• Journal of Chitin and Chitosan
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• v.23 no.4
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• pp.244-255
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• 2018

Natural extract in liquid phase was adjusted to 0, 0.25, 0.5, 1, 2, and 4% concentration to check microbial changes and to measure 4, 8, $12^{\circ}C$ for refrigeration temperature. In the case of grapefruit extract, the microbial safety was maintained at all the concentrations at $4^{\circ}C$ storage, but the antimicrobial activity was maintained at $12^{\circ}C$ storage and at $8^{\circ}C$ and 21 days storage. In the case of grape seed extract, only the 4% of the culture at $8^{\circ}C$ satisfied the requirement of safety of food distribution for the last 21 days, and the safety criterion was satisfied only at 4% concentration at $12^{\circ}C$ for 18 days. Complex Scutellaria baicalensis extract showed the total number of microbial cells treated by concentration. It was confirmed that microbial flow safety was maintained at low temperature ($4^{\circ}C$). However, at $8^{\circ}C$ and $12^{\circ}C$, Exceeded the distribution limit. When polylysine was applied to brown rice cake, it showed activity in all groups except $4^{\circ}C$, but these properties were not observed at $8^{\circ}C$ and $12^{\circ}C$. At a concentration of 0.5% or more of chitosan, the growth of the microorganism is suppressed by the 21st day very stably, and a similar tendency is observed at 8 and $12^{\circ}C$, so that it may be an antimicrobial material that inhibits microorganisms. At the first day, the distribution standards for general bacterial counts were exceeded.Ethyl-pyruvate showed that microorganism safety was maintained at $4^{\circ}C$ and 1% concentration, and food safety was stable even at 2 or 4%. Glycine showed very good and stable distribution stability at $4^{\circ}C$. However, at $8^{\circ}C$ and $12^{\circ}C$, the shelf life of 14 days could not be maintained as with the addition of other antimicrobial active substances.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.74-80
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• 2011

The objective of this study was to determine the shelf-life effects and residual nitrite content of emulsified sausages added with pine needles during cold storage. The sausage consisted of four types: no pine needles added (control), pine needle juice added (T1), ethanol extract of pine needles added (T2), and boiling extract of pine needles added (T3). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20, or 30 d. As storage time increased, the presence of pine needles resulted in decreased pH, meat color (CIE $L^*$, $a^*$ and $b^*$), residual nitrite value, and increased thiobarbituric acid reactive substances (TBARS) values and total plate counts (TPC). Values for pH, TBARS, residual nitrite, total plate counts and CIE $L^*$ and $a^*$ decreased significantly with added pine needles relative to the control (p<0.05). In particular, T2 was significantly (p<0.05) more effective for delaying lipid oxidation than the other treatment groups. In conclusion, the results demonstrate that adding an ethanol extract of pine needles (T2) to emulsified sausages tended to improve antioxidative and antimicrobial effects and reduce residual nitrite content during storage compared to the other treatment groups.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.286-294
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• 2019

The purpose of this study was to investigate the possibility of enhancing the functional compounds in apple and pear pomace (APP) by fermentation with mycelia from the mushroom Lentinula edodes. A 30% (w/v) APP with added rice bran and Biji was fermented with L. edodes at $24^{\circ}C$ and 80% humidity. The cellulase and pectinase activities in the fermented APP (FAPP) were higher than those in the non-fermented control. In addition, the physiological activities of the FAPP, including DPPH, ABTS radical scavenging, and SOD-like activity, as well as the total polyphenol and ${\beta}-glucan$ contents were higher than those in the control. FAPP treatment significantly reduced LPS-induced nitric oxide (NO) levels in Raw 264.7 cell. Therefore, FAPP treatment was considered to more effectively suppress cell injury caused by inflammatory cytokines through inhibition of LPS-induced NO production. These results suggest that the levels of functional components in APP can be increased by fermentation with this mushroom mycelium. However, further studies are needed before it can be used as a functional material.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 1997.05a
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• pp.83-86
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• 1997

• Proceedings of the EASDL Conference
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• 2003.09a
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• pp.85-85
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• 2003

• Proceedings of the EASDL Conference
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• 2003.09a
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• pp.88-88
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• 2003

• Proceedings of the Costume Culture Conference
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• 2001.04a
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• pp.70-72
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• 2001

• Water for future
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• v.47 no.5
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• pp.8-12
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• 2014

• Proceedings of the Korean Fiber Society Conference
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• 2000.04a
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• pp.213-216
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• 2000

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.172-176
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• 2005

본 연구의 목적은 냉동 저장 시 돈육의 부위, 포장방법 및 저장기간이 지방산패에 미치는 영향을 측정하기 위하여 실시하였다. pH는 고지방인 삼겹이 저지방인 등심보다 높은 값을 나타냈다(P<0.05). TBARS 값은 저장기간과 포장방법에 의한 차이는 나타나지 않았으나(P>0.05) 저장 후반부로 갈수록 고지방인 삼겹이 저지방인 등심보다 높게 나타났다. (P<0.05). 유리지방산가는 TBARS 값과 반대로 오히려 저지방인 등심이 고지방인 삼겹보다 높게 나타났다(P<0.05). 과산화물가는 저장기간이 증가함에 따라 값이 증가하였다(P<0.05). 미생물 변화는 저장기간, 포장방법, 지방함량에 따른 뚜렷한 차이는 나타나지 않았다. (P>0.05). 추출된 휘발성 화합물들은 저장기간에 따른 변화가 미미하였고 포장방법에 따른 효과는 나타나지 않았으나 (P>0.05) 탄소수 10개 미만인 2,4-dimethyl-1-heptene, hexanal 그리고 4-methyl-2-hexanone은 저지방인 등심보다 고지방인 삼겹에서 더 많이 검출되었으며, 이와는 반대로 탄소수 10개 이상인 고분자 화합물들은 고지방인 삼겹보다는 오히려 저지방인 등심에서 많이 검출되었다(P< 0.05). 상관관계를 조사한 결과 삼겹에서 유리지방산가와 4-methyl-2-hexanone, 등심에서 유리지방산가와 9-octadecenal을 제외하고는 별다른 유의성이 존재하지 않았다. 이러한 결과는 식육의 냉동보관은 식육내 존재하는 지방의 산화와 미생물 성장을 억제하여 미생물, 효소 그리고 자동산화로 인해 발생되는 여러 가지 2차 생성물의 생성을 저해하는 것으로 판단된다.