• Food Science and Preservation
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• v.15 no.5
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• pp.769-773
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• 2008

Aqueous chlorine dioxide ($ClO_2$) treatment of Samgae chicken was evaluated in terms of microbial safety and quality during refrigerated storage. Samgae chicken samples were treated with 0, 50, or 100 ppm of $ClO_2$ solution, and stored at $4^{\circ}C$ for 10 days. $ClO_2$ treatment significantly decreased the populations of total aerobic bacteria. One-hundred ppm $ClO_2$ treatment reduced the initial populations of total aerobic bacteria by 0.73 log CFU/g. The pH and volatile basic nitrogen values of Samgae chicken increased during storage, with no significant between-treatment difference. Sensory evaluation results showed that the quality of chicken treated with $ClO_2$ prior to refrigerated storage was better than that of the control. These results suggest that $ClO_2$ treatment could be useful in improving the microbial safety and quality of Samgae chicken.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.188-194
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• 1987

Changes in some qualities of boiled-dried anchovy during storage at $-18^{\circ}C$, $-3^{\circ}C$, $5^{\circ}C$, $10^{\circ}C$ and room temperature for 12 months were studied. The monolayer moisture contents were 8.12% and 5.88% at $5^{\circ}C$ and $25^{\circ}C$, respectively. Volatile basic nitrogen (VBN) content was found to be higher at $5^{\circ}C$ and $-3^{\circ}C$ than those values at $10^{\circ}C$, $-18^{\circ}C$ and room temperature. Lipid oxidative browing and Hunter color values of L, a and b were remarkably developed with increase of storage temperature. Judging from organoleptic evaluation boiled-dried anchovy could be preserved in acceptable condition for $4{\sim}6\;months$ at room temperature, $5{\sim}8\;months$ at $10^{\circ}C$, $8{\sim}10\;months$ at $5^{\circ}C$ and 12 months at 7 below $-3^{\circ}C$. During storage at room temperature for 5 months after 7 months storage at $5^{\circ}C$ and $-18^{\circ}C$. VBN concept was increased by 1.03 and 1.38. browning rate by 1.03 and 2.15, and a and b values by $1.21{\sim}1.60 $and $1.02{\sim}2.80$ times in comparison with the basic room temperature, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.3
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• pp.187-194
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• 1986

For the purpose of obtaining basic data which can be applied to evaluate the quality of the retortable pouch and tin-plated canned product, the canned sardine and the retort pouched sardine were prepared and compared in terms of thermal sterilization times required and product duality during storage. Retort pouched sardine required $20\%$ less thermal sterilization time than the canned sardine. Volatile basic nitrogen (VBN) and amino nitrogen ($NH_2-N$) contents in both canned and retort pouched sardine showed little difference during processing and storage. During storage, peroxide value (POV) and thiobarbituric acid (TBA) value of the canned sardine had a slightly higher value compared to the retort pouched sardine, but acid value (AV) revealed little difference between both canned and retort pouched sardine. Trimethylamine (TMA) content of the both canned and retort pouched sardine showed little difference during processing and storage. The inosinic acid (IMP) content in canned and retort pouched sardine was $8.39{\sim}9.80{\mu}mole/g$ range, and had no significant change during processing and storage. The retort ponched sardine revealed a smaller reduction in polyenoic acid than the canned sardine during processing and storage. Among the TPA (texture profile analysis) parameters, hardness maintained a slightly higher value in the retort pouched sardine than in the canned sardine. Color values showed that the retort pouched sardine was generally lighter than the canned sardine. In sensory evaluation, the retort pouched sardine was scored slightly higher, in most cases, for color, flavor, texture, taste and overall acceptance than the canned sardine. It was concluded from the results that the retort pouched sardine was at least equal to the canned sardine in product quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.131-138
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• 1985

The preservative effect of modified-atmosphere storage on the shelf-life of packed semi-salted and dried mackerel, Scomber japonicus, was examined. The semi-salted and dried mackerel fillets were packed in laminated plastic film bags (polyester/nylon/casted polypropylene: $12{\mu}m/15{\mu}m/60{\mu}m,\;15{\times}16cm$) filled with air (control, C), nitrogen gas (N), deoxygenized air (O) prepared by using free-oxygen absorber enclosed in the bag, in vacuum(V), and stored at $5^{\circ}C$. The quality of packed sample during the storage were examined in terms of viable cell counts of bacteria, thiobarbituric acid(TBA) value, perozide value(POV), volatile basic nitrogen(VBN), trimethylamine(TMA), adenosine triphosphate(ATP) and its related compounds and sensory evaluation. The results obtained are as follows: The pH of all the samples was in the range of $6.1{\pm}0.2$, and the contents of VBN and amino nitrogen of them increased during storage. In color values, L value(lightness) decreased while a and b values (red and yellow) revealed a tendency to increase during storage. The viable cell counts of the control sample(C) increased to $3.0{\times}10^6/g$ after 15 days storage but those of the other samples(V, N and O)were in the range of $2{\sim}6{\times}10^5/g$ after 20 days storage. The content of TMA increased during storage, but the histamine content showed a little change during storage and its content of all samples were less than 16 mg/100g. The inosinic acid(IMP) was rapidly degraded while inosine and hypoxanthine increased during storage. The TBA value of the control(C) reached a peak in 9 days and then decreased gradually while that of the sample(O) showed a little change during storage. The changes in POV of all the samples during storage showed a similar tendency to the TBA value. Fatty acid composition of raw mackerel consists of $35.6\%$ of saturated acid, $30.3\%$ of monoenoic acid and $34.2\%$ of polyenoic acid. The major fatty acid of the sample products were oleic acid($C_{18:1}$), palmitic acid($C_{16:0}$), docosahexaenoic acid($C_{22:6}$). The contents of polyenoic acid such as $C_{22:6},\;C_{20:5}$ decreased during storage while the other fatty acids showed a little change. From the results of sensory evaluation, the shelf-life of the control sample(C) was about 7 days and that of sample(V), (N) and (O) was about 15 days. It was concluded that deoxygenized atmosphere(free-oxygen absorber enclosed in the bag) was a good condition for preserving the quality of semi-salted and dried mackerel.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1041-1050
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• 2005

This study was conducted to investigate the quality characteristics of seasoned pork prepared by Korean traditional 4 types seasoning such as soy sauce (T1); Kimchi sauce (T2); pickled shrimps sauce (T3) and onion sauce (T4). The samples were seasoned by the proportion of meat to seasonings (1:1). The seasoned samples were aged at $1{\pm}1^{\circ}C$ for 30 days. The results obtained were as follows; pH of T3 was higher (p<0.05) than other treatments during aging periods. Saccharinity and salinity were higher in T1. Except T3, water holding capacity (WHC) have no significantly (p>0.05) different during the aging. Shear force and Volatile basic nitrogen (VBN) were increased in T1 and T4 with aging periods. TBARS have no significantly (p>0.05) different in all treatments at the 1 day of aging, however T1 was significantly higher (p<0.05) compared with other treatments after 10 days of aging. In surface meat color, a* and b* were higher in T2 and lower in T4 with aging periods. In inner meat color, L* was decreased in all treatments with aging periods, however T4 was no significantly (p>0.05) different during aging periods. a* and b* were increased with aging periods in all treatments. Total plate counts was increased at the 10 days of aging and decreased at the end of aging. Escherichia coli of T1, T2 and T3 were decreased with aging periods, however T4 was significantly (p<0.05) increased with aging periods. Lactobacilli spp. of T2 and T3 were higher than other treatments at the beginning of aging. In sensory evaluation, T4 was higher at the beginning of aging, however T1 and T3 were increased sensory evaluation value with aging periods.

• Journal of Life Science
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• v.28 no.2
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• pp.229-239
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• 2018

As customers pay more attention to choosing food that will support their health, many people in the academic and industrial world have focused on developing foods made with bioactive components. Thus, the use of bioactive components rather than synthetic materials has increased. Because there are no limits to how bioactive components can be used, customers assume they are highly reliable and healthy to consume. In the present study, imitation crab stick samples were made from Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (10 g) (T1), Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (5 g) + cordyceps powder (5 g) (T2), and Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) (5 g) (T3). The pH and shear force increased after 2 weeks of storage in all three samples. Shear force was significantly higher in the T3 sample in comparison to the T1 and T2 samples. In meat color, redness ($a^{\ast}$) and whiteness (W) increased as the storage periods increased in all three samples, whereas yellowness ($b^{\ast}$) decreased during storage. The T2 sample was significantly higher in redness ($a^{\ast}$), yellowness ($b^{\ast}$), and deformation than the other two samples. The addition of bioactive components did not influence the texture properties in any of the samples. Lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and microorganism count (total plate count [TPC]) were significantly higher in the T1 sample than the two other samples, whereas protein degradation (volatile basic nitrogen [VBN]) was higher in the T2 sample than the other samples. Total amino acid content decreased in the T1 and T3 samples as the storage period increased. Consequently, the T3 sample of Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) was found to have the necessary functionality to be considered for use in making imitation crab sticks.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.69-75
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• 2009

The effects of different packaging methods such as aerobic, vacuum, and wrap packaging, on quality characteristics of fresh chicken breast meat during cold storage were investigated. The results show that crude fat content in aerobic packaging method was significantly (P<0.05) higher compared to the others, whereas moisture, protein and ash contents were not significantly different. pH in wrap packaging was increased with storage time and reached the highest values at 10 days. Both lightness and redness of the meat were increased with storage time, but lightness was significantly (P<0.05) higher in wrap packaging than in the others. Thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values were increased in all treatments at 10 days. VBN at 5 days were over 20 mg%, and TBA values at 10 days were between 0.82~1.05 mg malondialdehyde/kg meat. TBA showed significantly (P<0.05) lower in vacuum packaging compared to the other methods. Therefore, our results suggested that vacuum packaging decreases lipid oxidation of chicken breast meat, thereby enhancing the shelf life, compared to aerobic and wrap packaging methods.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.222-227
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• 2007

The effects of chlorine dioxide ($ClO_2$) treatment on the quality changes of pork and beef were examined. Pork belly and beef tenderloin samples were treated with 30, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4{\pm}1^{\circ}C$. The $ClO_2$ treatment of pork and beef during storage decreased total aerobic bacteria, yeast, and mold counts with increasing concentration of $ClO_2$. The total aerobic bacterial counts for the pork belly treated at 100 ppm of $ClO_2$ increased from 1.48 log CFU/g immediately following treatment to 4.73 log CFU/g after 10 days, while the control increased from 2.19 log CFU/g to 6.22 log CFU/g. For the beef tenderloin, the total aerobic bacterial counts increased from 3.98 log CFU/g to 5.97 log CFU/g after 10 days, and a $ClO_2$ treatment at 100 ppm resulted in an increase from 3.13 log CFU/g to 4.73 log CFU/g. The pH and volatile basic nitrogen (VBN) values of the $ClO_2-treated$ pork and beef, as well as the control groups, increased during storage, and there were no significant changes among the treatments. The thiobarbituric acid reactive substance (TBARS) values of the $ClO_2-treated$ samples were slightly higher than those of the control. Sensory evaluation results showed that the pork and beef samples were not acceptable at day 8 and 6 of storage, respectively. These results indicate that $ClO_2$ treatment could be useful in improving microbial safety and quality of both pork and beef.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.679-690
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• 2005

This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.194-202
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• 2009

This study was conducted to determine the effects of gamma and e-beam irradiation on the quality of minced pork and pork patties. Each sample was irradiated at 5 to 20kGy, and its quality characteristics were then evaluated during storage at 30. The results of the total bacterial populations in the minced-pork and pork patty samples showed that the antimicrobial effect of gamma irradiation was superior to that of e-beam irradiation. The 2-thiobarbituric acid reactive substances (TBARS) value of all the samples significantly increased (p<0.05) as the irradiation dose and storage period increased. In addition, the gamma-irradiated (GI) samples had higher (p<0.05) TBARS values than the e-beam-irradiated (EI) samples. The volatile basic nitrogen contents of the GI samples were lower (p<0.05) than those of the EI samples. The color values, such as the $L^*$(brightness), $a^*$(redness), and $b^*$(yellowness) of the minced pork and pork patties, were increased (p<0.05) by irradiation. The hardness and sensory properties, such as the color, chewiness, taste, and overall acceptability of the pork patties, were decreased when the irradiation dose increased, and the hardness and sensory scores of the GI samples were lower than those of the EI samples.