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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Kwang Duk Moon
Volume & Issues
Volume 11, Issue 4 - Dec 2004
Volume 11, Issue 3 - Sep 2004
Volume 11, Issue 2 - Jun 2004
Volume 11, Issue 1 - Mar 2004
Selecting the target year
Effects of Irradiation and Fumigation on Color and Sensory Properties in the Parts of Dried Red Pepper during Storage
Kim Byeong-Keun ; Kwon Youngju ; Noh Jungeun ; Kim Jeong-Sook ; Kim Dong-Ho ; Kwon Joong-Ho ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 431~436
Associated with microbial decontamination and quarantine treatment of dried red pepper, the samples was gamma-irradiated (5, 10 kGy) and fumigated (methyl bromide/MeBr, phosphine/
) to compare their Hunter's color (L, a, b,
) and sensory properties by types (whole, powder, pericarp, seed) during storage under room conditions(
). Whole pepper maintained higher lightness (L value) than other groups, while powdered pepper showed higher redness (a value) during storage. Immediately after treatments there was little difference in the overall color difference (
) among the groups. After 8 months, a higher redness was observed in
group of whole pepper and 5 kGy group of powdered pepper, respectively(p<0.05). Redness of irradiated pericarps was apparently reduced following 8 months of storage and a similar pattern was found in fumigated samples. The yellowness (b value) of pepper seed was lowest in 10 kGy sample (p<0.05), but insignificant difference was observed among treatment groups with storage time. Sensory properties of whole and powdered peppery were little changed by both treatments under commercial conditions. Sensory scores of irradiated or fumigated samples were higher than that of non-treated control with storage time, which was more significant in the powdered than in the whole samples.
Quality Changes of Dried Persimmons Depending on Pre-Treatment and Packaging Materials during Storage
Kim Sang-Hee ; Park Hyung-Woo ; Lee Seon-Ah ; Kim Yoon-Ho ; Cha Hwan-Soo ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 437~440
To investigate the effects of pre-treatment and packaging materials for dried persimmon during 6 month storage, the citric acid, salt, xylitol, L-cystein was pre-treated on dried persimmon, and then packed with LDPE film(
) and N/LDPE(
). The rate of moisture contents, browning, fungi and weight loss of dried persimmon pre-treated with citric acid, salt, xylitol, L-cystein were changed a little in N/LDPE, but were highly changed in LDPE. The commodity of dried persimmon packed with N/LDPE was also higher than that of LDPE.
Changes in Quality of Pork and Beef during Storage and Electronic Nose Analysis
Kim Sunkyoung ; Lee Myungsuk ; Lee Ki-Teak ; Park Sangkyu ; Song Kyung Bin ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 441~447
To elucidate changes in qualifies of pork and beef during storage and identify decay point, beef (loin, tenderloin, plate) and pork (belly, loin, thigh) were stored at
, and their pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), electronic nose analysis, and sensory evaluation were performed. Belly of pork had higher values in pH, VBN and TBARS, compared to loin and thigh of pork. Electronic nose analysis clearly indicated a difference in principal component score between day 0 and day 12 of storage. Sensory evaluation showed that pork began to away at day 4 of storage and not edible after 6 days. Loin and tenderloin of beef had higher values in pH and VBN, compared to plate of beef. Regarding TBARS, all beef samples had the similar values at the beginning of storage, but loin of beef had a drastic increase after 8 days of storage, differently from tenderloin and plate of beef. Plate of beef had lower values in overall. Electronic nose analysis of beef showed the similar results with those of pork.
Cooling and Storage Characteristics of Milled Rice by Different Cooling Storage Methods
Kim Oui-Woung ; Kim Hoon ; Lim Tae-Gyu ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 448~454
This study was conducted to analyze the cooling and the quality characteristics of milled rice stored in the forced air-blast type using thermo -electric semiconductor and in the still-air type chambers using refrigeration system with refrigerant(R-22). Cooling rates of milled rice in the forced air-blast type and in the still-air type chambers were
, respectively. And the temperatures of cooling air and of milled rice at different positions in the forced air-blast type chamber showed severer change than those in the still-air type chamber. During storage of milled rice in the forced air-blast type and still-air type chambers for 14 weeks, there was no significant difference in the quality characteristics, such as b value and fat acidity of milled rice, and overall sensory quality of cooked rice. But the quality characteristics of milled rice stored in room temperature chamber(
) as control decreased very rapidly compare to those stored in the cooling chambers. In aspect of fat acidity of milled rice, 6 weeks was the limitation for the safe storage in room temperature.
Changes in Antioxidative Activity and Total Polyphenols of Crude and Defatted Grape Seed Extract by Extraction Condition and Storage
Kim Young-Kuk ; Lee Hyeon-Yong ; Oh Deog-Hwan ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 455~460
This study was conducted to determine the yield, free radical scavengering effect and total phenol contents of various solvent fractions on the crude and defatted grape seed extract during storage. The optimal condition for the extraction yield, free radical scavengering effect and total phenol contents was
ethanol for 6 hour at
. The extraction yield for crude and defatted grape seed at optimal condition was
, respectively. Also, the strongest free radical scavengering effect with
was observed in
ethanol of defatted grape seed extracted for 6 hour at
. Similar result was observed in total phenol contents of defatted grape seed. The ethyl acetate fraction obtained from ethanol extract of defatted grape seed showed the strongest RC50(
) compared to other organic fractions. Free radical scavengering effect of crude and defatted grape seed extracts treated with alkali condition(pH 10) was reduced compared to that of acidic condition(pH 2) during storage far 1 month at
. Overall, more stronger free radical scavengering effect and higher total phenol contents in defatted grape seed extracts was observed than that of crude grape seed.
Antioxidant and Anticarcinogenic Effects of Traditional Doenjang during Maturation Periods
Kwon Sun-Hwa ; Shon Mi-Yae ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 461~467
Antioxidant effect of traditional doenjang(TD) was reduced by increasing of maturation period. Methanol fractionate of TD matured for 1 year showed strong antioxidant effect against linoleic acid, following the order of hexane and water layer. Antioxidant effect in lipophilic and hydrophilic extracts of TD were gradually increased according to increasing maturation period, whereas their values or two extracts were lower than those or fractionates from TD. Hydrogen-scavenging effect in hydrophobic extract, methanol and butanol fractionates of TD were much higher than those of the other samples. Chloroform and ethylacetate fractionates were markedly lower in the range of
, respectively. Anticarcinogenic effect of extracts and fractionates from TD were higher in water fractionates for A549 cell (human lung carcinoma) and methanol fractionates fur MCF-7 cell (human breast adenocarcinoma). Especially, inhibitory effect for growth of cancer cell was increased by the increasing maturation period of TD.
Effect of MA Packaging on Quality of 'Fuji' Apple
Park Hyung-Woo ; Kim Sang-Hee ; Cha Hwan-Soo ; Kim Yoon-Ho ; Kim Mi-Ran ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 468~471
To investigate the effect of funcitional MA film 0.3 mm and control(non-pack) during 24 weeks of storage on 'Fuji' apple, the weight loss, firmness, a titratable acidity, soluble solid content(SSC
) and the rate of decay were measured. After 20 week storage, weight loss was
in control, but
in 0.03 mm funcitional MA film. The titratable acidity, soluble solid content and firmness were changed a little. The rate of decay was
in control, and
in funcitional MA film.
Efface of Liquid Calcium Addition on the Quality of Kimchi during Fermentation
Jang Se-Young ; Kim Ok-Mi ; Jeong Yong-Jin ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 472~477
This study was carried out to investigate the effect of liquid calcium(LC) on the quality of kimchi during fermentation. LC retarded the decreasing rate of pH and the increasing rate of titratable acidity during fermentation at
, and the effect was more conspicuous at
in each LC type. Microbial counts of total and lactic acid bacteria were lower in LC added kimchi than control before 8 days but higher in LC added kimhi after 8 days. Changes in color of a value were gradually increased, but L and b value were decreased. Calcium content of added LC on kimchi; A concentration
and B concentration
Freshness Maintenance of Polyethylene Film Containing Surface-modified Zeolite
Chun Byoung Chul ; Lee Seong Jae ; Chung Mi Hwa ; Park Jung Hwan ; Park Hee Woo ; Chung Yong-Chan ; Kweon Oh Cheul ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 478~484
Freshness maintenance of polyethylene packaging film containing surface-modified zeolite was investigated depending on the nature of substituted cations and cationic surfactants. Freshness maintenance was designed to work by cation or cationic surfactant adsorbed onto the zeolite surface by ion-exchange method. Cationic surfactants such as DODAB (n-dodecyltrimethylammonium bromide), CTAB (n-cetyltrimethylammonium bromide), and DHAB (n-dihexadecyldime-thylammonium bromide), and cations (
) were used. Surface-modified zeolite powder was compounded with LDPE to produce
zeolite masterbatch (M/B), and the M/B was again blended with LDPE to get zeolite-containing LDPE films with 3, 5,
of zeolite (width: 40 cm, thickness:
). Mechanical properties of zeolite-containing LDPE films generally decreased with increasing zeolite content. However, cationic surfactant-modified zeolite film showed the better mechanical properties compared to cation-modified zeolite film. As for the freshness maintenance, the zeolite-containing films modified with cationic surfactants or cations (
) showed the best performance.
Reason and Prevention of Color Reversion of Corn Oil in Summer
Koo Bon-Soon ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 485~490
Crude corn oil (CCO) was obtained through the expression-extraction process from corn germ. The CCOs of final process at
were stored in outdoor storage tanks. From the samples, refined CCO (RCCO) were prepared with
excessive of phosphoric acid, caustic solution and acidic clay were used in degumming-alkali refining-bleaching process. RCCOs were stored at room temperature in dark places. The color change was not effected by the amount of phosphoric acid, caustic solution and acidic clay, but temperature of process affects the color change. Finally, the prevention for color reversion of RCCO could be obtained by lowering the temperature of final process and optimal temperature of RCCO in summer was found about less than
Quality of Extracts from Domestic Stevia(stevia rebaudiana BERTONI) Leaves with Harvest Time
Lim Hyo-Jun ; Oh Sang-Lyong ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 491~495
Consumers were tend to purchase more natural sweeting materials then atificial sweeting materials because of safety and the consumed amount of natural sweeting material was increased sharply with consumers concern to health. The proper harvest time with changes of sweeting material contents was investigated in the purpose of cultivation and utilization on functional foodstuff, Soluble solid content and extraction yield were increased with growth priod, but pH was decreased. Color value, transmittance and browning color showed little. L, a, b values was changed a little. Stevioside ratio(
) in sweetness components was decreased to
. Rebaudioside A ratio was increased from
stevioside contents was maximized to
of August. The highest sweetening potencies of stevia leaves was 2530times to sugar. The stevia leaves harvested at May showed the best deliciousness.
A Study on the Molecular Weight Distribution of Starch
Kim Kyeong-Yee ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 496~502
Purified acorn starch was obtained from alkali precipitation method. Acorn amylose and acorn amylopectin were fractionated from purified acorn starch by butanol improvement method. Gel permeation chromatography (GPC) was used to measure molecular weight distribution of acorn starch, acorn amylose, acorn amylopectin and corn starch, corn amylose, corn amylopectin. GPC measurement diagrams were obtained by each retention time. And then, we used DMSO and DMF as solvent, pullulan as standard material. We calculated the Number-average molar mass (Mn), Weight-average molar mass (Mw) and polydispersity from molecular weight distribution of each sample. As a result of estimating molecular weight using GPC, Mw of amylose has small value than Mw of amylopectin. From this fact, the molecular structural aspects of amylose and amylopectin were predicted and it was in good agrement with the tendency of polydispersity by GPC. The polydispersity of starch had big value than amylose and amylopectin, from this result, it might be known that the range of molecular weight appeared broad by heterogeneous properties of two components. The viscosity of purified acorn starch, amylose, amylopectin seperated from acorn starch, was decreased by increasing the shear rate and raising the temperature exponentially. Acorn starch solutions exhibited pseudoplastic power law fluid behavior.
Quality Characteristics on Sprouted Brown Rice-Bread Added with Pumpkin Powder
Joo Seon-Jong ; Kim Ki-Sik ; Yoon Hyang-Sik ; Hong Ji-Sun ; Kim Sook Jeong ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 503~507
The quality of bread made of sprouted brown rice (
), wheat flour and pumpkin powder was investigated. The bread was manufactured with 0, 1, 3 and
pumpkin powder (W/W) with increasing and wheat flour. Volume of the breads were decreased from 4.68 mL/g to 3.60 mL/g as pumpkin powder contents increased from
. Lightness decreased with increasing pumpkin powder contents. Yellowness increased from 10.97 to 27.01 with increasing pumpkin powder contents. Textural characteristics of bread crumb were influenced by adding additives pumpkin powder. Hardness, adhesiveness and chewiness of bread decreased as the added level of pumpkin powder. In sensory evaluation, sensory scores for color, flavor and overall quality of bread increased with increasing pumpkin powder contents.
Diffusion of Salt and Drying Characteristics of Beef Jerky
Lee Sin-Woo ; Lee Bo-Su ; Cha Woen-Suep ; Park Joon-Hee ; Oh Sang-Lyong ; Cho Young-Je ; Kim Jong-Kuk ; Hong Joo-Heon ; Lee Won-Young ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 508~515
In this study, salting conditions and dehydration methods were investigated. Salting time, concentration and temperature could be considered to variables in salting conditions. The diffused salt amounts to beef jerky depending on time are sharply increased in two hours. This result is caused by the difference decrease of concentration gradient between bulk solution and beef jerky. The increase of salting concentration and temperature resulted also in the increase of a diffused salt. The deeper bulk concentration made diffusion to beef easily with the bigger driving force and the movement of molecules is more active according to temperature increase. Dehydration is conducted with various methods such as natural drying, cold air drying and hot air drying. Comparing with color and texture among the drying methods, cold air drying showed superior quality in color and texture. Beef jerky by cold air drying colored more reddish than other drying methods and good cutting shear stress and tensile strength. In case of hardness and chewiness, hot air drying method showed the highest value, which means the worst texture.
Changes on the Components of Yam Snack by Processing Methods
Shin Seung-Ryeul ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 516~521
The study was intended to develop a yam snack to increase the consumption and the added value of the yam which has many kinds of medicinal effects and functions. Moisture content of a freeze-drying yam snack was higher than those of hot wind drying and vacuum drying yam snack. However, carbohydrate content was opposed to it. The content of soluble proteins in freeze drying yam snack was 6.43 mg/100g, and lower than that those in hot wind drying and vacuum drying yam snack. The contents of total sugar and reducing sugar were not noticeably different by processing methods. The major organic acids of yam snack were malic, acetic, acids, and acetic acid. Citric acid were rich contented in hot wind and vacuum dried yam snack, but the content of malic acid in freeze dried yam snack was higher than those in hot wind and vacuum dried yam snack. The contents of the amino acids and total amino acids showed the highest contents in vacuum dried snack and the next came in hot wind dried snack and freeze dried snack order. The content of free amino acids were not different by processing methods. Total content of vitamin C were not different by processing methods, but a ascorbic acid was higher in freeze dried yam snack than those in other. The dehydroascorbic acid contents of the hot-air and vacuum dried snack was higher than those of the freeze dried snack, Potassium, sodium and magnesium were the main minerals of the yam snacks.
Microbial Quality and Physiochemical Changes of Grilled Fish Paste in a Group-Meal Service Affected by Gamma-Irradiation
Kim Jang-Ho ; Jeon Jin-Yong ; Ryu Sang-Ryeol ; Kim Young-Ji ; Suh Chung-Sik ; Lee Ju-Woon ; Byun Myung-Woo ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 522~529
In the grilled fish paste stored at
, the total aerobic bacterial counts were effectively reduced by 2.5 kGy or more. In the samples stored at
, the total aerobic bacterial counts of the samples irradiated at 7.5 kGy were below to the limit of detection (2 log CFU/g). The TBA values of the irradiated samples were considerably higher than those of the controls but not proportional to the irradiation dose. It is apparent that an irradiation treatment causes very little textural degradation and the sensorial quality of the sample was maintained by an irradiation at 7.5 kGy or more.
Effect of Electrolyzed Water and Organic Acids on the Growth Inhibition of Listeria monocytogenes on Lettuce
Park Boo-Kil ; Oh Min-Hee ; Oh Deog-Hwan ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 530~537
This study was conducted to determine the inactivation effect of electrolyzed water and organic acids either alone or in combination on L. monocytogenes or natural microflora on lettuce. Acidic electrolyzed water completely inactivated L. monocytogenes in broth system within 60 sec, but alkalin electrolyzed water caused approximate 1.7 log CFU/g reduction. However, acidic electrolyzed water reduced only 2.5 log CFU/g of L. monocytogenes on lettuce, and similar antimicrobial effect was observed with alkalin electrolyzed water. In the meantime, acidic and alkaline electrolyzed water caused approximately 2 log CFU/g reduction compared to control, whereas both electrolyzed water combined with
organic acids ranged from 2.6 to 3.7 log CFU/g reduction. Among the organic acids, both electrolyzed water combined with
citric acid showed the strongest synergistic antimicrobial effect to reduce L. monocytogenes on lettuce as well as total counts, yeast and molds. When antimicrobials, alone or in combination were treated into L. monocytogenes inoculated lettuce at
for designed periods, the combined alkalin electrolyzed water with
citric acid showed the greatest potential to inhibit growth of the bacteria. According to Scanning Electron Microscopy(SEM), the treatment of electrolyzed alkali water in combination with
citric acid highly reduced the growth of the L. monocytogenes compared to single treatment and resulted in causing the destruction of cell membrane.
Effects of Germination in Brown Rice by Addition Chitosan/Glutamic acid
Jung Gyu-Ho ; Park Nan-Young ; Jang Sang-Moon ; Lee Joo-Baek ; Jeong Yong-Jin ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 538~543
To improve the levels of
-aminobutyric acid (GABA) in germinated brown rice, chitosan and glutamic acid were treated during the brown rice germination. The GABA contents in germinated brown rices were 425.7 nmole/g and 637.0 nmole/g at germination temperature of
and germination time of 72 hrs. Response surface methodology(RSM) was used to monitor characteristics of germination from brown rices. As glutamic acid and chitosan concentration were increased, the GABA content was also increased. The ranges of optimum conditions were
in chitosan concentration and
in glutamic acid concentration. Predicted values at the optimized conditions were acceptable in comparison with experimental values.
Antioxidant Activity of Solvent Extracts from Korean Fermented Tea
Shon Mi-Yae ; Kim Sung-Hee ; Nam Sang-Hae ; Cho Young-Sook ; Park Seok-Kyu ; Sung Nak-Ju ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 544~549
Major components and antioxidant activity of fermented tea were investigated. Contents of total flavonoid and total phenol showed the highest score in ethanol extract (
and 33.5 g/100g), respectively. Their contents in hot water extract (
and 23.6 g/100g) were lower than those of the others extracts. However, their contents of ethyl acetate extract(
, 39.5 g/100g) from fermented tea stored for 1 year had the highest amount among all tested samples. Catechins of fermented tea were found to be EGC, GC, catechin, catechol and EGCG. However, they were not detected in hot water extract. Scavenging activities of DPPH free radical of all extracts from fermented tea were increased in proportion to their concentration and were
for fermented tea and
for fermented tea stored for 1 year. Reducing power of ethanol extract at
were 0.78 as OD value of 700 nm for fermented tea and 0.88 for fermented tea stored for 1 year, respectively. Antioxidant activities of ethyl acetate extracts at
for fermented tea and
for fermented tea stored for 1 year, respectively.
Antimutagenic and Cytotoxic Effects of Acer ginnala Max. Bark Extracts
Oh Heung-Seok ; Cui Cheng-Bi ; Choi Hyung-Taek ; Kim Soo-Hyun ; Jeon Mi-Sun ; Ham Seung-Shi ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 550~556
In the present study, we investigated the antimutagenic and cytotoxic effects of Acer ginnala Max. bark extract on S. typhimurium TA98, TA100 and cancer cell lines with Ames test and SRB assay, respectively. They were extracted with methanol and then fractionated using hexane, chloroform, ethyl acetate, butanol, and water to obtain the fractions. The inhibition rate of methanol (
) of Acer ginnala Max. bark extract in the Salmonella typhimurium TA100 strain showed
against the mutagenesis induced by N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). In addition, the suppression of methanol extract with same concentration of in the Salmonella typhimurium TA98 and TA100 strains showed
inhibition against 3-amino-1,4-dimethyl-5H-pyrido-(4,3-b)indol (Trp-P-1), respectively. The cytotoxicity effects of Acer ginnala Max. bark extract against the cell lines with human lung carcinoma (A549), human gastric carcinoma (AGS), human hepatocellular carcinoma (Hep3B) and human breast adenocarcinoma (MCF-7) were inhibited with the increase of the extract concentration. The treatment of 1.0 mg/mL Acer ginnala Max. bark methanol extract of methanol showed strong cytotoxicities of
against A549, AGS, Hep3B and MCF-7, respectively.
Quality Characteristics of Functional Health Sunsik for Diabetes Mellitus
Kim Jun-Han ; Park Pil-Sook ; Moon Hye-Kyung ; Lee Won-Young ; Kim Jong-Kuk ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 557~564
This study was conducted to investigate the quality characteristics of functional health sunsik for diabetes mellitus. Nutrient compositions of commercial sunsik was consist of carbohydrate by grains, but sunsik for diabetes mellitus was lower carbohydrate content ratio and higher protein content ratio(
), respectively. The sucrose content was highest in free sugars of sunsik, Oganic acids in sunsik were composed of malic acid, tartaric acid, oxalic acid and citric acid. Free amino acids of diabetes mellitus sunsik were predominantly contented 154.32 mg/100g of serine, 151.87 mg/100g of alanine and 100.00 mg/100g of glutamic acid, respectively. Main fatty acid, linoleic acid content was high
in diabetes mellitus sunsik. Minerals like Ca, Mg, K, Na and Fe were found to contained in sunsik. The minerals contained most in diabetes mellitus sunsik were 332.25 mg/100g of Ca, 246.73 mg/100g of Mg, 219.95 mg/100g of K, 203.26 mg/100g of Na and 9.39 mg/100g of Fe. Total phenolics content of diabetes mellitus sunsik was high contained 436.10 mg/100g. Antioxidant activity(Electron Donating Ability(
)) was lower
in diabetes mellitus sunsik than
in a-tocopherol(400 ppm). Sensory evaluation score of in diabetes mellitus sunsik was high in cooked taste(3.4) and overall acceptance(3.4).
Effect of Soy Protein Film Packaging on the Qualities and the Microbial Growth of Beef during Storage
Lee Myoungsuk ; Park Sangkyu ; Bae Dongho ; Ha Sangdo ; Song Kyung Bin ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 565~568
To investigate the effect of soy protein film packaging on the quality of beef, the rate of weight loss, pH, 2-thiobarbituric acid reactive substance (TBARS), and microbial (total bacterial count) Salmonella spp., E. coli changes were determined during storage. Beef samples were packaged with soy protein film containing rosemary extract and then stored at
. Soy protein film was effective on prevention of weight loss, compared with the control, regardless of addition of rosemary extract. Change in pH of soy protein films containing the rosemary extract (RPF) was less during storage, compared with the control. Packaging of beef products with RPF inhibited lipid oxidation by
at day 8 of storage, compared to the control. RPF packaging also affected the microbial growth, resulting in retardation of total bacteria by more than 1 log cycle. These results indicate that storage of beef packaged with RPF should be appropriate in terms of quality as well as shelf-life.
Preference Test of Green Tea Drinks in the Selected Region al area of America
Park Hyung-Woo ; Kim Yoon-Ho ; Kim Sang-Hee ; Cha Hwan-Soo ; Kim Dong-Man ;
Korean Journal of Food Preservation, volume 11, issue 4, 2004, Pages 569~573
This study was to investigate the preference test of green tea drinks against Americans lived in New York, Atlanta, Chicago and Sanfrancisco area.
of the respondents had high preference on packaging. The design(
) and color(
) of green tea packaging was ranted in
. However, the odor and flavor of green tea showed low preference.
of the respondents and
teenage had high preference in overall acceptability of green tea. On the basis of this result, green tea could be developed far the exyort product in USA.