• The Journal of the Korea Contents Association
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• v.19 no.3
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• pp.510-519
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• 2019

The purpose of this study was to analyze the nutrition labeling of Guk, Tang, Jjigae HMR products to provide consumers with appropriate information when selecting products, and to provide basic data on the national policies. In this study, nutritional labels of 176 products were analyzed with 57 Guk, 75 Tang, 44 Jjigae. In the menu frequency of products, Guk has the products of the specific purposes, Tang has animal protein product, Jjigae has popular products. As a result of comparing the portion size and 9 major nutrients of the product, the average sodium content of Guk was 1558.5 mg, Tang was 1472.3mg, Jjigae was 2118.0mg. By the storage temperature, the average sodium content of HMR product was 2022.9mg in freezing(below $-18^{\circ}C$), 1676.7mg in cold($-2{\sim}10^{\circ}C$), and 1250.9mg in room temperature($1{\sim}35^{\circ}C$). Therefore, it is necessary to focus on the sodium content of Frozen products in the attempt of reducing sodium in HMR products.

• Journal of the Korean Orthopaedic Association
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• v.56 no.4
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• pp.305-309
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• 2021

Purpose: This study analyzed the increase in disposal rate of femoral heads in the bone bank of a single hospital from medical disease and drug history, as assessed by the Korean health insurance review and assessment service. Materials and Methods: The disposal rate and cause of 340 femoral heads were analyzed according to the regulations of the bone bank based on the standard model of the Ministry of food and drug safety. Results: One hundred and seven (33%) of 323 femoral heads collected from 2009 to 2018, and 65 (46%) of 142 femoral heads collected from 2015 to 2018 were discarded. The most common causes were related to the history of dementia and the administration of radioisotope for nuclear medicine. Conclusion: The current methods and screening tools can lead to errors in disposing of the available tissues in a bone bank. Thus, improved standards and screening methods are needed.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.1
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• pp.27-33
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• 2023

An optimized design of the transportation insulated box must be considered to control the thermal damage in order to maintain the fresh condition for temperature-sensitive medicine and frozen food safety. The inside temperature of the insulated box is a natural convection enclosure state, thermal stratification naturally occurs as time passes in case of with outside heat load. The latent heat material (LHM) placement inside the box maintains the target temperature of the product for temperature fluctuations during transport, and LHM application is a common and efficient method. In this work, inside temperature stratification in an insulated box depending on the LHM pack position is numerically simulated and experimented. The insulated box is made up of vacuum insulation panel (VIP), and LHM modules are placed over six faces inside the box, with the same weight. The temperature curves for 72 hrs as experiment results clearly show the temperature stratification in the upper, middle, and lower at the LHM melting time region. However, the temperature stratification state is uniformly changed in accordance with the condition of the upper and lower placement weight of the LHM pack. And also, the temperature uniformity by changed placement weight of LHM has an effect on maintaining time for target air temperature inside the box. These results provide information on the optimized design of the insulated box with LHM.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.95-102
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• 2016

This study investigated the effects of the oxygen permeability of vacuum packaging film and the storage temperature on the quality and shelf life of Hamburg steaks during storage for 14 days. Control samples (C) were packaged in a polyamide/polyethylene (PA/PE) film and stored at $5^{\circ}C$. Treatment samples were either packaged in an ethylene vinyl alcohol/polyethylene (EVOH/PE) copolymer film and stored at $5^{\circ}C$ (T1), and in a PA/PE film and stored at $-18^{\circ}C$ (T2). The initial total plate count (TPC) was 3.6 log cfu/g. In T1 samples, TPC and Brochothrix thermosphacta counts were increased, similar to those in C samples, whereas Pseudomonas spp. counts were significantly lower than those in C samples during storage. Over the storage period, the volatile basic nitrogen values increased most rapidly in C samples, followed by T1 and then T2 samples. The values of thiobarbituric acid reactive substances steadily increased in all samples during storage. The colour parameters were not significantly different among the samples during storage. T1 samples maintained sensory qualities in flavour and off-odour parameters for two days longer than C samples did. At day 12, T2 samples were evaluated as being below the marketability score of 5.0 for texture. In conclusion, using high oxygen barrier films like EVOH/PE copolymer for packaging Hamburg steaks could extend the sensory qualities in view of flavour and off-odour during chilled storage. However, frozen storage at $-18^{\circ}C$ is recommended when the storage period is extended beyond 14 days at $5^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.1
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• pp.40-50
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• 1990

The purpose of this paper is to develop a colorant from krill, Euphausia superba, process wastes for use in food products. Carotenoproteins were extracted from preboiled krill processing offal(PKPO) and raw frozen krill processing offal(RKPO) with the aid of proteolytic enzymes. The long-term stability of the astaxanthin associated with the carotenoprotein by the addition of pretense inhibitor and antioxidant to the product were also investigated. Total astaxanthin contents of PKPO and RKPO were $35.1mg\%,\;22.1mg\%$ and those in carotenoproteins were $98.6mg\%,\;61.9mg\%$, respectively. The chitin contents of PKPO and RKPO were $6.9\%,\;4.5\%$, however, those of carotenoproteins were not determined. When $0.5\%$ trypsin was added to the extraction medium containing 0.5M $Na_3EDTA$ at $4^{\circ}C,\;74\%$ of astaxanthin and $83\%$ of the protein of PKPO were recovered as carotenoprotein in 24hrs. The amino acid profile in carotenoprotein was mainly composed of glutamic acid, methionine, aspartic acid and isoleurine. Their contents amounted to about 40% of the total amino acids, followed by alanine, phenylalanine, Iysine, leucine, threonine and tyrosine in that order, with a small amount of cysteine and tryptophan. The levels of essential amino acids were high as much as $38.3\%\~43.6\%$ of the total amino acids. The maximum observance of the carotenoid fraction from krill processing offal and from carotenoprotein was 469nm in petroleum ether. The separated components of carotenoprotein by TLC had Rfs $0.20\~0.23\;0.56\~0.60$ and $0.88\~0.91$. The carotenoids were comprised of astaxanthin, astaxanthin monoester and asthaxanthin diester in $25\~30\%\;,35\~40\%$and $40\~45\%$, respectively. The loss of carotenoids in the carotenoprotein can be prevented by the addition of pro-tease inhibitor(trasylol) and antioxidant(BHT) below $4^{\circ}C$.

• Journal of Sericultural and Entomological Science
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• v.52 no.1
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• pp.73-78
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• 2014

This study was carried out to establish the self-specification and shelf-life by standardization of manufacturing process for Tenebrio molitor larvae. First, standardization of manufacturing process for T. molitor was set up. Sterilization for larvae placed on a multistage shelf with intervals of about 10 cm was carried out at $115^{\circ}C$, $1kgf/cm^2$ for 10 min. After sterilization, T. molitor larvae were frozen at less than $-35^{\circ}C$ for more than 12 hrs. And then, they were dried under $-15^{\circ}C$, 0.5 torr vacuum for more than 30 hrs. Second, we decided self-specification for T. molitor larvae. Their moisture, acidity, peroxide, crude protein and crude fat level should be 5% or less, 3 mg/g or less, 30 meq/g or less, 45% or more, and 25% or more, respectively. Also, oleic acid, representative material, level was set up 11 ~ 16%. Third, we decided shelf-life by analysis of the physicochemical characteristic, sensory evaluation and microbial indicators. The final expiry date for lyophilized T. molitor larvae in PET bottle was calculated as 12 months from date of manufacture. We expect that optimal manufacturing process system, self-specification, and shelf-life proposed in this study can be used in industrial production of T. molitor as a novel food.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.436-443
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• 2004

The purpose of this study was to examine the physico-chemical and sensory characteristics of Kakdugi made with mashed red pepper. With regard to the pH of the Kakdugi, those of the juice from Kakdugi with red pepper powder and of the liquid with mashed red pepper were the highest and lowest immediately after preparation, respectively, but thereafter both slightly decreased, but were similar after the fifth week. Generally, the total acidity of Kakdugi liquid was the higher than that of Kakdugi juice. With regard to the L value, that of the Kakdugi juice was higher than that of Kakdugi liquid and that of Kakdugi with mashed red pepper washigher than that of Kakdugi with red pepper powder. From the third week, the 'L' values of all samples generally decreased. The 'a' value of the Kakdugi liquid with mashed red pepper during fermentation was highest During early fermentation, the juice of Kakdugi with red pepper powder showed a higher value than that of Kakdugi with mashed red pepper, but conversely, from the second week that of Kakdugi with mashed red pepper was higher than that of Kakdugi with red pepper powder. The 'b' value of the juice from Kakdugi with red pepper powder was highest until the second week, but from the third week that of Kakdugi with mashed red pepper was highest. With respect to the organic acids contents, those of citric, quinic and malic acids decreased, but those of lactic and acetic acids increased during fermentation progression. In addition, the citric, lacticand malic acids contents of the Kakdugi with mashed red pepper werethe highest, whereas that of quinic acid of the Kakdugi with red pepper powder was the highest. From the forth week, the acetic acid content of the Kakdugi with mashed red pepper was further increased. As a result of the sensory test, Kakdugi with mashed red pepper showed significantly higher values with regard to redness and fresh flavor, but in overall acceptability in the QDA, appearance and taste in the acceptance test. Therefore, our results indicate that mashed red pepper particularly increased the 'a' value and organic acid contents of Kakdugi compared to those of red pepper powder, leading to an increased overall acceptability.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.320-328
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• 2007

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.455-463
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• 1985

Thermal-denaturation of myofibrillar protein of dorsal skeletal muscle from file fish was investigated by measuring denaturation constant($K_D$) and thermodynamic parameters at various temperatures. The protective effects of sucrose, sorbitol and amino acids when added individually or combined were also discussed. The denaturation rate as reflected in inactivation of myofibrillar protein Ca-ATPase was followed the first order reaction. The $K_D$ values at $25^{\circ}C,\;30^{\circ}C,\;and\;35^{\circ}C$ were $19.52{\times}10^{-5},\;112.25{\times}10^{-5},\;and\;247.20{\times}10^{-5}$, respectively. The activation energy of the reaction at $30^{\circ}C$ was 43 kcal/mole. The protective effects of sucrose, sorbitol, glycine, alanine and Na-glutamate were increased with the concentration but the effects of sorbitol and Na-glutamate decreased beyond 1.0 mole. Basic amino acids such as arginine and lysine did not revealed any protective effect on the thermal denaturation. In case of mixed addition, the effects of Na-glutamate to glycine, sorbitol to glycine, and sorbitol to sucrose or sorbitol to Na-glutamate were enhanced 1.2 to 7.0 times as much as that of control (ratio of mixing; 1:1, range of concentration; 0.5 to 1.25 mole). Under the frozen condition at $-20^{\circ}C$, two mixtures such as Na-glutamate to glycine and sorbitol to sucrose apparently revealed the protective effects.

• Journal of Life Science
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• v.17 no.4 s.84
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• pp.540-545
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• 2007

The purpose of this research is to study the effects of feeding dietary citrus byproducts TMR (total mixed ration) on physicochemical properties and sensory characteristics of Korean native beef loin (KNBL). The samples for experiment consist of the KNBL not fed with citrus byproducts (TMR-0) and the KNBL fed with citrus byproducts during fattening period (TMR-1). The control (TMR-0) KNBL was fed by general practical feeding (roughages and concentrates were fed separately), while the TMR-1 KNBL was fed by the same as TMR-0 until 17 months yearling but was fed by citrus byproducts feeding for 10 months after that. The $L^*(lightness),\;a^*(redness)\;and\;b^*(yellowness)$ value were not significantly different between TMR-0 and TMR-1. The pH of TMR-1 was lower than that of TMR-0 (p<0.05), the VBN content, TBARS value and EDA were not significantly different between TMR-0 and TMR-1. The water holding capacity, frozen loss and cooking loss were not significantly different between TMR-0 and TMR-1, but thawing loss of TMR-0 was higher than that of TMR-1 (p<0.05). The hardness of TMR-0 was higher than that of TMR-1, and the springiness of TMR-1 was higher than that of TMR-0 (p<0.05), but the cohesiveness, gumminess, chewiness and shear force were not significantly different between TMR-0 and TMR-1. The pH and VBN content during storage were not significantly different between TMR-0 and TMR-1, but the TBARS value of TMR-1 stored during 4 weeks was lower than that of TMR-0 (p<0.05). In case of sensory score, the color and aroma of raw meat, and the taste, juiciness and palatability of cooked meat were not significantly different between TMR-0 and TMR-1. But the flavor and tenderness of TMR-1 were superior than those of TMR-0 (p<0.05)