• Journal of Pharmaceutical Investigation
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• v.25 no.3
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• pp.239-247
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• 1995

The physico-chemical stability of aucubin, a hepatoprotective iridoid glucoside, in buffered aqueous solutions was studied using a stability-indicating reversed-phase high performance liquid chromatography. The degradation of aucubin followed the pseudo-first-order kinetics. In strong acidic regions, aucubin was rapidly degraded by the specific acid catalysis, forming dark brown precipitates. From the rate-pH profiles, it was found that aucubin was most stable at the pH of about 10. From the temperature dependence of degradation, activation energies for aucubin at pH 2.1 and 4.9 were calculated to be 22.0 and 24.3 kcal/mole, respectively. The shelf-life $(t_{90%})$ for aucubin at pH 9.07 and $20^{\circ}C$ was predicted to be about 603 days. A higher ionic strength accelerated the degradation of aucubin at pH 4.01. The effect of metal ions on the degradation rate of aucubin at pH 7.16 was in the rank order of $Cu^{2+}\;>\;Fe^{3+}\;>\;Co^{2+}\;>\;Fe^{2+}\;>\;Mg^{2+}$. On the other hand, $Mn^{2+}\;and\;Ba^{2+}$ slowed the degradation rate.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.827-835
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• 2022

Commercial boiled frozen ark shell Scapharca subcrenata (BFAS) is generally used as a seasoned seafood products. One problem facing the industry is that quality decreases during thawing. This study investigated ways to improve quality and shelf-stability of BFAS for use as a non-thermally prepared seasoned seafood products. The Viable bacteria were detected in BFAS after thawing under running water, but were not detected after blanching for over 2 min at 95±5℃. Blanching and dewatering times were optimized by response surface methodology (RSM) to reduce the initial number of bacteria and improve BFAS texture. Experimental design was deemed appropriate because no significant difference (P>0.05) was observed between predicted and actual moisture content, hardness, and overall acceptance values. Optimal blanching and dewatering times were 210 s and 80 s, respectively. Optimized blanching and dewatering processes can significantly improve safety and BAFS qualities including texture. These results indicate that BFAS demand as a staple for home meal replacements can be increased by application of optimized blanching and dewatering processes, especially in Korean seafood processing companies where running water thawing is common.

• Fisheries and Aquatic Sciences
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• v.5 no.4
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• pp.287-294
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• 2002

As a series of studies on improving quality of seasoned-dried Pacific saury, storage stability of seasoned-dried saury treated with liquid smoke (T2 product) was examined during storage at ambient temperature $(19\pm5^{\circ}C)$, comparing with control (C, seasoning only) and T1 (treatment of $0.05\%$ Rosemary as a antioxidant). The histamine contents (15.33-32.21mg/100g) of 3 seasoned-dried products were much lower than tolerance limit of intake during 80 days of storage. The water activity of 3 seasoned-dried products was in range of 0.692­0.735. The pH of T2 showed relatively lower than the others during storage. The POV of T2 was slightly higher until 30 days, but was lower after 45 days compared with Tl. The TBA value and viable cell count of T2 were the lowest among the samples during storage. The color values of 3 seasoned-dried products were not significantly different during storage. The sensory scores of T2 was the highest than those of T1 and C during storage. Therefore, liquid smoking method was a useful technique to extend shelf-life and retain good sensory quality of seasoned-dried Pacific saury.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.4
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• pp.583-587
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• 2020

Imitation fish roe (IFR) based on calcium alginate hydrogels (CAG) can be heat treated for sterilization and salted to prolong the shelf life. However, these processes change the physical properties of IFR, and it is necessary to minimize these changes. In this study, we investigated the effects of xanthan gum (XG) treatment on the quality and stability of IFR. Both non-XG and XG-treated IFRs were treated with boiling water (95℃), sodium chloride (0.5-2.0%, w/v), and autoclaving. The non-XG treated IFR shrunk slightly after the boiling water and autoclaving processes. By comparison, shrinkage of the XG-treated IFR after autoclaving was significantly reduced. The sphericity of the non-XG treated IFR was reduced by the boiling water, sodium chloride, and autoclaving treatment. However, the sphericity of the XG-treated IFR was maintained by 90% or more, preserving the IFR shape at a level visually recognized as spherical. In addition, unlike the non-XG treated IFR, the XG-treated IFR showed high rupture strength even after the salt and heat treatments. Our findings provide useful information for the industrialization of IFR based on CAG with heat and salt treatments.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.179-183
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• 1996

The objective of this study was to investigate the difference of oxidative stability between DHA (docosahexaenoic acid) added and not added commercial mayonnaise, and then to find out stable condition for maintaining the quality of DHA added mayonnaise. During the storage at room temperature $(25^{\circ}C{\pm}1^{\circ}C)$, it showed that DHA added commercial mayonnaise was more sensitive to oxidation than DHA not added commercial mayonnaise. And sensory quality of DHA added commercial mayonnaise decreased drastically after 5 months from the production date of mayonnaise. During the storage at low temperature $(4^{\circ}C{\pm}1^{\circ}C)$, DHA added mayonnaise was also more sensitive to oxidation than DHA not added mayonnaise, but it showed no apparent and sensory problem with both samples during 8 months of cold storage test periods. In considering the distribution condition of mayonnaise in the country, it was suggested that shelf-life of the DHA added commercial mayonnaise should be shortened 2 or 3 months than that of the DHA not added commercial mayonnaise.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.231-234
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• 2000

To evaluate the effect of frying times on the oxidative stability of soybean oil and shortening, they were reused up to 10 times and measured by thiobarbituric acid(TBA) value, acid value(AV), peroxide value(POV) and sensory evaluation. As the reusing time was increased, TBA value of "battered pork" fried with shortening showed more sharply increased than that with soybean oil, while the value of shortening, itself, showed more decreased than that of soybean oil. In frying fat, AV and POV increased with the increase of reusing times. Compared with soybean oil, shortening had rapidly increased for POV as reusing time was increased. Among the sensory analyses TBA of "battered pork" with soybean oil and shortening exhibited the highest correlation with flavor and texture, respectively. For the "batgtered pork" fried with soybean oil and shortening, reusing shelf-lives predicted were approximately 9 and 8 times, respectively.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.471-477
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• 2006

This study was conducted to evaluate the application of high dose irradiation for ensuring shelf stability of marinated and precooked pork rib steak in the severe environments such as desert or space, etc. Marinated and precooked pork rib steak was manufactured, vacuum-packaged and gamma-irradiated with the absorbed doses of 10, 20, 30, 40 and 50 kGy, and used for the tests of the growth of microorganisms and lipid oxidation during storage at 35t of acceleration condition. Any growth of microorganisms was not observed in irradiated samples after irradiation immediately. However, the growths were observed in 10, 20 and 30 kGy samples at 4, 7 and 14 day storage, respectively. High dose (40 and 50 kGy) gamma irradiation retarded the growth of aerobic microorganisms by the analysis of kinetic parameter. The content of malondialdehyde increased in all samples during storage periods, and gamma irradiation accelerated the increase of lipid oxidation. Therefore, the application of combination of the various food processing technology should be considered for the sterilization of marinated and precooked pork rib steak without any deterioration of the quality occurred by high dose irradiation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.616-621
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• 2007

In order to improve the storage stability of steamed bread, fermented pine needle extract syrup potentially with several functional properties was added in manufacturing the products at levels of 8.3, 11 and 18% based on Brix degree of the dough. The manufactured bread was stored at ambient conditions and measured for quality attributes. Dough added with the fermented pine needle extract syrup maintained its pH and water activity at levels of $5.45{\sim}5.90\;and\;0.94{\sim}0.96$, which are normally suitable for yeast fermentation and for appropriate dough hardness. Addition of the extract syrup increased the bread volume by more than 20%. The bread with higher content of the pine needle extract syrup showed slower increase of bread hardness during storage, suggesting retardation of bread retrogradation. The addition of the pine needle extract syrup in bread dough also inhibited growth of the aerobic bacteria and molds on the bread surface (by $0.8{\sim}24$ in log (CFU/g) at 4 day storage). Use of higher than 11% concentration presented initially a strong fine needle flavor to the bread, which disappeared soon after 2 days. Generally addition of the pine needle extract syrup did not give negative effects on the bread quality including sensory quality. Therefore, the addition of the needle extract syrup could contribute to improving the storage stability and extending the shelf life of the bread.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.336-342
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• 2003

The effects of cultivation methods (cultivation of curled-shaped type, M-1; conventional cultivation, M-2; growing after treatment with a growth regulator, M-3; cultivation by the combination of M-1 and treatment with oak charcoal, M-4) on the quality characteristics of soybean sprouts were studied by the measurement of growth characteristics. This study also investigated the changes in shelf-life stability of the new soybean sprouts (NSB) using M-4, which was cultivated with oak charcoal and treated with antimicrobial Citrus sunki seed extract. Among the soybean sprouts grown for six days at the high temperature and humidity environment (90$\pm$5% RH, 25$\pm$1$^{\circ}C$), M-1 revealed no significant difference in terms of quality, such as the harvest yield, the rot rate and the growth characteristics when compared with M-2. M-3 showed no significant difference in growth characteristics, of hardness, and sensory evaluation scores when compared with the soybean sprouts grown by conventional methods. NSB had a low number of total microorganisms and had a better appearance after five days of storage than did the control group (M-2). These findings demonstrate that chemical-free and clean soybean sprouts can be grown by combining oak charcoal and antimicrobial Citrus sunki seed extract, thereby meeting the consumer demand for safe, chemical free sprouts.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.167-180
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• 2018

Interest in the use of smart packaging systems for food products has increased in recent years. Therefore, food researchers are focusing on the development of new indicator based smart packaging technologies by using anthocyanin-based natural dye. Anthocyanins are one of the plant constituents known as flavonoids and responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers, and some cereal grains. Indicators of natural dyes such as anthocyanins could express the quality and shelf life of perishable food products. However, the sensitivity and stability for their use in smart food packaging should be established to reach the market proposals. This review article focuses on recent studies related to use of natural dyes based on anthocyanin for smart food packaging applications. This study offers valuable insight that may be useful for identifying trends in the commercialization of natural dyes or for identifying new research areas. This review also provides food and packaging scientists with a thorough understanding of the benefits of anthocyanin-based natural dyes for shelf life indicator when applied to package material specific foods and hence can assist in accelerating commercial adoption.