• Korean Journal of Food Science and Technology
• /
• v.26 no.1
• /
• pp.88-92
• /
• 1994

The influence of the storage temperature between $0^{\circ}C$ and $30^{\circ}C$ on the biochemical, physical changes and meat qualities in the red muscle(M. sternomandibularis and M. mastoideus) of Korean native cattle postmortem were studied. The results obtained were summarized as follows; The pH-value during the first hours post mortem was dropped faster in storage temperature $0^{\circ}C$ than in $10^{\circ}C$, but the final pH-value reached after about 30 hrs. post mortem. The muscle which was stored in $30^{\circ}C$ reached the final pH within 10 hrs. The muscle which was stored in $0^{\circ}C$ showed the increased R-value at fast speed from the beginning. It reached maximum R-value after 20 hrs as it gradually increase showing low R-value by 10 hrs. in $10^{\circ}C$. The muscle which was stored in $0^{\circ}C$ shortened to about 46% after 10 hrs. It was contracted about 17% after 15 hrs in $10{\sim}20^{\circ}C$. The sarcomere length of Korean native cattle had the least contraction in $10^{\circ}C$ and it was contracted $18{\sim}20%\;(1.60{\sim}1.63\;{\mu}m)$ after 5 hrs., $45{\sim}46%$after 24 hrs in $0^{\circ}C$ and $30^{\circ}C$ which was generated cold shortening and rigor shortening. The meat that was stored in $0^{\circ}C$ and $30^{\circ}C$ showed about 2-fold higher shear force than it that was stored in $10^{\circ}C$ at postmortem 24 hrs. The meat that was stored in $10^{\circ}C$ at postmortem 24 hrs. showed drip loss less than 3% during the 9 days ripening period. The meat with cold shortening and rigor shortening showed the high drip loss.

• Food Science and Preservation
• /
• v.22 no.3
• /
• pp.303-313
• /
• 2015

This study investigates the physicochemical, microbiological and sensory characteristics of seasonal salted-Kimchi cabbages to provide basic data on its uniform quality. Generally, seasonal salted-Kimchi samples had different pH values at initial storage periods, but there was no difference in pH between the seasonal samples when stored for longer periods. The samples from the fall and winter seasons were relatively low in acid and high in solid soluble content compared to samples from other seasons. Salted-Kimchi cabbages in the summer showed the highest microbiological number compared to samples from other seasons. In the sensory evaluation, there were differences in the appearance, aroma, and taste, depending on seasonal samples at different storage periods. The correlation coefficient between the quality characteristics in the seasonal samples showed a positive or negative correlation between the quality characteristics at 1% significant level. In the principal component analysis, F1 and F2 were shown the 51.81% and 14.23% of the total variance (66.21%), respectively. In the PCA pattern of seasonal salted-Kimchi cabbages during storage periods, winter samples were distributed on the top of F2, spring samples were in the middle of F2, while the rest of the samples were distributed on the bottom of F2. According to increasing storage periods, initial storage samples were distributed at the left of F1, while other samples were located at the right of F2.

• Food Science and Preservation
• /
• v.22 no.2
• /
• pp.167-173
• /
• 2015

This study was conducted to evaluate effect of adding cryoprotectant agents on the growth of lactic acid bacteria during storage of powdered Kimchi. Powdered Kimchi was prepared by adding 1.5% cryoprotectant (glucose, maltose, lactose, and sucrose) and freeze-dried. For the preparation of micro-sized particle of Kimchi powder, the freeze-dried Kimchi was powered at 14,000 rpm for 2 min. The survival ratio of lactic acid bacteria in the powdered Kimchi was monitored during storage period of 4 months at -20, 0, 4, and $25^{\circ}C$ after the capsulation of the powedered Kimchi. The number of lactic acid bacteria in the powdered Kimchi capsule was the greatest stored at $-20^{\circ}C$, and the addition of glucose in cryoprotectant showed higher survival rate of lactic acid bacteria than that of control. More than $10^7CFU/g$ of lactic acid bacteria were survived in the powdered Kimchi stored at 0 and $4^{\circ}C$. However, the lactic acid bacteria were not detected in the powdered Kimchi stored at $25^{\circ}C$. As a results, the addition of cryoprotectant agents in the manufacturing process improved the survival rate of lactic acid bacteria in powered Kimchi products with accompanying with a cold-chain system for the distributon of powdered Kimchi products.

• Journal of Mushroom
• /
• v.18 no.4
• /
• pp.339-343
• /
• 2020

This study aimed to optimize total nitrogen (TN) content in the medium and the growth temperature to improve the shelf life of Pleurotus eryngii Keneutari No. 2. We investigated the growth characteristics and changes in the O2/CO2 content in polypropylene film and performed sensory evaluations during cold storage under 1.5%, 1.8%, 2.1%, and 2.4% TN and at temperatures of 9℃, 12℃, and 15℃. The diameter and weight of the fruit bodies tended to increase with increasing nitrogen content, regardless of the growth temperature, and the highest weight per bottle (149.5 g) was obtained at 12℃ and 2.4% TN. Regardless of the nitrogen content, leaf color deepened with decreasing temperature. The gas concentration in the film, which changes depending on storage time, was maintained for the longest period at 9℃ and 2.1% TN. The sensory evaluation revealed no difference between the different nitrogen conditions tested, and the odor, discoloration, and decay were similar at 15℃ and 9℃ until day 28 of storage.

• the MEAT Journal
• /
• s.34 winter
• /
• pp.14-25
• /
• 2007

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^\circC$, and then 50 min for $150^\circC$. After cooling, vacuum packaged grilled pork samples was stored at $4\pm$$1^\circC$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities (%) was 85.99~93.24% for T1, 85.26~93.89% for T2 and 89.11~94.67% for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher (p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher (p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing 1.93~3.48 log10 CFU/g via total plate counts, and 1.74~3.48 log10 CFU/g for lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.269-275
• /
• 2006

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^{\circ}C$, and then 50 min for $150^{\circ}C$. After cooling, vacuum packaged grilled pork samples was stored at $4{\pm}1^{\circ}C$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities(%) was $85.99{\sim}93.24%$ for T1, $95.26{\sim}93.89%$ for T2 and $89.11{\sim}94.67%$ for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher(p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher(p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing $1.93{\sim}3.48\;log_{10}$ CFU/g via total plate counts, and $1.74{\sim}3.48\;log_{10}$ CFU/g far lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.

• Journal of Bio-Environment Control
• /
• v.22 no.4
• /
• pp.427-431
• /
• 2013

Paprika fruits should be stored and distributed at above $7^{\circ}C$ to prevent chilling injury but the small amount of paprika that transports with other horticultural products in refrigerated container by ship usually stored less than $5^{\circ}C$ for other products. In this case, paprika fruits cannot help exposing chilling temperature, so that the paprika must be lost marketable value during a long period of transfer. This study was conducted to compare the alleviated effects of high $CO_2$ treatment (passive MAP), heat (hot water dipping), and UVc treatment on chilling injury of paprika fruits due to low temperature storage, and also to decide if these treatments can be used for transporting under $5^{\circ}C$. After each treatment the paprika were put in the low temperature storage ($4^{\circ}C$) for 20 days and afterwards change the in room temperature ($20^{\circ}C$) for 5 days. The fresh weight loss of all the treatments except the high $CO_2$ treatment showed around 7~12% after 25 days of storage and the ethylene concentration showed periodical increases and decreases as around 3 ${\mu}l/l$. The $CO_2$ concentration was rapidly increased 33% carbon dioxide in high $CO_2$ treatment during room temperature storage after cold storage for 20 days. The firmness which is key quality characteristics during storage and is decreasing caused by chilling injury was not significantly different among all treatments. However, the firmness of stored paprika was maintained highest in the treated with hot water dipping. Therefore, HWD and UVc treatment that showed 60% of electrolyte leakage in the $4^{\circ}C$ control (chilling injury control) and similar level with the $7^{\circ}C$ control (non-chilling injury control) would be effective to alleviate chilling injury in the stored paprika.

• International Journal of Industrial Entomology and Biomaterials
• /
• v.17 no.2
• /
• pp.165-168
• /
• 2008

The hybrid ($CSR2{\times}CSR4$) eggs treated with acid were taken up for the study with an objective to develop long-term preservation schedule. The hybrid eggs obtained with two mating duration (3 h and 6 h) and oviposition period (6 h and 24 h) with two age groups of eggs (24 h and 36 h) were treated with Hydrochloric acid. These eggs were subjected to preservation at $5^{\circ}C$ in single step refrigeration and at $5^{\circ}C$ and $2.5^{\circ}C$ under double step refrigeration from $10{\sim}120$ days. These eggs were released from the cold storage as per the specified durations and incubated at standard conditions and allowed 2 h for hatching at 450 lux light. Hatchability was found to be significantly higher or on par with the control in three treatments (T1, T2 and T4) where the eggs are preserved continuously at $5^{\circ}C$ up to 30 days. However under double step refrigeration, hatching was not significantly affected in 20+60 day's combination of T1 treatment up to 80 days. Bioassay studies of the promising treatment i.e.. T1 with (20+60) days indicated that early stage loss and cocoon yield was found to be on par with the control. Hence this treatment was recommended for preservation of acid treated new bivoltine hybrid layings. Details of the hatchability and rearing performance of long term preservation of acid treated eggs are discussed.

• Korean Journal of Agricultural Science
• /
• v.40 no.2
• /
• pp.79-86
• /
• 2013

We investigate the effect of preharvest spray of aminoethoxyvinylglycine (AVG), an inhibitor of ACC synthase activity, on fruit quality of 'Wonhwang' pear (Pyrus pyrifolia Nakai). And the effects were compared with ethephon which releasing ethylene to elucidate treatment efficacy of ethylene biosynthesis inhibitor on Asian pears. Chemicals were sprayed on 30 days before harvest with AVG (75 and 150 mg/L) and ethephon (100 mg/L), respectively. Highest flesh firmness during 21 days of shelf-life at $25^{\circ}C$ after 30 days of cold storage was attained in the fruit treated with 150 mg/L AVG (26.5N) when compared with untreated control (16.7N), while the fruits treated with 100 mg/L ethephon completely lost their marketability within 14 days of shelf-life by mass drop of firmness down to 11.6N. Low incidence of physiological disorders including pithiness and core browning were attained at the fruits treated with 150 mg/L AVG when we compared with untreated control. No occurrence of mealiness found in the fruits treated with AVG but ethephon treated fruits showed 36.4% during 14 days of shelf-life. Consequently, AVG spray at the concentration of 150mg/L on Asian pear 'Wonhwang' fruit regarded as useful preharvest management approach for keeping quality during marketing period after simulated exportation.

• Current Research on Agriculture and Life Sciences
• /
• v.5
• /
• pp.75-80
• /
• 1987

We investigated physico-chemical properties of hard wheat flours for frozen yeast-raised breadmaking and freezing stability of frozen dough prepared by the straight no-time method. The general Composition of wheat flours were : moisture ; 14.0%, ash ; 0.48%. protein ; 13.15%, and dry gluten ; 13.43%. In farinograph data, development time and water absorption were 5.5 mimutes and 62 %, respectively. Amylograph maximum viscosity was 500 BU. Resistance to extention increased with the time and their extensibility decreased in the extensigraph data. From these results obtained from these physico-chemical properties, it was confirmed that the used wheat flours were most suitable for bread-baking. Considering effect of gassing power on cold storage period and fermentation time, it was effective that dough temperature should be adjusted to $20^{\circ}C$ in order to decrease freezing injury and maintain freezing stability.