• Food Science and Preservation
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• v.20 no.2
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• pp.158-165
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• 2013

This study aimed at investigating the quality changes of Yukwa during storage using the various item packaging methods present in the domestic market. The samples consisted of a self-adhesive-oriented polypropylene (OPP) film pouch (P1), a heat-sealed OPP film pouch (P2), and a polystyrene (PS) tray with a polyethylene terephthalate (PET) lid (P3). These were stored at $25^{\circ}C$ up to eight weeks. Throughout the storage period, the acid values of all the study samples remained under the Korean hygiene regulation limit of 2.0 mg KOH/g. The P2 samples showed both the slowest decrease in water content and the slowest increase in hardness value during storage. Sensory evaluation also showed that the P2 samples were the only ones that maintained their market value of 5.0 throughout the eight-week assessment period.

• Journal of Bio-Environment Control
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• v.18 no.1
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• pp.60-66
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• 2009

This study was conducted to investigate into the effective drying method for three greens such as bang-a (Isodon japonicus), aster (Aster yomena) and lettuce greens (Ixeris dentata) Nakai. We have dried three greens using the different drying methods, have made methanol extracts and have also determined the physiological activities in $1,000mg{\cdot}L^{-1}$ extracts. Total phenolic compound contents were most increased by 65.1 and $60.2mg{\cdot}L^{-1}$ in the extracts of bang-a and aster which were frozen dried, however, that in lettuce greens were oven dried by $51.2mg{\cdot}L^{-1}$. Total flavonoid contents were extremely much more in bang-a extracts dried in the oven by $70.6mg{\cdot}L^{-1}$, however, aster and lettuce greens extracts frozen dried by 53.9 and $35.8mg{\cdot}L^{-1}$. DPPH radical scavenging activity in bang-a extracts were greatly increased by 78.8% when bang-a were frozen and dried, however, that in aster were not significant by $89.8{\sim}90.9%$. DPPH radical scavenging activities in lettuce greens extracts were became highest in the order f oven drying (91.9%), natural drying (91.0%) and freeze drying methods (90.9%). Nitrite radical scavenging activities in bang-a and aster extracts were most increased in the natural drying treatment by 73.3 and 78.2%, however, that in lettuce greens extracts were highest in freeze drying treatment by 75.1%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.41-51
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• 1987

This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of Products. Raw mackerel are filleted, toiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to $10-12\%$ moisture content at $80^{\circ}C$ for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powdered smoked-dried mackerel were packed in a laminated film $bag(PET/Al\;foil/CPP:\;5{\mu}m/15{\mu}m/70{\mu}m,\;15\times17cm)$ with air(product C), nitrogen(product N) and oxygen absorber(product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was $11.3-12.3\%,\;12\%$, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product(C) and showed little change in product(N) and (O). The TBA value, peroxide value and carbonyl value of product(N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and $\alpha-ketoglutaric$ acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied $80.8\%$ of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids(948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine(430.4 ntg/100 g), tetaine(86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at $100^{\circ}C$ for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.1
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• pp.37-45
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• 2017

To visually identify the spoilage of chicken breasts, a three layered freshness indicator consisting of PET/bromocresol green (BCG)-ethylene vinyl acetate (EVA)-acetic acid (AA) composite layer/porous substrates was successfully prepared and their performance were simulated at 20% of $CO_2$ and 4 different trimethylamine (TMA) concentrations to evaluate color change at minimal spoilage level. The visibility and range of color changes of the as-prepared indicators responding to TMA concentration as a simulant were strongly dependent on the concentrations of BCG and AA. As the BCG content increased, the visibility of color change in the freshness indicators was apparently improved and the range of color change could be controlled by contents of AA. Among the as-prepared freshness indicators, 'G0.12_A0.5' which consisting 0.12g of BCG and 0.5g of AA was selected as an optimum composition due to the highest visibility at TMA 20 mg% corresponding to the minimal spoilage level. The color of the indicator changed from yellow to green for spoilage indication of chicken breast, which could be easily seen with the naked eyes and well consistent with the simulation results. It is expected that our developed freshness indicator can be useful in monitoring various food freshness and quality.

• Journal of Sericultural and Entomological Science
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• v.53 no.1
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• pp.38-43
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• 2015

To increase the income of sericultural farms and expand sericulture industry, new high value-added products of sericulture which are beyond current products like 5th instar 3 day dried silkworm, male pupa and silkworm dongchunghacho are needed. For this sericulture product diversification, it is in desperate need of the edible processing method after 5th instar 4 day silkworm that silkgland formation is rapidly in progress during the larva periods. So far it was hard to eat because of silkgland formation in their body. So we try to boil and steam frozen-, dried-, and living-silkworm to develop low-cost edible processing methods for farmers. As the result, the silkgland of frozen and dried silkworm was not degenerated, so silkgland in their body was not edible. But in the case of living silkworm, the silkgland of mature silkworm was degenerated by boil and steam treatment, so the body and silkgland of silkworm were not only edible but also tasted good. Then the dried silkworm was easily powdered and there was no problem when it was eaten. This source technology can be widely used in the general food industry, health functional food cosmetics, pet food and so on, so it is predictable that this will contribute to increase the income of sericulture farms and expand sericultural industry.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.478-482
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• 2005

Bovine k-casein macropeptide was prepared by adding TCA (3, 6, and $12\%$) treatment after chymosin reaction. Each TCA soluble macropeptide was fractionated into five peak by ion exchange column chromatography. In proportiion to TCA concentrations, the ratio of peak area showed different the elution pattern. At the 6 and $12\%$ TCA concentration, area ratio of P-I which did not content carbohydrates was decreased to 19.9 and $17.0\%$ of total peak area respectively. The area of P-III was changed from $10.2\%\;to\;26.2\;and\;13.2\%$ when the TCA concentration was increased from 3 to 6 and $12\%$ Cholera toxin binding activity of k-casein macropeptide eluted at $0.17\~0.18M$ NaCl gradient was not inhibited by 6 and $12\%$ TCA treatments. The use of $6\%$ TCA as extraction buffer was feasible and led to an effective separation of the peak III.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.350-356
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• 2005

We examined the enhancement of thermotolerance for storage conferred on Lactobacillus acidophilus 30SC by adaptation to different stresses. The viable cells of Lactobacillus acidophilus 30SC were compared with their viability prior to heating at $45,\;55^{\circ}C\;and\;60^{\circ}C$. Heat-adapted ($45^{\circ}C$ for 15 min) L. acidophilus 30SC in MRS broth exhibited higher survivability at lethal temperature of $55^{\circ}C$ than control. Cellular protein profiles of L. acidophilus 30SC during heat adaptation were examined with SDS-PAGE, and scanning electron microscopy. When L. acidophilus 30SC was heat-adapted at $55^{\circ}C$ for 15min, 5 new protein spots of ca $8\~45\;kDa$ size were observed on 2D SDS-PAGE. It was presumed that new proteins of L. acidophilus 30SC were produced to adapt to the environment of higher growth temperature.

• Food Science and Preservation
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• v.11 no.4
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• pp.485-490
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• 2004

Crude corn oil (CCO) was obtained through the expression-extraction process from corn germ. The CCOs of final process at $90^{\circ}C,\;70^{\circ}C\;and\;50^{\circ}C$ were stored in outdoor storage tanks. From the samples, refined CCO (RCCO) were prepared with $0\%,\;10\%\;and\;20\%$ excessive of phosphoric acid, caustic solution and acidic clay were used in degumming-alkali refining-bleaching process. RCCOs were stored at room temperature in dark places. The color change was not effected by the amount of phosphoric acid, caustic solution and acidic clay, but temperature of process affects the color change. Finally, the prevention for color reversion of RCCO could be obtained by lowering the temperature of final process and optimal temperature of RCCO in summer was found about less than $50^{\circ}C$.

• Journal of Dairy Science and Biotechnology
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• v.39 no.4
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• pp.129-144
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• 2021

Following the COVID-19 pandemic, many people are increasingly becoming interested in health and environmental issues. Therefore, the sale of vegan or vegetarian products has been increasing over the last few years, as well as interest in non-dairy plant-based milk that can replace cow's milk. Furthermore, the global food industry has developed an interest in such products, considering the recent changes in consumer trends. In Korea, various products are being launched annually due to the increasing interest in non-dairy plant-based milk. However, research with regard to the quality and type of products produced in Korea is still at the preliminary stage when compared to those in the United States and Europe. Therefore, the present review has summarized non-dairy plant-based milk analogues based on the following key aspects. First, the types of non-dairy plant-based milk analogues and their production technologies (in the order of almond milk > cocoa milk > coconut milk > hemp milk > kidney bean milk > oat milk > peanut milk > rice milk, and soy milk). Second, the current status and future prospects for non-dairy plant-based milk analogues. Third, recent trends and future challenges associated with the production and quality improvement of non-dairy plant-based milk analogues. Fourth, the current status and outlook of the non-dairy plant-based milk analogue market in Korea. In conclusion, the present review could provide the food industry with valuable information regarding non-dairy plant-based milk analogues to facilitate the development of related products. Data were obtained from previously published studies.

• Food Science and Preservation
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• v.23 no.2
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• pp.211-217
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• 2016

This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its quality during storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and $40^{\circ}C$ for 6 months. The changes in quality parameters of the cricket powder, such as moisture content, color, acid value, volatile base nitrogen (VBN), fatty acid, growth of microorganisms, and sensory appeal were investigated. The moisture content of the cricket powder increased during storage but did not show any significant difference at 6 months of storage. L value was increased at $25^{\circ}C$ storage but decreased at 35 and $40^{\circ}C$. However, there were no significant different in a and b values. The acid value decreased more rapidly at higher temperatures, while the VBN content was not changed. The major composition of fatty acids of cricket powder were palmitic acid, oleic acid, and linoleic acid. Their content was not changed at various the storage temperatures. No aerobic and coliform bacteria grew in the powder during the whole storage period. Cricket powder stored at $25^{\circ}C$ and $35^{\circ}C$ showed similar scores in sensory evaluation, but it storaged at $40^{\circ}C$ showed the significant difference (p<0.05). Moisture content, acid value, oleic acid, and flavor were selected as the criteria for shelf-life establishment of cricket powder. Based on these parameters, especially the moisture content, the shelf life of cricket powder was likely to be 18 months when stored at $25^{\circ}C$.