• Journal of Biosystems Engineering
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• 제29권6호
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• pp.539-543
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• 2004

The purpose of this study was to develop a real-time sensor for beef freshness. Contents of biogenic amines (BA), saccharides and proteins were highly related with freshness on the beef meats. Relations of those chemical contents and NIR spectra were studied. Tyramine showed the best correlation coefficient at 1250nm. Correlation between VBN (volatile basic nitrogen) and K value, which were both freshness measurement method, was determined by the PCR (principle component regression). The correlation model had the values of $R^2=0.989$ and SEC=1.78, respectively. The model was validated at $R^2=0.963$ and SEP=2.285, respectively.

• 한국식품조리과학회지
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• 제19권1호
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• pp.72-78
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• 2003

This study was conducted to investigate the physicochemical and organoleptic characteristics and freshness of wild and cultivated Paralichthys olivaceus during storage. By the results of morphological observation, wild Paralichthys olivaceus had white abdomen, light black skin and transparent muscle, but cultivated Paralichthys olivaceus had black spotted abdomen, dark black skin and dark pink muscle. Moisture contents of wild and cultivated Paralichthys olivaceus were similar, but the lipid content was higher in cultivated Paralichthys olivaceus than that of wild Paralichthys olivaceus. Sensory scores of appearance, taste, texture and overall acceptability were higher in wild Paralichthys olivaceus than that of cultivated Paralichthys olivaceus. The reason was that lipid content was higher in cultivated Paralichthys olivaceus The freshness of cultivated Paralichthys olivaceus seemed to last shorter than that of wild one due to rapid increase of the volatile basic nitrogen content, pH and total microbial count during storage.

• 동아시아식생활학회지
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• 제12권3호
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• pp.249-257
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• 2002

This study was conducted to investigate the effects of medicinal plants with additives on storage characteristics of sausage. The water activity of the sausage with the additives tended to decrease with the storage time: the highest value was shown in the Angelica added sausage samples, in both cases added with dried powder as well as with extracted powder. The Paeonia extract powder added sausage had the lowest pH value. The herbal plant added sausages showed the lowest cooking and storage losses among all. The values of TBA (thiobarbituric acid value) and VBN (volatile basic nitrogen) increased with storage time, but the values of the sample with the extract powder additive were lower than those of the freeze-dry powder additive. Total plate counts of bacteria increased with storage time fur all samples, but those for the samples with Pueraria, Platycodon, Angelica, Bupleurum and Paeonia additives exhibited lower values than the control. From the above results, the sausages with medicinal plant additives showed the superior storage safety and quality characteristics.

• 생명과학회지
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• 제10권1호
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• pp.61-67
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• 2000

An experiment was conducted for extension of shelf-life of cooked squid (Todarodes pacificus) using modified atmosphere packaging. The products were packed in a Ny/PE/LLDPE (0.015/0.045/0.040 mm) laminated film with air, vacuum, CO2 gas, and N2 gas, respectively, and then stored at 5$^{\circ}C$ and 2$0^{\circ}C$. Keeping qualities of the products were investigated by measuring moisture content, H, volatile basic nitrogen (VBN), viable cell count, thiobarbituric acid (TBA) value, peroxide value (POV) and color value. Good qualities of the products stored at 5$^{\circ}C$were maintained at least 9 days, 11 days, more than 35 days and 24 days in air, vacuum, CO2 gas and N2 gas packaging products, respectively. In cases of 2$0^{\circ}C$ storage, however, the shelf-lives of all the products were only one day. The shelf-life extension of the products were observed in CO2 ga>N2 gas>vacuum>air packaging in order.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1221-1227
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• 1997

To measure nutritional components and physical quality of Wanja-jeon(Korean pan fried meat balls)was investigated during storage in a simulated hospital cook/chill foodservice system. The Wanja-jeon was cooked and stored for 4 weeks in chill conditions of 2 and 7$^{\circ}C$ and then reheated in the microwave oven. Moisture, protein, and fat contents were decreased little during 4 weeks storage at 2 and 7$^{\circ}C$. Total unsaturated fatty acids(TUFA) and polyunsaturated fatty acids(PUFA) increased slightly at 7$^{\circ}C$ storage. Total free amino acid contents were reduced after 4 weeks of storage, while total amino acids were affected little during chilled storage. However, volatile basic nitrogen(VBN) increased during the 4 weeks storage from 11.2mg%, immediately after cooking, to 14.1~14.2mg%. After reheating, thiobarbituric acid(TBA) value increased more significantly to 0.19 and 0.20.

• 한국축산식품학회지
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• 제43권6호
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• pp.961-974
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• 2023

This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics of dry-aged pork loin ham during the aging period. In experiment 1, antioxidant activity was assessed for mustard seed extracted with varying ethanol concentrations and the results showed high antioxidant activity at 25%, 50%, and 75% ethanol concentrations. In experiment 2, pork loin was treated with mustard seed extracts obtained using different ethanol concentrations: not treated (control), 25% (MS25), 50% (MS50), and 75% (MS75). Physicochemical and storage characteristics of pork loin ham were measured in wk 0, 2, 4, and 6. The pH, a_w, CIE b^*, thiobarbituric acid reactive substances and volatile basic nitrogen values were lower in treated samples compared to the control (p<0.05). In conclusion, applying mustard seed extracts, particularly MS75, in the dry-aged pork loin ham production process could enhance storage stability and improve color attributes without having negative impacts on product quality.

• Journal of Animal Science and Technology
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• 제66권3호
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• pp.603-613
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• 2024

This study was designed to determine the optimal aging conditions after analyzing the physicochemical and microbiological properties of dry-aged chicken breast using an electric field supercooling system (EFSS). Chicken breast was aged for up 5 weeks at three different temperatures (0℃, -1℃, and -2℃). Aging and trimming loss at -2℃ treatment showed lower values than at 0℃ and -1℃ treatments. Thiobarbituric acid reactive substances and volatile basic nitrogen in all treatments increased during the aging process but showed the lowest levels at -2℃. As a result of analysis of aerobic bacteria, it is microbiologically safe to dry-age for up to 2 weeks at 0℃ and up to 3 weeks at -1℃ and -2℃. Therefore, the dry-aged chicken breast with EFSS was optimally aged for 3 weeks at -2℃.

• 한국수산과학회지
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• 제56권4호
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• pp.494-504
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• 2023

Sik-hae is a traditional and well-liked salt-fermented seafood with a low salt concentration in Korea. However, it is challenging to find data on market degradation. This study was conducted to investigate sensual characteristics, such as taste, odor and color, of 10 types of commercial Sik-haes [flounder (5 type), Alaska pollock (2 type), black edged sculpin, anchovy, and sandfish] as basic data for developing new products. The salinities of the commercial Sik-haes were significantly difference in the range of 3.0-6.7%. The pH and total acidity of 10 types of commercial Sik-haes were 4.45-5.24 and 0.84-1.46 g/100 g, respectively. The amino acid nitrogen and free amino acid contents, and total taste value were 72.0-333.0 mg/100 g, 425.6-1,726.4 mg/100 g and 17.0-115.9, respectively. According to the taste value, the major taste-related amino acids were aspartic acid and glutamic acid. Volatile basic nitrogen content and Hunter redness value of commercial Sik-haes were 24.5-80.9 mg/100 g and 10.9-28.5, respectively. However, food-grade additives, such as citric acid and monosodium, are occasionally used in commercial Sik-haes to achieve a lower pH or enhance flavor and aroma.

• 한국식품영양과학회지
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• 제44권9호
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• pp.1317-1324
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• 2015

자색고구마 분말과 자색색소를 소시지에 첨가하여 나타나는 항산화 활성과 지방산패 및 단백질 변패, 세균증식 억제 효과를 알아보고자 각각의 농도를 달리하여 5종 소시지를 제조하였다. 대조구와 아질산나트륨 0.15% 첨가구, 자색색소 0.2% 첨가구, 자색색소(0.2%)와 자색고구마 분말 5%와 10% 혼합 첨가구로 구분하여 소시지의 총 폴리페놀, 2,2-diphenyl-l-picrylhydrazyl(DPPH) 라디칼 소거능, 산가, 과산화물가, pH, 휘발성염기질소(VBN) 및 일반세균에 대한 실험을 실시하였다. 소시지의 총 폴리페놀 및 DPPH 라디칼 소거능은 자색고구마 함량 증가(0%, 5%, 10%)에 따라 높아져 자색고구마는 소시지의 항산화 활성능을 높여주었다. 지방산패 및 단백질 변패 여부를 알 수 있는 산가와 과산화물가, VBN은 자색고구마 함량 증가에 따라 낮아져 자색고구마의 항산화능으로 인해 지방산패나 단백질 변패에 대한 억제 효과가 나는 것을 알 수 있었다. 자색색소 0.2% 첨가구는 무첨가구보다 지방산패 및 단백질 변패에 대한 억제 효과는 나타났으나 아질산나트륨 0.15% 첨가구의 효과에는 미치지 못하였다. 그러나 자색색소의 pH가 2.52로 상당 히 낮아 자색색소 첨가구의 pH가 저장기간 내내 가장 낮은 pH를 유지하였고 아질산나트륨보다 일반세균 증식에 대한 억제 효과를 더 나타내었다. 따라서 자색고구마 분말과 자색 색소의 혼합 첨가는 소시지의 항산화 활성을 높여 지방산패, 단백질 변패 억제 효과를 보였으며 자색색소의 낮은 pH로 인해 일반세균에 대한 증식 억제 효과도 나타나 소시지 제조에 적합한 것으로 나타났다.

• 한국식품영양과학회지
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• 제42권11호
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• pp.1843-1847
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• 2013

유채화분에 대한 일반성분 및 이화학적 변화를 최소화 시키면서 효과적으로 미생물을 제어할 수 있는 감마선 조사의 적정 선량을 확인하고자 유채화분에 0 kGy, 5 kGy, 10 kGy, 15 kGy로 감마선 조사를 실시하였다. 품질 특성 및 미생물 실험결과 조사선량에 따른 차이는 나타내었지만 전체적인 유채화분의 일반성분에 큰 차이는 없었으며 미생물의 경우 곰팡이 및 대장균군은 5 kGy 조사로 총균 및 효모는 10 kGy 조사로 검출되지 않았다(<$10^2$ CFU/g). 환원당 함량은 조사선량 증가에 따른 유의차를 보이지 않았다. 명도, 적색도, 황색도는 조사선량이 증가할수록 감소하는 경향을 나타내었으며 지질산화는 조사선량이 증가할수록 증가하는 경향을 나타낸 반면 휘발성 염기태 질소의 함량은 감마선 조사에 의해 영향을 받지 않았다. 따라서 감마선 조사에 대한 일반성분 및 이화학적 변화를 최소화하면서 화분에서 독소를 생성하는 곰팡이를 효과적으로 제어할 수 있는 감마선 조사선량은 5 kGy인 것으로 사료된다.