• 한국수산과학회지
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• 제48권3호
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• pp.284-292
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• 2015

We explored preprocessing-mediated quality changes in red snow crab fish sauce. A control (C) group and groups treated with autolysis (A), boiling (B), enzymatic hydrolysis (E), and addition of Aspergillus oryzae (K) were formed. The titratable acidity of the K group increased with storage time, whereas that of groups C, A, B, and E decreased. The total and amino nitrogen contents initially increased on storage of all samples, but decreased in later periods. The total plate count (TPC) of the K group was initially 5.26 log CFU/mL and increased to 7.28 log CFU/mL at 3 months of storage. The TPCs of the C, A, B, and E groups were initially <5.00 log CFU/mL and decreased with storage. The lactic acid bacteria count of the K group was initially 4.80 log CFU/mL and increased until month 5 to approximately 6.06 log CFU/mL. The K group scored higher in terms of sensory attributes than the other groups and maintained marketable scores for all relevant properties (color, flavor, off-odor, and overall acceptance). Furthermore, the free amino acid content of the K group was the highest among all groups at approximately 3,000 mg per 100 g. These results suggest that K treatment may be beneficial in the preparation of fermented fish sauce.

• 한국염색가공학회:학술대회논문집
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• 한국염색가공학회 2012년도 제46차 학술발표회
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• pp.122-122
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• 2012

The aims of this study were to examine the efficacy of phytochemical compounds of colorants as anti-oxidant agent. The bioactive properties of natural colorants were studied by total phenolic contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and anti-bacterial activity in Escherichial coli. The concentration ($IC_{50}$) of various extracts from colorants required to exert 50% reducing effect on DPPH radical were found to be 0.007-4 mg/ml. Especially, the gallnut (Schlectendalia Chinensis) displayed remarkable effect of DPPH as compared to positive control ascorbic acid. The total phenolic contents (TPC) and restraint of E coli. also analyzed. It was found that gallnut extracts effectively inhibited DPPH radical at a concentration below 0.01 mg/ml. Natural colorant extracts could be of good resources as anti-oxidant and anti-bacterial agents. The results suggest that our study may contribute to the development of natural and functional materials with potential application to reduce oxidative damage.

• Journal of the Korean Wood Science and Technology
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• 제46권4호
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• pp.346-354
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• 2018

Kemenyan resin from Styrax sumatrana is a unique non-timber forest product (NTFP) native from Sumatera Island, Indonesia. It possesses a wide range of applications in the pharmaceutical, perfume, and cosmetics industries. In this paper, six kemenyan resin samples were investigated to evaluate their free radical scavenging activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) reagent. The kemenyan resin samples, which originated from North Tapanuli, Pakpak Bharat, and Humbang Hasundutan, showed high antioxidant activity with $IC_{50}$ < 16 mg/L. The antioxidant activity of common kemenyan resin constituents, i.e., cinnamic acid, ethyl cinnamate, gallic acid, and vanillin was also investigated as positive control, although they exhibited lower antioxidant activity ($IC_{50}$ < 1000 mg/L), except for gallic acid ($IC_{50}$ = 5,23 mg/L). The total phenolic and flavonoid contents (TPC and TFC) for all samples were 44-66 mg gallic acid equivalents (GAE)/g sample and 143-160 mg quarcetin equivalents (QE)/g sample. The results revealed that kemenyan resin has high potency as an antioxidant and could be used as a natural antioxidant resource.

• 한국축산식품학회지
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• 제40권5호
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• pp.722-733
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• 2020

This study was aimed to investigate the physicochemical properties, texture, and antioxidant, and antimicrobial activities of regular-fat sausages (RFSs) mixed with 0.25 and 0.5% of oven-dried and freeze-dried grape tomato powder (GTP, 150 ㎛) during storage at 4℃. RFSs were made by six treatments that included: control (CTL), REF (sausages with 0.1% ascorbic acid alone), F1GTPSs (F1) and F2GTPSs (F2) (sausages with 0.25% and 0.5% freeze-dried GTP), and O1GTPSs (O1) and O2GTPSs (O2) (sausages with 0.25% and 0.5% GTP oven-dried at 100℃). Sausages with added oven-dried grape tomato powders (OGTPs) showed decreased pH, lightness (L^⁎), total plate count (TPC), and thiobarbituric acid-reactive substances (TBARS) compared to the sausages mixed with freeze-dried GTP (FGTPSs), but also had the highest redness (a^⁎) and yellowness (b^⁎) values among the treatments. With increasing levels of GTP, the hardness and chewiness of the sausages gradually decreased and these were decreased more in the FGTPSs (F) than in the OGTPSs (O). Compared to the FGTPSs, OGTPSs had higher antioxidant and antimicrobial activities, which extend the shelf-life of meat products. Application of OGTP to RFSs resulted in higher lipid antioxidant, antimicrobial activities, improving physicochemical properties and extended the shelf-life.

• 한국축산식품학회지
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• 제39권1호
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• pp.65-72
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• 2019

This study investigated the effects of temperature ($50^{\circ}C$, $55^{\circ}C$, and $60^{\circ}C$) and time (12 and 24 h) on the cookery properties of sous-vide (SV) processed pork loin. As an indicator of cookery properties, cooking loss, expressible moisture (EM), pH, differential scanning calorimetry (DSC), shear force, total plate count (TPC) and CIE color were measured and compared with fresh (FC) and cooked control (CC, $75^{\circ}C$ for 30 min). SV treatments at $50^{\circ}C$ showed higher tenderness and lower cooking loss comparing to CC. DSC result indicated that thermal transition of collagen was a key factor affecting the cooking loss and shear force of meat. In comparison of CC, risks of insufficient pasteurization and uncooked color generation were not shown in SV processed meat. Therefore, the results indicated that SV had a potential advantage to produce tender and moist meat, and the best SV condition of pork loin was estimated at $50^{\circ}C$ for 24 h.

• 한국식품조리과학회지
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• 제28권5호
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.

• 한국축산식품학회지
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• 제22권3호
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• pp.201-205
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• 2002

일본 수출용 돼지고기 6개 부위 (등심, 안심, 목심, 도가니살, 볼깃살, 설깃살)를 진공포장한 후 0$\pm$1$^{\circ}C$에서 저장하면서 30일에서 55일까지 pH, drip loss, 총 세균수와 대장균군수를 측정한 결과는 다음과 같다. pH는 저장기간이 증가할수록 모든 부위에서 감소하는 경향을 나타내었고, 저장 30일에는 목심과 도가니살이 다른 부위에 비해 유의적으로 높은pH를 나타내었으며(P<0.05), 저장 55일에는 안심, 목심, 도가니살 및 설깃살이 유의적으로 높은 pH를 나타내었다(P<0.05). 또한 목살은 전 저장기간동안 가장 높은 pH 수준을 나타내었다. 육즙손실은 저장기간이 증가할수록 모든 부위에서 감소하는 경향을 나타내었으며, 목심 부위가 전 저장기간동안 가장 낮은 육즙손실을 나타내었고, 볼깃살이 전체적으로 높은 육즙손실을 나타내었다. 총 세균수는 전 부위에서 저장기간이 증가할수록 증가하는 경향을 나타내었으며, 초기 미생물 수준은 등심이 낮은 2.70 log10CFU/$\textrm{cm}^2$ 수준을 나타내었고, 목심 부위에서 4.88 log10CFU/$\textrm{cm}^2$ 수준으로 가장 높게 나타났다. 각 부위별 미생물 수를 보면 등심과 목심 부위가 전 저장 기간동안 다른 부위에 비하여 유의적으로 높은 세균수를 나타내었으며(P<0.05), 볼깃살이 낮은 총 세균수를 나타내었다. 대장균군수는 대부분의 부위에서 저장45일에 높게 나타났으며, 이후에는 감소하는 경향을 나타내었다. 각 부위별로 보면 저장30일에는 안심이 전 저장 기간에 걸쳐 유의적으로 높은 대장균군수를 나타내었고(P<0.05), 저장 45일에는 안심이 유의적으로 높은 수준을 나타내었다(P<0.05). 이상의 결과를 종합해 보면 일본 수출용 돈육 5개 부위에서 목심부위가 육즙손실은 적으나 안심과 같이 미생물 오염도가 높은 것으로 판단되며, 이로 인해 처장기간이 다른 부위육에 비교해 상대적으로 짧을 것으로 판단되었다. 따라서 수출돈육의 품질과 위생성을 향상하기 위해서는 이러한 부위에 대한 미생물 오염을 낮출 수 있는 세심한 현장 품질관리가 필요하다.

• 한국축산식품학회지
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• 제38권6호
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• pp.1253-1260
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• 2018

Pig small intestine not only is used as food but also for sausage casings production in many countries worldwide. However, it is well recognized that the small intestine is important source of spoilage and pathogenic bacteria. The present study aimed at investigating the effects of different washing and packaging methods on the changes of microbial levels and physicochemical characteristics of pig small intestine. After collecting and trimming off of visible fats, the pig small intestine samples were treated with; (i) different packaging methods: aerobic packaging (AP), skin packaging (SP), and vacuum packaging (VP); and (ii) washing with different concentrations of acetic acid. The treated samples were then stored at $4^{\circ}C$ for 1, 4, 7, and 10 d. At 1-d storage, higher pH value was found in the AP-treated samples, however, after 7 to 10 days the samples treated with SP had higher values compared to the ones treated with AP and VP (p<0.05). Thiobarbituric acid reactive substances values were higher in the AP-treated samples than those of the SP- and VP- treated samples at 7-d storage (p<0.05). At $10^{th}$ d, total plate counts (TPC) were higher in the control than in the acetic acid-washed samples (p<0.05). Additionally, the TPC was lower in the SP- and VP-treated samples than the AP-treated samples at 7-d storage (p<0.05). These obtained results suggest that the applications of washing with acetic acid solution and/or SP and VP methods could be an effective way to extend the shelf-life of pig small intestine during cold distribution.

• 한국미생물·생명공학회지
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• 제51권4호
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• pp.416-424
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• 2023

Replacing synthetic additives to preserve food products with natural antimicrobial compounds needs to be considered due to public health. In the present study, the phenolic extract from mango seed kernel (MSK) with the total phenolic content (TPC) value of 5300 ± 380 mg gallic acid equivalent (GAE)/L was used for evaluating the antimicrobial properties against five types of bacterial strains, including Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Salmonella typhimurium in vitro. This extract was also used for in situ method on the storage of Pangasianodon hypophthalmus fish fillets. The minimum inhibitory concentration (MIC) values for all tested strains were determined at an average concentration of 1325 mg GAE/L. Furthermore, the minimum bactericidal concentration (MBC) values of E. coli, S. aureus, and S. typhimurium were seen at 5300 mg GAE/L, while the extract did not show eliminations in the growth of the remaining strains. The bacterial inhibition speed of the extract illustrated that the concentration equal MIC value eliminated S. typhimurium growth after 24 h, the 4 times MIC value had remarkable effects on S. aureus growth after the 9 h of incubation, and 24 h of incubation for E. coli, L. monocytogenes, P. aeruginosa. Additionally, the MSK extract could inhibit the growth of P. aeruginosa on fish fillets in 4 days of storage. These results provide important evidence for the utilization of MSK as a natural source of antimicrobial agents in food products.

• Journal of Nutrition and Health
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• 제52권3호
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• pp.250-257
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• 2019

본 연구에서는 섬쑥부쟁이 (Aster glehni)와 쑥부쟁이(Aster yomena)의 항산화 효과 및 항비만 효과를 검정하기 하여 물 (-W)과 에탄올 (-E)추출물을 이용하여 실험을 실히 하였다. 각 추출물을 총 페놀 및 총 플라보노이드를 함량을 분석하고 DPPH와 $ABTS^+$를 이용하여 항산화 활성을 비교 분석하였다. 또한 총 페놀 및 총 플라보노이드를 함량과 항산화 활성의 상관관계도 분석하였다. 항산화 물질로 알려진 총 페놀과 플라보노이드 함량은 섬쑥부쟁이의 70% 주정 추출물에서 각각 45.42 mg/g와 40.32 mg/g으로 다른 추출물에 비해 높은 함량을 나타내었다. 항산화 효과의 경우 또한 $ABTS^+$의 $IC_{50}$값이 섬쑥부쟁이의 70% 주정 추출물에서 $30.1{\mu}g/mL$로 가장 우수하였다. 총 페놀 및 총 플라보노이드를 함량과 항산화 활성의 상관관계도 유의적으로 통계처리 되어 추출물의 함량이 항산화 활성에 영향이 있다는 것을 보여주었다. 또한, 섬쑥부쟁이와 쑥부쟁이의 항비만 효능 평가를 위하여 지방세포인 3T3-L1의 분화 억제를 확인하였다. 추출물을 농도별로 처리하여 지방분화를 Oli-Red O 염색약으로 염색하여 비교하여 보았을 때, 섬쑥부쟁이의 물 추출물에서 70.49%의 가장 낮은 지질 축적율을 나타내었다. 이상의 결과에서, 섬쑥부쟁이의 총 페놀 및 총 플라보노이드를 함량, 항산화 활성과 지방분화 억제 활성이 우수하게 나타났다. 이에 본 연구결과를 바탕으로 섬쑥부쟁이가 안정성이 검증된 항비만 기능성 식품이나 의약품 소재로써 활용될 수 있을 것으로 기대된다.