• 한국식품조리과학회지
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• 제27권6호
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• pp.815-823
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• 2011

This study was carried out to analyze the change of major nutrient components of spaghetti squash by boiling. The moisture, crude protein, fat, ash and carbohydrate contents in fresh squash were 94.2%, 0.6%, 0.1%, 0.7% and 4.4% respectively as against 95.1%, 0.5%, 0.1%, 0.5% and 3.8% in boiled squash. The decrease in protein and ash contents of the boiled sample were found to be significant. Major component of the minerals were potassium and the fresh and boiled squash had the contents of 330 mg and 256 mg, respectively. There were no differences of dietary fiber between the fresh and boiled squash. Beta-carotene contents of the fresh and boiled spaghetti squash were $0.69{\mu}g$ and $2.22{\mu}g$, respectively. The contents of tocopherol were decreased as like 4.3 mg and 2.0 mg. A total of 17 kinds of amino acids were isolated from squash and they were decreased by boiling and the high content of amino acids in order were aspartic acid, glutamic acid, arginine, lysine, and leucine in raw squash. Particularly, total amino acid of fresh squash were 6,739.5 mg per 100 g edible portion and higher than that of boiled squash(4,820.3 mg). Total polyphenolic compound of the fresh squash from $297.3{\mu}g/mg$ was slightly decreased to $253.3{\mu}g/mg$ by boiling.

• 한국축산식품학회지
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• 제33권4호
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• pp.549-554
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• 2013

Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate and potassium sorbate were analyzed by HPLC-DAD. Potassium sorbate levels (69.39 mg/kg) of Kashar cheese samples were determined to be lower than the maximum permitted concentration of Turkish Food Codex. Although the utilization of sodium benzoate is prohibited by the Codex, the average level of sodium benzoate of cheese samples was detected to be 68.63 mg/kg. Sodium benzoate can be naturally occurred in fresh cheese at concentrations of up to 50 mg/kg.

• 한국식품위생안전성학회지
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• 제27권3호
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• pp.209-214
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• 2012

본 연구는 기후변화에 따른 신선편의 샐러드 및 원재료인 양배추의 미생물 오염도를 조사하기 위하여 우리나라의 연평균 기온과 연강수량에 따라 3개의 권역으로 구분지어 각 권역에서 신선편의 샐러드와 양배추를 각 60점씩 총 360점을 채취하였다. 시료의 미생물 오염도를 분석하기 위해 위생지표세균인 총호기성세균수와 대장균군수, 대장균 수를 분석하였고 E. coli O157:H7, S. aureus, L. monocytogenes, B. cereus, Salmonella spp.와 같은 식중독 세균을 검사하였다. 노지에서 채취한 양배추의 경우 총호기성 세균수는 평균 $3.49{\pm}0.62$ log CFU/g으로 나타났고 2권역이 1,3권역에 비해 낮은 수준으로 나타났다. 대장균군의 경우 평균 $1.99{\pm}0.87$ log CFU/g으로 나타났고 1권역이 2, 3권역에 비해 높게 검출되었다. 신선편의 샐러드 제품의 경우 권역별 유의적 차이를 나타내지 않았으며 총 호기성세균수는 평균 $5.69{\pm}0.54$ log CFU/g, 대장균군은 평균 $3.17{\pm}0.16$ log CFU/g으로 나타났다. 신선편의 샐러드 제품에서는 대장균을 포함한 모든 식중독 세균은 검출되지 않았다. 본 연구결과 원료의 경우 재료를 가공 처리하는 제품에 비해 기후(온도, 습도)의 영향 많이 받는 것으로 사료되며 원료의 오염 정도는 최종제품에 영향을 미치므로 차후 이러한 상관관계에 대한 비교 연구 및 연차별 동일 권역의 농지에 대한 모니터링 분석의 기초자료로 활용 가능할 것으로 사료된다.

• 한국식품저장유통학회지
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• 제20권3호
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• pp.386-393
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• 2013

신선편이 감자제품의 최소가공 공정에서 열처리와 갈변억제제처리를 적용하여 저장 중 갈변 억제와 유통기한 연장에 따라 품질을 증진시키고자 본 연구를 실시하였다. 저장 기간 동안 감자의 표면색을 측정한 결과 L값은 AA 처리구가 가장 높은 값을 나타내었고 ${\Delta}L$값과 ${\Delta}E$값은 HA 처리구가 저장기간 동안 가장 낮은 변화폭을 나타내었다. PPO 활성 변화는 HA 처리구가 저장기간 동안 다른 처리구에 비해 완만한 증가를 나타내며 효소 활성이 억제됨을 보였고 PAL 활성 역시 PPO 활성과 같은 경향을 나타내었다. 경도는 저장기간이 지남에 따라 처리구별 큰 차이를 나타내지 않으며 비슷한 수준을 유지하였고 중량 감소율은 저장기간이 지날수록 다소 증가하는 경향을 나타내었지만 저장 10일째 1.0% 미만으로 품질에 큰 영향을 미치지 않았다. 가용성 고형분 함량과 수분함량 역시 경도와 마찬가지로 저장기간 동안 처리구별 큰 차이를 보이지 않았다. 관능평가 결과 향과 조직감은 처리구간에 유의적인 차이를 나타내지 않았지만 표면색과 종합적 기호도에서 HA 처리구가 저장 10일째 3점을 나타내며 다른 처리구에 비해 상대적으로 높게 나타났다. 저장 중 감자 외관을 관찰한 결과 모든 처리구의 갈변현상이 육안으로 확인되지 않았고 저장 6일까지도 표면에 수분이 유지되었다. ascorbic acid와 열을 병용처리한 신선편이 감자는 10일의 저장기간 동안 상품성을 잃지 않아 저장 중 갈변을 억제하고 고유의 품질특성을 유지하는데 효과적인 것으로 생각된다.

• 한국식품영양과학회지
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• 제28권2호
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• pp.292-298
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• 1999

Myofibril and actomyosin were prepared from red muscle and white muscle of fresh water fish and sea water fish, and their biochemical characteristics and SDS PAGE patterns of myofibril were compared. SDS PAGE analysis showed that electrophoretic patterns of myofibril were similar be tween white muscle and red muscle, while difference of 30kDa component of myofibril was detected between fresh water fish and sea water fish. When myofibril were treated with trypsin, difference in hydrolysis of heavy chain was observed between white muscle and red muscle. In activities of Ca ATPase, Mg ATPase, EDTA ATPase and ATPase activity pH curve, myofibrillar protein from fresh water fish showed higher specific activity than those from sea water fish.

• Journal of Microbiology and Biotechnology
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• 제28권4호
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• pp.503-509
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• 2018

Endive is widely consumed in a fresh-cut form owing to its rich nutritional content. However, fresh-cut vegetables are susceptible to contamination by pathogenic bacteria. This study investigated the antibacterial activities of the combined treatment of cinnamon leaf oil emulsion containing cetylpyridinium chloride or benzalkonium chloride (CLC and CLB, respectively) as a cationic surfactant and ultrasound (US) against Listeria monocytogenes and Escherichia coli O157:H7 on endive. The combined treatment of CLC or CLB with US reduced the population of L. monocytogenes by 1.58 and 1.47 log colony forming units (CFU)/g, respectively, and that of E. coli O157:H7 by 1.60 and 1.46 log CFU/g, respectively, as compared with water washing treatment. The reduction levels of both pathogens were higher than those observed with 0.2 mg/ml sodium hypochlorite. In addition, the combined treatment showed no effect on the quality of the fresh-cut endive (FCE). In particular, the degree of browning in FCE was less for the treatment group than for the control and water washing treatment groups. Thus, cationic surfactant-based cinnamon leaf oil emulsions combined with US may be an effective washing treatment for the microbial safety of FCE.

• 한국응용과학기술학회지
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• 제9권1호
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• pp.47-54
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• 1992

The natural antioxidant such as e-tocopherol and synthetic antioxidant BHT were used to compare antioxidative effects of those antioxidants from the physico-chemical properties and fatty acid composition changes in the soybean oil due to number of frying. The composition of frying oil were consisted of a group(Fresh oil), B gorup(Fresh oil added with 0.05% ${\alpha}$-tocopherol), C group(Fresh oil added with 0.2% ${\alpha}$-tocopherol), D group(Fresh oil added with 0.1% BHT), E group(Tocopherol removed oil from oil by active alumina column chromatography The results obtained were as follws : 1. The color was determined by the Lovibond colorimeter color intensity increased number of frying oil. 2, The acid value, TBA value and Carbonyl value were increased number of frying oil. 3. Natural antioxidants less effective than BHT but effect of ${\alpha}$-tocopherol was very similar to that of BHT. 4. The order of antioxidative effect was 0.1% BHT, 0.2% ${\alpha}$-tocopherol, 0.05% ${\alpha}$-tocopherol, fresh oil, tocopherol remove oil.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.121-129
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• 1996

Plum highlighted as a health food is needed to diversify the processed products because labor storage is big problem since the fruit was producted massively in June. The Plum was extracted by the pressing type extractor after washing, drying and removing the seed by seed separator. The crude extract was concentrated with stainless steel vessel at different temperature and stirring speed. This study was obtained as follows. The sugar content of fresh plum concentrated extract was 55.3~58.3$^{\circ}$Brix, and of the freezing plum concentrated extract was 75.5~70.3$^{\circ}$Brix. In color difference, the freezing plum concentrated extract was more deep black than fresh plum. In change patten of pH, it was decreased as concentration was proceed. The final pH was 2.3~2.2 in fresh plum, and 1.8~2.2 in freezing plum. The total acid content of fresh plum concentrated extract and the freezing plum was 45.4~47.8, 60.3~60.9%, respectively. The content of evaporation at 85$\pm$5$^{\circ}C$ was constant irrespective of stirring speed. The yield of extraction of fresh plum was higher than freezing plum. According to this results, the use of stainless vessel, 50rpm, which gave a highly qualified plum concentrated extract.

• 식품보건융합연구
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• 제8권3호
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• pp.1-9
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• 2022

Purpose-Meat plays an important role in the Chinese daily diet, however, due to the spread of COVID-19, food supply and safety have become a major concern. The safety and health features of chilled fresh meat have attracted the attention of consumers. To study consumers' purchasing behavior and willingness to pay for chilled meat under the influence of the epidemic. Research methodology- The data were obtained by questionnaire survey, major issues include consumers' meat consumption habits in the wake of the COVID-19 and their awareness of meat product quality labels. In addition, the gender, age, family income, and other basic personal information of the interviewees were also counted. Based on the binary Logit regression method, we study consumers' purchasing behavior and willingness to pay for chilled meat under different demographic characteristics. Results-The results showed that brand and quality certification are important factors influencing purchases. In addition, the presence of children under the age of 12 in the household and the level of income and education also influence consumers' purchase intention of the chilled fresh meat. However, mart promotions and city ratings can significantly lower consumers' propensity to buy the chilled fresh meat. Apart from this, such factors as gender, age, and living conditions have no significant influence on consumers' purchase of chilled fresh meat.

• 한국식품저장유통학회지
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• 제1권2호
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• pp.93-98
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• 1994

Fresh ginseng was packed by using available commercial plastic films of polyvinyl chloride (PVC), cast polypropylene (CPP) and low density polyethylene (LDPE). PVC was used as a wrapping on polystyrene tray, and CPP and LDPE were applied as pouch packages. Gas composition of the package and keeping quality of ginseng in the packages were evaluated for 20 day storage at 5$^{\circ}C$. LDPE (27$\mu\textrm{m}$ thick) Package modified the Package atmosphere to 11.7% O2 and 2.1% CO2, gave low microbial growth and good sensory score after 20 day storage.