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Article: Freshness Analysis of Raw Laver (

Lee, Hyeonbo / Park, Dong Hyeon / Kim, Eun Jeong / Choi, Mi-Jung

2023 Volume 12, Issue 3

Abstract: Freezing raw laver is unsuitable for the laver industry due to process characteristics and economic problems. Therefore, this study attempted to investigate supercooled storage to extend the storage period without freezing, rather than refrigeration. To ... ...

Abstract	Freezing raw laver is unsuitable for the laver industry due to process characteristics and economic problems. Therefore, this study attempted to investigate supercooled storage to extend the storage period without freezing, rather than refrigeration. To compare and analyze the storage ability of supercooling, the experiment was performed under refrigeration (5 °C), constant supercooling (CS, -2 °C), stepwise supercooling (SS, -2 °C), and freezing (-18 °C) conditions for 15 days, and the physicochemical changes according to the treatment and period were investigated. All SS samples, which were designed for stable supercooling, were kept in a supercooled state for 15 days. Two samples among the twelve total subjected to CS were frozen. At 9 days, the drip losses of the CS and SS samples were 6.32% and 6.48%, respectively, which was two times lower than that of refrigeration and three times lower than that of the frozen samples. The VBN of the refrigerated samples was 108.33 mg/100 g at 6 days, which exceeded the decomposition criterion. Simultaneously, the VBN of the other treatments was under the decomposition criterion of 30 mg/100 g. However, the VBN of both supercooling samples at 15 days increased to higher than the decomposition criterion. Regarding appearance, the refrigerated samples showed tissue destruction at 9 days, but tissue destruction of the CS and CC samples was observed at 15 days, and tissue destruction of the frozen samples was not observed until 15 days. Consequently, supercooling did not maintain quality for longer periods than freezing, but it did extend the shelf life more than refrigeration, and effectively preserved the quality for a short period.
Language	English
Publishing date	2023-01-22
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12030510
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Freshness Analysis of Raw Laver (Pyropia yenzoensis) Conserved under Supercooling Conditions

Lee, Hyeonbo / Park, Dong Hyeon / Kim, Eun Jeong / Choi, Mi-Jung

Foods. 2023 Jan. 22, v. 12, no. 3

2023

Abstract	Freezing raw laver is unsuitable for the laver industry due to process characteristics and economic problems. Therefore, this study attempted to investigate supercooled storage to extend the storage period without freezing, rather than refrigeration. To compare and analyze the storage ability of supercooling, the experiment was performed under refrigeration (5 °C), constant supercooling (CS, −2 °C), stepwise supercooling (SS, −2 °C), and freezing (−18 °C) conditions for 15 days, and the physicochemical changes according to the treatment and period were investigated. All SS samples, which were designed for stable supercooling, were kept in a supercooled state for 15 days. Two samples among the twelve total subjected to CS were frozen. At 9 days, the drip losses of the CS and SS samples were 6.32% and 6.48%, respectively, which was two times lower than that of refrigeration and three times lower than that of the frozen samples. The VBN of the refrigerated samples was 108.33 mg/100 g at 6 days, which exceeded the decomposition criterion. Simultaneously, the VBN of the other treatments was under the decomposition criterion of 30 mg/100 g. However, the VBN of both supercooling samples at 15 days increased to higher than the decomposition criterion. Regarding appearance, the refrigerated samples showed tissue destruction at 9 days, but tissue destruction of the CS and CC samples was observed at 15 days, and tissue destruction of the frozen samples was not observed until 15 days. Consequently, supercooling did not maintain quality for longer periods than freezing, but it did extend the shelf life more than refrigeration, and effectively preserved the quality for a short period.
Keywords	Pyropia ; edible seaweed ; freshness ; industry ; refrigeration ; shelf life ; storage time
Language	English
Dates of publication	2023-0122
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12030510
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Conditions of the Stepwise Cooling Algorithm for Stable Supercooling Preservation and Freshness of Pork Loin

Park, Dong Hyeon / Kim, Eun Jeong / Kim, Honggyun / Hong, Geun-Pyo / Choi, Mi-Jung

Foods. 2022 Dec. 13, v. 11, no. 24

2022

Abstract: Supercooling has the advantage of maintaining the freshness of foods without a phase transition. However, it is hard to sustain the supercooled state. Static temperature control, one of the various supercooling technologies, is used for stable ... ...

Abstract	Supercooling has the advantage of maintaining the freshness of foods without a phase transition. However, it is hard to sustain the supercooled state. Static temperature control, one of the various supercooling technologies, is used for stable supercooling storage. In this experiment, the effect of following external factors in maintaining the supercooled state of foods was investigated. Three main parameters had an effect on the supercooled state of food: (1) properly setting the lower-temperature limit of the supercooling algorithm, (2) slow cooling to the target temperature, and (3) minimizing temperature fluctuation. Accordingly, the following stepwise cooling algorithm for pork loin was designed: a lower-temperature limit of −3.0 °C and a storage period = 36 h followed by a lower-temperature limit of −3.5 °C for 24 h. The samples conserved at −3.0 °C displayed a 100% supercooled state. Physicochemical properties including drip loss, cooking loss, texture, color, total volatile basic nitrogen (TVBN), and total aerobic count (TAC) of pork loin were analyzed. The drip loss values of the supercooled meat samples were lower than those of the superchilled ones. Furthermore, TVBN and TAC of the treated samples were not significantly different from those of the fresh samples (p > 0.05). In conclusion, supercooling storage extended the freshness and quality of pork loin better than refrigerated storage.
Keywords	algorithms ; color ; cooling ; drip loss ; freshness ; phase transition ; pork ; pork quality ; storage time ; temperature ; texture ; total volatile basic nitrogen
Language	English
Dates of publication	2022-1213
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods11244021
Database	NAL-Catalogue (AGRICOLA)

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Article: Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness.

Park, Dong Hyeon / Lee, SangYoon / Kim, Eun Jeong / Jo, Yeon-Ji / Choi, Mi-Jung

Foods (Basel, Switzerland)

2022 Volume 11, Issue 3

Abstract: Supercooling is the method of lowering the temperature of a foodstuff below its freezing point without phase transitions. This storage technique has a potential advantage for extending shelf life. Nevertheless, the supercooled state of food is ... ...

Abstract	Supercooling is the method of lowering the temperature of a foodstuff below its freezing point without phase transitions. This storage technique has a potential advantage for extending shelf life. Nevertheless, the supercooled state of food is thermodynamically unstable. To accomplish supercooling storage, slow cooling rate and minimized temperature fluctuation are necessary. Thus, a stepwise cooling algorithm was designed and applied in this study. Pork belly and chicken breast were stored at 3 °C, -18 °C (freezing), and supercooling treatment was applied to them for 12 days. All samples preserved their supercooled state and were unfrozen during the storage period. Overall, supercooled samples were advantageous in respect of drip loss compared to that of frozen samples, regardless of type of sample. Total volatile basic nitrogen, total aerobic account, and cooking loss of pork belly was higher than in the chicken breast due to the high fat retention in pork belly as compared to chicken breast, in particular, at refrigerated storage condition. Samples stored at supercooling treatment prevented increase in volatile basic nitrogen and microbial growth. Therefore, the supercooled state was successful when using stepwise algorithm, and it was effective at maintaining meat quality compared to freezing and refrigeration storage.
Language	English
Publishing date	2022-01-28
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods11030380
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Conditions of the Stepwise Cooling Algorithm for Stable Supercooling Preservation and Freshness of Pork Loin.

Park, Dong Hyeon / Kim, Eun Jeong / Kim, Honggyun / Hong, Geun-Pyo / Choi, Mi-Jung

Foods (Basel, Switzerland)

2022 Volume 11, Issue 24

Abstract	Supercooling has the advantage of maintaining the freshness of foods without a phase transition. However, it is hard to sustain the supercooled state. Static temperature control, one of the various supercooling technologies, is used for stable supercooling storage. In this experiment, the effect of following external factors in maintaining the supercooled state of foods was investigated. Three main parameters had an effect on the supercooled state of food: (1) properly setting the lower-temperature limit of the supercooling algorithm, (2) slow cooling to the target temperature, and (3) minimizing temperature fluctuation. Accordingly, the following stepwise cooling algorithm for pork loin was designed: a lower-temperature limit of −3.0 °C and a storage period = 36 h followed by a lower-temperature limit of −3.5 °C for 24 h. The samples conserved at −3.0 °C displayed a 100% supercooled state. Physicochemical properties including drip loss, cooking loss, texture, color, total volatile basic nitrogen (TVBN), and total aerobic count (TAC) of pork loin were analyzed. The drip loss values of the supercooled meat samples were lower than those of the superchilled ones. Furthermore, TVBN and TAC of the treated samples were not significantly different from those of the fresh samples (p > 0.05). In conclusion, supercooling storage extended the freshness and quality of pork loin better than refrigerated storage.
Language	English
Publishing date	2022-12-13
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods11244021
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness

Park, Dong Hyeon / Lee, SangYoon / Kim, Eun Jeong / Jo, Yeon-Ji / Choi, Mi-Jung

Foods. 2022 Jan. 28, v. 11, no. 3

2022

Abstract	Supercooling is the method of lowering the temperature of a foodstuff below its freezing point without phase transitions. This storage technique has a potential advantage for extending shelf life. Nevertheless, the supercooled state of food is thermodynamically unstable. To accomplish supercooling storage, slow cooling rate and minimized temperature fluctuation are necessary. Thus, a stepwise cooling algorithm was designed and applied in this study. Pork belly and chicken breast were stored at 3 °C, −18 °C (freezing), and supercooling treatment was applied to them for 12 days. All samples preserved their supercooled state and were unfrozen during the storage period. Overall, supercooled samples were advantageous in respect of drip loss compared to that of frozen samples, regardless of type of sample. Total volatile basic nitrogen, total aerobic account, and cooking loss of pork belly was higher than in the chicken breast due to the high fat retention in pork belly as compared to chicken breast, in particular, at refrigerated storage condition. Samples stored at supercooling treatment prevented increase in volatile basic nitrogen and microbial growth. Therefore, the supercooled state was successful when using stepwise algorithm, and it was effective at maintaining meat quality compared to freezing and refrigeration storage.
Keywords	algorithms ; breasts ; chickens ; cold storage ; drip loss ; freshness ; meat quality ; microbial growth ; nitrogen ; pork bellies ; refrigeration ; shelf life ; storage time ; total volatile basic nitrogen
Language	English
Dates of publication	2022-0128
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods11030380
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Effect of supercooling storage applied with stepwise algorithm for fishes (salmon and olive flounder) and its freshness during extended storage

Park, Dong Hyeon / Lee, SangYoon / Byeon, Yeong Mi / Kim, Eun Jeong / Choi, Mi-Jung

Food Bioscience. 2022 Oct., v. 49 p.101950-

2022

Abstract: Supercooling storage reduces the temperature of a product by lowering its freezing point without phase transition and may extend its shelf life. However, it is difficult to maintain the supercooled state of food as it is thermodynamically metastable. A ... ...

Abstract	Supercooling storage reduces the temperature of a product by lowering its freezing point without phase transition and may extend its shelf life. However, it is difficult to maintain the supercooled state of food as it is thermodynamically metastable. A slow cooling rate and minimal fluctuation are essential for achieving stable supercooling storage. Therefore, a stepwise algorithm was adopted for supercooling storage in this study. Salmon and olive flounder were stored at 3 °C (refrigeration), −18 °C (freezing), and −2 °C (supercooling) for 12 days. Samples were maintained in a supercooled state and unfrozen during the storage period. Samples stored after the supercooling treatment were superior with respect to drip loss and water holding capacity (WHC) compared to frozen samples, regardless of the type of sample. WHC and total volatile basic nitrogen values of olive flounder was higher than those in salmon owing to the higher water and protein content in olive flounder than in salmon. Moreover, the supercooled samples inhibited the increase in trimethylamine and volatile basic nitrogen levels. Microbial growth was slow. Thus, a stepwise algorithm for stable supercooled storage was achieved, which effectively preserved fish quality better than freezing and refrigeration storage.
Keywords	Paralichthys olivaceus ; algorithms ; drip loss ; freshness ; microbial growth ; nitrogen ; phase transition ; protein content ; refrigeration ; salmon ; shelf life ; storage time ; temperature ; thermodynamics ; total volatile basic nitrogen ; trimethylamine ; Olive flounder ; Supercooling ; Stepwise algorithm
Language	English
Dates of publication	2022-10
Publishing place	Elsevier Ltd
Document type	Article ; Online
ISSN	2212-4292
DOI	10.1016/j.fbio.2022.101950
Database	NAL-Catalogue (AGRICOLA)

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Article: Freshness of deep frozen mackerel and croaker during long-term storage

Park, Dong Hyeon / Lee, SangYoon / Kim, Eun Jeong / Ji, Yu Ra / Wi, Gihyun / Choi, Mi-Jung

International journal of food properties. 2021 Jan. 01, v. 24, no. 1

2021

Abstract: The effects of long-term deep freezing and standard storage temperatures on mackerel and croaker qualities were evaluated. Fishes were packed in air-containing packages and stored at −60°C, −50°C, and −18°C for six months. Drip losses of the thawed deep- ... ...

Abstract	The effects of long-term deep freezing and standard storage temperatures on mackerel and croaker qualities were evaluated. Fishes were packed in air-containing packages and stored at −60°C, −50°C, and −18°C for six months. Drip losses of the thawed deep-frozen fishes (−60°C) were lowest throughout the storage period (p< .05), whereas the WHC values were the highest (p<.05), and TBARS and TVBN levels were the lowest (p< .05). Consequently, these fishes were regarded as fresher than those stored at −50°C and −18°C, making this temperature desirable for maintaining mackerel and croaker quality during long-term storge.
Keywords	freshness ; mackerel ; storage time ; total volatile basic nitrogen
Language	English
Dates of publication	2021-0101
Size	p. 89-104.
Publishing place	Taylor & Francis
Document type	Article
ZDB-ID	1402715-x
ISSN	1532-2386 ; 1094-2912
ISSN (online)	1532-2386
ISSN	1094-2912
DOI	10.1080/10942912.2020.1858865
Database	NAL-Catalogue (AGRICOLA)

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Article: Deep freezing to maintain the freshness of pork loin during long-term storage

Lee, SangYoon / Kim, Eun Jeong / Park, Dong Hyeon / Ji, Yu Ra / Kang, Guhyun / Choi, Mi-Jung

Food science and biotechnology. 2021 May, v. 30, no. 5

2021

Abstract: As storage temperature impacts frozen meat quality, we evaluated the ideal freezing and storage temperatures for pork loin, and effects of long-term storage at − 60, − 50, and − 18 °C on pork loin physicochemical properties. Pork loin was cut into 30 × ... ...

Abstract	As storage temperature impacts frozen meat quality, we evaluated the ideal freezing and storage temperatures for pork loin, and effects of long-term storage at − 60, − 50, and − 18 °C on pork loin physicochemical properties. Pork loin was cut into 30 × 30 × 30 mm (50 g) and packed in air-containing box. Thereafter, they were stored at different freezing temperature for 6 months. Frozen pork loins were thawed at 4 °C. Samples frozen at − 18 °C exhibited surface dehydration (at 3 months) and high moisture loss surface dehydration-induced discoloration and toughening. However, samples frozen by deep freezing temperature (− 60 and − 50 °C) had lower values of thawing loss, WHC, and shear force than those of frozen at − 18 °C. Samples frozen at − 60 and − 50 °C maintained their freshness better than those frozen at − 18 °C; samples stored at − 60 °C showed significantly lower VBN than those stored at − 50 °C. Therefore, − 60 °C is suitable for freezing pork loins.
Keywords	biotechnology ; discoloration ; freshness ; meat quality ; pork ; storage temperature ; storage time
Language	English
Dates of publication	2021-05
Size	p. 701-710.
Publishing place	Springer Singapore
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	2000008-X
ISSN	1226-7708
ISSN	1226-7708
DOI	10.1007/s10068-021-00896-x
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life.

Lee, SangYoon / Park, Dong Hyeon / Kim, Eun Jeong / Kim, Honggyun / Lee, YunJung / Choi, Mi-Jung

Food science of animal resources

2022 Volume 42, Issue 3, Page(s) 467–485

Abstract: Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life. Nevertheless, supercooled objects are in a thermodynamically unstable state, and nucleation can ... ...

Abstract	Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life. Nevertheless, supercooled objects are in a thermodynamically unstable state, and nucleation can occur spontaneously. To achieve supercooling storage, slow cooling and insulation are essential. Hence, a stepwise algorithm for the supercooling storage of pork loins was designed and validated in this study. Pork loins were stored at 3°C, -18°C, and -3°C (freezing), and supercooled for 16 days. All samples remained in a supercooled state and were unfrozen at the end of storage. Supercooled pork loins were superior in terms of drip loss, cooking loss, and water-holding capacity compared to frozen samples. Additionally, supercooling treatment prevented discoloration, increase of volatile basic nitrogen, and microbial growth. Thus, supercooling of pork loin was achieved using a stepwise program and was effective to maintain meat quality.
Language	English
Publishing date	2022-05-01
Publishing country	Korea (South)
Document type	Journal Article
ZDB-ID	3016289-0
ISSN	2636-0780 ; 2636-0772
ISSN (online)	2636-0780
ISSN	2636-0772
DOI	10.5851/kosfa.2022.e16
Database	MEDical Literature Analysis and Retrieval System OnLINE

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