• Journal of Convergence for Information Technology
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• v.9 no.12
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• pp.166-174
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• 2019

The present study was designed to study the antioxidant activity and physicochemical and microbiological characteristics of Pork Kalbi sauce added with Smilax china L. extract(0%, 0.25%, 0.5% and 0.75%) for 5 weeks. Total microbial counts were slightly higher in control and 0.25%-added group, therefore, more addition of Smilax china L. extract lowered total microbial counts. Alpha-diphenyl-β-picrylhydrazyl(DPPH) radical scavenging activity was significantly higher in 0.75%-added group compared to those in others(p<0.05). Also, thiobarbituric acid reactive substances(TBARS) was significantly lower in 0.5% and 0.75%-added groups compared to others(p<0.05). These results indicated that Smilax china L. extract addition increased the antioxidant activity of Pork Kalbi sauce and could improve the shelf-life during storage.

• Journal of Environmental Health Sciences
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• v.36 no.3
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• pp.229-235
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• 2010

Efforts to evaluate water pollution using indicator microorganisms have been underway for decades, and driven by research on water purity control applications, water quality criteria are growing more and more strict. Furthermore, recent reports indicate that high concentrations of antibiotics are not absorbed, and are present in excrement from animals and humans dosed with unnecessarily high levels of antibiotics. This has emerged as very important issue from the standpoint of being an ecological and health hazard. In this study, water pollution was analyzed through physicochemical and microbiological means, and antibiotic resistance in indicator microorganisms was assessed. In physicochemical analysis, biochemical oxygen demand (BOD)$_5$ and chemical oxygen demand (COD)$_{Mn}$ evaluation showed that pollution by organisms was highest at the G1 location with a high human population, and the DP location which has many livestock-containing households. The indicator organism levels at the G1 location were: Total Coliforms (1205 colony forming units (CFU)/100 ml), Fecal Coliforms (270 CFU/100 ml), Escherichia coli (253 CFU/100 ml) and Fecal Streptococci (210 CFU/100 ml), while for the DP location levels were: Total Coliforms (1480 CFU/100 ml), Fecal Coliforms (438 CFU/100 ml), E. coli (560 CFU/100 ml), and Fecal Streptococci (348 CFU/100 ml). Levels of fecal indicator microorganisms such as Fecal Coliforms, E. coli and Fecal Streptococci were high at all locations in the fall (the period after the rainy season), and the yearly distribution was similar between these organisms. If the number of livestock-containing households was high, almost all strains of E. coli (as distinct from the other indicator organisms) showed resistance to antibiotics, with the degree of resistance varying between areas. E. coli strains from the OY area in particular, which has a high population density, showed strong resistance to AM10 and Va30. While strong antibiotic resistance was observed overall at the DP and OY locations, no resistance was observed at the EB location.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.233-239
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• 1988

Vegetable mixed codiments, commercial products prepared using soybean,paste and natto, respectively as the ingredients, were used ina study to evaluate the efficacy of gamma irradiationas a means of decontamination and the emphasis was placed upon the determination of the effect of irradiation on the microbiological and some physicochemical properties of the samples. The number of microorganisms contaminated ranged from $10^{6}\;to\;10^{7}$ cells per gram in mesophilic total bacteria, which were composed of thermophilts and acid tolerant bacteria by over 90%. They were reduced by 3 to 4 log cycles with irradiation at 10 kGy. Gamma irradiation at 5 kGy could eliminate the microbial populations of yeasts and molds ($10^{2}\;to\;10^{3}$ cells per gram) and coliforms ($10^{6}\;to\;10^{6}$ cells per gram of natto condiments). However, total destruction of microorganisms in soybean-paste and natto condiments was shown to be possible at a dose-range more than 10 kGy. Irradiationup to 10 kGy was not detrimental to the physicochemical properties of the sample, such as pH. amino nitrogen, rancidity and color, even though some change was brought about in the content of sulfur-containing amino acids.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.589-595
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• 2001

Effect of anti-microbial agents, such as alcohol, garlic, chitosan, K-sorbate, or mustard, or pasteurization on the quality of traditional kochujang was investigated during storage at $30^{\circ}C$ for 24 weeks. Water activities of kochujang decreased after 12 weeks of storage. Consistency increased during storage and highest consistency of kochujang was obtained by the addition of mustard or garlic. Hunter a- and b-values decreased linearly as storage time passed. The degree of increase in total color difference$({\Delta}E)$ of alcohol added group was the highest among the tested anti-microbial agents. Gas was rapidly produced in the control and chitosan added group of kochujang. Capsanthin content decreased more rapidly in the group of alcohol, garlic or mustard added kochujang than the other group. Viable cell counts of yeast and aerobic bacteria in kochujang increased up to 12 weeks of storage, and then decreased slowly. The number of yeast was low in K-sorbate or alcohol added group. Activity of ${\alpha}-amylase$ decreased during storage, but that of ${\beta}-amylase$ increased in alcohol, garlic, K-sorbate added or pasteurized kochujang. Protease activities did not show any remarkable differences in the groups of tested during storage.

• Food Science and Preservation
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• v.21 no.5
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• pp.652-660
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• 2014

To maintain the microbiological safety of Prunus mume fruit before it is processed, it was treated with a combination of 0.5% citric acid and 0.1% Tween 20, and stored at $4{\pm}1^{\circ}C$ for seven days. The combined treatment reduced total aerobic bacteria, yeast, and mold populations in the fruit by 2.20 and 1.70 log CFU/g, respectively, compared to those in the control. Organic acid contents and the Hunter $L^*$, $a^*$, and $b^*$ values were not affected by the treatment during the storage. In addition, the dried Prunus mume fruit prepared with 40% red algae extract (RAE) or maltodextrin (MD) treatment and hot-air drying were compared with respect to the fruit's physicochemical properties such as color, total phenolic and flavonoid content, and microstructure. The hot-air dried samples had undesirable color changes and inferior textures. The RAE-treated samples had a higher total phenolic content (225.15 mg gallic acid equivalent (GAE)/100 g) and total flavonoid content (49.25 mg quercetin equivalent (QE)/100 g) than the other treatments. The treatment of Prunus mume fruit with RAE can provide better-dried products than can MD treatment or hot-air drying. These results suggest that the combined treatment with citric acid and Tween 20 can be effective in preserving the microbiological safety of Prunus mume fruit, and its dehydration using RAE is an efficient drying method.

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.80-86
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• 2022

The purpose of this study was to examine the microbiological and physicochemical changes on packaged tofu stored at temperatures of 5, 13, 23, and 30℃, and measure the consumable period from the expiry date to ultimately evaluate the microbiological safety on the extension of the consumable period. From the investigation, the pH value of tofu at each storage temperature (5, 13, and 23℃) showed a slight decrease over the storage period, although there was no significant change. The hardness of packaged tofu decreased more rapidly as temperature and storage time increased and the tofu started to show signs of decomposition at the same time. Analysis on the microbial change of tofu at different storage temperature revealed that the number of general bacteria also increased as the temperature increased. It was further found that packaged tofu takes 25 days at 5℃, 7 days at 13℃, and 1 day at 23℃ from the expiry date until the general bacteria count is at least at the early decomposition level which is 10℃ log CFU/g. However, no coliform bacteria was detected from tofu after storing at 5, 13 and 23℃. When packaged tofu was stored at 5℃, the L value changed significantly after 26 days, whereas the a and b values showed no significant change during the storage period (P>0.05). When storing tofu at 13℃ and 23℃ the L value decreased after 8 and 3 days, respectively. However, both a and b values increased (P<0.05).

• Food Science of Animal Resources
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• v.21 no.4
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• pp.307-313
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• 2001

This study was carried out to examine the physicochemical and microbiological characteristics of Korean and other countries chicken circulated in Tokyo, Japan. The breast meats of Korean, Japanese, and Chinese chickens and thigh meats of Korean, Japanese, Chinese, American, and Thai chicken were used. In the proximate analysis of breast meat, Korean chicken had the lowest crude protein and crude ash(P<0.01), but showed the highest content of moisture(P<0.001). TBA values of Japanese breast meat were higher than Korean and Chinese one. In thigh meat, crude fat of American one was significantly higher than the others(P<0.001), and had very high bacterial counts. Korean chicken thigh meats showed the lowest VBN values.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.527-531
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• 1991

Frozen mandu, which is one of the main frozen prepared foods, purchased from a local manufacturer, were stored at five constant temperatures ($0,\;-5,\;-10,\;-20\;and\;-30^{\circ}C$) for six months. Effects of the storage temperature and the storage period on the changes in pH, acid value, peroxide value, volatile basic nitrogen, color, sensory score and microbial counts of frozen mandu were studied. The changes in microbiological and physicochemical characteristics were significantly increased in comparison with the initial value after 1 month at $0^{\circ}C$, after 3 months at $-5^{\circ}C$ and after 5 months at $-10^{\circ}C$, but nearly constant in spite of storage periods when the temperature dropped below $-10^{\circ}C$Out of five chemical components, AV and POV were the most reliable components in the quality judgement of frozen mandu and its upper limiting content were 2.56 and 19.35 meq/kg each. Regression equation for shelf life prediction of frozen mandu with sensory scores and POV was determined.

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.209-213
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• 2011

Physicochemical, microbiological and sensory characteristics were determined during storage at 15, 25, and 35$^{\circ}C$ for six months to predict shelf-life of four fried rice retort dishes. Thiobarbituric acid (TBA) values were increased significantly and pH and acid values did not show any significant differences. Microbiological contamination levels were estimated as safe. Sensory evaluation were tested over 4 points during storage period. It maintained the commercial value during the shelf-life. TBA value as an effective quality indicator was used to estimate shelf-life with Arrhenius equation. The estimated shelf-life were 1,408 days (46 months) for beef fried rice, 1,353 days (44 months) for Ham fried rice, 1,164 (38 months) days for chicken curry fried rice and 1,182 (39 months) days for bacon tuna fried rice. In conclusion, shelf-life of all four fried rice dishes was predicted as longer than three years (36 months) at room temperature.

• Food Science and Preservation
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• v.31 no.2
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• pp.210-217
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• 2024

This study aimed to compare the quality of smoked fish products processed with liquid smoke with and without pre-cooking when stored at room temperature (25℃) for 0, 2, 4, and 6 days. The observations included moisture content, water holding capacity, color, and total plate and mold counts. The treated samples were also analyzed for polyhydroxyaromatic hydrocarbons (PAHs) at day 0. The study found that the pre-cooked products had a lower moisture content (55.1%) than the control (59.9%) during storage. Additionally, the pre-cooked product had a higher water holding capacity than the control. The TPC value indicates that the pre-cooked product meets the Indonesian standard for smoked fish up to the 2nd day of storage, whereas the control product only meets the standard on day 0. However, the total mold of the control products meets the Indonesian standard until the 2nd day of storage, while the pre-cooked products only meet the standard on day 0. The pre-cooked product had a higher lightness value (L^*) than the control. The analysis of polyhydroxy aromatic hydrocarbon (PAH) showed that the pre-cooking process did not affect the concentration of PAH.