• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.722-729
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• 1997

The study was undertaken to extend the shelf life of filleted and salted fishes such as mackerel and jacopever. These filleted and salted fishes were dehydrated by dewatering sheet containing sodium polyacrylate resin at $5{\pm}1^{\circ}C$, wrapped with low density polyethylene film, and then stored at $-18{\pm}2^{\circ}C$. During the frozen storage, the change of brown pigment formation, peroxide value, carbonyl value, drip formation content in the cold-osmotic dehydrated fishes after salt dipping were much lower than those of non-dehydrated ones. Moreover, the proteins and Ca-ATPase in the cold-osmotic dehydrated fishes after salt dipping were more stable than those of non-dehydrated ones during frozen storage. It was supposed that the cold-osmotic dehydration pretreatment processing for filleted and salted fishes was useful in improvement of the frozen storage stability.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.440-448
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• 2017

This study was conducted to establish the shelf life of $1^{++}$ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of $1^{++}$ grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at $2^{\circ}C$ and continuous storage at $-18^{\circ}C$ for 0, 3, 6, or 9 mon. The lightness (CIE $L^*$) values decreased as the duration of freezer storage increased (p<0.05). The water-holding capacity of 4 muscles increased as the aging time increased when they were frozen for 3 mon (p<0.05). The cooking loss values of the four muscles were significantly increased as the duration of freezer storage increased (p<0.05). The Warner-Bratzler shear force values were significantly decreased in the loin, striploin, and top round muscles as the aging time increased (p<0.05). The changes in volatile basic nitrogen (16.67-18.49 mg%) and thiobarbituric reactive substance values (0.75-0.82 mg MA/kg meat) were significantly increased when the meat was frozen for 9 mon after 14 d of aging. On the basis of these observations, the shelf life of $1^{++}$ grade Hanwoo beef during distribution should be limited to less than 9 mon of freezer storage at $-18^{\circ}C$ after 14 d of aging at $2^{\circ}C$.

• YAKHAK HOEJI
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• v.38 no.5
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• pp.488-495
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• 1994

To evaluate the feasibility of transmucosal delivery of leucine enkephalin (Leu-Enk) and its synthetic analog, $[D-Ala^2]$-leucine enkephalinamide (YAGFL), their physicochemical stabilities in aqueous buffered solutions were first investigated using a stability indicating high performance liquid chromatography. The degradation of Leu-Enk and YAGFL followed the pseudo-first-order kinetics. From the pH-rate profiles, it was found that the maximal stability of the two pentapeptides was at the pH of about 5.0. The shelf lives $(t_{90%})$ for the degradation of Leu-Enk and YAGFL at pH 5.0 and $40^{\circ}C$ were found to be 48.13 and 50.9 days, respectively. From the temperature dependence of the degradation, activation energies for Leu-Enk and YAGFL were calculated to be 13.61 and 13.47 kcal/mole, respectively. A higher ionic strength and a higher initial peptide concentration in buffered solution slowed the degradation of the two pentapeptides. The addition of 2-hydroxypropyl-${\beta}$-cyclodextrin into the peptide solution did not affect the stability significantly.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.206.1-206.1
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• 2003

• 한국유가공학회:학술대회논문집
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• 2005.10a
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• pp.11-19
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• 2005

Heat treatment is essential for hygienic safety and for extending shelf-life of milk. Heating of milk affects principally its physicochemical, nutritional and organoleptic properties. The most important changes are the decrease in whey protein solubility and the decrease in stability of casein micelles. Maillard reactions are also important and undesirable consequences.

• Journal of Pharmaceutical Investigation
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• v.27 no.4
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• pp.253-263
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• 1997

To investigate the interaction of omeprazole (OMP) and meglumine (MEG), a complex was prepared by freeze-drying method in ammoniacal aqueous medium at room temperature and subjected to IR, DSC, and 1H NMR analysis. In addition, the stability of the complex was tested by accelerated stability analysis, and the dissolution rate of both powder and enteric coated was determined pellet by paddle method. The results are as follows; i) IR, DSC, and $^{1}H$ NMR studies indicate the formation of inclusion complex between OMP and MEG probably by electrostatic forces as $[OMP]\;[MEGH]^+$ form in a stoichiometric ratio (1:1) of OMP : MEG. ii) The dissolution rate of enteric coated OMP-MEG complex pellet in simulated enteric fluid was 90.6% in 10 minutes, which may satisfy the requirement for the regulation of dissolution. iii) OMP-MEG complex were decomposed according to pseudo 1st order kinetics: while the decomposition of OMP showed a rate constant $(k_{25^{\circ}C})$ of $5.13{\times}10^{-4}{\cdot}\;day^{-1}$, a half-life$(t_{1/2})$ of 1,350 days, a shelf-life$(T_{90%})$ 205 days and an activation energy of 23.53 kcal/mole. OMP-MEG complex inhibited a rate $(k_{25})$ of $2.92{\times}10^{-4}{\cdot}\;day^{-1}$, a half-life$(t_{1/2})$ of 2,373 days, a shelf-life $(T_{90%})$ of 306 days and an activation energy of 20.18 kcal/mole. iv) OMP was stabilized markedly by the formation of OMP-MEG complex between OMP and MEG, and the humidity increased the stability of OMP-MEG complex by decreasing the decomposition rate$(k_{50^{\circ}C})$ from $1.27{\times}10^{-2}{\cdot}\;day^{-1}$ at 31% R.H. to $2.54{\times}10^{-2}{\cdot}\;day^{-1}$ at 90% R.H.

• Food Science and Preservation
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• v.11 no.3
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• pp.394-399
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• 2004

The effects of gamma irradiation to improve the hygienic quality and microbiological shelf stability of whole baked egg were investigated by comparison with autoclaving process. The contamination levels of coliform, total aerobic bacteria and fungal group in a fresh egg were 10$^{5}$ CFU/g, 10$^{2}$ CFU/g and 10$^{1}$ CFU/g, respectively. After baking process, total aerobic bacteria and fungi were not exceeded to 10$^{1}$ CFU/g. Also, coliform was not detected under the aseptic process. However, cell counts of the baked egg after packaging reached to 10$^{4}$ CFU/g of total aerobic bacteria, 10$^{1}$ CFU/g of coliform, and 10$^{2}$ CFU/g of fungi. Therefore, it was assumed that microbial contamination of baked and packaged egg was mainly originated from an environmental uptake during packaging process. Microbiological shelf stability of the non sterilized control was about a week. Whereas, the baked eggs irradiated at more than 5 kGy were stable over 12 weeks at ambient condition as like those being autoclaved. Analytical texture profIle was stable within 10 kGy, but it became hardened in the sample treated with autoclaving. About 67$\%$ of panelists identified a sensory difference between non-irradiated and 10 kGy-irradiated sample. The baked egg irradiated at 10 kGy and autoclaved had lower acceptability than the control or samples irradiated lower than 5 kGy. Therefore, it was considered that optimal irradiation dose for radiation sterilization of baked and packaged egg was 5 kGy. At that point, it was recommended that appropriate microbiological shelf-life was 12 weeks at ambient condition.

• Journal of Pharmaceutical Investigation
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• v.24 no.4
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• pp.227-231
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• 1994

The stability of red ginseng saponin in aqueous solution was studied with the acceleration test method. The degradation rate constant of ginsenoside Rb1, an index component of red ginseng saponin, was $2.371{\times}10^{-4}\;day^{-1}$ at $20^{\circ}C$, and the shelf-life was about 570 days. The pH-rate profile demonstrated that the most stable range was pH 6-8. Mannitol and benzyl alcohol, common excipients for injection, exerted no influence on the degradation reaction of ginsenoside Rb1.

• Journal of the Korean Ceramic Society
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• v.56 no.3
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• pp.233-255
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• 2019

Thermal batteries are reserve batteries with molten salts as an electrolyte, which activates at high temperature. Due to their excellent reliability, long shelf life, and mechanical robustness, thermal batteries are used in military applications. A high-performance cathode for thermal batteries should be considered in terms of its high capacity, high voltage, and high thermal stability. Research progress on cathode materials from the recent decade is reviewed in this article. The major directions of research were surface modification, compounding of existing materials, fabrication of thin film cathode, and development of new materials. In order to develop a high-performance cathode, a proper combination of these research directions is required while considering mass production and cost.

• Journal of Marine Bioscience and Biotechnology
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• v.2 no.3
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• pp.160-167
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• 2007

Shelf-stability of powdered model food was determined during storage at various temperatures ($25^{\circ}C$, $35^{\circ}C$) and various moisture contents (3.5%, 6.0%, 8.0%). Moisture content, peroxide value, pH, color, microbial counting and sensory evaluation were conducted during storage. Moisture content, peroxide value, pH and color were not significantly changed during storage in all samples indicating that this powdered model food was relatively stable at given conditions. Pathogenic microorganisms, such as Bacillus cereus, Listeria spp., Clostridium perfrigens, Salmonella spp. and Staphylococcus aureus, were not found during storage suggesting that there was no problem in safety in this case. On the other hand, the number of artificially added Lactic acid bacteria was decreased with increasing both storage temperature and moisture content. Therefore, powdered model food was very shelf-stable and it was impossible to predict the shelf-life using above quality factors.