• 한국식품영양과학회지
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• 제25권3호
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• pp.484-490
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• 1996

Physicochemical changes were determined for the boiled-dried anchovies packaged in a laminated film(nylon 15${\mu}{\textrm}{m}$/polyethylene 100${\mu}{\textrm}{m}$) and stored for one year at ambient and cooling(5~1$0^{\circ}C$) temperatures after gamma irradiation. Lipophilic and hydrophilic browning pigments increased with storage time particularly at ambient temperature, even though initial 5 kGy irradiation did not affect the formation of pigments significantly. This results were confirmed by the instrumental color determinations, Hunter color L, a, b and ΔE. With respect to changes in relative fatty acid compositions, storage period and temperature were more influential factors than gamma irradiation. Irradiation at 5 kGy induced insignificant changes in the total flavor profiles of stored anchovies, which were mainly composed of n-dodecanal(26.7%), n-pentadecane(22.2%), n-octanal(4.9%) and 2-pentylfuran(3.4%).

• 한국식품과학회지
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• 제22권5호
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• pp.509-513
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• 1990

백색종 양송이의 보존기간 연장을 위한 전리에너지 처리가 저장중 버섯의 갈변현상과 색도에 미치는 영향을 조사하였다. 버섯의 갈변현상과 관련된 polyphenol성 화합물은 저장 중 $(9{\pm}1^{\circ}C,\;80{\pm}7%\;RH$, 20일간) 감소하였고 갈변색소는 저장 후 3일경부터 크게 증가하였으며, 이들의 증감현상은 2-3kGy의 감마선 조사로서 유의적으로 감소되었다. 포장된(종이상자와 PE) 버섯의 갓 및 줄기 부위의 표피와 내부조직에 대한 기계적 색도 측정에서 감마선은 처리직후 Hurter L값(백색도)의 감소와 a 및 b값(적색도 및 황색도)의 증가현상을 초래하였으나 저장 후 15일까지 버섯의 변색방지 효과를 뚜렷이 나타내었다. 이 같은 효과는 줄기에 비해 갓 부분에서 높았으며 조사선량(1-3kGy)에도 비례하였다.

• 한국식품영양과학회지
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• 제17권3호
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• pp.226-232
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• 1988

변온조건하에서 녹차를 저장하였을 때 수분활성에 따른 browning development를 반응속도론적으로 고찰한 결과 brownung development는 영차반응으로 증가하였으며, 반응속도는 수분활성이 높을수록, 저장속도가 높을수록 빨랐고, 각 수분활성에서의 활성화 에너지는 $1.5{\sim}2.4kcal/mole$, $Q_{10}$치는 $1.07{\sim}1.12$였다. Accelerated shelf-life test로부터 구한 $25^{\circ}C$에서의 shelf-life는 $57{\sim}113$일의 범위였으며, 온도와 수분활성이 증가함에 따라 단축되었다. 변온조건에서의 실측치와 예측치를 비교한 결과 유효온도차는 $2.66{\sim}5.64^{\circ}C$였고, shelf-life는 예측치가 높게 나타났으나 이 방면의 연구가 더욱 진행된다면 변온저장의 결과를 효율적으로 예측할 수 있을 것으로 예상된다.

• 한국수산과학회지
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• 제9권2호
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• pp.111-119
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• 1976

Discoloration of canned boiled oyster namely greening, yellowing and browning often occur separately or associatively in the storage of the product. Greening is mainly caused by the appearance of chlorophyll and its derivatives on the surface around the digestive diverticula of the oyster and yellowing by dispersion of carotenoid. Browning reactions by sugar amino condensation or enzymatic action, tyrosinase, also cause an undesirable color development. In this paper, the stability and the changes in distributional or partitional ratio of chlorophyll and carotenoid pigment of meat vs viscera in raw and canned oyster during six month storage in order to measure the dispersion rate of both pigments between meat and viscera, and to evaluate the feasibility of discoloration of oyster meat. The development of brownish pigment and the toss of free tyrosine in oyster were also determined to compare the readiness of color development. In addition the influence of processing and storage conditions to the dispersion rate and the tendency of discoloration, and finally the effect of inhibitor were discussed. The results showed that greening or yellowing was initiated by the dispersion of chlorophyll or carotenoids from viscera to the meat of oyster, and the dispersion rate of carotenoid was much higher than the chlorophyll's, so that, yellowing appeared a leading reaction of discoloration. The dispersion rate was obviously fastened by raising the temperature in the process of sterilization and storage. Consequently, the low temperature storage could largely retard the occurance of yellowing or greening of oyster meat. The pH control of canned oyster did not seem to affect the dispersion of pigment but significantly did on the stability of the piqments. Browning by the reaction of sugar-amino condensation and enzymatic oxidation of tyrosine was positively detected in canned oyster meat. The development of brownish color was influenced rather by the storage temperature than the heating process. Addition of sodium sulfite in can or treating the boiled oyster with sulfite solution prior to filling seemed possibly inhibit the color development particularly in cold-storaged oyster meat.

• 한국식품과학회지
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• 제28권2호
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• pp.246-252
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• 1996

참깨를 여러 가지 조건에서 유은 다음 참기름을 채취하고 남은 참깨박의 이화학적인 특성의 변화를 펄사하였다. $210^{\circ}C$에서 10분간 처리한 경우 참깨약과 참기름의 최고수율은 각각 50.1%및 46.9%이었고 참깨박에 잔류되는 시름은 8.4%로 가장 낮았다. 참깨박중의 단백질 함량은 볶음온도가 높아지고 볶음시간이 길어짐에 따라 점차 감소하였다. 참깨박의 아미노산함량은 볶음조건에 따라 점차 감소하였으며 가장 크게 감소한 아미노산은 serine, cystine, Iysine이었다. 유리당을 분석 한 결과 sucrose, glucose, fructose가 각각 162.6mg%, 37.7mg%, 18.7mg% 함유되었고 유음온도가 높아지고 볶음시간이 길어짐에 따라 그 함량은 현저히 감소하였다. 수용성 갈색색소는 볶음온도가 $190^{\circ}C$인 경우는 3개의 분획(분획 I, II, III)으로 뚜렷하게 나누어졌으나 볶음온도가 높아지고 유음시간이 길어짐에 따라 분획 II는 점차 불분명해졌다.

• 한국식품영양과학회지
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• 제26권3호
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• pp.465-467
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• 1997

The comparative effects of ozone treatment and gamma irradiation on the sterilization, physicochemical properties and sensory quality of red pepper powder were investigated. As for the sterilization of microorganisms, 7.5~10 KGy of gamma irradiation completely eliminated the coliforms, yeast and molds, and total aerobic bacteria. On the other hand, ozone treatment failed to eliminate the highly contaminated microbial load, especially total aerobic bacteria. The physicochemical properties including capsaicin, capsanthin, browning, fatty acid compositions and sensory quality were not significantly changed by gamma irradiation up to 10 kGy, whereas ozone treatment caused significant changes in fatty acid compositions and destruction of natural pigments (p<0.05). The above results led us to conclude that gamma irradiation was more effective than ozone treatment for the sterilization and maintenance of physicochemical and sensory qualities of red pepper powders.

• 한국포장학회지
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• 제14권1호
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• pp.23-29
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• 2008

The market sales of fresh-cut fruit and vegetables have grown rapidly in recent decades as a result of changes in consumer trend. Choosing the proper pretreatment of fruit and vegetables before minimally processing is very important because appearance is the most fundamental factors affecting the quality of fresh-cut products. This review describes the biochemical bases for color changes of fruit and vegetables including browning, discoloration, and color changes of carrots and alliums. Understanding pathway of pigments in minimally processed fruit and vegetable and preventing the way of color change should be emphasized for successive packaging system. This review also describes pretreatment of fresh-cut fruit and vegetables to improve the prolonging the shelf-life and maintenance of its qualities.

• 한국식품영양과학회지
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• 제16권4호
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• pp.294-299
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• 1987

벼메뚜기 건제품의 가공저장중 품질의 열화에 가장 큰 영향을 미친 것으로 예상되는 지질의 조성을 분석하고 저장중 생성된 갈변반응물질이 지질산화에 미치는 영향을 검토하였다. 성숙한 벼메뚜기 암컷의 지질함량은 5.12%로서 인지질함량(27.35%)이 높았고 불포화지방산 함량이 68.18%나 되었다. 벼메뚜기 천일 및 열풍건조 과정중 COV는 크게 증가하였으나 POV는 거의 측정되지 않았다. 동결건조 과정중에는 과산화물과 카아보닐 화합물이 거의 생성되지 않았다. 저장중에 POV는 초기부터 급속히 증가하였으나 COV는 저장 98일까지 지속적인 증가를 보였고 저장 초기에 당-아미노반응에 의한 수용성갈변반응물질이 많이 생성됨과 동시에 환원당과 아미노질소 함량은 크게 감소하였다. 벼메뚜기 저장중 생성된 갈변반응물질이 지질화에 미치는 영향을 조사한 결과 수용성 구분에서 지질산화의 억제효과가 다소 있는 것처럼 보였으나 지용성 구분에서는 산화촉진 효과를 나타내었다.

• 한국식품영양과학회지
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• 제2권1호
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• pp.41-47
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• 1973

In the present work, the quality stability of sun-dried Alaska pollack, Theragra chalcogramma, was discussed in the aspects of non-enzymatic discoloration as a function of relative humidity during storage at room temperature$(20^{\circ}C)$. Frozen Alaska pollack was dressed, filleted, dried for 48 hours in the open air, and finally stored in cylindrical acrylic chambers which contained saturated specific salt solutions proposed by Rockland(1960) for humidity control. The color development of the product was analyzed by spectrophotometry at 10 day-intervals during the storage. Lipid oxidation was measured as TBA value at wavelength of 538nm. And browning pigments were extracted, divided into two fractions and measured at 460nm: one was chloroform-methanol (2:1 v/v)soluble fraction attributed to lipid oxidation, and the other was water dialyzed fraction caused by so called Maillard reaction. The TBA value showed a maximum on 30 day storage, hereafter, intended to decrease gradually. On the other hand, the rate of brown pigment development in water dialyzed fractions as well as in chloroform-methanol soluble fractions was lower at 34 to 45%RH than at any other case, and propagation of lipid oxidation was also diminished at the same levels of humidity. From the facts described previously, it is recognized that storage at 34 to 45%RH provides higher quality stability for sun-dried Alaska pollack.

• 한국식품영양과학회지
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• 제23권4호
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• pp.604-613
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• 1994

Hydrophilic brown pigments(HBPs) produced during fermentation and aging the domestic Meju and Doenjang were separated by dialysis and chromatography , and their antioxidant activity were measured . The chemical properties of HBP were determined by UV and IR spectrophotometry. HBPs contents were found to be 93.1 mg/g and 183.2mg/g in Meju fermentated for 30 days and 80 days , respectively. The ratio of dialysate to diffusate of the HBPs were appeared to be 70 : 30 and 87 :13 in the Meju fermented for 30 days and 80 days, respectively. and the rtio in the Doenjang aged for 60 days was 91 :9 , indicating that dialysate slowly days, respectively, and the ratio in the Doenjang aged for 60 days was 91 : 9, incidatin that dialysate slowly increased by the fermentation . Both portion exhibited strong antioxidant activity, but more stronger antioxidant activity was found in the dialysate. DEAE-celluose column chromatography showed that dialysate contained more materials eluted by 0.01-0.03M HCI solution than 0.01M acetate buffer, but diffusate showed opposite results. The degree of browning reaction and antioxdiant activity found in the fraction eluted by HCI solution was stronger than that of the fraction eluted by acetate buffer. The fraction eluted from DEAE-cellulose column chormatogrphy was further fractionaged by TLC and found that strong antioxidant activity was present in the fractions which did not possess fluorescenece and showed a negative ninhydrin reaction. TLC fractions of HCI eluant in Meju exhibited a strong absorbance at 260-280nm, but most of other fractions did not show any absorbance at UV region. TLC fractions from dialysate and diffusate showed fairly identical IR spectrum with absorbance at 3400cm-1, 2800cm-3000cm -1, 1600cm, -1 1400cm-1 and 1100 cm-1 , however, in addition to these absorbances, the spectrum from HCI eluant of Meju exhibited a strong absorbance at 1750cm , indicating the carbonic acid or carbonate ester.