• 한국축산식품학회지
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• 제41권6호
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• pp.950-966
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• 2021

This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches were included: control (0.01% sodium nitrite and 0.05% sodium ascorbate); treatment 1 (0.3% white kimchi powder and 0.5% lemon extract powder); treatment 2 (0.3% white kimchi powder and 1.0% lemon extract powder); treatment 3 (0.3% white kimchi powder and 0.5% vinegar powder); treatment 4 (0.3% white kimchi powder and 1.0% vinegar powder); and treatment 5 (0.3% white kimchi powder, 0.5% lemon extract powder, and 0.5% vinegar powder). Treatment 2 had significantly lower pH values and higher cooking loss than the other batches (p<0.05). Treatments 1, 2, and 5 had similar (p>0.05) CIE a^* as the control, while treatments 3 and 4 showed significantly lower values (p<0.05). The residual nitrite content in naturally cured products was lower than the control (p<0.05), while treatments 1 and 2 showed significantly higher nitrosyl hemochrome content and curing efficiency (p<0.05). TBARS values were similar for all treatments and the control (p>0.05). Treatments 1 and 2 showed significantly reduced aerobic plate counts (APC; p<0.05) than the control and other treatments. However, across all batches, TBARS values and APC significantly increased during storage (p<0.05). Our results suggest that lemon extract powder, rather than vinegar powder, may offer a promising alternative for supplementing the functions of nitrite in naturally cured sausages.

• 한국식품영양학회지
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• 제23권4호
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• pp.659-663
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• 2010

시중 절임배추의 품질 특성을 조사하기 위하여 15개 업체의 절임배추를 구입하여 염도 등 일반특성과 미생물학적 분석을 한 결과는 다음과 같았다. 시중 구입된 절임배추는 대부분 천일염을 사용하였으며, 일부 식염 혼합, 해수를 사용하는 업체도 있었다. 세척 방법으로는 지하수 4회 세척, 자동 세척 후 3단 세척, 버블 후 3단 세척 등의 방법을 사용하고 있으며, 세척수로는 지하수를 사용하고 있었다. 15개 업체 중 3개 업체 제품은 HACCP 인증을 받았다. 시중 절임배추의 염도는 0.5%에서 2.0%로서 저염도를 나타났다. pH는 최저 5.32에서 최대 6.47을 나타내었다. 물성은 최저 1,997 g에서 최대 3,665 g을 나타내었다. 일부 제품은 재세척이 필요한 제품도 있었고, 애벌레, 흙 등의 이물이 나오기도 했다. 시중 절임배추의 일반세균은 최저 3.37 log CFU/g에서 최대 6.05 log CFU/g의 분포를 나타내었다. 대장균군은 불검출에서 최대 2.93 log CFU/g로 나타났다. 이 중 대장균, 황색포도상구균, 병원성균 등은 불검출로 나타났다.

• 한국식품영양과학회지
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• 제38권9호
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• pp.1215-1221
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• 2009

효모와 유산균이 혼합배양 된 rice sourdough를 제조하여 이를 증편에 첨가함으로써 기존 증편의 이취를 개선하고 발효에 의한 조직감 향상과 발효 생성물에 의한 기호성을 증대시키고자 하였다. 증편은 rice sourdough와 쌀가루를 반죽하고, $35^{\circ}C$에서 3시간 동안 발효를 실시한 후 증자하여 제조하였다. 발효 후 반죽의 팽창도는 rice sourdough를 첨가한 증편인 경우는 109$\sim$135%에 이르렀으며, pH는 3.80$\sim$4.09로 낮아졌다. Rice sourdough를 첨가한 증편의 부피는 첨가하지 않은 증편보다 18$\sim$45% 컸으며 특히, 현미분이 10% 첨가된 rice sourdough를 사용한 증편(CM-10)의 부피가 크게 증가되었다. Rice sourdough를 첨가하여 제조된 증편이 rice sourdough를 사용하지 않은 증편에 비해 내부에 다공성 조직이 조밀하게 발달되었다. 관능평가를 실시한 결과, 현미분이 10% 첨가된 rice sourdough로 제조한 증편을 선호하는 것으로 평가되었다. 또한, 본 연구에서 효모와 유산균을 혼합배양 한 rice sourdough를 첨가함으로써 최종제품인 증편의 물리적(조직특성) 품질과 미생물학적 저장성이 개선되었다.

• Animal Bioscience
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• 제35권8호
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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.

• 한국식품과학회지
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• 제47권5호
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• pp.593-598
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• 2015

This study determined the thermal resistance of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in multi-grain soymilk and proposes processing conditions that meet the national standard for retort food products in Korea. D and z values were calculated from thermal inactivation kinetic curves after heating at 55, 60, and $65^{\circ}C$. The D value for B. cereus at $55^{\circ}C$ was the highest (22.8 min), followed by that for E. coli O157:H7 (18.8 min) and L. monocytogenes (17.6 min). At $60-65^{\circ}C$, the order was L. monocytogenes ($D_{60-65^{\circ}C}=3.4-0.9min$), E. coli O157:H7 (3.0-0.3 min), and B. cereus (1.2-0.3 min). The z values for these species were 5.2, 5.5, and $7.7^{\circ}C$, respectively. The Korean national standard for retort food products was achieved by thermal processing at $124{\pm}2^{\circ}C$ for 0.3-2.2 min. This study provides useful data for ensuring both the microbiological safety and product quality of multi-grain soymilk products.

• 한국토양비료학회지
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• 제48권1호
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• pp.8-14
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• 2015

Livestock waste compost tea is a liquid extract of compost obtained by mixing livestock compost. In this study, some chemical and microbiological characteristics of compost tea depending on the kind of raw materials used were examined, and several experiments to investigate the practical effects on Chinese cabbage cultivation were conducted. This experiment showed that livestock composts needed to be added into aerated water at the ratio between 1:100 and 1:10 (1 part compost to 10~100 parts water) to produce the high quality compost tea. Compost teas must be aerated more than 24 to 48 hours to be able to support aerobic organisms. In cultivation test with compost teas, swine manure compost teas were made by the extracting ratio of 50x, in the aerated condition for 24 hours in water and oil cake in the extracting ratio of 100x were added as supplements. Following the input of oil cake, the concentration of nitrogen and aerobic bacteria increased. Another experiment was conducted to determine the effect of different swine manure compost teas on plant growth and yield of Chinese cabbage. The fresh yield of Chinese cabbage was higher in the fertigated plots by compost tea with oil cake compared to those of N, $P_2O_5$, $K_2O$ fertilization plot with chemical fertilizer by soil test recommendation (Fert. NPK). The effect of compost tea on growth of Chinese cabbage was largely attributable to the increased number of microorganisms as well as nutrients.

• 한국식생활문화학회지
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• 제24권3호
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• pp.295-307
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• 2009

The principal objective of this study was to develop and standardize a preparation method for low-sodium tomato jangachi (traditional Korean pickle) via short-term fermentation with immature green cherry tomatoes. In order to determine the preferred concentrations of soy sauce and soaking temperatures of immature cherry tomato pickles in different stages of storage, we conducted an analysis of physico-chemical characteristics and microbiological properties, and also performed a preference test on samples of immature green cherry tomato pickles. Immature cherry tomatoes were prepared in three different soy sauce concentrations --20, 40, and 60%-- and three different soaking temperatures --60, 80, and 100$^{\circ}C$-- and then stored for 28 days at 5$^{\circ}C$. As a result, the pH increased significantly with increases in the amount of soy in the dipping solution (p<0.05). The saltiness was maintained at levels of approximately $0.17{\sim}0.28%$ (20% group), $0.32{\sim}0.67%$% (40%group), $0.48{\sim}1.00%$ (60% group) during storage periods. These results show that the saltiness of immature cherry tomato pickles was substantially lower than that of commercial pickles. The contents of reducing sugar and lightness decreased significantly with increasing concentrations of soy dipping solution. The redness and yellowness values of the tomatoes decreased significantly with increasing concentrations of soy sauce. Additionally, the lower the concentration of soy sauce used, the more rapidly the hardness of the immature cherry tomato pickles was reduced at 100$^{\circ}C$. PME activity moved within a narrow range, and then stabilized during the storage period. With regard to the results of the consumer preference test, 20%-100$^{\circ}C$ was the most preferred condition overall, 40%-80$^{\circ}C$ was the condition in which the texture was most preferred, and 40%-80$^{\circ}C$ was the condition that yielded the highest color scores.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.1-14
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• 2024

The utilization of coatings composed of bio-based materials in the processing and preservation of meat presents an environmentally conscious, secure, cost-effective, and superior method for prolonging the storage life of meat while also preserving its nutritional value. In this study, changes in physical, chemical, and microbiological characteristics of freshly cut beef coated with distilled water (control) and keratin-starch composites (K-S) functionalized with 0.0-, 0.2-, 0.6-, and 1.0-mL avocado peel polyphenolic-rich extract (APPPE) kept at 4℃ for 12 days were evaluated periodically at 3-day interval using standard techniques. Keratin was extracted from waste feathers, while starch was obtained from ginger rhizomes. Following a 12-day storage period, beef coated with APPPE-enriched K-S composites exhibited a significant (p<0.05) improvement in shelf life by minimizing deteriorative changes in pH and color (as determined by metmyoglobin level) in addition to inhibiting oxidative changes in lipids (as determined by TBARS level) and proteins (protein carbonyl level) in comparison to control and K-S composite without APPPE. Furthermore, microbial growth was significantly (p<0.05) suppressed in meat coated with K-S composite functionalized with APE at 0.6 and 1.0 mL compared to the control. The study suggested that APPPE-enriched K-S composite could offer an eco-friendly and safe food preservation technique for fresh meat.

• 한국축산식품학회지
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• 제40권3호
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• pp.362-376
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• 2020

Rabbit meat bekasam is a traditional fermentation product from Indonesia. This study aimed to determine the chemical and microbiological characteristics of rabbit meat bekasam during the fermentation process in order to isolate, characterize (in vitro and in vivo), and identify lactic acid bacteria (LAB) as the probiotic candidate. The chemical contents of bekasam on 7-day fermentation were investigated in explorative and experimental methods in a completely randomized design. A proximate analysis reported a decrease in the moisture content, fat and carbohydrate content, and an increase in protein content. Also, lactic acid content was increased from 0.48% to 1.12%, and pH was decreased from 5.3 to 4.3. Other properties indicated different values, such as bacteria (2.75×10⁶ to 4.45×10⁷ CFU/g), total LAB (3.82×10⁶ to 4.67×10⁸ CFU/g), total yeast (9.89×10⁶ to 3.82×10⁸ CFU/g) and total mould (4.34×10¹ to 4.86×10³ CFU/g). The experiment produced nine LAB isolates, including two probiotics subjected to further 16S rRNA gene analysis, which indicated that Lactobacillus buchneri was the potential probiotic isolate. After being tested on BALB/c mice, L. buchneri could improve the immune system by inhibiting the growth of Coliform and Salmonella.

• 한국식품과학회지
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• 제48권6호
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• pp.536-541
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• 2016

본 연구는 고등어의 단기 저장 중 이화학적 분석을 통하여 가정에서 고등어 저장 시 냉동 저장 조건을 탐색해보았다. 고등어의 지방 산패 정도를 나타내는 TBA가에서는 저장 초기에는 $-5^{\circ}C$ 저장군과 $-20^{\circ}C$ 저장군이 유사한 경향을 보이나 저장 14일차부터는 $-1^{\circ}C$ 저장군이 $-5^{\circ}C$ 저장군과 유사한 경향을 보였다. 고등어의 단백질 신선도를 나타내는 VBN 함량과 pH도 $-5^{\circ}C$ 저장군과 $-20^{\circ}C$ 저장군이 유사한 추세를 보이며 증가하였다. 저장 초기에는 대부분의 실험항목에서 $-5^{\circ}C$ 저장군과 $-20^{\circ}C$ 저장군이 유사한 결과를 나타낸 점에 의의가 있다. 이상의 연구결과를 종합해 볼 때, 고등어의 단기 저장 시 $-5^{\circ}C$에서의 저장은 $-20^{\circ}C$에서의 저장과 유사한 측면을 보이며 약 51일간 저장이 가능할 것으로 예측되어 고등어의 단기 저장 시 신선도 유지에 효율적이라고 사료된다. 그러나 어류는 수분 함량이 많고 미생물의 번식이 쉽게 때문에 육류보다 부패하는 속도가 빨라 식중독 발생의 위험이 크므로 장기간 저장하기 위해서는 저온냉동이 필수적이라 사료된다. 추후 온도 조절뿐만 아니라 가정용 냉장고의 습도, 고등의 포장 방법, 저장 시 용량 등 여러 인자들의 조절로 가정 내 고등어의 냉동 저장에 대한 연구가 필요할 것으로 보인다.