• Journal of environmental and Sanitary engineering
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• v.15 no.1
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• pp.109-115
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• 2000

This study was designed to investigate the quality of the simplified water supplies by regional groups in Uijoungbu. For this objective physicochemistric and microbiological experiment were performed. Simplified water in Uijoungbu(Howondong Darakwon, Singokdong Chudong, Songsandong Mangadae, Songsandong Gacbawe, Songsandong Gusungmal, Songsandong Baebul, Ganeung3dong) tested by this study physicochemistric elements suited the test. However, Songsandong Mangadae exceeded the minimum level suggested as $NO_3-N(10mg/{\ell})$. The population of general bacteria were exceeded the minimum level suggested as drinkable water(less than $100CFU/m{\ell}$). Some simplified water in Uijoungbu were proven to be contaminated.

• Korean Journal of Microbiology
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• v.15 no.3
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• pp.131-138
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• 1977

The effects of various nitrogen soruces on the expression of nif gene were investigated using nif-lac fusants of Klebsiella pneumoniae. K. pneumoniae UK 2979 was infected with Mudl lysate prepared by heat induction of K. pneumoniae UK 4482. About 80 nif-lac fusants were greatly repressed. Amino acids, such as serine, glutamine and asparagine, were found to support the growth of K. pneumoniae M5al quite well, and showed a repressive effect on .betha.-galactosidase activities of nif-lac fusants LX-9 and LX-22 in NFHM. Glutamic acid, histidine and arginine rendered poor growth but high activities of .betha.-galactosidase. Good cell growth and high enzyme activity were observed when complex nitrogen sources, such as casitone, proteose pepone, were employed. .betha.-Galactosidase activities of LX-9 and LX-22 in nitrogen free minimal medium increased sharply within first 4 hours.

• Preventive Nutrition and Food Science
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• v.8 no.1
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• pp.89-92
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• 2003

The effect of gamma-irradiation on microbiological growth in kale juice during storage was studied. Fresh kale juice was prepared and irradiated at 0, 1, 3, 5, 7, 10, and 15 kGy. D values for total bacteria, yeast and mold, Salmonella, E. coli, and Pseudomonas were 3.6, 4.0, 3.2, 1.4, and 1.6 kGy, respectively. E. coli and Pseudomonas were eliminated completely at 5 and 7 kGy, respectively. Gamma-irradiation also reduced total viable bacteria during storage. Therefore, these results indicate gamma-irradiation can prevent microbial spoilage of fresh kale juice by inactivating pathogenic microorganisms.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.153-161
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• 2015

This study was conducted to investigate the consumption practices of ready-to-eat (RTE) foods and to analyze the microbiological hazard of kimbab, a Korean dish, and the most popular of the RTE foods eaten by participants in this study. A questionnaire was distributed to 230 university students who had previously purchased RTE foods, and 224 were collected (response rate: 97.4%). Statistical analyses were conducted on the questionnaires using the SPSS program, and a total of 135 kimbab products were sampled for aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The results of the analyses are as follows. Kimbab (87.0%), sandwich (86.4%), hamburger (89.8%), lunchbox (81.5%), and sushi (87.4%) were most often eaten immediately after purchasing. Additionally, the results of the microbiological hazards analysis of kimbab showed that the aerobic plate counts were significantly different according to the purchasing price (p<0.01). The coliform levels were significantly different according to the place of purchase (p<0.01) and the major ingredients of kimbab (p<0.05). In addition, Staphylococcus aureus and E. coli were detected in 5.9% and 5.2% of the tested samples, respectively. However, E. coli O157:H7, Salmonella spp., and Listeria monocytogenes were not detected in any of the samples. In conclusion, the manufacturers of RTE foods should apply the HACCP system for food safety.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.484-491
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• 2015

This study investigated the quality variation characteristics of Ssamjang containing Cheongkukjang, in order to improve the degree of preference of Cheongkukjang. The amount of Cheongkukjang was set at 1% based on sensory evaluation. Ssamjang containing Cheongkukjang was stored at $37^{\circ}C$ for 13 weeks, after which quality variation characteristics were weekly. During storage for 13 weeks, physicochemical quality characteristics, moisture content, and pH of Ssamjang containing Cheongkukjang slightly decreased, whereas salt content did not change. Amino nitrogen content slightly increased by 1 week but decreased by 3 weeks and then increased by 5 weeks. For microbiology quality characteristics, viable cell counts and total cell counts of B. cereus were unchanged. For sensory quality characteristics, shape quality was poor after 13 weeks while mold, drying phenomenon, and swelling phenomenon were not observed. Therefore, physicochemical quality and microbiology quality of Ssamjang containing Cheongkukjang were unchanged during storage for 13 weeks, and the storage limit was determined to be 12 weeks according to sensory quality evaluation.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.247-255
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• 2014

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration ($4^{\circ}C{\pm}1^{\circ}C$) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

• Food Science and Preservation
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• v.16 no.2
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• pp.198-203
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• 2009

We examined the effects of electron-beam irradiation(0.5, 1, 2, or 5 kGy) on microbiological, physicochemical, and sensory quality characteristics of Myungran Jeotgal, Korean fermented seafood, during subsequent storage at $4^{\circ}C$ for 2 weeks. Viable counts of total aerobic bacteria, yeasts and molds, and total coliforms fell, after irradiation, to below detection limits($10^1CFU/g$). The pH of irradiated Myungran Jeotgal was maintained during storage but that of the non-irradiated control decreased. Sensory quality was not affected by electron-beam irradiation, except that color scores in samples irradiated with 2 and 5 kGy were lower than that of the control. Lipid oxidation tended to rise with increased irradiation dose and longer storage periods. The results suggest that electron-beam irradiation can be used to extend the shelf-life of Myungran Jeotgal without apparent quality attribute deterioration. However, means of preventing lipid oxidation resulting from electron-beam irradiation need consideration if irradiation is to find further applications in the food industry.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.292-298
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• 2004

This study researched the microbial change of quality according to various phases of product flow of Dongtae-Jeon (a pan-fried dish) and rolled egg in packaged meals. In order to carry out the study, the time required, temperature, water activity and microbial quality were measured at various phases of production flow of Dongtae-Jeon and rolled egg in packaged meals, and the effects of these factors on microbial multiplication was analyzed. According to the phases in product flow of Dongtae-Jeon, it was shown that the time required is 12.5hrs and water activity is distributed 0.932-0.980. These conditions were suitable for microbial multiplication. According to the phases in product flow of rolled egg, it was shown that the time required is 3.3hrs. In addition, qualitative analysis of pathogenic microorganisms (Salmonella spp., Vibrio parahaemolyticus, Staphylococcus aureus) detected no such microorganisms in any of the samples.