• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.532-537
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• 1991

Effect of storage temperature fluctuation on quality of frozen breaded raw shrimp was studied. Storage experiments were undertaken as follows; First, after storage at $-20^{\circ}C$ for 20 days or 40 days, storage temperature of materials were raised to $-15^{\circ}C\;or\;15^{\circ}C$, and then stored at these temperatures, And second, by repeating for 5, 10 and 15 times by 3 conditions ($-20{\rightarrow}-15^{\circ}C{\rightarrow}-20^{\circ}C,\;-20{\rightarrow}-10^{\circ}C{\rightarrow}-20^{\circ}C\;-20{\rightarrow}-5^{\circ}C{\rightarrow}-20^{\circ}C$) with temperature fluctuation during storage. Quality changes were measured by determining extractability of salt-soluble protein, volatile basic nitrogen, thiobar-bituric acid, pH and microbiological changes at regular intervals. Rise in storage temperature from $-20^{\circ}C\;to\;-15^{\circ}C$ had not caused significant change on it's quality, but rise up to $-5^{\circ}C$ caused some change in quality without relationship with storage period before temperature rise. Fluctuation of storage temperature from $-20^{\circ}C\;to\;-15^{\circ}C$ of frozen breaded raw shrimp did not cause noticeable changes on it's quality. But temperature fluctuation from $-20^{\circ}C\;to\;-10^{\circ}C\;or\;-5^{\circ}C$ caused remarkable changes of it's quality, according to the increase of fluctuation times and temperatures.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.498-504
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• 1989

Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.127-132
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• 1984

Processing conditions of filefish steaks and effect of soybean protein on quality during frozen storage were investigated. Additives which is added to the filefish meat were 1% of table salt, 0.2% polyphosphate, 0.5% of sodium bicarbonate, 0.2% of monosodium glutamate, 0.2% of red pepper powder, 0.4% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced in the stone mortar and then stored at -3 to $-5^{\circ}C$ for two days prior to frozen storage. The benefical effects of adding 5% of soybean protein to the filefish steaks were the control of free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen filefish steaks, by sensory evaluvation, was not inferior to that of hamburger on the market.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.267-271
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• 2015

This study aimed to determine the optimal freezing temperature for preserving mulberries. Mulberries were frozen at -20, -45, and $-70^{\circ}C$ immediately after harvesting. After 24 h, frozen mulberries were stored at $-20^{\circ}C$ for two months and then thawed at $4^{\circ}C$ and room temperature. Frozen and thawed mulberries did not differ significantly in color and pH from fresh mulberries. However, the content of anthocyanidin and sugar, and the hardness of mulberry significantly decreased after feeze-thawing. Drip loss of the thawed berries increased as the freezing temperature decreased. A comparison among cross-section images of mulberries frozen at different temperatures did not show any significant differences. However, after thawing at $4^{\circ}C$ or room temperature, the total number of aerobic bacteria found in mulberry decreased more than ten times. Consequently, the freezing temperature showed no significant effect on the overall quality of the mulberry.

• Journal of Dairy Science and Biotechnology
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• v.42 no.2
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• pp.64-76
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• 2024

This study analyzed the physicochemical properties and rheology of frozen condensed skim milk during thawing at 5 room temperature (20℃). The viscosity of the condensed milk was 80 cps (21.5℃) immediately after manufacture, and this value was decreased to 0 cps (21. 5℃) during storage at day 7. The particle sizes of the condensed skim milk were 0.128 mm just after manufacture, and 0.522 and 0.818 mm at days 3 and 5 of thawing at 20℃, respectively. Condensed skim milk with no temperature abuse had lower acidity than those stored at room temperature on the 3rd and 7th days. Additionally, a sandy texture was observed as the thawing period increased. Based on the comprehensive results of this study, when frozen condensed skim milk is added to a product as a raw material, the longer the thawing period at room temperature, the longer the ice crystals inside melt and become water drips. Quality defects, such as weight loss, decreased pH, protein denaturation, and texture deterioration, are expected to occur.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.1
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• pp.1-3
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• 1978

When frozen sandeel Ammodytes personatus which had been stored for a long time, was given to yellowtail for 70 to 80 days, some mortality of the rearing fish began to appear. The liver of the diseased fish showed some yellowish brown discoloration and histopathological study revealed that fatty degeneration of the liver cells was obvious, and this degeneration was especially heavy around bile-duct. The cell nuclei showed atrophy.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.27-35
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• 1998

Consumption of edible oil at food service institutions in Inchon was surveyed to provide basic data for continuous education of dietitians. Manufacturing industry was the major food service institution(78.8%) in Inchon followed by schools, hospitals and social welfare service centers. Most dietitians were at the age of twenties and college graduates with professional careers of 1-5 years. Oil was purchased on the basis of its quality within 1-3% of total food costs four times a month. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Soybean oil was the most frequently used and commercial frying mix powder and flour and eggs in water were the most common food coating materials. Fish and commercial frozen foods were the most frequently used materials for frying. Fried foods were stored with covers in a basket and consumed within 30 minutes after cooking. Frying oils were used one more time after filtering and color was the index for determination of re-use.

• Korean Journal of Veterinary Research
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• v.33 no.2
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• pp.285-287
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• 1993

Toxoplasma gondii frozen by the method of very slow cooling ($-30^{\circ}C/3hrs.{\rightarrow}\;-60^{\circ}C/lhr.{\rightarrow}\;-196^{\circ}C$ of liquid nitrogen)were inoculated mice after storage in the liquid nitrogen for 5 years. The results obtained were as follows; 1. Toxoplasma gondii was detected in mice 4~5th day after intraperitoneal inoculation of organisms stored in the liquid nitrogen once a year for 5 years. 2. Toxoplasma gondii could be preserved longer than 5 years in liquid nitorgen being evidenced by the in vivo test.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.823-828
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• 1998

The objective of this study is to investigate cryoprotective effects of corn starch enzyme hydrolysates of nonsweet and low-calories on denaturation of frozen fish protein. The cryoprotective effects of were examined in Alaska pollack actomyosin solution by changes in SDS-PAGE pattern, solubility, and $Ca^{2+}$-ATPase activity. When samples stored for 0 and 30 days were compared on SDS-PAGE patterns, severe changes in all bands were shown on the control sample regardless of storage temperature, especially in myosin heavy chain (MHC). Not much difference no appeared the electrophoretic pattern in case of the samples containing sucrose at any storage temperature during 30 days of storage. The cryoprotective effect of the hydrolysates were markedly dependant on storage temperature and no MHC band was found in the samples stored at $-5^{\circ}C$. The SDS-PAGE patterns of sample stored at $-20^{\circ}C$, however, completely maintained after 30 days or storage. When the samples were stored at $-5^{\circ}C$, the solubility of the sample containing sucrose was retained at $90\%$ after 30 days of storage, whereas dramatically decreased in other samples. The samples including sucrose, D.E. 10, 15, and 20 revealed $90\%$ in solubility when stored at $-20^{\circ}C$. The tendency of remaining $Ca^{2+}$-ATPase activity was almost shown the same as that of solubility.