## 3 Results
### Shelf Life Analysis  
As an HMR product, the shelf life of the product should be known. Therefore, we estimated the shelf life of the test HMR product using a visual shelf life simulator from the Ministry of Food and Drug Safety, Republic of Korea. Several parameters, including the physical, biological, and chemical characteristics of the test HMR product, were analyzed during the estimation (Figure 4). For the physical characteristics, we used overall acceptance as an indicator, whereas TBC, _Salmonella_ spp., and _S. aureus_ were used as parameters for the biological characteristics. The VBN and TBARS of the test HMR were used to determine the chemical characteristics. The shelf life estimation was performed for 90 days at three different temperatures: \(-13\)\({}^{\circ}\)C, \(-18\)\({}^{\circ}\)C, and \(-23\)\({}^{\circ}\)C.  
The overall acceptance score decreased during the storage period; however, the physical and chemical characteristics increased with increasing storage time (Figure 4a). Specifically, the overall acceptance of the test HMR product decreased significantly (\(p\) < 0.05) on day 80 during storage at \(-13\)\({}^{\circ}\)C. The same pattern was also observed when the test HMR product was stored at \(-23\)\({}^{\circ}\)C; however, when the test HMR product was stored at \(-18\)\({}^{\circ}\)C, the overall acceptance only started to decrease on day 120. Despite this decrease in overall acceptance, the test product scored 7.50-8.83, which corresponds to panelist scores of \"like moderately\" to \"like very much.\" Thus, the product maintains high sensory characteristics during storage. The microbiological characteristics of the test HMR product increased with storage time according to the TBC (Figure 4b). However, _Salmonella_ spp. and _S. aureus_ were not identified during the shelf life estimation period. The TBC increased significantly (\(p\) < 0.05)  
Figure 4: (**a**) Overall acceptance score, (**b**) total bacteria count, (**c**) volatile basic nitrogen content, and (**d**) thiobarbituric acid-reactive substance content for the HMR product containing roasted abalone with honey butter sauce during storage at three different temperatures for 120 days. Data are the mean \(\pm\) standard deviation of the mean. Means with different letters indicate a significant difference according to [PERSON]’s test (\(p\) < 0.05). on day 120 after storage at \(-\)13 \({}^{\circ}\)C. Moreover, no significant (\(p<0.05\)) differences were observed for TBC throughout storage at \(-\)18 \({}^{\circ}\)C and \(-\)23 \({}^{\circ}\)C. These results showed that a lower temperature results in lower microbiological activities. Despite the increase in the TBC, it remained below 5 log CFU/g during storage. According to [PERSON] et al. [37], products with a TBC under 5 log CFU/g can be categorized as satisfactory products. Furthermore, the VBN and TBARS contents increased with increasing storage time (Figure 4c,d). Both VBN and TBARS increased significantly (\(p<0.05\)) on day 60 at \(-\)13 \({}^{\circ}\)C. However, at \(-\)18 \({}^{\circ}\)C, the VBN content increased significantly (\(p<0.05\)) on day 80, whereas TBARS did not differ significantly (\(p\geq 0.05\)) throughout the storage time. No significant (\(p\geq 0.05\)) difference was observed for VBN or TBARS throughout the shelf life estimation period at \(-\)23 \({}^{\circ}\)C. During storage, the VBN content was 5.73-7.88 mg%, whereas the TBARS content was 1.42-3.24 mgMDA/kg. According to these results, the test HMR product was categorized as a perfect product [20], despite the increasing VBN and TBARS values. Thus, the chemical characteristics of the products were marinated during storage. Moreover, the oxidation of lipids and proteins was also prevented. According to the overall acceptance, TBC, VBN, and TBARS values, the shelf life of the test HMR product was 37.67 months. To estimate the expiry date of the test HMR product, we multiplied the Arrhenius calculation result by 0.8 to represent the safety factor [38].