• Food Science of Animal Resources
• /
• v.27 no.4
• /
• pp.469-474
• /
• 2007

The aim of this study was to investigate the quality changes in Supraspinatus muscle of Hanwoo with different packaging methods, such as wrapped packaging (C), vacuum packaging (V) and modified atmosphere packaging (MA). These samples were stored for 25 days under $5^{\circ}C$. Each sample was evaluated for pH, volatile basic mitrogen (VBN) value, purge loss, hardness, meat color and microbial counts. From the results obtained, no significant differences were observed among treatments at the pH. The VBN values of MA were significantly lower than those of C. Also, MA was enhanced stability of meat color compared with other packaging methods during storage days. The purge loss was the most in the V samples, followed by the C and the MA was the lowest. Total bacteria counts of MA sample were significantly lower than those from C. Therefore, it has been concluded that MA could be used as an effective packaging since it extends the shelf life and improve the quality of Hanwoo supraspinatus m.

• Korean Journal of Food Science and Technology
• /
• v.50 no.6
• /
• pp.621-628
• /
• 2018

We developed a quantitative microbial risk assessment model for determning the effect of seasoning on Clostridium perfringens behavior in beef jerky under aerobic and anaerobic conditions. C. perfringens was not detected (<0.5 log CFU/g) in beef jerky samples (n=275), regardless of storage conditions or the presence of seasoning. Survival models of C. perfringens on beef jerky were developed as a function of temperature (10, 17, 25, and $35^{\circ}C$). Risk of C. perfringens due to the consumption of beef jerky was estimated with @RISK and FDA-iRISK. The probability of foodborne illness due to C. perfringens through consumption of seasoned, vacuum packed beef jerky was estimated to be $2.77{\times}10^{-16}$ per person per day. Overall, the risk of contamination of beef jerky with C. perfringens is very low.

• Journal of Life Science
• /
• v.12 no.5
• /
• pp.535-543
• /
• 2002

To investigate the possibility of processing semi-dried jellyfish and to examine its keeping quality, the factors such as moisture content, pH, volatile basic nitrogen (VBN), viable cell counts, color value and texture were analyzed. For processing of the semi-dried product, optimum conditions of drying temperature and drying time were $25^{\circ}C$ and 90min, respectively, under 60 $\pm$ 5% of relative humidity and 2 m/sec of air blast speed. The shelf-life of the products, vacuum-packing method in nylon/polyethylene/linear low density polyethylene (0.015/0.045/0.040 mm) laminated film bag was at least 6 weeks during storage at 4$^{\circ}C$, while that of air packaged one was at least 4 weeks. In case of 2$0^{\circ}C$ storage the shelf-life of the products was at least 3 weeks in both air and vacuum packaged ones.

• Food Science of Animal Resources
• /
• v.25 no.2
• /
• pp.127-133
• /
• 2005

Aging effect of vacuum-packaged beef loins was investigated at $0\pm1^{\circ}C$ for 8 weeks. Hardness, chewiness, and shear force value of beef loins decreased steadily for the first 5 weeks of chilling period, but thereafter they did not changed significantly. Myofibrillar protein extractability, Mg-ATPase activity, and myofibrill fragmentation index of beef loins were increased for the first 6 weeks, and did not change for the rest period The Hunter's value in $L^{\ast},\;a^{\ast}\;and\;b^{\ast}$ of beef loin showed that no significant changes had occurred over the whole storage time. The palatability of beef loin was improved progressively for the first 5 weeks, but it became inferior thereafter. It can be concluded that the storage time to obtain optimum aging effect for the vacuum-packaged beef loin would be 5 weeks at $0^{\circ}C$ at the longest.

• Korean Journal of Food Science and Technology
• /
• v.20 no.1
• /
• pp.45-51
• /
• 1988

To improve the individual packaging method and extend the shelf life of hair tail(Trichiurus japonicus), salted an unsalted hair tail chunk (cut in 8-10cm) were packaged in laminated plastic film bag(Nylon/PE: $20{\mu}m,\;12{\times}15cm$) filled with with free-$O_2$ absorber, in vacuum, and stored at 0 and/or $5^{\circ}C$. The other samples were packaged in plastic foam trays, overwraped with oxygen permeable film(control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA) and viable cell counts (VCC) were progressed with increase of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-15 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of hair tail chunk and its upper limiting content was 29 mg%. Regression equation for shelf life prediction of hair tail chunk with sensory evalution and VBN component was determined.

• Proceedings of the KAIS Fall Conference
• /
• 2009.05a
• /
• pp.596-598
• /
• 2009

현재 상용화되어 있는 petri dish는 미생물 배지의 보관기간이 $4^{\circ}C$의 온도에서 15~50일 정도 되기 때문에 장기저장이 어렵다. 그래서 본 연구는 자체 고안된 LOP(Lab on a plate)와 petri dish에 고체배지를 제조하여 배지의 수분함량을 비교하기 위한 연구를 수행하였다. 본 연구에 사용한 배지는 Bacillus cereus 배양을 위한 MYP(Mannitol Egg Yolk Polymyxin) agar로 이용하여 제조하였으며 각각 진공포장 및 비포장하여 $4^{\circ}C$와 $25^{\circ}C$의 온도조건에서 6주 동안 매주 수분함량을 측정한 결과, LOP와 petri dish 모두 비포장 조건보다 진공포장조건의 수분보호능이 우수 하였으며 진공포장조건에서는 $25^{\circ}C$가 $4^{\circ}C$보다 상대적 수분 보호능이 좋음을 확인할 수 있었다. 또한, 비포장조건에서도 LOP가 $4^{\circ}C$와 $25^{\circ}C$ 모두 petri dish보다 수분보호능이 탁월하여 유통기간이 훨씬 더 연장될 수 있는 가능성을 보여 주어 앞으로 LOP를 이용한 장기 보관과 즉시 사용이 가능한 pre-plated media와 관련된 다양한 제품의 용기로 사용 가능할 것으로 기대된다.

• Korean Journal of Food Science and Technology
• /
• v.35 no.3
• /
• pp.429-435
• /
• 2003

The purpose of this study is to predict multiplication patterns of foodborne pathogens according to packaging methods and storage conditions in home-delivered meals. Pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok which inoculated $10^6\;CFU/g$ of foodborne pathogens were packaged by wrap packaging, top sealing, vacuum packaging and stored at 25, 4 and $-18^{\circ}C$ during 5 days. The result of study was revealed that the growth and multiplication pattern of the inoculated foodborne pathogens was inhibited in chilling and freezing storage after vacuum packaging, and was significantly influenced by storage temperature. The survival of Listeria monocytogenes was also significantly influenced by storage period. The effective method to preserve the bacteriologic safety of pan fried oak mushroom and meat and soy sauce glazed hair tail in home-delivered meals was stored for maximum three days in chilling storage after vacuum packaging.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2002.05a
• /
• pp.128-128
• /
• 2002

• Proceedings of the Korean Nutrition Society Conference
• /
• 2001.05a
• /
• pp.218.1-218
• /
• 2001

• The monthly packaging world
• /
• no.7 s.183
• /
• pp.114-123
• /
• 2008