• 한국식품과학회지
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• 제30권4호
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• pp.934-940
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• 1998

Kochujang, fermented hot pepper soybean paste, was prepared by traditional method, and irradiated with gamma ray of $^{60}Co{\;}up{\;}to{\;}15{\pm}1.5{\;}kGy$ for confirming main factor of kochujang fermentation. Nonirradiated (control) and irradiated samples kochujang were fermented at $25^{\circ}C$ and analyzed biochemical properties including enzyme activities and viable cell count during fermentation for 60 days. The total viable count in irradiated kochujang decreased to $10^4{\;}CFU/g$ which was $10^8{\;}CFU/g$ in the control. Because of a little changing enzyme activities of ${\alpha}{\cdot}{\beta}{\;}amylase$ and acid neutral protease by irradiation at the above level, amino type nitrogen which is the main quality reference of kochujang was comparable to the control. By irradiation, gas production was completely stopped which is one of biggest problems during distribution of kochujang. Total volume of gas produced at $25^{\circ}C$ from the control kochujang was 453 mL/100 g which was composed of over 90% of $CO_2$. The odor of irradiated kochujang was inferior to the control which seemed to be related to reduced microbial populations.

• 원예과학기술지
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• 제31권4호
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• pp.490-495
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• 2013

국화 'ARTI-purple'과 'ARTI-queen' 두 품종의 발근된 어린 식물체를 감마파이토트론을 이용하여 4주간에 걸쳐 30, 50, 70, 100Gy로 장기간 완조사를 수행하고 감마선 완조사에 따른 생육, 항산화 효소(ascorbate peroxidase, APX; catalase, CAT; peroxidase, POD; superoxidase dismutase, SOD)의 반응 및 malondialdehyde(MDA) 함량의 변화를 조사하였다. 식물의 생육은 초장, 잎의 수, 절간장, 줄기 직경, 잎 두께 등 5개 요소를 4주간의 완조사 후 관찰하였고, 식물체 초장(p<0.001), 잎의 수(p<0.001), 절간장(p<0.01), 줄기 직경(p<0.05)에서 감마선 완조사에 따른 유의적인 감소가 확인되었다. 그리고 그 가운데 절간장은 약 65Gy에서 $RD_{50}$(Reduction Dose 50)을 보이며 가장 높은 감소를 보였다. 4주 회복 기간이 지난 시점에서 항산화 반응을 확인한 결과, APX(p<0.01), SOD(p<0.01), POD(p<0.001)의 활성이 유의적인 증가를 보였고, MDA 함량은 70과 100Gy 조사구에서 유의적인 증가를 보여 산화스트레스가 상당기간 지속됨을 확인할 수 있었다. 본 연구에서 $RD_{50}$의 생육저하를 보이지 않으며, 항산화 효소의 반응 및 MDA 함량이 대조식물과 유의적이 차이를 보이지 않는 최대 선량은 50Gy이었고, 100Gy 수준에서 $RD_{50}$ 이하의 생육을 보이는 것을 확인할 수 있었다.

• 한국식품과학회지
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• 제4권4호
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• pp.300-308
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• 1972

주요(主要)한 농산폐기물(農産廢棄物)의 사료적(飼料的) 이용(利用)을 위하여 그들의 성분분석(成分分析)을 실시하였고, 왕겨의 효소적(酵素的) 가수분해(加水分解)를 시도하여 다음과 같은 결과(結果)를 얻었다. 1) 왕겨, 볏짚, 보리짚, 밀짚의 일반성분(一般成分)과 탄수화물(炭水化物) 조성(組成)을 분석(分析)하였다. 2) 왕겨 분해효소(分解酵素) 생산균주(生産菌株)로서 Aspergillus niger를 선정하였고 이를 수세(水洗)밀기울에 배양할 때의 최적조건(最適條件)은 배양일수(培養日數) 3일, 철수량(撤水量) 55%, 철수(撤水) pH는 중성(中性)이었으며 효소추출(酵素抽出)시간은 1시간 정도가 적당하였다. 3) Aspergillus niger에서 생산(生産)한 조효소제(粗酵素劑)의 xylan가수분해율(加水分解率)은 63%, 왕겨 가수분해율(加水分解率)은 7%이었고, 작용(作用) 최적(最適) pH는 xylan 4.0, 왕겨 4.5이었다. 4) 왕겨의 효소분해(酵素分解)는 감마선 조사(照射) $0.5{\sim}5Mrad$에 의하여 풍건상태에서는 일반적으로 억제되었으나 수화상태(水和狀態)에서는 선량(線量)이 높아짐에 따라 그 효과(效果)가 적었다.

• Fisheries and Aquatic Sciences
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• 제17권1호
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• pp.37-46
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• 2014

Fresh sea squirt meat requires a modified processing and preservation process because it has a short shelf life due to its high moisture content and strong proteolytic enzyme activity. In this study, bottled sea squirt meat prepared in vegetable oil (BSMO) to enhance the consumer acceptability was exposed to ${\gamma}$-ray (Co60, 10 kGy/h) irradiation to extend the shelf life without the use of a heating process. Response surface methodology was used to determine the optimal mixing ratio of BSMO containing 5% dehydrated fresh meat. Texture analysis and nutritional evaluation were also performed on a control and BSMO samples. The volatile basic nitrogen (VBN) content and total cell count were measured to determine the shelf life of irradiated BSMO products during chilled storage at $4^{\circ}C$ for 60 days. According to a panel of 10 trained tasters (aged 20-29 years), the optimal mixing formulation was 80 g meat in 60 mL of mixed vegetable oil (30 mL of olive oil and 30 mL of sesame oil). The highest rated formulation, according to a panel of nine trained tasters (aged ${\geq}30$ years), was 80 g meat in 60 mL of mixed vegetable oil (42 mL of olive oil and 18 mL of sesame oil). Moisture, ash, and protein contents in BSMO did not change significantly (P < 0.05) compared with the control. A higher lipid content ($0.84{\pm}0.23$ to $2.13{\pm}0.61$; P < 0.05) was observed due to the presence of vegetable oil on the surface of BSMO. The vegetable oil raised the hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of BSMO. BSMO products remained edible after 50 days of storage at $4^{\circ}C$ based on the VBN content (BSMO 1: $27.92{\pm}0.96$ mg/100 g, BSMO 2: $24.84{\pm}1.95$ mg/100 g) and total cell count (BSMO 1: $4.60{\pm}0.80$ log CFU/mL, BSMO 2: $3.65{\pm}0.20$ log CFU/mL) when compared with standard levels of VBN (25.00 mg/100 g) and total cell count (5 log CFU/mL), respectively. The results showed that irradiated BSMO products could help to expand the processed seafood market and increase the popularity of seafood among the younger generations.