• Title/Summary/Keyword: Fresh frozen

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Changes of Characteristics in Red Pepper by Various Freezing and Thawing Methods (홍고추의 저장온도 및 해동조건에 따른 물리화학적 특성 변화)

  • Lee, Hye-Eun;Lim, Chai-Il;Do, Kyung-Ran
    • Food Science and Preservation
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    • v.14 no.3
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    • pp.227-232
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    • 2007
  • The development of an effective long-term storage protocol for harvested fresh pepper is urgently required to increase the market for pepper products. The protocol must minimize quality loss, so that the product may be used either as a spice or as a raw material for processed pepper products, both in the home and in food processing plants. We investigated the optimum size of pepper fruits, freezing temperatures, storage periods, and thawing methods, to establish an optimum storage protocol. This study was conducted not only to develop freezing and thawing methods for long term storage of harvested red pepper, but also to develop processed pepper products utilizing the stored pepper. We aimed to expand the pepper products market and to increase the incomes of pepper growers. Whole red pepper, sliced red pepper, and crushed red pepper were frozen and stored at $-5^{\circ}C,\;-20^{\circ}C,\;or\;-40^{\circ}C$. The soluble solid content and the vitamin C level showed maximal stability at $-40^{\circ}C$, although total free sugars decreased on storage at all temperatures tested. Such Changes were more marked at $-5^{\circ}C$ than at the other(lower) temperature tested. The vitamin C content of whole red pepper was higher than that of sliced red pepper or crushed red pepper. Room-temperature thawing resulted in twice the drip loss seen on low temperature($5^{\circ}C$) thawing or microwave oven thawing. Brown discoloration was a serious problem with room temperature thawing. Total free sugars were higher in samples thawed at low temperature or in the microwave oven, compared to the level seen after room-temperature thawing. pepper samples thawed at low temperature scored higher in sensory tests than samples thawed at room temperature.

Comparison of Kernel Sample Preparation Methods at Different Grain Filling Periods for Determining Pericarp Thickness in Super Sweet and Waxy Corn Hybrids (시료 준비 방법에 따른 등숙 시기별 초당 및 찰옥수수 교잡종의 과피 두께 비교)

  • Han, Seong-Jin;Oh, Tae-Yeung;Kang, Min-jeong;Kang, Jong-won;Wang, Seung-hyun;Park, Tai-choon;Kang, Geon;Chung, Jong-Wook;So, Yoon-Sup
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.64 no.2
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    • pp.102-108
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    • 2019
  • Pericarp thickness of vegetable corns such as sweet and waxy corn is one of the crucial traits, contributing to their edible quality. This study was carried out to compare the pericarp thickness of super sweet and waxy corn hybrids measured with kernel samples prepared using different methods at different grain filling periods. The samples comprised excised pericarp from dried, frozen (at $-4^{\circ}C$), and fresh kernels. Analysis of variance performed separately on super sweet and waxy corn hybrids indicated a significant three-way interaction among cultivars, kernel sample preparation methods, and days after pollination (DAP). Dried samples of super sweet corn hybrids presented reasonably stable pericarp thickness measurements during grain filling, while all the sample preparation methods fluctuated less as grains of waxy corn hybrids matured. Waxy corn is best consumed at around 24 days after pollination. Pericarp thickness of waxy kernel samples regardless of preparation methods investigated was the same at 24 DAP with a few exceptions. Overall, the common method of drying kernel samples before pericarp excision can provide reliable data for estimating the tenderness of vegetable corn hybrids.

A study on the Usefulness of Peach-juice as a Raw Material for Traditional Fermented Peach Vinegar (복숭아 전통발효식초 원료로서의 복숭아즙 유용성 연구)

  • Sung, Ji-Youn;Kim, Ji-Yoon;Hwang, So-Yun;Lee, Kyung-Hyun;Kim, Min-Jeong
    • Journal of the Korea Convergence Society
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    • v.13 no.3
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    • pp.345-352
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    • 2022
  • To increase the added value of peaches and utilize overproduced peaches, it is necessary to develop peach raw materials in various forms. In this study, usefulness of juice as raw material for vinegar was investigated by comparing and analyzing the characteristics of the traditional fermented vinegar prepared with 4 types of juice (fresh, refrigerated, boiled and frozen puree). Sugar content (6.20~6.50°Brix), total acidity (5.25~5.61%), pH (3.42~3.74), and acetic acid content (48.81~54.29 mg/mL) of the vinegar were all similar to existing traditional fermented vinegar. However, contents of total phenol and flavonoid were higher in vinegar prepared from refrigerated and boiled juice. Therefore, it was confirmed that boiled and refrigerated juice are very suitable as raw materials for traditional fermented peach vinegar, in particular, it was confirmed that boiled juice with a high content of total phenol and flavonoid can be used as a high value-added functional material. These results are considered to be important guidelines for developing high value-added raw materials for peaches.

Analysis of the Disposal Rate of Fresh Frozen Femoral Head in the Bone Bank of a Single Hospital (단일 병원 인체조직은행에서 채취한 신선 동결 대퇴골두의 폐기율 분석)

  • Lee, Jaeyoung;Lee, Donghun;Jeon, Jinhwa;Lee, Kee Haeng
    • Journal of the Korean Orthopaedic Association
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    • v.56 no.4
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    • pp.305-309
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    • 2021
  • Purpose: This study analyzed the increase in disposal rate of femoral heads in the bone bank of a single hospital from medical disease and drug history, as assessed by the Korean health insurance review and assessment service. Materials and Methods: The disposal rate and cause of 340 femoral heads were analyzed according to the regulations of the bone bank based on the standard model of the Ministry of food and drug safety. Results: One hundred and seven (33%) of 323 femoral heads collected from 2009 to 2018, and 65 (46%) of 142 femoral heads collected from 2015 to 2018 were discarded. The most common causes were related to the history of dementia and the administration of radioisotope for nuclear medicine. Conclusion: The current methods and screening tools can lead to errors in disposing of the available tissues in a bone bank. Thus, improved standards and screening methods are needed.

Effect of Latent Heat Material Placement on Inside Temperature Uniformity of Insulated Transfer Boxes (단열용기의 잠열재 배치에 따른 내부 온도 균일성에 대한 영향)

  • HyungYong Ji;Dong-Yeol Chung;Seuk Cheun Choi;Joeng-Yeol Kim
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.29 no.1
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    • pp.27-33
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    • 2023
  • An optimized design of the transportation insulated box must be considered to control the thermal damage in order to maintain the fresh condition for temperature-sensitive medicine and frozen food safety. The inside temperature of the insulated box is a natural convection enclosure state, thermal stratification naturally occurs as time passes in case of with outside heat load. The latent heat material (LHM) placement inside the box maintains the target temperature of the product for temperature fluctuations during transport, and LHM application is a common and efficient method. In this work, inside temperature stratification in an insulated box depending on the LHM pack position is numerically simulated and experimented. The insulated box is made up of vacuum insulation panel (VIP), and LHM modules are placed over six faces inside the box, with the same weight. The temperature curves for 72 hrs as experiment results clearly show the temperature stratification in the upper, middle, and lower at the LHM melting time region. However, the temperature stratification state is uniformly changed in accordance with the condition of the upper and lower placement weight of the LHM pack. And also, the temperature uniformity by changed placement weight of LHM has an effect on maintaining time for target air temperature inside the box. These results provide information on the optimized design of the insulated box with LHM.

Sexual Behaviors, Estrus Detection and Conception of Heifers Synchronized by Progesterone Intravaginal Device(Prid) and Synchromate-B

  • Im, K.S.;Kim, C.K.;Voss, H.J.;Allen, S.;Zheng, X.;Foote, R.H.
    • Korean Journal of Animal Reproduction
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    • v.9 no.2
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    • pp.140-147
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    • 1985
  • Seventy four Holstein heifers were randomly assigned over three trials to PRID-7+PG-6 and Synchromate B-9 regimens to synchronize estrus cycle for embryo transfer. Sexual behaviors; moounting, standing, orientation, chin-resting, sniffing, licking, rubbing and butting, vaginal swelling and mucus discharge were observed between 06-08, 12-14 and 18-20 h on 1st day and 00-02, 06-08, 12-14 and 18-20 h on 2nd day after removal of hormones. Synchromate-B treatment (81.6%) showed higher synchronized estrus rate than PRID treatment (77.8%) during observation period. Standing estrus was observed within 74 h after PG injection in PRID and within 52 h after removal of implant in Synchromate-B. About 68% of heifers in PRID and 74% of heifers in Synchromate-B showed standing estrus between 0-14 h on 2nd day after removal of the hormones. Synchromate-B resulted in a tighter synchrony of standing estrus than PRID. Incidence of average mounting and standing per head during observation period was 22.3 and 16.6 in PRID and 28.1 and 13.6 in Synchromate-B. The PRID showed peak in active mounting at 18-20 h on 1st day, however, the Synchromate-B showed at 0-2 h on 2nd day after removal of hormone. Active standing was shown between 18 h on 1st day to 20h on 2nd day in PRID, however, between 0-14 h on 2nd day after removal of hormone is Synchromate-B. There was slight difference in pattern of active mounting and standing during estrus between PRID and Synchromate-B. Conception rate of synchronized heifers transferred with fresh and frozen embryos by non-surgical and surgical methods was higher in synchromate-B (62.5%) than in PRID (38.5%). Chin-resting showed highest incidence among 6 sexual behavioral components in the both treatments. Synchromate-B showed higher incidence of chin-resting (16.6) than PRID (10.7). Synchromate-B group showed also higher incidence of orientation, sniffing and butting than PRID group. Synchromate-B resulted in more active sexual behaviors than PRID. The pattern of incidence of chin-resting, licking and butting was almost symmetrical in PRID with their peak values at 6-8 h on 2nd day, however in Synchromate-B chin-resting and sniffing was symmetrical with their peak values at 12-14 h on 2nd day after removal of hormone. There was tendency to increase vaginal swelling according to time passage of synchronized estrus in the both treatments. Incidence of mucus discharge in Synchromate-B was slightly higher than in PRID. Twenty to 40% was false negative in conception rate by tall painting before re-estrus day as judged by rectal palpation.

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Changes in Various Quality Characteristics of Short-ripened Salami During Storage at Chilled or Room Temperatures (단기숙성 살라미의 냉장 및 실온저장 중 품질 특성 변화)

  • Lee, Keun-Taik;Lee, Youn-Kyu;Son, Se-Kwang;Choi, Suk-Ho;Lee, Seung-Bae
    • Food Science of Animal Resources
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    • v.29 no.1
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    • pp.24-33
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    • 2009
  • This study investigated the microbial contamination levels of raw meats used for short-ripened salami and changes in the microbial and physico-chemical properties of the product during storage at 10 and $25^{\circ}C$ for up to 120 days. The microbial counts of raw meats ranged between 2 and 4 Log CFU/g. Frozen-thawed sow meat showed higher total aerobe and Enterobacteriaceae counts than fresh chilled pork and pork back fat. Staphylococcus aureus was found in all raw materials except fresh chilled pork samples, and Clostridium perfringens was detected in a sample stored for 21 days at $25^{\circ}C$. The counts of total aerobes, lactic acid bacteria and Staphylococcus spp. decreased more rapidly at $25^{\circ}C$ than at $10^{\circ}C$ when the storage time was extended. The growth of Enterobacteriaceae, Pseudomonas spp., Clostridium spp., yeast, and mold were restricted to levels below 2 Log CFU/g during storage. The contents of salt, water, crude protein, crude fat, and ash of salami samples were 3.4, 33.4, 30.8, 32.7, and 4.3%, respectively, which were not affected by storage time or temperature. The pH value of the salami was initially 4.79 and increased to 5.02 and 5.26 after 120 days of storage at 10 and $25^{\circ}C$, respectively, whereas the water activity values decreased from an initial value of 0.91 to 0.90 and 0.88 after 120 days at 10 and $25^{\circ}C$, respectively. The TBA and VBN values increased slowly during storage. The redness value of the salami samples stored at $25^{\circ}C$ decreased more significantly than the samples stored at $10^{\circ}C$. With increased storage time, the values for the rheological characteristics of the salami in terms of hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness tended to decrease more remarkably at $25^{\circ}C$ than at $10^{\circ}C$. Based on sensory evaluation scores, it appears that short-ripened salami is no longer acceptable after 90 days at $10^{\circ}C$ and 30 days at $25^{\circ}C$.

The Effect of Paprika (Capsicum annuum L.) on Inhibition of Lipid Oxidation in Cooked-Ground Pork during Storage (파프리카 첨가가 분쇄조리돈육 저장 중 지방산화억제에 미치는 영향)

  • Park, Jae-Hee;Kim, Chang-Soon;Kim, Hyuk-Il
    • Korean journal of food and cookery science
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    • v.23 no.5
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    • pp.626-634
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    • 2007
  • This study investigated the effects of 3% ground fresh paprika (FP) and 5% freeze-dried paprika powder (FDP) on lipid oxidation inhibition and warmed-over flavor (WOF) development in cooked ground pork (CGP; meat:fat = 70:30), using two packaging methods (atmosphere packaging and vacuum packaging) during 8 days at $4^{\circ}C$ and 4 months at $-26^{\circ}C$. In the CGP containing FP with atmosphere packaging, at both $4^{\circ}C\;and\;-26^{\circ}C$, peroxide formation increased sharply, and was similar to that of the CGP without paprika. Peroxide formation, in both the CGP without paprika and with FP and packaged with vacuum packaging, repectively, was much lower than that found with atmosphere packaging. Vacuum packaging was superior to atmosphere packaging for lipid oxidation inhibition. In the CGP containing FP with vacuum packaging and stored at $-26^{\circ}C$, peroxide formation almost didn't occur, which was similar to the CGP containing FDP. The peroxide value and thiobarbituric acid (TBA) value did not increase in the CGP containing FDP over the storage periods ($4^{\circ}C\;and\;-26^{\circ}C$) for both the atmosphere and vacuum packaging. Therefore, FDP was the most effective for lipid oxidation inhibition during refrigerated storage, regardless of the packaging method. Both FP and FDP with vacuum packaging during frozen storage showed similar antioxidant activities. The development of WOF in the CGP containing FDP with vacuum packaging was delayed until 7 days at $4^{\circ}C$ and 3 months at $-26^{\circ}C$, respectively. WOF was highly correlated with TBA value in the CGP stored at $-26^{\circ}C$ with vacuum packaging (r = 0.88, p<0.05). The oxidative stability of the lipid in the CGP containing FDP with vacuum packaging was excellent.

Studies on Genetics and Breeding in Rainbow Trout(Oncorhynchus mykiss) VII. Fertilization of Fresh Egg with Co-Preserved Sperm and Ultrastructural Changes (무지개 송어의 유전 육종학적 연구 VII. 동결보존시킨 정자와 신선한 난모세포의 수정 및 미세구조적 변화)

  • PARK Hong-Yang;YOON Jong-Man
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.25 no.2
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    • pp.79-92
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    • 1992
  • This study was carried out to develop new techniques useful for cryopreservation, thawing and artificial insemination, and ultrastructural changes of cryopreserved spermatozoa in rainbow trout(Oncorhynchus mykiss) . Two extenders, such as Tyrode solution and Whittingham's $T_6$ solution, were used to preserve rainbow trout sperm in refrigerator $(-20,\;-40\;and\;-70^{\circ}C)$ or liquid nitrogen $%(-196^{\circ})$. Hand-stripped semen was diluted to 1:16 with two extenders, an then the semen were frozen after mixing semen and each extender containing 1M or 1.5M DMSO solution to 1:1. After 60 days cryopreserved semen was thawed in a $13^{\circ}$ water bath, and subsequently centrifugated. After centrifugation at 1,000 rpm for 5 min thawed semen was washed with extenders, and then fertilized with fresh eggs. The results obtained in these experiments were summarized as follows: After cryopreservation, over 75% of spermatozoa were appeared motile and the survival rate was high. Following cryopreservation by the addition of cryoprotectant such as DMSO, methanol and glycerol, the fertilization rate of the thawed spermatozoa appeared over $99\%$ compared with the control having $99\%$ of fertilization rate. There was no difference between the control and experimental groups such as $(-20^{\circ}C\;-40^{\circ}C\;and\;-70^{\circ}C)$ and $-196^{\circ}$ in fertilization rate. Following cryopreservation at $-196^{\circ}$ by the addition of 1M DMSO of cryoprotectant, each fertilization rate following 24 hours and hatching rate following 24 days showed $96\%$ and $8\%$ by the addition of BSA, but showed $98\%\;and\;10%$ by no addition of BSA. Following 2 months of cryopreservation by the addition of 1M DMSO of cryoprotectant, there were $10%$ of hatching rate at $-196^{\circ}\;and\;10\%\;and\;35\%,\;respectively,\;at\;-40^{\circ}C\;and\;-70^{\circ}C$. Following 2 months of cryopreservation by the addition of 1M methanol of cryoprotectant, there were $22\%$ of fertilization rate at $-20^{\circ}C,\;and\;28\%,\;at\;-70^{\circ}C$ Following 2 months of cryopreservation by the addition of 1M glycerol of cryoprotectant, there were $22\%$ of fertilization rate at $-20^{\circ}C$, and $33\%,\;at\;-70^{\circ}C$. pollowing 2 months of cryopreservation by the addition of 1.5M DMSO of cryoprotectant, there were $27\%$ of fertilization rate at $-20^{\circ}C,\;an\;36\%\;and \;35\%,\;respectively,\;at\;-40^{\circ}C\;and\;-70^{\circ}C$. Following 2 months of cryopreservation by the addition of 1.5M glycerol of cryoprotectant, there were $34\% \;of\;fertilization\;rate\;at\;-20^{\circ}C, \;and\;31\%\;and\;31\%,\;respectively,\;at \;-40^{\circ}C\;and\;-70^{\circ}$. Following 2 months of cryopreservation by the addition of 1.5M methanol of cryoprotectant, there were $28\%$ of fertilization rate at $-20^{\circ}C,\;and\;29\%\;and\;28\%,\;respectively,\;at\;-40^{\circ}C\;and\;-70^{\circ}C.$ From 10 days and 15 days following fertilization at $13^{\circ}C\;and\;10^{\circ}C$, respectively, the mortality rate of fertilized ova was markedly increased. The middle piece of spermatozoa had two set of central doublets, nine set of outer coarse fibres, and mitochondrial sheath. Spermatozoa went through morphological changes during storage, e.g. winding of flagella, detachment of the nuclear envelope and the plasma membrane from the nucleus of the sperm head. There were $1\%$ abnormal spermatozoa in fresh sperm and about $15\%$ during storage.

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The Effect of Knee Flexion and Posterior Septal Release on the Location of Popliteal Artery (무릎 굴곡 및 후방 관절낭 절제술이 슬와 동맥의 위치에 주는 영향)

  • Seo, Seung-Suk;Seo, Jin-Hyuk;Kim, Chang-Wan;Kwon, Yong-Wook
    • Journal of Korean Orthopaedic Sports Medicine
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    • v.11 no.2
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    • pp.69-74
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    • 2012
  • Purpose: By confirm the change of popliteal arterial position when extension or flexion of the knee and estimate the change of popliteal arterial position after posterior capsular release, we tried to know the position can minimize injury of popliteal artery during arthroscopic surgery and usefulness of posterior capsular release. Materials and Methods: Total of two middle-aged man and woman, fresh frozen cadavers as systemic, all four cases of the knee were included in this study. After the knee was flexed to 0 degrees, 30 degrees, 60 degrees, 90 degrees angle, we estimated distance from posterior tibial cortex to popliteal artery at articular surface, the distal 1 cm and 2 cm from articular surface. We performed posterior capsular release by arthroscopy, and estimated distance between posterior tibial cortex and popliteal artery in the same way. Results: Mean distance between popliteal artery and posterior tibial cortex was 6.3 mm (4.5~7), 4.6 mm (3.6~6), 4.9 mm (3.9~5.8) when knee flexion to 0 degrees at articular surface, distal 1 cm and 2 cm from articular surface each. When knee flexion to 30 degrees, it was 7.4 mm (5.2~9), 4.9 mm (3.6~7.2), 5.3 mm (3.8~6.6). When knee flexion to 60 degrees, it was 8.7 mm (5.4~11), 5.2 mm (4.9~7.3), 6.2 mm (5.4~9.6). When knee flexion to 90 degrees, it was 9.8 mm (5.8~12.1), 5.5 mm (5.1~7.4), 6.5 mm (5.4~10.7). After posterior capsule release, the distance was 6.5 mm (5.5~7.5), 5.8 mm (3.9~7.2), 5.2 mm (3.8~7.0) when knee flexion to 0 degrees, 7.7 mm (5.5~9,1), 7.1 mm (4.6~7.6), 5.5 mm (4.1~6.9) when knee flexion to 30 degrees, 8.9 mm (5.7~11.2), 8.5 mm (5.5~9.2), 6.4 mm (5.3~10.1) when knee flexion to 60 degrees and 10.2 mm (6.3~13.6), 9.5 mm (6.5~11), 6.6 mm (5.9~9.8) when knee flexion to 90 degrees. Conclusion: As knee joint is flexed, the distance from posterial tibial cortex to popliteal artery are increased beween knee joint articular surface and distal 2 cm from knee joint. So popliteal artery injury will be reduced at knee joint surgery. Posterior capsular release could also reduce popliteal artery injury by increasing distance between posterior tibial cortex and popliteal artery.

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