• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.453-458
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• 2013

This study was conducted to investigate the quality change of pork rectum by addition of maesil. pH of the pork rectum was decreased by the addition of maesil in a dose dependent manner. The changes in the L and a color values of both raw pork rectum and cooked pork rectum by storage were negligable. The b color value of raw pork rectum was certainly increased in the early stage of storage. The b value of cooked pork rectum, which was slightly dropped by addition of maesil, was decreased as storage progressed. In both raw and cooked pork rectum, thiobarbituric acid value (TBA) was significantly decreased in a dose dependent manner up to 5% addition of maesil. The volatile basic nitrogen (VBN) content in the ground pork rectum was conspicuously decreased by the addition of maesil. Consequently, the storage time of both raw and cooked pork rectum was extended more than 4 days by the 5% addition of maesil.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.69-76
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• 2010

This study was performed to examine the effects of salt addition level on changes in the physicochemical properties and color values of salted shrimp during fermentation. Fresh shrimp were salted with different concentrations (8, 18, 28%) of Chunil salt and fermented at $20^{\circ}C$ for 160 days. In the 8% salted shrimp treatment, volatile basic nitrogen (VBN), amino nitrogen (AN), and trimethylamine (TMA) contents rapidly increased during the fermentation period, while in the 18 and 28% salt groups these increases were reduced throughout the 160 days of fermentation. Thiobarbituric acid (TBA) values increased rapidly for 120 days of fermentation and then decreased. The thiobarbituric acid values of the 18, and 28% salted and fermented shrimp groups were lower than the that of the 8% group. In addition, Hunter's color L, a, and b values decreased as the fermentation period increased.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1427-1433
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• 1999

The Microbiological, chemical and sensory analyses were carried to evaluate the quality of commercial salted and fermented seafoods and to establish a standardization. The results showed that amino nitrogen(AN) and volatile basic nitrogen(VBN) contents were appropriate in evaluating the quality of shrimp jeotkal. In the range of $150{\sim}300\;mg%\;and\;25{\sim}70\;mg%$, AN and VBN contents were highly correlated to sensory scores, respectively. In the case of squid jeotkal, pH and VBN contents were appropriate to evaluate quality. The coefficients of the correlation between pH and sensory evaluation was 0.84 and the sensory acceptability was high and above pH 6.0. In addition, the coefficients of the correlation between VBN contents and sensory evaluation was 0.95, and the sensory acceptability was high but below 30 mg%. In the case of shell-fish jeotkal, the coefficient of the correlation between VBN content and sensory evaluation was 0.94, and sensory acceptability was high but below 40 mg%.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.45-51
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• 1988

To improve the individual packaging method and extend the shelf life of hair tail(Trichiurus japonicus), salted an unsalted hair tail chunk (cut in 8-10cm) were packaged in laminated plastic film bag(Nylon/PE: $20{\mu}m,\;12{\times}15cm$) filled with with free-$O_2$ absorber, in vacuum, and stored at 0 and/or $5^{\circ}C$. The other samples were packaged in plastic foam trays, overwraped with oxygen permeable film(control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA) and viable cell counts (VCC) were progressed with increase of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-15 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of hair tail chunk and its upper limiting content was 29 mg%. Regression equation for shelf life prediction of hair tail chunk with sensory evalution and VBN component was determined.

• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.1-6
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• 2006

This study was conducted to investigate the influence of dietary mugwort (0, 1, 2, 4%) and sardline oil(1%) on weight gain, pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and meat color in meat-type chickens. Birds were randomly assigned to the four dietary treatments: control (commercial feed), control plus 1% mugwort and sardine oil (T1), 2% mugwort and 1% sardine oil(T2), or 4% mugwort and 1% sardine oil (T3). Birds were sacrificed and meat samples were taken and stored for either 0, 3, 7 or 10 days at $4^{\circ}C$. Weight gain in T3 was lowest than other treatment groups (P<0.05). pH of dietary mugwort and sardine oil treatments increased significantly compared to that of control during storage periods (P<0.05). VBN and TBARS of all treatment groups were significantly increased as storage period extended (P<0.05). Meat color $(L^*,\;b^*)$ significantly increased during storage periods. $L^*\;and\;b^*$ values were higher in treatment groups than in control (P<0.05). These results indicate that the mugwort and fish oil may improve quality and self-life of meat-type chickens during storage.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.7
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• pp.947-950
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• 2001

To improve the low content of crude protein and low quality fermentation of napiergrass silage, ensiling with phasey bean was examined. Napiergrasses, (Pennisetum purpureum cv. Merkeron), hybrid napiergrass (Pennisetum purpureum${\times}$ Pennisetum typhoides) and phasey bean (Macroptilium lathyroides cv. Murray) were cultivated in Fukuoka, Japan. The first growth of napiergrasses and phasey bean were harvested at 90 days of age and chopped into about 1 cm lengths. The mixing levels of phasey bean with napiergrasses were 0, 25, 50 and 75; 700 g of plant materials were ensiled into a laboratory silo (1.0 litre. polyethylene container) and incubated for 30 days. After opening silos, pH, total nitrogen (TN), volatile basic nitrogen (VBN) and organic acids (lactic acid: LA, acetic acid: AA, butyric acid: BA) were determined. The experiment was a factorial design of $2{\times}4$ with 3 replicates. The data were analyzed statistically by two-way analysis of variance. Without inclusion of phasey bean, lower quality was observed for hybrid silage than for Merkeron silage. The inclusion of phasey bean at the rate of 25% increased DM and TN, and decreased pH value, VBN/TN, AA and BA in both Merkeron and hybrid napiergrass silages. The value of pH, TN, VBN/TN, AA and BA were not significantly different among 25, 50 and 75% mixing levels of phasey bean. LA production increased significantly with the increase in phasey bean mixing level in both hybrid and Merkeron silages. At all mixing levels of phasey bean, LA production did not show significant differences between Merkeron and hybrid silages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.629-634
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• 2000

The effects of gamma irradiation on changes of chemical compounds of fermented shromp with low salt were studied. The shirmp was salted NaCl concentration of 10%, 15% and 20%, and irradiated at 0, 2.5, 5.0, 7.5 and 10.0kGy. Amino nitrogen (AN), volatile basic nitrogen (VBN), trimethylamine (TMA) and neutral protease acivity were examined during ferentation at 15$^{\circ}C$. A sample with 30% salt concontration was also prepared as a control. The initial contents of AAN, VBN, TMA and protease acitivity were not affected by gamma irradiation. The contents of AN, VBN and TMA were incteased with fermentation period. But, the more increased NaCl concentrations and the higher irradiation dose, the loss increased content of chemical compounds and protease activity were found. Protease was increased until 4~5 weeks and then decreased gradually. The results showed that the chemical compounds and protease activity of salted abd fermeted shrimp prepared with 15% NaCl contentration and 10 kGy irradiation dose, or 20% and 5 kGy or higher were maintained the appropriate level of quality up to 10 weeks of storage compared with the control.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.565-573
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• 2015

This study was carried out to clarify the addition effects of lentil and Opuntia ficus-indica instead of nitrite on storage stability for sausages. The antioxidant activity, acid value, peroxide value, volatile basic nitrogen and total aerobes were determined. As the concentration of lentils and Opuntia ficus-indica increased, total polyphenol and DPPH radical scavenging effects increased significantly. The F6 batch which had the maximum concentration of lentil and Opuntia ficus-indica, had the highest polyphenol value and DPPH radical scavenging effects. In addition, lentil and Opuntia ficus-indica supplementation lowered acidity, peroxide value and volatile basic nitrogen of sausages. Therefore, addition of lentil and Opuntia ficus-indica showed inhibition effects on lipid oxidation and protein deterioration of sausages. Also, Opuntia ficus-indica dropped pH, while lentil raised the pH. Bacterial counts didn't have an effect with the concentration of lentil and Opuntia ficus-indica on initial storage day. Overtime, the bacterial growth in the supplemented sausage group was less than the growth in no supplementation sausages. These results indicate that the addition of lentil and Opuntia ficus-indica increase antioxidative activity and inhibit lipid oxidation, protein deterioration and microbial growth. Lentil and Opuntia ficus-indica are useful materials in sausage production.

• Food Engineering Progress
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• v.14 no.3
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• pp.229-234
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• 2010

The applicability of a commercial enzymatic time-temperature integrator (TTI) for monitoring spoilage of ground beef was investigated under isothermal storage condition at different temperatures. The volatile basic nitrogen (VBN) value was used as a spoilage index for ground beef. The time taken to reach the spoilage of ground beef stored at 4, 10, 15, 20, and ${25^{\circ}C}$ were 168, 114, 60, 48, and 24 hrs, respectively. However, these quality losses of beef were not coincided with the endpoints of the three different C-type TTIs (C-1, C-4, and C-7). In order to match the TTI response to the quality loss of beef, some ingredients such as enzyme and substrate solutions were extracted from C-1TTI and remixed with different amount of them in the tubes to constitute the modified TTIs. The responses of the modified CM-1 TTI were very close to the quality loss of beef stored at 20 and ${25^{\circ}C}$, but not at other temperatures tested. The response of the other modified CM-2 TTI was only matched to the quality loss of beef stored at ${15^{\circ}C}$. Therefore, systematic kinetic studies of food spoilage and the TTI response are required to apply the TTI as a quality indicator for a specific food.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.355-362
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• 2017

Fermentation temperature (10 and $20^{\circ}C$) and salt concentration (10, 20, and 30%) on volatile basic nitrogen (VBN), histamine, amino nitrogen, total viable cell counts, coliform bacteria and Escherichia coli counts as the quality index in salted shrimp were investigated during fermentation. Results show that the effect of salt concentration on changes in quality index was not high compared with fermentation temperature (10 and $20^{\circ}C$) in salted shrimp treated with 10% and 20% salt concentration. However, effect of salt concentration and fermentation temperature on the quality index was not significant with 30% salt concentration. And all most whole changes of quality index were rapidly increased or decreased for 30 days of fermentation.