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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 :
Volume & Issues
Volume 15, Issue 6 - Dec 2008
Volume 15, Issue 5 - Oct 2008
Volume 15, Issue 4 - Aug 2008
Volume 15, Issue 3 - Jun 2008
Volume 15, Issue 2 - Apr 2008
Volume 15, Issue 1 - Feb 2008
Selecting the target year
Physicochemical and Sensory Properties, and Bioactive Compounds of Blended Grape Juice from Different Grape Varieties
Cabrera, Shirley G. ; Jang, Ji-Hyun ; Lee, Hyeon-Jeong ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 783~790
Campbell juice (25%, 50%, 70% and 90%) was blended with different concentrations (10%, 25%, 30% and 50%) of juice from a range of grape varieties including Kyoho, Steuben and MBA. The concentrations of Campbell and the grape variety juices influenced the physicochemical characteristics of the blended grape juice. As the concentration of Campbell juice increased, there was an increase in the mean content of bioactive compounds including total phenolics, anthocyanin and flavonoids, and the radical scavenging activity increased. The treatment containing 25% juice from the various grape varieties had the lowest level of bioactive compounds. A sensory evaluation showed there was no significant difference among the blended juice samples in terms of aroma. The sample comprising 50% Campbell + 50% Kyoho was the most acceptable in terms of taste and overall acceptability, while the sample comprising 90% Campbell + 10% MBA was the most acceptable in terms of color and aroma.
Preparation and Treatment of Sulfur Dioxide Gas Generating Agent for Storage of Grape Fruits
Choi, Seong-Jin ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 791~795
In order to establish the method to prepare and use the sulfur dioxide gas generating agent in low temperature storage of grape fruits, the
generation capacity from various sulfite compounds was investigated, and the method to regulate
gas generation and to detect the gas was developed. The conidial germination and mycelium growth of Botrytis cinerea which causes gray mold disease during grape fruit storage was completely inhibited at the
gas concentration of 400 ppm and 3200 ppm, respectively. Sodium hydrosulfite generated the most amount of
gas among the investigated 5 different sulfite or bisulfite compounds. By adjusting the number of pinholes on packaging film of the compound or by adding pH adjusting agent, e.g. citric acid or phosphates, it was possible to regulate the amount and duration of
gas generation from the compound. Because malachite green was quantitatively discolored by
gas, the solution or impregnated paper with the compound could be practically utilized as a indicator detecting
gas. Finally, when Muscat Bailey A grape was stored at low temperature with
gas generating agent, the disease incidence was reduced after storage.
Quality Characteristics of Onion Jangaji during Aging
Kang, Nan-Suk ; Kim, Jun-Han ; Kim, Jong-Kuk ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 796~803
To aid in manufacturing, this study investigated quality characteristics of onion Jangaji during maturation at 0C, 10C, 20C and room temperature. [Please check that the rewriting of the previous sentence retains the intended meaning]The
of onion Jangaji and the maturation solution were 1516% at the end of the maturation process. The salinity of onion Jangaji and the solution increased, and the pH declined to 3.934.31 during processing. The L, a and b color values of onion Jangaji and the solution changed slightly. The total acidity of onion Jangaji and the solution rose slowly. The texture (hardness, fracturability, adhesiveness, cohesiveness, springiness, gumminess and chewiness) of onion Jangaji was determined using a texture analyzer, and varied with storage temperature. In the sensory evaluation of onion Jangaji, low temperature storage gave higher acceptability ratings than room temperature with respect to taste, color, flavor, texture and overall acceptability.
Effects of Storage Temperature and Materials on Maintenance of Quality of Solidago virgaurea spp. gigantea in Modified Atmosphere Packaging
Choi, Mal-Gum ; Chung, Hun-Sik ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 804~809
Modified atmosphere packaging (MAP) was assessed in terms of extending the shelf life of Solidago virgaurea spp. gigantea. In June 2005 Solidago virgaurea spp. gigantea were harvested from Ulleung Island, packaged in
PVC/PE film, then stored at 4, 10 or
for up to 14 days. The
concentration decreased to
in the PP and A-OPP packaging, to
in LDPE packaging, and to 2% in nylon/PE and PVC/PE packaging at
concentration increased to 5% at
in PP, A-OPP and LDPE packaging, but increased consistently in the nylon/PE and PVC/PE packaging. Weight loss was markedly reduced by all MAP films except M-HDPE, and which was enhanced with decreasing storage temperature. The soluble solids and pH were not affected by the packaging material at
, but were affected at
. The highest score for sensory qualities (appearance, color and overall acceptability) was obtained for vegetables stored at
in PP films. Our results show that MAP using PP films and
storage can effectively maintain the quality of Solidago virgaurea spp. gigantea.
Survey on Consumer Perceptions of the Sensory Quality Attributes of Apple
Cho, Sun-Duk ; Kim, Dong-Man ; Kim, Gun-Hee ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 810~815
Improving quality is a very important component of maintaining competitiveness of agricultural products. However, evaluation of 'high quality' indicates it is a very abstract concept and independent of some quality attributes, leading to differences in the perception of quality. Thus, there is a pressing need to objectively define 'high quality' and to develop basic technologies for its measurement, for application in the production, storage and distribution of competitive agricultural products. To objectively quantify apple quality, a survey was conducted on consumer preferences and awareness of quality attributes including color, taste, flavor and shape. The survey questionnaire targeted male and female adults (463 persons) ranging in age from 20 to 59 years. The questionnaire was based on purchases made at a wholesale market (50.1%) or a traditional market (18.8%). The majority of purchases were as small packets (62.0%) or as individual pieces (20.5%). Apples of moderate size (fist size, 60.5%) were preferred over small (4.3%) or large (32.6%) apples. The questionnaire provided consumer data on external quality attributes including color, shape and variety. Taste attributes were evaluated in relation to the balance between sour and sweet taste, and flavors peculiar to apples.
Effect of Maturation Solution Composition on the Physicochemical Properties of Onion Jangaji
Kim, Jun-Han ; Kim, Jong-Kuk ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 816~823
To develop onion processing, this study investigated the change in physicochemical properties of onion Jangaji with processing age in relation to the composition of the maturation solution (the solution). The Brix of onion Jangaji and the solution was high with addition of a high soy sauce ratio. During processing the salinity of onion Jangaji and the solution increased, and the pH decreased. The "L", "a", "b" color values of onion Jangaji and the solution changed slightly, and the total acidityrose slowly. The hardness, fracturability, adhesiveness, cohesiveness, springiness, gumminess and chewiness of onion Jangaji varied. In the sensory evaluation, the 100% sauce maturation solution received the highest acceptability ratings for color, flavor and taste.
Effect on Wine Quality of Pre-treatment of Grapes prior to Alcohol Fermentation
Chang, Eun-Ha ; Jeong, Seok-Tae ; Roh, Jeong-Ho ; Yun, Hae-Keun ; Park, Kyo-Sun ; Choi, Jong-Uck ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 824~831
This study was conducted to determine the influence of heating and carbonic maceration (CM) pre-treatments prior to alcohol fermentation on wine quality from the main Korean grape variety, Campbell Early. Wine fermented with CM treatment had lower total acidity than control and heated wines. Wine fermented with heat treatment contained higher concentrations of anthocyanin and tannin than control wines, while CM-treated wine had the lowest concentrations. The red coloration of the wine was highly correlated with the polyphenol content, as a high content of anthocyanin and tannin resulted in increased red color intensity. The significant differences found in wine quality as a consequence of the use of pre-treatment techniques (heating and CM treatments) suggest their potential application in wine making.
Optimization of Preparation Conditions and Quality Characteristics of Sweet Pumpkin Stock
Han, Chi-Won ; Park, Won-Jong ; Seung, Suk-Kyung ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 832~839
The stock that is the first step for preparation of soups and purees links to the taste of food. Many types of vegetable have been used in stocks, but this study focused on stocks prepared with sweet pumpkin. The stock preparation conditions including the weight of sweet pumpkin, the water volume, and the boiling time at
were optimized by response surface methodology. The quality characteristics of the resulting stock were investigated. The color, flavor, taste and overall acceptability were dependent parameters. A model equation was proposed with regard to the sweet pumpkin weight, water volume, and boiling time at
. A sweet pumpkin weight of 357.9 to 403.0 g, a water volume of 689.8 to 768.5 mL, and a boiling time of 9.9 to 10.3 min at
were found to be the optimal stock preparation conditions. The quality characteristics of the sweet pumpkin stock prepared under the optimized conditions were pH 6.64, total acidity 0.18%, soluble solids
, color value (L, 99.07 a, -2.43 b, 11.82), total polyphenol 280.75 mg/L, and electron donating ability 21.32%.
Optimization of Microwave-assisted Extraction Conditions for Total Catechin and Electron Donating Ability of Grape Seed Extracts
Lee, Eun-Jin ; Kim, Jeong-Sook ; Kwon, Joong-Ho ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 840~846
Microwave-assisted extraction (MAE) of grape seeds was performed under the different conditions based on a central composite design for independent variables of microwave power (
), ethanol concentration (
) and extraction time (
). Response surface methodology (RSM) was used to predict the optimum extraction conditions for three dependent variables in grape seed extracts: total yield, total catechin and electron donating ability. Determination coefficients (
) of regression equations for the three dependent variables were higher than 0.9 (p < 0.01). The optimal MAE conditions to yield the maximum value of total catechin (434.16 mg%) were 122.76 W microwave power, 42.88% ethanol and 4.67 min extraction time. The superimposed contour maps for maximizing the three dependent variables indicated that the MAE condition ranges were 75150 W, 4060% ethanol and 3.55.0 min. The predicted values at the optimized conditions (6.72% total yield, 408.65 mg% total catechin, and 83.33% electron donation ability) were similar to the experimental values. The optimized MAE (112.5 W, 50% EtOH, 4.2 min) was more efficient than the conventional solvent extraction using 80% EtOH,
for 3h and 150 rpm.
Study of Pressure Cooling of Agricultural Products Using a Pallet Bin
Jeong, Hoon ; Yun, Hong-Sun ; Lee, Hyun-Dong ; Kim, Young-Keun ; Lee, Won-Ok ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 847~851
The handling and processing of agricultural products in Korea is done manually. Small plastic boxes, nets, and corrugated cardboard boxes are used as containers during harvesting, sorting and other product handling operations. However, these practices are labor-intensive, time-consuming, require various kinds of packing materials, and are expensive because of high operating costs. To overcome these problems, the use of pallet bins with pre-cooling and storage features for handling and processing bulk farm products was investigated. The airflow resistances through bulk potato, onion and mandarin stocks were measured, and the pallet bins and a pressure pre-cooling device were manufactured. The opening ratio, bed depth and airflow rate through bulk potato, onion and mandarin in the pallet bin were defined with regression equations. The cooling rates of bulk potato, onion and mandarin were 0.8C/h (
, 14.5 h), 0.4C/h (
, 32.2 h) and 0.7C/h (
, 18.8 h), respectively, with the pressure pre-cooling system. Temperature deviances for storage of bulk potato, onion and mandarin were 0.12C, 0.12C and 0.17C, respectively.
Rheological Properties of White Pan Bread Dough Prepared with Lotus (Nelumbo nucifera) Seeds Powder
Lee, Byung-Gu ; Byun, Gwang-In ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 852~858
This study investigated the rheological properties of bread dough supplemented with lotus (Nelumbo nucifera) seed powder. The rheological properties measured were dough volume, farinogram, amylogram, extensogram, pH and outernal. The lotus seed powder contained 7.74% moisture, 20.15% crude protein, 2.11% crude fat, 4.34% crude ash, and 2.78% crude fiber. The farinogram showed that with increasing concentration of lotus seed powder the absorption rate of the dough increased slightly, the development time and stability decreased, and the degree of attenuation tended to be grown along. From the amylogram it was found that the gelatinization onset temperature and the maximum viscosity of the dough tended to increase with increasing content of lotus seed powder. The extensogram showed that the degree of extension of the dough decreased with increasing content of lotus seed powder, while the degree of resistance and resistance/extensibility increased. The dough pH tended to decrease with fermentation time, but increased with increasing content of lotus seed powder. A concentration of
lotus seed powder appears to be suitable for the preparation of dough.
Proanthocyanidin Content and Antioxidant Characteristics of Grape Seeds
Hwang, In-Wook ; Lee, Hye-Ryun ; Kim, Suk-Kyung ; Zheng, Hu-Zhe ; Choi, Jong-Uck ; Lee, Sang-Han ; Lee, Suk-Hee ; Chung, Shin-Kyo ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 859~863
The proanthocyanidin content and antioxidant characteristics of seeds of grape cultivars were examined. Grape seeds were extracted in 70% acetone solution for 12 hr. The total phenolic content of the extracts ranged from 16.71 to 28.60 mg/100 g. The proanthocyanidin content ranged from 18.36 to 55.30 mg/100 g. The Jaok cultivar had the highest total phenolic and proanthocyanidin content, and showed the strongest antioxidant activity in the FRAP and DPPH assays. The total phenolic and proanthocyanidin content of grape seeds was correlated with their antioxidant capacities (r > 0.92). Acetone extracts of grape seeds could be effective antioxidant materials.
Chemical Components and Physiological Activities of Neungee Mushroom (Sarcodon aspratus)
Joo, Ok-Soo ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 864~871
The chemical components and physiological activities of Neungee mushroom (Sarcodon aspratus) were investigated to assess its nutritional and functional value. The moisture, total protein, crude fat and ash contents of Neungee mushroom were 85.73%, 1.78%, 1.87% and 1.27%, respectively. The alanine, linoleic acid, tartaric acid and glucose concentrations in Neungee mushrooms were 90.11, 39.09, 75.47 and 1,680 mg%, respectively. The radical and nitrate scavenging activities in Neungee mushroom extracts were 46.2% and 77.8% on
depending on the extract concentration. The lipid peroxidation inhibitory effect of Neungee mushroom extract (
MDA/g liver. We also observed that an extract concentration of
was more effective than the control at 7 d. The cytotoxicity of the Neungee mushroom extract (
) for the A549 (lung carcinoma) cells was 96.0%.
Physicochemical Properties of Cheonggukjang Containing Korean Red Ginseng and Rubus coreanum
Hong, Ju-Yeon ; Kim, Eun-Jung ; Shin, Seung-Ryeul ; Kim, Tae-Wan ; Lee, In-Jung ; Yoon, Kyung-Young ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 872~877
This study was carried out to provide basic information related to improvement of flavor and consumption of cheonggukjang. Red ginseng cheonggukjang (RGC) and Rubus coreanum cheonggukjang (RCC) extracts were prepared, and their physicochemical characteristics were compared with either general cheonggukjang (GC) or non-fermented boiled soybean (BS). The moisture and crude fat contents were not significantly different among samples. RGC had the highest reducing sugar content and BS had the lowest. The free sugar content of RGC was higher than that of either GC or RCC, and the major free sugars present were glucose, fructose and sucrose. Seventeen free amino acids were detected in BS and cheonggukjang, and the content of free amino acids ranged from 1,233.8 to 2,599.6 mg/100 g. The greatest content of free amino acids was found in RGC. Color L, a and b values were highest in BS and lowest in RCC. The hardness and strength of RGC and RCC were lower than for GC.
Separation and Identification of Antimicrobial Substances from Prunus mume extract
Park, Woo-Po ; Lee, Seung-Cheol ; Kim, Sung-Yong ; Choi, Sung-Gil ; Heo, Ho-Jin ; Cho, Sung-Hwan ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 878~883
Prunus mume was extracted using various solvents including ethyl ether, ethyl acetate and n-butanol. The extracts were fractionated by column chromatography. Antimicrobial compounds (A, B and C) in fractions showing antimicrobial activity were purified by Sephadex LH 20 column chromatography, and identified by
-NMR analysis as isoeugenol, nomilin and
Properties of White Pan Breads made with Korean and Imported Wheat Flours
Jang, Heag-Rea ; Park, Jung-Suk ; Shin, Sol ; Shin, Gil-Man ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 884~890
This study was conducted to investigate the quality of white pan breads baked with various Korean and imported wheat flours. The approximate composition of the Korean wheat flour was 12.0614.06% moisture, 11.8314.02% crude protein, and 0.320.54% crude ash. Relative to the Korean wheat flour, the moisture and crude protein contents of imported wheat flour were lower, and the crude ash content was higher. The pH of white pan bread was lowest with imported wheat flour and highest with H.Y woorimil. The color L and a values in the crumb were lower with imported wheat flour than with Korean wheat flour. The volume and height of dough was lowest with G.S woorimil, and the specific volume and yield of dough was highest with K.K woorimil. The baking loss rate of bread was highest with G.R woorimil and lowest with G.S woorimil. In texture characteristics, hardness was lower and chewiness, adhesiveness, springiness and cohesiveness were higher with imported wheat flour than with Korean wheat flour. In the sensory evaluation, breads made with Korean wheat flour were superior in taste and flavor to bread made with imported wheat flour.
Antioxidant and Antiviral Activities of Polyphenolics in Plum Wine
Kang, Byung-Tae ; Kwon, Dur-Han ; Choi, Wha-Jung ; Kim, Soon-Hee ; Park, Dong-Cheol ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 891~896
Total phenolics and flavonoids, and the antioxidant capacity of plum cultivar wines (Prunus salicina L. cv. Soldam and P. salicina L. cv. Formosa) were determined using spectrophotometric methods. The total phenolic and flavanoid contents of Soldam wine were
CE per L,respectively, and in Formosa wine were
CE per L, respectively. Neutral and acidic phenolics in Soldam wine were extracted with ethyl acetate and 0.01 N HCl, respectively. In the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assay, neutral phenolics (64.5 EDA%) had
times higher antioxidant activity than acidic phenolics (21.5 EDA%) and other related phenolic compounds such as chlorogenic acid (15.5 EDA%) and quercetin (24.6 EDA%) at a concentration of
. The antiviral activities of neutral and acidic phenolics in Soldam wine were investigated in vitro using a virus-induced cytopathic effect (CPE) inhibition assay. Results showed that neutral and acidic phenolics at concentrations of
inhibited porcine epidemic diarrhea virus (PEDV) replication at rates of 78.12% and 58.37%, respectively. The inhibition rate of 10 g/mL neutral phenolics (69.42%) was higher than that of ribavirin as an antiviral reagent (57.86%). At concentrations of
or less, neutral and acidic phenolics of Soldam wine had no cytotoxic effect against vero cells.
Effect of Aster scaber Juice supplemented with Carrot and Ginseng extracts on Serum Lipid in Rats
Choi, Ae-Ran ; Seung, Suk-Kyung ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 897~902
The effect on serum lipid of green aster juice blended with ginseng and carrot extracts was investigated using rats injected with
. The rats were classified with four groups: (i) normal control (NC), (ii) rats fed with the blended juice (BA), (iii) rats treated with
after having been on a normal diet for 4 weeks (
), and (iv) rats treated with
after having been fed the blended juice for 4 weeks (
). All groups had similar feed intake. The weight gains and feed efficiency ratio were lower in the
group. The liver weight per body weight was much higher in the
group than the NC group, but did not differ between the
and BA groups. Triglycerides increased only for the
group (88.72 mg/dL); the other groups had similar levels (56.48-65.33 mg/dL). The BA group had the lowest total cholesterol level (74.08 mg/dL) the other groups had similar levels (96.78-108.83 mg/dL). HDL-cholesterol was lower in the
group (40.56 mg/dL) compared with the NC group (48.95 mg/dL), but there was no difference between the BA and
groups. The LDL-cholesterol level was higher in the
group (55.20 mg/dL the highest level) than the NC group (43.33 mg/dL), and higher in the
group (50.10 mg/dL) than the BA group (18.09 mg/dL). The lipid peroxide content was much higher in the
group (22.61 nmol/g) than the NC group (12.52 nmol/g), but the
(17.41 nmol/g) and BA (13.99 nmol/g) groups were similar. The glutathione content was much lower in the
) than the NC and BA groups, and decreased to
group. The glutathione content of the
recovered to the level of that in the NC group.
Protein Changes in Soymilk and Whole Soymilk due to Enzymatic Hydrolysis
Jang, Se-Young ; Sin, Kyung-A ; Park, Nan-Young ; Bang, Kwang-Woong ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 903~908
This study investigated protein changes in soymilk and whole soymilk due to enzymatic hydrolysis. The total free amino acid contents of low molecular weight soymilk (LSM) and low molecular weight whole soymilk (LWSM) were higher than soymilk (SM) and whole soymilk (WSM). The essential amino acid content was similar in SM and LSM, but was higher in LWSM than WSM. In SDS-PAGE performed to tendency of becoming low molecules, the soy protein molecular weights were 3372 kDa for SM and WSM, but 17 kDa or less for LSM and LWSM. Also, high molecular weight protein spots were evident in 2-D electrophoresis of SM and LSM, but only low molecular weight protein spots of various sizes were evident in WSM and LWSM. This suggests that the high molecular weight protein in SM and WSM is changed to low molecular weight protein by enzymatic hydrolysis. Further investigations of the separation and qualities of these proteins are required.
Effect of Preparation method and Fermentation Conditions on Microbiological Characteristics of Sikhae
Kim, Young-Sook ; Oh, Seung-Hee ; Kim, Soon-Dong ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 909~914
This study investigated microbial populations and the sensory quality of sikhae including globefish (GLS), flounder (FLS), gastropods (GAS) and whelks (WHS) during storage at 4C for 16 d following fermentation at 10C for 4 d. General bacterial numbers increased to 102 in GLS and FLS, and to 1045 in WHS and GAS after the 20 d fermentation/storage period. Lactic acid bacteria increased to 108 log cycle in GLS and FLS after 10 d ripening time, and reached this level in GAS and WHS after 15 d and 20 d, respectively. After 20 days the number of lactic acid bacteria in each of the four samples was 108. There were 104105 yeast cells/g in each of the four samples after 20 d. The number of Leuconostoc increased to over 108 log cycle after 10 d in GLS and FLS, and 15 days in GAS for WHS the increase was to 107 log cycle. The pH values of GLS, FLS, GAS and WHS 4.42, 4.56, 4.31 and pH 4.26, respectively. The Sikhae acidity for all four samples ranged from 1.551.85%. From the sensory evaluation the overall acceptability was in the order of FLS > GLS > GAS > WHS.
A Survey on the Perception of Consumers to Develop Processing Products of Mushroom Processed Foods
Chang, Min-Sun ; Kim, Myoung-Sook ; Jhune, Chang-Sung ; Cho, Won-Dae ; Kim, Gun-Hee ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 915~921
This study was carried out to investigate the recognition, preference of mushrooms and mushroom processed foods among general consumers in order to develop new mushroom processed foods. The questionnaires are consists of general questions, health status, intake frequency of mushrooms, reason for prefer mushrooms, have purchased experience or not of mushroom processed foods and prefer mushroom processed foods to want development by age. A total 1173 questionnaires were analyzed for statistical analysis. The statistical analysis was completes using SPSS Win program (Version 14.0) for descriptive analysis and
-test. Main results of this study were as follow: Most of respondents prefer mushrooms and 28.5% of the respondents like Pleurotus eryngii most. The most reasons for the prefer mushrooms are freshness. The frequency of intake mushrooms was 6-8 times per months. The most consideration factor in purchasing mushrooms was freshness/hygiene. 55.6% of the respondents had purchasing experience of mushroom processed foods to eat. The most purchased mushroom processed foods were soup and hor cereal. The most consideration factor in purchasing mushroom processed foods was improvement of taste.
Effect of UV-C Irradiation on the Quality of Imported Dried Fish during Storage
Kim, Ju-Yeon ; Chun, Ho-Hyun ; Song, Kyung-Bin ;
Korean Journal of Food Preservation, volume 15, issue 6, 2008, Pages 922~926
The effect of UV-C irradiation on microbial growth and the quality of imported dried filefish and octopus during storage was examined. Samples of imported dried filefish and octopus were irradiated at 0, 5, 10 and
and stored for 3 months at
or for 6 days at
. Exposure times of 5 min 33 sec, 11 min 6 sec, and 22 min 12 sec were used. UV-C treatment of the imported dried filefish and octopus decreased the populations of aerobic bacteria, yeasts and molds in proportion to radiation dose. Compared to the control, total aerobic bacteria, and yeast and mold populations were significantly lower (1-2 log CFU/g) with UV-C treatment of
. UV-C irradiation caused negligible changes in the Hunter color L, a and b values. These results indicate that UV-C irradiation could be useful in inhibiting microbial growth on imported dried fish without impairing quality during storage.