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KO, Sanghoon,YOO, Sang-Ho,LEE, Suyong,CHO, Seongho,KIM, Kwang-Hwa,HWANG, Rina Japanese Society for Food Science and Technology 2010 Food science and technology research Vol.17 No.1
<P>A two-step heating process, long low temperature-short high temperature cooking cycle, is used to maximize fat reduction in roast beef. First, the beef was cooked at a low temperature for a long time; then, it was cooked at a higher temperature for a short time. The study examines cooking loss, fat content, texture, and inosine 5’-monophosphate (IMP) production of cooked meat under different heating conditions. In an oven, the internal temperature of the meat increased to a transition point of 48 or 54°C at oven temperatures of 80 or 100°C and reached 60°C at 220°C. The fat was reduced by up to 44.2% compared to 27.8% under conventional roasting conditions. In addition, the two-step heating process kept the meat tender and juicy but improved IMP content.</P>
Food Quality Indication Based on the Headspace Gases Inside Packaged Foods
Sanghoon Ko,Han-Seung Shin 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.10
Food quality indicator is a simple device to communicate information of food quality to consumers. Change of specific gas composition in the headspace of food packaging can be considered as a food quality indication. For examples, level of carbon dioxide (CO2) increases in the headspace of packaged kimchi which is fermented over time during storage. The elevated ammonia (NH3) level inside a food package is an indication of spoilage. In this study, CO2 indicators and NH3 indicators were developed to monitor food quality and their performance were evaluated. Especially, the correlation between the food quality change and the indicator change were studied during storage. Two types (chitosan-based and whey protein isolate-based) of CO2 indicators was developed to monitor the CO2 concentration in the headspace of a food package. The CO2 indicators showed a visual change depending on CO2 level in the package headspace and were installed on the packaged kimchi and the packaged makgeolli in order to notify their ripening stage. NH3 indicators were developed to monitor the headspace NH3 concentration in the packaged fishery products such as fermented skate. The NH3 indicators showed a prominent color change depending on NH3 level as the skate was fermented over time. In addition, the polylactic acid (PLA)-based package box installing NH3 indicator was developed for the fermented skate and the color change of the indicator was evaluated at different storage temperatures over time. In conclusion, the gas indicators incorporated into the package was able to simply inform food quality over time.
Chemical Leachates from Food Contact Packaging Materials and Health Risks
Pradeep Puligundla,Sanghoon Ko 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.2
Food contact packaging material should be stable and non-reactive with the food that it is in contact with, and must promote the safety of food. However, for a number of years, there has been evidence that indefinitely small amounts of chemicals could migrate or leach from food packaging materials into the foods they hold. The chemistry and toxicity of such leachates are well-known and documented; and there is a growing concern over the matter among the general public. In addition, food regulatory agencies are imposing more stringent regulations on the maximum allowable amounts of known leachates into foods in recent years. The majority of toxicity studies have revealed that trace amounts of leachates pose no immediate health problems in humans. However, studies on the effects of long-term exposure or synergistic/cumulative toxicity are still lacking. The present review provides an overview of the chemical nature and toxicity of certain leachates from various types of food contact packaging materials that are in wide use.