• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.314-318
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• 1981

In order to improve the storage stability of spray and freeze dried red ginseng extract powder packed in a bottle, the water vapor permeability of Al-foil laminate paper used for cap closure and shelf life of those products on various storage temperatures and relative humidities were investigated. The thickness of the laminate paper was $93{\pm}3\:{\mu}m$ and its physical properties were equal to standard of ASTM (B-377-66) The absorption rate of the freeze dried powder was 2-6 times greater than that of the spray dried powder at $37^{\circ}C$. Therefore it was considered that the laminate could be used for cap closures for the spray dried powder but unsuitable for the freeze dried powder. The shelf life of the spray dried powder was longer than that of the freeze-dried powder at $37^{\circ}C$.

• Journal of Animal Science and Technology
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• v.50 no.1
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• pp.99-110
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• 2008

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the storage properties of chicken breast surimi. Surimi as a control was prepared with Alaska pollack by two times of washing treatment and addition of cryoprotectants(4% sugar, 5% sorbitol and 0.3% polyphosphate). Three types of surimi were manufactured by different cryoprotectant conditions(T1: 5% sorbitol+0.3% polyphosphate, T2: 4% sugar+5% sorbitol+0.3% polyphosphate, T3: 2% salt+4% sugar+5% sorbitol+0.3% polyphosphate) and frozen after adjusting the surimi to pH 11.0. The amino acid and saturated fatty acid composition were significantly higher in the control. EAA(essential amino acid), FAA(amino acid in relation to flavor), SAAA(amino acid in relation to saccarinity) and FRAA (fragrant amino acid) were significantly higher in the control. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) were increased with storage times. TBARS and VBN values were significantly higher in the control and T3 than the other treatments. The VBN was significantly higher in control and T3 than other surimi samples. Chicken breast surimi adjusted to pH 11.0 had higher in microorganisms than the control, and T1 sample had the highest total plate count. Sensory evaluations were significantly higher in the control and T3 than the other samples. Especially, the overall acceptability of T3 was similar to the control.

• the MEAT Journal
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• s.36 summer
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• pp.72-86
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• 2009

Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beef patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation. the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed somewhat higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.350-355
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• 2003

This study was carried out to clarify the effect of addition of perilla leaf powder (PLP) and carcass grade on the quality and palatability of pork sausage. The chemical composition, pH, calorie, water holding capacity, surface color, textural properties and amino acid composition of the samples were determined, and sensory characteristics were evaluated. Moisture and crude ash were not different among sausage of four type. Crude fat of grade B sausage was higher than that of grade E sausage, and grade B sausage added PLP was higher than grade B sausage without PLP. Crude Protein of grade E sausage was higher than that of grade B sausage. The pH of grade E sausage added PLP was highest, and calorie of grade B sausage without PLP was highest among sausage of four type. Water holding capacity of grade B added and free PLP was significantly higher than grade I sausage. The residual nitrite of sausage added PLP was significantly lower than sausage without PLP. In case of Hunter's $L^{*}$, grade B sausage and free PLP sausage were significantly higher than grade E sausage and sausage added PLP, respectively. In case of Hunter' $a^{*}$, grade E sausage and free PLP sausage were significantly higher than grade B sausage and sausage added PLP. Hunter's $b^{*}$ of sausage added PLP was higher than that of free PLP sausage. Textural properties, hardness, springiness, cohesiveness and chewiness were significantly different among sausage of four type, but gumminess of grade E added PLP was lowest among sausage of four type. Total amino acid was not significantly different among sausage of four type. Sensory color and texture of grade B sausage were superior to grade I sausage, palatability of free PLP sausage was superior.sage was superior.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.437-444
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• 2008

Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beer patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation, the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed some-what higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.2
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• pp.21-25
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• 1982

The changes in color and anthocyanins from raspberries which was added various saccharides and stored at room temperature, $5^{\circ}C$ and $-20^{\circ}C$, were investigated. (1) There are little changes in sugar density, pH, and acidify for 80 days. (2) Optical density of the juice (at 520nm) and the total anthocyanin content decreased during the storage period, the total anthocyanin content remains more than juice of raspberries. (3) Many saccharides effectively maintained the enrichment of absorbance at 520nm duriag storage. Hexose, especially D-galactose, had the most hyperchromic effect followed by disaccharides and then pentose. (4) The stability of anthocyanin pigment in the presence of sugar was markedly influenced by storage temperature. Especially cold temperature $(5^{\circ}C)$ was good for holding the pigment.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.141-144
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• 1997

The hot water extracts of Paeonia japonica, Paeonia moutan, Eucommia ulmoides, Bupleurum falcatum, Cornus officinalis were freeze dried and dissolved with 70% ethanol. These extracts were fractionated with ethanol soluble fraction(ESF) and ethanol insoluble fraction(EIF). To compare oxidative stability effect of these extracts with that of BHA, linoleic acid with 3,000ppm extracts was incubated at 35$^{\circ}C$. Induction period of BHA was 9 days but that of Paeonia japonica ESF and Scutellaria baicalensis ESF was 12, 9 days respectively. And the higher antioxidant activity was observed for ESF than EIF of these extracts.

• Proceedings of the KAIS Fall Conference
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• 2010.05b
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• pp.855-858
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• 2010

이 연구의 목적은 흰쥐의 궁둥신경의 손상을 준 뒤 달리기운동을 시켜 운동이 근육재생에 효과가 있는지를 밝힐 목적으로 시행하였다. 수컷 Sprague-Dawley계 흰쥐의 궁둥신경을 압궤손상을 준후, 하루 60분 씩 주 5회 운동을 시켰다. 궁둥신경 압궤손상 후 12일(5일간 운동), 19일(10일간 운동), 26일(15일간 운동), 33일(20일간 운동 및 61일(40일간 운동)에 흰쥐를 희생시켜 장딴지근육을 절취하여 냉동절편을 만들었으며 중간세사인 desmin과 vimentin에 대한 면역조직화학적 염색방법을 시행하였고 NADH-TR을 이용한 효소조직화학적 방법으로 뼈대근육의 변성 등을 관찰하였다. 중간세사단백 중 desmin은 근육섬유의 변성 및 재생과정 모두에서 발현되며 vimentin은 재생과정에서만 발현되었다. 대조군보다 실험군에서 desmin과 vimentin의 면역 반응성이 높았고, 실험군의 근육섬유들은 손상 후 61일째에 횡단면에서 각을 갖고 있어 정상 근육섬유임을 입증해 주었으나 대조군의 근육섬유는 정상으로 회복되지 않은 둥근 근육섬유가 관찰되었다. 19일째의 NADH-TR반응에서 대조군에서는 근육 섬유형 군집(fiber type grouping)으로 인해 diformazan 과립이 뭉쳐져 있음을 볼 수 있으나 실험군에서는 점점 diformazan 과립이 고르게 분포됨을 볼 수 있었다. 재신경지배가 일어 날 때 나타나는 표적근육섬유(target fiber)는 NADH-TR반응에서 26일 실험군의 일부 근육섬유에서 처음으로 관찰되었다. 61일째 NADH-TR반응에서 대조군은 아직도 diformazan 과립이 근육섬유성 군집을 보였으나 실험군에서는 정상군과 다름없는 염색성이 관찰되었다. 이상의 결과로 흰쥐 궁둥신경 압궤손상 후 트레드밀 달리기 운동이 흰쥐 다리 뼈대근육의 중간세사발현에 효과가 있다고 생각된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.136-142
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• 1992

The crude bioflavonoids were obtained by methanol and butanol extraction from Iyophilized orange (Citrus sinensis) peel. And then, its yield was about 0.26% in dry base. Two bioflavonoids were purified by gel filtration and HPLC, and could be identified narirutin and hesperidin through TLC, HPLC, UV spertrum and NMR analysis. The yields of narirutin and hesperidin from a gram of crude bioflavonoids were 42mg and 530mg respectively, and the main fraction of bioflavonoid from orange peel was supposed to be hesperidin. Each component was intravenously injected into Sprague-Dawley rats (1mg/100g body weight) and hesperidin was found to lower their blood pressure significantly (p < 0.001).

• The monthly packaging world
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• s.259
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• pp.70-75
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• 2014

한국식품연구원(원장 권대영) 유통시스템연구단 박형우 박사 연구팀은 내수가 포화된 우리포장산업계의 신규시장 개척을 위해 태국의 포장산업 현황을 분석, 조사한 결과를 바탕으로 우리 포장업계의 신(新)시장 개척 및 해외수출을 위한 중요한 정보를 국내 최초로 조사, 분석 하였다고 밝혔다. 연구팀은 자료 조사를 위해 태국 카세사트 대학 포장학과와 2012년 하반기 부터 1년간 태국의 포장협회, 수출입협회, 관련 국가기관 등을 통해 조사하였다. 태국의 포장산업은 폴리올레핀 등 단순 포장재를 주로 생산하며 EVOH 등 고차단 재료, 다층 공압출 필름, Al. 메탈라이징, 냉동포장 분야는 아직 미진한 것으로 나타나 이런 분야에 강점을 가진 우리 포장 업계가 태국 3조원대의 포장산업 시장으로 지경을 넓혀 가는데 중요한 자료로 활용될 수 있을 것이라고 기대하였다. 한국식품연구원 박형우 박사는 "이번 연구 결과는 태국의 포장산업 현황을 조사한 결과로 고차단성, 고품질의 포장재를 필요로 하는 태국 포장재 시장 진출에 필요한 중요한 기초자료로 사용되어 수출증대에 큰 파급효과를 가져올 것"이라고 하였다. 본 고에서는 태국의 포장산업 개요와 특징에 대해 살펴보도록 한다.