• Title, Summary, Keyword: consumer acceptability

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Microbiological Status and Guideline for Raw Chicken distributed in Korea (국내 유통 닭고기의 미생물 수준과 위생관리기준 적합성)

  • Kim, Hye-Jin;Kim, Dongwook;Song, Sung Ok;Goh, Yong-Gyun;Jang, Aera
    • Korean Journal of Poultry Science
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    • v.43 no.4
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    • pp.235-242
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    • 2016
  • This study was conducted to investigate the microbiological sanitation status of raw chicken meat distributed in Korea, and potential changes in chicken breast quality during storage. The microbiological sanitation status analysis of raw chicken involved studying the results of microbiological monitoring for a 5-year period (2010~2014) by the Korean Food and Drug Administration. Furthermore, the microbiological status of raw chicken meat in meat packing centers and shops in Seoul/Gyeonggi, Kangwon, and Chungcheong Provinces was investigated from July to August 2015. The total bacterial counts of chicken meat in the packaging centers and meat shop of these Provinces were below the level specified in the Korean Meat Microbiological Guideline ($1{\times}10^7$ colony forming units [CFU]/g) and showed a similar microbiological sanitation status with results of the microbiological monitoring for the analyzed 5-year period. To evaluate the relationship between quality change and microbiological level of the meat distributed in Korea, the pH and microbiological and sensory quality characteristics of the chicken breast samples during storage at $4{\pm}2^{\circ}C$were determined. On day 4, the total bacterial count of the chicken breast was 6.76 log CFU/g, which was close to the official $1{\times}10^7CFU/g$ standard, the pH was 5.96, and the overall acceptability was reduced significantly (p<0.05). In particular, the aroma score was <5, indicating that the consumer panel expressed a negative perception even though the chicken contained a lower microbial level than that specified in the Korean microbiological guideline. These results suggest that the current Korean microbiological guideline for raw chicken meat may require a stricter level of up to $1{\times}10^6CFU/g$ to satisfy both meat safety standards and organoleptic quality for consumers.

Quality Characteristics and Antioxidant Activities of Sulgidduk (Rice Cake) Added with Chia (Salvia hispanica L.) Seed Powder (치아시드 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성)

  • O, Hyeonbin;Choi, Byung Bum;Kim, Young-Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.1
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    • pp.61-67
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    • 2017
  • Chia seed (Salvia hispanica L.) originated from Central America is a highly nutritious food containing large amounts of linolenic acid, dietary fiber, and protein. This study investigated the quality properties and antioxidant activities of Sulgidduk prepared with chia seed powder as a functional material. Freeze-dried chia seed powder was replaced with 0, 1, 3, 5, and 7% of rice flour. The addition of chia seed powder did not affect water content, whereas the pH value of the chia seed group decreased as compared to the control. For color measurements, a and b values increased as the amount of chia seed powder increased, whereas L value decreased. Hardness and chewiness of Sulgidduk with chia seed powder were lower than those of the control, whereas springiness of the chia seed group was higher than that of the control. Cohesiveness was not significantly different in all samples. According to retrogradation analysis based on changes in hardness during storage, it was confirmed that addition of chia seed powder inhibited aging of Sulgidduk. Retrogradation of CSP5 was the slowest. Consumer acceptability analysis did not show significant differences in all samples. Total polyphenol and flavonoid contents tended to significantly increase as chia seed content increased. DPPH and ABTS radical scavenging activities of Sulgidduk were also elevated due to addition of chia seeds. From the results, addition of chia seed softened texture, inhibited aging, and enhanced antioxidant activities of Sulgidduk. It is concluded that addition of 5% chia seed powder, which showed high effectiveness for aging, is the most suitable for commercialization.

Changes in the Physicochemical and Antioxidant Characteristics during the Fermentation of Jujube Wine Using Hot Water Extract of Dried Jujube (건대추 열수추출물을 이용한 대추와인 발효중의 이화학 및 항산화적 특성 변화)

  • Eom, In-Ju;Choi, Jung-In;Kim, In-Ho;Kim, Tae-Hoon;Kim, Seong-Ho
    • Journal of Life Science
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    • v.26 no.11
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    • pp.1298-1307
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    • 2016
  • In the study, we investigated the optimum fermentation conditions as well as changes of physicochemical and antioxidant characteristics during the fermentation of jujube wine. The physicochemical characteristics of the jujube hot water extracts used in this study were a pH of 5.05, 0.01% acidity, and $6.5^{\circ}Brix$ concentration. For jujube wine fermentation, the optimal fermentation strain was selected among the isolated strains and the final chosen strain was identified as Saccharomyces cerevisiae, based on the 26S rRNA gene sequencing and similarity searching in GenBank DB. The jujube wine fermented with an initial $15^{\circ}Brix$ concentration of jujube extracts showed a maximum alcohol content of 13% and lower residual sugar concentration. Alcohol content during the jujube wine fermentation was increased after 3 days of fermentation, and no significantly difference after 6 days was found. The residual sugar concentration during the fermentation periods was significantly decreased with increasing alcohol content. The jujube wine properties at 12 days of fermentation were as follows: a pH of 4.34, acidity of 0.29%, alcohol content of 12.8%, and a residual sugar concentration of $8.70^{\circ}Brix$. The malic acid content in the organic acid of fermented jujube wine was significantly decreased during the fermentation proceeding, whereas the succinic acid and lactic acid contents were significantly increased. Antioxidant characteristics of the fermented jujube wine were appeared ABTS radical scavenging activity 45.80%, DPPH radical scavenging activity 61.89%, nitrite scavenging activity 91.95% and total polyphenol compound 3.69 mg/ml. In terms of consumer liking of the jujube wine by sensory evaluation, the color and overall acceptability of jujube wine were evaluated as more than average.

Screening of Disease Resistance of Introduced Lettuce Cultivars from Overseas to Fusarium Wilt(Fusarium oxysporum f. sp. lactucae) (상추 국외 도입 유전자원의 시들음병 저항성 검정)

  • Jeon, Young-Ah;Rhee, Ju-Hee;Lee, Jae-Eun;Sung, Jung-Sook;Hur, On-sook;Ro, Na-young;Lee, Sok-Young;Lee, Ho-Sun
    • Journal of the Korean Society of International Agriculture
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    • v.30 no.3
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    • pp.197-204
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    • 2018
  • This study was conducted to get information of Fusarium wilt resistance for introduced lettuce cultivars from 12 countries. 111 developed cultivars introduced from 12 countries showed intense and broad resistance symptom. The withered rates of the 111 accessions widely ranged from 0(no symptom) to 4(completely died caused by Fusarium wilt) index. The average of pathogenicity of all evaluated accessions was $2.6{\pm}0.19$. Among them, 7 accessions including IT 294125 showed strong resistance(100 percent survival from Fusarium wilt) and 16 accessions including IT 289569, showed high level of resistance that is higher than 80% of 0 level and lower than 20 % of 3 or 4 level to young plants evaluated. Among the 16 accessions, 11 accessions were developed from U.S.A, 4 accessions from Turkey, and 1 from China. The 16 accessions consisted of 8 crisphead, 5 leaf lettuce, 2 romain type, and 1 stem type. As a result, 16 accessions which showed high level of resistance to Fusarium wilt can be possible to be used by commercial farmers and breeders. However, research related to the exploration of appropriate materials(accessions) for breeding cultivars with variable characters, good quality, high functional components, high consumer acceptability, etc. should be continued, considering pathogenicity test was conducted in young stage.

Screening of Resistance of Introduced Kimchi Cabbage (Brassica rapa subsp. pekinensis) Germplasm from Asian areas to Plasmodiophora brassicae Isolates Collected in Korea. (배추 아시아 도입 유전자원의 국내 재배포장에서 수집한 뿌리혹병 균주에 대한 저항성 반응)

  • Jeon, Young-Ah;Lee, Ho-Sun;Rhee, Ju-Hee;Lee, Jae-Eun;Ko, Ho-Cheol;Aseefa, Awraris Derbie;Sung, Jung-Sook;Hur, On-sook;Ro, Na-young;Lee, Sok-Young
    • Journal of the Korean Society of International Agriculture
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    • v.30 no.4
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    • pp.305-312
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    • 2018
  • Clubroot, caused by Plasmodiophora brassicae, is one of the most crucial disease in Kimchi cabbage. Screening disease resistant genetic resources is necessary to develop disease resistant cultivars and conduct related research. We have evaluated the development of clubroot to the 120 genetic resources of Kimchi cabbage introduced from World Vegetable Center and five Asian countries using isolate of Plasmodiophora brassicae collected in Haenam fields in Jeollanam-do Province, Rep. of Korea. This isolate was determined race 2 using differential varieties reported by Kim et al., 2016. IT100384 and IT305623 showed strong resistance, lower than disease index (DI) 1.0. IT100385, 100439, and 135407 showed moderate resistance (1.0