• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.986-993
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• 1994

As a part of development of traditional foods, mugwort boogag and dry laver boogag were fried insoybean oil, and BHA or tocopherol-added soybean oil. They were wrapped up in opp vinyl film, and preserved at $4^{\circ}C(RH{\;}40{\pm}5%){\;}and{\;}25^{\circ}C(RH{\;}80{\pm}5%)$. During the storage of bobogags, acid value, peroxide value, and TBA value were investigated. Changes of sensory evaluation and texture profile were also examined. Boogags were manufactured by washing the raw materials. drying in the shade, mixing them with glutinous rice flour, and hot-air drying up it to 13 % of moisture contents after dryed it up to 80% of moisture contents on dry table for 23days, in order. These boogags were packaged to manufacture goods with dryed state or fried at $160^{\circ}C$ for 10 sec. Acid value, peroxide value, and TBA value of boogags which preserved at $4^{\circ}C$ generally appeared lower than at $25^{\circ}C$. As storage time goes by, moisture contents of bobogagas preserved at $25^{\circ}C$ increased and its quality were gradually deteriorated. When the boogags were fried in BHA(0.01%) and tocopherol (0.01%) added soybean oil, changes of acid value, peroxide value, TBA value were generally low. During the storage of bobogagas antioxidant effect of BHA was higher than that of tocopherol. Texture was inclined to decrease as storage time goes, by that of boogags preserved at $4^{\circ}C$ was a little more satisfactory. Hardness was also high.

• Food Science and Preservation
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• v.21 no.4
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• pp.473-482
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• 2014

Changes in quality of mushroom during storage are severe problem that reduce the shelf life of harvested mushrooms. This study investigates the effect of oriental melon peel extracts on maintenance of the quality of mushrooms (Agaricus bisporus). Mushrooms were dipped in solutions (distilled water, DW; 0.1% oriental melon peel extract, OMP; 0.1% ascorbic acid, AA; and OMP+AA) for 3 minutes. After the dipped mushrooms were air-dried at room temperature, they were packaged in a polypropylene (PP) films and stored at $4^{\circ}C$ and $15^{\circ}C$. The changes in the quality of mushrooms were measured in terms of their color, gas composition, firmness, and sensory evaluation during storage at $4^{\circ}C$ and $15^{\circ}C$. The antioxidant and anti-browning activities of oriental melon peel extract were measured with respect to their total polyphenol contents, total flavonoid contents, DPPH, ABTS radical scavenging, copper chelating activity and PPO inhibition activity. The samples that were dipped in all the solutions did not show significant differences in firmness and gas exchange during their storage at $4^{\circ}C$ and $15^{\circ}C$. At both storage temperatures, the OMP solution samples showed highest L value and lowest delta E value. The sensory evaluation showed that during the storage period, the overall acceptability of mushrooms treated with the OMP and OMP+AA solutions was higher than that of the untreated mushrooms. The total polyphenol and flavonoid contents of oriental melon peel extract were $4.81mg\;GAE{\cdot}g^{-1}$ and $1.18mg\;QE{\cdot}g^{-1}$, respectively. The DPPH, ABTS radical scavenging activity, copper chelating activity and PPO inhibition activity of the oriental melon peel extract lower than ascorbic acid. All these results suggest that oriental melon peel extract can be used as a natural browning inhibitor.

• Applied Chemistry for Engineering
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• v.23 no.6
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• pp.546-553
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• 2012

Urushiol extracted from lacquer tree exhibits good thermal stabilities as well as antimicrobial andantioxidant properties. However, it has been known that the urushiol derivates bring out allergy. In this study, polyurushiol (PUOH) powders were successfully synthesized for the safe and convenient handling of allergic urushiol. First, the as-synthesized PUOH was confirmed by Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), thermal gravimetric analyzer (TGA), antioxidant test and antimicrobial test. And then, six different LDPE/PUOH composite films were prepared via a twin screw extruder system and investigated their feasibility to use as active packaging materials. Their chemical structures, morphology, thermal optical and antimicrobial properties of the LDPE/PUOH composite films were investigated as a function of PUOH contents. FTIR and SEM results showed that LDPE/PUOH composite films have a weak interfacial interaction and poor dispersion with a high PUOH loading. The thermal properties increased up to 3 wt% as the content of PUOH increases. Compared to the pure LDPE films, LDPE/PUOH composite films are more effective in the UV absorbance and antibacterial activity against E. coli. To maximize the performance of LDPE/PUOH compositefilms as the packaging materials, further researches are required to enhance the dispersion of PUOH powders in the LDPE matrix.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.317-322
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• 2000

This study examined the effect of nitrogen$(N_2)$ gas packing and ${\gamma}-oryzanol$ treatment on the shelf life of Yukwa(Korean traditional snack). Yukwa were stored with $N_2$ gas packing(AN), $N_2$ gas packing with ${\gamma}-oryzanol$ treatment(ANA), and PE film packing with air(PE) for 20 days at $60^{\circ}C$. They were evaluated by POV, AV, conjugated diene, hexanal, color and sensory characteristics. The POV, AV and conjugated diene content increased abruptly in PE and AN, but increased slowly in ANA with prolonged storage. Higher sensory scores for Yukwa were found in ANA as compared to those in PE and AN. Hexanal content, yellowness and redness in AN were higher than those in ANA and PE. The moisture content, which is supposed to be related with browning of Yukwa, was 3 times higher in AN than that in PE. Oxygen content of each Yukwa pack, even in $N_2$ gas packing, increased remarkably as storage period increased because their highly porous, fragile and syrup-coated structure resulted in incomplete degassing before $N_2$ gas was flushed into package. Consequently, $N_2$ gas packing was inefficient, but $N_2$ gas packing combined with antioxidant(such as ${\gamma}-oryzanol$) treatment was effective for the extension of shelf life of Yukwa.

• Food Science and Preservation
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• v.11 no.1
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• pp.22-27
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• 2004

In order to endow mackerel fillet with antioxidant effect, functionality and remove fishy smell, chitosan, oligosaccaride, extracts of green tea, dill weed and ginger was used as soaking solution additives. Quality characteristics of soaked mackerel fillet(SMF) was investigated during storage temperature and time after vacuum packing with polyvinyl chloride film. From the results of VBN measurement, initial spoilage was showed within 2 or 3 weeks in SMF soaked with brine including extracts of green tea, herb and ginger at 5$^{\circ}C$. In case of adding chitosan and oligosaccarides to the solution mentioned above, initial spoilage was found from 4 to 7 weeks, oxidation was reduced remarkably and SMF stored at -20$^{\circ}C$ maintained the freshness during 80 days. Viable cell counts were reached to 108 for 3 weeks storage at 5 and 0$^{\circ}C$. But no change of viable cell counts was founded at -20$^{\circ}C$. The shelf-lifes of SMF according to 5, 0 and -20$^{\circ}C$storage temperatures were 2 to 3, 4 to 7 weeks and about 3 months, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.2
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• pp.49-58
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• 1989

For the effective utilization of anchovy as a food source, this work was undertaken the com-parison in food quality of anchovy snacks and its changes during storage at room temperature ($24\pm4^{\circ}C$). Chopped anchovy was mixed with soft flour($340.0\%$, w/w), corn starch($10.0\%$, w/w), sodium chloride($2.5\%$, w/w), monosodium glutamate($0.1\%$, w/w), sodium bicarbonate ($2.5\%$, w/w), water($5.6\%$, w/w), onion powder($0.3\%$, w/w), garlic powder($0.3\%$, w/w), red pepper powder($0.3\%$, w/w) and sodium erythorbate($0.2\%$, w/w), The mixture were rolled, aged, co沇ed, dried and finally parched or deep-fried at $190\pm10^{\circ}C$. The anchovy snacks were packed in the casted polypropylene film bag ($16cm{\times}14cm$), The changes in moisture contents, water activity, pH, volatile basic nitrogen, contents of amino acid and color values of products were negligible during storage. The results of TBA value and peroxide value showed that lipid oxidation can be retarded by adding antioxidant and spices. Judging from contents of amino acid and mineral, the products were more nutritive than the sold shrimp snack on the market. From the results of sensory evaluation and chemical experiments, the product prepared with sodium erythorbate could be preserved in good quality during storage of 120 days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.52-59
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• 1986

As one of trials to process instant sardine foods which can be preserved at room temperature, three kinds of products were prepared as seasoned-dried product (control, C), liquid smoked seasoned-dried product(S) and antioxidant treated seasoned-dried product(E), and their processing conditions and quality stability during storage were examined. Raw sardines were dressed, steamed and then filleted. The sardine fillets were seasoned with the mixed seasoning solution containing $28.0\%$ of sorbitol, $14.0%$ of sugar, $5.6\%$ of table salt, $1.8\%$ of monosodium glutamate, $0.6\%$ of garlic powder and $50.0\%$ of water at $5^{\circ}C$ for 15 hours, and dipped for 45 seconds in $10\%$ Smoke-EZ solution. After liquid smoking, the seasoned and liquid smoked sardine fillets were dried at $45^{\circ}C$ for 4 hours, vacuum packed in laminated plastic film bag(polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally pasteurized in water at $95^{\circ}C$ for 30 minutes. The results obtained from chemical and microbial experiments during storage are as follows : the moisture contents, water activity and pH of the products showed little change, and VBN of them slightly increased during storage. The TBA value and POV of the products (E, S) were lower than those of control product(C) considerably. In color values, L value (linghtness) decreased while a and b value (red and yellow) revealed a tendency to increase during storage. The fatty acid composition of the products were similar to those of raw sardine, the predominant fatty acids were 16:0, 20:5, 18:1 and 22:6. The products (E, S) have a good preservative effect on highly unsturated fatty acids during storage. Viable cell counts of those products were negative and histamine contents were less than 2.0 mg/100 g. Among the texture profiles, hardness, elasticity and cohesiveness of the products slightly decreased during storage. Judging from the sensory evaluations, liquid smoked seasoned-dried product(S) was the most desirable, and the products could be preserved in good condition for 40 days at $25{\pm}3^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.373-382
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• 1984

Processing conditions of retort pouched fried mackerel fish meat paste and quality stability during storage were investigated. The reasonable amounts of added ingredients to the frozen mackerel meat paste were $10\%$ of corn starch, $1\%$ of soybean protein, $1.5\%$ of sodium chloride, $0.6\%$ of monosodium glutamate, $0.3\%$ of alcoholic extract of red pepper, and $0.1\%$ of sodium erythorbate as an antioxidant and also added water corresponding to $10\%$ of the frozen mackerel meat paste. After grinding the defrosted mackerel fish meat paste with ingredients, the meat paste was molded in bar type and fried in soybean oil at $170-180^{\circ}C$ for 3 minutes. The fried mackerel meat paste was cooled, vacuum-packed in laminated plastic film bag (polyester/polyvinylidene chloride/unoriented polypropylene : $12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) and finally sterilized at $120^{\circ}C$ for 20 minutes in a hot water circulating retort. The pH, volatile basic nitrogen, moisture content, water activity, color, thiobarbituric acid value, peroxide value, texture and viable bacterial count of products were examined during 100 days of storage at $25{\pm}3^{\circ}C\;and\;5^{\circ}C$. The results showed that products could be preserved in good condition for 100 days at $25{\pm}3^{\circ}C$. Judging from sensory evaluation, the quality of products was not inferior to that of market products.