• Applied Biological Chemistry
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• v.36 no.1
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• pp.58-63
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• 1993

In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were $60.2{\sim}61.5%$ and $14.7{\sim}14.9%$, respectively. The pH showed a tendency of decrease, while volatile basic nitrogen content showed a tendency of increase during frozen storage. The histamine content was $2.60{\sim}2.81\;mg/100g$, and this value increased slowly during frozen storage. The increasing ratio in the peroxide value, carbonyl value, TBA value, fatty acid composition and color value of vacuum packed product and antioxidants added product were lower than those of air packed product. The texture profile analysis parameters such as hardness and toughness showed a tendency of a slight increase in air packed product and showed less increase in vacuum packed product and antioxidants added product. From the results of chemical experiments and sensory evaluation during frozen storage, it is concluded that the vacuum packed mackerel based burger and antioxidants added mackerel based burger were good condition for preserving the quality during frozen storage of 60 days.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.121-127
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• 2004

This study was conducted to investigate the effect of dietary mugwort pelleted on the storage stability of pork. barrow (T1) and boar (T2) were alloted into six treatments: 1) control (commercial feed) 2) T1-1 and T2-1(commercial feed supplemented with 3.0％ mugwort pelleted) 3) T1-2 and T2-2 (commercial feed supplemented with 5.0％ mugwort pelleted). They were fed with the experimental diets for 60 days and slaughtered. Meat samples were in wrap package and stored at 4${\pm}$1$^{\circ}C$ for 10 days. pH, WHC and cooking loss were not siginificanly different in all treatment. But these values were tended to increase during storage for all treatment groups (p＜0.05). Thiobarbituric acid reactive substances (TBARS) and Volatile Basic Nitrogen (VBN) values were low for pork samples prepared from pigs supplemented mugwort pelleted diet and the values were increased as storage period increased for all treatment groups (p＜0.05). But L value was highest for pork samples prepared from pigs supplemented of 3.0％ mugwort pelleted diet among treatments group.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.418-428
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• 2017

In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples (p<0.05). T1 resulted in the highest redness value (p<0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. The pH of the samples subjected to all treatments decreased with progress of the storage period (p<0.05). The pH of the T1 and T3 samples treated with PS was lower (p<0.05) than that obtained with other treatments, as PS has a lower pH value. The treatments in which PS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the control. T1 resulted in the highest flavor, off-flavor, and overall acceptability scores during storage (p<0.05). The total viable bacterial count for all treatments was below 1 Log CFU/g, and E. coli and coliform bacteria were not detected during storage. Therefore, these results suggested that pre-converted nitrite from Swiss chard powder is a potential replacement for nitrite in meat products.

• Korean Journal of Veterinary Service
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• v.42 no.4
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• pp.265-274
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• 2019

Delayed arrival of blood samples from the field and a large number of samples delivered often causes delay in sample analysis leading to inaccurate measurements. Therefore, this study aimed to assess whether prolonged storage in refrigerator could influence the stability of cattle blood samples and to establish an optimal time limit for complete blood count (CBC) parameters and blood gas and electrolyte (BGE) parameters analyses. Samples collected from healthy cows were tested immediately for CBC and BGE using automated hematology, blood gas and electrolyte analyzers. Samples were kept in refrigerator at 4℃ and analyzed after 6 h, 12 h, 24 h, 48 h, 72 h, 120 h, and 192 h of storage. Mean differences between observations were assessed at 5% significance level using ANOVA and Duncan's multiple range test. Total CBC parameters and the platelet profile remained stable for 192 h, except for MCHC. Among leukocyte-related counts, NEU and EOS remained stable for 192 hours. WBC and LYM, and MONO values produced inconsistent measurements which recovered its initial measurement after 12 h and 24 h of storage, respectively, then remained stable until 120 h. Among the blood gas indices, PCO₂, PO₂, tCO₂, and BE showed declining and significant changes over time, but pH, tHb, and SO₂ remained stable for 192 h. Electrolyte status in the blood showed that ions are unstable and tend to change in as early as 6 h of storage. This study established that cattle blood specimens for CBC analysis can be stored for 120 h at 4℃, but specimens for BGE analyses must be tested within 6 to 24 h.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.601-611
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• 2016

The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss while the treatment with GP showed decreased cooking loss depending on increasing GP content (p<0.05). Apparent viscosity of batter was increased as the amount of GP increased, whereas hardness of emulsion sausages was decreased with increasing GP level. In sensory evaluation, emulsion sausage with 0.1% GP resulted in the highest score in overall acceptability. The pH values of all treatments decreased at the early storage stage, followed by gradual increase. The lightness and redness of treatments were decreased when the level of GP was increased. However, the yellowness of sausages with GP were higher than that of control (p<0.05). The addition of GP inhibited lipid oxidation of emulsion sausages during storage depending on its level. The aerobic bacteria population and VBN was unaffected by addition of GP during the storage (p>0.05). Therefore, Gaeddongssuk powder up to 0.1% has a potential as a natural antioxidant for meat products because it can inhibit lipid oxidation of sausages without decreasing their sensory properties.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.201-205
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• 2001

As a series of studies on improving the processing suitability of imported Pacific saury, oxidative stability of seasoned-dried Pacific saury treated with liquid smoke (T2 product) was examined during storage, comparing with control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The pH of T2 treated with liquid smoke was relatively lower than those of C and T1 during storage. The contents of volatile basic nitrogen in all products increased continuously during storage. In the changes of TBA and POV of products during storage, the POV of T2 was lower than that of T1, and the TBA values of T1 and T2 were lower than that of C product. The major fatty acids were 22 : 1n-11, 20 : 1n-11, 16 : 0, 14 : 0, 22 : 6n-3, 20 : 5n-3, 18 : 4n-3, 16 : 1n-7, 14 : 1n-7 and 18 : 1n-9 in the both C and T2 products. The contents of polyunsaturated fatty acids in hath C and T2 somewhat decreased with increasing storage period, while those of saturated and monounsaturated fatty acids increased.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.4
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• pp.338-359
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• 2018

Soybean (Glycine max L.), a major part of Asian diet, is consumed primarily for its nutritional value. However, poor storage stability often leads to loss of nutritional value or deterioration in quality. This study focused on the storage stability of soy flour obtained from raw and roasted "Saedanbaek" soybeans packed in polyethylene (PE) and polypropylene (PPE) film bags that were stored at $4^{\circ}C$, $20^{\circ}C$ and $45^{\circ}C$ for 48 weeks. The early acid values (diene and p-anisidine) of raw soybean flour (RSF) at high temperature (HT) were higher than those at refrigerated temperature (RFT) and room temperature (RT) during 48 and 12 to 36 weeks, respectively. In the case of roasted soybean flour (ROSF), which was stored at RFT and RT, the acid and conjugated diene values gradually increased after 24 weeks. In RSF, the peroxide value increased since the beginning of the $24^{th}$ week. The p-anisidine value also increased during 12 to 36 weeks but was much lower than the values obtained from HT storage. As the peroxide values decreased, the p-anisidine values increased, indicating an inverse relationship. Lipoxygenase activity of ROSF at all storage conditions was lower than RSF. Several differences were observed between the packing materials used. This study could, therefore, provide useful information for the industrial use of soybean flour (SF).

• Tunnel and Underground Space
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• v.7 no.1
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• pp.58-64
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• 1997

A pilot plant of underground cold storage for food has been excavated as a R&D program. For the stability assessment of underground cold storage opeinengs in shallow jointed rocks, three kinds of stability problems were analyzed by numerical methods. For the analysis of unstability by rock block movements, DEM was used considering the statistical distribution of rock joints. Concerning thermally induced cracking, FDM was used with thermomechanical stress analysis. Finally, in order to evaluate the joint failure during the thawing process, BE algorithm was applied. Numerical examples applied for the pilot plant show that the possibility of unstable failure of opeings exists but can be avoided with proper rock reinforcements provided.

• Journal of Electrical Engineering and Technology
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• v.4 no.4
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• pp.443-450
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• 2009

This paper deals with the design of decentralized controller for load-frequency control of interconnected power systems with superconducting magnetic energy storage units and Governor Dead Band Nonlinearity using Multi-Objective Evolutionary Algorithm. The superconducting magnetic energy storage unit exhibits favourable damping effects by suppressing the frequency oscillations as well as stabilizing the inter-area oscillations effectively. The proposed control strategy is mainly based on a compromise between Integral Squared Error and Maximum Stability Margin criteria. Analysis on a two-area interconnected thermal power system reveals that the proposed controller improves the dynamic performance of the system and guarantees good closed-loop stability even in the presence of nonlinearities and with parameter changes.

• 한국터널공학회:학술대회논문집
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• 2005.04a
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• pp.189-201
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• 2005

Brittle failure has been detected in over-stressed rock mass during the construction of oil storage cavern. The main characteristics of stress induced brittle failure of the site are introduced. Various evaluation and measures are sought to stabilize the over-stressed rock mass. The major results from numerical analysis of the cavern are presented, and from current microseismic monitoring to detect hazard from brittle failure are presented.