• Journal of Food Hygiene and Safety
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• v.6 no.3
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• pp.157-163
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• 1991

Salted sea mustard (Undaria pinnatifida) was irradiated (0, 2,4 kGy) and stored for 6 months at $10{\pm}1^{\circ}C\;and\;30{\pm}2^{\circ}C$, respectively. Quality deterioration of stored salted sea mustard was observed to closely relate with the growth of halophilic bacteria and yeast. Gamma irradiation with 2 to 4 kGy doses reduced initial microbial loads of salted sea mustard by 1 to 2 log orders, but had little influence on the propagation during storage. Organoleptic characteristics of the sample showed no signifiant difference between nonirradiated control and irradiated samples during storage. Thus, gamma irradiation was little effective for improving the microbiological and organoleptic qualities of salted sea mustard associated with its storage stability.

• Journal of Applied Biological Chemistry
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• v.54 no.4
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• pp.303-308
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• 2011

To develop food and organoleptic quality of gochujang 0, 3, 4, and 5% of sweet persimmon powder were added to Korean traditional red pepper paste during fermentation and microbiological and organoleptic characteristics were investigated. The total bacteria count of the gochujang tended to increase slowly until a level of $10^8$ CFU/g with increasing fermentation time. There was no significant difference (p <0.05) between the control and the treatment during fermentation. The number of yeast and mold was $10^4-10^5$ CFU/g during fermentation. Sensory evaluation after 30, 60, and 90 days of fermentation showed that addition of sweet persimmon powder to the gochujang did not affect its color, but the level of sweetness and umami, increased as additional level of sweet persimmon powder increased. In the overall acceptabilty, there was no significant difference (p <0.05) until 30 days of fermentation and the gochujang added with 4% sweet persimmon powder showed the highest organoleptic value. And it showed high score in sweetness, umami and overall acceptability at the end of fermentation. The results indicated that 4% additional level of sweet persimmon powder was the best making gochujang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.822-831
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• 2000

Application of omija(Schizndra chinensis Baillon) to improve the quality and preservation of nabka kimchi was attempted and the optimal amount of omija level and its effect on the sensory and microbiological properties of nab마 kimchi during fermentation were examined. Effects of omija juice which had been prepared by extracting omija seeds for 9 hr at room temperature (22.5$\pm$0.5$^{\circ}C$) with different ratios (0.5, 1.0, 1.5, 2.0%;w/v) of water were examined against control (kimchi prepared without omija). Organoleptic and microbiological properties of nabak kimchi were measured up to 25 days at 1$0^{\circ}C$ after preparation. Sensory properties were evaluated in the aspects of both acceptability and intensity characteristics. In whole, 0.5 and 1.0% treatments showed higher values of evaluation, compared to control, 1.5, and 2.0% treatments throughout the fermentation period. As fermentation progresses, however, sample of 1.0% treatment ranked first between day 4 to 7 and also so did sample of 0.5% treatment along with 1.0% treatment from behind day 10. As for color, control, 0.5% treatment, and 1.0% treatment were more favored than rest of the samples. In texture, 2.0% treatment showed the highest values, whereas control was rated the lowest. In the intensity of characteristics 1.5% and 2.0% treatments showed higher values except sweet taste in which 1.0% treatment ranked top during the initial 7 days and then 0.5% treatment took the first place at behind day 10. total cell counts and number of lactic acid bacteria were gradually increased and then decreased showing the maximum levels of microbial counts on different days, to say, day 2 for control and 0.5% treatment nd day 7 for 1.0, 1.5 and 2.0% treatments. The application of omija juice in nabak kimchi enhanced eating qualities of the fermented product and the fermentation-retarding effect of omija juice was clearly shown during the initial seven days of fermentation. The optimum levels of omija juice in nabak kimchi obtained through experiments were between 0.5 to 1.0% for color, fermentation-retarding effects, and savory taste of the product.

• Proceedings of the Korean Environmental Health Society Conference
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• 2005.11a
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• pp.101-103
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• 2005

This study was performed to investigate the changes of Bacillus sp. of traditional Korean soy sauce (kan-jang) and soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soy sauce and soybean paste followed the recommendations of the Korea Food Research Institute. The soy sauce and soybean paste were analyzed at 0, 6, and 12 months. The numbers of Bacillus sp. of meju (soybean cakes) or soy sauce and soybean paste at the initial stage were significantly higher than those of soybeans (p<0.05). The number of Bacillus sp. increased in soy sauce and soybean paste after 12 months of ripening and storage. This study indicates that this comes from the preparation and fermentation of meju. It is suspected that the organoleptic characteristics of soy sauce and soybean paste might be inferior over 1 year of storage time. Therefore, more research fur overall microbiological quality changes of soy sauce and soybean paste during the storage period should be conducted to interpretate this characteristics more accurately.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.4
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• pp.588-597
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• 2007

Low-fat ground pork patties, LFGPP (<10% total fat) formulated with 0.1, 0.2 and 0.3 percent sodium alginate (SA) were processed and compositional, processing and sensory characteristics were compared with control patties containing 20% fat. The moisture content of raw and cooked LFGPP were significantly (p<0.05) higher than control patties because of greater amount of added water in the formulation. The cooking yield, moisture and fat retention also increased linearly in different treatments of LFGPP. The dimensional parameters such as gain in height, decrease in diameter and shrinkage were significantly (p<0.05) lower in LFGPP in comparison to control. Amongst the sensory attributes, flavour showed a declining trend with the increase in concentration of SA in LFGPP. However, low-fat patties with 0.1% SA rated similar to high-fat control. The lipid profile revealed 49.78 and 43.22% decrease in total lipids and cholesterol content respectively, compared to control. The calorie content was reduced significantly (p<0.05) in LFGPP. The texture profile of LFGPP with 0.1% SA was similar to that of high-fat control. The LFGPP remained stable without any appreciable loss of physico-chemical, microbiological and organoleptic quality during refrigerated storage ($4{{\pm}}1^{\circ}C$) for 21 and 35 days in aerobic and vacuum packaging respectively.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.191-195
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• 2003

We investigated the effects of gamma irradiation on the microbiological, chemical and sensory qualities of bulgogi, a traditional Korean meat product. Gamma irradiation reduced the number of coliform bacteria and bacterial colonies counted in Salmonella-Shigella selective agar to a non-detectable level. Thermophillic microorganisms (mainly Bacillus spp.) in bolgogi refrigerated for 20 days were also significantly reduced by 3 log cycles by 2.5 to 7.5 kGy of irradiation, compared to the control. Electron donating ability and shear force of ready-to-cook bulgogi was not significantly affected by gamma irradiation. Irradiation increased the 2-thiobarbituric acid reactive substances (TBARS) value. The irradiated, raw, ready-to-cook bulgogi had significantly higher scores in color and appearance than those of non-irradiated controls from sensory evaluation. The overall acceptance of cooked bulgogi had higher scores in non-irradiated or 2.5 kGy-irradiated bulgogi than the 5.0- or 7.5-kGy irradiated counterparts. In conclusion, irradiation at 2.5 kGy is recommended as a method to improve shelf-life, safety, and to achieve acceptable quality of ready-to-cook bulgogi without any adverse changes in the sensory characteristics.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.3
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• pp.293-300
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• 2015

We sought to extend the shelf-life of Alaska pollack Theragra chalcogramma sikhae while maintaining quality. We compared the chemical, microbiological, and organoleptic characteristics of sikhae prepared under four different conditions. Control fish were fermented at ambient temperature ($21{\pm}2^{\circ}C$); other samples were stored at $5^{\circ}C$ after fermentation at ambient temperature for 36 h (A1), 60 h (A2), and 84 h (A3). Volatile basic nitrogen and amino-nitrogen levels, and total acidity increased with fermentation time in all samples, but the pH fell, attaining a relatively lower level in the control than in other samples. Over 90% of all viable cells were lactic acid-producing bacteria; this proportion did not change significantly during fermentation. In terms of texture, only hardness was affected by fermentation. The hardness of the control fell more rapidly than did that of the other samples. In terms of sensory evaluation (the acceptance test and quantitative descriptive analysis [QDA]), A2 was superior to other samples after fermentation for different times; A2 maintained limited salability (6 points on the relevant index) for up to 17 days of storage.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.235-242
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• 2016

This study was conducted to investigate the microbiological sanitation status of raw chicken meat distributed in Korea, and potential changes in chicken breast quality during storage. The microbiological sanitation status analysis of raw chicken involved studying the results of microbiological monitoring for a 5-year period (2010~2014) by the Korean Food and Drug Administration. Furthermore, the microbiological status of raw chicken meat in meat packing centers and shops in Seoul/Gyeonggi, Kangwon, and Chungcheong Provinces was investigated from July to August 2015. The total bacterial counts of chicken meat in the packaging centers and meat shop of these Provinces were below the level specified in the Korean Meat Microbiological Guideline ($1{\times}10^7$ colony forming units [CFU]/g) and showed a similar microbiological sanitation status with results of the microbiological monitoring for the analyzed 5-year period. To evaluate the relationship between quality change and microbiological level of the meat distributed in Korea, the pH and microbiological and sensory quality characteristics of the chicken breast samples during storage at $4{\pm}2^{\circ}C$were determined. On day 4, the total bacterial count of the chicken breast was 6.76 log CFU/g, which was close to the official $1{\times}10^7CFU/g$ standard, the pH was 5.96, and the overall acceptability was reduced significantly (p<0.05). In particular, the aroma score was <5, indicating that the consumer panel expressed a negative perception even though the chicken contained a lower microbial level than that specified in the Korean microbiological guideline. These results suggest that the current Korean microbiological guideline for raw chicken meat may require a stricter level of up to $1{\times}10^6CFU/g$ to satisfy both meat safety standards and organoleptic quality for consumers.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1437-1449
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• 2006

Thirty six pre-weaned Barbari kids at 4 months age were reared on four rations computed using coarse cereal grains and by-products of pulses and oil seeds with Crude Protein (CP) and Total Digestible Nutrients (TDN) of 12 and 55% (Low protein Low energy); 12 and 60% (Low protein High energy); 14 and 55% (High protein Low energy); and 14 and 60% (High protein High energy), respectively. After 180 days on feed, male animals ($4{\times}5=20$) were slaughtered to study the effect of diet on carcass characteristics and meat quality. To asses the effect, if any, of such diet on product quality, meat balls were prepared and evaluated for quality changes when fresh as well as during storage ($-20{\pm}1^{\circ}C$). Feeding a ration with CP12 and TDN 60% (LH) to kids produced animals with highest slaughter weight (20.3 kg) yielding higher carcass weight and dressing percentage, lean (65.6%) and fat (6.6%) contents with low bone and trim losses. Although total variety meat yield was markedly higher in HL, the non-carcass fat deposition was relatively higher in LH carcasses. The water activity ($a_w$) of fresh goat meat ranged from 0.994-0.995 and total cholesterol 72.8-90.5 mg/100 g meat. The pH was high in HL and HH meat resulting in decreased ($p{\leq}0.05$) extract release volume (ERV). Meat balls were prepared using meat obtained from goats fed different rations (treatments) and stored at $-20{\pm}1^{\circ}C$. They were evaluated on day 0 and months 1, 2, 3, 4 for physicochemical, microbiological and organoleptic changes. Overall moisture (%), $a_w$, TBA number and pH value were 67.9, 0.987, 0.17, 6.6 respectively and were not affected by treatments except pH that was significantly ($p{\leq}0.01$) lower on LH. As the storage period advanced moisture, pH, $a_w$ and TBA number increased irrespective of treatments. Feeding various diets had no marked effect on microbial load of meat balls but with increasing storage period Standard Plate Count (SPC) and psychrotrophs declined ($p{\leq}0.01$). Treatment LL and LH produced meat balls with better flavour.

• Animal Bioscience
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• v.35 no.8
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• pp.1250-1257
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• 2022

Objective: Low fat duck meat sausages were prepared by replacing the fat in the formulations with soy protein isolate (SPI) and inulin to find the best formulation having superior shelf-life without affecting its quality attributes. Methods: Four sausage mix formulations were prepared viz.control (0% SPI and inulin), T₁ (2.5% inulin), T₂ (2.5% SPI), and T₃ (2.5% SPI+2.5% inulin) replacing duck fat as per the recipe. Five batches of duck meat sausages of each formulation were prepared, and the final products were evaluated for physico-chemical, organoleptic, and microbiological qualities. Results: The % moisture and crude protein content of the sausages revealed an increasing trend (p<0.01) from control to the treated formulations, while the % total ash contents were found to be non-significant (p>0.05). On the contrary, the per cent ether extract decreased significantly (p<0.01) from the control to the treated groups. In terms of calorie value, control samples exhibited the highest values with a significant (p<0.01) regression from control to treated formulation, respectively. The colour profile study (L, a^*, b^*) of the formulations were found to be non-significant. Texture profile study in terms of springiness, cohesiveness, chewiness, and resilience revealed no significant difference in all the treatment groups except the hardness scores, which revealed a significantly (p<0.01) increasing trend from control to the treated formulations. The total viable count showed a significant decrease in the treated groups. However, there was a significant increase in the bacterial load during the storage till day 15th. The total viable psychrophilic bacterial count showed a significant (p<0.01) increase in bacterial load from day 5th to 15th day of storage. Colititre counts were negative for all the formulations until the 15th day of storage. Conclusion: The present study results may conclude that duck meat sausages could be prepared satisfactorily by replacing duck fat with SPI and inulin at the rate of 2.5% of each with superior quality attributes.