• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.119.2-120
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• 2003

신선편이 채소류의 유통 중 품질변화를 조사하고자 대형 할인 매장에서 시판중인 8종의 포장된 제품을 구입하여 4$^{\circ}C$에서 냉장저장하면서 변화를 조사하였다. 선정 품목은 양상추, 양배추, 치커리, 버섯(양송이), 연근, 우엉, 도라지, 마늘로서 총 8가지 채소류를 대상으로 하였으며, 각 시료에 따라 엽채류는 2일, 버섯, 우엉, 도라지는 3일, 마늘은 4일, 연근은 5일 간격으로 다음의 항목을 조사하였다. 중량감소율, 경도, 가용성 고형분, pH를 측정하였으며, 색의 변화는 Hunter ‘a’, ‘b’ 및 ‘L’값으로 나타내었으며 표면의 갈변도를 기계적으로 측정하기 어려운 경우 마쇄 후 여액의 흡광도(420nm)로 측정하여 나타내었다. 이와 함께 포장지 내부의 기체조성 변화 측정을 통해 호흡특성을 함께 조사하였다. 중량감소율의 경우 모든 시료가 현저히 증가하였으나 진공포장된 연근, 우엉의 경우 중량감소율이 낮았으며, 특히 우엉은 호흡률이 높아 저장 6일째에 진공이 해제되었다. 마늘과 우엉의 pH는 감소하였고, 나머지는 전체적으로 증가하는 경향을 나타내었다. 특히 엽채류와 도라지의 O.D value의 증가와 버섯의 L value 감소가 현저하여 이 품목에서 갈변이 빠르게 진행됨을 알 수 있었다.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.137-144
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• 2002

Pork loins that retailed in market were used as experimental samples. Some pork samples in raw state were packaged with PVDC in either aerobic or vacuum condition. The other pork samples were cooked until core temperature reached at 70$\^{C}$ and then packaged immediately in the same way with the raw samples. After these samples were irradiated by electron beam 6 kGy, the samples were stored in a refrigerator (2∼4$\^{C}$). Identification and quantification of cholesterol oxides were performed at 0 and 7 days. The results were following. During the early stage of storage, cholesterol oxides were not produced from the raw meat samples, but with the passage of storage time,7 $\alpha$-hydroxycholesterol, 7$\beta$-hydroxycholesterol, 7-ketocholesterol, 20 $\alpha$-hydroxycholesterol, $\beta$-epoxide and $\alpha$-epoxide, which were not produced during the early stage of storage, were produced. The production of cholesterol and lipid oxidation products were significantly higher (P<0.05) in the meats with aerobic packaging than those with vacuum packaging, Cooked meat after irradiation showed 7 $\alpha$-hydroxycholesterol, 7 $\beta$-hydroxycholesterol, $\alpha$-epoxide and cholestanetriol on the 7th day of storage, although those chemicals were not produced during the early stage of storage. Production of cholesterol oxides was significantly increased (P<0.05) with the passage of storage time for all treatments, and showed significantly lower value (P<0.05) with the vacuum packaging than these for aerobic packaging. Species of cholesterol oxides from irradiated meat after cooking were similar to those from cooked meat after irradiation. Collectively, it was found that the production of cholesterol oxides was more easily affected by packaging condition than irradiation.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.85-89
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• 1988

This work was carried out to get the basic data about packaged meat by investigating the characteristics of growth of B. thermosphacta. For this purpose. B. thermosphacta and Lactic acid bacteria were isolated from the vacuum-packaged beef and the effect of various conditions such as pH of beef, packaging method, and Lactobacilli on the growth of B. thermosphacta was investigated. In aerobic packaged beef, the pH did not affected the growth of the B. thermosphacta, while it did affected critically in vacuum packaged beef. The lowest pH for the growth of B. thermosphacta in aerobic-packaged beef was 5.3-5.4 and 5.4-5.5 in vacuum-packaged beef. The growth of B. thermosphacta was completely stopped when the beef with pH 5.7-6.0 was packaged in 100% $CO_2$, but it was not affected significantly when the beef was packaged in a mixture of $CO_2$(20%) and $N_2$(80% ). The inhibitory effect of lactic acid bacteria on the growth of B. thermosphacta was observed faintly in aerobic-packaged beef, but in vacuum-packaged beef, the lower the pH , the more significant its inhibitory effect. The growth of B. thermosphacta was almost stopped in a beef with pH 5.5-5.6.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.16 no.2_3
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• pp.43-51
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• 2010

The changes in quality and shelf life of smoked pork belly according to packaging methods were investigated during storage at $5{\pm}1^{\circ}C$ up to 12 days. Three packaging treatments including air-containing packaging (AC), vacuum packaging (VP), and packaging incorporated with oxygen scavenger (OS) were applied in this experiment. In all treatments, the initial total aerobic plate count (TPC) was 2.4 log cfu/g which was increased with storage period. The rapidest increase of TPC was observed in the AC samples, followed by OS and VP. The VP samples showed inhibiting effects on the growth of Pseudomonas spp. and coliforms over the storage. The TBA values were increased in the order of AC-OS-VP. The VBN values of the VP and OS samples tended to be increased slower than the AC samples during the storage. According to the sensory evaluations, the point of losing marketability in the raw AC, OS, and VP samples was determined to be the day 8, 10, and 12, respectively. However, the evaluations for the cooked samples showed the AC and OS samples preserved the marketing value until the day 10 and 12, while the VP samples until the day 12 except in the parameter of texture. In conclusion, it was found that the most appropriate packaging method for preserving the quality and extending the shelf life of chilled smoked pork belly is vacuum packaging.

• Food Science and Preservation
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• v.14 no.5
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• pp.451-456
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• 2007

The vitamin C content in extruded comstarch matrix was shown to depend on extrusion process variables (barrel temperature and water content), the packaging method, and the storage period. In addition, loss rates of vitamin C under different processing conditions were calculated. Extrusion process variable were barrel temperature ($80^{\circ}C,\;90^{\circ}C,\;100^{\circ}C$ and $110^{\circ}C$), and water content (25% 30% both w/w). The vitamin C content decreased as barrel temperature increased from $80^{\circ}C$ to $110^{\circ}C$ and water content increased from 25% to 30% when either LDPE plastic film packaging or ON film vacuum packaging were employed. As barrel temperature and water content increased, vitamin C decreased in comstarch packed in either LDPE film or ON film. As temperature increased, vitamin C loss rate increased under both packaging conditions, but the loss tate was only 50% of the LDPE film packaging rate when ON film vacuum packaging was used. In conclusion, the higher the temperature, and the greater the water content, the less vitamin C was inactivated during extrusion cooking, although the loss rah of vitamin C became faster as temperature and water content rose. In conclusion, extrusion process could be applied for making vitamin C matrix to extend vitamin C preservation.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.1
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• pp.17-26
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• 2018

This study aimed to investigate the effects of vacuum packaging on the quality characteristics of frozen Tteokgalbi made from spent laying hen meat and mechanically deboned chicken meat (MDCM). The samples were prepared with different levels of added MDCM; C (0%), T1 (20%), T2 (40%), and T3 (60%). The samples were allocated for microbiological and physico-chemical analyses after 0, 45, and 90 days at $-18^{\circ}C$, with or without vacuum packaging. After 90 days of storage, the values of volatile basic nitrogen were significantly lower in the vacuum packaged samples compared to the non-vacuum samples, irrespective of the added levels of MDCM (p<0.05). Sensory results at day 0 of storage showed that the texture scores of C and T1 samples were significantly higher than those of T2 and T3, while the flavor scores were the lowest for the T3 samples (p<0.05). In addition, with increased storage duration, the texture and flavor attributes of the vacuum-packaged samples were found to be higher than those of non-vacuum samples. In general, the vacuum-packaged samples tended to show superior physico-chemical quality characteristics compared to the non-vacuum samples, when the storage time was extended up to 90 days.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.222-227
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• 2002

Efficacy of submersion aging in chilled water of vacuum-packed Hanwoo beef was investigated. At 24 hours post-mortem, the somimemebranosus portion of Hanwoo carcass was excised and sliced (2.5cm, thickness). After beef core samples(6$\textrm{cm}^2$${\times}$2cm) were prepared and vacuum packed, the samples were randomly assigned to the four treatments which were conventional refrigerator at 4$^{\circ}C$(control), conventional refrigerator at 1$^{\circ}C$(T1), submersion in chilled water at 4$^{\circ}C$(T2) and submersion in chilled water at 1$^{\circ}C$(T3). Samples were stored for 3, 7, 10 and 14 days to measure meat color(CIE L*, a*, b*), deoxymyoglobin, oxymyoglobin and metmyoglobin percentage, thiobarbituric acid reactive substance (TBARS) value, purge loss(%) and total heam pigment content. CIE a* value of samples was not significantly changed by treatment during the storage. However, metmyoglobin content of T2 samples was significantly (p<0.05) lower than those of control and T1,T3 during storage. Also, TBARS value of T3 samples was significantly (p<0.05) lower than those of control and T2 samples. T3 showed the lowest purge loss%, whereas control remarked the highest purge loss(%). Total heam pigment of all samples were not significantly changed during the storage. These results suggested that submersion aging in chilled water could keep the myoglobin stability and reduce lipid oxidation and purge loss of vacuum packed beef during storage.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.74-82
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• 1999

Beef, pork and chicken meat that retailed in market were used as experimental samples. Some samples in raw state were packaged with PVDC as aerobic and vacuum condition. The other samples were cooked until internal temperature arrived at $70^{\circ}C$ using electric oven and then packaged immediately in the same way of raw samples. After these samples were irradiated by electron beam (0, 1, 2 kGy), irradiated samples were stored in refrigerator $(2{\sim}4^{\circ}C)$. Identification and quantification of cholesterol oxides were analysed at 0, 7, 14 days. The results were following. The results indicated that raw-vacuum packaged lower detected than that of other treatments. In raw-vacuum packaged, the amounts of $7{\beta}-hydroxycholesterol$ were detected slightly $(below\;0.5\;{\mu}ug/g)$ during storage, and 7-ketocholesterol were detected during every stored time and amounts of this detection were $8.02{\sim}101.30\;{\mu}g/g$. In cooked-aerobic packaged, total amounts of detection were higher than that of other treatments, total amounts of cholesterol oxides were detected about $51.18{\sim}155.90\;{\mu}g/g$ during storage. In all results, pork and chicken samples were similar to the results of beef samples. In all results, total amounts of cholesterol oxides increased significantly as irradiation dose and storage time increased (P<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.205-208
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• 1984

In order to investigate the effect of vacuum levels in retort pouch on the eating-quality characteristics of the thermal processed packed rice, sensory evaluations were performed with retort pouched rice(Milyang-23) packed at the vacuum of 30 and 75 cm Hg in comparison with kettle cooked rice as a control. The mean hedonic scores of eating-quality characteristics were statistic-ally analyzed by using F-test, Duncan's multiple range test and simple correlations. F-values on appearance, stickiness, taste and general acceptability of rice samples were significant at 1 % level and that on flavor and hardness significant at 5% level respectively. The mean hedonic scores of appearance, flavor, taste and the general acceptability between retort pouched rice packed at the vacuum of 30 and 75 cm Hg were significantly different at the 55 level of probability according to Duncan's multiple range test. Those of stickiness among treatments were significantly different one another. Correlations between general acceptability and the other eating-quality characteristics of cooked-and packed-rice were significant with the exclusion of stickiness.

• Food Science and Preservation
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• v.15 no.5
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• pp.622-629
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• 2008

This study investigated changes in quality characteristics of wrap- and vacuum-packaged peeled lotus roots treated with strong acidic electrolyzed acid water (SAEW pH 2.58, ORP 1,128 mV, HClO 105.0 ppm) or low alkaline electrolyzed water (LAEW pH 8.56, ORP 660 mV, HClO 73.8 ppm) as immersion liquids prior to packaging and storage at 5C. Immersion of peeled lotus roots in SAEW and LAEW reduced initial microbial load by about 1 log compared to treatment with tap water (TW). Hardness differences on storage were observed. However, reduction in PPO activity by electrolyzed water was not reproducible. Changes in Hunter's color value and the color difference value ($\Delta$) of peeled lotus roots immersed in 0.5% (w/v) sodium metabisulfite (SMS) and electrolyzed water were smaller than those of roots treated with TW prior to storage. Sensory characteristics measured during storage were best-preserved in lotus roots previously immersed in 0.5% (w/v) SMS or electrolyzed water, compared to TW. Immersionin electrolyzed water and vacuum packaging preserves the quality of peeled lotus roots in terms of microbial, visual, and sensory aspects, at levels comparable to those offered by storage after treatment with 0.5% (w/v) SMS.