• 한국식품위생안전성학회지
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• 제35권2호
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• pp.177-182
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• 2020

본 연구에서는 건조 고춧가루의 가공 및 저장라인에서 구리의 이용가능성을 조사하였다. 구리와 스테인리스강 표면과의 접촉을 통한 고춧가루의 색도 변화를 평가한 결과, 55℃에서 2시간 구리 판에 처리한 시료의 명도가 다소 증가하였다. 구리와 스테인리스강 접촉에 의한 고춧가루 내 미생물 저해는 중온성의 호기성 세균보다 곰팡이 및 효모의 저해에 더 효과적이었고, 55℃에서 2시간 구리 접촉에 의해 곰팡이와 효모의 수는 0.64 log 감소하여 유의적인 효과를 나타내었다. 산화방지 활성은 구리와 스테인리스강 접촉 고춧가루의 DPPH 라디칼 소거활성은 감소한 반면 ABTS 라디칼 소거활성은 증가하였다. 본 연구는 구리 또는 구리와 스테인리스강 등의 합금을 이용하여 고춧가루를 포함한 다양한 분말 식품의 가공 및 저장 과정에 활용할 수 있는 가능성을 제시하고 있다.

• 한국축산식품학회지
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• 제30권1호
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• pp.141-147
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• 2010

극한 환경에서 취식이 가능하도록 안전성 및 기호성이 확보된 덮밥 소스류 개발을 위한 기초연구로 많이 소비되고 있는 화닭 덮밥소스의 위생화를 위해 감마선 조사 기술을 적용하고 레토르트 살균과의 비교연구를 진행하였다. 화닭 덮밥 소스의 미생물 오염도 평가 결과 레토르트 비처리군은 총세균수가 4.5 log CFU/g 검출되었고 레토르트 처리군은 2.1 log CFU/g의 총 세균이 검출되었다. 반면 3 kGy의 감마선 처리군 에서는 검출한계 이하의 세균이 검출되었다. 검출된 미생물을 동정한 결과 Bacillus spp.로 확인되었으며, B. cereus 및 B. subtilis에 대한 방사선 감수성 측정 결과 각각 0.39 및 0.28 kGy로 확인되었다. SOS chromotest를 이용한 유전독성학적 안전성 평가 결과 감마선 조사에 의한 돌연변이원성은 관찰되지 않았다. 이상의 결과를 종합하여 볼 때, 화닭 덮밥 소스의 효과적인 위생화를 위하여 3 kGy의 감마선 조사처리가 레토르트 처리보다 효과적으로 미생물을 사멸하는 것으로 확인되었다.

• 한국식품영양과학회지
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• 제32권7호
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• pp.991-996
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• 2003

김밥 원료 및 김밥 보존 중의 일반 호기성세균과 대장균군의 분포를 측정하고 감마선 조사에 의한 김밥의 위생성 및 보존성 개선 가능성을 살펴보았다. 김밥 원료 중 미생물 오염이 가장 큰 것은 김이었으며 비가열 채소인 오이의 오염가능성도 높았으나 실제로 김밥에 오염된 미생물의 대부분은 제조과정에서 환경으로부터 유입되었다. 김밥의 보존 중 일반세균의 생장은 밥과 계란에서 가장 높았으며 대장균군의 생장은 동물성 원료인 계란과 햄에서 현저하였다. 김밥의 감마선 조사에서 일반세균은 2kGy 이상의 선량에서 2∼4 log cycle 수준으로 감소하였으며 대장균군은 2 kGy 이상의 선량에서 대부분 사멸되었다. 감마선 조사선량에 따른 김밥의 관능평가 결과 3 kGy 조사구는 대조구에 비하여 관능적인 선호도가 현저히 낮았으며 2 kGy 조사구는 감마선 조사 직후 대조구에 비하여 다소 선호도가 낮았으나 15$^{\circ}C$에서 24시간 보존 후에도 안정적인 관능특성을 나타내었다. 따라서 김밥의 위생성 및 보존성 개선을 위하여 2 kGy의 감마선 조사가 적정 수준인 것으로 평가되었다.

• 한국식품조리과학회지
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• 제16권2호
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• pp.99-111
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• 2000

The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.

• 한국운동역학회지
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• 제15권1호
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• pp.127-142
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• 2005

The purpose of this study was to analysis biomechanics of the lower extremities injury the heights(40cm, 60cm, 80cm) of jump box as performed depth jump motion by 6 females aerobic athletes and 6 non-experience females students. The event of depth jump were set to be drop, landing and jump. The depth jump motions on the force plate were filmed using a digital video cameras, and data were collected through the cinematography and force plate. On the basis of the results analyzed, the conclusions were drawn as follows: 1. The landing time of skill group was shorter than unskill group at 40cm, 60cm drop height during drop-landing-jump phase especially. The landing time of 60cm drop height was significant between two group(p<.05). 2. The peak GRF of sagittal and frontaI direction following drop height improve was variety pattern and the peak vertical force of 40cm drop height was significantly(p<.05). 3. The magnitude of peak passive force was not increase to change the drop height. 4. The peak passive forces was significant at 40cm drop height between two groups(p<.05)

• 생명과학회지
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• 제12권2호
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• pp.129-135
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• 2002

여러 종류의 호열성, 호기성 간균(Bacillus genus)군, 중금속 leaching 미생물군(Thiobacillus, T. ferooxidans), 그리고 여러 가지 난분해성 물질을 분해하는 미생물군 (Pseudomonas genus)을 활용하여 퇴비화의 조건을 연구하고 이를 이용하여 축산폐기물의 퇴비화에 미치는 효과를 연구하였다. 35∼40의 C/N비, 50∼65%의 함수율 범위에서 실험실용 회전드럼형 반응조에서의 퇴비화는 온도상승이 수동식 반응조보다 낮으며 느리게 일어났다. 퇴비화 후 성분분석에서 높은 수준의 광물질을 함유하는 것으로 화학비료 대체효과를 보여주며 퇴비화 전후 중금속 분석에서 As는 모든 퇴비에서, Cr은 돈분, ph은 축분, Hg은 계분, 그리고 Cu는 축분퇴비에서 규제값 이하를 보여주었다. 여러 가지 부숙도 분석에서 퇴비의 숙성도를 나타내었다. SS 또는 EMB agar plate을 이용한 살모넬라균과 대장균의 검사에서 병원균에 대한 퇴비의 안전성이 확인되었다. 이러한 결과는 금속 및 다른 난분해성 물질을 생분해하는 미생물을 투입하여 퇴비의 중금속감소와 퇴비화 속도증가의 가능성을 시사한다.

• 한국축산식품학회지
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• 제32권6호
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• pp.718-724
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• 2012

The aim of this study was to investigate the effects of the addition of tomato powder [1.0% (T1), 1.5% (T2) and 2.0% (T3)] on pork loin jerky with aerobic package during storage at room temperature. The T3 sample showed lower (p<0.05) pH value and higher (p<0.05) water activity than the control during storage. Total plate counts of treated samples (${\geq}1.20$ Log CFU/g) were significantly (p<0.05) lower than the control (1.46 Log CFU/g) during storage. With the increase of the tomato powder concentration the lightness ($L^*$) of the jerky decreased, except at day 30 of storage, but the redness ($a^*$) and yellowness ($b^*$) increased significantly (p<0.05) during storage. T3 had higher values for hardness and cohesiveness but lower for springiness, gumminess and chewiness than others at day 40 of storage. However, there were no significant differences in TBARS values among the samples during storage. In sensory properties, the color scores of T3 was significantly (p<0.05) higher than that of control at day 40 of storage. These results suggested that 2.0% tomato powder could be used to improve the redness and extend the shelf-life of jerky with increasing water activity, providing the consumer with food containing natural colorant.

• 한국환경보건학회지
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• 제32권1호
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• pp.77-88
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• 2006

This study were conducted to investigate the microbial contamination level in 5 tomato farms in Western Gyeongnam. A total of 130 samples was examined for sanitary indicator bacteria, such as aerobic plate count (APC), coliforms, and Escherchia coli, and pathogenic bacteria such as E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. APC and coliform count ranged $0\~6.62\;and\;0\~4.52 log_{10}\;CFU/(ml,\;g,\;100\;cm^2,\;hand)$, respectively, and $32.5\%$ were contaminated with E. coli. Especially, most of the samples from employees are high as above $4.0\;log_{10}\;CFU/(ml,\;g,\;100\;cm^2,\;hand)$ in APC. S. aureus, detected at $10.7\%$, was found in employees' hands, irrigation water, and hydroponic solution. whereas E. coli $O157:H7$, Salmonella spp, and L. monocytogenes were not detected. These results will provide fundamental microbiological information for introduction of good agricultural practice (GAP)system in tomato farms.

• Journal of Microbiology and Biotechnology
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• 제19권7호
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• pp.666-674
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• 2009

An electrochemical bioreactor (ECB) composed of a cathode compartment and an air anode was used in this study to characterize the ethanol fermentation of Zymomonas mobilis. The cathode and air anode were constructed of modified graphite felt with neutral red (NR) and a modified porous carbon plate with cellulose acetate and porous ceramic membrane, respectively. The air anode operates as a catalyst to generate protons and electrons from water. The growth and ethanol production of Z. mobilis were 50% higher in the ECB than were observed under anoxic nitrogen conditions. Ethanol production by growing cells and the crude enzyme of Z. mobilis were significantly lower under aerobic conditions than under other conditions. The growing cells and crude enzyme of Z. mobilis did not catalyze ethanol production from pyruvate and acetaldehyde. The membrane fraction of crude enzyme catalyzed ethanol production from glucose, but the soluble fraction did not. NADH was oxidized to $NAD^+$in association with $H_2O_2$reduction, via the catalysis of crude enzyme. Our results suggested that NADH/$NAD^+$balance may be a critical factor for ethanol production from glucose in the metabolism of Z. mobilis, and that the metabolic activity of both growing cells and crude enzyme for ethanol fermentation may be induced in the presence of glucose.

• Journal of Microbiology and Biotechnology
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• 제20권2호
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• pp.363-369
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• 2010

This study was conducted to investigate the effects of different sanitizers and contact times on storage quality and microbial growth in fresh-cut broccoli. Fresh broccoli samples were cut into small pieces, washed each for 90 s and 180 s in normal tap water (TW), $100\;{\mu}/l$ chlorinated water (CL, pH 7), electrolyzed water (EW, pH 7.2) containing $100\;{\mu}/l$ free chlorine, or $2\;{\mu}/l$ ozonated water ($O_3$). Then, samples were packaged in 30-${\mu}m$ polyethylene bags and stored at $5^{\circ}C$ for 9 days. No significant differences were observed in gas composition and color parameters ($L^*$, $a^*$, $b^*$, and hue angle) among different sanitizers with contact times. No off-odor was detected during the storage. A longer contact time was not effective in reducing microbial population, except with $O_3$ washing. $O_3$ with 90 s was not much effective in reducing microbial population compared with Cl or EW. However, samples washed with $O_3$ for 180 s observed the lowest numbers of total aerobic and coliform plate counts. The result suggested that, a longer contact time of ozone can be used as a potential sanitizer to maintain the microbial quality and safety of fresh-cut broccoli.