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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 17, Issue 6 - Dec 2010
Volume 17, Issue 5 - Oct 2010
Volume 17, Issue 4 - Aug 2010
Volume 17, Issue 3 - Jun 2010
Volume 17, Issue 2 - Apr 2010
Volume 17, Issue 1 - Feb 2010
Selecting the target year
Dehydration and Drying Characteristics of Gingers Using Dehydrating Agent by Dextrose Equivalent and Molecular Weight Condition
Lee, Hyun-Seok ; Kwon, Ki-Hyun ; Kim, Byeong-Sam ; Jeong, Jin-Woong ; Kim, Jong-Hoon ; Sung, Jung-Min ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 763~769
We examined variations in ginger dehydration and recovery rate upon use of dextrose of different equivalence values. The dehydration rate varied with dextrose equivalent and the dehydration rate increased as the equivalence value increased. Both dehydration and recovery rates varied with dextrose molecular weight. Moisture content was lowest in samples prepared by freeze-drying, and neither dextrose equivalent nor molecular weight affected moisture level. Upon color analysis, ginger dried using dextrose varying in equivalence and molecular weight was similar in color to the original material, unlike ginger dried by other methods. Hot-air-dried ginger scored lowest in all sensory tests, compared with ginger prepared by molecular press dehydration using dextrose varying in equivalence and molecular weight. With respect to the appearance of ginger, freeze-dried samples were optimal, but molecular press dehydration yielded samples that scored best upon overall evaluation. When all quality evaluation items were taken together, molecular press dehydration resulted in a better quality product than the older hot-air or freeze-drying methods.
Volatile Flavor and Nonvolatile Taste Components in the Wild Mushroom Sarcodon aspratus (Berk.) S. Ito
Hong, Ju-Yeon ; Shin, Seung-Ryeul ; Moon, Yong-Sun ; Lee, Seung-Un ; Yoon, Kyung-Young ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 770~776
Sarcodon aspratus (Berk.) S. Ito is a wild mushroom commonly consumed in Korea due to its beneficial effects on health. However, only limited information on the volatile and nonvolatile constituents of S. aspratus is available. In the present study, the total concentration of mushroom soluble sugars, including glucose, trehalose, sucrose, and xylose, was found to be 202.5 mg/kg. The total contents of free and essential amino acids were 2,592.1 mg/kg and 1,249.5 mg/kg, respectively; arginine, lysine, methionine, and valine were the major amino acids present. The contents of total 5'-nucleotides and flavor 5'-nucleotides in S. aspratus were 2,510.7 mg/kg and 773.4 mg/kg, respectively. The volatile components of S. aspratus were collected by simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-massspectrometry (GC-MS). A total of 27 volatile compounds were isolated and identified. The most abundant was l-octen-3-ol, which accounted for more than 68% of total volatiles; other important compounds were 2-octen-1-ol, 1-octen-3-one, and 2-octenol. Our results provide preliminary data for the development of S. aspratus as a food material.
Effect of Packaging Materials and Storage Temperature on the Quality of Dried Lotus Root (Nelumbo nucifera G.)
Kwon, Oh-Heun ; Ryu, Jung-A ; Kang, Dong-Kyoon ; Choe, So-Young ; Lee, Hye-Ryun ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 777~783
The effects of packaging materials and storage temperature on the quality of dried lotus roots (NelumbonuciferaG.) were studied during 330 days of storage. Using four commercial types of packaging, (PE [polyethylene] film bags, PP [polypropylene] film bags, gunny roll, and paper bags), and four different storage temperatures (-5, 0, 10, and
), changes in moisture content, hardness, color, and sensory qualities of dried lotus roots were investigated. The moisture contents of dried lotus roots stored in PE and PP film bags were higher than those of roots stored in gunny and paper bags. A major difference in moisture content was apparent when roots stored in gunny bags and paper bags were compared. Hue angle values were stable in roots stored in gunny and paper bags at all temperatures. Hardness decreased slightly with increased storage time in PE and PP film bags. Decay rate and marketability of roots stored in PE and PP film bags at
were acceptable. The results showed that dried roots packaged with PE and PP were stable in quality, in contrast to roots stored in gunny and paper bags.
Quality Characteristics of Treated with Mild Heat and Minced Ginger during Storage
Kim, Hee-Su ; Choi, Jeong-Hee ; Lee, Ho-Joon ; Jeong, Moon-Cheol ; Kim, Byung-Sam ; Kim, Dong-Man ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 784~792
Mild heat treatment was applied to ginger rhizomes to achieve shelf-life extension for fresh minced ginger. The rhizomes were treated at 45, 50, 55, or
for different periods of time, minced, and stored at
for 9 days. Microbial levels in minced fresh ginger decreased with increases in temperature and duration of heat treatment. The non-treated and treated samples did not significantly differ in color at the initial stage of storage. Changes in color were detected after 3 days, and accelerated after that time. The
value of control samples reached 12.42, whereas that of treated samples (except when
was applied for 60 min) ranged from 7.67 to 10.96, after 9 days. There was no significant difference in initial pH value between control (pH 6.09) and treated (pH 6,046.20) samples. The pH of control samples increased to 8.02 after 9 days, whereas pH values of samples treated at
ranged from pH 6.807.83 after 9 days. The percentage of control drip was 25.65% at the initial stage of storage, which was lower than those of treated samples. Drip increased to 38.63% in the control and to 34.20~38.44% in treated samples after 9 days. The sensory characteristics of the control samples were similar to those of treated samples at the initial stage of storage. After 6 days, the control and some treated samples developed off-flavors and discoloration. However, samples treated at
for 60 min retained favorable quality characteristics for 9 days after storage.
Quality Characteristics of Kimchi Fermented in Permeability-Controlled Polyethylene Containers
Lee, Eun-Ji ; Park, So-Eun ; Choi, Hye-Sun ; Han, Gwi-Jung ; Kang, Soon-Ah ; Park, Kun-Young ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 793~799
Kimchi was fermented in permeability-controlled polyethylene containers, in glazed onggi (Korean ethnic earthenware) or glass bottles at
for 8 weeks. During 4 weeks of storage, kimchi fermented in the permeability-controlled container showed a stable fermentation pattern, in terms of changes in pH and acidity, compared with kimchi fermented in the other containers. With respect to changes in bacterial counts, kimchi fermented in polyethylene containers showed vigorous multiplication of lactic acid bacteria, especially Lactobacillus sp., but slow growth of total aerobic bacteria. The springiness of kimchi fermented in the polyethylene containers was optimal (about 10% more than that of glass bottle-fermented kimchi), and the overall acceptability and hardness of container-fermented kimchi were excellent upon sensory evaluation. The DPPH radical-scavenging activity of kimchi fermented in polyethylene containers was also greater (91%) than that of kimchi fermented in glazed onggi (73%) or glass bottles (63%). The
permeabilities of the polyethylene containers were higher (458 and
, respectively) than were those of the other containers; the permeability ratio was 0.8. Glass bottles showed no permeance. The results indicate that permeability-controlled polyethylene containers may be used for kimchi fermentation.
Development of Sun-Dried Salt Kimchi Beverage
Lee, Jae-Joon ; Jung, Hae-Ok ; Lee, Myung-Yul ; Chang, Hae-Choon ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 800~806
The aim of this research is to develop recipe of kimchi beverage made of sun-dried salt. A distinction between this recipe with existing ones is the Korean traditional ingredient, sun-dried salt. The variety and amount of recruitment on the beverage was established after its characteristics were investigated by sensory tests. Preference of sweetening agent for the beverage was oligosaccharide > honey > sugar powder > sugar > aspartame > pear juice. While sensory evaluation was conducted on color, flavor and overall acceptance, the overall acceptance scores are as following; 6.24 for watery radish kimchi, 6.00 for white kimchi and 5.76 for Korean cabbage kimchi. Among other beverages, watery radish kimchi beverage was preferred. Amount of kimchi for the beverage was most suitable at 10 % of the contents. It was the same with all the other beverages. When the products were stored in normal temperature, the evaluation scores dropped for all sensory items as time passed.
Properties of Red Wine Fermented Using Freeze-Concentrated Muscat Bailey A Grape Juice
Hwang, Sung-Woo ; Park, Heui-Dong ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 807~813
Muscat Bailey A grapes, one of the major grape varieties in Korea, contain 18-20% (w/w) sugars, which is less than the amount required to make red wine. In the present study, fermentation of freeze-concentrated Muscat Bailey A grape juice to
was performed using several industrial wine yeasts, including Saccharomyces cerevisiae
, S. cerevisiae Fermivin and S. cerevisiae W-3. During fermentation, changes in the levels of soluble solids, alcohols, and yeast viable counts were monitored. Wine quality parameters including organic acid, minor alcohol, sensory score, etc. were also analyzed. Alcohol contents reached maximal levels after 9 days of fermentation, and were 12.6% (v/v) when Fermivin was used and 13% (v/v) when strains
and W-3 were used. No major difference between strains was apparent, except that Fermivin fermentation was somewhat slower in terms of both alcohol production and sugar consumption. Similar levels of soluble solids and total phenols were measured in wines fermented by each of the three strains. The total acid level of W-3 wine was high, whereas the alcohol content of Fermivin wine was low. Although the wines were variable in terms of acetaldehyde and minor alcohol contents, the levels of these materials were much lower than the limits set by the Korean National Tax Service. Upon sensory evaluation,
wine obtained the highest scores in terms of color, flavor, and overall acceptance. However, the best taste score was awarded to the Fermivin wine, which had the same flavor score as
wine but a slightly lower overall acceptance score.
Effect of Enteromorpha intenstinalis Powder Addition in the Quality of Dumpling Shell
Park, Bock-Hee ; Ju, Sung-Mee ; Cho, Hee-Sook ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 814~819
We investigated quality changes in dumpling shells prepared using various concentrations of Enteromorpha intestinalis powder(EIP). Dumpling shells were prepared by addition of 0%, 3%, 5%, 7%, and 9%(all w/w) EIP to the flour used in the basic formulation. The gelatinization temperature of the EIP-wheat flour composite increased whereas initial viscosity at
, viscosity at
after 15 min, and maximum viscosity, all fell with increasing EIP content, as measured by amylography. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of EIP. All of cooked weight, cooked volume, and water absorption of dumpling shells prepared with EIP were significantly greater than control values. In terms of textural characteristics, addition of EIP increased hardness, springiness, and chewiness, but decreased adhesiveness and cohesiveness. Sensory evaluation showed that dumpling shells prepared with 5% (w/w) EIP were preferred.
Changes in the Quality Characteristics of Soy Sauce Made with Salts Obtained from Deep Ocean Water
Kwon, O-Jun ; Kim, Mi-Ae ; Kim, Tae-Wan ; Kim, Dae-Gon ; Son, Dong-Hwa ; Choi, Ung-Kyu ; Lee, Seon-Ho ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 820~825
We investigated changes in the quality characteristics of soy sauce made using salts from deep ocean water; such salts are more economic to obtain than sun-dried salt. pH level and buffer action both decreased as fermentation proceeded. The content of the pure extract after 120 d of fermentation was 7.5%(w/w), and increased as fermentation proceeded. Total and amino acid nitrogen levels after 120 d of fermentation were 1.4% and 0.75%, respectively (both w/w). Of the free amino acids (179.8-315.7 mg%), glutamic acid was the most abundant, followed by alanine, lysine, and leucine. The glutamic acid/total free amino acid ratio was 21.0-23.2%. The content of essential amino acids was 78.0-142.3 mg%; this level increased as fermentation progressed.
Characteristics of Byeok-hyang-ju made by various processing methods originated from ancient documents
Park, Ji-Hye ; Yeol, Soo-Hwan ; Jeong, Seok-Tae ; Choi, Han-Seok ; Jeon, Jin-A ; Choi, Ji-Ho ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 826~834
We investigated the temperature changes during processing and quality characteristics of seven preparations of Byeok-hyang-ju described in ancient documents. During fermentation, treatments with intervals longer than 7 days to the second mashing kept temperatures below room temperature. The process with the shortest interval (2 days) between the second and third mashings maintained a preparation temperature above
for the longest period. As fermentation proceeded, the pH gradually decreased. Titratable acidities increased prior to the second mashing, and then decreased. Amino acid levels increased gradually during all fermentations except for that of method 5 (the lowest level of raw material addition). Ethanol content increased rapidly to the time of second mashing with all methods except method 2. This method featured a short interval between the first and second mashing. Upon sensory evaluation, the best overall acceptability was provided by method 3.
Optimization of Production and Antioxidant Effects of Beverage Prepared using Hot-water Extracts of Polygonatum odoratum, Houttuynia cordata, and Lycium chinensis
Kang, Min-Kyung ; Kim, Il-Chul ; Chang, Kyung-Ho ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 835~846
The manufacture of beverages prepared using hot-water extracts of Polygonatum odoratum var. pluriflorum, Houttuynia cordata, and Lycium chinensis was statistically optimized using response surface methodology. The total polyphenol content, electron donation activity, and reducing power of optimized beverages were measured to evaluate antioxidant properties. The coefficients of determination, the
values, were 0.9887~0.9957 for color, taste and overall acceptability. Analysis of variance showed that the model fit was a statistically significant (p<0.05). The optimized compositions of processed beverages were: Polygonatum odoratum var. pluriflorum extract, 2.15%; Houttuynia cordata extract, 1.74%; and Lycium chinensis extract, 0.19% (all w/w). Total polyphenol content, electron donation activity, and reducing power of beverages of optimized composition were 3.61 mg/L, 23.78%, and 0.26, respectively.
The Difference of Anthocyanin Pigment Composition and Color Expression in Fruit Skin of Several Grape Cultivars
Choi, Seong-Jin ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 847~852
The anthocyanin pigment composition and color of several grape cultivars including Campbell Early, Muscat Bailey A, Kyoho (black berries), and North Red (red berries), were investigated. Twelve types of anthocyanins were identified in these cultivars by LC-MS. Black-colored cultivars, especially Muscat Bailey A, contained the widest range of anthocyanins, whereas the anthocyanin composition of North Red, the red-colored cultivar, was relatively simple. Anthocyanins extracted from the skin of berries were red in color at low pH, regardless of the origin of the extract. At higher pH, however, various colors, including blue, violet, brown, and black, were evident, depending on the cultivar. Differences in color expression among cultivars may be related to variations in the types and amounts of anthocyanidins synthesized, from which anthocyanin pigments are derived. The colors expressed by anthocyanin pigments were strong and diverse even at low concentrations. Therefore, anthocyanins extracted from grapes may be useful as natural food colorants.
Physicochemical Composition of Ramie Leaves (Boehmeria nivea L.)
Park, Mi-Ran ; Lee, Jae-Joon ; Kim, Ah-Ra ; Jung, Hae-Ok ; Lee, Myung-Yul ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 853~860
We quantitated the major chemical components of ramie leaves (Boehmeria nivea L.) powder. The proximate compositions (all w/w) was 5.42% moisture, 28.15% crude protein, 6.95% crude fat, 15.27% crude ash, and 54.79% carbohydrate, respectively. The total, insoluble, and soluble dietary fiber contents were
, respectively. The major free sugars were glucose, galactose and lactose. Seventeen amino acids were isolated. Essential amino acids constituted 44.65% of the total. When free amino acid levels were evaluated, 25 kinds of components were detected, of which 18.15% were essential. Only caproic acid methyl ester and pentadecanoic acid were detected when fatty acid examined. The contents of vitamin A, vitamin E and vitamin C were 0.0194 mg%, 0.0184 mg%, and 0.1833 mg%, respectively. The mineral contents of were in order of Cu
Antioxidant Properties of Cultured Wild Ginseng Roots Extracts
Kim, Jae-Won ; Lee, Shin-Ho ; No, Hong-Kyoon ; Hong, Joo-Heon ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 861~866
We obtained hot-water extracts (HWE) and 70% (v/v) ethanol extracts (EE) from cultured wild ginseng roots (CWGR) and determined the saponin and total polyphenol contents, and antioxidant activities. The yields of freeze-dried powder from the HWE and EE were 27.86% and 18.33% (both w/w), respectively. The total polyphenol content of the EE (22.63 mg/g) was higher than that of the HWE (17.90 mg/g). Ginsenoside-Rb1 and -Rg1 contents of hot-air-dried CWGR were 17.90 mg/g and 22.63 mg/g, respectively. The electron-donating ability of HWE and EE were 2.82-60.58% and 3.88?70.88%, respectively, and the reducing powers (
) were 0.02-0.17 and 0.07-1.90, respectively, at concentrations of 1-20 mg/mL. Thus, the HWE reducing power was markedly lower than that of the EE, but the SOD-like activity of the EE was significantly higher than that of the HWE. The nitrite-scavenging activities of HWE and EE were 9.25-19.18% and 11.94-53.49%, respectively, at concentrations of 1-20 mg/mL. Additionally, the TBARS (Thiobarbituric acid reactive substances, % value) of the EE (1-20 mg/mL) was 9.18-66.59%, thus 1.9-2.8-fold greater than that of the HWE (4.74-24.88%). In conclusion, we provide experimental evidence that extracts of CWGR may be natural antioxidants.
Antioxidative Activities of Different Part Extracts of Physalis alkekengi var. francheti (Winter Cherry)
Chung, Hai-Jung ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 867~873
The total phenolic contents and the antioxidant activities of methanolic extracts of different parts (fruit, calyx, leaf, stem, and root) of Physalis alkekengi var. francheti were investigated using established in vitro systems including DPPH radical-scavenging, nitrite-scavenging, superoxide anion radical-scavenging activity, measurement of reducing power, and assessment of the metal-chelating effect. The highest extraction yield was from fruit (52.55%), whereas the lowest levels were obtained from root (10.49%) and stem (12.88%).The leaf extract had the highest total phenolic (58.47 mg/g) and total flavonoid (4.83 mg/g) contents, plus the greatest antioxidant activity, as shown by the DPPH radical-scavenging assay, and the highest levels of reducing power at concentrations of 1 and 5 mg/mL. In addition, the calyx also showed good antioxidant activity.These findings indicate that methanolic extracts of leaf and calyx may be useful in the food manufacturing and nutraceutical industries.
Antioxidative and Fibrinolytic Activity of Extracts from Soybean and Chungkukjang(Fermented Soybeans) Prepared from a Black Soybean Cultivar
Joo, Eun-Young ; Park, Chan-Sung ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 874~880
We sought to develop natural preservatives or functional health foods from black soybeans (Yakkong, Seoritae and Chungkukjang). These materials were extracted with distilled water or 70% (v/v) ethanol, and the extracts sanalyzed for polyphenol content and tested for antioxidative and fibrilytic activities. The polyphenol contents of water extracts from Yakkong and Yakkong Chungkukjang was 316.23 mg/100 g, 896.01 mg/100 g, respectively, whereas those from Seoritae and Seoritae Chungkukjang were 304.28 mg/100 g and 875.23 mg/100 g. The polyphenol contents of water extracts from Chungkukjang were 2.8-fold higher than those from black soybean. The electron-donating abilities (EDAs) and superoxide dismutase (SOD)-like activities of water extracts from black soybean Chungkukjang were higher than those of water extracts from black soybean, but both extracts had fibrinolytic activity, the highest activity was present in water extracts of Yakkong Chungkukjang. The polyphenol contents, and antioxidative and fibrinolytic activities of extracts from black soybean Chungkukjang were higher than those of other black soybean extracts from black soybeans. These results indicate that black soybean Chungkukjang can be used for development of a health food or as a natural antioxidant.
Enological Characteristics of Campbell Early Grape Must Studied Using Various Carbonic Maceration Temperatures
Chang, Eun-Ha ; Jeong, Seok-Tae ; Roh, Jeong-Ho ; Jeong, Sung-Min ; Park, Seo-Jun ; Lee, Han-Chan ; Choi, Jong-Uck ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 881~888
We investigated the influence of carbonic maceration (CM) at different temperatures on the enological characteristics of Campbell Early grape must. Total acid levels decreased after 5 d, as CM temperature increased. All of pH; redness; and total anthocyanin, polyphenol, and tannin concentrations increased as CM temperature increased. Malic acid concentration fell at high CM temperatures, but lactic acid level increased under such conditions. Polyphenol levels and antioxidant activity were higher when CM was conducted at
than at other temperatures. The results show that the temperature of CM treatment greatly influences wine quality factors such as color, taste, and antioxidant capacity.
Sanitation Management Practices of Food Delivery Companies that Supply Food to School Foodsevice establishments
Kim, Yun-Hwa ; Lee, Yeon-Kyung ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 889~896
We evaluated the sanitation management practices in food delivery companies that supply food and food ingredients to school food-service establishments. We examined the practices 38 food delivery companies located in the Daegu and Gyeongbuk areas of Korea. Sanitation management practices were self-evaluated using a Likert 5-point scale. The total mean score for delivery company sanitation performance was 4.45. Scores for perceived sanitation management performance of the delivery companies were: food ingredient storage and management (4.47); delivery worker (4.47); and management of delivery van (4.38). The personal hygiene score was significantly higher than those of other sanitation inspection items evaluated (p<0.05). Delivery company managers believed that their sanitation management programs kept food hygienically and that the food was delivered to a high level of safety and at optimal quality. However, the managers thought that food quality standardization was needed to ensure transparency in delivery. Food delivery companies wish to obtain sanitation and supply certifications if they meet certain criteria.
Influence of Cooking on Carotenoid Contents in Provitamin A-Biofortified Rice
Lee, Young-Tack ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 897~902
This study was conducted to investigate the effects of different cooking methods on the carotenoid content in genetically modified(GM) provitamin A-biofortified rice. The proximate components (moisture, protein, lipid, and ash) of GM rice were similar to those of conventional non-GM rice. Provitamin A-biofortified rice was cooked in various ways, including boiling in water and steaming/roasting. Carotenoid composition was determined by HPLC. Total carotenoid contents of provitamin A-biofortified brown and milled rice were
, respectively. Compared with raw unprocessed samples, boiling caused approximately 20% carotenoid loss. In contrast, seaming/roasting decreased carotenoid content by 78%.
Isolation of a Calcium-Binding Fraction from a Hot-Water Extract of Smilax rhizoma
Lee, Ji-Hye ; Jeon, So-Jeong ; Song, Kyung-Bin ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 903~907
We isolated a calcium-binding substance from Smilacis rhizoma hot-water extract using ion exchange, normal phase HPLC, and gel filtration chromatography; fractions were analyzed for calcium-binding activity. Fractions (F6) with the highest calcium-binding activity from the resource Q coulmn were pooled and further purified on an
column. Two major peaks were separated and the fraction (F61) with the higher calcium-binding activity was then loaded onto a
column. A single peak (F611) with calcium-binding activity was finally obtained. These results suggest that the isolated calcium-binding fraction could be used as a functional food additive, similar to a calcium supplement, in the food industry.
Effect of Modified Atmosphere Packaging on Preservation of Pumpkin Rice Cake
Moon, Ki-Bok ; Kim, Hwan-Ki ; An, Duck-Soon ; Lee, Dong-Sun ;
Korean Journal of Food Preservation, volume 17, issue 6, 2010, Pages 908~913
Modified atmosphere packaging (MAP) was evaluated for the storage of pumpkin rice cake as a means of preserving quality and extending shelf-life. Retail-sized amounts of rice cake were packaged in trays under different modified atmosphere conditions (air, vacuum, 60%
) using gas-barrier plastic film; control was in air-permeable stretch wrap. The packages were stored at
with periodical measurement of package atmosphere and cake quality attributes. The modified atmosphere packages of 60%
inhibited the growth of molds/yeasts completely and significantly retarded the growth of aerobic bacteria. All the packages except that of 100%
showed the reduction of internal
concentration and increase of the
with storage time due to the microbial activity. There has been slight decrease of
concentration for 60%
packages just after start of the storage possibly due to dissolution of headspace
into the cake. Any MAP conditions did not affect the retrogradation of the rice cake. Surface color of the cake within affordable microbial quality limit was not affected significantly by packaging conditions.