Earticle

본 연구에서는 총 5종의 T-N, P-N, P-O2R, P-V 및 PN2 포장방법에 따른 보리새우 오란다의 산가, 과산화물가, 일반세균수, 색도 및 향 성분의 변화를 조사하였다. 산가 및 과산화물가를 분석한 결과, 질소치환 포장기법인 P-N2 포장방법을 적용한 보리새우 오란다의 산패가 가장 느리게 진행되는 것으로 확인되었다. 또한, 일반세균수 변화를 분 석한 결과, P-N2포장방법을 적용한 보리새우 오란다 내 미 생물 성장속도가 감소하는 것을 확인하였다. 색도 변화를 분석한 결과, 포장방법에 따른 유의적인 차이는 크게 없지 만, 저장기간이 늘어남에 따라 비효소적 갈변 반응으로 인 하여 L*값은 감소하고, a*값 및 b*값은 증가하는 것을 확 인하였다. 보리새우 오란다의 향 성분 분석 결과, T-N 포장 방법이 적용된 보리새우 오란다의 향 성분은 저장기간에 따 라 가장 크게 변화하는 것으로 확인되었다. 5종의 포장방법 중, 질소치환 포장방법이 보리새우 오란다의 품질변화 속도 를 효과적으로 감소시키는 것을 확인하였다.

Packaging method and storage time play a significant role in maintaining the quality, safety, and shelf-life of food. In this study, the quality such as acid value, peroxide value, total bacterial count, color difference, and flavor of Marsupenaeus japonicus Oranda was evaluated depending on the five packaging methods (T-N, P-N, P-O2R, P-V, and P-N2) and storage periods. Changes of acid value and peroxide value strongly depend on the existing oxygen of headspace in the Marsupenaeus japonicus Oranda packages. Regardless of packaging methods, the change in acid value, peroxide value, microbial growth and flavor of the Marsupenaeus japonicus Oranda occurred depending on the storage time. Especially, it is identified the quality changes of Marsupenaeus japonicus Oranda stored with P-N2 package with less oxygen contents were retarded, compared to the them with T-N packaged with high oxygen contents.

본 연구는 포장 재료와 보관온도에 따른 갈은 마의 품질 변화에 관한 연구이다. 실험 측정을 위해 실험군으로는 불투명 차단성 포장재료인 PET(12 μm)/Al(9 μm)/LLDPE(60 μm)와 투명 차단성 포장 재료인 PET(12 μm)/PE(20 μm)/ VM-PET(12 μm)/PE(25 μm)와 차단성 NY(15 μm)/LLDPE (60 μm)를 사용하였으며, 일반 NY(15 μm)/LLDPE(65 μm) 을 대조군으로 사용하였다. 색도 변화에서 갈은 마의 냉장온 도(5℃)에서는 L(명도), a(적색도), b(황색도) 모두 뚜렷한 변 화를 보이지 않았다. ΔE값의 경우도 차단성이 떨어지는 포 장재인 NY/LLDPE를 비롯하여 모든 포장재(PET/Al/LLDPE PET/PE/VM-PET/PE차단성NY/LLDPE)들이 1.5~3.0 사이의 값으로 초기 상태보다 색과 외관에서 감지할 정도의 차이만 보이며, 큰 변화를 보이지 않았다. 상온(20oC)에서의 색도 변 화는 L(명도), a(적색도), b(황색도) 값이 2일차까지 모든 포 장 재료들에서 큰 변화를 보였으며, 차단성이 떨어지는 포장 재일수록 6일까지 빠른 갈변현상을 보였다. ΔE값의 경우는 PET/Al/LLDPE를 제외한 나머지 포장 재료들에서 12에 근 접하거나 12를 넘는 값을 나타내 다른 계통의 색으로 판명 되었다. pH는 모든 포장 재료들에서 냉장(5oC)의 경우 4일 차까지 감소하다가 다시 증가하는 변화를 보였고 상온(20℃) 의 경우는 모든 포장 재료들에서 저장 기간 8일 동안 계속 감소하는 변화를 보였다. pH변화는 냉장(5oC)과 상온(20oC) 모두 차단성이 좋은 알루미늄이 증착된 PET/Al/LLDPE가 변화가 가장 적었고 차단성이 떨어지는 NY/LLDPE가 큰 변 화를 보였다. 점도 변화는 모든 포장 재료에서 냉장(5℃)과 상온(20℃) 모두 저장 기간이 지날수록 점도가 감소하는 변 화를 보였는데, 차단성이 가장 좋은 포장재인 PET/Al/ LLDPE가점도변화가 가장 적었고 차단성이 떨어지는 포장 재일수록 점도변화가 컸다. 특히, 상온(20℃)에서 차단성NY/ LLDPE와 NY/LLDPE는 6일 이후에 큰 폭으로 감소해 상품 가치가 거의 없었다. 미생물의 총 균수에서는 냉장(5℃)의 경우는 저장기간 8일 동안 NY/LLDPE을 제외한 모든 포장 재들에서 총 균수의 변화를 거의 보이지 않았다. 이는 저온 저장이 미생물의 생육 조건에 맞지 않기 때문이라고 사료된다. 상온(20℃)에서는 4일차까지 큰 변화를 보이지 않다가 NY/LLDPE에 저장된 갈은 마에서 기준치 이상의 총 균수가 검출되어 상품으로서의 가치를 잃었고 다른 포장재는 6일까 지 변화를 보이지 않다가 그 이후에 기준치를 초과하였다. 관능평가는 냉장(5℃)의 경우는 크게 변화를 보이지 않았지 만 상온(20℃)의 경우 3일차까지는 맛이나 향미를 평가할 수 있었지만, 4일차가 되면서 갈변 현상이 초기보다 많이 진행 되어, 향이나 외관에서 평가자들이 거부감을 느꼈고 맛 또한 평가할 수 없을 정도로 상태 변화를 일으켜 4일차 이후로는 관능평가가 불가능하였다.

This study analyzed effects of packaging materials and storage temperature on the shelf-life of Korean grinded yam. For experimental measurement, experimental groups were used PET(12 μm)/Al(9 μ m)/LLDPE(60 μm) as opaque barrier packaging material and PET(12 μm)/PE(20 μm)/VM-PET(12 μm)/PE(25 μm) and barrier NY(15 μm)/ LLDPE(60 μm) as transparent barrier packaging material. Control group were used normal NY(15 μm)/LLDPE(65 μm). The grinded yam stored at refrigeration temperature (5℃) and room temperature (20℃) for 8 days. Changes in color, pH, viscosity, microorganisms and sensory characteristics were measured. In the grinded yam L and ΔE value were not changed rapidly at refrigeration temperature. However L and ΔE were rapidly changed in all of packaging materials at room temperature. In two temperature condition, pH and viscosity were decreased during storage but pH was increased at 5℃ after 4 days. PET/Al/LLDPE and PET/PE/VM-PET/PE inhibited the growth of microorganisms effectively. PET/ AL/LLDPE which is a high barrier packaging material showed the best in two temperature condition.

This study sought efficiency of collaboration between manufacturers and distributors by finding a way to improve logistics efficiency in order to save distribution cost and standardize packaging together with profit generation by way of simple-display packaging in discount stores. For the study purpose, the impact of products with RRP (Retail Ready Packaging) by each discount store on the collaboration achievement such as loading efficiency was observed. From this observation, an alternative packaging system that can improve logistics efficiency between manufacturers and distributors was sought and the role of distributors in distribution standardization was explored. The purpose of this study also includes suggesting some implications on future basic direction of environment-friendly management. If this study would induce distributors to have more interest in distribution standardization and if logistics efficiency would be enhanced by the operation of packaging system considered of compatibility with pallets, this study would have academic significance and create practical values.

본 연구는 신선 어육의 유통기한을 증진시키기 위한 연구의 일환으로서 함기포장과 진공포장한 신선 광어육의 물리화학적 변화를 저장기일에 따라 연구한 결과이다. 신선 광어육의 색소 변화에 있어서 명도(L), 적색도(a), 황색도(b)모두 저장기간에 따라 약간의 변화를 나타내었으나 포장방법에 따른 현저한 차이는 보이지 않았다. 경도는 즉살 바로 후 $2,232\;dyne/cm^2$이었으나 저장기일이 지나면서 낮아지는 경향을 나타내었다. 특히 진공포장육과 함기포장육 둘 다 저장 7일까지는 급격히 낮아졌다가 그 후 14일까지는 매우 서서히 낮아졌으며, 이와 같은 경도의 감소의 폭은 함기포장육의 4일째의 경도가 진공포장육 14일째의 경도와 비슷한 값을 나타낼 정도로 함기포장육이 진공포장육에 비해 상당히 큰 것으로 나타났다. 전단력가도 경도의 변화와 유사한 경향을 나타내었다. 소편화도는 진공포장육의 경우 저장4일까지는 급격히 증가하였으나 그 이상의 저장기일 동안에는 큰 변화를 나타내지 않았다. 반면 함기포장육의 경우는 저장 초기에 급격히 일어난 다음 7일 이후부터는 오히려 상당히 감소하는 상반된 현상을 나타내었다. Myosin, actin을 포함한 조절단백질의 추출 정도 내지는 구조에 의해 차이를 나타내는 염농도에 따른 Mg-ATPase 활성은 포장방법에 관계없이 저장기일이 길어짐에 따라 ATP의 분해능력이 커짐을 보였으며, 함기포장이 진공포장에 비해 높은 값을 나타내었다.

Various changes of physico-chemical characteristics of chilled plaice muscle during storage at $4^{\circ}C$ in vacuum and aerobic packaging methods were examined. As a storaging period become longer, Hunter L, a, b value changes slightely. However, no differences were observed between vacuum and aerobic packaging method. The hardness of plaice muscle after death was $2,232\;dyne/cm^2$. The hardness of vacuum packaged plaice muscle storaged for 4 days was similar to that of aerobic packaged plaice muscle storaged fur 14 days. MFI(Myofibrillar Fragmentation Index) of aerobic and vacuum packaged plaice muscle showed maximum value at storage for 4days and 7 days, respectively. Mg-ATPase activities of mypofibril were increased gradually both of all during storage days. But that of MF from aerobic packaging plaice muscle was higher than that of vacuum packaging plaice muscle.

Korean enoki mushrooms are exported to Southeast Asia and the United States, where there are complaints due to quality deterioration during the distribution process. In this study, we evaluated the efficacy of vacuum film packaging on quality maintenance in Korean enoki mushrooms during simulated vessel export to Vietnam using selected film, which was developed with vacuum packaging machine and oxygen absorber. We selected two MA film, one was 2-layerd 30 μm CPP film (control) and the other was 3-layered 30 μm CPP film (treatment) which is optimized film of higher gas and moisture permeability. The Korean enoki mushrooms were packaged with these two films using PAC-2000 or PAC-3000 vacuum packaging machine which was improved vacuuming of higher speed. Packed mushrooms were stored at 1oC for 2 weeks and distributed at 20oC for 2 days or 8oC for 6 days. The efficiency of the film packaging was analyzed by vacuum maintaining index, and overall the quality characteristics such as off odor, color, cap cleavage, stem elongations and sensory evaluation were evaluated during storage and distribution. Results suggest that postharvest loss of fresh enoki mushroom could be reduced by packaging mushroom with 3-layered 30 μm CPP films packaged using PAC-3000 machine during simulated vessel export to Vietnam due to vacuum maintaining. Oxygen absorber promoted off-odor at 20oC distribution temperature, and did not affect storability at 1oC storage compared to treated group without oxygen absorber treatment.

A Korean seasoned meat product, seasoned bulgogi was developed in processing and packaging for improved convenience and extended shelf life. The optimal process conditions were found to consist of aging for 20~30 hours at 5oC and air heating for 20 minutes at 210oC Aging of 24 hours could attain soft texture with little change in pH, color and total aerobic bacterial count. Appropriate drip level could be achieved at air heating of 20 minutes at 210oC, while the air heating at 180oC could not give suitable level of texture. Modified atmosphere packaging of 60% CO2 and 40% N2 could preserve the product significantly better compared to control of air package and vacuumed package.

This study proposes an artificial intelligence (AI)-based multi-output artificial neural network (ANN) classification model capable of automatically predicting optimal packaging methods and materials based on product characteristics. A total of 51 commercial meal-kit products distributed under ambient, chilled, and frozen conditions were analyzed to construct a comprehensive dataset comprising 19 packaging-related parameters such as distribution type, cooking requirement, packaging material, and sealing type. Of these, 17 parameters were used as input features, and two—packaging method and packaging material—served as output targets. The initial ANN model included an input layer of 17 nodes, two hidden layers with 128 neurons each (tanh activation), and two softmax output layers (nine and eight nodes for method and material classification, respectively). To optimize performance, Bayesian optimization was applied to five key hyperparameters: neuron count, learning rate, activation function, neuron division ratio, and optimizer type. The optimized model with four hidden layers and 1,024 neurons achieved classification accuracies of 85.8% for packaging method and 93.9% for packaging material, with corresponding F1-scores of 84.4% and 90.9%, respectively. Compared to the baseline, this represents a 22-44% improvement across metrics. The findings demonstrate the potential of AI-driven systems for intelligent, standardized, and sustainable packaging design, contributing to the advancement of smart manufacturing and eco-efficient food packaging automation

봄배추 저장을 위한 최적의 전처리 및 저장 조건을 확립 하고자 봄배추의 적입방향과 예건/예냉 처리 및 HDPE / PVC 필름을 이용한 파렛트 단위의 modified MAP 처리하 여 봄배추를 저온저장고에 저장하면서 중량감모율, 정선손 실율, 수분함량, 경도, 색도, 가용성고형물함량, 관능검사 등 을 비교 분석하였다. 대조구와 비교 시 예건/예냉 및 MA 포장재 처리는 중량감모와 정선손실을 억제시켰는데 이는 전처리 및 포장 처리가 신선도 유지와 탈습 억제에 적절한 영향을 미치는 것으로 생각되었다. 관능검사 결과 대조구의 경우 6주까지 판매가능한 marketable 상태를 유지하나 처 리구의 경우 9주까지 5점 이상으로 장기저장이 가능한 것 으로 나타났다. 배추 저장 시 선도유지 효과와 작업성 및 경제성을 동시에 고려할 경우 품질에서 미세한 차이가 나 타났지만, 적입 방식 측면에서는 정방향으로 적입하는 것이 효율적인 것으로 검토되었다.

This study was examined for investigating the quality changes of spring kimchi cabbage under various treatments (pre-drying/pre-cooling, packaging types, and stacking and loading in container and pallete in the storage room) during cold storage. The results showed that control (upward stacking without pre-drying/pre-cooling and HDPE or PVC film cover) was increased significantly in weight loss and trimming loss, compared to other treatments such as DPDH (downard stacking + pre-drying + HDPE), DPDP (downard stacking + pre-drying + PVC), DPCH (downnard stacking + pre-cooling + HDPE), and UPCH (upward stacking + pre-cooling +HDPE) during storage for three months. In Sensory evaluation, judging from marketable properties, the desirable appearance of spring kimchi cabbage with the modified pallet- unit MA packed, PE, and PVC film wrapping could be maintained until 9 weeks after pre-drying/pre-cooling. Meanwhile, the control without any treatments after 6 weeks, the sensory score was declined, significantly. In general, the low temperature (10oC and 2oC) of pre-treatment with combination of plastic film packaging in spring kimchi cabbage storage could inhibit the physiological activity and reduce the direct exposure of environmental cold air in the storage. Therefore, these two variables were the key points for extending the shelf-life of spring kimchi cabbage.

To extend the shelf life of king oyster mushrooms for export, we investigated the impacts of mushroom quality grade, fruiting body trimming, and packaging method (tray container sealed packaging vs string-tied OPP bag packaging). Quality is divided into two grades: 1st grade, which is mushrooms adapted by lowering the cultivation temperature to 9~11oC, and 2nd grade, mushrooms held at 13~15oC prior to harvest. Using selected 1st and 2nd grade mushrooms, 3 treatments were carried out to assess effects of trimming and packaging method. Test groups included 1) trimming plus string-tied OPP bag packaging (Cut & OPP), 2) no trimming plus string-tied OPP bag packaging (Uncut & OPP), and 3) trimming plus tray container sealing packaging (Cut & Tray). Gas composition inside the packaging, changes in quality factors, and sensory evaluation for fresh quality were performed over 42 days of 0oC storage. Overall freshness was best maintained in the following order: Cut & Tray > Cut & OPP > Uncut & OPP for both 1st and 2nd grade mushrooms. The shelf-life of 1st grade mushrooms was about 30 days for Cut & Tray, 28 days for Cut & OPP, and 21 days for Uncut & OPP. The shelf-life of 2nd grade mushrooms was about 22 days for Cut & Tray, 17 ays for Cut & OPP, and 14 days for Uncut & OPP. Factors affecting fresh mushroom quality included browning of cap and stalk, and mushroom decay index. Browning of the lower part of the stalk, with related color change as noted in a* and b* values were the main factors indicating quality deterioration of king oyster mushrooms.

현재 웨딩부케는 꽃의 봉우리만을 이용하여 제작하기 때문에 수분부족현상으로 품질이 저하되는 것이 문제이다. 효과적인 웨딩부케의 품질유지를 위해서는 적절한 포장방법이 필요하다. 부케는 모든 결혼식에 필수적으로 이용되기 때문에 적절한 포장방법을 찾아 웨딩부케의 보존방법을 연구하는 데 그 목적이 있다. 연구방법은 자연상태인 통제군, paper box(61cmX25cmX21cm)포장, paper box+polyester 솜처리군, 비닐(P.E.film 0.2mm두께)포장, polypropylene(63cmX27cmX21cm) 상자포장 등 5가지 실험군으로 환경조건은 25 , 습도 70%, 광도 2,000 lux의 상태에서 실험하였다. 부케의 무게변화, 수분함량과의 관계, 관상가치의 변화 등을 부케제작후 3일, 6일, 8일 경과후의 변화과정을 관찰하고 종합하여 결론을 도출하였다. 웨딩부케에서 가장 좋은 품질을 유지할 수 있는 것은 paper box+polyester 솜처리군이 제일 적절한 포장방법이라는 실험결과를 얻었다.

Effect of packaging and storage methods for enhancing the shelf life and improving the postharvest quality of lettuce (Lactuca sativa L.) was studied during high temperature period. Lettuces were packed using four packaging and storage types: (A) plastic box container (control); (B) plastic box container covered with high density polyethylene (HDPE) film; (C) plastic box container with lettuce wrapped in linear low-density polyethylene (LLD-PE) film; and (D) plastic box container with lettuce with its stem. The quality parameters, such as fresh weight loss, SPAD value, and appearance of lettuce were investigated. The lettuce wrapped with LLD-PE film inside the plastic box container showed the lowest weight loss, highest SPAD value and best appearance compared to those exposed to the other packaging and storage methods during the three-week storage at 2oC. The results indicate that the marketability of lettuce can be optimized if proper packaging and storing is adopted. Prolonging the freshness even on low temperature storage will increase the potential of its sale ability in the domestic market even during summer season.

봄철에 이용되는 알배추의 생산시스템 별 수확 후 포장 법에 따른 차이를 비교하였다. 최소가공으로 신선편이와 같 이 이용되는 알배추를 봄철에 생산에서부터 유통되는 현황 과 수확 후 특성을 파악하였다. 알배추는 작형과 재배 방법 이 다른 생산시스템의 월동배추인 ‘청남’과 봄배추인 ‘고향 쌈배추’를 이용하여 최소가공 후 저온(10oC)으로 저장하면 서 특성 변화를 조사하였다. 봄철 알배추 생산은 김치 제조 를 위한 배추 유통과 유사하였다. 알배추 생산시스템에 따 른 생육 특성은 측정 항목에 따라 차이를 보여, 월동배추에 서 생체중 등의 생육량이 큰 것으로 나타났다. 알배추의 수 확 후 가용성 고형물 함량(SSC), 경도, DPPH 등은 생산시 스템에 따라 차이를 보여, 월동배추를 이용한 알배추가 봄 배추보다 높은 수준을 유지하는 것으로 나타났으며, 저장 중 포장 방법에 따라서 효과를 보이기도 하였다. 알배추 생 체중량 변화는 포장 방법에 따라 큰 차이가 나타나서, PP 필름의 유·무공 포장에서 변화 정도가 적었다. 알배추의 저 장 동안에 선도는 감소하지만 외관 변화가 수확 전·후 요인 의 영향이 뚜렷하지 않았으나, 수확 후 필름 포장을 통해 다 소 외관이 유지되는 경향을 보였다. 본 연구를 통해 봄철에 이용되는 월동배추와 봄배추의 생산시스템과 포장 별 차이 에 따른 수확 전·후 요인이 알배추를 최소가공 이용 시 품 질과 수확 후 특성에 미치는 영향을 검토하였으며, 농산업 분야에서 알배추를 이해하기 위한 자료로 활용 가능할 것으 로 보인다.

This study compared the production systems and packaging methods as pre- and post-harvest factors for Korean head cabbage, which is minimally processed at the industry locus. It examined how different crop production systems, specifically winter and spring cultivations, affect the characteristics of the Korean head cabbage after harvest. The quality of changes in cabbage characteristics was evaluated over 4 weeks at 10°C. After harvesting, soluble solids content (SSC), hardness, and DPPH (2,2-diphenyl-1-picrylhydrazyl) levels exhibited variations depending on the crop production system, with winter kimchi cabbage maintaining higher levels. These attributes were also influenced by the crop systems and packaging methods. Significant differences were observed in the changes in fresh weight of the Korean head cabbage depending on the packaging method; the extent of these changes was reduced with polypropylene (PP) film packaging. Although the freshness of Korean head cabbage decreased during storage, the appearance was somewhat preserved through film packaging after harvest. The results indicated that the properties of stored Korean head cabbages experienced different effects on pre- and post-harvest quality and characteristics, depending on the measurement items.

Packaging process is a special process under the definition of GMP. That is, it shall be managed specially since the state of sterilization and product cannot be checked completely in the following inspection or test after packaging. The special management like this shall be started from the validation. Recently in case of the sterile product, the importance of packaging work process which maintains sterility and protects products together with the sterilization process is being highlighted. However, it is urgent to conduct a study on the guideline which can evaluate the safety and validity of packaging process since it is the actual situation in Korea not only that there is no guideline possible to evaluate the safety and validity of packaging process, but also that there is no practice case which is known widely. Therefore, we would like to develop the guideline which can be utilized at the site by reinterpreting current status on standards and studies in relation to the packaging at home and abroad through this study. Packaging validation may be referred to as the work checking the feasibility for the packed final product whether the process, facility or system functions properly as it was intended to with the objective evidence. This report would like to present practice cases such as various data analyses to perform the IQ (installation qualification), OQ (operation qualification), PQ (performance qualification) and packaging validation. The final objective of this research task is to build the guideline to packaging validation of medical devices which coincides with international standards and to reflect it to the screening and evaluation, etc. for the advancement in GMP operation of the medical device manufacturer. It is expected that the technological level of medical device manufacturer on GMP operation will be enhanced by preparing the guideline to packaging validation and practice standards through this study, and that it will contribute not only to the development of medical device industry, but also to the securement of health and safety of our people.

The regulations for migration amounts in USA, EU and Korea are investigated to compare the actual overall and specific migration date from plastic food packaging materials. Among the packaging materials regulated in above countries, printing ink solvents on packaging materials is used very widely and sometimes cause off-flavor in the food by migration of residual solvents. Even though migration of the residual solvents dose not generally cause safety problems in the contained food, it certainly can generate off-flavor and finally deteriorate quality of the finished product. Therefore regulation and development of analytical method for amount of residual ink solvents are very important issue in food industry. The headspace analytical method and tenax method for residual ink solvent on food packaging materials were evaluated from the accuracy, precise, swiftness and convenience of viewpoint. Headspace analytical method was selected and recommended for using in food industry field.

The growth of e-commerce market requires more delivery packagings, which protect goods from the damage factors on the delivery. In this study, we have analyzed the distribution environment data (vibration and impact) measured in previous study and compared with global standards (ISTA, ASTM), so that we developed the testing method for Fieldto- Lab simulation suitable to the domestic delivery. In order to verify the efficacy of this method, we took the Field-to- Lab tests for 3 packaged products (detergents set, glass tableware set, small furniture), which has been frequent breakages or damages on the actual delivery by e-commerce order, so that we could find out the test results were similar to those of the actual delivery occasions. In addition, we could perform redesign and improvement of the parcel delivery packagings for safe transportation by taking this Field-to-Lab test repeatedly. This test methods was finally proposed to be Korean industrial standard (KS), and is expected to be useful as a designing tool for the packaging optimization between protecting goods and reducing packaging waste.

The growth of the national economy and the improvement of household consumption have had a profound impact on the design of children's food packaging. As household economic conditions improve, children's consumption needs and habits are becoming more diverse. Especially in the field of children's food, food packaging still plays a key role, not only to protect the freshness and safety of food, but also to create a pleasant and fun emotional atmosphere in the minds of children. The aim of this study is to explore the close link between emotional interaction and the children's food market, and to study approaches to children's food packaging design to provide beneficial insights to promote sales and meet changing consumer needs.

포장 방법을 달리한 애호박을 10oC에서 저장하면서 나타나는품질 변화를 알아보기 위해 애호박을 OCF, PF, PWPF 및 PVCF로 각각 포장한 후 저장하면서 pH, 중량 감소율, 갈색도, 경도및 기체 함량 변화를 조사하였다. 저장한 애호박에 대하여 pH변화의 경우 모든 실험구에서 최소 6.38에서 최대 6.67의 pH값을나타내었다. 중량 감소율, 갈색도 및 경도 변화에 대해서는 저장기간이 증가될수록 PWPF 및 PVCF로 포장한 경우 가장 안정적인 변화를 나타내었으며, 저장 중 기체 함량 변화의 경우 포장재특성(가스 투과도)에 따라서 차이가 남을 알 수 있었으며, 모든시료에서 저장기간이 증가할수록 O2 농도는 저장 초기보다 감소되었으나, CO2 농도는 저장 기간이 길어질수록 점차적으로 증가되는 경향을 나타내었다. 특히, PWPF 및 PVCF로 포장한 경우CO2 함량이 저장 초기에 비하여 최대 45.2, 41.0%까지 각각 증가되었다. 이와 같은 결과를 통하여 PWPF 및 PVCF 포장재 내부의 낮은 O2 농도와 높은 CO2 농도가 애호박의 연화 작용을 억제하는데 영향을 미침을 알 수 있었다.

In this study, we investigated effects of different packaging materials and methods on physico-characteristics ofgreen pumpkin during storage at 10oC. Whole green pumpkin samples were packaged with polyvinyl chloride film(PVCF), orange coating film (OCF), paraffin film (PF), or paper with paraffin film (PWPF) and stored at 10oC. Weightloss, pH, firmness, browning, and gas composition (O2 and CO2) inside the film packages were evaluated. Allcharacteristics of the unpackaged group (control group, CON) changed rapidly and lost marketability as compared with thepacked pumpkin group. The pH values in all of the green pumpkin samples were between 6.38 and 6.67, and decreasedwith increased storage time. Over the storage time, all packaged pumpkin groups evidenced prevented or retardeddeterioration of the green pumpkin samples in terms of appearance, texture, and discoloration. Firmness decreased slightlywith increased storage time. Brown color difference were much higher in the controls than in the film-packaged greenpumpkin samples, and increased rapidly in the early stages of storage. These results were attributed to reduce respirationrates as a result of elevated carbon dioxide and reduced oxygen levels in the packages. The results of this studydemonstrated that the green pumpkin packaged with PWPF and PVCF showed retarded deterioration as compared to theCON, OCF and PF samples in a controlled atmosphere, and thus significant differences were noted according to thepackaging material and methods used.

The objective of this study was to investigate the effects of the packaging method on the lipid and protein oxidation, and color in aged top round from Hanwoo (Korean native cattle) for 14 d at $4^{\circ}C$. Catalase activity was the highest (p<0.05) in vacuum packaging (VP) treatment during storage, and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+vacuum skin packaging (VSP) treatments than in other treatments at d 14. Superoxide dismutase activity was higher (p<0.05) in VP, 50% Ox-MAP, and 50% Ox-MAP+VSP treatments than in other treatments at d 14. During storage, total antioxidant activity was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP+VSP treatment than in 80% Ox-MAP treatment. TBARS value was the lowest (p<0.05) in VP treatment during storage and was lower (p<0.05) in 50% Ox-MAP and Ox-MAP+VSP treatments than in 80% Ox-MAP and Ox-MAP treatments, respectively. Carbonyl content was the lowest (p<0.05) in VP treatment from 10 d. From 7 d, the $a^*$ value was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+VSP treatments than in other treatments. The $b^*$ value was the highest (p<0.05) in VP treatment from 3 d, and was higher (p<0.05) in 80% Ox-MAP+VSP, 50% Ox-MAP, and 50% Ox-MAP+ VSP treatments than in 80% Ox-MAP treatment at d 14. Therefore, VP improved the oxidation and red color stabilities in stored-aged top round compared with Ox-MAP. In addition, 50% Ox-MAP improved the lipid oxidation and red color stabilities compared with 80% Ox-MAP, and its inhibitory effect on lipid oxidation was enhanced by combination with VSP.

Dry-cured pork neck samples were stored at $10^{\circ}C$ for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% $CO_2$+75% $N_2$) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE $b^*$ and 2-thiobarbituric acid reacted substance (TBARS) values of the pork product with MAP were significantly higher (p<0.05) than those with VP. Total aerobic bacterial counts and Enterobacteriaceae counts of samples with MAP were lower than those with VP after 30 days of storage. Sensory results indicated that aroma, flavor and tenderness scores of the samples with both VP and MAP decreased during storage and the scores after >60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% $CO_2$ for 90 days at $10^{\circ}C$ have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of $CO_2$.