• Food Quality and Culture
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• v.3 no.2
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• pp.89-93
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• 2009

This study was conducted to investigate the effects of herbs (dill weed, fennel seed and rosemary) on color stability and lipid oxidation of ground pork patties during storage at $2^{\circ}C$ and $-20^{\circ}C$. Lipid oxidation was determined by the thiobarbituric acid reactive substances (TBARS) method. Fennel seed was identified as being the most effective ingredient in terms of meat redness (Hunter a-values) during storage at $2^{\circ}C$ (p<0.05). Patties treated with rosemary had lower Hunter a-values than control, and dill weed was the least beneficial in influencing meat redness, having significantly lower a-values than control patties. During frozen storage at $-20^{\circ}C$, no significant differences in a-values were observed between the control patties and those treated with fennel seed. Patties treated with rosemary had lower a-values than control and patties with dill weed had negative a-values throughout storage. The cooking process increased Hunter L-values and decreased a-values in all patty samples. TBARS values increased during storage. Rosemary displayed excellent antioxidative activity as evidenced by the completely inhibition of TBARS formation of cooked pork patties. Dill weed and fennel seed also exerted an intermediate but significant antioxidant effect during storage (p<0.05).

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.247-257
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• 2010

The purpose of this study was to investigate the quality characteristics of Gamgyul-Injeulmi with different ratios of Citrus mandarin powder(0, 3, 6, 9, 12%) during storage. The moisture contents of the Gamgyul-Injeulmi decreased during storage but the moisture content of control(containing 0% Citrus mandarin powder) was almost constant. According to amylograms, gelatinization temperatures were lower in the samples containing Citrus mandarin powder compared to the control. More additions of Citrus mandarin powder caused lower viscosity and breakdown values but higher setback values. The pH of all samples decreased during storage but as more Citrus mandarin powder was added the changes in pH were less. The titratable acidity of all samples increased during storage and more additions of Citrus mandarin powder resulted in higher titratable acidity. For the Hunter's color values during storage, L and a values decreased but b values was increased except for the control. Textural analyses of the Gamgyul-Injeulmi showed that hardness, gumminess and chewiness increased, whereas adhesiveness, cohesiveness and springiness decreased during storage.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.345-349
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• 1985

The textural properties of acorn flour gels were investigated with the variations in the concentraction, storage time and storage temperature by the use of Instron Universal Testing Machine. The experimental design was $3^3$ factorial experiment. TPA curves of acorn flour gels showed two sharp peaks in the first bite and no negative peak. The hardness and brittleness of acorn flour gels were very significantly affected by concentration, storage time and storage temperature. For the height difference between first peak and second peals, the main effects for concentration and storage temperature were very significant and the main effect for storage time was not negligible. For bend, the effect of concentration was more significant than the effect of storage temperature, and storage time effect was negligible. Springiness was affected only by the concentration.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.51-53
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• 2008

To utilize edible red algae paper for food packaging, red algae paper coated with green tea extract or catechin was prepared and microbial growth in bread wrapped with the paper was determined during storage. The paper coated with green tea extract or catechin had antimicrobial activity against Escherichia coli. Packaging of bread with the red algae paper coated with green tea extract or catechin decreased the populations of total aerobic bacteria and yeast and mold after 2 days of storage by 0.41 and 0.63 log CFU/g, respectively, compared to the control. These results suggest that bread can be packaged by edible red algae paper coated with green tea extract or catechin, resulting in inhibit microbial growth during storage.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.325-332
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• 2021

This study sought to investigate the effects of heat-moisture treatment (HMT) and ethanol treatment (EOH) for improving the quality and storage stability of Tteokbokki Tteok. The quality characteristics were evaluated by moisture, pH, color, texture profile analysis, and observing the microbial properties after the heat-moisture treatment or ethanol treatment. As the storage period increased, the moisture content of Tteokbokki Tteok tended to decrease except for the HMT group (p<0.05) while the pH did not show significant variation except for the EOH group (p<0.05). While measuring the color, the L-value tended to increase in all groups during the storage period. The a-value and the b-value showed the highest values in the HMT group and the control (CON) group, respectively. In the texture profile analysis, all groups showed a significant tendency to increase levels of hardness and chewiness as the storage period increased (p<0.05). The HMT group showed an increase in hardness and adhesiveness, which are characteristics of the HMT treatment. The results of examining the microbial properties of Tteokbokki Tteok showed that the total microbial count in the HMT group was 4.52 on the 8^th day of storage, which was lower than the level in the CON group and the EOH group on the 4^th day of storage. Yeast and mold were not measured during the storage period. Thus the results of this study showed that when manufacturing Tteokbokki Tteok, the heat-moisture treatment of rice powder increased the storage stability by delaying microbial growth and also had positive effects on quality.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.349-355
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• 2003

Effects of extraction conditions, gamma-irradiation and storage conditions on bioactivities of Citrus (Citrus unshiu) peel extract were investigated. The Hunter color $L^{*}$- and $a^{*}$-values of the extract increased but $b^{*}$-value decreased with an increase in absorbed irradiation dose. DPPH radical scavenging, tyrosinase inhibition and nitrite scavenging activities were not affected by irradiation but reduced by increased storage time. Nitrite scavenging activity of the extract was the highest at pH 1.2 followed by pH 4.2 and 6.0 and not changed by storage. Results indicated that there is potential for using citrus peel byproducts as a bioactive ingredient, and that gamma irradiation brightens the color of the extract without adversely altering its biological activity.ity.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.461-467
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• 1989

The effect of $CO_2$ concentration on the post-harvest physiology and quality of Shiitake mushroom (Lentinus edodes) were investigated during CA storage. The respiratory rates of the mushroom stored in CA conditions were abruptly increased in proportion to $CO_2$ concentration after 40 days, and then declined, while that of the mushroom in air was continuously decreased throughout storage period. Large amounts of ethanol and acetaldehyde were produced from the 20 days CA stored mushrooms. The least changes in 5'-GMP content and electrophoresis pattern of protein in the mushroom were observed at $CO_2$ concentration of 2% during storage. Based on the changes in quality factors of the mushroom during storage, it could be concluded that $CO_2$ concentration of 2% with fixed $O_2$ concentration of 2% was more effective in extension of the freshness than any other $CO_2$ level in this experiment.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.638-645
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• 2002

The purpose of this study is to evaluate the quality characteristics and consumer acceptance of the Kimchi affected by the storage method and the duration. The characteristics of Kimchi fermented and stored in the traditional method, such as cave facility or pit storage on the shore were compared to the Kimchi which was stored in the Kimchi refrigerator using the physicochemical and sensory evaluation. The quality of Kimchi stored by the Kimchi refrigerator was most acceptable with 3 month storage, while that of Kimchi stored by the storage facility under the ground on the shore was 1 month storage. Shelf life of Kimchi was extended up to 5 month stored by Kimchi refrigerator, and 3 month for the Kimchi stored under the ground on the shore.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.636-652
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• 2018

The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution. With the response surface methodology (RSM), we analyzed 3 factors of processing conditions (the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan) and 2 response factors (sterilization rate and water activity). Sterilization rate and water activity of Larou were largely affected by the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan. The final optimum concentrations of lysozyme, sodium alginate, and chitosan were 0.09, 1.40, and 1.60% and realized the high sterilization rate. Water activity of sliced Larou was significantly correlated with the sterilization rate. Low-field nuclear magnetic resonance analysis verified the optimum processing conditions. The coating resulted in 99.69% rate of reducing bacteria after 30-day storage. The data of the total number of colony, peroxidation value, moisture content, pH, and sensory evaluation provided the theoretical basis for extending the shelf life of Chinese traditional smoke-cured bacon product (Larou) with natural coating solution.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.343-352
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• 2019

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.