• 한국축산식품학회지
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• 제20권2호
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• pp.139-145
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• 2000

This study was conducted to investigate the storage and quality characteristics of vegetable hot dog. The b-value of sausage was increased significantly, but the color of bread was not changed during storage. The hardness, springiness, cohesiveness and chewiness of sausage were not changed, but the gumminess was increased during storage. The hardness, springiness, cohesiveness and gumminess of bread were not changed, but the chewiness was decreased during storage. The moisture content of sausage was not changed, but that of bread was decreased during storage. The pH of vegetable hot dog showed 5.67~5.71 during storage. The TBA of sausage was increased from 0.13 to 0.29mg/kg, the VBN was increased from 4.24 to 5.46mg% during storage. The total plate counts showed $3.5\times$104 CFU/g 8 days of storage. The coliform group, Staphylococcus aureus. Salmonella and Vibrio parahaemolyticus were not detected during storage. The vegetable hot dog was found to be fresh by sensory scores such as taste, aroma, color, texture and palatability, and the appearance of mold and slime was not detected during storage.

• 한국식품영양학회지
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• 제9권3호
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• pp.314-318
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• 1996

The purpore of this study was to elucidate the nutritional significance of the fruit-vegetable mixed juice during storage and distribution by examining the chemical composition of the mixed Juice for storage. The fruit-vegetable mixed Juices were sueriliged at 95$^{\circ}C$ for 30, 70, 100 seconds and the results of the changes in vitamin C contents, colors, total carotenoid contents, total aerobic counts and sensory evaluation of the mixed Juice were as follows: Vitamin C contents were drastically decreased at 7 day's storage and were not significantly different between the mixed Juices at p< 0.05 level after 7 day's storage. The longer the sterilization time and storage period of the mixed Juice was the higher changes in color was. The color changes in the sterilized samples were higher in order of 100, 70 and 30 seconds. Total carotenoid contents were slightly decreased according to storage period but were not affected by sterilization time. Total aerobic counts were 1.1 $\times$ 101 cfu/ml before sterilization, but it was negative after sterilization at 95t regardless of sterilization time. Sensory qualities such as color, flavor, taste and total acceptability of the mixed juice tended to be decreased by the Increased storage period and sterilization time. Especially, the sterilized sample for 100 seconds showed lots of changes In color.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.41-47
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• 1998

Physicochemical properties and microbiological quality chanties were investigated on mixed fruit and vegetable juices (apple, carrot and cucumber) stored at 4$^{\circ}C$ without pasteurization(NT), with light piasteurization (LP; 66$^{\circ}C$, 10 sec) and with full pasteurization(FP; 90$^{\circ}C$, 60 sec). Effects of ultrafiltration (UF) on the changes during storage were also examined. pH, viscosity, a-value and b-value remained relatively constant and all samples revealed Newtonian characterisitics. Total acidity and turbidity tended to increase slightly; however, total vitamin C content and L-value slowly decreased during storage up to about 2 months. During the first 4 weeks storage, soluble solids content slowly increased and then decreased. Mold and Yeast and Bacteria were not detected in LP, UP and UF treated samples during storage studied; however, E. coli were detected after 24 days storage. No distinctive storage effects were found among samples prepared; however, ultrafiltration had a considerable effect on the color and soluble solids content of mixed fruit and vegetable juice.

• 한국식품과학회지
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• 제10권2호
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• pp.250-257
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• 1978

항산화제(抗酸化劑)인 TBHQ와 BHA/BHT와 소포제(消泡劑)인 methyl silicone등이 식용유의 저장성과 고온에서의 안전성에 미치는 영향을 알아보기 위하여 일련(一連)의 실험을 하였다. 실험결과 methyl silicone은 소포제로써뿐만 아니라 고온$(195^{\circ}C)$에서의 산패를 방지하였고 저장성에는 별 영향이 없었으며 TBHQ는 식용유를 고밀도 polyethylne병(용량 3.8l)에 넣어서 $32^{\circ}C$와 $38^{\circ}C$에서 1년간 저장 했을 때 산패를 지연시켰으나 고온에서의 안정성에는 별 영향을 주지 않음을 알았다. 한편, BHA/BHT(100ppm/100ppm)는 식용유의 저장성과 고온에서의 안정성에 별 도움이 되지 아니하였다. 또한 methyl silicone $1{\pm}0.5ppm$이 적정량(미국 FDA의 최대허용량 : 10ppm)이었으며 TBHQ는 FDA의 최대 허용량인 200ppm일때 가장 효과적임을 알았다.

• 한국식품조리과학회지
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• 제7권3호
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• pp.21-27
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• 1991

Recipe for Korean typical wild.vegetable preparations were developed and changes in pH, total acidity and ascorbic acid were measured during the storage period at 4~$5^{\circ}C$. Crude fiber and minerals were also analyzed and sensory evaluation was conducted. Changes in pH and total acidity were not significant in most of the samples and the results reveal that the vegetable preparations were in good conditions throughtout the storage period at 4~$5^{\circ}C$. The contents of ascorbic acid have been gradually reduced during the first 10-day storage showing 30~70% retention and continuous loss to 30~40% left on 20th-day. Crude fiber and mineral (Ca, p, Fe, K, Mg) contents were relatively higher in the wild-vegetables than in the everyday use vegetables. The results of the sensory evaluations revealed that the tested samples were in good scores (overall scores>6) except sancho-seed pickles.

• 한국식품영양과학회지
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• 제39권8호
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• pp.1187-1193
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• 2010

녹즙은 가열살균공정을 거치지 않기 때문에 유통기한이 매우 짧아 비가열 살균기술 중의 하나인 UV 살균처리 방법을 이용하여 신립초 및 케일 녹즙을 제조한 후 저장기간에 따른 항산화 활성의 변화 및 아질산염 소거능의 변화를 측정하였다. 저온살균방법 중 UV 처리 기술을 이용하여 신립초 및 케일 녹즙을 제조한 후 UV 처리에 따른 저장기간 내 항산화 활성의 변화 및 아질산염 소거능 변화를 측정하였다. 신립초 및 케일 녹즙의 polyphenol 화합물의 함량은 UV 처리에 의하여 다소 감소하였으며 저장기간이 증가할수록 대조군 및 UV 처리군 모두 polyphenol 화합물의 함량이 감소하였다. DPPH 전자공여능의 변화는 UV 처리 직후 대조군에 비하여 UV 처리군이 다소 높은 활성을 보였고 저장기간 내내 유의적인 차이를 보이지는 않았다. 또한 UV 처리군 간에는 크게 유의적인 차이는 없는 것으로 나타났다. ABTS 활성을 보면 UV 처리 직후 녹즙의 활성은 대조군에 비하여 UV 처리군이 다소 낮게 나타났으며 케일의 경우 UV 처리군간에는 처리 유속이 느릴수록 낮게 나타났다. 금속이온 제거능에서는 신립초의 경우 UV 처리 직후 대조군이 가장 높았고 UV 처리군이 다소 낮은 활성을 보였으며 UV 처리 유속과는 크게 관계없는 것으로 나타났다. 케일의 경우, 대조군과 UV 처리군 모두 제조 직후 유의적인 차이는 없는 것으로 나타났으며 저장기간에 따른 변화는 신립초와 마찬가지로 증가하는 경향이었다. 지질과산화 억제능은 신립초와 케일 모두 blank에 비하여 낮은 O.D.값을 보여 지질과산화 억제능이 있었으며 대조군보다 UV 처리군이 다소 높은 O.D.값을 보여 UV 처리 시 지질과산화 억제능이 감소함을 나타냈다. 아질산염 소거능의 경우, 대조군과 UV 처리군 모두 큰 차이가 없었으며 pH 1.2에서 가장 높은 소거활성을 나타내었다.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.46-63
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• 2024

This study evaluated the impact of storage temperature on the quality characteristics of texturized vegetable protein (TVP). TVP was prepared by mixing defatted Daewon soybean flour at 80℃, gluten, and corn starch in a 5:3:2 ratio, which was then extruded at a screw speed of 250 rpm and a barrel temperature of 190℃ with moisture addition at 9 rpm. Subsequently, the extruded TVP was vacuum-sealed in polyethylene packaging and stored at -20℃, 0℃, and 4℃ for 9 days. Texture analysis revealed that the curing rate followed 4℃ > 0℃ > -20℃ sequence. No significant color variation was observed across the storage conditions, although water content increased at all temperatures. Notable changes were detected in moisture absorption capacity (%) and solid leaching (%), following the order of -20℃ > 0℃ > 4℃. The turbidity of the solution released during cooking varied, with the highest to the lowest sequence being -20℃ > 4℃ > 0℃, while pH levels remained neutral. Regarding free amino acids, sweetness and textural quality improved with storage across all temperatures, whereas bitterness components diminished at 4℃. The study suggests that refrigerated storage at 4℃ is a viable method for distributing TVP, which was previously distributed only in a frozen and dry state.

• 농업과학연구
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• 제27권2호
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• pp.81-85
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• 2000

식용찰옥수수의 적정 저장온도를 구명하기 위하여 당함량 및 수분함량 변화를 국내에서 및 육성한 찰옥 1, 2호 및 대학찰에 대해 조사한 결과는 다음과 같다. 공시된 찰옥수수 교잡종의 식물학적특성은 대학찰에 비해 찰옥 1호, 2호에서 개화기가 약간 빨랐고, 이삭 길이는 찰옥 1, 2호가 짧고, 이삭 직경이 굵은 반면에 대학찰은 간장 및 이삭길이에서 다소 컷으나 이삭직경과 이삭 열수에서 낮게 나타났다. 공시된 교잡종 찰옥수수의 수확시 당도는 대학찰이 크게 높았으며, 찰옥 2호, 얼룩찰순으로 높게 나타났는데 상대적으로 저장기간이 길수록 저장온도에 거의 무관하게 급 감소하는 경향인 반면에 수분함량의 변화는 크게 변화되지 않았다. 이들 교잡종의 신선도 및 고품질을 유지하기 위해서는 $-4^{\circ}C{\sim}-10^{\circ}C$에서 저장하는 것이 유리하였다.

• Preventive Nutrition and Food Science
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• 제20권3호
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• pp.169-175
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• 2015

Shinseoncho and kale were made into green vegetable juices by building block [shinsenocho branch (SB), shinsenocho leaf (SL), kale branch (KB), and kale leaf (KL)]. Fluctuations in their phenolic contents and antioxidant capacities were analyzed during refrigerated storage at $4^{\circ}C$ for 28 days. Total polyphenolic contents of leaf parts showed a decreasing tendency after 4 days (SL) or 7 days (KL), whereas branch parts showed fluctuating values during the entire storage period. The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging capacity was rapidly decreased in SB and in SL at 28 days (P<0.001), whereas KL showed a slightly increasing tendency after 14 days. For the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, SL showed a sharp fall at 28 days (P<0.001), and KL showed a decreasing tendency after 14 days (P<0.001). SB showed a steady decrease during the entire storage period and KB indicated a nearly zero (0.97%) at 28 days. Pearson's coefficients for the correlation between antioxidant capacities measured by the ABTS and DPPH assays, and the total polyphenolic contents were determined. The results showed that the ABTS assay (r=0.934, P<0.001) was more strongly positively correlated with the total phenolic contents than the DPPH assay (r=0.630, P<0.001). In conclusion, when considering all building blocks, green vegetable juices, including kale and shinseoncho may have kept antioxidant capacities for up to 14 days under refrigeration, and the ABTS assay better reflects a positive correlation with the total phenolic contents when compared to the DPPH assay.

• 한국축산식품학회지
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• 제21권1호
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• pp.71-79
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• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.