• Food Science of Animal Resources
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• v.22 no.3
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• pp.228-233
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• 2002

To investigate the effects of submersion aging in chilled water on tenderness and microbial growth of vacuum-packed beef, the semimembranosus muscles of Hanwoo (Korean cattle) was sampled at a commercial meat plant at 24 hrs postmortem. The samples were cut to 2.5 cm thick steaks and randomly assigned to following two treatments. The samples were stored in conventional refrigerator at 4$^{\circ}C$ after vacuum packaging for control whereas the other vacuum-packed samples were submersed in chilled water at 1$^{\circ}C$ for treatment, and both samples were stored for 14 days to measure total plate counts (TPC), sarcomere length, free calcium concentration, shear farce value and myofibrillar fragmentation index (MFI). The sarcomere length of treatment was significantly (p<0.05) longer than that of control at 3 days aging. Result suggested that submersion in chilled water of vacuum-packed beef might be effective to improve tenderness of meat compared to storage in conventional refrigerator. There were no significant differences in the shear force and MFI between control and treatment during storage. However, the free calcium concentration of samples from treatment was significantly (p<0.05) higher than that of control at 7 days of ageing. This result indicated that the lower shear force value and the longer sarcomere length of samples from treatment might be due to increasing the free calcium ion concentration in sarcoplasm during storage. On the other hands, samples from control showed significantly (p<0.05) higher number of microbial (TPC) compared to treatment during storage. from results obtained, submersion in chilled water of vacuum-packed beef could be recommended as a desirable aging method to improve tenderness of Hanwoo compared to aging in conventional refrigerator.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.276-283
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• 2006

This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatment: 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 3% mugwort powder) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort powder and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at $4{\pm}1^{\circ}C$. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The major fatty acids found in chicken meat were oleic acid, palmitic acid, linoleic acid, stearic acid. However, the fatty acid was not significantly different between control and treatment groups (p>0.05). Palmitoleic acid, EPA, DHA contents were higher in T3 treatment group than the control. The TBARS (thiobarbituric acid reactive substances) of all treatments significantly increased during the storage periods (p<0.05). The TBARS of the thigh was rather higher than that of the breast. The WHC (water holding capacity) of breast and thigh were significantly increased in both control and treatment groups during storage (p<0.05). WHC of the breast was rather higher than that of the thigh. The drip loss was tended to increase during the storage periods (p<0.05).

• Korean journal of applied entomology
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• v.46 no.2
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• pp.295-302
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• 2007

We investigated starvation of hatching larvae, occasional artificial hatching and incubation method to establish year-round rearing of the wild silkmoth, Antheraea yamamai. In the test of starvation of hatching larvae for brushing at a time, the survival rate of the fourth instar of larvae starved for 1 day after hatching in $25^{\circ}C\;and\;5^{\circ}C$ was 83.3% and 96.0%, respectively. The result represents that the survival rate is high at low temperature during starvation. In the occasional artificial hatching test for multi-times rearing of A. yamamai, the useful hatchability is high at $5^{\circ}C$ in case of preserving eggs for 2 months from incubation time, and at both $2.5^{\circ}C\;and\;0^{\circ}C$ in case of over 6 months. A new incubation method with pre-incubation at $15^{\circ}C$ and 24 D photoperiod showed high hatchability about 80% for only 2 days compared with hatching for 5-6 days in traditional incubation method with the preservation at $25^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.8 no.3
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• pp.147-160
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• 1976

Pacific oyster, hard clam and mussel were irradiated at doses up to 0.5 Mrad, the optimum dose rather than the maximum permissible was sought for in each species and post-irradiation storage characteristics studied at $0^{\circ}\;and\;5^{\circ}C$. No shellfish meat irradited at doses as high as 0.5 Mrad produced any adverse odor. However the organoleptic quality of each sample irradiated at lower doses was superior to those irradiated at the higher during the early storage period. The optimum dose was determined to be 0.2 Mrad for Pacific oyster and mussel and 0.1 Mrad for hard clam. By irradiating at the optimum dose, the storage life of Pacific oyster cculd be extend from less than 14 days to 35 days at $0^{\circ}C$ and from only 3 days to 21 days at $5^{\circ}C$. A similar storage extension was observed with mussel. The storage life of hard clam was extended from 7 days to 14 days at $0^{\circ}C$ and from 3 days to 12 days at $5^{\circ}C$. The hard clam meats were particularly susceptible to tissue softening by irradiation; an earlier onset and more extensive softening were observed with increasing dose.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.391-396
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• 1988

The method for the measurement of texture hardening phenomena, which is the limiting factor of shelf-life of Yaksik in the market, was established. The changes in the hardening rate by the processing conditions and the storage temperature and time were examined. The standard sample made by traditional method could be kept at room temperature$(20{\circ}C)$ for 3 days and the multipuncture force measured at the end of marketable quality was 700g. The hardening rate increased rapidly by storing at $5^{\circ}C$ and the ratio of hardening rate constants between room temperature and $5^{\circ}C$ storage reached to $1.3{\sim}3.3$ depending on the processing condition. The largest ratio was observed by the sample made from pressure cooker. The addition of corn syrup retarded the hardening rate. The pressure cooking resulted in making too soft product, which diminished the panel preference, but it extend the shelf-life when products were stored at $5^{\circ}C$ microwave cooking resulted in making too hard texture which was not acceptable. The overall quality preference of Yaksik was decided by the textural preference and the latter showed significant inverse correlation with the maximum force of multipuncture test. Therefore, it was concluded that multipuncture test was useful for the measurement of the quality of Yaksik.

• Food Engineering Progress
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• v.15 no.1
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• pp.75-79
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• 2011

Analytical methods for food antioxidants including ascorbic acid, erythorbic acid, ascorbyl palmitate (AP), and ascorbyl stearate (AS), were validated using high performance liquid chromatography. Validation parameters such as linearity, limit of detection (LOD), limit of quantification (LOQ), and recovery were tested using lard and cider as food model systems. Linearity of ascorbic acid and erythorbic acid were both higher than ($R^2$> 0.99), LOD of these compounds were 0.46 and 0.48 ${\mu}g/mL$, respectively and LOQ were 1.39 and 1.45 ${\mu}g/mL$, respectively. The recovery rates of these compounds were 86.35-94.78% and 84.76-95.02%, respectively. However, the concentration of AP and AS decreased in methanol stock solution. Four other solvents including ethanol, acetonitrile, mixture of methanol and acetonitrile, and mixture of ethanol and acetonitrile were tested to increase the stability of AP and AS under room temperature and refrigerated temperature. Ethanol provided better stability of AP and AS under both room and refrigerated temperature. This study can help to accurately analyze the content of ascorbic acid and its derivatives in processed foods.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.7-12
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• 2013

This study presents the influence on growth properties determined using a novel predictive growth model of wild-type Salmonella spp. KSC 101 by variations in the temperature and time during cut packaging in cold, uncooked pork meat. The experiment performed for model development included an arrangement of different temperatures ($0^{\circ}C$, $5^{\circ}C$, $10^{\circ}C$, $15^{\circ}C$, and $20^{\circ}C$) and time durations (0, 1, 2, and 3 hours) that reflect actual pork-cut and packaging processes. No growth was observed at $0^{\circ}C$ and $5^{\circ}C$, whereas some growth was observed at $10^{\circ}C$, $15^{\circ}C$, and $20^{\circ}C$, with a mean increase of only 0.34 log CFU/g. The growth observed at $20^{\circ}C$ was more robust than that observed at $15^{\circ}C$, but the difference was not statistically significant (p > 0.05). However, compared with PMP (Pathogen Modeling Program), the wild-type Salmonella spp. KSC 101 showed a more rapid growth. We used the Gompertz 4 parameter equation as the primary model, and the exponential decay formula as the secondary model. The estimated $R^2$ values were 0.99 or higher. The developed model was evaluated by comparison of the experimental and predictive values, and the values were in agreement with the ${\pm}0.5$ log CFU/g, although the RMSE (Root mean square error) value was 0.103, which indicates a slight overestimation. Therefore, we suggest that the developed predictive growth model would be useful as a tool for evaluating sanitation criteria in pork cut-packaging processes.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.603-616
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• 2010

Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.720-726
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• 2007

This study was performed to investigate effects of raw sea tangle products on idiopathic constipation. A total of thirty-eight women participated voluntarily in this study. They were placed into one of four groups by their total colonic transit time (TCTT) to make the four groups have the same TCTT. In the first trial, the subjects in Control group were fed 3 times of 150 mL of mineral water per day for 2 weeks, those in +Control group were fed a kind of stool softener as well as the same mineral water for 3 times, those in STT group were fed 3 times of 150 mL of sea tangle tea and those in STB group were fed 3 times of 150 mL of sea tangle beverage. After 6 weeks, a second trial was performed for another 2 weeks. Although the TCTT of the group exposed to of KolomarkTM was not significantly reduced, the subjects in STT group answered that their evacuation activities were significantly improved; evacuation frequency was increased, stool hardness was reduced, evacuation straining was lessened, stool amount was increased, incomplete sense of evacuation was lessened, and major evacuation time was improved like those in +Control group. The results imply that it is worthy to develop some products of raw sea tangle such as STT, which are effective in treating or preventing constipation.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.661-668
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• 2008

This study was investigated to determine the conditions for an auto-aging system placed within a kimchi refrigerator for optimal fermentation, as well as the optimal conditions for the prolongation of dongchimi storage time. Various fermentation characteristics of dongchimi stored at different temperatures ($5-23^{\circ}C$) were compared. The pH and acidity of dongchimi associated with the highest levels of overall acceptability were $3.9{\pm}0.1$ and $0.25{\pm}0.05%$, respectively. In order to establish the time point for the conversion of fermentation to storage, dongchimi was fermented at $10^{\circ}C$ or $15^{\circ}C$ until the acidity reached the designated points (0.1, 0.2, and 0.3%), and was then stored at $-1^{\circ}C$ for 1 week. According to the sensory evaluation, the dongchimi acidity of 0.2% fermented at $10^{\circ}C$ evidenced the highest levels of overall acceptability after 1 week of storage among the samples. In conclusion, we suggest conditions of $10^{\circ}C$ and $-2.5{\pm}0.5^{\circ}C$ for the fermentation and storage temperature, respectively, and a dongchimi acidity of 0.2% as an index for the time point for the conversion of fermentation to storage in the kimchi refrigerator.