• The Korean Journal of Food And Nutrition
• /
• v.13 no.2
• /
• pp.181-186
• /
• 2000

This study was designed to investigate the preparation of canned pufferfish and its quality during storage at 4$^{\circ}C$${\pm}$0.5 and 25$^{\circ}C$${\pm}$0.5. The proximate compositions of the raw pufferfish were moisture 77.8%, protein 18.4% and lipid 3.3%. After the preparation of canned pufferfish there were no significant changes. During storage at 4$^{\circ}C$${\pm}$0.5 and 25${\pm}$0.5, the amino nitrogen(NH2-N) contents and acid value(AV) in both the raw and canned pufferfish revealed little difference. The volatile basic nitrogen(VBN) contents in the raw and canned pufferfish were in the range of 10.7mg/100g∼19.2mg/100g, and had no change during storage. Viable cell counts of the canned pufferfish had no change during storage at 4$^{\circ}C$${\pm}$0.5 and 25$^{\circ}C$${\pm}$0.5. The toxicity was below 2MU/g in the raw pufferfish, and it was also nontoxic in the canned pufferfish during storage.

• Food Science of Animal Resources
• /
• v.33 no.6
• /
• pp.796-805
• /
• 2013

This study was conducted to investigate the relationship between quality factors and freshness or palatability of Hanwoo beef according to storage condition. The drip loss, cooking loss, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), total viable counts (TVC) and sensorial characteristics of Hanwoo beef (raw and cooked) were investigated during storage for 36 d at 0 and $10^{\circ}C$. The drip loss, cooking loss, VBN, and TBARS were increased during storage period. The correlation between these factors and freshness was shown to be highly significant at both $10^{\circ}C$ than $0^{\circ}C$. Especially, correlation of between the cooking loss and freshness of Hanwoo beef showed high significance (p<0.01) at higher storage temperature. The correlation coefficient between factors such as VBN, cooking loss, and TVC and palatability were decreased with increased storage temperature. As a statistical analysis result, a multiple regression equation of $Y_1=10.768-0.706X_1$ (Drip loss) with $R^2=0.87$ was obtained for freshness evaluation of Hanwoo beef. Also, multiple regression with drip loss ($X_1$) and TVC ($X_5$) increased the coefficient of determination for sensorial palatability ($Y_2$) to $R^2=0.95$ with a regression equation of $Y_2=9.702-0.438X_1(Drip\;loss)-0.232X_5(TVC)$.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.5
• /
• pp.956-961
• /
• 2014

This study was conducted to investigate the effects of ginger addition (1%, 5% and 10%) on the quality of ground pork rectum. No significant difference in the pH was found between raw and cooked pork rectum during storage; however, the pH of cooked rectum was slightly lower than raw rectum. The TBA value of the cooked pork rectum (0.25 mg/kg) was higher than raw pork rectum (0.1 mg/kg). In addition, the TBA values of both raw and cooked pork rectum increased as storage progressed. The TBA value was found to decrease in proportion to the amount of ginger added. The volatile basic nitrogen (VBN) values also decreased with the addition of ginger. Consequently, considering that the initial stage of decomposition was 30~40%, it was determined that it would be desirable to consume the raw and cooked pork rectum within 4 and 6 days of storage at $5^{\circ}C$, respectively. Further, it was found that the addition of 10% ginger could extend the storage period beyond the 4 days at $5^{\circ}C$.

• Preventive Nutrition and Food Science
• /
• v.16 no.3
• /
• pp.253-260
• /
• 2011

This study was performed to investigate the physical, chemical and microbial characteristics of Gwamegi to provide basic data for the standardization of marine processed foods and for the improvement of the quality of commercial Gwamegi. The acid values of commercial Gwamegi were 5.8, 5.3 and 5.2 mg KOH/g for fillet type (F-type), "two divide" type (T-type) and whole type (W-type), respectively, and the peroxide values were 51.6, 51.5 and 53.2 meq/kg for each. There was a positive correlation between the acid value and the peroxide value (r=0.555) at confidence intervals (CI) of 99%. Trimethylamine (TMA) content of F-type, T-type and W-type products were 2.9, 2.6 and 3.6 mg%, respectively, while volatile basic nitrogen (VBN) contents were 22.4, 21.5 and 21.8 mg%. There was a strong positive correlation between TMA and VBN (r=0.961) at a CI of 99%. The histamine content was detected to be as much as 122 mg/kg, with about 36 % of the samples exceeding the CODEX criteria for histamine of 100 mg/kg. The total microbial count of 4 products exceeded 5 Log CFU/g and coliform group of 11 products exceeded the criteria of less than 1 Log CFU/g. Staphylococcus aureus in 27% of the samples exceeded the criteria of less than 2 Log CFU/g.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.34 no.2
• /
• pp.84-90
• /
• 2001

This study was performed to know the effect of depolymerized alginate obtained by hydrolysis of alginate through a heating process at $121^{\circ}C$ on intestinal environment, Rats were fed with diets containing $1\%$, $5\%$, and $10\%$ of each depolymerized alginate (HAG-10, HAG-50, HAG-100 and alginate) for 35 days, The changes of weight, moisture content, pH and volatile basic nitrogen (VBN) of fecal, and a short chain fatty acids (SCFA) were checked in the rats. The fecal weight and moisture content were the highest in rats fed with alginate diets (p<0.01), followed by HAG-100, HAG-50 and HAG-10 in order. The $5\%$ of HAG-50 diets induced a significant increase in contents of protein and lipid of feces, resulting in the decrease of apparent digestibility of protein and lipid (p<0.01). The pH and VBN content in feces of the rats decreased in $5\%$ and $10\%$ of HAG-50 diets, but $10\%$ of HAG-100 diets; $5\%$ and $10\%$ of alginate diets brought about an increase of fecal pH and VBN (p<0.01), The amount of n-butyric acid in feces was increased while propionic and acetic acid contents decreased significantly (p<0.01) in diets containing $5\%$ and $10\%$ HAG-50. However, the feces of rat fed diet containing $5\%$ and $10\%$ alginate showed a tendency to being opposite in results than that of HAG-50.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.2
• /
• pp.224-230
• /
• 2009

This study was to investigated the effects of adding of medicinal herbal (cinnamon, licorice and Bokbunja) to ground beef during storage by examining surface color, water holding capacity, cooking loss, increased rate of thickness, decreased rate of diameter, pH, VBN (volatile basic nitrogen) content and TBARS (2-thiobarbituric acid reactive substances) values of the beef under cold ($4{\pm}1$) storage conditions for 9 days. Four types of ground beef were prepared by adding the follow: 10% water (control), 10% cinnamon extracts (T-1), 10% licorice extracts (T-2), and 10% Bokbunja extracts (T-3). The $L^*$ (Lightness) and $a^*$ (Redness) values of the beef significantly decreased (p<0.05) whereas no significant changes were shown in the $b^*$ (Yellowness) value during storage, and which were not influenced by the additions of herbal extracts. Water holding capacity was significantly increased during cold storage (p<0.05), and was not influenced by the addition of the extracts. The cooking loss of the control, T-2 and T-3 were significantly decreased during cold storage (p<0.05), and T-1 had no significant changes in cooking loss. There were no significant changes in the thickness and diameter during cold storage, and which were not influenced by the addition of the extracts. The pH of the control decreased until 6 days of storage, but increased at 9 days, and the pH levels of T-1, T-2 and T-3 decreased during cold storage. VBN content was increased during cold storage and the VBN contents of the samples containing herbal extracts were lower than that of the control. In addition, the TBARS values of the ground beef containing the extracts were lower than that of the control.

• Food Science of Animal Resources
• /
• v.23 no.1
• /
• pp.1-8
• /
• 2003

The purpose of this study was to investigate the effects of the sausage containing mulberry leaf(0.04%, 0.08%) and persimmon leaf powder(0.04%, 0.08%) on lipid oxidation(Thiobarbituric Acid Reactive Substances, TBARS), nitrite, volatile basic nitrogen(VBN) and fatty acid composition. The TBARS values of sausage containing mulberry leaf and persimmon leaf powder were not significantly different(p > 0.05) as compared to control during 45 days of storage, but TBARS values of sausage containing 0.04% mulberry leaf and persimmon leaf powder were significantly lower than those of control at 60 days of storage. The nitrite scavenging ability of sausage containing mulberry leaf and persimmon leaf powder was higher than that of control. The VBN content of all treatments significantly increased(p < 0.05) during the storage periods. In fatty acid compositions, the percentages of PUFA/SFA of sausage containing mulberry leaf and persimmon leaf powder were significantly higher as compared to control. In conclusion, sausage containing mulberry leaf and persimmon leaf powder was a more effective natural resource on the basis of the lipid oxidation and nitrite scavenging ability of sausage.

• Journal of Food Hygiene and Safety
• /
• v.35 no.2
• /
• pp.170-176
• /
• 2020

We investigated the pH, volatile basic nitrogen (VBN), microbial changes and dominant microbes in raw beef, wet-aging beef, and dry-aging beef after the meat had been stored in a refrigerator. The count of mesophilic bacteria was 3.3-3.9 log CFU/g in raw beef and dry-aging beef, and 5.4 log CFU/g in wet-aging meat. After 18 days of refrigeration, the mesophilic bacterial count in raw and aging beef increased to 6.1-6.4 log CFU/g. In wet-aging beef, the number of lactic acid bacteria increased from 4.5 log CFU/g to 6.0 log CFU/g at refrigeration temperature. However, lactic acid bacteria were not detected in dry aging beef. Major foodborne pathogens such as Salmonella spp, Listeria monocytogenes, and Escherichia coli (EHEC) were not detected. Based on the legal standard for mesophilic bacteria count, the estimated shelf-life of aged beef was less than 12 days and the average VBN was 15 mg%. The dominant microorganisms varied between the different types of meat. In raw meat, Staphylococcus saprophyticus was the dominant microorganism, and as the VBN increased, Carnobacterium divergens dominated. In wet-aging beef, Carnobacterium divergens dominated during the initial days of refrigeration after which the number of Lactobacillus sakei increased. Dermacoccus nishinomiyaensis was initially the dominant microbe in dry-aging beef, after which Pseudomonas fragi dominated. In addition to the role of specific bacteria in the early stage of decay, it is thought that microorganisms can be utilized for safe distribution and storage of matured meats by conducting research on changes in rot, fragrance analysis, and changes of ingredients in matured meats.

• Food Science and Preservation
• /
• v.11 no.4
• /
• pp.441-447
• /
• 2004

To elucidate changes in qualifies of pork and beef during storage and identify decay point, beef (loin, tenderloin, plate) and pork (belly, loin, thigh) were stored at $4^{\circ}C$, and their pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), electronic nose analysis, and sensory evaluation were performed. Belly of pork had higher values in pH, VBN and TBARS, compared to loin and thigh of pork. Electronic nose analysis clearly indicated a difference in principal component score between day 0 and day 12 of storage. Sensory evaluation showed that pork began to away at day 4 of storage and not edible after 6 days. Loin and tenderloin of beef had higher values in pH and VBN, compared to plate of beef. Regarding TBARS, all beef samples had the similar values at the beginning of storage, but loin of beef had a drastic increase after 8 days of storage, differently from tenderloin and plate of beef. Plate of beef had lower values in overall. Electronic nose analysis of beef showed the similar results with those of pork.

• Korean Journal of Food Science and Technology
• /
• v.21 no.2
• /
• pp.283-288
• /
• 1989

The effect of storage temperature on the quality characteristics of meat sausage was investigated. Thus, the quality characteristic changes of meat sausage were discussed through physico-chemical and microbiological analysis. The results were summarized as follows; Volatile basic nitrogen(VBN) was increased more rapidly at $40^{\circ}C$ than at $10^{\circ}C$, $20^{\circ}C$ and fluctuating temperature $(10/40^{\circ}C)$. In physico-chemical analysis of meat sausage, the values of VBN , viable cell counts were increased with increase of temperature during storage, while thiobarbituric acid(TBA) values were fluctuated during storage as a whole. Water activity(Aw) and moisture contents showed a little change according to storage temperature, but sausage color was darkened as storage time goes by as a whole, the shelf-life was predicted above 40 days at $10^{\circ}C$, below 40 days at $20^{\circ}C$, below 30 days at $40^{\circ}C$ and about 20 days fluctuating temperature $(10/40^{\circ}C)$, respectively on the basis of slime formation in sensory evaluation.