• 식품과학과 산업
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• 제50권2호
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• pp.12-26
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• 2017

Processing steps such as washing and cutting, involved in preparing fresh-cut produce causes tissue damage, leading to rapid quality deterioration. Major defects of fresh-cut produce are discoloration, softening, off-odor development, and microbial growth. Packaging of fresh-cut produce has been changed to reduce these quality problems. Flexible packaging film is widely used to pack fresh-cut produce. Vacuum packaging was the popular packaging method in the beginning of fresh-cut industry in Korea. Vacuum packaging creates high $CO_2$ and low $O_2$ levels to control browning of fresh-cut produce. However, these conditions induce some visual defects and off-odor development. Discoloration problem was also found when fresh-cut produce was packaged with conventional packaging film or plastic tray. Modified atmosphere (MA) packaging is effective for prolonging shelf-life of fresh-cut produce by decreasing $O_2$ and increasing $CO_2$ concentration in the package. Retail MA packaging using different oxygen transmission rate (OTR) film and micro-perforated film has started to be applied to fresh-cut produce in Korea. Proper MA package design that provides optimum range of $O_2$ and $CO_2$ partial pressures is one of the major challenges in the industry. An initial package flushing with $N_2$ or an low $O_2$/high $CO_2$ atmosphere is also used to more rapidly establish steady-state MA condition. Film OTR and $O_2$ flushing affects the fermentative volatile production, off-odor development, electrolyte leakage, discoloration, $CO_2$ injury, microbial population of fresh-cut produce. There is also a demand for convenient packaging to attract consumers. Rigid fresh-cut produce container for retail market has increased since the packaging provides excellent protection from physical damage during transport. Rigid tray used as actual serving vessel for the consumer is increasing in Korea. The tray with flexible lid to wrap or seal fresh-cut produce is more and more gaining popularity. Further practical technology to control quality change and microbial growth for each fresh-cut product has been studied since various fresh-cut items were required. The fresh-cut industry also focuses on searching for more convenient and environmentally friendly packaging.

• 한국포장학회지
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• 제13권3_4호
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• pp.97-102
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• 2007

A Korean seasoned meat product, seasoned bulgogi was developed in processing and packaging for improved convenience and extended shelf life. The optimal process conditions were found to consist of aging for $20{\sim}30$ hours at $5^{\circ}C$ and air heating for 20 minutes at $210^{\circ}C$ Aging of 24 hours could attain soft texture with little change in pH, color and total aerobic bacterial count. Appropriate drip level could be achieved at air heating of 20 minutes at $210^{\circ}C$, while the air heating at $180^{\circ}C$ could not give suitable level of texture. Modified atmosphere packaging of 60% $CO_2$ and 40% $N_2$ could preserve the product significantly better compared to control of air package and vacuumed package.

• Asian-Australasian Journal of Animal Sciences
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• 제27권11호
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• pp.1623-1629
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• 2014

Dry-cured pork neck samples were stored at $10^{\circ}C$ for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% $CO_2$+75% $N_2$) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE $b^*$ and 2-thiobarbituric acid reacted substance (TBARS) values of the pork product with MAP were significantly higher (p<0.05) than those with VP. Total aerobic bacterial counts and Enterobacteriaceae counts of samples with MAP were lower than those with VP after 30 days of storage. Sensory results indicated that aroma, flavor and tenderness scores of the samples with both VP and MAP decreased during storage and the scores after >60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% $CO_2$ for 90 days at $10^{\circ}C$ have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of $CO_2$.

• 산업식품공학
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• 제23권1호
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• pp.55-61
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• 2019

딸기에 대해 pallet 상부와 하부는 PA 필름으로, 측면은 LLDPE 필름으로 MAP 처리를 할 경우 포장 내부의 온습도 편차를 줄이며, 산소 농도 3-6%, 이산화탄소 농도 15-25%로 안정화하여 감모율이 향상되고, 곰팡이 발생률이 억제되는 것을 확인하였다. 경도향상과 이취를 고려하였을 때 적정 이산화탄소 농도는 15-20%이며, 이러한 높은 이산화탄소 농도는 경도를 21-40% 수준으로 높이는데 영향을 준것으로 판단된다. 대조구의 경우 60% 숙도 딸기의 경도가 80% 숙도에 비해 높았으나, MAP 처리구의 경우 12일차를 제외하고 60%와 80% 숙도의 경도는 통계적인 차이 없이 높은 수준으로 유지되었다. MAP 처리 시 80% 숙도는 60% 숙도에 비해 감모율, 곰팡이 및 경도 차이 없이 0.7-2.4 °Brix 높은 당도가 유지되었다. 따라서, pallet MAP를 사용할 경우 동남아시아 국가로 선박 수출하기 위한 14일 동안의 선도유지가 가능하고, 80% 이상의 높은 숙도로 딸기를 수출하여 품질 경쟁력도 향상시킬 수 있을 것으로 판단된다.

• 한국식품과학회지
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• 제31권5호
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• pp.1227-1234
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• 1999

여름철에 생산되는 '미백' 품종 복숭아의 기존 유통조건을 고려하여 $20^{\circ}C$에 저장하면서 기능성 MA 포장기법의 적용효과를 실험하였다. 필름 포장내의 ${O_2}$와 ${CO_2}$ 함량은 포장 후 7시간까지 급격히 변하였으며 에틸렌도 밀봉 직후 급격히 증가하여 40LD 포장구가 64.2 ppm까지 증가하였다. 저장중 품질변화 측정에서 대조구의 중량손실은 저장 8일 후 11.8%였으나 포장구는 2.0% 이하의 수준이었다. 가용성고형분, pH 등 에서는 처리구간에 유의적인 차이가 나타나지 않았으나, 산도는 20CK 포장구가 저장 8일 후 0.25%로 가장 높게 유지되었고 경도 역시 20CK가 20LP 포장구와 더불어 높게 유지되었다. 과피색은 20CK의 복숭아가 Hunter 'L' 값을 높게 유지하였다. 저장 중 혐기호흡으로 생성되는 아세트알데히드와 에탄올은 각각 40LD와 40CK 포장구가 높았으며 20CK는 포장구중 가장 낮은 수준을 유지하였다. 20CK 포장구는 외관 및 관능적 품질에서도 높은 평가를 받아서 상품성 유지에 효과적인 것으로 나타났다. 결과적으로 여름철 복숭아의 유통을 위한 포장처리구중 20CK 포장구가 종합적인 품질 측면에서 상품성이 높게 유지되어 단기간 상온유통용 포장방법으로 적용이 가능하다고 판단되었다.

• 한국광학회:학술대회논문집
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• 한국광학회 2007년도 동계학술발표회 논문집
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• pp.76-77
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• 2007

• 한국레이저가공학회:학술대회논문집
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• 한국레이저가공학회 2006년도 추계학술발표대회 논문집
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• pp.48-52
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• 2006

• 식품저장과 가공산업
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• 제3권1호
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• pp.42-46
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• 2004

Quality of fresh-cut tomato slices was compared during cold storage under various modified atmosphere packaging conditions. Chilling injury of slices in containers sealed with Film A was higher than with Film B; these films had oxygen transmission rates of 87.4 and 60.0 ml h-1 m-2 nun-1 at $5^{\circ}C$ and $99\%$ RH, respectively. While slices in containers with an initial atmospheric composition of air, $4\%$ CO2 + 1 or $20\%\;O_2, \;8\%\;CO_2+1$ or $20\%\;O_2$, or $12\%\; CO_2+\;20\%\;O_2$ showed fungal growth, slices in containers with $12\%\;CO_2 +\;1\%\;O_2$ did not. Low ethylene in containers enhanced chilling injury. Modified atmosphere packaging provided good quality tomato slices with a shelf-life of 2 weeks or more at $5^{\circ}C$. Experiments were conducted to compare changes in quality of slices of red tomato (Lycopersicon esculentum Mill. 'Sunbeam') fruit from plants grown using black polyethylene or hairy vetch mulches under various foliar disease management systems including: no fungicide applications (NF), a disease forecasting model (Tom-Cast), and weekly fungicide applications (WF), during storage at $5^{\circ}C$ under a modified atmosphere. Slices were analyzed for firmness, soluble solids content (SCC), titratable acidity (TA), pH, electrolyte leakage, fungi, yeasts, and chilling injury. With both NF and Tom-Cast fungicide treatments, slices from tomato fruit grown with hairy vetch (Vicia villosa Roth) mulch were firmer than those from tomato fruit grown with black polyethylene mulch after 12 days storage. Ethylene Production of slices from fruit grown using hairy vetch mulch under Tom-Cast was about 1.5- and 5-fold higher than that of slices from WF and NF fungicide treatments after 12 days, respectively. The percentage of water-soaked areas (chilling injury) for slices from tomato fruit grown.

• 농업과학연구
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• 제45권4호
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• pp.811-821
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• 2018

This study focused on the improvement of blueberry delivery service using pre-cooled ice and $SO_2$ pads to prevent an increase in the fruit temperature as well as decay. To maintain the fruit quality during low temperature storage, the effect of a $SO_2$ pad and modified atmosphere packaging was also examined. Harvested blueberries were precooled at $15^{\circ}C$, sorted, and packaged. And the fruits were placed in a similar environment as that for the parcel service. Part of the fruits were stored at $0^{\circ}C$ for long term storage. The air temperature in the delivery box increased along with an increase in the simulated delivery time regardless of the treatment. However, the rate of temperature increase was lower in the ice pad treatment. No significant difference was not found after 48 h. The oxygen concentration in the box ranged between 10.5 - 14.5% in the ice pad treatment, which was higher than that of the untreated control (7.5 - 11.9%) whereas the $CO_2$ concentration was lower in the ice pad treatment. No differences were found in the occurrence of off-flavor, decay, and sensory quality loss during the 48 hours of the parcel service simulation. The combined treatment of the $SO_2$ pad and modified atmosphere packaging (MAP) using a perforated film increased the shelf-life of the blueberry fruits, the overall quality such as firmness, and the soluble solid content was not different between the treatments except for the decay incidence. No decayed fruit was found in the combined treatment. However, the percentage of decayed fruit in the control was 25% on day 15 of storage and 75% on day 33 of storage, respectively.

• Food Science and Biotechnology
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• 제15권3호
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• pp.431-436
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• 2006

Effects of vacuum packaging and modified atmosphere packaging (MAP) on shelf life of selenium-supplemented chicken meat during refrigerated storage were examined. Body weight and feed efficiency were unaffected by dietary selenium level. Dietary treatments and packaging methods had no significant effects on level of microbial growth, lightness, and metmyoglobin content. MAP decreased purge loss (10.9-34.5%) and lipid oxidation (15.2-15.9%) more efficiently than vacuum packaging. Broiler chicks supplemented with ${\alpha}$-tocopherol or ${\alpha}$-tocopherol + selenium had similar TBA values. Dietary supplementation of 4 and 8 ppm selenium reduced lipid oxidation, and this effect was less significant in MAP breast meat.