Earticle

This study was performed to evaluate the microbial and temperature changes of boxed beef during transport and distribution under vacuum and modified atmosphere packaging (MAP), and to compare between excision and swab sampling for 15 days. The top round and striploin (quality grade 1) from Hanwoo steers at 2 days post-slaughter were obtained from a local meat processing plants and chilled at 4 ± 2°C in a cold room. The boxes were transported under refrigeration (4 ± 2°C) to the laboratory within half an hour. Vacuum and MAP packs were subsequently taken out from cool boxes, and microbiological examinations were carried out at 0, 6, 12, and 24 h of storage time. MAP was more effective than vacuum packaging for the inhibition of total aerobic, lactic acid bacteria and Pseudomonas (p < 0.05). Microbial loads of swab methods were slightly lower than those of excision ones (p < 0.05). The results of this study could be utilized by meat consumers in future studies as well as by manufacturers to determine the ideal storage conditions for cool boxed meat, thus ensuring reduced economic losses due to spoilage.

우육 등심부위를 1 cm 두께로 절단한 후 생육 시료는 PVDC 필름으로 호기적 포장과 진공포장을 하여 6 kGy 선량으로 전자선 조사를 실시한 후 2-4℃의 냉장실에서 보관하면서 저장기간 별(0, 7일) 실험에 사용하였다. 전자선 조사 후 가열시료와 가열 후 전자선 시료는 oven에서 육 내부 온도가 70℃ 될 때까지 가열한 다음 함기 포장과 진공포장을 즉시 실시한 후 생육 시료와 같은 조건으로 냉장실에서 보관하면서 생육 시료와 같은 저장기간별 콜레스테롤 산화물의 발생 종류와 발생량을 조사한 결과는 다음과 같다. 생육 시료에서 저장초기에는 7β-hydroxycholesterol과 7-ketocholesterol이 검출되었으며, 처리구간에는 함기포장 처리구가 진공포장 처리구에 비하여 유의적으로(P<0.05) 많은 발생량을 보였다. 저장기간이 경과함에 따라 저장초기에는 발생되지 않았던 7α-hydroxycholesterol, 20α-hydroxycholesterol, β- epoxide 및 α-epoxide 등이 검출되었으며, 발생량도 저장기간이 경과함에 따라 유의적으로(P<0.05) 증가하였다. 전자선 조사 후 가열 시료와 가열 후 전자선 조사 시료는 저장 초기에는 발생되지 않았던 cholestanetriol이 저장 7일에 검출되었으며, 전처리구가 저장기간이 경과함에 따라 콜레스테롤 산화물의 발생량이 유의적으로(P<0.05) 증가하였으며, 처리구간에는 진공포장한 처리구가 함기포장한 처리구에 비하여 유의적으로(P<0.05) 낮은 발생량을 보였다. 이상의 결과를 종합하면 콜레스테롤 산화물질의 발생량은 조사로 인하여 발생되는 량보다는 저장시 포장조건이 더 많은 영향을 미치는 것으로 밝혀졌다.

Beef loins that retailed in market were used as experimental samples. Some beef samples in raw state were packaged with PVDC as aerobic and vacuum condition. The other beef samples were cooked until core temperature arrived at 70℃ and then packaged immediately in the same way of raw samples. After these samples were irradiated by electron beam 6kGy, irradiated samples were stored in refrigerator(2∼4℃). Identify and quantity of cholesterol oxides were analysed stored at 0 and 7 days, respectively. During the early stage of storage, 7β-hydroxycholesterol and 7-ketocholesterol were respectively produced from the raw meat samples, and the production of these chemicals were significantly higher (P＜0.05) from the meats with aerobic packaging than those with vacuum packaging. With the passage of storage time, 7α-hydroxycholesterol, 20α-hydroxycholesterol, β-epoxide, β-epoxide and some other chemicals, which were not produced during the early stage of storage, were produced, Also, the production of these chemicals were significantly increased (P<0.05) with the passage of storage time. Cooked meat after irradiation and irradiated meat after cooking produced cholesterol on the 7th day of storage, although this chemical was not produced during the early stage of storage. Production of cholesterol oxides was significantly increased (P<0.05) with the passage of storage time for all treatments, and showed significantly lower value (P<0.05) with the vacuum packaging than aerobic packaging.Summarizing the aforementioned results, it was found that the production of cholesterol oxides was more easily affected by packaging condition than irradiation.

가열방법과 포장방법이 저장기간 동안 칠면조육 패티의 지방산화(TBARS)와 콜레스테롤 산화물 함량에 미치는 효과를 조사하기 위하여, 칠면조 다리육을 분쇄하여 패티를 제조하였다. 칠면조육 패티는 5가지 가열방법(oven cooking, pan frying, deep frying, boiling, microwaving)으로 가열한 후 각각 함기포장과 진공포장한 후 저장하면서 시험에 공시하였다. 지방산패도는 함기포장과 진공포장 모두 저장초기에는 boiling 방법이 유의적으로(P<0.05) 높게 나타났으나, 저장 말기에는 microwaving 방법이 가장 높은 지방산패도를 나타내었다(P<0.05). 또한 oven cooking 방법은 전 저장기간동안 함기포장과 진공포장 모두에서 가장 낮은 지방산 패도값을 나타내었다(P<0.05). 총 콜레스테롤 산화물의 량은 전 저장기간동안 boiling 방법이 가장 낮은 함량을 나타내었고(P<0.05), microwaving 방법이 가장 높은 함량을 나타내었다(P<0.05). 각각의 콜레스테롤 산화물의 함량을 보면, 7α-hydroxycholesterol은 pan frying 방법이 가장 낮은 함량을 나타내었고(P<0.05), microwaving 방법이 가장 높은 함량을 나타내었다(P<0.05). α-epoxide의 량은 boiling 방법이 가장 낮은 함량을 나타내었으며, pan frying 방법에서 가장 높게 나타났다(P<0.05). β-epoxide 함량은 pan frying 방법이 가장 낮은 함량을 나타내었으며(P<0.05), deep frying 방법과 microwaving 방법에서 가장 높은 함량을 나타내었다(P<0.05). 또한 7-ketocholesterol의 함량은 microwaving 방법에서 가장 높게 나타났다(P<0.05).

Turkey thigh meats with skin were ground twice through a 3-mm plate and patties were prepared. Patties were cooked using 5 different methods(oven cooking, pan frying, oil deep frying, boiling, and microwaving) to an internal temperature of 85～90℃ and packaged in either oxygen permeable PVC zipperbags or oxygen impermeable PVDC bags. The samples were analyzed for thiobarbituric acid reactive substances(TBARS) and cholesterol oxidation products(COPs) after storage at 4℃. The TBARS of cooked meat increased during the storage regardless of cooking methods, vacuum packaged thigh meat produced less TBARS and COPs than the aerobically packaged samples. At the beginning of storage, aerobically packaged meat cooked by boiling method produced higher TBARS than that of others. However, the TBARS of microwaved meat with vacuum packaging increased rapidly after 3 days of storage at 4℃. The amount of total COPs in cooked thigh meat increased linearly with storage time. The level of total COPs in aerobically packaged cooked meat was higher than the vacuum-packaged meat. Microwave produced higher level of total COPs in meat than other cooking methods during storage.

계육 대퇴부위의 생육 시료는 PVDC 필름으로 호기적 포장과 진공포장을 하여 6 kGy 선량으로 전자선 조사를 실시한 후 2∼4℃의 냉장실에서 보관하면서 저장기간별(0, 7일) 실험에 사용하였다. 전자선 조사 후 가열시료와 가열 후 전자선 시료는 oven에서 육 내부 온도가 70℃ 될 때까지 가열한 다음 함기포장과 진공포장을 즉시 실시한 후 생육 시료와 같은 조건으로 냉장실에서 보관하면서 생육 시료와 같은 저장기간별 콜레스테롤 산화물의 발생 종류와 발생량을 조사한 결과는 다음과 같다. 생육 시료에서 저장초기에는 7β-hydroxycholesterol α,β-epoxide, cholestanetriol과 7-ketocholesterol이 검출되었으며, 처리구간에는 함기포장 처리구가 진공포장 처리구에 비하여 유의적으로(P〈 0.05) 많은 발생량을 보였다. 저장기간이 경과함에 따라 저장초기에는 발생되지 않았던 7α-hydroxycholesterol과 6-ketocholesterol이 검출되었으며, 발생량도 저장기간이 경과함에 따라 유의적으로(P〈 0.05) 증가하였다. 전자선 조사 후 가열 시료와 가열 후 전자선 조사 시료는 전처리구가 저장기간이 경과함에 따라 콜레스테롤 산화물과 지질산화물의 발생량이 유의적으로(P〈 0.05) 증가하였으며, 처리구간에는 진공포장한 처리구가 함기포장한 처리구에 비하여 유의적으로(P〈 0.05) 낮은 발생량을 보였다. 이상의 결과를 종합하면 콜레스테롤 산화물질과 지질산화물의 발생량은 조사로 인하여 발생되는 량보다는 저장시 포장조건이 더 많은 영향을 미치는 것으로 밝혀졌다.

Chicken thigh from a retail market were used as experimental samples. Some chicken samples of raw state were packaged with PVDC at an aerobic and vacuum condition. The other samples were cooked until core temperature arrived at 70℃ and then packaged immediately in the same way of raw samples. After samples were irradiated by electron beam at 6 kGy, they were stored in a refrigerator. Identification and quantity of cholesterol oxides were made at 0 and 7 days of storage, respectively. During the early stage of storage, 7β-hydroxycholesterol, α,β-epoxide, cholestanetriol and 7-ketocholesterol were produced from the raw meat samples, and the production of these chemicals were significantly higher(P〈 0.05) from the samples with aerobic packaging than those with vacuum packaging. With storage time, 7α-hydroxycholesterol, 6-ketocholesterol and some other chemicals, which were not found during the early stage of storage, were found. Also, the formation of these chemicals were significantly increased(P〈 0.05) with storage time. Cholesterol and lipid oxidation products of cooked meat after irradiation and irradiated meat after cooking were significantly increased(P〈 0.05) with storage time for all treatments, and vacuum packaging results in showed significantly lower value(P〈 0.05) than aerobic packaging. Summarizing the aforementioned results, it was found that the formation of cholesterol and lipid oxides and lipid oxidation was more easily affected by packaging condition than irradiation.

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.

The effect of packaging and storage methods in enhancing the shelf life and improving the postharvest quality of the Korean head cabbage (Brassica rapa) used for wrapping vegetables was studied at 10oC. The wrapping cabbage was packed using four types of packaging and storage materials: (A) Perforated PP film; (B) Non-perforated PP film; (C) PVC film for wrapping; and (D) non-packaged as control. The quality parameters, such as fresh appearance, weight loss, hue angle, moisture content, hardness, and SSC of wrapping cabbage were investigated. The weight loss of wrapping cabbage showed a significant difference between the one packaged with film and the non-packaged as control. The general appearance of Korean cabbage stored at 10oC was not significantly affected by the packaging treatments. However, Korean head cabbage packaged with perforated film tend to show a better external appearance compared with those exposed to the other packaging during three weeks of storage at 10oC. The inside appearance, hue angle, moisture content, hardness, and SSC, gradually decreased during the storage period. No remarkable change in the measured items were observed in Korean cabbage packaging methods. In this experiment, the Korean cabbage packaged inside a PP film with holes, and stored at 10oC temperature had the most desirable outcome of extending the head cabbage’s shelf life and appearance quality. Results suggest that perforated packaging treatment combined with low storage temperature could be an effective method in prolonging the shelf life of Korean cabbage for wrapping vegetable.

This research was conducted to estimate the effect of packaging methods on the color and taste-related precursors in Hanwoo (Korean cattle) beef during aging. Following packaging with vacuum (VACP), low oxygen-modified atmosphere (LOMAP; 0% O2/20% CO2/80% N2) or vacuum skin+LOMAP (VSP+LOMAP), the loins and top rounds were aged at 2℃ for 14 days and lipid oxidation (TBARS content), surface color, glucose and lactate contents were measured. TBARS and glucose contents were not different by packaging methods in both loins and top rounds. The a* (redness), b* (yellowness) and C* (chroma) values were higher (p<0.05) in VACP-aged beef as compared to the other beef. Lactate content was significantly higher (p<0.05) in both LOMAP- and VSP+LOMAP-aged beef than in VACP-aged beef at day 14 of aging. These findings suggested that VACP was the most effective in maintaining color stability but LOMAP was more effective in maintenance of some taste-related precursor compared to VACP.

Effects of different packaging methods for maintaining the shelf life and postharvest quality of iceberg lettuce (Lactuca sativa L.) were studied after harvesting in summer season. Lettuce heads were packaged in plastic crate with or without different films such as (A) Individual lettuce head sealed packaging with linear low density polyethylene (LLDPE) film; (B) Packaging lettuce head in plastic crate and wrapped with LLDPE film; (C): Individual lettuce head sealed packaging with perforated high density polyethylene (HDPE) film; (D) Packaging lettuce head in plastic crate and wrapped with perforated HDPE; and (E) Packaging lettuce head in plastic crate without any film (control), and stored at 2°C for 35 days. Several quality parameters such as fresh weight loss, SPAD (soil & plant analyzer development) meter value, respiration rate, moisture content and appearance of lettuce were investigated. The lettuce wrapped with individually- sealed LLDPE film showed the lowest weight loss and the highest SPAD value rendering the best appearance index among the treataments throughout the three-week storage period at 2oC. Extending the freshness of iceberg lettuce during low temperature storage will definitely increase the salability potential in the domestic market even during summer season.

Gardeniae Fructus (GF) is a traditional herbal medicine listed in “The Korean Pharmacopoeia” and has been used for jaundice, liver disease, and anti-inflammatory. The propose of this study is to establish basic data for setting the shelf life of GF. The content of geniposide, a major compound of GF, was investigated by the packaging method (general, general + silica gel, vacuum, vacuum + silica gel, nitrogen, and nitrogen + silica gel) and storage period (60 months) using high-performance liquid chromatography. As a result, the content of geniposide was initially detected as 4.40%, and then 3.85-5.86% in all packaging methods for 60 months. This result can be used as basic data for quality control and shelf life of GF.

The effects of packaging conditions on the freshness extension of table grapes were investigated during storage for 14 days at 25oC The storage life of tables grapes was influenced by both packaging methods (corrugated cardboard and MA film with box) during storage. The fresh weight, vitamin C content, reduced sugar and titratable acidity of table grapes decreased during storage. The change of vitamin C content and acidity was influenced by both packaging methods during storage. The quality of table grapes packed with 20CE, 20LD film was better than the other packaging methods.

The purpose of this study was to investigate the quality change of fresh-cut tumeric (Curcuma Longa Linne) according to packaging method during storage time. The fresh-cut tumeric were packaged in three different methods : degassing valve packaging (DVP), CO2 gas absorber packaging (CAP) and micro- perforated packaging (MPP). After the samples were packaged, they were stored for 15 days at 4 and 23oC respectively. The following parameters were observed to indicate the quality changes of the samples: weight loss, CIE L*a*b* colour difference, variation of gas composition inside the package, curcumin contents and changes in hardness of fresh-cut tumeric. DVP did not effectively release CO2 gas to the outside. MPP was suitable to release CO2 gas. However, MPP showed very fast browning and erosion, because a large amount of oxygen was introduced through the perforated hole on the film. CAP was most effective packaging method to inhibit browning, to prevent expansion of the packaging by CO2 gas and to minimize weight loss of freshcut tumeric.

본 연구는 훈제삼겹살의 저장에 가장 적합한 포장방법을 파악하고자 함기포장(AC), 진공포장(VP) 및 탈산소제(OS) 포장의 효과를 비교하였다. 총균수는 세 처리구에서 모두 저장기간이 경과함에 따라 증가하였으며, 유산균도 이와 비 슷한 경향을 보이며 증가했다. 총균수는 AC시료의 경우 6 일차에 8.1 log cfu/g, OS시료는 8일차에 8.1 log cfu/g으 로 증가하였으나, VP시료에서는 12일차에도 7.5 log cfu/g 으로 타 포장에서보다 낮게 나타났다. VP시료는 저장기간 중 Pseudomonas spp.와 coliforms균의 성장을 억제한 것 으로 나타났다. 저장기간 중 TBA값은 AC-OS-VP의 순으 로 빠르게 증가하였다. VBN값은 AC에 비하여 VP와 OS 시료에서 상대적으로 낮게 유지되는 경향을 보였다. 한편 VP시료는 다른 시료들에 비하여 저장기간 중 상대적으로 높은 적색도와 낮은 변색도(hue)값을 나타냈다. 관능평가 결 과 상품성이 상실되기 시작한 시점은 AC, OS와 VP시료에 서 각각 8일, 10일 및 12일로 확인되었다. 그러나 가열육 에 대한 평가에서는 OS시료는 12일차에서 AC는 10일 후 에 상품성을 잃은 반면, VP시료는 12일차 까지도 조직감을 제외한 나머지 항목에서 5점 이상을 유지했다. 결론적으로 훈제삼겹살의 품질과 저장성 차원에서 가장 적합한 포장방 법은 진공포장인 것으로 확인되었다.

The changes in quality and shelf life of smoked pork belly according to packaging methods were investigated during storage at 5 ± 1oC up to 12 days. Three packaging treatments including air-containing packaging (AC), vacuum packaging (VP), and packaging incorporated with oxygen scavenger (OS) were applied in this experiment. In all treatments, the initial total aerobic plate count (TPC) was 2.4 log cfu/g which was increased with storage period. The rapidest increase of TPC was observed in the AC samples, followed by OS and VP. The VP samples showed inhibiting effects on the growth of Pseudomonas spp. and coliforms over the storage. The TBA values were increased in the order of ACOS- VP. The VBN values of the VP and OS samples tended to be increased slower than the AC samples during the storage. According to the sensory evaluations, the point of losing marketability in the raw AC, OS, and VP samples was determined to be the day 8, 10, and 12, respectively. However, the evaluations for the cooked samples showed the AC and OS samples preserved the marketing value until the day 10 and 12, while the VP samples until the day 12 except in the parameter of texture. In conclusion, it was found that the most appropriate packaging method for preserving the quality and extending the shelf life of chilled smoked pork belly is vacuum packaging.

Effects of packaging methods for maintaining the shelf-life and postharvest quality of Korean chive (Allium tuberosum Rotter) usually called buchu in Korea was studied during fall season. Buchu, which has high moisture content and active metabolism after harvest, is characterized by the greater changes in quality during storage and distribution. It is usually packaged in paper box during distribution in domestic channel in Korea where the marketability ends within few days of harvest. In order to maintain the commercial quality of buchu, we tried to use inner film with or without absorbent paper in commercial paper box packaging. The ‘Greenbelt’ cultivar of buchu was harvested in october and packaged in corrugated paper box (A), in corrugated paper box with micro-perforated high density polyethylene (HDPE) film as inner material (B), a layer of absorbent paper both at the bottom and top of buchu in corrugated paper box (C) and a combination of HDPE film as inner material along with a layer of absorbent paper both at the bottom and top of buchu in corrugated paper box (D), and stored at 5oC for up to 21 days. Several quality parameters such as fresh weight loss, respiration rate, color, chlorophyll content and sensory qualities were monitored during storage. When buchu was packaged only in paper box, the appearance and quality deteriorated rapidly through decay development thereby sample became unmarketable within 12 days. On the other hand, buchu packaged with inner HDPE film maintained its quality, good visual appearance and exhibited a longer period of marketable life compared to the samples stored in other treatments. However, the use of absorbent paper did not have any significant effect in maintaining quality of buchu. The uses of inner HDPE film was effective in reducing weight loss that resulted better visual appearance of buchu. Results suggest that the use of inner HDPE film in bulk type corrugated paper box packaging and storing at 5oC could be the optimum condition for commercial storage of buchu. Further investigation on other quality parameters and packaging methods would be useful in maintaining the quality aspects of buchu at postharvest stages.

상추의 양액재배 별 생육과 수확 후 저장 특성에 미치는 영향을 규명하고자 하였다. ‘청치마’ 상추를 이용하여, 무동 력 수경재배 장치를 이용한 피트모스 배지경과 순수 담액 수경 재배의 생육을 비교하였고, 수확 후 상추의 생체중량 변화, SPAD, 외관 등의 저장 특성을 검토하였다. 상추는 무동력수경재배의 배지경과 담액수경 재배 방법 간에 생육 후의 초장을 제외한 생체중, 엽수, SPAD, 수분함량, C/N율 에서 차이가 없었다. 상추 재배 시 무동력 수경재배 방식을 통한 양액재배는 기존의 담액수경재배와 비교하여 생육에 무리가 없는 것으로 나타났다. 양액재배 방법에 따른 상추 를 수확 후 저장 중 생체중량 감소나 외관 지수가 뚜렷한 차이를 보이지 않았다. 다만 엽록소 함량과 관계 있는 SPAD에서 저장기간이 지속됨에 따라 배지경 재배가 다소 높은 것으로 나타났다. 상추와 같은 작물이 재배적 이상이 없는 호조건에서 재배되는 경우, 수확 전 재배 방법에 따라 서 수확 후 저장에 크게 영향을 미치지 않는 것으로 판단 된다.

The research was aimed to improve pre-harvest methods to maintain marketability in postharvest leaf lettuce. In this study, the effect of hydroponics on the growth and post-harvest storage characteristics of ‘Chongchima’ lettuce grown in peat mass medium hydroponic system using a non-powered culture device or deep water culture (DWC) was evaluated. There was no difference in fresh weight, leaf number, SPAD, moisture content, and C/N ratio between peat moss growing medium hydroponic and DWC methods except plant height. It was found that lettuce cultivation by a nonpowered hydroponics method is easier than the existing DWC. The quality parameters, such as fresh weight loss, SPAD value, and general appearance of lettuce were investigated after harvest. There was no significant difference in fresh weight loss and general appearance during storage of lettuce by the hydroponics methods. However, with the increased storage time of SPAD, which is related to chlorophyll content, was slightly higher in peat moss medium hydroponic was than DWC. When crops such as lettuce are grown under favorable conditions without any agronomic abnormalities, it is suggested that post-harvest storage is not significantly affected by peat moss growing medium hydroponic and DWC.

This study was carried out for effective utilization of recycling resources to investigate the repulping conditions of car air filter waste paper and to evaluate the application into corrugating medium papermaking by blending these repulped pulps. Car air filter waste paper was made of virgin BKP and it was dipped into phenol resin solution. It was well disintegrated by laboratory Valley beater with 10%(basis on oven-dried pulp weight) NaOH addition and defoamer usage. The optimal temperature, beating consistency and treatment time were mainly 40℃, 1% and $30{\sim}40$ minutes, respectively. Handsheets were prepared with various blending ratios between air filter recycled pulp and KOCC. In the case of 10~20% substitution with air filter recycled pulp, physical properties reductions as compressive strength and burst strength of sheets were lower than others. These results showed more favour than the partial substitution of KOCC for corrugating medium even though some strength reduction of paper. It was also observed that the waste water of air filter recycling was not affective to environmental problems.

Effects of vacuum packaging and modified atmosphere packaging (MAP) on shelf life of selenium-supplemented chicken meat during refrigerated storage were examined. Body weight and feed efficiency were unaffected by dietary selenium level. Dietary treatments and packaging methods had no significant effects on level of microbial growth, lightness, and metmyoglobin content. MAP decreased purge loss (10.9-34.5%) and lipid oxidation (15.2-15.9%) more efficiently than vacuum packaging. Broiler chicks supplemented with -tocopherol or -tocopherol + selenium had similar TBA values. Dietary supplementation of 4 and 8 ppm selenium reduced lipid oxidation, and this effect was less significant in MAP breast meat.

This study examined the effects of vacuum packaging and modified atmosphere packaging (MAP) on the meat quality of a-tocopherol supplemented broiler chicks after prolonged refrigeration. The supplemented -tocopherol levels had no effect on the body weight and feed efficiency. The dietary treatments and packaging methods had no significant effects on the level of microbial growth, lightness, and the metmyoglobin content. The vacuum packaging showed the highest level of purge loss. The broilers supplemented with either 200 or 400 IU of -tocopherol had a lower level of malondialdehyde than the control group. The vacuum packaged meats from chicks fed the control diet showed the highest levels of lipid oxidation. The lipid oxidative stability was most improved in modified atmosphere (20% CO2 + 80% N2) packaged breast meat from the broilers supplemented with either 200 or 400 IU of a-tocopheryl acetate.

본 연구에서는 냉동 저장된 생강으로 다대기를 포장방법별로 제조하여 유통조건에 따른 품질변화를 조사한 결과를 요약하면 다음과 같다. 5, -20℃ 저장온도에서 다대기의 표면색도의 변화는 종합처리구가 대조구보다 안정적이었으며, 총 유리당 함량과 아미노산 함량은 저장기간이 길어질수록 감소하였으나, 튜브포장처리구에서는 다른 포장처리구보다 감소 폭이 완만하였다. 향기성분 함량의 변화는 튜브포장 방법과 첨가물을 종합적으로 첨가한 처리군에서 향기성분 함량의 감소 폭이 완만하게 나타났다. 관능적 평가는 5℃ 저장군에서 종합처리구가 대조구보다 색깔, 이취에서 저장 12주까지, 선호도에서 저장 8주까지 안정한 경향을 나타냈으며, 특히 튜브포장처리구는 저장 12주까지 선호도의 유의적인 차이가 나타나지 않았다. -20℃ 저장군에서는 대조구에서 저장 45주까지 포장방법별로 상관없이 색깔에서 유의적 차이가 나타나지 않았으나 이취에 대해서는 저장 15주부터 유의적 차이가 나타나기 시작하였다. 전체적인 선호도는 15주 저장부터 유의적인 차이가 나타났으며 튜브포장처리구와 병포장처리구는 bag포장처리구 보다 높게 평가되었다. 종합처리구에서는 색깔, 이취, 선호도에서 튜브포장은 저장 45주까지 유의차가 나타나지 않아 다른 포장처리구보다 안정성이 높게 나타났다. 생강다대기 제품의 품질수명은 대조구의 경우 5℃에서는 품질유지기간이 4주 정도에 불과 하지만 첨가물을 첨가한 경우는 12주까지도 품질을 유지할 수 있는 것으로 나타났다. -20℃ 저장군에서는 대조구에서 이취와 선호도의 저하로 품질수명이 15주정도로 짧게 나타났으나 첨가물을 첨가한 다대기는 저장 30주까지 품질이 안정적으로 유지되었고, 특히 튜브포장 방법은 저장 45주까지도 품질변화가 거의 없어 안정된 품질수명을 나타내었다. 이상의 결과를 종합해 볼 때 저장성이 약한 생강의 품질변화를 최소화 하기위해 냉동생강으로 첨가물을 첨가한 생강다대기 제품을 튜브포장하여 제조하면 생강다대기의 품질변화를 최소화할 수 있을 것으로 사료되었다.

As storing ginger roots under optimum conditions takes high cost, ginger roots are commonly stored in underground tunnels where the maintenance of optimum temperature and humidity is difficult. One of the methods fur long term storage of ginger roots is freezing. The objective of this research was to evaluate effect of storage temperatures and packaging methods on the quality of minced ginger prepared with frozen stored ginger. The minced ginger prepared with frozen stored ginger at -20℃ was packed in bags, glass bottles and tubes, and then stored at 5 and -20℃ for quality evaluation at 4 and 15 week-intervals. The changes of surface color, total free sugars, free amino acids and volatile compounds were less in the combined treatment samples than in control during storage, regardless of the storage temperature. The tube packing was the best for maintaining quality of minced ginger during storage among tested packaging methods. Sensory results showed that the minced ginger with the combined treatment and packed in tubes could be stored at 5 and -20℃ for 12 and 45 weeks, respectively, without a significant drop in palatability.