• Journal of Life Science
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• v.13 no.6
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• pp.829-835
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• 2003

Addition effect of mugwort powder on storage stability of boiled carcass grade(B and E) during storage at $4\pm1^{\circ}C$for 8 weeks were investigated. The pH value and volatile basic nitrogen(VBN) content of boiled pork with mugwort powder were not significant difference(p>0.05) depending on the carcass grade as compared to boiled pork without mugwort powder. The thiobarbituric acid reactive substances(TBARS) values of boiled pork with mugwort powder were significantly lower than those of boiled pork without mugwort powder up to 8 weeks of the chilling process. The boiled pork with mugwort powder showed to have lower numbers of bacteria and residual nitrite than those without mugwort powder depending on the carcass grade.

• Journal of Bio-Environment Control
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• v.19 no.3
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• pp.159-164
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• 2010

This study was carried out to compare the storability of Salsola komarovi Iljin and Suaeda maritima L. Dum which stored at different storage temperatures in MA storage. These plants that had grown in greenhouse packed with $50\;{\mu}m$ ceramic film and then stored in $2^{\circ}C$, $10^{\circ}C$, and $25^{\circ}C$ temperature. The fresh weight loss both plants was less than 1% in all temperature treatments. The highest fresh weight loss showed at $25^{\circ}C$ among storage temperature treatments in Salsola komarovi Iljin between plants. The highest carbon dioxide contents in package showed at $25^{\circ}C$ among storage temperature treatments in Salsola komarovi Iljin between plants, and at $2^{\circ}C$ and $10^{\circ}C$ temperature treatments remained less than 1%. Oxygen contents in package both plants showed the highest level at $2^{\circ}C$ temperature treatment, but Salsola komarovi Iljin showed less oxygen contents than Suaeda maritima L. Dum. Although there was no significant difference ethylene contents in package between $2^{\circ}C$ and $10^{\circ}C$ temperature treatments, the higher showed in $10^{\circ}C$ than $2^{\circ}C$ temperature treatments. The ethylene contents in package both plants were roughly $20\;{\mu}L{\cdot}L^{-1}$ and the higher was in Suaeda maritima L. Dum than Salsola komarovi Iljin at $2^{\circ}C$. As increasing the storage temperature, the contents of carbon dioxide and ethylene in package also increased in both plants. The carbon dioxide and ethylene contents of Salsola komarovi Iljin showed a significant difference between $2^{\circ}C$ and $10^{\circ}C$ temperature treatments, but Suaeda maritima L. Dum did not show. The shelf life of Salsola komarovi Iljin based on visual quality was 14 days at $2^{\circ}C$ temperature treatment and 7.5 days at $10^{\circ}C$ temperature treatment. However, the shelf life of Suaeda maritima L. Dum did not show a significant difference between $2^{\circ}C$ temperature treatment that was 11 days, and $10^{\circ}C$ temperature treatment that was 9.5 days. Considering visual quality and gas contents in package, Suaeda maritima L. Dum might appear chilling injury at $2^{\circ}C$ temperature treatment.

• Horticultural Science & Technology
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• v.18 no.1
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• pp.18-21
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• 2000

This study was carried out to investigate the MA response of fresh lemongrass (Cymbopogon citratus) depending upon film sources and storage temperatures. The fresh weight loss was significantly lower at 5 and $0^{\circ}C$ than those of higher temperatures. And ceramic $80{\mu}m$ film (CE 80) was more effective in preventing weight loss than CE40. The contents of $CO_2$ and ethylene were much higher in CE 80 wrapping than those in CE 40 ones. Rapid accumulation of $CO_2$ was observed at high storage temperature. However, the ethylene content during whole storage period was higher at $0^{\circ}C$ than those at $5^{\circ}C$, but the level of ethylene was remained below 1ppm and did not adversely affected to lemongrass quality. The treatment of CE 80 at $5^{\circ}C$ was most effective on keeping visual quality and chlorophyll content. The storage durations were up to 48 days at $5^{\circ}C$ and 35 days at $0^{\circ}C$, respectively. Results indicated that CE 80 at $5^{\circ}C$ is an optimal condition for MA storage of lemongrass.

• Food Science and Preservation
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• v.10 no.3
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• pp.261-266
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• 2003

We investigated the efficacy of heat shock treatments to improve storage quality of green red pepper. Green red pepper were stored at 10$^{\circ}C$ for 4 weeks after no treatment (control) or hot water dips at 50-65$^{\circ}C$ for 10s. Treatments at 65$^{\circ}C$ generally caused high levels of heat injury on the surface of fruit. The hot water dips had no effect on firmness, Hunter ‘a’ and ‘b’ values and viable cell count by 3 weeks of storage. But color of fruit changed toward darker and redder direction and firmness was decreased by heat treatment at 4 weeks of storage. The contents of capsaicin and dihydrocapsaicin were not caused significant influence by different heat treatment, were decreased through the storage. The optimal hot water dip condition for maintaining fruit quality after prolonged storage was found to be 55$^{\circ}C$ for 10s, which can lead to reduced chilling sensitivity of green red pepper.

• Applied Biological Chemistry
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• v.10
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• pp.63-68
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• 1968

The effects of $^{60}Co-{\gamma}$ radiation on the change of composition and susceptibility to soft rot during the storage of sweetpototoes and the radioresistance of spores of the soft rot fungus were investigated and the following results were obtained. 1) Gamma-irradiation of sweetpotatoes caused the increase in water-soluble sugar content and the decrease in ascorbic acid content during the storage. 2) The rate of oxygen uptake in sweetpotato slices becomes higher as the dose increases. But the oxygen uptake in slices irradiated with higher doses decreases along with the color change as the time passes. 3) Irradiation with high doses (above $2.5{\times}10^5$ rad) brought about the increased susceptibility to soft rot decay as the chilling injury did in the storage of sweetpotatoes. 4) Average lethal dose for the spores of Rhizopus nigricans was $3.0{\times}10^5$ rad and the complete death required the level of $1.25{\times}10^6$ rad.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.737-743
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• 2013

The aim of this research is to evaluate the effects of cooking time and storage temperature on the quality of home-made retort pouch packed Chuncheon Dakgalbi. The leg meat of broiler is being cut into cubes and is mixed with the Dakgalbi sauce and vegetables. Around 200 g of Chuncheon Dakgalbi is being stuffed into a retort pouch and then vacuumed. The retort pouch packed Chuncheon Dakgalbi is subjected to cooking (autoclaving) at $110^{\circ}C$ and 0.75 Kgf for 10, 20 or 30 min and then transferred to the chilling room at $2^{\circ}C$ for rapid cooling procedures. Subsequently, the samples are stored at $4^{\circ}C$ or $25^{\circ}C$ for 4 wk. According to results of sensory evaluation, the highest sensory scores were found in Chuncheon Dakgalbi which was cooked for 30 min (p<0.05). Prolonged cooking time tends to decrease the pH, CIE $L^*$ and CIE $a^*$ levels, and slightly promote the lipid oxidation and protein deterioration. The Chuncheon Dakgalbi being cooked for 10 min promoted the lipid oxidation and protein deterioration during storage at $25^{\circ}C$. Moreover, the total aerobic and anaerobic bacteria in Chuncheon Dakgalbi being cooked for 10 min started to grow after 3 wk of storage at $25^{\circ}C$. Cooking (autoclaving) at $110^{\circ}C$ for 30 min is able to maintain the quality and shelf-life of retort pouch packed Chuncheon Dakgalbion the market.

• Fisheries and Aquatic Sciences
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• v.23 no.9
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• pp.25.1-25.9
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• 2020

Fish is an extremely perishable food product which requires proper handling soon after harvest. The present study was aimed at assessing post-harvest fish losses and preservation practices in Siavonga district, Southern Zambia. Structured and semi-structured questionnaires were used to collect data on post-harvest fish losses and preservation practices from aquaculture producers, artisanal, and commercial fishers. All the fishers who landed on the lakeshore were interviewed, while aquaculture producers were randomly selected based on the information provided by the local department of fisheries. The results of the study revealed that all the fishers experienced post-harvest fish losses at varying degrees with those losing up to 10% of the total catch being in the majority. In contrast, aquaculture producers did not report any post-harvest fish losses. Most aquaculture producers commonly used chilling as preservation practice contrary to artisanal and commercial fishers who commonly used smoking and sun sun-drying respectively. Furthermore, fish product safety and quality control were poorly practiced in the district. Lack of cold storage facilities and fluctuating weather conditions were the major challenges impacting fish post-harvest activities. Therefore, to curb the loss of revenue due to post-harvest fish losses, we propose the introduction of new technology, self-development skills for fishing communities, and enhanced access to refrigeration facilities.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.335-341
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• 2004

This study was carried out to evaluate the microbiological quality of poultry carcasses at different slaughtering process in large (>50,000 chicken/day) and small (<30,000 chicken/day) scale slaughtering houses. Whole bird rinse technique was used to analyze the incidence of microorganisms on poultry carcasses in each process of before visceration, after evisceration, after final wash, after main chilling and in cold room. In summer time, small scale slaughterhouse showed lower incidence of aerobic microorganisms (10$\^$4/ CFU/mL) than those of large scale slaughterhouse (10$\^$5/ CFU/mL) at the process of after main chilling and in cold room. But small scale slaughterhouse showed higher incidence of E. coli (10$^2$-10$^4$ CFU/mL) than those of large scale slaughterhouse (10$\^$-2/ CFU/mL) at each slaughtering process observed. During autumn and winter time, small scale slaughterhouse showed similar incidence of aerobic microorganisms as large scale slaughterhouse (10$\^$5/ CFU/mL after evisceration, 10$^4$ CFU/mL after main chilling and cold storage). Samples from carcasses during autumn and winter time in cold room showed no difference in E. coli counts (10$^2$ in autumn time and 10$^3$ CFU/mL in winter time) between large and small scale slaughterhouse. In spring time, small scale slaughterhouse showed lower incidence of aerobic microorganisms than those of large scale slaughterhouse at each slaughtering process observed except after main chilling. Small scale slaughterhouse showed higher incidence of aerobic microorganisms in final cooling water than large scale slaughterhouse during spring time.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.185-191
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• 2014

This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire ${\times}$ Landrace ${\times}$ Duroc (YLD), Yorkshire ${\times}$ Chester White ${\times}$ Yorkshire (YCY), and Yorkshire ${\times}$ Berkshire ${\times}$ Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at $0^{\circ}C$ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.55-61
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• 2009

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at $-1^{\circ}C$ and the other group was stored at $30^{\circ}C$ for 3 hr, and then all the samples were chilled at $2^{\circ}C$ until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at $-1^{\circ}C$ and $30^{\circ}C$. However, sarcomere length was shortened more at $-1^{\circ}C$ than at $30^{\circ}C$, MFI was larger at $30^{\circ}C$ than at $-1^{\circ}C$, drip loss was greater at $30^{\circ}C$ than at $-1^{\circ}C$, and WHC was lower at $30^{\circ}C$ than at $-1^{\circ}C$(p<0.05). In brief, in terms of yield and tenderness, broiler breast meat stored at $-1^{\circ}C$ was superior to that stored at $30^{\circ}C$.