• Food Science and Preservation
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• v.24 no.2
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• pp.294-302
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• 2017

The purpose of this study was to investigate the quality characteristics, antioxidant activities and sensory properties of sponge cake with cabbage powder (CP). Physicochemical and sensory properties of sponge cake with different amount (0%, 5%, 10%, and 15%) of CP were examined. As the increase in the amount of CP addition, the specific gravity and baking loss rate were increased, whereas the color of the cake crumb and crust, volume index and specific volume were decreased (p<0.05). The symmetry and uniformity index of the sponge cake were not affected by the addition of CP (5-15%) (p<0.05). The hardness was significantly increased while by CP addition cohesiveness was decreased (p<0.05). The springiness, gumminess and brittleness were not changed by CP addition (p<0.05). The total polyphenolic, DPPH radical scavenging activities and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the sensory evaluation, addition of CP significantly degraded the panel preference related to the color, flavor and texture of the sponge cake. However, the highest point were given to sponge cakes containg 5-10% of CP in taste and overall acceptance (p<0.05). These data suggested that adding 5% of CP is the optimal concentration overall for making sponge cake. However, the sponge cake with 10% of CP is recommended in order to maximize antioxidant activity, the sponge cake was the best when contained 5% CP and the sponge cake prepared with the addition of 10% CP was recommended to use due to its advantages in functional property.

• Food Science and Preservation
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• v.20 no.1
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• pp.7-13
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• 2013

Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms (Agaricus bisporus). Mushrooms were precooled at $4^{\circ}C$ for three hours and packaged using the following packaging materials; 1) polyethylene (PE) film bags of 0.03 mm thickness, 2) polypropylene (PP) film bags of 0.03 mm thickness, and 3) polystyrene (PS) tray+polyvinyl chloride (PVC) wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at $10^{\circ}C$. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8 days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.

• Food Science and Preservation
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• v.6 no.4
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• pp.357-364
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• 1999

Modified atmosphere packaging(MAP) technology was applied to ‘Tsugaru’apple (Malus domestica Borkh) in order to extend the shelf-life of apples during distribution. ‘Tsugaru’apples were packed with the PE film of 40 $\mu\textrm{m}$ thickness(40LD), the PE film modified by the addition of 5% (w/w) zeolite (40CK), and the PE film bags containing the ethylene absorbent (40LP). Quality indices of ‘Tsugaru’apples during storage at 10$^{\circ}C$ were measured in terms of weight loss, soluble solids content, pH, titratable acidity, flesh firmness, peel color and sensory properties. Oxygen, carbon dioxide and ethylene concentration in the film bags changed rapidly at the early stage of storage. Weight loss of the control increased up to 3.0% after 60 days storage while those of the packed apples remained less than 0.6%. No significant differences in soluble solids content and titratable acidity could be found in all the treatments, but significant differences in pH between the control and the packed apples. Higher firmness was kept in 40LD and 40LD than other treatments during storage. Color of the peel changed rapidly in control but slowly in 40LD and 40LP. ‘Tsugaru’apples Packed with Packaging films showed a good visual and sensory quality. Results suggest that packaging treatment with LDPE of 40 $\mu\textrm{m}$ thickness and ethylene absorbent can be used for extending the shelf-life of ‘Tsugaru’apples during distribution.

• 보일러설비
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• s.88
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• pp.62-72
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• 2001

• 건축구조
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• v.10 no.4
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• pp.22-29
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• 2003

• Journal of Ginseng Research
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• v.28 no.4
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• pp.196-200
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• 2004

This study was conducted to compare the root weight, yield, quality of fresh and red ginseng roots and crude saponin content in roots between fixing light transmittance(Control) and changing light transmittance(C.L.T.) during the ginseng growing seasons. The root weight in C.L.T. was higher than control by $35{\%}$ in early growth stage, $28{\%}$ in middle growth stage and $26{\%}$ in late growth stage in 6 years old ginseng plant. Root yield per 10a in C.L.T. was increased about $40{\%}$ as compared with that of control, also 1st and 2nd grade of fresh ginseng roots in C.L.T. was higher $(50.3{\%})$ compared with that $(12.9{\%})$ of control. The specific gravity of ginseng roots grown under the C.L.T. was exhibited the sig­nificant difference than control during the growing season in 4 and 6 years old ginseng plants. Red ginseng quality in C.L.T. was not only improved remarkably due to the increasement of heaven and earth grade red ginseng but also increased in crude saponin content than control. Therefore it needs to change the light transmittance(increasing light dur­ing low temperature periods and decreasing light during high temperature period) during the growing season for high yield and good qualities of ginseng roots.

• Food Science and Preservation
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• v.13 no.5
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• pp.543-547
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• 2006

Milled rice was subjected to check the eating quality of rice at various conditions of packaging with haft paper(packaging material made of paper), PE and yellow loess in the ambient conditions($18{\sim}25^{\circ}C$, $18{\sim}34%RH$. Rice packed with yellow loess was shown higher eating quality and less changes in the content of moisture loss and free fatty acid than control(kraft paper, PE). Eventually, yellow loess packaging showed a better performance in the rice storage than kraft paper and PE.

• Korean Journal of Plant Resources
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• v.27 no.1
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• pp.72-79
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• 2014

This study was investigated the changes in quality of peeled chestnut according to peeling method, including abrasion and knife, and 3 kinds of storage temperatures. The weight loss rate of peeled chestnut during storage period was observed in all treatment groups, peeling methods showed no difference of the loss. However, the moisture content of peeled chestnut during storage in all treatments showed a tendency to decrease. Moisture content of the abrasion peeled chestnut in all treatments was higher than that of the knife peeled chestnut. In the case of a, b, and ${\Delta}E$ value of peeled chestnut chromaticity increased during storage in all treatments, whereas, L values decreased during storage. But, browning of abrasion peeled chestnut was higher than that of the knife peeled chestnut. The hardness of the abrasion and knife peeled chestnuts were the highest in $-1^{\circ}C$ storage, soluble solid content was decreased with storage time in all treatments, but showed a tendency to increase within 24 days. Palatability and texture of peeled chestnuts decreased in all treatments during storage period, 15 days after storage decreased rapidly. Thus, results showed that peeled chestnuts stored at $4^{\circ}C$ and $2^{\circ}C$ were rapidly decreased in the quality after 15 days, whereas, peeled chestnuts stored at $-1^{\circ}C$ slowly decrease in the fruit quality. It can be recommended that chestnut in vacuum film is good to maintain at $-1^{\circ}C$ storage for 15 days. Also, if we can reduce the browning of abrasion peeled chestnut, we will produce peeled chestnut of high quality.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1041-1050
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• 2005

This study was conducted to investigate the quality characteristics of seasoned pork prepared by Korean traditional 4 types seasoning such as soy sauce (T1); Kimchi sauce (T2); pickled shrimps sauce (T3) and onion sauce (T4). The samples were seasoned by the proportion of meat to seasonings (1:1). The seasoned samples were aged at $1{\pm}1^{\circ}C$ for 30 days. The results obtained were as follows; pH of T3 was higher (p<0.05) than other treatments during aging periods. Saccharinity and salinity were higher in T1. Except T3, water holding capacity (WHC) have no significantly (p>0.05) different during the aging. Shear force and Volatile basic nitrogen (VBN) were increased in T1 and T4 with aging periods. TBARS have no significantly (p>0.05) different in all treatments at the 1 day of aging, however T1 was significantly higher (p<0.05) compared with other treatments after 10 days of aging. In surface meat color, a* and b* were higher in T2 and lower in T4 with aging periods. In inner meat color, L* was decreased in all treatments with aging periods, however T4 was no significantly (p>0.05) different during aging periods. a* and b* were increased with aging periods in all treatments. Total plate counts was increased at the 10 days of aging and decreased at the end of aging. Escherichia coli of T1, T2 and T3 were decreased with aging periods, however T4 was significantly (p<0.05) increased with aging periods. Lactobacilli spp. of T2 and T3 were higher than other treatments at the beginning of aging. In sensory evaluation, T4 was higher at the beginning of aging, however T1 and T3 were increased sensory evaluation value with aging periods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.739-745
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• 2015

To maintain quality of Delaware grapes during storage, grape samples were treated with 0.1% chitosan dissolved in 0.5% acetic acid, packaged with low density polyethylene film, and stored at 4 or $20^{\circ}C$ for 12 days. Chitosan treatment reduced initial populations of yeast and molds in grapes by 1.86 log CFU/g compared to that of the control. During storage, oxygen contents in packages of samples decreased, whereas carbon dioxide contents increased. In addition, regardless of storage temperature, changes in oxygen and carbon dioxide concentrations of grapes treated with chitosan were lower than those of the control. Hardness of samples decreased, and Hunter L, a, and b values were not significantly different among treatments. Regarding pH and total soluble content, grapes stored at $4^{\circ}C$ maintained pH and had greater total soluble content than those stored at $20^{\circ}C$. These results suggest that chitosan treatment and low temperature storage can be useful for maintaining microbiological safety and quality of Delaware grapes during storage.