• 한국식품영양학회지
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• 제8권2호
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• pp.93-104
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• 1995

Effect of frozen storage(0, 15, 30, 40 days, -18$^{\circ}C$), cooking methods(frying, microwaving) and reheating on lipid oxidation in chicken meats were evaluated by measuring thiobarbituric acid value (TBA value) and by measuring fluorescence value. TBA values were increased by storage days and were higher in leg meats than breast meats. According to cooking method, TBA values were higher in frying chicken meats. The fluorescence values were also increased by storage days and were higher in breast meats than leg meats.

• 한국식품과학회지
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• 제12권1호
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• pp.34-40
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• 1980

돈육(豚肉)의 비축(備蓄)을 통(通)하여 축산물(畜産物) 가격(價格)의 안정화(安定化)에 기여(寄與)할 목적(目的)으로 도살(屠殺) 후(後) 48시간(時間) 예냉(豫冷)시킨 돈육(豚肉)을 급속(急速) 동결(凍結)하여 $-20^{\circ}C$에서 12개월(個月) 간(間) 저장(貯藏)하였을 때, 3개월(個月) 경과시(經過時) 마다 해동(解凍) 감량(減量), pH, 보수성(保水性), VBN, TBA 치(値) 및 관능(官能) 검사(檢査) 등(等)을 조사(調査)하여 다음과 같은 결과(結果)를 얻었다. 1. 각(各) 저장(貯藏) 기간(其間) 별(別) 해동(解凍) 시(時) 감량(減量)은 1% 이하(以下)이었다. 2. 이분체(二分體) 저장고(貯藏區)의 pH는 저장(貯藏) 기간(其間)이 길어짐에 따라 약간 상승(上昇)하였으나 부분육(部分肉) 저장구(貯藏區)의 pH는 변화(變化)가 미소(徵小)하였다. 3. 보수력(保水力)은 이분체(二分體) 저장구(貯藏區)는 약(約) $50{\sim}60\;%,$ 부분육(部分肉) 저장구(貯藏區)는 약(約) $55{\sim}62\;%$ 이었으며 VBN은 각(各) 구(區) 모두 $11{\sim}18mg% 범위(範圍)로써 동결(凍結) 저장(貯藏) 중(中) 크게 변화(變化)되지 않았다. 4. TBA 치(値)는 6개월(個月) 저장(貯藏) 시(時)까지는 ($0.1{\sim}0.15$ 변화(變化)가 거의 없었으나 9개월(個月) 저장(貯藏) 후(後)에는 (0.25) 증가(增加)되었다. 5. 저장(貯藏) 돈육(豚肉)의 연도(軟度) 및 즙액도(汁液度)는 12개월(個月) 간(間) 저장(貯藏) 후(後)에는 저하(低下)되었으나 일반(一般) 소비자(消費者)들에 의(依)한 수용(受容) 반응(反應)은 여전히 양호(良好)하였다.

• 한국수산과학회지
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• 제16권2호
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• pp.117-124
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• 1983

Qualify changes of the precooked frozen sardine (Sardinops melanosticta) during frozen storage were investigated by measuring extractable protein, expressible drip, available lysine and lipid oxidation as peroxide value. Fresh sardine was dressed, washed in chilled water, cooked in boiling water to have $55^{\circ}C\;and\;70^{\circ}$ at the center of the body, frozen at $-40^{\circ}C$, and finally stored at $-20^{\circ}C$ for 84 days. The quality factor mentioned above were determined in both ordinary and dark muscle at 14 day intervals through the period of storage. When cooked at $70^{\circ}C$, the changes in expressible drip were less than that of raw and the one cooked at $55^{\circ}C$. In observation of the extractability of muscle protein, no great change in extractable sarcoplasmic protein was observed, the extractable myofibrillar protein, however, showed a tendency to decrease during the period of frozen storage, accompanying the increase of the alkali-soluble protein. That was more excessive in ordinary muscle than dark muscle. Lipid oxidation of dark muscle was faster than that of ordinary muscle. Acid value was not changed, and peroxide value of the samples cooked at $70^{\circ}C\;and\;55^{\circ}$ was higher than that of raw at the early stage of the storage, after 40-50 day storage, it became lower than that of raw muscle.

• 한국식품영양학회지
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• 제10권3호
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• pp.287-294
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• 1997

When bread making, the condition of thawing-fermentation for frozen dough were tested in variable temperature, and measured thawing-fermentation time and volume of frozen dough. L-Ascorbic acid (L-Aa) was added in frozen dough for the comparison test of develop volume in bread staling degree of baking bread were measured additive frozen dough which was stoppages in freezing, staling degrees were tested hardness with Rheometer. The test for comparison of thawing-fermentation time in variable temperature was shown the condition of dough conditioner at 3$0^{\circ}C$ was most effective for bread making, Because That condition was required very short time(74 min) But, in this comparison of volume in final products was shown the products in the condition of thawing-fermentation at 3$0^{\circ}C$ was smaller than the products at 5$^{\circ}C$(418 ml). The baking volume of L-Aa additive frozen dough which has under gone thawing-fermentation at 3$0^{\circ}C$, were shown baking volume of 420 ml in 2 weeks storage terms to 100 mg/kg L-Aa additive dough and shown baking volume of 454 ml in 4 weeks storage terms to dough of 200 mg/kg additive weight. Staling degrees of L-Aa additive frozen bread were measured with Rheometer. The hardness of 100 mg/kg L-Aa additive frozen bread was sown low level hardness in 1~2 weeks freezing term, 150 mg/kg L-Aa additive frozen bread was shown low level hardness in 3 weeks freezing term. In 4 weeks freezing term, 200 mg/kg L-Aa additive frozen bread was shown low level hardness compared with non-additive L-Aa frozen bread. In comparison of frozen bread quality, non-additive L-Aa products was better than additive L-Aa products in equality of baking shape and external apparence. But in total quality in external and internal apparence, additive L-Aa products was better than non-additive L-Aa products.

• 한국식생활문화학회지
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• 제19권2호
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• pp.209-216
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• 2004

마쇄처리 고추를 냉동 저장하면서 그 이화학적 변화 및 이용 방법을 연구하기 위하여 포청천을 태양건조후 고춧가루로 만든 것과 마쇄한 다음 브렌칭, 비타민 C 첨가, NaCl 첨가, aging 처리 등을 하고 냉동저장하면서 품질변화를 비교하였다. L, a, b값 가운데 적색도를 나타내는 a값이 포청천의 경우 기존 고춧가루의 31.51에 비하여 마쇄처리 고추는 모두 $33.53{\sim}33.84$로 마쇄처리한 것이 적색도가 좋았다. Capsanthin 함량은 마쇄 냉동저장시 비타민 C 첨가구가 1.8% 감소하여 비타민 C 첨가가 capsanthin 함량유지에 도움이 됨을 알 수 있었다. 매운맛 성분인 capsaicin과 dihydrocapsaicin은 냉동저장중 고춧가루의 경우 11.9%, 18.32% 감소하여 dihydrocapsaicin이 capsaicin 보다 빠르게 감소되었으며 전반적으로 마쇄 냉동저장한 것이 고춧가루보다 신미성분의 감소가 적었다. 마쇄처리 고추에서는 비타민 C를 첨가한 것이 capsaicin과 dihydrocapsaicin의 감소가 가장 적게 나타났다. 비타민 C는 마쇄고추를 브렌칭할 때 잔존량이 12.0 mg/100 g으로 마쇄고추의 44.0 mg/100 g에 비하여 파괴가 가장 많이 일어났으며 NaCl 첨가구의 경우도 13.2 mg/100 g으로 비슷하였다. 그러나 비타민 C를 첨가한 경우는 52.0 mg/100 g이 잔존하였고 냉동저장시 마쇄고추의 69.0%에 비하여 32.9%가 감소하여 비타민 C 첨가가 고추에 함유된 비타민 C 유지에 도움이 되었다.

• 한국식품영양과학회지
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• 제26권3호
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• pp.450-455
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• 1997

Scallop, Patinopecten yessonensis(Jay), cultivated in the cold east coast of Kwangwon region, Korea, is expected to be producted to about 50,000 tones in 2000 year. Freezing is one of the most effective methods applied for soraging seafoods. But, the domestic refrigerator with an automatic defrost system shows the temperature fluctuation during defrosting, thus might result in the deterioration of the frozen foods. In this study, the domestic refrigerator with an automatic defrost system, temperature fluctuation from -18 to -5$\pm$1$^{\circ}C$ and fluctuation intervals from 16 to 20 hr, was used for storing scallop. pH was decreased rapidly after 3 month storage, while the content of amino nitrogen was increased continuously. The TMA content of open state was increased very rapidly on 3 month storage and then increased slowly, whereas that of vinyl package increased slowly. The VBN content was increased almost constantly with no significant differences between storage methods. The TBA content was increased up to 3 month storage with the higher value in open state than vinyl package in the beginning periods of storage, and then decreased very rapidly. The number of total viable cell was increased continuously during storage with higher number in open state than vinyl package. The estimated shelf-lives of frozen scallop with open state and vinyl package stored at -18$^{\circ}C$ in the domestic refrigerator with an automatic defrost system were 3.55 and 3.78 months, respectively.

• 한국수산과학회지
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• 제18권2호
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• pp.139-148
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• 1985

잉어와 붕장어의 어체 전처리 방법에 따른 동결저장중의 어묵형성능에 관하여 실험한 결과는 다음과 같다. 어체 전처리방법으로써 전어체, 채육기로 채육한것, 채육하여 수세탈수한 것 및 고기풀의 4종 상태로 처리하여 $-30^{\circ}C$에서 3개월 동안 동결저장했을때 원료 및 제품의 품질은 모두 전체적으로 양호한 편이었다. 어체 전처리방법에 따라 처리하여 동결저장한 원료로써 만든 어묵제품 품질은 잉어의 경우, 전어체 그대로 동결저장하는 것이 제품 품질이 가장 양호하였고 그 다음이 채육기로 채육한 것, 채육하여 수세탈수한 것 및 고기풀의 순이었으며, 붕장어에서는 고기풀 상태로 저장한 것이 가장 좋았으며 다음이 전어체, 채육하여 수세탈수한 것, 채육기로 채육한 것의 순이었다.

• 한국축산식품학회지
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• 제33권1호
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• pp.109-118
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• 2013

The objective of this study is to increase the utilization of duck by-products. The nutritional characteristics of four kinds of duck by-products (liver, heart, gizzard, and feet) were determined. The quality changes of four kinds of duck by-products were evaluated during frozen storage at $-20^{\circ}C$. The crude protein and cholesterol contents showed the highest level in liver while the crude fat content was determined to be the highest content in feet at 13.90%, and lowest in gizzard at 0.57%. Duck by-products contained USFA in the range of 48.69-77.66%, and the highest level in feet (p<0.05). During storage of duck by-products at $-20^{\circ}C$, the pH of duck by-products was in the range of 6.24-7.15, and there were no significant differences during the 4 mon storage period at $-20^{\circ}C$. Microbial counts of duck by-products except the gizzard were decreased significantly as storage time elapsed. In the sensory evaluation, overall acceptability of by-products (liver, heart, gizzard and feet) showed a tendency of decreasing value through storage, because off-flavor was increased with increased storage. Considering the combined results, one can conclude that duck by-products provide a good source of protein, and it was judged that the use of raw meat would be most appropriate within 3 mon of frozen storage.

• 농업과학연구
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• 제48권4호
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• pp.753-760
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• 2021

This study was carried out to discover suitable packaging methods during the cold or frozen storage of sawtooth oak and Japanese larch seedlings, which are major afforestation tree species in Korea. The weight loss rate of sawtooth oak was lower under frozen storage at -2℃ (maximum, 33.7%) than under cold storage at 2℃ (maximum, 61.0%). A film liner treatment inside the packaging box effectively suppressed the increase in the weight loss rate. For the sawtooth oak containerized seedlings, when stored at -2℃, the rate of weight loss was 17.9 to 25.4% in the untreated group and less than 1% in the film liner treatment group. Similar results were observed with Japanese larch. After two months of freezing at -2℃, both species maintained a low index of 1.0 - 1.1 with regard to the degree of shoot desiccation of containerized seedlings, and there was no significant difference between the treatments. On the other hand, the chlorine dioxide treatment could more effectively reduce the occurrence of mold and shoot desiccation than a PE single treatment in bare-root seedlings. According to these results, it was concluded that frozen storage is generally suitable as a means of long-term storage compared to cold storage of sawtooth oak and Japanese larch. A chlorine dioxide treatment at 20 ppm was effective for maintaining seedling quality levels during storage, demonstrating the good effect of suppressing the occurrence of shoot desiccation and the occurrence of mold.

• 한국식품조리과학회지
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• 제17권2호
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).