• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.270-276
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• 1993

Leaf lettuce (Lactuca sativa L., var. crispa) packed in $20{\mu}m$ LDPE (perforated), $20{\mu}m$ LDPE, $30{\mu}m$ HDPE, and $40{\mu}m$ LDPE pouches was stored at $4^{\circ}C,\;10^{\circ}C\;and\;20^{\circ}C$. The quality of leaf lettuce during the storage was investigated in terms of weight loss, color, soluble solids content, texture and sensory properties. Leaf lettuce exhibited the highest storage stability at $4^{\circ}C$. Shelf-life of the packed leaf lettuce was prolonged approximately $10{\sim}15$ times in comparision with that of the unpacked under all temperature conditions. Among the packed leaf lettuce, self-life in $20{\mu}m$ LDPE (perforated) and $20{\mu}m$ LDPE pouches was relatively short mainly due to discoloration and deterioration. On the other hand, the quality of the leaf lettuce packed in $30{\mu}m$ HDPE and $40{\mu}m$ LDPE pouches was kept well during the storage. Particularly, $40{\mu}m$ LDPE pouches conferred the shelf-life superior to other film pouches.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.469-474
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• 2002

This study was conducted to investigate the effects of gamma irradiation on the shelf-life extension of semi-dried squid (Todarodes pacificus). Semi-dried squid was stored at 10$^{\circ}C$ after gamma irradiation with doses of 0, 3, 5 and 7 kGy. In microbiological aspects, non-irradiated semi-dried squid was rapidly deteriorated during storage, and molds and yeasts were detected in a selective medium. The total viable cells were reduced with the increase of irradiation dose, and a dose level of 7 kGy was considered optimum and effective dose for the preservation of semi-dried squid. Increase in the content of volatile basic nitrogen was reduced by irradiation treatment depending upon doses. Thiobarbituric acid values were not significantly different in all samples regardless of irradiation. Sensory qualities of irradiated semi-dried squid were acceptable.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.29 no.4
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• pp.183-190
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• 2018

This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at $2{\pm}2^{\circ}C$. Cured samples were cooked using an oven at $150^{\circ}C$ for 20 min and stored at $5.5{\pm}0.5^{\circ}C$ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.

• Fisheries and Aquatic Sciences
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• v.5 no.4
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• pp.287-294
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• 2002

As a series of studies on improving quality of seasoned-dried Pacific saury, storage stability of seasoned-dried saury treated with liquid smoke (T2 product) was examined during storage at ambient temperature $(19\pm5^{\circ}C)$, comparing with control (C, seasoning only) and T1 (treatment of $0.05\%$ Rosemary as a antioxidant). The histamine contents (15.33-32.21mg/100g) of 3 seasoned-dried products were much lower than tolerance limit of intake during 80 days of storage. The water activity of 3 seasoned-dried products was in range of 0.692­0.735. The pH of T2 showed relatively lower than the others during storage. The POV of T2 was slightly higher until 30 days, but was lower after 45 days compared with Tl. The TBA value and viable cell count of T2 were the lowest among the samples during storage. The color values of 3 seasoned-dried products were not significantly different during storage. The sensory scores of T2 was the highest than those of T1 and C during storage. Therefore, liquid smoking method was a useful technique to extend shelf-life and retain good sensory quality of seasoned-dried Pacific saury.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.4
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• pp.583-587
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• 2020

Imitation fish roe (IFR) based on calcium alginate hydrogels (CAG) can be heat treated for sterilization and salted to prolong the shelf life. However, these processes change the physical properties of IFR, and it is necessary to minimize these changes. In this study, we investigated the effects of xanthan gum (XG) treatment on the quality and stability of IFR. Both non-XG and XG-treated IFRs were treated with boiling water (95℃), sodium chloride (0.5-2.0%, w/v), and autoclaving. The non-XG treated IFR shrunk slightly after the boiling water and autoclaving processes. By comparison, shrinkage of the XG-treated IFR after autoclaving was significantly reduced. The sphericity of the non-XG treated IFR was reduced by the boiling water, sodium chloride, and autoclaving treatment. However, the sphericity of the XG-treated IFR was maintained by 90% or more, preserving the IFR shape at a level visually recognized as spherical. In addition, unlike the non-XG treated IFR, the XG-treated IFR showed high rupture strength even after the salt and heat treatments. Our findings provide useful information for the industrialization of IFR based on CAG with heat and salt treatments.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.179-183
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• 1996

The objective of this study was to investigate the difference of oxidative stability between DHA (docosahexaenoic acid) added and not added commercial mayonnaise, and then to find out stable condition for maintaining the quality of DHA added mayonnaise. During the storage at room temperature $(25^{\circ}C{\pm}1^{\circ}C)$, it showed that DHA added commercial mayonnaise was more sensitive to oxidation than DHA not added commercial mayonnaise. And sensory quality of DHA added commercial mayonnaise decreased drastically after 5 months from the production date of mayonnaise. During the storage at low temperature $(4^{\circ}C{\pm}1^{\circ}C)$, DHA added mayonnaise was also more sensitive to oxidation than DHA not added mayonnaise, but it showed no apparent and sensory problem with both samples during 8 months of cold storage test periods. In considering the distribution condition of mayonnaise in the country, it was suggested that shelf-life of the DHA added commercial mayonnaise should be shortened 2 or 3 months than that of the DHA not added commercial mayonnaise.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.231-234
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• 2000

To evaluate the effect of frying times on the oxidative stability of soybean oil and shortening, they were reused up to 10 times and measured by thiobarbituric acid(TBA) value, acid value(AV), peroxide value(POV) and sensory evaluation. As the reusing time was increased, TBA value of "battered pork" fried with shortening showed more sharply increased than that with soybean oil, while the value of shortening, itself, showed more decreased than that of soybean oil. In frying fat, AV and POV increased with the increase of reusing times. Compared with soybean oil, shortening had rapidly increased for POV as reusing time was increased. Among the sensory analyses TBA of "battered pork" with soybean oil and shortening exhibited the highest correlation with flavor and texture, respectively. For the "batgtered pork" fried with soybean oil and shortening, reusing shelf-lives predicted were approximately 9 and 8 times, respectively.

• Journal of Life Science
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• v.22 no.1
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• pp.80-86
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• 2012

This study was conducted to improve quality of takju where natural honey is used to control the ripening fermentation and the amount of sediment derived from takju mash. A koji was prepared using rice starch and Aspergillus awamori var. kawachii. Takju mash was prepared by alcohol fermentation with Saccharomyces cerevisiae and a 3-step addition of steamed rice. The clean part of the mash (CPM) was separated from the sediment at $5^{\circ}C$ and 5% (w/v) of natural honey was added and then ripened for 23 days at 5, 10, or $15^{\circ}C$. Temperature, pH, acidity, and total sugar content showed no significant differences, but a 0.2 percent reduction in alcohol content occurred during storage. However, CPM ripened with honey had a comparatively higher score on sensory evaluation than did immature CPM with added honey added. Takju with 8% alcohol content was prepared by mixing the water from the mixed CPM ripened with honey together with 100, 50, and 25% of the frozen sediment. Several quality characteristics of the takju were checked over 37 days of fermentation at $10^{\circ}C$. The pH was sustained between 4.1 and 4.3, and changes in the number of viable yeast cells, acidity, total sugar amounts, and alcohol content showed similar patterns but differences in scale. Smaller amounts of sediment affected the stability of the takju. Mixing the CPM ripened with natural honey at low temperature moderately reduced the amount of sediment in the mash and resulted in a highly flavorful takju with an extended shelf life.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.685-694
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• 2010

The present study investigated the combined effects of modified atmosphere packaging (MAP) and organic acid salts on the quality and shelf-life of Hanwoo ground beef patties. The ground beef containing 500 ppm of ascorbic acid was prepared with air-packaging (Air-P), high oxygen-MAP (70% $O_2$+30% $CO_2$/OxyMAP), and nitrogen-MAP (100% $N_2$/NitroMAP), in combination with organic acid salts (1500 ppm of sodium acetate and 500 ppm of calcium lactate). The samples were stored for 11 d at $5^{\circ}C$. The pH value of ground beef patties decreased during storage in all the treatments. The ground beef patties with organic acid salts showed relatively higher level of pH during storage compared with non-added patties (p<0.05). Lipid oxidation was accelerated in OxyMAP while it was delayed in NitroMAP treated with organic acid salts. Nitro-MAP treated with organic acid salts was effective in stabilizing the color characteristics of lightness (CIE $L^*$) and redness (CIE $a^*$) during storage. Oxygen content in MAP was shown to be a more important factor affecting color stability and lipid oxidation of ground beef than organic acid salts. The aerobic and anaerobic bacterial counts were reduced both in OxyMAP and NitroMAP (p<0.05), and the lactic acid bacteria was inhibited by Oxy-MAP (p<0.05). Coliform bacteria decreased during storage as pH value was decreased in all treatments. According to the sensory evaluation, the ground beef patties in NitroMAP showed the best quality among all treatments during storage. Therefore, Hanwoo ground beef patties added with sodium acetate and calcium lactate and packed with NitroMAP showed better quality characteristics than other treatments. This packaging method is recommended and could be utilized for packaging hanwoo ground beef patties for improving quality and extending shelf-life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.991-996
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• 2003

Determination of regional microbial contamination in the process of rice rolled in dried laver (Kimbab) and effects of gamma irradiation on the improvement of hygienic quality and shelf stability were investigated. Total aerobic bacterial distribution of raw materials of Kimbab were; 10$^{6}$ ∼10$^{7}$ CFU/g in dried laver, 10$^3$ CFU/g in cucumber and below 10 CFU/g in steamed rice, ham, fried egg, and salted radish. Total coliform bacteria were 10$^3$ CFU/g in dried laver and detected below detection limit (10 CFU/g) in other raw materials. And it was arithmetically calculated that the levels of total aerobic bacteria and coliform bacteria in Kimbab does not exceed 10$^{5}$ CFU/g and 10$^1$ CFU/g under the aseptic process, respectively. However, microbial contamination levels in just prepared Kimbab in a market were about 10$^{6}$ CFU/g of total aerobic and coliform bacteria. Therefore, it was considered that microbial contamination of Kimbab is mainly originated from environmental uptake during the preparation. The representative media for putrefying bacterial growth were steamed rice. Coliform bacteria were mainly increased in ham and fried egg during storage. The bacteria in dried laver were radio-resistant and survived at 3 kGy of gamma irradiation. Coliform bacteria on EMB agar plate were eliminated at the dose of 2 kGy. The sensory acceptability of 2 kGy irradiated Kimbab was stable and the Kimbab can be preserved for 24 hour at 15$^{\circ}C$. Therefore, it was considered that optimal irradiation dose for radicidation of Kimbab was 2 kGy.