• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.827-832
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• 2013

An attempt is made to predict the shelf life of seasoned anchovies packaged with laminated film, composed of polyethylene terephthalate (PET) and ethylene vinyl alcohol (EVOH). First, a descriptive sensory analysis is carried out to determine the principal sensory quality index in seasoned anchovies. Then, the physicochemical quality index with high correlation to the principal sensory quality index is determined accordingly. Subsequently, with the physicochemical quality index, the shelf-life is estimated by using the Arrhenius equation. As for the sensory quality index, 'color' is determined as a principal sensory quality index. For all samples stored at 3 different temperatures (25, 35, $45^{\circ}C$), it is observed that the sensory score is shown to be over 2.5 until 60 days of storage period, which is the lowest acceptable level. In addition, the b-value, as a physicochemical quality index, is determined to have a high correlation to the sensory quality index. Further, the activation energy and the Q10 value for the b-value by the Arrhenius equation is found to be 11.24 kcal/mol, 1.385~2.011, respectively. Thus, it can be concluded that the shelf life of seasoned anchovies packaged with PET/EVOH film is estimated to be 279.44 days when stored at $20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.107-110
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• 1992

In order to study the prediction of shelf-life and the relation between the initial reducing sugar content (So) and the fermentation period (T) to produce 0.75% acid in kimchi, kimchis were prepared with Chinese cabbage from which fermentable sugars were removed by 0%, 30%, 50%, 74. In kimchis with 2.3%, 0.97%, 0.60%: initial reducing sugar content, fermentation periods to produce 0.75% acid took 2, 7, 12 days, respectively. This relation can be expressed as the following equation; T= -16.82 LogSo+7.66. Kimchi with cabbage removed by about 80% fermentable sugar showed out about 0.8% total acidity during 30 days's storage at $25^{\circ}C$.

• Applied Chemistry for Engineering
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• v.9 no.6
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• pp.889-893
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• 1998

In this research, mathematical models for predicting the shelf life of packaged tofu in a polyethylene container were developed. Transfer of oxygen in air through the package and then diffusion of oxygen into the filled water and the tofu with the simultaneous oxygen consumption by micoorganisms were studied. The results of simulation showed that the increase of microorganisms in the filled water was more than that in tofu. As a result, it turns out that the shelf life of packaged tofu was not determined by the number of microorganisms in the tofu, but by that in the filled water. Additionally, the effects of physical properties of packaging material and packaged materials, such as the oxygen permeability of packaging material, oxygen diffusion coefficient and the initial oxygen concentration in filled water, and the depth of the filled water, on the shelf life of packaged tofu, were observed.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1519-1519
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• 2001

The aim of this work was to test the feasibility of NIRS in analysing textural characteristics of “Pasta Filata” cheese during the shelf-life. For this purpose, 128 samples of “Pasta Filata” cheese, subdivided into two sets on the basis of the wax used to avoid mechanical damages (paraffin, biodegradable wax), were analysed by using an InfraAlyzer 500 (Bran+Luebbe). Analyses were performed at room temperature. Samples were cut into small cylinders (D=3.2 cm, height = 1 cm), in agreement with literature information. Data were processed by using Sesame Software (Bran+Luebbe). Samples were analysed, during the shelf-life, at 90 and 120 days. In parallel, textural characteristics were detected carrying out a compression method by using an Universal Testing Machine Instron model 4301 (Instron Corporation, Canton, Massachusetts). As compression probe was used a cylinder (D = 5.8 cm, height = 3.7 cm) and a speed rate of 20mm/min was applied. The load at 20 mm of compression was recorded on sample cylinders of 1.7 cm (D) by 2 cm (height). Qualitative analysis of full spectra showed the possibility to gather samples on the basis of the days of shelf-life. The textural characteristics of cheese during the shelf-life was evaluated by comparing NIRS data with rheological results. The best correlation was obtained applying MLR to the first derivative of normalized absorbance values at seven wavelengths. Load values were plotted against the NIR prediction values based on first derivatives. NIRS proved to be an useful tool in classifying samples on the basis of the shelf-life period as well as in predicting their textural characteristics ($R^2$= 0.916, SEC = 0.192, SEP = 0.248, SEV = 0.345).

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.127-132
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• 1999

Dried noodles (somyon) were stored for 7 months at 25, 35 and 45$^{\circ}C$, and changes of water activity, amylograms and color of dried noodle at 4 week intervals were comparatively analyzed. The water activities during storage period were 0.43∼0.56 at all storage temperature. The breakdown of dried noodle by RVA(rapid visco analyser) increased as storage period increased. Color difference ($\Delta$E) was chosen for quality index due to the highest correlation coefficient between sensory score and color difference. The shelf-life of dried noodle was estimated from change of color, which was linearly increased as the storage period increased. The activation energy and Q$\sub$10/ value for color difference were 75.21 kJ/mol and 2.76 at 25$^{\circ}C$, respectively. Shelf-life of dried noodle at 25 were 27.9 months, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.7-12
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• 1994

The kinetics of browning reaction of dried shrimp powder samples were investigated during storage. The temperature conditions of the ding process were $25^{\circ}C\;and\;45^{\circ}C$, and the samples were stored at water activity ($a_w$) of 0.33, 0.44, 0.52, 0.65 and temperatures of $35^{\circ}C,\;45^{\circ}C,\;55^{\circ}C$ and temperature fluctuations between $33^{\circ}C\;and\;55^{\circ}C$. When the shrimp was dried at $25^{\circ}C$ the activation energies obtained from the Arrhenius plot ranged from 13.57 to 14.33 kcal/mol. From these energies of activation, the $Q_{10}$ values at $25^{\circ}C$ showed 1.93 to 2.00. In the case of drying at $45^{\circ}C$ the activation energies were $13.12{\sim}13.61\;kcal/mol$ and $Q_{10}$ values were $1.89{\sim}1.93$, respectively. In addition, a storage study under square-wave fluctuating temperature conditions was carried out by varying the shrimp sample temperature between $35^{\circ}C\;and\;55^{\circ}C$ within 7 days regular fluctuation cycle. The data obtained from the fluctuating temperature storage study will be used in the prediction of shelf-lives. The shelf-lives assessed at $25^{\circ}C$ from the accelerated shelf-life tests ranged from 4 days at aw 0.65 to 139 days at aw 0.33.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.256-260
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• 1992

This study was conducted to calculate and predict the shelf-life of meat sausage through physicochemical and biological analysis. Judging from physico-chemical components, it can be found out the most effective indicator in meat sausage. And also, the materials used for packaging is cellulose #23 in inner-packaging and CN/HDPE laminating film in outer-packaging. The changes of the most effective indicator were discussed through the method of kinetic analysis. Judging from physico-chemical components, VBN was the most available component in quality judgement of meat sausage and their upper limiting contents were 20 mg%. It is possible to calculate and predict the shelf-life of meat sausage through the regression equation and $Q_{10}$ value. As a result, the shelf-life prediction was $58{\sim}63$ days at $10^{\circ}C$, $47{\sim}51$ days at $20^{\circ}C$ and 26 days at $40^{\circ}C$, respectively, but the difference between two methods showed about $4{\sim}5$ days. $Q_{10}$ value on the changes contents was 1.35 at acceralated temperature $40^{\circ}C$. The reaction rate of VBN contents could be interpreted as a first order reaction that divided into 2 periods with different reaction rate constants. The corresponding Arrhenius activation energies were 2.959 Kcal/mole and 3.632 Kcal/mole, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.5
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• pp.713-722
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• 2011

The aim of this study was to confirm Pseudomonas spp. as the specific spoilage organism (SSO) of chilled beef during aerobic storage and to establish a model to predict the shelf life of beef. Naturally contaminated beef was stored at $4^{\circ}C$, and the spoilage limit of Pseudomonas organisms was determined by measuring several quality indicators during storage, including the number of Pseudomonas organisms, total number of bacteria, total volatile basic nitrogen (TVBN) values, L value color scale scores and sensory evaluation scores. The beef was then stored at 0, 4, 7, 10, 15 or $20^{\circ}C$ for varying amounts of time, and the number of Pseudomonas organisms were counted, allowing a corresponding growth model to be established. The results showed that the presence of Pseudomonas spp. was significantly correlated to each quality characteristic (p<0.01), demonstrating that Pseudomonas spp. are the SSO of chilled beef and that the spoilage limit was $10^{8.20}$ cfu/g. The Baranyi and Roberts equation can predict the growth of Pseudomonas spp. in beef, and the $R^2$ value of each model was greater than 0.95. The square root model was used as follows, and the absolute values of the residuals were less than ${0.05:\;{\mu_{max}}^{1/2}$ = 0.15604 [T+(-0.08472)] (p<0.01), $R^2$ = 0.98, $\lambda^{-1/2}$ = 0.0649+0.0242T (p<0.01, $R^2$ = 0.94). The model presented here describes the impact of different temperatures on the growth of Pseudomonas spp., thereby establishing a model for the prediction of the shelf life of beef stored between 0 to $20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.331-335
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• 1994

The shelf-life of instant noodle stored at $35{\sim}65^{\circ}C$ under dark condition was estimated from the change of hexanal content, which was linearly increased as the storage time increased. The rate constants of hexanal production at various storage temperatures followed Arrhenius relationship. The activation energy and $Q_{10}$ calculated were 12.7 kcal/mole and 1.92, respectively. The rancid flavor was organoleptically detected after 6 days at $65^{\circ}C$ and 13 days $50^{\circ}C$, at which the content of hexanal was 3.5 ppm. The shelf-life of instant noddle at $21^{\circ}C$ based on $Q_{10}$ value of hexanal production was about 110 days. The changes of acid value and peroxide value of instant noodle during storage followed similar pattern to those of hexanal. The activation energy and $Q_{10}$ for both acid value and peroxide value were 16.0 kcal/mole and 2.55, respectively. The hexanal content showed a high positive correlation with acid value as well as peroxide value at all storage temperatures.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.149-154
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• 2005

The objective of this research was to estimate the shelf-life of 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang, and Seolleongtang), under an accelerated experiment, based on the changes in the selected physico-chemical, microbiological and sensory characteristics. The 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang and Seolleongtang) were 1.sated at $121^{\circ}C$ for 30 min. and the shelf life was evaluatedthrough accelerated experiment, based on tile changes in the physico-chemical, microbiological and sensory characteristics. No viable cells were detected in any of the treatments and no significant differences were shown in pH, TBA and Hunter's color values for 3 weeks at $37^{\circ}C$. The periods found to be acceptable by sensory evaluation were 1 days for Yukkaejang and Kalbitang, 14 days for Sagol-woogeojitang, and 21 days for Seolleongtang. For an assumed $Q_10$ value of 2.5, shelf-life was predicted as 109 days for Yukkaejang and Kalbitang, 219 days for Sagol-woogeojitang, an d 328 days for Seolleongtang at $5^{\circ}C$, suggesting that these 4 kinds of Korean soup are suitable for commercial distribution.