• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.1-6
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• 2006

This study was conducted to investigate the influence of dietary mugwort (0, 1, 2, 4%) and sardline oil(1%) on weight gain, pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and meat color in meat-type chickens. Birds were randomly assigned to the four dietary treatments: control (commercial feed), control plus 1% mugwort and sardine oil (T1), 2% mugwort and 1% sardine oil(T2), or 4% mugwort and 1% sardine oil (T3). Birds were sacrificed and meat samples were taken and stored for either 0, 3, 7 or 10 days at $4^{\circ}C$. Weight gain in T3 was lowest than other treatment groups (P<0.05). pH of dietary mugwort and sardine oil treatments increased significantly compared to that of control during storage periods (P<0.05). VBN and TBARS of all treatment groups were significantly increased as storage period extended (P<0.05). Meat color $(L^*,\;b^*)$ significantly increased during storage periods. $L^*\;and\;b^*$ values were higher in treatment groups than in control (P<0.05). These results indicate that the mugwort and fish oil may improve quality and self-life of meat-type chickens during storage.

• Journal of Life Science
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• v.9 no.1
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• pp.44-49
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• 1999

A study was conducted to investigate the possibility of processing seasoned and semi-dried right-eyed flounder (Pseudopleuronects herzensteini) and to examine its quality during storage at $\pm$$3^{\circ}C$ by analyzing the factors such as moisture content, pH, volatile basic nitrogen (VBN), viable cell count and peroxide value (POV). For processing of the seasoned and semi-dried product, optimum conditions of drying temperature and drying time were $20^{\circ}C$ and 4 hrs, respectively, under 50$\pm$5$\%$ of relative humidity and 2 m/sec of air blast speed. The shelf-lives of the products by vacuum-packaging method in nylon/polyethylene/linear low density polyethylene (0.015/0.045/0.040 mm) laminated film bag were 35 and 16 days during storage at $-3^{\circ}C$ and $3^{\circ}C$, respectively.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.84-89
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• 2009

We evaluated the potential microbial hazard in approximately 19 kinds of side dishes purchased from traditional markets and supermarkets in the Daejeon area of Korea. The total microbial count in most of the side dishes except Kongjaban, Jwipo jorim, Anchovy bokkeum, Maneuljjong muchim, soy sauce red pepper jangachies, and Mumalraengyi purchased in traditional markets was significantly higher than in side dishes purchased in supermarkets. By contrast, Escherichia coli was detected at a level of 4.82 log CFU/g in Jinmichae purchased from traditional markets.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.429-435
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• 2003

The purpose of this study is to predict multiplication patterns of foodborne pathogens according to packaging methods and storage conditions in home-delivered meals. Pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok which inoculated $10^6\;CFU/g$ of foodborne pathogens were packaged by wrap packaging, top sealing, vacuum packaging and stored at 25, 4 and $-18^{\circ}C$ during 5 days. The result of study was revealed that the growth and multiplication pattern of the inoculated foodborne pathogens was inhibited in chilling and freezing storage after vacuum packaging, and was significantly influenced by storage temperature. The survival of Listeria monocytogenes was also significantly influenced by storage period. The effective method to preserve the bacteriologic safety of pan fried oak mushroom and meat and soy sauce glazed hair tail in home-delivered meals was stored for maximum three days in chilling storage after vacuum packaging.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.212-217
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• 2002

This study was conducted to investigate the influence of dietary mugwort on physico-chemical characteristics and processing characteristics in meat sample of chicken meat. Broilers were randomly assigned to one of four dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort) 3) T2(commercial feed with 3% mugwort) and 4)T3(commercial feed with 5% mugwort). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4${\pm}$1$^{\circ}C$. The physico-chemical characteristics and processing characteristics were analyzed for meat samples stored over a period of 0, 1, 2, 3 and 4 weeks. The pH of all treatments significantly increased during the storage periods(U<0.05). The pH of the thigh was rather higher than that of the breast. The drip loss and heating loss tend to decrease in dietary mugwort group(p<0.05). The WHC(water holding capacity) of all treatment was significantly increased during storage(p<0.05). The meat color was increased during storage.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.225-231
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• 2004

This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatments: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 3% mugwort) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4$\pm$1$^{\circ}C$. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The pH of all treatments significantly increased during the storage periods(p<0.05). The pH of the thigh was rather higher than that of the breast. The VBN (volatile basic nitrogen) and cooking loss significantly increased during the storage periods (p<0.05). However, the VBN was not significantly different between control and treatment groups. The meat color (b＊) significantly increased during storage periods.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.546-554
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• 1995

Vacuum cooling of crisphead lettuce by pilot-scale vacuum cooling apparatus, transportation under the conventional and cold-chain systems and distribution were carried out for its freshness prolongation and application of cold-chain system for fresh fruits and vegetables. Changes in temperatures of crisphead lettuce were also measured during transportation. $Q_{10}$ value for respiration rate of crisphead lettuce was $1.7{\sim}2.4$ and its initial freezing point was $-0.2^{\circ}C$. Cooling the vegetable to $0^{\circ}C$ was possible in less than 30 minutes by vacuum cooling. The shelf-life was extended by more than 90% by the combination of vacuum cooling and low temperature distribution.

• Food preservation and processing industry
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• v.7 no.1
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• pp.33-44
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• 2008

마늘의 저장 중 생리활성과 향미에 중요한 영향을 미치는 성분의 변화를 발표된 논문을 중심으로 정리하여 살펴보았다. 또한 마늘의 냄새를 최소화하고 생리활성을 극대화할 수 있는 기능성식품의 소재개발 타당성을 살펴보기 위하여 열처리(blanching)로 마늘 중의 효소를 모두 불활성화 시킨 후, 이에 마늘로부터 추출한 alliinase를 가하여 반응조건에 따른 alk(en)yl thiosulfinates 생성 및 이들의 분해산물인 휘발성 황함유화합물의 함량변화를 측정하였다. 수확한 마늘의 최종 저장물질로 알려진 -glutamyl-S-alk(en)yl-L-cysteines는 마늘중에 존재하는 -glutamyl-transpeptidase 및 oxidase의 작용에 의하여 감소한 반면 S-alk(en)yl cysteine sulfoxide는 감소한 만큼 증가하였으며, 이는 $-3^{\circ}C$ 및 실온($23^{\circ}C$)에서 보다도 냉장온도($4^{\circ}C$)에서 가장 많이 변화하는 것으로 나타났다. 이러한 감소 및 증가현상은 -glutamyl-S-(2-popenyl)-L-cysteine이 -glutamyl-S-(trans-1-propenyl)-L- cysteine이나 -glutamyl-S-methyl-L-cysteine보다 더 컸다. -glutamyl-S-(2-propen yl)-L-cysteine은 $4^{\circ}C$에서 저장 60일 만에 66%가 감소한 반면 이로부터 생성된 S-(2- popenyl)-L-cysteine sulfoxide는 그 만큼 증가하였다. -glutamyl-S-(trans-1-propenyl)-L-cysteine 및 -glutamyl-S-methyl-L-cysteine도 $4^{\circ}C$에서 150일간 저장한 경우 각각 81% 및 39%가 감소하고, 이들로부터 각각 생성된 S-(trans-1- propenyl)-L-cysteine sulfoxides 및 S-methyl-L-cysteine sulfoxide는 증가하였다. 한편 열처리 마늘에 alliinase를 가하여 함황화합물을 재생성 시킨 결과 8종의 S-alk(en)yl cysteine sulfoxides를 확인할 수 있었다. S-(2-propenyl)-L-cysteine sulfoxide은 전체 thiosulfinates함량의 약 60%를 차지하는 것으로 나타났다. 100, 200, 300 및 400 unit의 alliinase를 첨가하여 15분간 반응시킨 결과 총 thiosulfinates는 생마늘(대조구)에 비하여 각각 37, 68, 77 및 80%가 생성되는 것으로 나타났다. GC/MSD를 이용하여 대조구 및 효소를 첨가하여 반응시킨 시료의 휘발성 향기성분을 분석한 결과 alliinase를 100, 200, 300 및 400 unit 첨가하여 15분간 반응시키면 각각 마늘의 휘발성 향기성분이 25, 36, 66및 76% 씩 재 생성되는 것으로 나타났다. 이상의 결과를 종합해 볼 때 마늘을 이용한 제품개발이나 연구를 할 경우 마늘의 저장조건에 따른 생리활성물질의 분석결과를 근거로 하여 이루어져야 하며, 또한 효소를 이용하여 적절히 반응시키면 마늘 냄새를 $30{\sim}80%$ 범위 내에서 조절이 가능한 것으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.62-68
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• 2000

Effects of conjugated linoleic acid (CLA) on physico-chemical properties of cooked ground pork patty were investigated for 11 days at $4^{\circ}C$. Pork patties containing 0, 1, 2, and 3% CLA were cooked at $90^{\circ}C$ for 30 min. The contents of crude protein and fat did not change whereas the content of ash and water decreased as the level of CLA enhanced. Lipid oxidation as measured by thiobarbituric reactive substances of patty was inhibited by addition of CLA. CLA treatment also reduced nitrite and cholesterol content and changed fatty acid composition. Consequently, given these positive effects of CLA, it may be assumed that CLA could be used as a fat additive for value-added pork patty.

• Food Science and Preservation
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• v.6 no.4
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• pp.411-416
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• 1999

This research was conducted to investigate changes in quality characteristics of gamma-irradiated chickens during storage at different temperature and periods. In heme pigment(myoglobin) content, metmyoglobin content of chicken stored at 5$^{\circ}C$ was not affected by gamma irradiation but slightly increased with the increase in storage period. All samples stored at -20$^{\circ}C$ were no different in heme pigment content between nonirradiated and irradiated samples and slightly decreased as the freezing storage period increased. The SDS electrophoresis patterns were not significantly different between nonirradiated and irradiated samples. All samples stored in at 5$^{\circ}C$ showed a prominent breakdown of molecular weights ranging from 97,000 to 116,000 Daltons after 8 weeks' storage. TBA values increased according to the increment of irradiation dose level and storage period at both temperatures, 5$^{\circ}C$and -20$^{\circ}C$. However, The acid value decreased with increasing irradiation dose level. In the VBN value, nonirradiated chickens were four times higher than that of 7 kGy-irradiated one.