• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.265-273
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• 2010

The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color ($L^*,a^*,b^*$), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.453-458
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• 2013

This study was conducted to investigate the quality change of pork rectum by addition of maesil. pH of the pork rectum was decreased by the addition of maesil in a dose dependent manner. The changes in the L and a color values of both raw pork rectum and cooked pork rectum by storage were negligable. The b color value of raw pork rectum was certainly increased in the early stage of storage. The b value of cooked pork rectum, which was slightly dropped by addition of maesil, was decreased as storage progressed. In both raw and cooked pork rectum, thiobarbituric acid value (TBA) was significantly decreased in a dose dependent manner up to 5% addition of maesil. The volatile basic nitrogen (VBN) content in the ground pork rectum was conspicuously decreased by the addition of maesil. Consequently, the storage time of both raw and cooked pork rectum was extended more than 4 days by the 5% addition of maesil.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.256-260
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• 1992

This study was conducted to calculate and predict the shelf-life of meat sausage through physicochemical and biological analysis. Judging from physico-chemical components, it can be found out the most effective indicator in meat sausage. And also, the materials used for packaging is cellulose #23 in inner-packaging and CN/HDPE laminating film in outer-packaging. The changes of the most effective indicator were discussed through the method of kinetic analysis. Judging from physico-chemical components, VBN was the most available component in quality judgement of meat sausage and their upper limiting contents were 20 mg%. It is possible to calculate and predict the shelf-life of meat sausage through the regression equation and $Q_{10}$ value. As a result, the shelf-life prediction was $58{\sim}63$ days at $10^{\circ}C$, $47{\sim}51$ days at $20^{\circ}C$ and 26 days at $40^{\circ}C$, respectively, but the difference between two methods showed about $4{\sim}5$ days. $Q_{10}$ value on the changes contents was 1.35 at acceralated temperature $40^{\circ}C$. The reaction rate of VBN contents could be interpreted as a first order reaction that divided into 2 periods with different reaction rate constants. The corresponding Arrhenius activation energies were 2.959 Kcal/mole and 3.632 Kcal/mole, respectively.

• Food Science and Preservation
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• v.21 no.3
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• pp.357-364
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• 2014

The quality improvement of the boiled-dried anchovy treated with acidic electrolyzed water (AEW) was investigated. The L value was higher in the anchovy treated with AEW than in the control. Moreover, its ${\Delta}E$ value was 5.08 higher than that of the control. The lipophilic browning degree was also higher than the hydrophilic degree. The degrees of calcium absorption of the control and anchovy treated with AEW were 10.77% and 12.61%, respectively. During their storage in the different conditions (five weeks in $20^{\circ}C$, ten weeks in $4^{\circ}C$, and five months in $-20^{\circ}C$), the lipophilic browning degree of the anchovy treated with AEW was significantly lower than that of the control at the $20^{\circ}C$ storage. The volatile basic nitrogen (VBN) content gradually increased as the storage period increased. During the $20^{\circ}C$ storage, the content of the anchovy treated with AEW was lower than that of the control. The lipid peroxide contents increased with the storage periods, regardless of the temperature, but the content of the anchovy treated with AEW was lower than that of the control. These results indicate that AEW treatment can improve the color quality of boiled-dried anchovy and reduce its VBN and lipid peroxide contents.

• Journal of Life Science
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• v.18 no.1
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• pp.63-68
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• 2008

This study was carried out to investigate the effect of the addition of pine needle juice and mugwort juice on the color, hardness, pH, VBN content, TBARS value and total plate count of beef jerky during storage at room temperature for 60 days. Beef jerky was prepared by three types such as beef jerky containing 50 ml water (control), beef jerky containing 50 ml pine needle juice (PBJ) and beef jerky containing 50 ml mugwort juice (MBJ). The L (lightness) value of the control and PBJ was not significantly changed during storage, but the $L^*$ value of MBJ tended to increase during storage (p<0.05). The $a^*$ (redness) value had the highest at the 60 day storage, and the $a^*$ value of PBJ and MBJ were higher than that of the control (p<0.05). The $b^*$ (yellowness) had the highest at the 60 day storage (p<0.05), and the $b^*$ value was not significantly different among samples. The addition of pine needle juice and mugwort juice had no effect on the changes of color of beef jerky. The hardness tended to increase during storage period, the hardness of the control was higher than those of PBJ and MBJ until storage for 30 days (p<0.05). The pH of samples tended to decrease during storage period (p<0.05). The VBN content of samples tended to increase during storage period, and the VBN content of the control was higher than those PBJ and MBJ on the storage of 60 days (p<0.05). The TBARS value of samples tended to decrease during storage period, and the TBARS value of MBJ had the lowest during storage period (p<0.05). The total plate count tended to decrease during storage period (p<0.05), and the total plate count of control, PBJ and MBJ were 4.93, 4.11 and 4.17 log CFU/g, respectively.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.394-401
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• 2014

This study was carried out in order to investigate the effects of lotus leaf extracts on the quality characteristics of beef jerky, such as chemical composition, free amino acid, Hunter's color, physical properties, water activity, pH, TBARS value, VBN content, total bacterial count and sensory score. According to the results, there were no significant differences in moisture, protein, fat, ash, L-value, b-value, hardness, springiness, cohesiveness, gumminess, chewiness, water activity, pH, flavor, taste, texture, juiciness and overall acceptability. Total free amino acid content was highest in T0 and, lowest in T3 (p<0.05). The a-value was highest in T3 (p<0.05). The TBARS value and total bacterial count of T2 and T3 were significantly lower than those of T0 and T1 (p<0.05). The VBN content was lowest in T3 (p<0.05) and the sensory color was highest in T3 (p<0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.1
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• pp.15-20
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• 2002

Quality variation of plastic pouch packing of Changran-Jeotgal produced by improved process and conventional process were investigated during storage at 10, 20 and $30^{\circ}C$, respectively. The kind of plastic pouch used in this study were polyethylene/nylon/linear low density polyethylene (PE/Ny), polyethylene terephthalatefpolyethyleneflinear low density polyethylene (PET) and low density polyethylene (PE). In the higher storage temperature, the faster increase of$ CO_2$, concentration and volume of pouch packing in all kinds of pouch. However, the highest value of pH, L-value, volatile basic nitrogen (VBN) and viable cell counts were shown in PE, the next was PET and PE/Ny, Overall, Changran-Jeotgal produced by improved process showed a little change of physical and chemical characteristics than conventional process. From above results, relationship between quality parameters were predicted pH, L-value, VBN and sensory score were highly correlated, therefore, these parameters is expected to uses as shelf-life indicated elements in cease of plastic pouch packaging.

• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1164-1168
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• 2006

This study was carried out to investigate the possible for utilization of garbage in pig feed by investigating the functional characteristics of pork from pigs fed dried citrus byproduct. The samples consisted of the pork loin from pigs not fed with dried citrus pulp (DCP-0) and fed with 6% and 10% dried citrus pulp during growing and fattening period (DCP-1) there is no respective comparison here The pH, VBN content, TBARS value, bacterial counts, surface color, water holding capacity, loss degree and rheological properties of the samples were determined by physicochemical properties, and the sensory scores were evaluated. The pH, VBN content, surface color, water holding capacity and loss degree were not different between the samples, but the TBARS value and bacterial counts of DCP-1 were significantly lower than those of the DCP-0 (p<0.05). The cohesiveness, gumminess, chewiness, shear forte value, taste, flavor, tenderness, juiciness and palatability were not different between the samples, but the hardness of DCP-0 was higher than that of the DCP-1 and the springiness of DCP-1 was higher than that of the DCP-0 (p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.789-796
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• 2008

This study was carried out to investigate the effect of the addition of red wine on the color, water activity, hardness, pH, 2-thiobarbituric acid (TBARS) value, volatile basic nitrogen (VBN) content and total plate count of beef jerky during storage at room temperature for 4 weeks. Beef jerky was prepared using three variations: beef jerky containing 50 mL water (T0), beef jerky containing a combination of 25 mL water and 25 mL red wine (T1) and beef jerky containing 50 mL red wine (T2). The lightness ($L^*$) was the lowest at the 4-week storage period, and the $L^*$ value of T1 and T2 were lower than that of T0 (p<0.05). The redness ($a^*$) tended to decrease during storage, with the $a^*$ value of T1 and T2 being higher than that of the T0 (p<0.05). The yellowness ($b^*$) during storage was not changed, and the $b^*$ value was not significantly different among the different samples tested. The water activity decreased during storage and T0, T1 and T2 was 0.57, 0.57 and 0.60 after 4 weeks of storage, respectively(p<0.05). The hardness increased during storage and the hardness of T2 stored for 4 weeks was lower than that of T0 and T1 (p<0.05). The pH was decreased with an increase in storage time (p<0.05). The TBARS value increased during storage and the TBARS value of T1 and T2 stored for 4 weeks was lower than that of T0 (p<0.05). The VBN content increased during storage and T2 stored for 4 weeks showed the lowest (p<0.05). The total plate count tended to increase during storage, and T0 stored for 4 weeks showed the highest (p<0.05).

• Journal of Animal Science and Technology
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• v.44 no.4
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• pp.443-452
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• 2002

The objective of this study was to evaluate the effects of concentration(0, 0.5, 1, 1.5 and 2%)of lactic, citric and acetic acid on chemical and sensory characteristics of fresh pork loins. The pork loins were sprayed with organic acid by a hand sprayer for 15 sec at 30$^{\circ}C$, packaged under air and stored for 14 days at 4$^{\circ}C$ and then during the storage time analyzed for VBN, TBARS, color and sensory property. All treated loins showed lower(p<0.05) VBN and TBARS values than the control's. Two percents of organic acid was the most efficient than the rest of treatments(p<0.05). All of pork loins that were sprayed with organic acids had higher CIE L*value(p<0.05) during storage. However, on 14th day, L* value of meat treated with lactic and acetic acid in 1.5 and 2% concentrations was not different from that of initial fresh loins(0 days). According to the results of sensory test, lactic acid, citric acid and acetic acid did not affected bloody and off-flavor of the meat for one day at 4$^{\circ}C$. While the acetic acid spraying resulted in the strong sour flavor of meat after one day.