• 한국식품영양학회지
• /
• 제15권1호
• /
• pp.1-6
• /
• 2002

진공포장이 냉장 돈육의 지질산화 및 육색에 미치는 영향을 조사하기 위해 돈육의 등심부위를 진공포장한 후30일 동안4$^{\circ}C$에서 냉장저장하면서 저장기간에 따라 TBA가, PH, 홍색화 시간 및 CIE L$^{*}$ a$^{*}$ b$^{*}$ 값의 변화론 측정하였다. TBA가는 랩포장육의 경우 저장 7일 이후에 급격히 증가되었으나, 진공포장육은 저장 30일까지 낮은 수준으로 유지되었다. PH도 랩포장육의 경우 저장 7일 이후에 급격히 증가되었으나, 진공포장육은 저장말기까지 매우 완만하게 증가되었다. CIE a$_{*}$ 값과 반사도의 측정 결과 진공포장육의 홍색화 시간은 포장개봉 후 30분이었다. 따라서 진공포장 개봉 직후와 개봉 30분후에 CIE L$^{*}$ a$^{*}$ b$^{*}$ 값을 측정하여 랩포장육과 비교하였다. CIE L$_{*}$ 포장육의 경우 저장 7일부터 급격히 감소되었으나, 진공포장육은 개봉 직후의 경우 저장말기까지 점차 증가되는 경향이 었으며, 개봉 30분후의 경우 개봉 직후보다 약간 높거나 큰 차이가 없었다. CIE a$_{*}$ 값은 랩포장육의 경우 저장 7일까지 점차 증가되었고 그 후 급격히 저하되었으나, 진공포장육은 개봉 직후의 경우 저장초기에는 랩포장육보다 매우 낮은 수준이었고, 저장기간이 경과 됨에 따라 점차 증가되었으며, 개봉 30분후의 경우 개봉 직후보다 전반적으로 높은 수준이었다. CIE b$_{*}$ 값은 랩포장육의 경우 저장 4일째에 크게 증가되었고 그 후 급격히 저하되었으나, 진공포장육은 개봉 직후의 경우 랩포장육보다 매우 낮은 수준이었고, 저장기간이 경과됨에 따라 완만하게 증가되는 경향이었으며, 개봉 30분후의 경우 개봉 직후보다 매우 높은 수준으로 유지되었다.

• 한국축산식품학회지
• /
• 제42권5호
• /
• pp.816-832
• /
• 2022

To evaluate the effects of early postmortem vacuum packaging (VP) on meat quality during postmortem chilled storage, hot-boned lamb was vacuum-packaged at 1, 6, 12, 24, and 48 h postmortem and stored around 2℃ until 168 h postmortem, with lamb packaged in plastic wrap as the control (aerobic packaging). Intramuscular pH decline was delayed when lamb was vacuum packaged at 1, 6, and 12 h postmortem (p<0.05). The lamb vacuum-packaged at 1 h postmortem (VP-1h group) had significantly lower shear force values and purge losses accompanied by lower free thiol group values than other treatments during postmortem storage and was also higher in extractable calpain-1 activity by 6 h postmortem (p<0.05). Free thiol group concentrations were significantly higher after VP at 6 and 12 h postmortem (p<0.05). Packaging lamb under vacuum very early postmortem produced the lowest shear force and purge loss, likely by slowing heat loss and muscle temperature decline, implying that lamb quality is improved by VP when applied very early postmortem. This was at the expense of protein oxidation, which was unrelated to other meat quality measurements, most likely because potential contracture during hot boning confounded its impact. Further research is required to understand the implications of the interaction between protein oxidation, VP, and hot boning on the acceptability of lamb.

• 태양에너지
• /
• 제19권4호
• /
• pp.33-43
• /
• 1999

The study on ice thermal storage system is to improve total system performance and increase the economical efficiency in actual all-conditioning facilities. To obtain the high charging and discharging efficiencies in ice thermal storage system, the improvement of thermal stratification is essential, therefore the process flow must be piston flow in the cylindrical type. With the relation of the aspect ratio(H/D) in the storage tank, the stratification is formed better as inlet flow rate is smaller. If the inlet and the outlet port are settled at the upside and downside of the storage tank, higher storage rate could be obtainable. In case that the flow directions inside the thermal storage tank are the upward flow in charging and the downward in discharging, thermal stratification is improved because the thermocline thickness is maitained thin and the degree of stratification increases respectively. In the charging process, in case of inlet flow rate the thermal stratification has a tendency to be improved with the lower flow rate and smaller temperature gradient in case of inlet temperature, the large temperature difference between inflowing water and storage water are influenced from the thermal conduction. The effect of the reference temperature difference is seen differently in comparison with the former study for chilled and hot water. In the discharging process, the thermal stratification is improved by the effect of the thermal stratification of the charging process.

• 한국잠사곤충학회지
• /
• 제28권2호
• /
• pp.35-37
• /
• 1986

수세대의 계대동육에 의해서도 휴면란이 얻어지지 않는 열대성 다화성 누에의 품종보존을 위한 사육회수를 줄이고자 다화성 누에씨(MR, SPT, HM)의 냉장적기, 냉정적온 및 냉장가능기간을 부화비율을 지표로 하여 조사한 바 다음과 같은 결과를 얻었다. 1. 5$^{\circ}C$에서 30일간 냉장한 MR과 SPT의 부화비율은 2일영난냉장구에서 가장 높았고(약 80%), 7일영난냉장구에서 가장 낮았다(5% 이하). 2. 2일영의 HM누에씨를 -2.5, 0.0, 2.5, 5.0, 7.5$^{\circ}C$의 각 온도에 15일-60일간 냉장하여 부화비율을 조사한 결과, 30일 냉장에는 $0^{\circ}C$가 적합하며(91%), 60일 냉장에는 2.5$^{\circ}C$가 적합하였다.(61%) 3. 이상의 결과로부터 다화성 누에의 품종보존을 위해서는 산란 후 2일 경과한 누에씨를 2.5$^{\circ}C$에서 50-60일간 냉장함으로서 연중계대동육회수를 반감시킬 수 있음이 밝혀졌다.

• 한국수산과학회지
• /
• 제47권3호
• /
• pp.211-219
• /
• 2014

To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at $4{\pm}1^{\circ}C$. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.

• 한국축산식품학회지
• /
• 제18권4호
• /
• pp.339-347
• /
• 1998

The effects of conjugated linoleic acid (CLA) in egg yolk on fatty acid composition and lipid oxidation during chilled storage (4$^{\circ}C$) were investigated. CLA was synthesized according to the method of alkali isomerization using safflower seed oil (SSO). A total of 250 hens (200 days of age) were fed control diet (commercial formula feed for han) or CLA-supplemented diet (1%, 2.5% and 5% CLA) or 5% SSO supplemented diet for 6 weeks, and eggs were collected for analysis of CLA, fatty acid compositons and lipid oxidation. Eggs from CLA-supplemented diets groups showed significantly (p＜0.05) higher CLA content compared to those of control group. The contents of linoleic, palmitic, and myristic acid were increased as well as CLA content by feeding a CLA-supplemented diet. However, the contents of oleic and arachidonic acids in egg yolks were decreased by dietary CLA supplementation. The pH of egg yolk increased by the levels of CLA during storage. The contents of CLA were not significantly (p＜0.05) changed during chilled storage for 28 days, whereas TBARS were significantly (p＜0.05) increased. It is suggested that lipid oxidation of egg yolk might be affected by the levels of CLA in egg yolk due to changes in fatty acid compositions.

• Food Science and Biotechnology
• /
• 제17권1호
• /
• pp.166-171
• /
• 2008

Abstracts Soybean sprouts which are a popular vegetable in Korea, are produced using the techniques of sous vide. The purpose of this study was to determine the effect of nisin and storage temperature on the microbiological and physicochemical qualities of sous vide processed soybean sprouts during storage in order to improve shelf-life and industrial applications. During storage of the cook-chilled soybean sprouts at $3^{\circ}C$, no development of mesophilic microorganisms was observed. However, at $10^{\circ}C$ storage without nisin, the number of mesophilic microorganisms increased markedly, whereas sprouts stored at the same temperature with nisin showed no observed increase. Psychrotrophic microorganisms, anaerobic microorganisms, and Bacillus cereus all showed similar trends. The ascorbic acid content, following the sequential heat processing of soybean sprouts through blanching and pasteurization decreased markedly during early storage, and stabilized thereafter. During storage, no major changes in the color or ascorbic acid content of samples at either temperature were observed. With regard to microbial and physicochemical qualities, the presences of nisin and storage temperature are important factors for extending shelf-life of soybean sprout.

• 한국식품영양학회지
• /
• 제18권3호
• /
• pp.168-174
• /
• 2005

본 연구는 신선 어육의 유통기한을 증진시키기 위한 연구의 일환으로서 함기포장과 진공포장한 신선 광어육의 물리화학적 변화를 저장기일에 따라 연구한 결과이다. 신선 광어육의 색소 변화에 있어서 명도(L), 적색도(a), 황색도(b)모두 저장기간에 따라 약간의 변화를 나타내었으나 포장방법에 따른 현저한 차이는 보이지 않았다. 경도는 즉살 바로 후 $2,232\;dyne/cm^2$이었으나 저장기일이 지나면서 낮아지는 경향을 나타내었다. 특히 진공포장육과 함기포장육 둘 다 저장 7일까지는 급격히 낮아졌다가 그 후 14일까지는 매우 서서히 낮아졌으며, 이와 같은 경도의 감소의 폭은 함기포장육의 4일째의 경도가 진공포장육 14일째의 경도와 비슷한 값을 나타낼 정도로 함기포장육이 진공포장육에 비해 상당히 큰 것으로 나타났다. 전단력가도 경도의 변화와 유사한 경향을 나타내었다. 소편화도는 진공포장육의 경우 저장4일까지는 급격히 증가하였으나 그 이상의 저장기일 동안에는 큰 변화를 나타내지 않았다. 반면 함기포장육의 경우는 저장 초기에 급격히 일어난 다음 7일 이후부터는 오히려 상당히 감소하는 상반된 현상을 나타내었다. Myosin, actin을 포함한 조절단백질의 추출 정도 내지는 구조에 의해 차이를 나타내는 염농도에 따른 Mg-ATPase 활성은 포장방법에 관계없이 저장기일이 길어짐에 따라 ATP의 분해능력이 커짐을 보였으며, 함기포장이 진공포장에 비해 높은 값을 나타내었다.

• 한국가금학회지
• /
• 제23권4호
• /
• pp.203-207
• /
• 1996

This experiment was carried out to find out the effects of packing methods on shelf-life and hy-giene of breast and thigh meats in chicken. The carcass weights were about 1.6 kg per bird, and chilled by air spray method. The breast and thigh meats were packed by either vacuum or atmosphere packing methods. Samples were analyzed at 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. Regardless of packing method. The thiobarbituric acid(TBA) values of thigh meats after 1 wk of storage were higher than those of breast meats. The TBA values of both treatments were increased as storage period extended. In addition, the TBA values of vacuum packed meats were lower than those of atmosphere packed meats. The VBN(volatile basic nitrogen) values, regardless of packing method, at 1 wk of storage were higher than those of breast meats. The VBN contents of breast and thigh meats after 16 wk of storage increased markedly, but failed to show significant difference between the two packaging methods. Total plate counts of breast and thigh meats were increased gradually as storage period extended, and the total plate count of breast meat was higher than that of thigh meat. The coliform bacteria were not detected until 16 wk after storage.

• 한국축산식품학회지
• /
• 제33권4호
• /
• pp.448-455
• /
• 2013

Proper storage of left-over meat in a household refrigerator is important for extending its shelf-life and assuring its safety until it is next used. Various fresh meat packaging methods were examined to determine their effects on the quality characteristics of pork loins during household storage at $5^{\circ}C$. The packaging methods include 1) wrapping in a polyethylene pouch (WP), 2) keeping in an air-tight plastic container (CP), and 3) using a household vacuum packaging machine (VP). The fastest increase in total aerobic bacteria during storage occurred in the WP samples, followed by the CP and VP samples. The count of Pseudomonas spp. was found to be lowest in the VP, and then the CP and WP samples. Enterobacteriaceae grew fastest in the WP samples, followed by the CP and VP samples. The WP samples also incurred the most significant increase in thiobarbituric acids and volatile basic nitrogen values over the storage period, as compared to the CP and VP samples. Off-odour at 30 min after opening the package, was first notable at day 11 in WP samples, but only at day 15 in the CP and VP samples. The colour also deteriorated earlier in the WP samples than in the CP and VP samples.