• 한국식품저장유통학회지
• /
• 제14권3호
• /
• pp.247-255
• /
• 2007

본 연구는 재래종 및 개량종 돼지 등심의 일반 품질특성 과 SPME-GC/MS 및 전자코에 의한 신선육의 향기를 진공 포장 냉장저장중 비교하고자 실시하였다. 평균 출하체중 64 kg의 재래종 돼지(거세돈) 5두와 114 kg인 개량종 돼지($Landrace{\times}Yorkshire{\times}Duroc$, 거세돈) 5두를 도축하고 등심(M. longissimus) 부위를 진공포장한 다음 $2{\pm}0.3^{\circ}C$에서 12일 동안 저장하면서 품질을 분석하였다. 지방 함량은 재래종이 개량종보다 높았던 반면(p<0.05), 지방산 조성중 C14:0, C18:3, C20:5 함량은 개량종보다 낮았다(p<0.05). 저장기간동안 재래종의 pH와 보수력 모두 개량종보다 낮았으며(p<0.05), 표면육색은 재래종이 저장기간 동안 개량종보다 붉고 진하였다. TBARS 는 재래종에서 더 빨리 촉진되었으며, 조직감은 재래종이 저장기간 동안 개량종보다 단단하였다. SPME-GC/MS 및 전자코에 의해 저장 12일에 두 품종 간 hexanoic acid, 3-methyl-1-butanol, 2-ethyl hexanol, m-xylene의 성분 및 저장기간 동안 패턴 차이가 분별되었다.

• 농업과학연구
• /
• 제46권2호
• /
• pp.239-256
• /
• 2019

The quality of tomatoes drastically changes according to storage conditions, such as temperature, humidity, and air composition. High storage temperatures result in the degradation of the firmness and color of tomatoes and in decay by bacteria, whereas chilling injury and softening can be caused by storage at low temperatures. The gas composition in the storage and packaging are other parameters that influence the quality and shelf life of tomatoes by preventing excessive transpiration and respiration. In addition, tomato quality is dependent on the degree of maturity and harvest season. Because there are many quality parameters, it is necessary to systemically establish an optimal standard, and this approach requires collecting and reviewing various data on storage conditions. The aim of this review was to provide basic information by comparing and analyzing studies on the changes in tomato quality (firmness, color, lycopene content, and acidity of tomatoes) during storage and to describe a few models that can assess the quality parameters. Many studies have provided results from experiments on the effects of postharvest control (e.g., storage temperature, packaging film, and gas treatment, as reviewed above) on tomato quality including firmness, soluble solids content, and lycopene content. However, it is still necessary to conduct an overall analysis of the published conditions and to determine the best method for preserving the quality of tomatoes as well as other fruits.

• 한국가금학회지
• /
• 제13권1호
• /
• pp.41-48
• /
• 1986

경기도 동두천시소재 C 특급도계장의 위생상태를 세균학적으로 조사하였으며 작업과정중에 사용되는 물의 세균오염도와 포장된 도계품의 보관기간과의 관계를 조사하였다. 1. 생체취급실과 가까운 작업실일수록 공기중에 세균수가 많았고 사람의 출입이 잦은 제품출하실과 가까운 포장실의 세균오염도가 높았다. 2. 작업개시이전의 장비와 기구에서도 많은 세균이 검출되었으며 양호한 시설일지라도 계속적인 위생관리가 이루어지지 않을 경우 장비와 기구를 통한 오염가능성이 높음을 알 수 있었다. 3. 탕적수의 세균수는 작업 1시간후 부터는 $m\ell$당 표준평판배양 일반세균수가 2$\times$$10^{7}$ , 대장균군최확수 4$\times$$10^{5}$ 정도로 증가되어 작업완료시까지 지속되었다. 4. 도체냉각이 끝나는 부분에서의 냉각수의 $m\ell$당 표준평판배양 일반세균수는 수당 냉각수 용량이 2$\ell$인 경우에는 3.3$\times$$10^4$이며 5$\ell$인 경우에는 3$\times$$10^3$이었다. 또한 냉각수의 유효염소농도가 50ppm일때는 $m\ell$당 표준평판배양 일반세균수가 1/1,000-1/10,000 정도로 감소하였다. 5. 냉각된 도계품의 복강내에 고인 물의 $m\ell$당 표준평판배양 일반세균수는 평균 3.9$\times$$10^4$이었고 포장후 4$^{\circ}C$에서 10일간 저장후 포장용기에 고인물의 $m\ell$당 표준평판배양 일반세균수는 평균 4.7$\times$$10^{7}$ 이었다. 변패취는 $m\ell$당 일반세균수가 $10^{6}$이상일 때부터 나기 시작하였고, 냉각후 도체 복강내 고인 물의 일반세균수가 $m\ell$당 $10^4$이상 검출되는 도계품은 4$^{\circ}C$에서 5일이상 저장할 수 없었다.다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제28권3호
• /
• pp.405-410
• /
• 2015

The objective of this study was to evaluate the effects of sequential applications of ${\varepsilon}$-polylysine (EPL) or lauramide arginine ethyl ester (LAE) sprays followed by an acidic calcium sulfate (ACS) spray on inoculated chicken carcasses to reduce Salmonella (Salmonella enterica serovars including Salmonella typhimurium and Salmonella enteritidis) contamination during 6 days of storage ($4.4^{\circ}C$). Secondly, reductions of the resident microflora were studied on uninoculated chicken carcasses following the sequential application of the treatments, chilling and 10 days of storage at $4.4^{\circ}C$. The treatment of Salmonella inoculated carcasses with 300 mg/L EPL followed by 30% ACS (EPL300-ACS30) sprays reduced Salmonella counts initially by 1.5 log cfu/mL and then by 1.2 log cfu/mL (p<0.05) following 6 days of storage at $4.4^{\circ}C$. Likewise, 200 mg/L LAE followed by 30% ACS (LAE200-ACS30) treatment reduced initial Salmonella counts on poultry carcasses by 1.8, 1.4 and 1.8 log cfu/mL (p<0.05), respectively, after 0, 3, and 6 days storage. Immediately after the treatments, EPL300-ACS30 and LAE200-ACS30 both reduced Escherichia coli counts significantly by 2.6 and 2.9 log cfu/mL, respectively. EPL300-ACS30 and LAE200-ASC30 were effective in lowering psychrotroph counts by 1 log cfu/mL on day 10 when compared to the control and distilled water treatments. This study demonstrated that EPL300-ACS30 and LAE200-ACS30 were effective in reducing Salmonella on inoculated chicken carcasses both after treatment and during the storage at $4.4^{\circ}C$ for up to 6 days. In addition, reductions in psychrotroph counts indicated that these treatments might have the potential to increase the shelf-life of poultry carcasses.

• 대한수의학회지
• /
• 제44권2호
• /
• pp.225-231
• /
• 2004

This study was conducted to determine the incidence of microorganisms associated with dressed broiler with intact skin and without skin at different frozen storage periods such as 0, 10, 20, 30 days and to demonstrate the role of packaging and pretreatment chilling on the changes of carcass quality. The values of total viable count (TVC), total coliform count (TCC), total streptococcal count (TStC) and total staphylococcal count (TSC) were determined for meat samples of thigh and breast and swab samples of visceral surfaces of the broilers with intact skin and without skin. It was observed that the values of TVC, TCC, TStC and TSC in both cases of dressed broiler with intact skin and without skin exceeded the International Commission on Microbiological Specification for Foods. However, numbers of microorganisms were considerably decreased during the frozen storage. Packing and prechilled conditions were generally better effective in decrease of the loads of microorganisms than without packing and prechilled conditions, and lower bacterial numbers were also found in dressed broiler with intact skin than that without skin. The highest sensory panel score was obtained at 10 days of frozen storage. These results, thus, indicate that usages of appropriate periods and conditions of frozen storage and packaging systems can minimize the potential health hazards associated with contaminants gaining access to the dressed or processed broilers and improve the quality and shelf life of dressed broilers.

• Asian-Australasian Journal of Animal Sciences
• /
• 제21권5호
• /
• pp.738-744
• /
• 2008

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied. After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz. deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at $4^{\circ}C$ for 24 h and cooking (4), chilling for 24 h at $4^{\circ}C$, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, and cooking (6), deboning after 5-6 h, storage for 48 h at 4??C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, freezing and cooking (9). Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values. Sensory scores were significantly higher in conditions (1), (5) and (9), and significantly lower in conditions (4) and (6). From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking. Storage of deboned meat at refrigerated temperature must be avoided.

• 한국식품영양과학회지
• /
• 제6권1호
• /
• pp.1-8
• /
• 1977

The sample persimmons were obtained from the of Yung-am Kun, Korea on October 24, and November 9, 1973. These persimmons were kept at room temperature overnight, then packed and stored on the following day at $0^{\circ}C$ and $85{\sim}100%$ humidity. Seven experimental items were studied : 1. control, 2. packing with excelsior in wooden boxes, 3. packing with rice hull in wooden boxes, 4. packing in bags of 0.03 mm polyethylene membrane, 5. packing in bags of 0.06 mm polyethylene membrane, 6. packing in bags of 0.08 mm polyethylene membrane, 7. packing in sealed desiccators. The dimension of polyethylene bags were $14{\times}28cm$ and three persimmons were packing in each bag. The results are as follows: 1. The persimmons both in polyethylene bags and in desiccators lost only 1 % or less of weight, while in control (1) packing with excelsior (2) or with rice hull (3) the loss was 6-7 % in weight after $2{\sim}3$ months. The persimmons became visibly shriveled and spongy-like in it's texture when it lost 5 % of weight. 2. Carbon dioxide content within the polyethylene bags and desiccators rapidly increased during the early storage period, and reached 5 % (in 0.03 mm polyethylene bags) to 50 % or more (in desiccator) after 1 month. In the polyethylene bags of 0.08 mm and desiccator, the carbon dioxide accumulated to a dangerous level and the persimmon showed physiological damage in a longer storage period. 3. The advance of after-ripening and deterioration of persimmon sealed in the polyethylene bags was slower than that in open bags when moved out to room temperature from the chilling and the polyethylene bags of 0.06 mm retarded the after-ripening most effectively. 4. On the basis of these results, a temperature of $0^{\circ}C$, relative humidity of almost $85{\sim}100%$ and combinations of 5 % oxygen and $5{\sim}8%$ carbon dioxide seem to be the optimum condition for the storage of persimmon (Teabong-Si). The most successful method of storing was to pack them in polyethylene bags of 0.06 mm and then to store them at $0^{\circ}C$.

• 한국식품과학회지
• /
• 제36권2호
• /
• pp.283-287
• /
• 2004

단감 과실은 저온 저장 후 유통 과정에서 상온에 노출될 경우 과육의 연화, 과피 흑변, 과육 갈변 등의 생리적 장해 증상이 나타날 수 있으며, 본 연구에서는 과실의 호흡과 에틸렌 생성의 관점에서 이러한 장해 발생의 원인을 고찰하였다. 저온 장해 증상의 하나로 간주되고 있는 과육의 젤리화를 동반하는 연화 현상은 저온 저장한 과실을 MA 포장하지 않은 채 상온에 노출하였을 때 3일 이내에 심하게 발생하였다. 그러나 $30^{\circ}C$ 조건에서는 $20^{\circ}C$에서 보다 장해 발생이 감소하였으며 온도에 따른 장해 발생 차이의 양상은 에틸렌 생성의 차이와 일치하는 경향을 보였다. 또한 에틸렌의 작용이 억제되는 것으로 알려진 MA 포장 과실에서도 이러한 연화 현상의 발생이 억제되었으며, 이러한 결과는 과육의 젤리화 현상이 에틸렌의 생성 또는 작용과 밀접한 관련이 있음을 보인다. 한편, 과피 흑변 현상은 저온 저장한 과실을 대기에 직접 노출하였을 때 심하게 발생하나 PE-film으로 포장한 과실에서는 발생이 억제되었다. 이러한 발생 양상은 에틸렌과 관련이 있을 것으로 생각되는 과육의 젤리화 현상의 발생 양상과도 유사하지만, 에틸렌 생성이 그다지 높지 않은 $10^{\circ}C$ 조건에서 오히려 과피 흑변 발생이 증가한 점에 비추어 볼 때 과피 흑변 발생의 일차적인 원인은 높은 산소 농도와 관련이 있고, 과육의 갈변은 무기 호흡이 유발되는 조건, 즉 두꺼운 PE-film으로 MA 포장하여 고온에 노출시킨 조건에서만 발생하였으며, 이러한 조건에서 유효 산소 농도의 갑작스런 저하가 과육의 갈변 장해를 일으키는 원인으로 생각된다.

• 한국식품위생안전성학회지
• /
• 제13권3호
• /
• pp.238-242
• /
• 1998

상업적 도계공정에서 탈모, 내장적출, 세척, 냉각 및 위생수 침지후 그리고 도매 및 소매의 저장동안 닭고기의 호기성 미생물에 대하여 평가하였다. 시료 분석은 1997년 12월부터 1998년 3월에 얻은 닭고기를 이용하여 실시하였다. 상업적 도계공정에서 닭고기의 물세척 및 10초 동안 25ppm 염소 침지는 각각 호기성 세균(APC) 및 그람음성세균(GNC)의 증식을 유의적(P<0.05)으로 억제하였다. 저장 4일후 소매점에서 얻은 닭고기는 도매점의 닭고기와 비교하여 호기성 세균 및 그람음성 세균의 유의적 (p<0.05) 증가를 보였다. 소매점에서 얻은 닭고기 날개는 다른부위들보다 세대시간(GT)의 감소(P<0.05)를 보였다.

• 원예과학기술지
• /
• 제35권2호
• /
• pp.199-209
• /
• 2017

This study detailed the effects of 1-methylcyclopropene (1-MCP) on ripening and fruit quality in red-fleshed kiwifruit (Actinidia chinensis) stored at 0 or $10^{\circ}C$ for 20 days, and $20^{\circ}C$ for 13 days. The quality of the fruit was assessed by measuring ethylene production, respiration rate, weight loss, firmness, flesh color, soluble solids content (SSC), and titratable acidity (TA), along with a sensory evaluation. Compared to untreated kiwifruit, fruit treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP for 24h at $20^{\circ}C$ prior to storage showed a delay in ripening and maintained fruit quality during storage. Ethylene production and respiration rate were affected by 1-MCP treatment only in fruit stored at $20^{\circ}C$, where the values were markedly higher compared to kiwifruit stored at 0 and $10^{\circ}C$. 1-MCP treatment resulted in a clear reduction in weight loss due to a delay in fruit ripening. The firmness of kiwifruit stored at 10 and $20^{\circ}C$ decreased significantly compared to fruit stored at $0^{\circ}C$, but 1-MCP treatment led to a reduction in this loss. Upon storage, SSC increased while TA decreased across all treatments. Sensory evaluation scores increased with decreasing firmness and acidity and increasing SSC. The shelf life of kiwifruit stored at $0^{\circ}C$ was extended without any chilling injury or color changes. In summary, the results show that 1-MCP treatment can potentially maintain quality and delay ripening of red-fleshed kiwifruit stored at all storage temperatures.