• Food Science of Animal Resources
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• v.20 no.1
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• pp.72-78
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• 2000

This study was conducted to investigate the storage period and quality characteristics. The L- and b-value of hamburger patty added significantly during storage, but the color of hamburger bread was not changed. The springiness, cohesiveness, gumminess and chewiness of hamburger patty added significantly during storage. The cohesiveness of hamburger bread was added but the chewiness decreased significantly during storage. The pH of hamburger showed 5.66∼5.69 during storage. The TBA of hamburger patty added from 0.19 to 0.36 malonaldehyde mg/kg, and the VBN added from 3.58 to 7.83mg% during storage. The viable bacteria to 8 days storage was 5.1${\times}$105 CFU/g. The coliform group, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus was not detected during storage. The taste, aroma, color and texture was not changed, and was not appearance of mold and slime during storage.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.478-483
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• 1996

We investigated the changes of composition in immature green persimmon during cold(7$^{\circ}C$) and freezing (-2$0^{\circ}C$) storage for 30 days. Moisture, protein, fat and carbohydrate were not significantly different by storage temperature and storage days. Crude fiber had little change during freezing storage, but in case of cold storage, as storage time goes by, it slightly deceased. Content of polyphenol was increased during cold and freezing storage, especially during cold storage it was remarkably increased. Content of total pectin was decreased, while content of soluble pectin was increased during cold storage. Content of total pectin and soluble pectin was slightly decreased or increased during freeze storage. Content of tannin had little change during freezing storage but it significantly decreased during cold storage.

• Food Science of Animal Resources
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• v.20 no.2
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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.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.423-430
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• 2015

This study was carried out to investigate the effects of dandelion leaf, root and whole part extracts on the physicochemical characteristics of pork patties stored at $4^{\circ}C$ for 10 days. Four types of pork patties were evaluated: ice-water-added (T0), dandelion leaf extract (T1), dandelion root extract (T2) and dandelion whole part extract (T3). The pH decreased significantly during storage, but increased after 10 days of storage. The pH was highest in T0 during storage. The L value of T0 increased whereas T1, T2 and T3 did not significantly changed during storage. The a value decreased with a longer storage period, and the a values for T1, T2 and T3 were higher than that of T0 during storage. The b value did not change significantly during storage. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.87, 0.29, 0.47 and 0.31 mg MA/kg, respectively, after 10 days of storage. The VBN content value of T0 increased, but those of T1, T2 and T3 did not significantly change during storage. The water holding capacity of T0 decreased, but those of T1, T2 and T3 did not significantly change during storage. Cooking loss increased during storage and that of T0 was higher than those of T1, T2 and T3. Hardness and chewiness decreased while springiness and cohesiveness increased during storage.

• Journal of the Korean Society of Tobacco Science
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• v.24 no.2
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• pp.88-93
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• 2002

This study was carried out to investigate the changes of chromatic, chemical and organoleptic characteristics of green leaf tobaccos during storage in warehouse. Eight grades(flue-cured ; A2O, B2O, C2L and D2L, burley ; A2T, B2T, C2W and D2W) of green loaves produced in 2001 were stored during 8 months(Oct. 30, 2001 to Jun. 30, 2002) in warehouse of Kimcheon(flue-cured) and Namwon(burley) Leaf Tobacco Processing factory, respectively. Moisture contents of D2L in flue-cured and four grades in burley were significantly decreased during storage in warehouse. Redness(a) values of six grades except for D2L and D2W were significantly increased during storage. Lightness(L), yellow(b) and pH values, and the contents of nicotine, total nitrogen and total sugar were not changed during storage. Irritations of flue-cured tobacco were increased, whereas tastes were decreased during storage. Irritations and tastes of burley tobacco were little changed during storage. The result suggests that the flue-cured green leaf being processed as early as possible for minimizing the deterioration of smoke taste during storage in warehouse.

• Journal of Ginseng Research
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• v.5 no.2
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• pp.99-107
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• 1981

Physical, chemical and microbiological changes were periodically studied during six-month storage of fresh ginseng under N2, CO2 gas or subatmospheric pressure condition. The results were summarized as follows. 1. The moisture contents of fresh ginseng gradually decreased during the first 2-month storage and thereafter generally reached at equillibrium. 2. There was no significant change in the reducing sugar content in 1-month storage, followed by$.$a decrease in between 2-and 3-month storage. Thereafter, the reducing sugar content increased at the end of 4-month storage. 3. The total sugar content increased significantly during the first 3-month storage. Under CO2 and Nr gas storage, the total sugar content gradually decreased after 3-month storage, while no significant change was observed in the samples stored under subatmospheric Pressure. Amylase activity gradually decreased as storage period increased 4. The content of saponin decreased as storage period increased, but ginsengoide Rf, Rd, Rc and Rb2 increased significantly in 1-month storage. 5. Regardless of storage methods, sprouting of ginseng and growth of microorganisms were inhibited in all samples during the first 4-month storage. However, growth of microorganisms was observed in the rhizome and injured areas of ginseng after 5-month storage in the N2 and CO2 gas atmosphere.

• Applied Biological Chemistry
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• v.27 no.3
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• pp.211-213
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• 1984

The change in fatty acid compositions of the glycolipid and phospholipid of sesame seed was analyzed during the storage for 4, 9, and 15 months at four different storage conditions, that is, storage under light with linen bag(LA), storage under light with polyethylene bag(LS), storage in dark with linen bag(DA), and storage in dark with polyethylene bag(DS). In the fatty acid composition of glycolipid, palmitic and stearic acid decreased during the storage but the linoleic acid increased significantly, particularly, between 4 to 9 months of storage. The content of palmitic and stearic acid in phospholipid decreased until 9 months, then increased until 15 months of storage, but reverse tendency was, observed in the content of oleic and linoleic acid. The ratio of unsaturated to saturated fatty acids in glycolipid increased during the storage of 15 months in all the storage conditions. The ratio of unsaturated to saturated fatty acids of phospholipid in DA and LA was slightly higher than that in DS and LS conditions during the storage for 15 months.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.270-284
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• 1985

In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment, the roots were stored for 15 days at 5 $^{\circ}C$, 15 $^{\circ}C$, 3$0^{\circ}C$ and 45$^{\circ}C$, and heated for 15 hours at 6$0^{\circ}C$, 7$0^{\circ}C$, 8$0^{\circ}C$, 9$0^{\circ}C$, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45$^{\circ}C$. Maltose, which was not detected in fresh samples, was increased up to 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. 3 The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.83-90
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• 2007

The changes of the color, texture and volatile flavor compounds of Yu-gwa were investigated that affected by the oxidation during storage to characteristic Yu-gwa quality. Among the proximate compositions, carbohydrate was the most abundant component, and followed by lipid and moisture. Although the change of the color showed different pattern by the packaging materials during the storage period, the value of yellowness(b) increased but that of lightness(L) decreased dramatically after 3 month storage. In the textural properties reported closely related with the moisture content, hardness was fairly affected on the period of the storage rather than the type of packaging materials. The flavor compounds of Yu-gwa were analyzed to evaluate the change of distinct volatile compounds during storage. Of the twenty one separated volatile compounds, major volatiles were aldehydes, alcohols and alkenes. The results also showed that polyethylene(PE) contained less volatiles than polypropylene(PP) by the oxidation process during storage.2,4-Decadienal was gradually increased with the period of the storage, whereas octane and furan were decreased. The results provided that the change of the flavor distribution during the storage, and also the possibility of the volatiles such as hexanal, nonanal and 2,4-decadienal as the indicator for the oxidation process.

• Food Science and Preservation
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• v.2 no.1
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• pp.195-202
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• 1995

An experiment was conducted to develop the simple methods of ginger storage which decrease the weight reduction and maintain good quality of ginger during the cellar storage. The stored boxes with volume of 0.03㎥ and ventilator diameter of 3, 4, 5cm was hurried under the ground(60, 80, 100cm) in the green house. During the cellar storage at the 100cm depth the average temperature and relative humidity in the stored box were remained in 11.7~16.3$^{\circ}C$ and 73%, respect. The higher storage amount and smaller size of ventilator size increased the CO2 concentration in the stored box, and the concentration in the stored box with 50% storage quantity rate and 3cm ventilator diameter size was more than 10% for about 2 months from early Feburary. The decay rate of ginger during the cellar storage increased with higher amount of storage quantity and smaller size of ventilator. The CO2 concentration was low and remained relatively constant with the deeper location of stored box under the ground, and the decay rate was lower in the deeper stored box. Germination rate increased with the deeper location of stored box, and with the lower storage quantity and larger ventilator size. The germination rate was low in the higher decay rate box. Weight loss, total sugar and moisture contents of ginger were decreased, while crude fiber and ash were increased during the storage.