• Food Science and Preservation
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• v.13 no.2
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• pp.180-185
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• 2006

Prunus mume has been used as a Korean medicine. It is effective in treating diarrhea and an abdominal pain. This experiment was carried out to optimize extraction conditions of prunus mume flower tea and to analyze volatile compounds. Three kinds of samples treated with fresh, freeze dry, and shade dry, were used, and prunus mum flower tea was manufactured by the mixed ratio of green tea and prunus mume flower. The result was valued by the Hunter's value, flavor and taste. The optimum conditions of extraction time and temperature were 3 min and $80^{\circ}C$ respectively. Sensory evaluation shows that optimum ratio was adaptive 90% green tea with 10% prunus mume flower. The major volatile compound in prunus mume flower was benzaldehyde.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.474-481
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• 1985

Radurization effects on fried fish meat paste with Co-60 gamma irradiation at 0-5 kGy and physicochemical aspects of the stored samples at low ($3{\pm}1^{\circ}C$, LT) and room ($10-20^{\circ}C$, RT) temperatures were investigated. The initial microbial loads of the samples were $2.2{\times}10^3/g$ in total bacterial count, $2.8{\times}10^2/g$ in yeasts & molds, and $1.0{\times}10^2/g$ in coliform group, respectively. An irradiation dose of more than 3 kGy was shown to be effective for the radurization of stored samples and there is no apparent difference between air and vacuum packaging groups. The chemical components related to the quality underwent similar changes in the nonirradiated and irradiated groups; however, as the storage time was prolonged the quality of nonirradiated samples rapidly deteriorated. Textural parameters of the samples were little affected by the applied doses, and sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of fried fish meat paste up to 2 times at RT and 3 to 4 times at LT, respectively compared with the nonirradiated control.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.219-226
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• 1981

To enable off-season peach canning, peaches were halved and processed into solid packs. Following variables were compared in relation to storage stability of solid packs. First as pretreatment-dipping in citric and ascorbic solution after lye peeling; second as pasturization in pouch and hot fill process; third as packaging method-2 ply(PET/PE) and 3 ply(PET/Al/PE) plastic film pouch and metal container; fourth as storage condition $-20^{\circ}C\;and\;-5^{\circ}C$. After 25 weeks storage test, all peaches in different packs were processed into canned peaches just like commercial products, and then quality was organoleptically evaluated from the viewpoint of processing and storage variable of solid packs. The results are follows; 1. Ascorbic acid dipping in 3 ply pouch and citric acid dipping in 2 ply pouch had better quality retention effect than any other pretreatments in respective packing. 2. Pasteurization method gave great effect on the color and texture of the solid pack during storage, but not on the quality of the final canned peach. 3. Can and 3 ply packing were better than 2 ply pouch in storage of solid pack and quality of final canned peach. 4. The $5^{\circ}C$ storage gave better quality than $20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.720-727
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• 2001

This study was carried to investigate the changes in physical and chemical properties of Yukwa during preparation with addition of antioxidants and to develop its storage condition. Antioxidants (tocopherol and Oxyfos) were used in syrup coating and the packaging materials used were PET/EVOH $(16\;{\mu}m)/PL$ : P1 and PET/EVOH $(24\;{\mu}m)/PL$ : P2 (YOP1: P1 with Oxyfos, YOP2 : P2 with Oxyfos, YTP1 : P1 with tocopherol, YTP2 : P2 with tocopherol). Color values measured for Yukwa showed that L values of YOP1, YOP2, YTP1 and YTP2 were changed little during storage while a and b values of YOP1, YOP2, YTP1 and YTP2 were slightly decreased. Hardness and chewiness in textural properties were also decreased during storage. Yukwa packed in YOPl and YOP2 maintained less than 40 in peroxide value during for 12 weeks of storage period. The major fatty acid composition of frying oil were linoleic acid (54.2%), oleic acid (23.4%), palmitic acid (11.3%), linolenic acid (6.5%) and stearic acid (4.6%). There was no difference in composition of fatty acid during storage. Sensory evaluation (Yukwa odor and rancid odor) showed very similar results with determined by electronic nose. YTP1 and YTP2 had maintained sensory characteristics of Yukwa during 10 weeks storage.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.142-146
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• 2005

Soy protein isolate (SPI) film was laminated with corn zein or wheat gluten to improve functional properties. Both SPI/corn zein-laminated film (Film B) and SPI/wheat gluten-laminated film (Film C) showed increased tensile strength by 150%, compared to control (Film A). Film C showed significant 253% increase in percentage elongation. Water vapor permeability (WVP) of Films B and C decreased slightly compared to Film A. Solubility values of Films B and C were lower than that of Film A. Hunter color values of Films A and C were not significantly different, while Film B showed yellowness due to presence of corn zein. These results suggest SPI/wheat gluten-laminated film is suitable as packaging material.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.238-243
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• 2004

To investigate the changes in content of residual pesticides for safety production of young radishes in the production steps in greenhouse and to evaluate the safety of young radishes in the final consuming step, biological half-life of pesticides (diazinon, endosulfan) in packaging products was studied. Samples were collected regularly from 2 hours to 10 days after the distribution of pesticides in young radishes. The contents of residual pesticides in young radishes during cultivating in greenhouse as the levels of distribution concentrations reduced with time. During 10 days of pesticides distribution, decomposition rate of pesticides were diazinon > endosulfan. A half-life of endosulfan was 0.6 day longer than diazinon because endosulfan derived persistent endosulfan sulfate. To produce the safe young radish, after the distribution of the pesticides the desirable harvest time based on maximum residue limit (MRL) was 6th day diazinon for and 10th day for endosulfan.

• Journal of Food Hygiene and Safety
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• v.36 no.4
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• pp.281-288
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• 2021

This study was conducted to analyze and compare the concentrations of heavy metals in 430 different products of 20 types of herbal medicines available in the domestic market in Korea by Graphite Furnace-Atomic Absorption Spectrometry (GF-AAS) and automated mercury analyzer. The accuracy for lead (Pb), arsenic (As), cadmium (Cd), and mercury (Hg) was in the range 92.67-102.56%, and the precision was 0.21-6.00 relative standard deviation (RSD%), which was in compliance with the Codex acceptable range. Furthermore, the Food Analysis Performance Assessment Scheme (FAPAS) quality control (QC) material showed a recovery range of 96.7-102.0% and 0.33-4.93 RSD%. The average contents (㎍/kg) of Pb, As, Cd, and Hg in herbal medicines were 254.9 (not detected (N.D.)-2,515.2), 171.0 (N.D.-2,465.2), 99.2 (N.D.-797.1), and 6.0 (N.D.-83.6), respectively. Based on the quantitative analysis results, the heavy metal contents of 20 types of herbal medicines distributed in Korea are within the acceptable range according to the standards issued by the Ministry of Food and Drug Safety (MFDS). By using the manufacturer of herbal products as the standard for QC, the Pb, As, Cd, and Hg contents were investigated in the packaging process just before distribution to determine the actual conditions of residual heavy metals in herbal medicines. Thus, these result may contribute to monitoring the QC of herbal medicines distributed in Korea and could provide basic data for supplying safe herbal medicines to the public.

• Food Science and Preservation
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• v.12 no.6
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• pp.522-528
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• 2005

Effects of packaging and storage temperature on the quality and shelf life of mungbean sprouts(vigna radiata (L.) Wilczek) were studied Mungbean sprouts were packaged in polypropylene films(PP) and oriented polypropylene films(OPP) with 200 g, 250 g, and 300 g and stored at $4^{\circ}C,\;8^{\circ}C$ and $12^{\circ}C$, respectively. The deterioration of quality of mungbean sprouts during storage was caused by wilting of hypocotyl, abscission of cotyledon and softening of tissue. Total weight loss never exceeded $1\%$ and no visible signs of shrivelling of mungbean sprouts were observed. At $4^{\circ}C,\;30{\mu}m$ of OPP film per 250 g mungbean sprouts provided the optimal atmosphere composition(i.e. $3\%\;\O_2\;and\;5\%\;CO_2$). A shelf life of 6 days was achieved with these conditions. Hardness of hypocotyl, when deterioration in freshness began, was about 1,027.2 g when considerably deteriorated Hunter b value was 13 in deteriorated hypocotyl, vs. 11 for hypocotyl of fresh mungbean sprouts was accelerated by fluctuating storage temperature by the increment of storage time. It also was found that the optimum shelf life period was estimated to be 6, 2 and 2 days for 4, 8 and $12^{\circ}C$, respectively.

• Food Science and Preservation
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• v.19 no.3
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• pp.420-427
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• 2012

The objective of this research was to investigate the effect of immersion in Rhus verniciflua Stokes extract (RVSE) on the total reducing ability (TRA), protein oxidation and myoglobin oxidation of beef steak (Hanwoo longissimus muscle) stored with high oxygen-modified-atmosphere packaging (MAP) (HOMAP, 75% $O_2$+20% $CO_2$+5% $N_2$) and low oxygen-MAP (LOMAP, 0% $O_2$+20% $CO_2$+80% $N_2$) at $4^{\circ}C$ for nine days. RVSE induced TRA (p<0.05), metmyoglobin (MetMb) formation, and the CIE $H^{\circ}$ value but reduced the carbonyl content and R630-R580, as an index of the intensity of redness by oxymyoglobin, and the CIE $L^*$,$a^*$, and $C^*$ values. HOMAP maintained a lower TRA, MetMb concentration, and CIE $H^{\circ}$ value but had higher R630-R580 and CIE $L^*$, $a^*$, and $C^*$ values compared to LOMAP. Therefore, RVSE induced TRA and protein oxidation stability but reduced myoglobin stability in Hanwoo beef steak. In addition, the effects of HOMAP were opposite those of RVSE.

• Food Science and Preservation
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• v.9 no.3
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• pp.267-270
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• 2002

This study was carried out to establish storage methods and to keep high quality of the raw and boiled vegetable peanut. After boiling at 100$^{\circ}C$ for 20min at 7% saline water far 40min the pods were packaged with 80 $\mu\textrm{m}$ Ny/LDPE film in vacuum, 80$\mu\textrm{m}$ LDPE film and Gauge-bag, and stored at room temperature and 4$^{\circ}C$. The moisture content of pods in room temperature were decreased than pods at 4$^{\circ}C$. After 21days storaging with Gauge-bag, texture of pods were toughen because moisture content of pods reduced severely. Colour of raw pods in packaging 80 $\mu\textrm{m}$ Ny/LDPE film vacuum was severely browning but boiled pods was browning little after opening a seal. After 2days storage at room temperature and 21days storage at 4t, pods were deteriorated. The hardness was much lower in boiled kernels than raw kernels and decreased when the storage period elapsed.