• 한국미생물·생명공학회지
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• 제27권2호
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• pp.172-178
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• 1999

In this study, we tested possibility of replacing nitrite salts, which were always added during the meat product processing, with the metabolites produced by antimicrobial and red pigment producing Monascus strains. We have already shown that Monascus No. 116 strain has the highest antimicrobial activity among the strains isolated from Ang-Khak. Monascus isolate No. 229 was chosen due to its outstanding red pigment producing ability. The red pigment production by No. 229 was highest in the medium containing 8% sucrose, 2% yeast extract, 0.1% K2HPO4, 0.5% MgSO4. Optimum pH and temperature for the red pigment production were pH 6.2 and 3$0^{\circ}C$, was found in spot or Rf value 0.54 on TLC plate using ethyl acetate-acetone-water (4:4:1, v/v/v) as development solvent system. Isolate No. 116 and No. 229 were cultured in a optimal condition for the antimicrobial activity and red pigmentation. The culture concentrates were applied in situ to the production of instantly processed ham. Mixed application of 89 ppm Na-nitrite and 300 ppm of culture broth concentrate of Monascus isolate No. 116 and 500 ppm of red color produced by Monascus isolate No. 229 showed similar results with the single application of 94 ppm Na-nitrite. These results confirmed that the antimicrobial activity and red pigment of Monascus strains might be valuable to replace Na-nitrite salt in meat processing.

• 한국축산식품학회지
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• 제30권6호
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• pp.946-950
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• 2010

This study evaluated the antimicrobial effects of meat processing-related organic acids on Burkholderia thailandensis (Burkholderia pseudomallei surrogate) with different water activities. B. thailandensis KACC12027 (4 log CFU/mL) was inoculated in microwell plates containing tryptic soy broth pH-adjusted to 4, 5, 6, and 7 with ascorbic acid, citric acid, and lactic acid and with water activities adjusted to 0.94, 0.96, 0.98, and 1.0 with NaCl, followed by incubation at $35^{\circ}C$ for 30 h. The optical density (OD) of the samples was measured at 0, 3, 6, 12, 24, and 30 h at 595 nm to estimate the growth of B. thailandensis. Growth of B. thailandensis was observed only at water activity of 1.0. In general, more bacterial growth (p<0.05) was observed at pH 6 than at pH 7, and the antimicrobial effects of the organic acids on B. thailandensis were in the following order: Ascorbic acid > lactic acid > citric acid after incubation at $35^{\circ}C$ for 30 h. These results indicate that organic acids in meat processing-related formulations should be useful in decreasing the risk related to an emerging high risk agent (B. pseudomallei).

• 한국축산식품학회지
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• 제34권4호
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• pp.448-456
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• 2014

Studies on the flavour characteristics of meat-based broth, quantification of flavour-related and functional compounds, and factors affecting the availability of such compounds are minimal. The present study was designed to determine the effects of sex on flavor-related and functional compounds in freeze-dried broth (FDB) made from Korean native chickens (KNC). Male and female KNC from a commercial strain (Woorimatdag$^{TM}$) were reared under similar commercial conditions. FDB was separately prepared using male and female birds aged 100 d (six birds of each sex) and analyzed for nucleotide, free amino acid, betaine, carnitine, carnosine, anserine, and creatine contents, and fatty acid composition. The levels of betaine, carnitine and creatine in FDB were not significantly different between the two sexes (p>0.05) in KNC. Carnosine and anserine were not detected in FDB samples. However, FDB from female chickens had significantly higher inosine-5-monophosphate and arachidonic acid contents than did FDB from male chickens. FDB prepared with male KNC contained higher levels of inosine, linoleic acid, glycine, alanine, lysine, and serine (p<0.05). However, glutamic acid, oleic acid, and DHA were present in comparable amounts (p>0.05) in FDB made from male and female KNC. Our findings suggest that the sex of KNC has significant effect on the contents of flavor-related compounds, but not functional compounds.

• 한국가정과학회지
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• 제5권2호
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• 대한수의학회지
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• 제47권4호
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• pp.449-456
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• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate (SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Salmonella typhimurium in tryptic soy broth and in row meat media including chicken, pork and beef. SPY, SPP and STPP at the concentrations of 0.5 and 1% dose-dependently inhibited the growth of S. typhimurium in tryptic soy broth at various pHs. The antibacterial activities of SPT and STPP were the stronger than that of SPP. In chicken, pork, and beef, SPT, SPP and STPP at the concentrations of 0.1, 0.5 and 1.0% significantly inhibited the bacterial growth in a dose-dependant manner (p < 0.05). The antibacterial activities of SPT, SPP, and STPP were more effective in chicken than beef. SPT and STPP at the concentration of 1% reduced the bacterial count by about 2 log units. The addition of SPT, SPP and STPP at the concentration of 0.5% in meats increased the meat pHs by 0.28-0.48 units in chicken, pork, and beef. These results suggest that SPT and STPP were equally effective for the inhibition of bacterial growth both in TSB and meat media and that SPT can be used as an animal food additive for increasing shelf-life and functions of meats.

• 한국식품위생안전성학회지
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• 제35권4호
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• pp.334-340
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• 2020

기존의 L. monocytogenes 증균배지를 개량함으로써 증균배지를 개발하여 L. monocytogenes의 증균 효율을 높이며, DNA 추출에 사용되는 용해버퍼 및 용해조건을 개발함으로써 식육 및 식육가공품에서 L. monocytogenes를 효율적이고 신속하게 검출하고자 하였다. 식품공전에 등재되어 있는 L. monocytogenes 증균배지의 증균 효율을 비교하였으며, Listeria Enrichment Broth (LEB)가 가장 우수한 증균 효율을 보였다. LEB에 탄소원, 질소원, 미네랄 등 다양한 성분을 첨가하여 증균배지를 개발하였으며, 그 결과 LEB에 0.1% pyruvate, 0.1% ferric citrate를 첨가한 개발 증균배지에서 L. monocytogenes가 가장 빠르게 증균되었다. L. monocytogenes의 DNA를 신속하고 효율적으로 추출하기 위해 용해버퍼와 용해조건을 개발하였으며, 그 결과 0.5% 또는 1% N-lauroylsarcosine sodium salt에 0.5 N NaOH와 0.5 M EDTA가 혼합된 용해버퍼를 이용하여 실온에서 30분 간 L. monocytogenes 세포를 용해시키는 것이 DNA의 순도와 수율, 신규성과 경제적 측면에서 가장 우수한 것으로 확인되었다. 결론적으로 본 연구에서 개발된 증균배지 및 DNA 추출법을 활용한다면 식육 및 식육 가공품에서 L. monocytogenes를 보다 신속하게 검출할 수 있을 것이다.

• 한국식품조리과학회지
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• 제19권5호
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• pp.562-570
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• 2003

The awareness of ritual foods in general rituals were surveyed and compared in the Gyeonggi and Gyungsangbuk-do areas in order to identify the characteristics of Korean rituals and establish desirable ritual foods. As materials for "Jeon" (fried pan cakes) in rituals, fish fillets, meat and vegetables were largely used in the Gyeonggi region. In the Gyeongbuk region, all three of these ingredients were the most highly used for "Jeon" also. In the case of rice cakes, "Songpyun" steamed on a layer of pine needles, "Jeolpyun" and "Sirudduk", with a red beans, were mostly used in Gyeonggi-do, while "Songpyun", "Jeolpyun" and "Ingelmi" were largely used in Gyeongsangbuk-do. As seasoned vegetables and herbs, fernbrakes, root of bell flowers, green bean sprouts and bean sprouts were largely used in Gyeonggi-do region, whereas, fernbrakes, bean sprouts, root of bell flowers and spinaches were mainly used in Gyeongbuk region. The use of fernbrakes was highest in both regions. With regard to the number of side dishes, 2∼3 kinds of seasoned herbs and 3∼4 kinds of fruits were mostly used, but with slightly higher numbers in the Gyeongsangbuk-do than the Gyeonggi-do region. With regard to liquor used for rituals, clear strained rice wine was used most in the Gyeonggi-do area, while more unrefined rice wine was used in the Gyeongbuk region. Meat was the most used ingredient in broth slices of dried meat and cod were highly used in the Gyeonggi region, but slices of dried squid were most widely used in the Gyeongbuk region. Most households in both regions tended not to use raw fish in the rituals, and as for the ingredients of Korean Kabobs, meat was the most widely used, then fish and finally vegetables were the most used ingredients. Beef soup was the most used, but more green vegetable soup was used in the Gyeongbuk than the Gyeonggi region. Sweet drink made from fermented rice (sikhe) was generally used in the rituals. It was the most widely used in the Chusok-Hangawi Ritual in the Gyeonggi region, while it was used in the New Year's Ritual in the Gyeongbuk region.

• 한국식생활문화학회지
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• 제26권2호
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• pp.128-141
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• 2011

The mainly purpose of this research was to investigate tendency of changes regarding the recipe of Naengmyeon (Korean cold noodles) based on water. In order to conduct of this research, we analyze the recipe data published in Korea from 1800's to 1980's. A method of mainly study was conducted by content analysis and literature review. The documents of recipe used research were 42 literatures (euigwae, recipe book, magazines, and dictionaries). In addition, the recipes of Naengmyeon based on water were total method of 84. The results of an analysis of recipe data published in the last 200 years showed 3 different types of the recipe of Naengmyeon based on water; 1) Naengmyeon based on water of Kimchi juice type 2) Naengmyeon based on water of (meat) broth type 3) Naengmyeon based on water of mixed (Kimchi juice+broth) type.

• 한국식품과학회지
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• 제45권6호
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• pp.791-795
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• 2013

본 연구에서는 유제품 및 육제품에서 Staphylococcus aureus를 검출하기 위한 PCR과 배지배양법을 비교검증 하였다. 우유, 분유, 소시지, 소고기 분쇄육에 S. aureus를 인위적으로 접종시킨 후, 축산물 가공기준 및 성분규격에 따라 10% NaCl이 첨가된 tryptic soy broth(TSB)에서 증균배양 하였으며, Baird Parker agar에 선택배양 하였다. PCR은 TSB에서 1 mL를 채취한 후 DNA를 추출하여 시행하였으며, S. aureus의 23s rRNA를 표적으로 하는 primer를 사용하였다. 의심집락에 대해 coagulase test와 colony PCR을 통한 확인시험을 실시하였다. 실험결과 우유와 분유에서는 배지배양법과 PCR간에 통계학적 유의차가 존재하지 않았다. 소시지와 소고기 분쇄육의 경우에는 PCR이 배지법에 비해 더 많은 양성을 검출하여 높은 통계학적 유의차를 보였다(p<0.05). 연구결과를 종합하면, 유제품 및 육제품에서 PCR을 통한 S. aureus의 검출은 기존 배지배지배양법에 비해 시간과 노동력을 절감할 수 있는 효과적인 방법으로 나타났다.

• 한국식품과학회지
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• 제30권4호
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• pp.823-826
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• 1998

Na-alginate에 등량의 ascorbic acid를 섞은 후 물을 가하여 알긴산 4%용액을 만든 다음 $121^{\circ}C$에서 $20{\sim}30$분간 가열하여 상대점도 1.05, pH 3.2의 whitish-yellow color의 불투명한 알긴산 가수분해물을 얻었으며, 이 알긴산 가수분해물은 nutrient broth에 0.1% 첨가(가수분해물속의 알긴산의 양을 기준하여)로 어묵의 주요 부패균인 Bacillus sp.의 증식을 억제시킬 수 있었다. 가수분해물 0.3% 첨가 제품은 pH 6.7이었고, 0.5% 첨가 제품은 pH 6.6으로서 무첨가 제품의 pH 7.4 보다는 약간 낮았다. 첨가제품은 약간 구수한 맛(고구마 맛과 유사)을 내었다. 제품의 탄력을 파단강도로 측정한 결과 가수분해물의 첨가량이 증가할수록 저하되는 것으로 나타났다. 제품의 색상은 가수분해물의 첨가량이 증가함에 따라 황색화되었으므로 0.3% 이상의 첨가는 곤란하였다. 어묵의 제조시 가수분해 물을 0.3% 첨가하고 $30^{\circ}C$에서 저장하였을 때 가수분해 물을 첨가하지 않은 제품에 비해 1일 가량 보존기간이 연장되었고, $20^{\circ}C$ 저장시에는 2일이, $15^{\circ}C$에서 저장하였을 때는 4일 가량 보존기간이 연장되는 것으로 나타났다.