• Food Science and Preservation
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• v.21 no.5
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• pp.636-645
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• 2014

Quality changes in frankfurter sausages with yam (Dioscorea japonica) powder added were investigated during their storage at $10^{\circ}C$ for six weeks. The sausage samples were prepared using four concentrations of yam powder: 0% (C), 0.5% (T1), 1.0% (T2), and 2.0% (w/w) (T3). After the addition of yam powder, the crude protein contents decreased, but the crude fat and carbohydrate contents increased. The thiobarbituric acid values during the storage of the frankfurter sausages were lower in the samples with higher yam concentrations. Over the storage period, the volatile basic nitrogen values increased with the increase in the amount of added yam. With the increase in the yam concentration, the $L^*$ and $a^*$ values tended to decrease, whereas the $b^*$ value increased. The instrumental texture analysis showed that the hardness value decreased with the increase in the yam concentration. The first indication of sensorial quality deterioration was noticed at week 4 for T3 and at week 5 for C, T1, and T2. In conclusion, the quality and shelf-life of the frankfurter sausages were not noticeably influenced by the addition of yam powder with a concentration of up to 1.0% (w/w), but the functional and health-promoting effects of yam were positively incorporated.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.68-74
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• 2020

This study investigated the inactivation and synergistic efficacy of combined low-temperature heating (LT) and atmospheric plasma (AP) against Escherichia coli in red pepper powder. A cocktail of two strains of E. coli (ATCC 11229, KCCM 11234) was inoculated onto red pepper powder and then treated with LT (60℃ for 5-20 min) and AP (atmospheric plasma for 5-20 min). The counts of E. coli in the red pepper powder were significantly (P<0.05) reduced with the increase in treatment time using LT and AP. The reduction of E. coli levels in red pepper powder when treated with LT alone for 5, 10, 15, and 20-min were 0.25, 1.45, 2.54, and 2.85 log₁₀ CFU/g, respectively. Also, the reduced levels of E. coli on red pepper powder when treated with AP alone for 5, 10, 15, and 20 min were 0.19, 0.32, 0.54, and 0.96 log₁₀ CFU/g, respectively. The synergistic effects were not dependent on the treatment time with AP, but were dependent on the LT treatment time. Synergistic reduction values for combined LT and AP treatment against E. coli in red pepper powder were -0.13 to 2.91 log₁₀ CFU/mL, respectively. Especially, the largest synergistic values (2.91-2.82 log₁₀ CFU/mL) of E. coli in red pepper powder were revealed by the combination of a 20-min treatment with LT and a 15-20-min treatment with AP. All sensory parameters (color, off-odor, taste, texture, and overall acceptability) were not significantly (P>0.05) different between non-treated and all combination-treated samples. Therefore, these results suggest that the combination of LT and AP can be potentially utilized in the food industry to effectively inactivate E. coli without incurring quality deterioration in red pepper powder.

• Food Science and Preservation
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• v.23 no.7
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• pp.1058-1064
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• 2016

This study investigated the correlation between physicochemical (color, soluble solids content (SSC), pH, titratable acidity (TA), and firmness) and sensory (appearance, taste, odor, and texture) characteristics of environment-friendly 'Campbell early' grapes to identify quality indices. For analysis, samples of similar-sized grapes were collected from five orchards. The results showed that the physicochemical characteristics of CIE $L^*$, CIE $a^*/b^*$, SSC, pH, TA, and firmness and the sensorial characteristics of color intensity, freshness of stem, odor, sourness, sweetness, and elasticity were different among groups. Correlation analysis results showed that an increase in sweetness and firmness and a decrease in sourness were associated with an increase in overall acceptance. Sourness and sweetness were positively correlated with CIE $L^*$ (r=0.88) and firmness (r=0.95), individually. In the principal component analysis results, component F1 and F2 explained 44.35% and 33.77%, respectively, of the total variance (78.12%). F1 represented firmness, sweetness, elasticity, hardness, grape odor, color intensity, sweet odor, sourness, and damage degree. F2 represented CIE $L^*$, TA, CIE $a^*$, CIE $a^*/b^*$, SSC/TA, SSC, and peel thickness. The results showed that consumer acceptance of 'Campbell early' grapes can be determined by assessing physicochemical attributes of firmness, CIE $L^*$, TA, CIE $a^*$, CIE $a^*/b^*$, SSC/TA, and SSC and various sensorial attributes including sweetness, fruit elasticity, fruit hardness, grape odor, and color intensity.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.5
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• pp.682-689
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• 2012

A feeding trial was conducted to investigate effects of Bacillus licheniformis on growth performance and meat quality of broilers. Nine hundred one-d-old broiler chicks were randomly assigned to 3 experimental groups with three replicate pens of 100 broiler chicks. Three treatments were i) control, ii) basal diets supplemented with 1 ml of B. licheniformis for each in feed water per day iii) basal diets supplemented with 2 ml of B. licheniformis per chick in feed water per day. The supplementation of B. licheniformis significantly increased body weight in grower chickens (p<0.05), and significantly improved the feed conversion in 3 to 6 and 0 to 6 wk feeding period compared with the control group (p<0.05). Additionally, the supplement also resulted in increased protein and free amino acid contents, and decreased fat content in chicken breast fillet (p<0.05). Furthermore, improvement in sensory attributes was observed in broilers fed with the probiotic. In conclusion, B. licheniformis treatments resulted in a significant increase (p<0.05) in broiler productivity based on an index taking into account daily weight gain and feed conversion rate. Meanwhile, the probiotic contributed towards an improvement of the chemical, nutritional and sensorial characteristics of breast fillet. Overall, the study indicates that B. licheniformis can be used as a growth promoter and meat quality enhancer in broiler poultry.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1134-1140
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• 2018

Objective: Fatty acid composition is one of the most important meat quality traits because it can contribute to functional, sensorial, and nutritional factors. In this study, quantitative trait locus (QTL) analyses for fatty acid composition traits were investigated in thigh and breast meat of Korean native chicken (KNC). Methods: In total, 18 fatty acid composition traits were investigated from each meat sample using 83 parents, and 595 $F_1$ chicks of 20 week old. Genotype assessment was performed using 171 informative DNA markers on 26 autosomes. The KNC linkage map was constructed by CRI-MAP software, which calculated genetic distances, with map orders between markers. The half-sib and full-sib QTL analyses were performed using GridQTL and SOLAR programs, respectively. Results: In total, 30 QTLs (12 in the thigh and 18 in the breast meat) were detected by the half-sib analysis and 7 QTLs (3 in the thigh and 4 in the breast meat) were identified by the full-sib analysis. Conclusion: With further verification of the QTL regions using additional markers and positional candidate gene studies, these results can provide valuable information for determining causative mutations affecting the fatty acid composition of KNC meat. Moreover, these findings may aid in the selection of birds with favorable fatty acid composition traits.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.804-819
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• 2019

Ezine cheese is a non-starter and long-ripened cheese produced in the Mount of Ida region of Canakkale, Turkey, with a protected designation of origin status. Non-starter lactic acid bacteria (NSLAB) have a substantial effect on the quality and final sensorial characteristics of long-ripened cheeses. The dominance of NSLAB can be attributed to their high tolerance to the hostile environment in cheese during ripening relative to many other microbial groups and to its ability to inhibit undesired microorganisms. These qualities promote the microbiological stability of long-ripened cheeses. In this study, 144 samples were collected from three dairies during the ripening period of Ezine cheese. Physicochemical composition and NSLAB identification analyses were performed using both conventional and molecular methods. According to the results of a 16S rRNA gene sequence analysis, 13 different species belonging to seven genera were identified. Enterococcus faecium (38.42%) and E. faecalis (18.94%) were dominant species during the cheese manufacturing process, surviving 12 months of ripening together with Lactobacillus paracasei (13.68%) and Lb. plantarum (11.05%). The results indicate that NSLAB contributes to the microbiological stability of Ezine cheese over 12 months of ripening. The isolation of NSLAB with antimicrobial activity, potential bacteriocin producers, yielded defined collections of natural NSLAB isolates from Ezine cheese that can be used to generate specific starter cultures for the production of Ezine cheese (PDO).

• Horticultural Science & Technology
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• v.35 no.4
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• pp.446-455
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• 2017

We investigated the physicochemical and sensory characteristics of oriental melon (Cucumis melo L.) to provide a consumer-oriented quality index. Oriental melon fruits were harvested at 20, 25, or 30 days after fruit set (DAFS), and each group was sorted by size (small, medium, and large). Fruits harvested at 25 and 30 DAFS had higher CIE $a^*$ and $b^*$ values, higher soluble solids content (SSC), and lower CIE $L^*$, firmness, and titratable acidity (TA) values than fruits harvested at 20 DAFS. Fruits harvested at 25 and 30 DAFS scored more highly for overall acceptance. A significant correlation was found between physicochemical characteristics and overall acceptance. In the delayed-harvest sample, increased sweetness and yellowness, and decreased sensorial texture were associated with an increase in overall acceptance. In principal component analysis, F1 and F2 explained 62.16% and 17.91% of the total variance (80.07%), respectively. Regression analysis of overall acceptance and F1 gave a coefficient of determination ($r^2$) of 0.87. Our results show that consideration of the physicochemical characteristics (CIE value, SSC, pH, SSC/TA ratio, and firmness) and sensory characteristics (yellowness, placenta area condition, oriental melon odor, sweetness, oriental melon flavor, texture, and off odor) of oriental melon in this way can be used as quality indices to predict consumer acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.455-463
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• 2015

This study investigated the effects of low-dose electron beam irradiation treatment on the physicochemical and sensorial properties of imported navel oranges during storage at $20^{\circ}C$ for 12 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, after which changes in color value, hardness, Brix/acid ratio, total sugar contents, reducing sugar contents, vitamin C contents, and sensory evaluation were investigated. There were no significant differences between non-irradiated and irradiated samples in terms of color value, Brix/acid ratio, total sugar contents, total reducing sugar contents, and vitamin C contents. Hardness of irradiated samples significantly decreased in the early storage period in an irradiation dose-independent manner, and the difference between non-irradiated and irradiated samples decreased again at the end of storage. For the sensory evaluation, there was no significant difference between non-irradiated and irradiated samples up to 0.6 kGy, and all sensory item scores decreased at the end of the storage period regardless of irradiation. These results suggest that electron beam irradiation below 0.6 kGy does not affect physicochemical and sensory properties during storage at $20^{\circ}C$. Thus, electron beam irradiation up to 0.6 kGy applied to imported navel oranges is the optimum dose for minimizing quality changes and disinfestation treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.128-136
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• 2015

This study investigated the effects of low-dose electron beam irradiation treatment on physicochemical and sensorial properties of imported navel oranges during storage at $3^{\circ}C$ for 45 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, and changes in their color values, hardness, Brix/acid ratio, total sugar contents, reducing sugar contents, vitamin C contents, and sensory evaluation were investigated. There were no significant differences between non-irradiated and irradiated samples in terms of color values, Brix/acid ratio, total sugar contents, total reducing sugar contents, and vitamin C contents. Hardness of irradiated sample at 1 kGy decreased significantly in the early storage period, but the difference between non-irradiated and irradiated samples decreased again at the end of storage. For the sensory evaluation, scores of color, sweetness, flavor, and overall acceptability decreased as irradiation dose and storage period increased. Samples irradiated at over 0.8 kGy showed low preference in all scores except color. These results suggest that electron beam irradiation below 0.6 kGy does not affect physicochemical and sensory properties; thus, electron beam irradiation up to 0.6 kGy in imported navel oranges is optimum for minimizing quality changes and disinfestation treatment simultaneously.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.269-277
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• 2009

This paper reports the results of the research on the effects of probiotic yogurt on the microbiological quality, pH, and sensorial characteristics of fresh chicken meat when packed with probiotic yogurt. The chicken meat pieces were packed with yogurt and were stored at $10^{\circ}C$ for 7 days. Samples were taken after 0, 2, 4, and 7 days of storage, and were analyzed for total bacterial count, E. coli, and coliform, and for the chemical parameters, including the pH. In the control group (packed without yogurt), the Pseudomonas species predominated when the spoilage was obvious after 4-day storage at $10^{\circ}C$. The yogurt-mixed chicken meat package was found to have a significantly lower total viable count and significantly fewer coliform bacteria during storage. Furthermore, the yogurt package showed a growth-inhibiting effect on the Salmonella typhimurium, which were inoculated into the chicken meat pieces for the study. The study findings indicate that probiotic yogurt can be used in packing fresh chicken meat to decrease the population of spoilage bacteria therein and to extend its shelf life.