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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Volume & Issues
Volume 16, Issue 6 - Dec 2009
Volume 16, Issue 5 - Oct 2009
Volume 16, Issue 4 - Aug 2009
Volume 16, Issue 3 - Jun 2009
Volume 16, Issue 2 - Apr 2009
Volume 16, Issue 1 - Feb 2009
Selecting the target year
Development of Nondestructive Evaluation System for Internal Quality of Watermelon using Acoustic Wave
Choi, Dong-Soo ; Lee, Young-Hee ; Choi, Seung-Ryul ; Kim, Gi-Young ; Park, Jong-Min ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 1~7
Watermelons (Citrulus vulgaris Schrad) are usually sorted manually by weight, appearance, and acoustic impulse, so grading of maturity and internal quality is subject to inaccuracies. It was necessary to develop a nondestructive evaluation technique of internal watermelon quality to reduce human error. Thus, acoustic characteristics related to internal quality factors were analyzed. Among these factors, three (ripeness, presence of an internal cavity, and blood-colored flesh) were selected for evaluation. The number of peaks and the sum of peak amplitudes for watermelons with blood-colored flesh were lower than for normal fruits. The portable evaluation system has an impact mechanism, a microphone sensor, a signal processing board, an LCD panel, and a battery. A performance test was conducted in the field. The internal quality evaluation model showed 87% prediction accuracy. Validation was conducted on 72 samples. The accuracy of quality evaluation was 83%. The quality of samples was evaluated by an inspector using conventional methods (hitting the watermelon and listening to the sounds), and then compared with prototype results. The quality evaluation accuracy of the prototype was better than that of the inspector. This nondestructive quality evaluation system could be useful in the field, warehouse, and supermarket
Quality Characteristics and Antioxidantive Activities of Spirulina Added Korean Rice Cake(Garaeduk) during Storage
Kim, Mi-Yeon ; Jeong, Yun-Kyung ; Son, Chan-Wok ; Jhon, Eun-Sook ; Kim, Mee-Ree ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 8~16
This study evaluated the quality characteristics of Garaeduk, a traditional Korean rice cake, to which Spirulina (0, 1, 2, 3%, all w/w) was added. Moisture content of Spirulina-containing Garaeduk both before and after cooking increased with Spirulina level. During storage, moisture content was greater in Spirulina-containing cakes compared with control cakes, and the Hunter color L and b values of Spirulina-containing cakes decreased. Textural properties (hardness, chewiness), measured using a texture analyzer, of Spirulina-containing cakes were greater than those of control. During storage, hardness and chewiness of Spirulina-containing cakes remained higher than those of control cakes. The antioxidant activities of Spirulina-containing cakes increased with Spirulina content, owing to increased phycocyanin levels. Amylography showed that peak viscosity, and thus gelatinization temperature, of Spirulina-containing Garaeduk cakes were similar. Sensory preference tests revealed that Garaeduk with 2% Spirulina had the highest scores for color, odor, taste, and overall preference. It is suggested that Spirulina to 2% can be added to Garaeduk to improve quality.
An Analysis of Consumers Preferences and Price Sensitivity when Purchasing Domestic Wine
Son, Mi-Yeon ; Ryu, Jin-Chun ; Kim, Tea-Kyun ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 17~22
This study analyzes consumers preferences and price sensitivity when buying domestic wine. Data were collected from the consumers (n=200) living in Daegu, Korea. Statistical analyses evaluated purchase, frequency, perceptual mapping, and price sensitivity measurement (PSMs) using SPSS software. Among three domestic wines, ice wine (Vin Coree) attracted most customer satisfaction. The second most popular wine was a white wine (Vin Coree) and the third was a red wine (Royal Campbell). The colors of the red and white wines were highly valued, and bottle design was reported to be the best feature of ice wine. Red wine needs to increase in price and to improve in quality because the price is lower than the point of marginal cheapness. White wine should be reduced in price because the price is higher than the optimal pricing point. The price of ice wine is equal to the point of marginal expensiveness; Thus, the price of ice wine should be reduced.
Quality Characteristics of Raw and Cooked Spirulina Added Noodles during Storage
Lee, Yun-Jin ; Wok, Son-Chan ; Kim, Hye-Jeong ; Lee, Jin-Ha ; Kim, Mee-Ree ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 23~32
This study evaluated quality characteristics of spirulina (0.63, 1.25, and 2.5%, all w/w) added noodles during storage at 4C. Total bacterial counts in raw spirulina added noodles were higher than those of the control during storage, but no bacteria were detected in cooked noodles. Escherichia coli was not detected in any group. The weight loss, volume loss, and moisture absorption of spirulina added noodles were somewhat greater than control values. Moisture contents of spirulina added noodles both before and after cooking decreased as the spirulina level increased. During storage, moisture loss from spirulina added noodles was a little greater than from the control. Hunter color values for L (lightness), a (redness), and b (yellowness) decreased during storage. The spirulina added noodles had significantly greater hardness, cohesiveness, gumminess, and chewiness compared with the control. The antioxidant activity of spirulina added noodles increased with spirulina level. A sensory preference test revealed that noodles with 1.25% spirulina received the highest scores for chewiness, overall preference, and buying intention. It is suggested that spirulina could be added to noodles at a concentration of up to 1.25% to improve quality.
Effects of Fermentation Method and Brown Rice Content on Quality Characteristics of Brown Rice Vinegar
Joo, Kyung-Ho ; Cho, Myung-Hui ; Park, Kee-Jai ; Jeong, Seong-Weon ; Lim, Jeong-Ho ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 33~39
To evaluate the quality of brown rice vinegar made by traditional fermentation in terms of Zymotechnic data and material content, vinegars prepared using a traditional leavening agent and yeast were compared. Amino acid, total nitrogen, free sugar, organic acid, and mineral levels were assessed, with vinegars made with initial brown rice contents of 12.36% (w/v). Vinegar made using Nuruk as fermenting agent (traditional fermentation, TF), with a brown rice content of 20% (w/v), and vinegar prepared using yeast for fermentation (control fermentation, CF), with a brown rice content of 12% (w/v) were compared. TF vinegar had a total nitrogen content about 22.214.171.124-fold that of CF vinegar. Total nitrogen in TF vinegar was 350.460 mg/100g, and in CF vinegar the level was 100.140 mg/100g. TF vinegar had more minerals, free sugars, and amino acids compared with CF vinegar. When free sugar was assessed, TF vinegar had a glucose level of 3.45 g/100g, double that of CF vinegar. Amino acid levels were five-fold higher in TF vinegar then in CF vinegar. When brown rice content was 36% (w/v), the amino acid level was
in TF vinegar and
in CF vinegar.
Quality Analysis and Grading of Sliced-Dried 'Cheongdobansi' Persimmons Marketed in Korea
Kim, Gui-Ran ; Kim, Mi-Yeung ; Chung, Hun-Sik ; Park, Hyun-Ju ; Moon, Kwang-Deog ; Kwon, Joong-Ho ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 40~46
Quality analysis and grading of sliced-dried 'cheongdobansi' persimmons marketed in Korea were investigated by analyzing the correlation coefficients between the quality properties and overall preference of the samples. There were appreciable differences in weight, length, width, thickness, soluble solid, and Hunter' color values of sliced-dried persimmons manufactured by seven different companies. The content of soluble solid was ranged from 43.44 to
. Hunter values were 41.17-54.09, 5.62-12.36, and 10.51-20.59 for L(lightness), a(redness), and b(yellowness), respectively. In sensory test, no astringency, sourness, and musty were found in all the test samples. Sensory color, hardness and sweetness were different for each manufacturing company, while the overall acceptability was not significantly different among the samples. Qualities of samples graded according to sensory color and hardness revealed differences. The results showed that quality properties of sliced-dried 'cheongdobansi' persimmons were not uniform, however sensory color and hardness could be used as an index for quality grading.
Quality Characteristics of Bread Made with Flour Partly Substituted by Lotus Leaf Powder
Park, Sang-Ha ; Chang, Kyung-Hi ; Byun, Gwang-In ; Kang, Woo-Won ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 47~52
Bread made after replacement of commercial hard wheat flour with lotus leaf flour (2.5 - 7.5%, w/w) was tested for dough and baking qualities, and by sensory evaluation. The loaf volumes of bread baked with 5% and 7.5% lotus leaf flour were 87% and 80%, respectively, of control (wheat flour only); by contrast, the volume of bread baked with 2.5% lotus leaf flour was 5% greater than control. The hardness of breadcrumbs baked with 2.5% lotus leaf flour was 64.5 g on day 0, and compared with control bread, hardness increased more slowly during storage for 3 days when 5% or 7.5% lotus leaf flour was used. Moreover, dough hardness increased with increasing levels of lotus leaf flour. Lightness decreased with addition of lotus leaf flour, but redness and yellowness significantly increased, in proportion to lotus leaf flour levels. Sensory tests on 2.5% lotus leaf flour bread showed no significant difference compared with control.
Quality Characteristics of Bellflower and Lotus Root Jeonggwa Added Omija (Schizandra chinensis Baillon) Extract
Kwon, Hoo-Ja ; Park, Chan-Sung ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 53~59
The purpose of this research is to develop bellflower (Platycodon grandiflorum) root and lotus (Nelumbo nucifera) root Jeonggwa as a health food. The quality characteristics of Jeonggwa to which 0-8% (w/w) of Omija (Schizandra chinensis Baillon) water extract was added were investigated. The moisture contents of bellflower root Jeonggwa were 14.9-18.0%, where as that of lotus root Jeonggwa was 6.9-8.4%. The acidity of bellflower root Jeonggwa was 0.477-0.585% and that of lotus root Jeonggwa was 0.513-0.572%; values increasing levels of Omija extract. The lightness (L) and yellowness (b) values of bellflower root Jeonggwa decreased with increasing amounts of Omija extract, and the lightness (L), redness (a) and yellowness (b) values of lotus root Jeonggwa decreased with increasing Omija extract concentration (p<0.05). In mechanical tests with bellflower root Jeonggwa, the highest values of hardness and strength were seen at 2% (w/w) extract, of cohesiveness were seen with 4-8%, of springiness with 2-6%, of gumminess with 6-8%, and of brittleness with 4-6% (all p<0.01). In mechanical tests with lotus root Jeonggwa, the highest values of hardness and springiness were at 0 and 6% extract, respectively, whereas strength, gumminess and brittleness were at 6-8% Omija extract (all p<0.01). In sensory evaluation, the highest acceptability of bellflower root Jeonggwa was seen with 4% extract and that of lotus root Jeonggwa was seen with 2% extract.
Study on the Quality of Apple Dressing Sauce Added with Pine Mushroom(Tricholoma matsutake Sing) and Chitosan
Hong, Ju-Yeon ; Choi, Young-Jun ; Kim, Mi-Hyun ; Shin, Seung-Ryeul ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 60~67
The purpose of this research was to develop the apple dressing sauce added pine mushroom (Tricholoma matsutake Sing.) and chitosan which has excellent functionality and scent. An apple dressing sauce with pine added to it was manufactured and tested for sensuality and also for quality changes during storage. The sensory test of the sauces added pine mushroom, the apple dressing sauce added pine mushroom and the apple dressing added pine mushroom and chitosan scored high points. The chromaticity of the apple dressing sauce with pine mushroom compared to the pine didn't show much difference in the L, a, b values and also in the sauces added pine and chitosan, the apple dressing showed less change. At
and 25, the viscosity of the sauces with pine mushroom showed a small increase in all samples as the storage duration went on. At
, a continuous decrease of the pH was seen in all of the apple dressing sauce added with pine mushroom on storages and from 30 days the pH seemed to start increasing slightly. During storage, the titratable acidity in all samples of the apple dressing with pine mushroom at
seemed to some what increase as the term went on but there was no significant differences to the acidity. At
, the total viable cells in the apple dressing with pine mushroom showed
which was the lowest in the beginning of storage period but as the storage period grew longer the total viable cells increased in all of the samples.
Quality Characteristics of White Pan Bread by Lotus (Nelumbo nucifera) Seeds Powder
Lee, Byung-Gu ; Byun, Gwang-In ; Cha, Woen-Suep ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 68~74
This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of
, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of
lotus seed powder may have a role in functional bread preparation, resulting in improved quality.
Changes in Benzo(a)pyrene Content During Processing of Corn Oil
Kim, Duk-Sook ; Lee, Keun-Bo ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 75~81
Benzo(a)pyrene[B(a)P] levels were determined in processed oils and by-products of corn oil, and removal protocol was formulated. The cause of high level B(a)P contents in corn oil was established. Corn germ had a B(a)P level more than 80% that of whole corn. B(a)P content in final deodorized corn oil was
, after the usual refining process. B(a)P contents less than
could not be attained by routine refining process. However, deodorized corn oil, with B(a)P level of
, could be prepared by treatment of oil with approximately 2% (w/w) mixed granules(acidic clay:active carbon= 90:10[w/w]). The optimal amount of active carbon was 10% (w/w) that of acidic clay;higher levels of active carbon was not required. The optimal particle size of active carbon was
mesh, removal of B(a)P from bleached corn oil was efficient at this mesh size.
Pyruvic Acid Content according to Different Portions in Onion(Allium cepa L.)
Lee, Eun-Ju ; Suh, Jun-Kyu ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 82~86
By analysis of pyruvic acid and sugar levels in bulbs, leaf sheaths, and leaves, and with regard to phyllotaxis, it was shown that the lower portion of each plant component had the greatest pyruvic acid content, the upper portion less, and the middle portion the lowest. When bulb scales were examined, pyruvic acid content was lowest in the second bulb scale from the papery scale. Pyruvic acid level increased toward the inner portion of the bulb. Pyruvic acid levels in leaf sheaths and leaves were greater than those in the bulb during the early stages of bulb growth. However, at harvest, the pyruvic acid content of bulbs increased slightly, whereas those of leaf sheaths and leaves decreased markedly. Tissue sugar contents were similar at the beginning of bulb growth. However, bulb sugar content increased greatly as the bulb grew, and sugar contents of leaf sheaths and leaves decreased. With respect to phyllotaxis, outer older leaves had the lowest total sugar and pyruvic acid contents. Young leaves showed a tendency to have less pyruvic acid and sugar compared with mature leaves.
Physico-Chemical Changes in Pork Bellies with Different Cooking Methods
Yang, Jong-Beom ; Ko, Myung-Soo ; Kim, Kwang-Soo ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 87~93
This study was carried out to suggest an effective cooking method for pork bellies to decrease intake of animal fat. The physico-chemical characteristics of pork bellies cooked by different methods (boiling, steaming, baking and frying) were investigated. The moisture contents of cooked meats decreased but crude lipid contents increased. The cooking losses, moisture drain rates, and lipid drain rates were high after frying and boiling. The pH values increased markedly with boiling and both the acid value and the refraction index of the fat significantly increased with frying. The hardness, gumminess, and chewiness of the meat increased considerably with boiling, but decreased notably after frying. The springiness decreased very much with boiling and cohesiveness greatly increased with steaming. The CIE
(lightness) value increased notably with steaming but decreased markedly with frying. The CIE
(redness) value decreased markedly with all cooking methods, especially boiling, and the CIE
(yellowness) value decreased with both boiling and steaming but increased with both baking and frying. The fatty acids of fat from the raw pork bellies were primarily oleic acid (42.4%), palmitic acid (23.9%), and linoleic acid (16.1%). The ratio of total monounsaturated fatty acids to total saturated fatty acids was 1.190 and the ratio of total polyunsaturated fatty acids to total saturated fatty acids was 0.446. In addition, the composition of fatty acids was not significantly changed with any cooking method except frying. Therefore, boiling is the effective cooking method for pork bellies to decrease intake of animal fats.
Comparison of Physicochemical Composition of Three Species of Genus Angelica
Lee, Jae-Joon ; Kim, Ah-Ra ; Seo, Young-Nam ; Lee, Myung-Yul ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 94~100
This study compared the major chemical components of Angelica gigas of Korea, A. acutiloba of Japan, and A. sinensis of China. A. gigas had the highest crude fat level, A. acutiloba the highest moisture content, and A. sinensis the greatest crude protein level. The main free sugar was fructose in three species. Total amino acid contents of A. gigas, A. acutiloba and A. sinensis were 4,178.64 mg%, 2,952.10 mg%, and 3,367.13 mg%, respectively. Although amino acid compositions of the three species were different, arginine, proline and lysine were the major amino acids in all species. The main saturated fatty acid was caproic acid in A. gigas and palmitic acid in A. acutiloba and A. sinensis. Linoleic acid, linolenic acid, and oleic acid were the main unsaturated fatty acid in all three species. Oxalic acid was the major organic acid in the three species. Vitamin A contents of A. gigas, A. acutiloba, and A. sinensis were 5.10 mg%, 6.32 mg%, and 6.11 mg%, respectively. However, vitamin E was detected only in A. gigas, at 0.47 mg%.. The mineral contents of the three species were (in order of concentration) K, Mg, Fe, and Na.
Antioxidative Activities and Tyrosinase Inhibition Ability in Various Extracts of the Vitex rotundifolia Seeds
Lee, Yang-Suk ; Choi, Bok-Dong ; Joo, Eun-Young ; Shin, Seung-Ryeul ; Kim, Nam-Woo ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 101~108
The purpose of this study was to measure flavonoid and polyphenol contents, and physiological activities of various extracts from Vitex rotundifolia seeds (known as Man Hyung Ja). We obtained three extracts using water (WE), ethanol (EE) and hot water (HWE). The EE sample had the highest flavonoid content of 31.05 mg/g. Polyphenol contents of WE and HWE were 186.69 mg/g and 182.55 mg/g, respectively. HWE had the highest superoxide dismutase (SOD)-like activity, at 83.40%. The electron donating abilities (EDA) were
at the concentration of 1.0 mg/mL, and all of extracts showed more than 88% EDA even at a concentration of 0.1 mg/mL. The inhibitory rates of xanthine oxidase were
when 1.0 mg/mL extracts were used, and all extracts showed more than 90% inhibition at 0.5 mg/mL. The nitrite scavenging abilities were
at pH 1.2 and 1.0 mg/mL extract concentration; these abilities decreased as pH increased. Tyrosinase inhibition activities of HWE and WE were 48.58% and 46.67%, respectively. These results indicate that Vitex rotundifolia seeds extract might be an effective antioxidative activity.
Biological Activities of Crude Polysaccharides and Crude Saponins from Salicornia herbacea
Jung, Sung-Hee ; Park, Kyung-Uk ; Kim, Jae-Yong ; Park, Chae-Kyu ; Choi, Kap-Seong ; Seo, Kwon-Il ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 109~114
To develop Salicornia herbacea as a functional food material, crude polysaccharides and saponins were isolated from 80% ethanolic extracts of Salicornia herbacea using Diaion HP-20 column chromatography, and biological activities including anti-oxidation, anti-proliferation of cancer cells, and immune activities were investigated. The hydrogen-donating properties of crude polysaccharides and saponins were above 20% at
concentration. The reducing power of fractions increased in a dose-dependent manner. Crude polysaccharides and saponins at
inhibited more than 20% and 50% of proliferation by PC-3 and HT-29 human cancer cells, respectively. The anti-oxidative and anti-cancer properties of crude saponins were higher than those of crude polysaccharides. Also, proliferation in spleen cells and (nitric oxide) NO production in RAW264.7 macrophages treated with crude polysaccharides increased in a dose-dependent manner compared with the untreated control cells. However, crude saponins at concentration greater than
resulted in decreases in immune activities. Immune activities of crude polysaccharide were greater than those of crude saponins. These results indicate that Salicornia herbacea may be used as functional food materials.
Anti-oxidative activity of the herb mixture prescribed to induce blood glucose level and effect on the differentiation of 3T3-L1 fibroblast
Kim, Jung-Ok ; Kim, Jeung-Bea ; Kim, Hak-Yoon ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 115~121
We prepared five different kinds of herb mixtures prescribed for hypoglycemic effect. And the physicochemical properties of their water extracts were assessed to identify functional materials. Yields were in the range
. Total phenolics and flavonoid contents were
, respectively, and herb mixtures No. 2, 3 and 5 showed particularly high levels greater than 1,000 mg%. Electron-donating ability was best in herb mixtures showing high levels of total phenolics and flavonoids. Nitrite-scavenging abilities were more than 70% in herb mixtures No. 2 and 5, and decreased as pH increased. Herb mixture extracts strongly inhibited differentiation of 3T3-L1 fibroblasts, with potencies ranked in the herb mixture order 5, 1, 4, 3, and 2. The five different kinds of herb mixtures prescribed for their hypoglycemic effects may be useful as functional food materials.
A Study on Comparison of Characteristics of Fermentability and Fermented Broth for Houttuynia Cordata Thunb Extracts
Kim, Mi-Lim ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 122~127
This study was to separate wild yeast from the Houttuynia Cordata Thunb(HC) extracts fermented in traditional way and investigate the characteristics of fermentation from the HC extracts. As a result, the longer the cultivation time, the more the contents of alcohol in
sugar solutions increased. When it reached to 90 hours since it cultivated, it ranked HCE 12%, HCD 11.2%, and HCA 10.5% in order. As for HCF, HCG, HCB, and HCC), this study has shown that the contents of alcohol were from 7.5% through 8.5%. As a result of selecting germ strains like HCE and HCD with the highest alcohol-genicity in the sugar solutions as separated yeast from HC and of comparing and reviewing the existing Saccharomyces germ strains and fermentation power in the medium of HC(Juice extraction of HC : Distilled water(1:1), this study has found out that 'pH' decreased from
before fermentation through
after fermentation. And, the sugar concentration decreased from
before fermentation. Also, the acid value increased from
before fermentation through
after fermentation. In addition, as the contents of alcohol became
after fermentation, isolates HCD and HCE from HC had higher value rather than ones of DJ97, YJK, R12, and RCY separated from persimmons, apples, and grapes. The result value of color was minimum
, and HCE marked the highest record among the items of sensory evaluation. The overall acceptability was in normal level like minimum
. It is considered as it could lower sensory evaluation because the acceptability of flavor was not satisfied. After all, the significance(p<0.05) among the germ strains was not recognized in aspects of color, flagrance, flavor, and overall acceptability.
Inhibitory Effects of Chitosanascorbate on Growth of Staphylococcus aureus and Escherichia coli Contaminated in Flounder during Storage
Kim, Young-Sook ; Oh, Seung-Hee ; Kim, Soon-Dong ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 128~133
We performed an experiment of keeping the extension of raw and semi-dried flounder (Pleuronectes herzensteini). The effect of with (WG) or without gill (OG), drying degree (20% drying: 20D, 40% drying: 40D) and storage temperature(
) and 0.1% chitosan-ascorbate (CA) treatment of vacuum packaging flounder on the growth of contaminated microorganism during storage for 10 days were investigated. Total aerobacter (TA) in the OG-treated raw flounder was
log cycle lower than that of WG-treated flounder. Also, the number of Staphylococcus aureus (SA) and E. coli (EO) in OG were lower compared with WG. The number of TA, SA and EO in 20 D among 0 D, 20 D and 40 D stored at
were lowest. Especially, the SA and EO was
, 0.3-0.88, and 0.13-0.74 log cycle lower compared with raw flounder. The growth of TA, SA and EO separated from raw flounder in tryptic soy broth were completely inhibited by 0.1% CA. The anti-biotical effect of CA of two microorganisms SA and EO that separated from flounder, and the growth of all of them were 90% (SA), 96% (EO) inhibited at the 0.1% CA. The inhibition times at
in soy broth was 36 hr. However when CA was added directly to flounder, it appeared inhibition effect to 0.88 log cycle. The effect of CA was better when gills removed and 20% drying.
Preparation of Gelatin Film Containing Grapefruit Seed Extract and Its Antimicrobial Effect
Lim, Geum-Ok ; Hong, Youn-Hee ; Song, Kyung-Bin ;
Korean Journal of Food Preservation, volume 16, issue 1, 2009, Pages 134~137
The gelatin film containing grapefruit seed extract (GSE) was prepared by incorporating different amounts (0, 0.02, 0.05, 0.08, 0.1%) of GSE into the film. The tensile strength (TS) of the film increased by the addition of GSE, and water vapor permeability (WVP) of the film decreased. In particular, the gelatin film containing 0.1% GSE had a TS of 10.28 MPa, while the control had 8.68 MPa. WVP of the film containing 0.1% GSE decreased to 2.18 ng m/m2 s Pa, compared to 2.48 ng
Pa of the control. In addition, incorporation of 0.1% GSE to the gelatin film decreased the populations of Escherichia coli O157:H7 and Listeria monocytogenes by 2.67 and 3.15 log CFU/g, respectively, compared to the control. These results suggest that as a packaging material, gelatin film containing GSE can have antimicrobial activity against pathogenic microorganisms in foods.