• Food Science of Animal Resources
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• v.31 no.3
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• pp.428-435
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• 2011

This study was conducted to investigate the effect of immersion treatment using lactic acid (LA) and sodium benzoate (SB) on the physicochemical quality and freshness of spent hen breast meats. A total of 135 spent hen breast meats were subjected to 9 different treatments using various concentrations of LA and/or SB in sterile DW. The 9 treatment groups were as follows: Control, sterile DW without LA or SB; T1, 1% LA; T2, 2% LA; T3, 4% LA; T4, 1% LA and 0.1% SB; T5, 2% LA and 0.1% SB; T6 2% LA and 0.2% SB; T7, 2% LA and 0.4% SB; T8, 4% LA and 0.2% SB, respectively. All groups were kept at 4oC for 15 d. The microbial counts in the control group gradually increased during storage, but those for the treated groups were significantly lower than the control or were not detected. The pH values of the control were significantly higher than those of the treated groups (p<0.05). In the color measurements, the lightness ($L^*$) and yellowness ($b^*$) values increased during storage and the redness ($a^*$) values decreased (p<0.05). The K-value and volatile basic nitrogen of the treated groups were significantly lower than those of the control group (p<0.05). Overall, the combined results of this study indicate that LA and SB could be used as favorable preservatives for spent hen breast meats to extend their shelf-life during refrigerated storage.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.548-553
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• 2004

Patties were prepared using Barbari male goats meat (age about 4 yrs) and packed in HDPE under vacuum (VP) and aerobically (AP). Packed patties were stored at 4$\pm$1$^{\circ}C$ and evaluated for physico-chemical, microbiological and sensory changes on days 0, 5, 10, 15, 20 and 25. Overall mean water activity ($a_{w}$), moisture (%), fat (%), pH, TBA number and W-B shear force values (kg/$cm^{2}$) of patties were 0.983, 61.93, 18.39, 6.38, 0.150 and 0.86, respectively. Except pH that was significantly higher and TBA number significantly lower in VP patties, treatment had no significant (p>0.05) effect on other physico-chemical traits. However, storage period significantly (p<0.05) affected physico-chemical traits. Moisture (63.79%) and $a_{w}$ (0.985) were significantly (p<0.05) higher on day 25. Patties became firmer on day 20 onwards as indicated by higher W-B shear force. Though packaging method had no significant effect, storage period influenced microbial counts. The standard plate counts (SPC), which were initially log 5.98 CFU/g decreased significantly (p<0.05) on day 10 followed by steady increase and reaching log 4.89 on day 25. Almost similar trend was observed for psychrotrophic bacteria counts. Lactic acid bacteria counts declined as the storage period progressed. Coliforms, and yeast and mould counts were either not detected by the method used or were very low in numbers. All samples of AP patties revealed swollen, greasy and sticky surface with spongy texture on day 20 whereas only some of the VP patties shown such changes on day 20. Results indicated that vacuum packaging had definite advantage in preserving the sensory quality of patties than aerobic packaging but it did not help in extending the shelf-life beyond 15 days.

• Korean Journal of Poultry Science
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• v.17 no.3
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• pp.193-202
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• 1990

Effects of 7.5% potassium sorbate and/or 1% ascorbic acid dip on shelf-life of physicochemical quality of chicken parts stored at $4^{\circ}C$ was investigated. There was no remarkable difference in the physicochemical changes between 1% ascorbic acid dipped chicken pairs and untreated chicken parts. 1% ascorbic acid dip retarded lipid oxidation slightly. 7.5% potassium sorbate dip reduced dip loss, inhibited the decrease of water holding capacity and retarded lipid oxidation and protein deterioration. Compared with 7.5% potassium sorbate dip alone, dual treatment of 7.5% potassium sorbate and 1% ascorbic acid showed no significant difference in the physicochemical quality such an pH, drip loss, water holding capacity, shear force value and volatile basic nitrogen cotents while lipid oxidation was retarded more effectively. Reduction in relative contents of linoleic acid in dual treated chicken was significantly retarded.

• Food Science and Preservation
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• v.11 no.3
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• pp.299-303
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• 2004

Changes of concentration properties and shelf-life were investigated for preservation using Kalopanax pictus extract. We compared physicochemical (pH, sugar content, total acidity, color) and microbiological qualities of concentrated extract and extract with glucose added. At the result, pH of samples were increased as storage time increase. Whereas samples were not significantly different sugar content and total acidity as storage time. In Hunters color values, whiteness(L) and yellowness(b) value of samples tended to decrease during storage time but increase after 2 weeks of storage time. The samples were contaminated by microbial levels of 3.6$\times$10$^{1}$$\~$1.330$\times$10$^{3}$ CFU/g in total aerobic bacterial counts and negative in collforms. Samples at 2 $^{\circ}$Brix and 1 $\%$ glucose were effective for keeping the microbial population less than 2.0$\times$10$^{1}$ CFU/g.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.166-174
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• 1998

The effects of some organic acids on the shelf life of cooked noodle and the change in textural properties were studied. Organic acids used were vinegar, lactic, citric and malic acid. The pH of noodle was adjusted to $4.7{\pm}0.25$ by dipping it in each solution for 30 seconds. Total microbial count and turbidity of the treated samples were measured storage for 4 days at $15^{\circ}C$. The total count was high in order of control, malic, citric, lactic acid and vinegar. High turbidity was observed in order of control, lactic, malic, citric acid and vinegar. Hardness, adhesiveness, cohesivenes and springiness were measured for 30 days at $35^{\circ}C$ using Rheometer along with concurrent sensory evaluation. The acid treated samples showed higher values in hardness and cohesiveness than control but lower in adhesiveness and springiness. After 30 days storage, the malic or citric acid treated sample led to a somewhat higher gumminess than control. Based on the sensory evaluation the malic acid treated noodle significantly exhibited the highest score followed by citric, lactic acid, control and vinegar.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.487-493
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• 2008

This study examined barley sprout powder on the quality and preservation of Sulgidduk. An optimized formulation (moisture 18.2%, barley sprout powder 2.0% and sugar 14.8%) was first obtained, and then the affect if incorporating the barley sprout powder as a raw ingredients in the mixture was evaluated in terms of Sulgidduk shelf life and quality. For comparison, a control Sulgidduk sample was prepared using the optimized formulation exclusive of the barley sprout powder. After preparation the samples were stored for 3 days at $20{\pm}1^{\circ}C$. The moisture contents of both samples slightly decreased during storage: however there was no significant difference between the samples. Both samples had decreases in colorimetric L- and a-value attributable to the addition of the barley sprout powder as well as storage. Furthermore the treatment sample had increases in yellowness due to the addition of barley sprout powder and storage while the control sample had decreases in yellowness throughout the storage period. The treatment sample had increasing textural hardness, gumminess, and chewiness as the storage period increased. Finally, the treatment sample had a higher total microbial count for aerobes at the beginning of storage: however, as the storage period progressed the control had greater microbial levels. In conclusion the overall results indicate the addition of barley sprout powder has a preservaion effect on Sulgidduk. This data is expected to contribute to the commercialization of high-quality Sulgidduk products with added nutrition and extended shelf life.

• Food Science and Preservation
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• v.10 no.3
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• pp.288-292
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• 2003

Grapefruit seed extract powder (GFSEP), which was made with grapefruit seed extract and calcium carbonate, was investigated to retard the fermentation rate. The mixing ratios of GFSEP to salted Chinese cabbage were 0.1, 0.3 and 0.5％. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation at 10$^{\circ}C$. pH and reducing sugar content of control and kimchi sample with 0.1％ GFSEP showed decreases until 10 days, and then attained to stabilized levels. Kimchi samples with 0.3％ and 0.5％ GFSEP maintained a higher pH and reducing sugar content, while microbial load was lower than others. Based on the pH and tit ratable acidity, kimchi samples with GFSEP prolong the shelf life about 3～10 days.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.779-789
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• 2024

The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that can have both positive and negative effects on meat quality and storage. Although irradiation reduces the number of microorganisms and extends the shelf life of meat by damaging microbial DNA and cell membranes, it can also accelerate the oxidation of lipids and proteins, particularly sulfur-containing amino acids and unsaturated fatty acids. With regard to proteins, irradiation affects both myofibrillar and sarcoplasmic proteins. Myofibrillar proteins, such as actin and myosin, can undergo depolymerization and fragmentation, thereby altering protein solubility and structure. Sarcoplasmic proteins, including myoglobin, undergo structural changes that can alter meat color. Collagen, which is crucial for meat toughness, can undergo an increase in solubility owing to irradiation-induced degradation. The lipid content and composition are also influenced by irradiation, with unsaturated fatty acids being particularly vulnerable to oxidation. This process can lead to changes in the lipid quality and the production of off-odors. However, the effects of irradiation on lipid oxidation may vary depending on factors such as irradiation dose and packaging method. In summary, while irradiation can have beneficial effects, such as microbial reduction and shelf-life extension, it can also lead to changes in meat properties that need to be carefully managed to maintain quality and consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1258-1267
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• 1997

Corbon dioxide id effective for extending the shelf-life of perishable foods by retarding microbial growth. The overall effect of carbon dioxide is to increase both the lag phase and generation time of microorganisms. However, the role of carbon dioxide in affecting the growth and metabolism of any given microorganisms is not clear yet, although its inhibitory effect is generally found at moderate to high concentrations. Systematic studies of the effects of carbon dioxide on microorganisms are therefore warranted. It is also necessary to understand the role of carbon dioxide in the preservation of foods as well as the control by carbon dioxide of fermentations of biotechnological importance. In this review, the antimicrobial effect of carbon dioxide on microorganisms is investigated in terms of its gas and solution properties, inhibition of microbial growth and specific metabolic processes, perturbation of membrane structure.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.19-38
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• 2024

Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.