• Title/Summary/Keyword: microbiological quality

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Chitosan/whey Protein (CWP) Edible Films Efficiency for Controlling Mould Growth and on Microbiological, Chemical and Sensory Properties During Storage of Göbek Kashar Cheese

  • Yangilar, Filiz
    • Food Science of Animal Resources
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    • v.35 no.2
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    • pp.216-224
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    • 2015
  • The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3rd, 30th, 60th and 90th d). Difference in microbiological and chemical changes between samples was found to be significant (p<0.05) during ripening period. Cheese samples with edible coating had statistically lower mould counts compared to the uncoated samples. Furthermore the highest and lowest mould counts were determined in control (4.20 Log CFU/g) and other samples (<1 Log CFU/g) at 60th and 90th d of storage. All samples exhibited higher levels of water soluble nitrogen and ripening index at the end of storage process. At the end of 90 day storage period, no signicant dierences in salt and fat values were observed among the cheeses studied. The edible coatings had a beneficial effect on the sensory quality of cheese samples. In the result of sensory analysis, while cheese C and the chitosan coated cheese samples were more preferred by the panellists, the chitosan/whey protein film-coated cheese samples received the lowest scores. This study shows coating suggests could be used to improve the quality of cheese during ripening time.

Estimating variation in the microbiological quality of seasoned soybean sprouts using probability model (확률 모형을 이용한 콩나물 무침의 미생물적 품질 변화 예측)

  • Park, Jin-Pyo
    • Journal of the Korean Data and Information Science Society
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    • v.21 no.5
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    • pp.909-916
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    • 2010
  • This study aims to establish storage stability conditions for cook-chilled korean ethenic foods. In order to achieve this aims, we establish a probability model of microbial counts of cook-chilled korean side dishes product-seasoned soybean sprouts. And seasoned soybean sprouts were stored during 1 to 5 days under constant temperature conditions at 0, 5, 10 and $15^{\circ}C$. Next we find confidence intervals for variation in the microbiological quality of seasoned soybean sprouts.

Importance of Ripening during Natural Cheese Making (자연치즈의 제조과정 중 숙성의 중요성)

  • Hong, Youn-Ho
    • Journal of Dairy Science and Biotechnology
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    • v.31 no.2
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    • pp.195-200
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    • 2013
  • The ripening of cheese allows for the development of characteristic taste and flavour, nutritional substances, bio-active components and texture, helping to improve quality. Many different microbiological, biochemical and nutritional changes occur during the process depending on the quality of raw milk, added cultures and enzymes, as well as specific processing and ripening conditions. During the ripening lactose is hydrolyzed to lactic, propionic and acetic acid, helping to reduce potential effects of the problem of lactose intolerance. Fat is hydrolyzed to butyric, propionic and conjugated linoleic acid, which function as bio-active substances. Protein is hydrolyzed to different peptides and amino acids which all show various bio-activities. However, errors of cheese ripening can happen and affect the quality of the product. To guarantee good quality cheese the process needs to be managed carefully with the right microbes used and ensuring cleanliness of processing facilities, staff, ventilation and hazard analysis and critical control points (HACCP). Research into and controlling of ripening technology is crucial for producing high quality cheeses.

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Studies on Holding Methods for Quality Assurance of Salads Served at Foodservice Institutions (급식소에서 제공되는 샐러드류의 조리후 보관방법 설정을 위한 품질 연구)

  • 김혜영;고성희
    • Korean journal of food and cookery science
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    • v.20 no.2
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    • pp.211-218
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    • 2004
  • The issue of safety and quality of cooked food served at foodservice institutions has brought more attention to food scientists because the foodservice system is growing and becoming more popular in Korea. In order to control the quality and safety of cooked foods, the production and holding methods of foods should be carefully studied and the implications considered by the foodservice industry. Therefore, studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of the present study was to evaluate the chemical and microbial qualities of salads during holding. Several holding temperatures in the range of 5∼26$^{\circ}C$ were used for holding. Chicken salad and ham & cucumber salad exceeded the standard after 30min of room temperature holding after preparation. Quality deterioration increased at higher holding temperatures, which suggested that refrigerator holding is the most desirable.

Effects of Vessel on the Quality Changes during Fermentation of Kochujang (고추장의 숙성 중 발효 용기가 품질변화에 미치는 영향)

  • Chung Sun-Kyung;Kim Young-Sook;Lee Dong Sun
    • Food Science and Preservation
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    • v.12 no.3
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    • pp.292-298
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    • 2005
  • Kochujang(Korean red pepper paste) of 600 g was fermented in the different types of vessels (glass, polypropylene(PP), polyethylene terephthalate(PET), stainless steel and Korean porcelain called onggi) with 627 mL of volume during 4 months. The quality changes were monitored for physical, chemical and microbiological attributes. Onggi which had high porosity in the micro-structure provided kochujang with higher microbial counts of aerobic bacteria, lactic acid bacteria and yeasts than those of the other containers. Compared to kochujang fermented in the other containers, kochujang in Onggi showed higher protease activity, amino type nitrogen, and free amino acid content. The kochujang in Onggi also attained higher acidity, lower pH and higher reducing sugar concentration than those in the other containers. All changes were completed 2 or 3 months. Onggi showed water loss and salt increase of the kochujang comparable to those in the other vessels, which was from gradual clogging of the micropores during storage. All physical, chemical and microbiological changes made the kochujang in Onggi attain the sensory quality significantly better than those fermented in the other vessels.

Changes of the Chemical and Microbiological Quality in Milk from Jeju-Do after Raw Milk Grading System (등급제 실시 이후 제주산 원유의 품질 변화)

  • Lee, Hyun-Jong
    • Journal of Dairy Science and Biotechnology
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    • v.24 no.1
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    • pp.1-7
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    • 2006
  • This experiment was performed to identify the improvement of raw milk quality after introducing raw milk grading system(1993, June). The purpose of this experiment was to investigate chemical component and microbiological quality of raw milk in jeju. This experiment made it possible to spread high standard of quality of raw milk or milk product including yoghurt, ice cream etc., and to provide dairy industry information for the construction of Jeju international free city master plan. As a result, automatic milking system is improved a lot after introducing raw milk grading system and sustained good condition compared with other provinces. High ratio was shown dairy farm in jeju for pre-milking, pre-cooling system equipment and self laboring. Otherwise, the ratio of dairy farm doing test of mastitis is low. The ratio of first grade distribution in Jeju is 80.64%, which means that was improved before introducing raw milk grading system. The number of somatic cells found in summer more than that of other seasons in raw milk. However, these data is a little higher than the nation wide data medium. Also, general components, annual lipid ratio is 3.90% that improved compared with before introducing raw milk grading system. These data showed low in summer and similar to nation wide.

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Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties

  • Mohammad, Nisar P.U.;Chatli, M.K.;Sharma, D.K.;Sahoo, J.
    • Asian-Australasian Journal of Animal Sciences
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    • v.23 no.10
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    • pp.1380-1385
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    • 2010
  • Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at $175{\pm}2^{\circ}C$ for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) higher value for the moisture and moisture protein ratio than F1. However, MO and PC patties had significantly (p<0.05) higher moisture content than HO-cooked buffalo meat patties irrespective of fat content. Highest fat percentage was in MO patties while the minimum was in PC patties. Moisture and fat retention and cooking yield were highest in MO patties irrespective of added fat content in the formulation. Cooking yield and dimensional parameters were better maintained in F2 than F1. Sensory scores viz. appearance and color, flavour, juiciness and texture for HO patties were better than other cooking methods. Sensory panelists rated overall acceptability of HO patties very good to excellent, whereas PC and MO patties were rated as good to very good irrespective of fat content. Microbiological quality was comparable in both groups irrespective of cooking methods used.

Changes of Microbiological and General Quality Characteristics of Gamma Irradiated Kochujang(Fermented Hot Pepper Paste) (감마선 조사 고추장의 미생물 및 일반품질 특성 변화)

  • Kim, Dong-Ho;Yook, Hong-Sun;Youn, Kyu-Chun;Sohn, Cheon-Bae;Byun, Myung-Woo
    • Korean Journal of Food Science and Technology
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    • v.33 no.1
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    • pp.72-77
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    • 2001
  • The effect of gamma-irradiation on the microbiological and general quality changes of the kochujang(Korean hot pepper paste) was studied. Kochujang was prepared, irradiated at 5, 10 and 20 kGy, and then stored at $25^{\circ}C$ for twelve weeks. The results showed that the Bacillus were decreased by 5 log cycles with dose of 20 kGy with 3.94 kGy of $D_{10}$ value. Yeast and Lactobacillus cells were nearly eliminated by 10 kGy. The formation of $NH_2-nitrogen$ and reducing sugar, enzyme activity, acid production and browning were not affected by gamma irradiation. Therefore, it was considered that the kochujang treated with gamma irradiation maintained better microbial quality than that of the control with storage.

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Microbiological and Physicochemical Quality of Irradiated Ground Beef as Affected by Added Garlic or Onion

  • Rico, Catherine W.;Kim, Gui-Ran;Jo, Cheo-Run;Nam, Ki-Chang;Kang, Ho-Jin;Ahn, Dong-Uk;Kwon, Joong-Ho
    • Food Science of Animal Resources
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    • v.29 no.6
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    • pp.680-684
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    • 2009
  • The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at $4^{\circ}C$ for 8 d. Irradiation resulted in a 2-log CFU/g reduction in both aerobic and coliform bacteria. The microbial counts gradually increased during storage, but those in beef that contained garlic or onion were 1-log CFU/g lower than those of the control samples after 8 d of storage. The pH value decreased during storage in all meat samples, but this decrease was greater in non-irradiated beef than in irradiated beef. The lipid oxidation, volatile basic nitrogen content and Hunter color values of raw patties were generally not affected by irradiation or the addition of garlic and onion. Sensory evaluation of cooked patties showed that the off-odor was less pronounced in samples that contained added garlic or onion than in control samples, and that the overall acceptability of beef formulated with garlic was the highest. Overall, the results of this study indicate that the addition of garlic or onion in combination with irradiation treatment enhanced the microbial quality and improved the sensory quality of irradiated ground beef.

Effect of Storage Condition on the Quality and Microbiological Change of Strawberry “Minyubong” during Storage (저장조건이 딸기 “미녀봉”의 저장 중 품질 및 미생물학적 변화에 미치는 영향)

  • Lee, Se-Hee;Lee, Myung-Suk;Namkyu Sun;Song, Kyung-Bin
    • Food Science and Preservation
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    • v.11 no.1
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    • pp.7-11
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    • 2004
  • To examine the effect of storage condition on the quality and microbiological change of strawberry “Minyubong”, the rate of weight loss, decay rate, pH and titratable acidity, and microbial (total bacterial count, mold and yeast) changes were determined during storage. Strawberry fruits were packaged with low-density polyethylene (LDPE). Strawberries were then stored at 4$^{\circ}C$ and 20$^{\circ}C$, respectively. LDPE package was effective on the decrease of decay rate of strawberry as well as the rate of weight loss, compared with the non-packaged. Microbial changes of strawberry stored at 4$^{\circ}C$ and 20$^{\circ}C$ were monitored during storage. Packaging affected the microbial change, resulting in retarding the growth of total bacteria as well as mold and yeast, compared with the non-packaged, regardless of storage temperature. These results indicate that storage of strawberry fruits wrapped with LDPE at 4'C should be recommended in terms of quality as well as its shelf-life.