• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.75-82
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• 2020

The purpose of this study was to establish optimized extraction conditions for Lilium bulb and Lespedeza cuneata G. Don and to investigate the storage stability of beverages containing extracts. The hot-water extract and the 60% ethanol extract had the highest DPPH radical scavenging activities as well as the highest total polyphenol content. The total polyphenol content, total flavonoid content and DPPH radical scavenging activity were the highest when the Lilium bulb extract was mixed with the Lespedeza cuneata G. Don extract at the ratio of 1:4. Storage stability of beverages was determined during storage at 10, 25, and 35℃ for 6 months. The pH was decreased from 4.15 to 4.01-4.05, while the acidity was increased from 0.60% to 0.70-0.75% after storage for 6 months. The soluble solid contents were not changed during storage of 6 months. The DPPH radical scavenging activity was decreased after 4-6 months. The Hunter b (yellowness) values decreased at 35℃ after storage for 6 months while the lightness (L) and redness (a) were not changed during storage for 6 months. The total saponin content was not remarkably changed during 2 months of storage, while it decreased after 4-6 months of storage. The flavonoid content was decreased 47% and 55% from an intial 21.7 mg/100 mL to 10.3 mg/100 mL and 12.0 mg/100 mL after 1 month of storage and then remained stable until 6 months. General bacteria and coliform group were not detected during storage for 6 months.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.354-363
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• 2012

The study was conducted to determine bio-markers and establish shelf-life for eggs and egg products. The selected biomarkers were measured storage period according to samples (two months for table eggs and two weeks for whole liquid eggs) and five storage temperatures ($10^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). The bio-markers for table eggs determined pH, acid value, VBN (volatile basic nitrogen), HU (Haugh unit), aerobic plate counts, coliform group, and Salmonella sp. The bio-markers for whole liquid eggs excluded HU in the bio-markers of eggs. The shelf-life of table eggs observed as 42 d at $10^{\circ}C$, 27 d at $15^{\circ}C$, 9 d at $25^{\circ}C$, 2 d at $35^{\circ}C$, and 1 d at $45^{\circ}C$ in sensory overall acceptability. The shelf-life of pasteurized whole liquid eggs observed as 7 d at $10^{\circ}C$, 3 d at $15^{\circ}C$, 2 d at $25^{\circ}C$, 1 d at $35^{\circ}C$, and less than one d at $45^{\circ}C$ in total plate count. The shelf-life of non- pasteurized whole liquid eggs observed as 4 d at $10^{\circ}C$, 2 d at $15^{\circ}C$, 1 d at $25^{\circ}C$, and less than 1 d at $35^{\circ}C$ and $45^{\circ}C$ in total plate count.

• Journal of the Korean Applied Science and Technology
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• v.31 no.1
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• pp.31-43
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• 2014

This experiment evaluated the interaction effect of extreme heat diet(EHD), inverse lighting, and cool water on the growth performance of broiler chickens under extreme heat stress. There were 4 experimental groups (T1: EHD 1, 10:00-19:00 dark, 19:00-10:00 light, cold water $9^{\circ}C$; T2: EHD 2, 10:00-19:00 dark, 19:00-10:00 light, cold water $9^{\circ}C$; T3: EHD 1, 09:00-18:00 dark, 18:00-09:00 light, cold water $14^{\circ}C$; T4: EHD 2, 09:00-18:00 dark, 18:00-09:00 light, cold water $14^{\circ}C$), each group composed of 25 broilers and the experiment was repeated 3 times. EHD 1 contained soybean oil, molasses, methionine and lysine. EHD 2 contained all nutrients of EHD 1 and vitamin C additionally. As a result, T1 and T2 displayed higher body weight increase and diet intake compared to T3 and T4 (p<0.05). The weights of their liver and gizzard were similar but the weights of the thymus and bursa F were higher for T1 and T2 compared to that of T3 and T4 (p<0.05). It was observed that T1 and T2 displayed higher concentrations of blood triglyceride, total cholesterol, HDL-C and blood sugar compared to that of T3 and T4 but LDL-C level was higher for T3 and T4 compared to that of T1 and T2 (p<0.05). T1 and T2 displayed higher levels of immunity substances such as IgG, IgA and IgM compared to T3 and T4 but the blood level of corticosterone displayed to be lower for T1 and T2 compared to T3 and T4 (p<0.05). The T1 and T2 contained a higher amount of fecal lactobacillus compared to that of T3 and T4 but the T3 and T4 contained a higher amount of fecal E. coli, total aerobic bacteria, coliform bacteria compared to that of T1 and T2 (p<0.05). T1 and T2 displayed higher concentrations of cecal acetic acid, propionic acid and total short chain fatty acids compared to T3 and T4 but T3 and T4 displayed higher concentrations of butyric acid, isobutyric acid, valeric acid and isovaleric acid compared to T1 and T2 (p<0.05). These results have been observed that broiler chickens exposed to extreme heat stress with feeding EHD, inverse lighting and cold water would improve blood lipid, and elevate the production of immunity substance, beneficial microorganisms, and short chain fatty acids. This provision would also reduce the blood sugar consumption rate as energy sources and these effects will improve the growth performance of the broilers exposed to extreme heat.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.285-290
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• 2001

To utilize canned oyster processing waste water effectively, this study was carried out to prepare instant powdered soup using the waste water (IPSW), Instant powdered souu from oyster hot-water extracts (IPSE) was prepared by mixing hot-water extracts powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE, The IPSW consists mainly of carbohydrates (about $72\%$). It was not different from the IPSE. The volatile basic nitrogen, viable cell counts, coliform group of the IPSW contains 33.4 mg/100g, $2.2\times10^4CFU/g$, <180 MPN/100g, respectively, and its water activity has 0.257. So it was a hygienically safe and conservable instant food. The main fatty acids of IPSW were 16: 0 and 18: 1n-9. Its chemical score of protein was $61.4\%$ and its main inorganic matter was iron. According to a sensual evaluation, in contrast to the IPSE, the IPSW had a bit lower aroma but better taste, It was concluded from the above chemical and sensory evaluation that even the boiling liquid waste which had been mostly abandoned because of its high table salt content can be used as a good material for instant powdered soup if it's powdered and mixed adequately with powder from wash water, and its table salt content is properly adjusted.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.298-304
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• 2012

This study was carried out to investigate the effects of various thawing methods on the physical and microbiological properties of frozen pork. The frozen pork was thawed using four methods: refrigerator, cold water, room temperature, and microwave oven. Changes in physicochemical properties of thawed pork were analyzed by measuring color, pH, thawing loss and thiobarbituric acid reactive substances (TBARS) values. Changes in the microbiological properties of thawed pork were analyzed by counting total aerobic bacteria and coliform group. L values of thawed pork were significantly increased by all thawing methods for normal thawing time except the uncooked portion of thawed pork via a microwave. However, the a value decreased in pork thawed by all thawing methods. pH values significantly increased in the pork thawed by microwave and by applying two times the normal thawing time. After thawing, thawing loss was highest in the pork thawed at room temperature for two times the normal thawing time. In addition, TBARS values also increased in the pork thawed in a refrigerator and at room temperature for two times the normal thawing time. The total aerobic bacteria count significantly increased in the case of microwave thawing for normal thawing time and it also increased in the pork thawed in a refrigerator and at room temperature for two times the normal thawing time. These results demonstrate that refrigeration and cold water thawing are the most suitable for frozen pork, and that excess thawing should be avoided.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.95-108
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• 2011

The food quality characterization and safety Japanese flying fish roe (JFF-R), capelin roe (C-R), Pacific herring roe (PH-R) were investigated. The size of JFF-R was 1.48-1.93 mm, which was longer than those of C-R and PH-R. The moisture content of JFF-R imported from Peru (JFF-R-P) was 70.3%, which was higher than that of JFF-R imported from China (JFF-R-C) (67.4%), while was lower than that of JFF-R imported from Indonesia (JFF-R-I) (83.3%). However, the salinity of JFF-R-P was 13.6%, which was lower than that of JFF-R-C, while was higher that of JFF-R-I (1.8%). The moisture contents and salinities of the other fish roes were 80.4% and 3.2%, respectively, for capalin roe, and 65.4% and 20.0%, respectively, for Pacific herring roe. According to the results of pH, volatile basic nitrogen content, heavy metal content, viable cell count and coliform group, the fish roes could be used as sanitary sources for preparation of seasoned JFF-R. The major fatty acids of fish roes were 16:0 (27.8-30.5%), 18:1n-9 (7.2-8.0%), 20:5n-3 (5.6-8.2%) and 22:6n-3 (22.0-25.6%) in JFF-R, and 16:1n-7 (6.7-9.3%) as well as these fatty acids in C-R and PH-R. Total amino acid contents of fish roes ranged from 9.44 g/100 g to 10.39 g/100 g and their major amino acids were aspartic acid, glutamic acid, leucine and lysine. The mineral content of JFF-R were higher than those of the other fish roes expected for zinc of JFF-R-I. According to the results of sensory evaluation, the color and texture of JFF-R-P were superior to those of the other fish roes. No difference was, however, found in flavor, among JFF-R-P and the other fish roes.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.437-444
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• 2022

This study investigated the optimal quality characteristics of sauerkraut made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage according to the storage period. The results showed that the pH and salinity of 0.5-2.5% sauerkraut decreased, while its total acidity increased during storage. After 20 d of storage, 1.5% or less sauerkraut showed low yellowness, but high brightness and hardness. Moreover, the lactic acid bacteria in 0.5-2.5% sauerkraut maintained at least 7.06 log CFU/mL until 28 d of storage, suggesting that the lower the salt concentration, the higher were the amount of lactic acid bacteria. The coliform group was not detected after 4 d of storage. In conclusion, the quality characteristics of sauerkraut with a salt concentration of 1.5% or less were excellent until 20 d of storage at 4℃. This study provides valuable data for the safe and high-quality assessment of low-salt sauerkraut in the future.