• The Korean Journal of Mycology
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• v.39 no.2
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• pp.122-125
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• 2011

The goal of this study was to provide shelf-life of Gugija-Liriope tuber raw makgeolli. After we prepared Gugija-Liriope tuber raw makgeolli by using Gugija, Liriope tuber, nuruk, cooked rice and Saccharomyces cerevisiae C-2, changes of its quality and physiological functionality were investigated during the storage at $4^{\circ}C$ and $20^{\circ}C$. Ethanol contents was decreased from 8.3% to 7.2% for storage of 9 days at $4^{\circ}C$ and 6 days storage at $20^{\circ}C$, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity of Gugija-Liriope tuber makgeolli was increased from 63.1% to 66.0% after storage for 9 days at $4^{\circ}C$. Total acceptability of 9 days storage makgeolli at $4^{\circ}C$ was still good. In conclusion, shelf-life of Gugija-Liriope tuber raw makgeolli was 9 days at $4^{\circ}C$ in this respect of ethanol contents, antihypertensive action and total acceptability.

• Korean Journal of Environmental Agriculture
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• v.24 no.1
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• pp.61-65
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• 2005

This study was to evaluate whether ionizing gamma radiation could be applied to break the dormancy of a potato minituber. The respiration rate of the minitubers was significantly affected by the storage temperature and a low dose gamma radiation. Ionizing radiation of 8 Gy enhanced the respiration rate of the potato tuber stored at $10^{\circ}C$ for 20 days. The potato tuber subjected to 4 and 8 Gy after 40 days storage at 10 and $20^{\circ}C$ exhibited higher respiration rates compared to the control (non-irradiated), but not at st. However, the ionizing radiation did not exhibit on significant effect on the respiration rate of the potato tuber stored for 60 days. It was observed that minitubers stored for 20 days had significant response to the storage temperature in terms of the total sugar content the higher the storage temperature, the lower the total sugar content. It was measured that the reducing sugar content was increased under the storage conditions both 5 and $10^{\circ}C$ for 40 days, but not to $20^{\circ}C$. The total sugar contents in the minituber stored for 60 days were similar to those stored for 40 days. The data was discussed on the relationships among the storage duration, temperature and ionizing radiation.

• Food Science and Preservation
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• v.10 no.3
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• pp.284-287
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• 2003

This study was earned out to develop storage method for the keeping freshness with various packing film(Wrap, PE, PP and AF) and storage temperature(l, 3 and 6$^{\circ}C$) of Pholiota adiposa(CBPM-no6) mushroom. The rate of weight loss packed with Wrap film was 3.17％, but AF film was 1.08％ after 18days. As the storage periods, lightness and yellowness of mushroom packed with PE, PP and AF were slightly increased, while Wrap film was decreased. The color of original raw mushroom preserved 3days using Wrap film and 18 days using PE, PP and AF. As storage temperature high, the rigidity of mushroom decreased. Rigidity of mushroom packed with AF film was less change compared with the other film. Freshness degree of mushroom(refer to Minamide method) could preserve for 3 days using Wrap, 6 days using PE, 9 days using PP and 15days using AF film at 1$^{\circ}C$.

• Food Science and Preservation
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• v.14 no.2
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• pp.131-135
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• 2007

We investigated the effects of pediocin on physicochemical and microbial changes in soybean cut 9 days of storage at $10^{\circ}C$, in order to improve shelf-life. As the storage time of curd increased the pH of solutions treated by pediocin immersion did not vary greatly, whereas the pH of control curd decreased after 5 days of storage. Titratable acidity increased in non-treated curd after 5 days of storage, and also in cud immersed in pediocin solutions of 300 and 500 ppm, after 6 and 7 days of storage, respectively. A pediocin solution of 1,000 ppm the development of titratable acidity. Also, turbidity did not increase during storage of curd treated with a pediocin solution of 1,000 ppm. The bacterial count of the immersion solution was $10^{2.5}$ CFU/mL at the commencement of storage, remained stable for 5 days of storage, and then increased rapidly. Coliforms were detected in untreated curd after 2.5days of storage. In curd treated with 300, 500 or 1,000ppm of pediocin, the elapsed times to coliform detection were 3.5 days, 5 days and 7 days, respectively, It is thus possible to prevent the deterioration of soybean curd with pediocin treatment.

• Journal of the Korean Dietetic Association
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• v.19 no.3
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• pp.195-208
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• 2013

The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at $4^{\circ}C$ for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.64-71
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• 2000

The volatile flavour compounds such as acetaldehyde, acetone, ethanol, diacetyl and acetoin were detected by gas chromatography in adlay yoghurt during fermentation and storage period at 4 $pm$1$^{circ}C$, but acetoin was trace. The contents of acetaldehyde of adlay yoghurt showed maximum immediately after fermentation and decreased significantly(P<0.05) with storage period and were in order of adlay yoghurt fermented with YC-380, ABT-D and ABT-4. The contents of acetone were shown similar trend to acetaldehyde and those of adlay yoghurt fermented with YC-380, ABT-4 and ABT-D, decreased rapidly from 6 days, 9 days and 12 days of storage, respectively. The contents of ethanol increased during the storage period and those were significant differences(p<0.05) between 6 days and 9 days of storage period in control and treatments. The contents of diacetyl were detected in control and treatments at 9 days of storage and increased slightly during the storage period. The contents of volatile flavour compounds of T1 showed similar to that of control and slightly high compared to those of treatments, and decreased gradually with increasing the level of addition of adlay in treatments. The taste, flavour and texture of T1 immediately after fermentation and during the storage period at 4$\pm$1$^{\circ}C$ were slightly higher than those of control and treatments. The scores of sensory evaluation of treatments except T1 were lowered significantly(p<0.05) with increasing level of addition of adlay. Adlay yoghurt fermented with YC-380 and ABT-4 and ABT-D were superior to both of taste and flavour, and texture, respectively. From the results mentioned above, the addition of taste and flavour, and texture, respectively. From the results mentioned above, the addition of adlay at 1% (w/v) level in skim milk substrate were suitable for quality of adlay yoghurt such as volatile flavour compounds and sensory property.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.536-541
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• 1998

This study was carried out to investigate the changes of characteristics of myofibrillar protein for the vacuum chilled, the air frozen or the rechilled Holstein beef loin. The vacuum chilled beef was stored at 1$^{\circ}C$ and the air frozen beef was stored at -20$^{\circ}C$ for 60 days. The rechilled beef was restored for 3 days at 1$^{\circ}C$ by using the vacuum chilled or the air frozen beef. Myofibrillar protein extractability, 30,000 dalton component content and Mg-ATP ase activity for the vacuum chilled beef were higher than those of the air frozen beef. Each parameters increased significantly for the vacuum chilled beef after the 20 days storage, but there was no significant difference for the vacuum chilled beef after the 20 days storage, but there was no significant difference for the air frozen beef during the 60 days storage. By the rechilling process, myofibrillar protein extractability of the vacuum chilled and the frozen beef were not significant difference. The 30,000 dalton component of the vacuum chilled beef was showed not significant increment by rechilling, but the frozen beef was showed significant increment by rechilling. The Mg-ATPase activity of myofibrillar protein of the vacuum chilled beef was not changes by rechilling, but the frozen beef after the 20 days storage was significant increment by rechilling.

• The Korean Journal of Nuclear Medicine Technology
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• v.17 no.1
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• pp.3-6
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• 2013

Purpose: The treatment of thyroid cancer patients was continuously increased. According to the increment of thyroid cancer patients, the establishment of iodine therapy site was also increased in each hospital. This treatment involves the administration of radioactive iodine, which will be given in the form of a capsule. Therefore, protections and managements for radioactive source pollution and radiation exposure should be necessary for radiation safety. Among the many problems, the problem of disposing the radioactive wastes was occurred. In this study, The date for self-disposal for radioactive wastes, which were contaminated in clothes, bedclothes and trash, were calculated. Materials and Methods: The number of iodine therapy ward was 15 in Korea Institute of Radiological Medical and Sciences. Recently, 8 therapy wards were operated for iodine therapy patients and others were on standby for emergency treatment ward of any radiation accidents. Radioactive wastes, which were occurred in therapy ward, were clothes, bedclothes, bath cover for patients washing water and food and drink which was leftover by patients. Each sample was hold into the marinelli beaker (clothes, bedclothes, bath covers) and 90 ml beaker (food, drink, and washing water). The activities of collected samples were measured by HpGe MCA device (Multi Channel Analysis, CANBERRA, USA) Results: The storage period for the each kind of radioactive wastes was calculated by equation of storage periods based on the measurement outcomes. The average storage period was 60 days for the case of clothes, and the maximum storage period was 93 days for patient bottoms. The average storage period and the maximum storage period for the trash were 69 days and 97 days, respectively. The leftover foods and drinks had short storage period (the average storage period was 25 days and maximum storage period was 39 days), compared with other wastes. Conclusion: The proper storage period for disposing the radioactive waste (clothes, bedclothes and bath cover) was 100 days by the regulation on self-disposal of radioactive waste. In addition, the storage period for disposing the liquid radioactive waste was 120 days. The current regulation for radioactive waste self-disposing was not suitable for the circumstances of each radioactive therapy facility. Therefore, it was necessary to reduce the leftover food and drinks by adequate table setting for patients, and improve the process and regulation for disposing the short-half life radioactive wastes.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.109-112
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• 1999

Aerobic plate counts(APC) gram-negative bacterial counts (GNC) and sensory evaluations on chic-ken carcasses during retail and refrigerated storages (3$\pm$1$^{\circ}C$ and 1$0^{\circ}C$) were evaluated. APC and GNC on whole chicken in retail store after storage of 7 days at 3$\pm$1$^{\circ}C$ increased to 3.11 and 3.89 log units com-pared to the initial controls. APC and GNC on whole chicken after storage of 7 days at 1$0^{\circ}C$ increased to 5.43 and 5.03 log units. Sensory scores of chicken carcasses obtained from retail store were in the "liked less" category after storage of 7 days compared to fresh controls. These results indicated that chicken carcasses during refrigerated (1$0^{\circ}C$) storages rapidly allowed the growth of aerobic spoilage bacteria dur-ing storage period which cluld not be microbiologically acceptable after of 7 days of 7 days.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.144-149
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• 2017

This study was designed to investigate the contents of icariin during ripening of Epimedium koreanum with sugar and Soju (25, 30, and 35% alcohol contents) using a homemade method. Contents of icariin of Epimedium wine were examined using high performance liquid chromatography. Icariin levels in Epimedium wine increased during the first 3 days of storage; after 6 days, icariin contents decreased gradually until 30 days. Contents of icariin in Epimedium wine by storage temperature (5 and $20^{\circ}C$) were not different during storage. After 30 days, icaiin was not detected in all tested Epimedium wines. Epimedium wines were assessed for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) and (ABTS) radical scavenging activity. DPPH and ABTS radical scavenging activities increased in early storage periods, however, after 6 or 9 days, activities decreased gradually.