• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2011년도 추계학술발표회 논문집
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• pp.335-343
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• 2011

We examined the effect of the acidic liquid from carbonized rice hull(ALCRH) treatments to molded fiber packages(MFP) on weight, Haugh unit, pH and microbial activity of egg to extend the shelf life in egg packaging. Higher concentration and surface spray treatment of the acidic liquid extended the shelf life of egg. ALCRH treatment to MFP improved the performance of the packaging for egg in terms of decreased weight loss and retarded microorganism growth of eggs during storage.

• 한국식품영양과학회지
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• 제26권3호
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• pp.456-461
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• 1997

Sodium lactateand sodium citrate, traditional food preservatives, were added to extend the shelf-life of the loow-salted Myungran-jeot, and various chemical and microbiological analyses were carried out with Muungran-jeot, and various chemical and microbiological analyses were carried out with Myungran-jeot femented at 1$0^{\circ}C$. pH was decreased in the beginning stage of fermentation and then increased, whereas the content of lactic acid was increased during fermentation. But, lactic acid production of the low-salted Myungran-jeot with preservative were lower than control. The NH$_2$-N content of the low-salted Myungran-jot with sodium citrate was increased in the beginning of fermentation and then decreased. Sodium citrate inhibited the productions of VBN and TMA during the fermentation of Myungran-jeot, whereas sodium lactate inhibited the productions of VBN and TBA. Sodium lactate inhibited the growths of proteolytic bacteris and fungi. The estimated shelf-lives of the Myungran-jeot with control, sodium lactate, and sodium citrate were about 11, 13, and 13 days, respectively.

• Korean Chemical Engineering Research
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• 제49권4호
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• pp.443-448
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• 2011

추진제는 저장 중 발생되는 질소산화물로 인해서 저장수명이 짧아진다. 추진제의 저장수명을 연장할 목적으로 활성탄소섬유로 추진제에서 발생하는 질소산화물을 흡착하였다. 활성탄소섬유에 폐추진제를 첨착시키고 열처리하여 표면을 개질한 결과 비표면적이 약간 감소하였으나 피리딘(pyridine), 피리돈(pyridone) 및 피롤(pyrrol) 등의 질소기능기가 생기는 것을 확인하였다. NO에 대한 흡착시험을 통해서 표면개질한 활성탄소섬유의 흡착능이 개질 이전의 활성탄소섬유에 비해 약 2배 증가하였다. 그리고 추진제에 대한 가속수명시험 결과 표면개질한 활성탄소섬유를 동봉하면 추진제의 저장수명이 약 25% 증가하였다.

• 한국식품저장유통학회지
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• 제7권2호
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• pp.139-144
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• 2000

In order to extend the shelf-life of red chili pepper, MA and CA technology were used. In MA storage, red chili peppers(Jinmi and Jangkun) were packaged in 0.03 mm PE film bags(3 kg/bag) having two holes(${\sigma}$2~3 cm) at 2~3$^{\circ}$C or 7~8$^{\circ}$C. In CA storage, red chili peppers(Jinmi) were stored on following gas composition; 5 or 10% CO$_2$ in combination with 2 or 5% O$_2$ at 2~3$^{\circ}$C, respectively. The changes of weight loss and decay rates during MA storage were less in Jinmi than in Jangkun and less at 2~3$^{\circ}$C storage(except O$_2$ 5%, CO$_2$ 10% condition) while in CA it decreased after 40 days of storage. Red chili peppers would be stored for 30 days when stored in MA conditions(0.03 mm PE film bag) and for 60 days when srored in CA condition on O$_2$ 2%, CO$_2$ 10% based on overall quality of sensory evaluation.

• 한국식품영양학회지
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• 제9권3호
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• pp.259-264
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• 1996

Five different liquid sugars, invert sugar, corn syrup, high fructose corn syrup, sorbitol and oligosaccharide were compared to improve the shelf life of sponge cake and to decrease the contamination of microorganisms in the baking plant. Sucrose was used as a control. The use of 40% of liquid sugar was more effective than that of 20% on the staling and softness. Invert sugar showed the lowest water activity and the highest water holding capacity. Oligosaccharide showed the highest water activity and the lowest water holding capacity among loquid sugars used. 20% of replacemint of sucrose with invert sugar decreased the contamination more than 100% of sucrose.

• 한국포장학회지
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• 제18권1_2호
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• pp.33-38
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• 2012

흑미를 첨가하여 제조한 기능성 찐빵에 변형기체포장으로 적용하여 저장성에 미치는 영향을 살펴보았다. 흑미 첨가 찐빵은 미생물적으로 매우 민감하여서 쉽게 부패될 수 있는 특성을 가지고 있으며, 이를 억제할 수 있는 변형기체 포장이 저장성 향상과 유통기한 연장에 기여할 수 있는 것으로 확인되었다. 미생물적 품질과 관능적 품질에 근거하여 각 포장조건 별 저장수명은 함기 포장에서는 5일 미만, 질소 포장에서는 5일, 이산화탄소 60%/질소 40% 포장에서는 8일, 이산화탄소 100% 포장에서는 15일로 설정할 수 있었다. 하지만 이산화탄소 포함 변형기체 조건에서도 노화에 의한 texture 변화는 계속 진행되므로, 이러한 저장수명 연장에의 변형기체 포장의 적용은 찐빵의 재가열 등의 상황에서 이루어져야 할 것으로 판단된다.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.49-56
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• 1998

The effects of the water extracts from thyme(TM) and tarragon(TG) on shelf-life and quality of kimchi were investigated by measuring the changes in pH, acidity, number of total microorganisms, number of Lactobacillii and Leuconostoc during fermentation at 1$0^{\circ}C$, and were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides. TM and TG were extracted with water, ethyl ether, ethyl acetate and ethanol. Water, ethyl ether, ethyl acetate and ethanol extracts of TM showed antimicrobial activities against Lactobacillus plantarum and did not observed against Leuconostoc mesenteroides. On the other hand, water, ethyl acetate and ethanol extracts of TG showed antimicrobial activities against Leuconostoc mesenteroides and did not observed against Lactobacillus plantarum. The decrease of pH and the increase of acidity showed lower in kimchi prepared by adding water extracts from TM than in products from TG. The number of total microorganisms were also detected less in the kimchi prepared by adding water extracts from TM. And, the properties of barkless of kimchi measured instrumentally were higher for kimchi prepared by adding water extracts from TM, also maintaining good crispness. The optimal addition amounts of both TM and TG for good overall and spicy taste of kimchi were 0.03%. The results suggested the possible use of the extracts of TM and TG can be successfully used for the quality and extension of shelf-life of kimchi.

• Food Science and Biotechnology
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• 제14권2호
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• pp.275-279
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• 2005

The objective of this study was to investigate the color development and shelf-life effect of low-fat sausages (LFS) during refrigerated storage according to the additions of sodium lactate (SL), chitosan, and lac pigment. The LFS samples had $73{\sim}76%$ moisture, $3{\sim}4%$ fat, and $13{\sim}16%$ protein with a pH range of 6.4-6.6. The addition of chitosan ($MW\;=\;30{\sim}40\;kDa$) to LFS increased most textural properties. Hunter a (redness) values were increased by the addition of 0.05% lac pigment. The microbial growth of Listeria monocytogenes increased with increasing storage time. The addition of 2% SL and 0.3% chitosan with MW higher than $30{\sim}40\;kDa$ effectively inhibited the growth of L. monocytogenes. The microbial growth of L. monocytogenes was further reduced with increasing chitosan MW. These results indicated that the combination of SL with chitosans (MW > 30 kDa, 0.3%) and lac pigment (0.05%) improved shelf-life and color development in LFS during refrigerated storage.

• 한국식품영양과학회지
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• 제28권1호
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• pp.161-166
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• 1999

CaCl2 and water soluble degraded chitosan mixtures were used as coagulants for extending the shelf life of tofu. Microbial counts, pH, and turbidity in tofu immersion solution were analyzed during the periods of storage at 4oC and physico chemical properties of tofu were determined by rheological properties, color and yield. There was no significant difference in moisture content and yield between tofu made with and without chitosan. Failure stress and stress relaxation values were reduced when chitosan was added to CaCl2, but there was no significant change among contents of chitosan added to tofu. The pH values were decreased at the beginning and then slowly increased after 14 days storage. The changes in turbidity were increased during storage, but the change in 2.0g degraded chitosan mixture with 7.0g CaCl2 coagulant(2.0:7.0 ratio) was lower than others and initial turbidity was lower as much as chitosan added to coagulant. These data showed that the water soluble degraded chitosan had a good anti microbial effect and increases the shelf life of tofu.

• 한국버섯학회지
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• 제14권2호
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• pp.64-69
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• 2016

큰느타리버섯 품종 육성을 위해 품질이 우수한 특성을 지니는 큰느타리버섯 KNR2598과 경도가 우수한 특성을 지니는 큰느타리버섯 KNR2610 모본으로부터 단핵균주를 분리 한 뒤 단포자간 교잡을 통해 고품질의 저온 저장성이 우수한 신품종 "단비5호"를 육성하였다. 신품종의 균사 생육 적정온도는 $25^{\circ}C$이며 자실체 발생 적정 온도는 $15{\sim}16^{\circ}C$ 이었다. 솎음 재배에서 발이소요일수를 포함한 수확소요일수는 대조품종인 큰느타리버섯 2호에 비해 0.5~1.7일 정도 빠른 특성을 보였다. 갓 색깔은 중간수준의 갈색이며 대 색깔은 흰색을 나타내었다. 갓모양은 우산형으로 850cc 플라스틱 병재배에서 한 개체의 평균무게는 $90.4{\pm}16.9g$이었다. "단비5호"와 대조품종간의 RAPD 분석결과 서로 다른 DNA 밴드양상을 보여 주었으며 대치배양을 통해 두품종간에 대치선을 확인 하였다. "단비5호"의 경우 $4^{\circ}C$에서의 저장성이 대조품종 대비 24.6~30.6일 이상 길게 유지되는 특성이 있어 수출적합형 품종으로 가치가 있을 것으로 기대된다.