• Food Science and Preservation
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• v.12 no.1
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• pp.1-7
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• 2005

The effect of packing methods on the green powder tea were investigated by examining quality changes during cold stroage. Packing was performed with aluminum packs having an antioxidant and a wateiproofing agent in vacuum Alumiunum packing with treatment or not showed little changes till 2 months but after this period remarkable quality degradation were found in total nitrogen, total amino acids, tannin, caffeine, chlorophyll and fatty acids. The color changes of gieeness were -16.43 in one month and -10.11 in five months, respectively. Alumininum packing in vacuum was showed extention of storage period above one month.

• Food Science and Preservation
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• v.13 no.6
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• pp.675-680
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• 2006

Uniform milling is regarded as a very essential technology to produce high quality milled rice in Rice Recessing Complex. But non-uniformly milled rice can be produced very easily because of unadequate operation methods of milling system and bad brown rice conditions. This study was conducted to find out the bad effect of non-uniform milling degrees and store temperatures on quality characteristics such as taste of cooked rice, fatty acidity, whiteness and so on of milled rice during storage. According to the increase of non-uniform milling degrees, the fatty acid acidity and b value were increased very rapidly, and taste of cooked rice and whiteness were decreased very rapidly during storage. And the general quality characteristics of milled rice were better at low temperature storage of $5^{\circ}C$ than at high temperature storage at $25^{\circ}C$.

• Food Science and Preservation
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• v.22 no.3
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• pp.322-327
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• 2015

Bamboo sprout powder was added to Jeonbyeong dough for improving its quality and functional properties. Crude protein and ash content increased as the amount of bamboo sprout powder increased, while the crude fat content was decreased. As the content of bamboo sprout powder increased, total amino acid content also increased. As bamboo sprout powder content increased, Hunter's L, a and b values decreased whereas sugar-free content increased. The addition of bamboo sprout powder to Jeonbyeong increased its dietary fiber contents. The sensory score of Jeonbyeong containing 300 g of bamboo sprout powder showed the highest score among all other tested Jeonbyeong. Based on the results, the addition of bamboo sprout powder could improve the quality and sensory characteristics of Jeonbyeong.

• Food Science and Preservation
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• v.11 no.4
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• pp.503-507
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• 2004

The quality of bread made of sprouted brown rice ($20\%$), wheat flour and pumpkin powder was investigated. The bread was manufactured with 0, 1, 3 and $5\%$ pumpkin powder (W/W) with increasing and wheat flour. Volume of the breads were decreased from 4.68 mL/g to 3.60 mL/g as pumpkin powder contents increased from $0\%\;to\;5\%$. Lightness decreased with increasing pumpkin powder contents. Yellowness increased from 10.97 to 27.01 with increasing pumpkin powder contents. Textural characteristics of bread crumb were influenced by adding additives pumpkin powder. Hardness, adhesiveness and chewiness of bread decreased as the added level of pumpkin powder. In sensory evaluation, sensory scores for color, flavor and overall quality of bread increased with increasing pumpkin powder contents.

• Food Science and Preservation
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• v.11 no.2
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• pp.233-239
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• 2004

Anchovy soy sauce containing anchovy sauce was ripened in different vessels at 30$^{\circ}C$ for 4 months and measured in physical, chemical, microbiolgical and sensory quality attributes. The used vessels include glass, polypropylene (PP), polyethylene terephthalate (PET), stainless, and onggi (Korean earthenware) with 628 mL. Compared to the other vessels, onggi gave the highest moisture loss, maintained consistently higher microbial counts in total aerobic bacteria, lactic acid bacteria and yeasts, and attained high protease activity in the soy sauce product. Even with high moisture loss the onggi vessel did not produce the higher product salt content than the other vessels because there was salt diffusion outward through the container wall. All of these changes of the product in onggi resulted in lower pH, higher acidity and higher amounts of free amino acids and nucleotides after 4 month period, which was desirable for sensory quality.

• Food Science and Preservation
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• v.14 no.5
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• pp.516-525
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• 2007

The effect on quality improvement of Chokochujang by the addition of green tea extract (GT) was evaluated on the basis of total cell numbers, pH, acidity, sugar content and sensory evaluation during its storage at $25^{\circ}C$ and $37^{\circ}C$ for 3 weeks. A dorminant strain was isolated from the Chokochujang and identified as Bacillus amyloliquefaciens ER282 based on the 16S rDNA sequence. The ethanol extract from GT was investigated for its antibacterial activity aid showed good activities enough to use for Chokochujang as a natural preservative. Growth of microorganisms was significantly inhibited by adding GT extract to Chokochujang but pH, acidity, sugar content and color was not much changed. Sensory evaluation and overall preference, however, was continuously declined as storage period increased, whereas the addtion of 3% GT extract could delay the quality loss of Chokochujang during storage at $25^{\circ}C$ and $37^{\circ}C$ for 3 weeks.

• Food Science and Preservation
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• v.7 no.4
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• pp.403-408
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• 2000

To enlarge applicable field of electrolyzed acid-water(EAW) on food industry, quality changes of agaricus mushroom(Agaricus blazei Mui1l) washed with cooled EAW were investigated during storage at 5$\^{C}$. Total count and coliform count were decreased to 1/88 level and l0$^1$cfu/g respectively by immersion washing with EAW for 5 min. Agaricus mushroom washed with EAW had showed better quality properties such as weight loss, pH, acidity, browning, organoleptic properties after 3∼4 days of storage at 5$\^{C}$ except firmness of the trunk parts of agaricus mushroom comparing with non-treated one. △E values of agaricus mushroom showed lower increasement than those of non-treated ones after 3∼4 days of storage. Considering organoletpic and quality characteristics of stored agaricus mushroom synthetically, it was showed that EAW could be applicable to shelf life extension of argaricus mushroom.

• Food Science and Preservation
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• v.5 no.4
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• pp.315-319
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• 1998

In order to study the effect of packing materials on the quality of fares during storage period, grapes (Campbell Early) were packed with different materials such as expendable folystyrene (EPS) box, paper board box, biopaper board box, paper board box + small box, EPS box + (EPS dish + Bio-PE film sealing), md EPS box + (EPS dish + wrap sealing). The fruit weight loss was increased with the storage period by all the treatments. Weight loss was 6.38% lower in the EPS box+ (EPS dish + Bio film sealing) during 15 days of storage and 5.53% lower in EPS box + (EPS dish + wrap sealing) than that in the EPS box. The abnormal fruits were more increased in the sealing packing than in the non-sealing packing since water transpiration was prevented in the sealing treatment. Wilting fruits were also fewer in the sealing packing than that in the non-sealing treatment. The taste and appearance quality were worsened with increasing the storage days, whereas the appearance quality of the grapes in the bio paper board box was better. Hardness was scarecely changed in the EP5 box+ (EPS dish + Bio-PE film sealing) treatment than those by the other treatments. The soluble solid and acidity showed very little change but soluble solid content was more decreased in the sealing packing than that by the non-sealing treatment.

• Food Science and Preservation
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• v.14 no.6
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• pp.605-610
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• 2007

The quality of guava (Psidium guajava L.) leaves processed using different methods, such as fermentation, steaming, and roasting were investigated. The total phenolics content was highest in the roasted guava leaves. While tyrosinase inhibition and electron donating abilities were highest in steamed guava leaves. The overall palatability showed higher scores in both fermented and steamed guava leaves compared to roasted ones. Upon blanching and steaming of guava leaves, the total phenolics content, tyrosinase inhibition ability, and electron donating ability decreased as the treatment time increased. The overall quality properties were significantly higher in steamed than the blanched samples. The sensory scores, however, were low mainly due to the astringent taste of guava leaves. Thus, it was found that the removal or masking of the astringent taste of guava leaves is of primary concern for their further use.

• Food Science and Preservation
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• v.18 no.4
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• pp.429-435
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• 2011

The demand of packaged baby leaves has been increased for its convenient use as fresh-cut produce. This investigation was aimed to explore the effects of different sanitizers on the quality parameters of 'Tah Tasai' Chinese cabbage (Brassica campestris var. narinosa) baby leaves. Thirteen days old baby leaves were harvested and washed in tap water (TW), 100 ppm chlorine solution (Cl), 2 ppm ozonated water ($O_3$), 15 ppm chlorine dioxide solution ($ClO_2$) and washing with 0.2% citric acid solution followed by 50% ethanol spray (CA+Et). The samples were then packaged in 50 ${\mu}m$ polyethylene bags and stored at $5^{\circ}C$ for 10 days. Off-odor of packaged baby leaves was not detected during storage. There was no significant difference in color parameters among the treatments. Samples treated with $O_3$ showed substantially higher electrolyte leakage throughout the storage. This treatment also rendered a higher accumulation of $CO_2$ in the packages. Samples treated with Cl and CA+Et maintained good overall visual quality with higher scores compared to that of $O_3$ and $ClO_2$. Although Cl treatment showed lower number of total aerobic count at the beginning of storage, citric acid in combination with ethanol treatment was more effective until the end of storage. The combined treatment also showed comparatively lower coliform plate count. This result indicates that citric acid wash followed by ethanol spray could be an alternative to chlorine for environment friendly sanitization of baby leaves.