• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.170-176
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• 2020

We investigated the pH, volatile basic nitrogen (VBN), microbial changes and dominant microbes in raw beef, wet-aging beef, and dry-aging beef after the meat had been stored in a refrigerator. The count of mesophilic bacteria was 3.3-3.9 log CFU/g in raw beef and dry-aging beef, and 5.4 log CFU/g in wet-aging meat. After 18 days of refrigeration, the mesophilic bacterial count in raw and aging beef increased to 6.1-6.4 log CFU/g. In wet-aging beef, the number of lactic acid bacteria increased from 4.5 log CFU/g to 6.0 log CFU/g at refrigeration temperature. However, lactic acid bacteria were not detected in dry aging beef. Major foodborne pathogens such as Salmonella spp, Listeria monocytogenes, and Escherichia coli (EHEC) were not detected. Based on the legal standard for mesophilic bacteria count, the estimated shelf-life of aged beef was less than 12 days and the average VBN was 15 mg%. The dominant microorganisms varied between the different types of meat. In raw meat, Staphylococcus saprophyticus was the dominant microorganism, and as the VBN increased, Carnobacterium divergens dominated. In wet-aging beef, Carnobacterium divergens dominated during the initial days of refrigeration after which the number of Lactobacillus sakei increased. Dermacoccus nishinomiyaensis was initially the dominant microbe in dry-aging beef, after which Pseudomonas fragi dominated. In addition to the role of specific bacteria in the early stage of decay, it is thought that microorganisms can be utilized for safe distribution and storage of matured meats by conducting research on changes in rot, fragrance analysis, and changes of ingredients in matured meats.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.190-197
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• 2010

Changes in the quality of buckwheat sprout treated with organic acid solutions such as ascorbic, citric and acetic acid were examined during storage in order to judge the feasibility of acid dipping as a pretreatment for extending shelf-life. Quality attributes of buckwheat sprout stored at $5^{\circ}C$ were measured in terms of microbial cell count, moisture content, soluble solids content, chromaticity, and sensory evaluation over different storage times. For microbial growth inhibition, combinations of 0.05% acetic acid and 0.5% citric acid or 1% ascorbic acid and 0.5% citric acid were more effective than other treatments. Slight changes were observed in moisture content among the treatments, whereas soluble solids content of each treatment was increased during storage. In chromaticity, the Hunter's a value of buckwheat sprout treated with acetic acid alone or acetic acid combinations showed the largest increase. Dipping treatment with ascorbic acid and citric acid produced only slight changes in color of the sprout. In the sensory evaluation of discoloration (head, stem and root), wilting and overall quality, ascorbic acid and citric acid treatments gave the highest scores. These results suggest that dipping treatment of buckwheat sprout with citric acid can confer more positive effects on storage stability than others.

• Food Science and Preservation
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• v.15 no.1
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• pp.37-42
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• 2008

This study investigated the effects of green tea powder (GTP) on the quality characteristics of Yukwa during storage, to improve shelf-stability and sensory quality. The crude lipid contents of Yukwa decreased with increasing levels of GTP, but significant changes in moisture contents were not found. 'The blowhole size and expansion rate of Yukwa decreased with increases in GTP. The hardness of Yukwa samples with over 2% (w/v) GTP significantly increased, but no notable changes in hardness during storage were found. Sensory evaluation tests indicated that all sensory characteristics decreased with increasing GTP levels, but there was no significant difference in overall acceptability between Yukwa samples with 1% (w/v) GTP and control. Antioxidant activity increased as the concentration of GTP increased 'The results indicate that addition of 1% (w/v) G1P yielded optimal quality of Yukwa during storage.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.314-318
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• 1981

In order to improve the storage stability of spray and freeze dried red ginseng extract powder packed in a bottle, the water vapor permeability of Al-foil laminate paper used for cap closure and shelf life of those products on various storage temperatures and relative humidities were investigated. The thickness of the laminate paper was $93{\pm}3\:{\mu}m$ and its physical properties were equal to standard of ASTM (B-377-66) The absorption rate of the freeze dried powder was 2-6 times greater than that of the spray dried powder at $37^{\circ}C$. Therefore it was considered that the laminate could be used for cap closures for the spray dried powder but unsuitable for the freeze dried powder. The shelf life of the spray dried powder was longer than that of the freeze-dried powder at $37^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.244-249
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• 1982

In order to reduce malic acid in low-alcohol content appel wine $(6{\sim}9%)$ malate-decomposing yeast, Schzosaccharomyces japonicus var. japonicus St-3 was used. Fallen apples before the harvesting season were collected and extraction was made. The apple extract was fortified with sucrose to make final sugar concentration of 18% in case of 9% base wine. High acid content in the primarily fermented apple wine could be reduced by following with malo-alcoholic fermentation using Schizosaccharomyces japonicus var. japonicus St-3 in second half of alcoholic fermentation using Saccharomyces sp. R-11. Secondary fermentation was proceeded at low temperature $(7{\sim}8^{\circ}C)$ for 130 days using Saccharomyces sp. R-11. Prior to the secondary fermentation, two percent of sugar was added to the base wine in order to produce carbon dioxide gas. And each five percent of specially prepared malt extract and hop extract were added to the base wine in order to increase foam stability. Better shelf-life was observed by keeping high carbon dioxide pressure$(2.3{\sim}2.5kg/cm^2)$ in the bottle. It was assured that the better low-alcohol content apple wine could be brewed by the method which we used above.

• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.111-117
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• 2012

A number of recently developed cheese analogues that are available in dairy food markets are currently being produced for improving health or diet, and they include Mozzarella, Cheddar, American, Muenster, and other custom flavors. Cheese analogues have many benefits such as extended-and-improved shelf life, price stability, and functional qualities that include better texture, higher melting point, and better stretching properties. Various cheese analogues can now be made by using soybeans or soy protein products, gelatin, gum arabic, and other ingredients. Hence, in this study, on the basis of previously published studies, we recommend soy protein for cheese analogues, for improving the texture and flavor of cheese analogues. Moreover, the best conditions for making cheese analogues and the factors that affect the characterization of cheese analogues have been described in this paper.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.176-180
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• 1981

Chicken patties and frankfurters were manufactured by varying the relative proportion of MDM to HDM as raw materials, and their palatability, shelf-life and textural properties were evaluated. The obtained results were as follows: 1. Chicken patty containing MDM slowed gradual increase in TBA value during frozen storage, but its storage up to g weeks presented no problems in flavor stability. 2. Color score and total palatability of chicken patty were best for the product containing 30% MDM. It was also concluded that MDM can be included in the patties up to 50% of total meat with good results, but more than 70% was not recommended. 3. The formulation of MDM up to 50% in frankfurter gave a quite satisfactory acceptability and textural properties compararable to frankfurter made of 100% HDM, but the inclusion of more than 70% MDM was not recommended. 4. The TBA value of frankfurter containg MDM did not increase to any great extent until 4 weeks of storage at $4^{\circ}C$, indicating no unique problems in flavor instability compared to regular frankfurter. 5. It was concluded that processed meat products such as patties and frankfurters containing MDM up to $30{\sim}35%$ of total meat ingredients gave satisfactory results in color, texture and palatability, comparable to regular products.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.689-693
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• 2014

Flounder sikhe is one of the traditional Korean fermented foods. Because honey, fucoidan, propolis, aronia berry, and horseradish are well known to have natural antimicrobial properties, we investigated their antimicrobial effects on improving the quality of flounder sikhe. Ethanol extracts of propolis inhibited the growth of Bacillus cereus, Staphylococcus aureus, and Listeria monocytogenes. The extracts of aronia berry showed similar effects against Salmonella Typhimurium. We also assessed the total polyphenol and total flavonoid content and 2,2-diphenyl-2-picrythydrazyl (DPPH) radical scavenging activity in the extracts obtained from these natural materials. The contents of polyphenols and flavonoids were the highest in propolis, which also showed a high DPPH radical scavenging activity. Therefore, addition of propolis 0.5% to flounder sikhe showed optimal improvement, with a storage stability of 15 days at pH 5.39, volatile basic nitrogen (VBN) content at 24.73 mg/100 g, and total bacterial count at $1.81{\times}10$ colony forming unit (CFU)/g.

• Food Science and Preservation
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• v.23 no.7
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• pp.953-959
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• 2016

The quality characteristics and processing of rice cake (Backsulgi) with rice flour containing Lactobacillus plantarum CGKW3 by spray-drying (LP-B) were investigated. The LP-B was applied at ratios of 10, 20, and 30 (w/w), and the moisture contents and pH were 33.39%~36.70% and 5.81~5.46, respectively. The L value of LP-B increased as the rice flour decreased, while the a and b value increased as the LP-B increased. The texture profiles showed that Backsulgi prepared with LP-B mixture had higher hardness, cohesiveness, springiness and chewiness than 100% rice flour. The pH of LP-B Backsulgi (LP-B20 and LP-B30) did not differ during 6 days at room temperature. The total bacteria in Backsulgi prepared LP-B20 and LP-B30 Backsulgi was $10^4CFU/g$ after 2 days of storage at room temperature. The shelf life of Backsulgi prepared with LP-B20 and LP-B30 were extended by about 2 days when compared with the control at room temperature. Sensory evaluation showed that Backsulgi without LP-B20 had higher scores in terms of appearance, color, flavor, taste, texture, hardness and overall acceptability than Backsulgi without 100% rice flour. In conclusion, the results demonstrate that LP-B20 may prove quite useful as a Backsulgi flour with desirable properties.

• Food Engineering Progress
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• v.14 no.4
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• pp.328-334
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• 2010

Recently the enhancement and development of makgeolli processing to extend shelf life are constantly accomplished. However, the standardization to restrict microorganisms including cold chain system and sterilizing system has not been established yet. Therefore, the objective of this study was to investigate the storage stability of makgeolli using quick freezing (QF) and slow freezing (SF) storage methods. The storage period was 40 days. Every 10 days, the samples were taken from the quick and slow freezing storage chamber. And then the samples were put into a $10^{\circ}C$ refrigerator for 24 hr to thaw them. The final samples were evaluated for chemical experiments and microbial cell counts. As a result, reducing sugar content was dramatically increased after 10 days for all of the samples. In titratable acidity and color values case, these values did not significantly change by storage time. In case of lactic acid bacteria and yeasts for all the samples, there was a decreasing tendency with storage time. Especially, in case of lactic acid bacteria, the changes from the beginning microbial cell counts ($4.1{\times}10^7$ CFU/mL) for QF and SF after 20 days were $3.6{\times}10^6$ CFU/mL and $1.8{\times}10^4$ CFU/mL, respectively. This result showed that the freezing methods could restrict the microbial growth in makgeolli.