• Applied Biological Chemistry
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• v.48 no.2
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• pp.140-149
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• 2005

In order to examine the changes of commercial value during storage conditions and shelf-life of Chungkookjang, response surface methodology of SAS program was applied to monitor orgenoleptic properties and color changes to determine optimum storage conditions. Lightness (L) value of vacuum-packed Chungkookjang showed under the 1% significance probability with high influence in all conditions such as sterilized temperature, storage time and storage temperature. Redness (a) value of vacuum-packed Chungkookjang was increased during highly sterilized and storage temperatures, and was individually influenced. One of the generally packed sample also showed that significance value was influenced under 10%, during high storage temperature. Yellowness (b) value of vacuum-packed Chungkookjang showed the significance probability under 1% during storage time and temperature, and under 5% during sterilized temperature. Also, stational point showed saddle type in both packaging samples. In case of vacuum-packed Chungkookjang, compatibility of odor was influenced by sterilized temperature under 10% significance probability. But generally packed samples have an effect on storage time under 1% significance probability effect on storage time, and sterilized temperature under 5%. In case of vacuum-packed Chungkookjang, compatibility of taste was highly concerned with storage time under 1% significance probability, whereas generally packed samples were concerned with storage temperature under 5% significance probability. Overall palatability of vacuum-packed samples showed maximum value of 5.15 on sterilized temperature ($61.92^{\circ}C$), storage temperature ($6.79^{\circ}C$) and storage time (56.48 days) during storage.

• Food Science and Preservation
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• v.20 no.3
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• pp.386-393
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• 2013

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at $4^{\circ}C$, HW: dip in the water for 60 sec at $55^{\circ}C$, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at $4^{\circ}C$, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at $55^{\circ}C$) during storage at $5^{\circ}C$. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.330-333
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• 2004

본 연구는 ${\beta}$-cyclodextrin 처리를 이용하여 우유에서 cholesterol을 제거하여 호상요구르트를 제조하고 혈중 콜레스테롤 저하 물질인 달맞이꽃 종자유(EPO)의 양을 다르게 첨가하여 호상요구르트의 저장기간 중 이화학적 변화와 물성 및 관능적 특성을 살펴보았으며, 그 결과 pH는 저장기간 15일이 경과함에 따라 모든 군에서 pH의 저하가 일어났고, 각 실험군 간 유의적 차이는 없었다. 마찬가지로 산도도 저장기간 15일이 경과함에 따라 모든 실험군에서 계속적인 증가가 나타났으며, 실험군간 유의적 차이는 없었다. 지방산화도측정결과 TBA가(535nm)는 저장 0일에 0.045에서 저장 15일에 0.196까지 증가하였고, EPO 첨가 호상요구르트는 0.188까지 증가하였으나 실험군간 유의적 차이는 보이지 않았다. 점도는 ${\beta}$-CD를 처리하여 2% EPO를 첨가한 호상요구르트가 저장 0일에 3.7에서 저장 15일에 8.4로 가장 큰 점도 감소를 나타내었고, 저장 15일 동안 모든 군에서 점도감소가 나타났다. 관능검사결과 ${\beta}$-CD처리하여 EPO를 첨가한 호상요구르트의 산패취와 산패한 맛이 control보다 높았지만 저장기간이 지날수록 점차 낮아졌고, 신맛과 쓴맛은 control과 유사하게 나타났다. 결론적으로 EPO를 첨가한 호상요구르트는 이화학적 변화와 물성 및 관능적으로 긍정적인 결과로 나타나 산업화의 가능성을 보였다.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.401-406
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• 1997

This study was carried out to compare the extractability and ATPase activity of actomyosin extracted shank, rib and loin muscle of beef meat stored at 8$^{\circ}C$. The extractability of actomyosin in shank, rib and loin muscle were 36.74, 72.55 and 56.77mg/g early in the storage, respectively. The extractability of the rib and loin muscle were similar, the shank muscle was processed differently with their. The Mg- and Ca-ATPase activity of the shank muscle rised to 3 days, but decreased the 6th day. And Mg- and Ca-ATPase activity of the rib muscle was similar during storage period, the loin muscle made a slow descent. The strength of Mg- and Ca-ATPase activity showed in the order shank, rib and loin muscle. The EDTA-ATPase activity of the shank and rib muscle was difference according to storage period and ionic strength, but the loin muscle was increase in succession with magnitude of ionic strength.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.988-993
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• 2012

The objective of this study was to investigate the physicochemical properties of Yukwa bases with different quantities of Soju during long-term storage. We examined Yukwa bases with 5 different quantities (0%, 25%, 50%, 75%, and 100%) (v/w) of Soju after intervals of 10 days up to 50 days at $30{\pm}1^{\circ}C$. The L and a values of all Yukwa bases decreased as storage time increased. The b value of Yukwa bases with 0% Soju increased as storage time increased, but Yukwa bases with 25~100% Soju decreased. The compression and shared force decreased as storage time increased for all subjects, but those with bases of 50% and 75% Soju changed less during storage. The acid values of all Yukwa bases increased significantly during storage. In addition, the peroxide values of all Yukwa bases significantly increased during storage time. Yukwa bases with 0% Soju showed great change of the peroxide value during long-term storage. The peroxide values of all Yukwa bases changed less as the quantity of Soju increased.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.8-15
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• 2009

This study was carried out to examine changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) Jangachi made with different $CaCl_2$ and seasoning treatments during storage at $4^{\circ}C$ for 6 months. The results exhibited there were no significant changes in pH, acidity, and salinity in the various samples. The numbers of total bacterial counts and lactic acid bacteria increased slowly during the early storage period and then increased rapidly in the third month. In the fifth month they reached their highest level near $6.6{\times}10^{6}cfu/ml$ and then decreased thereafter. The sample treated with $CaCl_2$ exhibited a higher degree of hardness than the untreated sample. Finally, the sensory characteristics of the AcK Jangachi were highly acceptable during the entire storage period in terms of color, smell, bitterness, texture, and general preference regardless of the $CaCl_2$ treatments.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.4
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• pp.375-379
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• 2007

This study was carried out to examine the effects of storage duration on physico-chemical properties of milled rice. Rough rice of three rice ecotypes(Japonica, Tongil and F1 hybrids with Tongil back-ground) was stored for 4, 16, 28 and 40 months without artificial environmental control in seed warehouse. And this materials were investigated for seed germination rate, brown rice hardness, alkali digestion value(ADV), contents of protein, amylose, total sugar, and reducing sugar. Seed germination rate was significantly reduced with storage duration increased regardless of rice ecotypes : 66.7% from 16 months storage, 2.5% from 28, and nil from 40 months storage in Japonica rices. And 54.0%, 67.9% in Tongil, and F1 hybrid after 40 months storage, respectively. Brown rice hardness was not significantly affected by storage duration but showed significant genotypic differences. As the storage duration prolonged, sugar content and alkali digestion value increased, protein content declined while amylose content did not show clear tendency. Total and reducing sugar contents showed sharp increase upto 16 months storage and thereafter steady in crease, and the percentage of reducing sugar content out of total sugar content increased with extended storage duration.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.137.2-138
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• 2003

농산물의 효율적인 가공.저장은 농산물의 안정된 공급과 물가안정에 크게 기여하며, 부가가치 향상과 식품관련산업의 국제경쟁력 강화에도 필수적인 요건이라 할 수 있다. 호박은 전국 각지의 유휴지에서 별다른 시비나 농약의 사용없이 재배가능한 농산물로 vitamin C 및 vitamin A의 전구체인 carotene과 무기질, 식이섬유, 전분, 자당, 포도당 등이 풍부하다. 호박은 이뇨작용과 산후부종에 효과가 인정되어 널리 이용되고 있으며, 당뇨병, 야맹증, 각막건조증 등에도 효과가 있다. 국민의 생활수준이 향상되고 사회구조가 변화함에 따라 식품소비의 양상도 크게 변화하여 편의식과 건강 지향적인 가공식품의 수요가 급격히 증가하고 있으며, 이에 부응하여 건강식품에 관한 다각적인 연구가 많이 행해지고 있으나 미비한 실정이다. 호박은 특히 수분함량이 많고 조직의 연화현상 등으로 저장성이 낮아서 경제성이 떨어지므로 호박을 이용한 다양한 가공제품의 개발이 요구된다. 호박의 이용성을 검토하고, 나아가 호박의 부가가치 향상 및 경쟁력을 가진 지역특산물화를 위하여 기능성을 갖춘 건강음료개발을 시도하였으며, 이러한 음료의 유통중 품질변화를 모니터링하였다. 호박음료의 유통중 품질변화는 저장온도(20, 30, 40, 50, 6$0^{\circ}C$) 및 저장기간(0, 2, 4, 6, 8 week)에 따른 중심합성실험계획으로 실험을 행하여, 저장에 따른 당, 산, pH, 갈색도 및 관능적 특성에 대하여 반응표면분석을 하였다. 당도, 산도, pH 및 갈색도의 경우 저장시간에 영향을 많이 받는 것으로 나타났으며, 관능적 특성 중 전반적인 기호도에 있어서는 저장온도 및 저장시간에 영향을 많이 받는 것으로 나타났다. 당도, 산도, pH의 경우 저장온도 및 저장기간에 따라 큰 차이를 보이지 않았다. 갈색도의 경우 저장온도 51.1$0^{\circ}C$ 및 저장기간 7.33 week일 때 최대의 갈색도로 나타났다. 전반적인 기호도 있어서는 저장온도 32.52$^{\circ}C$ 및 저장기간 0.30 week일 때 우수한 것으로 나타났다.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.281-287
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• 2007

In this study, we explored the characteristics of a Chinese cabbage kimchi sauce, which was made from natural pigments, according to the preservation period. There were no significant changes in pH and total acidity and the color of the sauce with added natural pigments demonstrated stability. Also, vitamin C and the change of viscosity decreased as the preservation period increased. A although the number of lactic acid bacteria decreased over a 20 day period, a certain level was sustained for 91 days. Lastly, the sensory properties of the sauce were not significantly different according to the preservation period.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.387-394
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• 2015

The red snow crab lives at a depth 200-2,000 m in the east coast. It has a smooth taste with a rich texture. However mostly red snow crab are only utilized materials. For seafood development, research is needed on using red snow crab in various products. In this study, quality changes in fried rice prepared with red snow crab meat, red snow crab emulsion sauce and red snow crab effluent were investigated. Physicochemical, microbiological and sensory characteristics were determined during storage at -20, 4 and $25^{\circ}C$ for 5 weeks to assess changes in the quality of the fried rice. The pH and acidity values did not show any significant differences at $-20^{\circ}C$. The VBN and TBA values of fried rice stored at 4 and $25^{\circ}C$ were significantly higher than those of fried rice stored at $-20^{\circ}C$ during the same storage period. The viable cell count of the fried rice stored at $-20^{\circ}C$ changed little during the storage period. During storage at $25^{\circ}C$, the overall quality was initially 8.0, but rapidly decreased to 1.0 after 5 weeks. In conclusion, the best storage temperature for both quality and safety was $-20^{\circ}C$. The storage condition for instant rice containing red snow crab affects the quality and we confirmed the applicability of using materials from red snow crab.