• Title/Summary/Keyword: Refrigerated Storage

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Bacteriological Characteristic of Atrina pectinata and Ruditapes philippinarum under Non-refrigerated and Refrigerated Storage Conditions

  • Kang, Kyoung-Ho;Kim, Byeong-Hak;Kim, Young-Hun
    • The Korean Journal of Malacology
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    • v.24 no.1
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    • pp.25-32
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    • 2008
  • In order to estimate the necessity of refrigerated storage of fresh seafood for short-term storage, and evaluate the effect of refrigerated storage on pen shell Atrina pectinata and clam Ruditapes philippinarum collected from Jang-su of Deukryang Bay and I-mok of Sunchen Bay in South Korea, the counts of coliform, Escherichia coli and total aerobic bacteria in A. pectinata and R. philippinarum under non-refrigerated $(28{\pm}1^{\circ}C)$ and refrigerated storage conditions $(4{\pm}1^{\circ}C)$ were determined. The results indicated that the storage at temperature of $4^{\circ}C$ possessed significant effects on inhibiting bacterial growth in live seafood. And refrigerated storage had different effect on A. pectinata and R. philippinarum. Different species and culture environments significantly influenced the initial and ultima bacteria counts. This study confirmed that refrigerated storage for short-term storage of live seafood was necessary, and indicated that the effect of refrigerated storage was influenced by comprehensive effectors.

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The Effect of Jujubi, Ginseng and Garlic on the TBA value and microbial count of Samgaetang during Refrigerated Storage (대추, 마늘, 수삼이 냉장 저장한 삼계탕의 산패와 미생물증식에 미치는 영향)

  • 박옥주;김나영;한명주
    • Korean journal of food and cookery science
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    • v.19 no.5
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    • pp.591-595
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    • 2003
  • The objective of this study was to evaluate the effects of ingredients on the change of Samgyetang quality during refrigerated storage. The Samgyetang was prepared with five treatments. The five treatments were chicken cooked alone (Tl), cooked with jujubi, ginseng and garlic (T2), cooked with jujubi (T3), cooked with ginseng (T4) and cooked with garlic (T5). The TBA values of the Samgyetang over 4 days of refrigerated storage were T1(0.89) > T3(0.74) T5(0.74) > T4(0.57) > T2(0.42). The total plate counts of the Samgyetang in the T2 and T3 treatments were lower than with the other treatments. The coliform counts of the Samgyetang in the T2 and T5 treatments were lower than with the other treatments. The results from this study showed that ginseng had an antioxidant activity, jujubi lowered the total plate count and garlic lowered the coliform count in refrigerated Samgyetang. Therefore, the addition of these ingredients maintains the quality of Samgyetang during refrigerated storage.

The Network Design of China's Northeast Cold Chain (중국 동북부지역 콜드체인 네트워크 설계에 관한 연구)

  • Park, Nam-Kyu;Choi, Woo-Young
    • Journal of Fisheries and Marine Sciences Education
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    • v.26 no.4
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    • pp.760-768
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    • 2014
  • Yet logistics base in China has a refrigerated storage facilities installed areas, the number of those is very limited and is generally insufficient. According to these especial points, a new construction cold chain logistics network design strategy is required from how to use the existing refrigerated warehouses to new issue. For example, however refrigerated storage facility is supplied, can it satisfy all demand of this area? Then does it have optimized location of this area? If future demand expansion, adding that already other refrigerated storage facilities matter? Or, add another refrigerated facilities, optimum cold chain established a network matter? So on. Above problems can be occurred. In order to solve facing many of these issues of distribution network, northeast area in China has been selected as a subject, and we designed a new cold chain distribution network.

Evaluation of Sodium Lactate Combined with Chitosans of Various Molecular Weights and Lac Pigment for the Extension of Shelf-life and Color Development of Low-fat Sausages during Refrigerated Storage

  • Chin, Koo-Bok;Choi, Soon-Hee
    • Food Science and Biotechnology
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    • v.14 no.2
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    • pp.275-279
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    • 2005
  • The objective of this study was to investigate the color development and shelf-life effect of low-fat sausages (LFS) during refrigerated storage according to the additions of sodium lactate (SL), chitosan, and lac pigment. The LFS samples had $73{\sim}76%$ moisture, $3{\sim}4%$ fat, and $13{\sim}16%$ protein with a pH range of 6.4-6.6. The addition of chitosan ($MW\;=\;30{\sim}40\;kDa$) to LFS increased most textural properties. Hunter a (redness) values were increased by the addition of 0.05% lac pigment. The microbial growth of Listeria monocytogenes increased with increasing storage time. The addition of 2% SL and 0.3% chitosan with MW higher than $30{\sim}40\;kDa$ effectively inhibited the growth of L. monocytogenes. The microbial growth of L. monocytogenes was further reduced with increasing chitosan MW. These results indicated that the combination of SL with chitosans (MW > 30 kDa, 0.3%) and lac pigment (0.05%) improved shelf-life and color development in LFS during refrigerated storage.

Effects of High Relative Humidity on Weight Loss, Color Change, and Microbial Activity of Tomatoes during Refrigerated Storage

  • Pai, Tongkun
    • Journal of Applied Biological Chemistry
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    • v.43 no.4
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    • pp.250-253
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    • 2000
  • The effects of high relative humidity (RH) on the physicochemical properties and microbial activity of mature green tomatoes ('Dombito') during refrigerated storage were determined at three temperatures (5, 10, and $15^{\circ}C$) and four different RH levels (91, 94, 97, and 99%). At each temperature, the weight loss rates of tomatoes at different levels of RH were significantly (p<0.05) different from each other. For the samples stored at $10^{\circ}C$, the weight losses were generally higher than those for the samples at $15^{\circ}C$ within the same RH level (i.e., greater vapor pressure deficit). The color change rates ('a' value) showed positive slopes, indicating that the tomato color was changing from green to red. Neither bacteria nor fungi caused visible damages to the samples, and the microbial counts were below 650 colony forming units/$cm^2$ during the test period.

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Effect of Oligosaccharides and Inulin on the Growth and Viability of Bifidobacteria in Skim Milk

  • Choi, Nam-Young;Shin, Han-Seung
    • Food Science and Biotechnology
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    • v.15 no.4
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    • pp.543-548
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    • 2006
  • The effects of food grade fructooligosaccharide (FOS), isomaltooligosaccharide (MOS), galactooligosaccharide (GOS), and inulin on the growth of five strains of bifidobacteria in fermented milk were investigated. Their effect on culture viability during refrigerated storage was also determined. FOS showed the highest growth-promoting activity for all bifidobacteria except for Bifidobacterium bifidum. Growth rates of B. adolescentis, B. breve, and B. infantis were stimulated by oligosaccharides and inulin, whereas B. longum growth was stimulated by the oligosaccharides but not inulin. In contrast, growth of B. bifidum was enhanced only by inulin. Both acetic and lactic acid production by Bifidobacterium spp. was also enhanced in the presence of 5.0% oligosaccharides. The viability of bifidobacteria cultured with oligosaccharides and inulin, particularly with FOS, was significantly higher than control cultures after 4 weeks of refrigerated storage. The utilization of oligosaccharides is likely to enhance the growth rate, activity, and viability of bifidobacteria.

Effects of Packaging Methods on the Shelf Life of Selenium-Supplemented Chicken Meat during Refrigerated Storage

  • Rhee, Min-Suk;Ryu, Youn-Chul;Kim, Byoung-Chul
    • Food Science and Biotechnology
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    • v.15 no.3
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    • pp.431-436
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    • 2006
  • Effects of vacuum packaging and modified atmosphere packaging (MAP) on shelf life of selenium-supplemented chicken meat during refrigerated storage were examined. Body weight and feed efficiency were unaffected by dietary selenium level. Dietary treatments and packaging methods had no significant effects on level of microbial growth, lightness, and metmyoglobin content. MAP decreased purge loss (10.9-34.5%) and lipid oxidation (15.2-15.9%) more efficiently than vacuum packaging. Broiler chicks supplemented with ${\alpha}$-tocopherol or ${\alpha}$-tocopherol + selenium had similar TBA values. Dietary supplementation of 4 and 8 ppm selenium reduced lipid oxidation, and this effect was less significant in MAP breast meat.

Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology

  • Wei, Zixiang;Chu, Ruidong;Li, Lanjie;Zhang, Jingjing;Zhang, Huachen;Pan, Xiaohong;Dong, Yifan;Liu, Guiqin
    • Food Science of Animal Resources
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    • v.41 no.4
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    • pp.701-714
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    • 2021
  • In this study, the microbial community succession and the protein hydrolysis of donkey meat during refrigerated (4℃) storage were investigated. 16S rDNA sequencing method was used to analyze the bacteria community structure and succession in the level of genome. Meanwhile, the volatile base nitrogen (TVB-N) was measured to evaluate the degradation level of protein. After sorting out the sequencing results, 1,274,604 clean data were obtained, which were clustered into 2,064 into operational taxonomic units (OTUs), annotated to 32 phyla and 527 genus. With the prolonging of storage time, the composition of microorganism changed greatly. At the same time, the diversity and richness of microorganism decreased and then increased. During the whole storage period, Proteobacteria was the dominant phyla, and the Photobacterium, Pseudompnas, and Acinetobacter were the dominant genus. According to correlation analysis, it was found that the abundance of these dominant bacteria was significantly positively correlated with the variation of TVB-N. And Pseudomonas might play an important role in the production of TVB-N during refrigerated storage of donkey meat. The predicted metabolic pathways, based on PICRUSt analysis, indicated that amino metabolism in refrigerated donkey meat was the main metabolic pathways. This study provides insight into the process involved in refrigerated donkey meat spoilage, which provides a foundation for the development of antibacterial preservative for donkey meat.

A Study on the Shelf-life of Sausages in Refrigerated Storage (냉동 온도에서 소시지의 저장 수명에 관한 연구)

  • 이용욱;김종규
    • Journal of Food Hygiene and Safety
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    • v.10 no.2
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    • pp.111-131
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    • 1995
  • Quality changes of sausages in refrierated storage for 60 days were investigated. Nine types of sausages produced in Korea were stored at 4$^{\circ}C$(3~5$^{\circ}C$), and then chemical, microbiological, and sensory characteristics were evaluated on every 10 days. The proximate analysis showed considerable variation in fat (23.97%, 17.10~30.20%) with less variation in moisture (51.96%, 48.10~56.30%) and protein (12.96%, 11.40~13.95%), pH value decreased over time averaging from 6.31 to 6.22 with no significant difference. Water activity was consistent over refrigerated storage averaging 0.95. Volatile basic nitrogen (VBN) values were still within 20 mg% though VBN for all types significantly increased over time (p<0.05). Thiobarbituric acid (TBA) values were well below 1.0 though TBA showed significant differences among storage periods (p<0.05). Standard plate counts (SPCs) significantly increased during storage (p<0.05) while coliform group was not counted in all cases. SPCs reached 104 CFU/g in two types after 50 days' storage and were below 105 CFU/g in all types after 60 days' storage. Instrumental texture analysis showed that springiness, adhesiveness, and hardness signficantly decreased over time (p<0.05) while no change was observed in external color. significantly decreased over time the 60-day storage period (p<0.05) while cohesiveness, chewiness and gumminess did not change. Lightness, redness and yellowness of the internal Hunter color significantly decreased over time (p<0.05) while no change was observed in external color. Sensory profile showed that flavor, taste, texture and overall acceptable after 60 days' storage at 4$^{\circ}C$. However, the shelf-life of the samples should be decided in the consideration of the growth rate other spoilage flora coupled with the bacterial growth after 50 days' storage.

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Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

  • Kim, Geon Ho;Chin, Koo Bok
    • Food Science of Animal Resources
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    • v.41 no.3
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    • pp.428-439
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    • 2021
  • The objective of this study was to evaluate quality characteristics of pork emulsified-sausage (ES) containing paprika oleoresin solution (POS) as a replacement for sodium nitrite (NaNO2) during refrigerated storage. ESs were prepared with four treatments: 1) REF, 150 ppm NaNO2; 2) CTL, 75 ppm NaNO2; 3) TRT1, 75 ppm NaNO2+0.1% POS (1% paprika oleoresin+99% sunflower seed oil); and 4) TRT2, 75 ppm NaNO2+0.1% POS (5% paprika oleoresin+95% sunflower seed oil). The addition of POS into ES increased redness and yellowness but decreased lightness (p<0.05). TRT1 and TRT2 had higher redness and yellowness than CTL (p<0.05). TRT1 and TRT2 had lower total plate counts (Log CFU/g) than CTL due to antimicrobial activity of POS, regardless of its levels (p<0.05). Residual nitrite decreased with increasing storage time for all treatments. TRT2 had lower residual nitrite due to nitrite scavenging activity of POS (p<0.05). CTL had the highest thiobarbituric acid reactant substances (TBARS) among all treatments during storage. The addition of POS into ES showed nitrite scavenging activity during refrigerated storage. In conclusion, antimicrobial and antioxidant activities of the ES with a combination of POS and 75 ppm NaNO2 were similar to those of REF (150 ppm NaNO2), and improved color development of redness value. Therefore, the addition of POS could decrease the amount of nitrite in ESs, leading to healthier meat products.