• Asian-Australasian Journal of Animal Sciences
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• 제33권2호
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• pp.332-338
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• 2020

Objective: Aim of this study was to evaluate the influence of freeze-dried acid whey addition and the use a game meat (fallow deer) on a microbial content and the biogenic amines formation in dry fermented sausages. Methods: The experiment involved dry fermented sausages made in two variants from beef and from fallow deer. Each variant was divided into five groups: control (with a curing mixture), reference (with a sea salt), sample with a liquid acid whey and two samples with the addition of reconstituted freeze-dried acid whey in different concentrations. Changes in lactic acid bacteria (LAB), Enterobacteriaceae content and biogenic amines content were determined. Results: The microbial content changes suggest that addition of acid whey slightly affected LAB content in comparison with the control and reference sample, but the addition of freezedried acid whey resulted in a reduction of Enterobacteriaceae content in the sausages from fallow deer or a similar level in the beef sausages compared with the control and reference sample. Both changes in LAB and Enterobacteriaceae content were more evident in case of sausages made from fallow deer. Addition of acid whey (liquid and a higher amount of freezedried) and use of fallow deer meat to produce the sausages resulted in a significant reduction of total biogenic amines content. Conclusion: The addition of acid whey (liquid and higher amount of freeze-dried) resulted in a significant reduction of total biogenic amines content in dry fermented sausages made from fallow deer meat.

• 한국식품조리과학회지
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• 제24권5호
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• pp.713-721
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• 2008

The principal objective of this study was to evaluate the microbiological quality of Glazed Spanish Mackerel in Teriyaki sauce by adding Lemon juice, using a Sous vide Cook-chill method. The control was prepared by mixing 100 g of cut Spanish Mackerel and 15 mL of Teriyaki sauce. 1.5 mL lemon juice was added to 15 mL of Teriyaki sauce. The product was stored at below $3^{\circ}C$, and its microbiological quality was assessed over varying storage periods (0, 5, 10, 15 days). Total Plate Counts at product flow showed no significant difference between the control and the lemon juice-added sample. However, the coliform counts at the end of mixing each sauce were detected at low levels of 1.65 Log CFU/g in the lemon juice-added sample, as opposed to 2.63 Log CFU/g in the controls (p<0.05). The microbiological quality by storage day was relatively high in the lemon juice-added samples. After reheating, the Total Plate Counts and Coliform counts of the lemon juice-added samples satisfied the standard applied in the processed food (5.0 and 2.0 Log CFU/g, respectively). It can be concluded that the addition of Lemon juice was more effective in ensuring the safety and extending the shelf life of Sous vide Glazed Spanish Mackerel in Teriyaki sauce.

• 품질경영학회지
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• 제28권3호
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• pp.44-52
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• 2000

In this paper we apply VSS X chart to the case when two assignable causes effect the process mean shift. We compare the case when two compound assignable causes effect the process mean with another one which effects individually. For the practical use of VSS $\bar{X}$ chart we propose the sample size which minimizes the average number of samples until the signal is given in out-of-control state.

• 대한산업공학회지
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• 제11권2호
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• pp.11-18
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• 1985

Three types of warranty policies are considered. They are (1) free warranty policy for repairable products, (2) free warranty policy for nonrepairable products, and (3) rebate warranty policy. Under each warranty policy, a single sampling attribute plan with non-destructive testing is considered. A sampling plan is characterized by the sample size and the acceptance number. For each case, characteristics of an optimum sampling plan are discussed and determined, which minimize the warranty cost and the corresponding quality control cost within the assigned producer's risk and consumer's risk.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2004년도 품질경영모델을 통한 가치 창출
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• pp.436-441
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• 2004

Knowing the time of the process change could lead to quicker identification of the responsible special cause and less process down time, and it could help to reduce the probability of incorrectly identifying the special cause. In this paper, we propose a generalized maximum likelihood estimate. (MLE) of the process change point when a control chart with variable sample size (VSS) scheme signals a change in the process mean, and evaluate the performance of this estimator when it mi used with a VSS EWMA chart.

• 품질경영학회지
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• 제20권2호
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• pp.67-75
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• 1992

In this paper we propose a class of tests for the parallelism of two regression lines based on linear placement statistics. The results of a small-sample Monte Carlo study show that the proposed tests are reasonably good in level control and powers.

• 품질경영학회지
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• 제33권3호
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• pp.126-134
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• 2005

This paper proposes a selectively cumulative sum(S-CUSUM) control chart for detecting shifts in the process mean. The basic idea of the S-CUSUM chart is to accumulate previous samples selectively in order to increase the sensitivity. The S-CUSUM chart employs a threshold limit to determine whether to accumulate previous samples or not. Consecutive samples with control statistics out of the threshold limit are to be accumulated to calculate a standardized control statistic. If the control statistic falls within the threshold limit, only the next sample is to be used. During the whole sampling process, the S-CUSUM chart produces an 'out-of-control' signal either when any control statistic falls outside the control limit or when L -consecutive control statistics fall outside the threshold limit. The number L is a decision variable and is called a 'control length'. A Markov chain approach is employed to describe the S-CUSUM sampling process. Formulae for the steady state probabilities and the Average Run Length(ARL) during an in-control state are derived in closed forms. Some properties useful for designing statistical parameters are also derived and a statistical design procedure for the S-CUSUM chart is proposed. Comparative studies show that the proposed S-CUSUM chart is uniformly superior to the CUSUM chart or the Exponentially Weighted Moving Average(EWMA) chart with respect to the ARL performance.

• 품질경영학회지
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• 제29권1호
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• pp.113-127
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• 2001

Skip-lot sampling plans for lot-by-lot inspection are more desirable than the continuous sampling plans for units in modern mass production system under the condition of the submitted product is good. Perry(1973a, 1973b) extended the Dodge(1955)′s skip-lot sampling plans to single and two-level skip-lot sampling plans and Parker & Kessler (1981) modified Perry(1973a)′s plans so that a sample of size one is taken from every lot skipped during the skipping mode. In this paper, Perry(1973b)′s two-level skip-lot sampling plans are modified by applying Parker & Kessler′s plan, designated as MTSkSP1, MTSkSP2, MTSkSP3. Operating characteristic(OC) functions, average sample numbers(ASN) and average outgoing qualities(AOQ) for the proposed plans are derived using Markov chain properties and compared each other and Perry′s plans. The proposed plans not only reduce the ASN but also avoid the danger skipping lots entirely when the lots are produced during sudden "out-of-control".

• 한국자기공명학회논문지
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• 제20권3호
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• pp.82-86
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• 2016

Ginseng is used as a medicinal ingredient. The quality control of species, age, origin and manufacturing process is important. The metabolome of ginseng about quality was studied in many reports. Almost studies carried out the extract of ginseng, however, the reproducibility cannot be obtained using extracted sample. In this study, powdery ginseng samples were analyzed using high resolution-magic angle spinning nuclear magnetic resonance (HR-MAS NMR)-based metabolomics except extraction step. Sample was measured three times using 600 MHz NMR spectrometer equipped with nano probe. Reproducibility can be enhanced using this method and the metabolic profiles of ginseng were identified and quantified.

• 한국산업보건학회지
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• 제31권1호
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• pp.22-30
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• 2021

Objectives: The objectives of this study were to develop a quality control protocol of inorganic acids using ion chromatograph and to evaluate analytical proficiency of the legally designated agencies. Methods: This study prepared inorganic acid samples by injecting three anion certified solutions (chloride, nitrate, and sulfate) on the quartz filters. To investigate the storage stability and concentration consistency of the samples, 240 samples for each anion were tested at weeks 0, 2, 4, 8, 12, and 16 while storing at 4℃ and 25℃. To evaluate analytical proficiency, two separate testings were administrated for six skilled analysts and 46 analysts affiliated with legally designated agencies. Results: Average recoveries of the three ions after 16 weeks of storage were fairly high (over 95%). In addition, average recoveries (chloride = 97%, nitrate = 96%, and sulfate = 103%) after 16 weeks of storage at low temperate were relatively higher than those (94%, 93%, and 98%) at room temperature. The coefficients of variation (CV) for the three ions were less than 5% except for the sulfate sample at 5.56 ㎍ (CV = 12.4%). The average ratios of the concentration values analyzed by the legally designated agencies to the injected concentrations were close to 1. However, their CVs were relatively greater (chloride ≤ 49%, nitrate ≤ 14%, and sulfate ≤ 28%), which implies a need for quality control. Conclusions: The quality control protocol used in this study for the three inorganic acids can be utilized in the quality control for ion chromatography.