• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.441-447
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• 1999

Changes in flavor characteristics of roasted coffee in 6 package models during storage were investigated by GC/MS analysis and sensory evaluation to establish the criteria of the shelf-life of the roasted coffee in three flavor quality-'fresh', 'satisfying' and 'minimally acceptable' levels. In direct headspace method of GC/MS, 47 volatile compounds were analyzed and the light volatile compounds were reduced sharply at initial stage of storage and faster in the package with air. The correlation between % retention of 2,3-butanedione and overall aroma of roasted coffee showed good linear-relation, of which correlation coefficient (R) were from 0.999 to 0.904 depending on package models, indicating that 2,3-butanedione would be an index chemical for evaluating the freshness of roasted coffee. In sensory evaluation of 6 package models during storage, roasted whole beans (RB) and roasted and ground (RG) coffee in air-package were preserved in 'fresh quality' for $0.5{\sim}1$ week, 'satisfying quality' for $2{\sim}3$ weeks and 'minimally acceptable quality' for 12 weeks, while roasted whole beans in valve-package and roasted and ground coffees in vacuum-package, nitrogen-package and oxygen absorbent-package were preserved in 'fresh quality' for $2{\sim}4$ weeks, 'satisfying quality' for $12{\sim}24$ weeks and 'minimally acceptable quality' for 52 weeks. The oxygen absorbent-package was slightly less effective than other three methods.

• Food Science and Preservation
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• v.12 no.5
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• pp.424-431
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• 2005

'Hongro' and 'Gamhong' apples grown at the Gochang-si in the southern part of Korea were harvested on September in 2002 for storage study. Each cultivar was divided into two groups of maturity based on the harvested date. Immature fruits were harvested 10 days early compared to fruits having proper maturity. This study was conducted to evaluate quality the change of 'Hongro' and 'Gamhong' apples newly bred by different storage methods with PE film package and CA conditions. A typical climacteric respiration pattern was observed in new variety 'Hongro' and 'Gamhong' apples stored at room temperature. The results indicated that fresh quality of the stored fruits in CA condition was better than that in other treatments during storage. Qualities of apples were least changed at CA storage of 3% $CO_2$ and 1% $O_2$. CA storage was effective in maintaining the freshness of 'Hongro' and 'Gamhong' for 16 weeks.

• Food Science and Preservation
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• v.21 no.6
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• pp.767-775
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• 2014

The shelf-life of fresh mushrooms is notably limited because their browning, texture change, and decay are too fast after immediately harvest. Especially, the best management for extending golden needle mushroom's shelf-life is modified atmosphere packaging under pressure vacuum at cold storage. In this study, three types of films, $20{\mu}m$ polyethylene+polypropylene (PE+PP), oriented polypropylene (OPP), and low density polyethylene (LDPE) were tested to extend the shelf-life of golden needle mushrooms. Mushrooms were packed under pressure vacuum and stored at $10^{\circ}C$ for 2 weeks. The golden mushrooms in LDPE film as a commercial packaging, were highly perishable and immediately proceed deterioration as browning, elongation, fluctuation of respiratory quotient (RQ) and softening within 7 days after packaging. On the other hand, the mushrooms in OPP and PE+PP film shown that shelf-life were extend to 14 days from 7 days, causing delay breakup of vacuum and maintenance of color, length, and RQ during storage. The breakup of vacuum in PE+PP film was faster few days than OPP film packaging. This present study indicated that the golden needle mushrooms by OPP packaging under pressure vacuum treatment might be extended the shelf-life until approximately 14 days during cold storage.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.733-737
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• 2015

For testing the ultraviolet (UV)-blocking property of functional films coated with Nano-$TiO_2$ particles, UV-Vis spectra of oriented polypropylene (OPP) films uncoated and coated with $TiO_2$ of 3% and 5% in Polyurethane (PU) and polyvinyl butyral (PVB)-Cellulose binders were measured. The result of UV-Vis analyses showed that the film coated with 5% $TiO_2$ in PVB binders had a significant effect on UV protection of 90% compared with the film uncoated. Also The result of The photodegradation of methylene blue (MB), OPP films coated with 5% in both PU and PVB binders had a high photocatalytic activity for MB degradation. To evaluate the effect of the developed functional film coated with Nano-$TiO_2$ particles, fresh soybean sprouts were used. Nano-$TiO_2$ coated film was observed to decompose the off-flavor produced by soybean sprouts within packages during distribution, but uncoated film did not. Therefore, Nano-$TiO_2$ coated film package could give the greatest effect in extending the shelf life of soybean sprouts.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.85-89
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• 2014

TTI is a small label of which the color changes by time-temperature history during food storage. The food shelf life (SL) was compared with that of TTI, the time for TTI to reach the end-point of its color change, for the various discrepancies in two Arrhenius activation energies (Ea), an important parameter of temperature dependence. The SL of TTI and food were mathematically simulated, based on zero-order and first-order kinetics, respectively. In the case Ea of food was smaller than that of TTI, the SL of food was larger than that of TTI, meaning TTI reaches the end-point of color change earlier even though food is still fresh. In the case of Ea of food > Ea of TTI, the food reaches the SL earlier than the TTI. In addition, the magnitude of ${\Delta}Ea$ between food and TTI led to the bigger ${\Delta}SL$. To be safe, $SL_{Food}$ > $SL_{TTI}$ would be practical although $SL_{Food}{\fallingdotseq}SL_{TTI}$ is ideal.

• Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.265-273
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• 2012

The effects of processing and frozen storage conditions on the quality of anchovy Engraulis japonica fried surimi gels were investigated. Protein content decreased after surimi gel processing from 19.6% (raw meat) to 12.1% (kamaboko) due to the added ingredients and change in water content. Lipid content decreased from 2.8% (raw meat) to 1.3% in minced and 0.5% in surimi, but fried kamaboko showed a 6.9 % lipid level. Thiobarbituric acid values and thiobarbituric acid reactive substances levels were highest in kamaboko samples, 89.5 and 1.9 mg/g solid, and increased gradually with storage time to 101.8 and 4.6 mg/g solid, respectively. In vitro protein digestibility increased from 79.2% in raw anchovy to 88.5% in kamaboko samples. Levels of trypsin inhibitor decreased gradually with processing and during storage time from 2.43 in raw anchovy to 0.31 mg/g solid in the kamaboko sample after 60 days of frozen storage. No noticeable changes in total essential amino acid was observed during processing conditions. Computed protein efficiency ratio for kamaboko was highest (2.59) compared with whole anchovy (1.96), minced (1.94) and surimi (2.50). Fresh fried anchovy kamaboko showed similar values of hardness, springiness, gumminess and chewiness to commercial surimi gel, but a higher values were seen for fracturability and adhesiveness, and lower values for cohesiveness and resilience. The frozen and thawed anchovy kamaboko showed higher values for all of these rheological parameters compared with fresh and commercial kamaboko. Anchovy kamaboko showed the lowest lightness (62.9) and redness (0.16) and similar yellowness (11.9) compared with commercial kamaboko. Frozen storage and vacuum packaging were effective maintaining the shelf life of anchovy kamaboko within 30 days, but were not effective after 45 days due to fat oxidation.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.149-154
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• 2003

Changes in mineral (Ca, Mg) contents and pectic substances of mature-green 'Nanko' Mume fruits hermetically packaged in 0.03 mm low density polyethylene (LDPE) films with and without gas absorbents were examined during storage at $25^{\circ}C$ for 10 days. Each packaging contained 10 g $Ca(OH)_2$ as a carbon dioxide scavenger, 30 g $KMnO_4$ as an ethylene scrubber or their mixture. In the presence of the ethylene scrubber, losses in mineral contents of alcohol insoluble solids and water soluble pectin were remarkably suppressed, whereas no significant difference was observed in the Ca content between the fresh fruit and those stored for 10 days. Fruits packaged with the ethylene absorbent retained higher amount of pectic substances than those with other packaging treatments. Degradation of the pectic substances into small molecules was also noticeably reduced when the ethylene scrubber was used. Overall results showed that the combination of the gas permeable film and the ethylene absorbent could be applied to mature-green Mume fruits as an effective packaging method to retard the texture softening during storage at the ambient temperature.

• Food Science and Preservation
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• v.21 no.1
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• pp.25-33
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• 2014

The effects of the ice pack and aluminum coated board in the corrugated boxes for maintaining the quality of fresh oriental melons (Cucumis melo var. makuwa) were investigated. The harvested oriental melons were stored at a temperature of $30^{\circ}C$ for 21 days after placing them in the corrugated boxes treated with control, including ice pack and aluminum coated board. The treatment with the ice pack and aluminum coated board was identified to have maintained the relative low temperature in the corrugated box against the high temperature from the environment. For the storage study of the oriental melon, the treatments with the ice pack and aluminum coated board reduced the respiration rate, the development of external color, and total weight loss. All treatments were also effective in maintaining the firmness and decreasing the decay ratio of the oriental melon as compared to those that were controlled. However, the value of total soluble solids regarding the fruit was insignificantly affected by the ice pack treatment. The results indicated that the application of the ice pack and aluminum coated board in the corrugated box played an important role in maintaining the quality of oriental melons during storage. The combination with the ice pack and aluminum coated board had more effective values on the storage qualities for oriental melons than that with the ice pack only. Based on the results of this study, the ice pack and aluminum coated board were the useful treatments for reducing the loss of quality of the fresh oriental melons in high temperature storage conditions.

• Korean Journal of Agricultural Science
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• v.12 no.1
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• pp.128-138
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• 1985

This study was conducted to elucidate the shelf-life and quality changes in relation to biochemical components in leaf lettuce (Lactuca sativa L.). The shelf-life of leaf lettuce at room temperature was 2 to 3 days. But it was extended to 3 weeks by packaging in a 0.01 mm thick polyethylene film sack when stored at $3^{\circ}C$. The ascorbic acid contents of fresh leaf lettuce was 25 mg per 100 gram fresh weight. The acid at room temperature was almost destroyed after 4 days storage. But the contents of ascorbic acid at $3^{\circ}C$ maintained about 50 to 60% of the initial level in packaging of polyethylene film sack after 8 days storage. The content of chlorophyll was greatly decreased at room temperature but no significant changes were found at $3^{\circ}C$. The changes of total sugar and reducing sugar contents during storage were not very different between treatments. The contents of alkali soluble protein and free amino acid gradually increased in the treatments of polyethylene film sack packaging during storage in general, but the contents decreased after the increase in control treatment. Nucleic acid content, peroxidase and polyphenoloxidase activities were measured and discussed in relation to the leaf senescence.

• Korean Journal of Organic Agriculture
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• v.30 no.1
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• pp.1-20
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• 2022

With the recent rapid increase in single-person households, food companies are releasing small packaging and small-capacity products regardless of product line such as beverages, fresh foods, and home snacks, and food consumption patterns are also changing. Meanwhile, as a series of accidents related to food safety occurred during cost-effective consumption pursuing price-performance, more consumers wanted to choose products that have been proven safe even with higher money due to food safety anxiety. Considering the concept of 'safety' of food, this study by using the 'ordered probit model' empirically investigated whether there is a difference in the degree of preference for safety in food consumption behavior between single-person and multi-person households. Summarizing the results, it was found that women rather than men, and elderly households among young and single-person households had a higher demand for food safety. The results of marginal effects considering food safety variables show that respondents with low frequency of delivery and take-out use are considering food safety more, and that single-person households are considering safety more than multi-person households. In the future, the population structure of Korea will continue to increase in single-person and elderly households, and women's economic activities will also continue to increase. Therefore, the growing home convenience food market needs marketing strategies to secure and emphasize food safety, such as sterilizing treatment technology for hygiene and safe container development from environmental hormones, and needs a lot of support and attention to meet changes in food culture trends and demographic structure.