This study was conducted to investigate the condition of frying oil used for chicken nuggets in a deep fryer. The acidification oils used, soybean (SB), canola (CA), palm (PA), and lard (LA), were determined as peroxide value, acid fatty composition, after fried them 101 times. value obtained 5.14 mg KOH/g 66.03 meq/kg SB, 4.47 71.04 CA, 2.66 15.48 PA, 5.37 62.92 LA, respectively. ranges major contents palmitic acid, 8.91-45.84%; oleic 34.74-58.68%; linoleic 10.32-18.65%; stearic...

There is an urgent need to develop efficient and environmentally friendly decontaminants for poultry products. In this study, we aimed evaluate the practical application of peroxyacetic acid (PAA) as a replacement sodium hypochlorite (SH) sterilize fresh chicken carcasses, using microbial, color, electronic-nose analyses. We evaluated decontamination effects different concentrations PAA SH on carcasses. The bactericidal at pH 3, 7, 9, 10, ranging from 100 500 ppm coliform bacteria, total...

The aim of this study was to estimate the shelf life butter and cheese products, with being a guide used determine storage period food before deterioration. Butter samples stored at <TEX>$10^{\circ}C$</TEX> <TEX>$15^{\circ}C$</TEX> had 221 d, while those <TEX>$25^{\circ}C$</TEX> <TEX>$35^{\circ}C$</TEX> 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes acid value, moisture content, pH, acidity overall sensory evaluation, were monitored. In order pass...

The development of a sample preparation method and optimization the analytical instrumentation conditions were performed for determination vitamin B12 content in emulsified baby foods sold on Korea market. After removal milk protein fats by chloroform extraction centrifugation, was water extracted from sample. Following filtration solution through nylon filter, water-soluble extract purified solid-phase using Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS). eluted cartridge dried...

Shelf-life is defined as the amount of time during which a food product retains its desired sensory, chemical, and physical characteristics while remaining safe for consumption. The industry needs to rapidly obtain necessary information determining shelf life products. Here we studied approaches available conducting accelerated shelf-life tests. Accelerated testing applied variety products estimate change in with time. aim this work was use study changes pH, microbiology, sensory ice cream...

Background : We developed a new disposable anaerobic culture system, namely, the Quick anaero-system, for easy culturing of obligate anaerobes.Methods Our system consists 3 components: 1) gas pack, 2) culture-envelope and sealer, 3) reusable stainless plate rack with mesh containing 10 g palladium catalyst pellets.To evaluate efficiency our we used 12 bacteria.We prepared 2 sets ten-fold serial dilutions anaerobes, inoculated these samples on Luria-Bertani (LB) broth LB blood agar (LB-BAP)...

A rapid and simple analytical method for L-carnitine was developed infant toddler formulas by liquid chromatography tandem mass spectrometry (LC-MS/MS). 0.3 g of formula sample mixed in a 50 mL conical tube with 9 water 1 0.1 M hydrochloric acid (HCl) to chemical extraction. Then, chloroform used removing lipid fraction. After centrifuged, separated quantified using LC-MS/MS electrospray ionization (ESI) mode. The precursor ion m/z 162, product ions were 103 (quantitative) 85 (qualitative),...

Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, fried food itself; however, no been meat sweet sour pork. The standard suggest that acid values (AVs) peroxide (POVs) frying oil should be less than 2.5 50, respectively, whereas AVs POVs common 5.0 60, respectively. Therefore, in this study, we investigate the effect of number cycles on oxidation-promoted changes pork itself during repeated over 10 d by determining their POVs, which...

본 연구는 축산물에 사용되는 식용유지의 기준설정을 위하여 모니터링을 실시하였다. 유지(대두유, 카놀라유, 팜유, 돈지)를 선정하여 식품공전에 고시되고 있는 규격과 비교하여보았다. 상관관계를 구축하여 식용유지와 일반식품에 신선도여부를 파악하였으며, 축산식품과 일반식품의 사용유지 실험값 비교분석을 통한 따른 유지기준(산가 2.5 mg KOH/g 이하, 과산화물가 50 meq/kg 이하)을 축산물에도 적용 가능한 지의 여부를 검토하였다. 또한 튀김유지 뿐만 아니라, 유지별 튀김횟수에 튀김식품에 대한 산가, 값을 측정하여 축산물(돈까스)이 일반식품(냉동감자)보다 적은 튀김횟수에서 산가 기준치(5.0 KOH/g), 기준치(60 meq/kg)에 도달하는 것을 알 수 있었다. 따라서 연구를 통하여 유지의 기준 규격마련을 위한 기초자료로 사용될 있다. The purpose of this study was to investigate the effect frying number on...

육회는 가열처리 없이 섭취하기 때문에 다양한 미생물에 노출될 수 있다. 본 연구에서는 대구지역의 육회 전문점 5곳을 선정하여 미생물 분포를 조사하였다. 식당에서 판매되고 있는 조리된 육회를 식품공전 방법에 따라 중온성균 수와 대장균군 수를 측정하였고 식품 중에 검출되어서는 아니되는 병원성 세균인 Salmonella spp., Staph. aureus, E. coli O157:H7, L. monocytogenes의 검출 유무를 조사 결과, 육회에는 중온성균이 <TEX>$6.6{\times}10^3-2.7{\times}10^5\;CFU/g$</TEX>, 대장균군이 <TEX>$8.9{\times}10^1-2.1{\times}10^5CFU/g$</TEX>으로 분포되었다. 모든 시료에서 monocytogenes은 검출되지 않았으나 한 aureus가 검출되었다. 이외 임상학적으로 중요한 미생물들이 동정되었다. 가열과정 바로 섭취하는 원료의 생산 및 조리과정에서 엄격한 위생 감독이...

Herein, a novel analytical method using high-performance liquid chromatography-fluorescence detector (HPLC/FLD) is developed for rapidly measuring an L-carnitine ester derivative in infant powdered milk. In this study, solid-phase extraction cartridges filled with derivatized methanol and distilled water were used to effectively separate L-carnitine. Protein precipitation pretreatment was carried out remove the protein recover analyte extract high recovery (97.16%–106.56%), following which...

This study was carried out to establish shelf life for pork cutlet of ground meat and lard by using various quality indicators understand how changes in these products are accelerated temperature. The samples were selected purchased from markets Korea, the chosen total aerobic counts coliform group microbiological analyses, thiobarbituric acid reactive substances assay, volatile basic nitrogen, pH, value, peroxide value physical chemical sensory evaluation. stored at -18℃, -6℃, -1℃, whereas...

This study evaluated the effects of probiotics on quality properties standard pork cutlet (SC) and oven cooking type with (OCP). Higher (p&lt;.0.0001) moisture protein contents were observed inOCP compared to SC. Fat content OCP was lower than There no significant difference in CIE color values betweenSC OCP. The pH lipid oxidation (p&lt;.0.0001 p&lt;.0.01, respectively) SC counterpart. Based instrumental texture profile analysis, there springiness cohesiveness between However, hardness,...

In this study, we developed and validated microanalysis methods for the determination of linear alkylbenzenesulfonate (LAS), sodium lauryl sulfate (SLS), alpha olefin sulfonate (AOS). The conditions analysis surfactants using HPLC with FLD, RID, ELSD detectors were investigated. by determining linearity, limits detection (LODs), quantification (LOQs), recovery, precision, accuracy. LAS FLD revealed calibration curves that in range 10-200 mg/L an mixture. C10-C13 had correlation coefficients...

Fermentative and antioxidative characteristics of Godulbaegi kimchi (LGK), a traditional, fermented Korean food, were conducted. For the study, LGK was made with pepper powder, salted shrimp, refined salt, green onions, so on, at 5C for 6 months. The pH decreased, total acidity increased during fermentation. Furthermore, lactic acid bacteria yeast increased, while viable count decreased. showed highest DPPH-scavenging activity, phenol content, nitrite-scavenging activity methanol extract...

This study was conducted to evaluate exposure level and risk of heavy metals in livestock foodstuffs Korean foods. Based on the "Food Intake Data," a part 2005 National Health & Nutrition Survey "2005 Seasonal Survey", 113 foods items were selected. 3 samples from different manufacturers each purchased summer fall, so total 678 used. The food groups classified into 15 categories. For category, meats poultry (chicken, pork, pork belly, beef, beef feet soup), milks dairy products (milk, ice...

Steviol glycosides are used in food and beverages worldwide as natural sweeteners, serving a low-calorie sugar substitute. The acceptable daily intake of steviol is 0-4 mg/kg body weight. rising demand for dairy products has led to corresponding increase the use such products. Therefore, it important analyze levels Dairy have high fat contents unique emulsion characteristics, conferred by mixture globules, casein micelles, whey proteins, numerous other small molecules. These characteristics...

Abstract Efficient extraction of natural pigments is a key focus in enhancing the utilization by-products for applications food industry. In this study, an enzymatic method using Pectinex Ultra SP-L, XXL, Novoshape, and Celluclast was used to investigate pigment production from pomace aronia, commercially important plant. The method's performance monitored high-performance liquid chromatography with diode-array detection by measuring total individual anthocyanin levels. XXL (0.5%) yielded...

With the increase in consumer interest food safety, this study, we aimed to investigate antibacterial effect of 50, 100, 150, and 200 ppm peracetic acid (peracetic A, B, acid) sodium hypochlorite disinfectants on chicken carcasses contaminated water, respectively, changes appearance carcasses. Considering each disinfectant concentration, most significant efficacy was observed for general bacteria E. coli at regardless type. type ppm, least effective, A showed highest all concentrations. In...