• 한국융합학회논문지
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• 제13권3호
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• pp.23-31
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• 2022

본 연구는 H해운사에서 제공받은 Starcool사의 실제 냉동 컨테이너 운영데이터를 분석하였다. H사의 현장 전문가와 인터뷰를 통해 4가지 고장 알람 중 Critical 및 Fatal Alarm만 고장으로 정의하였고, 냉동 컨테이너 특성상 모든 변수를 사용하는 것은 비용측면에서 비효율을 초래하는 것을 확인하였다. 이에 본 연구는 특성 중요도 및 PCA 기법을 통한 냉동 컨테이너 고장 탐지 방법을 제시한다. 모델의 성능 향상을 위해 XGBoost, LGBoost 등과 같은 트리계열 모델을 통해 변수 중요도(Feature Importance)를 기반으로 변수 선택(Feature selcetion)을 하고 선택되지 않은 변수는 PCA를 사용하여 전체 변수의 차원을 축소시켜 각 모델별로 지도학습을 수행한다. 부스팅 기반의 XGBoost, LGBoost 기법은 본 연구에서 제안하는 모델의 결과가 62개의 모든 변수를 사용한 지도 학습의 결과보다 재현율(Recall)이 각각 0.36, 0.39씩 향상되는 되는 결과를 보였다.

• 한국축산식품학회지
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• 제42권3호
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• pp.398-410
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• 2022

We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace×Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (Berkshire and LYD), aging temperature groups (0℃ and 9℃), and aging method groups. One samples of vacuum-packaged hanging pork bellies were hung in a refrigerated cooler with 83±2.0% humidity, while the other samples were immersed in a 3.5% salt solution in a vacuum package and subsequently stored in the same cooler for 2 weeks. LYD pork had lower pH and purge loss and higher lightness values than those of Berkshire pork (p<0.05). Moreover, thiobarbituric acid reactive substances and hardness values of LYD pork were lower than those of Berkshire pork after aging (p<0.05). Berkshire pork had a higher level of flavorful amino acids than LYD pork did during aging (p<0.05). Bellies aged at elevated temperatures for two weeks had higher volatile basic nitrogen. However, significantly higher percentages of flavorful and sweet taste amino acids were observed in bellies aged at 9℃ compared to those aged at 0℃ for 2 weeks. Moisture content was higher in immersed samples than hanging samples after two weeks of aging (p<0.05). Hanging pork bellies exhibited higher texture profiles than immersed pork bellies at two weeks (p<0.05). We concluded that breeds, aging temperature, and methods affected most quality attributes of pork belly.

• Journal of Microbiology and Biotechnology
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• 제32권6호
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• pp.808-815
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• 2022

In this study, gamma-irradiated mackerel (Scomber japonicus) meat was stored in a refrigerator for 20 days to examine the physicochemical changes related to fishy smell. The effect of gamma irradiation on the inhibition of the activity of crude urease extracted from Vibrio parahaemolyticus was also evaluated. Increased levels of trimethylamine (TMA) and volatile basic nitrogen (VBN) content, which are the main components causing fishy smell, were significantly reduced by day 20 of storage after gamma irradiation, indicating that freshness was maintained during storage. The ammonia nitrogen contents of 3, 7, 10, and 20 kGy gamma-irradiated groups were significantly decreased by 6.5, 15.2, 17.4, and 23.9%, respectively, compared to non-irradiated groups on day 20 of storage. In addition, urease activity decreased in a gamma irradiation intensity-dependent manner. Volatile organic compounds (VOCs) were measured during the storage of gamma-irradiated mackerel meat. The contents of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavors due to spoilage of fish, were significantly reduced by day 20 of storage. Therefore, gamma irradiation can be considered useful for inhibiting urease activity and reducing fishy smell during fish storage.

• 한국식생활문화학회지
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• 제37권5호
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• pp.429-437
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• 2022

This study evaluated the quality of school milk programs and analyzed the relative importance of school milk program selection attributes using conjoint analysis. The survey was conducted on students from middle and high schools in metropolitan cities that provide school milk programs. Responses were received from 414 students and the data was subjected to frequency analysis, t-test, and conjoint analysis using the SPSS Statistics Package. While evaluating white milk in the school milk program, middle school students rated 'packaging condition' (4.23) the highest, high school students rated 'nutrition' (4.64) the highest, and their evaluation of all the quality attributes was significantly different from that of middle school students (p<0.001). Overall satisfaction scores too, showed a significant difference between high school (4.46) and middle school students (4.01) (p<0.001). Processed milk & dairy products had the highest satisfaction score in the attribute of 'serving time' (4.57). The relative importance of the choice attributes of the school milk program was in the order of 'number per item' (62.260%), 'temperature' (25.708%), and 'serving method' (12.032%) for all students. The school milk program most preferred by all students and middle school students was to provide milk at a refrigerated temperature, select white milk three times a week, processed milk, fermented milk, and cheese twice a week, and provide it at the desired time.

• 분석과학
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• 제35권5호
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• pp.212-217
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• 2022

In this study, ozone (O₃) samples were prepared for investigating the heterogeneous reactions between O₃ and tropospheric aerosols and were characterized by spectroscopic methods. O₃ generated from an ozone generator was purified by selective adsorption on refrigerated silica gel, followed by transfer to a sample bulb. The amount of UV light (λ = 256 nm) absorbed by O₃ was measured as a function of time at two different temperatures (room temperature and 50 ℃) and under different irradiation conditions. A correlation plot of 1/[O₃] versus time showed that O₃ decomposition follows the 2^nd order reaction rate under a steady-state approximation. The initial concentration of O₃, observed rate constants (k_obs), and the half-life of O₃ in the sample stored at room temperature were determined to be 2.74 [±0.14] × 10¹⁶ molecules·cm^-3, 4.47 [±0.64] × 10^-23 molecules^-1·cm³·s^-1, and 9.5 [±1.4] days, respectively. The evaluation of O₃ stability under various conditions indicated that special care should be taken to prevent the exposure of the O₃ samples to hightemperature environment and/or UV radiation. This study established a protocol for the preparation of highly purified O₃ samples and confirmed that the O₃ samples can be stored for a day after preparation for further experiments.

• 한국산업보건학회지
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• 제32권4호
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• pp.359-370
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• 2022

Objective: This study is intended to design a commercially available passive sampler and conduct performance test on its use as a media for evaluating a working environment. Methods: This study was conducted to select adsorbents, design models, and evaluate storage stability and sampling rates for the development of new types of passive samplers. Results: The impurity detection, adsorbent capacity and breakthrough volume of five types of activated carbon were tested for selection of an adsorbent. One product was selected in consideration of the efficiency of purchase. A number of passive samplers were designed in a radial style and a badge style using plastic as a material. The final two prototypes were made using molds or 3D printing. For the storage stability evaluation, samples were stored at different temperature for 1~21 days and then analyzed. Most of the chemicals had excellent storage stability when refrigerated. However, some chemicals such as dichloromethane and methyl ethyl ketone need to be analyzed as soon as possible after sampling. Conclusion: In this study, new types of passive samplers for 66 chemical compounds were developed. The evaluation of storage stability and sampling rates showed different results depending on the properties of the chemical substance. For some chemicals such as methyl ethyl ketone and dimethylformamide, activated carbon is inappropriate as an absorbent. In future studies, additional experiments are required on chemicals that are difficult to collect with activated carbon.

• 한국포장학회지
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• 제28권1호
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• pp.67-73
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• 2022

The food cold chain refers to a technology and distribution supply chain applied to maintain a constant temperature suitable for the product from production (harvest) to delivery to consumers. In particular, in Korea, the insulation material used in the food cold chain is mostly EPS (Expanded Polystyrene), which is used as a transport container for various food cold chains. However, according to the government's eco-friendly policy, companies charge environmental contributions to the use of EPS, but due to its low price and convenience of handling, it is still used as a container for delivering food. In this study, in order to measure the domestic delivery environment of general refrigerated foods, changes in impact, temperature, and humidity during transport of the EPS packaging system containing foods and ice pack refrigerants were measured. As a result, there were 2?3 sections in which a high impact force of 40 G or more was generated during transport. This can cause damage to the product and EPS container. The difference in temperature and humidity changes by parcel transport routes is more than 30%, so it is necessary to present accurate standards for the domestic cold chain distribution environment. As a result of microbial experiments. the transportation period had a dominant effect on the increase in total viable count and E. coli count.

• Animal Bioscience
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• 제35권6호
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• pp.927-937
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• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• 한국축산식품학회지
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• 제43권1호
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• pp.25-45
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• 2023

This study evaluated the antibacterial and antioxidant activities of ethanol extract of calamansi pulp (CPE) and its effect on quality and biogenic amine (BAs) formation in pork patties during storage. The CPE were prepared in various conditions (ethanol concentrations of 50%, 70%, and 90% with extraction periods of 3 and 6 days). The extract with potent antibacterial and antioxidant activities (90%, 6 days) was selected for addition to pork patties. Three groups were tested: Control (without extract addition), CPE addition at 0.2% w/w (0.2PCPE), and 0.4% w/w (0.4PCPE). The addition of CPE inhibited the formation of BAs, mainly cadaverine, histamine, and tyramine, in pork patties during storage. The pH and bacterial count of pork patties decreased significantly in a concentration-dependent manner following the addition of CPE. The instrumental color (CIE L^*, CIE a^*, and CIE b^*) tended to be higher in 0.4PCPE than in the control during storage. The thiobarbituric acid reactive substances and volatile basic nitrogen (VBN) values of pork patties were affected by CPE, showing a reduction toward lipid oxidation at any storage period, and maintaining the lowest VBN value in 0.4PCPE at the final storage day. Similarly, the reduction of total BAs in pork patties was observed ranged between 3.4%-38.1% under treatment with 0.2% CPE, whereas 18.4%-51.4% under 0.4% CPE addition, suggesting significant effect of CPE to improve meat quality. These novel findings demonstrate the efficacy of 0.4% CPE as a natural compound to preserve the quality and reduce BAs formation in pork patties during storage.

• 한국축산식품학회지
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• 제43권5호
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• pp.840-858
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• 2023

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4℃ (R group); iced at 5±3℃ (I group); kept at an ambient of 17±2℃ (A group); frozen at -18℃ for 24 h and thawed in a refrigerator at 4℃ for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HIS integrated with the partial least squares model yielded reliable and efficient results, with high R²_cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.