• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.697-704
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• 1999

To investigate the combination effects of natural preservatives such as rosemary extract and ${\alpha}-tocopherol$, and vacuum packaging method on the shelf-life of herring (Clupea pallasi) fillet during cold and frozen storage, quality attributes including moisture content, pH, K-value, volatile basic nitrogen (VBN), viable cell count, peroxide value (POV) and color value were analyzed. Good qualities of the samples with air and vacuum packaging stored at $4^{\circ}C$ were maintained at least for 3 days (control; one day in air) and for 7 days (control; 3 days in vacuum), and those of the samples stored at $-20^{\circ}C$ were for 90 days (control; 80 days in air, 90 days in vacuum), while those of the samples stored at $20^{\circ}C$ deteriorated in one day.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.1-6
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• 2002

This study was conducted to investigate the effects of vacuum packaging on lipid oxidation and meat color of chilled pork. During storage meats wert evaluated for TBA values, pH, blooming time and CIE L$\^$*/a$\^$*/b$\^$*/ values. The TBA values of wrapped meats increased rapidly after 7days and Those of vacuum packaged meats maintained at low level up to 30 days of storage. The pH of wrapped meats increased rapidly after 7days, while those of vacuum packaged meats increased slowly up to 30 days of storage. The bloom time of vacuum packaged meals was 30 min after opening. The CIF L$\^$*/ values of wrapped meats decreased rapidly on the 7th day, while those of vacuum packaged meats directly after opening decreased slightly up to 7days of storage and thereafter increased gradually. The CIE a$\^$*/ values of wrapped meats increased gradually up to 7days and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE a$\^$*/ values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meals directly after opening. The CIE b$\^$*/ values of wrapped meats increased rapidly on 4th day and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE b$\^$*/ values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meats directly after opening.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.274-277
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• 2004

저장기간 중 닭고기 부분육의 가열감량은 저장 1일과 저장 9일에서 포장형태에 따라 차이는 없었으나, 전단력은 저장 6일에 랩트레이 포장과 진공포장 간에 통계적인 유의차이(p<0.05)가 있었으며, 보수력은 저장 9일에 렙트레이 포장과 진공포장 닭고기에서 통계적인 유의차이(p<0.05)가 있었다. 총균은 저장 9일에 랩트레이 포장이 5.26으로 가장 많이 검출되었으며, Coliform은 벌크포장과 랩트레이 포장은 저장 1일과 3일, 6일에는 검출되지 않았다. 지방산패도(TBARS) 값은 저장 3일에는 각 포장형태에 따라 벌크포장이 0.10mgMA/kg, 랩트레이 0.08mgMA/kg, 비닐포장 0.07mgMA/kg으로 통계적인 유의차(p<0.05)가 있었으나, 단백질변성(VBN) 값은 차이가 거의 없었다.

• Food Science and Preservation
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• v.19 no.3
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• pp.328-336
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• 2012

The objective of this study was to investigate the storage effects of the packaging method of blanched namul(Gosari, Torandae, Chwinamul and Siraegi). The samples were packaged with three packaging types (Vinyl packaging, sealing packaging and vacuum packaging) and were stored for 10 days at $10^{\circ}C$. The quality characteristics were evaluated via a microbiological test, hardness, pH and flavor patterns analysis. The pH values of the samples were not affected by packaging method. The total aerobic and coliform plate counts were high, in the order of vacuum packaging < sealing packaging < vinyl packaging. Vacuum packaging resulted in the highest hardness value. The flavor patterns of blanched namul by packaging type were analysed with electronic nose system equipped with 12 metal-oxide sensors, and the storage shelf life of namul was evaluated by measuring the change in volatile production. As a result, it was shown that namul in vacuum packaging had few volatile production changes with higher storage time.

• The monthly packaging world
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• s.123
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• pp.113-117
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• 2003

• Food Science and Preservation
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• v.19 no.5
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• pp.626-632
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• 2012

In this study, the changes that occurred in the quality of minimally processed sliced Deodeok (Codonopsis lanceolata) in relation to the packing method during storage at $7^{\circ}C$ were investigated. The storage tests were conducted for seven days using PE sealing, but PP sealing and vacuum packaging preserved the Deodeok for 14 days. On the seventh day, the vinyl-packaged Deodeok showed a remarkable fall in quality with 4.5 °Brix, but the PP-sealed and vacuum-packaged Deodeok showed slight falls with 6.4 and $6.8^{\circ}Brix$, respectively. The PE- and PP-sealed Deodeok did not show significant differences in texture and moisture content for two days, and the moisture content was highest in the vacuum-packaged Deodeok during storage. In relation to the total viable cell and the coliform count, the vacuum-packaged Deodeok showed the lowest rate of increment during storage, followed by the others. Thus, the bubble-washed and vacuum-packaged minimally processed sliced Deodeok was found to have the best quality.

• Applied Biological Chemistry
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• v.48 no.2
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• pp.132-139
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• 2005

The major obstacle in the popularization of Chungkookjang is the short shelf-life of $2{\sim}3$ months and some problems concerning storage including the growth of molds even in the products even within shelf-life. To solve these problems we conducted a research to improve its storage by using the vacuumed packaging and sanitary method through seed culture, innoculation and sterilization. For the optimization of storage time, temperature and sterilization temperature, we measured viable cell numbers of bacteria and fungi, amount of gas outbreak and contents of amino type nitrogen and monitored these experimental results by response surface methodology of SAS program, so that we could observe the quality changes of Chungkookjang during shelf-life. Especially fungi, which are the biggest troublemaker in Chungkookjang shelf-life, couldn't be detected from the generally and vacuum-packed samples; also, viable cell numbers were highly influenced by sterilization temperature and in vacuum-packed samples. In the case of vacuum-packed samples, amount of gas outbreak was highly influenced by sterilization temperature of its storage conditions and it was higher in generally packed samples as compared to vacuum-packed samples even at any storage conditions. The changes of pH in generally and vacuum-packed samples were highly influenced by the storage temperature. As the temperatures of storage and sterilization were higher and the storage time was longer, so the amount of gas outbreak was accordingly lower. These results showed that amino type nitrogen contents in generally and vacuum-packed samples were systematically influenced by the temperature, storage time and sterilization temperature. Also the result showed that the change of amino type nitrogen contents during storage was less in vacuum-packed samples than in general ones. Based on the above results, we can produce Chungkookjang products with extended shelf-life of as far as 6 months without any quality change using sanitary manufacturing method, vacuumed packaging condition, sterilization in $70^{\circ}C$ for 60 minutes and storage under $10^{\circ}C$ during shelf-life. According to this research, we have the possibility to greatly increase the goods value of Chungkookjang by developing the manufacture processing and packaging.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.194-197
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• 2004

양념갈비의 품질 안정성 및 저장성 확보를 위한 일환으로 시판되는 양념갈비에 감마선 조사(0, 2.5, 5, 7.5 kGy)하여 포장 방법(함기 vs 진공) 및 저장 기간에 따른 양념갈비의 총균수, pH, 수분활성도, 전자공여능 및 지방산패도를 측정하였다. 감마선 조사한 양념갈비의 미생물 생육은 조사선량이 증가할수록 저하되었고 포장방법별로는 함기포장구보다 진공포장구가 미생물 생장억제에 더욱 효과적임을 확인하였다. pH는 함기포장구에서 저장 7일째 다소 감소하는 경향을 보였으나 포장방법과 조사선량에 따른 유의차가 나타나지 않았다. 감마선 조사한 양념갈비의 전자공여능은 저장기간에 따라 감소하는 경향을 보였으나 그 감소폭은 함기포장구가 진공포장구보다 크게 나타났다. TBARS값은 진공포장구의 경우 감마선 조사선량과 저장기간에 따라 유의적인 차이는 없었다. 그러나 함기포장구는 조사선량이 증가할수록 그리고 저장기간에 따라 유의적으로 증가하여 저장 7일째 진공포장구보다 2배의 높은 값을 나타내었다. 따라서 시판되는 양념갈비의 저장 중 유통 안전성을 확보하기 위한 감마선 조사의 사용에서 품질을 유지하기 위해서는 진공포장으로 유통하는 것이 바람직하다고 판단된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1292-1296
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• 2003

The purpose of this study is to investigate the changes of physico-chemical properties of chilled plaice muscle, stored at 4$^{\circ}C$ for 0 ∼ 21 days, with different packaging methods (vacuum packaged with PVDC and aerobic packaged with HDPE). pH value in aerobic packaged plaice muscle (APPM) decreased from 6.3 to 6.09 at first 2 day storage, and then increased gradually during storage time. Although pH pattern of vacuum packaged plaice muscle (VPPM) was similar to that of APPM, change of pH value during storage time was slower and lower than APPM. VBN value in aerobic packaged one increased during storage time. Especially it increased significantly after 7 days of storage. While VBN value in VPPM increased only a little to 14 days. TBA value showed significant difference between APPM and VPPM. WHC of APPM was higher than that of VPPM after 7 days of storage. In electrophoretic pattern of myofibril of APPM stored for 14 days hydrolysis of heavy chain and tropomyosin was observed. However, in VPPM, some hydrolysis occurred only in heavy chain. SDS-PAGE analysis showed that hydrolysis of VPPM occurs later than that of APPM.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.155-161
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• 1990

Frozen, prefried chicken breast meat patties and nuggets were obtained from a commercial plant. The samples were packaged with and without vacuum in pouches and stored at $2-4^{\circ}C$. The quality of these products was measured at 4-day intervals for a period of 28 days. Vacuum packaging did not inhibit or reduce psychrotrophic microbial growth of the patty and nugget samples upon refrigerated storage. Log total fungal counts for vacuum packaged samples remained stationary after reaching a log number of 3.5, while a continuous increase was observed for nonvacuum packaged samples. Vacuum packaging did not prevent an increase of TBA values. Free fatty acid values of the samples were low and remained low throughout the observation period. A continuous darkening of the Internal portions of the samples was observed.