• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.165-170
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• 1993

The average concentration of Pb in 53 samples of canned orange juice currently sold in Korean market was 0.225 mg/kg, and that of Sn, 40.7 mg/kg. There was no appreciable difference in Pb concentration according to elapsed time after manufacturing, whereas Sn concentration increased 0.66 mg/kg per month. During the storage at room temperature or in refrigerator after opening, the Pb concentration increased slowly, reaching 1.7 to 1.8 times of original concentration, whereas Sn concentration increased by 20% per day, resulting in 3 times of original concentration after 7 days. There were no serious changes in Pb and Sn concentration in storage at room temperature or refrigerator for 3 days, when juice samples were opened and transferred to glass container. It is needed that detailed inspection by undertaken to monitor the contents of heavy metals in canned orange juice, since 18% of samples within recommended distribution period exceeded the legal standard for Pb, and recommended that more attention be paid in handling canned orange juice after opening, in order to avoid the hazard from heavy metals.

• Journal of the Korean Professional Engineers Association
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• v.26 no.4
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• pp.11-21
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• 1993

• Korean Journal of Fisheries and Aquatic Sciences
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• v.4 no.1
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• pp.17-21
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• 1971

The effect of EDTA or BHA pretreatment upon the color preservation of canned surf clam meat during canning and storage was studied. The steamed surf clam meat was soaked in BHA solution, $0.1\%$ BHA in $5\%$ salt solution, or EDTA solution, $0.5\%\;Na_2$ EDTA in $5\%$ salt solution, for 30 minutes. The pretreated surf clam meat was packed in a round enameled can that is 223.2 ml by volume and sterilized for 75 minutes at $110^{\circ}C$. The canned products were stored for one year at room temperature. The EDTA treatment of surf clam meat appeared effective on color preservation during processing. After three month storage, the samples showed little color change comparing with those right after processing. After one year storage, EDTA or BHA treated samples showed better color preservation as compared with control.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.3
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• pp.287-295
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• 1996

To fulfill the requirements for establishing processes of canning low-acid foods, canned tuna packed in cottonseed oil (CTCO) sterilized at $110^{\circ}C$ for varying $F_0-values$ was subjected to microbial, sensory and chemical analyses. The investigation included the long-term quality stability of those products stored at $5^{\circ}C,\;25^{\circ}C\;and\;50^{\circ}C$ for 120 days. Longer sterilization $(F_0>5.18min)$ caused no remarkable changes in pH, amino nitrogen content, TBA value, POV and sensory scores of the CTCOs during storage at all experimental temperatures. But the sterilizing with $Fe\leq5.18min$ resulted generally poor quality in all experimental analyses. Consequently, $F_0-value$ 6.0 min may be applicable to sterilization of CTCO for long-term storage stability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.427-435
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• 2016

The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118℃. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.92-97
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• 2006

The objective of this study was to investigate the quality characteristics of canned deer meat produce with prepared BBQ sauce (T1) and Jangjorim sauce (T2). The mixture were stuffed into cylindrical can (about 150 g each) and thermally processed at $121^{\circ}C$ for 30 min, the sample were stored at $30{\pm}1^{\circ}C$ for 60 days and analyzed with an interval of 30 days. pH, salinity, saccarinity of T1 were significantly lower (p<0.05) than that of T2. TBARS and VBN of T1 were significantly higher (p<0.05) than that of T2. In the result of sensory evaluation, all product obtained good score (p>6.0) in overall acceptability during whole storage at $30{\pm}1^{\circ}C$. Theses result should be useful in developing guidelines for canned deer meat preparation by consumer and processors.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.284-293
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• 2022

In this study, we aimed to optimize the blending conditions of sunflower oil (A), water (B), and oriental sauce (C) for canned smoked oysters Crassostrea gigas in oriental sauce (SOO). Using response surface methodology (RSM), we found that the optimal independent variables [X₁, A/(B+C); X₂, B/C] based on the salinity (Y₁) amino acid nitrogen content (Y₂), and overall acceptance (Y₃) of high-quality SOO were 48.7% (w/w) for sunflower oil, 25.5% (w/w) for water, and 25.8% (w/w) for oriental sauce. Under optimal conditions, the experimental values of Y₁, Y₂, and Y₃ were 1.68±0.4 g/100 g, 155.4±2.4 mg/100 g, 6.2±0.23 score, respectively, which were not significantly different from the predicted values (P<0.05). The SOO prepared under optimal conditions had a higher overall acceptance than commercial canned smoked oysters. These results suggest that developing canned smoked oysters in oriental sauce can be industrialized, and the product is predicted to be competitive in the global market.

• Journal of Korean Society for Atmospheric Environment
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• v.29 no.5
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• pp.615-624
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• 2013

In this study, the emission patterns of reduced sulfur compounds (RSC) were investigated using four different types of food samples (boiled egg, milk, canned meat and strawberry) between fresh and decaying stages. To this end, the concentrations of RSCs were measured at storage days of 0, 1, 3, 6, and 9 under room temperature. Four sulfur compounds ($H_2S$, $CH_3SH$, DMS and DMDS) were selected as target compounds along with two reference compounds ($CS_2$ and $SO_2$). Their concentrations were quantified using GC-PFPD equipped with thermal desorption (TD) system. The boiled egg showed the highest concentration of $H_2S$ (3,655 ppb) at D-1, while $CH_3SH$ reached its maximum value of 64.4~78.5 ppb after 3 days. In milk samples, concentration of $CH_3SH$, DMS, and DMDS went up to 487, 16.3, and 578 ppb, respectively with the progress of decay (D-9). In case of canned meat, concentration of $H_2S$ and $CH_3SH$ peaked in the beginning (D-0) such as 345 and 66.6 ppb. In case of strawberry, $CH_3SH$ and DMDS showed the maximum concentrations 135 and 50.5 ppb at D-1, respectively. The olfactometry dilution-to-threshold (D/T) ratio by air dilution sensory (ADS) test showed similar patterns when sum of odor intensity (SOI) was derived via conversion of odorant concentration data. The results of this study confirm that the time of strong RSC emissions is distinguished for each food type between fresh (e.g., strawberries) and decaying conditions (e.g., milk).

• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.6-12
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• 1972

Fay Elberta freestone peaches were harvested at four maturity levels as judged by skin color and firmness. They were ripened at $68^{\circ}F$ under 80 percent relative humidity for 4, 6, 8 and 10 days respectively prior to canning. Results indicate that both harvest maturity and ripening conditions are important factors influencing quality, flavor and composition of canned freestone peaches. Peaches harvested at $18{\sim}24$ pounds on a Magness-Taylor pressure tester with a 7/16' plunger(M1) failed to ripen satisfactorily. Fruits harvested at $13{\sim}17$ pounds (M2) pressure test ripened successfully at $68^{\circ}F$ within 6 to 8 days; and those harvested at 6 to 12 pounds (M3) needed 4 days for ripening at $68^{\circ}F$. Tree-ripened fruits (M4) were undesirable for canning because of the high percentage of bruised fruits. The optimum firmness for canning appears to be in the range of 1.5 to 3.0 pounds. The titratable acidity of peaches decreased during maturation and ripening. The tannin content of peaches at M1 maturity decreased with ripening at $68^{\circ}F$. But no appreciable change was observed in the M2 and M3 series which were ripened at $68^{\circ}F$ for 4 to 10 days. The volatile reducing substances (V.R.S.) increased as the peaches developed on the tree and also during post-harvest ripening. The effect of harvest maturity and post-harvest ripening on color grade of the canned peaches is presented. Little difference was found in the flavor and composition of peaches peeled by the cup-down lye peeling and the steam-peeling methods. The cup-down lye-peeling method might be most advantageous because of its higher peeling efficiency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.301-309
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• 1996

햄 통조림의 최적 가열살균조건을 설정하기 위하여 한국냉장(주)에서 생산, 판매하고 있는 350g들이 숄더 햄 통조림을 대상으로 105, 110 및 115$^{\circ}C$에서 $F_{0}$-값을 달리하며, 미생물학적 안전성과 제품의 품질을 검토하였다. $F_{0}$-값 4.24분 미만의 조건에서 살균한 제품에서는 살균 후 미생물이 검출되었다. $F_{0}$-값 4.24분 이상의 조건에서 살균한 햄에서는 $F_{0}$-값이 커지더라도 살균중에 pH, POV 및 TBA-가가 큰 변화를 보이지 않았으며, $NH_{2}$-N함량만 미량 증가하는 경향을 보였다. 햄의 색조와 조직감면에서는 $F_{0}$-값 4.24~6.35분 정도로 열처리한 것이 품질이 가장 좋았다. 그러나 햄의 맛, 냄새, 색깔, 조직감 등을 동시에 종합적으로 평가하였을 때 11$0^{\circ}C$에서 $F_{0}$-값6분 정도가 제품의 품질면에서 가장 적절한 가열살균 조건인 것으로 가열살균한 후 15~5$0^{\circ}C$의 온도 범위에서 90일간 저장한 햄 통조림의 품질은 거의 변화가 없었다.