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육가공품에 사용되는 아질산염의 사용기준, 대사, 섭취량과 안전성에 대한 조사 연구
이근택,강종옥,김천제,이무하,이성기,이주연,이주운,조수현,주선태,진구복,최성희,Lee Keun-Taik,Kang Jong-Ok,Kim Cheon-Jei,Lee Mooha,Lee Sung Ki,Lee Joo-Yeon,Lee Ju-Woon,Cho Soo-Hyun,Joo Seon-Tea,Chin Koo B.,Choi Sung-Hee 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.1
During the 1970s, concern arose that cured meats contained high levels of residual nitrite and preformed nitrosamines. Therefore, the search for alternatives and alternative approaches to the use of nitrite have been still continued, however no complete alternative for nitrite has yet been identified. Recently, it was publicized in Korea that nitrite-containing meat products would be detrimental to health, about which consumers have been seriously concerned. Therefore, this study was carried out to inform the consumer of the safety status of nitrite and thereby to lead proper consumption of meat products. For assessing the safety of nitrite, data regarding the regulation for use, metabolism in human body, and dietary intake amounts of nitrite were collected and analyzed. The mean intake level of nitrite for Korean per capita was recently reported to be not more than 1% of ADI set by JECFA. On the contrary, a calculation indicated that the daily nitrite intake per capita from saliva by ingestion of vegetables in Korea would be about 300-fold higher than that from cured meats. In consideration of the low consumption amount of meat products per capita of Korean, that is, at least one fifth, compared to European and American, there is no particular reason to concern about the impairment of health by nitrite intake from meat products for Korean. However, any effort for the reduction of residual nitrite content in cured meats should be given with an idea to minimize the intake of nitrite even from the minor source.
Reduction of Interlukin-8 by Peptides from Digestive Enzyme Hydrolysis of Hen Egg Lysozyme
Mooha Lee,Denise Young,Yoshinori Mine,Cheorun Jo 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3
Lysozyme was treated with digestive enzymes and the production of interleukin 8 (IL-8) was measured in Caco-2 cell with the peptides from lysozyme upon stimulating with lipopolysaccharide (LPS) to investigate the overall antiinflammatory activity of lysozyme when it is in digestive tracts. Lysozyme reduced IL-8 production, and the peptides from pepsin hydrolysis of lysozyme had the similar effect. The products of trypsin digestion of lysozyme had no effect on the reduction of IL-8 production while those of pepsin-trypsin hydrolysis did. The effectiveness of lowering IL-8 production was not different by time of the peptide addition. When Caco-2 cells were pre-incubated with peptides for 24 hr, the reduction effects were observed from the peptides from pepsin hydrolysis, indicating that some of the peptides are still remaining in the cells. Therefore, it can be concluded that the IL-8 reduction effect of lysozyme against LPS still remained even after the pepsin and trypsin hydrolysis.
Uniqueness of Ethiopian traditional alcoholic beverage of plant origin, tella
Mooha Lee,Meron Regu,Semeneh Seleshe 한국식품연구원 2015 Journal of Ethnic Foods Vol.2 No.3
There are many kinds of traditional fermented beverages in Ethiopia, not only of animal origin, but also of plant origin. In everyday life people enjoy fermented beverages and particularly when having guests, they like to treat them to traditional alcoholic beverages. Tella, tej, areki, borde, and shamita are drinks that each household brews to treat guests. Substrates for their production are from locally available raw materials. Therefore, the basic production method is the same, but the tastes may vary. One of the most consumed fermented alcoholic beverages is tella, which is made mostly with barley but wheat, maize, sorghum, and teff are utilized depending on the region. Its production process shows the similarity to beer: addition of malt and gesho which has the same function as hops in beer. The main fermentation yeast is Saccharomyces cerevisiae and saccharification of cereal starch seems to depend on malt. However, the degree of alcoholic fermentation is low and alcohol content varies between 2 and 6%. Lactic acid bacteria are very active in tella so pH ranges 4–5 give typical tastes such as sourness, sweetness, and bitterness. As the Ethiopian economy improves, more people drink western style beers. Tella has not been commercialized yet, so the process has not been standardized and modernized. Considering the case of Korean makgeolli and the Ethiopian creativity of utilizing gesho in tella, Ethiopia should pay more attention to tella for globalization.
Formation of cholesterol oxides in irradiated raw and cooked chicken meat during storage
Lee, Mooha 서울대학교 농업개발연구소 2001 농업생명과학연구 Vol.5 No.-
The objective of this study was to determine the effect of electron-beam irradiation on the oxidation of cholesterol in raw and cooked chicken meats with different packaging and storage times. Patties were prepared with skinless chicken breasts and legs. Half of the patties were used for raw meat study and the other half for cooked meat work. For cooked samples, patties were cooked in an electric oven to an internal temperature of 70 C. Raw and cooked meat patties were either aerobically or vacuum-packaged before irradiation. Irradiated patties were stored at 4 C up to 2 wk, and the amounts of cholesterol oxides in the patties were analyzed at 0, 7, and 14 d of storage. In raw chicken meat with vacuum packaging, 7β-hydroxycholesterol and β-epoxide were the only two cholesterol oxides present in significant amounts. In raw chicken meat with aerobic packaging, 7α-hydroxycholesterol and 7-keiocholesterol, which were not detected in vacuum-packaged raw chicken meat, were found. 7β-Hydroxycholesterol in raw chicken meat was increased by irradiation and storage time, regardless of packaging. The kinds of cholesterol oxides found in cooked meat were basically the same as those found in raw chicken, but the levels in cooked meats at all storage time were higher than those of the raw meats. With vacuum packaging, irradiation had no consistent effect on the amount of β-epoxide, 7α-hydroxycholesterol, or 7-ketocholesterol, but storage significantly influenced the amount of 7-ketocholesterol, 7β-hydroxycholesterol, and total cholesterol oxides in cooked chicken meat. With aerobic packaging, irradiation significantly increased the formation of 7α-hydroxycholesterol, 7β-hydroxycholesterol, and 7-ketocholesterol in cooked meat stored for 0 and 7 d. After 14 d of storage, however, irradiation had minor effects on the formation of cholesterol oxides in aerobically packaged cooked chicken.
Meat Consumption Culture in Ethiopia
Seleshe, Semeneh,Jo, Cheorun,Lee, Mooha Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.1
The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently.