Effects of Packaging Method on the Quality of Blanched Namul during Storage

Jo, In-Hee; Kim, Hye‐Sun; Kim, Gyoung-Mi; Kim, Jin-Sook; Kim, Gi-Chang

doi:10.11002/kjfp.2012.19.3.328

Cited by 11 publications

(1 citation statement)

References 4 publications

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“… Park et al (2016) reported that the TMA value of fresh mackerel stored at 4°C increased rapidly between 3 and 6 days of storage. Jo et al (1988) also found that the TMA content increased rapidly after 4 days of storing vacuum-packaged mackerel at 5°C, indicating a difference in the TMA content compared to control. In summary, our results suggest that TMA was mostly affected by temperature, followed by the packaging method.…”

Section: Resultsmentioning

confidence: 81%

Shelf Life Prediction of Vacuum-Packaged Grilled Mackerel

Park

Cha

Kim

et al. 2023

Prev. Nutr. Food Sci.

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The current study aimed to establish the shelf life of vacuum-packaged grilled mackerel stored at 5, −5, and −20°C for 70 days. To this end, physicochemical analyses, which involved determining the pH, volatile basic nitrogen, amino nitrogen, trimethylamine (TMA), and thiobarbituric acid levels; microbiological analyses (aerobic plate count and coliform); and sensory quality determination were performed. Regression analysis on the relationship between physicochemical properties and storage time at various temperatures revealed TMA level was the most suitable parameter (R 2 =0.9769) for predicting changes in the quality of grilled mackerel during storage, with a quality limit value of 8.74 mg/100 g. The shelf life of vacuum-packaged grilled mackerel according to temperature was 21, 53, 62, and 75 days for 5, −5, −15, and −20°C, respectively, with the use-by date being 23 days at 5°C and 74 days at −5°C. In conclusion, TMA was the most suitable parameter for predicting changes in the quality of grilled mackerel during storage.

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Section: Resultsmentioning

confidence: 81%

Shelf Life Prediction of Vacuum-Packaged Grilled Mackerel

Park

Cha

Kim

et al. 2023

Prev. Nutr. Food Sci.

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Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria

Baek¹,

Kim²,

Mun³

et al. 2016

Korean Journal of Food Preservation

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To investigate the effect of different acetic acid bacteria on qualities of detoxified Rhus verniciflua vinegar (DRV), different DRVs were produced by using three acetic acid bacterial strains including Acetobacter pasteurianus KACC16934 (AP), Acetobacter malorum V5-7 (AM), and Gluconoacetobacter entanii RDAF-S (GE). Little difference in pH (2.87~2.90) or titratable acidity (5.33~5.68%) was observed among different DRVs. Acetic acid yields of the AP, AM, and GE strains were 78.6%, 85.3%, and 85.9%, respectively. Organic acid content in different DRVs was in the range of 69.84~73.83 mg/mL. Oxalic acid, malic acid, succinic acid, acetic acid, and fumaric acid were detected in all DRVs. And glutamic acid, alanine, valine, leucine, tyrosine, lysine, anserine, and arginine were detected in all DRVs. Arginine and alanine were the predominant amino acids in all DRVs. PCA plots of electronic nose analysis data showed a significant differentiation of DRVs from different acetic acid bacterial strains. A sensory evaluation of all DRVs indicated that DRV fermented using AM was superior in the aspect of flavor, tasted and overall preference.

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Characterization of acetic acid fermentation of detoxified Rhus verniciflua vinegar produced by various yeast strains

Kim¹,

Yeo²,

Mun³

et al. 2016

Korean Journal of Food Preservation

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This study was conducted to investigate and compare the characteristics of acetic acid fermentation in detoxified Rhus verniciflua vinegar (DRV) produced by different yeast strains. The DRVs were prepared by static acetic acid fermentation using six different yeast strains (Saccharomyces cerevisiae Fermivin, Pichia kudriavzerii N77-4, Hanseniaspora pountiae HP1-2, Candida tropicalis Y447, Wickerhamomyces anomalus N43-8, and Pichia kluyveri Frootzen). Alcohol content of the S. cerevisiae Fermivin fermented DRV was highest 16.07%. Among the yeast strain DRVs, there were significant differences in alcohol content, but all alcohol levels were 11%. Moreover, there were differences in pH and titratable acidity of the DRVs. The organic acid content of the DRVs ranged from 35.88 to 55.49 mg/mL and there were significant differences among the yeast strain DRVs. Essential free amino acids, particularly glutamic acid, alanine, leucine and valine, were detected in each of the 6 DRVs. Electronic nose analysis revealed that three different volatile chemical patterns were present in the 6 DRVs. The results indicate that yeast strains with different characteristics can produce vinegars with different characteristics.

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Effects of Packaging Method on the Quality of Blanched Namul during Storage

Cited by 11 publications

References 4 publications

Shelf Life Prediction of Vacuum-Packaged Grilled Mackerel

Shelf Life Prediction of Vacuum-Packaged Grilled Mackerel

Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria

Characterization of acetic acid fermentation of detoxified Rhus verniciflua vinegar produced by various yeast strains

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