• Food Science and Preservation
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• v.8 no.1
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• pp.74-78
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• 2001

Instant gruel using pumpkin(Cucurbita maxima Duch var. Evis) was prepared and the optimum mixing ratio of ingredients and cooking method were examined by physicochemical characteristics and sensory tests. The optimum mixing ratio of materials were steamed pumpkin 78.4%, heated com 9.2%, roasted onion 4.6%, boiled redbean 6.9%, sugar 0.6%, salt 0.3% in overall acceptance of instant pumpkin gruel. In order to Felons the shelf-life, instant pumpkin gruel was packed using pouch pack(PE-CPP) and heated under the different conditions. After heat treatment, products were decreased colors value and increased acidity and viscosity The sensory evacuation of heated product after 5 days at 37$^{\circ}C$ was preferable at 120$^{\circ}C$ for 30∼40 min treatments.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.336-342
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• 2003

The effects of cultivation methods (cultivation of curled-shaped type, M-1; conventional cultivation, M-2; growing after treatment with a growth regulator, M-3; cultivation by the combination of M-1 and treatment with oak charcoal, M-4) on the quality characteristics of soybean sprouts were studied by the measurement of growth characteristics. This study also investigated the changes in shelf-life stability of the new soybean sprouts (NSB) using M-4, which was cultivated with oak charcoal and treated with antimicrobial Citrus sunki seed extract. Among the soybean sprouts grown for six days at the high temperature and humidity environment (90$\pm$5% RH, 25$\pm$1$^{\circ}C$), M-1 revealed no significant difference in terms of quality, such as the harvest yield, the rot rate and the growth characteristics when compared with M-2. M-3 showed no significant difference in growth characteristics, of hardness, and sensory evaluation scores when compared with the soybean sprouts grown by conventional methods. NSB had a low number of total microorganisms and had a better appearance after five days of storage than did the control group (M-2). These findings demonstrate that chemical-free and clean soybean sprouts can be grown by combining oak charcoal and antimicrobial Citrus sunki seed extract, thereby meeting the consumer demand for safe, chemical free sprouts.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.284-288
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• 2007

Effect of aqueous chlorine dioxide $(ClO_2)$ treatment on the quality change of fresh ginseng during storage was examined. Fresh ginseng samples were treated with 0, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4^{\circ}C$. Microbiological data of the fresh ginseng after $ClO_2$ treatment revealed that the populations of total aerobic bacteria, and yeast and mold were significantly reduced with the increase of $ClO_2$ concentration. In particular, the populations of total aerobic bacteria, and yeast and mold in the fresh ginseng decreased by 2.1 and 1.2 log CFU/g at 100 ppm $ClO_2$ treatment, respectively. Aqueous $ClO_2$ treatment improved the color of the fresh ginseng during storage, but there was no significant difference in weight loss during storage among treatments. Sensory evaluation results represented that the qualities of the fresh ginseng treated with aqueous $ClO_2$ during storage were better than those of the control. These results clearly indicate that aqueous $ClO_2$ treatment could be useful in decreasing the microbial growth and extending the shelf life of fresh ginseng.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.191-195
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• 2003

We investigated the effects of gamma irradiation on the microbiological, chemical and sensory qualities of bulgogi, a traditional Korean meat product. Gamma irradiation reduced the number of coliform bacteria and bacterial colonies counted in Salmonella-Shigella selective agar to a non-detectable level. Thermophillic microorganisms (mainly Bacillus spp.) in bolgogi refrigerated for 20 days were also significantly reduced by 3 log cycles by 2.5 to 7.5 kGy of irradiation, compared to the control. Electron donating ability and shear force of ready-to-cook bulgogi was not significantly affected by gamma irradiation. Irradiation increased the 2-thiobarbituric acid reactive substances (TBARS) value. The irradiated, raw, ready-to-cook bulgogi had significantly higher scores in color and appearance than those of non-irradiated controls from sensory evaluation. The overall acceptance of cooked bulgogi had higher scores in non-irradiated or 2.5 kGy-irradiated bulgogi than the 5.0- or 7.5-kGy irradiated counterparts. In conclusion, irradiation at 2.5 kGy is recommended as a method to improve shelf-life, safety, and to achieve acceptable quality of ready-to-cook bulgogi without any adverse changes in the sensory characteristics.

• Food Science and Preservation
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• v.5 no.2
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• pp.167-171
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• 1998

Bulkogi(roast beef) seasoning stored without cap at 5$^{\circ}C$ and 23$^{\circ}C$ and within capped boule at 5$^{\circ}C$, 23$^{\circ}C$, 38$^{\circ}C$, 48$^{\circ}C$ and heat cycling(38$^{\circ}C$-1 week and 5$^{\circ}C$-1 week) and investigated sensory quality, pH, VBN, amino-N, surface color, and viable cell counts during 6 month storage. Nonpackaged Bulkogi seasoning was deteriorated by molds after 2 weeks at 23$^{\circ}C$ but did not showed any significant quality changes at 5$^{\circ}C$ for 1 month. Sensory scores of packaged sample rapidly declined with the temperature increase but chemical criteria was not significantly changed depending on temperature and storage time. Correlations between sensory scores and chemical parameters was not found, but sensory scores on color was correlated with lightness(L. value) of surface color(r=0.899). Heat cycle storage resulted in similar changes in quality to 38$^{\circ}C$ storage. Ql0 values calculated by sensory evaluation results as a quality index was 6, and the shelf-life of packaged Bulkogi seasoning was predicted 88 months at 23$^{\circ}C$.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.333-342
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• 2000

The purpose of this study was to evaluate microbiological quality for each stage of the kimbap manufacturing process in summer and winter. Under the various controlled conditions through the simulation, the time-temperature data were collected and the microbiological quality(including total plate count, coliforms, and fecal coliform count) were evaluated. To determine the expected shelf life of Kimbap, a microbiolgical analysis according to the length of the storage time was performed. The microbiological analysis on both sanitary and unsanitary utensils was compared. The microbiological quality of the raw materials of Kimbap in summer was not at an acceptable level, but that of the heat-treated raw materials of Kimbap met the requirement according to the standards set by the Natick Research Center. The number of the microorganisms of the unsanitary utensils and the Kimbap made from unsanitary utensils was more than the acceptable criteria. Sanitary management is necessary to prohibit cross-contamination and to manufacture Kimbap safely. Results from storage times and storage temperature conditions(chilled and room-temperature storage) showed that the expected shelf-life of the Kimbap with the room-temperature storage was as less than 3 hours in summer, while it was as 7-10 hours in winter.

• The Korean Journal of Food And Nutrition
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• v.8 no.4
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• pp.330-334
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• 1995

A various aseptic packaged cooked rice prepared In Korean rice was developed for extending shelf-life at room temperature. Data of proximate composition showed no significant difference between cultivars except moisture of cooked rice. The optimal condition of added water content for aseptic packaged cooked rice was 1.3 times of rice while 1.5 times for cooked rice and microwave heating. Hardeness of cooked rice was decreased in order of Dongjin, Odae, Chuchung, Kyaehwa, Ilpoom. Sensory evaluation results showed that Ilpoom had a best result while Odae for storage time (7 days).

• 한국유가공학회:학술대회논문집
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• 2005.10a
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• pp.11-19
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• 2005

Heat treatment is essential for hygienic safety and for extending shelf-life of milk. Heating of milk affects principally its physicochemical, nutritional and organoleptic properties. The most important changes are the decrease in whey protein solubility and the decrease in stability of casein micelles. Maillard reactions are also important and undesirable consequences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1373-1378
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• 2010

This study investigated the utilization of activated calcium (AC) as preservatives for wet noodle manufacturing. The quality characteristics and shelf-life of wet noodle made with sterilized distilled water, 5% alcohol, 0.1% AC plus 5% alcohol, 0.2% AC plus 5% alcohol, and 0.2% AC were evaluated. The total microbial count and pH value of wet noodle were determined during storage at $10^{\circ}C$. During storage at $10^{\circ}C$ for 42 days, pH of wet noodles was slightly decreased with increased storage periods. The pH values of wet noodles made with AC were higher than the others. Instrument textural characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewingness) were measured and were not significantly changed during storage period. The total microbial counts in wet noodles increased with extended storage duration. With AC, microbial growth rate were decreased compared to the control for whole storage period. In sensory evaluation, a little difference was shown between control and AC or alcohol containing wet noodles and no significant differences during the storage period. It was concluded that shelf-life of wet noodles was extended two-fold or more by adding AC for storage at $10^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1087-1092
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• 2000

Traditional food soybean curd was prepared using the fresh fruit juice of Schizandra chinensis RUPRECHT(Omija) and Prunus mume(maesil), and investigated the optimal preparative conditions(water addition ratio, heating time of mashed soybean and fresh fruit juice concentration), physical properties, sensory evaluation and shelf-life. Soybean curd coagulated with 0.9% Omija juice showed the highest yield at $85^{\circ}C$, 12.5 times water addition and 5 min heating. For soybean curd coagulated with 1.5% Maesil juice showed the highest yield at $85^{\circ}C$, 10 times water addition and 5 min heating. The physical properties (hardness, adhesiveness, chewiness and gumminess) of soybean curd coagulated with juices of Omija and Maesil showed lower values for hardness, adhesiveness, chewiness and gumminess. However sensory scores of both were evaluated higher than those of coagulated with $CaSO_4$. The shelf-life of soybean curd prepared from Omija and Masil juices and then soaked in 0.1% acetic acid was better than that of coagulated with $CaSO_4$ or soaked in distilled water.