• Food Science of Animal Resources
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• v.31 no.1
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• pp.9-18
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• 2011

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

• Journal of Food Hygiene and Safety
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• v.17 no.4
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• pp.193-200
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• 2002

Three species of fish such as yellow tail (Seriola quinqueradiata), bastard halibut (Paralichthys olivaceus) and black rockfish (Sebastes schlegeli) were exposed to the dinoflagellate, Cochlodinium polykrikoides, and quality changes of fish after death were investigated during the extended storage. The volatile basic nitrogen (VBN) and aerobic plate counts (APC) were determined in the muscles of fish, arid organoleptic change was evaluated in the kills, skins and muscles. APC in all the fish species did not change in 6 hours of storage, but increased gradually thereafter. VBN contents in the muscles continuously increased throughout the storage of fish. Slightly higher levels of APC and VBN were observed in the tested fish than control fish, which had been exposed to air until died and stored in seawater without treating C. polykrikoides. After 12 hours of storage, APC and VBN contents in the muscles did not exceed the initial spoilage limit, 10$^{5}$ CFU/g fur APC and 30 mg/100 g for VBN, in all of the fish including control fish. Organoleptic change in fish treated with C. polykrikoides did not greatly differ from the control fish. After 8 hours of storage, distinctive deterioration of muscle was detected organoleptically in the treated fish and the control fish. The compiled result indicated that moribund fish exposed to C. polykrikoides bloom should be handled properly in 6 hours of storage after death of fish.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.4
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• pp.207-212
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• 1970

The fellowing results are obtained by experiment on the variation of enzyme activity during pickling anchovy (Engraulis japenicus) in vinegar. 1) Protease activity increased during brine-salting. It decreased for a short time by tile addition of acetic acid and gradually changed at an invariable ratio during pickling. 2) Lipase activity decreased during brine salting but increased temporarily by the addition of vinegar, after this no fixed tendency could he observed during pickling whereas acid value abviously increased. 3) VBN (Volatile basic nitrogen) and NaCl content quickly increased during brine salting. During pickling VBN increased slowly while NaCl content scarcely varied. 4) The bacterial plate count decreased suddenly when the anchovy were placed in brine but it increased during brine salting and decreased again when anchovy were pickled and the number of count remained the same thereafter. 5) To maintain preservation effects, the acidity of the vinegar must be maintained more than $2\%$ in the muscle. 6) Based on this experimental condition, it transpires that 8 days of immersion In brine produces sufficient salt concentration in the muscles. From the results of VBN, acidity, amino nitrogen, lipase activity, and organoleptic tests, the quality of pickle was still preserved after 47 days and taste of the pickle seemed best on the thirty second day of the storage.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.993-999
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• 1998

Aquatic raw materials easily undergo deteriorative changes, and thus it is very important to keep fish meats fresh during transport and processing. The $K_i$ value, biogenic amines, trimethylamine (TMA) and volatile basic nitrogen (VBN), which are reported fish freshness indices, were measured for 20 samples. The $K_i$ values were normally in the range of $7.8{\sim}43.6%$, except those for some fish including squid. The contents of biogenic amines were negligible, and a correlation (r=0.894) was found between the contents of TMA and VBN.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.11
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• pp.1564-1567
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• 2001

Hydrolysis of plant protein to non-protein nitrogen (N) or ammonia can reduce quality of silage crops. Heating or non-enzymatic browning is a treatment to inhibit this hydrolysis. This experiment was conducted to examine the effects of pre-heated soybean meal and molasses on the fermentation quality of napiergrass silage. The initial growth of napiergrass was harvested at 85 days of age and immediately chopped into about 1 cm length. About 700 g of the grass was ensiled into a laboratory silo (1.0 liter polyethylene container) and incubated for 30 days at room temperature ($28^{\circ}C$). No additives (control), molasses, soybean meal and molasses + soybean meal treatments were prepared. All additives were non-heated or heated in an oven at $150^{\circ}C$ for 30 minutes before ensiling. Molasses was added at 3% on the fresh weight basis and soybean meal was added at 0.5% N, respectively. After opening the silo, pH, total nitrogen (TN), volatile basic nitrogen (VBN), lactic acid (LA), acetic acid (AA), butyric acid (BA) and dry matter (DM) contents were determined. The data were analyzed statistically by analysis of variance. Compared with control, molasses addition significantly decreased pH value, VBN/TN, AA and BA and increased LA production. Soybean meal addition significantly increased TN and VBN/TN of silage. Both molasses and soybean meal addition significantly reduced pH value, AA, and BA and increased DM and LA contents of silage. The heating of additives was only effective to reduce VBN/TN production compared with non-heated additives in soybean meal and soybean meal with molasses addition.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.240-248
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• 2014

In this study, we analyzed 24 pieces ($4{\times}3{\times}2$) of pork jerky produced using raw meat and we then randomly assigned the hind leg meat to a treatment group. In addition, the effects of storage according to aerobic plate counts and sensory evaluation on pork jerky were examined. Form the results, We found that volatile basic nitrogen (VBN) content and aerobic plate counts of pork jerky gradually increased with increased storage time, ; moreover, there was a significant difference between the treatment groups and the control group (p<0.01). However, the counts did not increase as significantly in the ginseng powder group (B), as compared to the ginger powder group (A) (p<0.05). The sensory evaluation of pork jerky peaked during the second week of storage in all treatment groups, after which these characteristics gradually decreased (p<0.05). In addition, these characteristics were generally higher in the control group, compared to the treatment groups. When comparing the ginseng powder addition group (B) and ginger powder-addition group (A), only color was significantly higher in the ginger powder group. Based on this study as well as previous studies, storage of pork jerky significantly affects the sensory evaluation of raw pork. Ginger powder may have a more beneficial effect than other treatments on the sensory evaluation. Additionally, in all treatment groups, sensory characteristics were significantly higher in the ginger treated groups than in those of the ginseng-treated groups.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.299-308
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• 2003

Quality characteristics of sausage added with green tea powder was studied to investigate the substitutive effect of green tea for nitrite. Residual nitrite, thiobarbituric acid reactive substances(TBARS) and volatile basic nitrogen(VBN) contents of 9 different sausages prepared with 3 levels of nitrite(50, 100 or 150 ppm) and 3 levels of green tea(0, 0.5 or 1％) were measured during storage at l0$^{\circ}C$ for 6 weeks or 20$^{\circ}C$ for 14 days. Proximate compositions of the sausage were not affected by the addition level of green tea or nitrite. The lightness(L value) and redness(a value) of sausage decreased, while yellowness(b value) increased, with the addition of green tea powder. Residual nitrite content was lower in sausages containing green tea when prepared with same amount of nitrite, showing the addition of green tea powder has a beneficial effect on reducing the residual nitrite content in sausage. TBARS and VBN contents were lower in sausages with nitrite and green tea than those with nitrite alone. The TBARS and VBN lowering effects of green tea were higher in sausages prepared with low level of nitrite than those prepared with high amount of nitrite. The results suggest that the addition of green tea powder may reduce the residual nitrite content of sausage, and the use of green tea may also cut down the use of nitrite in the production of pork sausage with little deterioration in preservation.

• Food Science and Preservation
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• v.24 no.1
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• pp.52-59
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• 2017

This study was performed in order to examine the effect of a thermoelectric cooling system combined with plasma on beef. Beef was studied in a box with a thermoelectric cooling system and plasma generation apparatus (TCS-1), a box with thermoelectric cooling system (TCS-2) and a polystyrene box (control). A temperature inside the thermoelectric cooling system was kept below $2^{\circ}C$, and volatile basic nitrogen (VBN) values of TCS-1 and TCS-2 were 7.72 mg% and 9.20 mg%, respectively. The thiobarbituric acid (TBA) value (0.52 mgMA/kg) of TCS-1 was significantly lower than that (0.91 mgMA/kg) of TCS-2. For volatile basic nitrogen (VBN) value, TCS-1 maintained freshness compared to TCS-2, since the freshness of TCS-1 value (6.98-9.77 mg%) was less than that of TCS-2 (6.98-11.45 mg%) during storage. The microbial counts of TCS-1 and TCS-2 were 4.62 log CFU/g and 7.09 log CFU/g, respectively, on the $7^{th}$ day, which were lower than that (8.45 log CFU/g) of control on the $3^{rd}$ day. Sensory evaluation of TCS-1 showed the highest scores for appearance, color, juiciness, and overall acceptability than the others. In conclusion, TCS-1 was effective for maintaining freshness of beef during storage.

• Journal of Biosystems Engineering
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• v.29 no.6 s.107
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• pp.539-543
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• 2004

The purpose of this study was to develop a real-time sensor for beef freshness. Contents of biogenic amines (BA), saccharides and proteins were highly related with freshness on the beef meats. Relations of those chemical contents and NIR spectra were studied. Tyramine showed the best correlation coefficient at 1250nm. Correlation between VBN (volatile basic nitrogen) and K value, which were both freshness measurement method, was determined by the PCR (principle component regression). The correlation model had the values of $R^2=0.989$ and SEC=1.78, respectively. The model was validated at $R^2=0.963$ and SEP=2.285, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.249-257
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• 2002

This study was conducted to investigate the effects of medicinal plants with additives on storage characteristics of sausage. The water activity of the sausage with the additives tended to decrease with the storage time: the highest value was shown in the Angelica added sausage samples, in both cases added with dried powder as well as with extracted powder. The Paeonia extract powder added sausage had the lowest pH value. The herbal plant added sausages showed the lowest cooking and storage losses among all. The values of TBA (thiobarbituric acid value) and VBN (volatile basic nitrogen) increased with storage time, but the values of the sample with the extract powder additive were lower than those of the freeze-dry powder additive. Total plate counts of bacteria increased with storage time fur all samples, but those for the samples with Pueraria, Platycodon, Angelica, Bupleurum and Paeonia additives exhibited lower values than the control. From the above results, the sausages with medicinal plant additives showed the superior storage safety and quality characteristics.