• Proceedings of the KSEEG Conference
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• 2001.04a
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• pp.100-103
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• 2001

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.705-711
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• 1999

Post-mortem pork loins were used to investigate the effects of gamma irradiation on the surface and inside color, heme pigments, muscle protein solubility, purge loss, electrophoretical patterns of muscle proteins, and tenderness. The muscle was cut into pieces of 5 cm in length and divided into both groups, vacuum-packaged and air-packaged. The packaged samples were irradiated at designed doses, 0, 1, 3, 5 and 10 kGy, by a cobalt-60 irradiator, and stored at $4^{\circ}C$ for 7 days. There were no significant differences in the purge loss and electrophoretic patterns. Hunter's L and a values of the surface and inside of loins increased by gamma irradiation, showing a bright red color and the red color was maintained during the storage of both samples. However, the concentrations of heme pigments were not significantly changed. Muscle protein solubility slightly increased by increasing the applied dose. The decrease in shear force was observed in irradiated samples. As result, it was expected that meat quality, especially color and processing properties, could be improved by gamma irradiation at below 5 kGy.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.185.2-186
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• 2003

세계적으로 최소가공식품(minimally processed foods)의 시장이 확대되면서, 최소가공된 과채류의 미생물학적 안전성 확보가 중요한 사안으로 대두되고 있다. 이에 본 연구는 김치제조용 원료배추를 모델로 하여 감마선 및 가스치환 포장법을 병용한 절임배추의 미생물학적, 이화학적 특성을 평가하였다. Fresh-cut상태의 절임배추(염농도 3%)를 각각 air, 100% $CO_2$, 25% $CO_2$/75% $N_2$가스를 주입하여 포장한 후 0, 0.5, 1, 2 kGy의 선량으로 감마선 조사하여 3주 동안 저장하면서 분석에 사용하였다. Total aerobic bacteria, coliforms, Salmonella, lactic acid bacteria의 분포를 살펴본 결과, $CO_2$혹은 $CO_2$/$N_2$포장과 감마선을 병용처리한 경우 저장기간 동안 total aerobic bacteria, coliforms 및 Salmonella 모두 1kGy의 선량에서 90% 이상 감소시킬 수 있는 것으로 나타나, 일반 함기포장보다 효과적인 것으로 나타났다. 색도 및 물성은 포장방법에 따른 차이를 보이지 않았으며, pH의 경우도 감마선 조사 및 가스치환 포장시 더욱 효과적으로 유지할 수 있었다. FRAP(ferric reducing antioxidant power) value 및 DPPH radical 소거능과 같은 생리활성 능력을 측정한 결과 포장방법 및 감마선 조사에 의한 차이를 보이지 않았다. 따라서 가스치환 포장 및 감마선 조사를 병용시 함기포장구 보다 낮은 감마선 조사선 량에서 병원성 미생물을 제어할 수 있었으며, 이화학적 품질이 우수하고 저장성이 향상된 절임배추를 제조할 수 있었다.7로 4$0^{\circ}C$ 진공건조와 -7$0^{\circ}C$ 동결건조의 L값 변화보다 큰 변화를 보였고, 또한‘a’값과 ‘b’값의 경우도 마찬가지로 5$0^{\circ}C$ 열풍건조의 경우가 양파의 내부와 외부면의 적색도 및 황색도 변화가 크게 일어나는 경향을 나타내었다. 건조과정 중 vitamin C의 함량변화는 건조에 의한 수분함량의 감소로 vitamin C의 함량은 상대적으로 증가하였고, -7$0^{\circ}C$ 동결건조의 경우가 가장 높은 vitamin C의 증가량을 나타내었고, 그와 반대로 5$0^{\circ}C$ 열풍건조의 경우는 열에 의한 vitamin C의 변화로 인한 상대적 증가량은 감소하는 경향을 나타내었다.아현미가 더욱 조밀하였다. 10시간 탈삽처리에서 상품성이 우수하였다. 그러나 25'E 28시간 탈삽처리는 탈삽의 균일도가 다른 처리에 비해 떨어지는 경향이었다. 경우, 사과표피의 색도 변화를 현저히 지연시킴을 확인하였다. 또한 control과 비교하여 성공적으로 사과에 코팅하였으며, 상온에서 보관하여을 때 사과의 품질을 30일 이상 연장하는 효과를 관찰하였다. 이들 결과로부터 대두단백질 필름이 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elements)로 가정한다. 즉, [+wh] 의미의 겹의문사는 동일한 구성요 소를 지닌 병렬적 합성어([$[W1]_{XO-}$ $[W

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1169-1174
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• 2004

This study was carried out to assess the effects of electron beam (EB) radiation on the conformational changes of ovalbumin (OVA), based on the early works using gamma irradiation. The applied doses of OVA used were 3,5,7, and 10 kGy, respectively. The conformational alterations were measured with SDS-PAGE, GPC-HPLC, and competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA) using monoclonal anti-OVA IgG antibody. Irradiation caused a degradation and/or an aggregation of OVA molecule. Immunochemical structures of irradiated OVA were altered by irradiation. Effects of gamma and electron beam radiation were similar at the same absorbed doses. These results may be used for inhibition of food allergy and development of immunogen with EB radiation.

• Journal of the Korean Wood Science and Technology
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• v.40 no.4
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• pp.229-236
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• 2012

This study was conducted to investigate the effect of gamma radiation on cell wall degradation, cellulose crystallinity, and flexural strength of Pinus densiflrora, Zelkova serrenata, and Paulownia tomentosa. By the gamma radiation at the dose up to 100 kGy, the cell wall degradation was not detected with scanning electron microscope (SEM) observation from all samples, and the flexural strength was not significantly changed. Cellulose crystallinity was neither changed by the gamma radiation. This high stability of wood against gamma radiation means that the radiation technology can be used for eradicating fungal and insect infestation of wood without the changes in wood properties.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.407-412
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• 1998

The proteins extracted from beef, pork and chicken meats were irradiated with up to 100 kGy at room temperature. The extracted proteins were evaluated on their in vitro digestibility by incubating successively with pepsin and pancreatin conjugate. Amino acid compositions and SDS-PAGE pattern were also analyzedin for these proteins. Gamma irradiation within the applied dose range (up to 100 kGy) produced negligible in in vitro digestibility and amino acid composition. Analysis of gamma-irradiated proteins by SDS-PAGE revealed radiolysis of ovalbumin to proteins or peptides with lower molecular weight. On the other hand, the proteins directly extracted from irradiated meats containing moisture were also evaluated for their in vitro digestibility, amino acid compositions and SDS-PAGE pattern. However, the results obtained from this experiment were similar to those of irradiated proteins after extraction from the meats.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.256-261
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• 2000

Effect of gamma irradiation on quality properties of half·cooked noodle was studied. The noodle were treated with lactic acid(0.1%, w/w), heat(10 min in boiling water) or their combination after cooking for 3 min, and irradiated at 0, 5 and 10 kGy. The noodle were stored at 25。C for 5 weeks and microbial population, Aw, pH, and texture profiles were examined. Fungi were completely eliminated by gamma-irradiation with 5 or 10 kGy does. Number of aerobic bacteria were also decreased by 2 and 4 log cycles with dose of 5 and 10 kGy, respectively. The D10 values of aerobic bacteria were 2.34∼2.95 kGy. Growth of the aerobic bacteria that survived even at 10 kGy of irradiation were significantly inhibited during storage. Acidification of half-cooked noodle was suppressed by gamma irradiation but A${_w}$ were not affected. Stickiness was decreased at the beginning of storage by gamma irradiation but was restored after 3 weeks. The results indicated that the gamma irradiation would be useful to improve quality and storage stability of half-cooked noodle.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.896-901
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• 2000

The effect of gamma-irradiation on the microbiological and general quality changes of the Chungkukjang was studied. Chungkukjang was prepared, irradiated at 0, 5, 10 and 20 kGy, and then stored at $25^{\circ}C$ for six weeks. The results showed that the vegetative Bacillus cell was decreased by 5 log cycles with dose of 10 kGy with 1.78 kGy of $D_{10}$ value. Also, Bacillus was nearly eliminated by 20 kGy and that survived 10 kGy gamma irradiation was decreased significantly with the duration of storage period. The formation of $NH_{2}-nitrogen$ and $NH_{3}-nitrogen$, acidification and browning were repressed by gamma irradiation. Therefore, it was considered that the Chungkukjang treated with gamma irradiation maintained better quality than that of the control with storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.7 no.4
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• pp.221-228
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• 1974

산란직전의 남해산 참굴(Crassostrea gigas)을 산채로 구입하여 통상조건하에서 탈각하여 얻은 굴육질을 polyethylene laminated aluminium pouch (Al+PE : 0.03+0.03mm) 속에 밀봉하여 살균선량(0.2Mrad) 및 멸균선량(2.0Mrad)의 감마선으조 조사하고, 한편, 100ppm의 염소수에 굴육질을 2분간 침지한 후 탈수하여 같은 방법으로 포장하여 35일간의 빙장기간중 세균학적 및 화학적 변화를 대조 굴(조사치 않고 염소수 처리하지 않은)의 경우와 비교하였다. 굴육질의 시초의 총균수는 g당 700-800에 달했고, 0.2 Mrad의 감마선 조사는 빙장 10일째의 저장 기간중의 총 균수를 검측할 수 있는 선 이하로 감소시켰으며 2.0 Mrad 조사는 20일째까지 거의 무균상태를 가져왔다. 감마선 조사는 또한 세균활동을 표시하는 대사물질인 TMA와 TCA soluble nitrogen의 축적을 현저히 억제시켰으며 빙장 후기부터 번식하기 시작하여 총균수가 g당 100,000을 초과케 된 35일째까지도 대조굴의 동일한 총균수 시기에 비하여 이 대사물의 축적억제가 현저했음은 감마선 조사의 효과가 총균수의 양적인 감소뿐만 아니라 동시에 TMA를 생산하고 단백질을 분해할 능력이 있는 세균제거 내지는 번식의 억제라는 선택적인 양면을 가지고 있음을 보여 준다. 염소수 처리한 굴육질의 경우 총균수의 양적인 감소효과는 현저하지 않했는데도 불구하고 감마선 조사 경우처럼 세균대사물질 축적의 철저한 억제를 가져 왔음은 주목할만 하다. 굴육질의 glycogen 함량은 사후 저장 기간 중 쉽사리 감소되지 않했으며 PH 측정으로 본 생굴의 신선도와의 관련성은 희박하며 조사와 염소수 처리굴의 경우 더욱 그러했다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.629-634
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• 2000

The effects of gamma irradiation on changes of chemical compounds of fermented shromp with low salt were studied. The shirmp was salted NaCl concentration of 10%, 15% and 20%, and irradiated at 0, 2.5, 5.0, 7.5 and 10.0kGy. Amino nitrogen (AN), volatile basic nitrogen (VBN), trimethylamine (TMA) and neutral protease acivity were examined during ferentation at 15$^{\circ}C$. A sample with 30% salt concontration was also prepared as a control. The initial contents of AAN, VBN, TMA and protease acitivity were not affected by gamma irradiation. The contents of AN, VBN and TMA were incteased with fermentation period. But, the more increased NaCl concentrations and the higher irradiation dose, the loss increased content of chemical compounds and protease activity were found. Protease was increased until 4~5 weeks and then decreased gradually. The results showed that the chemical compounds and protease activity of salted abd fermeted shrimp prepared with 15% NaCl contentration and 10 kGy irradiation dose, or 20% and 5 kGy or higher were maintained the appropriate level of quality up to 10 weeks of storage compared with the control.