• Culinary science and hospitality research
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• v.3
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• pp.259-270
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• 1997

The experiment was carried out to investigate the change of pH, total lipid, neutral lipid and phospholipid of pork portions which are picnic shoulder, loin, ham, boston butt and bacon belly during storage at 4$^{\circ}C$ weeks. The results obtained were as follows, 1. pH of butt, ham, bacon, picnic and loin stored at 4$^{\circ}C$ for 2 days were 6.3, 5.9, 5.8, 5.6 and 5.2 respectively. And then pH of pork portions increased gradually during storage period. 2. Total lipid content of the pork portions were 2.13% in ham, 2.78% in loin 4.55% in picnic, 5.74% in butt and 7.11% in bacon. During storage period, total lipid content decreased slightly. 3. In case of neutral lipid, the content in bacon, butt, picnic, loin and ham were 6.68%, 5.32%, 4.22%, 2.53%, and 1.88% respectively. During storage period, neutral lipid content decreased slightly. 4. Phospholipid content showed little differences among the portions. And then phospholipid content decreased significantly during storage period.

• Journal of Environmental Health Sciences
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• v.8 no.1
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• pp.45-53
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• 1982

To determine the effect of r-irradiation on the microorganisms destruction and the changes of general constituents of Ginseng Powder, three samples were analyzed at 1st and 3rd month after r-irradiation. The results were as follows: 1. Total bacterial counts were decreased during storage as the irradiation dose increased. It seems that about 300 Krad was satisfactory to the regulation of ginseng powder. ($5.0 \times 10^4 /g$) 2. Coliform group was also decreased during storage as the irradiation dose increased. Coliform group was not detected at the irradiation dose higher than 500 Krad. 3. Total bacterial counts and coilform group were in proportion to the content of moisture in ginseng powder. 4. The contents of moisture, ash, crude protein, crude lipid and total sugar in ginseng powder during storage had nearly no changes. 5. The content of reducing sugar in ginseng powder during storage had the increasing tendencies as the irradiation dose increased. 6. The content of amino-nitrogen in ginseng powder during storage had the decreasing tendencies as the irradiation does increased.

• Food Science and Preservation
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• v.8 no.2
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• pp.131-139
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• 2001

Kiyomi tangor(Citus unshiu x sinensis) was stored at 3$\^{C}$ and 85% relative humidity, and the changes in firmness, pectin degrading enzymes activity and other physicochemical properties of citrus fruits during storage were investigated. Decay ratio and weight loss during 180 days’ storage were increased gradually to 13.0% and 12.9%, respectively. Firmness of fruits with 2 mm probe was decreased gradually from 808.7 g-force to 406.4 g-force, and moisture of peel and flesh were decreased from 76.5% to from 89.6% to 87.6% during storage, respectively. Exo-polygalacturonase activity of peel after 150 days’ storage were increased gradually to 558.09 units/100g. Pectin methylesterase activity of peel and flesh were increased from 14.7 units/g to 2.3 units/g, and from 9.4 units/ml to 2.7 units/ml at 150days’ storage, respectively. Endo-polygalacturonase activities were not changed notably during storage. Alcohol-insoluble solid(AIS) of peel was not changed notably. During storage of the fruits water soluble pectin(WSP) of peel and flesh were increased from 474.49 mg/100g to 614.29mg/100g, and from 66.91mg/100g to 92.74mg/100g as wet basis, respectively. Hexameta-phosphate soluble pectin(HMP) of peel were decreased from 405.5mg/100g to 270.43mg/100g, hydochloric acid soluble pectin(HSP) of peel was also decreased from 544.02mg/100g to 412.64mg/100g during storage. Total pectin substance(TPS) of peel and flesh were decreased from 1,424.01mg/100g to 1,297.36mg/100g, and from 165.51mg/100g to 171.54mg/100g, respectively. Composition ratio of pectin was in order of WSP > HSP > HMP.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.529-539
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• 2017

The aim of this work was to make acorn bread containing natural antioxidants as healthy food. The amylographic characteristics, loaf volume, color, texture, and subjective preference of the acorn bread containing 5~25% of acorn flour were measured during storage at room temperature and in a freezer. The results were as follows: The loaf volume decreased with increasing the addition of acorn flour from 5% to 25%. The onset gelatinization temperature and the value at the peak point of the bread decreased according to the amount of acorn flour added. L-value decreased with the increase of acorn flour contents, but the a- and b- values increased. During the storage period at room temperature, the L, a, and b- value decreased, whereas in the freezer, the L-value decreased except for the bread containing 5~11% acorn flour. In sensory evaluation, color and taste achieved high scores at 18% addition, but low scores at 25% addition. The bitter aftertaste showed low scores according to the addition of acorn flour. The softness and chewiness decreased, but the overall acceptance increased according to the addition of acorn flour except for the bread added with 25% acorn flour. The textural measurements showed that the hardness, springiness, gumminess, and brittleness increased significantly during the storage periods. The cohesiveness, gumminess, and brittleness in room temperature storage decreased with the increase of acorn flour contents. In freezer storage, the addition of acorn flour resulted in the increase of hardness, springiness, gumminess, and brittleness during storage periods. On the other hands, the cohesiveness decreased with the addition of acorn flour. Moreover the addition of acorn flour increased significantly the hardness, gumminess, and brittleness during storage periods. As a result, the bread containing acorn flour showed reasonable textural properties during storage periods.

• Food Science and Preservation
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• v.5 no.2
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• pp.154-161
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• 1998

Changes of free sugars and sugar alcohols of fresh shiitake were measured during storage. Shiitake were stored at 1$^{\circ}C$ and -4$^{\circ}C$, with non-packaging, wrapping, 0.03mm polyethylene(PE)film packaging(unpunched and punched, unprecooled and precooled before storage), 0.05mm PE film (vacuum packaging). Chanties of glycerol, arabitol and arabinose contents were not marked during storage. The content chanties of $\beta$-rhamnose, fructose, glucose, mannitol, sucrose and maltose were the smallest until 40days storage and were increased significantly after 40 days and then decreased significantly after 50days. Content of $\beta$-rhamnose during storage when was treated unprecooling, 0.03mm PE film punched and unpunched at -4$^{\circ}C$ was the highest 25.08% and 34.86%, respectively in 50~60days. Content of mannitol was not changed at -4$^{\circ}C$.

• Food Science and Preservation
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• v.8 no.3
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• pp.252-257
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• 2001

This studies were carried out to investigate the physical properties and quality of sweet persimmon fruits which packaged with polyethylene for improvement of quality and storage. The fruits which packed 5 fruits a pack by 0.06mm PE film was maintained freshness during 120 days of storage, but those which packaged a fruit was maintained freshens during 150 days of storage, and quality of fruits was excellent during storage. It was more excellent quality of fruits packaged 5 fruits a pack with 0.08 and 0.10mm PE film than quality of those packaged by 0.06mm PE film. Hardness of fruits were decreased during storage, and the color of fruits was changed. But the fruits which packaged each with 0.08mm PE film was maitained freshens during 180 days of storage, and the quality of fruits was excellent during storage. The hardness and color of fruits were net changed during storage.

• Korean Journal of Poultry Science
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• v.14 no.2
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• pp.137-143
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• 1987

This study was carried out to compare the changes in the extractability, biological activity, and solubility of myofibrillar proteins and actomyosins during storage period at 4$^{\circ}C$ and -20$^{\circ}C$in pectoral. and leg muscle of broiler meat. 1. The results obtained are as fellows ; The extractabilities of myofibrillar proteins in pectoral and leg muscle were increased gradually to 7-days during storage at 4$^{\circ}C$ and decreased slightly during frozen storage at -20$^{\circ}C$. The extractabilities of actomyosins in pectoral and legmuscle were not greatly changed during cold storage and decreased gradually during frozen storage. 2. The Ca$\^$2+/-ATP ase activities of myofibrillar proteins in the both muscles were not greatly changed to 7-days during cold storage, and in the case of frozen storage, those were highest on the 2nd week, thereafter decreased with storage period. The Ca$\^$2+/-ATPase activities of actomyosins in pectoral and leg muscle were decreased sightly only frist day during cold storage and decreased gently during frozen storage. 3. Myofibrillar proteins in the both muscles were solubilized completely at 0.20M KCl in fresh meat, at 0.25M (pectoral) and 0.30M KCl (leg) in the cold storage, and at 0.30M KCl in the frozen storage. Actomyosins of both muscles were solubilized completely at 0.40M KCl in fresh meat, cold and frozen storage.

• Journal of Animal Science and Technology
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• v.56 no.6
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• pp.21.1-21.7
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• 2014

This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at $15^{\circ}C$ for 45 days. Groups were divided into three treatments: dry-cured sausages produced with pork fed general diet as the control group (CON), sulfur-fed pork (SUL) and isoflavone-(0.25%) treated sulfur-fed pork (ISO). Moisture content in all groups decreased dramatically from 55-57% to 10-11% during storage, whereas crude protein, crude fat, and ash content increased (P < 0.05). The ISO group showed excellent antioxidant effect compared to CON during storage. Redness and lightness of ISO was higher than that of CON during storage. VBN in the ISO group was significantly lower than that in the CON and SUL treatments during 30 and 45 days of storage (P < 0.05). A total plate count of ISO was significantly lower than that of CON at 45 days (P < 0.05). In this study, adding isoflavone to meat products indicated prevention of lipid oxidation and improved color stability in meat products.

• Archives of Pharmacal Research
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• v.29 no.9
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• pp.735-740
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• 2006

Lactic acid bacteria (LAB) quickly attenuate or are killed during the freeze-drying process and storage. The effect of some natural polysaccharides, which are known as potent antitumor and immunomodulating substances, on the viability of the LAB, Lactobacillus acidophilus and Bifidobacterium breve, on freeze-drying and storage were investigated. Among the polysaccharides tested, red ginseng polysaccharide (RGP) and chitosan significantly inhibited the cell death of the LAB during freeze-drying, and fucoidan and RGP most potently protected the cell death of the LAB during storage. The stabilities of the LAB on the addition of RGP and fucoidan were comparable to that of skimmed milk. However, white ginseng polysaccharide (WGP) did not promote storage stability. When 5% skimmed milk/5% RGP treated LAB were freeze-dried and stored, their viabilities were found to be significantly higher those treated with 5% or 10% RGP. The stabilizing effect of 5% RGP/5% skimmed milk during LAB freeze-drying and storage stability was comparable to that of treatment with 10% skimmed milk. Based on these findings, we believe that RGP beneficially improves the stability of LAB during the freeze-dry process and storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1064-1068
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• 1999

This study was quality changes of sulgiduk added green tea powder during storage. Sulgiduk prepared with various concentrations of green tea powder; 0%(control group), 0.5%(GT 0.5 group), 1%(GT 1.0 group), 1.5%(GT 1.5 group), 2%(GT 2.0 group), and the changes of its quality during 7 days of storage were investigated. Total microbe numbers, the acidity and pH in sulgiduk during storage were decreased with increasing the added amounts of a green tea powder, and especially those of GT 1.0 and GT 1.5 groups had relatively the lower than other groups. The "L" value(lightness) of the control group was the highest among five groups, and its value was decreased throughout storage, and especially GT 0.5 groups had the lowest brightness. The "a" value(reddness) of the control group was higher than other four groups, and increased GT 2.0>GT 1.5>GT 1.0>GT 0.5 groups, in that order. The "b" value(yel lowness) was increased in the order; GT 2.0>GT 1.5>GT 1.0>GT 0.5 groups. These results indicated that GT 1.0 group showed the best quality than other groups of sulgiduk during storage. of sulgiduk during storage.