• Korean Journal of Veterinary Service
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• v.41 no.4
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• pp.221-228
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• 2018

Rumen cannulation is used for nutritional and microbiological research, clinical diagnosis, and rumen component transfaunation. However, the cannulation procedure can affect parameters such as complete blood count findings, serum chemistry, and rumen fluid pH. The objective of this study was to evaluate the health risks related to the rumen cannulation procedure over a 1-month period. We did not identify significant differences in red blood cell numbers or morphologies between pre- and postoperative timepoints. Moreover, no inflammation or infection was detected. Despite the absence of apparent clinical signs after surgery, serum chemistry results revealed changes in blood urea nitrogen levels and the activities of liver enzymes, including aspartate transaminase, lactate dehydrogenase, and creatinine kinase, from postoperative days 1 to 14. Rumen fluid pH, as measured from samples collected via an orogastric tube, was slightly increased after a preoperative fasting period and on postoperative day 1 but decreased thereafter from postoperative day 4, indicating a minor influence of cannulation surgery on ruminal fluid pH. This is the first study to evaluate hematological parameters and rumen pH before and after rumen cannulation surgery in Hanwoo cattle. Further research is required to better elucidate the potential effects of rumen cannulation surgery on animal health.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.510-519
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• 2019

The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and assigned randomly to an aging temperature ($2^{\circ}C$, $10^{\circ}C$, or $25^{\circ}C$) during 8 d. On 4 d of aging at $25^{\circ}C$, total aerobic bacteria of non-irradiated ones reached 7 Log CFU/g which is no salable levels. Shear force values of irradiated meat after aging for 2 and 4 d at $25^{\circ}C$ was lower than those aged at $2^{\circ}C$. Irradiated samples at $2^{\circ}C$ had lower cooking loss after 2 and 8 d of aging, compared with other aging temperatures. Irradiation did not accelerate 2-thiobarbituric acid reactive substance (TBARS) value when aged up to 4 d. Irradiated samples aged at $10^{\circ}C$ and $25^{\circ}C$ for 8 d scored significantly higher TBARS values. With an increased aging period, $a^*$ and $b^*$ in irradiated samples at $2^{\circ}C$ slightly increased, but irradiation caused negligible changes in meat color. The highest contents of a desirable nucleotide flavor compounds (inosine-5-phosphate) were observed in pork at $2^{\circ}C$ when aged for 4 and 8 d, while the lowest contents were observed at $25^{\circ}C$. Aging in irradiated pork for 8 d at $2^{\circ}C$ resulted in optimal condition with improved meat quality and minimal microbiologically negative defect.

• Journal of the Korean Dietetic Association
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• v.27 no.1
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• pp.45-58
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• 2021

This study evaluated the sanitation management standards for vegetable preparation processes without a cooking stage. The aerobic plate counts (APC), coliform counts, and Escherichia coli of the samples at each production step were analyzed, and microbial growth of the samples stored at different temperatures was measured. The validation was judged in accordance with the microbial criteria stipulated by the British PHLS. After washing and disinfection, the APCs of the two samples decreased to 3~4 log CFU/g in both seasons. Compared to the purchasing stage, the decrease in coliform counts was approximately 0~3 log CFU/g in both seasons; E. coli was not detected. The initial APC and coliform levels of two vegetable samples were 4~5 log CFU/g in both seasons, with an increase of 1 log CFU/g taking more than 6 h at 25℃ and 2 h at 35℃. More than 10 h at 25℃ and 6 h at 35℃ were required to increase the E. coli O157:H7 count by 1~2 log CFU/g for two seasoned samples. In conclusion, washing and disinfection effects and changes in microbial growth during room temperature storage were similar in the two vegetables. Despite the low sanitizing effect of the two vegetables, when cut vegetables were stored under the critical limit within 2 h at two different room temperatures, seasoned lettuce and chicory were at the 'satisfactory' or 'acceptable' levels of PHLS regardless of the storage temperatures. The validation of sanitation management standards applied to vegetable preparation with the no-cook step was approved.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.267-277
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• 2022

This study investigated changes in the physicochemical and microbiological properties of fermented fish sauces based on the pacific sand lance Ammodytes personatus during fermentation according to rice koji treatments and salt contents. In total, six fish sauces were prepared, with rice koji treatment for 24 or 72 h before salt addition, and salt contents of 10 or 20%, including two controls to compare the response to different salt contents without koji treatment. The initial pH values of the sauces with koji treatments were notably lower than those of the controls. Over the 10 months of fermentation, the amino nitrogen contents of the sauces with 10% salt were higher than those with 20% salt, while the volatile base nitrogen value was also increased. In the microbial community, the initial numbers of lactic acid bacteria and mold were higher in the sauces with koji treatment than in the controls. After 8 months of fermentation, the free amino acid and organic acid contents were higher in the sauces with koji treatment than in the controls. Although the fermentation rate was affected to a greater extent by salt contents, the rice koji treatment also exerted a positive effect on the acceleration of fermentation.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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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.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1170-1182
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• 2023

The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO₂ (CHT) and chitosan+TiO₂+rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4℃). Fish fillets were randomly divided into four groups and subjected to treatments (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO₂+30% O₂+30% N₂) and stored at 4℃ for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were not significant. The highest mean pH value was determined in the control group. As the storage time increased, the thiobarbituric acid reactive substances value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The total volatile basic nitrogen (TVB-N) level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application×storage period interaction had a significant effect on all color parameters (p<0.01). At the end of storage, the highest CIE L* was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1087-1110
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• 2023

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.328-333
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• 2000

This study was carried out to changes in chemical and microbiological properties of spring waters in Tongyeoung area. In this paper, ninety spring water samples were collected from 9 station for 11 month to evaluated chemical and bacteriological water quality. Range and mean values of constituents of the samples are as followed; water temperature 5.2~25.8$^{\circ}C$, 16.3$^{\circ}C$, pH 6.0~7.2, 6.7, total residue 33.6~210 mg/1, 90.6 mg/1, turbidity 0.35~5.48, 1.45NTU, KMnO4 consumed 0.51~4.21 mg/1, 1.39 mg/1, chloride ion 6.23~42.5, 16.7 mg/l, phosphate-phosphorus ND-0.04, 0.02 mg/1, nitrite-nitrogen ND~0.02, 0.01 mg/1, nitrate-nitrogen ND~3.56, 1.42 mg/1, ammonia-nitrogen ND~0.20, 0.14 mg/1, dissolved total nitrogen ND~3.78, 1.57 mg/1, iron 0.04~0.28, 0.13ppm, zinc 0.03~0.66, 0.20ppm, mangan ND~0.01, allumium 0.14~0.58, 0.39ppm, copper ND~0.01, 0.01, lead ND~0.01, 0.01ppm, Arsenic ND~0.01, 0.01ppm, mercury ND~0.02, chrome not detected, cadmium not detetced respectively. The viable cell counts of the spring waters ranged 5.0~760/m1(means 130/m1). Range and mean value of total coliform and focal coliform MPN's of the spring waters were 0~2,400MPN/100 ml, 73MPN/100 ml and 0~540MPN/100 ml, 21MPN/100 ml. Spring water quality was usually poor with viable cell counts exceeding 130 CFU/liter and the coliform counts in spring waters of 73 MPN/liter. Composition of coliform by IMViC reaction was 33.3% E. coli, 15.6% Citrobacter freundii, 35.6% Klebsiella aerogenes and others.

• Food Science and Preservation
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• v.13 no.3
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• pp.292-298
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• 2006

Effect of gamma irradiation on the microbiological and physicochemical characteristics of steamed waxy corns was determined in order to develop preservation techniques to enhance shelf-life during storage at room or low temperature. The initial total microbial count, and yeast & molds steamed waxy corns before irradiation were $2.1{\times}10^3CFU/g,\;1.9{\times}10^3CFU/g$, respectively. However, the total microbial count were completely inactivated and the count of yeast and molds were only 34 CFU/g at 3 kGy treatment When non-irradiated steamed waxy corns were stored at $25^{\circ}C$ for 7 months, the growth of total microbial counts and yeasts & molds were rapidly increased up to $7.1{\times}10^6CFU/g\;and\;1.9{\times}10^7CFU/g$, respectively. However, the total microbial counts at 3 kGy treatment and yeast & molds at 5 kGy treatment for 7 month storage were completely inactivated Similar result was observed at $15^{\circ}C$ and $4^{\circ}C$ storage. The Hardness of the irradiated steamed waxy corns and irradiation dose were not significantly different from those of the non-irradiated steamed waxy corns before storage, but the hardness of non-irradiated steamed waxy corns was significantly increased during the storage, compared to those of irradiated corns. The water content of both irradiated and non-irradiated steamed waxy corns after 7 month storage were significantly decreased from $65{\sim}60%$ to 30% but the changes of water content among treatments or irradiation doses were not significantly different during storage. Sugar contents in the irradiated steamed waxy corns were less free than those of non-irradiated samples and the amount of free sugar slowly increased as storage temperature increased. Sensory evaluation result showed that total sensory scores in irradiated steamed waxy corns were better than those of non-irradiated samples and total sensory scores were increased as irradiation doses increased.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.394-399
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• 1998

The juice of garlic (Euichun variety) was extracted and concentrated by heating at 90$^{\circ}C$, by using a rotary vacuum evaporator at 45$^{\circ}C$, or by freezing at -50$^{\circ}C$ until the volume was reduced to 70% of the original's. The concentrated garlic juice was packed into 15 ml test tubes wrapped with aluminum foil and kept at 4$^{\circ}C$ or 25$^{\circ}C$ for 60 days. Changes of browning, microbiological and sensory characteristics of the concentrated garlic juices were monitored every 10 days. The specific gravity and viscosity of the prepared juices decreased in the juices concentrated at 90$^{\circ}C$, 45$^{\circ}C$ and -50$^{\circ}C$ in order. Browning of the concentrated garlic juices was slower during the storage at 4$^{\circ}C$ than at 25$^{\circ}C$. Browning occurred rapidly in the juice concentrated at 45$^{\circ}C$ during the storage, especially at 25$^{\circ}C$. The numbers of mesophilic and psychrotrophic bacteria in the juices did not increase significantly during the storage, which means the garlic juices had good shelf-life. The CFUs/ml of garlic juice concentrated at 90$^{\circ}C$ were lower about 1 to 2 log cycles than those in other concentrated juices. The juice concentrated at 90$^{\circ}C$ showed the weakest garlic odor and the strongest cooked odor among the juices. The juice concentrated at -50$^{\circ}C$ had the freshest odor, especially stored at 4$^{\circ}C$, but the juice concentrated at 90$^{\circ}C$ had lowest score in fresh odor. Brown color was dark in the juice concentrated at 45$^{\circ}C$ and green color of all the juices did not change significantly during the storage.