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Jo, Hyunji,Park, Beomyoung,Oh, Mihwa,Gwak, Eunji,Lee, Heeyoung,Lee, Soomin,Yoon, Yohan Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.6
This study developed probabilistic models to determine the initiation time of growth of Pseudomonas spp. in combinations with $NaNO_2$ and NaCl concentrations during storage at different temperatures. The combination of 8 NaCl concentrations (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and 9 $NaNO_2$ concentrations (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm) were prepared in a nutrient broth. The medium was placed in the wells of 96-well microtiter plates, followed by inoculation of a five-strain mixture of Pseudomonas in each well. All microtiter plates were incubated at 4, 7, 10, 12, and $15^{\circ}C$ for 528, 504, 504, 360 and 144 h, respectively. Growth (growth initiation; GI) or no growth was then determined by turbidity every 24 h. These growth response data were analyzed by a logistic regression to produce growth/no growth interface of Pseudomonas spp. and to calculate GI time. NaCl and $NaNO_2$ were significantly effective (p<0.05) on inhibiting Pseudomonas spp. growth when stored at $4-12^{\circ}C$. The developed model showed that at lower NaCl concentration, higher $NaNO_2$ level was required to inhibit Pseudomonas growth at $4-12^{\circ}C$. However, at $15^{\circ}C$, there was no significant effect of NaCl and $NaNO_2$. The model overestimated GI times by $58.2{\pm}17.5$ to $79.4{\pm}11%$. These results indicate that the probabilistic models developed in this study should be useful in calculating the GI times of Pseudomonas spp. in combination with NaCl and $NaNO_2$ concentrations, considering the over-prediction percentage.
Kinetic Behavior of Salmonella on Low NaNO2 Sausages during Aerobic and Vacuum Storage
Jimyeong Ha,Eunji Gwak,Mi Hwa Oh,Beomyoung Park,Jeeyeon Lee,Sejeong Kim,Heeyoung Lee,Soomin Lee,Yohan Yoon 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2
Abstract This study evaluated the growth kinetics of Salmonella spp. in processed meat products formulated with low sodium nitrite (NaNO2). A 5-strain mixture of Salmonella spp. was inoculated on 25-g samples of sausages formulated with sodium chloride (NaCl) (1.0%, 1.25%, and 1.5%) and NaNO2 (0 and 10 ppm) followed by aerobic or vacuum storage at 10°C and 15°C for up to 816 h or 408 h, respectively. The bacterial cell counts were enumerated on xylose lysine deoxycholate agar, and the modified Gompertz model was fitted to the Salmonella cell counts to calculate the kinetic parameters as a function of NaCl concentration on the growth rate (GR; Log CFU/g/h) and lag phase duration (LPD; h). A linear equation was then fitted to the parameters to evaluate the effect of NaCl concentration on the kinetic parameters. The GR values of Salmonella on sausages were higher (p<0.05) with 10 ppm NaNO2 concentration than with 0 ppm NaNO2. The GR values of Salmonella decreased (p<0.05) as NaCl concentration increased, especially at 10oC. This result indicates that 10 ppm NaNO2 may increase Salmonella growth at low NaCl concentrations, and that NaCl plays an important role in inhibiting Salmonella growth in sausages with low NaNO2.
Electronic-dimensionality reduction of bulk MoS<sub>2</sub> by hydrogen treatment
Cho, Soohyun,Kim, Beom Seo,Kim, Beomyoung,Kyung, Wonshik,Seo, Jeongjin,Park, Min,Jeon, Jun Woo,Tanaka, Kiyohisa,Denlinger, Jonathan D.,Kim, Changyoung,Odkhuu, Dorj,Kim, Byung Hoon,Park, Seung Ryong The Royal Society of Chemistry 2018 Physical chemistry chemical physics Vol.20 No.35
<P>A reduction in the electronic-dimensionality of materials is one method for achieving improvements in material properties. Here, a reduction in electronic-dimensionality is demonstrated using a simple hydrogen treatment technique. Quantum well states from hydrogen-treated bulk 2H-MoS2 are observed using angle resolved photoemission spectroscopy (ARPES). The electronic states are confined within a few MoS2 layers after the hydrogen treatment. A significant reduction in the band-gap can also be achieved after the hydrogen treatment, and both phenomena can be explained by the formation of sulfur vacancies generated by the chemical reaction between sulfur and hydrogen.</P>
Kang, Sun Moon,Kang, Geunho,Seong, Pilnam,Park, Beomyoung,Cho, Soohyun Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.3
The objective of this study was to investigate the effects of the packaging method on the lipid and protein oxidation, and color in aged top round from Hanwoo (Korean native cattle) for 14 d at $4^{\circ}C$. Catalase activity was the highest (p<0.05) in vacuum packaging (VP) treatment during storage, and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+vacuum skin packaging (VSP) treatments than in other treatments at d 14. Superoxide dismutase activity was higher (p<0.05) in VP, 50% Ox-MAP, and 50% Ox-MAP+VSP treatments than in other treatments at d 14. During storage, total antioxidant activity was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP+VSP treatment than in 80% Ox-MAP treatment. TBARS value was the lowest (p<0.05) in VP treatment during storage and was lower (p<0.05) in 50% Ox-MAP and Ox-MAP+VSP treatments than in 80% Ox-MAP and Ox-MAP treatments, respectively. Carbonyl content was the lowest (p<0.05) in VP treatment from 10 d. From 7 d, the $a^*$ value was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+VSP treatments than in other treatments. The $b^*$ value was the highest (p<0.05) in VP treatment from 3 d, and was higher (p<0.05) in 80% Ox-MAP+VSP, 50% Ox-MAP, and 50% Ox-MAP+ VSP treatments than in 80% Ox-MAP treatment at d 14. Therefore, VP improved the oxidation and red color stabilities in stored-aged top round compared with Ox-MAP. In addition, 50% Ox-MAP improved the lipid oxidation and red color stabilities compared with 80% Ox-MAP, and its inhibitory effect on lipid oxidation was enhanced by combination with VSP.
Kinetic Behavior of Salmonella on Low NaNO<sub>2</sub> Sausages during Aerobic and Vacuum Storage
Ha, Jimyeong,Gwak, Eunji,Oh, Mi-Hwa,Park, Beomyoung,Lee, Jeeyeon,Kim, Sejeong,Lee, Heeyoung,Lee, Soomin,Yoon, Yohan,Choi, Kyoung-Hee Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.2
This study evaluated the growth kinetics of Salmonella spp. in processed meat products formulated with low sodium nitrite (NaNO<sub>2</sub>). A 5-strain mixture of Salmonella spp. was inoculated on 25-g samples of sausages formulated with sodium chloride (NaCl) (1.0%, 1.25%, and 1.5%) and NaNO<sub>2</sub> (0 and 10 ppm) followed by aerobic or vacuum storage at 10℃ and 15℃ for up to 816 h or 408 h, respectively. The bacterial cell counts were enumerated on xylose lysine deoxycholate agar, and the modified Gompertz model was fitted to the Salmonella cell counts to calculate the kinetic parameters as a function of NaCl concentration on the growth rate (GR; Log CFU/g/h) and lag phase duration (LPD; h). A linear equation was then fitted to the parameters to evaluate the effect of NaCl concentration on the kinetic parameters. The GR values of Salmonella on sausages were higher (p<0.05) with 10 ppm NaNO<sub>2</sub> concentration than with 0 ppm NaNO<sub>2</sub>. The GR values of Salmonella decreased (p<0.05) as NaCl concentration increased, especially at 10℃. This result indicates that 10 ppm NaNO<sub>2</sub> may increase Salmonella growth at low NaCl concentrations, and that NaCl plays an important role in inhibiting Salmonella growth in sausages with low NaNO<sub>2</sub>.
연령이 홀스타인 육우송아지 등심 및 우둔의 카르니틴, 유리아미노산 및 핵산 관련 물질 함량에 미치는 영향
조수현(Soohyun Cho),강근호(Geunho Kang),성필남(Pil-Nam Seong),박범영(Beomyoung Park),강선문(Sun Moon Kang) 충남대학교 농업과학연구소 2014 농업과학연구 Vol.41 No.4
본 연구는 연령이 홀스타인 육우송아지 등심 및 우둔의 카르니틴, 유리아미노산 및 핵산 관련 물질 함량에 미치는 영향을 구명하고자 실시하였다. 총 20두의 송아지들을 5두씩 4그룹으로 나누어 3, 6, 9, 12개월령까지 사육하여 도축한 후 좌도체에서 등심(ribeye; M. longissimus dorsi)과 우둔(top round; M. semimembranosus)을 시료로써 채취하였다. 카르니틴 함량은 등심과 우둔에 각각 0.79-1.16 및 0.65-1.26 mg/100 g 수준으로 함유되어 있었으며, 두 부위 모두에서 3개월령이 가장 높은 경향을 나타내었다. 유리아미노산 함량은 등심과 우둔 모두에서 대부분의 구성 아미노산이 12개월령에서 가장 높았다(p<0.05). 핵산 관련 물질 함량 역시 등심과 우둔 모두에서 구아노신 일인산, 아데노신 일인산, 이노신 일인산 및 이노신이 12개월령에서 가장 높은 수준을 보였던 반면(p<0.05), 하이포크산틴은 12개월령에서 가장 낮았다(p<0.05). 따라서 연령이 증가함에 따라 홀스타인 육우송아지 고기의 카르니틴 함량이 감소했으나, 유리아미노산 및 좋은 맛과 관련된 핵산 물질의 함량은 증가하였다. This study was conducted to investigate the effect of age on the contents of carnitine, free amino acid, and nucleotide-related compound in Holstein calf meat. Twenty calves were allocated into four age groups (3, 6, 9, or 12 mon of age; n=5/group), and ribeye (M. longissimus dorsi) and top round (M. semimembranosus) were excised from left side of each carcass on day 1 post-mortem. Carnitine contents for ribeye and top round were 0.79~1.16 and 0.65~1.26 mg/100 g, respectively, and those showed a tendency to be the highest in 3 mon group. The contents of majority of free amino acids were the highest (p<0.05) in ribeye and top round from 12 mon group. The contents of adenosine monophosphate, inosine monophosphate, and inosine were the highest (p<0.05) in ribeye and top round from 12 mon group, but hypoxanthine content was the lowest (p<0.05) in those from 12 mon group. These findings suggest that age decreases the carnitine content but increases free amino acid and good taste-related nucleotides contents in Holstein calf meat.