• 한국식품위생안전성학회지
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• 제13권3호
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• pp.238-242
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• 1998

상업적 도계공정에서 탈모, 내장적출, 세척, 냉각 및 위생수 침지후 그리고 도매 및 소매의 저장동안 닭고기의 호기성 미생물에 대하여 평가하였다. 시료 분석은 1997년 12월부터 1998년 3월에 얻은 닭고기를 이용하여 실시하였다. 상업적 도계공정에서 닭고기의 물세척 및 10초 동안 25ppm 염소 침지는 각각 호기성 세균(APC) 및 그람음성세균(GNC)의 증식을 유의적(P<0.05)으로 억제하였다. 저장 4일후 소매점에서 얻은 닭고기는 도매점의 닭고기와 비교하여 호기성 세균 및 그람음성 세균의 유의적 (p<0.05) 증가를 보였다. 소매점에서 얻은 닭고기 날개는 다른부위들보다 세대시간(GT)의 감소(P<0.05)를 보였다.

• 한국식품영양학회지
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• 제30권2호
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• pp.378-387
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• 2017

본 연구는 한국인의 주요 부식 김치의 주재료인 배추의 연중 수급 안정화를 목적으로 봄배추 저장기간 연장의 최적조건을 확립하고자 수행되었다. 저장조건 및 기간별 김치를 제조하여 숙성 중 변화를 연구한 실험 결과, 정선손실률은 저장 12주차에 크게 증가하였으며, 저장 6주와 12주 배추 모두 플라즈마+역방향+예건+HDPE film 처리구의 손실률이 가장 낮았다. 저장 12주 배추의 절임수율과 김치수율은 저장방법에 있어 정방향 처리구에 비하여 역방향+예건+HDPE film 처리구가 높게 나타났으나, 전반적인 수율이 저장 6주와 비교할 때 급격히 저하되어 상업적 가치는 낮은 것으로 판단되었다. 경도는 제조직후에 비하여 숙성 1개월부터는 저장기간에 따른 차이가 미미하였으나, 이 중 저장 6주 배추는 숙성 1개월부터 광촉매+정방향 처리구가, 저장 12주 배추는 저온저장+정방향 처리구가 가장 높았다(p<0.05). 숙성 2개월째에 저장 6주의 광촉매+정방향 처리구와 12주의 플라즈마와 저온저장의 정방향 처리구가 염도의 변화가 적은 것으로 나타났으며, pH와 산도는 역방향+예건+HDPE film 처리구의 변화가 적어 정방향 처리구보다 숙성이 느리게 진행되는 것을 알 수 있었다(p<0.05). 관능평가 결과, 전반적으로 적입 및 전처리 방법에 있어서 정방향 처리구에 비해 역방향+예건+HDPE film 처리구가 우수한 점수를 얻었으며, 저장방법에 있어서는 저장 6주와 12주 배추 모두 플라즈마와 광촉매 저장기술을 이용한 처리구의 평가가 저온저장고($0.5^{\circ}C$)에서 저장한 처리구에 비해 높았으며, 특히 김치의 적숙기로 볼 수 있는 숙성 1개월째에는 플라즈마, 광촉매, 저온저장 순으로 높은 점수를 기록하여 플라즈마 및 광촉매 등 고도화 기술의 이용이 유용할 것으로 사료되었다. 다만 숙성기간이 길어질수록 질감에는 큰 차이가 없었으나, 냄새, 맛, 전체적인 기호도에 있어 저온저장($0.5^{\circ}C$) 처리구의 점수가 높아진 것으로 나타나, 장기 숙성을 요하는 묵은지 제조 등에는 저온저장($0.5^{\circ}C$)이 더 적합할 것으로 판단된다.

• 한국수산과학회지
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• 제49권2호
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• pp.109-115
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• 2016

The efficacy of depuration following growing area translocation for the defecation of norovirus was evaluated under experimental conditions using oysters Crassostrea gigas previously subjected to bioaccumulation of this virus at a waste treatment plant discharge site. Three trials were assayed in an open experimental system with a commercial oyster farm located in a shellfish growing area approved by the Korean Shellfish Sanitation Program. Real-time reverse-transcription polymerase chain reaction (RT-PCR) was used to quantify viruses in the digestive glands of oysters. The final viral loads in oysters after 12 days remained under the detection limit (10 copies/g digestive gland) of the real-time RT-PCR. This reduction trend showed two-phase removal kinetics, with an initial slow reduction or slight increase in viruses during the first 2 days of depuration and subsequent stabilization with 0.12 to 2.64 log unit norovirus copies/g digestive gland per 2 days of depuration for the remaining time.

• 한국식품저장유통학회지
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• 제24권5호
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• pp.585-592
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• 2017

본 연구에서는 기존에 사용하고 있는 고열량 당분인 설탕 대신에 프락토올리고당을 사용하여 블루베리 청을 제조하고자 하였다. 설탕 함량, pH 및 색도 측정을 하였고, 항산화활성 및 페놀성 화합물의 함량을 측정하여 생리활성을 평가하였다. $L^{\ast}$ 값(명도), pH 및 색상은 프락토올리고당의 배합 비율이 높은 청에서 높았다. $a^{\ast}$값(적색도)은 열처리된 청에 대해 높았으며, $b^{\ast}$ 값(황색도)은 $L^{\ast}$ 값과 반대되는 경향이 있었다. 또한 열처리된 프락토올리고당 함유 청은 열처리 하지 않은 청보다 총 폴리페놀, 플라보노이드 및 안토시아닌의 함량이 더 높았다. 블루베리 청의 항산화 활성은 페놀성 화합물의 함량에 따라 차이를 보였다. 조분쇄 생블루베리와 프락토올리고당을 1:1 비율로 배합하여 열처리한 S2 샘플이 가장 높은 값을 나타내었다. 이러한 결과는 사용된 감미료의 맛에 대한 우리의 친숙함이 우리의 취향에 영향을 미친다는 것을 시사한다. 따라서 설탕에 적합한 대안을 찾기 위해 프락토올리고당을 포함한 새로 개발된 감미료를 연구할 필요가 있다.

• Journal of Microbiology and Biotechnology
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• 제34권4호
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• pp.846-853
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• 2024

Adzuki bean (Vigna angularis), which provides plant-based proteins and functional substances, requires a long soaking time during processing, which limits its usefulness to industries and consumers. To improve this, ultrasonic treatment using high pressure and shear force was judged to be an appropriate pretreatment method. This study aimed to determine the optimal conditions of ultrasound treatment for the improved hydration of adzuki beans using the response surface methodology (RSM). Independent variables chosen to regulate the hydration process of the adzuki beans were the soaking time (2-14 h, X₁), treatment intensity (150-750 W, X₂), and treatment time (1-10 min, X₃). Dependent variables chosen to assess the differences in the beans post-immersion were moisture content, water activity, and hardness. The optimal conditions for treatment deduced through RSM were a soaking time of 12.9 h, treatment intensity of 600 W, and treatment time of 8.65 min. In this optimal condition, the values predicted for the dependent variables were a moisture content of 58.32%, water activity of 0.9979 a_w, and hardness of 14.63 N. Upon experimentation, the results obtained were a moisture content of 58.28 ± 0.56%, water activity of 0.9885 ± 0.0040 a_w, and hardness of 13.01 ± 2.82 g, confirming results similar to the predicted values. Proper ultrasound treatment caused cracks in the hilum, which greatly affects the water absorption of adzuki beans, accelerating the rate of hydration. These results are expected to help determine economically efficient processing conditions for specific purposes, in addition to solving industrial problems associated with the low hydration rate of adzuki beans.

• 한국축산식품학회지
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• 제32권2호
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• pp.168-173
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• 2012

The objective of this study was to investigate the problems and benefits associated with the implementation of HACCP on livestock product of plants in Korea. The survey was carried out by randomly selecting 115 HACCP accredited meat processing plants, all across the country. A total of 105 complete responses were selected for analysis. The results were as follows: approximately 60% of the respondents employed less than twenty workers. The average period of operating HACCP system was 3.4 years. The respondents replied that the major incentive to implement the HACCP system was to improve hygiene management ability. More than half of the respondents (59.05%) claimed that the implementation of the HACCP system cost less than 400 million won, and the highest investment in terms of cost was the freezer/refrigerator. In the preparation period taken to implement the HACCP system, the 6-12 mon category had the highest percentage (55.24%). Most respondents replied that there was an increase in the customer satisfaction, plant image and turnover, after HACCP implementation (p<0.05). A total of 98.09% of respondents had the opinion that their plant workers had improved in their understanding of food hygiene by HACCP implementation (p<0.05). Approximately 79% of respondents indicated that customer complaints decreased, as a result of HACCP implementation.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2002년도 심포지엄
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• pp.43-46
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• 2002

The first record of buckwheat in Korea was revealed from an old Korean book, "Hyangyakguguebbang(鄕藥救急方)" written in the era of king 'Gojong' who governed the country from AD 1236 to 1251 in the Korea dynasty. Buckwheat in Korea has been known to be introduced from China in 5th -6th century. One of the most famous buckwheat noodles, 'Naengmyeon' had been used popularly among the people in the Korea dynasty. It is true that buckwheat had been cooked and sold in temples during the Korea dynasty, and was regarded it as one of the temple foods at that time. Buckwheat has been cultivated as an alternative crop and buckwheat grains have been used as a hardy plant when the food situation for people was lacking in Korea. Buckwheat was an important crop in a slash-and-burn field(shifting cultivation) of the mountainous area in Kangwon province. A written history of the shifting cultivation in Korea was found in an old book "Taekriji" which was written by Lee, Jung-Hwan in the Chosun dynasty. The area and number of households of shifting cultivation in Korea was 40,000 ha and 135,000 household, respectively in 1973. Fifty to sixty kilogram of buckwheat grains per la was harvested at an altitude of 600 - 800m. Folk songs which have been sung among the people in shifting areas include buckwheat meal. One of the folk songs for buckwheat is as follows; "they do not eat rice with or without waxy property but eat buckwheat mixture." Since 1974, shifting cultivation has been legally prohibited to allow revegetation of destroyed mountains and rehabilitation of woodlands in Korea. Buckwheat has been traditionally marketed as noodle or flour for the manufacture of noodles, and also as groats for food in Korea. Consumption in markets has increased over the past several years. Buckwheat grains are mainly consumed in the form of noodles in Korea. However, many people have recently pursued a desire to make food products of high quality in processing buckwheat materials for health reasons.

• Journal of Ginseng Research
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• 제36권4호
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• pp.449-460
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• 2012

Plants have versatile detoxification systems to encounter the phytotoxicity of the wide range of natural and synthetic compounds present in the environment. Glutathione S-transferase (GST) is an enzyme that detoxifies natural and exogenous toxic compounds by conjugation with glutathione (GSH). Recently, several roles of GST giving stress tolerance in plants have demonstrated, but little is known about the role of ginseng GSTs. Therefore, this work aimed to provide further information on the GST gene present in Panax ginseng genome as well as its expression and function. A GST cDNA (PgGST) was isolated from P. ginseng cDNA library, and it showed the amino acid sequence similarity with theta type of GSTs. PgGST in ginseng plant was induced by exposure to metals, plant hormone, heavy metals, and high light irradiance. To improve the resistance against environmental stresses, full-length cDNA of PgGST was introduced into Nicotiana tabacum. Overexpression of PgGST led to twofold increase in GST-specific activity compared to the non-transgenic plants, and the GST overexpressed plant showed resistance against herbicide phosphinothricin. The results suggested that the PgGST isolated from ginseng might have a role in the protection mechanism against toxic materials such as heavy metals and herbicides.

• 한국축산식품학회지
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• 제44권2호
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.III
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• pp.623-631
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• 2000

Advanced Life Support Systems (ALSS) are being studied to support human life during long-duration space missions. ALSS can be categorized into four subsystems: Crew, Biomass Production, Food Processing and Nutrition, Waste Processing and Resource Recovery. The System Studies and Modeling (SSM) team of New Jersey-NASA Specialized Center of Research and Training (NJ-NSCORT) has facilitated and conducted analyses of ALSS to address systems level issues. The underlying concept of the SSM work is to enable the effective utilization of information to aid in planning, analysis, design, management, and operation of ALSS and their components. Analytical tools and computer models for ALSS analyses have been developed and implemented for value-added information processing. The results of analyses have been delivered through the Internet for effective communication within the advanced life support (ALS) community. Several modeling paradigms have been explored by developing tools for use in systems analysis. They include object-oriented approach for top-level models, procedural approach for process-level models, and application of commercially available modeling tools such as MATLAB$\^$(R)//Simulink$\^$(R)/. Every paradigm has its particular applicability for the purpose of modeling work. An overview is presented of the systems studies and modeling work conducted by the NJ-NSCORT SSM team in its efforts to provide systems analysis capabilities to the ALS community. The experience gained and the analytical tools developed from this work can be extended to solving problems encountered in general agriculture.