Seongnam, South Korea
Seongnam, South Korea

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Muhlisin,Kangwon National University | Kang S.M.,Kangwon National University | Kang S.M.,South Korean National Institute of Animal Science | Choi W.H.,Kangwon National University | And 5 more authors.
Asian-Australasian Journal of Animal Sciences | Year: 2013

The effect of modified atmosphere packaging (MAP; 30% CO2+70% N2 or 100% N2) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at 5°C for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% CO2-MAP (30% CO2+70% N2) and 100% N2-MAP (p<0.05). The 30% CO2-MAP was more effective to suppress the microbial growth than 100% N2-MAP, moreover the 30% CO2-MAP combined with additive mixture resulted in the lowest bacterial counts. The hamburger patties with additive mixture showed lower CIE L* and CIE a*, and higher CIE b* than those with no additive mixture. The 30% CO2-MAP tended to decrease the TBARS during storage regardless of the addition of additives. The use of 30% CO 2-MAP in combination with additives mixture was effective for maintaining the quality and extending the shelf-life of pre-cooked hamburger patties. Copyright © 2013 by Asian-Australasian Journal of Animal Sciences.


Muhlisin,Kangwon National University | Kang S.M.,South Korean National Institute of Animal Science | Choi W.H.,Kangwon National University | Lee K.T.,Gangneung - Wonju National University | And 2 more authors.
Korean Journal for Food Science of Animal Resources | Year: 2011

The effects of organic acids mix (0.4%) and modified atmosphere packaging (MAP) on the storage quality of sliced bacon were investigated. Pork bellies were treated with or without organic acids at the curing stage. The organic acids mix comprised 35% sodium acetate, 25% salt, 15% calcium lactate, 11% trisodium citrate, 7% ascorbate, and 7% citric acid. The cured pork bellies were smoked and packaged with 50% CO 2 + 50% N2 (50% CO 2-MAP) and 100% N2 (100% N2-MAP), and stored at 5°C for 14 d. The 50% CO 2-MAP showed a higher pH value (p<0.05) up to 10 d, a lower protein deterioration (p<0.05) as measured by volatile basic nitrogen (VBN) from 6 to 14 d, and a higher color value of lightness (CIE L*) compared to 100% N2-MAP. The development of lipid oxidation measured by thiobarbituric acid reactive substance (TBARS) values seemed to be effectively controlled throughout the storage period in both 50% CO 2-MAP and 100% N2-MAP regardless of the application of organic acids. The 50% CO 2-MAP inhibited the growth of aerobic and anaerobic bacteria (p<0.05) both in non-added and bacon added with organic acids mix. The 50% CO 2-MAP alone seemed to be effective in delaying the growth of bacteria since the use of organic acids mix gave no additional effects. The addition of organic acids mix lowered the pH value (p<0.05), effectively retarded the protein deterioration (p<0.05), and showed a higher color value of lightness (CIE L*) value (p<0.05) and lower color value of redness (CIE a*) value (p<0.05). In conclusion, 50% CO 2-MAP showed better quality and self-life of sliced bacon during storage. However, the beneficial effect of organic acids mix was not noticed in the concentration used in this experiment.


Kang M.S.M.,South Korean National Institute of Animal Science | Choi W.H.,Kangwon National University | Lee K.T.,Gangneung - Wonju National University | Cheong S.H.,Geo Food Technology Institute | Lee S.K.,Kangwon National University
Asian-Australasian Journal of Animal Sciences | Year: 2012

This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storage. The ttoekgalbi was prepared from 53.2% lean beef, 13.9% lean pork, 9.3% pork fat, and 23.6% other ingredients. Two low-fat ttoekgalbi treatments were prepared by substituting pork fat with hydrated potato starch; either by 50% fat replacement (50% FR) or 100% fat replacement (100% FR). Both 50% and 100% FR increased the moisture, crude protein, and decreased fat content, cooking loss, and hardness. For MAP studies, 200 g of ttoekgalbi were placed on the tray and filled with gas composed of 70% O2: 30% CO2 (70% O2-MAP) and 30% CO2: 70% N2 (70% N2-MAP), and were stored at 5°C for 12 d. During the storage time, both 50% and 100% FR showed higher protein deterioration, while no differences were found in CIE a*, CIE L*, lipid oxidation, and bacterial counts in comparison to control. The ttoekgalbi with 70% O2-MAP was more red, lighter in color, and showed higher TBARS values compared with 70% N2-MAP. The meat with 70% N2-MAP showed lower aerobic bacterial counts in control than those with 70% O2-MAP. The lower anaerobic bacterial counts were observed only in 50% FR and 100% FR packed with 70% N2-MAP in comparison with 70% O2-MAP. In conclusion, the fat replacement with hydrated potato starch showed no negative effects on the quality of low fat ttoekgalbi during storage and 70% N2-MAP was better than 70% O2-MAP for low-fat ttoekgalbi packaging.


Muhlisin,Kangwon National University | Kang S.M.,Kangwon National University | Choi W.H.,Kangwon National University | Lee K.T.,Gangneung - Wonju National University | And 2 more authors.
Korean Journal for Food Science of Animal Resources | Year: 2010

The present study investigated the combined effects of modified atmosphere packaging (MAP) and organic acid salts on the quality and shelf-life of Hanwoo ground beef patties. The ground beef containing 500 ppm of ascorbic acid was prepared with air-packaging (Air-P), high oxygen-MAP (70% O 2+ 30% CO 2/OxyMAP), and nitrogen-MAP (100% N 2/NitroMAP), in combination with organic acid salts (1500 ppm of sodium acetate and 500 ppm of calcium lactate). The samples were stored for 11 d at 5°C. The pH value of ground beef patties decreased during storage in all the treatments. The ground beef patties with organic acid salts showed relatively higher level of pH during storage compared with non-added patties (p<0.05). Lipid oxidation was accelerated in OxyMAP while it was delayed in NitroMAP treated with organic acid salts. Nitro-MAP treated with organic acid salts was effective in stabilizing the color characteristics of lightness (CIE L *) and redness (CIE a *) during storage. Oxygen content in MAP was shown to be a more important factor affecting color stability and lipid oxidation of ground beef than organic acid salts. The aerobic and anaerobic bacterial counts were reduced both in OxyMAP and NitroMAP (p<0.05), and the lactic acid bacteria was inhibited by Oxy-MAP (p<0.05). Coliform bacteria decreased during storage as pH value was decreased in all treatments. According to the sensory evaluation, the ground beef patties in NitroMAP showed the best quality among all treatments during storage. Therefore, Hanwoo ground beef patties added with sodium acetate and calcium lactate and packed with NitroMAP showed better quality characteristics than other treatments. This packaging method is recommended and could be utilized for packaging hanwoo ground beef patties for improving quality and extending shelf-life.

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