Aera Jang

Kangwon National University

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i-10 index

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Jun-Sang Ham

Chungbuk National University

Seok-Geun Jeong

National Institute of Animal Science

Seung‐Gyu Lee

National Institute of Biological Resources

Dong‐Hun Kim

Kyungpook National University

Cheorun Jo

Seoul National University

Gi-Sung Han

National Institute of Animal Science

Hyun-Seok Chae

Rural Development Administration

Young-Mo Yoo

National Institute of Animal Science

Mi‐Hwa Oh

Rural Development Administration

Hyun‐Jong Lee

Sejong General Hospital

Cooperative Institutions

National Institute of Animal Science

Rural Development Administration

Kangwon National University

Seoul National University

Chungnam National University

Sunchon National University

Korea University

Korea Food Research Institute

Konkuk University

Jeonbuk National University

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Combination of chitosan-coating and irradiation on nutritional and sensory quality of egg

한국가금학회 정기총회 및 학술발표회 (2007)

Xian-De Liu Aera Jang Dong Ho Kim Cheorun Jo

An experiment was desi gned t o improve the safety of chicken egg by the combination of chitosan-coating and irradiation process. One-day old hen egg produced from Rohman Brown with 26-week old was collected and coated with 2% chitosan solution. The sample egg was then irradiated at 0 and 2.0 kGy by gamma ray to see the effect of combination of chitosan-coating and gamma irradiation on nutritional quality of egg. Nutritional quality characteristics of hen egg studied included proximate composition, amino acid profiles, water activity, and mineral content in egg yolk and white. Sensory evaluation of cooked egg with different treatments also conducted. Chitosan-coating of egg resulted in a little decrease of amino acid contents in both yolk and white but the effect of irradiation was not found. There was no change found in other nutritional quality characteristics including proximate composition, and mineral contents. Sensory score indicated that chitosan-coating, irradiation, and their combination was not changed. Therefore, it can be concluded that chitosan-coating, irradiation, and the combination of those may affect on the egg quality very limitedly.

Yolk

Proximate

Food Preservation

Gamma Irradiation

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A Study on the Yogurt Manufacture Suitability and Antimicrobial Activity of Lactobacillus plantarum LHB55 Isolated from Kimchi

Journal of Animal Science and Technology (2010)

Seung‐Gyu Lee Yeon-Jung Lee Minkyung Kim Ki-Sung Han Seok-Geun Jeong

이 연구는 김치에서 분리한 항균활성이 우수한 요구르트 제조용 유산균 스타터를 개발하기 위함이다. 분리한 103개의 산 생성 균주를 PCR로 screening하여 72개의 유산균을 분리하였다. 분리균의 배양액을 paper disk method를 사용하여 병원성 미생물(E. coli, S. enteritidis, S. aureus)에 대한 항균활성을 측정하였고, 활성이 강한 균주를 선별하여 API 50CHL과 16S rRNA sequencing 방법으로 균을 동정하였다. 균은 L. plantarum으로 확인되어 L. plantarum LHB55로 명명하였다. E. coli에 대해 높은 항균효과를 나타내는 L. plantarum LHB55를 사용하여 제조한 요구르트의 미생물학적, 이화학적 특성과 관능검사 결과 대조구와의 유의적인 차이는 거의 없었다. 그 결과 김치에서 분리한 L. plantarum LHB55의 항균활성이 우수한 요구르트 제조 스타터 균주로서 사용 가능함을 확인하였다. 항균성 등 인간에게 유리하게 작용하는 스타터 균주와 발효유제품 개발은 계속적인 연구가 필요할 것으로 생각된다. The aim of this study was to develop a new starter for fermented milk. The approach started with 103 acid-producing isolates from Kimchi, a type of spiced, fermented cabbage and then PCR screening was used to identify 72 Lactobacillus strains. The ability to inhibit the growth of food-borne human pathogens (Escherichia coli, Salmonella enteritidis, Staphylococcus aureus) of these strains were measured, using the paper disk method. Among them, one bacterium (LHB55) that showed a strong antibacterial activity against food-borne human pathogens was identified and further characterized, using 16S rDNA sequencing and API 50CHL system. Because this isolate was identified as L. plantarum, it was named as L. plantarum LHB55. The yogurt produced using commercial LAB with L. plantarum LHB55 did not display properties that are microbially or physico-chemically different from the control group, which suggests that L. plantarum LHB55 can be used as a useful starter for yogurt containing high antibacterial activity. We think that identifying effective starter strains enabling further development of fermented milk that can deliver better health benefits such as antimicrobial properties is of high significance, and thus our effort in this type of approach will continue.

Starter

10.5187/jast.2010.52.2.141

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Citations (7)

[P3-22] Changes of proteins in milk and fresh cheese by gamma irradiation

한국식품영양과학회 산업심포지움발표집 (2008)

Jun-Sang Ham Seok-Geun Jeong Seung‐Gyu Lee Gi-Sung Han Aera Jang

Gamma Irradiation

Food Irradiation

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Deep Learning-based Analysis of Meat Freshness Measurement

Journal of Broadcast Engineering (2020)

Aera Jang Heyjin Kim Manbae Kim

10.5909/jbe.2020.25.3.418

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[P8-132] Investigation of antibacterial fraction from Musca domestica maggot ethanol extract against methicillin-resistant Staphylococcus aureus (MRSA) and pathogenic bacteria

한국식품영양과학회 산업심포지움발표집 (2007)

Aera Jang Cheorun Jo Byung-Sung Park Kangjun Yoon

Pathogenic bacteria

Maggot

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Microbiological Quality of Myungran Jeotkal and Its Ingredients and Improvement of Shelf-stability by Gamma Irradiation

Korean Journal of Food Preservation (2008)

Bin‐Na Kim Aera Jang Hyun-Pa Song Yun‐Ji Kim Byung-Ho Ko

Myungran Jeotkal, Korean fermented seafood, and its ingredients(hot red pepper powder, ginger, garlic, and seasoning mix) were irradiated with 0, 0.5, 1.0, 2.0, and 5.0 kGy of gamma rays and stored at 4C for 4 weeks to determine changes in microbiological and sensory characteristics. Water activities of Myungran Jeotkal, hot red pepper powder, ginger, garlic, and seasoning mix were 0.89 0.56, 0.98, 0.99, and 0.07, respectively. Myungran Jeotkal was observed to be initially contaminated. Total aerobic bacteria, yeast and mold, and coliform levels were 6.7, 4.3, and 3.6 log CFU/g, respectively. Irradiation at 2 kGy afforded approximately a 4 log reduction in total aerobic bacteria, and a 3 log drop in both yeast and mold levels and coliform bacteria(P

Seasoning

Coliform bacteria

Aerobic bacteria

Plate count

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Citations (3)

Development of Kinetic Models Describing Kinetic Behavior of Bacillus cereus and Staphylococcus aureus in Milk

Korean Journal for Food Science of Animal Resources (2013)

Hyoun Wook Kim Sun-Ah Lee Yohan Yoon Hyun‐Dong Paik Jun-Sang Ham

This study developed predictive models to evaluate the kinetic behaviors of Bacillus cereus and Staphylococcus aureus in milk during storage at various temperatures. B. cereus and S. aureus (3 Log CFU/mL) were inoculated into milk and stored at $10^{\circ}C$, $15^{\circ}C$, $20^{\circ}C$, and $30^{\circ}C$, as well as $5^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$, and $35^{\circ}C$, respectively, while bacterial populations were enumerated. The growth data were fitted to the modified Gompertz model to estimate kinetic parameters, including the maximum specific growth rate (${\mu}_{max}$; Log CFU/[$mL{\cdot}h$]), lag phase duration (LPD; h), lower asymptote ($N_0$; Log CFU/mL), and upper asymptote ($N_{max}$; Log CFU/mL). To describe the kinetic behavior of B. cereus and S. aureus, the parameters were fitted to the square root model as a function of storage temperature. Finally, the developed models were validated with the observed data, and Bias (B) and Accuracy (A) factors were calculated. Cell counts of both bacteria increased with storage time. Primary modeling yielded the following parameters; ${\mu}_{max}$: 0.14-0.75 and 0.06-0.51 Log CFU/mL/h; LPD: 1.78-14.03 and 0.00-1.44 h, $N_0$: 3.10-3.37 and 2.09-3.07 Log CFU/mL, and $N_{max}$: 7.59-8.87 and 8.60-9.32 Log CFU/mL for B. cereus and S. aureus, respectively. Secondary modeling yielded a determination of coefficient ($R^2$) of 0.926.0.996. B factors were 1.20 and 0.94, and A factors were 1.16 and 1.08 for B. cereus and S. aureus, respectively. Thus, the mathematical models developed here should be useful in describing the kinetic behaviors of B. cereus and S. aureus in milk during storage.

Cereus

Asymptote

Gompertz function

10.5851/kosfa.2013.33.2.155

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Citations (3)

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

Korean Journal for Food Science of Animal Resources (2015)

Yun‐Sang Choi Su-Kyung Ku Jong-Dae Park Hee-Ju Kim Aera Jang

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

Water activity

Texture (cosmology)

10.5851/kosfa.2015.35.5.597

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Citations (10)

[P4-09] Microrobiological and sensory characteristics of electron beam irradiated Myungran Jeotkal and its ingredients during storage at 4℃

한국식품영양과학회 산업심포지움발표집 (2007)

Aera Jang Xiande Liu Binna Kim Yoon-Ji Kim Byung-Ho Ko

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Effects of Dietary Chitosan and Probiotics on the Quality and Physicochemical Characteristics in Hanwoo Striploin