• Preventive Nutrition and Food Science
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• 제11권3호
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• pp.257-260
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• 2006

The correlation between microbiological and sensory quality indexes was investigated for Korean seasoned side dishes stored under chilled conditions, by using both published data and experimental evaluation. Aerobic bacterial counts on the perishable Korean side dishes showed high inverse correlation with sensory quality and could also be regarded as a main cause of sensory quality deterioration. Therefore, monitoring or estimating the microbial growth on these products should be an effective means for estimating and extending their shelf life.

• Asian-Australasian Journal of Animal Sciences
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• 제24권5호
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• pp.713-722
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• 2011

The aim of this study was to confirm Pseudomonas spp. as the specific spoilage organism (SSO) of chilled beef during aerobic storage and to establish a model to predict the shelf life of beef. Naturally contaminated beef was stored at $4^{\circ}C$, and the spoilage limit of Pseudomonas organisms was determined by measuring several quality indicators during storage, including the number of Pseudomonas organisms, total number of bacteria, total volatile basic nitrogen (TVBN) values, L value color scale scores and sensory evaluation scores. The beef was then stored at 0, 4, 7, 10, 15 or $20^{\circ}C$ for varying amounts of time, and the number of Pseudomonas organisms were counted, allowing a corresponding growth model to be established. The results showed that the presence of Pseudomonas spp. was significantly correlated to each quality characteristic (p<0.01), demonstrating that Pseudomonas spp. are the SSO of chilled beef and that the spoilage limit was $10^{8.20}$ cfu/g. The Baranyi and Roberts equation can predict the growth of Pseudomonas spp. in beef, and the $R^2$ value of each model was greater than 0.95. The square root model was used as follows, and the absolute values of the residuals were less than ${0.05:\;{\mu_{max}}^{1/2}$ = 0.15604 [T+(-0.08472)] (p<0.01), $R^2$ = 0.98, $\lambda^{-1/2}$ = 0.0649+0.0242T (p<0.01, $R^2$ = 0.94). The model presented here describes the impact of different temperatures on the growth of Pseudomonas spp., thereby establishing a model for the prediction of the shelf life of beef stored between 0 to $20^{\circ}C$.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2005년도 하계학술발표대회
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• pp.63-63
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• 2005

• Asian-Australasian Journal of Animal Sciences
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• 제33권7호
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• pp.1068-1076
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• 2020

Objective: In the present study, we determined efficiency of incorporating caffeine, melatonin or omega-3 polyunsaturated fatty acid in the diluent on mitigating consequences of (a) liquid chilled- and (b) cryo-storage of ram spermatozoa. Methods: In the first experiment, ejaculates (n = 30) were collected from 5 adult rams and were pooled, diluted (1:10) with Tris-citric acid (base diluent) and were split into 4 aliquots assigned for: control (untreated), caffeine (0.1 mM), melatonin (0.3 mM) or omega-3 fatty acids (0.3 mM) (T₀). The diluted specimens were stored at 4℃ for 48 h, during which sperm physical and cytological properties were evaluated along with oxidative stress indices (T₂₄, T₄₈). In the second experiment, 15 ejaculates (3 per male) were pooled, diluted with glycerolized base diluent (4% glycerol, v/v) and were split corresponding to the same previous treatment groups before being processed for cryopreservation. Post-thaw physical and kinematic sperm properties were assessed by a computer-assisted sperm analysis system. Results: The results clarified superiority of both melatonin and omega-3 supplementation on maintaining (p<0.05) sperm properties, while reducing (p<0.05) lipid peroxidase reaction and enzymatic activities of alanine aminotransferase, aspartate aminotransferase, and alkaline phosphatase in preservation medium, compared to caffeine either during liquid-chilled storage or cryopreservation of spermatozoa. Conclusion: Melatonin and omega-3 are regarded efficient alternatives to caffeine when processing ram spermatozoa for application of artificial insemination or in vitro fertilization.

• 한국축산식품학회지
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• 제33권1호
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• pp.1-8
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• 2013

The effects of adding goldenrod leaf powder (GLP) and goldenrod stem powder (GSP) (0.1% and 0.5%) to raw ground pork on antioxidant activity were examined. The following six treatment groups were used: Control (without antioxidant), GLP1 (with 0.1% GLP), GLP2 (with 0.5% GLP), GSP1 (with 0.1% GSP), GSP2 (with 0.5% GSP) and AS (with 0.05% ascorbic acid). The chemical compositions, pH values, instrumental color, conjugated diene (CD), free fatty acids (FFA) and thiobarbituric acid-reactive substance (TBARS) value were measured during 15 d of storage at chilled temperatures. The addition of GLP and GSP showed no effect on moisture, protein and fat contents of the samples. However, adding 0.5% GSP increased the ash contents of ground pork (p<0.05). The pH values of treated samples decreased until day 7, and then increased thereafter. The addition of GLP and GSP decreased the $L^*$ and $a^*$ values and increased the $b^*$ value (p<0.05). The CD, FFA and TBARS value of the control were higher (p<0.05) than samples containing GLP and GSP. The addition of GLP and GSP resulted in a significant decrease in CD, FFA and TBARS values. Overall, this study demonstrated that GL and GS could be used as an antioxidant of raw ground pork.

• 한국축산식품학회지
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• 제31권3호
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• pp.339-348
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• 2011

Ground pork containing 0, 1, 2, or 3% rice bran fiber was prepared. pH increased as the amount of rice bran fiber added increased (p<0.05) but decreased during storage. The lightness and redness values of the raw ground pork decreased with the addition of rice bran fiber, and ground pork containing 3% rice bran fiber had the highest yellowness value during early storage (p<0.05). Moreover, adding rice bran fiber was not associated with color stability during storage. Samples containing 2 or 3% rice bran fiber had improved cooking loss, hardness, gumminess, and chewiness. Furthermore, rice bran fiber enhanced tenderness, juiciness, and overall acceptability on a sensory evaluation. These physico-chemical properties were maintained to the final storage period. The best results were obtained with ground pork containing 2 or 3% rice bran fiber. Rice bran fiber combined with useful antioxidants may be a more effective approach to increase the stability of ground pork during cold storage.

• 한국식품과학회지
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• 제23권3호
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• pp.379-387
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• 1991

저온 유통과정에 있는 우육에 유기산(아세트산, 시트르산, 락트산)을 처리하여 저온 보존기간에 따른 일반세균수, 부패취와 점질물의 생성, pH변화 등의 물리적, 세균학적인 실험을 대조군과 비교하여 실시하였으며 유기산 처리에 따른 냉장우육의 저장성을 파악하였다. 우육의 저온 보존기간에 따른 시료 처리군별 부패취 및 점질물 생성시기는 대조군에서 6일째에 세균수 $1.8{\times}10^7/cm^2$일 때 부패취를 발생하였고 7일째에 세균수 $6.1{\times}10^7/cm^2$일 때 점질물을 생성하였다. 유기산 처리군의 경우 $1{\sim}4%$ 모든 처리구에서 세균수 $0.8{\times}10^7/cm^2$일 때 부패취를 발생하였으며 1% 처리구에서는 대조군보다 1일, 2%에서는 2일, 3%에서는 3일, 4%에서는 5일이 늦어졌다. 또한 점질물 생성시기는 $1{\sim}3%$ 처리구에서 부패취 발생시기보다 2일 늦게 생성되었으며 이 때의 세균수는 $1{\sim}2%$ 처리구에서 $6.0{\times}10^7/cm^2$ 이상, 3% 처리구에서는 $2.0{\times}10^7/cm^2$ 이상이었다. 우육의 저장성을 부패취를 기준을 할 때 대조군은 $4^{\circ}C$에서 5일, 유기산 처리구는 1%에서 6일, 2%에서 7일, 3%에서 8일, 4%에서 10일이었다. 저온 보존우육의 pH변화는 시료처리 초기에 대조군에서 pH5.5를, 유기산 처리군은 1%, 처리구에서 $pH5.3{\sim}5.4$를, $2{\sim}3%$, 처리구에서 각각 pH5.2를, 4% 처리구에서는 아세트산이 pH4.9, 시트르산과 락트산이 각각 5.0을 보임으로써 대조군에 비해 pH가 $0.2{\sim}0.6$이나 더 낮았다.

• 한국식품영양과학회지
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• 제34권6호
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• pp.850-856
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• 2005

단체 급식소에서 부추전의 활용도를 높이기 위해 cook-chill 처리한 부추전을 개발하여 5일간 $4^{\circ}C$에서 냉장 저장하는 동안 후라이 팬, steam/convection oven, 전자렌지를 이용하여 재가열한 후 관능평가를 수행하였고 저장기간에 따른 안전성에 대해 평가하였다. 재가열 방법에 따른 차이에서, 냉장 1일 저장 후 맛, 냄새, 질감에서는 재가열 방법에 다른 유의적인 차이를 보이지 않았으나 전자렌지를 이용한 경우, 냄새에서 유의적$(p\leq0.01)$으로 낮은 점수를 나타냈다. 3일 저장 시에는 전반적으로 후라이 팬에서 재가열한 부추전이 steam/convection oven과 전자렌지에서 재가열한 부추전보다 높은 관능평가 점수를 보였지만 맛, 냄새, 색상에서는 유의적인 차이를 보이지 않았다 냉장 5일 저장한 부추전은 전자렌지를 사용한 경우, 맛, 냄새, 색상에서 유의적 p($\leq0.05)$으로 낮은 관능평가 점수를 나타냈다. 냉장 저장기간에 따른 차이에서 후라이 팬을 사용하여 재가열한 경우, 냉장상태로 5일간 저장하는 동안 모든 관능 특성에서 유의적인 차이를 보이지 않았다. Steam/convection oven에서 재가열한 경우 질감에서만 저장 5일에서 유의적$(p\leq0.05)$으로 낮은 관능평가 점수가 나타났다. 전자렌지로 재가열한 경우 맛과 냄새 항목에서만 저장 5일에서 유의적$(p\leq0.01)$으로 낮은 관능평가 점수를 보였다 Cook-chill부추전의 안전성 평가에서 냉장 저장하는 5일 동안 실험 결과 총균수는 약 10$^{1}$에서 $10^{2}$ 사이의 수치가 관찰되었다. 대장균군과 저온성균은 실시된 대부분의 실험에서 검출되지 않았으나 저온성균만이 3일째 실험에서 소수가 검출되었다. 산가인 경우 냉장저장기간 동안 2.18이하의 적은 범위로 증가하여 안전성에는 큰 문제가 없는 것으로 확인되었고 과산화물가도 수치가 낮아서 안전성에는 문제가 없는 것으로 확인되었다. 따라서 cook-chill system을 이용하여 제조한 부추전에서 냉장 저장기간 동안 미생물적 그리 고 화학적인 안전성은 큰 문제가 없는 것으로 확인되었다

• 한국식품조리과학회지
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• 제16권2호
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• pp.99-111
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• 2000

The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.

• 한국축산식품학회지
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• 제40권3호
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• pp.350-361
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• 2020

Quality control of meat products is one of the main concerns of consumers, governmental control authorities, and retailers. The purpose of this study was to employ ribose-induced Maillard reaction in detection of meat adulteration and differentiation of fresh-chilled from frozen-thawed minced veal. The browning intensity was assessed through measuring the absorbance at 420 nm with a spectrophotometer as well as the direct analysis of the color and pH. The results showed that CIE b*, CIE a*, and A_420* values in the extract of fresh-chilled veal were significantly (p<0.05) higher than frozen-thawed samples. The extract of frozen meat samples stored at -18℃ became significantly darker and more yellowish compared to -4℃. The results showed that the A_420* value in the frozen-thawed veal stored at -4℃ and -18℃ was reduced by approximately 17.22±3.53% and 11.68±2.49%, respectively, compared with fresh-chilled veal. The findings also showed that the storage temperature of minced veal and the heating time in this reaction had a significant effect on all tested variables (p<0.0001). The proposed method can be considered as an easy, quick, and inexpensive test for differentiating between the fresh-chilled and frozen-thawed minced veal.