• Korean Journal of Community Nutrition
• /
• v.5 no.2
• /
• pp.333-342
• /
• 2000

The purpose of this study was to evaluate microbiological quality for each stage of the kimbap manufacturing process in summer and winter. Under the various controlled conditions through the simulation, the time-temperature data were collected and the microbiological quality(including total plate count, coliforms, and fecal coliform count) were evaluated. To determine the expected shelf life of Kimbap, a microbiolgical analysis according to the length of the storage time was performed. The microbiological analysis on both sanitary and unsanitary utensils was compared. The microbiological quality of the raw materials of Kimbap in summer was not at an acceptable level, but that of the heat-treated raw materials of Kimbap met the requirement according to the standards set by the Natick Research Center. The number of the microorganisms of the unsanitary utensils and the Kimbap made from unsanitary utensils was more than the acceptable criteria. Sanitary management is necessary to prohibit cross-contamination and to manufacture Kimbap safely. Results from storage times and storage temperature conditions(chilled and room-temperature storage) showed that the expected shelf-life of the Kimbap with the room-temperature storage was as less than 3 hours in summer, while it was as 7-10 hours in winter.

• Korean journal of food and cookery science
• /
• v.4 no.2
• /
• pp.71-79
• /
• 1988

This study is written to look into microbiological quality by passage of time and holding methods after making foods, by means of evaluating time, temperature and microbiological quality during various phases in product flow of cold soybean noodles serviced by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting microbiological growth conditions. The results were as follows: 1. According to phases in product flow of cold soybean noodles, it showed 15.6 hours of mean of needed time, $24.2^{\circ}C$ of room temperature, 5.1~7.6 of pH value & 0.95~0.98 of Aw except dry noodles. These conditions were good for multipling of microbe, and the phases with potential sanitary danger were ingredient, pre-preparation, holding before assembly and service and assembly & service. 2. As for holding methods and passage of time, holding at cold table was more effective than holding at room temperature as time past. 3. As for equipments using for making food, dipper, basket, kitchen board & kitchen towel showed high microbiological value in total aerobic plate counts and kitchen towel and stainless-steel were showed high microbioloical value in coliform counts. 4. E. coli, food poisoning bacteria was detected from barrel filled with soybean soup and also soybean itself.

• Food Science and Preservation
• /
• v.12 no.3
• /
• pp.292-298
• /
• 2005

Kochujang(Korean red pepper paste) of 600 g was fermented in the different types of vessels (glass, polypropylene(PP), polyethylene terephthalate(PET), stainless steel and Korean porcelain called onggi) with 627 mL of volume during 4 months. The quality changes were monitored for physical, chemical and microbiological attributes. Onggi which had high porosity in the micro-structure provided kochujang with higher microbial counts of aerobic bacteria, lactic acid bacteria and yeasts than those of the other containers. Compared to kochujang fermented in the other containers, kochujang in Onggi showed higher protease activity, amino type nitrogen, and free amino acid content. The kochujang in Onggi also attained higher acidity, lower pH and higher reducing sugar concentration than those in the other containers. All changes were completed 2 or 3 months. Onggi showed water loss and salt increase of the kochujang comparable to those in the other vessels, which was from gradual clogging of the micropores during storage. All physical, chemical and microbiological changes made the kochujang in Onggi attain the sensory quality significantly better than those fermented in the other vessels.

• Korean Journal of Poultry Science
• /
• v.17 no.2
• /
• pp.115-122
• /
• 1990

Effects of 7.5% potassium sorbate and/or 1% ascorbic acid dip on she]f-life of chicken parts stored at $4^{\circ}C$ was investigated. There was no remarkable difference in the microbial growth between 1% ascorbic acid dipped chicken parts and untreated chicken parts. Off-odor developed after 8 days storage and bacterial spoilage was occurred after 12 days storage. 7.5% potassium sorbate dip significantly retarded mesophilic and psychrotrophic counts compared with untreated, markedly reduced growth rate of Enterobacteriaceae. Fecal coliforms were not detected and bacterial spoilage was not occurred until 21 days storage. off-odor developed after 19 days storage and color was not significantly deteriorated until 21 days storage. Additional effect of 7.5% potassium sorbate and 1% ascorbic acid dip was found on retarded mesophilic, psychrotrophic and Enterobacteriaceae counts compared with 7.5% potassium sorbate dip alone. Bacterial spoilage was not occurred until 21 days storage. off-odor developed after 21 days storage and color was not significantly deteriorated until 21 dayss storage.

• Journal of Food Hygiene and Safety
• /
• v.5 no.1
• /
• pp.21-26
• /
• 1990

The effect of gamma irradiation on microbiological quality of fresh mushrooms (Agricus bisporus) were investigated. Gamma irradiation was found to be effective in lowering microbial counts initially and throughout storage. Decreases in microbial counts were strongly correlated with doses initially and during storage. Microbial counts of 2 to 3 kGy irradiated mushrooms remained significantly lower than unirradiated control mushrooms for a period of up to 2 to 3 weeks when stored at $9\;{\pm}\;1^{\circ}C\;and\;80\;{\pm}\;7%$ RH. Therefore, qualitative and quantitative changes in mushroom microflora by irradiation contributed to overall increases in shelf life of fresh mushrooms.

• Korean Journal of Food Science and Technology
• /
• v.38 no.1
• /
• pp.28-34
• /
• 2006

Effects of various surface sterilization and washing methods on sterilization of fresh chicory surface were evaluated. Fresh-cut chicory was washed with tap water for 1 min, 100 ppm chlorinated water, and 3 ppm ozonated water using mechanical washing machine for 3 min, packed with bi-axially oriented polypropylene (OPP 0.04 mm) film, and stored for 3 weeks at 4 and $10^{\circ}C$. Tap water washing resulted in approximately 1 log CFU/g reduction of microbial load, and ozonated water and chlorinated water treatments resulted in additional 2 log CFU/g reduction.

• Korean Journal of Food Science and Technology
• /
• v.31 no.6
• /
• pp.1427-1433
• /
• 1999

The Microbiological, chemical and sensory analyses were carried to evaluate the quality of commercial salted and fermented seafoods and to establish a standardization. The results showed that amino nitrogen(AN) and volatile basic nitrogen(VBN) contents were appropriate in evaluating the quality of shrimp jeotkal. In the range of $150{\sim}300\;mg%\;and\;25{\sim}70\;mg%$, AN and VBN contents were highly correlated to sensory scores, respectively. In the case of squid jeotkal, pH and VBN contents were appropriate to evaluate quality. The coefficients of the correlation between pH and sensory evaluation was 0.84 and the sensory acceptability was high and above pH 6.0. In addition, the coefficients of the correlation between VBN contents and sensory evaluation was 0.95, and the sensory acceptability was high but below 30 mg%. In the case of shell-fish jeotkal, the coefficient of the correlation between VBN content and sensory evaluation was 0.94, and sensory acceptability was high but below 40 mg%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.1
• /
• pp.13-20
• /
• 2005

The effects of pectin on obesity was studied using 3T3-L1 pre-adipocytes and rats fed 20% high fat diets. The concentration of leptin released from 3T3-L1 adipocytes in the presence of pectin was significantly decreased by 85% compared to that of the control (p<0.05), however, glycerol concentration was not changed. These data indicate that pectin seems to inhibit lipids accumulation in the adipocytes rather than enhance the lipolytic activity. Forty Sprague Dawley rats were fed 20% high fat diet for 8 weeks to induce obesity and then divided equally into four groups. Experimental groups were normal diet group (ND), high fat diet group (HFD), HDF with 10% pectin group (HFP10), and HDF with 20% pectin group (HFP20). Diet for the each group was prepared to be iso-caloric following AIN-76 guideline. After obesity was induced, rats were placed on an restricted diet for 9 weeks. The body weight of HFD increased 50% (p<0.05) compared to the ND, while it was decreased by 12% and 16% for HFP10 and HFP20, respectively (p<0.05). The relative amount of visceral fats for HFDl0 and HFD20 were decreased by 45% and 59% compared to that of HDF (130%), respectively (p<0.05). Pectin seems to have a greater effect on reducing visceral fats accumulation than weight reduction. Significantly increased level of triglyceride, total cholesterol or LDL-cholesterol in the plasma of HFD was returned to the normal or even below the normal by pectin diet, while the level of HDL-cholesterol increased. Lipid lowering effect was also observed in the liver and heart. These effects of pectin were dosedependent. In conclusion, the beneficial effect of pectin on the obesity was observed from cell culture experiment and animal study in terms of inhibiting the accumulation of lipids in the adipocytes.

• Korean Journal of Food Science and Technology
• /
• v.33 no.3
• /
• pp.338-344
• /
• 2001

The effect of gamma-irradiation on the microbiological and general qualities of Kanjang (fermented soy sauce, Korean type) and Shoyu (fermented soy sauce, Japanese type) was studied. Samples were prepared, irradiated at 5, 10 and 20 kGy, and then stored at $25^{\circ}C$ for 18 weeks. The results showed that the Bacillus spp. was inactivated by 3 log cycles with the irradiation dose of 10 kGy and the number of Bacillus cells that survived from 10 to 20 kGy of gamma irradiation was decreased gradually during storage. Yeasts and Lactobacillus were nearly eliminated at 5 to 10 kGy of irradiation. The $D_{10}$ values of Bacillus, yeast and Lactobacillus in Shoyu were 2.67 kGy, 0.81 kGy and 1.30 kGy, in Kanjang were 2.75 kGy, 0.99 kGy and 1.47 kGy, respectively. The general quality of gamma irradiated Shoyu and Kanjang, such as total nitrogen, amino nitrogen, protease activity and pH were more stable than that of control during storage periods. Decolorization was observed just after irradiation, but the color was recovered during storage. The sensory evaluations showed that irradiated samples were more acceptable. Therefore, it was considered that gamma irradiation was effective for maintaining better quality of Shoyu and Kanjang during storage.

• Food Science of Animal Resources
• /
• v.27 no.1
• /
• pp.42-46
• /
• 2007

We evaluated the microbial safety and quality characteristics of Korean slice beef jerky, and investigated these properties over 28-day and 90-day storage periods at room temperature ($25^{\circ}C$) and elevated temperature ($35^{\circ}C$). After microbial counts of all samples, mesophilic bacteria were detected at 1.23 Log CFU/g at day 0. Counts of mesophilic bacteria did not change significantly in all samples, and coliforms and Bacillus cereus were not detected in all samples during storage at either $25^{\circ}C$ or $35^{\circ}C$. TBA values, Aw, and pH were investigated. The Aw of korean slice beef jerky stored at room temperature was 0.71 at day 0, and was reduced to 0.61 after 90 days. The TBA value increased as storage time increased, and its TBA value was 0.48 after 90 days of storage. The pH of all samples did not change significantly. At $35^{\circ}C$ storage, TBA values, Aw, pH were not significantly different than those stored at $25^{\circ}C$. Also, the sensory properties of all samples were not significantly different between two storage temperatures. In conclusion, these results suggest Koran slice beef jerky ould be used as basic study for development of the commercial beef jerky.