• 한국포장학회지
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• 제24권2호
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• pp.57-64
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• 2018

This article delves into the current status of various packaging technologies, which are currently being applied or are under development for the shelf-life extension and quality improvement of fresh and processed meat products. Traditional packaging methods include vacuum packaging, modified atmosphere packaging, and air-permeable packaging. Recently, innovative packaging methods have been introduced that utilize technologies such as barrier-films, active packaging, nanotechnology, microperforated films, far-infrared radiations, and plasma treatment. All of these packaging methods have their own merits and drawbacks in terms of shelf-life and quality maintenance. A right choice of packaging system for fresh and processed meat products must be made in accordance with the conditions of the raw material, storage, and distribution in the market and household, and while considering the environmental sustainability and consumer's expectations.

• 한국포장학회지
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• 제13권2호
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• pp.43-50
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• 2007

The production, distribution, and consumption of Korean medicinal herbs have increased every year because of an increase of health considerations. But there are no sufficient standardization procedures in packaging and distribution systems related to these herb products. The standardization of packaging material and dimension could be a good addition for establishing proper quality control methods for Korean medicinal herbs. Medicinal herbs deteriorate under physical, chemical and biological hazards such as oxidation, textural change under high moisture content, color change by light, sanitation problems by insect invasion and contamination. Packaging standardization with proper functional packaging materials is critical to ensure the qualities of medicinal herbs. Also, storage and distribution efficiencies can be improved by achieving packaging dimension standardization. This review summarizes recent research trends related to quality evaluation methods and major quality deterioration factors of Korean medicinal herbs. This paper also offers reviews on some of problems and challenges in current packaging and distribution systems of medicinal herb industries and briefly suggests advanced quality control methods through packaging standardization.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.139-146
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• 1997

The influence of packaging methods(0.03mmPE, 0.05mmPE, 0.1mmPVC, VACUUM) and marketing temperatures(2$0^{\circ}C$, 1$0^{\circ}C$) on the shelf-life and quality were investigated in yam(Dioscorea). Respiration, weight-loss and rotting-rate was reduced in polyethylene film packaging in the order of VACUUM, 0.1mmPVC, 0.05mmPE, 0.03mmPE and the effect was more outstanding at 1$0^{\circ}C$ than 2$0^{\circ}C$. The ethylene concentration of PVC packaging group was higher than that of other packaging methods, which was related with sprouting. firmness was higher in low-temperature than in room-temperature. PPO activity was lower in vacuum than in other packaging methods, which was associated with browning. The shelf-life of yam was the longest in vacuum Packaging, 3 weeks at 2$0^{\circ}C$ and more than 4 weeks at 1$0^{\circ}C$.

• 대한본초학회지
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• 제23권2호
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• pp.9-17
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• 2008

Objectives : The purpose of this report was to provide the information packaging of herbal medicines by analyzing papers. We investigated the packaging materials, packaging methods and expiration date of herbal medicines by analyzing papers of the Korea, Japan and China. Methods : We survey herbal medicine-related law and crude drug monograph of compendium in each three country, we purchased herbal medicine of the Korea, Japan and China in the market and verify the expressed-item in packing paper. In case of Japan, we examine packaging materials, packaging methods, and expiration date of herbal medicine in pharmaceutical company. Results : The pharmaceutical company in japan used the methods of nitrogen gas pouring, vacuum packing for the herbal medicine packaging. The expiration date of the herbal products in Japan is generally 3 to 5 year after packaging. And packaging materials were aluminium and polyethylene. In Korea, pharmaceutical company used airtight packing for the herbal medicine packaging and expiration date of the herbal product were generally 3 year after packaging. Packaging materials were polyethylene, nylon or polyethylene-nylon mixed materials. In China, pharmaceutical company also used airtight packing for the herbal medicine packaging, and the expiration date were generally 5 year after packaging. Packaging materials were polyethylene, wrapping paper-used parcel or tea leaves filter paper. Conclusion : This results can present the basic data for expiration date and preservation methods of the herbal roots in Korea.

• 한국축산식품학회지
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• 제33권1호
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• pp.58-66
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• 2013

In this study, the effect of packaging methods [aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP: 75% $N_2$, 25% $CO_2$)] on colour, lipid quality and microbial growth of beef patties enhanced with flaxseed flour was investigated during storage at $2{\pm}1^{\circ}C$ for 10 d. L and a values of beef patties packaged in MAP and VP were higher (p<0.05) than that of the samples packaged in AP. Packaging in MAP and VP retarded the lipid oxidation (TBA value) and inhibited the bacterial growth of beef patties enhanced with flaxseed flour. Furthermore, TBA values in beef patties were correlated with a values (r = -0.340; p<0.05). Packaging in MAP was more effective than packaging in VP for inhibiting microbial growth. The samples packaged in VP lost their shape due to the compression by external atmosphere. Packaging treatment had no significant effect on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels in beef patties. The a and b, TBA and MUFA values changed during storage time. TBA values for beef patties increased during storage time, but did not reach to the limit value (1 mg/kg) until the end of the storage time. The results suggest that the shelf life of beef patties enhanced with flaxseed flour can be extended by packaging in MAP.

• 월간포장계
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• 통권319호
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• pp.98-103
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• 2019

• 한국포장학회지
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• 제13권3_4호
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• pp.103-105
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• 2007

본 연구는 수확 후 포도의 저장온도와 포장방법이 품질변화에 어떠한 영향을 미치는지를 알아보고자 실시하였다. $25^{\circ}C$ 상온에 14일 간 저장하면서 품질변화를 조사한 결과 대조구 보다는 20LD, 20CE에 포장한 포도의 품질이 잘 유지되고 있는 것으로 나타났다. 이상의 결과에서 포도를 상온 유통시 기존방법과 같이 골판지 상자만을 사용하는 것보다 내포장재를 사용하는 것이 더 신선도 유지에 좋은 것으로 나타났다.

• Food Science and Biotechnology
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• 제15권3호
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• pp.431-436
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• 2006

Effects of vacuum packaging and modified atmosphere packaging (MAP) on shelf life of selenium-supplemented chicken meat during refrigerated storage were examined. Body weight and feed efficiency were unaffected by dietary selenium level. Dietary treatments and packaging methods had no significant effects on level of microbial growth, lightness, and metmyoglobin content. MAP decreased purge loss (10.9-34.5%) and lipid oxidation (15.2-15.9%) more efficiently than vacuum packaging. Broiler chicks supplemented with ${\alpha}$-tocopherol or ${\alpha}$-tocopherol + selenium had similar TBA values. Dietary supplementation of 4 and 8 ppm selenium reduced lipid oxidation, and this effect was less significant in MAP breast meat.

• 한국식품조리과학회지
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• 제18권5호
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• pp.522-528
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• 2002

The effects of packaging materials, Ny/PE, PET/PE/Al, PET/PE/LDPE/CPP, and PET/Al/Ny/CPP, and packaging methods, atmospheric and vacuum packaging on physicochemical properties of onion Kimchi and rosemary-onion Kimchi were investigated. The maximun swelling days of packaging materials were increased more in rosemary-onion Kimchi than in onion kimchi, and they were in the order of PET/Al/Ny/CPP, PET/PE/Al, PET/PE/LDPE/CPP, and Ny/PE. The pH and reducing sugar contents of onion Kimchi and rosemary-onion Kimchi were decreased during storage. and those of lion Kimchi and rosemary-onion Kimchi packaged in PET/Al/Ny/CPP were higher than those in different packaging materials. Titratible acidity and vitamin C content of rosemary-onion Kimchi were lower than those of onion Kimchi, but there were no differences in the L and b values between two groups.

• 월간포장계
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• 통권108호
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• pp.170-172
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• 2002