• 한국식품조리과학회지
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• 제33권1호
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• pp.45-53
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• 2017

Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang). Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured. Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were $3.3{\times}10^1-6.4{\times}10^7CFU/mL$ and $5.5{\times}10^1-2.0{\times}10^3CFU/mL$, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05). Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.

• Animal Bioscience
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• 제36권10호
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• pp.1596-1603
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• 2023

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50℃ to 80℃) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60℃ increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50℃ and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60℃ for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.

• 한국축산식품학회지
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• 제32권5호
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• pp.531-539
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• 2012

To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of $25^{\circ}C$. Moisture content and water activity ($a_w$) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher $a_w$ compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness ($a^*$) and yellowness ($b^*$) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.

• 한국식품영양과학회지
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• 제38권3호
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• pp.364-371
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• 2009

복숭아의 저장안정성 증가를 위한 연구의 일환으로 복숭아에 $0.5{\sim}2$ kGy의 저선량 감마선을 조사하여 $20^{\circ}C$에서 9일동안 저장하면서 복숭아의 미생물학적 및 이화학적 품질 특성을 살펴보았다. 복숭아의 총 호기성 세균과 효모 및 곰팡이의 변화는 조사선량에 따라 감소하여 감마선 조사가 미생물 저감효과를 가져오는 것으로 나타났다. 기계적 경도 측정결과 조사선량이 증가할수록 감소하였으며, 색도 변화는 감마선 조사에 의해 명도(L)가 감소하고, 적색도(a)와 황색도(b)는 증가하는 것으로 나타났다. pH, 가용성 고형물, 총 폴리페놀 함량, 항산화 활성 변화는 감마선 조사된 시료구가 비조사구에 비해 함량이 높게 나타났으며, 선량에 비례하여 증가하였다. 비타민 C(아스코르브산) 함량 변화는 조사선량과 저장기간에 비례하여 증가하는 경향을 나타내었으나 감마선 조사에 의한 영향을 나타나지 않았다. 관능검사 결과 비조사구에 비해 조사구에서 높은 기호도를 보였으며, 저장 기간이 지남에 따라 비조사구와 조사구(0.5, 1, 1.5 kGy)의 기호도는 유의차를 나타내지 않았다. 따라서 복숭아에 대한 저선량 감마선 조사는 복숭아의 색도, 물리적 특성에 좋지 않은 영향을 나타내지만, 미생물학적 안정성에 효과적이며 항산화능을 증진시키는 것으로 나타났다.

• 동아시아식생활학회지
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• 제26권3호
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• pp.230-236
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• 2016

The study was carried out to evaluate the quality of commercial pork and beef jerky at a market in Korea. The amount of food additives, place of origin, meat content, microbiological and physicochemical characteristics were investigated in 46 different jerky samples. Meat contents of pork and beef jerky were 75.2~94.0% and 80.0~95.6%, respectively. Food additives, including sodium nitrite, potassium sorbate, and sodium erythorbate were mainly used in jerky. Pork jerky was processed from domestic pork, and beef jerky was mostly processed from imported beef from the USA, Australia, or New Zealand. Pork jerky contained $23.82{\pm}5.74%$ moisture, $37.86{\pm}7.05%$ crude protein, $6.16{\pm}4.91%$ crude fat, and $4.6.87{\pm}1.76%$ crude ash. Beef jerky contained $26.64{\pm}5.21%$ moisture, $41.36{\pm}3.50%$ crude protein, $4.67{\pm}3.46%$ crude fat, and $7.21{\pm}1.91%$ crude ash. Water activity (Aw) of pork jerky was $0.73{\pm}0.09$ while that of beef jerky was $0.78{\pm}0.08$. Volatile basic nitrogen (VBN) content to jerky was 7.1~36.0 mg/100 g. There was no significant difference in the physicochemical composition of meat type (p<0.05). Coliform, Escherichia coli and Staphylococcus aureus were not detected in pork or beef jerky, whereas yeast and molds were detected below $1.2{\times}10^1CFU/g$ in beef jerky samples.

• 한국축산식품학회지
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• 제38권2호
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• pp.302-314
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• 2018

This study investigated the effect of rice bran fiber (RBF) and wheat fibers (WF) on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition; RBF, 1.5%; and WF, 1.5%. During the ripening periods, the addition of dietary fibers rapidly decreased pH and maintained high water activity values of fermented sausages (p<0.05). Lactic acid bacteria were more prevalent in fermented sausages with rice bran fiber than control and sausages with added wheat fiber. During cold storage, lower pH was observed in sausages with dietary fibers (p<0.05), and the water activity and color values were reduced as the storage period lengthened. Fermented sausages containing dietary fibers were higher in lactic acid bacteria counts, volatile basic nitrogen and 2-thiobarbituric acid reactive substance values compared to the control (p<0.05). The results indicate that, the addition of dietary fibers in the fermented sausages promotes the growth of lactic bacteria and fermentation, and suggests that development of functional fermented sausages is possible.

• 한국식품조리과학회지
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• 제20권5호
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• pp.511-519
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• 2004

The optional ingredient, Maesil juice, was adopted to improve the quality of Yulmoo Mul-Kimchi during fermentation. The final weight of the Maesil juice as a percentage of the water content in the Yulmoo Mul-Kimchi was adjusted to 0, 1, 3, 5 and 7%. The physicochemical, microbiological and sensory characteristics were determined during fermentation at 10$^{\circ}C$ over a 30 days period. After fermentation, the additions of 3 and 5% Maesil juice gave the highest pH values and lowest total acidities. With regard to the reducing sugars, the 3 and 5% treatments gave the highest contents. The number of the total cell count and lactic acid bacteria increased to their maxima during fermentation, but began to decrease during the latter stages. Here, the additions of 3 and 5% Maesil juice showed distinctive lower and higher numbers of total cells and lactic acid bacteria, respectively, during the latter stages of fermentation. With regard to the sensory evaluation on the addition of Maesil juice, the results obtained with 3 and 5% additions to the fermented Yulmoo Mul-Kimchi were favored for color, smell, sour and carbonated tastes and overall acceptability of the products. Therefore, the optimum levels of Maesil juice addition to Yulmoo Mul-Kimchi were estimated to be between 3 and 5%.

• Asian-Australasian Journal of Animal Sciences
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• 제23권7호
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• pp.960-964
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• 2010

Water-cooked salted ducks were tray-packaged and stored under refrigeration ($4{\pm}1^{\circ}C$) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), sensory and microbiological analysis were determined at 0, 2, 4, 6, 8, 9 and 10 days of storage. pH value and TVB-N (mg N/100 g) varied from $6.47{\pm}0.16$ to $6.69{\pm}0.10$ and from $5.90{\pm}0.93$ to $13.42{\pm}2.46$, respectively. Sensory results indicated that ducks were unacceptable at the 10th day of storage. The predominant spoilage bacteria at the end of the shelf-life were Brochothrix thermosphacta, lactic acid bacteria (LAB) and minor components were Enterobacteriaceae, members of Micrococci, yeasts and moulds. Pseudomonads were also detected. Both total bacteria and the various spoilage ones, overall, increased from the initial sampling to the final day.

• 한국축산식품학회지
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• 제36권2호
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• pp.215-222
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• 2016

The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial growth, shear values, meat color, and nucleotide-related flavor compounds of the samples were analyzed. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and Escherhia coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose. Irradiation reduced the total aerobic bacteria (TAB) over the storage, but higher aging temperature increased the TBA. Thus TAB increased sharply in non-irradiated and high temperature-aged (14, 25℃) beef samples after 5 d. With increasing aging temperature and aging time, shear force values decreased. Lipid oxidation could be reduced by short aging time at low aging temperature. The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the aging period. As aging period and temperature increased, IMP decreased and hypoxanthine increased. Considering microbial and physicochemical properties, irradiation can be used for raw beef to be aged at relatively high temperature to shorten aging time and cost.

• 한국축산식품학회지
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• 제39권3호
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• pp.510-519
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• 2019

The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and assigned randomly to an aging temperature ($2^{\circ}C$, $10^{\circ}C$, or $25^{\circ}C$) during 8 d. On 4 d of aging at $25^{\circ}C$, total aerobic bacteria of non-irradiated ones reached 7 Log CFU/g which is no salable levels. Shear force values of irradiated meat after aging for 2 and 4 d at $25^{\circ}C$ was lower than those aged at $2^{\circ}C$. Irradiated samples at $2^{\circ}C$ had lower cooking loss after 2 and 8 d of aging, compared with other aging temperatures. Irradiation did not accelerate 2-thiobarbituric acid reactive substance (TBARS) value when aged up to 4 d. Irradiated samples aged at $10^{\circ}C$ and $25^{\circ}C$ for 8 d scored significantly higher TBARS values. With an increased aging period, $a^*$ and $b^*$ in irradiated samples at $2^{\circ}C$ slightly increased, but irradiation caused negligible changes in meat color. The highest contents of a desirable nucleotide flavor compounds (inosine-5-phosphate) were observed in pork at $2^{\circ}C$ when aged for 4 and 8 d, while the lowest contents were observed at $25^{\circ}C$. Aging in irradiated pork for 8 d at $2^{\circ}C$ resulted in optimal condition with improved meat quality and minimal microbiologically negative defect.