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Kim, Gui-Ran,Shahbaz, Hafiz Muhammad,Kyung, Hyun-Kyu,Kwon, Joong-Ho Korean Society of Food Science and Technology 2018 Food Science and Biotechnology Vol.27 No.2
This study investigated the prevalence of microbiological contamination in commercial Saengshik products (samples SP-1 to SP-12) from the Korean market, and identified their irradiation status. SP-2, SP-8, and SP-12 showed less than 3.66 and 1.10 log colony forming units (CFU)/g in total plate and coliforms counts, respectively, while the remaining samples showed more than 4.70 and 2.35 log CFU/g, respectively. Four samples were positive on some of foodborne pathogenic bacteria (Clostridium perfringens, Escherichia coli O157:H7, and Bacillus cereus). SP-2, SP-8, and SP-12 contained no pathogenic bacteria and were suspected to have been irradiated. They were confirmed as positive using photostimulated luminescence (PSL) analysis. PSL positive results on samples SP-2, SP-8 and SP-12 were finally confirmed by the authentic thermoluminescence (TL) analysis on the basis of TL glow curve shape, intensity, temperature range of TL peak maxima and TL ratio ($TL_1/TL_2$).
Kim, Gui-Ran,Ramakrishnan, Sudha Rani,Kwon, Joong-Ho Pergamon 2018 Radiation physics and chemistry Vol.152 No.-
<P><B>Abstract</B></P> <P> <I>Saengshik</I> products usually include powders of plant-derived foods that are normally non-heated and thus have inherent limitations in microbial control. Here, we investigated the microbial reduction and sensorial properties of two types of <I>Saengshik</I> products commercially available in Korean markets after electron-beam and gamma-ray irradiation (0, 1, 3, 5, and 10 kGy). The initial microbial loads in the products were 6–7 log colony-forming units (CFU)/g of total aerobic bacteria (TAB), 4–5 log CFU/g of yeasts and molds (YM), and ≤ 3 log CFU/g of coliforms. Radiosensitivities (D<SUB>10</SUB> values) of TAB, YM, and the indicator pathogens <I>Clostridium perfringens</I> and <I>Bacillus cereus</I> were 1.21–1.86 kGy, 1.03–1.97 kGy, 0.42–0.48 kGy and 0.58–0.68 kGy, respectively, regardless of the radiation source or product type. Radiation 5D values for both pathogens were 2.10–3.40 kGy, which is the dose needed to achieve the recommended 5-log reduction. The radiation sensitivity (D<SUB>10</SUB> and 5D values) was higher in <I>B. cereus</I> than in <I>C. perfringens</I> for both samples. Irradiation up to 10 kGy induced negligible changes in sensory scores for the <I>Saengshik</I> samples (p > 0.05). An electronic nose effectively distinguished the flavor profiles of irradiated products between 10 kGy and ≤ 5 kGy approved by the Korean Food Code for <I>Saengshik</I> ingredients. These results indicate that 5 kGy irradiation with electron-beam or gamma-ray was sufficient for achieving microbial control in powdered <I>Saengshik</I> products.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Radiosensitivity of microorganisms in <I>Saengshik</I> products was studied. </LI> <LI> Irradiation > 9 kGy is needed for 5-log decrease in aerobic bacteria, yeasts, and molds. </LI> <LI> D<SUB>10</SUB> values of <I>C. perfringens</I> and <I>B. cereus</I> were 0.48 and 0.68 kGy, respectively. </LI> <LI> Dose up to 10 kGy induced negligible changes in sensory attributes of <I>Saengshik</I>. </LI> </UL> </P>
시판 정치배양 현미식초의 유리아미노산 및 휘발성 향기성분 특성 분석
김귀란(Gui Ran Kim),윤성란(Sung Ran Yoon),이수원(Su Won Lee),정미선(Mi Seon Jeong),곽지영(Ji Young Kwak),정용진(Yong Jin Jeong),여수환(Soo Hwan Yeo),권중호(Joong Ho Kwon) 한국식품저장유통학회 2011 한국식품저장유통학회지 Vol.18 No.5
This study was performed to evaluate the quality of the commercial brown-rice vinegars of South Korean and Japanese origins, which were prepared via static acetic-acid fermentation. The major free amino acids of Korean brown-rice vinegars were proline, glutamic acid and phenylalanine, while those of the Japanese were proline, valine, phenylalanine, lysine, γ-aminobutyric acid, alanine and isoleucine. The γ-aminobutyric acid (GABA) and total amino acids (3686.37~4212.27 mg%) contents were found to be significantly higher in the Japanese than in the Korean brown-rice vinegars. The key volatile compounds of the Korean brown-rice vinegars, analyzed with GC-MS, were acetic acid, benzaldehyde, phenethyl alcohol and phenethyl acetate while those of the Japanese brown-rice vinegars were acetic acid, ethyl acetate, ethyl alcohol, isoamyl acetate, phenethyl acetate and benzaldehyde. The volatile patterns of the Korean and Japanese commercial brown-rice vinegars were effectively distinguished from each other using an electronic nose, through which it was also elucidated that the volatiles profiles were similar among the Japanese vinegars but were different among the Korean vinegars.
시판 현미식초의 주정첨가 유무에 따른 휘발성 성분 및 관능적 특성 비교
윤성란(Sung-Ran Yoon),김귀란(Gui-Ran Kim),이지현(Ji-Hyun Lee),이수원(Su-Won Lee),정용진(Yong-Jin Jeong),여수환(Soo-Hwan Yeo),최한석(Han-Seok Choi),권중호(Joong-Ho Kwon) 한국식품과학회 2010 한국식품과학회지 Vol.42 No.5
시판 현미식초를 주정첨가 유무 발효방식에 따른 휘발성 성분특성을 살펴보고자 SPME-GC 분석, 전자코 패턴 및 관능평가를 실시하였다. 그 결과, GC-MS 분석을 통한 현미식초의 향기성분 분석에서 주정 무첨가 발효된 현미식초의 주된 휘발성 성분은 acetic acid, ethyl acetate, benzaldehyde, iso-valeric acid, phenylethyl alcohol, 2-phenylethyl acetate, acetoin, isobutyric acid 등으로 총 24종의 휘발성 성분이 확인되었다. 주정첨가 발효 현미식초의 주된 휘발성 성분은 acetic acid, ethyl acetate, 1-hexyl acetate, benzaldehyde, 2-phenylethyl acetate, phenylethyl alcohol 등으로 나타났으며, 총 16종의 휘발성 성분이 확인되었다. 전자코 분석시 주정 무첨가 현미식초는 알코올 발효에 의한 다양한 향의 생성으로 초산 발효시에도 각각 다른 향미패턴이 나타남을 볼 수 있었으며, 주정첨가 현미식초는 주정에 의한 초산발효로 거의 유사한 향미패턴으로 나타나 주정첨가 유무에 따라 현미식초의 향 패턴이 다소 상이함을 확인하였다. 자극취, 이취의 강도에 대한 관능평가에서는 주정 무첨가 발효된 현미식초가 다소 높게 나타났다. 따라서 주정첨가 유무의 발효방식은 현미식초의 향미에 영향을 미치는 것으로 확인되었다. The properties of volatile flavor components were compared in commercial brown rice vinegars that were fermented with and without ethanol addition, for which solid phase microextraction-gas chromatography (SPME-GC), electronic nose, and sensory evaluations were performed. A total of 24 volatile compounds, mainly composed of acetic acid, ethyl acetate, benzaldehyde, iso-valeric acid, phenylethyl alcohol, 2-phenylethyl acetate, acetoin, and isobutyric acid, were identified in the brown rice vinegar fermented without ethanol, while major volatiles in the brown rice vinegar fermented with ethanol were acetic acid, ethyl acetate, 1-hexyl acetate, benzaldehyde, 2-phenylethyl acetate, and phenylethyl alcohol. The electronic nose patterns of samples indicated a significant difference in the brown rice vinegars fermented with and without ethanol. Pungent flavor and off-flavor intensity were high in the brown rice vinegar fermented without ethanol. According to the results, fermentation conditions affect the volatile properties of brown rice vinegars.