• Korean journal of food and cookery science
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• v.28 no.6
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• pp.753-761
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• 2012

Although the mackerel is an excellent food, there are disadvantages of its own smell and its shelf-life. So this study aimed to examine the quality assessment, shelf-life and acceptability of mackerel marinated with different amounts of thyme extract through the salinity, pH, texture, change of color, and sensory evaluation for reducing the smell of it and improving the shelf-life and acceptability of it with the thyme of various physiologic activities. The salinity of mackerel marinated with different amounts of thyme was a lower 2% than that of the existing salted mackerel, 5%, when producing the salted mackerel in the experimental method of this study, reducing the intake of salt. The shelf life of the existing salted mackerel was up to 4 weeks, while that of the salted mackerel marinated with thyme extract was up to 5 weeks. The change in pH during storage showed that the salted mackerel marinated with thyme extract after 5 weeks were within the initial decomposition of dark-fleshed fishes, pH 6.2-6.4, which the shelf life was extended due to the preservative effect of antioxidant content. The acceptability test showed that T 1 marinated with 1% thyme extract was ideal in all flavor, taste and general acceptability.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.463-470
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• 1987

In order to develop a rapid predicting method of the shelf-life of moisture sensitive foods and establish their proper packaging methods, the qualify changes and shelf-life of dired laver as a model food were studied by the computer simulation. A mathematical model of the relationship between the rate constants of chlorophyll a and water activity was established at $10^{\circ}C,\;25^{\circ}C$ and $40^{\circ}C$. Computer simulation to predict water activity and chlorophyll a was developed by considering the simultaneous influence of storage conditions such as water content of products, storage temperature and relative humidity, packaging materials. Simulated quality changes of dried laver was in good agreement with the experiment data. Chlorophyll a and sensory score decreased as the water activity increased. And correlation coefficient between the sensory scores and the contents of chlorophyll a was very high as 0.991. The critical water activity by sensory evaluation was around 0.55. The shelf-life of dried laver packaged with plastic films could be predicted from the above results in various storage conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.832-836
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• 2013

To develop a predictive model for the shelf-life of fish cake, fish cake was stored at 30, 35, or $40^{\circ}C$ and populations of total aerobic bacteria were determined during storage. Gompertz model parameters were determined and their dependence on temperature formulated as a quadratic equation for applications toward shelf-life prediction. The predicted shelf-life values for fish cake used in this study were 6.9, 5.5, and 3.8 days at 0, 4, and $10^{\circ}C$, respectively. The shelf-life prediction equation was appropriate based on statistical analyses that reveal accuracy and bias factors. These results suggest that our prediction model is applicable for estimating the shelf-life of fish cake.

• Animal Bioscience
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• v.34 no.12
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• pp.2012-2022
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• 2021

Objective: In most retail centers, primal pork cuts for sale are usually prepared into retail-ready slices and overwrapped with air-permeable plastic film. Also, meat of Korean native black pig (KNP) is reputed for its superior quality, however, its shelf life during retail display has not been studied. Thus, the objective of this study was to evaluate shelf life of prepackaged retail-ready KNP belly and shoulder butt slices during refrigerated display. Methods: Bellies and shoulder butt obtained at 24 h post-mortem from finishing KNP were used. Each belly or shoulder butt was manually cut into 1.5 cm-thick slices. The slices in each cut type were randomly taken and placed on white foam tray (2 slices/tray) overwrapped with polyvinyl chloride film. The retail-ready packages were then placed in a retail display cabinet at 4℃. Shelf life and sensory quality of the samples were evaluated on day 1, 3, 6, 9, 12, and 15 of display. Results: The shoulder butt reached the upper limit (20 mg/100 g) of volatile basic nitrogen for fresh meat after 9 days while, the belly remained within this limit throughout the display time (15 days). Both the cuts reached a thiobarbituric acid reactive substances level of above 0.5 mg malondialdehyde/kg after 9 days. The a^* (redness) values remained unchanged during first 9 days in both cuts (p>0.05). After 9 days, off-flavor was not found in either cut, but higher off-flavor intensity was found in shoulder butt after 12 days. The shoulder butt was unacceptable for overall eating quality after 12 days while, belly still was acceptable after 12 days. Conclusion: The belly showed a longer shelf life compared to the shoulder butt, and a shelf life of 9 and 12 days is recommended for the prepackaged retail-ready KNP shoulder butt and belly slices, respectively.

• The monthly packaging world
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• s.227
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• pp.73-79
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• 2012

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.28 no.9
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• pp.343-349
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• 2016

Due to the recent increase in lighting energy consumption in buildings, there are a growing number of studies seeking solutions this problem. The effectiveness of light-shelves as natural lighting systems to solve this problem has been recognized, and various studies regarding such systems are being carried out currently. However, the lighting efficiency of light-shelves decreases if illumination intensity is low-such as at night time, and it also obstructs the views of building occupants. Therefore, the purpose of this study is to examine a movable drawer type light-shelf which allows for the width of the reflector to be adjusted and verify its performance through a simulated test-bed. The following conclusions were reached. 1) The purpose of this study is to solve the problem previously associated with the light-shelf system- of obstructed views-by responding to external environments and minimizing the width of the light-shelf at night time when the efficiency of the light-shelf declines. 2) The proper variables of the movable drawer type light-shelf which enables the width adjustment of the reflector were ascertained in this study according to four solar terms : a width of 0.6 m at an angle of $20^{\circ}$, a width of 0.4m with an angle of $20^{\circ}$, and a width of 0.1 m with an angle of $20^{\circ}$ were determined for the summer solstice, fall/spring equinoxes, and winter solstice respectively; revealing that width adjustment of the light-shelf is a significant factor. 3) The movable drawer type light-shelf which enables${\backslash}$width adjustment of the reflector suggested in this study can reduce the lighting energy consumption by 18.7% and 14.3% in comparison to previous light-shelves with a fixed width of 0.3 m and 0.6m, indicating that it is effective for saving energy.

• Korean Journal of Poultry Science
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• v.17 no.3
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• pp.203-209
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• 1990

This study was carried out to investigate the effects of packaging methods on the shelf-life of refrigerated chicken parts at $4^{\circ}C$. The microbial and physicochemical changes of chicken parts during storage periods were also examined to determine the shelf-life. The shelf-life of chicken parts dipped in 7.5% potassium sorbate with different packaging methods such as conventional packaging, vacuum packaging and modified atmosphere packaging was determined. The shelf-life of conventional packaged chicken parts dipped in 7.5% potassium was $19\pm3$ days and the shelf-life of vacuum packaged chicken parts dipped in 7.5% potassium sorbate was $30\pm5$ days. The shelf-life of 10% $CO_2$ and 90% $N_2$ gas contained packaged chicken parts dipped in 7.5% potassium sorbate was $26\pm4$ days while 20% $CO_2$ and 80% $N_2$ gas contained packaged chicken parts dipped in 7.5% potassium sorbate was $30\pm5$ days.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.8 no.4
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• pp.369-379
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• 2003

Analysis of high-resolution seismic profiles and sediment data from the southeastern continental shelf of Korea reveals that the late Quaternary deposits consist of a set of lowstand (LST), transgressive (TST), and highstand systems tracts (HST) that corresponds to the sea-level change after the Last Glacial Maximum. LST (Unit I) above the sequence boundary consists of sandy mud or muddy sand deposited during the last glacial period and is confined to the shelf margin and trough region. TST (Unit II) between transgressive surface and maximum flooding surface consists of sandy sediments deposited during the postglacial transgression (15,000-6,000 yr BP). Although TST is widely distributed on the shelf, it is much thinner than LST and HST. On the basis of distribution pattern, TST can be divided into three sub-units: early TST (Unit IIa) on the shelf margin, middle TST (Unit IIb) on the mid-shelf, and late TST (Unit IIc) on the inner shelf, respectively. These are characterized by a backstepping depositional arrangement. HST(Unit III) above the maximum flooding surface is composed of the fine-grained sediments deposited during the last 6000 yrs when sea level was close to the present level and its distribution is restricted to the inner shelf along the coast.

• Journal of Korean Society for Quality Management
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• v.35 no.2
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• pp.45-52
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• 2007

The danger of self-ignition of single base propellants will increase with time. Therefore, a good prediction of the safe storage time is very important. In order to determine the remaining shelf-life of the propellants, the content of stabilizer is determined. The propellants stored under normal storage conditions about 10 to 18 years were investigated and accelerated aging test was carried out by storing propellant sample at higher temperature. Finally, we analyzed the results by various methods in order to show the best way to predict the realistic shelf-life. The safe storage life of the propellants will be 24 years, at least 15 years. In case of applying Arrhenius's law, using the reaction rate constant at 28$^{\circ}C$ to 30$^{\circ}C$ to predict the shelf-life by accelerated aging test is reasonable for a good prediction.

• Applied Biological Chemistry
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• v.35 no.6
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• pp.490-494
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• 1992

The effect of heat treatments (boiling or microwave heating) on packaged Tofu was investigated by microbial and physicochemical changes during its storage in order to improve the shelf-life. The shelf-life of the packaged Tofu prepared by acetic acid was found better than that prepared by calcium chloride. As the spoilage of Tofu developed, titratable acidity, amino and ammonia nitrogen contents, and optical density of packaged Tofu suspension were increased. Heat treatment of fresh Tofu in package was effective in lowering the bacterial counts, and extending shelf-life, but there was no significant difference between heating methods. Packaged Tofu prepared from acetic acid and pretreated by heating for 3 minutes kept the shelf-life of 4 days at $30^{\circ}C$, but that without heat treatment spoiled at one day.