• Journal of Food Hygiene and Safety
• /
• v.38 no.6
• /
• pp.528-536
• /
• 2023

In Korea, from January 2023, the Act on Labeling and Advertising of Food was revised to reflect the use-by-date rather than the sell-by-date. Hence, the purpose of this study was to establish a system for calculating the safety factor and determining the recommended use-by-date for each food type, thereby providing a scientific basis for the recommended use-by-date labels. A safety factor calculation technique based on scientific principles was designed through literature review and simulation, and opinions were collected by conducting surveys and discussions including industry and academia, among others. The main considerations in this study were pH, Aw, sterilization, preservatives, packaging for storage improvement, storage temperature, and other external factors. A safety factor of 0.97 was exceptionally applied for frozen products and 1.0 for sterilized products. In addition, a between-sample error value of 0.08 was applied to factors related to product and experimental design. This study suggests that clearly providing a safe use-by-date will help reduce food waste and contribute to carbon neutrality.

• The Optical Journal
• /
• s.137
• /
• pp.22-27
• /
• 2012

지난해 12월 5일 우리나라는 연간 무역규모 1조 달러를 돌파했다. 연말까지 수출 5,570억달러, 수입 5,240억달러, 무역흑자 330억달러에 달할 전망이다. 지난 12월 12일에 있었던 무역의 날 행사는 우리나라가 세계에서 9번째로 무역 1조달러에 진입한 것을 기념하고 무역 2조 달러 시대를 향해 새로운 도약을 다짐하는 자리로 마련됐다. 이번 행사에서는 수출증대와 무역발전에 기여한 유공자 816명에 대한 훈 포장 및 정부 표창 수여식이 열렸다. 수출의 탑은 1,929개사가 영예를 안았으며 삼성전자가 역대 최고의 탑인 650억불탑을, 한국특수형강 등 129개사가 1억불탑 이상을 수상하였다. 협회 회원사에서는 삼성전자, 크루셜텍, 레이젠, 휴비츠, 유니벡, 방주광학, 한일진공기계, 디지탈옵틱, 마부치코리아, 서울정광, 하이비젼시스템이 수출탑을 수상했다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.140.1-140
• /
• 2003

방사선 조사에 의한 고춧가루의 매운맛 성분과 색의 변화를 분석하기 위해 고춧가루 (Capsicum annuum) 를 진공상태에서 포장한 후, 3, 5 및 7 kGy 의 감마선을 조사하였다. Capsacinoids 함량을 HPLC에 의해 분석하였을 때, total capsanoids 함량은 유의적인 차이를 보이지 않았으나, capsaicin은 조사선량이 클수록 증가하였고, dihydrocapsaicin은 변화가 없었다. Scoville test에 의한 매운맛 평가 결과, 0, 3 및 5 kGy 로 조사된 고춧가루의 매운맛 강도는 유사하였으나, 7 kGy 조사된 고춧가루는 매운 맛 강도가 높게 평가되었다. 고춧가루의 붉은 색을 나타내는 대표적인 색소인 capsanthin을 HPLC로 분석하였을 때, 변화가 없어 방사선 조사에 의한 영향은 없었다. 그러나 고춧가루의 붉은 색 정도를 색차 계로 측정하였을 때 Hunter a value (redness) 는 조사선량이 커질수록 증가되는 것으로 나타났다.

• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.127-136
• /
• 1996

Mak-kimchi (shredded kimchi) which was prepared in a commercial factory was packed in bottle (200 g) under vacuum (560 mmHg) or atmosphere, and chemical characteristics and microbiological parameters were monitored during storage at 5, 15 and $25^{\circ}C$, respectively. Optimum ripening time of the kimchi at different temperature were 2 days at $25^{\circ}C$, 5 days at $15^{\circ}C$ and more than 60 days at $5^{\circ}C$. By vacuum treatment pH and acidity changes in kimchi were considerably retarded. The vacuum of each bottle released within 1 or 2 days at 25 or $15^{\circ}C$, respectively but the pack at $5^{\circ}C$ maintained more than 380 mmHg vacuum for 36 days and then the vacuum slowly released. The colour of kimchi (lightness, redness, yellowness) in bottle increased sharply at $25^{\circ}C$ and $15^{\circ}C$ but sustained a stable level with vacuum treatment at $5^{\circ}C$. The range of total viable count of kimchi in bottle was $10^7{\sim}10^{10}/ml$. The number decreased by storage temperature drop to $5^{\circ}C$ and even more vacuum treatment than atmosphere treatment at $5^{\circ}C$. Lactobacillus brevis, L. plantarum, L. acidophilus, Aerococcus viridans and Streptococcus faecium subsp. casseliflavus were identified in bottled kimchi and L. brevis and L. plantarum contributed to the main function during kimchi fermentation. Those main lactic acid bacteria decreased in numbers at $5^{\circ}C$ than 25 or $15^{\circ}C$ and even more declined in case of vacuum treatment.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.4
• /
• pp.316-324
• /
• 1985

Vacuum-packed and seasoned smoked-dried products of red squid, Ommastrephes bartrami, caught in the Northern Pacific Ocean, were prepared and stored at room temperature for 90 days to test their keeping quality. Defrosted squids were eviscerated, skinned, and cut. The mantle meats were flavored with seasoning powders prepared from sugar, sorbitol, salt, monosodium glutamate, or smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the mantle meats were dried at $45^{\circ}C$ for 7 hours, vacuum packed in plastic film bags, and pasteurized in water at $95^{\circ}C$ for 30 minutes. Three kinds of products were prepared : control products (seasoned-dried), solid smoked seasoned-dried and liquid smoked seasoned-dried. The moisture level, water activity, color value (L, a and b value), texture, and viable cell counts of bacteria in these products were determined during storage at room temperature, $5^{\circ}C\;and\;35^{\circ}C$, respectively. The results showed that the products could be preserved at good condition for 90 days though they developed pale brown color during storage. The contents of free amino acids, nucleotides and their related compounds, and the compositions of fatty acids of raw squid and smoked products were analysed. In the amino acids, arginine, taurine, glycine and proline were abundant in raw and smoked products. The contents of hypoxanthine of raw and smoked products were higher than the other nucleotides and their related compounds. In fatty acid compositions of raw and smoked products, the dominant fatty acids were docosahexaenoic acid (22:6), hexadecanoic acid(16:0) and eicosapentaenoic acid (22:5).

• Applied Biological Chemistry
• /
• v.48 no.2
• /
• pp.120-127
• /
• 2005

Electron beam irradiation was applied to examine the microbial growth and qualities of vacuum-packaged chicken breasts. Chicken breast samples were irradiated at dose of 2, 4, 8, 12, and 16 kGy, respectively. After irradiation, chicken breast samples were individually vacuum-packaged and stored at $4^{\circ}C$. Microbiological change of irradiated vacuum-packaged chicken breasts showed that populations of total bacteria, yeast and mold, total coliform, and salmonella spp. in chicken breasts were significantly reduced with increasing irradiation dose. The pH values of vacuum-packaged chicken breasts were not significantly changed among treatments. Lipid oxidation measurements showed that TBARS values of vacuum-packaged chicken breasts increased with increase of irradiation dose, and gradually increased during storage. Color measurements showed that irradiation reduced Hunter a value of vacuum-packaged chicken breasts with increasing irradiation dose. However, Hunter L and b values of vacuum-packaged chicken breasts were not significantly altered among treatments. Sensory quality results of vacuum-packaged chicken breasts showed that there were no significant changes among the samples irradiated. These results indicate that irradiation can be used to improve the microbial safety and qualities of poultry products.

• Korean Journal of Food Science and Technology
• /
• v.31 no.1
• /
• pp.212-218
• /
• 1999

The effects of gamma irradiation (1, 3 and 5 kGy) and packaging methods (air and vacuum) on the growth of microorganisms contaminated in beef was investigated during storage at different temperatures (-20, 4 and $25^{\circ}C$). The initial microbial population of beef was $8.0{\sim}10^2\;CFU/g$ in total aerobic bacteria, $2.0{\times}10^2\;CFU/g$ in total lactic acid bacteria, $8.0{\times}10^1\;CFU/g$ in molds, $6.0{\times}10^2\;CFU/g$ in Pseudomonas sp. and $7.0{\times}10^2\;CFU/g$ in coliforms, respectively. Gamma irradiation at 5 kGy completely eliminated pathogenic bacteria in beef. Gamma irradiation at such dose and subsequent storage at less than $4^{\circ}C$ could ensure hygienic quality prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. The different packaging methods of beef caused negligible changes in the growth of microorganisms during storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.20 no.3
• /
• pp.77-84
• /
• 2014

Biodegradable nanocomposites were fabricated with poly (lactic acid) (PLA) and Nanomer$^{(R)}$ I.44P using ultrasonication (US). Processing conditions were optimized to obtain the maximum tensile properties of the nanocomposites. Poly (ethylene glycol) (PEG) was used as a plasticizer to avoid the brittleness of nanocompsoties. In order to disperse nanoclay into the PLA matrix, PEG and Nanomer$^{(R)}$ I.44P were firstly mixed and dispersed in the chloroform and followed by ultrasonication for 1 min With 10% PEG 400, tensile stress and Young's modulus of the nanocomposites decreased from 53.5 MPa and 2225 MPa to 37.0 MPa and 1757 MPa, respectively, while the elongation was increased from 4% to 21%. Tensile stress, Young's modulus, and elongation of nanocomposites were also increased with nanoclay concentration up to 2% (w/w) and were decreased with further increase in the nanoclay concentration. Transmittance of nanocomposites were significantly decreased from 62.5% for pure PLA film to 7.8% for 5% nanoclay containing nanocomposites. Water vapor permeability of the nanocomposites was also significantly decreased with nanoclay concentration and the minimum WVP of $3.5{\times}10^{-11}g{\cdot}m/m^2{\cdot}s{\cdot}Pa$ was obtained with 5% (w/w) nanoclay concentration. The PLA/Nanomer$^{(R)}$ I.44P nanocomposites showed a great potential as a environmental friendly food packaging material.

• Journal of Mushroom
• /
• v.16 no.3
• /
• pp.131-139
• /
• 2018

The king oyster mushroom (Pleurotus eryngii) is widely consumed because of its flavor, texture, and its functional properties such as antioxidant activity and prebiotic effects. However, long-term product storage and transportation (e.g., export) are difficult because of its limited durability. The shelf-life of king oyster mushroom is affected by environmental factors such as temperature, humidity, gas composition, and ventilation, which may affect sensory characteristics including respiration rate, texture, moisture, flavor, color, and pH. The major problems regarding storage of mushrooms are browning, flavor changes, and softening. To address these problems, novel preservation techniques were developed, and more durable variants were bred. Different drying methods, gamma irradiation, chitosan coating, modified atmosphere (MA) packaging, and controlled atmosphere (CA) storage were evaluated in order to extend the shelf-life of king oyster mushrooms. Freeze drying showed better results for the preservation of mushrooms than other drying methods. Irradiation with 1 kGy was more effective for extending mushroom shelf-life than higher doses. The preservative performance of chitosan-based films was improved by combining the compound with other hydrocolloids, such as oil, protocatechuic acid, and wax. The CA storage conditions recommended for king oyster mushrooms are 5kPa $O_2$ and 10 to 15kPa $CO_2$ at temperatures below $10^{\circ}C$. Active MA packaging with microperforated PP film was also effective for maintaining quality during storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.6
• /
• pp.1095-1101
• /
• 2001

Spinach was minimally processed into the unseasoned side dish to be used for Korean food service industry, using the techniques of cook-chill and sous vide. Spinach was blanched at 10$0^{\circ}C$ for 6 minutes, vacuum-packaged in the unit of 500 g by plastic film of low gas permeability, pasteurized at 9$0^{\circ}C$ and then cooled rapidly at 3$^{\circ}C$. The chilled products were then stored at 3 and 1$0^{\circ}C$ with measurement in their quality. Six log cycle (6D) inactivation of Listeria monocytogenes and 13 log (13D) thermal destruction of Streptococcus faecalis were compared as two pasteurization conditions, which corresponded to heating for 22.8 and 30.0 minutes at 9$0^{\circ}C$, respectively. Milder heat processing based on 6D process of L monocytogenes gave better quality of color, texture, ascorbic acid and chlorophyll than the conditions of 13D process of S. faecalis. Any microbial growth in total aerobic, psychrophilic and anaerobic bacteria was not observed until 8 days at 1$0^{\circ}C$ and 14 days at 3$^{\circ}C$, which might be regarded as strict guidelines of shelf life. Storage times based on the changes in physical and chemical quality were longer than those based on strict microbial quality in case of the products pasteurized by 6D process of L. monocytogenes. The seasoned vegetables prepared from sous vide processed spinach were found to be inferior in sensory quality to those from freshly blanched one.