• Food Science and Biotechnology
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• 제15권6호
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• pp.844-850
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• 2006

This study was designed to compare various quality characteristics, such as nutrient composition and physicochemical and sensory properties of freeze-concentrated milk made by a newly developed continuous multi-stage process with those of evaporated milk. The freeze concentration process reduced the water content up to 73%. Most of the physicochemical properties of evaporated milk were different from raw milk; however the freeze-concentrated milk showed little difference from the raw milk. The thiobarbituric acid value and free fatty acid concentrations were significantly greater in the evaporated milk than in the freeze-concentrated milk. Several effects on sensory characteristics, such as off-taste, were significantly stronger in the evaporated milk. Overall, this study indicates that the newly developed freeze concentration technique results in improved physicochemical and sensory properties, and has little effect on most nutrient levels when compared with the evaporation process. Further research is necessary to further elucidate the chemical and sensory properties of freeze-concentrated milk.

• Asian-Australasian Journal of Animal Sciences
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• 제20권2호
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• pp.273-282
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• 2007

This study was carried out to compare the changes of nutrients, sensory and chemical properties of freeze-concentrated and evaporated milks during storage. For pasteurization, the freeze-concentrated milk containing 27% of total solid was treated with 150 rpm ozone for 5 min, and 99% of microflora was eliminated. Also, the activities of protease and lipase decreased 93.31% and 96.15%, respectively, and phosphatase showed negative activity. Total bacteria count was maintained below$2.0{\times}10^4$CFU/ml. During storage, TBA absorbance was lower in freeze-concentrated milk than that in the evaporated milk. The production of short-chain free fatty acids and free amino acids increased proportionally to the storage period in both samples. While the short-chain free fatty acid production was lower in the freeze-concentrated milk compared with that in the evaporated milk, the production of individual free amino acid was similar in both samples. In sensory evaluation, cooked flavor and color were much lower in the freeze-concentrated milk than that in the evaporated milk. Overall acceptability score was higher in the freeze-concentrated than the evaporated milk. Based on above results, ozone treatment for the freeze-concentrated milk pasteurization was positive at the elimination of microflora and enzyme inactivation. During storage, the freeze-concentrated sample minimized the change of color and TBA absorbance, the production of short-chain free fatty acid and vitamins than the evaporated milk. Therefore, the freeze-concentrated milk process in the present study resulted in the positive effect in minimizing nutrient loss and keeping quality of milk during storage.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2005년도 정기총회 및 제35차 춘계 학술 발표대회
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• pp.297-302
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• 2005

Physicochemical properties were compared between freeze concentrated and vacuum evaporated milk through colour, brix, viscosity, freezing point and pH measurement. Brix and viscosity in each concentrated milk significantly increased due to solute concentration(p<0.05), and there was not much difference between freeze concentrated and evaporative one. Brix results were numerically modeled with the logarithmic regression: Y=-33.460+18.4513 ${\cdot}$ ln(X), $R^2=0.9798$ and this model was fairly fit to predict the solute concentration in the middle of freeze concentration process. Freezing point significantly decreased according to concentration increment(p<0.05) and there was not the significant difference between freeze concentrated and evaporated one. Whereas, in colour and pH value, there were some differences between freeze concentrated and evaporative milk. Vacuum evaporated milk expressed higher discoloration comparing to freeze concentrated one. In pH values, evaporated milk showed the significantly decreased results comparing to freeze concentrated sample, whereas the pH value of freeze concentrated sample expressed the similar value to the reference milk.

• Food Science and Biotechnology
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• 제15권5호
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• pp.756-762
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• 2006

Freeze concentration of milk was carried out through the controlled recrystallization of ice in a multi-stage freeze concentrator. Rheological characteristics of ice slurries were analyzed to determine efficient concentration levels for the freeze concentration process. It was determined that efficient concentration level was 17% of total solids in the first and 27% in the second stage. Physicochemical properties were compared between freeze concentrated and evaporated milk. Freeze concentrated milk was more similar in color appearance to control milk than was evaporated milk. pH significantly decreased in evaporated milk than in freeze concentrated milk. pH of freeze concentrated milk resulted in similar value to control. These results indicated the advantages of freeze concentration as a non-thermal milk processing technology in terms of physicochemical properties. Consequently, we investigated the influence of ice recrystallization on the rheological characteristics of ice slurries and physicochemical properties of freeze concentrated milk.

• 한국동물위생학회지
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• 제21권3호
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• pp.261-266
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• 1998

A method for the determination of noboviocin in milk was presented by high performance liquid chromatography(HPLC). The novobiocin in the spiked sample was extracted with methanol and evaporated under vacuum. After evaporating, the residue was mixed with distilled water for 2$m\ell$, filtrates with 0.45$\mu\textrm{m}$ acrodisc was injected into HPLC. The results obtained were as follows ; 1. The calibration curve of novobiocin was showed constantly linear(r 0.999) in the range of 100~500ng/$m\ell$. 2. The mean recovery rate of novobiocin from the spiked milk sample were 88~98%. 3. The coefficients of variation were 2.6~5.8% 4. The lowest detectable limit of novobiocin was 25ppb.

• 분석과학
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• 제21권6호
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• pp.535-542
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• 2008

본 연구에서는 소고기와 우유에서의 클렌부테롤의 확인과 정량을 위하여 LC-ESI/MS/MS을 이용한 방법을 개발하였다. 클렌부테롤과 내부표준물질로 클렌부테롤-D9을 사용한 시료를 가수분해 한 후 에틸아세테이트로 추출하고 농축하였다. 그리고 추출물을 20% 메탄올에 용해하여 HLB 카트리지로 정제한 후 $C_{18}$ 칼럼을 이용한 LC-ESI/MS/MS로 분석하였다. 높은 감도를 얻기 위하여 positive ion mode에서 SRM(selected reaction monitoring)방법을 이용하였다. MS/MS의 SRM방법으로 클렌부테롤과 클렌부테롤-D9의 선구이온(precursor ion), 생성이온(product ion)을 각각 m/z 227${\rightarrow}$203, m/z 286${\rightarrow}$204로 분석한 결과 소고기에서의 클렌부테롤의 정량한계와 회수율은 각각 $0.2{\mu}g/kg$과 84.3~91.1%이었고, 우유에서의 정량한계와 회수율은 각각 $0.05{\mu}g/kg$과 87.7~98.3%이었다.

• 한국환경농학회지
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• 제41권4호
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• pp.288-309
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• 2022

BACKGROUND: The objective of this study was to develop a comprehensive and simple method for the simultaneous determination of 59 veterinary drug residues in livestock products for safety management. METHODS AND RESULTS: For sample preparation, we used a modified liquid extraction method, according to which the sample was extracted with 80% acetonitrile followed by incubation at -20℃ for 30 min. After centrifugation, an aliquot of the extract was evaporated to dryness at 40℃ and analyzed using liquid chromatography combined with tandem mass spectrometry. The method was validated at three concentration levels for beef, pork, chicken, egg, and milk in accordance with the Codex Alimentarius Commission/Guidelines 71-2009. Quantitative analysis was performed using a matrix-matched calibration. As a results, at least 52 (77.6%) out of 66 compounds showed the proper method validation results in terms of both recovery of the target compound and coefficient of variation required by Codex guidelines in livestock products. The limit of quantitation of the method ranged from 0.2 to 1119.6 ng g-1 for all matrices. CONCLUSION(S): This method was accurate, effective, and comprehensive for 59 veterinary drugs determination in livestock products, and can be used to investigate veterinary drugs from different chemical families for safety management in livestock products.

• 자원환경지질
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• 제56권6호
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• pp.715-728
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• 2023

익룡 발자국의 개체 및 밀집도 측면에서 세계 최대 규모로 알려진 진주 충무공동 익룡·새·공룡발자국 화석산지는 2011년 천연기념물로 지정된 이래, 2018년 일부 화석층을 현장 보존하기 위해 보호각을 설치하였다. 이 중 제2보호각에 관리중인 화석층은 기 보고된 발자국 중 약 17%에 달하는 익룡·수각류·조각류 발자국(총 679개)이 단일 층준에서 발견되어 학술적 가치가 크지만 물리적, 화학적 손상이 지속적으로 발생하여 발자국의 관찰에 어려움이 있다. 특히 화석층 표면을 피복하는 유백색 오염물은 석고와 대기오염물로 구성된 복합체의 누적현상에서 기인한다. 오염물을 구성하는 석고는 화석층 하부층준에서 기원한 칼슘과 잔디의 생육활동으로 공급되는 황이 보호각 후방의 잔디가 식재된 토양층에서 집수된 지하수에 의해 용출되고, 보호각의 일대의 수분 순환 과정에서 화석층 표면에 증발잔류하며 결정화된다. 또 다른 오염물 구성체인 화분·광물 등은 분진 배출이 어려운 보호각 갤러리창을 통해 풍성으로 유입된다. 따라서 상이한 기원을 가진 두 오염물로부터 화석층을 보존하기 위해서는 보호각의 수분 및 대기 순환 제어와 지속적인 오염물 제거가 필요하다. 분진상의 석고와 대기 오염물은 스팀 세정법으로 충분한 제거 효과가 있으며, 암회색 셰일인 화석층은 레이저 흡수능이 커 흔적화석과 퇴적구조의 물리적 손실을 동반하는 레이저 세정법은 가급적 지양하는 것이 바람직하다.

• 한국식품위생안전성학회지
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• 제38권5호
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• pp.361-372
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• 2023

축산물 중 잔류허용기준이 설정되어 관리하고 있는 농약 azocyclotin, cyhexatin, fenbutatin oxide는 대표적인 유기주석계 살비제이다. 기존 시험법은 가스크로마토그래피를 사용하여 정량한계가 높고 분석 시 재현성이 떨어져 이에 대한 개선이 필요한 실정으로 본 연구에서는 비교적 간편하며 시간이 적게 소요되는 QuEChERS법을 활용하여 azocyclotin, cyhexatin, fenbutatin oxide의 시험법을 마련하고자 하였다. 1% 아세트산을 함유한 아세트산에틸:아세토니트릴(1:1) 혼합액을 이용하여 진탕 추출 후 d-SPE로 정제하고 이를 농축 후 LC-MS/MS를 이용한 시험법을 개발하였다. Azocyclotin, cyhexatin 및 fenbutatin oxide의 결정계수(R²)는 0.99 이상으로 높은 직선성을 확인하였으며 정량한계는 0.01 mg/kg으로 높은 감도를 나타내었다. 대표 축산물 5종(소, 돼지, 닭, 계란, 우유)에서 LOQ(0.01 mg/kg), MRL(0.05 mg/kg), MRL 10배(0.5 mg/kg)의 농도에서 회수율 실험을 한 결과 평균 회수율이 76.4-115.3% 및 84.4-110.8%이었으며, 상대표준편차는 25.3% 이하로 나타났다. 본 연구는 Codex 가이드라인(CAC/GL 40-1993, 2003) 및 '식품의약품안전처 식품의약품안전평가원의 식품등 시험법 마련 표준절차에 관한 가이드라인(2016)'에 적합한 수준임을 확인하였다. 따라서 본 연구에서 확립한 시험법은 축산물 중 잔류할 수 있는 azocyclotin, cyhexatin, fenbutatin oxide의 안전관리를 위한 공정시험법으로 활용 가능할 것으로 판단된다.