• Food Science of Animal Resources
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• v.30 no.4
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• pp.603-608
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• 2010

This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (<$10^2$ CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.

• Korean Journal of Organic Agriculture
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• v.22 no.1
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• pp.81-96
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• 2014

This study is aimed to examine the mediated effects of consumer recognition in relationship of local food tour experience and intention of action in the revitalization of local food. Questionnaire survey target was women in 30s and 40s. The local food tour experience is independent variable, intention of action is dependent variable, and consumer recognition is analyzed as mediated variable. As a result, consumer recognition which is mediating variable has two subordinated variables. One is direct affect and the other is indirect affect. Between local food tour experience and intention of action, there was partial mediating effect. Thus, through tour experience, consumer can have positive recognition of freshness, safety, health, taste, price, job creation and relationship. That affects to the intention of action. Based on the results of the study, it is necessary to learn success case for marketing revitalization, and develop and operate experiencing tour education program to manage customer continuously.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.41-54
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• 2007

This study informs us what has influence on a decision that a customer using a hotel restaurant makes on a menu. Also, you can know how long it takes to decide what they are going to eat, how prompt and different they are. When the customers order food, they are getting very careful about their decisions. According to the study results, sometimes they are influenced by the person whom they accompany with. The most important factors to make customers choose one dish from a wide range of menu are taste of food, food sanitation, price, freshness of food materials. An atmosphere of a restaurant or its reputation, service of employees are key factors, too. You need change to reflect desire of a customer, and problems of a restaurant must be checked thoroughly. Many different kinds of food must be developed and managed thoroughly.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.379-384
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• 2004

Changes in nucleotide concentrations of aquarium-stored flounder, sea bass, and sea bream were studied. ATP, ADP, and AMP slowly decreased, whereas IMP, HxR and Hx slightly increased with increasing storage ported. ATP was converted into IMP at initial storage stage. Changes in concentrations of nucleotides differed depending on fish type and season. Freshness indicators, $K,\;K_{p}\;G,\;P,\;H,\;and\;F_{r}$ values during 14 days storage showed no significant differences. Changes in nucleotide concentrations during 14 days storage had no significant effect on taste of raw fishes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.2
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• pp.271-276
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• 1997

The study was attempted to detemine the ratio of stomach and intestine to viscera gathered on catching vessels, the critical level of VBN content as a freshness quality of viscera of Alaska pollack for raw materials of Changran-jeotgal. It also examined the changes of VBN values, pH and viable tell counts during the fermentation. Then sensory evaluation of the fermented products, Changran-jeotgal, was done according to the freshness of raw materials used. The ratio of stomach and intestine to the gathered viscera on the vessel was about $72\%$, while that of round state of Alaska pollack was about $18\%$. There was no significant relationship in VBN content between fish muscle and viscera. It suggests that VBN content is not a reasonable freshness criteria in viscera but in fish muscle. However, if we use the VBN content as a freshness criteria of viscera for raw materials of Changran-jeotgal, less than $70mg\%$ of VBN value could be recommended. According to the experimental results, the product yields and sensory evaluation scores were no good not only for economical evaluation but also for consumption.

• Food Science and Preservation
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• v.16 no.6
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• pp.817-823
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• 2009

We investigated the effects of storage temperature and packaging treatment on the freshness of high-quality 'Fuji' apples to improve consumer confidence in the maintenance of high fruit quality during distribution. A 0.35 mm-deep PET tray form-sealed with a 0.05 mm LDPE film lid was developed and tested with the aim of optimizing gas composition within the package headspace to utilize potential modified atmosphere (MA) storage to maintain the freshness of apples. Weight loss, color difference, firmness, respiration rate, gas concentrations in packages, acidity, solid soluble content, and fruit decay rate were measured during storage at $5^{\circ}C$ and $25^{\circ}C$. The results showed that respiration rate, weight loss, color difference, and firmness were lower and overall quality better during storage at $5^{\circ}C$ compared with $25^{\circ}C$. Also, the fruits packed in the functional tray form showed a low level of quality changes compared with the control (no packaging). The accumulated gasconcentrations in the headspace of the packages decreased from 21% to 12% $O_2$ and increased from 0% to 5% $CO_2$ (v/v) on day 7, and after remained at those levels thereafter. Soluble solid contents and total acidities of the packaged fruits were in the range of $11\;-\;14^{\circ}Brix$ and 0.2 0.3% during storage. Decay rates in the control and packaged fruits were more than 20% and less than 10% at 3 weeks, respectively. Based on the standard acceptable level (less than 10%) of total weight loss, it could be estimated that the shelf life of top-quality fruits packed in functional trays was 3 weeks at $5^{\circ}C$ and 16 weeks at $25^{\circ}C$, whereas the shelf life of the control fruit was 1 week and 12 weeks, respectively. For the top-quality fruit "Fuji" apples, the best results were obtained with a functional tray form for packaging treatment and a storage temperature of $5^{\circ}C$.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.313-320
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• 2010

The purpose of this study was to evaluate the freshness of chicken meat during 19 d of storage at $4^{\circ}C$ using a portable electronic nose. The portable system consisted of six different metal oxide sensors and a moisture sensor. Determination of volatile compounds with gas chromatography-mass spectrometry, total bacterial count (TBC), and 2-thiobarbituric acid reactive substances (TBARS) monitored the quality change of the samples. These results were compared with the results measured by the electronic nose system. TBC and TBARS measurements could be separated into five groups and seven groups, respectively, among ten groups. According to principal component analysis and linear discriminant analysis with the signals of the portable electronic nose, the sample groups could be clearly separated into eight groups and nine groups, respectively, among ten groups. The portable electronic nose demonstrated potential for evaluating freshness of stored chicken.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.294-300
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• 2010

This experiment was conducted to investigate the effects of Opuntia humifusa (OPH) extracts and methyl sulfonyl methane (MSM) supplementations on the laying productivity, egg quality and sensory characteristics of eggs in hens. Six hundred forty, 35-wk-old Lohmann brown, laying hens were randomly divided into four groups: 1) water (control), 0.12% OPH extract, 0.1% MSM, and 0.12% OPH extract+0.1% MSM. They were mixed into the feed and given for 5 weeks. Egg production rates, egg weight, feed demand ratio were not significantly different among the groups. However, OPH or MSM decreased broken egg rates by increasing thickness and firmness of egg shell but they did not show the additive effects. In addition, OPH or MSM enhanced Haugh unit, an indicator of freshness of egg, and viscosity of egg white and egg yolk. OPH or MSM maintained the freshness of eggs better the control during their storage for 10 day at $4^{\circ}C$. However, OPH+MSM did not show additive effects in their freshness. Sensory test revealed that OPH or MSM decreased fishy taste and greasy flavor and they improved texture. Overall OPH or MSM enhanced the preference of eggs. In conclusion, the supplementation of either OPH or MSM enhances egg freshness and egg quality in laying hens but they should not be supplemented together due to no additive effects.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.646-658
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• 2012

This study was conducted to investigate the differences in households, parental perception, and dietary behaviors of preschool children from kindergartens with environment-friendly food service (environment-friendly food service group; EFG) versus children from kindergartens with general food service (general food service group; GFG). We sought this basic information to examine the impact of environment-friendly agricultural products in preschool food services. Age, education level, and monthly family income of the EFG were significantly higher than the GFG. The frequency of purchasing environment-friendly agricultural products was significantly higher in the EFG than the GFG, with the most frequently purchased items in both groups being vegetables. The GFG had a significantly higher perception than the EFG in the superior quality of environment-friendly agricultural products; however, a greater proportion of the GFG than the EFG thought environment-friendly products were too expensive. The most frequent reason for purchasing environment-friendly agricultural products in both groups was safety. When purchasing environment-friendly agricultural products, the most important selection factor for the majority of both groups was the label certifying quality assurance. Both groups also considered price reduction as essential for promoting environment-friendly agricultural products. In regard to parental perceptions on food service in kindergarten, the EFG had a significantly higher satisfaction with the nutritional adequacy of the menu compared to the GFG. Both groups considered food safety and health as primary reasons for using environment-friendly foods in the preschool food service, with a greater proportion of the EFG than the GFG responding this way. There were significant differences between the EFG and GFG, as the main satisfaction from using environment-friendly foods in the EFG was safety, freshness, and good hygiene, whereas the main satisfaction in the GFG was a good food service menu, freshness and good hygiene. Dietary behaviors of preschool children in the EFG were also significantly superior to the GFG. Thus, environment-friendly agricultural products have positive effects on the dietary behaviors of preschool children and should be increased in the preschool food service. Lowering prices and a strict supervision of quality assurance is also necessary to promote consumption of environment-friendly food materials.

• Food Science and Preservation
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• v.24 no.2
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• pp.159-167
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• 2017

This study was investigated the effects of maintaining the freshness and stabilization of supply and demand for lettuce (Lactuca sativa L.) by packaging methods in summer. Post-harvest lettuces were packaged by corrugated box, polypropylene (P) box, and individual wrapping using polyvinyl chloride (PVC) film. Then, the lettuce samples were stored at $2^{\circ}C$ and evaluated the change of quality during storage. The lettuces wrapped individually with PVC film had lower weight loss rate, color change, and browning index compared to lettuces packaged by corrugated box and P box. The SPAD value and hardness were higher in lettuces wrapped individually with PVC film than other packaging methods. The lettuces wrapped individually with PVC film were showed the highest total phenolic contents and DPPH radical scavenging activity, but there were no significantly differences by packaging methods. The lettuces packaged by corrugated box were showed the inside browning after 14 days. However, the lettuces wrapped individually with PVC film were showed the best appearance. Therefore, the packaging method of wrapped individually with PVC film were effective in maintaining the freshness during 21 days and helpful for the stabilization of supply and demand for lettuce in summer.