• Food Science of Animal Resources
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• v.20 no.2
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• pp.139-145
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• 2000

This study was conducted to investigate the storage and quality characteristics of vegetable hot dog. The b-value of sausage was increased significantly, but the color of bread was not changed during storage. The hardness, springiness, cohesiveness and chewiness of sausage were not changed, but the gumminess was increased during storage. The hardness, springiness, cohesiveness and gumminess of bread were not changed, but the chewiness was decreased during storage. The moisture content of sausage was not changed, but that of bread was decreased during storage. The pH of vegetable hot dog showed 5.67~5.71 during storage. The TBA of sausage was increased from 0.13 to 0.29mg/kg, the VBN was increased from 4.24 to 5.46mg% during storage. The total plate counts showed $3.5\times$104 CFU/g 8 days of storage. The coliform group, Staphylococcus aureus. Salmonella and Vibrio parahaemolyticus were not detected during storage. The vegetable hot dog was found to be fresh by sensory scores such as taste, aroma, color, texture and palatability, and the appearance of mold and slime was not detected during storage.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.314-318
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• 1996

The purpore of this study was to elucidate the nutritional significance of the fruit-vegetable mixed juice during storage and distribution by examining the chemical composition of the mixed Juice for storage. The fruit-vegetable mixed Juices were sueriliged at 95$^{\circ}C$ for 30, 70, 100 seconds and the results of the changes in vitamin C contents, colors, total carotenoid contents, total aerobic counts and sensory evaluation of the mixed Juice were as follows: Vitamin C contents were drastically decreased at 7 day's storage and were not significantly different between the mixed Juices at p< 0.05 level after 7 day's storage. The longer the sterilization time and storage period of the mixed Juice was the higher changes in color was. The color changes in the sterilized samples were higher in order of 100, 70 and 30 seconds. Total carotenoid contents were slightly decreased according to storage period but were not affected by sterilization time. Total aerobic counts were 1.1 $\times$ 101 cfu/ml before sterilization, but it was negative after sterilization at 95t regardless of sterilization time. Sensory qualities such as color, flavor, taste and total acceptability of the mixed juice tended to be decreased by the Increased storage period and sterilization time. Especially, the sterilized sample for 100 seconds showed lots of changes In color.

• Food Science and Preservation
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• v.5 no.1
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• pp.41-47
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• 1998

Physicochemical properties and microbiological quality chanties were investigated on mixed fruit and vegetable juices (apple, carrot and cucumber) stored at 4$^{\circ}C$ without pasteurization(NT), with light piasteurization (LP; 66$^{\circ}C$, 10 sec) and with full pasteurization(FP; 90$^{\circ}C$, 60 sec). Effects of ultrafiltration (UF) on the changes during storage were also examined. pH, viscosity, a-value and b-value remained relatively constant and all samples revealed Newtonian characterisitics. Total acidity and turbidity tended to increase slightly; however, total vitamin C content and L-value slowly decreased during storage up to about 2 months. During the first 4 weeks storage, soluble solids content slowly increased and then decreased. Mold and Yeast and Bacteria were not detected in LP, UP and UF treated samples during storage studied; however, E. coli were detected after 24 days storage. No distinctive storage effects were found among samples prepared; however, ultrafiltration had a considerable effect on the color and soluble solids content of mixed fruit and vegetable juice.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.250-257
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• 1978

Functional additives such as methyl silicone, TBHQ and BHA/BHT have been evaluated for their effects on storage and frying stabilities of the vegetable salad oil. All test results strongly suggest that methyl silicone improved the frying stability and TBHQ improved the storage stability. BHA/BHT improved neither storage stability, nor frying stability of the vegetable saladoil. Based on the test results, it is recommended that methyl silicone in the range of $1.0{\pm}0.5ppm$ and TBHQ in the range of 200ppm be added to the vegetable salad oil for the improvement of frying and storage stabilities.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.21-27
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• 1991

Recipe for Korean typical wild.vegetable preparations were developed and changes in pH, total acidity and ascorbic acid were measured during the storage period at 4~$5^{\circ}C$. Crude fiber and minerals were also analyzed and sensory evaluation was conducted. Changes in pH and total acidity were not significant in most of the samples and the results reveal that the vegetable preparations were in good conditions throughtout the storage period at 4~$5^{\circ}C$. The contents of ascorbic acid have been gradually reduced during the first 10-day storage showing 30~70% retention and continuous loss to 30~40% left on 20th-day. Crude fiber and mineral (Ca, p, Fe, K, Mg) contents were relatively higher in the wild-vegetables than in the everyday use vegetables. The results of the sensory evaluations revealed that the tested samples were in good scores (overall scores>6) except sancho-seed pickles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1187-1193
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• 2010

To elongate the shelf-life of Angelica keiskei and Brassica loeracea var. acephala vegetable juices, UV irradiation was used and the changes of antioxidant activity and nitrite scavenging ability were investigated. The content of polyphenols of vegetable juices were slightly reduced by UV treatment and/or storage period. The DPPH radical-scavenging activities of the vegetable juices treated by UV were higher than that of control but were not changed during storage. However, $ABTS{\cdot}^+$ reducing activities of the vegetable juices were reduced by UV treatment. The $ABTS{\cdot}^+$ reducing activity of Brassica loeracea var. acephala juice was lower when the flow rate was slower. The ferrous ion chelating effects of Angelica keiskei vegetable juices were reduced by UV treatment. In contrast, the ferrous ion chelating effects of Brassica loeracea var. acephala vegetable juices were not different from those of right after manufacturing. The ferrous ion chelating effects on both vegetable juices increased during storage periods. The inhibitory activity of lipid oxidation was decreased slightly by UV treatment on vegetable juices. The nitrite scavenging ability of Angelica keiskei and Brassica loeracea var. acephala vegetable juices treated by UV irradiation was not different from that of control. The nitrate scavenging abilities of vegetable juices in pH 1.2 were higher than those in pH 3.0 and 4.2.

• Food Science and Preservation
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• v.31 no.1
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• pp.46-63
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• 2024

This study evaluated the impact of storage temperature on the quality characteristics of texturized vegetable protein (TVP). TVP was prepared by mixing defatted Daewon soybean flour at 80℃, gluten, and corn starch in a 5:3:2 ratio, which was then extruded at a screw speed of 250 rpm and a barrel temperature of 190℃ with moisture addition at 9 rpm. Subsequently, the extruded TVP was vacuum-sealed in polyethylene packaging and stored at -20℃, 0℃, and 4℃ for 9 days. Texture analysis revealed that the curing rate followed 4℃ > 0℃ > -20℃ sequence. No significant color variation was observed across the storage conditions, although water content increased at all temperatures. Notable changes were detected in moisture absorption capacity (%) and solid leaching (%), following the order of -20℃ > 0℃ > 4℃. The turbidity of the solution released during cooking varied, with the highest to the lowest sequence being -20℃ > 4℃ > 0℃, while pH levels remained neutral. Regarding free amino acids, sweetness and textural quality improved with storage across all temperatures, whereas bitterness components diminished at 4℃. The study suggests that refrigerated storage at 4℃ is a viable method for distributing TVP, which was previously distributed only in a frozen and dry state.

• Korean Journal of Agricultural Science
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• v.27 no.2
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• pp.81-85
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• 2000

In order to find a proper storage temperature and times for vegetable waxy corn, several waxy hybrids used in the study. Among waxy hybrids, stem height and ear length of Daehakchal and Eulrukchal hybrides were higher than Chalok#1 and #2 used as a check, but flowering daus were later about 7 days than check. Sugar content of Daehakchal was not almost changed at $-4^{\circ}C$ and below, whereas it was rapidly decreased at $4^{\circ}C$. Most hybrids with high sugar content were fast converted into starch than lower content hybrid. While moisture contents of waxy hybrids used were almost constant regardless of storage temperature in vegetable com packaged with poly ethylene vinyl. From these results, storage temperature of vegetable waxy corn was recommended at least $-4^{\circ}C$ below. Under the $-10^{\circ}C$ and below, storage period of vegetable waxy corn could prolong 60 days and above because sugar and moisture content of vegetable corn measure at $-10^{\circ}C$ and $-20^{\circ}C$ were almost no changed compared with those of fresh corn measured at harvest.

• Preventive Nutrition and Food Science
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• v.20 no.3
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• pp.169-175
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• 2015

Shinseoncho and kale were made into green vegetable juices by building block [shinsenocho branch (SB), shinsenocho leaf (SL), kale branch (KB), and kale leaf (KL)]. Fluctuations in their phenolic contents and antioxidant capacities were analyzed during refrigerated storage at $4^{\circ}C$ for 28 days. Total polyphenolic contents of leaf parts showed a decreasing tendency after 4 days (SL) or 7 days (KL), whereas branch parts showed fluctuating values during the entire storage period. The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging capacity was rapidly decreased in SB and in SL at 28 days (P<0.001), whereas KL showed a slightly increasing tendency after 14 days. For the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, SL showed a sharp fall at 28 days (P<0.001), and KL showed a decreasing tendency after 14 days (P<0.001). SB showed a steady decrease during the entire storage period and KB indicated a nearly zero (0.97%) at 28 days. Pearson's coefficients for the correlation between antioxidant capacities measured by the ABTS and DPPH assays, and the total polyphenolic contents were determined. The results showed that the ABTS assay (r=0.934, P<0.001) was more strongly positively correlated with the total phenolic contents than the DPPH assay (r=0.630, P<0.001). In conclusion, when considering all building blocks, green vegetable juices, including kale and shinseoncho may have kept antioxidant capacities for up to 14 days under refrigeration, and the ABTS assay better reflects a positive correlation with the total phenolic contents when compared to the DPPH assay.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.71-79
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• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.