• 한국식품저장유통학회지
• /
• 제18권4호
• /
• pp.436-441
• /
• 2011

'캠벨' 포도주스의 이화학적 및 관능적 품질특성에 저온 안정화 처리기간이 미치는 영향을 조사하기 위하여, 포도 과실로 압착 주스를 제조하여 $-5^{\circ}C$에서 30일간 보관하면서 주스의 각종 품질특성 변화를 조사하였다. 주스의 당/산비와 pH는 증가하였으나 적정산도와 가용성 고형분 함량은 경시적으로 감소함을 보였다. 주스의 명도($L^*$ 값)와 황색도($b^*$ 값)는 증가하는 경향을 보였으며 적색도($a^*$ 값)는 감소하는 경향을 각각 나타내었다. 주스의 총페놀, 안토시아닌, 플라보노이드 함량과 유리기 소거능 및 관능적 기호도는 안정화처리 기간이 길어질수록 점차적으로 감소하였다. 이로써 저온 안정화 처리기간은 포도주스의 품질 변화에 영향을 미치며 장기간 처리는 품질을 오히려 저하시키는 것으로 확인되었다.

• 한국식품영양과학회지
• /
• 제41권11호
• /
• pp.1577-1583
• /
• 2012

영양생리학적 활성은 우수하나 전량 폐기 처분되고 있는 복숭아 유과의 이용 증진을 위해 품종별 복숭아 유과로 장아찌를 담아 상온에서 60일간 저장하면서 품질평가(pH, 염도, 당도, 색도, 경도, 효모 및 곰팡이수의 변화, 관능평가)를 실시하였다. 장아찌의 pH는 모든 품종의 장아찌와 침지액에서 저장기간이 지남에 따라 감소하는 경향을 나타내었다. 장아찌육의 염도는 저장기간에 따라 증가하였고, 침지액염도는 감소하는 경향을 나타내었다. 당도는 모든 품종에서 장아찌와 침지액 모두 저장기간이 지남에 따라 감소하였다. 색도는 저장기간에 따라 모든 품종에서 L값은 감소, a값은 증가, b 값은 감소하였다. 경도는 저장 30일까지 감소하다가 이후 증가하였으며, 효모 및 곰팡이 수는 저장기간 동안 2.30~5.55 log CFU/g 범위 내에서 증감을 반복하였다. 관능평가 결과, 마도카와 장택백봉의 전반적인 기호도가 우수한 것으로 평가되었다.

• 한국가금학회지
• /
• 제43권2호
• /
• pp.55-61
• /
• 2016

With the aim of investigating the differences in the quality traits of breast meat between spent hen and broiler chicken, the physicochemical characteristics, fatty acid profile and sensory attributes of breast meat from the two chicken types were assessed. A higher protein content and a lower moisture content were found in breast of spent hen compared to that of commercial broilers (P<0.05). No significant differences in crude fat and ash contents were detected between commercial broilers and the older spent hens (P>0.05). Spent hens showed a significantly lower pH value than did commercial broilers. Spent hen meat had a higher $L^*$ value than broiler chicken meat did (P<0.05). However, $a^*$ and $b^*$ values of breast meat were similar between spent hens and commercial broilers. Water holding capacity values measured in the breast meat were comparable between the two types of chicken used in this study (P>0.05). However, spent hen meat showed a higher cooking loss value than did broiler meat (P<0.05). Total polyunsaturated fatty acid content was significantly higher in spent hen meat compared to broiler meat, in particular eicosapentaenoic acid and docosahexaenoic acid. Nevertheless, sensory characteristics of breast meat were comparable between spent hen and broiler chicken. This information can help consumers to understand better the nutritive value and important quality traits of breast meat from commercial broilers and spent hens.

• 한국물환경학회지
• /
• 제23권2호
• /
• pp.179-183
• /
• 2007

This study was carried out to evaluate water quality based on physicochemical properties, including ammonium nitrogen ($NH_3-N^+$), nitrate nitrogen ($NO_3-N^-$), consumption of $KMnO_4$ and microbial indicators, such as total colony counts and total surveyed a group of 30 samples three times in 2005 (January to March, July to September, October to December). The mean concentration values of ammonium nitrogen ($NH_3-N^+$), nitrate nitrogen ($NO_3-N^-$) and the consumption of $KMnO_4$, were 0.01 mg/L (range 0.00~0.09 mg/L), 0.48 mg/L (range 0.00~3.31 mg/L) and 0.61 mg/L (0.0~3.42 mg/L), respectively. Based on the results, total colony count was detected in the ranges of 0~412 CFU/mL. In details, 84.4% of test samples was ${\leq}30CFU/mL$, 10.0% was 30~100 CFU/mL and 5.6% was ${\geq}100CFU/mL$. The detected rate of total coliforms was 6.6%. In conclusion, the ground water quality of 30 military facilities in Seoul, Kyunggi-do, and Inchon-city was acceptable for drinking except for a few detection of total colony count and total coliforms over standard.

• Food Science and Biotechnology
• /
• 제15권4호
• /
• pp.549-554
• /
• 2006

To standardize a manufacturing method and improve the quality of traditional kochujang, eight-types of meju with different shapes (brick, grain) were prepared using Aspergillus oryzae (A.o) or Aspergillus sojae (A.s) alone or in combination with Bacillus subtilis (B.s). The physicochemical characteristics and enzyme activities of the various meju were compared during fermentation for 12 days at $28^{\circ}C$. The moisture content of both the brick- and grain-shaped meju were gradually decreased from an initial content of 50.47 to 54.89% to a content of 12.91 to 16.25% on day 12 of fermentation. The neutral protease activities of the brick-shaped meju ranged from $1.19{\pm}0.12$ to $1.25{\pm}0.28\;unit/mL$, and were similar for all treatments. The ${\alpha}$-amylase activities in A.s+B.s treatment of brick-shaped and grain-shaped meju were the highest, $11{\pm}0.6$ and $9{\pm}0.7\;unit/mL$, respectively. The ${\beta}$-amylase activities ranged from $1.53{\pm}0.01$ to $1.56{\pm}0.02\;unit/mL$, and were similar for all treatments. The amino type nitrogen content of A.o+B.s brick-shaped meju was the highest, $0.39{\pm}0.03%$. We confirmed that the brick-shaped meju prepared with A. oryzae and B. subtilis could be used to prepare traditional kochujang to improve the quality of the product.

• 자원환경지질
• /
• 제37권3호
• /
• pp.311-324
• /
• 2004

전라남도 보성강에 축조된 주암댐의 집수유역 내 하상퇴적물을 대상으로 중금속의 오염현황과 거동 특성을 알아보았다. 주암댐의 집수유역에는 많은 폐금속 및 탄광이 위치하고 있어 주암댐 호저퇴적물에 잠재적인 오염원으로 작용할 수 있다. 집수유역 내 하상퇴적물의 중금속 함량(Cr, Cu, Ni, Pb, Zn)은 매우 낮기 때문에 주암댐의 호저퇴적물에 영향을 줄 것으로 판단되지 않는다. 하지만 폐금속광산지역 내 하상퇴적물의 Pb 함량은 하류로 갈수록 증가하는 경향을 보여, Pb의 오염 확산이 우려된다. 폐금속광산의 환경을 고려한 강산성 조건의 용출실험결과, 하상퇴적물의 용출비로부터 결정된 중금속의 상대적 이동도는 Pb＞Zn=Cu＞Ni＞Cr으로서, Pb이 주암댐 호저퇴적물에 영향을 미치는 원소가 될 수 있음을 지시해준다. 한편 댐으로 유입한 퇴적물이 호저에 놓이게 되면(즉, 환원환경), Pb의 이동도가 비교적 높게 나타나 물-퇴적물 경계에서 Pb의 수중으로 재용출될 수 있다.

• 한국물환경학회지
• /
• 제37권1호
• /
• pp.1-9
• /
• 2021

The depletion of dissolved oxygen (DO) in urban streams has a profound effect on the aquatic ecosystem; however, the change in DO by resuspension of sediments and the cause have not been sufficiently investigated. In this study, the physicochemical properties (particle size, and the content of organic and heavy metals) of the sediments of an urban stream (Anyang Stream) and the characteristics of water quality changes (DO, dissolved organic carbon (DOC), dissolved nitrogen (DN), sediment oxygen demand (SOD), and adenosine triphosphate (ATP)) by sediment resuspension were investigated. The sediment content of fine particles (< 0.2 mm) increased from 36.7% to 52.7% from the upstream to the downstream, and the contents of heavy metals and organic matter of the sediment were also higher towards the downstream. The depletion of DO by resuspension was observed in the sediment at the downstream sites (P8, P9), where the fine particle content was high, and biological SOD (BSOD) was more than 88% compared to the total SOD. The increase in BSOD coincided with the increase in ATP. It was also confirmed that the depletion of DO could increase the amount of heavy metals (such as Fe, Mn, and Pb) released from the sediment. Based on the above results, it can be concluded that resuspension of sediments induces rapid water quality changes and may cause accidents, such as fish mortality, during rainfall, and such a water quality effect can be more pronounced in sediments with a high content of fine particles and organic matter and high biological activity.

• Journal of Applied Biological Chemistry
• /
• 제61권4호
• /
• pp.357-365
• /
• 2018

된장의 최적 섭취 기간을 판단하기 위해 원료 대두로부터 3년 동안 발효 숙성 하면서 6개월 단위로 시료를 채취하여 분석하였다. 이화학적 분석, 항산화력과 관능 검사를 주성분분석과 k-평균 군집 분석하여 종합적인 품질 특성을 평가하였다. 된장의 품질 특성은 PCA에 의해 1년 간격으로 큰 변화가 확인되었고, 군집 분석에 의해 숙성 기간에 따라 각각 cluster 1, 2, 3의 군집으로 분류되었다. 건강기능성과 관련된 항산화력으로 총 페놀함량, SOD 유사활성, DPPH 라디칼 소거 능력은 cluster 3에서 높았다. Cluster 3에서는 맛과 관련된 관능 평가 항목과 유리아미노산, 유기산 등도 높게 나타났다. 기호도 평가도 cluster 3에서 높게 나타났고 기호도에 가장 큰 영향을 준 관능 항목 요인은 감칠맛과 갈색이었다. 따라서 된장은 숙성 12개월 이후부터 섭취 가능하지만 된장의 맛과 건강 기능적 측면을 동시에 고려한다면 숙성 30개월 이후가 된장의 최적 섭취 시기라고 할 수 있다.

• 한국수산과학회지
• /
• 제54권6호
• /
• pp.835-840
• /
• 2021

This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100 g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen. The physicochemical components differed extensively between samples from different raw materials, including, fish, shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic amine contents of commercial salt-fermented fishery products.

• Animal Bioscience
• /
• 제36권5호
• /
• pp.797-809
• /
• 2023

Objective: Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenware) on the meat quality of pork loins during 21 days of dry aging and to elucidate its mechanism of action. Methods: The pork loins were randomly divided into three groups: aged in vacuum-packaging, onggi containing red clay only (OR), and onggi containing 30% red clay and 70% scoria powder (OS). Microbial analyses (total plate count and Lactobacillus spp.) and physicochemical analyses (pH, shear force, volatile basic nitrogen [VBN], water activity, 2-thiobarbituric acid reactive substances, water content, water holding capacity, cooking loss, and color analysis) of aged meat were conducted. Far-infrared ray emission, quantification of immobilized L. sakei and microstructure of onggi were investigated to understand the mechanism. Results: On day 21, the meat aged in OS exhibited lower pH, shear force, VBN, and water activity than those aged in OR, along with an increase in the number of Lactobacillus spp. OS had a smaller pore diameter than OR, implying lower gas permeability, which could promote the growth of L. sakei. Conclusion: OS improved the microbiological safety and storage stability of pork loin during dry aging by increasing number of Lactobacillus spp. possibly due to low permeability of OS.