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  • Title/Summary/Keyword: Chilled storage

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Effect of Korean Earthenware Container (Onggi) on Preservation of Fresh Fruits and Vegetables (신선 과일과 채소의 보관에 사용된 옹기의 저장성 향상 효과)

  • Jeong, Mi-Jin;Kim, Nam-Yong;An, Duck-Soon;Lee, Dong-Sun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.16 no.2_3
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    • pp.35-42
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    • 2010
  • The effect of different containers on preservation of the fresh produces of banana, non-astringent persimmon, strawberry, cherry tomato and enoki mushroom was evaluated by storage test at controlled chilled temperature. Korean earthenware containers (onggi) glazed and/or unglazed were compared with plastic box and chinaware (or glass bottle). Glazed onggi was effective in preserving banana, persimmon and cherry tomato, while there was only marginal or little benefit with strawberry and enoki mushroom. The positive effect of glazed onggi on the freshness keeping for these ethylene-sensitive commodities is reasoned to come from adsorption of ethylene by the onggi, which needs to be tested by further study.

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Immunological Assay to Detect Irradiated Beef

  • Lee, Ju-Woon;Yook, Hong-Sun;Lee, Hyun-Ja;Kim, Jung-Ok;Byun, Myung-Woo
    • Preventive Nutrition and Food Science
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    • v.6 no.2
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    • pp.91-95
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    • 2001
  • Competitive indirect enzyme linked immunosorbent assay (Ci-ELISA) was used to obtain the preliminary data for the detection of irradiated beef. Ci-ELISA was individually formatted with polyclonal antibodies produced from 2 kinds of bovine proteins, myosin and bovine serum albumin (BSA). Beef round, loin and tender loin were vacuum-packaged and subdivided into 3 groups of 1) irradiation; 2) irradiation and chilled at 4C for 7 day; 3) irradiation and frozen at 20C for 2 months to observe the changes under different storage and/or distribution conditions. Irradiation was performed at 3, 5 and 7 kGy. Protein solutions prepared from the sample were tested by formatted Ci-ELISA. Detected concentrations of myosin and BSA decreased with the increased irradiation dose in all samples with different reduction rates. Myosin was more susceptible to freezing than BSA. Samples irradiated at 5 kGy or above could be differentiated from non-irradiated ones by Ci-ELISA. These results indicate that immunological assay can be used as a detection method for irradiated beef.

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A Study on the International Standard for CCM Related RFID Packaging Technology (CCM(Cold Chain Management)과 연계된 RFID 패키징 국제 기술 표준의 분석)

  • Yoon, Seong-Young;Cha, Kyong-Ho;Park, Su-Il;Kim, Jai-Neung
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.15 no.2
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    • pp.67-73
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    • 2009
  • The introduction of radio frequency identification (RFID) technology into cold chain system will be essentials for the better quality preservation of chilled products in the near future. The object of this study is to analyze the trends of international standardization activity for cold chain system and RFID packaging. The standardization of RFID technology is related to SC31 of ISO/IEC JTC1. The established standard from EPCglobal includes the air interface of UHF substitute actors, the control of EPC tag data and the event collected from RFID readers, the directory services and information storage of ONS and EPCIS, and securities. Also, EPC standards include the sensor functions of the cold chain. In Korea, the RFID packaging related techniques and their engineering standard are less studied as compared with Europe or North America. For effective application of RFID in the cold chain and packaging, scientific and systematic researches on RFID, including technical standards for domestic RFID frequency, will be key elements for preoccupation of these application techniques.

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Sanitizing and Extending of Shelf Life of Chicken Meat by Gamma Irradiation (계육의 위생화 및 안전 저장을 위한 감마선 조사)

  • 이주운;이경행;육홍선;이현자;변명우
    • Journal of Food Hygiene and Safety
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    • v.14 no.2
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    • pp.160-166
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    • 1999
  • Microbial populations of total aerobic bacteria and coliforming bacteria, TBA, Hunter's color value, heme pigments, muscle protein solubility, cooking loss and shear force were investigated fro evaluating the shelf life of chicken legs gamma-irradiated at doses of 1, 3, 5 and 10 kGy with air-contained and vacuum-packaged methods. The initial microbial populations decreased with gamma irradiation depending upon the dose, and microorganisms in the vacuum-packaged samples were inhibited more than those in the air-contained samples. Hunter's L and a values of the surface and inside of the legs increased by gamma irradiation, showing a bright red color and the red color was maintained during the storage of both samples. The concentrations of oxymyoglobin among the heme pigments increased by gamma irradiation. Muscle protein solubility slightly increased by increasing the applied dose. There were no significant differences in the cooking loss and shear force values. In conclusion, the combination of gamma irradiation and vacuum-packaging could extend the shelf life of chilled chicken without deterioration of the quality.

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Studies on Physico-Chemical Characteristics of Frozen Beef at as Influenced by Thawing Rates (해동속도에 따른 동결우육의 해동 후 이화학적 특성에 관한 연구)

  • 김천제;이찬호;이의수;마기준;송민석;조진국;강종옥
    • Food Science of Animal Resources
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    • v.18 no.2
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    • pp.142-148
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    • 1998
  • This study was conducted to investigate the quality change of beef muscle, which was thawed by different thawing rate in order to utilize it as fundamental data for establishing optimal and thawing condition. Chilled beef round which was purchased at a commercial market was used. The samples were frozen for 30min(time required to pas through the maximal ice forming zone, -1C∼-7C) and the thawing conditions were 3.9cm/hr, 0.21cm/hr, 0.13cm/hr. Thawing losses of rapidly thawed meat(3.9cm/hr) were significantly(p<0.05) lower(6.10%), but cooking and total losses were the highest as 48.17% and 56.44%, respectively(p<0.05). Characteristics such as color, flavor, texture and overall quality at different the thawing rates showed similar scores, but slightly increased after storage for 24hr. Juiciness of rapidly thawed meat was significantly(p<0.05) higher than that compared to the other thawing rates.

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Relationship between Thermal Properties of Muscle Proteins and Pork Quality

  • Kuo, Hsiu-Lan;Chen, Ming-Tsao;Liu, Deng-Cheng;Lin, Lieh-Chin
    • Asian-Australasian Journal of Animal Sciences
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    • v.18 no.3
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    • pp.427-432
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    • 2005
  • The purpose of this study was performed as model study using four animals to investigate the correction between the changes in Differential Scanning Calorimetry thermogram of muscle proteins during storage and meat freshness. M. longissimus dorsi of pork was obtained immediately after slaughter and chilled/stored at either 2C or 25C for up to 96 h for analyses. DSC thermograms were determined and compared with pH values, ATP-related compounds, K-values, volatile basic nitrogen (VBN) levels, bacterial counts and electrophoretic behavior. Changes in pH, bacterial counts, VBN and K-values were associated with increased storage temperature and time. The levels of pH values, bacterial counts, VBN and K-values of pork samples stored at 25C were higher than those of the pork samples stored at 2C. ATP concentration decreased faster in samples stored at 25C. Only IMP increased in samples stored at 2C, whereas the concentration of hypoxanthine and inosine increased in samples stored at 25C. One exothermic peak and two endothermic peaks appeared on the thermograms of pork stored at either temperature. Lower transition temperature of myosin, sarcoplasmic protein and actin peaks were observed. The freshness parameters of K-value, VBN and hypoxanthine showed highly negative correlations (-0.742- -0.9980) to the changes in transition temperature. Therefore, the shift temperature on DSC thermogram can be used as an indicator of the freshness parameters of meat.

Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork

  • Lee, Soo-Yoen;Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Choi, Min-Sung;Ham, Youn-Kyung;Choi, Yun-Sang;Lee, Ju-Woon;Lee, Si-Kyung;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.35 no.3
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    • pp.277-285
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    • 2015
  • This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased the redness and yellowness of the emulsion sausage. The addition of onion peel extract decreased the thiobarbituric acid reactive substances value of the emulsion sausages prepared with irradiated pork. The volatile basic nitrogen value of the emulsion sausage prepared with kimchi powder was the highest, whereas that of the emulsion sausage prepared with onion peel extract was the lowest. The treatment without kimchi powder or onion peel extract and the treatments prepared with onion peel extract showed lower microbial populations than the other treatment. Sensory evaluations indicated that a higher acceptability was attained when kimchi powder was added to the emulsion sausages manufactured with irradiated pork. In conclusion, our results suggest that combined use of kimchi powder and onion peel extract could improve quality characteristics and shelf stability of the emulsion sausage formulated with irradiated pork during chilled storage.

A Master Packaging System for Preserving Qualities of Peaches in the Fresh Produce Supply Chain (농산물 유통과정에서 복숭아의 품질유지를 위한 마스터 포장 시스템)

  • Jeong, Mijin;An, Duck Soon;Park, Woo Po;Lee, Dong Sun
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.19 no.1
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    • pp.7-10
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    • 2013
  • A packaging system integrated in primary and secondary packages to deliver consumers fresh peach in the produce supply chain was designed and its effectiveness on quality preservation was tested. The master packaging system was designed to contain 6 individual polypropylene film (PP, 30μm thickness) packages of 300 g peach fruit inside 35μm thick low density polyethylene (LDPE) bag located in a corrugated paperboard box. As a variable to attain the desired package atmosphere around the fruit during cold storage and subsequent retail display at higher temperature, different numbers (1, 3 and 7) of microperforations in 59μm diameter were tested on the individual PP packages. As control treatment, six fruits were placed without wrapping in a corrugated paperboard box. During the storage at 5C, the control and individual packages were periodically separated from the box or master package, moved to the simulated retail shelf conditions of 20C and then stored for 3 more days with package atmosphere and fruit quality being measured. The package with 7 microperforations was the best in the ability to attain beneficial MA of 6~10% O2 and 11~19% CO2 around the fruit during the chilled storage at 5C and simulated retail display at 20C. Packages with smaller number of microperforations resulted in anaerobic atmosphere at the low temperature storage and/or the subsequent high temperature display. Compared to control, all the treatments with master packaging system gave better retention of fruit firmness with significantly less weight loss.

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Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

  • Ji, Da-Som;Kim, Ji-Han;Yoon, Dong-Kyu;Kim, Jung-Ho;Lee, Ha-jung;Cho, Won-Young;Lee, Chi-Ho
    • Food Science of Animal Resources
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    • v.39 no.2
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    • pp.240-254
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    • 2019
  • This study investigated the effect of storage state (chilled state on sous-vide, CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on sous-vide, TS) and sous-vide cooking temperature (65C and 72C) on the longissimus dorsi muscle quality of pork. FS showed a higher moisture content than that of CS and TS (p<0.001), whereas both FS and CS showed higher expressible moisture loss than that of TS (p<0.001). FS showed a lower cooking loss (p<0.001) than that of CS and TS. FS and TS exhibited significantly higher lipid oxidation than that of CS. Carbonyl and sulfhydryl content were not significantly affected by the storage treatment. FS and TS exhibited lower shear force than that of CS (p<0.001). FS and TS showed higher springiness than that of CS (p<0.001), FS exhibited lower gumminess than that of CS and TS (p<0.01). Sous-vide treatment at 65C exhibited significantly higher moisture content and lower expressible moisture loss, cooking loss, and total and sarcoplasmic protein than those at 72C. Shear force and springiness of 65C-treated groups were lower than those of 72C-treated groups (p<0.01). Cooking temperature significantly influenced overall acceptability, whereas the storage state did not affect the overall acceptability. These results indicated that meat quality might be improved upon cooking from the frozen or frozen/thawed state using sous-vide when compared with traditional processing.

Evaluation of Glucose-BSA as Extender of Chilled Canine Spermatozoa for Long-term Storage (장기간 냉각 보존을 위한 개 정자 희석액으로서 Glucose-BSA의 유효성 평가)

  • Yu, I.J.
    • Journal of Embryo Transfer
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    • v.21 no.4
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    • pp.323-330
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    • 2006
  • 본 연구의 목적은 3주 동안 장기간 냉각상태로 보관된 개 정자의 기능적 특성을 알아보고자 두 종류의 정자 희석액, Glucose-BSA(G-BSA), Dimitropoulos-II(BIMI)가 정자의 기능적 특성에 미치는 영향을 알아보고자 한다. 개 정액을 수지법에 의해 채취하여 원심분리한 후 정장은 제거하였다. 정자를 G-BSA나 DIMI으로 희석하여 최종 농도를 100×106 sperm/ml로 하였다. 희석된 정자를 정자 운송 시스템을 이용하여 루지애나 주립 대학에서 뉴올리언즈 실험실까지 운송하였다. 정자 운송 시스템은 20C에서 9C까지 분당 0.08C 냉각율로 설정하였다. 희석된 정자는 4C에서 3주간 보관하였다. 보관 1일부터, 매주 단위로 정자의 활력, 정자 원형질막 고유성(생존성), 정자 첨체의 고유성을 검사하였다. 또한 체외조건하에서의 정자 번식 능력을 평가하기 위해 zona binding assay를 실시하였다. 실험 결과 냉각 상태로 3주 동안 보관된 개 정자는 여전히 정자의 기능적 특성을 나타냈다. 냉각기간이 길어질수록 정자의 활력 및 생존성은 감소하였으며(P<0.01), 첨체의 고유성은 냉각기간에 따라 감소하였으나 유의성은 없었다. 정자의 특성 중 활력이 다른 특성에 비해 냉각처리에 민감한 반응을 보였다. G-BSA배지에 보관된 정자의 활력 및 생존성이 DIMI에 비해 높게 나타났으며, 1 주 동안 보관된 정자의 생존성의 비교시 유의성이 높게 나타났다(P<0.05). 그러나 첨체의 고유성은 1일 동안 DIMI에 보관된 정자에서 높게 나타났다(P<0.05). 3주 동안 냉각상태로 보관된 개 정자는 여전히 난자의 투명대에 결합하는 능력을 보였으며, G-BSA에 보관된 정자의 경우 난자에 부착되는 평균 정자 수가 보관일수에 따라 유의적으로 감소하였다(P<0.05). 그러나 희석액 종류에 따른 난자에 부착되는 평균 정자 수의 유의적 차이는 없었다. 정자의 활력 및 생존성과 난자의 투명대에 결합하는 정자 수와의 상관관계를 본 결과, 활력 및 생존성이 높은 정자일수록 난자의 투명대에 많이 결합하여 정자의 잠재적 번식력이 증가함을 보였다. 결론적으로 G-BSA나 DIMI의 희석액으로 희석된 후 4C에서 냉각 보관된 정자는 3주 동안 정자의 기능적 특성을 유지하였으며 냉각 보관 2주까지 좋은 성적의 정자 특성을 나타냈다. 개 정자 냉각 보존에 대안적인 희석액으로 G-BSA도 사용 가능한 것으로 사료된다.