• 한국식품저장유통학회지
• /
• 제12권3호
• /
• pp.195-198
• /
• 2005

매실추출물의 이화학적 특성을 조사한 결과, 매실추출물에는 유기산은 $0.47\;mg\%$ citric, $0.43\;mg\%$ malic와 $0.25\;mg\%$ oxalic 함유되어 있었다. 또한, 매실추출물의 휘발성화합물을 GC/MSD로 분리, 동정한 결과, 매실추출물은 항균성물질로 알려진 acetic acid($8.3\%$), ${\rho}$-cumaric acid($13.1\%$)등의 유기산을 다량 함유하고 있었으며, 항균성분으로 알려진 5-hydroxymethyl fufural($32.3\%$), furfural($2.0\%$), 3-methyl-2,3-furandione($2.3\%$) 등도 높은 함량으로 검출되었다.

• 식품저장과 가공산업
• /
• 제3권1호
• /
• pp.42-46
• /
• 2004

Quality of fresh-cut tomato slices was compared during cold storage under various modified atmosphere packaging conditions. Chilling injury of slices in containers sealed with Film A was higher than with Film B; these films had oxygen transmission rates of 87.4 and 60.0 ml h-1 m-2 nun-1 at $5^{\circ}C$ and $99\%$ RH, respectively. While slices in containers with an initial atmospheric composition of air, $4\%$ CO2 + 1 or $20\%\;O_2, \;8\%\;CO_2+1$ or $20\%\;O_2$, or $12\%\; CO_2+\;20\%\;O_2$ showed fungal growth, slices in containers with $12\%\;CO_2 +\;1\%\;O_2$ did not. Low ethylene in containers enhanced chilling injury. Modified atmosphere packaging provided good quality tomato slices with a shelf-life of 2 weeks or more at $5^{\circ}C$. Experiments were conducted to compare changes in quality of slices of red tomato (Lycopersicon esculentum Mill. 'Sunbeam') fruit from plants grown using black polyethylene or hairy vetch mulches under various foliar disease management systems including: no fungicide applications (NF), a disease forecasting model (Tom-Cast), and weekly fungicide applications (WF), during storage at $5^{\circ}C$ under a modified atmosphere. Slices were analyzed for firmness, soluble solids content (SCC), titratable acidity (TA), pH, electrolyte leakage, fungi, yeasts, and chilling injury. With both NF and Tom-Cast fungicide treatments, slices from tomato fruit grown with hairy vetch (Vicia villosa Roth) mulch were firmer than those from tomato fruit grown with black polyethylene mulch after 12 days storage. Ethylene Production of slices from fruit grown using hairy vetch mulch under Tom-Cast was about 1.5- and 5-fold higher than that of slices from WF and NF fungicide treatments after 12 days, respectively. The percentage of water-soaked areas (chilling injury) for slices from tomato fruit grown.

• 생명과학회지
• /
• 제20권2호
• /
• pp.197-201
• /
• 2010

빵에 국화를 첨가할 수 있는지에 대한 기초연구를 수행하기 위해 국화분말을 각각 0%, 3%, 5%, 7% 첨가한 식빵을 제조하여 제빵의 과정뿐만 아니라 저장기간에 따른 품질변화를 관찰하였다. 그 결과, 국화의 첨가에 따라 제빵시간이 총 9~23분 더 길어진 반면 mixing time은 1~2분 더 짧아졌다. 또 국화를 첨가할수록 무첨가 시료에 비해 구운 후 빵의 무게는 증가한 반면 비용적은 감소하였다. 경도는 국화의 첨가량에 따라 증가하였으며 빵의 고형물함량에는 큰 차이가 없었다. 국화분말을 첨가한 빵의 pH는 무첨가 시료에 비해 약 0.33 정도 낮아졌으며 저장중의 변화는 거의 관찰되지 않았다. 또 색도를 측정한 결과 국화의 첨가량이 증가할수록 명도(L값)는 낮게 나타났으며, 적색도(a값)와 황색도(b값)는 높게 나타났다. 관능평가 결과 향과 경도, 그리고 촉촉한 정도는 모든 실험군에서 큰 차이를 보이지 않았으나 종합적인 기호도의 경우 무첨가 시료가 가장 우수한 값을 나타냈으며 국화분말의 첨가량이 많을수록 낮아지는 경향을 보였다. 또 저장기간에 따라 모든 실험군의 종합적인 기호도는 감소하였는데 특히 국화분말의 첨가량이 적을수록 종합적인 기호도의 감소폭은 크게 나타났다. 따라서 빵에 국화를 첨가하는 것은 빵의 풍미유지에 도움을 주는 것으로 판단된다.

• 한국식품저장유통학회지
• /
• 제13권2호
• /
• pp.198-203
• /
• 2006

매실추출물의 항균력을 조사한 결과, $250{\mu}g/mL$ 이상의 농도에서 뚜렷한 항균활성을 보였고, 광역의 병원성 및 부폐성 미생물들에 대하여 항균활성을 나타내었다. 또한, 매실추출물의 항균물질은 넓은 범위의 온도$(40{\sim}120^{\circ}C)$ 및 $pH(3{\sim}11)$에서 안정성을 나타냈다. 따라서 매실추출물의 항균물질은 항균활성이 높고, 항균 spectrum이 광범위할 뿐아니라, 넓은 범위의 온도 및 pH에 안정하여 이상적인 천연 항균제로시의 개발가능성을 제시하였다. 아울러, 매실추출물의 항균작용을 조사한 결과, 매실추출물에는 두 종류 이상의 항균물질이 존재하며 이 물질들의 상승작용으로 항균활성을 나타냄을 확인하였다 매실추출물의 항균활성은 친수성 성분임을 확인하였으며, 항균물질의 주요 작용기작은 세포막 perturbation에 기인한 것으로 사료되었다.

• 대한한의학원전학회지
• /
• 제26권1호
• /
• pp.1-15
• /
• 2013

Objective : We tried to seek for conflicts of views among the contents in Sasang Constitutional Medicine and Traditional Medicine based on Huangdi's Internal Classic, and to study about the Range of Lee Je-Ma's Works, therefore finding out the limit of Sasang Constitutional Medicine in view of learning contents and practice of theory. Method : Through the texts of Longevity and Life Preservation in Eastern Medicine, such subjects will be investigated as Lee Je-Ma(李濟馬)'s comments on Huangdi's Internal Classic and views on the herbal medicine, the relations among five viscera(五臟), taeguk(太極), four-constitution(四象), etc. Result : Lee Je-Ma's Sasang Constitutional Medicine does not goes well in harmony with the traditional physiology which is based on the functional five zang system developed in Huangdi's Internal Classic, and is hard to understand because of its four division method rooted in confucius academy. Conclusion : Lee Je-Ma's view of medicine is one of the practical and valuable parts of Korean Medicine, however, its extreme four-division structure theory could be difficult to be accepted as its whole form. This is because he studied himself as a confucian, so that his work might rather be confucian than medical. When he fully devoted himself to Sasang Constitutional Medicine, he already took his age much.

• Journal of Animal Science and Technology
• /
• 제55권6호
• /
• pp.531-537
• /
• 2013

Vitamin E has been applied as a dietary supplement or post mortem to meat cuts to preserve meat quality and extend shelf life. This study was conducted to determine the effects of supplementation of the diet of Hanwoo steers with Economas $E^{(R)}$, a less expensive alternative to vitamin E, on meat quality preservation. To accomplish this, 36 Hanwoo steers were randomly allotted into three treatment groups ; no additive (control), Economas $E^{(R)}$(T1) and vitamin E (T2). Vitamin E and Economas $E^{(R)}$ were included in the diets at 500 mg/head and 200 mg/head, respectively, for 5 months. Evaluation of carcass performance parameters immediately after slaughter revealed no treatment effects (P>0.05). Samples collected from the loin area and stored at $4^{\circ}C$ for up to 9 days showed that T1 and T2 preserved pigment and lipid stability as indicated by significantly (P<0.05) higher CIE $L^*$ and lower CIE $a^*$ and CIE $b^*$ values and a less rapid increase in thiobarbituric acid reactive substance (TBARS) relative to the control. However, treatments had no effect (P>0.05) on cholesterol and fatty acid content in meat. Based on these findings, Economas $E^{(R)}$ provided at 200 mg/head is as effective as vitamin E applied at 500 mg/head at preserving Hanwoo meat quality over a 9 day storage period at $4^{\circ}C$.

• 농촌계획
• /
• 제15권4호
• /
• pp.33-42
• /
• 2009

This study is aimed at the necessity application in 'Prototype' general concept on discovering cultural identity landscape of our national characteristics landscape research. Accordingly, It is considered landscape, fundamental concept, the prototypal landscape concept from previously researches that have been used. At the same time, the concept of prototypal landscape has been established by commenting a point of view which is defining previous researches that controverted prototypal landscape, then establish concept of prototypal landscape and derive attribute by comparing and considering similar terminology of prototypal landscape. Previously, research prototypal landscape in depth by applying defined concept of prototypal landscape and considering inherence ideological and environmental background prototypal figure and structure. Formation pattern of the prototypal landscape is classified in both philosophical formative primary factor from philosophy, religion and environmental formative factor of human that accumulated cultural life from a region and life. Examples of forming the prototypal landscape by philosophical formative factor are classified as 'Feng-Shui(the theory of divination based on topography)', 'Yin-Yang theory', 'Confucian idea theory' 'Philosophical Taoism', 'Buddhism theory' and 'Nature theory' then environmental formative factor are interpreted by 'Taekliji(determining of advantageous land)', 'Imwon(forest) economical geography', 'land use', 'topography' and 'terrain' as examples. This study is anticipating a new point of view and an establishment of reliable preservation to our characteristic of the prototypal landscape by considering concept of prototypal landscape and formative factor as studying limits of prototypal landscape and researching concentrated origination of the prototype.

• 한국자원식물학회지
• /
• 제23권4호
• /
• pp.350-359
• /
• 2010

제주고사리삼은 제주도의 동북부 지역에 매우 제한적으로 분포하였다. 이 일대는 상록활엽수림 및 관목림, 초지 등의 식생이 분포하고 있으며, 제주고사리삼 자생지는 이들 지역에 독립적인 소택지 형태로 나타났다. 자생지는 지형적으로 주변 보다 낮은 함몰구 형태로써 크기와 형태는 다양하게 나타났다. 자생지에 분포하는 관속식물은 61과 112속 147종 총 147분류군으로 조사되었으며, 이 중 피자식물이 136 분류군으로 대부분을 차지하였다. 제주고사리삼 자생지 내의 식물상에 대한 생활형 분석 결과 주변의 식생과 다른 형태를 갖고 있으며, 특히, 일년생식물과 수생식물의 비율이 높게 나타났다. 이러한 식물상의 안정적인 유지를 위해서는 자생지환경의 보존이 매우 중요하며, 이를 위해서는 자생지를 포함한 주변지역에 대한 전체적인 보호구역 설정이 절실하다고 판단된다.

• 한국식품저장유통학회지
• /
• 제14권5호
• /
• pp.511-515
• /
• 2007

Pre-climacteric 단계의 '대석조생' 자두(Prunus salicina L.)를 착색정도 따라 3단계로 구분하여 1-Methylcyclopropene (1-MCP, $1\;{\mu}L\;L^{-1}$ for 24 hours at $10^{\circ}C$)을 처리한 후 $10^{\circ}C$에서 유통시키면서 에틸렌 생성 량, 호흡량 경도, 산도, 색도 변화 등의 품질변화를 관찰하였다. 1-MCP처리에 의한 에틸렌 생성과 호흡량 감소가 모든 숙기에서 유의성이 인정되었다. 또한 1-MCP는 숙기와 관계없이 경도, 산도, 색도를 유지시키고, 가용성 고형물함량에는 아무런 영향을 미치지 않아, 악영향 없이 자두의 품질유지 효과를 나타내었다. 따라서 1-MCP를 적용하면 자두의 유통기간을 연장 할 수 있으므로 수확시기를 늦춰 맛있는 자두를 수확하여 유통시켜 소비자에게 좀더 맛있는 자두를 공급할 수 있을 것으로 예상되었다.

• 한국식품저장유통학회지
• /
• 제10권3호
• /
• pp.401-405
• /
• 2003

The antibiotic and antioxidant effect of botanical antimicrobial agent-citrus product(BAAC) prepared from citrus fruits were investigated by using fishmeats made from pollack and ascidian fillet. We inoculated Salmonella typhi into fishmeats that were aferwards treated with BAAC varying the concentration level (50-500ppm) including the control not-treated with BAAC. While specimens were stored at 5$^{\circ}C$ for designated period, we measured changes of total number of bacteria, peroxide level and textural properties. In addition, we performed organoleptic examination, focusing on appearance, texture and odor for fishmeats treated with BAAC and stored for designated period. For pollack and ascidian fishmeats, the initial total number of bacteria were 3.7${\times}$l0$^4$CFU/g and 7.5${\times}$l0$^4$CFU/g, respectively. After they were treated with 250 ppm of BAAC solution and stored for 5 days at 5$^{\circ}C$, the figures reduced to 2.5${\times}$l0CFU/g and 8.4${\times}$10CFU/g. No bacteria were found in fishmeats treated with above 500 ppm of BAAC, which remarkably proved antibiotic effect of BAAC solution. Furthermore, all the BAAC-treated specimens exhibited notable antioxidant effect. Fishmeats which were previously treated with 500 ppm of BAAC solution and stored for 30 days at 5$^{\circ}C$, showed the lower peroxide level of 16.5 meq/kg than 68.9 meq/kg in the control of pollack and 21.2 meq/kg than 80.7 meq/kg in the control of ascidian. In the results of texture and organoleptic evaluation we could also observe good effects of BAAC on maintaining the freshness of fisher products.