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Lee N.-K.,Konkuk University | Ahn S.H.,Konkuk University | Lee J.-Y.,Korea Livestock Products HACCP Management Institute | Paik H.-D.,Konkuk University
Korean Journal for Food Science of Animal Resources | Year: 2015

The purpose of this study was to develop predictive models for the growth of Listeria monocytogenes in pork Bulgogi at various storage temperatures. A two-strain mixture of L. monocytogenes (ATCC 15313 and isolated from pork Bulgogi) was inoculated on pork Bulgogi at 3 Log CFU/g. L. monocytogenes strains were enumerated using general plating method on Listeria selective medium. The inoculated samples were stored at 5, 15, and 25°C for primary models. Primary models were developed using the Baranyi model equations, and the maximum specific growth rate was shown to be dependent on storage temperature. A secondary model of growth rate as a function of storage temperature was also developed. As the storage temperature increased, the lag time (LT) values decreased dramatically and the specific growth rate of L. monocytogenes increased. The mathematically predicted growth parameters were evaluated based on the modified bias factor (Bf), accuracy factor (Af), root mean square error (RMSE), coefficient of determination (R2), and relative errors (RE). These values indicated that the developed models were reliably able to predict the growth of L. monocytogenes in pork Bulgogi. Hence, the predictive models may be used to assess microbiological hygiene in the meat supply chain as a function of storage temperature.


Jiang C.-K.,Konkuk University | Lee K.-A.,Konkuk University | Kim C.-J.,Konkuk University | Lee J.-Y.,Korea Livestock Products HACCP Management Institute | And 2 more authors.
Food Science and Biotechnology | Year: 2013

The quality characteristics of cheonggukjang containing Phellinus linteus extracts (PLE) and its cytotoxicity in Hep-2 and SK-MS-cells were investigated. Cheonggukjang containing 0.3% PLE showed the highest protease activity (7th aging day). The reducing sugar content and the amylase activity of cheonggukjang supplemented with 0.3% PLE increased immediately on the 1st aging day, and decreased slightly until the 15th aging day. All samples showed an increase in the amino-type nitrogen content. The dominant volatile compound detected using chromatography-mass spectrophotometry was 2,5-dimethyl pyrazine with the highest peak area value of 17.36% observed in cheonggukjang containing 0.3% PLE (3rd aging day). Cheonggukjang containing 0.3% PLE exhibited the best taste and acceptability with the least unpleasant odor. Cheonggukjang supplemented with PLE had a higher antitumor activity against SK-MES-1 and Hep-2 cells than a control. Hep-2 cells treated with a 10 mg/mL extract of cheonggukjang containing 0.3% PLE showed the highest growth inhibition rate of 84.74%. © 2013 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.


Lee K.A.,Konkuk University | Moon S.-H.,Konkuk University | Lee J.-Y.,Korea Livestock Products HACCP Management Institute | Kim K.-T.,Konkuk University | And 2 more authors.
Food Science and Biotechnology | Year: 2013

The objective of this study was to evaluate the antibacterial activity of a novel flavonoid, 7-O-butyl naringenin, as well as natural flavonoids (quercetin, naringenin) against methicillin-resistant Staphylococcus aureus (MRSA). 7-O-butyl naringenin showed great anti-MRSA, with a MIC (minimum inhibitory concentration) value of 0.625 mM. The number of cells treated with 25 μM 7-O-butyl naringenin was reduced by 5.2 log CFU/mL compared with the control (DMSO). The result indicated that 7-O-butyl naringenin was more effective than the two natural flavonoids against MRSA, and may have potential as a novel therapeutic agent for MRSA infections. © 2013 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.


Heo C.,Konkuk University | Kim J.H.,Konkuk University | Kim H.W.,Konkuk University | Kim H.W.,Korea Livestock Products HACCP Management Institute | And 4 more authors.
Korean Journal for Food Science of Animal Resources | Year: 2010

The aim of this research was to estimate the effect of temperature and develop predictive models for the growth of total viable cells (TVC) and Escherichia coli (EC) on chicken breast under aerobic and various temperature conditions. The primary models were determined by Baranyi model. The secondary models for the specific growth rate (SGR) and lag time (LT), as a function of storage temperature, were developed by the polynomial model. The initial contamination level of chicken breasts was around 4.3 Log CFU/g of TVC and 1.0 Log CFU/g of E. coli. During 216 h of storage, SGR of TVC showed 0.05, 0.15, and 0.54 Log CFU/g/h at 5, 15, and 25°C. Also, the growth tendency of EC was similar to those of TVC. As storage temperature increased, the values of SGR of microorganisms increased dramatically and the values of LT decreased inversely. The predicted growth models with experimental data were evaluated by B f, Af, RMSE, and R2. These values indicated that these developed models were reliable to express the growth of TVC and EC on chicken breasts. The temperature changes of distribution and showcase in markets might affect the growth of microorganisms and spoilage of chicken breast mainly.

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