• Journal of the Korean Home Economics Association
• /
• v.26 no.1
• /
• pp.51-59
• /
• 1988

In the present study, an attempt was made to observe the effect of calcium-sources and preservatives on Kimchi fermentation. After pre-fermentation at room temperature for 16 hours, each Kimchi was stored at 4$^{\circ}C$. Changes of vitamin contents(vitamin C, thiamin, riboflavin and $\beta$-carotene) during the fermentation of Kimchi were determined. It was also attempt to relate the fermentation of Kimchi with the changes in chemical and organoleptic characteristics, such as pH, total acidity and reducing sugar. The findings were summarized as follows; 1. During Kimchi fermentation, the pH decreased steady and total acidity increased slowly in the follow order: K-Sorbate+acetic acid, k-Sorbate, Ca-Lactate and Control. the lower of pH and the higher of total acidity, the less of reducing sugar was remained. 2. changes of total vitamin C and reduced ascorbic acid contents during the Kimchi fermentation did not differ significantly from each other. At the begining of fermentation, Kimchi samples contained 20~25mg/100g of total vitamin C and 5~14 mg/100g of reduced ascorbic acid. In the final stage, however, 15~19 mg/100g of total vitamin C and 1~3 mg/100g of reduced ascorbic acid were remained. 3. The contents of thiam in and riboflavin were 30 to 42 meg/100g and 50 to 67 meg/100g at the initial stage, respectively. They increased with the degree of maturity (approximately 2 times of the content of the initial stage) and then gradually decreased. The content of $\beta$-carotene was found to be decreased with the degree of maturity. 4. The results of sensory evaluation indicated that Kimchi added with Ca-Carbonate, Ca-Carbonate+acetic acid and Ca-lactate were better than Control.

• The Korean Journal of Food And Nutrition
• /
• v.13 no.1
• /
• pp.36-44
• /
• 2000

Survival of pathogenic bacteris(S. aureus, L. monocytogenes, E. coli and S. typhimurium) in tryptic soy broth containing green tea water extract(GTW), green tea ethanol extract(GTE), potassium sorbate (PS) and sodium benzoate(SB) stored at various pH was evaluated. Tryptic soy broth(TSB) containing 0∼2%(w/v) of green tea extracts and preservatives adjusted to pH 5.5, 6.0, 6.5 and 7.0 was inoculated approximately 105 CFU/ml of pathogenic bacteria and incubated at 35$^{\circ}C$ for 24∼48 hours. Survival of bacteria was determined by viable cell counts of bacterial culture at each pH. Minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) of green tea extracts and preservatives against pathogenic bacteria were derived from survival curves of each bacteria. Antibacterial activities of green tea extracts increased with increasing pH but those of preservatives decreased with increrasing pH. S. aureus was the most sensitive strain to GTW and GTE but the most resistant to PS and SB. The MICs of green tea extracts to S. aureus were 0.52∼0.98% at pH 5.5∼6.0 and non inhibitory at pH 7.0. S. typhimurium was the most resistant to green tea extracts while the most sensitive to SB. The MICs of green tea extracts to S. typhimurium were 0.46∼1.62% at pH 5.5∼6.0 and 2% of PS was bactericidal at pH 5.5. 1.0∼2.0% of GTE were bactericidal to all strains tested except L. m9oncytogenes at pH 7.0. GTE was most efficient at inactivating pathogenic bacteria, generally followed by GTW, PS and SB.

• Animal Bioscience
• /
• v.34 no.9
• /
• pp.1479-1490
• /
• 2021

Objective: Our recent findings confirmed the effectiveness of sodium metabisulfite (SMB) in controlling the growth of undesirable microorganisms in fruit and vegetable discards (FVD); however, lactic acid bacteria (LAB) are susceptible to its antibacterial effects. Two series of experiments were conducted to enable the survivability of LAB during silage fermentation of a total mixed ration (TMR) containing SMB-treated FVD. Methods: In Exp. 1, the objective was to isolate a strain of LAB tolerable to the toxic effect of SMB. In Exp. 2, the SMB load was minimized through its partial replacement with a chemical mixture (CM) based on sodium benzoate (57%), potassium sorbate (29%), and sodium nitrite (14%). FVD was treated with SMB + CM (2 g each/kg biomass) and added to the TMR at varying levels (0%, 10%, or 20%), with or without KU18 inoculation. Results: The KU18 was screened as a presumptive LAB strain showing superior tolerance to SMB in broth medium, and was identified at the molecular level using 16S rRNA gene sequence analysis as Lactobacillus plantarum. Inoculation of KU18 in TMR containing SMB was not successful for the LAB development, biomass acidification, and organoleptic properties of the resultant silage. In Exp. 2, based on the effectiveness and economic considerations, an equal proportion of SMB and CM (2 g each/kg FVD) was selected as the optimal loads for the subsequent silage fermentation experiment. Slight differences were determined in LAB development, biomass acidification, and sensorial characteristics among the experimental silages, suggesting the low toxicity of the preservatives on LAB growth. Conclusion: Although KU18 strain was not able to efficiently develop in silage mass containing SMB-treated FVD, the partial substitution of SMB load with the CM effectively alleviated the toxic effect of SMB and allowed LAB development during the fermentation of SMB + CM-treated FVD in TMR.

• Korean Journal of Food Science and Technology
• /
• v.14 no.4
• /
• pp.291-300
• /
• 1982

In order to develop effective and simple sanitation method for the extention of shelf-life of fresh poultry meat, the effect of sanitizers, sanitation methods and packaging materials on the extention of shelf-life of poultry meats was observed at the $4^{\circ}C$ and room temp$(10{\sim}20^{\circ}C)$. The results are summarized as follows: 1. The autochonous skin microflora of poultry, before processing, were believed to be removed or killed during the scalding and plucking, and exposed dermal tissue was contaminated by microorganisms from the subsequent stages of processing. 2. In the final stage of poultry processing, total viable counts of microorganisms and coliforms were averaged to $3.5{\times}10^4/cm^2$ and $400/cm^2$, respectively. 3. The refrigerated shelf-life of fresh whole poultry carcasses at $3\;to\;4^{\circ}C$ was extended to 7 to 16 days compared to control with the various treatments of some sanitizers by dipping freshly chilled carcasses for 5 min or spraying 1 liter of sanitizers per carcasses. In the case of storage at $10\;to\;15^{\circ}C$, the shelf-life of poultry carcasses was extended to one to two days by the sanitation treatments compared to control. 4. Spraying sanitation was more effective than dipping sanitation, and 5 minutes dipping and one liter spraying per carcass were enough for effective sanitation of poultry carcasses in most sanitizers. 5. The packaging with an oxygen impermeable polyvinylidene chloride extended the shelf-life to 10 days and 5 days with polyethylene compared to control. When poultry carcasses were sanitized by continuous spraying with one liter of 30 ppm of chlorine and another one liter of 5% of potassium sorbate, packaged with polyvinylidene chlorlde were extended to about 30 days compared to control.

• Korean Journal of Veterinary Service
• /
• v.24 no.4
• /
• pp.353-358
• /
• 2001

Sorbic acid is one of preservatives that is mostly used in general food. This study was carried out to measure the amount of the sorbic acid in cooked meat produced from meat processing plants in Gyeongbuk province. One hundred and fifty-three samples of cooked meat(42 spices added meats, 56 grinding cooked meats, 2 bacons, 5 jerked meats, 18 sausages, 30 hams) were collected from meat processing plants and analyzed for the concentration of preservative sorbic acid and its salts by using of high performance liquid chromatography(HPLC). Sorbic acid was not detected in spices added meats, grinding cooked meats, bacons, and jerked meats except on ham and sausage. But the concentration range of sorbic acid in sausage was 0.00～1.31g/kg, average 0.44g/kg, and in ham was 0.00～1.31g/kg, average 0.329/kg. There was no sample that sorbate concentration exceeded the legal permitted level 2.0g/kg in cooked meat.

• YAKHAK HOEJI
• /
• v.21 no.1
• /
• pp.1-16
• /
• 1977

The effect of condensates of phosphates on the preservative activity of the food additives, using eight micro-organisms, has been studied by the agar dilution method. It was found that condensates of phosphates increased the food preserving action of almost all of preservatives and they acted as a synergist for the action of almost all of preservatives. Disodium dihydrogen prrophosphate acted as the strongest synergist in the experiment. But sodium tripolyphosphate anhydrous, sodium poly-phosphate, sodium tripolyphosphate and sodium hexametaphosphate acted as a inhibitor for action of some preservatives on some orgnisms. The preservatives were sodium dehydroacetate (DHA), potassium sorbate and NaNO$_{2}$ etc. The action of sodium meta-phosphate on the preservatives produced a mean difference by their origins. It was supposed that such a difference was produced by the difference of amount of impurities that were contained in sodium metaphosphate, It was also supposed that the does of the preservatives could be reduced by addition of condensates of phosphates, acting as a synergist for the action of almost all of the preservatives.

• Food Science of Animal Resources
• /
• v.20 no.4
• /
• pp.272-281
• /
• 2000

소시지 제조시 저장기간 연장을 목적으로 첨가되는 potassium sorbate(0.5%, 1.0%)와 nit-rite 감소를 위하여 첨가되는 ascorbic acid의 농도(0.5%, 10%)를 조정하여 오미자 추출물 첨가 소시지의 저장성과 잔존 이질산염 함량을 1$0^{\circ}C$와 3$0^{\circ}C$에서 저장하면서 관찰한 결과 온도에 관계없이 pH, 수분, 부수력, 염도, TBARS, 색차 관능검사 모두 저장기간이 경과함에 따라 낮은 값을 나태었다.(P<0.05),그러나 오미자 첨가 소시지의 잔존 nitrite 함량의변화는 대조구에 비해 낮은 값을 나타내어, 아질산염이 감소된 기능성 소시지의 개발 가능성을 시사하고 있다.그러나 pH의 감소로 인하 보수력의 저하로 조직감이 떨어져 소시지 제조시 첨가 농도를 0.5% 이하로 낮추는 것이 바람직하다고 사료된다.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.5
• /
• pp.490-495
• /
• 1999

A thermotolerant yeast Saccharomyces cerevisiae OE-16 was isolated from traditional Meju was investigated on their physiological characteristics and ethanol fermentation ability. Saccharomyces cerevisiae OE-16 were able to grow up to 45$^{\circ}C$ and 40% of glucose. Saccharomyces cerevisiae OE-16 was also resistant to 15% of KCl 1,200ppm of Pb2+, Hg2+ and 500ppm of potassium sorbate. From 20% glucose media Saccharomyces cerevisiae OE-16 produced 83.4g per liter of ethanol at 3$0^{\circ}C$ and 9.5g per liter of ethanol at 4$0^{\circ}C$ for 72 hours.

• Journal of Food Hygiene and Safety
• /
• v.10 no.4
• /
• pp.205-211
• /
• 1995

To investigate the antimicrobial effect of polyphosphates as a food additive, the growth and structural change of Listeria monocytogentes Scott A were examined in relation to polyphosphates concentration and incubation temperature. Up to 10,000 ppm of polyphosphates, the growth rate of strain was gradually inhibited with increasing polyphosphates concentration and decreasting the incubation temperature. Minimal inhibitory concentration of polyphosphates to the growth of strain was about 12,000 ppm. It was observed , using both scanning electron microscopy(SEM) and transmission electron microscopy(TEM), that 0.9% polyphosphates treatment was resulted in the destruction of cell wall and outflow of cell ingredients. The antimicrobial effects of polyphosphates were more effective than those of dehydroacetate and potassium sorbate at 13$^{\circ}C$ and 4$^{\circ}C$. The growth rate the strain in beef was significantly inhibited by the treatment of 0.9% polyphosphates and storaged at cooling temperature.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.4 no.1
• /
• pp.11-16
• /
• 1997

Sorption studies involving the sorption of n-propanol by an Amorphous Nylon(Nylon 6I/6T) were carried out as a function of sorbate vapor activity at $23^{\circ}C$. Vapor activity levels from 0.035 to 0.91 were investigated to evaluate the concentration dependency of sorption mechanism. Sorption behavior of propanol by Nylon 6I/6T showed distinctive two mode sorption phenomena as a function of Vapor activity. At Vapor activity levels below a=0.11, equilibrium sorption was achieved within a short period of time(less than 20hrs), which can be interpreted as following a Fickian diffusion model. A Langmuir-Flory-Muggins Dual Mode Sorption model can also be applied at these concentration levels. However, for Vapor activities above a=0.11, the sorption process appeared to be non-Fickian and resulted in a lack of equilibrium being attained.