Antimicrobial Activities of the extracts of Platycodon glandiforum A. De. candolle on the growth of Listeria monocytogenes Listeria monocytogenes 에 대한 길경의 물 및 에탄을 추출물의 항균효과
김복자Bok Ja Kim
16(5) 1-6, 2000
Title
Antimicrobial Activities of the extracts of Platycodon glandiforum A. De. candolle on the growth of Listeria monocytogenes Listeria monocytogenes 에 대한 길경의 물 및 에탄을 추출물의 항균효과
김복자Bok Ja Kim
DOI:
Abstract
Antimicrobial activity to the extracts of Platycodon glandiforum A. De. candolle was investigated against various food poisioning microorganisms(Listeria monocytogenes ATCC 15313, Staphylococcus aureus 196E ATCC 13565, Escherichia coli O157:H7 ATCC 43895, Salmonella typhimurium ATCC 13311 and Yersinia enterocolitica). The water and 70% ethanol extracts of Platycodon glandiforum A. De. candolle showed the strongest antimicrobial activities against Listeria monocytogenes in concentration of`500∼1000 ㎍/㎖ into culture broth(TSB) and was very stable over heat at 121℃ for 15 min.
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Desmutagenic Effects of Extracts Aloe with Different Solvents 알로에 용매별 추출물의 항변이원성
오명철Myung Cheol Oh,오창경Chang Kyung Oh,안용석Yong Seok Anh,고정림Jung Rim Ko,오혁수Hyuk Su Oh,김수현Soo Hyun Kim
16(5) 7-11, 2000
Title
Desmutagenic Effects of Extracts Aloe with Different Solvents 알로에 용매별 추출물의 항변이원성
오명철Myung Cheol Oh,오창경Chang Kyung Oh,안용석Yong Seok Anh,고정림Jung Rim Ko,오혁수Hyuk Su Oh,김수현Soo Hyun Kim
DOI:
Abstract
Desmutagenic effects of water-soluble and water-insoluble fractions from Aloe vera and Aloe avoresence with different solvents against the mutagenicity of 4-nitro-o-pheny1enediamine(NPD) were investigated. Desmutagenic effects of water-insoluble fractions from Aloe vera and Aloe avoresence against NPD-induced mutations in TA97 and TA98 strains were very high compared with water-soluble fractions: whereas water-soluble fractions from two kinds Aloes showed the inhibition effects of 4∼56% water-insoluble fractions showed the activities of 54∼100% for Aloe vera and 74∼100% for Aloe avoresence. Especially, the addition of 20 ㎕ of water-insoluble fractions per plate snowed high activities up to 90% in TA97 and TA98 strains.
Key Words
Desmutagenic Effects of Extracts from Green Tea 녹차 추출물의 항돌연변이원성
오창경Chang Kyung Oh,오명철Myung Cheol Oh,김수현Soo Hyun Kim
16(5) 12-15, 2000
Title
Desmutagenic Effects of Extracts from Green Tea 녹차 추출물의 항돌연변이원성
오창경Chang Kyung Oh,오명철Myung Cheol Oh,김수현Soo Hyun Kim
DOI:
Abstract
Desmutagenic effects of water-soluble and ethanol-soluble extracts of dried green tea toward the mutagenicity of 4-nitroquinoline-N-oxide(4-NQO) and 3-Amino-1,4- dimethyl-5H-pyrido〔4,3-b〕indole(Trp-P-1) in streptomycin-dependent SD510 strains of Salmonella typhimurium TA98 were investigated. Inhibition effects toward the mutagenicity of 4-NQO and Trp-P-1 of water-soluble and ethanol-soluble extracts from green tea were high as increase of concentration of extracts. Desmutagenic effects toward 4-NQO of water-soluble and ethanol-soluble extracts from green tea harvested in May and August were up to 93% in 1,000 μg of extract/plate. Desmutagenic effects toward Trp-P-1 of ethanol-soluble extracts from green tea were 53.3∼92.1%, but the effects of water-soluble extracts decreased as increase of concentration of extracts.
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Optimization of Gamsulgi Prepared with Persimmon Peel Powder Using Response Surface Methodology 반응표면분석법에 의한 감설기 제조조건의 최적화
박금순Geum Soon Park,정외숙Eoi Sook Jeong,이선주Sun Ju Lee
16(5) 16-23, 2000
Title
Optimization of Gamsulgi Prepared with Persimmon Peel Powder Using Response Surface Methodology 반응표면분석법에 의한 감설기 제조조건의 최적화
박금순Geum Soon Park,정외숙Eoi Sook Jeong,이선주Sun Ju Lee
DOI:
Abstract
To enhance gamsulgi quality, the optimal conditions for persimmon peel powder (PPP) addition were evaluated with PPP content(10, 50), sugar content(5, 25) and water content(10, 50%) by reponse surface methodology(RSM). The statistical significanes of sugar element in gamsulgi preperation did not show. Optimal conditions for the content of PPP and water, predicted for each corresponding sensory parameter of gamsulgi, were 10∼40% and 18∼50% for consistency, 10∼32% and 11∼50% for after swallowing, 24∼50% and 14∼39% for color, 10∼40% and 31∼50% for chewiness, 14∼38% and 22∼47% for moistness, 10∼38% and 22∼50% for texture, and 10∼43% and 18∼50% for overall quality. The overall optimal conditions, which satisfied with all sensory properties of gamsulgi, were 25% for PPP content and 35% for water content.
Key Words
Retrogradation Characteristics of Jeolpyon Prepared by Different Moisture Addition 수분 첨가량에 따른 절편의 노화도에 관한 연구
윤숙자Sook Ja Yoon
16(5) 24-31, 2000
Title
Retrogradation Characteristics of Jeolpyon Prepared by Different Moisture Addition 수분 첨가량에 따른 절편의 노화도에 관한 연구
윤숙자Sook Ja Yoon
DOI:
Abstract
Jeolpyon was prepared by different moisture addition and then retrogradation characteristics and quality evaluation were investigated during storage periods. In Hunter`s color value, lightness of Jeolpyon was decreased, whereas yellowness was increased during storage. In texture profile analysis, hardness, gumminess and chewiness of Jeolpyon were increased during storage and texture parameters were decrease by increasing moisture level. Jeolpyon prepared with 35% moisture addition was slowly retrograded in avrami equation. In the results of sensory evaluation, the parameters were significantly different during storage. The results showed that Jeolpyon prepared with 35% moisture addition had good sensory quality and slow rate of retrogradation.
Key Words
Organophosphorus pesticides removal effect in rice and Korean Cabbages by Washing and Cooking 쌀과 배추의 세척 및 가열에 의한 유기인계 농약의 제거 효과
제갈성아S.A.Jegal,한영선Y.S.Han,김성애S.A.Kim
16(5) 32-37, 2000
Title
Organophosphorus pesticides removal effect in rice and Korean Cabbages by Washing and Cooking 쌀과 배추의 세척 및 가열에 의한 유기인계 농약의 제거 효과
제갈성아S.A.Jegal,한영선Y.S.Han,김성애S.A.Kim
DOI:
Abstract
This study was performed to study the organophosphorus pesticides residues removal effect of rice and Korean cabbage. Four organophosphorus pesticides(EPN, diazinon, fenithrithion, phenthoate) were artificially added to rice and Korean cabbage. Then they were washed with water and cooked differently to analyze the amount of prosticides residues reduced. The result of the study were as following; 1. The removal rate of pesticides residue on rice was 15.5∼35.4% and the amount of washing water was more influential in removal rate than number of washing. 2. The removal rate of pesticides residues through cooking processes after rice washing was 72.1∼77.8%. 3. The removal rate of pesticides residues through washing and cooking processes on the Korean cabbage were 18.4∼41.0%, 22.8∼82.7%. 4. As the amount of washing water of Korean cabbage increase, pesticides removal effect was higher. 5. Squeezing out the washed water from the cabbage increased pesticides removal rate.
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Comparison of Service Style for plate waste in Industry Foodservice Operation 산업체 급식소의 배식방법에 따른 음식 잔식량에 대한 실태 조사연구
김혜영Heh Young Kim
16(5) 38-46, 2000
Title
Comparison of Service Style for plate waste in Industry Foodservice Operation 산업체 급식소의 배식방법에 따른 음식 잔식량에 대한 실태 조사연구
김혜영Heh Young Kim
DOI:
Abstract
Food waste is inevitable in any institutional food system. Although many factors contribute to plate waste, few quantitative studies of plate waste have actually been carried out. This study was undertaken to check (a) how the service style that affects the amount of plate waste, (b) the difference of plate waste between men and women and, (c) the influence of plate waste and customers` satisfaction to served meal. The survey was conducted through March 15 and April 9,2000 by weighing the amount of plate waste and by questionnaires. Statistical data analysis was completed using the SPSS-PC program for descriptive analysis and ANOVA test. The results were as follows; (1) The largest amount, plate waste percentage measured were 19% of `Hot alaska pollack soup` and 18% of `Kuansh soup` respectively. (2) Amount of leftovers can be reduced if the pre-portioned serving style is changed to self-portioned serving. (3) The main reasons for leaving leftover were `served too often` and `disliked food`. (4) The customers` satisfaction rate was highly correlated with the leftover amounts.
Key Words
Mineral Contents of Underground Vegetables Produced in Different Regions of Korea 국내산 식용 지하 부위 채소의 생산지역에 따른 무기질 성분 함량에 관한 연구
이미순Mie Soon Lee,장경미Kyung Mi Chang
16(5) 47-52, 2000
Title
Mineral Contents of Underground Vegetables Produced in Different Regions of Korea 국내산 식용 지하 부위 채소의 생산지역에 따른 무기질 성분 함량에 관한 연구
이미순Mie Soon Lee,장경미Kyung Mi Chang
DOI:
Abstract
This study was carried out to estimate mineral contents of some underground vegetables including potatoes, sweet-potatoes, carrots, radishes, onions, and garlics produced in Korea using ICP-AES (Inductively Coupled Plasma-Atomic Emission Spectrometry). According to the measurements, the contents of Na, Mg, Al, K, Ca, Mn, Fe, Zn, and P in Korean underground vegetables were variable depending upon producing areas and individual plants. Compared with other underground vegetables, the contents of Na in carrots and lotus roots were quite high. The contents of Cd, Ag Co, and Sr appeared to be below hazard levels. It is expected that this study can be used to calculate the mineral intake from underground vegetables.
Key Words
Gelatinization Properties of Starch during Steeping Condition of Potato 감자의 수침조건에 따른 전분의 호화 특성
정난희Lan Hee Jung,전은례Eun Raye Jeon,김경애Kyung Ae Kim
16(5) 53-58, 2000
Title
Gelatinization Properties of Starch during Steeping Condition of Potato 감자의 수침조건에 따른 전분의 호화 특성
정난희Lan Hee Jung,전은례Eun Raye Jeon,김경애Kyung Ae Kim
DOI:
Abstract
Gelatinization properties of potato starches which were prepared by steeping at 10±1℃ or 25±1℃ for 11 days were investigated. The pasting and initial gelatinization temperatures measured by rapid visco-analyzer (RVA) were increased, but the peak and trough viscosities of potato starch were decreased by steeping. The onset temperature, peak temperature, conclusion temperature, and enthalpy of gelatinization were increased by steeping as measured by DSC. The contents of hot-water-soluble carbohydrate and amylose in potato starch were decreased by steeping.
Key Words
Satisfaction Factor Analysis on Foodservice Quality for Employee Grouped by Working Types 1. Analysis of Expectation and Perception, Satisfaction 사업체 급식서비스 품질의 업무형태별 만족요인 분석 1.기대도, 인식도 및 품질만족도 조사
김신자Shin Ja Kim,김명애Myoung Ae Kim
16(5) 59-66, 2000
Title
Satisfaction Factor Analysis on Foodservice Quality for Employee Grouped by Working Types 1. Analysis of Expectation and Perception, Satisfaction 사업체 급식서비스 품질의 업무형태별 만족요인 분석 1.기대도, 인식도 및 품질만족도 조사
김신자Shin Ja Kim,김명애Myoung Ae Kim
DOI:
Abstract
The purpose of this study were to identify customer expectation, perception and satisfaction of foodservice quality to analyze the influencing factors on foodservice quality and finally to provide basic information for the improvement of foodservice quality. Among expectation scores of food quality attributes, `hygiene of food(3.27)` received the highest score. In expectation scores of service quality attributes, `hygiene of tableware(3.40)` was the most important. Satisfaction of `appropriate 1 portion size(-0.11)` was the highest scored, while `dealing with complaints on meals(-0.70)` was the most dissatisfied one. Satisfaction was highly correlated with `providing preferred menu(r=-0.62)` of food quality expectation. It was highly correlated with `dealing with complaints on meals(r=-0.61)` of service quality expectation. Expectation and perception of foodservice as 2.25 and 2.90 out of 5, respectively, which suggests that foodservice needs to be improved. The attributes identified in Quadrant A, which was labelled `focus here` and supposed to indicate the areas of high expectation but in low perception, was hygiene of carts holding used trays. The results of expectation and perception analysis indicated the areas that the attention of management should be given to improve quality of foodservice. The stepwize regression analysis suggested that foodservice expectation and perception explaints around 56.7% of the variation in general customer satisfaction.
Key Words
Isolation and Identification of Antimicrobial Compound from Jakyak ( Paeonia japonica var. pilosa NAKAI ) 백작약으로부터 식품부패 미생물에 대한 항균성 물질의 분리 및 동정
황재선Jae Sun Hwang,전희정Hui Jung Chun,한영실Young Sil Han
16(5) 67-74, 2000
Title
Isolation and Identification of Antimicrobial Compound from Jakyak ( Paeonia japonica var. pilosa NAKAI ) 백작약으로부터 식품부패 미생물에 대한 항균성 물질의 분리 및 동정
황재선Jae Sun Hwang,전희정Hui Jung Chun,한영실Young Sil Han
DOI:
Abstract
Antimicrobial activity of Jakyak(Paeonia japonica var. pilosa N_AKA1) was investigated. Methanol extract of dried Jakyak was fractionated to hexane, chloroform, ethylacetate, butanol and aqueous fraction. Ethylacetate fraction among these fractions showed the highest inhibitory effect on the microorganisms such as B. subilis, B. subtilis, L. monocytogenes, and V. parahaemolyticus at 500 ㎍/disc. Ethylacetate fraction was further fractionated into 11 fractions by silica gel column and thin layer chromatography(TLC). The results showed that ethylacetate fractions No. 3, 4 and 5 had the highest antimicrobial activity. They were mixed again, re-separated, and 5 fractions were obtained. Among them, the highest inhibitory effect was obtained in No. 3 fraction, which was identified as cetyl alcohol by HPLC and GC-MS.
Key Words
Quality Characteristics of Yaksik Prepared by Different Methods 제조방법에 따른 약식의 품질 특성
김종군Jong Goon Kim,김주숙Joo Sook Kim
16(5) 75-81, 2000
Title
Quality Characteristics of Yaksik Prepared by Different Methods 제조방법에 따른 약식의 품질 특성
김종군Jong Goon Kim,김주숙Joo Sook Kim
DOI:
Abstract
Quality characteristics of Yaksik prepared with glutinuous rice soaked for different time lengths were investigated. Moisture contents increased with the increment of soaking time. In Hunter`s color value, the lightness decreased and redness and yellowness increased by the increment of soaking time. Samples prepared with a commercial formula showed increased red and yellow colors due to the addition of caramel sauce. The firmness decreased with the increment of soaking time during storage. However, the samples prepared with 2 hr-soaking were retrograded rapidly. In peroxide value, there were no differences among samples. In microbiological evaluation, samples prepared with a commercial formula had prolonged shelf lives probably due to the preservatives contained. Samples prepared with 6 hr-soaking showed the highest score in sensory evaluation.
