• 한국식품영양과학회지
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• 제35권8호
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• pp.1064-1069
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• 2006

시판 인스턴트 건조 분말수프의 유통 및 저장 중 위생화를 목적으로 감마선 조사한 다음 가속조건($60^{\circ}C$, 2주)에 저장 중 미생물 농도와 관능적 품질 변화를 조사하였다. 시료수프의 미생물 농도에서 효모, 곰팡이 및 대장균군은 모든 시료에서 검출되지 않으나 총 세균은 $3.22{\sim}3.77\;log\;CFU/g$ 수준으로 나타났으며, 감마선 조사선량이 증가할수록 미생물 농도가 유의적으로 감소하여 3 kGy 이상의 감마선 조사군에서는 100 CFU/g 이하로 감균이 가능하였으며, 가속저장동안 모든 군에서 저장초기와 유의적인 차이를 보이지 않았다(p<0.05). 관능평가 결과, 비조사구에 비해 조사구에서 향, 맛 및 전체적인 기호도가 유의적으로 낮게 나타났으며(p<0.05), $60^{\circ}C$에서 2주간 저장후에는 색, 향, 풍미, 전반적 기호도에서 관능평점이 낮아졌다. 이상의 결과에서 시판 인스턴트 건조 분말수프의 위생화를 목적으로 관능적 품질변화를 최소화하고 미생물학적 저장안정성을 확보하기 위한 방사선 조사선량은 3 kGy인 것으로 사료되며, 수프 제품의 관능적 기호도를 유지하기 위한 연구가 요망된다.

• 한국축산식품학회지
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• 제35권2호
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• pp.216-224
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• 2015

The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3^rd, 30^th, 60^th and 90^th d). Difference in microbiological and chemical changes between samples was found to be significant (p<0.05) during ripening period. Cheese samples with edible coating had statistically lower mould counts compared to the uncoated samples. Furthermore the highest and lowest mould counts were determined in control (4.20 Log CFU/g) and other samples (<1 Log CFU/g) at 60^th and 90^th d of storage. All samples exhibited higher levels of water soluble nitrogen and ripening index at the end of storage process. At the end of 90 day storage period, no signicant dierences in salt and fat values were observed among the cheeses studied. The edible coatings had a beneficial effect on the sensory quality of cheese samples. In the result of sensory analysis, while cheese C and the chitosan coated cheese samples were more preferred by the panellists, the chitosan/whey protein film-coated cheese samples received the lowest scores. This study shows coating suggests could be used to improve the quality of cheese during ripening time.

• Asian-Australasian Journal of Animal Sciences
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• 제16권8호
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• pp.1224-1229
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• 2003

The combined effects of washing, sanitization and coating of eggshell on the physical and microbiological quality during storage were evaluated at $4^{\circ}$ and $30^{\circ}C$. The interior qualities of the eggs were assessed by weight changes, yolk index, albumen index, Haugh unit value, and microbial contamination of egg shell and egg white during 30 days of storage in untreated, washed, or sanitized and mineral oil-coated eggs. The results suggest that these changes were faster in higher temperature ($30^{\circ}C$) than lower temperature ($4^{\circ}C$) storage, and washed eggs deteriorated faster than untreated eggs. The sanitized and coated eggs maintained the best quality during storage in all parameters measured. The shelf-life of washed, sanitized and coated eggs could be extended 4-5 fold compared to that of washed or untreated eggs.

• 한국식품영양과학회지
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• 제34권2호
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• pp.285-290
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• 2005

본 연구에서는 cook-chill system에서 생산되는 일부 음식에 녹차 추출물의 첨가가 냉장 저장 시 음식 품질에 미치는 영향을 알아보고자 하였다. 이를 위해 냉장저장급식에서 생산되는 음식 중 편육을 적용음식으로 선정하고 녹차추출물을 첨가(0,2,3%)하여 생산하였다. 이때 냉장저장급식 생산단계에 따른 소요시간 및 온도상태, pH및 수분활성도를 측정하고, 표준평판균수, 대장균군수를 측정함으로써 생산단계에 따른 미생물적 품질을 평가하였다. 또한 녹차추출물 첨가(0, 2, 3%)가 냉장저장(3$^{\circ}C$, 5일)동안 표준평판균수와 대장균군수에 미치는 영향을 관찰하였다. 미생물적 품질을 평가하기 위해 표준평판균수와 대장균군수를 측정한 결과 돼지고기를 삶은 직후와 냉각 후 모든 시료에서 조리한 음식의 안전 기준치 (표준평판균수<$10^{5}$, 대장균군수 <$10^2$)를 만족시켰다. 냉장 저장동안에는 먼저 표준평판균수의 경우, 녹차추출물을 첨가하지 않은 0%에서는 저장기간에 따라 일정하게 증가하는 경향을 보인 반면, 녹차 추출물을 3% 첨가하여 생산한 편육은 4일째까지도 위생상태가 적합하게 나타남으로써 녹차 추출물의 첨가가 냉장저장 동안 미생물적 품질을 유지하는데 효과적이라고 사료되었다. 대장균군수의 경우에도 녹차추출물을 첨가하지 않은0%는 1일부터 <$10^2$을 초과한 반면 2%와 3%에는 각각 2일,3일까지 조리한 음식의 안전 기준치를 만족하였다. 또한 녹차추출물의 첨가량은 저장기간에 따라 모두 유의적인 증가를 나타냄으로써 (p<0.01) 저장기간에 따라 대장균군수가 유의적으로 증가함을 알 수 있었으며, 저장일에 따른 첨가량별 대장균군수에서도 모두 유의성을 나타냄으로써 첨가량이 많을수록 낮은 수준의 대장균군수를 나타내어, 3%에서 가장 낮은 대장균군수를 나타내었다(p<0.01).이상의 연구 결과, cook-chill생산 시 녹차 추출물의 첨가가 미생물적 품질유지에 효과가 있다고 사료되는 바 본 연구결과를 기초로 급식소에서 음식 생산 시 녹차 추출물 및 천연 항균성 물질 첨가에 따른 미생물적 품질 및 관능적 품질검사를 통한 레시피 개발에 관한 지속적인 연구가 수행되어야 하겠다.다.

• 한국식품과학회지
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• 제43권1호
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• pp.91-97
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• 2011

본 연구는 대형 할인매장과 백화점에서 유통되고 있는 신선편의 샐러드류와 유기농 채소의 미생물학적 품질을 평가하고, 식중독 미생물 오염도를 분석하여 위생적인 신선편의 제품의 생산을 유도하고, 신선편의 샐러드류와 유기농 채소류의 미생물학적 위해평가의 기본자료로 활용하고자 수행되었다. 경기도 지역의 대형 할인매장과 백화점에서 유통되고 있는 신선편의 샐러드류와 유기농 채소류를 구입하여 총균수과 대장균군, 장내세균, 대장균을 분석하여 미생물학적 품질을 평가하였으며, S. aureus, Salmonella spp., V. parahaemolyticus, L. monocytogenes, B. cereus 등의 식중독관련 미생물의 오염도를 분석하였다. 신선편의 샐러드 중 미생물학적으로 안전한 제품은 과일샐러드 제품으로 일반세균수, 장내세균수와 대장균군의 오염 수준이 낮았다. 하지만, 새싹채소는 일반세균수, 장내세균, 대장균군 등의 오염수준이 다른 신선편의 제품보다 높았으며, 분석 시료의 37.5%에서 B. cereus가 3 log CFU/g 이상 오염된 것으로 분석되었다. 모든 신선편의 제품에서 Salmonella spp., V. parahaemolyticus, L. monocytogenes 등의 병원성 미생물은 검출되지 않았으며, S. aureus는 2개의 샐러드 제품에서 검출되었으나, 오염 수준은 기준 이하였다. 유기농 채소류 중에서는 유기농 상추가 일반세균수, 장내세균, 대장균군의 오염도가 유기농 상추와 깻잎에 비하여 높았으며, 대장균과 S. aureus는 상추와 깻잎에서만 검출되었고, 풋고추에서는 검출되지 않았다. B. cereus는 분석된 모든 유기농 채소류에서 검출되었고, 오염도는 1.2-4.0 log CFU/g 수준이었다. 병원성 미생물인 L. monocytogenes, Salmonella spp., V. parahaemolyticus는 모든 시료에서 검출되지 않았다. 유기농 채소류는 구입 후 대부분 가정에서 간단한 세척 후 바로 섭취하는 것으로, 병원성 미생물에 대한 오염도는 낮았으나, 유기농 상추의 일반세균수가 5 log CFU/g 이상으로 충분한 세척으로 균수를 낮추지 않는다면 미생물학적으로 안전한 수준은 아니었다. 따라서 섭취적 충분한 세척으로 초기 오염도를 낮추고, 저온에서 보관하며, 가능한 빠른 섭취가 필요하다고 판단되었다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2003년도 제31차 춘계 학술대회
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• pp.148-148
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• 2003

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1994년도 방사선 조사 식품의 안전성 및 실용화에관한 국제심포지움
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• pp.35-49
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• 1994

Based on the safety of irradiated foods which was demonstrated from the toxicological, microbiological and nutritional points of view, irradiation has been identified as a viable technology for food preservation and processing, having a potential both of reducing storage losses by controlling spoilage organisms, sprouting and ripening, and of improving hygienic quality of raw and processed products. Research and development over decades in the field of food irradiation have led to the regulatory approval in 37 countries and of them 25 countries including Korea are commercially utilizing food irradiation process. Although progress towards acceptance of food irradiation by the industry is slow, actual market trials have shown that once consumers have understood this technology, they are willing to buy irradiated foods. Considering recent advances in food irradiation and restrictions in the use of chemical fumigants, it is expected that food irradiation is in the process of "taking off". This paper deals with up-to-date progress in food irradiation with particular reference to domestic activities in legislation, consumer perception, commercialization, and potential applications in the food industry.

• Asian-Australasian Journal of Animal Sciences
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• 제32권10호
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• pp.1591-1602
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• 2019

Objective: The present study was conducted to evaluate the antioxidant potential of paneer, a soft cheese supplemented with various water soluble date extracts during storage. Further, the whey obtained from all the paneer samples was also investigated for its antioxidant potential. Methods: The date cultivars were evaluated for their physico-chemical characteristics and date extracts were assessed for their antioxidant potential. Physico-chemical evaluation, microbiological quality and further antioxidant potential of the prepared paneer were carried out during storage period (0 to 8 days, $5^{\circ}C$). Results: All the date extracts were found to have considerable antioxidant activity due to presence of total phenolics and flavonoids. Owing to the presence of phenolics and flavoinds in date extracts, supplemented paneer showed higher trolox equivalent antioxidant capacity, reducing power and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than control paneer. Paneer supplemented with Rabi extracts had the highest total phenolics ($190.7{\mu}g$ gallic acid equivalent/g paneer), DPPH radical scavenging activity ($928.1{\mu}mol$ equivalent of Trolx/g paneer) and trolox equivalent antioxidant capacity ($9.2{\mu}mol$ equivalent of Trolx/g paneer). The whey obtained from control paneer showed lower values of total phenolics, total flavonoids, DPPH, trolox equivalent antioxidant capacity and reducing power as compared to the values of whey obtained from paneer supplemented with date extracts. Conclusion: Paneer supplemented with date extracts and its whey may offer potent antioxidant activity.

• 한국축산식품학회지
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• 제32권5호
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• pp.531-539
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• 2012

To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of $25^{\circ}C$. Moisture content and water activity ($a_w$) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher $a_w$ compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness ($a^*$) and yellowness ($b^*$) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.

• 한국식품조리과학회지
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• 제33권2호
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• pp.137-147
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• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.