• 동아시아식생활학회지
• /
• 제20권5호
• /
• pp.687-696
• /
• 2010

This study focused on microwave irradiation of dough, raising its temperature to monitor potential variations of dough properties and bread quality, and examined the optimum mixture ratio towards streamlining the bread-making process. According to comparison and analysis on dough properties and bread quality depending on mixture materials, it was found that Salt 2 had the highest dough temperature of all, and Salt 1 had the highest fermentation rate and specific volume but the lowest hardness (i.e. highest softness). Results of sensory evaluation, were that Salt 1.5 scored highest points in sweet taste, aftertaste, and overall acceptance, but there were significant differences among bread samples. Likewise, it was found that Fat 6 had the highest dough temperature, fermentation rate and specific volume of all. Texture analysis, showed that Fat 0 had the highest hardness of all. According to sensory characteristics, Fat 3 scored the highest points in overall acceptance. Based on these results, the optimum mixture ratio of salt and fat for microwave-irradiated bread was found to be 1.5% salt and 3% fat.

• 한국임상수의학회지
• /
• 제19권1호
• /
• pp.7-13
• /
• 2002

This study was examined the microbiological adequacy of fish feed treated with high-dose irradiation (5 kGy). 125 flounder (Paralichthys olivaceus) were grouped into 5 and then the fishes were fed the following feeds for 28 days: (1)standard feed; (2)standard feed, inoculated with Edwardsiella tarda ($1{\times}10^8-1{\times}10^9CFU/g$ of feed); (3)standard feed, inoculated with Vibrio anguilarum ($1{\times}10^8-1{\times}10^9CFIT/g$ of feed); (4)standard feed, inoculated with Streptococcus faecalis ($1{\times}10^8-1{\times}10^9CFU/g$ of feed); (5)standard feed, inoculated with Edwardsiella tarda, Vibrio anguillarum and Streptococcus faecalis, and then irradiated the mixed feed to 5 kGy. The flounders feed the mixed diet with Edwardsiella tarda, Wbrio anguillarum or Streptococcus faecalis inoculated feed were showed severe cumulative mortalities of 60, 48 and 52% respectively. The gross and histological changes were observed on the fishes. However, fishs fed with the feed of bacteria inoculation before irradiation demonstrated excellent protection against the bacteria-related disease. The results from experiments with bacteria inoculated feed indicated that the irradiation methods employed were capable of preventing contamination of the fishs with pathogenic bacteria.

• 대한수의학회지
• /
• 제41권3호
• /
• pp.387-393
• /
• 2001

The chemical composition of fish feeds(mackerel, gizzard shad, shrimp and formula feed) were analyzed and compared with those of untreated and irradiated (5 kGy) feeds, and the effects of gamma irradiation (5 kGy) and butylated hydroxyanisole (BHA, 200ppm) on feeds spoilage were investigated by determination of thiobarbituric acid (TBA) value and peroxide value for 14 days at $20^{\circ}C$, $4^{\circ}C$ or $-20^{\circ}C$. Crude protein, crude lipid, crude fiber, crude ash and nitrogen free extract were not significantly changed by gamma irradiation with the dose of 5 kGy. Immediately gamma irradiation increased the initiative oxidation of feeds as expected. But BHA was found to be greatly effective in minimizing the radiation-induced peroxidation (p<0.05). The TBA value and peroxide value increased with the elapse of the storage period. The level of lipid oxidation was increased depending on the rise in storage temperature. But the additions of BHA inhibited the lipid oxidation (p<0.05).

• 한국식품저장유통학회지
• /
• 제5권3호
• /
• pp.199-206
• /
• 1998

전분 추출용으로 대부분 사용되고 있는 도토리 종실의 가해해충 사멸방법을 연구할 목적으로 현행 검역해충 사멸방법인 methyl bromide (MBr) 훈증처리와 감마선 조사법에 대하여 살충효과와 이들이 몇 가지 이화학적 품질에 미치는 영향을 비교 검토하였다. 국내산 도토리의 가해해충은 도토리밤바구미 (Curculio drntipes Roelofs)와 복숭아명나방 (Dichocrocis punctiferalis Guenee)으로 확인되었다. 이들 해충의 사멸시험에서 상업적 조건의 MBr 훈증은 처리 직후부터 살충효과가 완전하였고, 감마선의 경우에는 조사 3일째에는 1-3 kGy, 조사후 1개월 경에는 0.5-1 kGy의 조사선량에서 해충의 치사율이 100%에 달하였다. 훈증처리된 도토리는 처리 직후 명도 (L값)의 감소와 황색도 (b값) 및 갈색도의 증가현상이 유의적이었으나 0.5-2 kGy 조사구에서는 대조구와 큰 차이가 없었다. 시료의 총페놀 성분과 환원당에 있어서도 훈증처리구는 대조구와 조사구에 비해 함량의 감소가 크게 나타났다. 시료를 통기포장하여 5-1$0^{\circ}C$의 조건에서 6개월간 저장 중 훈증처리구는 부패현상이 심하여 대체방안이 요구되었으며, 3 kGy 미만의 감마선 조사는 적용가능성이 인정되었다.

• 한국약용작물학회지
• /
• 제20권3호
• /
• pp.165-170
• /
• 2012

This study was conducted to evaluate the effect of light spectrum using red (660 nm), blue (460 nm), red and blue mixed (Red : Blue = 6 : 4) LED (light-emitting diode), and fluorescent lamp on antioxidant activities and functional components of dandelion (Taraxacum officinale). Total polyphenol contents in dandelion irradiated with the red and blue mixed or the red LED were 121.77 mg/100 g or 115.36 mg/100 g, respectively, which were greater than those in dandelion treated with blue LED and fluorescent lamp. Asparagine showed the highest content among amino acids in leaves and roots regardless of treatments. Total amino acid was the highest when illuminated with the red LED. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity and SOD (super oxide dismutase) activity of ethanol extracts were increased under all of the LED treatments compared with fluorescent lamp, and the antioxidant activities were increased by the red and the mixed LED illumination. The results indicate that application of the red and the mixed LED illumination promote antioxidant activity and increase functional components during cultivation of dandelion.

• 한국식품영양과학회지
• /
• 제33권4호
• /
• pp.694-699
• /
• 2004

본 연구는 즉석 햄버거 스테이크의 감마선 조사(5, 10 및 20 k㏉) 또는 냉장저장에 의한 품질변화를 최소화하기 위해 로즈마리 추출분말(200, 500 ppm)을 병용 처리하여 지질 산화 및 색도 측정과 관능평가를 통해 그 효과를 평가하였다. 조사직후 조사구의 TBA값은 Control＞Rosemary 200＞BHA＞Rosemary 500 순으로 나타났다. 감마선 조사에 의해 햄버거 스테이크의 지질 산화가 증가되고 관능적 품질은 감소되었으나, 로즈마리 추출분말을 첨가하였을 때 지질 산화가 억제되고 저장 중 관능적 특성이 향상되었다. 감마선 조사에 의해 즉석 햄버거 스테이크의 경도는 감소되었고, 적색도(a value)는 증가되었으나, 항산화제 첨가에 의한 영향은 없었다.

• 한국식품영양과학회지
• /
• 제30권3호
• /
• pp.444-449
• /
• 2001

녹두의 가해해충 살충방법을 연구할 목적으로 현행 검역해중 살충방법인 methyl bromide(MeBr) 훈증처리와 감마선 조사에 의한 살충효과와 몇 가지 이화학적 특성에 미치는 영향을 비교하였다. 국내산 녹두의 가해해충은 팥바구미(Calloso-bruchus chinensis Linne)로 확인되었으며, 살충처리 후 5일째에 MeBr 처리는 완전한 살충효과를 보였다. 같은 시기에 3 kGy 이상의 감마선 조사는 유충에 대하여 완전한 살충효과를 보였고, 2 kGy 조사구에서도 약 90%의 살충률을 나타내었다. 그리고 녹두의 성충은 유충에 비해 방사선 감수성이 큰 것으로 나타나 처리 후 10~15일 경에 두 충태 모두 1 kGy 조사구에서도 100%의 누적살충률을 보였다. 살충조건에서 녹두의 이화학적 품질특성을 비교해 본 결과, 질소용해도, TBA가, 총아미노산 및 지방산 조성과 함량은 25 kGy 조사구 및 MeBr 처리구에서 대조구와 유의적인 차이를 보이지 않았다. 그러나 녹두의 기계적 색도는 MeBr 훈증처리에 의해 명도의 감소와 적색도 및 황색도의 증가로 전반적인 색차(${\Delta}E$)에서 느끼는 정도(NBS 2.61~2.94)의 색 변화를 가져왔다.

• 한국식품영양과학회지
• /
• 제29권4호
• /
• pp.629-634
• /
• 2000

저 염 세우젓을 제조하기 위하여 식염농도를 각각 10%, 15% 및 20%로 조절한 새우젓에 감마 선을 조사한 후 15$^{\circ}C$에서 발효시키면서 아미노태 질소, 휘발성 염기태 질소, trimethylamine 및 단백질분해효소의 할성변화를 조사하였다. 감마선 조사직후 아미노태 질소, 휘발성 염기 태 질소, trimethylamine 함량 및 단백질 분해효소 활성은 감마선 조사에 의해 영향을 받지 않는 것으로 나타났다. 발효기간 동안 아미노태 질소, 휘발성 염기태 질소 및 trimethylamine 함량은 증가하였으나, 효소활성은 발효 4~5주까지 계속 증가하다가 점차 감소하는 경향을 보였다. 특히 15% 식염첨가와 10kGy의 감마선 조사 및 20% 식염첨가와 5~7.5kGy 이상의 감마선 조사를 병용처리한 새우젓의 경우, 30% 식염성 염기태 질소, trimethylamine 함량 및 단백질분해효소 활성이 비슷한 수준으로 발혀기간 동안 적정 수준 의 함량 및 활성을 나타내었다.

• 한국수산과학회지
• /
• 제43권2호
• /
• pp.169-173
• /
• 2010

This study evaluated the effects of gamma ray irradiation on the safety of dried seafood products. Dried salted squid, Engraulis japonica, Hizikia fusiformis, Mytilus coruscus, and Porphyra tenera were gamma-irradiated at doses of 0, 1, 3, and 5 kGy. The total bacterial populations were then enumerated on total plate count agar, and bacteria isolated from the samples were identified by 16S rDNA sequencing. In addition, the isolated strains were inoculated in the products to determine $D_{10}$ values. The total bacterial populations in the dried seafood products ranged from 3.40 to 6.59 log CFU/g, and those of yeasts and molds ranged from 2.21 to 4.56 log CFU/g. The sequence analysis identified Staphylococcus sp. as the most common species in the dried seafood products, except for dried P. tenera. The $D_{10}$ values of the contaminating bacteria were lower than 0.7 kGy, except for Deinococcus sp., which had a value of 1.39 kGy. This study demonstrated that gamma irradiation could be used to improve the safety of dried seafood products.

• 대한수의학회지
• /
• 제41권1호
• /
• pp.105-111
• /
• 2001

We performed this study to determine the effect of Jiegeng(Platycodon grandiflorum), Danggui(Angelica sinensis), Gancao(Glycyrrhiza glabla), Chaihu(Bupleurum falcatnosa), Shoudehuang(Rehmannia glutinosa), Huangqi(Satragalus membranaceus), Muxiang(Saussurea lappa), Yuanzhi(Polygala tenuifolia), Rensen(Panax ginseng) and Baishaoyao(Paeonia lactiflolia), as Oriental radices herbs, on jejunal crypt survival, endogenous spleen colony formation and apoptosis in jejunal crypt cells of mice irradiated with high and low dose of ${\gamma}-radiation$. Jiegeng(p<0.005), Danggui(p<0.0005), Gancao(p<0.005), Chaihu(p<0.05), Muxiang(p<0.05), Rensen(p<0.005) and Baishaoyao(p<0.005) were effective in intestinal crypt survival. Danggui(p<0.05), Chaihu(p<0.05), Shoudehuang(p<0.05), Huangqi(p<0.05), Rensan(p<0.005) and Baishaoyao(p<0.05) increased the formation of endogenous spleen colony. The frequency of radiation induced apoptosis was also reduced by pretreatment with Chaihu(p<0.05), Muxiang(p<0.005), Yuanzhi(p<0.05), Rensan(p<0.05) and Baishaoyao(p<0.05). Although the mechanisms of this effect remain to be elucidated, these results indicated that Danggui, Chaihu, Muxiang, Rensan and Baishaiyao might be a useful radioprotector, especially since it is a relatively nontoxic natural product.