• 생명과학회지
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• 제18권11호
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• pp.1538-1542
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• 2008

본 연구는 와인숙성이 우육포의 품질특성에 미치는 영향을 규명하기 위하여 제조과정에 물 50 ml를 첨가한 육포(T0), 물 25 ml와 와인 25 ml를 첨가한 육포 그리고 와인 50 ml를 첨가 한 육포 등 세 종류의 육포를 제조하였다. 수분, 조단백질, 조지방 및 조회분 함량은 시료들 사이에 유의한 차이가 없었다. 육포의 명도($L^*$), 적색도($a^*$) 및 황색도($b^*$)는 시료들 사이에 유의한 차이가 없었다. 기계적 물성으로 측정한 경도, 탄성, 응집성, 뭉침성 및 씹힘성은 와인숙성이 영향을 미치지 않았다. 수분활성도, pH 및 TBARS값은 시료들 사이에 유의성이 없었지만 VBN함량과 총 균수는 T2가 가장 낮았다(p<0.05). 기호도 조사에서 풍미는 T2가 T0보다 유의하게 우수하였으나 (p<0.05) 맛, 색깔, 연도, 다즙성 및 전체적인 기호성은 시료들 사이에 유의한 차이가 없었다.

• 한국식품과학회지
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• 제31권2호
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• pp.361-367
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• 1999

항산화작용 및 항균작용이 있다고 알려져 있는 녹차 물추출물을 이용하여 조미오징어의 품질을 개선하기 위하여 분무하여 수분함량을 조정한 후 $30^{\circ}C$에서 보관하면서 저장중 갈색도의 변화를 측정하였다. 갈색도의 측정으로는 물추출색소, 5% KOH-methanol 추출색소, 색차계 등의 방법을 사용하였다. 물추출색소 및 5% KOH-methanol 추출색소를 이용하여 측정하였을 경우 처리구간의 높은 상관관계를 나타내어 적절한 갈색도 측정방법으로 생각되었다. 녹차의 물추출물을 분무한 처리구의 경우 저장기간에 따라 TBA가의 변화속도가 대조구보다 다소 느리게 측정되었으며 총미생물수도 낮게 측정되어 조미오징어 제조시에도 항산화작용 및 항균작용이 존재함을 알 수 있었다. 녹차 물추출물을 분무하여 조미오징어를 제조할 경우 수분함량을 다소 높여 조직감 개선에 기여할 수 있을 것으로 생각되었으며 갈변도 억제하므로 품질개선에 유효함을 알 수 있었다.

• 한국식품영양과학회지
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• 제35권7호
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• pp.903-907
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• 2006

전갱이 회수단백질은 동결저장 기간이 경과함에 따라 잔여지질의 산화생성물도 크게 증가하였으며, 백조기와 전갱이 회수단백질의 갈변도는 저장 90일 이후에 크게 증가하였다. 일반세균의 수는 전갱이 회수단백질이 백조기 회수단백질에 비하여 높았으나, 시판 수리미에서 검출되는 생균수와 거의 일치하였다. 백조기 회수단백질 가열 젤의 파괴강도, 변형 값 및 백색도 값은 저장 120일까지 큰 변화를 보이지 않은 반면, 120일동안 동결저장한 전갱이 회수단백질은 가열 젤을 형성하지 못했다. 가열 젤 형성능과 파괴강도 및 변형 값에 미루어 수산가공을 위한 중간소재로서 백조기와 전갱이 회수단백질의 동결저장 한계는 안정성을 고려할 때 각각 90일과 60일이 적당할 것으로 예측하였다.

• 한국축산식품학회지
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• 제21권2호
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• pp.149-155
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• 2001

The aims of this study were to examine contamination sources and provide the basic data in establishment of sanitary standard for raw pork meat. From \"Random sampling(I)\", initial total plate counts of post-slaughter samples for the group A, B and C were 1.5${\times}10^4$cfu/$textrm{cm}^2$, 5.5${\times}10^5$cfu/$textrm{cm}^2$ and 1.8${\times}10^4$cfu/$textrm{cm}^2$, respectively, and of post-prechilling samples for the group A, B and C were 1.0${\times}10^4$cfu/$textrm{cm}^2$, 4.6${\times}10^5$cfu/$textrm{cm}^2$ and 2.5${\times}10^4$cfu/$textrm{cm}^2$, respectively. Initial total plate counts of post-transportation samples for the group D, E and F did not increased, as did the group A, B and C. From \"Normal sampling(II)\", initial total plate counts of post-slaughter, post-prechilling, post-transportation and post-2 days preservation samples were 7.3${\times}10^4$cfu/$textrm{cm}^2$, 9.6${\times}10^4$cfu/$textrm{cm}^2$, 2.0${\times}10^5$cfu/$textrm{cm}^2$ and 2.5${\times}10^5$cfu/$textrm{cm}^2$, respectively. From \"Clean sampling(III)\", initial total plate counts of post-slaughter, post-prechilling, post-transportation and post-2 days preservation samples were decreased to 7.0${\times}10^2$cfu/$textrm{cm}^2$, 7.5${\times}10^2$cfu/$textrm{cm}^2$, 8.5${\times}10^2$cfu/$textrm{cm}^2$ and 5.5${\times}10^3$cfu/$textrm{cm}^2$, respectively, compared with "Normal sampling(II)". No E. coli O157:H7, Staphylococcus aureus and Salmonella were detected at each sampling step. Consequently, a slaughter method like "Clean sampling(III)" showed a better sanitary effect to low total plate counts of 10$^2$∼10$^3$times, compared with "Normal sampling(II)". The one of contamination sources for raw pork meat was at a slaughtering step, and "Clean sampling" method may be considered as the one of sanitary standards.

• 한국동물위생학회지
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• 제27권1호
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• pp.7-15
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• 2004

For measuring general bacterial count and Escherichia coli count, the standard plate count was used to conduct a test on 113 cases of pork carcass surfaces from slaughterhouses in Incheon area from January to February 2003. And Salmonella spp, Staphylococcus aureus and Listeria monocytogenes was used to conduct a test on 68 cases of pork carcass surfaces and 76 cases of feces, that is to say, a total of 144 cases. The results were obtained as follows: In the case of general bacterial count, 29 cases(25.7%) were in the range of 100∼999 and 62 cases(54.9%) were in the range of 1,000∼9,999 and 22 cases(19.4%) were in the range of 10,000∼99,999. Meanwhile as regards E coli count, 22 cases(19.4%) were in the range of 1∼9 and 69 cases(61.2%) were in the range of 10∼99 and 22 cases(19.4%) were in the range of 100∼999. On 68 cases of pork carcass surfaces, 7 strains(10.2%) of Salmonella spp, and 12 strains(17.6%) of S aureus were detected and 27 strains(39.7%) of L monocytogenes, respectively. As for the detected Salmonella spp, 6 strains of the B group, 3 strains of S enterica subsp salame and 2 strains of S typhimurium were detected, respectively. On 76 cases of feces, 14 strains(18.4%) of Salmonella spp, and 15 strains(19.7%) of L monocytogenes and 14 strains(18.4%) of S aureus were detected respectively. As for the detected Salmonella spp, 6 strains of the B group, 4 strains of S derby and 8 strains of the C group, 5 strains of S rissen were detected, respectively. All of 42 strains of L monocytogenes were type 1. As a result of conducting a toxin test on the detected S aureus, all of 26 strains were found to be non-toxin.

• 한국미생물·생명공학회지
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• 제8권3호
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• pp.155-166
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• 1980

어육 연제품의 부패에 관여하는 세균의 보급원이 되고있는 부원료의 미생물 오염 실태를 알기 위하여 어육 소시지 가공공장과 시중에서 채취한 녹말, 각종 향신료 및 조미료 20종에 총 시료수 59점에 대하에 생균수, 대장균군, 분변계대장균, 곰팡이 및 효모, 내열균, 호기성 아포형성균(중온 및 고온균), 혐기성 아포형성균(중온 및 고온균), 혐기성 황화수소변패 아포형성균을 조사하였다. 1. 부원료 중 녹말, 후추, 고추가루, 양파, 마늘, 생강, 육즙, 프랑크 등은 일반세균 및 포자형성균의 오염이 높았으며 시판품이 가공공장의 것보다 세균함량이 많았다. 2. 생균수가 높았던 시료는 내열균, 호기성 아포형성 중온균 및 고온균의 함량이 높았다. 3. 가공공장의 후추와 육즙, 시판품의 후추, 고추가루, 양파, 마늘 등은 외국의 세균관계기준을 초과하고 있다. 4. 생균수는 가공공장의 후추, 밀가루, 양파, 마늘이 $10^4$~$10^{5}$ /g이었고 시판의 후추, 고춧가루, 양파, 마늘이 $10^{5}$ ~$10^{7}$ /g이였으며 후추정유와 색소에서는 검출되지 않았다. 5. 대장균군이 검출된 시료는 생균수의 함량이 높았던 종류들이며 후추, 고추가루를 제외한 다른 시료에서는 분변계대장균이 검출되지 아니하였다. 6. 곰팡이 및 효모는 가공공장의 녹말, 밀가루, 후추가 140~460/g이었고 시판하는 후추와 고추가루는 $10^3$/g이였으며, 다른 시료에서는 검출되지 아니 하였다. 7. 10$0^{\circ}C$에서 5분간 끓인 후 55$^{\circ}C$에서 배양한 혐기성 황화수소변패 아포형성균은 본 실험에 제공된 어느 시료에서도 검출되지 않았다.

• 한국가금학회지
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• 제23권4호
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• pp.203-207
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• 1996

This experiment was carried out to find out the effects of packing methods on shelf-life and hy-giene of breast and thigh meats in chicken. The carcass weights were about 1.6 kg per bird, and chilled by air spray method. The breast and thigh meats were packed by either vacuum or atmosphere packing methods. Samples were analyzed at 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. Regardless of packing method. The thiobarbituric acid(TBA) values of thigh meats after 1 wk of storage were higher than those of breast meats. The TBA values of both treatments were increased as storage period extended. In addition, the TBA values of vacuum packed meats were lower than those of atmosphere packed meats. The VBN(volatile basic nitrogen) values, regardless of packing method, at 1 wk of storage were higher than those of breast meats. The VBN contents of breast and thigh meats after 16 wk of storage increased markedly, but failed to show significant difference between the two packaging methods. Total plate counts of breast and thigh meats were increased gradually as storage period extended, and the total plate count of breast meat was higher than that of thigh meat. The coliform bacteria were not detected until 16 wk after storage.

• 한국식품조리과학회지
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• 제15권2호
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• pp.171-177
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• 1999

The purpose of this study was to serve a standard of the good quality control and shelf-life of food and beverage served from the vending machines. So it was performed to examine the temperature (internal & external environmental, food itself), pH, Aw, POV and microbiological quality of Adlay tea and Wheat noodles served from the vending machines based on storage time in the machines. They were assessed to find the critical control point(CCP) during each of the production, delivery, purchasing phases from the vending machines. The result of this study can be summarized as follows: 1. The temperature of foods inside the vending machines was ranged from 4$0^{\circ}C$ to 45$^{\circ}C$. It was in the range of dangerous zone. The average temperature of food showed 71$^{\circ}C$ for Adlay tea and 74$^{\circ}C$ for Wheat noodles. As a result of measuring pH and Aw, they had potential danger. 2. Even though POV was low, it increased as the time passed. 3. As a result of microbial analysis, it showed that the amount of total plate count and coliforms were increased ten times after 1 day respectively. Wheat noodles' coliform and total plate counts exceeded standard value in 1 day. As a result of food poisoning bacteria, it was negative in sample against Vibrio parahaemolyticus, Salmonella, Staphylococcus aureus.

• 한국환경보건학회지
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• 제15권1호
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• pp.51-62
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• 1989

This survey was performed to investigate contamination degree and significance in each item of 406 samples of ground water, which was collected in Seoul area from Jan. to Dec. 1988. The results of this study were as follows 1. The unsuitable rate of ground water investigated was 69.7%(32.4% in only bacteria, 23.6% in both bacteria and physico-chemistry and 13.6% in only physico-chemical contamination). 2. The unsuitable rate in each item was the highest(54.2%) in standard plate countland 29.8% in coliform, 12.8% in turbidity, 11.3% in Zn, and 10.8% in Mn. 3. The total mean concentrations in each item were lower than standard except standard plate count, coliform, and Fe. 4. In the analysis of corelation, among items, both total hardness and residual solids were showed very high correlationship (P < 0.01) with other items, and both S.P.C. and coliform showed very highly significant (P < 0.01) with NH$_3$-N.

• 한국축산식품학회지
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• 제38권2호
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• pp.282-290
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• 2018

This research was to evaluate microbial contamination levels in meat samples at hazard analysis critical control point (HACCP)-implemented processing plants that produce beef, pork, and chicken. During a period of about a year, a total of 178 samples (76 from beef, 89 from pork, and 13 from chicken) were obtained from raw materials (21.3%) and final products (78.7%). All samples were determined for each 25 g homogenized one. Samples were analyzed to determine the total aerobic plate count (APC), coliform count (CC), and E. coli count (ECC). By month, APC levels were the highest in September and the lowest in February (p<0.001). In comparison among season, APC levels in meat samples were the highest in the summer and the lowest in winter (p<0.001). By month, the highest CC prevalence was found in August, followed by October and then July (p<0.001). By season, the highest CC was obtained in summer, followed by autumn and then spring (p<0.001). All samples were negative for ECC. There was a direct correlation between the product form and coliform presence (p<0.001). In addition, there was a positive correlation between the APC and CC (r=0.261). The APCs in analyzed samples ranged from below <$10^1CFU/g$ to <$10^7CFU/g$. In conclusion, the month and season had significant effects on microbial contamination levels at HACCP implemented processing plants. Interrelationships between (i) the product form and coliform, (ii) the APC and CC were revealed.