• Korean Journal of Veterinary Service
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• v.40 no.4
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• pp.245-251
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• 2017

Cold air or ice water are used to chill poultry carcasses after slaughter. In order to compare the microbial reduction effect of two different chilling systems in poultry carcasses, Pre-and post-chilled carcass samples were tested for contamination agents such as aerobic bacteria counts, E. coli counts and Salmonella spp. counts. Water chilling system showed higher reduction ratio of bacteria than air chilling system during the three seasons. Also, aging of slaughter facility was related with bacterial contamination of pre-chilld carcasses. And additional volatile basic nitrogen (VBN) test were conducted in poultry packing meats and it increased steadily during 15 days. VBN at 8~9 days were over 13 mg% with putrid smell. Poultry packing meats by water chilling system were fresher than air chilling system during early storage time. But those decayed faster after 9 days.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.240-247
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• 1998

This experiment was carried out investigate changes in proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid value (TBA) and mineral contents of pure Kaesojoo (PK) and Kaesojoo added medicinal herbs (KMH) during storage period (30 days) at 4$^{\circ}C$ and -18$^{\circ}C$. Two dogs with 12kg live weight were slaughtered to obtain samples from extracts. The results obtained were as follows: Crude fat and ash of KMH were higher than those of the PK, but the moisture and crude protein was higher in the PK (p＜0.001). Proximate composition did not affect cold and frozen storage and storage period. the pH of the PK through all periods. The VBN value of all treatment gradually increased during storage period. That of KMH tend to be lower than PK, all treatment was maintained freshness. The TBA value of all treatment gradually increased during storage period (p＜0.05). Cold storage and PK tend to be higher frozen storage and KMH. Among minerals Ca, K, Mg, Na, P contents of the KMH were higher than those of the PK and the Ca, Mg, Zn contents were significantly changes (p＜0.05) according to the storage period and temperature.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.456-463
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• 2001

The proximate composition of 3 kinds of Umbelliferaeceae Wild Plants (Angelica gigas NAKAI., Ostericum sieboldii NAKAI. and Coriandrum sativum LINNAEUS) were analyzed and used for making pork sausages as a functional ingredient. In the proximate composition, crude protein content was the highest in Ostericum sieboldii, 37.87%, and crude lipid and crude ash contents were the highest in Coriandrum sativum. Vitamin C was contained in Angelica gigas at 0.30mg%. but was not detected in Ostericum sieboldii and Coriandrum sativum. $\beta$-carotene content in Angelica gigas was the highest at 19.96%, but selenium was not detected in any of them. Total phenol content in Coriandrum sativum was the highest as 1107.43mg%. TBA and VBN values of all sausages with wild plants increased gradually during four-week-storage and were lower than those of control. Coriandrum sativum-added sausage had the lowest TBA as well as VBN valuew. During the four-week-storage at 4$\^{C}$, TBA value and VBN value were in the very safe range at all sample. Total phenol contents in sausages appeared to have more antioxidative activity than vitamin C, $\beta$-carotene and selenium, and consequently decreased the TBA values of sausages.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.4
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• pp.208-212
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• 1975

The study was conducted to determine the optimum conditions for keeping quality of shucked sea mussel, Mytilus edulis, during marketing under commercial handling. As quality factors, water holding capacity, pH, VBN and TMA content were measured. Water holding capacity was obviously affected by salt content of the sea mussel meat. Water was released at the salinity above $2.8\%$ and absorbed below the value. In case of distilled water added instead salt solution, $23.3\%$ weight was gained. Absorbing or releasing water of sea mussel meat was also influenced by temperature showing either water gain or loss was greater at, $3^{\circ}C\;than\;25^{\circ}C$. Osmotic quilibrium by salt between meat and liquor was held within 4 hours. The pH value of fresh sea mussle marked 6.0 which is somewhat lower when compared with that of other shellfishes, and it gradually decreased to 5.0 during storage. VBN contents of fresh muscle and shell liquor were $2.1mg\%$ and $1mg\%$ respectively. The sour odour began to be detectable with $5.0mg\%$ of VBN content. TMA in the sea mussel was not detected.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.1
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• pp.33-43
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• 2001

The effects of the addition of herbs belonging to Allium species on the quality and storage characteristics of kamaboko were studied. The herbs employed in the study were garlic (Allium sativum for.Pekinenese Makino), leek(.Allium tuberosum Roth), onion(Allium cepa Linnaeus), and onion skin. water activity(Aw) , pH, TBA, VBN, microbial load, textural characteristics and sensory evaluation were tested. 1. Aw of all the samples decreased on storage, the Aw on lower day ranged from 0.937~o.950. All thesamples containing herbs retained the pH 6 ~7 during the entire storage period even though it decreased gradually on storage. 2. In general, TBA and VBN of the samples containing herbs were lower than the control. The sample containing 3% onion skin showed the lowest TBA and VBN value. 3. The total plate count of the samples containing herbs was low compared to the control even though the total count increased during the storage. The samples containing 3% garlic and 3% onion skin showed the lowest total plate count on 20 days of storage. 4. The sample with garlic showed remarkably low value in sensory evaluation. The samples containing onion and onion skin, however, reached to the high sensory points as storage period increased. They received high points in taste as well as overall acceptance.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.256-260
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• 1992

This study was conducted to calculate and predict the shelf-life of meat sausage through physicochemical and biological analysis. Judging from physico-chemical components, it can be found out the most effective indicator in meat sausage. And also, the materials used for packaging is cellulose #23 in inner-packaging and CN/HDPE laminating film in outer-packaging. The changes of the most effective indicator were discussed through the method of kinetic analysis. Judging from physico-chemical components, VBN was the most available component in quality judgement of meat sausage and their upper limiting contents were 20 mg%. It is possible to calculate and predict the shelf-life of meat sausage through the regression equation and $Q_{10}$ value. As a result, the shelf-life prediction was $58{\sim}63$ days at $10^{\circ}C$, $47{\sim}51$ days at $20^{\circ}C$ and 26 days at $40^{\circ}C$, respectively, but the difference between two methods showed about $4{\sim}5$ days. $Q_{10}$ value on the changes contents was 1.35 at acceralated temperature $40^{\circ}C$. The reaction rate of VBN contents could be interpreted as a first order reaction that divided into 2 periods with different reaction rate constants. The corresponding Arrhenius activation energies were 2.959 Kcal/mole and 3.632 Kcal/mole, respectively.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.6-12
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• 1988

To improve the individual packaging method and extend the shelf life of mackerel (Scomber japonicus), salted and unsalted mackerel fillets were packaged in laminated plastic film bag (Nylon/PE: $20{\mu}m/40{\mu}m,\;12{\times}15$ cm) filled with $CO_2$ gas, in vacuum, and stored at O and/or $5^{\circ}C$. The other samples were packaged in plastic foam trays, overwrapped with oxygen permeable film (control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA), histamine (HM) and viable cell counts (VCC) were progressed with the increasing of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-9 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of mackerel fillets and its upper limiting content was 25 mg%. Regression equation for shelf life prediction of mackerel fillets with sensory evaluation and VBN component was determined.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.21-25
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• 2012

This study was conducted to investigate the effects of filling and packaging temperatures on the quality changes of retorted Samgyetang during storage. The samples were manufactured after filling the broth maintained either at $50^{\circ}C$ (T1) or $85^{\circ}C$ (T2) into pouch and followed by sterilizing them at $120^{\circ}C$ for 65 min under the F value of approximately 8.0. The samples were stored at $25^{\circ}C$ up until 6 months and various physic-chemical parameters including pH, oxygen ratio in the headspace of package, residual dissolved oxygen concentration in the broth, acid value, volatile basic nitrogen value (VBN), apparent viscosity, spreadability of porridge, and sensory attributes were analyzed periodically at month 0, 1, 3, and 6, respectively. During storage time, the dissolved oxygen concentration and acid values of T2 samples tended to increase slower than T1 (p<0.05). Between T1, and T2 samples, significant differences were observed for pH and dissolved oxygen concentration over the storage period while acid values and VBN values were significantly different from 3 months (p>0.05). Contrarily, no apparent differences were observed between two samples in the apparent viscosity, spreadability of porridge, and sensory attributes over the storage period (p>0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.1
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• pp.8-14
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• 2002

Quality variation of jar packing of Chanran-Jeotgal produced by improved process and conventional process were investigated during storage at 10, 20, and $30^{\circ}C$, respectively. The increasing rate of pH, volatile basic nitrogen (VBN), $CO_{2}$, and viable cell counts of Chanran-Jeotgal produced by improved process was slower than that of conventional process at all storage temperature. Also the result of sensory evaluation indicate that the production of Changran-Jeotgal by improved process may extend the shelf·life of jar packing Chanuan-Jeotgal. From above results, relationship between quality parameters was concluded. In case of Changran-Jeotgal in a jar, pressure, pH, L-value, VBN and sensory score were highly correlated. Therefore, these parameters are expected to use as shelf-life indication.

• Food Science and Preservation
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• v.21 no.3
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• pp.357-364
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• 2014

The quality improvement of the boiled-dried anchovy treated with acidic electrolyzed water (AEW) was investigated. The L value was higher in the anchovy treated with AEW than in the control. Moreover, its ${\Delta}E$ value was 5.08 higher than that of the control. The lipophilic browning degree was also higher than the hydrophilic degree. The degrees of calcium absorption of the control and anchovy treated with AEW were 10.77% and 12.61%, respectively. During their storage in the different conditions (five weeks in $20^{\circ}C$, ten weeks in $4^{\circ}C$, and five months in $-20^{\circ}C$), the lipophilic browning degree of the anchovy treated with AEW was significantly lower than that of the control at the $20^{\circ}C$ storage. The volatile basic nitrogen (VBN) content gradually increased as the storage period increased. During the $20^{\circ}C$ storage, the content of the anchovy treated with AEW was lower than that of the control. The lipid peroxide contents increased with the storage periods, regardless of the temperature, but the content of the anchovy treated with AEW was lower than that of the control. These results indicate that AEW treatment can improve the color quality of boiled-dried anchovy and reduce its VBN and lipid peroxide contents.