• 한국식품위생안전성학회지
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• 제30권2호
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• pp.178-188
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• 2015

본 연구는 계란가공전문업체에서 생산하는 즉석섭취 알가공품의 미생물학적 안전성을 분석한 연구로 제품의 종류에 따라 일반세균 및 coliforms의 오염수준의 차이가 매우 크며 식중독균의 증식/생존 양상에도 영향을 미치는 것으로 나타났다. 즉석섭취 알 가공품 중 계란구이의 가공 공정단계에서 미생물 오염도를 조사한 결과에 따르면 공정 초기단계에서 aerobic plate counts 오염 수준은 높았으나 가열 성형 공정 이후 급격하게 감소하여 공정 과정 이후 낮은 수준으로 유지하는 것으로 보아 HACCP 공정에서의 CCP 관리는 적절하게 수행되고 있는 것으로 나타났다. 완제품의 경우 치즈, 참치, 피자오믈렛과 계란구이, 계란 찜은 미생물 규격 기준에 부합하였으나 떡갈비오믈렛과 지단채는 허용 불가능한 수준으로 확인되었다. 특히 지단채의 경우 레토르트 공정을 거치지 않는 제조 공정에 따른 특성 때문인 것으로 판단되어 이를 보완할 수 있는 관리 방안이 필요할 것으로 보이며, 오믈렛의 경우 계란 이외의 내용물이 추가 주입되므로 부 재료의 관리도 중요한 것으로 나타났다. 또한 병원성 식중독균을 인위적으로 오염시킨 즉석섭취 알 가공품을 4, 10, $15^{\circ}C$에 저장하면서 미생물의 증식 및 생존을 관찰한 결과, L. monocytogenes는 저장 기간 내 모든 온도에서 증식하였다. 특히 계란구이에서 S. Typhimurium과 E. coli는 $4^{\circ}C$와 $10^{\circ}C$ 저장조건에서 사멸하였으나, $15^{\circ}C$ 저장조건에서는 동일한 저장기간 동안에 급격하게 성장하는 것으로 나타나, 유통/판매 조건에서 온도 관리 또한 철저하게 수행되어야 할 것으로 판단된다. 또한 계란구이에서 S. Typhimurium에 비해 S. Enteritidis의 증식 속도가 더 빠른 것으로 나타났으며 계란 찜에서도 S. Typhimurium는 사멸하는 반면 S. Enteritidis 증식은 잘 이루어 져 알 가공품에서의 S. Enteritidis의 증식 위험성이 더 큰 것으로 나타나 식용란이 생산되는 과정에서도 S. Enteritidis 오염예방이 매우 중요한 것으로 판단된다. 또한 알 가공품의 경우 제조 시설에서의 위생적인 제품 생산뿐만 아니라 조리 시 적절한 가열, 가열 후 교차오염 방지, 조기섭취 등 유통/보관 후 소비자 섭취시점까지의 안전관리 방안이 필요하다.

• 동아시아식생활학회지
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• 제27권1호
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• pp.78-87
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• 2017

The objective of this study was to investigate the effects of various washing waters on the quality and safety characteristics of eggs during storage. Eggs were washed with tap water, 100 ppm of sodium hypochlorite, or 30 ppm of slightly acidic electrolyzed water and stored at $10^{\circ}C$ and $20^{\circ}C$. Effects of various washing waters on reduction of Salmonella Enteritidis and aerobic plate counts and survival of S. Enteritidis on egg shells were also analyzed at $10^{\circ}C$ and $20^{\circ}C$ for 25 days. As an index of quality, haugh unit, weight reduction, and pHs of egg white and egg yolk were measured. Reduction percentages of haugh unit and weight were higher at $20^{\circ}C$ than at $10^{\circ}C$. Egg qualities were less affected by tap water, slightly acidic electrolyzed water, and sodium hypochlorite, regardless of storage temperature. The greatest reductions in aerobic plate counts and S. Enteritidis were observed with slightly acidic electrolyzed water. The level of S. Enteritidis on egg shells gradually decreased during 20 days of storage at both $10^{\circ}C$ and $20^{\circ}C$, whereas S. Enteritidis survived longer at $20^{\circ}C$ than at $10^{\circ}C$. S. Enteritidis was not detected in eggs at $10^{\circ}C$, 2.13 log CFU/g of S. Enteritidis was detected in eggs washed with sodium hypochlorite after 20 days of storage at $20^{\circ}C$, indicating that S. Enteritidis penetrated into the egg shell during storage at $20^{\circ}C$. In conclusion, slightly acidic electrolyzed water increased microbial reduction and least affected quality of washed eggs. Thus, slightly acidic electrolyzed water can be recommended for washing of graded eggs, at retail markets.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2004년도 춘계학술대회
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• pp.2047-2052
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• 2004

Inconel-600 alloy has been used as steam generator tube material for current pressurized water reactors (PWRs). The long-term operation of steam generators showed that the use of this material induced localized corrosion damages and increased tube wear of steam generator. To protect these problems, steam generator tube material is being changed to Inconel-690 alloy. Based on the current trend, we have chosen Inconel 690 as the Advanced Power Reactor 1400 (APR1400) steam generator(SG) tube material and performed the design optimization of preventive measure against tube fretting wear for the APR1400 steam generator. In this paper, we examined the technical consideration in this modification : the selection of material, wear characteristics, effect of the Egg-crate Flow Distribution Plate installation, and effect analysis of vertical strip installation.

• 한국식품과학회지
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• 제27권5호
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• pp.680-689
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• 1995

본 연구는 $4{\sim}6$개월의 유아들을 위하여 재수화시킨 후 숟가락으로 떠먹일 수 있도록 쌀을 기본으로 하고 당근, 쇠고기 및 계란을 각각 주재료로 한 냉동건조 이유식 제조의 최적조건을 결정하기 위하여 수행되었다. 본 연구에서 얻어진 결과를 요약하면 다음과 같다. 당근, 쇠고기 및 계란이유식에서 모두 냉동건조시간은 수분함량이 높고 가열판온도가 낮을수록 증가하였다. 파쇄성은 수분함량이 감소하고 가열판온도가 증가함에 따라 증가하였다. 관능적 특성 중 수화속도, 균질성 및 매끄러운 정도는 수분함량이 증가하고 가열판온도가 감소할수록 증가하였고, 뜨기 쉬운 정도는 수분함량이 증가할수록 증가하였으나, 가열판온도의 영향은 거의 받지 않았다. 또한 피막형성성은 수분함량과 가열판온도가 증가할수록 증가하였다. 이유식 제조의 최적조건은 당근이유식의 경우 수분함량 88.5%와 가열판온도 $34^{\circ}C$로, 쇠고기이유식에서는 수분함량 88.5%와 가열판온도 $28^{\circ}C$로, 그리고 계란이유식에서는 수분함량 87.3%와 가열판온도 $39^{\circ}C$로 결정되었다.

• 대한본초학회지
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• 제29권5호
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• pp.31-38
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• 2014

Objectives : Egg yolk is composed of various important chemical substances for human health. A calcium shortage causes the growth retardation on the body growth. In this study, we examined the therapeutic effects of calcium, vitamin D and egg yolk peptide (EYP) treatment on the retardation of the longitudinal bone growth induced by low-calcium diet in adolescent rats. Methods : Low calcium diets were administrated for 15 days. During the last five days, calcium and/or vitamin D and/or EYP were administrated. The body weights, longitudinal bone growth rates, the heights of growth plates, and bone morphogenetic protein (BMP)-2 and insulin-like growth factor (IGF)-1 expressions were measured using histochemical analysis. Results : Low calcium diets caused the significant reduction in body weight gains and the longitudinal bone growth. The heights of growth plates and the expressions of BMP-2 and IGF-1 showed the impairment of body growth as well. Calcium and/or vitamin D administration could not significantly increase the longitudinal bone growth. However, calcium, vitamin D, and EYP administration significantly increased the bone growth, the growth plate height, and BMP-2 and IGF-1 expressions. Conclusions : These results suggest that EYP enhances the longitudinal bone growth in the calcium and/or vitamin D deficiency and it could be a promising agent for the treatment of children suffering from malnutrition.

• 생약학회지
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• 제18권4호
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• pp.210-215
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• 1987

Experimental studies were done to investigate analgesic and antiphlogistic actions of Violae Herba. Its water extract showed a significant dose dependent analgesic effect against writhing syndrome induced by acetic acid as well as in hot plate test in mice. The extract also showed a significant inhibitory effect against paw-edema induced by egg-white in rats.

• 한국축산식품학회지
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• 제38권3호
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• pp.487-497
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• 2018

Controlling of microorganisms in the industrial process is important for production and distribution of hatching and table eggs. In the previous study, we reported that chlorine dioxide ($ClO_2$) gas of a proper concentration and humidity can significantly reduce the load of Salmonella spp. on eggshells. In this study, we compared microbial reduction efficacy on egg's surface using hatching eggs and table eggs, internal quality of table eggs, and hatchability after both the conventional method (washing and UV expose, fumigation with formalin) and $ClO_2$ gas disinfection. Application of 40 ppm $ClO_2$ gas to the table and hatching eggs, respectively, reduced the aerobic plate count (APC) with no statistical difference compared with the conventional methods. Additionally, we didn't observed that any significant difference in albumin height, Haugh unit (HU), and yolk color, this result confirms that 40 ppm $ClO_2$ had no effect on the internal quality of the table eggs, when comparing with the UV treatment method. The hatchability of hatching eggs was not statistical different between formaldehyde fumigation and 80 ppm $ClO_2$ gas treatment, though the value was decreased at high concentration of 160 ppm $ClO_2$ gas. From these results, we recommend that $ClO_2$ gas can be used as a safe disinfectant to effectively control egg surface microorganisms without affecting egg quality.

• Asian-Australasian Journal of Animal Sciences
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• 제30권7호
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• pp.1013-1020
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• 2017

Objective: Stripe marks, which occasionally occur on the shell, do not cause breakage to the shell and shell membranes of eggs. This study investigated the quality of intact eggs (IEs), minor stripe-marked eggs (MEs), severe stripe-marked eggs (SEs), and cracked eggs (CEs) during 3-week storage at $25^{\circ}C$. Methods: Shell eggs were collected the day after being laid and were washed. Among them, eggs without any visual cracks or stripe marks on the shells were evaluated as IEs by the plant employees using candling in a darkened egg storage room; the remaining eggs exhibited some eggshell defects. At day 3, the eggs were further categorized into IEs, MEs, SEs, CEs, and broken eggs (BEs) on the basis of the description given. Except BEs, which were discarded, the remaining eggs were stored at $25^{\circ}C$ (approximate relative humidity 50%) and then analyzed. Results: Stripe marks were observed primarily within the first 3 days after washing. At day 3, CEs had significantly (p<0.05) lower Haugh unit values, but all eggs had grades AA or A, according to the United States Department of Agriculture standard. As storage time increased, differences in egg quality between groups were more obvious. IEs had the highest eggshell breaking strength. During storage, the total plate counts and pathogens, namely Escherichia coli, Campylobacter spp., Staphylococcus aureus, and Salmonella spp., were not detectable in the internal content of IEs and SEs. Conclusion: In conclusion, cracks degraded egg quality severely and minor stripe marks only slightly influenced the egg quality.

• 한국식품과학회지
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• 제31권3호
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• pp.771-777
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• 1999

CSLM 기술을 이용하여 Salmonella enteritidis에 의한 계란 오염 과정을 관찰하여 난막의 3중막 구조, cuticle 층 그리고 5가지 필름 피복의 침투 방어효과를 조사하였다. 난막을 구성하는 fiber의 지름은 각각 outer membrane $1.5{\sim}7.2\;{\mu}m$, inner membrane $0.8{\sim}2.0\;{\mu}m$이었고, limiting membrane을 구성하는 입자의 지름은 $0.1{\sim}1.4\;{\mu}m$이었으며, 두께는 각각 평균 10.0, 3.5, $3.6\;{\mu}m$이었다. 난각과 접해 있는 outer membrane은 다음 층인 inner membrane과 부분적으로 중첩되어있고, limiting membrane의 입자들은 매우 밀집되어 inner membrane과 중첩된 상태로 존재하였다. Cuticle층은 전체 계란 표면적 중 $40{\sim}80%$ 를 덮고 있었으며, 두께는 평균 $6.0\;{\mu}m$이었고 피복 필름들의 평균 두께는 자각 mineral oil $5.0\;{\mu}m$, dextrin $3.6\;{\mu}m$, gelatin $3.9\;{\mu}m$, starch $2.5\;{\mu}m$, chitosan $2.2\;{\mu}m$이었다. 필름 피복에 의한 Salmonella enteritidis 생육 억제효과를 관찰한 결과, chitosan이 가장 효과적이었다. 그리고 trisodium phosphate (TSP), cetylpyridinium chloride (CPC) 처리, 5종의 필름 피복 처리와 무처리한 계란표면에 Salmonella enteritidis를 접종한 후 내부 전이 과정을 CSLM을 이용하여 다색영상화(multi-color imaging)와 시간당 투과 균수에 대한 plate count로 비교한 결과, 난각이나 3중막 구조의 난막보다는 cuticle 층이 Salmonella균의 오염을 차단하는데 결정적인 역할을 하는 것으로 나타났으며, chitosan 피복이 cuticle 층과 비슷한 효과를 보였다. 따라서 피복 필름중에서 chitosan이 최외부 방어막인 cuticle층이 결손된 난각 부위를 피복하는데 가장 적합할 것으로 사료된다.

• Animal cells and systems
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• 제11권2호
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• pp.125-128
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• 2007

A new perlid stonefly, Chinoperla rhododendrona n. sp., is described from a tropical mountain stream in central Vietnam. The male adult of this species can be characterized by the strongly setous body and unique L-shaped genital structure. The female adult can be distinguished by the posteromedially sclerotized and widely notched subgenital plate. The egg is unique among its congeners as it has smooth chorion and long and narrow collar. Illustrations of diagnostic characters are provided.