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JO, CHEORUN,LEE, NA YOUNG,KANG, HO JIN,HONG, SANG PIL,KIM, YOUNG HO,KIM, JAE KYUNG,BYUN, MYUNG WOO ational Association for Food Protection 2005 Journal of food protection Vol.68 No.2
<P>Three prepared seafood products for manufacturing a laver (dried seaweed) roll, a traditional and rapidly growing ready-to-eat meal in Korea, were selected and the effects of irradiation treatment for eliminating pathogens of public health significance were investigated. The pathogens tested were Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus, and Listeria ivanovii. The radiation sensitivity (D10-values or the dose required to inactivate 90% of a population) of these organisms ranged from 0.23 to 0.62 kGy in imitation crab leg, 0.31 to 0.44 kGy in surimi gel, and 0.27 to 0.44 kGy in dried seaweed. The growth of all four test organisms inoculated (108 CFU/g) into these foods was inhibited by irradiation during 24 h of postirradiation storage regardless of the temperature (10, 20, and 30°C). L. ivanovii was not detected after a 3-kGy treatment, but the other pathogens were not detected following irradiation at 2 kGy. These studies indicated that low-dose irradiation (2 kGy or less) of prepared seafood materials can keep them microbiologically safe before manufacturing a ready-to-eat prepared meal, a laver roll.</P>
Cheorun Jo,Chang Duk Han,Kang Hyun Chung,Myung Woo Byun 한국식품영양과학회 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.
CO₂ Packaging Combined with Irradiation Decreases Nitrosamine Formation in Pork Sausage
Cheorun Jo,Hyun Joo Ahn,Jun Ho Son,Jae Hyun Kim,Ju Woon Lee,Young Jin Chung,Myung Woo Byun 한국식품영양과학회 2003 Preventive Nutrition and Food Science Vol.8 No.1
This study evaluated the effectiveness of different packaging methods (aerobic, vacuum and CO₂), combined with irradiation, in reducing volatile N-nitrosamine formation in pork sausage during storage. Production of nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) in pork sausage was decreased by irradiation during storage at 4℃ for 4 weeks. The nitrosamine concentrations were the lowest in sausage with CO₂ (100%) packaging. These results indicate that irradiation combined with CO₂ packaging is the most effective treatment among tested for reducing the formation of volatile N-nitrosamines in cooked pork sausage during storage.
Cheorun Jo,Na Young Lee,Sang Pil Hong,Young Ho Kim,Myung Woo Byun 한국식품영양과학회 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±0.97, 3.50±0.14, and 5.41±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±0.10 log CFU/g and an irradiation at 3 kGy reduced the level to only 7.14±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, Cheorun,Kang, Hojin,Lee, Na Young,Kwon, Joong Ho,Byun, Myung Woo Pergamon 2005 Radiation physics and chemistry Vol.72 No.6
<P><B>Abstract</B></P><P>Agricultural by-products, pectin and gelatin, were used to prepare a biodegradable film. The film casting solution including the pectin and gelatin was irradiated at 0, 10, 20, and 30kGy to investigate the irradiation effect on the mechanical properties of the film. The tensile strength of the 10kGy-irradiated film was the highest among the treatments but the elongation at break, water vapour permeability, and swelling ratio were the lowest. Hunter color <I>L</I><SUP>*</SUP>- and <I>a</I><SUP>*</SUP>-values decreased but the <I>b</I><SUP>*</SUP>-value increased as the irradiation dose increased. The total organic carbon content produced from the <I>Paenibacillus polymyxa</I> and <I>Pseudomonas aeruginosa</I> also showed that the film of 10kGy-irradiated was lower than those of 0, 20, and 30kGy-irradiated films. In conclusion, irradiation of the film casting solution at 10kGy increased the mechanical properties of the pectin and gelatin based film. To manufacture the film by agricultural by-products, however, the irradiation dose of the film casting solution should be determined to achieve better mechanical properties.</P>
Comparison of the efficacy of gamma and UV irradiation in sanitization of fresh carrot juice
Jo, Cheorun,Lee, Kyung Haeng Elsevier 2012 Radiation physics and chemistry Vol.81 No.8
<P><B>Abstract</B></P><P>As there is no pasteurization procedure for the manufacture of fresh vegetable juice, both industry and consumers have sought a method for improving the storage stability and shelf-life of this category of products. In this study, the effects of commercially available, non-thermal pasteurization processes, such as gamma and UV irradiation, were compared for their efficacy in sanitizing fresh carrot juice (FCJ). FCJ was manufactured, packaged, and gamma irradiated with doses of 0, 1, 3, and 5kGy. The manufactured FCJ was also passed through 4 UV light lamps at doses of 3.67, 4.69, and 6.50kGy. The total aerobic bacterial count of the FCJ approached the legal limit (10<SUP>5</SUP> CFU/mL) after manufacturing. Both treatments were effective in reducing the number of total aerobic bacteria, and the reduced number was maintained during storage for 7 days. Gamma irradiation was more effective in suppressing microbial growth during storage. When the doses for UV treatment and gamma irradiation were higher, the inactivation effects were higher. The reduction of ascorbic acid content was greater upon gamma irradiation than UV treatment. No difference was found in the contents of flavonoids and polyphenols in FCJ after either treatment. After 3 days of refrigerated storage, the sensory scores of gamma- or UV-irradiated FCJ were superior to those of the control. The results indicate that both non-thermal treatments were effective in improving storage stability and extending shelf-life, but gamma irradiation was slightly better in suppressing microbial growth after treatment.</P> <P><B>Highlights</B></P><P>► Gamma irradiation and UV treatment were compared for their efficacy in sanitizing fresh carrot juice. ► Both treatments were effective in reducing the number of total aerobic bacteria but gamma irradiation was more effective. ► Reduction of ascorbic acid content was greater by gamma irradiation than by UV treatment. ► Sensory scores of gamma irradiated or UV-treated carrot juice were superior to those of the control.</P>
Nutritional Quality of Dried Pig Placenta
Cheorun Jo,Aera Jang,Il-Joon Kim,Mooha Lee 한국식품영양과학회 2007 Preventive Nutrition and Food Science Vol.12 No.2
Nutrients and hormone levels of dried pig placenta were studied. Placentas were freeze-dried (FD), oven-dried at 60 (OD-60), and 90oC (OD-90) and then crushed by a blender into small pieces. FD and OD-60 pig placenta had a higher moisture content than did OD-90, with no difference between FD and OD-60. There were no large differences in compositions of crude protein, crude fat, and crude ash of dried placenta among the treatments and the contents of K, Fe, and α-tocopherol were highest in FD (p<0.05). Glutamine and glycine were the most abundant amino acids in all dried placenta and tyrosine was highly retained in FD placenta, compared with OD (p<0.05). Estradiol was the major sex hormone, followed by progesterone and testosterone in all dried placentas. Antibiotics including amoxicillin, sulfamethazine, tylosin, and chlorotetracyclin were not detected from the pig placentas tested. These results demonstrate that placenta is a good biomaterial with high nutritional quality, and that freeze drying is superior to oven drying for processing pig placenta.