• The Korean Journal of Mycology
• /
• v.39 no.2
• /
• pp.122-125
• /
• 2011

The goal of this study was to provide shelf-life of Gugija-Liriope tuber raw makgeolli. After we prepared Gugija-Liriope tuber raw makgeolli by using Gugija, Liriope tuber, nuruk, cooked rice and Saccharomyces cerevisiae C-2, changes of its quality and physiological functionality were investigated during the storage at $4^{\circ}C$ and $20^{\circ}C$. Ethanol contents was decreased from 8.3% to 7.2% for storage of 9 days at $4^{\circ}C$ and 6 days storage at $20^{\circ}C$, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity of Gugija-Liriope tuber makgeolli was increased from 63.1% to 66.0% after storage for 9 days at $4^{\circ}C$. Total acceptability of 9 days storage makgeolli at $4^{\circ}C$ was still good. In conclusion, shelf-life of Gugija-Liriope tuber raw makgeolli was 9 days at $4^{\circ}C$ in this respect of ethanol contents, antihypertensive action and total acceptability.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.26 no.3
• /
• pp.165-171
• /
• 2020

Maintaining steady and low temperature during distribution process is a key technique to inhibit microbial growth, one of the most important factors in determining the shelf life. It is possible to provide high-quality fresh products to consumers only when precise and adequate temperature control is guaranteed throughout the entire distribution process for fresh seafood. This study investigated the shelf-life of packaged fresh flounder (Paralichthys Olivaceus) in order to learn the feasibility of super-chilled distribution of fresh seafood. To estimate the shelf life, weight, number of bacteria such as E. coli, pH, sensory test and volatile basic nitrogen were investigated. As a result of the study, the difference in shelf life of 6 days at the super-chilling temperature (0±1℃) and 1 day at the general refrigeration temperature (8±2℃) (based on volatile base nitrogen) showed the market possibility of super-chilling distribution. Through additional empirical studies such as packaging methods and economic feasibility, it is expected to promote commercialization of super-chilling containers and packaging system developed in the future and secure customer reliability.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.39 no.2
• /
• pp.85-93
• /
• 2006

This study was conducted to evaluate the optimal processing conditions of smoke-dried powdered oysters and to determine their shelf-life during storage for development of a natural oyster flavoring substance. The optimal conditions for processing of smoke-dried oyster powder with freshy oyster were as follows. Raw shelled oysters were rinsed with 3% saline solution, drained, boiled for 10 minutes at $98^{\circ}C$, and then smoked for 1 hour at $50^{\circ}C$, followed by drying for 4 hours at $80^{\circ}C$ Smoke-dried oyster powder with oyster scraps were prepared as flavoring material. The smoked oyster scraps were submerged in oyster sauce far 10 minutes at room temperature and then dried with hot air for 5 hours at $50^{\circ}C$. The smoke-dried oysters and smoke-dried oyster scraps were then pulverized to 50 mesh and packed in tea bags or vacuum-packed in laminated plastic film bags (PE/PVDC/CPP, $12{\mu}m/15{\mu}m/50{\mu}m$). Compared to non smoke-dried powdered oysters, the smoking and dipping in oyster sauce enhanced the flavor and prevented lipid oxidation of the smoke-dried powdered oyster product. Shelf-life tests indicated that the vacuum-packaging method preserved the quality of smoke-dried powdered oysters stored for 150 days at room temperature.

• Korean Journal of Food Science and Technology
• /
• v.23 no.6
• /
• pp.717-722
• /
• 1991

The effects of preparation methods, packaging, and additives on shelf life of appetizer chicken drummettes were investigated. Initial microbial loads of appetizer drummettes affected their refrigerated shelf life. Drummettes cooked to $93.3^{\circ}C$ had lower initial microbial loads and longer shelf life when compared to those cooked to $82.2^{\circ}C$. However, this advantage was not observed when 'rub' was applied during the marinating process. No apparent effect (P>0.05) on the growth of psychrotrophs was found when samples were stored at $3{\pm}1^{\circ}C\;and\;7{\pm}1^{\circ}C$ with or without vacuum packaging. Adding sorbic acid (0.5%) or sodium benzoate (0.5%) in the marinade mixture extended the refrigerated shelf life. The addition of 50 ppm sodium nitrite further enhanced the shelf life. The increased TBA values of drummettes can be reduced by the application of vacuum packaging. The addition of sorbic acid or sodium benzoate in the marinade was not as effective as vacuum packaging in retarding TBA value increase.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.15 no.4
• /
• pp.291-297
• /
• 1982

In this part of the studies on dielectric dehydration of foamed fish-starch paste, qualify stability and shelf-life of the product of which the preparation formula and processing conditions were described in previous report (Lee et al, 1982) were determined by means of accelerated reaction test. The product was stored for 50 days under the conditions of temperatures at 35, 45, and $55^{\circ}C$ in steady state and various water activities of 0.44, 0.52, 0.65, and 0.75, respectively. The loss of available lysine, extent of TBA value, and development of browning during the storage were measured and reaction kinetically analysed to assess quality stability and shelf-life of the product for the storage at room temperature of $25^{\circ}C$. Extent of browning was accelerated with the increase of water activity and temperature marking the time to reach a limit of color and flavor deterioration, or to reach brown color density of 0.17 O.D./g at 420 nm, 106 days at aw=0.44, $35^{\circ}C$, and 41 days at aw=0,65, $55^{\circ}C$, These reaction rates resulted in a prediction of shelf-life, 130 to 110 days in the storage at aw=0.44 to 0.75, $25^{\circ}C$. The quality limit assessed by TBA values and sensory evaluation of rancidity was 87 days at aw=0.44, $35^{\circ}C$, and 30 days at aw=0.75, $55^{\circ}C$ which gave a predicted shelf-life, 128 to 113 days . at aw=0.44 to 0.75, $25^{\circ}C$ storage.

• Journal of the Korean Applied Science and Technology
• /
• v.35 no.1
• /
• pp.70-79
• /
• 2018

This study was carried out to predict the shelf-life of emulsified red ginseng beverage. To investigate the quality changes during the storage, physicochemical properties such as acidity, pH, droplet size, Hunter's color value and sensory evaluation test were measured periodically. It was found that acidity, pH, and droplet sizes were little changed in initial stage. After about 70 days of storage, however, they tended to be changed possibly due to Maillard reaction. From the results of correlation analysis between sensory evaluation results and physicochemical characteristics, a-value was chosen as a quality index of red ginseng emulsions. Using reaction constants at various temperature, the activation energy and the $Q_{10}$ value for the a-value from Arrhenius equation found to be 13.37 kcal/mol, 1.56-2.14, respectively. It could be concluded that the shelf-life of red ginseng emulsions estimated to be 730 days (approximately 2 years) when stored at $20^{\circ}C$.

• Journal of Marine Bioscience and Biotechnology
• /
• v.2 no.3
• /
• pp.160-167
• /
• 2007

Shelf-stability of powdered model food was determined during storage at various temperatures ($25^{\circ}C$, $35^{\circ}C$) and various moisture contents (3.5%, 6.0%, 8.0%). Moisture content, peroxide value, pH, color, microbial counting and sensory evaluation were conducted during storage. Moisture content, peroxide value, pH and color were not significantly changed during storage in all samples indicating that this powdered model food was relatively stable at given conditions. Pathogenic microorganisms, such as Bacillus cereus, Listeria spp., Clostridium perfrigens, Salmonella spp. and Staphylococcus aureus, were not found during storage suggesting that there was no problem in safety in this case. On the other hand, the number of artificially added Lactic acid bacteria was decreased with increasing both storage temperature and moisture content. Therefore, powdered model food was very shelf-stable and it was impossible to predict the shelf-life using above quality factors.

• Korean Journal of Food Science and Technology
• /
• v.22 no.1
• /
• pp.82-87
• /
• 1990

To investigate the shelf-life of the brick share improved Meju, the effect of the storage time and packaged storage on the quality of Meju and soy sauce were studied during 90 days storage at $30^{\circ}C$. During the storage period, pretense activity was rapidly increased, and it reached the maximum value after 30 days of storage and then decreased gradually with storage time. By the sensory evaluation, the soy sauce from Meju which was longer storage was increased its brown color but less sensory quality on taste and flavor. The sensory evaluation score of soy sauces were closely related to the value of protease activity of Meju, So, it was shown that the protease activity was also the major index component on the quality control for the brick shape improved Meju. The protease activity of brick shape Meju was lower during Meju making but decreased slowly during storage period than that of grain shape meju. The values of protease of Meju after 30 days storage were 359 (O.D. at 660 nm/g) in non-packaged, 349 in packaged Meju and after 180 days storage were 207,205, respectively. It was shown that the shelf-life of the brick shape improved Meju was about 180 days by the basis (protease activity: 200 O.D. at 660nm/g) for quality control from the grain shape Meju, and it was longer than that of grain shape Meju. It was also shown that the packaged storage did not prolong the shelf-life of the brick shape improved Meju.

• Korean Journal of Food Science and Technology
• /
• v.37 no.4
• /
• pp.557-561
• /
• 2005

Effects of natural preservatives on quality and shelf-life of fresh pork were investigated by evaluating changes in physicochemical properties, sensory evaluation, and mcrobial properties during storage. Acidity and VBN values of pork with preservatives were lower than those of control. Total bacterial count of pork with preservatives was significantly lower than that of control during storage. Sensory results showed pork with preservatives had lower sensory color and off-flavor scores than control. Changes in pH, VBN, total bacterial count, coliform group, and sensory evaluation revealed pork with preservatives showed less quality changes than control during storage, regardless of storage temperature. Results indicated that addition of preservatives to pork increased shelf-life by 7 days at $4^{\circ}C$.

• Journal of the Korea Safety Management & Science
• /
• v.26 no.3
• /
• pp.1-9
• /
• 2024

This study aims to develop a regression model using data from the Ammunition Stockpile Reliability Program (ASRP) to predict the shelf life of 81mm mortar high-explosive shells. Ammunition is a single-use item that is discarded after use, and its quality is managed through sampling inspections. In particular, shelf life is closely related to the performance of the propellant. This research seeks to predict the shelf life of ammunition using a regression model. The experiment was conducted using 107 ASRP data points. The dependent variable was 'Storage Period', while the independent variables were 'Mean Ammunition Velocity,' 'Standard Deviation of Mean Ammunition Velocity,' and 'Stabilizer'. The explanatory power of the regression model was an R-squared value of 0.662. The results indicated that it takes approximately 55 years for the storage grade to change from A to C and about 62 years to change from C to D. The proposed model enhances the reliability of ammunition management, prevents unnecessary disposal, and contributes to the efficient use of defense resources. However, the model's explanatory power is somewhat limited due to the small dataset. Future research is expected to improve the model with additional data collection. Expanding the research to other types of ammunition may further aid in improving the military's ammunition management system.