• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.222-227
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• 2007

The effects of chlorine dioxide ($ClO_2$) treatment on the quality changes of pork and beef were examined. Pork belly and beef tenderloin samples were treated with 30, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4{\pm}1^{\circ}C$. The $ClO_2$ treatment of pork and beef during storage decreased total aerobic bacteria, yeast, and mold counts with increasing concentration of $ClO_2$. The total aerobic bacterial counts for the pork belly treated at 100 ppm of $ClO_2$ increased from 1.48 log CFU/g immediately following treatment to 4.73 log CFU/g after 10 days, while the control increased from 2.19 log CFU/g to 6.22 log CFU/g. For the beef tenderloin, the total aerobic bacterial counts increased from 3.98 log CFU/g to 5.97 log CFU/g after 10 days, and a $ClO_2$ treatment at 100 ppm resulted in an increase from 3.13 log CFU/g to 4.73 log CFU/g. The pH and volatile basic nitrogen (VBN) values of the $ClO_2-treated$ pork and beef, as well as the control groups, increased during storage, and there were no significant changes among the treatments. The thiobarbituric acid reactive substance (TBARS) values of the $ClO_2-treated$ samples were slightly higher than those of the control. Sensory evaluation results showed that the pork and beef samples were not acceptable at day 8 and 6 of storage, respectively. These results indicate that $ClO_2$ treatment could be useful in improving microbial safety and quality of both pork and beef.

• Journal of KIISE:Computer Systems and Theory
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• v.37 no.2
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• pp.90-102
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• 2010

Flash memory has been widely used as an important storage device for consumer electronics. For the flash memory-based storage systems, FTL (Flash Translation Layer) is used to handle the mapping between a logical page address and a physical page address. Especially, log buffer-based FTLs provide a good performance with small-sized mapping information. In designing the log buffer-based FTL, one important factor is to determine the mapping structure between data blocks and log blocks, called associativity. While previous works use static associativity fixed at the design time, we propose a new log block mapping scheme which adjusts associativity based on the run-time workload. Our proposed scheme improves the I/O performance about 5~16% compared to the static scheme by adjusting the associativity to provide the best performance.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.1-8
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• 2015

Organic acids are known as natural sanitizers. We examined the sanitizing effects of five organic acids (acetic acid, propionic acid, citric acid, malic acid, and lactic acid) and their persistence on three pectinolytic yeast strains isolated from decayed citrus, and the persistence of their sanitizing effects was determined during storage at $4^{\circ}C$ and $16^{\circ}C$. The 7~8 log CFU/mL of the mixed three yeast mixture was exposed to various concentrations of each organic acid for 1 min. The yeast mixtures decreased under detection limit(1 log CFU/mL) in 1% of acetic acid, followed by in 3% of propionic acid with the reduction of 5 log CFU/mL. The citric acid, malic acid, and lactic acid decreased the number of yeasts under detection limit at 7.5%. When treated with deionized water and 1~5% of organic acids were treated on the surfaces of citrus contaminated by yeasts, total numbers of the yeasts decreased under detection limit(3 log CFU) at 5% of acetic acid and 4 log CFU/piece at 5% propionic acid compared with deionized water. When treated with acetic acid and propionic acid on the stem ends of the contaminated citrus, total numbers of the yeasts significantly decreased 0.5 log CFU/piece at 3% of both organic acids. During storage at $4^{\circ}C$ and $16^{\circ}C$ for 20 days, total number of yeasts significantly decreased at 2% acetic acid compared with deionized water. This study suggested that organic acids could be used to sanitize microbial contaminants from citrus for storage and transportation.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.602-608
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• 1997

The antibacterial activity of low concentrations of clove (Eugenia caryophyllata Thumb) in culture broth against Listeria monocytogenes and Salmonella typhimurium was tested at 35, 5, and -20$^{\circ}C$. Tryptic soy broth (TSB) containing 0∼0.5% (w/v) of clove was inoculated with 10$\^$5/∼10$\^$7/ cell/ml of L. monocytogenes and S. typhimurium and incubated at each temperature. The growth of L. monocytogenes occured only after a prolonged lag period at 0.1% clove at 35$^{\circ}C$, while viabilities of the cells decreased by 1.4 and 3.3 log cycles at 0.3 and 0.5% clove, respectively. Growth of S. typhimurium occured at the presence of 0∼0.5% clove after a longer lag period with increasing concentration of clove at 35$^{\circ}C$. During refrigerated storage at 5$^{\circ}C$, the growth of L. monocytogenes occured after 6 days of lag period at 0.1% clove while viability of the cells were decreased during 24 days of storage. During frozen storage at -20$^{\circ}C$, the viability of L. monocytogenes and S. typhimurium decreased about 4 log cycles during 3 days of early period of storage at 0.1% clove. There were no major changes in the population of L. monocytogenes and S. typhimurium in TSB with different concentrations of clove during frozen storage.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.19-26
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• 1983

A study was designed to investigate the sorption characteristics of binary mixtures of NaCl and sucrose or glucose stored at various relative humidities ranging from 46% to 92%. At low relative humidity below RH 65%, the sorption equilibrium was easily achieved, whereas at higher relative humidity values over 73%, all of the mixtures tended to cintinously absorb moisture with increase in storage time. A linear equation of log $({\frac{dw}{dt}})$ = a log(t) + log(b) was found to be valid between the sorption rate and storage time with respect to storage humidities. In sucrose-NaCl mixture, the slope showed a increasing tendency as the percentage of NaCl increased in the mixture, while that of glucose-NaCl mixture failed to show a definite trend. Plateaus were obtained when the amount of water absorbed was plotted on the X axis and the percent composition of mixture on the Y axis at different storage time. The shape of plateau was varied with respect to the kind of sugar-NaCl mixture, composition of the mixture and relative humidities. A linearity was found between log(1-Aw) and the amount of water absorbed over the Aw range 0.73-0.92 and the slope was affected by the kind and composition of sugar-NaCl mixtures.

• Journal of Food Hygiene and Safety
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• v.38 no.1
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• pp.19-25
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• 2023

Addition of spice for inhibition of bacterial growth in ground chicken meat was investigated. The ground chicken meat approximately contained 72.98±0.15% moisture, 23.37±0.46% crude protein, 1.00±0.03% crude fat, and 1.90±0.03% ashes. Addition of rosemary showed the maximum bacterial inhibition, followed by garlic and mustard. The inhibitory effect increased with the addition of a greater quantity of spices. The optimal added concentration of spices for inhibition of total viable cell and proliferation of Escherichia coli in ground chicken meat was 2%, 4%, and 1.2% for rosemary, garlic, and mustard, respectively. The growth inhibition of total viable cells and E. coli differed during storage period for MixA (97.4%) > rosemary (96.9%) > MixB (96.3%) > garlic (53.7%) > mustard (33.3%). The addition of sterilized garlic to ground chicken meat showed that the total viable cells was low at 2.6-3.0 log CFU/g on the 0-day and 2.4-3.2 log CFU/g on the 9-day, and the number decreased as the storage lengthened. Non-sterilized garlic treatment showed a higher number of total viable cells than the control group, and this increased with elapse of storage time. The number of E. coli, was low at 0.4-1.0 log CFU/g on the 0-day and 0.5-1.5 log CFU/g on the 9-day for the sterilized group, and the change during the storage showed a similar trend for the total viable cells. In conclusion, the microbial safety of ground chicken meat products was improved by various mixed applications of rosemary, garlic, and mustard.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.109-112
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• 1999

Aerobic plate counts(APC) gram-negative bacterial counts (GNC) and sensory evaluations on chic-ken carcasses during retail and refrigerated storages (3$\pm$1$^{\circ}C$ and 1$0^{\circ}C$) were evaluated. APC and GNC on whole chicken in retail store after storage of 7 days at 3$\pm$1$^{\circ}C$ increased to 3.11 and 3.89 log units com-pared to the initial controls. APC and GNC on whole chicken after storage of 7 days at 1$0^{\circ}C$ increased to 5.43 and 5.03 log units. Sensory scores of chicken carcasses obtained from retail store were in the "liked less" category after storage of 7 days compared to fresh controls. These results indicated that chicken carcasses during refrigerated (1$0^{\circ}C$) storages rapidly allowed the growth of aerobic spoilage bacteria dur-ing storage period which cluld not be microbiologically acceptable after of 7 days of 7 days.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.181-184
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• 2007

Effect of aqueous chlorine dioxide ($ClO_{2}$) treatment on quality change of mackerel during storage was examined. Mackerel treated with 0, 5, 10, and 50 ppm of $ClO_{2}$ solution, respectively was stored at $4^{\circ}C$. $ClO_{2}$ treatment decreased populations of aerobic bacteria in mackerel during storage. The number of total aerobic bacteria of mackerel treated with 50 ppm $ClO_{2}$ increased from 2.45 to 3.44 log CFU/g after 9 days of storage, while that of the control increased from 3.47 to 4.72 log CFU/g. The pH values of mackerel increased during storage, with no significant changes among treatments. Volatile basic nitrogen values of mackerel were decreased by $ClO_{2}$ treatment. Quality of mackerel treated with $ClO_{2}$ was better than that of the control during storage based on sensory evaluation. These results indicate that aqueous $ClO_{2}$ treatment could be useful for improving the microbial safety and qualities of mackerel.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.706-712
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• 2011

This study was carried out to investigate the quality characteristics and microbiology of the simple preprocessed food julienne white radish and pear during storage at $4^{\circ}C$ and fordevelopment of a standard recipe. Total aerobic bacteria level were $3.20{\pm}0.08$ log CFU/g in julienne white radish and pear, and $3.00{\pm}0.14$ log CFU/g in julienne white radish (control). Coliform counts were $3.20{\pm}0.08$ log CFU/g in julienne white radish and pear and $1.84{\pm}0.17$ log CFU/g in julienne white radish. Low levels of coliform and total aerobic bacteria were detected. pH values of julienne white radish and pear increased significantly after 3days, whereas that of control increased significantly after 1day. Lightness and redness decreased during storage, whereas yellowness increased significantly during storage. During storage, hardness of julienne white radish and pear decreased after 3days, whereas that of julienne white radish decreased after 5days. According to sensory evaluation, 70% julienne white radish and 30% julienne pear showed higher score in term of taste, harmony of ingredient, harmony of sauce and overall preference. Consequently, 70% julienne white radish and 30% julienne pear was determined to the best formula and a maximum storage period of 3 days was showned to be optimal.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.390-394
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• 2013

The aim of this study was to determine the optimal storage condition of pre-packed Hanwoo beef without freezing. Hanwoo loin was purchased from a local distributor at 48 h after slaughter, then sliced in $1.5{\pm}0.5$ cm thickness, and packed in a polyethylene (PE) tray covered with linear low-density polyethylene (LLDPE) film. The studied factors to set the optimal storage condition were chamber temperature (5, 2.5 and $-1^{\circ}C$ for 14 d), cooling method (direct and indirect cooling system), and ultraviolet (UV) light irradiation for beef surface sterilization (0, 30, 60, and 120 min). The changes of pH, thiobarbituric acid reactive substances (TBARS) and number of aerobic bacteria were measured during storage. Beef samples stored in $-1^{\circ}C$ showed the minimal increasing rate in TBARS and microbial growth. After 15 d of storage, there was no significant difference in pH and TBARS values. However, the microbial population of beef stored in direct type cooling chamber ($4.25{\pm}0.66$ Log CFU/g) was significantly lower than that of beef stored in indirect type chamber ($6.47{\pm}0.08$ Log CFU/g) (p<0.05). After 4 d of storage, 60 or 120 min UV light irradiated beef samples showed significantly lower microbial population, and at 14 d of storage, 60 min UV irradiated beef sample showed significantly lower microbial population ($3.14{\pm}0.43$ Log CFU/g) than control ($4.46{\pm}0.13$ Log CFU/g) (p<0.05). However, TBARS values of 60 or 120 min UV light irradiated beef samples were significantly higher than non-irradiated beef sample after 4 d of storage (p<0.05).