• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.729-735
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• 1995

Quality changes of starch syrups were investigated during storage at 20 and $60^{\circ}C$. Color properties such as spectrophotometric properties, HMF and Hunter color value were continuously increased during storage period. And they were largely changed as much as storage temperature and hydrolysis degree were higher. Starch syrups were all showed to flow behaviors as non-Newtonian fluids and increased slightly during storage. And monosaccharide was decreased and di- and oligosaccharide were slightly increased during storage.

• Food Science and Preservation
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• v.30 no.2
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• pp.190-204
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• 2023

Because of their short harvest season, large quantities of persimmons must often be processed within a limited time. Therefore, new methods to extend their storage life are required. This study examined the effects of chlorine dioxide (ClO₂) gas fumigation for various treatment periods on the storage quality of astringent persimmons Cheongdobansi under low-temperature conditions. The conditions consisted of continuous treatment with ClO₂, treatment for 2 weeks with ClO₂, and no treatment, all of which are stored at low temperatures. Control samples (storage 0 days) without any treatment were prepared and all experiments were conducted for 10 weeks at two-week intervals. The ClO₂ gas treatment maintained the moisture content, color value, hardness, soluble tannin content, and sensory characteristics. However, ClO₂ gas treatment did not affect the soluble solids, pH, and total sugar content. In particular, continuous treatment with ClO₂ maintained the storage quality after 6-8 weeks of storage, particularly the hardness and weakness (sensory evaluation). The results suggest the potential of continuous treatment with ClO₂ as a highly effective method for maintaining the freshness of Cheongdobansi.

• Food Quality and Culture
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• v.1 no.1
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• pp.6-12
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• 2007

In this study, we examined the effects of egg yolk powder added to flour dough on the lipid oxidation of fried products during storage. The flour dough containing the egg yolk powder (0, 5, and 10%) was fried in sunflower oil at $180^{\circ}C$ for 90 sec. The fried products were then stored at $60^{\circ}C$ for 9 days in the dark. The lipid oxidation of the fried products was evaluated by fatty acid composition, peroxide values (POV), conjugated dienoic acid (CDA) contents, and thiobarbituric acid (TBA) values. The color and phospholipids (PL) contents of the fried products were also determined by colorimetry and high performance liquid chromatography, respectively. The addition of egg yolk powder to the dough decreased the POV, CDA contents, and TBA values of the fried products during storage. Although POV, CDA contents, and TBA values significantly increased in the products without egg yolk powder during storage, little change was observed in the products with egg yolk powder. The PL contents remained relatively constant in the flied products added with egg yolk powder during storage. The lightness and greenness of the fried products decreased, and the yellowness increased, as the storage time increased. The results clearly indicate that the addition of egg yolk powder to the dough improved the lipid oxidative stability of the fried products during storage in the dark, and the PL in the egg yolk might have contributed to the improvements in lipid oxidative stability.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.19-27
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• 2005

Antioxidative polyethylene films for food packaging were experimentally prepared by fortification of TBHQ(tertiary butylhydroquinone) and dl-a-tocopherol at the weight ratio of 0.05, 0.2 and 0.5%, respectively and laminated with nylon. TBHQ and tocopherol contents in the PE/nylon film were analyzed and the antioxidative effects of film were investigated on the lipid oxidation of semi-dried squid during storage at 5℃ and l5℃. TBHQ contents of TAP 1(TBHQ 0.05%), TAP 2(TBHQ 0.2%) and TAP 3(0.5%) were 38, 146 and 365 mg/100g, respectively. Tocopherol contents of DAP l(tocopherol 0.05%), DAP 2(tocopherol 0.2%) and DAP 3(tocopherol 0.5%) were 33, 139 and 356 mg/l00g, respectively. TBA value and POV during storage of semi-drid squid were affected both by storage temperatures and packaging films. Lipid oxidation during storage was retarded by anti-oxidative films, as TBA value of TAP 3 and DAP 3 revealed about 50% of control after storage at 5℃ for 20 days and similer effects in POV were also observed.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.467-485
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• 2022

Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life. Nevertheless, supercooled objects are in a thermodynamically unstable state, and nucleation can occur spontaneously. To achieve supercooling storage, slow cooling and insulation are essential. Hence, a stepwise algorithm for the supercooling storage of pork loins was designed and validated in this study. Pork loins were stored at 3℃, -18℃, and -3℃ (freezing), and supercooled for 16 days. All samples remained in a supercooled state and were unfrozen at the end of storage. Supercooled pork loins were superior in terms of drip loss, cooking loss, and water-holding capacity compared to frozen samples. Additionally, supercooling treatment prevented discoloration, increase of volatile basic nitrogen, and microbial growth. Thus, supercooling of pork loin was achieved using a stepwise program and was effective to maintain meat quality.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.882-887
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• 1996

Some taste compounds such as nucleotide and their related compounds, trimethylamine oxide (TMAO), trimethylamine (TMA) and total creatinine of sea mussel and baby clam during drying at 40, 50 and 60^{\circ}C$ and storage at low temperature$(4^{\circ}C)$ and room temperature$(20^{\circ}C)$ were investigated. Six kinds of nucleotide and their related compounds such as adenine triphosphate (ATP), adenine diphosphate (ADP), adenine monophosphate (AMP), inosine, adenosine and hypoxanthine were analyzed. The contents od adenosine in raw sample was high in sea mussel and baby clam. The contents of ATP, ADP and AMP decreased, while those of inosine and hypoxanthine increased during drying and storage periods. The contents of TMAO, TMA and total creatinine were low in sea mussel and baby clam. TMAO and total creatinine decreased but TMA increased during drying and storage periods. The rate of change was high in room temperature storage and for long storage periods than that of low temperature storage and for short storage periods.

• Food Science and Preservation
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• v.1 no.2
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• pp.87-92
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• 1994

For the measurement of the change of respiration rate caused by the gas content of storage atmosphere which furnishes important data for the interpretation of ULO storage, GC was used. It has been shown that the respiration rate and respiratory heat generation rate of Fuji apple is more than doubled in normal low temperature storage when compared with ULO storage, and that in ULO storage the respiration rate and respiratory heat generation rate directly proportional to the concentration of O2 in storage atmosphere as well as inversely proportional to that of CO2. It was possible to establish a functional formula for the respiratory heat generation rate of Fuji apple in all the storage conditions in terms of u=-0.7638+0.0003 O2-0.0007 log(CO2)+0.1369 log(Tb) concerning temperature and the concentration of O2 and CO2

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1002-1016
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• 2023

This study aimed to develop appropriate temperature management practices and provide scientific evidence to support the development of sell-by-date guidance for eggs. Washed and unwashed eggs were subjected to storage under six different scenarios, and both types of eggs were stored at temperatures up to 35℃ to evaluate the sell-by-date. Despite temperature fluctuations or continuous storage at 30℃ for 5 days, subsequent storage at 10℃ resulted in significantly higher Haugh unit and yolk index on day 15. These results indicate that refrigerating eggs from retail sales until consumption is effective for egg quality management, despite the exposure of up to 35℃ during distribution. In terms of sell-by-date evaluation, washed eggs retained class B quality for an additional 37 days beyond the recommended sell-by-date at 15℃, which is above the regulated storage temperature. However, unwashed eggs maintained class B quality for approximately 20 days at 30℃-35℃, emphasizing the need for sell-by-date guidelines for unwashed eggs. This study is the first to provide appropriate egg-handling practices based on the actual distribution environment in Korea.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.38 no.5 s.118
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• pp.66-73
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• 2006

The effects of active packaging on the surface stiffness, mass, volume, density and weight changes of fresh as well as stored eggplant were studied at 11 and $25^{\circ}C$ for 10 days with active packaging material Type 1 and 2 and control. Mass, volume, and surface stiffness of eggplant decreased linearly throughout the storage period regardless of storage conditions; while the mass density showed a reverse trend in the ease of $11^{\circ}C$ storage. Reduction rate of mass, mass density and weight was observed minimum at $25^{\circ}C$ storage temperature with active packaging Type 1. The weight of eggplant decreased at a higher rate in the initial 4 days compared to that in the later period of storage regardless of storage temperature and type of packaging.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.399-403
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• 2006

The effect of flour storage conditions on the lipid oxidation of fried products during storage was studied. Wheat flour was stored at $60^{\circ}C$ in the dark and at water activity (Aw) of 0.3, 0.5, or 0.8 for 21 days. The square-shaped dough ($2{\times}2{\times}0.1\;cm$) made with the stored flour and water was fried in soybean oil at $160^{\circ}C$ for 1 min. The fried products were stored at $60^{\circ}C$ for 15 days in the dark. The degree of lipid oxidation of the fried products was evaluated by conjugated dienoic acid (CDA) content and p-anisidine value (PAV). Both CDA content and PAV of the fried products increased with lengthening storage time of the fried products, suggesting that longer storage of the fried products raised the lipid oxidation. Furthermore, the lipid oxidation of the fried products made with flour that had been stored for a longer time tended to be higher than that of those made with unstored or short-term-stored flour. However, Aw at which the flour was stored did not significantly affect the lipid oxidation of either flour or the fried products during storage. The storage time of flour clearly exerted a greater effect than Aw on the lipid oxidation of the fried products during storage at $60^{\circ}C$ in the dark. This suggests that for the storage stability of fried products, the flour storage time is a more important factor than Aw at which the flour is stored.