Journal List > J Nutr Health > v.50(2) > 1081487

J Nutr Health. 2017 Apr;50(2):133-141. Korean.
Published online April 30, 2017.  https://doi.org/10.4163/jnh.2017.50.2.133
© 2017 The Korean Nutrition Society
Effects of temperature-fluctuation in a refrigerator on antioxidative index and storage qualities of various foods
Hee Jung Park,1 Myung Ju Lee,2 and Hye Ran Lee3
1Department of Food and Nutrition, Kookmin University, Seoul 02707, Korea.
2Refrigerator Technical Expert lab, Samsung Electronics, Suwon 16677, Korea.
3Department of Food and Nutrition, Baewha Women's University, Seoul 03039, Korea.

To whom correspondence should be addressed. +82-2-910-5490, Email: heejp@kookmin.ac.kr
Received February 06, 2017; Revised March 14, 2017; Accepted March 27, 2017.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


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 ± 0.6℃, 1.2 ± 1.4℃, and 1.6 ± 2.8℃. 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 ± 0.8℃, −0.6 ± 2.3℃, and −1.5 ± 4.4℃. 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 ± 4.4℃. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at −1.5 ± 4.4℃. Moisture retention was the highest at 0.7 ± 0.6℃ 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 ± 0.6℃ (p < 0.05). DPPH activity decreased in the order of 0.7 ± 0.6℃ > 1.2 ± 1.4℃ > 1.6 ± 2.8 ℃ over 7 days.

Conclusion

The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.

Keywords: food storage; temperature fluctuation; food handling; nutrition value

Figures


Fig. 1
Changes in weight loss of material depending on storage temperature and period; (A) Cherry (B) Romaine (C) Beef. A; 0.7 ± 0.6℃, B; 1.2 ± 1.4℃, C; 1.6 ± 2.8℃, D; -0.6 ± 2.3℃, E; -0.3 ± 0.8℃, F; -1.5 ± 4.4℃
Click for larger image


Fig. 2
Effect of storage condition on antioxidant activity in cherry. A; 0.7 ± 0.6℃, B; 1.2 ± 1.4℃, C; 1.6 ± 2.8℃. abDifferent superscript letters indicate the comparison with significant differences according to storage temperature within the same period by GLM test at p < 0.05.
Click for larger image


Fig. 3
Effect of storage condition on antioxidant activity in romaine. A; 0.7 ± 0.6℃, B; 1.2 ± 1.4℃, C; 1.6 ± 2.8℃. abDifferent superscript letters indicate the comparison with significant differences according to storage temperature within the same period by GLM test at p < 0.05.
Click for larger image


Fig. 4
Effect of storage conditions on microbial count in beef. D; -0.6 ± 2.3℃, E; -0.3 ± 0.8℃, F; -1.5 ± 4.4℃
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Fig. 5
Histologic structures of beef after 2 weeks (×400). (A) baseline, (B) -0.6 ± 2.3℃, (C) -0.3 ± 0.8℃, (D) -1.5 ± 4.4℃
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Fig. 6
Effect of storage condition on TBA value in beef (A) and salmon (B). D; -0.6 ± 2.3℃, E; -0.3 ± 0.8℃, F; -1.5 ± 4.4℃. abDifferent superscript letters indicate the comparison with significant differences according to storage temperature within the same period by GLM test at p < 0.05.
Click for larger image

Tables


Table 1
Experimental temperature
Click for larger image

Notes

This work was supported by grants of Samsung Electronics.

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