• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 한국식품저장유통학회 1994년도 정기총회 및 제4차 학술발표회
• /
• pp.17-18
• /
• 1994

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 한국축산식품학회 2005년도 제36차 추계 학술발표대회
• /
• pp.263-266
• /
• 2005

닭고기의 신선도를 측정하기 위하여 HPLC를 이용한 핵산관련물질의 상호관계를 분석하여 계산된 K 값과 휴대용 Torry meter 값과의 상관관계를 측정하여, 닭고기 등급판정 현장에서 휴대용 Torry meter의 이용 가능성을 제고하기위하여 실시하였다. 닭고기 냉동육의 피부를 포함한 가슴 부위를 측정하였을 경우 저장 20일까지는 일정하게 저하되었으나, 30일에서는 오히려 증가하는 경향을 나타냈다. 이러한 경향은 피부를 제거시켰을 때는 더욱 심하여 저장 5일까지 감소하다 저장 10일에서는 증가하는 경향을 보여 일정한 경향을 나타내지 않았다. K값에서도 저장기간이 증가하면 약간씩 증가하는 경향은 보였으나 저장기간에 따라 변화가 심하였다. Torry meter에 의한 닭고기 신선도 측정은 냉장육에서는 이용 가능성이 보이나 냉동육에서는 저장일시에 따라 변화가 심하고 일정한 경향을 보이지 않아 이용 가능성 낮은 것으로 판단되나 수입육이 6개월 이상 냉동상태에서 수입된다고 볼 때 장기적 냉동시험이 필요하다고 사료된다.

• Proceedings of the Korean Society of Life Science Conference
• /
• 한국생명과학회 2003년도 제40회 국제학술심포지움
• /
• pp.148-148
• /
• 2003

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• 제23권3호
• /
• pp.133-141
• /
• 2017

This article described the development of transparent antimicrobial oxo-biodegradable (AOB) film with the function of enhanced freshness of food by employing oxo-biodegradable masterbatch (MB) and antimicrobial MB together with organic metal salt, organic acid, or unsaturated fatty acid. Antibacterial test of the AOB film with the different contents of the antimicrobial MB resulted in the significant freshness extension of plum. Tensile strength and elongation rate of the AOB films before UV treatment were similar to those of polyethylene films used as control. The reduced mechanical properties of AOB film after UV treatment (340 nm) suggested that the AOB film could be degraded by oxo biodegradation. The developed AOB films can effectively prevent decomposition of food by providing antibacterial function and preserving freshness.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 한국해양정보통신학회 2007년도 춘계종합학술대회
• /
• pp.449-451
• /
• 2007

Analysis method with using Tungsten-Halogen light sources(300-1050nm) for egg freshness detected by using optical method. Egg freshness depend on stored temperature, humidity, carbon dioxide concentration, stored time, and heredity nature. To irradiate light made analysis of transmitted and reflected spectrum for egg freshness.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 한국농업기계학회 2002년도 하계 학술대회 논문집
• /
• pp.394-399
• /
• 2002

국민소득의 증대와 함께 소비자의 고품질 농축산물에 대한 수요와 관심이 날로 증가하고 있다 이에 따라 안전하며 고품질인 농축산물을 소비자에게 공급하기 위하여 안전한 농축산물의 생산, 신선도 유지를 위한 유통구조의 개혁, 품질 및 안전성 평가기술개발을 위한 노력이 보다 더 요구되고 있다. 소비자가 믿고 구매하기 위해서는 농축산물에 대한 품질보증이 필수적이며 이를 위해서는 신속하고 정확한 품질 및 유해물질의 판정기술 개발이 필요하다. 많은 농축산물에 있어서 주요 품질인자인 숙도 및 신선도의 변화는 휘발성 화학물질로 이루어진 냄새의 변화로 나타나므로 이를 측정하여 품질 및 안전성을 간접적으로 판정할 수 있다 기존의 냄새에 의한 품질 판정은 판별전문가에 의한 관능평가법 또는 GC(Gas Chromatography)나 GC/MS(Gas chromatograph mass spectrometer)에 의하여 주로 이루어져 왔다. 하지만, 관능평가법의 경우 판별전문가의 개인적인 차이, 피로, 건강상태 등에 따라 판정의 객관성이 떨어질 우려가 있고, GC나 GC/MS를 이용할 경우 냄새분석에 많은 시간과 노력이 소요되는 문제점이 있다. (중략)

• Korean Journal of Poultry Science
• /
• 제41권3호
• /
• pp.159-164
• /
• 2014

This study was conducted to investigate whether water chilling had effect on water retention, freshness or internal temperature of chicken carcasses during chilling or storage in two different chicken processing plants (designated as A and B). A total of 240 carcasses from chicken processing plants (n = 120 per chicken processing plant) was randomly sampled and evaluated the effect of water chilling on carcass characteristics (i.e., water retention, water loss or freshness during chilling or storage). Torrymeter value was used as an indicator of freshness in chicken carcasses. Water chilling did not affect carcass water retention between the processing plants. However, chicken carcasses processing in B plant exhibited significantly higher freshness (p<0.05) compared with those in A plant. This difference in freshness was mainly due to the longer transit time through the water chiller in A versus B plants. Water loss of carcasses during storage was not different between plants. It was found that carcass freshness can be affected by water chilling time as manifested in this study. Further study is warranted to see whether freshness or microbiological status of chicken carcasses may be affected depending on the chilling methods, i.e., air or water chilling.

• Food Science of Animal Resources
• /
• 제31권1호
• /
• pp.115-121
• /
• 2011

The objective of this study was to develop models to predict freshness factors (total viable counts (TVC), pH, volatile basic nitrogen (VBN), trimethylamine (TMA), and thiobarbituric acid (TBA) values) and the storage period in beef using a visible and near-infrared (NIR) spectroscopic technique. A total of 216 beef spectra were collected during the storage period from 0 to 14 d at a $10^{\circ}C$ storage. A spectrophotometer was used to measure reflectance spectra from beef samples, and beef freshness spectra were divided into a calibration set and a validation set. Multi-linear regression (MLR) models using the stepwise method were developed to predict the factors. The MLR results showed that beef freshness had a good correlation between the predicted and measured factors using the selected wavelength. The correlation of determination ($r^2$), standard error of prediction (SEP), and ratio of standard deviation to SEP (RPD) of the prediction set for TVC was 0.74, 0.64, and 2.75 Log CFU/$cm^2$, respectively. The $r^2$, SEP, and RPD values for pH were 0.43, 0.10, and 1.10; those for VBN were 0.73, 1.45, and 2.00 mg%; those for TMA were 0.70, 0.19, and 2.58 mg%; those for TBA values were 0.73, 0.13, and 2.77 mg MA/kg; and those for storage period were 0.77, 1.94, and 2.53 d, respectively. The results indicate that visible and NIR spectroscopy can predict beef freshness during storage.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 한국농업기계학회 2002년도 하계 학술대회 논문집
• /
• pp.304-309
• /
• 2002

신선농산물의 호흡에 영향을 미치는 인자를 들면 품목의 종류, 품종, 숙도, 저장온도, 산소농도, 이산화탄소 농도 등이다. 산소농도와 이산화탄소농도는 신선 농산물의 호흡속도에 영향을 주는 외적인 요인으로 분류되며 이들 인자들은 제어하기가 용이하며 모델링을 통하여 함수관계를 도출할 수도 있다. 따라서 환경기체조성을 변화시킨 상태에서 측정된 신선농산물의 호흡속도자료는 포장 및 저장을 위한 중요한 물성특성치로 이용된다. (중략)

• Korean Journal of Food Science and Technology
• /
• 제16권2호
• /
• pp.159-164
• /
• 1984

The effects of some hydrocolloids such as carboxymethylcellulose, xanthan gum, gum arabic, and sodium alginate, on quality attributes of rice cake (packsulki) were investigated. Fresh(F) and refrigerated(R) packsulkis were evaluated by sensory evaluation and with Instron Testing Mashine. The results of sensory evaluation indicated the differences among packsulkis with and without additive. Hardness of packsulkis increased markedly when refrigerated. Differences among R groups were much smaller compared to those among F groups. Textural characteristics measured by Instron also revealed the differences among the groups. They showed similar tendancy to those of sensory evaluation.