• Food Science and Biotechnology
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• 제17권3호
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• pp.540-546
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• 2008

Sous vide and packaged cook-chilled soybean sprouts were evaluated for physicochemical quality changes and microbial safety during storage for the purposes of shelf-life extension and industrial application. The physicochemical changes assessed were color, texture, and ascorbic acid concentration. The quality of soybean sprouts became worse with increased periods of storage and better in storage temperature of $3^{\circ}C$ more than in $10^{\circ}C$. The concentration of aerobic bacteria decreased from $2.1{\times}10^8$ to $6.0{\times}10^2\;CFU/g$ after pasteurization, but increased during storage. These bacteria are the same shape as anaerobic and hsychrophilic bacteria, but none of these other organisms were detected after heat treatment. The physicochemical qualities of soybean sprouts and microbial safety were better for products stored at $3^{\circ}C$ than at $10^{\circ}C$. In the case of short storage periods, heat treatment at $70^{\circ}C$ for 2 min was most effective for quality and microbial safety.

• 한국포장학회지
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• 제28권3호
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• pp.237-244
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• 2022

Onions are a significant crop in Korea, and cultivation is increasing every year along with high demand. Onions are planted in the fall and mainly harvested in June, the rainy season, therefore, physiological changes in onion bulbs during long-term storage might have happened. Onions are stored in cold room and at adequate relative humidity to avoid quality loss. In this study, bio-yield stress and weight loss were measured as the quality parameters of net packaged onions during 10 weeks of storage, and the storage environmental conditions are monitored using sensor networks systems. Quality estimation of net packaged onion during storage was performed using the storage environmental condition data through machine learning approaches. Among the suggested estimation models, support vector regression method showed the best accuracy for the quality estimation of net packaged onions.

• Preventive Nutrition and Food Science
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• 제17권1호
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• pp.46-52
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• 2012

This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant. In the color value of ginger paste stored at room temperature, the samples with and without chemical additives changed in color more prominently than fermented or pasteurized samples. Intriguingly, the color value for samples containing chemical additives changed more dramatically when stored under refrigerated conditions. However, the L, a, and b values of samples stored under frozen storage conditions did not change even after ten months. Most of the samples contained glucose and fructose, except for the fermented samples. The free sugar content of samples slowly decreased with increasing storage periods, while the organic acid content generally decreased also, regardless of sample type. Depending on pre-treatment and storage temperature, the gingerol content of the samples was either retained or decreased with prolonged storage time.

• Journal of Ginseng Research
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• 제46권2호
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• pp.290-295
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• 2022

Background: Dried and red ginseng are well-known types of processed ginseng and are widely used as healthy food. The dried and red ginseng quality may vary with the storage period of raw ginseng. Therefore, herein, the effect of the storage period of fresh ginseng on processed ginseng quality was evaluated through multicomponent quantification with statistical analysis. Methods: A method based on ultrahigh performance liquid chromatography coupled to triple quadrupole mass spectrometry in multiple-reaction monitoring mode (UPLC-MRM-MS) was developed for quantitation of ginsenosides and oligosaccharides in dried and red ginseng. Principal component analysis and partial least squares discriminant analysis were conducted to evaluate the dynamic distributions of ginsenosides and oligosaccharides after different storage periods. Results: Eighteen PPD, PPT and OLE ginsenosides and nine reducing and nonreducing oligosaccharides were identified and quantified. With storage period extension, the ginsenoside content in the processed ginseng increased slightly in the first 2 weeks and decreased gradually in the following 9 weeks. The content of reducing oligosaccharides decreased continuously as storage time extending, while that of the nonreducing oligosaccharides increased. Chemical conversions occurred during storage, based on which potential chemical markers for the storage period evaluation of fresh ginseng were screened. Conclusion: According to ginsenoside and oligosaccharide distributions, it was found that the optimal storage period was 2 weeks and that the storage period of fresh ginseng should not exceed 4 weeks at 0 ℃. This study provides deep insights into the quality control of processed ginseng and comprehensive factors for storage of raw ginseng.

• 한국작물학회지
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• 제35권3호
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• pp.259-264
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• 1990

맥주맥은 품질이 대단히 중요하므로 원맥의 합리적인 품질유지 체계를 확립하기 위한 연구의 일부로서 원맥의 저장기간, 저장환경, 원맥의 등급, 원맥의 품종별 혼합가공시의 문제점들을 맥아제조면에서 실험 검토한 바 그 결과를 요약하면 다음과 같다. 1. 우리나라 기후조건에서 상온실내 저장을 1년이상하면 2% 이상, 3년차에는 8% 이상의 발아율 감소를 초래하였으며 따라서 원맥의 저장기간을 단축해야 품질이 향상될 것이다. 2. 낮은 등급일수록 저장기간에 따른 원맥의 발아율 감소가 심하였으므로 하위 등급의 저장기간을 단축해야 한다. 3. 우리나라 양곡 저장고의 1급 창고에서는 15개월간의 저장기간에는 발아율에 큰 차이가 없었으나, 등외창고에서는 13개월 저장 이후 발아율이 급격히 감소되었다. 4. 1,000입중과 정립율은 16개월간 저장기간까지에 저장고의 등급과 저장기간에 따른 큰 변이가 없었다. 5. 두 품종의 혼합가공시의 입중 변이는 단일품종의 입중변이보다 커지며, 맥주맥의 맥아율은 종실의 크기와 품종에 따른 차이가 컸으므로 혼합가공을 피해야 하고 정립율 제고를 위한 육종과 아울러 맥아 생산단계까지는 품종별로 원맥의 생산, 축장 및 맥아제조가 이루어지는 체계수립이 절실히 요구된다.

• Animal Bioscience
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• 제37권2호
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• pp.210-217
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• 2024

Objective: This study investigated the efficacy of different concentrations of gelatin supplementation in long-term semen extender on boar semen quality during storage for 10 days at 17℃. Additionally, oxytocin was added to stored semen to enhance fertility. Methods: In Experiment 1, boar semen was collected, diluted with gelatin at concentrations between 0% and 2.5% (w/v) and mixed with a semen extender. Then, it was kept in a refrigerator at 17℃ and stored for 10 days. In Experiment 2, the sperm quality was examined after adding 0, 5, and 10 IU oxytocin per artificial insemination dose to the most effective semen extender from Experiment 1 and placing it in a refrigerator at 17℃ for 10 days. In Experiment 3, the fertility potential in terms of non-return rate and litter size was determined using the most effective solid-stored semen supplemented with oxytocin. Results: The results indicated that sperm quality decreased with increasing storage time (p<0.05). The sperm quality in terms of total motility, progressive motility, and viable sperm with intact acrosomes and high mitochondrial potential was the highest with 1.5% gelatin supplementation (p<0.001) on all days of storage. Treatment with oxytocin did not affect sperm quality (p>0.05). The non-return rate and litter size after insemination with semen supplemented with 1.5% gelatin and 10 IU of oxytocin after 8 to 10 days of storage were comparable to those of the control group (p>0.05). Conclusion: A semen extender as a solid medium supplemented with 1.5% gelatin successfully preserved boar semen for a long storage duration. Treatment with oxytocin did not affect sperm quality. In addition, the fertility capacity using 1.5% gelatin with 10 IU oxytocin and stored for 8 to 10 days was acceptable and comparable to that of short-term storage.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.1-6
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• 1999

Fresh gingers, harvested in Seosan, Choongcheongnam-do, were pre-treated by a washing-pasteurizing-drying process, a curing process, and non-treated, respectively. Then they were stored in a lab-scale storage room(12$^{\circ}C$, >92%RH) to investigate the effect of pre-treatment methods on the quality changes during long-term storage. Weight loss of ginger during storage showed ranges in 0.7∼4.3%, and the weight of gingers pre-treated by washing-drying process showed a tendency to change less than those treated by curing. After storage of 130 days, spoilage rates were about 20% in non-treated, 11% in curing treated, and 12% in washing-drying treated ginger,, showing the effect of pre-treatment. The final rate of sprouting was 13∼15% regardless of treatment methods. The firmness of gingers showed a tendency to decrease in stored ginger for the longer period; however, the values were ranged from 1,200 to 1,400 g/$\textrm{cm}^2$, that is hard enough to show a marketable quality. The contents of reducing sugar showed a tendency to increase with the lapse of storage time.

• 한국식품영양과학회지
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• 제27권3호
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• pp.482-488
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• 1998

This study was carried out to determine the effect of treating with salt-fermented shrimp on quality of pig meat. The treated pig meats were stored at 4$^{\circ}C$, 1$0^{\circ}C$, 2$0^{\circ}C$ or 4$^{\circ}C$ after placing 2$0^{\circ}C$ for 35 hours, respectively. Meat tenderness was improved more at 2$0^{\circ}C$ storage than at 1$0^{\circ}C$ and 4$^{\circ}C$ storage. However, in water holding capacity, the meat stored at 4$^{\circ}C$ was increased more than them of 1$0^{\circ}C$ and 2$0^{\circ}C$. Cooking loss was decreased more at 4$^{\circ}C$ than the other storage temperatures. When meat color observed, it was good at the early stage of storage but went down to the worse gradually. According to the result of SDS-PAGE, myofibrillar proteins were degraded more after treated with salt-fermented shrimp than the control. Among them, titin-I was especially degraded after 2 days at 4$^{\circ}C$ storage even though it was degraded after 1 day at 1$0^{\circ}C$ and 2$0^{\circ}C$ storage. These results suggest that salt-fermented shrimps cause to improve the quality of pork meats by increasing the meat color, meat tenderness and water holding capacity at the early stage of storage.

• 품질경영학회지
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• 제38권4호
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• pp.504-511
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• 2010

A fuze detonator comprising star shells is an important device so that its failure usually leads to failure of the shells. In this paper, accelerated degradation tests of RD1333 (lead azide) using temperature stress were performed, and then degradation data of explosive power for the detonator were analyzed to predict the storage lifetime of detonator. Degradation data analysis to estimate the storage lifetime is based on a distribution-based degradation process. Statistical distribution parameters of explosive power degradation measures at each time were estimated for each temperature level, and then reliability of the detonator for each accelerated temperature level was estimated using both time-varying distribution parameters and critical level of explosive power. Arrhenius model was applied to estimate storage lifetime of the detonator under the field temperature condition. Accelerated distribution-based degradation analysis to estimate storage lifetime is explained in detail, and estimation results are compared to field data of storage lifetime in this paper.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1379-1385
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• 2009

Quality changes of the slices processed from 'Niitaka' Asian pears (Pyrus pyrifolia) stored at $0^{\circ}C$ for up to 4 months under controlled atmosphere (CA, 1% $O_2+1%\;CO_2$) and normal air have been investigated for 4 days at $10^{\circ}C$. Respiration rate of the slices was retarded by pre-slicing storage for 4 months in CA. Electrolyte leakage was lower in the slices from pears stored for short-term than long-term and under CA than air. L and a values of the slices from whole pears stored under CA were maintained higher and lower, respectively as compared to the other. Levels of acetaldehyde and ethanol in the slices were increased by CA and long-term storage of whole pears. Content of ascorbic acid and counts of total aerobic microbes in the slices were not affected by storage conditions of whole pears. These results show that storage atmospheres and durations of whole pears affected quality changes of the slices and the conditions of pre-slicing storage should be considered as an important factor for optimizing fresh-cut procedures.