• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.529-537
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• 1985

The present study was carried out to investigate the effect of the partial freezing as a means of keeping freshness of mullet (Mugil cephlus). Living samples were killed and stored by icing, partial freezing at $-3^{\circ}C$ and freezing at $-30^{\circ}C$, respectively, Changes in the freshness of the mullet muscle and the phys cal properties of its meat paste product were examined during storage. The results obtained are summarized as follows: The period that k value reached to $20\%$ during storage was the longest in the frozen storage, followed by the partial frozen storage and the ice storage, which was 4 days in the mullet muscle stored by partial freezing. In the case of VBN content, it was below 20 mg/100g in the mullet muscle stored by icing and partial freezing. The oxidation of lipids in the mullet muscle was greater in the ice storage than in the partial frozen storage. The myofibrillar protein of the mullet muscle was appeared to decrease during storage, which the decreasing ratios during storage for 9 days were below $3\%$ in the frozen storage, $17\%$ in the ice storage and $10\%$ in the partial frozen storage. While, the alkali-soluble protein showed to increase and in non-protein nitrgenous compounds, sarcoplasmic protein and stroma was not a great change during storage. The decrease of gel strength, folding strength and texture of meat paste products prepared under different storage conditions was the greatest in the ice storage, the next in the partial frozen storage and such changes in the frozen storage were not so much. In gel strength of the product prepared with sample fishes stored for 10 days, the gel strength in the ice storage, partial frozen storage and frozen storage was about $30\%,\;60\%\;and\;97\%$ of the control. respectively. The expressible drip of the products increased with storage time of raw fishes, which that of the products prepared with sample fishes stored for 15 days was about 2.1 times in the ics storage, about 1.5 times in the partial frozen storage and about 1.1 times in frozen storage as much as that of the control, respectively.

• Proceedings of the Korean Magnestics Society Conference
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• 2007.05a
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• pp.243.1-243.1
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• 2007

• Proceedings of the Korean Magnestics Society Conference
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• 2007.05a
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• pp.178.1-178.1
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• 2007

• Proceedings of the Korea Society of Design Studies Conference
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• 2002.11b
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• pp.138-139
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• 2002

• Applied Biological Chemistry
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• v.42 no.3
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• pp.223-228
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• 1999

The storage effects of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) by humidity control during storage; 90% relative humidity (RH) and 85% RH at $3^{circ}C$, and room temperature were investigated. After 98 days' storage, weight losses were 3.40% for 90% RH, 6.92% for 85% RH, and 11.87% for room temperature storage. Decay ratio was increased rapidly from 3.87% on 98 days' to 48.75% on 126 days' storage for 90% RH. Soluble solids and flesh ratio were declined gradually, but the differences were not significantly. Firmness of fruits was continuously reduced during storage, especially on room temperature storage by the softening of the fruits. Acid content and vitamin C were gradually reduced during storage. Coloration was continuously progressed on room temperature, compared to cold storage. In order to keep freshness of the fruits, optimum storage period of early variety of Satuma mandarin was regarded for 100 days at $3^{circ}C$, 85% RH on the basis of sensory evaluation and chemical compositions.

• Journal of The Korean Society of Agricultural Engineers
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• v.59 no.2
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• pp.29-36
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• 2017

The objective of this study was to analyze the temporal and spatial characteristics of agricultural drought by tracking the daily reservoir storage in Chungnam province. All daily records of the percent of reservoir storage from 2000 to 2015 were collected for 130 irrigation reservoirs from the RIMS (Rural Infrastructure Management System). The temporal change of province-wide average reservoir storage and the statistics showed that the annual average and minimum percent of reservoir storage in 2015 were extremely low like as those in the historical drought years of 2001 and 2012. The minimum reservoir storage on record was a 41 % at the end of September and remained far less than its historical average even until the end of the year. Furthermore, the annual average reservoir storage (68.3 %) recorded the lowest on record since 2000. In addition, about half of 130 major irrigation reservoirs in Chungnam fell into the risk of water shortage below 30 % full, and, in terms of annual minimum reservoir storage, the 79 reservoirs yielded lower storage in 2015 comparing with the measured in another drought year, 2001. On the other hand, irrigation reservoirs of comparatively worse storage condition revealed to be mostly located on the inside, such as Cheongyang-gun and Hongsung-gun. Conclusively, the low reservoir storage, still far below average even on December 2015, induced a serious concern about that more extreme drought would happen in the next spring.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.631-638
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• 2015

This study evaluated the quality characteristics of semi-dried small squid Idiosepius paradoxus treated with grapefruit Citrus paradisi seed extract (GSE) during refrigerated storage for 6 months. The moisture content and water activity decreased significantly in both control and GSE-treated groups with increasing storage time, but there was no significant difference between groups. During storage, the degree of water activity reduction was lower in the GSE-treated group than in the control. The pH change was similar in both groups during storage. The thiobarbituric acid reactive substances (TBARS) value of the GSE-treated group was lower than that of the control until 4 months of storage, and was subsequently higher than in the control group. The Hunter color L value did not differ significantly during storage between groups, whereas the a and b values decreased significantly (P<0.05) in both groups with increasing storage time. The hardness value of the semi-dried small squid increased with storage time, but there was no statistical difference between GSE treatment and control. There were more viable cells in the control group than the GSE-treated group after 5 months of storage. According to the sensory evaluation, neither the taste, color, odor, nor texture differed statistically during storage between groups, while overall acceptability was significantly lower in the GSE-treated group than the control after 6 months of storage.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.36-47
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• 2018

In this study, pH, $^{\circ}Brix$, salt concentration, sodium content, color, hardness, and sensory evaluations were measured during storage at low temperatures for 21 days after making tongue sole Jangajji with different types of Gochujang sauces. The pH was higher than those of samples not containing Maesil fermented liquor at all storage periods. The $^{\circ}Brix$ of the Maesil fermented liquor added samples was higher than that of the samples not added at the early stages of storage. On the other hand, there was no significant difference between the samples with and without Maesil fermented liquor at the later stages of storage. The sodium content was lower than that of the samples not containing Maesil fermented liquor. The lightness (L) was lower in the early stages of storage than those of the Maesil fermented liquor. In the late stage of storage, however, the lightness was higher than those of the samples not containing Maesil fermented liquor. The redness (a) of the GRWO sample group showed the highest value at all storage periods compared to the other sample groups. The yellowness (b) of the GRWO sample group was high at the early stages of storage. On the $21^{st}$ day of storage, however, the GRW sample group was significantly higher (p<0.01). The hardness results showed that the value of the later storage period was lower than that at the initial storage stage. The sensory evaluation showed that the Maesil fermented liquor reduced the spicy, salty, bitter, and unpleasant taste. As a result of the acceptance test, the GRWO and GRW samples were evaluated as the acceptance group with color, aroma, texture and overall acceptability compared to the brown rice Gochujang sample group.

• Journal of The Korean Society of Agricultural Engineers
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• v.49 no.4
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• pp.3-12
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• 2007

The purpose of this paper is to analyze the relationship between meteorological factors and agricultural reservoir storage, and predict the reservoir storage by multiple regression equation selected by high correlated meteorological factors. Two agricultural reservoirs (Geumgwang and Gosam) located in the upsteam of Gongdo water level gauging station of Anseong-cheon watershed were selected. Monthly reservoir storage data and meteorological data in Suwon weather station of 21 years (1985-2005) were collected. Three cases of correlation (case 1: yearly mean, case 2: seasonal mean dividing a year into 3 periods, and case 3: lagging the reservoir storage from 1 month to 3 months under the condition of case 2) were examined using 8 meteorological factors (precipitation, mean/maximum/minimum temperature, relative humidity, sunshine hour, wind velocity and evaporation). From the correlation analysis, 4 high correlated meteorological factors were selected, and multiple regression was executed for each case. The determination coefficient ($R^{2}$) of predicted reservoir storage for case 1 showed 0.45 and 0.49 for Geumgwang and Gosam reservoir respectively. The predicted reservoir storage for case 2 showed the highest $R^{2}$ of 0.46 and 0.56 respectively in the period of April to June. The predicted reservoir storage for 1 month lag of case 3 showed the $R^{2}$ of 0.68 and 0.85 respectively for the period of April to June. The results showed that the status of agricultural reservoir storage could be expressed with couple of meteorological factors. The prediction enhanced when the storage data are divided into periods rather than yearly mean and especially from the beginning time of paddy irrigation (April) to high decrease of reservoir storage (June) before Jangma.

• Journal of Biosystems Engineering
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• v.19 no.3
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• pp.232-246
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• 1994

This study was conducted to develop the long-tenn storage method to minimize the black spot occurred on the surface of persimmons stored in the films at low temperature. The storage experiments were done with different films and persimmon varieties at $0^{\circ}C$ storage condition for 5 months, and then the physical and chemical characteristics of persimmons were tested monthly. The results were as follows : 1. The film 160 made from zeolites showed highest performance in well storings sweet persimmons for 5 months, compared with other films by eyesight. The initial moisture condensation inside the films seemed to cause the black spots on persimmons, and the effect of the film holes was never significant to prevent the black spots. 2. The sugar content was ranged from $14^{\circ}Brix$ to $15^{\circ}Brix$ regardless of film types and persimmom varieties, and it changed little for storage of 5 months. 3. The decrease rate of persimmom weight in the film 160 and 180 was 0.3% for storage of 5 months, while those in other films reached to 2%. The decrease rate of persimmon weight was least in the film 160 and 180. 4. The hardness of Fuyu least decreased in the films 160 and 380. It was changed from 36 kg/cnf to 8-27 $kg/cm^2$, and that of Charyang was from 31 $kg/cm^2$ to 8-10 $kg/cm^2$ for storage of 5 months. The hardness of Charyang rapidly decreased as storage period increased. 5. The average rate of black spot(defect rate) of Fuyu measured by a computer image processing system was least in the film 160 by 0.5%, but those in other films was ranged from about 5% to 20% for storage of 5 months. The rate of black spot of Charyang was less than that of Fuyu among most of films. 6. The intensity, hue, and saturation in persimmon color changed according to storage period. Especially, the intensity of persimmon colors decreased as storage period increased, but it was least in the film 160. 7. An integrated long-term storage method of sweet persimmons was suggested in the basis of the experiments and literature reviews.