• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.1-6
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• 2006

This study was conducted to investigate the influence of dietary mugwort (0, 1, 2, 4%) and sardline oil(1%) on weight gain, pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and meat color in meat-type chickens. Birds were randomly assigned to the four dietary treatments: control (commercial feed), control plus 1% mugwort and sardine oil (T1), 2% mugwort and 1% sardine oil(T2), or 4% mugwort and 1% sardine oil (T3). Birds were sacrificed and meat samples were taken and stored for either 0, 3, 7 or 10 days at $4^{\circ}C$. Weight gain in T3 was lowest than other treatment groups (P<0.05). pH of dietary mugwort and sardine oil treatments increased significantly compared to that of control during storage periods (P<0.05). VBN and TBARS of all treatment groups were significantly increased as storage period extended (P<0.05). Meat color $(L^*,\;b^*)$ significantly increased during storage periods. $L^*\;and\;b^*$ values were higher in treatment groups than in control (P<0.05). These results indicate that the mugwort and fish oil may improve quality and self-life of meat-type chickens during storage.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.262-266
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• 2005

Soybean has been favored by many Thai people and it has been prepared by numerous different methods. Collected samples are as follows: Thua-nao paste from Chiangrai province, dried Thua-nao for Jatujak Market, Bangkok, 3 types of commercial soybean paste, soybean sauce and 2 types of fermented soybean curd cakes with other ingredients. Moisture contents of fresh and dried Thua-nao were 68.5 and $7.6\%$, respectively; therefore the shelf-life of dried Thua-nao can be extended to 1 year with proper packaging. The remainder of the soy foods had moisture contents of 55.4 to $64.4\%$. Fat contents of fresh and dried Thua-nao were 7.4 and $19.7\%$, respectively, whereas other samples contained less than $3\%$. Dried Thua-nao had the highest CHO (carbohydrates) content $(37.4\%);$ in contrast, soybean sauce contained only $4.5\%$. Calcium content was highest in dried Thua-nao followed by fresh Thua-nao; the other fermented soy foods had less than 44.7 mg/l00 g. Salt was added to samples other than Thua-nao resulting in high Na contents. Free and total daidzein contents of dried Thua-nao were 355 and 676 ug/g; similarly free and total genistein contents were 293 and $616.5\;\mug/g$, respectively.

• Horticultural Science & Technology
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• v.30 no.6
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• pp.725-733
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• 2012

Effects of postharvest 1-methylcyclopropene (1-MCP) treatment, controlled atmosphere (CA) storage, and shelf temperature on quality of 'Gamhong' apples were analyzed during export simulation. Fruits were harvested at the optimum maturity for long-term storage, treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP for 16 hours, and then stored for 6 months under air and CA conditions at $0^{\circ}C$. Poststorage export procedure was performed by applying additional 2-week refrigerated storage and 7-day shelf-life test at 7 and $20^{\circ}C$, which simulated container shipment and local distribution, respectively. After storage and during export simulation, rates of respiration and ethylene evolution were significantly lower in 1-MCP treated and CA-stored apples. For the reduction of respiration, CA storage was more effective than 1-MCP treatment. Soluble solids content was maintained higher in 1-MCP treated apples, while titratable acidity was maintained better both in the 1-MCP treated and CA-stored apples. Effects of 1-MCP treatment and CA storage were highly significant in maintaining flesh firmness and sensory texture ratings. Additive effects from combined application of 1-MCP treatment and CA storage were occasionally observed. Shelf temperature during the local distribution simulation seemed not to significantly influence quality changes only showing limited effects on flesh firmness. Overall results suggest that storage potential of 'Gamhong' apples is shorter than 4 months in control fruit under refrigerated air conditions, whereas the potential can be extended to longer than 6 months by 1-MCP treatment and CA storage. Postharvest program should be provided considering the time of export, i.e. period of storage, and duration of local distribution.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.240-246
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• 2002

The seasoned pork with soy sauce(SS) or Kochujang(SK) was manufactured using hind and fore leg as main raw material and the quality characteristics and shelf-life were investigated during storage at 5$\^{C}$ and 10$\^{C}$ after having packaged with air. The initial total aerobic plate counts(APC) of SS and SK were 5.24 and 5.75 log10 CFU/㎠, respectively. APC exceeded 7 log10CFU/cm2 after 10 days at 5$\^{C}$ and 6 days at 10$\^{C}$ far SS, and after 6 days at 5$\^{C}$ and 4 days at 10$\^{C}$ for SK, respectively. In the sensory test, the SS samples stored at 5$\^{C}$ and 10$\^{C}$ were assessed as lower than 3.0 points, the criterium of consumer acceptability, after 10 and 8 days, respectively. In the case of SK samples, the point of this time was at day 10 and 6, respectively when they were stored at 5$\^{C}$ and 10$\^{C}$. As storage time extended, pH and water content tended to decrease. Contrarily, the increase of TBA and VBN values was observed during storage and this was more pronounced at 10$\^{C}$ than at 5$\^{C}$ . The oxygen concentration in the package was 19.8 and 19.9% each for 55 and SK samples at the beginning but it was gradually decreased thereafter. On the other hand, the concentration of carbon dioxide was increased with the extension of storage. Based on the above results, the shelf-lives of seasoned pork were estimated to be 8 days for SS and SK stored at 5$\^{C}$ and 6 days for SS and 4 days for SK stored at 10$\^{C}$.

• Applied Biological Chemistry
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• v.41 no.6
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• pp.442-446
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• 1998

Chitosan has been known to have an antimicrobial activity. Chitosan samples having different molecular weights were tested for the antimicrobial activity against Escherichia coli in a liquid medium and on the paper sheets coated with different types of chitosan samples. In a liquid medium, Chitosan A $(Mw\;3,000{\sim}5,000)$ and B $(Mw\;200,000{\sim}500,000)$ showed minimal inhibitory concentration (MIC) of 40 and $10\;{\mu}g/ml$, respectively. The MIC of chitosan C $(Mw\;500,000{\sim}1,500,000)$ was similar to that of chitosan B. The paper sheets coated with chitosan A, B, and C also showed growth inhibition against E. coli. As a typical agricultural product, strawberry was tested for the extension of shelf life by using the chitosan-coated packaging papers. Storage experiments showed that chitosan-coated packaging papers extended the shelf life of strawberry at the chilling temperature of $4^{\circ}C$.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.912-918
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• 2008

This study was conducted to evaluate the quality characteristics of Backsulgies prepared using different ratios (0, 10, 20, 30, 40%) of trehalose after 4 days of storage. As the concentration of trehalose increased, the moisture content of the Backsulgies decreased. Furthermore, increased levels of trehalose, resulted in significantly lower L and b values. However, the a values did not differ significantly in response to the addition of trehalose. The total cell counts of Backsulgies also decreased as the level of trehalose increased, which indicates that microorganisms were inhibited by its addition. Furthermore, the hardness of the Backsulgies decreased as the level of trehalose increased, whereas the hardness of the Backsulgies increased as the storage time was extended. Finally, the sensory evaluations revealed that the chewiness and hardness of Backsulgies decreased as the level of trehalose increased.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.62-68
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• 1998

To develop methods to produce low salt fermented squid with rich flavor and acceptable shelf life, the optimum processing conditions such as water activity of raw material, amounts of NaCl, papain and gucose were investigated. Water activity of squid meat was adjusted to 0.94 (raw meat), 0.90 and 0.88 by cold air blast and each was salted with 3, 5, or 7% NaCl followed by fermenting at $10^{\circ}C$ for 6 weeks. Amino nitrogen was increased rapidly with high water activity and low NaCl concentration. As a result of organoleptic evaluation it was concluded that optimum conditions were to adjust water activity of raw material to 0.90 and to salt with 5% NaCl. When squid meat adjusting water activity to 0.90 was treated with 0.05, 0.1 and 0.5% papain and fermented at $10^{\circ}C$ for 6 weeks, SDS-PAGE pattern showed rapid breakdown of myofibrilar protein with increasing amounts of papain but the treatment with 0.1% enzyme was best organoleptically. pH values of squid meat added with 1 and 2% glucose were maintained lower than control (glucose 0%) but there were no significant differences between the two glucose treatments. Therefore, it was thought that adding of glucose might be extended shelf life of fermented squid with low salt concentration.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.77-83
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• 2003

Quality and shelf life of the wet noodle made with 1, 3, 5, and 7% (w/w%) Lycii fructus powder were investigated. Increase in L. fructus power concentration increased the initial pasting temperature and cooking loss, while maximum viscosity, temperature at maximum viscosity, weights and volumes of cooking noodles, and textural properties (hardness, cohesiveness, chewiness, springiness) of cooked noodle prepared with composite flour decreased. The sensory evaluation of cooked noodles showed that wet noodles with high quality could be produced by 3% inclusion of L. fructus powder. Bacterial counts of wet noodles made with L. fructus powder were lower than those of the control after storage at $5{\pm}1^{\circ}C$. Shelf life of wet noodles during storage at $5{\pm}1^{\circ}C$ extended as the L. fructus powder concentration increased.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.247-251
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• 2002

This study was carried out to investigate the keeping quality of market milks collected from several dairy processing companies. Microbiological, chemical, and sensory properties of Intra-high temperature(UHT) treated milks stored at 5, 10, 15t were evaluated during the storage of 154days. No significant difference during the storage was shown in bacterial counts, pH and titratable acidity. Standard plate count(SPC) was remained less than 20,000 cfu/ml after 15 day storage at 5, 10, 15$^{\circ}C$. Also, Psychrotrophic bacterial count and Coliform count were not detected or detected at low level. The pH ranged from 6.55 to 6.83 and the titratable acidity ranged from 0.13% to 0.16%. In sensory evaluation, UHT milks showed normal flavor until 10days, but thereafter off-flavor was slightly developed. Consequently, UHT milks remained in good quality when stored at 5$^{\circ}C$,10$^{\circ}C$t until 15days except sensory properties. According to this experiment, the shelf-life of UHT milk can be extended to 10 days, even though maintaining the storage temperature strictly below 10 t in milk market is not easy.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.99-105
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• 2008

Laver-wrapped rice and laver-wrapped rice containing a vinegar blend (vinegar:sugar:water:salt = 5:2:2:1) were prepared and their degrees of aging from 10 to $30^{\circ}C$, total cell numbers, and total coliforms were examined and compared. The total cell numbers of the laver-wrapped rice increased to 1 log cfu/g at 36 hours, and the total cell numbers of the laver-wrapped rice with vinegar had increased to within 48 hours. At $20^{\circ}C$ for 24 hrs, the total cell numbers for the laver-wrapped rice had increased to 5 log cfu/g: whereas trhe total cell numbers of the laver-wrapped rice with vinegar(5ml of vinegar marinade mixed into 100g of steamed rice), stored at the same conditions had not increased. In the vinegar-marinated rice (2ml/100g rice), microorganisms appeared at 18 hours. However, at the concentration of 5ml/l00g of rice, microorganisms were not observed at 24 hours. Coliforms did not appear in the laver-wrapped rice nor in the laver-wrapped rice with vinegar(prepared at 10ml/100g) until 48 hours. When stored at 10 and $20^{\circ}C$, no microorganisms were found in the laver-wrapped rice with vinegar until 48 hours, respectively. However, at $30^{\circ}C$, microorganisms were observed in the laver-wrapped rice from 24 hours, and from 48 hours in the laver-wrapped rice with vinegar. These results suggest that laver-wrapped rice should be consumed within one day. The number of microorganisms inside the laver-wrapped rice reached 6 log cfu/g by 24 hours, but the increase in the laver-wrapped rice with vinegar was slower. The aging(% damaged starch) of the laver-wrapped rice with vinegar(5ml/100g the rice) stored at $20^{\circ}C$ was reduced, with 3% damaged starch at 24 hours. Consumer evaluations revealed that the laver-wrapped rice prepared with 5ml of the vinegar blend received higher scores for flavor, taste, texture, and overall acceptance as compared to the control. In particular, significantly higher scores were given for taste, texture, and overall acceptability. In summary, the laver-wrapped rice with vinegar had an extended shelf-life(more than 1 day) at storage temperatures of $20-30^{\circ}C$, as well as reduced retrogradation. In addition, based on consumer evaluations, adding vinegar to laver-wrapped rice laver is effective for increasing overall acceptability.