• Korean journal of food and cookery science
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• v.16 no.1
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• pp.65-74
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• 2000

The properties of Puchu(Allium odorum L.)kimchi prepared with different methods were investigated by measuring organoleptic and microbiological properties up to 43 days at 10$\^{C}$ right after preparation. Five conditions of making Puchukimchi included: the addition of salt (treatment A), soybean sauce (treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce (treatment D), anchovy sauce and glutinous rice paste(treatment E). Sensory evaluation showed high scores in the appearance, smell, sour taste, good taste, savory taste, texture, and overall acceptability of Puchukimchi prepared with soybean sauce(treatment B). However, treatment C had the best score in good taste. In the intial stage of fermentation, treatment C had higher total microbial counts than others, but in the final stage, treatment E had higher counts than others. Treatment A had less total microbial counts than others throughout the fermentation. The maximum numbers of lactic acid bacteria in other treatments were in the order of treatments A>B>D. In the final stage of fermentation, treatment B had the least number of lactic acid bacteria composed of Pediococcus, Streptococcus, Leuconostoc and Lactobacillus. Streptococcus reached the maximum level at the 8 th day of fermentation, and the number of Lactobacillus was increased with the lapse of fermentation time. It was shown that fermentation patterns of Puchukimchi were influenced by the preparation methods used.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.254-262
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• 2003

Powder-type dried pollack was added to Kimchi, the groups were stored at 4$^{\circ}C$, respectively, physicochemical, microbiological, and sensory properties of the Kimchi were examined according to the stored durations. The pH appeared to have almost similar values in the early stages of the fermentation. Generally, the groups with the additional powder-type dried Pollack had high pHs in the later stages of the fermentation. For the changes in the acidity, until the optimum edible period was reached, the groups with the additional powder-type dried Pollack required longer than those groups with additional fluid anchovy sauce. With regard to the salinity, there were no significant differences between the respective groups. For changes with regard to the reducing sugar, from the early to late fermentation stages, the greatest content was shown in the no additional protein source group, however, after the optimum edible period, there were no significant differences between the treated groups. In the case of free amino acids, the total quantities of Serine, Glycine, Threonine, Proline and Alanine, which all have a sweet taste, were usually found to have increased too almost twice those in the control groups, on the addition of 0.80% powder-type dried Pollack to the Kimchi. As a result of examining the microbiological properties, the time spent reaching the maximum numbers was longer in the additional powder-type dried Pollack groups. Similarly, the maximum numbers of lactic acid bacteria also appeared at the same time, but the difference between the treated groups was small, compared with the total numbers of microorganisms. As a result of the sensory evaluation, the treated groups generally gained better evaluations for several items. corresponded to the addition of 0.65% powder-type dried Pollack.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.780-786
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• 2010

This study compared the effects of autoclaving (AC; $121^{\circ}C$ for 15 min), gamma (GR), and electron beam irradiation (EB; 0-20 kGy) on the microbial, physicochemical, and sensory properties of ready-to-eat bulgogi during storage at $35^{\circ}C$ for 90 d. No viable cells were observed (p<0.05) upon AC, GR or EB at more than 15 kGy. However, adverse effects such as tenderization and deterioration of sensory properties were induced in bulgogi upon AC and high dose irradiation. Especially, the hardness and sensory qualities (texture and taste) of the AC-treated samples were extremely deteriorated (p<0.05). These results indicate that use of GR and EB (15 kGy) can ensure the microbial safety of bulgogi without compromising the hardness and sensory properties (texture, taste and flavor).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.364-371
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• 2009

The effect of gamma irradiation ($0.5{\sim}2$ kGy) on the microbiological, physicochemical and sensory properties of peaches was investigated during 6 day storage at $20{\pm}3^{\circ}C$. Total aerobic bacteria, yeasts and molds significantly decreased with increasing dose level. In Hunter's color values, L-values decreased and a- and b-values increased with increment of irradiation dose level. Hardness significantly decreased with increment of irradiation dose level whereas pH, soluble solid, and total polyphenol contents increased with increment of irradiation dose level. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity of irradiated peach was higher than that of control and its activity increased with increment of irradiation dose level. Vitamin C content was not affected by irradiation. In sensory test, overall acceptabilities of irradiated samples were higher than those of control. These results suggest that gamma irradiation on peach was effective for microbiological safety while improving the antioxidant activity, but not good on color and texture of peach.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.588-595
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• 2003

The optimum level of fresh granulated low-calcium (0.2%) skim milk co-precipitate, as fat substitute in low-fat ground pork patties was determined on the basis of physico-chemical, cooking and sensory properties. Low-fat ground pork patties (<10% total fat), formulated with 15 per cent water, 4 per cent added fat, 1.5 per cent salt and 4-10 per cent milk co-precipitate, were evaluated for proximate composition, cooking characteristics and compared with control patties with 15 % added fat. The moisture and protein content of raw and cooked low-fat patties were significantly (p<0.05) higher than control. The incorporation of milk co-precipitate in low-fat patties improved cooking yield, fat and moisture retention and reduced shrinkage. The sensory properties of low-fat patties were comparable with control patties. The overall acceptability of low-fat patties formulated with 7% milk co-precipitate was significantly (p<0.05) higher than patties with 10% level and non-significantly (p<0.05) higher than low-fat patties containing 4% milk co-precipitate and control. Instrumental Texture Profiles of developed low-fat patties and control patties were comparable with slight increases in hardness and gumminess of the low-fat product. The developed low-fat ground pork patties (7% milk co-precipitate) had lower TBA values, better microbiological and sensory refrigerated storage stability than high-fat control patties packaged in air permeable films for 21 days.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.97-105
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• 1998

This study was carried out in order to standardize the processing method of spiced soy sauce, to get the sensory scores for organoleptic properties in different cooking of each food items, and to analyze the microbiological and chemical properties during storage periods. In determining the optimum conditions for standardizing of spiced soy sauce, the best sensory score was found in the ratio of soy sauce to sugar of 1:0.7. In the result of microbial experiment on standardized spiced soy sauce, the stability of storage at 40$^{\circ}C$ up to 6 weeks was proved. The standardized spiced soy sauce which was composed of about 45.5% water, 6% crude protein, 11.7% reducing sugar and 32.1% invert sugar has not shown any significant difference during storage for 6 weeks at 40$^{\circ}C$ compared with the state immediately after processing. In the test of saltiness, specific gravity, viscosity and Hunter's color value, there was no notable change during storage at 40$^{\circ}C$. In the experiment of free amino acid and total amino acid, main amino acids were glutamic acid and aspartic acid, which were not significantly changed during storage compared with processing state. In the analysis of mineral contents, sodium accounts for 95% of the total minerals, followed by phosphorus, magnesium, etc., in order, and there was no change during storage.

• Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.115-121
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• 2015

This study was conducted to confirm quality properties of sterilized Ganjang-gejang (marinated crab Portunus trituberculatus) with Korean soy sauce using by gamma irradiation and to improve quality of sterilized Ganjang-gejang. The Ganjang-gejang was irradiated at dose of 3, 6, 9, 12, and 15 kGy by gamma irradiation and there was evaluated in microbiological, physicochemical, and sensory properties. Total aerobic bacteria and fungi contents of non-irradiated samples were about 6 and 4 log CFU/g level, respectively. Gamma-irradiated samples at above 9 kGy did not contain aerobic bacteria or fungi at detection limit less than 2 log CFU/g, but sensory scores were significantly decreased depending on the irradiation dose. To improve the sensory qualities of gamma-irradiated Ganjang-gejang, the temperature was adjusted during sample irradiation. When samples were irradiated under freezing temperatures, especially on dry ice, the TBARS and the deterioration of sensory qualities of Ganjan-Gejang were reduced. Different odor patterns were observed among samples, as observed using electronic nose analysis system. The results of this study indicated that treatment with irradiation under low temperatures may help to preparing high-quality Ganjang-gejang.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.346-352
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• 1996

This study was conducted to investigate the effect of fresh ginseng on the physicochemical, microbiological and sensory properties of Nabak-kimchi during 33 day fermentation. Nabak-kimchi with the various levels (0, 2, 4, 6％) of fresh ginseng were fermented at 4$^{\circ}C$. During the fermentation, pH was lowered in all Nabak-kimchi samples and pH of Nabak-kimchi added fresh ginseng was a little lower than that of Nabak-kimchi without fresh ginseng. Acidity increased continuously during the entire fermentation. Saltiness was maintained at 1.60-1.67% levels during the whole fermentation. Total vitamin C contents increased drastically on the first day of fermentation and decreased after the first day and then increased during 21-24 day fermentation. Total bacteria increased rapidly at the beginning of fermentation and reached its maximum number on 6th day offermentation and then decreased slowly. Total bacteria of Nabak-kimchi added fresh ginseng was highly main-tained during the entire fermentation periods. As a result of the sensory evaluation, Nabak-kimchi added 4% fresh ginseng was the most palatable one.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.639-654
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• 2022

The current study investigated the effects of the most suitable modified atmosphere packaging (MAP) on the physicochemical, microbiological, and sensory properties of fermented dry sausages during 45 days of refrigeration (4℃) storage period. Treatments were vacuum-packed (control), 25% CO₂/75% N₂ (MAP1), 50% CO₂/50% N₂ (MAP2), 70% CO₂/30% N₂ (MAP3), and 100% CO₂ (MAP4). All MAP samples regardless of their CO₂ composition significantly (p<0.05) decreased in pH, a_w, total plate count, and lactic acid bacteria count values as compared to the vacuum-package during storage. The Enterobacteriaceae count in all MAP packaging was significantly (p<0.05) lower than the vacuum-packed samples and counts in MAP3 and MAP4 samples were markedly (p<0.05) lower than all other treatments in prolonged storage of 15 and 45 days. Based on the thiobarbituric acid reactive substance content at day 15 and 30 storage time, treatments are ranked as follows: Vacuum-packed>MAP1>MAP2>MAP3>MAP4. The a^* of MAP4 was higher than all other treatments. In the final storage days, no variation was exhibited (p>0.05) among treatments in lactic acid aroma and sourness, and MAP2 samples had the lowest (p<0.05) overall acceptability. The use of MAPs with an increase in the CO₂ from MAP1 to MAP4 samples can help in better microbial inhibition than vacuum package, and 70% CO₂/30% N₂ (MAP3) and 100% CO₂ (MAP4) were effective to maintain several quality parameters (a_w, pH, microbial inhibition, stability against lipid oxidation, and instrumental color traits) and extend the shelf life of dry fermented sausage.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.440-446
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• 2005

To determine the shelf-life of low salted Myungran-jeot (low salted and fermented Alaska pollack roe), various chemical, microbiological and sensory analyses were carried out with Myungran-jeot stored at 10 days. The lactic acid content was slowly increased in the early stage of storage but then was rapidly increased with lengthening storage period, while pH was decreased during storage. The $NH_2-N$ content was steady at 10 days and peaked at 17 days. The production of VBN was increased to over $30mg\%$ at 19 days. In microbiological tests, the viable cell count and halotolerant bacteria were $1.5\times10^3\;and\;5.5\times10^3CFU/g$, respectively, at the initial state, but they slowly increased to $10^7 CFU/g$ at 17 days. Yeast or fungi did not appear on the surface of Myungran-jeot. Sensory evaluation showed that the original torture of Myungran-jeot in the mouth was a very important indicator for acceptability. Sensory characters and acceptability of Myungran-jeot at 17 days were not significantly different from those of the initial state. From these results, the estimated shelf-life of Myungran-jeot whom sealed with aluminum coated paper, was about 18 days in this study.