• Food Science of Animal Resources
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• v.39 no.3
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• pp.355-370
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• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.2
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• pp.75-81
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• 2017

Modified atmosphere packaging (MAP) of vacuum, 60% $N_2/40%$ $CO_2$, 100% $N_2$ and 100% $CO_2$ were examined to preserve fried fish cakes and extend their shelf life. When product packages in air were stored at 5, 10, and $15^{\circ}C$ with measurement in quality attributes, aerobic bacterial growth was found to be primary quality factor to determine the shelf life of the product. Huang's model was adopted to obtain the parameters for use in shelf life determination for a variety of packaging and storage conditions. Temperature dependence expressed in Arrhenius equation showed activation energies of 139.4 and 41.8 kJ/mol for inverse of lag time and growth rate of the microbial spoilage, respectively. MAP of 100% $CO_2$ could double the product shelf life at $10^{\circ}C$ compared to air package. High $CO_2$ concentration MAP at low temperature was found to be effective to prolong the shelf life.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.115-124
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• 1998

This study was carried out investigate hygienic conditions of domestic packing plant for export and the shelf-life by Japanese standards. vacuum packaged chilled port loins provided by five packers(A, B, C, D and E) were transported to Japan in the same condition, Four packers(A, B, C adn d) produced the samples as hygienic as possible and one packer produced loins in the traditional hygienic condition, In TTC(2,3,5-triphenyl tetrazolium chloride) test all samples showed the negative reaction from the date of the quarantine(14 days after slaughtering) to 50 days The numbers of total plate count(TPC) of A, B, C and D packers that were below 108CFU/g until 50 days were accepted by Japanese Standards but TPC of E packer was over 107CFU/g at 30 days. VBN values increased sig-nificantly(P<0.01) in samples of A,B and D packers in the samples of C packer and E packer at 5% and 0.1% level respectively. The pH values of the vacuum packaged chilled pork for export at 14 days after slaughtering were 5.43∼6.00 In sensory evaluation, A, B, C and D packers which improved hygi-enic condition produced the products with good color and appearance. low drip until 40 days storage at $0^{\circ}C$ But as the storage time increase off-flavor occured at 40days in A and D packer and at 50days in B and C packer. In conclusion according to the above results of microbiological physicochemical and sensory evalution the edible periods of Korean vacuum package chilled porks may be estimated to 40∼50 days for the packers who improved hygienic condition and the shelf lives were calculated as 32∼40 days from edible period by a factor of 0.8(safety coefficient) while that of the pork from E packer which was produced in the traditional hygienic condition was estimated to 30 days after slaughtering at $0^{\circ}C$ Therefore the shelf-life of the pork of E packer would be only 24 days.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.876-883
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• 1989

In order to investigate the index component and basis for the shelf-life of the grain share improved Meju, the effect of the storage time and package on the quality of Meju and soy sauce were studied during 90 days storage at $30^{\circ}C$. Also, sensory evaluation for the soy sauces from Meju with various storage time were carried out. During the storage period, moisture content, amylase and protease activity were decreased, on the other hand, the contents of amino-nitrogen and ammonia-nitrogen were increased. Among these components, protease activity was found the major index component for quality control because it was the most important component for soy sauce fermentation and the most changeable component of Meju during the storage period. According to the sensory test, the quality of soy sauce was agreed well with the protease activity of Meju, and the soy sauce from longer storage Meju was inferior organoleptic quality to that from shorter Meju. By the storage quality test, protease activity showed the highest value in 15 days storage Meju and decreased gradually with storage time passed. The basis of protease activity for quality control was 200 (O.D. at 660 nm/g). which was 50% of the initial activity And it was known that the shelf-life of the grain shape improved Meju was about 90 days . It was also shown that the storage in package did not affect noticeably to prolong the shelf-life of Meju on this study.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.111-131
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• 1995

Quality changes of sausages in refrierated storage for 60 days were investigated. Nine types of sausages produced in Korea were stored at 4$^{\circ}C$(3~5$^{\circ}C$), and then chemical, microbiological, and sensory characteristics were evaluated on every 10 days. The proximate analysis showed considerable variation in fat (23.97%, 17.10~30.20%) with less variation in moisture (51.96%, 48.10~56.30%) and protein (12.96%, 11.40~13.95%), pH value decreased over time averaging from 6.31 to 6.22 with no significant difference. Water activity was consistent over refrigerated storage averaging 0.95. Volatile basic nitrogen (VBN) values were still within 20 mg% though VBN for all types significantly increased over time (p<0.05). Thiobarbituric acid (TBA) values were well below 1.0 though TBA showed significant differences among storage periods (p<0.05). Standard plate counts (SPCs) significantly increased during storage (p<0.05) while coliform group was not counted in all cases. SPCs reached 104 CFU/g in two types after 50 days' storage and were below 105 CFU/g in all types after 60 days' storage. Instrumental texture analysis showed that springiness, adhesiveness, and hardness signficantly decreased over time (p<0.05) while no change was observed in external color. significantly decreased over time the 60-day storage period (p<0.05) while cohesiveness, chewiness and gumminess did not change. Lightness, redness and yellowness of the internal Hunter color significantly decreased over time (p<0.05) while no change was observed in external color. Sensory profile showed that flavor, taste, texture and overall acceptable after 60 days' storage at 4$^{\circ}C$. However, the shelf-life of the samples should be decided in the consideration of the growth rate other spoilage flora coupled with the bacterial growth after 50 days' storage.

• Applied Biological Chemistry
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• v.48 no.2
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• pp.132-139
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• 2005

The major obstacle in the popularization of Chungkookjang is the short shelf-life of $2{\sim}3$ months and some problems concerning storage including the growth of molds even in the products even within shelf-life. To solve these problems we conducted a research to improve its storage by using the vacuumed packaging and sanitary method through seed culture, innoculation and sterilization. For the optimization of storage time, temperature and sterilization temperature, we measured viable cell numbers of bacteria and fungi, amount of gas outbreak and contents of amino type nitrogen and monitored these experimental results by response surface methodology of SAS program, so that we could observe the quality changes of Chungkookjang during shelf-life. Especially fungi, which are the biggest troublemaker in Chungkookjang shelf-life, couldn't be detected from the generally and vacuum-packed samples; also, viable cell numbers were highly influenced by sterilization temperature and in vacuum-packed samples. In the case of vacuum-packed samples, amount of gas outbreak was highly influenced by sterilization temperature of its storage conditions and it was higher in generally packed samples as compared to vacuum-packed samples even at any storage conditions. The changes of pH in generally and vacuum-packed samples were highly influenced by the storage temperature. As the temperatures of storage and sterilization were higher and the storage time was longer, so the amount of gas outbreak was accordingly lower. These results showed that amino type nitrogen contents in generally and vacuum-packed samples were systematically influenced by the temperature, storage time and sterilization temperature. Also the result showed that the change of amino type nitrogen contents during storage was less in vacuum-packed samples than in general ones. Based on the above results, we can produce Chungkookjang products with extended shelf-life of as far as 6 months without any quality change using sanitary manufacturing method, vacuumed packaging condition, sterilization in $70^{\circ}C$ for 60 minutes and storage under $10^{\circ}C$ during shelf-life. According to this research, we have the possibility to greatly increase the goods value of Chungkookjang by developing the manufacture processing and packaging.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.773-777
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• 2006

Growth of Bacillus cereus was assessed during the storage of seasoned soybean sprouts at 0,5, 10, and $15^{\circ}C$. No lag time in its growth curve was observed and thus the specific growth rate of B. cereus in the exponential growth phase was estimated for bootstrapped microbial count data. The distribution of the specific growth rate could be explained by the BetaGeneral distribution function, and temperature dependence was described by the Ratkowsky square root model. The temperature dependence of the growth could be successfully incorporated into the differential equation of microbial growth to predict the B. cereus count on the seasoned soybean sprouts under fluctuating temperature conditions. Safe shelf lives with different probabilities to reach $10^5\;CFU/g$ were presented at four different temperatures, considering the variation in initial contamination and specific growth rate by the Monte Carlo method and 2-step bootstrapping, respectively. Safe shelf lives defined as the time with a probability of less than 0.1% of reaching the critical limit, were 13.4, 5.2, 3.6, and 2.8 days at 0, 5, 10, and $15^{\circ}C$, respectively.

• Journal of Life Science
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• v.12 no.5
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• pp.535-543
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• 2002

To investigate the possibility of processing semi-dried jellyfish and to examine its keeping quality, the factors such as moisture content, pH, volatile basic nitrogen (VBN), viable cell counts, color value and texture were analyzed. For processing of the semi-dried product, optimum conditions of drying temperature and drying time were $25^{\circ}C$ and 90min, respectively, under 60 $\pm$ 5% of relative humidity and 2 m/sec of air blast speed. The shelf-life of the products, vacuum-packing method in nylon/polyethylene/linear low density polyethylene (0.015/0.045/0.040 mm) laminated film bag was at least 6 weeks during storage at 4$^{\circ}C$, while that of air packaged one was at least 4 weeks. In case of 2$0^{\circ}C$ storage the shelf-life of the products was at least 3 weeks in both air and vacuum packaged ones.

• Journal of Microbiology and Biotechnology
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• v.25 no.9
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• pp.1502-1509
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• 2015

The objectives of this study were to evaluate the effect of combined treatments (slightly acidic electrolyzed water (SAEW), ultrasound (US), or mild heat (60℃)) on the growth of Listeria monocytogenes and Salmonella enterica serovar Typhimurium in fresh-cut bell pepper, and the shelf-life and sensory quality (color and texture) were followed during storage at 4℃ and 25℃. An additional 0.65, 1.72, and 2.70 log CFU/g reduction was achieved by heat treatments at 60℃ for 1 min for DW, SAEW, and SAEW+US, respectively. Regardless of the type of pathogen, the combined treatment (SAEW+US+60℃) achieved a significantly (p < 0.05) longer lag time in all treatment groups. This combined treatment also prolonged the shelf-life of bell pepper up to 8 days and 30 h for the storage at 4℃ and 25℃, respectively. There was also no significant difference in the color and hardness of treated (SAEW+US+60℃) bell pepper from that of control during the storage. This new hurdle approach is thus expected to improve the microbial safety of bell peppers during storage and distribution.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.227-234
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• 2001

This study was conducted to determine the effects of microperforated film on the quality and shelf-life improvements of pork bellies during cold storage. Samples were stored for 14 days at 0$\pm$1$^{\circ}C$ and 55$\pm$10% r.h.. The packaging treatments were the unpackaged sample as control, the wrapped sampled with microperforated polypropylene film(MPF) and unperforated PP film(PPF), respectively. After 10 days, the counts of all kinds of microorganisms investigated tended to be the lowest in the control samples, and followed by MPF and PPF. The 'a' value for PPF was significantly lower than the values for control and MPF at 14 day. The 'L' values for MPF measured after 10 days were significantly lower than those of PPF and higher than those for control. After 4 days of storage, the 'b' values for PPF showed significantly lower than those of MPF. As storage time elapsed, percent weight loss was the highest in the control samples followed by those from MPF and PPF. Sensory analyses showed that MPF samples tended to be evaluated higher in all parameters than the control and PPF samples after 7 days. It is concluded that microperforated film wrapping can be used efficiently for maintaining the quality of fresh pork bellies during cold storage and retail display.