• 한국식품영양과학회지
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• 제12권2호
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• pp.105-109
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• 1983

목장(牧場)으로 부터 납유(納乳)된 혼유상태(混乳狀態)의 수송관우유(輸送罐牛乳)의 이상유무판정(異常有無判定)을 위한 한 방법(方法)으로서 전기전도도측정법(電氣傳導度測定法)의 적용가능성(適用可能性) 여부(如否)를 유당함량(乳糖含量), 염소농도(鹽素濃度) 및 koestler number와 관련시켜 검토(檢討)하였다. 시료유(試料乳)의 전기전도도(電氣傳導度)와 koestler number와의 상관계수(相關係數)는 0.76이었다. 43개 시료유중(試料乳中) koestler number 3.5를 기준(基準)으로 한 이상유(異常乳)의 비율(比率)은 14.0%, 염소농도(鹽素濃度) 0.14%를 기준(基準)으로 하면 15.3%, 그리고 전기전도도(電氣傳導度) $6.260({\mu}mho/cm){\times}10^3$을 기준(基準)으로 한 비율(比率)은 14.0%였다. 가수(加水), 가염(加鹽)된 시료유(試料乳)의 이상유무판정(異常有無判定)에는 전기전도도측정(電氣傳導度測定)외에 보조적(補助的)으로 비중측정(比重測定)이 필요(必要)하였다.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2002년도 제54회 춘계심포지움 - 우유와 국민건강
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• pp.45-55
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• 2002

Recent developments in the application of molecular biology to food grade lactic acid bacteria (LAB) have shown that it could be feasible to engineer metabolic pathways to either enhance specific metabolic fluxes or to divert metabolites for the production of different or new end products. This engineering requires detailed knowledge of enzymes involved in metabolism and regulation within the targeted organism but little works have been done in this area. During biochemical and molecular characterisation of lactic bacterial enzymes, some of probiotic Lactobacillus and Bifidobacterium species were found to be very useful for food, nutraceutical and pharmaceutical industries. The enzymes are usually intracellular and the yields are very low to be useful for industrial applications. Among many enzymes and proteins of lactic bacteria studied, some of our gene cloning achievements have contributed to overproduction of lactic bacterial enzymes such as peptidases, esterases, lactases, bile salt hydrolases and linoleate isomerases for foods and nutraceuticals.

• 한국축산식품학회지
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• 제35권3호
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• pp.339-349
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• 2015

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

• 한국식품위생안전성학회지
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• 제15권3호
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• pp.252-255
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• 2000

본 연구는 육류와 가금육, 유가공 공장의 생산라인에서 미생물 오염수준을 측정함에 있어 ATP bioluminescence법이 적용될 수 있는지를 조사하기 위해 수행되었다. 도축장, 도계장, 유가공 공장 생산라인에서 시료를 채취하였으며 ATP bioluminescence법과 표준평판법을 병행하여 나타난 결과치(log RLU/ml, CFU(log/ml))를 상호 비교하여 상관계수를 측정하였다. 모든 시료(n=408)에서의 상관계수는 0.93이었으며 이중 쇠고기, 돼지고기, 닭고기는 0.93(n=220), 육, 유가공장 생산라인 또한 0.93(n=187)로 비교적 높게 나타나 ATP bioluminescence법이 기존의 표준평판법에 비해 상관계수가 높으므로 식품생산현장에서 신속하고 편리하게 세균의 오염여부를 판정할 수 있는 방법이라고 생각된다.

• 한국축산식품학회지
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• 제42권3호
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• pp.389-397
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• 2022

Carcass vascular rinsing and chilling involves infusing a chilled isotonic solution (98.5% water and a blend of mono- and di-saccharides and phosphates) into the vasculature immediately upon exsanguination. Primary purposes of carcass vascular rinsing are to (1) effectively remove residual blood from the carcass; (2) lower internal muscle temperature rapidly; and (3) optimize pH decline by effective delivery of glycolytic substrates in the rinse solution. Previous studies have revealed that the beef carcass vascular rinsing early postmortem positively affects meat quality, product shelflife, and food safety. Thus, the objective of this review is to provide a more comprehensive understanding of the physical and biochemical mechanisms associated with beef carcass vascular rinsing, focusing on the relationship between quality attributes (CIE L^*, a^*, b^*; chemical states of myoglobin; oxygen consumption and sarcomere length) and muscle metabolic response to various substrate solutions (Rinse & Chill^®, fructose, sodium phosphate, and dipotassium phosphate) that stimulate or inhibit the rate of glycolysis early postmortem. In addition, this review discusses the absence of metabolite residues (phosphorus, sodium, and glucose) related to the application of the chilled isotonic solution. This review primarily focuses on beef and as such extending the understanding of the mechanisms and meat quality effects discussed to other species associated with vascular rinsing, in particular pork, may be limited.

• Asian-Australasian Journal of Animal Sciences
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• 제18권4호
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• pp.580-583
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• 2005

We have evaluated the application of spectroscopy using an insertion-type fiber-optic probe and a sensor at wavelengths from 400 to 1,100 nm to the measurement of milk fat content on dairy farms. The internal reflectance ratios of 183 milk samples were determined with a fiber-optic spectrophotometer at 5$^{\circ}C$, 20$^{\circ}C$ and 40$^{\circ}C$. Partial least squares (PLS) regression was used to develop calibration models for the milk fat. The best accuracy of determination was found for an equation that was obtained using smoothed internal reflectance data and three PLS factors at 20$^{\circ}C$. The correlation coefficients between predicted and reference milk fat at 5$^{\circ}C$, 20$^{\circ}C$ and 40$^{\circ}C$ were r=0.753, r=0.796 and r=0.783, respectively. The predictive explained variances ($Q^2$) of the final model, moreover, were more than 0.550 at all temperatures, and the regression coefficients of determination ($R^2$) were more than 0.6 (60%). Our results indicate that milk has different internal reflectance measured in the range of visible and near infrared wavelengths (400 to 1,100 nm), depending on its fat content.

• Journal of Dairy Science and Biotechnology
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• 제41권4호
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• pp.219-229
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• 2023

Consumer demand for products with health benefits and natural ingredients is significant for the expansion of functional foods. Edible films and coatings are an excellent way to diversify the market for functional foods and as substitutes for the prevailing packaging and products. Incorporation of whey protein (WP) and its active ingredients into edible films and coatings is a promising technique that can be applied to various food products. Numerous combinations can be used on an industrial scale depending on the purpose, product, nature of the film, type of active ingredient, and type of inclusions. In this review, we describe several characteristics of edible WP films and coatings used as novel packaging materials. WP-based packaging can play a beneficial role in sustainability because of the option of recycling materials rather than incinerating, as in synthetic laminates, because of the use of natural byproducts from the food industry as raw materials. However, cost-effectiveness is a driving force against industrial setbacks in current and future WP processing developments. The industrial application of this new technology depends on further scientific research aimed at identifying the mechanism of film formation to improve the performance of both the process and product. Furthermore, research such as consumer studies and long-term toxicity assessments are required to obtain significant market shares.

• 한국축산식품학회지
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• 제42권3호
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• pp.372-388
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• 2022

Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shortages. However, food neophobia inhibits the widespread consumption of edible insects, despite their high nutritional and functional value. The own characteristics of edible insect protein such as foaming properties, emulsifying properties, gelling properties and essential amino acid ratio can be improved by drying, defatting, and extraction. Although nutritional value of some protein-enriched bread, pasta, and meat products, especially essential amino acid components was increased, replacement of conventional food with edible insects as a novel food source has been hindered owing to the poor cross-linking properties of edible insect protein. This deterioration in physicochemical properties may further limit the applicability of edible insects as food. Therefore, strategies must be developed to improve the quality of edible insect enriched food with physical, chemical, and biological methods. It was presented that an overview of the recent advancements in these approaches and highlight the challenges and prospects for this field. Applying these strategies to develop insect food in a more familiar form can help to make insect-enriched foods more appealing to consumers, facilitating their widespread consumption as a sustainable and nutritious protein source.

• 대한지역사회영양학회지
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• 제19권3호
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• pp.274-282
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• 2014

Objectives: The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning. Methods: The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0. Results: The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals' and 6 vitamins' contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milk dairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C. Conclusions: Revised target pattern based on the adolescent's foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items.

• Journal of Dairy Science and Biotechnology
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• 제18권1호
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• pp.22-37
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• 2000

우리 나라 낙농식품산업은 어려운 여건 속에서 도 생산농가, 산업체는 물론 산학관연 둥 여러 분야의 노력에 의하여 꾸준히 발전하여 왔다. 우리 나라의 유제품소비구조는 음용유 위주로 우유 식품의 본질적 특성 상 유통기간이 짧은 것을 고려할 때 안정성 확보, 영양성분 향상, 신선도 유지 등 우유 및 유제품 품질 향상 기술 개발 및 보급은 매우 중요한 과제이다. 더욱이, 21세 기 에는 국제적으로 유제품 소비량 증가와 더불어 안전성, 품질, 선도 등 고품질 생산 공급구조로 발전되고, 생산 기 반 감소 및 환경보존 문제의 대두로 첨단기술의 개발 수요가 급증 할 것으로 예상되며, 또한 소비자가 선택할 수 있는 낙농식품의 규격, 성분표시 등의 정보수요가 확대될 것으로 전망된다. 안전하고 위생적인 우유 및 유제품의 소비확대를 위해서는 선진 외국의 기술도입과 관련연구기관간의 공동연구를 통하여 신제품개발과 품질향상 기술개발이 전개 되 어 야 한다. 결론적으로, 우리 나라 낙농식품 산업의 발전을 위해서는 탄력적인 우유 및 유제품 수급안정을 기반으로 생산효율을 증진하고 위생적이고 고품질이며 안전성이 확보된 낙농제품 개발이 중요한 과제이다.