• Korean Journal of Poultry Science
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• v.23 no.4
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• pp.193-201
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• 1996

This experiment was carried out to find out the effect of packing methods on physico-chemical properties of breast and thigh meats in chicken, which was dried by air spray chilling method. The chicken carcass was cut into breast and thigh muscles, which were either vacuum packed or atmosphere packed, and stored at -2O˚C for 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. The pH values of atmosphere-packed breast meat and vacuum-packed breast meat after one wk of storage were higher than those of atmosphere-packed thigh meat and vacuum-packed thigh meat(P< .05). The pH values increased as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). Total moisture contents of breast meats after one wk of storage were higher than those of thigh meats. The total moisture contents decreased slowly as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). The shear force value of thigh meat was higher than that of breast meat. The shear force values of both meats decreased as storage period extended, regardless of packing method. The water soluble protein extractability of thigh meats was higher than that of breast meat, and the water soluble protein extractability of all treatments decreased until 8 wk after storage, but increased gradually after 8 wk of storage period. The salt soluble protein extractability of breast meat was higher than that of thigh meat, and the salt soluble protein extractability of all treatments decreased as storage period extended. With regard to the packing method, the vacuum packing showed higher value than that of atmosphere packing method until 8 wk of storage. Total lipid contents of atmosphere- and vacuum-packed thigh meats at 1 wk of storage were higher than those of breast meats, and the total lipid contents of all of treatments decreased as storage period extended. However, no significant difference was detected between two packing methods. The fatty acid contents of breast and thigh meats were in order of o1eic(33,5~42.4), palmitic(19.7~30.8) and linoleic acid(10.8~17.4).

• Korean Journal of Plant Resources
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• v.19 no.3
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• pp.436-439
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• 2006

This study was carried out to obtain basic information for optimum storage method of leaf, stem and root of Angelica acutiloba Radix, which is being utilized as major cultivated herbal medicine materials, root of Angelica acutiloba was stored for 3 months in different packing materials and sealing methods, such as punched packing, sealing and vacuum packing. The results are summarized as follows. The loss in weight as influenced by packing materials and sealing degree was the lowest at vacuum packing and complete sealing condition with transparent polyethylene film. The ratio of root rot during the storage period was not significantly different between polyethylene films, but it was significantly different between sealing conditions. Therefore, vacuum packing and complete sealing with polyethylene film are desirable storage condition for Angelica acutiloba Radix.

• Korean Journal of Poultry Science
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• v.23 no.4
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• pp.203-207
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• 1996

This experiment was carried out to find out the effects of packing methods on shelf-life and hy-giene of breast and thigh meats in chicken. The carcass weights were about 1.6 kg per bird, and chilled by air spray method. The breast and thigh meats were packed by either vacuum or atmosphere packing methods. Samples were analyzed at 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. Regardless of packing method. The thiobarbituric acid(TBA) values of thigh meats after 1 wk of storage were higher than those of breast meats. The TBA values of both treatments were increased as storage period extended. In addition, the TBA values of vacuum packed meats were lower than those of atmosphere packed meats. The VBN(volatile basic nitrogen) values, regardless of packing method, at 1 wk of storage were higher than those of breast meats. The VBN contents of breast and thigh meats after 16 wk of storage increased markedly, but failed to show significant difference between the two packaging methods. Total plate counts of breast and thigh meats were increased gradually as storage period extended, and the total plate count of breast meat was higher than that of thigh meat. The coliform bacteria were not detected until 16 wk after storage.

• Plant Resources
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• v.6 no.1
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• pp.53-56
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• 2003

To develop optimal storage method of root of Anemarrhena Rhizome, which has been grown as major cultural herbal medicine material, root of Anemarrhena Rhizome was stored for 10 months with different packing materials and sealing methods. The loss in dry weight as influenced by packing materials and sealing methods was the lowest at vacuum packing and followed by complete sealing methods with transparent polyethylene film. The rot ratio of root during the storage period was not significantly different among packing materials but was significantly different among sealing conditions. Conclusively vacuum packing and complete sealing with polyethylene film appears to be optimal for storage of Anemarrhena Rhizome.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.399-402
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• 2000

Very little information is known on the canning of fishery products by vacuum pack. In this paper, some fundamental process conditions for the canning of fishery products were investigated. Moisture-controlled mackerel pike, shrimp and oyster were packed in lacquered cans with spice and additives. After sealing, pressure of the cans were reduced by do-aeration through specially designed gas-tight silicone rubber plug previously attacked to the lid. On this investigation, vacuum can prior to thermal processing were set up to 15, 30, 45 and 60 cmHg, The higher vacuum in cans showed the more quick heat transfer in thermal processing. tinder 60 cmHg vacuum, the heat transfer was more quick than that of the conventional water packed products, Under 15 cmHg, however, the heat transfer was markedly increased by air which acted as an insulator in conductive heat transfer. These results demonstrated that high vacuum was essential secure for the heat processing in vacuum pack.

• Plant Resources
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• v.5 no.2
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• pp.114-117
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• 2002

To develop optimal storage method of root of Peucedani Radix, which has been grown as major cultural herbal medicine material, root of Peucedani Radix was stored for 10 months with different packing materials and sealing methods. The loss in dry weight as influenced by packing materials and sealing methods was the lowest at vacuum packing and followed by complete sealing methods with transparent polyethylene film. The ratio of root rot during the storage period was not significantly different between packing materials but was significantly different between sealing conditions. Conclusively vacuum packing and complete sealing with polyethylene film appears to be optimal for storage of Peucedani Radix.

• Plant Resources
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• v.5 no.3
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• pp.224-227
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• 2002

To develop optimal storage method of root of Zingiberis Rhizoma, which has been grown as major cultural herbal medicine materials, root of Zingiberis Rhizoma, was stored for 10 months with different packing materials and sealing methods. The loss in dry weight as influenced by packing materials and sealing methods was the lowest at vacuum packing and followed by complete sealing methods with transparent polyethylene film. The ratio of root rot during the storage period was not significantly different between packing materials but was significantly different between sealing conditions. Conclusionally, vacuum packing and complete sealing with polyethylene film appears to be optimal for storage of Zingiberis Rhizoma.

• Plant Resources
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• v.4 no.2
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• pp.102-106
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• 2001

To develop optimumal storage method of root of Bupleurum falcatum Radix grown on major cultural herbal medicine materials, root of Bupleurum falcatum Radix was stored for 10 months with different packing materials and sealing methods. The loss in dry weight as influenced by packing materials and sealing methods was the lowest at vacuum packing and followed by complete sealing methods with transparent polyethylene film. The ratio of root rot during the storage period was not significantly different between packing materials but was significantly different between sealing conditions. Conclusionally, vacuum packing and complete sealing with polyethylene film appears to be optimal for storage of Bupleurum falcatum Radix.

• Plant Resources
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• v.5 no.1
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• pp.70-73
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• 2002

To develop an optimal storage method of root of Angelica acutiloba Radix, which has been grown as major herbal medicine material to be cultivated, root of Angelica acutiloba Radix, was stored for 10 months with different packing materials and sealing methods. The loss in dry weight as influenced by packing materials and sealing methods was the lowest at vacuum packing and followed by complete sealing methods with transparent polyethylene film. The ratio of root rot during the storage period was not significantly different between packing materials but was significantly different between sealing conditions. In conclusion, vacuum packing and complete sealing with polyethylene film appears to be most optimal for storage of Angelica acutiloba Radix.

• Korean Journal of Poultry Science
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• v.24 no.1
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• pp.9-15
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• 1997

This experiment was carried out to investigate the effects on shelf-life of chilling and packing methods of cold chicken breast and thigh meats. Deboned chicken breast and thigh meats were packed by either vacuum or atmosphere packing method, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The thiobarbituric acid(TBA) values of all treatments were significantly increased as the storage period extended(P<0.05), however, TBA values of all treatments were remark-ably decreased at 15 days. TBA values of immersion chilled and vacuum-packed thigh meats were increased, but no difference between atmosphere and vacuum-packing methods was found. The volatile basic nitrogen(VBN) values at 1 day of storage were low, but they were increased as the storage period extended. The VBN values at 20 days after storage were from 12.25~19.28 mg %. Total bacterial counts tended to increase in all treatments, however, no significant difference was found in any treatment. Total plate counts of breast meat were higher than those of thigh meat as the storage period extended.