• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.214-219
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• 1998

This study was carried out to investigate the changes of physicochemical and sensory characteristics according to cold storage period of the vacuum-time beef loin. The pH was decreased for 10 days, and then was increased gradually during storage time. The lactic acid content during the initial storage was 483mg/100g, after storage for 10 days it was increased significantly (p<0.05) to 625mg/100g, and then was decreased with storage time. Regarding of color difference, the L values were 41.0~42.5, but after storage for 40 days they were increased significantly(p<0.05) to 46.2, the a and b values wee 17.3~14.3 and 7.2~5.8, respectively, they were no significant differences depending n storage time. The shear force values showed 584 and 560g for 0 and 10 days, respectively but after storage for 20 days it was decreased significntly(p<0.05) to 299g. The myofibrillar protein extractability was no significant difference for 20 days, howener, it was increased remarkably at 30 days(p<0.05). The myofibrillar fragmentation index was increased significantly (p<0.05) on 20 and 40 days, and the Mg-ATPase activity of myofibrils was increasd to 30 days. The free amino acid was increased during storage periods. The composition of amino acid was composed of glutamic acid, alanine, valine and lysine, which were predominant amino acids as 45%. The total free amino acid was increased 182.18mg/100g to 40 days. The raw meat aroma showed no significant changes during storage time, but the tenderness was increased until 30 days(p<0.05). The color was superior from 20 to 30 days. The taste of cooked meat indicated significant changer to 30 days, but was significantly inferior(p<0.05) at 40 days, the aroma was superior until 30 days(p<0.05). The palatability was superior between 20 and 30 days.

• Food Science and Preservation
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• v.7 no.1
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• pp.29-32
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• 2000

Storage life of grape cultivars including Kyoho(Inzuka), which were imported from Japan and are cultivated after adoption as farming application, were examined. The stu요 was accomplished with grapes packed by PE film under storage temperature $0^{\circ}C$ and humidity 90%RH loss of weight, Weight loss and occurrence of abnormal fruit increased in proportion to storage days. Abnormal fruits of Kyoho(izuka), North Black , and Seto giants increased rapidly after 60 days of storage, resulting in slight deterioration of commercial value. Similarly, this phenomenon of Campbell early , Takasumi , and Aki Queen occurred after 70 days of storage. External appearance decreased rapidly after 60 days of storage, resulting in 7.0 index of Takatsuma and Aki Queen , 3.0-3.6 of North Black and Seto Giants, and 5.0 of Campbell Early, kyoho (izuka0, and takasumi after 80 days of storage. Soluble solide content and titratable acidity showed a trend to be decreased with lapse of storage. Sugar/acid ratio shwoed much fluctuation between different grapes. Possible storage days, in view of more 70% merchandise berry ratio, were 90 days of Takatsuma and Aki Queen , 70 days of Campbell Early, 60 days of Takasumi , kyoho(Iizuka), and Seto giants, below 60 days of North Black.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.566-572
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• 2004

This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimhi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days,0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days,42.63% and 15.79% at storage 11 days,0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57mg% at storage 0 days, 5.49mg% and 2.95mg% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.

• Food Science and Preservation
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• v.2 no.2
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• pp.225-232
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• 1995

In order to study the effect of modified atmosphere packaging(M.A.P.) and controlled atmosphere(C. A.) storage on keeping freshness of mushrooms (Agricus-bisporus). Mushrooms was packaged with polyethylene(P.E.) film (40${\mu}{\textrm}{m}$, 60${\mu}{\textrm}{m}$, 80${\mu}{\textrm}{m}$) and C.A. conditions(CO2 concentration of 2%, O2 concentration of 2%) and storage at 0$\pm$1$^{\circ}C$, RH(relative hummidity) 92$\pm$1%. Gas composition in film was changed rapidly at early of storage, but it kept a constant level after 14 days of storage, and then kept at the level of 6~9% CO2 and 2~5% O2. Weight loss was 5% in non-packed mushrooms after 3 days of storage, but P.E. film, CO2 treated, C.A. conditions were 5% after 21 days of storage. Flesh firmness of the mushrooms was continuously decreased throughout storage period and the lowest of flesh firmness changed was 80${\mu}{\textrm}{m}$-P.E. film packing. Discoloration of the piteous of mushrooms appears to be the most Important factors to determine its marketability, L value of it appears to be of the high values at P.E. film packing and C.A. conditions during period. Large amount of ethanol and acetaldehyde were produced from the 7 days during storage, large contents of mannitol and trehalose were at the 14 days and 7 days during storage.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.737-741
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• 1988

The storage stabilities of philipines' bananas were investigated according to the storage pretreatments and packaging methods during 60 days storage at $13^{\circ}C$. The better storage stability was got in bananas packaged with 60{\mu}m low density polyethylene (PE) film inside the carton box than those without inside pack. Radiation gave the adverse effects on bananas' storage stabilities. Shelf-life of bananas in PE package was 60 days, but that of radiated bananas was only 20 days. And shelf-life of bananas in no inner pack was 20 days. Soluble solid content of bananas packaged with PE film was 17 Brix degree after 60 days storage, but that with no inner package was around 20 Brix after 20 days. Color was below 3 in color chart after 60 days storage and hardness was rapidly decreased from 40 days in bananas packaged with PE film, but color was became to 3 color after 30 days and hardness was rapidly decreased after 20 days in bananas without inner package. Percentage of deteriorated bananas were below 3% in PE films after 60 days storage, but 100% after 40 days in bananas without inner package.

• Bulletin of Food Technology
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• v.1 no.1
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• pp.26-31
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• 1988

The storage stabilities of philipines; bananas were investigated according to the storage pretreatments and packaging methods during 60 days storage at $13^{\circ}C$. The better storage stability was got in bananas packaged with $60\mum$ low density polyethlene(PE) film inside the carton box than those without inside pack. Radiation gave the adverse effects on effects on bananas was only 20 days. And Shelf-life of bananas in no inner pack was 20 days. Soluble solid content of bananas packaged with PE film was 17 Brix degree after 60 days storage, but that with no inner package was around 20 after 20 days. Color was below 3 in color chart after 60 days storage and hardness was rapidly decreased from 40 days in bananas packaged with PE film, but color was became to 3 color after 30 days and hardness was rapidly decreased after 20 days in bananas without inner package. rarcentage of deteriorated bananas were below 3% in PE films after 60 days strorage, but 100% after 40 days in bananas without inner package.

• Korean Journal of Plant Resources
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• v.11 no.1
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• pp.111-117
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• 1998

The effect of chitosan on physicochemical and organoleptic properties of Nabak kimchi was studied during fermentation at 2$0^{\circ}C$ . Viscosity of the juice of Nabak kimchi added with chitosan was lower than that of control group. The viscosity was gradually increased during storage period, especially from 5 days to ,7 days of storage. Initial pH was higher in control group than inchitosan groups. The pH of controlgroup decreased rapidly during 4 days of storage. The pH of chitosan groups was slightly increased during the first 3 days of storage and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased up to 3 days and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased upto 3 days and decreased therafter. Glutamic acid, alanine, threonine, aspartic acid, proline and valine were the major free amino acids, and as the fermentation preceeded they were increased gradually. There were signigicant differences in saltiness, sourness and aged odor in sensory evaluation of Nabak kimchi solution during fermentation at 2$0^{\circ}C$.

• Food Science and Preservation
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• v.5 no.2
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• pp.138-143
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• 1998

The stowage effects of Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) were investigated by selecting various pretreatmnents; non-tested, wax-coating, paper packaging, 0.02mm cryovac film packaging. Weight loss of film packaging was the lowest among that of others, but decay radio was increased highly at late stages of storage. Soluble solids, moisture content of peel and total sugar were maintained almost constant, but acid content, vitamin C and firmness were reduced gradually during storage at room temperature. For 100 days storage, losses from weight and decay of ton-treated, paper packaging, wax-coating and film packaging were 15.9%, 18.5%, 17.4% and 12.9%, respectively. Acid content was decreased loom 1.28% to 0.81∼0.91% after 100 days storage. Ethylene evolution was increased in a degree after 65 days storage, and the amount was increased repidly afer 115 days. it seemed to be derived from decayed fruits and physiological activities. CO2 content of inner part of fruits was increased between 40∼100 days after storage. Optimum storage period of early variety of Satuma mandarin was regarded for 100days on the basis of appeareance and taste.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.406-409
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• 2003

This study was carried out to investigate the variation of instrumental charaters during strorage of pine pollen Dasik stored at room temperature. Cohesiveess, chewness, gumness, adhesiveness and hardness were varied significantly while springness was not influenced by storage periods. Cohesiveness after 45 days storage was significantly different from before storage, however, was not different from that of 30 days stored. Chewness of 30 days stored Dasik was significantly different from that of 15 days stored but was not different from that of 45 days stored. Gumness in the Dasik stored for 30 days was significantly different from that of 15 days stored but was not different from that of 45 days stored Dasik. Adhesiveness was decreased with storage periods. Adhesiveness of the Dasik stored for 30 days long was significantly different from that of 15 days stored but was not different from that of 45 days stored one. Hardness was increased with storage periods. Each of the hardness in the Dasik stored for 0, 15, 30 and 45 days were significantly different from each other.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.374-389
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• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.