• Food Science and Preservation
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• v.19 no.1
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• pp.1-6
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• 2012

The effect of the packing methods for enhancing the shelf life and improving the postharvest quality of the $tah$ $tasai$ Chinese cabbage baby leaf vegetable was studied during storage. Fresh baby leaf vegetables were packed in four commercial packaging types: (1) a non-perforated bag with a 0.03-mm oriented polypropylene (OPP) film; (2) a perforated bag with 1.0-mm-diameter holes on an OPP film; (3) a 0.40-mm polyethylene terephthalate (PET) container with a hinged lid; and (4) an expanded polystyrene (EPS) tray wrapped with a 0.02-mm polyvinyl chloride (PVC) film. The quality parameters, such as the weight loss, moisture content change, color difference, and appearance of the baby leaf vegetables were investigated. The baby leaf vegetables in the PET container and in the non-perforated OPP film bag showed relatively low weight loss, high moisture content, and good external appearance compared to those in the EPS tray and in the perforated OPP film bag during limited storage periods, at $16^{\circ}C$. The PET container also protected the baby leaf vegetables from physical damage. The study results will enable the selection of a better packaging system for extending the freshness and increasing the market ability of baby leaf vegetables.

• Food Science and Preservation
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• v.19 no.1
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• pp.67-73
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• 2012

This study was carried out to investigate the packaging status of the $Agaricus$ $bisporus$ mushrooms and the benefits of storing them after precooling to improve their distribution system using small packages. The packaging status of the $Agaricus$ $bisporus$ mushrooms was surveyed at a farm, a department store, a wholesale market, and a supermarket from May to September 2011. The packaging materials that were used were PS, carton, PP, LDPE, PLA, and PVC. The harvested $Agaricus$ $bisporus$ mushrooms were precooled at $4^{\circ}C$ for three hours and were then stored at $20^{\circ}C$ for three days. The weight loss rate of the precooled sample was slightly lower than that of the unprecooled sample; conversely, the L value of the precooled sample was higher than that of the unprecooled sample. The ${\Delta}E$ value was lowest in the precooled sample after packaging. The precooling process effectively prolonged the shelf life and enhanced the quality of the$Agaricus$ $bisporus$ mushrooms.

• Food Science and Preservation
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• v.17 no.1
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• pp.23-29
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• 2010

The effects of vinegar, alcohol, and vitamin C on the color, microorganism count, volatile flavor components, free sugar level, free amino acid concentration, and free fatty acid level of minced ginger were investigated during storage for 17 weeks at $10^{\circ}C,\;20^{\circ}C\;or\;30^{\circ}C$. Bacterial levels remained unchanged during storage and mold was not initially detected. Yeast levels in minced ginger were $5{\times}10^1$ CFU/g initially, and yeast was not detected after 2 weeks. The color values increased during storage at high temperature. The volatile flavor component levels decreased during high-temperature storage. The free sugars of minced ginger were glucose, sucrose, and fructose. Sugar levels did not vary greatly with storage temperature. Free amino acid content decreased during high-temperature storage, and glutamine, valine, alanine, asparagine, tyrosine, and leucine were detected. Free fatty acid content increased during storage and the ratio of unsaturated to saturated fatty acids was 3:7.

• Food Science and Preservation
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• v.16 no.2
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• pp.139-146
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• 2009

Whole and stem-off cherry tomatoes were packaged using perforated films(LF05, LF10, LF20, and LF40). Gas composition(ethylene, $O_2$, and $CO_2$), firmness(compression and penetration force), color, brix degree, acidity, and total microbial counts were assessed during storage at $10^{\circ}C$ and 85% relative humidity. Gas composition varied with film gas permeability, indicating that modified atmospheric(MA) conditions were achieved. Firmness fell during storage; samples packed using LF05 showed the lowest firmness, corresponding to low gas transmission conditions. L(lightness) and a(redness) values respectively decreased and rose slightly with increasing storage time, but the b(yellowness) values fell notably. Film permeability significantly affected acidity and soluble solid levels. When LF40 packaging was used, acidity and brix scale changes were similar to those seen after PET container packaging. Total microbial counts increased with time after packaging in most films, and pretreatment differences were not significant. Microflora varied between stem on/off tomatoes. Skin wrinkling and juice appearance were common in tomatoes stored in PET containers and LF films of low gas permeabilities(LF05, LF10, and LF20). White molds were partially found on stem-on tomatoes stored using packaging systems. When film packagings were compared, LF40 was optimal, permitting minimal pretreatment yet offering maximal sanitation.

• Journal of Life Science
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• v.19 no.9
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• pp.1309-1313
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• 2009

Endocrine disruptors are chemicals which can be found in our normal daily lives. Chemicals such as bisphenol A, DDT, benzophenone and phenylphenol can be easily ingested through plastic food containers and pesticides. Endocrine disruptors can be very harmful and toxic because they disrupt the normal function of the endocrine system. It has been reported that endocrine disruptions can cause fatal strikes in the cardiovascular, reproductive, and central nervous systems, and other parts of the body. Therefore we examined if benzophenone as an endocrine disruptor inhibits development in or induces malformation of chick embryos. Chick embryos which received a single injection of benzophenone ($1{\mu}g$/egg $\sim$ $500{\mu}g$/egg) via the yolk sac at designated times (6, 9, 12, 15, 18 and 21 days after incubation) were investigated. Body weight reduction was observed in middle doses ($40{\mu}g$/egg $\sim$ $60{\mu}g$/egg). High mortality rates and teratogenic signs such as abnormal wry beak and abnormal eyeballs were seen in high doses ($80{\mu}g$/egg $\sim$ $500{\mu}g$/egg). In conclusion, it is suggested that benzophenone induces malformation of chick embryos and seriously inhibits development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.666-670
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• 2008

Lovastatin (Mevinolin, Monacolin K) is a well-known drug for the therapy of hypercholesterolemia. It is an important fungal secondary metabolite as it inhibits 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA reductase, EC 1.1.1.34) which catalyzes a major rate-limiting step in the biosynthesis of cholesterol. Both soybeans and black soybeans with Aspergillus terreus ATCC 20542 mutant were used as the seed culture for the mass production of lovastatin. The production of lovastatin in soybean seed culture of Asp. terreus was twofold compared to that of black soybean seed culture. The effect of two different vessels (petri dish and Erlenmeyer flask) on lovastatin production was also studied. The production of lovastatin on petri dish was tenfold to that of Erlenmeyer flask. Furthermore, the most lovastatin production on rice bran was achieved when the soybean seed culture was treated by heat shock at $30^{\circ}C$ for 1 hour, representing 82% of HMG-CoA reductase inhibition in the koji extract. We estimated that the heat treated soybean seed culture could be a new method for the mass production of lovastatin.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.763-769
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• 2013

Soybean oil was stored in polyethylene for 12 weeks at $20^{\circ}C$. The influence of LED (light emitting diode) irradiation on four different wavelengths and fluorescent light was investigated. The pattern changes of volatile components in soybean oil was analyzed by electronic nose based on mass spectrometer. The obtained data from electronic nose were analyzed by discrimination function analysis. Under fluorescent light, the discriminant function first score (DF1) was significantly moved from positive position to negative one after 4-12 weeks. It means that the volatile compounds related to quality of lipid. It was shown to increase slowly due to green light of LED treatment, while blue and white LED light was influenced significantly as well as fluorescent light irradiation. Selection of LED irradiation would provide to keep good quality of soybean oil under distribution chain system.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.191-198
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• 2013

The storage quality of fresh Sulhyang strawberries packaged under modified atmospheres was investigated to examine the effect of high $O_2$ on the fruit. Fresh strawberries were packed into PP trays and top-sealed with PET/PP film. Initial gas compositions inside the packages were varied with air, 40% $O_2$/60% $N_2$, 60% $O_2$/40% $N_2$, and 80% $O_2$/20% $N_2$. Sealed packages in PE film bags with air and perforated PP trays were also used as another treatment and control, respectively. Quality attributes and viable cell counts of pathogenic bacteria were assessed during storage at $5^{\circ}C$ for 12 days. High $O_2$ concentration showed no significant effects on the physicochemical and microbial qualities of strawberries. Fruit packaged in PE film bags with 6-15% $O_2$ and 7-9% $CO_2$ during storage had the lowest viable cell counts of inherent microorganisms among the treatment samples. Growth of pathogenic bacteria was suppressed in perforated packages where molds occurred frequently. In an overall sensory aspect, the PE film packages exhibited higher scores than the others at the end of storage period. The experimental results suggested that gas-permeable film packaging with an appropriate combination of $O_2$ and $CO_2$ rather than gas-barrier tray packaging with an initially high $O_2$ concentration would be suitable for improving the storability of strawberries.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.293-304
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• 1999

The purpose of this study was to evaluate the microbiological quality, and to assure the hygienic safety of the food production in the university food service facility located in Seoul in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. In the hygienic state assessment of kitchen, it has revealed that it was very important to remove water from the kitchen floor and to establish standard method for disinfection of cooking utensils. And foodservice workers were required to have training program for the safe handling of food and utensils since they did treat food without hygienic gloves. The kitchen layout had to be improved because the near distance of table with heating unit and shelf might cause the growth of microorganisms when prepared food was kept on the shelf. In terms of the timetemperature measurement and microbiological quality assessment during each of the food production phases, most of sengchae (raw vegetable dish) and namul (cooked vegetable dish) were treated within danger zone for food safeness ($5~60^{\circ}C$). It has shown that the microbiological quality of raw materials was very much inferior at the time of receiving based on the TPC($10^{5}~10^{7}$), coliform($10^{3}~1O^{6}$), which was not acceptable level(TPC:$10^{6}$, coliform:$10^{3}$) suggested by Solberg. Microbiological growth has increased in the both of sengchae and namul considerably during most of food production phase. Therefore, it is extremely important to reduce holding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipments and with insanitary treatments by workers was also important to keep the food safety in this speciqic university foodservice facility.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.578-584
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• 1997

Fermentation temperature and salt concentration of Dongchimi were studied for the development of low salt Dongchimi juice. The juice was prepared by soaking the radish in brine solution of 0.3∼3.0% and fermented at the temperature range of 10∼30$^{\circ}C$. The fermentation proceeded faster at higher temperature. However, the salt concentration effect was dependent on the temperature. Fermentation in 3.0% NaCl solution resulted the fastest reach to pH 3.8 followed by 0.5% NaCl at 10 and 20$^{\circ}C$, while higher NaCl concentration caused a decrease in the fermentation rate at 30$^{\circ}C$. Comparison of flavor of the juice of pH 3.9 showed that fresh sourness was high in the juice prepared at 20$^{\circ}C$ and in 0.5% NaCl. The preference test also showed the juice of pH 3.8∼4.0 fermented in 0.5% NaCl at 20$^{\circ}C$ to be the most preferable one. The salt concentration lower than 0.5% at 20$^{\circ}C$ resulted in faster fermentation and high values in turbidity. However 0.5% NaCl was scored high in flavor acceptability.