts & their processed food (grinding, cutting etc.), processed cereal product & processed bean product, confectionaries (peanut or nut-containing food), soybean paste, red pepper paste, dried red pepper, processed com products for popcorn and steamed rice. The maximum levels for aflatoxin $M_1$ are 0.5 ${\mu}g/kg$ for raw milk and milks before manufacturing processing. The patulin maximum level is 50 ${\mu}g/kg$ in apple juice and apple juice concentrate (including concentrate to use as raw material and converted by concentration multiple). The ochratoxin A is managed at the maximum levels of 5 ${\mu}g/kg$ in wheat, barley, rye, coffee beans and roasted coffee, 10 ${\mu}g/kg$ in instant coffee and raisin, 2 ${\mu}g/kg$ in Grape juice, concentrated grape juice as reconstituted and wine. The fumonisins ($B_1+B_2$) maximum levels are 4000 ${\mu}g/kg$ in com, 2000 ${\mu}g/kg$ in com processed food (grinding, cutting etc.) and com powder, 1000 ${\mu}g/kg$ in processed com products. Standards for mycotoxins in food have been established and the mycotoxin risk in food is managed reasonably and scientifically, based on risk assessment and exposure analysis.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.364-370
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• 2007

This study was carried out to investigate the effect of lipid type on the physicochemical properties and sensory score of pork patties. The samples consisted of pork patties containing 20% pork fat (PP), 20% olive oil (OP), and 20% soybean oil (SP). The surface color, water holding capacity, increased rate in thickness, decreased rate in diameter, rheological properties, pH, VBN content and TBARS value were determined for the pork patties as the physicochemical properties: the sensory scores were also evaluated. The $L^*$ value for PP was the highest, and the lowest for OP among the samples (p<0.05). For the $a^*$ value OP was the highest among the samples, and the $b^*$ value of OP was lower than that of the PP (p<0.05). The water holding capacity and increased rate of thickness were higher for PP than for OP and SP (p<0.05). The cooking loss and decreased rate of diameter of PP were lower than those of OP and SP (p<0.05). The hardness and springiness of OP and SP were higher than those of PP, and SP had the highest chewiness among the samples (p<0.05). However, cohesiveness and gumminess were not different among the samples. The pH of SP was the highest among the samples, and the TBARS value of OP was lowest (p<0.05). The VBN contents were not different among the samples. The amounts of raw color for OP and SP were higher than that of PP (p<0.05). The raw aroma was not different among the samples. Also, roasted aroma and taste were not different among the samples, but the tenderness, juiciness, and palatability of SP were the highest among the samples (p<0.05).

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.111-118
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• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.353-360
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• 1984

As an effort to expand the utilization of mackerel which has been thought disadvantageous to processors due to the defects in bloody dark color of meat, high content of lipid, and low stability of protein, and to develope a new type of product, so called, preservative fish meat paste, the processing method was studied in which dielectric heating was applied by means of cooking, pasteurization, dehydration, and control of water activity. The principle of this method is based on that dielectric heating can initiate a rapid dispersion or displacement of moisture in the meat tissue so that the level of water acivity can be controlled by dehydration with hot air meanwhile the product is cooked, pasteurized, and texturized. And the product is finally heated with electric heaters and vacuum sealed to stabilize water activity and storage stability. In present paper, a formula for preparing the fish meat-stach paste, the conditions of dielectric heating and dehydration, shape and size of the product, and other parameters were tested to optimize the process operation. A formula of the fish meat-starch paste to provide proper textural properties and water activity was $10\%$ starch, $1.5\%$ salt, $3\%$ soybean, $0.6\%$ MSG, $2\%$ sucrose, and $3\%$ sorbitol against the weight of fish meat. A proper shape and size of the product to avoid foaming and case hardening during heating was sliced disc of 8 cm $diameter{\times}0.8$ cm thickness or $10{\times}10$ cm square plate with 1.0 cm thickness. The disc shape was recommended because it resulted more uniform heating, minimum foaming and case hardening. And it was also advantageous that disc was simply provided when the fish meat disc was stuffed in the same, solidified in boiling water for 2 to 3 minutes, and sliced. Condition of dielectric heating was critical to decide the levels of sterility, water activity, and textural property of the product. The temperature at the center of the meat disc slices was raised up to $95^{\circ}C$ in 1.5 minutes so that continuous exposure to microwave caused expanded tissue and hardening ending up with a higher water content. Heating for 5 to 6 minutes was adequate to yield the final water activity of 0.86 to 0.83(35 to $40\%$ moisture). It is important, however, that heating had to be done periodically, for instance, in the manner of 2.0, 1.5, 1.5, and 1.0 minute to give enough time to displace or evaporate moisture from the meat tissue. The product was dehydrated for 2 to 3 minutes by hot air of $60^{\circ}C$, 3 to 5m/sec and finally exposed to electric heaters for 5 to 6 minutes until the surface was roasted deep brown. These conditions of heating and dehydration resulted in a complete reduction of total plate count from an initial count of $5.3{\times}10^6/g$ to less than $3{\times}10^2/g$. General composition of the product was $40.1\%$ moisture, $20.8\%$ protein, $17.4\%$ lipid, $16.2\%$ carbohydrate, and $5.5\%$ ash. Textural properties revealed folding test AA, hardness 42, cohesiveness 0.53, toughness 4.6, and elasticity 0.8.