• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.190-195
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• 2001

The objective of this study consists in finding the ways to make soybean cake (which is made of soaked soybean flour containing protein and lipid) a scientific and practical food even more easily. This study took a measurement of the change of pH, organic acid, microorganism, retrogradation and so soon. observing soybean cake prepared with soybean flour containing 6% of soybean oil at room temperature(19$^{\circ}C$) in two types of packaging, that is to say, $CO_2$ modified packing(CMP) and liner low density poly ethylene(LLDPE) packaging. As storing time went by, packed soybean cake didn't appeared in 12 days, either. Using modified atmosphere packaging soybean cake showed higer pH as well as less organic acid than unpacked. In addition, mould method makes water - activity lower, and it Puts a curb on the development of aerobic perishable microorganism and the retrogradation of rice cake. Unpacked soybean cake showed higher values than CMP Soybean Cake with enthalpy of retrogradation and the longer storing period the greater retrogradation process. Thus, storing or circulation period can be increased effectively without chemical or physical treatment.

• Journal of Mushroom
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• v.16 no.3
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• pp.131-139
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• 2018

The king oyster mushroom (Pleurotus eryngii) is widely consumed because of its flavor, texture, and its functional properties such as antioxidant activity and prebiotic effects. However, long-term product storage and transportation (e.g., export) are difficult because of its limited durability. The shelf-life of king oyster mushroom is affected by environmental factors such as temperature, humidity, gas composition, and ventilation, which may affect sensory characteristics including respiration rate, texture, moisture, flavor, color, and pH. The major problems regarding storage of mushrooms are browning, flavor changes, and softening. To address these problems, novel preservation techniques were developed, and more durable variants were bred. Different drying methods, gamma irradiation, chitosan coating, modified atmosphere (MA) packaging, and controlled atmosphere (CA) storage were evaluated in order to extend the shelf-life of king oyster mushrooms. Freeze drying showed better results for the preservation of mushrooms than other drying methods. Irradiation with 1 kGy was more effective for extending mushroom shelf-life than higher doses. The preservative performance of chitosan-based films was improved by combining the compound with other hydrocolloids, such as oil, protocatechuic acid, and wax. The CA storage conditions recommended for king oyster mushrooms are 5kPa $O_2$ and 10 to 15kPa $CO_2$ at temperatures below $10^{\circ}C$. Active MA packaging with microperforated PP film was also effective for maintaining quality during storage.

• Horticultural Science & Technology
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• v.32 no.5
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• pp.655-665
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• 2014

The effect of modified atmosphere packaging (MAP) on kohlrabi (Brassica olerace L. gongulodes group)'s quality and antioxidant molecule during storage was examined to determine the optimal film package for maintaining freshness. To extend shelf life, MAP was tested using PE $50{\mu}m$ and oriented polypropylene (OPP) films with oxygen transmission rate (OTR) at 3,000, 10,000, $15,000mL/m^2/day/atm$. The OPP film packaging with modified oxygen transmission rate showed a delay in a weight loss and extended storage period. The package with OTR 3000 attained the desired gas composition of $O_2$ 3.2-6.7 kPa and $CO_2$ 13.1-19.8 kPa, in storage at room temperature. Kohlrabi stored in this package showed the lowest weight loss and the highest visual quality. Deterioration and off-odor were developed more rapidly in PE $50{\mu}m$ towards the end of the storage at room temperature. However, there are no differences among OTR films in visual quality and off-odor until 60 days at cold storage. Vitamin C content of kohlrabi was reduced rapidly in OTR 15000 with high transmission rate and showed less loss in PE $50{\mu}m$ and OTR 3000 in both room temperatures and cold storage. Results revealed that an OPP film with OTR 3000 extended the shelf life of kohlrabi in storage with maintained quality and vitamin C.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.235-249
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• 2015

This study was carried out to investigate the flavor changes of Lentinus edodes at different storage temperatures, time and natural additives using an electronic nose with six metal oxide sensors. To preserve good quality of modified atmosphere packaged Lentinus edodes, Four natural additives(Artemisia princeps, Artemisia capillaries, green tea, and activated charcoal) were used. The mushrooms were packaged in polyethylene films with each treatment and were stored at 5, 10 and $20^{\circ}C$. Increase in storage temperature and storage time decreased the ratio of resistance in the electronic nose as well as first principal component scores. In addition, indicating quality of mushroom reduced at high temperature and long storage time. The results of the electronic nose and the principal component analysis(PCA) in the mushrooms with Artemisia princeps and Artemisia capillaries that were stored at $5^{\circ}C$, and green tea and activated charcoal which were stored at $10^{\circ}C$ showed the good effects to maintain the freshness along with reducing off-flavor. However, there were no differences between control and treatment groups at $20^{\circ}C$.

• Food Science and Preservation
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• v.14 no.5
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• pp.457-461
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• 2007

We investigated the effects of both $CaCl_2$ treatment and modified atmosphere packaging (MAP) (compared with non-packaging on 'Fuji' apples from the Young-Joo region of Korea. Apples were dined into 5% (w/v) $CaCl_2$ solution for 15 min and then packaged with or without LDPE film (thickness: 0.025 mm) before cold storage at $0^{\circ}C$. Weight loss of applies in film packaging was lower than that of non-packaging applies, and the apple firmness resulting from $CaCl_2$ treatment and MAP was better than that of apples receiving control treatment. Also, $CaCl_2$ treatment and MAP resulted in improvements in titratable acidity, soluble solid content (SSC), and decay rate compared to control treatments. However, no significant differences in vitamin C content were found amongst apples receiving various treatment. the results suggest that a combination of postharvest calcium dipping and plastic film packaging may effectively preserve 'Fuji' apples, and that the combined treatment are better than either individual treatment.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.87-94
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• 2023

Fresh bakery products are widely consumed worldwide and therefore particular requirements for their quality characteristics have been established. The shelf life of bakery products is mainly subjected to microbial spoilage and staling. This study investigated the optimum conditions of modified atmosphere packaging (MAP) application to extend the shelf life of the bakery products. The gas conditions of the headspace in 'Baumkuchen' cake were 0, 30, 70, and 100% CO₂ concentrations and stored at 30℃ for 5 days. The bakery samples were evaluated weight loss, hardness, color change, pH and total aerobic bacteria, yeast and molds count throughout the storage period. Values of the weight loss and hardness were increased over the storage period, meanwhile pH was significantly decreased. However, no significant color changes were observed during storage. It was also found no significant difference between the different gas treatments. Total aerobic bacteria count of the stored samples after day 5 was increased by 6.94 log CFU/g in the air filled package, compared to 6.20 log CFU/g in the 100% CO₂ filled package and 6.02 log CFU/g in the 70% CO₂ filled package. Yeast and molds count were 3.65 log CFU/g in air filled package, 2.66 log CFU/g in 100% CO₂ filled package, 2.64 log CFU/g in 70% CO₂ filled package, 2.86 log CFU/g in 30% CO₂ filled package and 3.31 log CFU/g in 100% N₂ filled package on day 2. In conclusion, it was shown that 70% and 100% CO₂ treatments in the package were effective to reduce microbial growth.

• Horticultural Science & Technology
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• v.28 no.5
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• pp.902-911
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• 2010

Oriental melon ($Cucumis$ $melo$ var. $makuwa$) is a popular and high-value market fruit cultivated in Korea. Consumers are becoming increasingly interested in oriental melon as a healthy diet over the past few years. However, the melons have relatively high quality loss because the fruit are mainly produced for a limited period of time in the summer season. Lack of the proper postharvest treatments and high temperature exposure at harvest or during distribution are the most critical environmental factors limiting postharvest life of fruit. This review focuses on the overview of current research studies for postharvest treatment and functional packaging technology of oriental melon in Korea. Major physiological problems of the harvest fruit include the ripening process in quality changes of the produce such as loss of weight, firmness, flavor, and decay during the storage periods. Low temperature at 7 to $10^{\circ}C$ with high relative humidity of 90 to 95% is the suitable environmental condition used to maintain the quality of fresh oriental melon. Controlled atmosphere (CA) storage or modified atmosphere (MA) packaging can be used as supplemental treatments to extend postharvest-life. For oriental melon, an optimum CA is currently recommended to be 2-3% oxygen and 5-10% carbon dioxide atmosphere. Precooling, pretreatments of ethylene action and functional packaging system can be applied to oriental melon after harvest in order to extend storage life. Major active packaging technologies are concerned with a selectively gas permeable film related to respiration of produce and the packaging applications of ethylene removal, antimicrobial, and antifogging substances to keep the effective freshness of fruit.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.367-372
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• 2004

Nitrite, a curing agent of meat products, is precursors of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions as well as having its own toxicity. Some researches have been conducted to evaluate the effects of ionizing radiation on the reduction of residual nitrite and N-nitrosamines in an aqueous model system and cured meat products with different packaging methods during storage. These results showed that the gamma irradiation was effective in reducing the residual nitrite and N-nitrosamines in an aqueous model system as well as meat products. Especially, irradiation combined with vacuum or modified atmosphere packaging was more effective in nitrite and N-nitrosamines reduction than aerobic packaging during storage. The objective of this review is to introduce the irradiation technology for the application of reducing the residual nitrite and N-nitrosamine contents in meat products.

• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.47-53
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• 2019

This study was performed to evaluate the microbial and temperature changes of boxed beef during transport and distribution under vacuum and modified atmosphere packaging (MAP), and to compare between excision and swab sampling for 15 days. The top round and striploin (quality grade 1) from Hanwoo steers at 2 days post-slaughter were obtained from a local meat processing plants and chilled at $4{\pm}2^{\circ}C$ in a cold room. The boxes were transported under refrigeration ($4{\pm}2^{\circ}C$) to the laboratory within half an hour. Vacuum and MAP packs were subsequently taken out from cool boxes, and microbiological examinations were carried out at 0, 6, 12, and 24 h of storage time. MAP was more effective than vacuum packaging for the inhibition of total aerobic, lactic acid bacteria and Pseudomonas (p < 0.05). Microbial loads of swab methods were slightly lower than those of excision ones (p < 0.05). The results of this study could be utilized by meat consumers in future studies as well as by manufacturers to determine the ideal storage conditions for cool boxed meat, thus ensuring reduced economic losses due to spoilage.

• Food Science and Preservation
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• v.15 no.2
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• pp.225-230
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• 2008

We investigated the effect of modified atmosphere packaging (MAP) on the removal of astringency and overall quality of astringent persimmons (Diospyros kaki T. cv. Miryangbansi). Persimmons were packaged in 0.08, 0.10, or 0.12 mm low-density polyethylene film and then stored at $0^{\circ}C$ for up to 100 days. Concentrations of $O_2$ and $CO_2$ in the packaging maintained lower and higher as the film thickness increased Weight loss was strongly retarded by all three MAP films. Soluble tannin content decreased as the film thickness increased. The astringency of persimmons disappeared after 60-70 days in 0.12 mm film, after 80 days in 0.10 mm film, but did not disappear after 100 days in 0.08 mm film Loss of flesh firmness and decline in external appearance were slower in persimmons in 0.08 and 0.10 mm films than in those in 0.12 mm film. Our results show that 0.10 mm LDPE films can be effective for maintaining the quality and removal of the astringency of astringent persimmons.