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Abstract
Purpose
The objective of this study was to examine the association of temperature-fluctuation with freshness quality in various foods. Methods: We investigated the effects of storage conditions on antioxidant activities of cherries and romaine lettuce during storage at 0.7 ± 0.6oC, 1.2 ± 1.4oC, and 1.6 ± 2.8oC. Cherries and romaine lettuce were stored for a period of 9 days and 7 days, respectively. We also analyzed the effects of storage conditions on fresh quality of beef and salmon during storage at −0.3 ± 0.8oC, −0.6 ± 2.3oC, and −1.5 ± 4.4oC. Both of them were stored for a period of 14 days. Results: The amount of water loss was highest in beef, and the microbial count was also the highest at −1.5 ± 4.4oC. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at −1.5 ± 4.4oC. Moisture retention was the highest at 0.7 ± 0.6oC in both romaine lettuce and cherry samples. The contents of polyphenol and flavonoid were significantly higher in cherries, and content of polyphenols in romaine lettuce was significantly higher at 0.7 ± 0.6oC (p < 0.05). DPPH activity decreased in the order of 0.7 ± 0.6oC > 1.2 ± 1.4oC > 1.6 ± 2.8oC over 7 days. Conclusion: The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.
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Fig. 1.
Changes in weight loss of material depending on storage temperature and period; (A) Cherry (B) Romaine (C) Beef. A; 0.7 ± 0.6oC, B; 1.2 ± 1.4oC, C; 1.6 ± 2.8oC, D; −0.6 ± 2.3oC, E; −0.3 ± 0.8oC, F; −1.5 ± 4.4oC
Fig. 2.
Effect of storage condition on antioxidant activity in cherry. A; 0.7 ± 0.6oC, B; 1.2 ± 1.4oC, C; 1.6 ± 2.8oC. abDifferent superscript letters indicate the comparison with significant differences according to storage temperature within the same period by GLM test at p < 0.05.
Fig. 3.
Effect of storage condition on antioxidant activity in romaine. A; 0.7 ± 0.6oC, B; 1.2 ± 1.4oC, C; 1.6 ± 2.8oC. abDifferent superscript letters indicate the comparison with significant differences according to storage temperature within the same period by GLM test at p < 0.05.
Fig. 4.
Effect of storage conditions on microbial count in beef. D; −0.6 ± 2.3oC, E; −0.3 ± 0.8oC, F; −1.5 ± 4.4oC
Fig. 5.
Histologic structures of beef after 2 weeks (×400). (A) baseline, (B) −0.6 ± 2.3oC, (C) −0.3 ± 0.8oC, (D) −1.5 ± 4.4oC
Fig. 6.
Effect of storage condition on TBA value in beef (A) and salmon (B). D; −0.6 ± 2.3oC, E; −0.3 ± 0.8oC, F; −1.5 ± 4.4oC. abDifferent superscript letters indicate the comparison with significant differences according to storage temperature within the same period by GLM test at p < 0.05.
Table 1.
Experimental temperature
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