• Food Science of Animal Resources
• /
• v.28 no.5
• /
• pp.675-680
• /
• 2008

The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds at 1.92 Log CFU/g. Spore-forming bacteria and coliforms were not detected in raw beef samples. Spices and spiced meats showed similar trends in microbial counts, demonstrating minimal microbial contamination during these stages of preparation. The final beef jerky product exhibited counts of mesophillic bacteria at 1.15-1.66 Log CFU/g, psychrotrophic bacteria at 1.15-1.66 Log CFU/g, and anaerobic bacteria at 0.81-1.72 Log CFU/g. Spore-forming bacteria, yeast and molds, and coliforms were not detected in beef jerky. Significant differences from added ingredients occurred for instron textural profile analysis traits for hardness. In general, Korean beef jerky with humectant and tenderizer had lower hardness than control (without humectant and tenderizer). Also, the sample added with 0.01% protease from Streptomyces griseus had lower hardness than all samples. All samples had 0.7l to 0.72 water activities, and the color and pH were not shown in significant changes of all samples.

• Journal of the Korean Society of Tobacco Science
• /
• v.19 no.2
• /
• pp.159-161
• /
• 1997

A study on the optimal drying condition by a vacuum drying oven was done using shredded tobacco lamina and commercial cigarettes ('This'). Changes in the mass of the experimental material were monitored for about 50 hrs at 6 different temperatures (5$0^{\circ}C$~10$0^{\circ}C$, 1$0^{\circ}C$ stepwise) while continuously operating a vacuum pump. After 30 hrs, small amount of samples from each material were taken sequentially to monitor changes in moisture content using a Karl-Fischer method (Metrohm KF 701 Titrino). Absolute moisture contents calculated from the measurements indicated an ideal data distribution could be obtained by drying at temperatures between 7$0^{\circ}C$~8$0^{\circ}C$. Results from cigarette products which contains humectant and tobacco lamina without it were compared.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2006.06a
• /
• pp.551-552
• /
• 2006

This study was attended to demonstrate synthesis of silver nanoparticles stabilized with polymer and their applicability to printed electronics. Silver nanoparticles were synthesized by reduction of silver nitrate in aqueous solution in the presence of polyvinyl pyrrolidone (PVP) as a stabilizer. The ink used here is composed of 50 wt% Ag NP, 15 wt% humectant and then were printed on polyimide film. Particle deposit morphologies were controlled by varying the ink compositions. Printed silver patterns and dots were cured on a convection oven in air at $300^{\circ}C$ for 60 min. The printed patterns show good shape definition and the resistivity of the printed films is about $5{\mu}{\Omega}{\cdot}cm$.

• Journal of Food Hygiene and Safety
• /
• v.1 no.2
• /
• pp.115-120
• /
• 1986

This experiment was carried out to develop long-term preservable meat products by controlling a water activity which has a potential inhibitory effects on the growth of microorganism and germination of spore. For this purpose the accuracy of instrument for the measurement of water activity, electric hygrometer was used for this study as well as water activity of final products were investigated according to the various amounts of different kinds of additives. Spore of Bacillus spp, Clostridium sporogenes and Cl. botulinum were inoculated to the meat products with different aw and their growth states in $25^{\circ}C$ were observed to find out the lowest aw which inhibit their growth (aw 0.950).

• Food Science and Industry
• /
• v.49 no.2
• /
• pp.18-24
• /
• 2016

Sodium chloride (NaCl) is a very important as one of major food ingredients in food industries. Recently, as the potential risk of adult diseases such as hypertension by overingestion of sodium, health authorities of many countries are executing policies for the reduction of sodium to suppress the overingestion of sodium by intake of NaCl. As general ways, the replacement of NaCl with either alternative salts, such as solar salts and minerals, for examples calcium, magnesium, potassium, lactic acid, and so on, and the addition of flavor enhancers were used to reduce the contents of sodium in foods. Recently, controls of particle size of sodium chloride or release point are emerging as new salt-manufacturing technologies for the sodium reduction. Upon reducing NaCl in foods it is important to develop practically adaptable technologies on the basis of the consideration of the unique functions of NaCl in foods, in particular effects on rheological characters, function as a humectant, shorten shelf life time, and so on.

• Food Science of Animal Resources
• /
• v.28 no.4
• /
• pp.486-492
• /
• 2008

We investigated the quality properties of pork jerky prepared with various humectants (Konjac, egg albumin, isolated soy protein). Jerky was prepared as follows; control with no humectants, treatments with 0.05, 0.1, and 0.2% humectants, respectively. Humectant treatments had higher drying yields of pork jerky than the control (p<0.05), Konjac treatment produced the the highest drying yields among the humectants tested. CIE a-and b-value were lowest in isolated soy protein treatments. b-value in 0.2% egg albumin treatments were higher than other treatments (p<0.05). Jerky water content increased as humectant content increased. Water activity (Aw) in 0.2% Konjac treatments was higher than controls and 0.05% Konjac (p<0.05). In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than other treatments, but very low springiness (p<0.05). Control had significantly (p<0.05) lower scores than the other treatments in sensorial texture, juiciness and overall acceptability. Based on our findings, we conclude that 0.05% Konjac was the most effective humectant among those we tested in this study.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.15 no.1
• /
• pp.74-82
• /
• 1982

In the previous study, we have reported the effect of lowering water activity of sodium chloride, sugars and polyols. In this study, water activity($a_w$)of various model Preparations of Kamaboko was measured and ability of lowering $a_w$ of starch, glycine and sodium lactate was discussed. In addition, the aw measurements were also compared to the predicted values of au which were derived from the equation of Raoult's law and the linear slope method by Sloan ana Labuza. The effect of starch on lowering $a_w$ was very low, and glycine was more effective than starch. Sodium lactate was shown to be the most effective among humectants examined. When it was added by $7.5\%$, the $a_w$ of model Kamaboko A was reduced to 0.93-0.94. Generally, prediction by the equation of Raoult's law turned out to be useful for determining $a_w$ lowering effect of humectants, excepting sodium chloride and sodium lactate. The equation of regression derived from the least squares could be applied to Predicting au in the model Kamaboko.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.16 no.2
• /
• pp.88-96
• /
• 1983

The effect of lowering water activity of various humectants has been reported in the previous papers. In this study, that effect of humectants used in combination with each other was discussed. Additionally, the Aw measurements were also compared to the predicted values of Aw derived from the equation of Raoult's law and the linear slope method by Sloan and Labuza. Each mixed humectant was thought to be salted-out by the other, and thus Aw values were observed to be somewhat lower as the result in all model preparations. The effect of lowering water activity by NaCl was the highest, and the efficiency of reduction of Aw was decreased in the order of NaCl, sodium lactate, glycerin, propylene glycol and sorbitol when each of them was combinated with other humectants. Aw values calculated by the equation of Raoult's law were not agreed so well to the measured Aw, so it was likely not to be the useful method for predicting Aw values in mixed humectants to far as they have showed higher ability for lowering Aw in the previous papers. The equations of prediction were derived from Aw values to be measured actually in the model Kamaboko.

• Economic and Environmental Geology
• /
• v.48 no.3
• /
• pp.247-253
• /
• 2015

Natural halloysite is mostly found in the form of a tubular structure with a 15-125 nm internal lumen. This kaolin clay can be used for encapsulating a liquid ingredient of cosmetics and for immobilizing an inorganic solid-phase ingredient. In this paper, the encapsulation and immobilization procedures are introduced and two example applications are reviewed to demonstrate the usefulness of halloysite as a cosmetics substrate. It may help attract more interest in cosmetic applications of halloysite and thus spur more research on the utilization of natural clays.

• Toxicological Research
• /
• v.16 no.1
• /
• pp.89-94
• /
• 2000

Alpha-hydroxy acid(AHA) are used in cosmetic products as a pH adjuster, mild exfoliant and humectant-skin conditioner. Cosmetics containing higher concentration (30%) and lower pH (3.0) of AHA can cause side effects if it is applied without the prescription. For providing information on the safety of AHA and on human risk assessments we studied skin irritation effect of glycolic acid, one of the most commonly used AHA in guinea pigs. The skin irritation by glycolic acid was increased in a dose(10% to 70%), acidity (pH 2.5 to 5.5.) and length of exposure dependent manner (for up to 14 days), respectively. The combination treatment with UVB (0.4 or 3.0 J/$cm^2$) increased glycolic acid-induced skin irritation. Histological examination showed that hyperplasia of non-inflammatory cells in the epidermis of skin treated with high dose of glycolic acid (pH 3.0). There results show that glycolic acid increased skin irritation in a dose, length of exposure and pH dependent manner, respectively, in guinea pig, and the combination with UVB increased glycolic acid-induced skin irritation. The cell proliferation of non-inflammatory cell may be involved in high doses of glycolic acid-induced skin irritation. Long-term application of more than 30% of glycolic acid (pH 3.0) may cause skin irritation.