• Korean journal of food and cookery science
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• v.19 no.1
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• pp.72-78
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• 2003

This study was conducted to investigate the physicochemical and organoleptic characteristics and freshness of wild and cultivated Paralichthys olivaceus during storage. By the results of morphological observation, wild Paralichthys olivaceus had white abdomen, light black skin and transparent muscle, but cultivated Paralichthys olivaceus had black spotted abdomen, dark black skin and dark pink muscle. Moisture contents of wild and cultivated Paralichthys olivaceus were similar, but the lipid content was higher in cultivated Paralichthys olivaceus than that of wild Paralichthys olivaceus. Sensory scores of appearance, taste, texture and overall acceptability were higher in wild Paralichthys olivaceus than that of cultivated Paralichthys olivaceus. The reason was that lipid content was higher in cultivated Paralichthys olivaceus The freshness of cultivated Paralichthys olivaceus seemed to last shorter than that of wild one due to rapid increase of the volatile basic nitrogen content, pH and total microbial count during storage.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.4
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• pp.582-587
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• 2007

The pale, soft, exudative (PSE) syndrome lowers storage quality and consumers acceptability in the particular meat. With the increase in the consumption of parted chickens in Korean meat consumption trade, a parallel increase in the concern over the PSE status of chickens have been noticed. The present study focused on the PSE status of broiler's breast to investigate the effects of different degrees of PSE on its quality and storage characteristics. A total of 46 broiler chickens of 35 days old averaging 1,251-1,350 g were selected for the study. Breast separated and skin was removed. The breast meat was stored at $4^{\circ}C$ for 3 days and were analysed for pH, lightness, yellowness, redness, shear force, water-holding capacity (WHC), cooking loss, Thiobarbituric acid reactive substances (TBARS) and Volatile basic nitrogen (VBN) on day 1 and 3 during the storage. Increase in the degree of broilers breast PSE during storage caused fall in pH and shear force and increase in lightness, cooking loss, TBARS, VBN. Broilers breast PSE status confirms the actual pale soft and exudative nature of meat.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.448-455
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• 2013

Proper storage of left-over meat in a household refrigerator is important for extending its shelf-life and assuring its safety until it is next used. Various fresh meat packaging methods were examined to determine their effects on the quality characteristics of pork loins during household storage at $5^{\circ}C$. The packaging methods include 1) wrapping in a polyethylene pouch (WP), 2) keeping in an air-tight plastic container (CP), and 3) using a household vacuum packaging machine (VP). The fastest increase in total aerobic bacteria during storage occurred in the WP samples, followed by the CP and VP samples. The count of Pseudomonas spp. was found to be lowest in the VP, and then the CP and WP samples. Enterobacteriaceae grew fastest in the WP samples, followed by the CP and VP samples. The WP samples also incurred the most significant increase in thiobarbituric acids and volatile basic nitrogen values over the storage period, as compared to the CP and VP samples. Off-odour at 30 min after opening the package, was first notable at day 11 in WP samples, but only at day 15 in the CP and VP samples. The colour also deteriorated earlier in the WP samples than in the CP and VP samples.

• Korean Journal of Agricultural Science
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• v.47 no.4
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• pp.1057-1069
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• 2020

For most upland crops in Korea, underground water is used to ensure an adequate water supply. Thus, surface water storage tanks are needed to supply surface water from reservoirs or streams. This study discusses the design, manufacture and monitoring of a water storage tank capable of reliably supplying water to crops and preventing the inflow of floating debris. The study was conducted in an apple orchard in Yesan-gun, Chungcheongnam-do in Korea. Based on the water requirements of the crops and size of the orchard, a required flow volume of about 0.6 ㎥·h-1 was determined, along with a surface water storage tank capacity of 1.2 ㎥. Following a comparison with other materials, stainless steel (STS) was used to construct the water tank. The tank was designed to provide 14 hours of irrigation, enabling a small-capacity, cost-efficient tank design to be used. A surface water irrigation test was performed using the surface water storage tank. The average surface water irrigation flow rate was 0.00045 ㎥·m-2·h-1. The water quality test showed that the pH, suspended solids (SS), total nitrogen (TN), and total phosphorus (TP) values satisfied the reference values for agricultural water. The test results showed that the surface water storage tank evaluated in this study allows for crop irrigation when there is a lack of groundwater during droughts.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.4
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• pp.973-980
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• 2015

This study was done to investigate the quality characteristics of salmon frame with citric acid pretreatment. Sliced salmon frame samples were cured in soy sauce, sugar, pepper, and sodium nitrate for 12 h and then dried at 3 h and then dried at $60^{\circ}C$ for 3 h. As the autoclaving at $130^{\circ}C$ for 15 min, the pH, moisture content, crude ash, crude fat, crude protein, acid value (AV), peroxide value (POV), volatile basic nitrogen (VBN), trimethylamine (TMA), total plate count and E. coli were measured at $4^{\circ}C$, $25^{\circ}C$ and $35^{\circ}C$ of storage days. The AV, POV, VBN, TMA and total plate count for all samples significantly increased as during storage days (p<0.05). All samples of storage, for autoclaving on salmon frame, there were no growth on E.coli. In the making of autoclaving on salmon frame, technologies for more safety from microbial growth should accompany pretreatment with citric acid.

• Journal of the Korean Ceramic Society
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• v.53 no.1
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• pp.1-6
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• 2016

In this year, Koreans have a shortage in agricultural and drinking water due to severe algal blooms generated in major lakes. Waste oyster shells were obtained from temporary storage near the workplace at which oysters were separated from their shells. Heating ($1000^{\circ}C$ for 1 h in air) was employed to convert raw oyster shell powders into calcium oxide powders that reacted efficiently with phosphorus and nitrogen to remove algal blooms from eutrophicated wastewater. As the dispersed amount of heated oyster shell powders was increased, water clarity and visual light penetration were improved. Coagulation, precipitation and carbonation process of the heated oyster shell powders in a water purifier facilitated removal of eutrophication nutrient such as phosphorus and nitrogen, which is both beneficial and economically viable. $CO_2$ implantation by carbonation treatment not only produced thermodynamically stable CaO in oyster shells to derive precipitated calcium carbonate (PCC) but also accelerated algal removal by activation of coagulation and precipitation process. The use of oyster shell powders led to a mean reduction of 97% in total phosphate (T-P), a mean reduction of 91% in total nitrogen (T-N) and a maximum reduction of 51% in chemical oxygen demand (COD), compared with the total pollutant load of raw algal solution. Remarkable water quality improvement of algal removal by heated oyster shell powders and PCC carbonation treatment will allow utilization as water resources to agricultural or industrial use.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.484-491
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• 2015

This study investigated the quality variation characteristics of Ssamjang containing Cheongkukjang, in order to improve the degree of preference of Cheongkukjang. The amount of Cheongkukjang was set at 1% based on sensory evaluation. Ssamjang containing Cheongkukjang was stored at $37^{\circ}C$ for 13 weeks, after which quality variation characteristics were weekly. During storage for 13 weeks, physicochemical quality characteristics, moisture content, and pH of Ssamjang containing Cheongkukjang slightly decreased, whereas salt content did not change. Amino nitrogen content slightly increased by 1 week but decreased by 3 weeks and then increased by 5 weeks. For microbiology quality characteristics, viable cell counts and total cell counts of B. cereus were unchanged. For sensory quality characteristics, shape quality was poor after 13 weeks while mold, drying phenomenon, and swelling phenomenon were not observed. Therefore, physicochemical quality and microbiology quality of Ssamjang containing Cheongkukjang were unchanged during storage for 13 weeks, and the storage limit was determined to be 12 weeks according to sensory quality evaluation.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.494-502
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• 2019

The quality characteristics and storage stability of chicken breast meat (CBM) was investigated following the injection of whey protein (WP) as a curing ingredient. The moisture content of CBM decreased with increasing concentration of WP. The highest concentration of WP (7%) resulted in the lowest moisture and fat content and the highest protein content of CBM. Injection of WP elevated the pH and water holding capacity (WHC) of CBM. The cooking loss of CBM was significantly decreased with WP injections of 3% and higher. All WP injections increased the $L^*$ of the CBM but decreased the $a^*$ and $b^*$. WP injection increased the springiness, cohesiveness, and chewiness and decreased the hardness of the CBM. WP injection increased 2-thiobarbituric acid reactive substances (TBARS) after 3 and 7 days of storage. The volatile basic nitrogen (VBN) content of the CBM increased with increased concentrations of WP. The total microbial count (TMC) of CBM injected with WP was higher initially and after 3 days of storage. Our results showed WP injection improved the WHC of CBM but decreased the storage stability by increasing TBARS, VBN and TMC.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.45-50
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• 2008

The effect of aqueous chlorine dioxide ($ClO_2$) treatment on microbial growth and quality of chicken leg during storage was examined. Chicken leg samples were treated with 0, 50, and 100 ppm of $ClO_2$ solution and stored at $4^{\circ}C$. Aqueous $ClO_2$ treatment significantly decreased the populations of total aerobic bacteria, yeast and mold, and coliforms in chicken leg. One hundred ppm $ClO_2$ treatment reduced the initial populations of total aerobic bacteria, yeast and mold, and coliforms by 0.93, 1.15, and 0.94 log CFU/g, respectively. The pH and volatile basic nitrogen values in the chicken leg decreased with increasing aqueous $ClO_2$ concentration, while concentrations thiobarbituric acid reactive substances (TBARS) increased during storage regardless of aqueous $ClO_2$ concentration. Sensory evaluation results revealed that the quality of the chicken leg treated with aqueous $ClO_2$ during storage was better than that of the control. These results indicate that aqueous $ClO_2$ treatment can be useful for improving the microbial safety of chicken leg during storage.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.400-412
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• 2016

Purpose: This study was conducted to develop easy-made ssamjang products with differentiated materials and methods to meet the needs for a healthy and easy- lifestyle trend with lowered manufacturing expenses. Methods: Ssamjang was made with cheonggukjang and different kinds of jocheong as glutinous (GRSS), sweet potato (SPTSS), sweet pumpkin (SPKSS), bellflower root (BRSS) and ginger (GSS) and stored at $4^{\circ}C$ for 16 weeks. Quality characteristics and consumer acceptability were measured. Results: Titratable acidity was higher in SPTSS and rapidly increased (p<0.05) after 9 weeks in all groups during storage. Amino-type nitrogen contents of SPTSS and SPKSS were the highest and rapidly increased (p<0.05) after 5 weeks. Total free sugar content was higher in GRSS and did not change during storage. Glutamic acid and total free amino acid contents were higher in SPTSS, SPKSS and continuously increased up to 9 weeks. Yeast counts rapidly increased (p<0.05) after 9 weeks reaching 4.0 Log CFU/g in all groups except for SPTSS. Consumer acceptability did not change during storage in all groups and GSS was least preferable. Conclusion: The optimal quality maintenance period of ssamjang with cheonggukjang and jocheong was determined to 7-9 weeks of storage at $4^{\circ}C$ and ginger jocheong was the least preferable materials. We conclude that it is possible to develop easy-made ssamjang products with cheonggukjang and non-fermented materials also skipping aging period.