• 한국축산식품학회지
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• 제37권3호
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• pp.418-428
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• 2017

In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples (p<0.05). T1 resulted in the highest redness value (p<0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. The pH of the samples subjected to all treatments decreased with progress of the storage period (p<0.05). The pH of the T1 and T3 samples treated with PS was lower (p<0.05) than that obtained with other treatments, as PS has a lower pH value. The treatments in which PS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the control. T1 resulted in the highest flavor, off-flavor, and overall acceptability scores during storage (p<0.05). The total viable bacterial count for all treatments was below 1 Log CFU/g, and E. coli and coliform bacteria were not detected during storage. Therefore, these results suggested that pre-converted nitrite from Swiss chard powder is a potential replacement for nitrite in meat products.

• 한국수산과학회지
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• 제50권4호
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• pp.378-387
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• 2017

This study was performed to isolate bacteria that could control the nitrite levels in a biofloc technology (BFT) culture tank. Nitrite-eliminating bacteria were isolated from a BFT culture tank rearing goldfish, and the isolated bacterium exhibiting the most potent nitrite eliminating ability was labeled as the "NOBSB1" strain. Sequencing the 16S rRNA revealed that NOBSB1 is a species in the genera Bosea. NOBSB1 had the following characteristics with regard to nitrite removal: (1) it removed nitrite by functioning heterotrophically in the presence of a carbon source (sugars); (2) it eliminated nitrite most effectively within a temperature range of $20-30^{\circ}C$, but its activity decreased at temperatures above $35^{\circ}C$ and below $20^{\circ}C$; (3) it had optimum nitrite removal ability within a pH range of 6.0-8.0; (4) it removed nitrite more effectively under hypoxic than aerobic conditions. NOBSB1 inoculation did not decrease ammonia or nitrate levels, but eliminated nitrite in a BFT culture tank rearing common carp (Cyprinus carpio). After inoculating the NOBSB1 strain in a BFT culture tank, NOBSB1 controlled and sufficiently reduced the nitrite concentration in the tank.

• 한국축산식품학회지
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• 제35권5호
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• pp.703-706
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• 2015

The interaction of plasma with liquid generates nitrogen species including nitrite (NO⁻₂). Therefore, the color developing capacity of plasma-treated water (PTW) as a nitrite source for meat curing was investigated in this study. PTW, which is generated by surface dielectric barrier discharge in air, and the increase of plasma treatment time resulted in increase of nitrite concentration in PTW. The PTW used in this study contains 46 ppm nitrite after plasma treatment for 30 min. To evaluate the effect of PTW on the cured meat color, meat batters were prepared under three different conditions (control, non-cured meat batter; PTW, meat batter cured with PTW; Sodium nitrite, meat batter cured with sodium nitrite). The meat batters were vacuum-packaged and cooked in a water-bath at 80℃ for 30 min. The typical color of cured meat developed in cooked meat batter treated with sodium nitrite or PTW. The lightness (L*) and yellowness (b*) values were similar in all conditions, whereas, the redness (a*) values of cooked meat batter with PTW and sodium nitrite (p<0.05) were significantly higher than the control. These data indicate that PTW can be used as a nitrite source in the curing process of meat without addition of other nitrite sources.

• 한국축산식품학회지
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• 제22권1호
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• pp.13-19
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• 2002

솔잎과 녹차의 열수와 에탄올 추출물을 이용하여 free radical 반응 및 지방산화에 미치는 영향과 아질산염 소거작용을 검토하였다. 각종 항산화제와 항산화력 비교에서 추출물 농도별 지방산화 억제능력은 0.1%보다는 0.3%가 낮은 TBARS값을 나타내었고, iron sources에 대한 binding 능력은 열수추출물이 우수하였다. Deoxyribose상에서의 hydroxyl radical 포집능력은 솔잎과 녹차 에탄올추출물이 대조구 보다 낮은 TBARS값을 나타내었다. 추출물의 iron 함량은 솔잎 에탄올 추출물이 가장 높은 함량을 나타내었으며, ascorbic acid 함량은 녹차의 열수와 에탄올 추출물에서 높은 값을 나타내었다. 전자공여능은 열수추출보다는 에탄올 추출물이 높은 활성을 나타내었다. 또한 솔잎과 녹차추출물은 각종 항산화제에 비하여 높은 전자공여능을 나타내었다. 아질산염 소거작용은 pH의 감소에 따라 높게 나타났으며, 0.3%의 솔잎과 녹차 추출물은 pH 1.2와 pH 3.0에서 95% 이상의 소거능을 나타내었으며, ascorbic acid 자체보다도 높은 소거능을 나타내었다. 이상의 결과로 보아 솔잎과 녹차추출물은 각종 육제품 제조시 첨가물로서 산화방지 효과 및 아질산염 소거제로서의 사용을 시사하는 것이다.

• 한국어병학회지
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• 제5권2호
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• pp.93-118
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• 1992

담수어류중의 주요 양식대상종인 참장어(뱀장어), Anguilla japonica TEMMINCK et SCHLEGEL의 아질산 독성에 의한 만성적인 중독증을 조사한 결과를 요약하면 다음과 같다. 1. pH 5.5와 6.0에서는 6주째부터 아질산의 농도에 관계없이 참장어 복면에 회색반문이 생겼다. pH 5.5에서는 시일이 경과함에 따라 점액물질이 많이 분비되어 백탁되면서 참장어는 죽기 시작했다. 2. 아질산 10ppm구에서 8주간 사육하였을 때 혈액이 갈색으로 변하였고, 아질산 30ppm구에서 8주간 사육하였 때 빈혈증상이 나타났다. 3. 아질산의 농도가 높을 수록, pH가 낮을 수록 아가미 상피세포 조직의 표면에 점액물질의 분비가 많아졌다. 4. 아질산의 농도가 높아짐에 따라 염세포의 수가 감소되었으며, 아질산 40ppm구에서는 새변의 선단 부위에서만 염세포가 관찰되었다. 5. 아질산의 농도가 10ppm 이상인 경우 새변의 퇴행성 변성이 진행되어 상피세포의 박리와 탈락이 일어나며 2차새변의 모세혈관이 위축되고 붕괴되었으며 또한 만곡증상도 많이 나타났다. 6. 수온과 아질산의 농도가 높을수록 새변에 혈전이 많이 생기며 괴사되는 부분도 많이 관찰되었다. 새변의 병변이 적게 일어난 것은 아질산 농도가 10ppm 이하일 때 였으며 아질산 농도 1ppm과 5ppm에서도 새변의 병변은 관찰되었으나 시일이 지남에 따라 정상적인 새변으로 재생되는 경향이 있었다. 7. 참장어의 아질산에 대한 성장저해 농도는 혈전의 형성이 비교적 적은 pH 7.0~7.5에서의 아질산 농도가 5ppm 보다는 높고 10ppm보다는 낮은 농도일 것이고, 아질산에 대한 안전농도는 2차새변의 박리와 혈전이 생기지 않고 모세혈관벽의 붕괴로 출혈이 일어나지 않으며 염세포가 새변의 기저부에까지 출현하는 pH 7.0과 7.5의 아질산 농도가 1ppm보다는 낮은 농도일 것으로 보인다.

• 한국물환경학회지
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• 제22권1호
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• pp.134-139
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• 2006

Partial nitirification and denitrification process has been reported to be technically feasible and economically favorable, especially for wastewater treatment with high ammonium concentration or low Carbon/Nitrogen ratio. This research was performed to survey nitrite accumulation by nitritation in treating ADEPT effluent of piggery wastewater, which contains highly concentrated ammonia. To estimate the possibility of nitrite accumulation, DO concentration and SRT were investigated as key operational parameters. This result proved that nitritation to nitrite was steadily obtained under short sludge retention time. Oxygen limitation was proved to be just a subsidiary parameter. Energy efficiency of nitritation-denitritation process was higher than complete nitrification-denitrification because external carbon requirement for denitritation could be saved. Though the influent contained significant nonbiodegradable organic substrate, total nitrogen removal efficiency was more than 51% in nitritation-denitritation system.

• 한국자원식물학회지
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• 제29권3호
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• pp.289-296
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• 2016

This study was executed to evaluate the immune activity, nitrite scavenging activity and ABTS radical scavenging activity against extracts of various concentration of ethanol solvent from Codonopsis lanceolata cultured at 6 local regions. The immune responses from both human T and B cell line was significantly enhanced in the cell growth compared to control while the cell growth was influenced at a certain period of culture. The results revealed that the cell growth of both human T and B cell was altered in a time dependent manner. The nitrite scavenging activity of ethanol extracts from various solvent concentration of C. lanceolata were affected by pH. At a pH of 1.2, the nitrite scavenging effect of all of the extracts tested observed higher than that of the other two pH ranges. There was no distinct detection of nitrite scavenging effects of the pH range 6.0. The ABTS radical scavenging activity was progressively increased in a dose-dependent manner, and the activity was the highest in 100% ethanol extract. The result from this investigation suggests that the extract of Codonopsis lanceolata could be an addition to basic medicine for immune modulation and natural food additives.

• 한국어병학회지
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• 제17권1호
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• pp.67-74
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• 2004

범게, Orithyia sinica 유생을 대상으로 암모니아와 아질산에 대한 생존 및 성장에 관한 실험을 실시하였다. 암모니아 노출 실험구에서 zoea기 유생은 노출 20일후, 대조구가 80%의 생존율을 나타내었지만 10 mg/L 이상의 실험구에서는 37-45%의 생존율을 나타내었고, megalopa기 유생에서도 유사한 경향을 나타내었다. 암모니아가 범게 유생의 성장에 미치는 영향을 조사한 결과, zoea기 유생은 20 mg/L 이상의 농도에서 megalopa기 유생은 50 mg/L 이상의 농도에서 유의한 차이를 나타내었다 (P<0.05). 아질산 노출실험에서는 zoea기 유생과 megalopa기 유생에서 농도와 노출기간에 비례하여 생존율이 감소하였으며, 특히 150 mg/L 이상의 아질산 농도에 노출된 zoea기 유생과 megalopa기 유생은 대조구와 비교하여 유의한 성장 지연을 나타내었다.(P<0.05)

• Journal of Animal Science and Technology
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• 제62권6호
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• pp.922-932
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• 2020

Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have not been systematically studied. In this study, we aimed to investigate the effects of varying concentrations of radish powder and incubation time on the physicochemical properties and cured meat pigments of alternatively cured meat products. We divided our experimental setup into seven groups with different radish powder concentrations and incubation times: control (0.01% sodium nitrite), treatment 1 (0.15% radish powder and 2 h incubation), treatment 2 (0.15% radish powder and 4 h incubation), treatment 3 (0.30% radish powder and 2 h incubation), treatment 4 (0.30% radish powder and 4 h incubation), treatment 5 (0.30% celery powder and 2 h incubation), and treatment 6 (0.30% celery powder and 4 h incubation). The cooking yield, CIE a* values (redness), and total pigment levels were not significantly different (p > 0.05) between any of the alternatively cured treatments and the control. However, when 0.30% radish powder or celery powder was added to the products, the CIE b* values increased significantly (p < 0.05) with incubation time. At the same vegetable concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency also increased significantly (p < 0.05) as the incubation time increased from 2 to 4 h, regardless of the types of vegetable powder. Among the meat products cured with radish powder, treatment 4 showed the highest increase in residual nitrite content, nitrosyl hemochrome content, and curing efficiency, but showed decreased lipid oxidation. Our results suggest that increased concentrations of radish powder and longer incubation times would be more suitable for producing alternatively cured meat products comparable to traditionally cured products treated with synthetic nitrite.

• 생명과학회지
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• 제21권4호
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• pp.576-583
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• 2011

유용생리활성의 해조류를 이용한 식품소재 개발 연구의 일환으로, 35종 해조류(갈조류 17종, 홍조류 11종 및 녹조류 7종)의 메탄올 추출물을 대상으로 in-vitro 항산화 및 nitrite 소거활성을 평가하였다. 해조류 추출물($500\;{\mu}g/ml$) 중 감태, 곰피, 대황, 넓패, 패, 모자반, 알송이모자반, 야마자모자반 및 잘피의 9종에서 60% 이상의 DSA 활성을 나타내었으며, ASA활성은 DSA활성과 높은 상관관계를 나타내었다(상관계수 0.855). 환원력 평가 결과에서는 감태, 곰피 및 대황의 3종만이 0.88 ($Abs_{700}$) 이상의 강력한 활성을 나타내었다. 한편 식품에서의 발암인자인 nitrosoamine생성억제와 관련된 NSA평가의 경우, 전체 35종의 해조류 중 19종에서 60% 이상의 NSA를 나타내었으며, 특히 기존에 알려지지 않은 모자반, 야마다모자반, 알송이모자반, 패, 넓패에서 우수한 활성을 확인하였다. 1차 선별된 9종 해조류의 DSA, ASA, NSA의 $IC_{50}$를 조사한 결과, 기존의 항산화능이 알려진 곰피, 대황, 감태 이외에도 야마다모자반 및 넓패에서 강력한 항산화 활성과 nitrite 소거활성을 확인하였다. 본 연구결과는 야마다 모자반 및 넓패를 이용하여 항혈전, 항산화, NSA 활성을 동시에 나타내는 기능성 식품소재로의 개발이 가능함을 제시하고 있다.