• Food Science of Animal Resources
• /
• v.41 no.2
• /
• pp.196-213
• /
• 2021

The objective of this study was to determine the effects of yeast cultures (Candida zeylanoides and Debaryomyces hansenii) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and microbiological properties of the product. Eight different batches of the sucuks were produced by the inoculation of yeast and lactic acid bacteria (LAB) cultures (Lactobacillus curvatus, Lactobacillus plantarum and Lactobacillus sakei) in different combinations. The sucuks were ripened for 12 days and analyzed at 1st, 6th, and 12th days of ripening. Percent moisture content, pH, water activity (aw) and residual nitrite values of the sucuk inoculated with the yeast cultures were higher at the end of the ripening. The use of yeast cultures decreased hardness, gumminess, and chewiness values of the sucuk while increased adhesiveness values. Major volatile groups were aldehydes, terpenes, and sulphur compounds in the sucuk samples. The most noticeable results were for sensory properties of the sucuk that were positively improved by the yeast cultures.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.11
• /
• pp.1843-1847
• /
• 2013

This study is carried out to sanitize rape (Brassica napus) pollen by gamma irradiation. Rape pollens were treated with 0, 5, 10 and 15 kGy gamma irradiations, and then analyzed for the following: general composition, microbial population, reducing sugar, Hunter color values, TBARS (2-thiobarbituric acid reactive substances) values, and VBN (volatile basic nitrogen). Mold and coliform bacteria were not detected in the samples irradiated at 5 kGy or more. Yeasts and total aerobic bacteria were not detected in the samples irradiated at 10 kGy or more (<$10^2$ CFU/g). Moisture, ash, crude protein, crude fat, carbohydrate, reducing sugar and the contents of volatile basic nitrogen in the irradiated pollen did not show any significant changes by irradiation. Hunter color values, $L^*$, $a^*$ and $b^*$ values were decreased with increment of irradiation dose. TBARS values were increased with an increment of irradiation dose. In conclusion, gamma irradiation at 5 kGy was considered to be an effective treatment to control for mycotoxin producing fungi in rape pollen to minimize changes of general composition and physicochemical properties. Further studies should be investigated to reduce the detrimental effects induced by irradiation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.6
• /
• pp.768-773
• /
• 2006

Effect of gamma irradiation on the microbiological and physicochemical characteristics of vacuum-packaged sugar-treated corns was examined to improve taste and shelf-life during storage at room or low temperature. When the vacuum-packaged sugar-treated corns were stored at $25^{\circ}C$ for 7 months, total counts and yeast and molds in the control increased approximately 2.4 and 3.5 log CFU/g, respectively but complete inactivation was observed for irradiated corns at 3 and 5 kGy. Similar results were observed at $15^{\circ}C\;and\;4^{\circ}C$ storage. There were no significant differences in hardness between irradiated sugar-treated waxy corns and control group before storage, but the hardness in control significantly increased during the storage, compared to those of irradiated corns. Also, changes in sugar content were not significant between the irradiated sugar-treated waxy corns and control during storage. Sensory evaluation for steamed-waxy corns showed that total sensory scores were higher in irradiated corns than in control, which were increased with irradiation doses. It was considered that maintaining good quality and increasing shelf-life of irradiated vacuum-packaged sugar treated corns could be possible at $15^{\circ}C$ storage for long-term period.

• Korean Journal of Food Science and Technology
• /
• v.47 no.1
• /
• pp.13-19
• /
• 2015

The effects of electron beam (e-beam) irradiation at up to 10 kGy on the microbiological and physicochemical properties of dried red pepper powders were studied. Samples from Korea, China, and Vietnam were included in this study. In untreated samples, the total number of microbes, such as total aerobic bacteria, yeasts and molds, was in the range of $10^6-10^7CFU/g$. E-beam irradiation at 5 kGy reduced the microbial load by 2-4 log cycles, thus improving the hygienic quality of the samples. Moisture and pH of the samples were unchanged after e-beam irradiation. Reducing sugar content decreased at 1 kGy, followed by a gradual increase at higher radiation doses. At 5 kGy, no significant changes in the content of capsaicinoids were observed between the irradiated and control samples, while a 10 kGy dose led to a significant decrease. The content of pigments did not exhibit apparent changes with increasing dose of irradiation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.7
• /
• pp.964-969
• /
• 2009

To improve hygienic quality of vegetable fresh juice containing non-thermal process materials, an irradiation technology ($0{\sim}5\;kGy$) was applied and microbiological and physicochemical changes were evaluated during storage. The initial number of total aerobic bacteria of vegetable fresh juice containing non-thermal process materials was $4.8{\times}10^3\;CFU/mL$ and the number was increased during storage. At day 7, the number reached $3.0{\times}10^5\;CFU/mL$. However, the samples gamma-irradiated at $1{\sim}5\;kGy$ were $1.2{\times}10^2{\sim}1.0{\times}10^3\;CFU/mL$, which was lower than that of control and higher than 3 kGy irradiation, showing more than a decimal reduction. The lightness and yellowness of irradiated sample was higher than control but no difference was found among storage days; whereas, redness was decreased by gamma irradiation with no difference found among storage days. Ascorbic acid and carotenoid contents were decreased by irradiation treatment and increase of storage days. There were no changes in flavonoid contents; however, the content of polyphenols was increased by irradiation of sample.

• Food Science and Preservation
• /
• v.16 no.2
• /
• pp.217-222
• /
• 2009

The objective of this study was to obtain basic data on Korean traditional meju collected in 17 regions of Korea, to define and control meju quality. The moisture, crude fat, crude protein, and amino nitrogen contents of meju were 9.83-36.24%(w/w), 17.46-28.74%(w/w), 42.00-45.54%(w/w), and 223.65-1137.68 mg%, respectively. Meju was the enzyme source which made the soy sauce and doenjang. The $\alpha$-amylase, $\beta$-amylase, and protease levels were 130.32-1254.45, 30.07-167.88 and 72.53-340.04 units, respectively. Regional enzyme activities differed widely. Bacterial levels were $4.8{\times}10^7-2.6{\times}10^{10}cfu/g$, and molds and yeasts were at $4.3{\times}10^4-7.9{\times}10^6cfu/g$.

• Food Science of Animal Resources
• /
• v.43 no.6
• /
• pp.1087-1110
• /
• 2023

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.6
• /
• pp.859-867
• /
• 2014

This study was conducted to investigate the relationship between quality factors and palatability of onion by cultivation region and variety. Six onion varieties harvested in four regions were subjected to physicochemical, microbiological, and sensorial evaluation. There were differences in soluble solid content, color, vitamin C, quercetin, total polyphenol, and pyruvic acid contents among the varieties and cultivation regions. Dry weight and pH of onions did not significantly differ. Overall acceptability and palatability did not show any significant differences by variety. From the correlation and regression analysis, palatability was very closely related to $Z_{11}$ (acridity) of -0.914 and the regression equation for sensorial palatability (Y) was $Y=12.3806-0.8284Z_{10}(sourness)-0.7957Z_{11}(acridity)$ with a coefficient of 0.9140.

• Korean journal of food and cookery science
• /
• v.23 no.2 s.98
• /
• pp.187-194
• /
• 2007

The quality characteristics of brand and non-brand Korean beefs, found in retail circulation, were studied via physicochemical and microbiological analysis and sensory tests. The average price of 100 g of brand Korean beef sirloin was 7.6 USD (1USD=950won), while the price of non-brand Korean beef was 3.1 USD. The fat content of the brand beef seemed to be higher, yet the difference was not significant. In both the brand and non-brand beefs, pH levels were approximately 5.27 We found that lightness (Hunter L value) tended to be higher in the brand beef, but again, this difference was not significant. For the cooked beef texture, the brand beef seemed to have lower gumminess, and had significantly less fracturability, than the non-brand beef. Significant differences could not be found with regards to microbiological stability between the two types of beef. In the raw beef sensory test, significant differences were identified for meat color, fat color, fat in muscle, flavor, and general preference. Also, the after cooking sensory test showed that brand beef had better characteristics for color, flavor, juiciness, softness, taste, chewiness, and preference.

• Food Science and Preservation
• /
• v.15 no.5
• /
• pp.648-655
• /
• 2008

A gamma irradiation process was applied to prolong the shelf-life of grapes and changes in microbiological, physicochemical, nutritional, and sensory characteristics were investigated during 6 weeks of post-irradiation storage at $4^{\circ}C$ and $25^{\circ}C$. Physiochemical characteristics of grapes such as total sugar content, pH, titratable acidity, and anthocyanine content, were stable after 1 kGy of irradiation, a dose recommended by CODEX for fruits and vegetables. The viable cell counts of contaminating microorganisms were reduced 1-2 logs by this radiation dose. After 6 weeks of storage at $4^{\circ}C$ the microbiological quality of irradiated grapes was stable, but all non-irradiated grapes had deteriorated. Whether or not grapes were irradiated, weight loss rapidly increased after 2 weeks of storage at $25^{\circ}C$, whereas weight loss was delayed by storage at $4^{\circ}C$. Immediately after gamma irradiation, the sensory evaluation results did not differ between samples, and the sensory quality of the irradiated grapes remained acceptable for over 6 weeks of storage at $4^{\circ}C$. The results suggest that 1 kGy of gamma irradiation does not detrimentally affect the nutritional or physical characteristics of grapes, especially when cold storage follows radiation treatment. In conclusion, a combination of gamma irradiation and cold storage prolonged the shelf-life of grapes by 6 weeks.