• Journal of The Korean Society of Grassland and Forage Science
• /
• v.38 no.1
• /
• pp.1-6
• /
• 2018

This study was conducted to investigate the feed value and silage quality according to storage period and film layers in whole crop oat silage. The crude protein content was increased in all silage during the storage periods compared to those before silage, under prolonged storage period slightly and the number of film layers of silage, six layer were higher than four layers, but no significant. NDF and ADF contents were also increased in all silage of storage duration compared to those before silage, but they was similar level between storage duration and number of film layers. TDN content was decreased of the storage duration. However, it was similar under the storage duration and the number of film layers. The pH value was decreased during prolonged storage period and six layers was lower than four layers depending on the film layers. In the organic acid contents, lactic acid and acetic acid were increased under the prolonged storage duration, and butyric acid was higher significantly(p<0.05), six layers of the film were showed higher lactic acid and lower butyric acid(p<0.05). Therefore, oat silage should be used within 6 months it was when treated with 4 layers, if considering the long-term storage, it is desirable to treat it with 6 layers or more.

• Food Science of Animal Resources
• /
• v.20 no.4
• /
• pp.311-319
• /
• 2000

본 연구는 다기능성 지질신소재로 각광을 받고 있는 CLA를 육제품에 첨가하였을 때 제방의 산화를 억제시키는 효과에 대하여 연구하였다. 비육말기 돼지 사료에 LCA를 5% 첨가하여 생산한 동육 등심을 4$^{\circ}C$ 냉장고에에서 11일 동안 저장하면서 CLA 함량에 따른 지방산화정도(TBARS)에 대한 단순 상관도를 조사하였으며, 또한 CLA를 우욱 패티 제조에 0.05, r과 2%로 각각 첨가하여 제조한 후 4$^{\circ}C$에서 13일동안 저장하면서 pH, TBARS, 지방산 조성 및 CLA 함량을 조사하였다. TBARS의 단순상관도는 저장 11일째에 -0.804(p<0.001)으로 높은 상관관계를 나타낸 것으로 보아 CLA가 육내에 축적이 되면 저장 기간이 경과 할수록 지방산화를 지연시키는 것으로 나타났다. CLA가 육내에 축정이 도면 저장 기간이 경과 할수록 지방산화를 지연시키는 것으로 나타났다. CLA가 축정된 우육 패티를 soc장저장하면서 저장기간이 경과할수록 유의적으로 증가하였다.(P<0.05), 대조구에 비햐여 CLA 첨가구가 유의적으로 높은 pH를 보였으며,또한 CLA 첨가량이 증가할수옥 pH가 유의적으로 증가하는 현상을 보였다. (p<0.05). TBARS의 변화는 전 처리구에 저장 기간이 경과함에 EK라 유의적으로 증가하였다. (p<0.05)., 처리구간의 비교에서 대조구에 비하여 CLA 첨가구가 유의적으로 낮은 TBARS를 보였으며 (p<0.05), EH한 CLA펌가량이 증가할수옥 유의적으로 낮은 TBARS를 보여 CLA 가 항상화작용이 있음을 알수 있었다. CLA 우육 패티의 지방산 조성은 CLA 첨가량이 증가할수옥 상대적으로 다른 종류의 지방산 함량이 감소하는 겨과를 보였다. 저장기간이 경과에 따른 변화는 없었다. CLA 함량의 변화는 CLA첨가량이 증가할수록 유의적으로 증가하였으며(p<0.05) 저장기간이 경과하여도 아무런 변화가 없어 화학적으로 안정한 물질이라 사료된다. 이상의 결과에서 CLA는 지방산화를 억제시켜 산화 안정성에 효과가 있는 것으로 사료되며, CLA를 육제품 제조시 첨가할 경우 품질 보존 효과가 잇음과 동시에 고기능성 육제품 생산이 가능하리아 사료된다.

• Korean Journal of Food Science and Technology
• /
• v.26 no.4
• /
• pp.403-410
• /
• 1994

Changes in physical and chemical characteristics of industry-type kochujang were investigated during 105 days of storage at $37^{\circ}C$. Reducing sugar content of kochujang decreased rapidly up to the 15th day of storage and then decreased slowly thereafter. Total free amino acid contents decreased by 22.3% after 60 days and by 35% after 90 days of storage. The activities of amylase and protease did not show any significant changes, however, the activity of neutral protease increased slightly. The moisture content and water activity of the kochujang decreased linealy during storage and the correlation coefficient between the moisture content and water activity showed 0.964. Apparent viscosity of kochujang increased with an increase in storage time. It was found that water activity was more responsible for the increase of apparent viscosity than water content.

• Korean Journal of Poultry Science
• /
• v.17 no.1
• /
• pp.45-52
• /
• 1990

This study was carried out to establish shelf-life of the chicken product by examining the changes of physico-chemical and microbilogical quality of it during the storage at different temperature and period. Chicken product was stored at $4^{\circ}C$, $10^{\circ}C$, $25^{\circ}C$ and $30^{\circ}C$ for 32 days and its shelf-life was proved to by 2 days at $30^{\circ}C$, 4 days at $25^{\circ}C$ and $30^{\circ}C$ days below $19^{\circ}C$. There was no significant difference in pH and TBA value of the chicken product VBN content and mesophile count were most proper as a quality indicator because they were lower level until 30 days storage. But gas formation rates and sensory evaluation scores were proper as a quality indicator to estimate the shelf-life of the chicken product during the storage at the different temperatures because it was vacuum packaged. Q$_{10}$ value of the chicken product was calculated as 3.99 by examined data of gas formation rates and sensory scores. Estimated shelf-life of chicken product by Q$_{10}$ value was 1 day at $35^{\circ}C$, 4 days at $25^{\circ}C$ 16 days at $15^{\circ}C$ and 64 days at $5^{\circ}C$ respectively.

• Journal of Applied Biological Chemistry
• /
• v.63 no.1
• /
• pp.1-8
• /
• 2020

This study investigated the processing characteristics of soybean (HaePum) sprouts based on temperature (5, 15 and room temperature), period (0, 6 and 12 mon) and relative humidity (20, 40, 60, and 80%) during storage. The initial germination rate of soybean sprouts was 76.02±6.32%, which significantly reduced to 57.18±8.51%, and 0% as the storage temperature of soybean increased for a period of 12 mon. The germination rate of soybean sprouts with 30 ℃ and 80% RH decreased after 4 mon of storage to 4.94%. The yellowness of cotyledon of soybean sprouts was not significantly changed during the 12 mon period of storage at 5 ℃, whereas, soybean sprouts stored at 15 ℃ and room temperature demonstrated decreased yellowness. However, the stress of cotyledon decreased with an increase in both storage temperature and time, and the hardness of hypocotyl decreased with an increase of storage time. The stress of cotyledon affected by high temperature (30 ℃) and humidity (80%) during 4 mon was reduced to 44.39±9.38 g/㎟. The asparagine content of soybean sprouts showed a similar result with the germination rate due to the amount of hypocotyl. Therefore, lower temperatures and shorter storage times are suitable for soybean sprout processing. The first order kinetic model and Arrhenius equation (activation energy =29.56 kJ/mol) were able to predict the yield of sprout at various storage temperatures and periods.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.194.1-194
• /
• 2003

본 연구는 수출방법의 개선과 절임 가공식품의 개발하고 일본 수출용으로 재배하고 있는 가지 품종의 최적 염절임 방법과 더불어 절임가지의 저장중에 물성 및 일반성분의 변화를 조사하였다. 절임가지의 명도와 황색도는 저장기간이 길어질수록 모든 조건에서 증가하지만, 진공포장한 절임가지의 명도와 황색도는 침지 저장한 것에 비해 변화 정도가 작았다. 절임가지의 염도는 절임 초기에는 축양 품종과 시키부 품종에서 각각 24.67, 20.27% 이었으며, 진공포장한 것은 저장 5일 이후에는 변화가 없었으나 침지 저장한 것에는 저장 중에 계속 감소하였다. pH의 변화는 품종과 저장방법에 관계없이 저장중에 감소하였으며, 수분함량은 절임중에 급격하게 감소하여 축양 품종과 시키부 품종에서 각각 79.93, 82.56% 이었으며, 진공 포장하여 저장한 절임가지에서는 5일째에 증가하였고 이후에는 변화가 없었으나, 침지 저장 방법에서는 두 품종 모두 15일까지 증가하였다. 또한 수용성 단백질 함량의 변화도 수분함량의 변화와 비슷하였다. 비타민 C의 함량은 생가지 보다 두 품종 모두 최적조건으로 염절 임 한 가지에서 높아 축양 품종과 시키부 품종에서 각각 21.41, 24.53mg/100g 이었으며, 저장기간 동안 그 함량이 감소하였고, 진공포장 저장한 방법이 침지 저장한 방법에 비해 감소하는 경향이 적었다. 저장기간에 길어질수록 나트륨과 마그네슘의 함량은 감소하였으나 반대로 칼륨의 함량은 증가하였고 특히 침지 저장한 방법에서 이와 같은 변화가 두드러졌다. 두 품종의 절임가지의 저장방법과 저장기간에 따른 물성 및 성분의 변화를 조사한 결과, 진공포장하는 것이 절임가지의 품질 유지할 수 있는 것으로 생각된다.부로 유출되어 균체의 생육이 억제되며 성장을 저해 또는 사멸시키는 것으로 나타났다. 대장균수는 우유, 달걀 및 콩나물의 모든 처리구에서 BAAG의 첨가에 의해 성장이 억제되었으며 농도가 증가시킬수록 균증식 억제 효과가 뚜렷하였으며, 총균수도 압도적으로 낮은 간을 보여주었다. 달걀의 조단백함량의 변화는 BAAG를 처리하지 않은 무처리 대조구에 비하여 침지 처리한 경우가 조단백 변화가 크지 않았다. 즉, BAAG의 침지 처리한 경우, 저장기간 14일이 경과 한 후에 10%정도의 수준으로 감소한데 반하여, 무처리구인 대조구의 경우, 23%수준으로 감소 증도가 증가하였다. 외관상의 변화와 상품 가치를 측정한 결과는 달걀의 경우, 14일이 경과후에는 무처리 대조구에서 흰자위의 감소와 노른자위와의 경계가 뚜렷하지 못하여 상품으로서의 가치가 크게 떨어진 상태였다. 우유의 경우에는 4$^{\circ}C$와 2$0^{\circ}C$에 저장된 대조구에서는 각각 3일과 12일경과 후 강한 부패취와 아울러, 표피의 갈변정도가 심하되어 관능적으로 부패상태를 인지할 수 있었다. 콩나물의 경우도 저장3일 경과 후에 부패취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의

• Journal of Mushroom
• /
• v.10 no.4
• /
• pp.198-202
• /
• 2012

Recently, Pleurotus eryngii, King oyster mushroom, is main item of exportation in South Korea. For safe transportation to Europe and USA, it is necessary to elucidate suitable conditions of storage and treatment of post-harvest during long shipping period. For the selection of suitable package type, P. eryngii were stored at $0^{\circ}C$ and $4^{\circ}C$ after trimming and non-trimming package. Whole mushroom were packed with polypropylene anti-fog film about 400g. The weight loss ratio and elongation of pileus were increased with increasing storage time and temperature. There were little differences between trimming and non-trimming type in freshness at low temperature storage, $0^{\circ}C$ and $4^{\circ}C$. However, the freshness of non-trimming type P. eryngii at room temperature after low temperature storage is longer than that of trimming type. It was found that the optimum storage temperature and post-harvest treatment of P. eryngii were $4^{\circ}C$ and non-trimming type, respectively.

• Food Science of Animal Resources
• /
• v.22 no.4
• /
• pp.294-300
• /
• 2002

The physico-chemical properties of emulsified-sausages(wienner, frankfruter and boiled) were investigated during storage at 10$^{\circ}C$. Percentages of moisture, protein, fat, ash and carbohydrate in all treatments ranged 50.4∼53.4, 12.3∼16.0, 22.8∼26.5, 2.0∼2.9 and 6.5∼9.8%, respectively. Oleic, palmitic, linoleic and stearic acids were major fatty acids in various sausage samples. Glutamic and aspartic acids in these sausages were major. amino acids. In all treatments, sodium nitrite contents and organoleptic characteristics were decreased with increased storage time, while the mean values of volatile basic nitrogen(VBN), total bacterial count and thiobarbituric acid(TBA) were increased with increased storage time.

• Food Science and Preservation
• /
• v.6 no.4
• /
• pp.371-375
• /
• 1999

This study was conducted to investigate the effect of precooling on the qualify of Tsugaru apple. Tsugaru apple, filled in plastic container and carton, was precooled by pressure cooler and stored at 1$^{\circ}C$and 25$^{\circ}C$. At 25$^{\circ}C$, Hunter a-value was not shown the difference significantly and Hunter b-value was increased more than a-value during l month. However, Hunter a and b-value was not increased so much at 1$^{\circ}C$. Hardness and toatal acidity was decreased during storage and precooled apple was less decreased than non precooled. Free sugars in Tsugaru apple was consisted of 7.07% fructose, 2.85% glucose, and 2.53% sucrose. Free sugars were decreased during storage at 25$^{\circ}C$ and 1$^{\circ}C$, also, the precooling inhibited those decomposition.

• Journal of the Korean Applied Science and Technology
• /
• v.32 no.3
• /
• pp.377-385
• /
• 2015

This study was conducted to increase the shelf life of peeled-garlic by edible coating material such as carboxymethyl cellulose(CMC) with sodium benzoate, citric acid and lecithin. Peeled-garlic were stored in a storage chamber at $25^{\circ}C$ and were taken at regular intervals for analysis. The changes in weight loss, colour change, browning, decaying loss and texture of the coated samples with storage time were investigated in comparison with the uncoated samples to determine the delay in the deterioration time of the samples. The coatings contributed to a lower reduction in weight loss. The coatings decreased the browning and decaying loss loses in comparison to the uncoated peeled-garlic. It was possible to extend the storage period with lower weight loss until 32 days by coating peeled-garlic surfaces with emulsions containing CMC. It was found that the emulsion prepared using the mixture of lecithin, CMC, citric acid, sodium benzoate and water was suitable for the coating of peeled-garlic.