• Journal of Animal Science and Technology
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• 제62권5호
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• pp.730-740
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• 2020

This feeding trial was conducted to investigate the effects of Mentha arvensis (MA) and Geranium thunbergii (GT) in drinking water on physicochemical attributes, sensory qualities, proximate analysis and oxidative stability of broiler leg meat. One hundred and twenty broiler chicks were assigned to 1 of 4 dietary treatments for 5 weeks. The dietary treatments were 1) control, 2) T1 (0.1% 1 MA:1 GT), 3) T2 (0.1% 1 MA:4 GT), 4) T3 (0.1% 4 MA: 1 GT). The water holding capacity and cooking loss were improved (p < 0.05) in T2 and T3. The flavor, texture and acceptability of leg meat by consumers were significantly increased in T2 relative to the control (p < 0.05). The crude protein content was increased in T3 while the crude fat decreased in T2 (p < 0.05). Moreover, broilers supplemented with plant extracts had the lowest leg meat TBARS (thiobarbituric acid reactive substances) values after 2 weeks of storage as compared with the control. Total phenolic contents and 1-1-diphenyl 2 picrylhydrazyl (DPPH) activity were also better in the T2 group (p < 0.05) compared with the control, whereas 2,2-Azinobis-3 ethytlbenzothiazoline-6-sulfonic acid (ABTS⁺) remained unaffected. Overall, these results demonstrate that broiler drinking water with the inclusion of plant extract combination can be used to enhance the oxidative stability, shelf life and quality characteristics of broiler leg meat without compromising the growth performance.

• 생명과학회지
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• 제12권5호
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• pp.535-543
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• 2002

해파리 반건품의 제조를 위한 최적 냉풍건조조건을 구하고 이 조건에서 제조한 제품의 저장성을 검토한 결과, 해파리 반건품의 제조를 위해서는 시중에서 구입한 염장해 파리를 냉수에서 침지액을 교환하면서 3분씩 3회 박박 문질러서 수세한 다음 $25^{\circ}C$에서 90분간 건조하는 것이 가장 양호하였다. 또한 이 조건에서 제조한 제품을 적층필름포 장지 (Ny/PE/LLDPE 0.015/0.04s/0.040 mm)로써 각각 함기포장 및 진공포장하고 6주 동안 각각 4$^{\circ}C$ 및 2$0^{\circ}C$에서 저장하면서 제품의 저장성을 실험한 결과 4$^{\circ}C$ 저장의 경우 진공포장시료에서는 6주까지 전체의 저장기간을 통하여 품질이 양호하였으나 함기포장시료에서는 저장 4주까지 품질이 양호하였으며 5주째부터는 품질이 크게 떨어졌다. 2$0^{\circ}C$ 저장에서는 진공포장 및 함기포장시료 모두 포장방법에 관계 없이 저장 3주까지는 품질이 양호하였으나 저장 4주째부터는 모두 품질이 불량한 것으로 나타났다.

• 한국환경농학회지
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• 제36권1호
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• pp.17-21
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• 2017

BACKGROUND: Castor oil and wormseed extract are important active ingredients for biopesticide, and ricinoleic acid in castor oil and three monoterpenes (ascaridole, carvacrol and p-cymene) in wormseed extract are known bioactive substances. However, their stabilities had not been studied, even though the stability was the core property for estimation of shelf-life of biopesticide. Aimed to investigate the thermal stabilities of the bioactive substances in castor oil and wormseed extracts. METHODS AND RESULTS: The contents of ricinoleic acid and three monoterpenes (ascaridole, carvacrol and p-cymene) were analyzed by gas chromatography (GC). The thermal stabilities of the bioactive substance were measured at $0^{\circ}C$, $23^{\circ}C$, $30^{\circ}C$, $40^{\circ}C$, $45^{\circ}C$ and $54^{\circ}C$ for 84 d. The half-lives of ricinoleic acid in biopesticides was ranged from 28.9 d to 57.8 d at $30^{\circ}C$, and the stability of pure castor oil were located in the range ($t_{1/2}$=46.2d for Indian product and 27.7 d for Korean product) at the same temperature. The half-lives of the total monoterpenes in biopesticides were ranged from 3.9 d to 27.7 d at $30^{\circ}C$. Among the monoterpenes, the stability ascaridole and p-cymene were decreased in acidic condition. All the bioactive substances showed similar stability on the different thermal conditions. CONCLUSION:The half-lives of most bioactive substance from castor oil and wormseed extracts were less than 100 d. To increase the stability of bioactive substance in biopesticide, stabilizing additives like antioxidant and oxygen remover should be considered to extend of the shelf-life.

• 한국식품과학회지
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• 제29권4호
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• pp.722-729
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• 1997

염지어의 동결저장시 품질변화를 최소화 하기 위한 연구로써, 2종의 어류(고등어, 조피볼락)를 저온삼투압 탈수법으로 전처리한 다음 동결저장$(-18{\pm}2^{\circ}C)$ 중 품질안정성을 검토하였다. 갈변도는 탈수시트로 처리한 염지어가 무처리 염지어 보다 저장 중 증가폭이 적었으며, 과산화물값 및 카로보닐값의 경우 동일어종간에 있어 탈수시트 처리유무에 관계없이 저장 중 증가폭은 거의 차이가 없었다. 또한 가압 및 유립드립의 발생량은 탈수시트로 전처리한 것이 무처리한 염지어 보다 적었고, 보수력도 우수하였다. 한편 염용성질소 함량 및 Ca-ATPase 활성 잔존율은 동결저장 중 저온삼투압 탈수법으로 전처리한 염지어가 무처리 염지어에 비해 높은 값을 나타내었으며, 어종간의 변화폭은 고등어가 조피볼락에 비해 상당히 크다는 것을 알 수 있었다. 동결저장 7일째의 근육조직을 전자현미경으로 관찰해본 결과, 탈수시트로 전처리한 염지 고등어 및 조피볼락은 근원섬유의 기본적 구조 및 Z선이 뚜렷하게 유지 되었지만, 무처리 염지어는 근원섬유의 기본적 구조 및 Z선이 불명확하거나 붕괴되어 있었으며, 특히 염지 고등어가 염지 조피볼락에 비해 동결저장 중 근육조직의 붕괴가 심하였다. 이는 본 저온삼투압탈수법이 냉동내성이 약한 어류에 적용시키면 더 효과가 있다는 것을 의미한다. 이상의 화학 및 조직학적 관찰의 결과로 미루어 볼 때, 탈수시트로 전처리한 후 염지어를 동결저장하면, 여러가지 품질악변 중에서 특히 단백질의 변성을 최소화 할 수 있어 향후 다른 어육냉동식품의 shelf life 연장에도 응용가능하리라 생각된다.

• 한국수산과학회지
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• 제54권1호
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• pp.1-8
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• 2021

In order to develop value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Mideoduck (Styela clava) supplemented with fermentation alcohol (SME). The SME was produced by washing and dewatering shelled Mideoduck, followed by cutting and salting for 24 h at 0℃. The salted Mideoduck was seasoned and fermented with ingredients, including garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol and sugar, for 7-8 days at 0℃. After adding 3-5% fermentation alcohol, the Mideoduck was packed in a polyester container. The salinity, volatile basic nitrogen, and amino nitrogen content of the SME was 4.5%, 20.9 mg/100 g and 92.0 mg/100 g, respectively. In comparison with the control, the addition of 3-5% fermentation alcohol showed inhibitory effects of decreased freshness, texture degradation, and growth of residual bacteria. Additionally, the SME had good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. Therefore, it is suitable for commercialization as a seasoned low-salt fermented product with a long shelf-life. The total amino acid content of the SME was 11,774.5 mg/100 g, majorly comprising glutamic acid, aspartic acid, lysine, arginine, and leucine, and the free amino acid content was 506.4 mg/100 g, majorly comprising hydroxyproline, taurine, and glutamic acid.

• 한국응용과학기술학회지
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• 제35권1호
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• pp.70-79
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• 2018

본 연구는 홍삼 유화 음료의 유통기한 예측을 위하여 수행하였다. 저장기간 동안 이화학적 특성(산도, pH, 지방구크기, 색도) 및 관능적 특성의 변화를 주기적으로 조사하였다. 저장 초기에 홍삼 유화 음료의 산도, pH 및 지방구 크기는 거의 변화하지 않았으나 저장 후반기(70일 이후)에는 유의적으로 변화하였으며 이는 주로 Maillard reaction 의한 것으로 추정하였다. 관능특성과 이화학적 특성들과의 상관분석을 통하여 색도 a 값(적색도)을 홍삼 유화 음료의 이화학적 품질지표로 설정하였다. Arrhenius 식에 의한 a값 변화에 대한 활성화 에너지 및 $Q_{10}-value$는 각각 13.37 kcal/mol, 1.56-2.14로 조사되었으며, 홍삼 유화 음료의 유통기한은 상온($20^{\circ}C$) 보관의 경우 730일(약 2년)로 예측되었다.

• 한국해양바이오학회지
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• 제2권3호
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• pp.160-167
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• 2007

분말 식품의 저장수명 예측 기법을 개발하기 위하여 수분함량을 달리한(3.5%, 6%, 8%) 아침생식 시료를 $25^{\circ}C$ 및 $35^{\circ}C$ 저장고에서 저장하면서 품질의 변화를 측정하였다. 수분함량의 경우 제조 시 전체적으로 평형수분함량에 도달하지 않은 상태에서 포장을 하여서 저장기간 중에 약간의 변화를 보여 주었으나 그 변화의 폭은 그리 크지 않았다. 과산화물가의 경우 저장기간 동안 안정하여 시료 중에 존재하는 지방이 독류 조직과 강력히 결합하고 있어 상대적으로 산화에 안정한 것으로 평가되었다. 관능검사 결과 저장기간이 증가함에 따라 품질변화가 어느 정도 인지 되었고, 묽은 맛이 강해지고 색이 탁해지는 경향을 나타내었지만 그 변화 폭은 그리 크지 않아 1년 동안 장기 저장하여도 관능적으로 수용이 가능한 것으로 판단되었다. 미생물 시험 결과 B. cereus, Listeria spp., C. perfringens, Salmonella spp. 및 S. aureus 등의 유해 미생물들은 저장기간 중 발견되지 않아 식품 위생상에는 문제가 없는 것으로 판단되었다. 그러나 유산균수는 저장 기간이 증가함에 따라 감소하는 경향을 나타내었고 저장온도와 수분함량이 높을수록 유산균수의 감소량이 증가하는 경향을 나타내었다. 따라서 분말 식품의 경우 본 실험에서 사용한 저장 온도 및 습도에서는 상대적으로 안정하여 저장기간동안 품질의 변화가 거의 일어나지 않아 품질 지표 인자를 규명하기가 불가능 하였다. 다만 저장 중 온도와 습도에 민감한 반응을 보인 유산균 수의 변화를 품질 지표 인자로 활용할 수 있다면 이를 이용한 저장 수명 예측은 가능 할 것으로 판단된다.

• 한국축산식품학회지
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• 제38권5호
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• pp.1029-1042
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• 2018

This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at $4^{\circ}C$. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of $L^*$, $a^*$, $b^*$, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.

• Journal of Pharmaceutical Investigation
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• 제27권4호
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• pp.253-263
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• 1997

To investigate the interaction of omeprazole (OMP) and meglumine (MEG), a complex was prepared by freeze-drying method in ammoniacal aqueous medium at room temperature and subjected to IR, DSC, and 1H NMR analysis. In addition, the stability of the complex was tested by accelerated stability analysis, and the dissolution rate of both powder and enteric coated was determined pellet by paddle method. The results are as follows; i) IR, DSC, and $^{1}H$ NMR studies indicate the formation of inclusion complex between OMP and MEG probably by electrostatic forces as $[OMP]\;[MEGH]^+$ form in a stoichiometric ratio (1:1) of OMP : MEG. ii) The dissolution rate of enteric coated OMP-MEG complex pellet in simulated enteric fluid was 90.6% in 10 minutes, which may satisfy the requirement for the regulation of dissolution. iii) OMP-MEG complex were decomposed according to pseudo 1st order kinetics: while the decomposition of OMP showed a rate constant $(k_{25^{\circ}C})$ of $5.13{\times}10^{-4}{\cdot}\;day^{-1}$, a half-life$(t_{1/2})$ of 1,350 days, a shelf-life$(T_{90%})$ 205 days and an activation energy of 23.53 kcal/mole. OMP-MEG complex inhibited a rate $(k_{25})$ of $2.92{\times}10^{-4}{\cdot}\;day^{-1}$, a half-life$(t_{1/2})$ of 2,373 days, a shelf-life $(T_{90%})$ of 306 days and an activation energy of 20.18 kcal/mole. iv) OMP was stabilized markedly by the formation of OMP-MEG complex between OMP and MEG, and the humidity increased the stability of OMP-MEG complex by decreasing the decomposition rate$(k_{50^{\circ}C})$ from $1.27{\times}10^{-2}{\cdot}\;day^{-1}$ at 31% R.H. to $2.54{\times}10^{-2}{\cdot}\;day^{-1}$ at 90% R.H.

• 한국축산식품학회지
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• 제37권3호
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• pp.440-448
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• 2017

This study was conducted to establish the shelf life of $1^{++}$ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of $1^{++}$ grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at $2^{\circ}C$ and continuous storage at $-18^{\circ}C$ for 0, 3, 6, or 9 mon. The lightness (CIE $L^*$) values decreased as the duration of freezer storage increased (p<0.05). The water-holding capacity of 4 muscles increased as the aging time increased when they were frozen for 3 mon (p<0.05). The cooking loss values of the four muscles were significantly increased as the duration of freezer storage increased (p<0.05). The Warner-Bratzler shear force values were significantly decreased in the loin, striploin, and top round muscles as the aging time increased (p<0.05). The changes in volatile basic nitrogen (16.67-18.49 mg%) and thiobarbituric reactive substance values (0.75-0.82 mg MA/kg meat) were significantly increased when the meat was frozen for 9 mon after 14 d of aging. On the basis of these observations, the shelf life of $1^{++}$ grade Hanwoo beef during distribution should be limited to less than 9 mon of freezer storage at $-18^{\circ}C$ after 14 d of aging at $2^{\circ}C$.