• 한국축산식품학회지
• /
• 제38권4호
• /
• pp.664-678
• /
• 2018

This study was carried out to establish shelf life for pork cutlet of ground meat and pork lard by using various quality indicators and to understand how quality changes in these products are accelerated by temperature. The samples were selected and purchased from markets in Korea, and the chosen quality indicators were total aerobic counts and coliform group in microbiological analyses, thiobarbituric acid reactive substances assay, volatile basic nitrogen, pH, acid value, and peroxide value in physical chemical analyses, and sensory evaluation. The pork cutlet samples were stored at $-18^{\circ}C$, $-6^{\circ}C$, and $-1^{\circ}C$, whereas pork lard samples were stored at $10^{\circ}C$, $25^{\circ}C$, $35^{\circ}C$, and $45^{\circ}C$. These temperature conditions were set to real distribution conditions. The samples were then analyzed using various models including of reaction orders, arrhenius equation, and $Q_{10}$ value. The quality limits for each sample were calculated, and shelf life was estimated. The results of this experiment highlighted the importance of temperature control during the distribution process of these products and revealed that temperature is a useful parameter for the establishment of a basic database for shelf life.

• 공업화학
• /
• 제9권6호
• /
• pp.889-893
• /
• 1998

본 연구에서는 폴리에틸렌 필름으로 포장된 두부의 보관수명을 예측하기 위한 수치모사가 수행되었다. 공기중의 산소가 포장재를 통과한 후 충진수와 두부로 확산하면서 동시에 미생물에 의해서 소모되는 현상에 대해 연구하였다. 수치모사 결과 두부 안에서보다 충진수 안에서 증가한 미생물의 수가 많았다. 따라서 포장된 두부의 보관수명은 두부자체의 미생물수 보다 충진수의 미생물수에 의해서 결정됨을 알 수 있었다. 또한, 포장재와 포장물의 물리적 성질중 포장재의 산소투과도, 충진수의 산소확산계수, 충진수의 초기 산소농도, 충진수의 깊이가 보관수명에 미치는 영향에 대해 관찰하였다.

• 한국근적외분광분석학회:학술대회논문집
• /
• 한국근적외분광분석학회 2001년도 NIR-2001
• /
• pp.1519-1519
• /
• 2001

The aim of this work was to test the feasibility of NIRS in analysing textural characteristics of “Pasta Filata” cheese during the shelf-life. For this purpose, 128 samples of “Pasta Filata” cheese, subdivided into two sets on the basis of the wax used to avoid mechanical damages (paraffin, biodegradable wax), were analysed by using an InfraAlyzer 500 (Bran+Luebbe). Analyses were performed at room temperature. Samples were cut into small cylinders (D=3.2 cm, height = 1 cm), in agreement with literature information. Data were processed by using Sesame Software (Bran+Luebbe). Samples were analysed, during the shelf-life, at 90 and 120 days. In parallel, textural characteristics were detected carrying out a compression method by using an Universal Testing Machine Instron model 4301 (Instron Corporation, Canton, Massachusetts). As compression probe was used a cylinder (D = 5.8 cm, height = 3.7 cm) and a speed rate of 20mm/min was applied. The load at 20 mm of compression was recorded on sample cylinders of 1.7 cm (D) by 2 cm (height). Qualitative analysis of full spectra showed the possibility to gather samples on the basis of the days of shelf-life. The textural characteristics of cheese during the shelf-life was evaluated by comparing NIRS data with rheological results. The best correlation was obtained applying MLR to the first derivative of normalized absorbance values at seven wavelengths. Load values were plotted against the NIR prediction values based on first derivatives. NIRS proved to be an useful tool in classifying samples on the basis of the shelf-life period as well as in predicting their textural characteristics ($R^2$= 0.916, SEC = 0.192, SEP = 0.248, SEV = 0.345).

• 한국생활과학회지
• /
• 제3권1호
• /
• pp.59-69
• /
• 1994

The purpose of this study was to examine the food labelling system and its regulations based on Food Hygine Law in Korea and to compare them with those of USA and JAPAN. This study was carried out to suggest desirable direction for improvement of food labelling system in Korea by reviewing literatures and regulations related to the subject of this study. The results are as follows: 1. The indication of shelf-life in Korean lavelling system appeared ineffective from the point of view of consumer protection and resource preservation compared with dual system of indicating shelf-life in USA and Japan. 2. The standard of labelling general food in Korea does not give sufficient nutritive information to the consumers, compared with that in USA and Japan. 3. Only five ingredients including additives are to be listed on the food label in Korea whereas all the ingredients and additives are in the USA and Japan. 4. The way of Listing food additives on food label is neither specifically required nor standardized in Korea and, food additives are classified into only 7 groups in Korea while 18 in the USA. Based on the above results of literature review, the followings are suggested to improve food labelling system in Korea. 1. Indication of shelf-life should have dual system, in which perishable food should not be permitted to be sold after its shelf-life while the processed food or dried food to be preserved for a long time should be indicated with more or less flexible term about shelf-life. 2. Standard of labelling general food should include calorie, fat, protein, and the content of major vitamins and minerals. 3. All ingredients and their contents, including food additives should be listed on the food labels. 4. The standard of indication of food additives in Korea should include the name, usage and content of all additives used in foods.

• 한국식품과학회지
• /
• 제23권6호
• /
• pp.717-722
• /
• 1991

진공포장, 'rub', 저장온도와 첨가물에 따른 marinated 닭 drummettes의 품질변화를 조사했다. Drummettes의 초기 미생물 수에 따라 제품 품질수명은 영향을 받았다. 내부온도가 $93.3^{\circ}C$로 조리된 제품은 $82.2^{\circ}C$로 조리된 제품보다 품질수명이 길었다. 하지만 marinated 과정중 'rub'가 이용된 경우 위와 같은 장점은 나타나지 않았다. 냉장저장($3{\pm}1^{\circ}C$와$7{\pm}1^{\circ}C$)중 진공과 비진공 포장된 제품의 미생물 총균수는 현저한 차이가 없었다(P>0.05). Marinated 용액에 솔빈산(0.5%)이나 안식향산 나트륨(0.5%)을 첨가하여 제품 품질수명은 연장 되었으며 아질산 나트륨 50ppm을 첨가하여 좀더 연장 되었다. 진공포장과 marinated 용액에 솔빈산이나 안식향산 나트륨을 첨가하여 제품의 TBA값 증가를 둔화시켰다.

• 한국식품영양학회지
• /
• 제26권4호
• /
• pp.655-662
• /
• 2013

This study was carried out to investigate the changes in the quality properties of red pepper Yukwa (red pepper liquid fermented with lactic acid bacteria was added to the Yukwa) during the storage period. To determine the shelf life of red pepper Yukwa, the rice Yukwa (control) and red pepper Yukwa were stored at 15, 25, and $35^{\circ}C$ for 70 days. Also, the quality properties of red pepper Yukwa, such as acid value, peroxide value, texture, color, and sensory evaluation were measured. Although the acid value of rice Yukwa and red pepper Yukwa increased during storage, the red pepper Yukwa showed a lower acid value score (1.09mg KOH/g) than that (1.19mg KOH/g) of the rice Yukwa. Nevertheless, these values did not exceed the guideline maximum values of 2.0 g KOH/g specified in the Korean Food Code. The peroxide values of samples had significantly increased after 42 days. Especially, the peroxide value scores for the rice Yukwa and red pepper Yukwa were the highest at 146.49 and 126.79 meq/kg at $35^{\circ}C$, respectively. Hardness and brittleness in textural properties increased up to 70 days. The sensory values for the red pepper Yukwa for overall acceptance, taste;texture and appearance were the highest. The results indicated that by using the 'Visual Shelf life Simulator for foods' of the Korea Food and Drug Administration (KFDA) the shelf life of red pepper Yukwa is estimated to be 274.78 days.

• 한국식품조리과학회지
• /
• 제15권2호
• /
• pp.127-132
• /
• 1999

건면을 7개월 동안 저장하면서 수분활성도, 호화양상, 색깔의 변화 및 조리면의 특성변화를 측정하여 이들 지표항목으로부터 적절한 shelf-life를 예측하였다. 저장기간중의 수분활성도는 0.43~0.56 정도로 저장온도 및 기간에 따라 일률적인 변화를 보이지 않았다. 아밀로그람에 의한 최고점도, breakdown 값은 저장기간이 증가함에 따라 증가하였다. 한편 저장기간에 따른 건면류의 색차(color difference)는 저장기간 및 저장온도에 따라 비례적으로 증가되는 경향을 보였으며, 이는 관능검사와 좋은 상관관계를 보여 건면의 품질지표로 이용할 수 있었다. 건면의 색택의 변화에 대한 활성화에너지는 75.21 kJ/mo1 이었으며, 온도계수(Q$_{10}$ value)는 $25^{\circ}C$~35$^{\circ}C$에서 2.76, 35$^{\circ}C$~45$^{\circ}C$에서 2.51이었다. 건면의 저장한계 기간은 $25^{\circ}C$에서 27.9개월 정도인 것으로 나타났다.

• 대한한의학방제학회지
• /
• 제19권1호
• /
• pp.183-194
• /
• 2011

Objectives : To estimate the shelf-life by long-term storage test of Pyungwi-san. Methods : Experiments were conducted to evaluate the stability such as the selected physicochemical, heavy metal, microbilogical experiment under an acceleration test and long-term storage test of Pyungwi-san in different storage under room temperature, refrigeration and freezing. Futhermore, HPLC analysis was performed for the determinations of glycyrrhizin in the Pyungwi-san on an Inertsil ODS-3 column(250 mm ${\times}$ 4.6 mm, 5 um) using solvent 35% acetonitrile include 0.05% phosphoric acid at 254 nm. The flow rate was 1.0 mL/min. Results : The significant change was not showed in pH, heavy metal, microbiological, identification test and quantitative analysis based on acceleration test and long-term storage test. Retention time of glycyrrhizin in HPLC chromatogram was about 16.065 min and calibration curve showed good linearity($R^2$ = 0.9999). The contents of glycyrrhizin in acceleration test and long-term storage test were 0.068~0.076 mg/mL and 0.066~0.077 mg/mL, respectively. Shelf-lifes of room temperature, refrigeration and freezing by long-term storage test were predicted 41, 24 and 34 months, respectively. Conclusions : The suggested shelf-life would be helpful on the storage and distribution of herbal medicine.

• 한국식품영양과학회지
• /
• 제40권5호
• /
• pp.747-752
• /
• 2011

트랜스산 문제로 경화공정이 기피되는 상황에서 식물성 유지의 산화안정성 향상과 이를 이용한 분말상 식물성크림의 유통기간 향상을 목적으로, 천연 유래의 산화방지제인 토코페롤, 녹차추출물, 로즈마리 추출물의 항산화 효과와 ascorbic acid의 상승효과도 검토하였다. 또한 가속실험을 통하여 이들 제품의 유통기간 연장 가능성을 예측하고자 하였다. 팜유에 대한 항산화 활성이 가장 큰 항산화제는 녹차추출물이었으며 팜유에 400 ppm 첨가한 경우 OSI 시간은 67.7시간으로 팜유 대비 2.3배 향상되었다. 유통기간 예측을 위한 품질지표는 관능점수가 가장 높은 결정계수를 보였고, $20^{\circ}C$에서는 대조군에 비해 녹차추출물(400 ppm) 첨가군 (TE)은 2.5개월(28%), 녹차추출물(400 ppm)과 ascorbic acid(0.002%)를 첨가한 군(TEA)은 5.5개월(62.5%)이 연장되었다. $25^{\circ}C$에서는 대조군이 7.2개월인 데 비하여 TE군은 8.9개월(23%), TEA군은 51% 향상된 10.9개월의 유통기간 연장효과를 보였다.

• 한국토양비료학회지
• /
• 제49권5호
• /
• pp.456-460
• /
• 2016

Biofertilizers are increasingly available in the market as one of the alternatives to chemical fertilizers. The supply of a high number of viable microorganisms is important for farmers. Lysobacter capsici YS1215 producing chitinases and gelatinases, isolated from soil in Korea, was evaluated for the establishment of an optimal medium condition of its shelf life under an in vitro condition. In this study, the population density of a biofertilizer (L. capsici YS1215) in media containing crab shell and gelatin powder (M1, M2, M3 and M4) was observed to be higher than that of populations grown in TSB (Tryptic soy broth) media (M5, M6 and M7) during experimental period. In addition, the population density at 11 months was over $10^6\;CFU\;mL^{-1}$ in M1, M3 and M4, but under $10^6\;CFU\;mL^{-1}$ in M2, M5, M6 and M7. The best optimal medium for the shelf life was M1 ($2.6{\times}10^6\;CFU\;mL^{-1}$) containing both chitinous and gelatinous materials at 11 months. Therefore, this study provided results of the appropriate medium composition for the enhancement of the shelf life of L. capsici YS1215.