• Asian-Australasian Journal of Animal Sciences
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• v.13 no.8
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• pp.1173-1177
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• 2000

This study investigated the nitrate reduction ability of Micrococcaceae on pigment formation in Chinese- style sausage. One hundred ppm sodium nitrite and 150 ppm sodium nitrate was added asepticly to ground pork which was then inoculated with $10^7CFU/g$ of either Micrococcus varians, Staphylococcus carnosus or Staphylococcus xylosus. All samples were cured at $20{^{\circ}C}$ or $30{^{\circ}C}$ for 3 days and then color, residue nitrite, nitrosyl pigment and residue nitrate were determined. The results indicated that samples inoculated with S. xylosus had higher a- and b- values due to nitrate reduction and pigment production after 3 days curing and these values were higher at the higher curing temperature. The nitrosyl pigment of the samples with S. xylosus had highest values after 3 days curing at both $20{^{\circ}C}$ and $30{^{\circ}C}$. However, sample inoculated with S. carnosus and S. xylosus had lower nitrate contents than the sample inoculated with M. varians. At $30{^{\circ}C}$ as well as S. carnosus and M. varians had a stronger decreasing in nitrate concentration during curing at $20{^{\circ}C}$. Moreover, samples inoculated with S. xylosus and S. carnosus had a higher residual nitrite content during curing at $20{^{\circ}C}$ or $30{^{\circ}C}$. In conclusion, two Staphylococci strains tested were most optimum starter cultures for improving pigment formation during Chinese-style sausage curing.

• Journal of Yeungnam Medical Science
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• v.5 no.1
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• pp.69-75
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• 1988

The drinking water in the apartment is stored in reservior tank and thereafter supplied each household. In case the drinking water is stored too long or insanitary, tap water might change in quality. This study was carried out to evaluate the physico-chemical and microbiological conditions of 36 samples of tap water of apartments compared to 18 samples of tap water of independence houses in Taegu City from May to October, 1987. Main findings are summarized as follows : PH values were within normal range in all samples. Samples less than 0.2ppm in residual chlorine accounted for 16.7% in the appartment and 5.6% in the independence house. Nitrite nitrogen was detected 2.8% of apartment samples only. Among the total of 54 samples, 11.1% of the apartment and independence samples were over the normal value in standard plate count. Samples more than 1.8 of most probable number(MPN) accounted for 27.8% in the apartment and 33.3% in the independence house. In result of test for residual chlorine, nitrite nitrogen, standard plate count, and MPN, the proportion of the samples revealed inappropriated in respect of drinking water standards. In case of all sorts of tests was 2.7% in apartment and nothing in independence houses, in case of 3 sorts of tests was 2.7% in apartment and 5.6% in independence houses, in case of 2 sorts of tests was 8.3% in apartment and 5.6% in independence houses, and in case of only 1 test was 25.0% in apartment and 22.2% in independence houses. Correlation between residual chlorine and standard plate count, and between standard plate count and MPN were observed. It was found that the more years since construction of apartment were, the worse tap water was in quality.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.6-11
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• 1983

The long-term storability of home-made dry sausage and ham in terms of peroxide value and thiobarbituric acid value, the effects of nitrite and NaCl contents on the deterioration of the products and the public acceptance of dry ham were studied. The results of this study are as follows: 1. Because the storability of the dried meat products is mainly affected by the fat rancidity of the fat content, POV of 10 was assumed the critical point of storability. The sample dry sausage used in this experiment has lost its storability within a ripening period of 5 weeks. And dry ham was lost its peculiar relish within 50 days. 2. The variations of the NaCl contents of the dry products were reflected in the ripening process. The correlation coefficient between the variations of the NaCl contents and the decrease in the weight of the dry ham was 0.85. 3. The survey of public taste for dry ham was conducted on 35 college students, who think it a bit tasteful or tasteless account for 66% of the total and those who think it a simple relish account for 60%, thus indicating that the dry ham still remains far away from the dining table.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.292-298
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• 2003

This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.97-102
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• 2003

This study was carried out to investigate the effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Pork patties prepared from A patty(grade B pork patty), B patty(grade B pork patty containing mugwort powder), C patty(grade E pork patty) and D patty(grade E pork patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat. Crude ash contents(%) were not different among patties, and residual nitrite contents(ppm) of patties containing mugwort powder were lower than those of patties without mugwort powder. Hunter L and b values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat, and Hunters a values of patties prepared from grade E pork meat were higher than those of patties prepared from grade B pork meat. Hardness, cohesiveness and chewiness values of patties prepared from grade B pork meat were lower than those of patties prepared from grade E pork meat. Aroma, taste, texture, juiciness, color and palatability values were not different among patties.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.492-496
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• 1992

In order to compare the quality of canned pork products which are called collectively as luncheon meat, residual nitrite, sodium, collagen, total heme pigments and chemical composition were analyzed in 12 products of 8 companies from 4 countries. Also, the proteins of products were compared with that of pork by SDS-PAGE analysis. The level of residual nitrite was low in all the products and sodium levels were similar except in one or two products. As for collagen and total heme pigments content, among imported products luncheon meats were different from chopped meat products while domestic products were similar regardless of label distinction. Collagen contents of domestic products were similar to those of imports but total heme pigments contents were much higher Densitometer scans of gel electrophoretograms of chopped meat were more similar to that of pork than those of luncheon meat. In terms of chemical composition, luncheon meat had more carbohydrate regardless of whether they are domestics or imports. The quality of domestic luncheon meat appears to be the composite of those of imported luncheon meat and chopped meat. Accordingly, the quality standard for luncheon meat as a cheap product should be established in Korea to enable the domestic products to have a competitive power in price.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.4
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• pp.355-361
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• 2006

In this study, effects of influent C/N(COD/Nitrate) ratio and dissolved oxygen(DO) concentration on biological nitrate removal from groundwater were investigated in the fixed-type biofilter. Influent nitrate of 30 mg/L was removed completely by biological denitrification at the C/N ratio of 10 and 4.0, while residual nitrate of 5 mg/L occurred at the C/N ratio of 2.0, which resulted from deficiency of organic electron donor. Furthermore, nitrite was accumulated up to about 5 mg/L as the C/N ratio decreased to 2.0. Increase in DO concentration also inhibited denitrification activity at the relatively high C/N ratio of 5.0, which decreased the nitrate removal efficiency. Although the influent DO concentration was reduced as low as 0.3 mg/L using sodium sulfite($Na_2SO_3$), effluent nitrite was up to 3.6 mg/L. On the other hand, nitrate was completely removed without detection of nitrite at the DO concentration of 0.3 mg/L using nitrogen gas($N_2$) sparging. The organic matter for denitrification in biofilter were in the range from 3.0 to $3.5gSCOD/g{NO_3}^--N$, while utilized these values increased at the high DO concentration of 5.5 mg/L. In addition to the high DO concentration and the low influent C/N ratio, DO control by chemical such as sodium sulfite affected on biological denitrification, which resulted in the reduction of nitrate removal efficiency and nitrite build-up in a biofilter.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.98-104
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• 2017

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

• Membrane and Water Treatment
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• v.10 no.4
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• pp.265-275
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• 2019

This study aimed to develop a compact partial nitritation step by forming granules with high Ammonia-Oxidizing Bacteria (AOB) fraction using the Air-lift Granulation Reactor (AGR) and to evaluate the feasibility of treating reject water with high ammonium content by combination with the Anammox process. The partial nitritation using AGR was achieved at high nitrogen loading rate ($2.25{\pm}0.05kg\;N\;m-3\;d^{-1}$). The important factors for successful partial nitritation at high nitrogen loading rate were relatively high pH (7.5~8), resulting in high free ammonia concentration ($1{\sim}10mg\;FA\;L^{-1}$) and highly enriched AOB granules accounting for 25% of the total bacteria population in the reactor. After the establishment of stable partial nitritation, an effluent $NO_2{^-}-N/NH_4{^+}-N$ ratio of $1.2{\pm}0.05$ was achieved, which was then fed into the Anammox reactor. A high nitrogen removal rate of $2.0k\; N\;m^{-3}\;d^{-1}$ was successfully achieved in the Anammox reactor. By controlling the nitrogen loading rate at the partial nitritation using AGR, the influent concentration ratio ($NO_2{^-}-N/NH_4{^+}-N=1.2{\pm}0.05$) required for the Anammox was controlled, thereby minimizing the inhibition effect of residual nitrite.

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