• Food Science and Preservation
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• v.19 no.4
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• pp.470-476
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• 2012

Enzymatic action and microbial growth degrade the quality of fresh-cut lettuce. Browning, a bad smell, and softening during storage are the major forms of quality deterioration. Health-oriented consumers tend to avoid foods treated with chemicals to maintain their freshness. This study was conducted to evaluate the change in the quality of fresh-cut lettuce with combined low-temperature blanching (LB) and ultrasonication (US). The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables; the ultrasonication time (X1), blanching temperature (X2), blanching time (X3), and dependent variable; ${\Delta}E$ value (y). It was found that the condition with the lowest ${\Delta}E$ value occurred with combined 90s US and $45^{\circ}C$ 90s LB (US+LB). The combined treatment group (US+LB) was stored at $10^{\circ}C$ for 9 days with the control group and each single-treatment group, with low-temperature blanching and ultrasonication. Overall, the US+LB group had a significantly high $L^*$ value, which indicates significantly low $a^*$, $b^*$, ${\Delta}E$, browning index, PPO, and POD activity values, and a low total bacteria count (p < 0.05). The US+LB group also had the highest sensory score (except for aroma and texture; p > 0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.62-65
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• 1983

As a new practical method for preserving freshness of fish, partially frozen storage has been reported to be useful in terms of K-value, TBA value, sensory evaluation etc. In order to develop a storage procedure to be used in place of cooled or frozen storage for the preservation of precooked fish food, partial freezing for up to two to three weeks was examined using baked mackerel. The criteria for evaluation were made according to the changes in volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, viable bacterial number, pH, color difference and sensory evaluation in fish muscle. The changes in TBA value of baked muscle during storage at $-3^{\circ}C$ differed slightly from those obserbed during cooled ($5^{\circ}C$) and frozen storage ($-20^{\circ}C$). Partial frozen storage ($-3^{\circ}C$) was effective in prolong an induction period of lipid oxidation during early storage. VBN of baked muscle tends to increase slowly while pH value was decrease during storage and there was no observed significant differences among three different storage condition. Viable bacterial number of the baked mackerel muscle stored at $-3^{\circ}C$ showed significantly less than that stored at $5^{\circ}C$, and similar to that stored at $-20^{\circ}C$ (the levels of $10^2/g$). Judging from the results of sensory evaluation and experimental data, partial frozen storage at $-3^{\circ}C$ seems to be effective as means of short-period preserving baked mackerel.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.368-372
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• 2010

Changes in the quality characteristics of muskmelon were analyzed by treating samples with 500, 1,000, and 1,500 ppb 1-MCP every 4 days and then storing the samples at $10^{\circ}C$. The weight losses of the MCP treated samples were lower than those of the control, while there were no differences in the concentrations among treatments. The firmness was maintained at a higher value in 1-MCP treated samples than the control during the storage period and showed the highest value in the 1,000 ppb treatment. The L-values (brightness of samples) in the 500 and 1,000 ppb treatments were kept constant during the storage period, while that of the control showed a decreasing trend after four days of storage. The bvalues and yellowness, were decreased after showing an increasing trend in both treatments and the control as the storage period passed. The respiration rates of 1-MCP treated samples were lower than the control, with the lowest value being observed in the 1,000 ppb treatment. The texture observed upon sensory evaluation was higher and freshness was maintained longer in the 1,000 ppb treatment. Therefore, 1,000 ppb 1-MCP was considered to be the most effective concentration for treatment of muskmelon.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.119-128
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• 2023

This study was examined for investigating the quality changes of spring kimchi cabbage under various treatments (pre-drying/pre-cooling, packaging types, and stacking and loading in container and pallete in the storage room) during cold storage. The results showed that control (upward stacking without pre-drying/pre-cooling and HDPE or PVC film cover) was increased significantly in weight loss and trimming loss, compared to other treatments such as DPDH (downard stacking + pre-drying + HDPE), DPDP (downard stacking + pre-drying + PVC), DPCH (downnard stacking + pre-cooling + HDPE), and UPCH (upward stacking + pre-cooling +HDPE) during storage for three months. In Sensory evaluation, judging from marketable properties, the desirable appearance of spring kimchi cabbage with the modified pallet-unit MA packed, PE, and PVC film wrapping could be maintained until 9 weeks after pre-drying/pre-cooling. Meanwhile, the control without any treatments after 6 weeks, the sensory score was declined, significantly. In general, the low temperature (10℃ and 2℃) of pre-treatment with combination of plastic film packaging in spring kimchi cabbage storage could inhibit the physiological activity and reduce the direct exposure of environmental cold air in the storage. Therefore, these two variables were the key points for extending the shelf-life of spring kimchi cabbage.

• Food Science and Preservation
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• v.30 no.5
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• pp.822-832
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• 2023

This study investigates the effectiveness of CA (controlled atmosphere) containers in maintaining the freshness of exported melons. The melons were harvested on June 5, 2023, in the Yeongam area of Jeollanam-do, Korea. The CA container was loaded with melon samples packed in an export box. The temperature inside the container was set at 4℃, while the gas composition was set at 5% oxygen, 12% carbon dioxide, and 83% nintrogen. Following two weeks of simulated transportation, quality analysis was conducted at 10℃. The melons were inoculated with spore suspensions, and the decay rate was determined to investigate the effect of the gas composition inside the CA container on suppressing the occurrence of Penicillium oxalicum in melons. The results were compared with a Reefer container set at the same temperature. The samples transported in the CA container exhibited lower weight loss. The melon pulp softening, respiration rate, and ethylene production were slower using the CA container. Moreover, the decay rate during the distribution period in the CA container was lower than in the Reefer container. In contrast, the firmness of melons transported in the Reefer container decreased significantly (from 9.03N to 5.18N) immediately after transportation. The soluble solid content (SSC) of melons transported in the Reefer container also decreased rapidly. The results suggested that the CA container is the optimal export container for maintaining the freshness of melons.

• The Journal of the Korea Contents Association
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• v.21 no.6
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• pp.505-512
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• 2021

This study is to strengthen the competitiveness of 5-star hotel restaurants in Seoul, and the paired sample t-test was used. As a result of the study, first, the importance variables of hotel restaurants were measured as high variables such as'taste and quality of food(4.30)' and'diversity of menus(4.17)'. Second, the variables satisfied by customers visiting hotel restaurants were 'quantity of food(3.86)', 'taste and quality of food(3.78)', and 'diversity of menus(3.75)', etc. were surveyed. Third, as a result of IPA analysis, the variables in the first quadrant were the restaurant staff's expertise, cleanliness of the restaurant, the taste and quality of the food, the variety of menus, rapid service, food plating, the amount of food served, and the atmosphere of the restaurant. External environment, etc. were derived. In the second quadrant, cleanliness of restaurant tableware, freshness of food, and restaurant view were investigated. In the third quadrant, the reputation, restaurant toilet cleanliness, table cleanliness, parking facilities, transportation and convenience, etc. belong to this. Finally, variables belonging to the fourth quadrant were investigated such as reasonable price, cost-effectiveness and affordability, friendliness of restaurant staff, clothing and appearance of restaurant staff, and restaurant interior.

• Fisheries and Aquatic Sciences
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• v.7 no.2
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• pp.64-69
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• 2004

A bacteriological survey for 20 large grocery stores (M 1 to M20) in Korea was investigated for one year. The average detection rate of Esherichia coli was $22\%$ (166/763) for 7 kinds of ready-to-eat food through the year, where each grocery store and each type of food showed different detection rates. Eleven grocery stores showed lower detection rates, while 9 grocery stores showed a higher than average rate. Especially, M3 showed a rate that was twice as high as the average and one which was 7 times higher than M14, which had the lowest rate of $6\%$ E. coli detection. The detection rate for each type of food was: $38\%$ (41/109) for Kimbop, $31\%$ (34/109) for vegetable salad, $19\%$ (21/109) for bean-curd, $18\%$ (20/109) for the cooked materials used in making Kimbop, $17\%$ (19/109) for Hoe (sliced raw fish) and Sushi (Japanese vinegared rice delicacies), and $11\%$ (12/109) for cooked pork hock. During the summer, the E. coli detection rate averaged $43\%$ (71/166), which was twice as high as other seasons. Most (89/100) of the food contacting surfaces contained more than the critical limit $(1.3\;log_{10}\;CFU/10cm^2)$ of aerobic viable cell counts (AVC). The $log_{10}$ AVC and $log_{10}$ coliform count (CC) of 218 meat samples (beef, pork, and chicken) ranged between 4.6-7.1 CFU/g and 1.9-6.4 CFU/g, except for 41 meat samples $(19\%)$ which were found to contain no coliform. There was a definite correlation between the $log_{10}$ AVC and $log_{10}$ CC, and the values of $log_{10}$ CC made a more accurate straight than the $log_{10}$ AVC, which are variable. From these results, it is suggested that a detection rating of less than 2.1 CFU/g of $log_{10}$ CC (correspond to 5.0 CFU/g of $log_{10}$ AVC) is the critical point of freshness, and a rating of more than 6.3 CFU/g of $log_{10}$ CC (correspond to 7.0 CFU/g of $log_{10}$ AVC) can be considered an initial spoilage point.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.372-376
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• 2005

Respiratory characteristics and quality of Fuji apple were investigated at critical conditions for dipping treatment in mild hot water ($40-65^^{\circ}C$) to extend freshness. Dipping treatment conditions under which no damages occurred in peel and flesh of apples stored at $0^{\circ}C$ for 1 month after treatment were: 180 min at $40^{\circ}C$, 60 min at $45^{\circ}C$, 45 min at $50^{\circ}C$, 3 min at $55^{\circ}C$, 1 min at $60^{\circ}C$, and 20 sec at $65^{\circ}C$. Internal carbon dioxide concentrations of apples drastically increased immediately after treatments at 40, 45, and $50^{\circ}C$, then decreased to normal level 1 day after treatment at $0^{\circ}C$. Although internal oxygen concentration of apples showed reversed trend to internal carbon dioxide, no significant differences were observed in concentrations of carbon dioxide and oxygen during storage after treatment of apples at 55, 60, and $65^{\circ}C$. Concentration of internal ethylene of apples treated at 40, 45, and $50^{\circ}C$ increased, similarly to that of carbon dioxide upon heat treatment, then, during storage, decreased to below levels of control and apples treated at 55, 60, and $65^{\circ}C$. Firmness of apples treated at 45 and $50^{\circ}C$ were 6.42 and 10.53% higher than that of control at $0^{\circ}C$ after 7 days after treatment.

• Journal of the Economic Geographical Society of Korea
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• v.8 no.1
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• pp.131-152
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• 2005

The purpose of this paper is to find out the spatial characteristics of the relationships between urban large retailer and agro-food suppliers. For this purpose, Dong-A department store which is one of the most famous local distribution company was selected as a case study firm. The case study company has its own systematic food supply chain in the process of food procurement, selection, delivery, and marketing. It mainly does businesses in Daegu and Gyeongbuk province, but also procures and delivers products all around the country. Customers' recent concerns over the freshness and the period of circulation made the company use the local physical distribution system that it purchases products in nearby areas and perform procurement and delivery in nationwide areas. It is identified that trading types are significantly different by locations of suppliers in that more thin 40$\%$ of suppliers in Daegu are food manufacturers, whereas suppliers in Gyeongbuk mainly belong to the ones in fresh food production areas. In terms of durability of the retailer-supplier relation, the case study firm has relatively long-term relationship with suppliers, maintaining the relationship fer over 5 years in more than 70$\%$ of suppliers.

• Food Science and Preservation
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• v.14 no.1
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• pp.42-46
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• 2007

To investigate the effects of hot water treatment and modified atmosphere packaging (MAP), compared with non-packaging, of 'Fuji' apples during 18 weeks of storage at $0^{\circ}C$, apple weight loss, firmness, titratable acidity, total ascorbic acid and sensory characteristics were measured After 18 week of storage, the weight loss of MAP-treated apples was 1%, while untreated controls lost 22% of weight Weight loss reduction film packaging was more effective than that afforded by hot water treatment. The firmness reductions in control apples, those receiving hot water treatment those receiving packaging only, and those receiving both hot water treatment and packaging, were 37%, 22%, 10% and 6%, respectively. The titratable acidity was 40% in control apples and respectively, 37%, 32% and 27% in the three groups mentioned above. The total ascorbic acid contentuntreated control apples decreased by 70% after 18 weeks of storage. The total ascorbic acid contentof apples receiving both hot water use of both packagingand hot water treatment to preserve 'Fuji' apple quality.