• 동아시아식생활학회지
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• 제23권5호
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• pp.620-628
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• 2013

In this study, the condition for preventing abnormal fermentation was set by heating the nuruk extract, such that glycosyl enzymes maintain its activity and unnecessary microbes are removed. The total colony of microbes in the heated nuruk extract was highest in number at $25^{\circ}C$ and began to reduce at 50, $60^{\circ}C$ and sharply reduced over $70^{\circ}C$. Saccharogenic power (SP), glucoamylase and acidic protease activities were highest at $50^{\circ}C$, 10, 20, 30min and ${\alpha}$-amylase activity was lower at $50^{\circ}C$ than at $25^{\circ}C$. In the pHs of the nuruk extract, as the heat temperature became higher and treatment time was longer, the pHs were reduced significantly. The total acidities of heat treatments at 50, $60^{\circ}C$ were lower by 0.2% than at $25^{\circ}C$, where as the 70, $80^{\circ}C$ treatments showed a sharp rise from the early stage of fermentation. Soluble solids showed the same aspects with the glycosyl enzymes cases. In reducing sugar, 25, $50^{\circ}C$ treatments were sharply increased from the first day of fermentation while $60^{\circ}C$ treatments began to rise from second day 70, $80^{\circ}C$ were slightly increased after the fourth day. The normally alcohol fermented treatments were 25, 50 and $60^{\circ}C$ 30min. The $70^{\circ}C$ treatments almost did not alcohol fermentation. In the preference tests, taste and total acceptability were high at 25, $50^{\circ}C$ treatments. These results suggest that makgeolli using heat treated nuruk extract also has good taste as well as did not.

• 한국수산과학회지
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• 제52권3호
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• pp.241-246
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• 2019

To understand the characteristics of paralytic shellfish poisoning in a major production area of the bay scallop Argopecten irradians in Korea, the seasonal variation and anatomical distribution of paralytic shellfish toxin (PST) were determined in bay scallops collected from the Gyeongnam coast of Korea from March to May 2018. PST levels in bay scallops in the survey area showed remarkable seasonal variation. PST was first detected at a level of 0.42 mg/kg on April 2, 2018, and the highest toxin level (3.15 mg/kg) was recorded on April 12. Among the tissues of bay scallops, the highest proportion of PST was found in the viscera ($54.9%{\pm}17.8%$), followed by the adductor ($22.8%{\pm}10.9%$), gonads ($8.9%{\pm}4.6%$), gills ($7.1%{\pm}3.7%$), and mantle ($6.3%{\pm}.8%$). In addition, with higher PST levels in the whole tissues of bay scallops, the proportion of PST in the viscera increased, whereas those in the mantle, gill, and gonad tissues decreased. In a high-toxicity group with more than 2.0 mg/kg PST in the whole tissues, the proportion of PST in the viscera was $71.8%{\pm}6.7%$.

• Journal of Community Nutrition
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• 제5권4호
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• pp.209-217
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• 2003

The food and nutrition system is a network of processes linking agriculture, food, eating, nutrition, and health. The system includes a series of nine stages (production, processing, distribution, acquisition, preparation, consumption, digestion, transport, and utilization) and two types of contexts (biophysical and sociocultural). Analysis of whole food and nutrition systems provides information about the structure and processes involved in the complete scope of food and nutrition, assisting in the identification of ″upstream″ influences and ″downstream″ consequences in the system. The current analysis gathered existing data about the food and nutrition system in South Korea from public sources and professional publications, and interpreted that information to consider how different elements of the system contribute to health. The findings revealed that South Korea has substantial domestic food production and processing supplemented by imports, widespread food distribution in markets and a growing number of Korean and Western restaurants, a relatively low percentage of household income spent on food, growing use of new food preparation methods such as microwave ovens, a rice/vegetable/fish based three-meal consumption pattern, few recorded digestive problems, increasing calorie storage as body fat, and a relatively low chronic disease prevalence compared to other developed societies. Examination of the full scope of the food and nutrition system provides a broad perspective using whole system thinking that can identify potential strategies for future research and intervention.

• KSBB Journal
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• 제18권4호
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• pp.272-276
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• 2003

혐기성 미생물에 저해가 되는 물질을 포함하는 고농도 폐수의 효모에 의한 처리에 관하여 연구하였다. 폐수는 furfural 부산물이 배출되는 식품가공 공정의 배출폐수를 대상으로 실험하였다. 본 연구에서는 호기성 효모의 일종인 Candida utilis가 실험에 적용되었다. 회분 실험을 통하여 본 폐수는 혐기성 미생물에 저해 영향을 주는 것으로 밝혀졌다. 본 공정의 최적 온도는 25에서 45$^{\circ}C$이었으며 효모의 성장에 적당한 pH는 4에서 8사이임을 알 수 있었다. 연속실험 결과, 체류시간 1일 이상에서 COD가 90% 이상 제거되었다. 그러나 유출수 중의 유기물 농도는 여전히 다소 높은 것으로 조사되었다. 따라서 동력학적으로 해석하여 추정한 결과 남은 유기물은 대부분은 용존 미생물 생성물 (SMP, Soluble Microbial Product)에서 기인하는 것으로 판단되었다.

• 한국축산식품학회지
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• 제31권4호
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• pp.497-505
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• 2011

The objective of this study was to examine the effect of hot-boning and soy sauce as a curing agent on the processing properties of beef jerky. Beef jerky was prepared under the following four treatment conditions; Beef jerky with cold-boned beef and salt solution, beef jerky with cold-boned beef and soy sauce solution, beef jerky with hot-boned beef and salt solution, and beef jerky with hot-boned beef and soy sauce solution. Cured meat and jerky containing hot-boned beef had a significantly higher pH, water holding capacity (WHC), moisture content, Myofibrillar fragmentation index (MFI), processing yields, tenderness, and sensorial scores than samples containing cold-boned beef (p<0.05). Regardless of the raw materials, the jerky containing soy sauce had a significantly lower pH, WHC, moisture content, salt content, TBA, CIE $L^*$ and $b^*-$ values, and significantly higher MFI, mechanical tenderness, and sensorial scores (p<0.05). Based on these findings, we concluded that the use of hot-boned meat and soy sauce was the most effective boning method and curing agent during beef jerky processing.

• Journal of Microbiology and Biotechnology
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• 제9권6호
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• pp.820-825
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• 1999

A bacterial strain WN9, which produced a new type of extracellular polysaccharide, was isolated from soil samples. By morphological, physiological, biochemical, and phylogenetic studies, strain WN9 was identified as a Paenibacillus sp. and it was named as Paenibacillus sp. WN9, which produced a high molecular extracellular polysaccharide from glucose. The molecular weight of the exopolysaccharide (EPS-WN9) was estimated to be about 31.5 mega-Da. The FT-IR spectrum of EPS-WN9 revealed typical characteristics of polysaccharides. EPS- WN9 consisted of D-glucose and D-mannose with a molar ratio of 1:1.4 being identified as a neutral sugar component. The acidic component of EPS- WN9 was tyrosine. Rheological analysis of EPS- WN9 revealed that the pseudoplastic property and its apparent viscosity remained stable at various temperatures and pHs.

• 한국수산과학회지
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• 제43권5호
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• pp.421-427
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• 2010

To isolate natural antihypertensive substances from edible seaweeds, we screened for and separated active compounds contained in natural Underia pinnatifida, cultural Underia pinnatifida, Laminaria japonica, Sporophylls and Agarum cribrosum. They were extracted using room temperature water, boiling water, acetone, and methanol in turn or using room temperature water, ether, acetone, methanol and boiling water in order. The in vitro antihypertensive activity was quantified as inhibitory efficacy against angiotensin-I converting enzyme (ACE), which is a factor inducing hypertension. For all of the seaweeds tested, the fractions soluble in room temperature water and in boiling water showed the strongest ACE inhibitory effect among the extracted fractions. Conversely, the methanol-extracted fractions for all of the seaweeds tested showed no antihypertensive activity. While the ether and acetone fractions had slight antihypertensive effects. The compounds in the aqueous extracts that had antihypertensive activity were presumed to be polysaccharides, such as fucoidan and alginate.

• 유통과학연구
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• 제21권7호
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• pp.65-71
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• 2023

Purpose: This study attempted to analyze the impacts of the backward linkage and output multipliers, and investigate the price fluctuation and the price forecast amongst the manufacturing sectors associated with food processing industrial output of Thailand. Research design, data and methodology: The Thailand Input-Output table with a size of 180 x 180 sectors from 2005, 2010, and 2015 was utilized while the secondary data of the time series from January 2002 to December 2021 were processed via a multiplicative model and Box-Jenkins model. Results: The backward linkage analysis indicates that canning and preserving of the meat sector majorly utilized the factors of production from the slaughtering sector; canning and preservation of fish and other seafoods sector largely used those factors from the ocean and coastal fishing sector; and the sugar sector used those of the sugarcane sector. Notably, the output multiplier analysis indicated that output multipliers of those 3 manufacturing sectors were highly increased; meanwhile the price fluctuation continually existed in all forms. Besides, the price forecast suggested that prices of chicken and sugarcane tended to be higher; whereas, the price of shrimp was unstable. Conclusions: Food processing industry contains the favorable components to be one of the industries of the future of Thailand.

• 한국식품과학회지
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• 제43권1호
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• pp.77-82
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• 2011

본 연구는 메밀 속성장의 품질 특성을 조사하고자 아미노태 질소, 총균수, B. cereus 개체수 변화, 향기성분, 혈전용해능, 항산화도, ACE 저해도 및 관능검사를 분석하였다. 그 결과, 아미노태 질소함량은 발효 중 점차 증가하였으며 발효 30일 경과 후, 메밀 60% 첨가 속성장은 258.2 mg%로 나타났다. 이는 메밀 60% 첨가 속성장의 총균수 8.2 log CFU/mL와 유사한 경향을 보였고, 메밀함량이 증가할수록 발효미생물 증식에 영향을 미치는 것을 확인하였다. 또한 발효 중 B. cereus의 개체수 변화를 확인하여 메밀 속성장의 가식기간을 발효 30일 이후로 결정하였다. 메밀 속성장의 향기성분은 acetaldehyde, butanol 및 pyrazine이 검출되었다. 메밀 속성장 10% 추출물의 혈전용해능은 120.8 unit로 대조구 71.6 unit에 비해 우수하였으며, 항산화력 또한 메밀 속성장 추출물이 동일 농도에서 높은 값을 나타냈다. 관능검사 결과, 메밀함량 50% 처리구에서 색, 맛, 향, 조직감 및 전반적인 기호도가 유의적(p<0.001)으로 우수한 결과를 보였다. 따라서, 본 연구결과는 위생적으로 안전하고, 생리활성 및 관능적으로 우수한 새로운 형태의 메밀 속성장을 30일 내에 제조됨을 제시한다.

• 한국식품저장유통학회지
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• 제30권4호
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• pp.683-690
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• 2023

대홍 복숭아를 함유한 증류주의 품질특성을 살펴본 결과, 알코올 함량은 상압 증류에서 47.90-50.60%, 감압 증류에서 41.30-45.20%로 상압증류방식의 증류수율이 1.12-1.16배 높게 나타났으며, 복숭아 첨가량 20% 처리구에서 알코올 함량이 가장 높게 나타났다. 휘발산 함량은 상압 및 감압증류 모두 복숭아 함량이 20% 첨가된 처리구에서 가장 낮게 나타나 자극취를 발생할 가능성이 낮게 나타남을 알 수 있다. 식품공전상 증류주의 규격인 acetaldehyde는 상압증류에서 33.16-39.29 mg/L, 감압증류에서 17.12-28.23 mg/L로 감압증류 시 1.39-1.94배 낮게 나타났으며, methanol은 모든 시료에서 검출되지 않았다. 증류 시 발생하는 탄내성분인 furfural의 흡광도값은 상압증류 시 30-60, 감압증류 시 10-40으로 나타나 상압증류에서 탄내 등 자극취를 유발할 가능성이 있음을 알 수 있다. 각 처리구의 휘발성 향기성분을 살펴본 결과 약간의 쓴맛을 나타내는 isoamylalcohol과 알코올향을 발현하는 1-propanol이 주성분으로 나타났으며, 이는 모두 복숭아 첨가량 20% 처리구에서 가장 높게 나타났다. 전자코 분석결과 또한 20% 처리구는 대조구와 가장 상반되는 향기패턴을 보여 대홍 복숭아를 20% 첨가하여 감압방식으로 증류하였을 때 자극취가 적고 향 패턴이 구별되는 품질의 증류주가 제조될 수 있다.