• 한국축산식품학회지
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• 제34권4호
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• pp.472-481
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• 2014

The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture content and pH (p<0.0001) and affected color traits. Lightness of emulsified pork sausage decreased by the addition of red beet powder (p<0.01), whereas lightness with red beet treatments slightly increased during 20 d of cold storage at $4^{\circ}C$ (p<0.05). Redness dramatically increased with red beet powder (p<0.0001). Color by sensory evaluation also showed a significant effect from red beet addition (p<0.05), whereas the other sensory properties such as flavor, tenderness, juiciness, and overall acceptability were not affected by the addition of red beet powder (p>0.05). Texture and 2-thiobabituric acid reactive substance were also not affected by red beet addition (p>0.05). Therefore, red beet could be a good natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration and extraction as a juice, to be used as an antioxidant in meat products.

• Journal of Dairy Science and Biotechnology
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• 제30권2호
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• pp.75-81
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• 2012

Molds cause severe cheese deterioration, even though some white and blue molds are used for the manufacture of Camembert and Blue cheese, respectively. The species of Geotrichum, Moniliella, Aspergillus, Penicillium, Mucor, Fusarium, Phoma, and Cladosporium are the main fungi that affect contamination during cheese ripening. Once deteriorated by fungal spoilage, cheese becomes toxic and inedible. Fungal deterioration of cheese decreases the nutritional value, flavor profiles, physicochemical and organoleptic properties, and increases toxicity and infectious disease. Fungal contamination during cheese ripening is highly damaging to cheese production in Korean farmstead milk processing companies. Therefore, these companies hesitate to develop natural and ripened cheese varieties. This article discusses the recent and ongoing developments in the removal techniques of fungal contamination during cheese ripening. There are 2 categories of antifungal agents: chemical and natural. Major chemical agents are preservatives (propionic acid, sodium propionate, and calcium propionate) and ethanol. Among the natural agents, grapefruit seed extract, phytoncide, essential oils, and garlic have been investigated as natural antifungal agents. Additionally, some studies have shown that antibiotics such as natamycin and Delvocid$^{(R)}$, have antifungal activities for cheese contaminated with fungi. Microbial resources such as probiotic lactic acid bacteria, Propionibacterium, lactic acid bacteria from Kimchi, and bacteriocin are well known as antifungal agents. In addition, ozonization treatment has been reported to inhibit the growth activity of cheese-contaminating fungi.

• 전자공학회논문지SC
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• 제39권6호
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• pp.9-19
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• 2002

로봇 제어에서 로봇 핸드가 환경과 접촉하는 상황에서는 위치제어와 힘 제어를 동시에 필요로 한다. 그것을 구현하는 알고리즘 즉, 순응성 제어, 힘 제어, 하이브리드 힘/위치 제어, 임피던스 제어 등의 많은 제어기들이 발표되어 왔으나, 위치/힘 제어가 통합구조로 구성되어 있는 임피던스 제어기가 최근에 많은 연구들을 통하여 가장 효율적인 알고리즘으로 증명되고 있다. 고유 어드미턴스 제어기는 임피던스 제어기가 단순 변형된 것으로 속도 보상기와 힘 보상기로 구성되어 있으며, 로봇 핸드의 속도와 힘제어를 통합 구조로 수행한다. 어드미턴스 제어 방식은 이미 발표된 여러 논문에서 제어구조상의 장점이 확인된 바 있다. 본 논문에서는 고유 어드미턴스 제어기의 게인 파라미터 값을 시스템의 안정성을 확보하면서 결정하는 게인 튜닝 알고리즘을 설계하고, 그것을 실험용으로 제작한 1축 로봇 시스템에 적용하여 임의의 강성을 갖는 환경과의 접촉시에 발생 할 수 있는, 환경의 반작용 힘에 대해서 제어모터가 성공적으로 상호 작용하는 제어성을 실험한다. 또한, 1축 로봇 시스템에 쿨롱 마찰력을 가하여 로봇제어에 방해요소가 되는 외란의 영향에도 불구하고 고유 어드미턴스 제어기가 강인하게 대처함으로서 제어모터가 원하는 위치나 속도로 제어되는 것을 실험결과를 통하여 확인한다.

• 대한한의학원전학회지
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• 제37권2호
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• pp.77-99
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• 2024

Objectives : This study examined the possibility of therapeutic application of natural pigments in the Joseon Period other than aesthetic purposes. Methods : The medicinal properties of natural pigments as written in the texts Sangayorok, Gyuhapchongseo, Imwongyeongjeji were searched and analyzed in the texts Bencaogangmu, Encyclopedia of Eastern Medicine, and the Encyclopedia of Chinese Medicinals focusing on their Qi, flavor, effects and application. Of the conditions they treated, we examined whether they treated skin conditions using external application. The Korean Medical effects of these pigments were examined based on the content of the skin chapter of the Donguibogam. Results : We were able to extract 47 kinds of natural pigments, most of which had cold nature and bitter tasting properties. In addition, most of the pigments had the effect of treating skin conditions, illnesses due to micro-organisms, and of detoxifying. Conclusions : After consideration of medicinal properties and effects of the herbs that were used as pigments in the Joseon period, it could be concluded that as these herbs not only function as pigments but also hold properties that prevent skin conditions, their therapeutic functions could have been considered when using them as pigments.

• 생명과학회지
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• 제31권11호
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• pp.1046-1055
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• 2021

바닐린은 천연 바닐라의 주요 향미 화합물이며 식품, 음료, 향수, 제약 산업 및 기타 응용 분야에서 광범위하게 사용된다. 바닐린은 화학합성법, 바닐라 꼬투리를 이용한 식물추출법, 천연 전구체를 이용한 생물전환법, 그리고 포도당을 사용한 직접 발효법에 의해 생산될 수 있다. 현재 상업적으로 이용 가능한 대부분의 바닐린은 큐어링 공정을 거쳐 얻어진 바닐라 꼬투리에서 추출하는 방법과 구아이아콜과 글리옥실산을 원료로 사용하여 화학적 합성법에 의해 생산된다. 환경 문제, 건강 준수, 천연 원료에 대한 선호, 천연 바닐라의 제한된 공급 및 치솟는 가격으로 인해 생명 공학 기반 바닐린 생산은 유망한 대안으로 간주된다. 페룰산, 유제놀, 이소유제놀, 리그닌을 포함한 여러 천연 전구체를 대사하고 바닐린을 축적할 수 있는 많은 미생물이 선별되고 평가되면서, 상업적으로 실행 가능한 생산 기술 개발을 위해 많은 노력을 기울였다. 본 총설은 이러한 천연 전구체를 사용하여 천연 바닐린의 생물공학적 생산에 대한 최근의 발전을 간략하게 설명한다. 또한, 포도당에서 바닐린의 새로운 생합성 경로를 기반으로 재생 가능한 탄소원에서 천연 바닐린을 생산하기 위한 최신의 개발 전략과 생산 농도를 높이는 데 발생하는 문제를 극복하기 위한 적절한 해결방안을 소개한다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권10호
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• pp.1493-1498
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• 2012

The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of $a^*$ values, sensory color, flavor and overall acceptance scores, but the significant reduction of $b^*$ values, TBA values and VBN values (p<0.05). Based mainly on the results of overall acceptance during 29 d storage, it could be concluded that Amaranthus pigments showed a potential as nitrite alternative for pork sausage manufacture.

• Natural Product Sciences
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• 제2권2호
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• pp.115-118
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• 1996

Lipase specific activity in cocoa beans varied from 70 to 40 ${\mu}mol/min/mg$ protein during six days of fermentation. At the end of this period most parts of the cotyledon has turned to brown color which would be more distinguishable after drying. The beans were slightly swollen thus causing its testa to disintegrate. During fermentation there was a decrease in pH from 6.4 to 5.8. Whereas the percentage of acetic acid was increased by 0.04% of wet weight beans on the third day but decreased progressively with time.

• 전력전자학회:학술대회논문집
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• 전력전자학회 1998년도 전력전자학술대회 논문집
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• pp.162-165
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• 1998

The non-thermal pasteurization of foods using High Voltage High Current Pulsed Electric Fields (HVHC-PEF) is a promising technology and a sound complement or replacement to traditional thermal pasteurization. The conventional thermal method also inactivates bacteria and other microorganisms harmful to humans, but degrades natural color, flavor, texture and nutrients. At this point, a nonthermal pasteurization technique, HVPEF is thought to be a new processing technique which is able to produce a good quality foods nutritional as well as sensuous. In this paper, the system for HVHC-PEF pasteurization is presented. It use square wave pulse instead of exponential ones. So, power rating of system is reduced considerably. Design considerations for 20kV 500A class equipment are analyzed and experimental results are discussed.

• 한국연초학회지
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• 제3권2호
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• pp.95-102
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• 1981

From various sources of natural habitat yeasts, which coo 14 transform the constituents of tobacco Powder into flavors, were isolated and three isolates. YOII, M4-1, and M 19-1, were selected These were identified, by their biological characteristics, as Hansenuia ciferri, Pichia acaciae and Candida tropicalis, respectively. Their ferments were extracted with petroleum ether and fractionated into basic, neutral and acidic fractions. The major organoleptic properties of the fermented flavors were detected in the neutral fractions by the sensory test and the yields and threshold values of those fractions were determined and the organoleptic characteristics were described as well.

• 한국식품영양과학회지
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• 제28권1호
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• pp.167-171
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• 1999

The production of emulsion sausage generally contain nitrite as a curing agent for preservative effect and color as well as flavor development. This investigation describe a study on the inhibitory effect of chitosan against some spoilage bacteria and substitution effect of nitrite in sausages. Among of the chitosan, M.W. 120KDa of chitosan has shown an antimicrobial effect. When 0.2% of chitosan and half of normal nitrite content were added to sausage, effect of preservative quality was same that added to normal content of nitrite in sausages. Sausage added to 0.5% of chitosan has been a good storage property even though without nitrite. The growth of most of bacteria was inhibited 80% or more at 0.01~0.2% of chitosan. These results indicated that M.W. 120KDa of chitosan as a natural material could provide sausage protection and very reduced or substituted amount of nitrite against spoilage bacteria.