• Korean journal of food and cookery science
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• v.32 no.5
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• pp.600-608
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• 2016

Purpose: To investigate the antioxidant, physicochemical sensory, and microbial safety qualities of sunsik containing fermented Curcuma longa L. powder. Methods: Quality characteristics of samples were measured using pH, moisture content, crude ash content, color and sensory evaluation. Antioxidant activities of samples were compared using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) cation radical scavenging activities. Microbial safety of samples were tested for Aerobic plate counts, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli O157:H7. Results: The pH of samples was between pH 5.51 and pH 5.64, which was significantly lower than the optimum microbial living range. The DPPH and ABTS radical activities of sunsik containing 0.8% fermented Curcuma longa L. were significantly increased compared to that of the control (p<0.05). In sensory intensities, sunsik containing 0.8% fermented Curcuma longa L. showed significantly (p<0.05) similar savoy aroma and flavor, spicy aroma, spicy hot flavor, sweet flavor, and throat swallowing values to those of the control samples. Samples of sunsik added 0.8% and 1.2% fermented Curcuma longa L. showed significantly similar overall acceptance values to those of the control. All samples tested were found to free of microbes and microbiologically safe according to the food code standards. Conclusion: The sunsik added with 0.8% or 1.2% fermented Curcuma longa L. powder were successfully developed. we conclude that the developed sunsik with the fermented turmeric powder can be potentially high value products in the highly competitive sunsik food industry.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.442-448
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• 2012

This study investigated reduction of microbial population, water soluble pigment, capsanthin content, surface color (Hunter L, a, b, ${\Delta}E$), and sensory properties of pepper powder by LED (red, yellow, blue, green) treatments. LED (red, yellow, blue, green) treatment were conducted in 1,000 lux storage at $25^{\circ}C$ for 10 days. The total aerobic bacteria was no significant difference among the control and treated with LED during 10 days. In yellow LED treatment, yeast and molds were decreased about 1.76 log. Surface color such as lightness (L), redness (a), yellowness (b) were showed a decreasing tendency as the storage period. In the overall color difference (${\Delta}E$) of yellow LED treatment was lower less than 3.0. Water soluble pigment was no difference in control and LED treated samples during storage period. Capsanthin content was significantly decreased as storage period was increased, but no significant differences were observed among red and yellow LED treatments. Sensory properties of control was significantly reduced by storage period but yellow and green LED treatments were no significantly differences.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.642-649
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• 2014

We investigated the antioxidant and physicochemical qualities as well as the sensory characteristics, and microbial safety of sunsik containing varied amounts of AF-343, which can help add moisture to the skin and relieve the symptoms of atopic dermatitis. Samples did not show significant differences in pH measurements, but the pH had a tendency to increase with tendencies as increased amounts of AF-343. The total phenolic compound contents and DPPH radical scavenging activity, indicators of biologically active ingredients such as antioxidant, anticancer and antibacterial activity, significantly increased as the amounts of AF-343 increased (p<0.05). In an acceptance test, the samples did not show significant differences, however samples with the 750 mg AF-343 received the highest scores out of all the samples in overall acceptance. All samples were confirmed as microbially safe according to the food code applied to food manufacturers. Aerobic plate counts of the control group were 1.60 log CFU/g, while those of samples with 750 mg AF-343 were 1.70 log CFU/g. E. coli. Pathogenic microorganisms tests were either negative or not detected in all samples.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.1018-1022
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• 2007

Effect of aqueous chlorine dioxide treatment on the microbial growth and quality changes of strawberries during storage was examined. Strawberries were treated with 5, 10, and 50 ppm of chlorine dioxide solution, and stored at $4{\pm}1^{\circ}C$. Total aerobic bacteria in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.40 to 2.10 log CFU/g after 7 days, while increasing in the control from 2.75 to 4.32 log CFU/g. Yeasts and molds in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.10 to 1.97 log CFU/g after 7 days, while the control was increased from 2.55 to 4.50 log CFU/g. The pH and titratable acidity of strawberries were not significantly different among treatments. Sensory evaluation results showed that chlorine dioxide-treated strawberries had better sensory scores than the control. These results indicate that chlorine dioxide treatment could be useful in improving the microbial safety and qualities of strawberries during storage.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.780-786
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• 2010

This study compared the effects of autoclaving (AC; $121^{\circ}C$ for 15 min), gamma (GR), and electron beam irradiation (EB; 0-20 kGy) on the microbial, physicochemical, and sensory properties of ready-to-eat bulgogi during storage at $35^{\circ}C$ for 90 d. No viable cells were observed (p<0.05) upon AC, GR or EB at more than 15 kGy. However, adverse effects such as tenderization and deterioration of sensory properties were induced in bulgogi upon AC and high dose irradiation. Especially, the hardness and sensory qualities (texture and taste) of the AC-treated samples were extremely deteriorated (p<0.05). These results indicate that use of GR and EB (15 kGy) can ensure the microbial safety of bulgogi without compromising the hardness and sensory properties (texture, taste and flavor).

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.261-267
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• 2018

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

• Preventive Nutrition and Food Science
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• v.11 no.4
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• pp.344-347
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• 2006

This study evaluated the use of electron beam irradiation for decontamination of the Korean medicinal herb, Angelica gigas Nakai. Herb samples were irradiated at doses of 2, 8, and 16 kGy, respectively. Populations of microorganisms in Angelica gigas Nakai decreased by 2$\sim$3 log cycles at 8 kGy irradiation. Electron beam irradiation caused negligible changes in Hunter color L, a, and b values. Sensory evaluations of Angelica gigas Nakai confirmed that irradiation caused no significant changes in the organoleptic properties of the samples. These results suggest that electron beam-irradiated herbs retain a better microbial safety and sensory qualities, compared with the non-irradiated.

• Journal of Radiation Industry
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• v.7 no.2_3
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• pp.93-99
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• 2013

This study was conducted to evaluate the effect of gamma irradiation on the microbiological and sensory characteristics of frozen Bibimbap. Frozen Bibimbap vegetables were contaminated by microbial levels of $2.70{\sim}6.67log\;CFU\;g^{-1}$ in total aerobic bacteria. Frozen Bibimbap was contaminated by microbial levels of $4.8log\;CFU\;g^{-1}$ in total aerobic bacteria, but microorganisms in gamma-irradiated samples at above 25 kGy were not found at detection limit less then $1log\;CFUg^{-1}$. Sensory characteristics of the gamma-irradiated Bibimbap were decreased depending upon the irradiation dose, and sensory scores of the samples irradiated with doses higher than 10 kGy were significantly decreased. Therefore, the application of combination of the various food processing technology should be considered for the sterilization of Bibimbap, without any deterioration of quality occurred by high dose irradiation.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.181-184
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• 2007

Effect of aqueous chlorine dioxide ($ClO_{2}$) treatment on quality change of mackerel during storage was examined. Mackerel treated with 0, 5, 10, and 50 ppm of $ClO_{2}$ solution, respectively was stored at $4^{\circ}C$. $ClO_{2}$ treatment decreased populations of aerobic bacteria in mackerel during storage. The number of total aerobic bacteria of mackerel treated with 50 ppm $ClO_{2}$ increased from 2.45 to 3.44 log CFU/g after 9 days of storage, while that of the control increased from 3.47 to 4.72 log CFU/g. The pH values of mackerel increased during storage, with no significant changes among treatments. Volatile basic nitrogen values of mackerel were decreased by $ClO_{2}$ treatment. Quality of mackerel treated with $ClO_{2}$ was better than that of the control during storage based on sensory evaluation. These results indicate that aqueous $ClO_{2}$ treatment could be useful for improving the microbial safety and qualities of mackerel.

• 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.