• Food Science of Animal Resources
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• v.22 no.4
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• pp.294-300
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• 2002

The physico-chemical properties of emulsified-sausages(wienner, frankfruter and boiled) were investigated during storage at 10$^{\circ}C$. Percentages of moisture, protein, fat, ash and carbohydrate in all treatments ranged 50.4∼53.4, 12.3∼16.0, 22.8∼26.5, 2.0∼2.9 and 6.5∼9.8%, respectively. Oleic, palmitic, linoleic and stearic acids were major fatty acids in various sausage samples. Glutamic and aspartic acids in these sausages were major. amino acids. In all treatments, sodium nitrite contents and organoleptic characteristics were decreased with increased storage time, while the mean values of volatile basic nitrogen(VBN), total bacterial count and thiobarbituric acid(TBA) were increased with increased storage time.

• Food Science and Preservation
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• v.8 no.4
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• pp.462-468
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• 2001

To develop natural food preservative, antimicrobial activity of Pinus densiflora Sieb. et Zucc. (PD) ethanol extract against pathogens were investigated. The growth of pathogens such as Staphylococcus aureus ATCC 29737, Bacillus subtils KCTC 1021, Bacillus megaterium KCTC 3007 and Vibrio parahaemolyticus ATCC 17802 was inhibited as much as 4 to 6 log cycle in tryptic soy broth containing 40mg/㎖ of PD extract but Salmonalla typhimurium ATCC 14028 and Pseudomonas fluorescens ATCC 21541 were not inhibited. The total, gram negative and psychrotrophic bacterial count were inhibited in minced pork containing 40mg/㎖ of PD extract for 20 days at 4$\^{C}$. The sensory quality of hamburger patty such as taste, flavor and overall acceptability were not decreased by the addition of 40mg/㎖ PD(p<0.05).

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.6
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• pp.833-844
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• 2012

This study was conducted to obtain basic data which can be applied to process of canned boiled Kwamaegi. Commercial Kwamaegi was cut into $2{\times}3$ cm lengths, filled 90 g into can (301-3) and added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. And water layer was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of mixed salt solution, which is mixed with salt 0.5% and bamboo salt 0.7%. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned boiled Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Current Research on Agriculture and Life Sciences
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• v.4
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• pp.65-69
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• 1986

The radurization and radicidation effects on mixed condiment with Co-60 gamma irradiation at 3-9kGy and the physicochemical aspects of irradiated samples stored at $30^{\circ}C$ for three months were investigated. The initial microbial loads of the sample were $7.5{\times}10^5/g$ in total bacterial count and $1.2{\times}10^2/g$ in coliforms, respectively. The irradiation treatment of below 9 kGy could decontaminate the sample and $D_{10}$ value of the bacteria contaminated was shown to be 1.94 kGy. The chemical components associated with the quality of the sample were little affected by the irradiation at 3-6kGy. The sensory evaluation showed that the high sterilizing dose caused appreciably the change in overall flavors of mixed condiment.

• Food Science and Preservation
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• v.11 no.1
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• pp.17-21
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• 2004

The antimicrobial effect of mixed solution of botanical antimicrobial agent-citrus product (BAAC) and such a natural additive as aloe, ginseng or Prunus mume extract on the spoilage microorganisms of soybean sprouts were investigated by paper disk method. The mixture (BAAG) of BAAC and ginseng extract showed the remarkable antimicrobial activity in the result of the experiment. Therefore, we used BAAG as pre-soaking and cultivating solution of soybean sprouts. Total bacterial and Escherichia coli cell count of soybean sprouts pre-soaked and cultivated in the BAAG-diluted solution (50 ppm) showed 2.5 ${\times}$ 10 CFU/mL and 1.3 ${\times}$ 10 cfu/mL in comparison with 3.5 ${\times}$ 10$^3$ cfu/mL and 5.8 ${\times}$ 10$^3$ cfu/mL of the control, respectively. BAAG-treated soybean sprouts also showed no slimy brown product and undesirable odor characterized in the control. It was confirmed that BAAG could be a proper pre-soaking and cultivating solution of soybean sprouts.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.662-672
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• 2011

This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at $100^{\circ}C$. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned seasoned Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is most economical.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1580-1590
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• 2019

Objective: The aims of this study were to select one strain of Lactobacillus plantarum (L. plantarum) for a potential indigenous safe starter culture with low level antibiotic resistant and low biogenic amine production and evaluate its effect on biogenic amines reduction in Moo som. Methods: Three strains of indigenous L. plantarum starter culture (KL101, KL102, and KL103) were selected based on their safety including antibiotic resistance and decarboxylase activity, and fermentation property as compared with a commercial starter culture (L. plantarum TISIR543). Subsequently, the effect of the selected indigenous safe starter culture on biogenic amines formation during Moo som fermentation was studied. Results: KL102 and TISIR 543 were susceptible to penicillin G, tetracycline, chloramphenicol, erythromycin, gentamycin, streptomycin, vancomycin, ciprofloxacin and trimethoprim (MIC90 ranging from 0.25 to $4{\mu}g/mL$). All strains were negative amino acid-decarboxylase for lysis of biogenic amines in screening medium. For fermentation in Moo som broth, a relatively high maximum growth rate of KL102 and TISIR543 resulted in a generation time than in the other strains (p<0.05). These strain counts were constant during the end of fermentation. Similarly, KL102 or TISIR543 addition supported increases of lactic acid bacterial count and total acidity in Moo som fermentation. For biogenic amine reduction, tyramine, putrescine, histamine and spermine contents in Moo som decreased significantly by the addition KL102 during 1 d of fermentation (p<0.05). In final product, histamine, spermine and tryptamine contents in Moo som inoculated with KL102 were lower amount those with TISIR543 (p<0.05). Conclusion: KL102 was a suitable starter culture to reduce the biogenic amine formation in Moo som.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.266-275
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• 2019

Although the production of dry-aged beef has been increasing, most purveyors are unaware of the changes in quality that ensue after completion of the aging period and do not adhere to specific guidelines for its packaging and storage. The objective of this study was to investigate the storage stability of vacuum-packaged dry-aged beef based on changes in microbial, physicochemical, and sensory properties during refrigeration at $4^{\circ}C$ for 21 d. The total aerobic bacterial count exceeded 6 Log CFU/g at approximately day 11 and significantly increased after day 14. Freshness indicators such as pH and volatile basic nitrogen content were acceptable until day 14 and 21, respectively. Based on the evaluation of overall sensory acceptability, the dry-aged beef was acceptable until 14 d without any sensory deterioration. Therefore, vacuum-packaged dry-aged beef could be stored for 11 d at $4^{\circ}C$ without any adverse effect on its microbial and sensory quality.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.309-323
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• 2019

Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.

• Food Engineering Progress
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• v.21 no.2
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• pp.126-131
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• 2017

Millimeter waves are electromagnetic waves with frequencies of 30-300 GHz (wavelength 1-10 mm), and millimeter wave stimulation affects microorganism growth. The present study stimulated Bacillus subtilis with 60 and 70 GHz millimeter waves during cheonggukjang fermentation and characterized the effects on cheonggukjang quality. Cheonggukjang treated with millimeter wave irradiation showed no significant difference in total bacterial count but generated only 5.52-5.92% viscous substance. Irradiation with 60 GHz millimeter waves yielded bright and intense color values relative to 70 GHz millimeter waves. Examination of the amylase activity and reducing sugar content of finished cheonggukjang revealed that irradiation at 70 GHz inhibited amylase activity in cheonggukjang. Furthermore, irradiation at 70 GHz increased protease activity, whereas irradiation at 60 GHz inhibited the activity. Moreover, the amino acid content changed with millimeter wave irradiation.