• Title/Summary/Keyword: 수분활성도

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Survival, isolation and characterization of Bacillus cereus from Sunshik (선식에서 Bacillus cereus의 분리 및 특성 조사와 열에 대한 사멸률 연구)

  • Cho, Yong-Sun;Jung, Eun-Young;Lee, Myung-Ki;Yang, Cheul-Young;Shin, Dong-Bin
    • Journal of Food Hygiene and Safety
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    • v.23 no.4
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    • pp.343-347
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    • 2008
  • Recently, Sunshik has been issued because of easy-cook and well-being food. Sunshik basically was made of the heated cereals. Amount of spore-forming Bacillus cereus was detected and it has been caused some problem of food safety. B. cereus was isolate from 57 out of 161 Sunshik samples resulting in the isolation rate of 35.4%. Quantitative analysis of 57 samples showed that 21 samples were less than 100 CFU/g, 33 samples were between 100 and 1,000 CFU/g and distinctively even 3 (1.9%) samples had over 1,000 CFU/g. Typical morphology of B. cereus isolated from Sunshik was observed on MYP agar and then further characteristics was identified by using VITEK 2 (Biomeriux, France). 53 strains out of 57 strains isolated from Sunshik (about 93.0%) produced diarrheal enterotoxin in brain heart infusion broth which was detected by the Bacillus cereus enterotoxin reversed passive latex agglutination test kit (Oxoid England). The D-values of the B. cereus spores were $75^{\circ}C$ (37.1mim), $80^{\circ}C$ (22.5mim), $85^{\circ}C$ (4.9mim), and $90^{\circ}C$ (3.1mim) respectively. The Z-value was calculated $12.8^{\circ}C$ in Sunshik sample inoculated with B. cereus. Therefore, the management of B. cereus in Sunshik is required for the food-safety.

Trial Manufacture of Low-Salted Kochuzang(Red Pepper Soybean Paste) by the Addition of Alcohol (알코올 첨가에 의한 저식염 고추장의 양조)

  • Lee, Kap-Sang;Kim, Dong-Han
    • Korean Journal of Food Science and Technology
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    • v.17 no.3
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    • pp.146-154
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    • 1985
  • Low-salted Kochuzang was made by the replacement of a part of NaCl with 4% ethanol as the preservative. Comparative analysis were performed for general components in 7 kinds of low-salted Kochuzang. The activities of ${\alpha}-and{\beta}-amylase$ and protease were high in ripened Kochuzang of low salt concentration in case of addition of alcohol. The changes of total sugar and pH were remarkably decreased when alcohol and salt were added. Total acid contents showed a remarkable increase when alcohol was not added, and in case of salt concentration. Total nitrogen contents were not remarkably changed, but the contents of amino nitrogen and ammonia nitrogen were increased in case of low salt conuntration with alcohol. Reducing sugar contents were increased in case of low salt concentration and alcohol added. Alcohol contents were not remarkably changed in case of addition of alcohol, but when alcohol was not added and low salt concentration they showed a remarkable increase(about 2.2%). A good Kochuzang may be produced by adding 4% alcohol to a low salted one (5.1% content in Kochuzang) in seventy days of the fermentation.

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Effects of Roasted Cassia tora L. Extracts on the Chemical Changes and Microbial Growth (열처리가 결명자의 화학성분 변화 및 추출물의 균체증식에 미치는 영향)

  • Yun, Jong-Bum;Kim, Kyeong-Gu;Sa, Tong-Min;Lee, Young-Tack;Joo, Hyun-Kyu
    • Applied Biological Chemistry
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    • v.40 no.6
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    • pp.472-477
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    • 1997
  • The effects of roasting Cassia tora L. were investigated for proximate composition, color, volatile flavor profile, microbial growth and alcohol fermentation. While moisture, protein and fat contents decreased with increasing roasting temperature, fiber and ash contents increased. The L, a and b values of Cassia tora L. extracts decreased with increasing temperature, and only a small difference in total color difference$({\Delta}E)$ was observed. A little difference in major flavor components between raw and roasted treatment was found during roasting. Furfuryl alcohol, a major component of coffee flavor, was separated from Cassia tora L. extracts extracted with ethyl ether. The yeast growth was the highest on the water-extract of Cassia tora L. roasted at $160^{\circ}C$. With increased levels of water-extract at $160^{\circ}C$, S. cerevisiae grew rapidly for 24 hr incubation and the growth rate was higher than the unroasted control group. The growth rate of Bacillus subtilis was the highest in a treatment of 0.5% concentration. Little differences in ${\alpha}-amylase$ produced from Bacillus subtilis were observed among the treatment groups. The total alcohol content increased with increasing roasting temperature during alcohol fermentation.

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Physicochemical Properties of Black Doraji (Platycodon grandiflorum) (흑도라지의 이화학적 품질특성)

  • Lee, Soo-Jin;Shin, Seung-Ryeul;Yoon, Kyung-Young
    • Korean Journal of Food Science and Technology
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    • v.45 no.4
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    • pp.422-427
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    • 2013
  • The physicochemical properties of raw and black doraji were examined with the goal of increasing the utilization of doraji. Raw and Black doraji contained similar amounts of crude ash, crude fat, and crude protein, but raw doraji had higher level of fiber. Arginine was the major free amino acid in both types of doraji. Free sugar and organic acid contents of doraji increased after steaming heat treatment. Potassium was a prominent mineral in both raw and black doraji, constituting 85% of total minerals. Black doraji contained almost twice as much crude saponin as did raw doraji. Black doraji showed lower values of L (lightness), a (redness), and b (yellowness). The hardness and chewiness of raw doraji were higher than those of black doraji. Black dorai showed a higher amount and extraction rate of saponin, even though nutrient value of doraji slightly decreased after steaming heat treatment. Therefore, black doraji can be a valuable ingredient in functional foods.

Changes of Quality Properties of Pork Loaves with Chemical-free Sweet Persimmon Powder during Chilled Storage at 5℃ (무 농약 단감분말로 제조한 미트로프의 5℃ 냉장 저장 중 품질 변화)

  • Ha, Chang-Ju;Jin, Sang-Keun;Nam, Young-Wook;Yang, Mi-Ra;Ko, Byung-Soon;Kim, Il-Suk
    • Journal of Animal Science and Technology
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    • v.50 no.2
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    • pp.237-246
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    • 2008
  • Four different pork loaves were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freezer dried sweet persimmon powder), respectively. HP and FP(3% and 6%) were added into ground pork loin separately. A control without persimmon powder were used for comparison. Patties were cooked to 74℃ in electric oven, after cooling, the aerobic packaged meat loaves were stored at 5℃. The moisture and crude ash were higher in the FP-6%, and the crude protein and crude fat were no different among the samples. The pH in control sample was significantly higher(p<0.05) than those of treatment group, however no significant difference was found among the 4 treatments. The TBARS(thiobarbituric reactive substance) values of all samples showed a tendency of increasing value along the storage days. The TBARS and a* value increased(p<0.05) as the addition ratio of HP/FP increased, respectively. With regard to microorganisms, the number of total aerobic bacteria were lower than 3.11 log10 CFU/g. In sensory evaluation, meat loaves containing persimmon powder resulted in a high overall acceptability, although they were not significantly different in overall acceptability.

Influence of Soil Mixture on the Growth and Physiological Characteristics of Polystichum lepidocaulon Native Fern (배양토의 조성에 따른 자생 더부살이고사리의 생육과 생리에 미치는 영향)

  • Ju, Jin Hee;Bang, Kwang Ja
    • Journal of the Korean Society of Environmental Restoration Technology
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    • v.8 no.6
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    • pp.13-20
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    • 2005
  • This study was conducted to examine the growth and physiological characteristics of Polystichum lepidocaulon native fern as affected by soil mixture as an environment modeled on habitate where was sunken-condition. 1. Polystichum lepidocaulon grew well sunken more than non-sunken condition. Under soil mixture of field soil : sand : leaf mold, Plant height, frond width, frond length, stipe length and ornamental value were increased compared with the other soil mixture. 2. Fresh and dry weight of fronds were higher with non-sunken than sunken condition. In sunken condition, fresh and dry weight were better with field soil : sand : leaf mold than the other soil mixture. 3. Number of spore fronds were increased with sunken condition. As sunken condition, sand : leaf mold was better than field soil : sand : leaf mold or leaf mold. 4. Photosynthetic rate, $CO_2$ absorption rate and water efficiency were higher with field soil : sand : leaf mold than that of sand : leaf mold or leaf mold. expect of stomatal conduction and $CO_2$ use efficiency.

A Study on the Mechanical Properties of Surface Activated Waste EPDM and The Analysis of Odor Materials (표면 활성화된 폐 EPDM 분말의 물성과 냄새 성분 분석 연구)

  • Choi, J.;Kim, S.;Chung, K.;Chung, J.;Yoo, T.;Yang, J.
    • Elastomers and Composites
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    • v.42 no.4
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    • pp.249-258
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    • 2007
  • In this study, the EPDM powder which was surface activated by high temperature and shear pulverization process was prepared and the mechanical properties and odor material analysis were investigated. Analysis for particle size and size distribution of waste of the EPDM powder has been performed. The waste EPDMs used in this study were 4 types of solid, sponge, solid+sponge, and solid+metal. According to the results, the solid type showed the smallest particle size among the 4 types of EPDM powder. Effective surface devulcanization of EPDM powder could be obtained by the addition of the reclaiming agent. The dicumyl peroxide was considered as the best crosslink agent for dynamic vulcanization when the surface activated EPDM powder was blended with polyolefin in order to make TPE. Also, the optimum amounts of DCP was 6 phr in terms of surface crosslink reaction and mechanical properties of EPDM powder. The processes of water adsorption and rose oil addition were employed to remove the odor of EPDM powder caused by reclaiming agent. The GC/MS was used to analyze the odor compounds.

Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation (증숙 및 발효에 따른 도라지의 품질특성 비교)

  • Kim, So-Young;Lee, Ye-Jin;Park, Dong-Sik;Kim, Haeng-Ran;Cho, Yong Sik
    • Food Science and Preservation
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    • v.22 no.6
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    • pp.851-858
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    • 2015
  • This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at $95^{\circ}C$, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.

Influence of the addition of aronia powder on the quality and antioxidant activity of muffins (아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향)

  • Park, Hyo-Jung;Chung, Hai-Jung
    • Food Science and Preservation
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    • v.21 no.5
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    • pp.668-675
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    • 2014
  • This study investigated the quality characteristics and antioxidant activity of muffins prepared with different amounts (0%, 5%, 10%, and 15%) of aronia powder. The moisture content was higher in the groups that contained aronia powder than in the control muffin. The specific volume of the muffins was lowest in the group with 15% aronia powder added. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of the aronia powder. The hardness of the control group was lower than that of the 10% and 15% treatment groups. The consumer acceptance test revealed no significant differences in the taste and texture of the muffin samples, but the overall acceptability scores were lowest for the muffins with 15% aronia powder added. The substitution of wheat flour for the aronia powder yielded muffins with a higher polyphenol content and total flavonoid content. The antioxidant activity measured via the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, metal chelating effect, and reducing power increased as the concentration of the aronia powder increased. The results showed that up to 10% aronia powder can be incorporated into muffins to meet the sensory quality and functional needs of consumers.

Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk (재래누룩에서 분리한 N4와 N9 효모의 증류식 소주 양조특성)

  • Choi, Han-Seok;Kang, Ji-Eun;Jeong, Seok-Tae;Kim, Chan-Woo;Baek, Seong-Yeol;Yeo, Soo-Hwan
    • Food Science and Preservation
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    • v.24 no.5
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    • pp.714-724
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    • 2017
  • Soju is a Korean traditional distilled alcoholic beverage produced from mashes various crops and Nuruk which is cultured with wild microorganisms. This study was conducted to investigate rice-Soju brewing characteristics of yeasts isolated from Korean traditional Nuruk. The general components of rice (Hanarumbyeo) raw materials were 14.7 g of water, 6.8 g of crude protein, 0.9 g of crude lipid, 0.4 g of crude ash, and 76.5 g of carbohydrate in 100 g. Saccharifying and proteolytic activities in Hanarumbyeo ipguk (solid-state culture of Aspergillus luchuensis) were also determined. The alcohol content of the fermented wash from isolates was 15.37-16.58% (v/v), which is 16.7-36.0% higher than that of industrial yeasts (12.33-13.19%). Reducing sugar contents were 2.04-3.92 and 7.92-8.78 g/100 mL in the isolates and industrial yeasts, respectively. The isolated yeasts showed 25.2-52.7% higher yield of distillates (41% alcohol) compared to industrial yeasts. Forty-one components were detected in the rice distillated Soju (25% alcohol) and principal component analysis revealed differences between the isolated and industrial yeasts with respect to the contents of i-BuOH, isobutanal diethyl acetal, ethyl caprate, and tetradecanoic acid.