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Jo, Cheo-Run,Lee, Na-Young,Hong, Sang-Pil,Kim, Young-Ho,Byun, Myung-Woo The Korean Society of Food Science and Nutrition 2004 Preventive Nutrition and Food Science Vol.9 No.3
Microbial contamination of ready-to-eat ingredients for Kimbab manufacturing and the effect of irradiation to reduce the microbial contamination of the products were investigated. Among 9 food items tested, there were no viable cells in the ham, seasoned and cooked beef, imitation crab leg, fried egg, and seasoned burdoc. Cucumber, surimi gel, and seasoned and blanched spinach were counted at 5.07$\pm$0.97, 3.50$\pm$0.14, and 5.41$\pm$0.51 log CFU/g, respectively. Irradiation at 1 kGy reduced the number of microorganism in these ready-to-eat foods to an undetectable level. However, the dried laver showed an 8.83$\pm$0.10 log CFU/g and an irradiation at 3 kGy reduced the level to only 7.14$\pm$0.23. Sensory evaluation of the irradiated Kimbab prepared from these food materials indicated that the measure of the control of the sensorial quality should be provided before applying an irradiation to the prepared Kimbab.
Jo, Cheo-Run,Byun, Myung-Woo The Korean Society of Food Science and Nutrition 2003 Preventive Nutrition and Food Science Vol.8 No.2
Gamma irradiation was used as part of a new processing method to produce a brighter-colored and mild-flavored green tea leaf extract that retained all of its physiological activities. Dried green tea leaf was extracted with 70% ethanol and gamma irradiated at 0,5, 10, 20 kGy. Hunter color $L^{*}$- and $a^{*}$-values were increased with irradiation in a dose-dependent manner, which was a color range from dark brown to bright yellow. However, the irradiation effect gradually disappeared during 3 weeks of storage, with color reverting to that of untreated samples. There was no difference in the radical scavenging and tyrosinase inhibition effect by irradiation. Among antioxidants used, ascorbic acid was the most effective against color reversion. In contrast, cysteine was shown to protect the effect of color change with irradiation. Results indicated that enhanced color of irradiated green tea leaf extract can be effectively controlled by additives such as ascorbic acid and a low storage temperature.e.e.
CO<sub>2</sub> Packaging Combined with Irradiation Decreases Nitrosamine Formation in Pork Sausage
Jo, Cheo-Run,Ahn, Hyun-Joo,Son, Jun-Ho,Kim, Jae-Hyun,Lee, Ju-Woon,Chung, Young-Jin,Byun, Myung-Woo The Korean Society of Food Science and Nutrition 2003 Preventive Nutrition and Food Science Vol.8 No.1
Jo, Cheo-Run,Han, Chang-Duk,Chung, Kang-Hyun,Byun, Myung-Woo The Korean Society of Food Science and Nutrition 2003 Preventive Nutrition and Food Science Vol.8 No.2
We investigated the effects of gamma irradiation on the microbiological, chemical and sensory qualities of bulgogi, a traditional Korean meat product. Gamma irradiation reduced the number of coliform bacteria and bacterial colonies counted in Salmonella-Shigella selective agar to a non-detectable level. Thermophillic microorganisms (mainly Bacillus spp.) in bolgogi refrigerated for 20 days were also significantly reduced by 3 log cycles by 2.5 to 7.5 kGy of irradiation, compared to the control. Electron donating ability and shear force of ready-to-cook bulgogi was not significantly affected by gamma irradiation. Irradiation increased the 2-thiobarbituric acid reactive substances (TBARS) value. The irradiated, raw, ready-to-cook bulgogi had significantly higher scores in color and appearance than those of non-irradiated controls from sensory evaluation. The overall acceptance of cooked bulgogi had higher scores in non-irradiated or 2.5 kGy-irradiated bulgogi than the 5.0- or 7.5-kGy irradiated counterparts. In conclusion, irradiation at 2.5 kGy is recommended as a method to improve shelf-life, safety, and to achieve acceptable quality of ready-to-cook bulgogi without any adverse changes in the sensory characteristics.
Thirteen-week Repeated Dose Toxicity and Genotoxicity Studies of Sophorae radix
Ji-Ran You,Jeong-Hwan Che,Seung-Hyun Kim,Euna Kwon,Eun-Young Cho,Jung-Hee Yoon,Yun-Soon Kim,Chang-Gil Kang,Hye-Jeong Jeong,Jung Ki Kim,Ja-June Jang,Hee-Chan Kim,Young-Tae Kim,Hyeon-Hoe Kim,Byeong-Cheo 한국실험동물학회 2007 한국실험동물학회 학술발표대회 논문집 Vol.2007 No.-
Elucidation of Antioxidant Activity of Phosvitin Extracted from Egg Yolk using Ground Meat
Saooel Jung,Cheo Run Jo,Min Gu Kang,Dong Uk Ahn,Ki Chang Nam 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.2
Phosvitin was extracted from a chicken egg yolk and the iron-binding, along with antioxidative activity of the extracted phosvitin, was determined after mixing with ground beef at the concentrations of 100 and 500 mg/kg of meat. The electro-phoretic pattern of the extracted phosvitin on SDS-PAGE was found to be identical to that of the standard phosvitin. The extracted phosvitin at 1,000ug/mL showed an ability to bind approximately 65% of the iron in a 3mM iron solution. Lipid oxidation was inhibited in the ground beef mixed with 500 mg/kg of the extracted phosvitin, during storage at 4oC compared to that of the control (p
Meat Consumption Culture in Ethiopia
Semeneh Seleshe,Cheo Run Jo,Moo Ha Lee 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.1
The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently.
Kim, Jang-Ho,Jo, Cheo-Run,Rho, Yong-Taek,Lee, Chun-Bok,Byun, Myung-Woo Korean Society of Food Science and Technology 2007 Food Science and Biotechnology Vol.16 No.2
Biofilm formation on various surfaces is a well-known phenomenon and it has caused pollution problems, health and safety hazards, and substantial economic loss in many areas including the food industry. In the present study, Gamma irradiation at a dose of 2.0 kGy reduced the bacterial counts of Staphylococcus aureus and Pseudomonas aeruginosa suspensions by 6.7 and >6.5 log CFU/mL, respectively, and 30 ppm of sodium hypochlorite effectively reduced the counts of both bacterial suspensions to below the limit of detection ($<2\;log\;CFU/cm^2$). However, in bacterial biofilms attached to stainless steel, gamma irradiation at a dose of 10.0 kGy reduced the counts of S. aureus attached fur 1 hr and overnight by ${\geq}5.1\;and\;5.0\;log\;CFU/cm^2$, respectively. Gamma irradiation at a dose of 1.0 kGy reduced the counts of P. aeruginosa counts to below the limit of detection ($<2\;log\;CFU/cm^2$). On the contrary, S. aureus and P. aeruginosa cells attached to stainless steel chips were difficult to eliminate using sodium hypochlorite. Four hundred ppm of sodium hypochlorite reduced the counts of S. aureus and P. aeruginosa attached for 1 hr by 2.5 and $3.3\;log\;CFU/cm^2$, respectively.
Elucidation of Antioxidant Activity of Phosvitin Extracted from Egg Yolk using Ground Meat
Jung, Samooel,Jo, Cheo-Run,Kang, Min-Gu,Ahn, Dong-Uk,Nam, Ki-Chang Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.2
Phosvitin was extracted from a chicken egg yolk and the iron-binding, along with antioxidative activity of the extracted phosvitin, was determined after mixing with ground beef at the concentrations of 100 and 500 mg/kg of meat. The electrophoretic pattern of the extracted phosvitin on SDS-PAGE was found to be identical to that of the standard phosvitin. The extracted phosvitin at $1,000{\mu}g$/mL showed an ability to bind approximately 65% of the iron in a 3 mM iron solution. Lipid oxidation was inhibited in the ground beef mixed with 500 mg/kg of the extracted phosvitin, during storage at $4^{\circ}C$ compared to that of the control (p<0.05). Additionally, color stability of ground beef containing the extracted phosvitin was enhanced (p<0.05). The pH, cooking loss, texture, and sensory properties of the ground beef were not affected, by adding up to 500 mg/kg of the extracted phosvitin. This result suggests that the phosvitin extracted from egg yolk could be used as an antioxidant reagent. In particular, phosvitin would be more amenable for use in meat products because it is a natural protein derived from animal products.