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오금순(Geum Soon Oh),강길진(Kil Jin Kang),홍영표(Yeong Pyo Hong),안영순(Yeoung Sun An),이향미(Hyang Mi Lee) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.8
전통발효식품(간장 및 된장, 고추장, 감식초 등)중에 재래식과 개량식 제품의 맛과 향에 기인하는 유기산의 분포정도를 확인하고자 하였고, 아울러 식품공전에 보존료로 고시되어 있는 propionic acid가 발효과정 중에 생성됨에 따라 그 분포정도를 알고자 하였다. 재래식 간장에서는 citric acid, formic acid, oxalic acid, propionic acid가, 개량식에서는 acetic acid와 lactic acid가 상대적으로 많이 검출되었으며, propionic acid는 검출되지 않았다. 재래식 및 개량식 된장 모두 유사한 분포양상을 보였으며, 재래식에서는 개량식보다 citric acid와 succinic acid를 제외하고 약간 높은 함량을 보였다. 고추장의 경우 재래식이 개량식보다 citric acid, formic acid, acetic acid, lactic acid가 다소 높은 함량을 보였고, 그외 다른 유기산들은 비슷한 양상을 보였다. 그러나 재래식에서는 propionic acid가 검출된 반면 개량식에서는 전혀 검출되지 않았다. 일반 양조식초에서는 acetic acid가 주요 유기산이었고 미량의 formic acid가 검출되었으며, 감식초의 경우 acetic acid, lactic acid, propionic acid가 검출되었다. 감식초중 flavonoid계인 tannic acid 함량은 다소 제품별로 차이는 있었으나 그 범위는 366.9~909.8 mg%를 보였다. 결론적으로 재래식 발효식품과 개량식 발효식품의 유기산 분포는 그 함량이 서로 달랐으며, 특히 보존료로 사용되고 있는 propionic acid는 된장을 제외한 재래식 발효식품에서 생성되었고, 개량식 발효식품에서는 생성되지 않았다. 또한 식초의 경우 감식초에서만 검출되었다. The contents of organic acids in traditional and modified fermented foods were compared, and propionic acid produced during fermentation was investigated. Organic acids in traditional and modified soy sauces were lactic acid, acetic acid, citric acid, formic acid, succinic acid and oxalic acid while propionic acid was found in traditional soy sauces only. Similarly, lactic acid, acetic acid, citric acid, oxalic acid, formic acid, succinic acid and propionic acid were found in traditional and modified soy paste. The organic acids in traditional and modified kochujang were citric acid, acetic acid, formic acid, lactic acid, malic acid, oxalic acid and succinic acid while propionic acid was not found in modified kochujang. The major organic acid in persimmon and commercial (fermented) vinegars was acetic acid. Propionic acid was uniquely found in persimmon vinegars. Also, content of tannic acid in persimmon vinegars was 366.9~909.8 mg%.
이한철(Han-Cheol Lee),강주영(Ju-Yeong Kang),박은지(Eun-Ji Park),박민지(Min-Ji Park),오도경(Do-Gyung Oh),김찬영(Chan-Yeong Kim),정은선(Eun-Sun Jeong),김재명(Jai-Moung Kim),안영순(Yeong-Soon Ahn),김중범(Jung-Beom Kim) 한국식품과학회 2021 식품과학과 산업 Vol.54 No.3
Smart HACCP is a system that can check the monitoring of critical control point (CCP) in real time to implement improvement measures immediately after departure from limit criteria and prevent falsification of data by digitizing handwritten records. In this study, we developed the analysis model for the effectiveness of smart HACCP to compare and analyze with existing HACCP. By introducing of smart HACCP system, the evaluation index value of HACCP effectiveness for HACCP-certificated companies on a small scale increased by 9.25 points, corresponding to 11.52% of increase rate. General HACCP-certificated companies showed 4.52 point and 5.00% of increase rate by introducing of smart HACCP system. Thus, it was confirmed that the introduction of smart HACCP system contributes to the improvement of food safety management and especially it would be more effective for HACCP-certificated companies on a small scale than general HACCP-certificated companies.
수출식품산업의 국제경쟁력 확보를 위한 식품안전국가인증제
백상우(Sang-Woo Baek),김소희(So-Hee Kim),조재진(Jae-Jin Cho),안영순(Yeong-Soon Ahn),조아라(Ah-Ra Cho) 한국식품과학회 2021 식품과학과 산업 Vol.54 No.2
To resolve difficulties of export process and strengthen competitiveness, Korea National Food Safety Certificate (K-NFSC), a comprehensive food safety support system, has been promoted to introduction. K-NFSC is at a developmental stage where the government certifies the safety of exported K-foods by developing Korean certification system based on HACCP and food safety management added for international use, and provides consulting on regulations of customs clearance and safety test analysis of food intended for export. To apply for the Global Food Safety Initiative (GFSI) technical equivalence in 2022, developmental direction of Korean certification system is set referring to FSSC22000. If selected as participants of an export supporting project, regulatory information such as customs clearance procedures and food labeling will be provided. In addition, the results of safety test analysis will be certified to help export products pass customs entry. K-NFSC is expected to support K-food exports and be growth engine for K-food industry.