• 동물자원연구
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• 제29권4호
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• pp.183-190
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• 2018

This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at $2{\pm}2^{\circ}C$. Cured samples were cooked using an oven at $150^{\circ}C$ for 20 min and stored at $5.5{\pm}0.5^{\circ}C$ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.

• 한국축산식품학회지
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• 제39권2호
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• pp.209-221
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• 2019

In this study, the changes in microbial communities of lamb meat packaged in the air (plastic tray, PT) and in a vacuum pouch (VAC) were assessed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) during the storage at $4^{\circ}C$. For the PT lamb, the total viable count (TVC) was $10^7CFU/g$ on Day 5, and the dominated bacteria were Pseudomonas fragi, P. fluorescens, and Acinetobacter spp. For the VAC lamb, the TVC was $10^7CFU/g$ on Day 9, and the dominated bacteria were lactic acid bacteria, including Carnobacterium divergens, C. maltaromaticum, and Lactococcus piscium. One strain of Pseudomonas spp. also appeared in VAC lamb. The relative abundance of Enterobacteriaceae in VAC lamb was higher than that PT lamb, indicating a more important role of Enterobacteriaceae in spoilage for VAC lamb than that of PT lamb. The microbial compositions changed faster in the lamb stored in a PT than that stored in a VAC, and microbial community compositions of the late storage period were largely different from those of the early storage period for both the conditions. The findings of this study may guide improve the lamb hygiene and prolong the shelf life of the lamb.

• 한국수산과학회지
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• 제56권4호
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• pp.505-511
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• 2023

This study investigated the effect of transglutaminase (TGase) and polysaccharide kappa carrageenan on the texture, chemical, and microbiological qualities of refrigerated unmarketable rainbow trout Oncorhynchus mykiss. Gel strength increased substantially in TGase-treated samples, and was adding kappa carrageenan resulted in no significant difference. SDS-PAGE results confirmed that the myosin heavy chain band with a molecular weight of 205-250 kDa was weakened in trout meat treated with 1% TGase, which led to cross-linking reactions between proteins. The volatile basic nitrogen (VBN) increased in all samples during storage at 4℃ for 10 days; however, the samples treated with 0.5% and 1% kappa carrageenan had the lowest VBN. The viable cell count increased in all samples treated with TGase and kappa carrageenan; however, an increase in TGase enzyme and kappa carrageenan concentration successfully hindered total bacteria growth. Thus, adding 1% TGase and 1% kappa carrageenan to refrigerated unmarketable rainbow trout formulations can optimize quality characteristics.

• 한국수산과학회지
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• 제56권6호
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• pp.810-817
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• 2023

Oysters are a highly consumed seafood throughout Korea, but they have a short shelf life because they support rapid microbial growth due to their of high moisture content and fragile muscle tissue. We examined natural food additives including lactic acid bacteria fermentation powder, rosemary extract, and lemon juice for their ability to preserve raw oyster Crassostrea gigas quality. Samples were stored at 4℃, and microbiological and physicochemical analyses were conducted. Among the natural additives tested, lemon juice was the most effective. Lemon juice was thus applied at different concentrations (50-300 ppm) to quantitatively assess its effect on total viable cell count, pH, glycogen, soluble protein, and turbidity. 200 ppm was confirmed to be optimal, and is projected to extend shelf life by 2 days compared to the control group.

• 한국수산과학회지
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• 제47권6호
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• 한국수산과학회지
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• 제47권6호
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• pp.719-725
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• 2014

This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.

• 한국식품영양과학회지
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• 제34권8호
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• pp.1226-1231
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• 2005

고추장의 품질향상을 위해 배즙의 농도를 달리하여 첨가하고 30$^{\circ}C$에서 2개월간 숙성시키면서 품질특성을 비교하였다 숙성이 진행되는 동안 배즙첨가 고추장의 수분함량은 배즙을 9$\%$ 첨가한 고추장을 제외하고는 증가하였으며 조단백질함량은 감소하였다. 배즙첨가 고추장의 총당함량은 숙성기간동안 변화가 없었으나 환원당함량은 숙성초기부터 급격히 증가하였다. 숙성 중 배즙첨가 고추장의 pH는 감소하였으며 산도는 증가하였다. 배즙첨가 고추장의 아미노태질소함량의 변화는 숙성 45일부터 급격히 증가하였다. 숙성 2개월에서 배즙첨가 고추장의 효모수는 2.2 $\∼$2.9$\times$$10^{3}$CFU/g 으로 다소 증가하였고, 세균수는 2.1$\∼$2.9$\times$$10^{7}$CFU/g으로 변화는 없었다. 배즙첨가 고추장의 색도는 숙성 중 유의적 차이를 나타내지 않았으며 a값이 다소 감소하였다. 고추장의 맛, 색깔, 향기, 전반적인 기호도로 보아 배즙을 6$\%$ 첨 가하여 제조한 고추장이 유의적으로 좋게 나타났다.

• 미생물학회지
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• 제33권4호
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• pp.262-266
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• 1997

산성강하물의 영향을 받는 대전공단지역과 영향을 받지 않는 청정지역인 대전 계족산 자연휴양림에서 자라는 밤나무(Castanea crenata)의 잎표면에서 서식하는 총세균수, 생존세균수, 종속영양세균수, 내산성세균수를 1996년 8월부터 1997년 8월까지 5회에 걸쳐 조사하였다. 공단지역 잎표면 평균 총세균수, 생존세균수 및 종속영양세균수는 각각 $9.9{\times}10^5cell/cm^2$, $1.6{\times}10^6cell/cm^2$, $7.1{\times}10^3cfu/cm^2$로서 청정지역에 비하여 각각 1.5배, 2배, 2.6배 정도로 관찰되었다. MPN법으로 측정한 pH 5.6에서의 잎표면 내산성세균수는 공단지역 $3.3{\times}10^4$, 청정지역 $3.4{\times}10^4MPN/cm^2$로 거의 같았고, pH 4.0에서의 내산성세균수는 공단지역에서 $1.9{\times}10^{-1}MPN/cm^2$인 반면 청정지역세서는 전혀 검출되지 않았다. pH 3.0에서의 내산성 잎표면세균수는 공단지역과 청정지역의 잎권 어느 곳에서도 검출되지 않았다. 한편 계절별 잎포면세균수의 분포는 대체로 잎이 나기 시작하여 크기가 가장 작은 5월에 최대를, 그리고 낙엽이 지는 11월에 최소를 나타내었다. 이런 결과는 공단지역의 대기오염물질의 침적이 주변의 식물 잎표면 세균수를 감소시키지는 않으며, 특히 산성강하물의 영향으로 내산성세균수가 증가함을 보여주고 있다.

• Journal of Preventive Medicine and Public Health
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• 제22권2호
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• pp.268-275
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• 1989

1988년 6, 7월 2개월간 경주시내를 관류하는 주요 하천수의 16개 지점을 선정하어 2주 간격으로 채수하여 일반세균수, 최확수 및 병원성 장내세균중 Salmonella 검출을 시도한 결과 얻은 성적을 요약하면 다음과 같다. 1. 일반세균수 측정결과 6월에는 오릉교지점이 비교적 낮게 측정되었고($1.1{\times}10^2/ml,\;1.58{\times}10^4/ml$), 서천교 및 형산강 합류점이 가장 높게 측정되었다. ($5.3{\times}10^4/ml,\;4.1{\times}10^4/ml,\;8.2{\times}10^5/ml,\;5.7{\times}10^5/ml$). 7월 1차에서는 보문교지점에서 $1.1{\times}10^5/ml$으로 가장 낮게 2차에서는 서천교지점이 $8.4{\times}10^4/ml$으로 가장 낮고, 보문호지점에서 $7.4x10^6/ml$으로 가장 높게 측정되었다. 2. 최확수 측정결과에서 6월 1, 2차 측정 모두 1,600으로 높게 나온 지점은 문천교, 월성교, 고훈교등 3지점이었으며 7월 1, 2차 측정 모두 1,600이상으로 나온 곳은 문천교, 월성교, 고훈교, 신평교, 경주교, 형산강 합류점등 총 6지점 이었으며, 이중 문천교, 월성교, 고훈교, 경주고등 4지점은 2,400이상으로 측정되었다. 3. Salmonellar 군의 분리성적은 총 212균주 중에서 76주(35.8%)가 Salmonella 군으로 동정되었고 이중에서 Salmonella typhi 5주(2.36%), Salmonella paratyphi A는 5주(2.36%), Salmonella paratyphi B는 3주(1.42%), 기타 Salmonella군은 63주(29.72%)로 분리 동정되었다.

• 한국수산과학회지
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• 제30권4호
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• pp.640-651
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• 1997

수영만에서 서식하고 있는 해양세균의 분포 및 생태학적 특성을 조사하기 위하여 수영만에서 해양세균의 시${\cdot}$공간적 분포 양상의 변화 및 조사기간동안 수영만에서 분리된 해양세균중 우점속의 균체 지방산 조성을 조사하였다. 조사기간동안 연구 해역의 총균수와 생균수의 분포는 각각 $10^7\~10^8/m\ell$와 $10^4\~10^6\;cfu/m\ell$ 범위였으며, 총균수는 표층과 저층간에 큰 차이를 보이지 않았지만, 생균수는 저층의 경우 동계에서 하계로 갈수록 점차 감소하는 경향을 보였다. 또한 해양세균 총 303균주가 분리 동정되었으며, 그 중 Pseudomonas spp. $(30.4\%)$가 가장 많이 출현하였고, 그 다음으로 Acinetobacter spp. $(18.8\%)$, Vibrio spp. $(13.2\%)$, Flavobacterium spp. $(12.2\%)$, Bacillus spp. $(8.9\%)$ 등이 우점하였다. 수영만에서 분리된 해양세균 중 Gram 음성세균 중에서 가장 우점한 Pseudomonas속과 Gram 양성 세균중에서 가장 우점한 Baillus속 각각 5균주의 균체 지방산 조성을 조사한 결과 검출된 균체 지방산은 총 31종이었으며, Pseudomonas속에 비해 Bacillus속의 지방산 형태는 비교적 단순했다. 또한 Pseudomonas속의 균체 지방산에서는 단순불포화지방산이 높은 비율로 검출되었고 Bacillus속 에서는 쇄상지방산이 우점한 지방산 형태였다. 또한 Pseudomonas속에서 검출된 OHFA와 CFA는 Baillus속의 균체 지방산 조성에서는 전혀 검출되지 않았다. Pseudomonas속의 균체 지방산은$C_{16:1},\;C_{17:1},\;C_{18:1}\;and\;C_{16:0}$이 우점했고, Baillus속 세균들에서는 $C_{15:0}\;iso\;,\;C_{15:0}\;anteiso,\;C_{17:0}\;iso\;,C_{17:0}$가 많이 검출되었다.