• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.33-38
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• 2012

Modified atmosphere packaging (MAP) was applied to steamed bread added with black rice in 10%. In terms of storage stability, the steamed bread was found to be susceptible to microbial spoilage and could be helped in its preservation and shelf life extension by MAP. According to microbial and sensory quality criteria, the product shelf life was determined as < 5 days for air package, 5 days for 100% $N_2$ package, 8 days for package of 60% $CO_2$/40% $N_2$, and 15 days for 100% $CO_2$ package. Even though MAP condition with $CO_2$ inclusion was effective in extending the shelf life based on microbial quality, it did not affect the staling of the bread.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.275-279
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• 2005

The objective of this study was to investigate the color development and shelf-life effect of low-fat sausages (LFS) during refrigerated storage according to the additions of sodium lactate (SL), chitosan, and lac pigment. The LFS samples had $73{\sim}76%$ moisture, $3{\sim}4%$ fat, and $13{\sim}16%$ protein with a pH range of 6.4-6.6. The addition of chitosan ($MW\;=\;30{\sim}40\;kDa$) to LFS increased most textural properties. Hunter a (redness) values were increased by the addition of 0.05% lac pigment. The microbial growth of Listeria monocytogenes increased with increasing storage time. The addition of 2% SL and 0.3% chitosan with MW higher than $30{\sim}40\;kDa$ effectively inhibited the growth of L. monocytogenes. The microbial growth of L. monocytogenes was further reduced with increasing chitosan MW. These results indicated that the combination of SL with chitosans (MW > 30 kDa, 0.3%) and lac pigment (0.05%) improved shelf-life and color development in LFS during refrigerated storage.

• Journal of Food Hygiene and Safety
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• v.14 no.2
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• pp.160-166
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• 1999

Microbial populations of total aerobic bacteria and coliforming bacteria, TBA, Hunter's color value, heme pigments, muscle protein solubility, cooking loss and shear force were investigated fro evaluating the shelf life of chicken legs gamma-irradiated at doses of 1, 3, 5 and 10 kGy with air-contained and vacuum-packaged methods. The initial microbial populations decreased with gamma irradiation depending upon the dose, and microorganisms in the vacuum-packaged samples were inhibited more than those in the air-contained samples. Hunter's L and a values of the surface and inside of the legs increased by gamma irradiation, showing a bright red color and the red color was maintained during the storage of both samples. The concentrations of oxymyoglobin among the heme pigments increased by gamma irradiation. Muscle protein solubility slightly increased by increasing the applied dose. There were no significant differences in the cooking loss and shear force values. In conclusion, the combination of gamma irradiation and vacuum-packaging could extend the shelf life of chilled chicken without deterioration of the quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.161-166
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• 1999

CaCl2 and water soluble degraded chitosan mixtures were used as coagulants for extending the shelf life of tofu. Microbial counts, pH, and turbidity in tofu immersion solution were analyzed during the periods of storage at 4oC and physico chemical properties of tofu were determined by rheological properties, color and yield. There was no significant difference in moisture content and yield between tofu made with and without chitosan. Failure stress and stress relaxation values were reduced when chitosan was added to CaCl2, but there was no significant change among contents of chitosan added to tofu. The pH values were decreased at the beginning and then slowly increased after 14 days storage. The changes in turbidity were increased during storage, but the change in 2.0g degraded chitosan mixture with 7.0g CaCl2 coagulant(2.0:7.0 ratio) was lower than others and initial turbidity was lower as much as chitosan added to coagulant. These data showed that the water soluble degraded chitosan had a good anti microbial effect and increases the shelf life of tofu.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.828-833
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• 2000

The effect of treatments with alcohol, chitosan, or with both alcohol and chitosan for extending the shelf-life of Korean white rice cake and wet noodle was investigated by measuring quality changes such as total microbial count, pH, and sensory qualities. Total microbial counts for control, alcohol-treated, and 1% lactic acid-treated white rice cakes exceeded the initial putrefactive criterion level of $1{\times}10^{6}\;CFU/g$ at 6, 27 and 20 days of storage, respectively. However, total microbial count of the white rice cake treated with chitosan was still less than the criterion level even at 76 days of storage. In the case of wet noodle, total microbial counts of control and alcohol-treated groups exceeded the criterion level within 7 days of storage, while that of chitosan-treated group was far less than the criterion level even at the end of storage of 82 days. Chitosan treatment extended the shelf-lives of both white rice cake and wet noodle appreciably.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.69-74
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• 1998

Scallop, Patinopecten yessoensis (Jay), cultivated in the cold east coast of Kangwon region in Korea, is expected to be produced to about 50,000 tons in 2000 year. First of all, scallop should be exuviated to process for new goods. In this study, preservatives such s sorbate, lactate, benzoic acid, and lysozyme were to extend the shelf-life of exuviated scallop boiled with steam for 10 min. The addition of preservatives retarded the decrease in pH, and inhibited the productions of VBN, TMA, and TBA of exuviated scallop stored at $5^{\circ}C$ in the latter period of storage. They also inhibited the microbial growth, especially in the first period of storage. The estimated values of shelf-life of boiled and exuviated scallops for control, sorbate, lactate, benzoic acid, and lysozyme were about 22, 26, 29, 25, and 27 days, respectively.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.752-757
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• 2005

Changes in milk quality during storage of extended shelf life milk (ESL milk) and non-ESL milk were evaluated. No significant differences were observed between ESL and typical ultra high temperature-treated (UHT) milk in physicochemical properties including non-casein nitrogen (NCN) content, whey protein nitrogen index (WPNI), and L-ascorbic acid content. Low temperature and long time-treated milk (LTLT milk) had significantly higher NCN content and WPNI than those of UHT milk. In terms of microbial quality, yeast, molds, coliforms, and other bacteria were not detected in ESL milk during entire storage (21 days after expiration date) period at 4 and $25^{\circ}C$, while LTLT milk was more susceptible to microbial infection. Rats fed ESL milk resulted in significantly higher body weight, average daily gain, and feed efficiency than those given UHT milk. These results suggest ESL milk maintains better microbial quality than typical UHT milk, particularly during storage under extended refrigeration and at high temperature.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.10a
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• pp.335-343
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• 2011

We examined the effect of the acidic liquid from carbonized rice hull(ALCRH) treatments to molded fiber packages(MFP) on weight, Haugh unit, pH and microbial activity of egg to extend the shelf life in egg packaging. Higher concentration and surface spray treatment of the acidic liquid extended the shelf life of egg. ALCRH treatment to MFP improved the performance of the packaging for egg in terms of decreased weight loss and retarded microorganism growth of eggs during storage.

• Korean Journal of Poultry Science
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• v.17 no.3
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• pp.203-209
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• 1990

This study was carried out to investigate the effects of packaging methods on the shelf-life of refrigerated chicken parts at $4^{\circ}C$. The microbial and physicochemical changes of chicken parts during storage periods were also examined to determine the shelf-life. The shelf-life of chicken parts dipped in 7.5% potassium sorbate with different packaging methods such as conventional packaging, vacuum packaging and modified atmosphere packaging was determined. The shelf-life of conventional packaged chicken parts dipped in 7.5% potassium was $19\pm3$ days and the shelf-life of vacuum packaged chicken parts dipped in 7.5% potassium sorbate was $30\pm5$ days. The shelf-life of 10% $CO_2$ and 90% $N_2$ gas contained packaged chicken parts dipped in 7.5% potassium sorbate was $26\pm4$ days while 20% $CO_2$ and 80% $N_2$ gas contained packaged chicken parts dipped in 7.5% potassium sorbate was $30\pm5$ days.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.773-777
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• 2006

Growth of Bacillus cereus was assessed during the storage of seasoned soybean sprouts at 0,5, 10, and $15^{\circ}C$. No lag time in its growth curve was observed and thus the specific growth rate of B. cereus in the exponential growth phase was estimated for bootstrapped microbial count data. The distribution of the specific growth rate could be explained by the BetaGeneral distribution function, and temperature dependence was described by the Ratkowsky square root model. The temperature dependence of the growth could be successfully incorporated into the differential equation of microbial growth to predict the B. cereus count on the seasoned soybean sprouts under fluctuating temperature conditions. Safe shelf lives with different probabilities to reach $10^5\;CFU/g$ were presented at four different temperatures, considering the variation in initial contamination and specific growth rate by the Monte Carlo method and 2-step bootstrapping, respectively. Safe shelf lives defined as the time with a probability of less than 0.1% of reaching the critical limit, were 13.4, 5.2, 3.6, and 2.8 days at 0, 5, 10, and $15^{\circ}C$, respectively.