• 제목/요약/키워드: vegetable by-product

검색결과 112건 처리시간 0.034초

즉석 섭취 야채샐러드의 미생물 오염조사 (Examination of Microbiological Contamination of Ready-to-eat Vegetable Salad)

  • 김진숙;방옥균;장해춘
    • 한국식품위생안전성학회지
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    • 제19권2호
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    • pp.60-65
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    • 2004
  • 식용이 간편한 즉석섭취용(ready-to-eat)샐러드 제품의 수요는 나날이 증가하고 있으나 국내 유통 샐러드의 미생물 오염수준은 기준 및 규격이 설정되어있지 않고 그 수준 또한 알려져 있지 않다. 따라서 소비가 집중되어 있는 대도시 지역을 중심으로 백화점, 대형할인점 또는 패밀리레스토랑 등에서 판매되는 즉석섭취용 샐러드 제품 120건을 대상으로 하여 coliform bacteria, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp. Listeria monowtogenes 및 Bacillus cereus의 분리시험을 실시하고 일부 제품을 대상으로 일반세균수 및 세척효과를 조사하였다. 제품 120건 중 총 73건에서 coliform bacteria 등이 검출되어 60.8%의 검출율을 보였다. 5. coli가 17건, Staphylococcu aureu가 3건, Salmonella spp.가 1건에서 각각 검출되었고 기타 coliform bacteria는 59건에서 검출되었다. 샐러드는 양식방법에 따라 유기농샐러드와 비유기농샐러드로 나누었고, 종류는 야채로 구성된 야채샐러드와 튀긴 닭 등이 첨가된 혼합샐러드로 나누었으며 판매형태에 따라 완포장제품과 샐러드바 제품으로 나누었다. 양식방법 및 포장방법과 미생물오염과의 통계적 연관성은 없는 것으로 나타났다. 그러나 분리된 균주 수에 있어서는 야채샐러드와 혼합샐러드 간에 통계적으로 유의한 차를 보여 야채샐러드의 경우 좀 더 다양한 균종이 분리되는 것으로 나타났다 (p<0.005). E. coli는 일반 재배 야채샐러드의 경우 90건 중 10건에서 분리되었고 유기농재배 야채샐러드 의 경우 30건 중 7건에서 분리되었다. 식중독 원인균은 비유기농 재배 야채샐러드 4건에서 Staphylococcus aureu가, 1건에서 Salmonella arixonia가 검출되었으나 유기농재배 야채에서는 검출되지 않았다. 널리 판매되는 일부 제품 4종을 5회에 걸쳐 검사한 결과 총 호기성 세균수는 평균 4.8$\pm$0.19 log$_{10}$ cfu/g으로 조사되었다. 같은 제품을 생리식염수와 야채용세척제를 이용해 3분간 침지 후 세척효과를 본 결과 생리식염수는 5회, 야채용세척제는 1회 세척 시 95.5%의 세척효과를 내는 것으로 나타났다.다.

김치의 생화학적 특성 (Critical Review on Biochemical Characteristics of Kimchi(Korean Fermented Vegetable Products))

  • 최홍식
    • 동아시아식생활학회지
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    • 제5권2호
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    • pp.89-101
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    • 1995
  • Kimchi is a fermented Korean vegetable product prepared using mafor raw materials (oriental cabbage and radish) and other ingredients through a series of processes of grading, brining, blending, and fermentation. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials, but the fermentation is gradually dominated by lactic acid bacteria. Thus, the complex biochemical activities obviously occur during, before and after kimchi fermentation and their biochemical characteristics greatly differ, depending on the raw materials and processes used. This review covers in detail the numerous biochemical characteristics of sugars, organic acids, amino acids, vitamins(B complex, carotene and ascorbic acid), pectic substances, flavor components and others during preparation and preservation of kimchi.

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Quality Evaluation of Low-fat Pork Loaf Containing Silkworm Powder and Vegetable Worm (Paecilomyces japonica) During Cold Storage

  • Jang, Ae-Ra;Jin, Sang-Keun;Jo, Cheo-Run;Lee, Moo-Ha;Kim, Il-Suk
    • Food Science and Biotechnology
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    • 제17권4호
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    • pp.799-804
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    • 2008
  • This study was performed to determine physicochemical and sensory quality of low-fat pork loaf containing silkworm powder and vegetable worm (Paecilomyces japonica). Total 2% of fat replacer (soy protein isolate:maltodextrin:$\kappa$-carrageenan:water=1:0.5:0.5:10, w/v) was added. The loaf was separated into CTL (control), T1 (0.2% silkworm powder), T2 (0.2% vegetable worm), T3 (0.4% silkworm powder), T4 (0.4% vegetable worm), T5 (0.1% silkworm powder+0.1% vegetable worm), and T6 (0.2% silkworm powder+0.2% vegetable worm). Pork loaf of T3 showed the highest pH value and cooking loss of pork loaves containing silkworm and vegetable worm was higher than control at day 5. 2-Thiobarbituric acid reactive substances of T2 and T5 showed significantly lower values than control and those additives may reduce lipid oxidation of meat. Overall acceptability was not adversely influenced by silkworm powder and vegetable worm at day 0 and 5. These results indicated that those silkworm powder and vegetable worm could be utilized for pork product industry.

국내에서 판매되는 음료 유형별 당류 함량 평가 (Assessment of the Sugar Content According to Beverage Types Sold in Korea)

  • 김소윤;최미경
    • 대한영양사협회학술지
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    • 제28권3호
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    • pp.195-204
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    • 2022
  • The purpose of this study was to provide nutritional information for selecting beverages with low sugar contents. The nutritional data, including the sugar contents of 925 beverages, were collected from the nutrition labels through the official websites of manufacturers and analyzed according to the beverage types. The average price and volume of the beverage products were 1,556.6 won and 224.8 mL, respectively. The volume per price was the highest for carbonated beverages at 351.6 mL/1,000 won. The sugar content was high in the order of carbonated beverages (22.6 g), fruit & vegetable beverages (21.0 g), and mixed beverages (19.1 g). The sugar content per 100 mL was high in the order of fruit juice (10.6 g), fruit and vegetable beverages (9.2 g), ginseng and red ginseng beverages (8.5 g), and mixed beverages (8.3 g). The content of the product per 1,000 won was high in the order of carbonated beverages (23.3 g), fruit and vegetable beverages (23.2 g), and mixed beverages (20.0 g). The number of products with energy from a sugar content of 5% or more compared to the energy reference value was significantly higher in the carbonated beverages (52.2%), fruit and vegetable beverages (33.0%), and mixed beverages (26.5%) than other beverages. The sugar energy ratio of beverage products was highest in the carbonated beverages at 88.9%, followed by fruit and vegetable beverages (87.0%), fruit juices (84.3%), and mixed beverages (76.8%). Overall, beverages with high sugar contents per product, volume, and price were carbonated beverages, fruit and vegetable beverages, and mixed beverages.

Study on Measures to Improve Fresh Food Sales at Military Commissaries (PX)

  • Kim, Saehoon;Lee, Hwansoo
    • Agribusiness and Information Management
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    • 제10권2호
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    • pp.18-27
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    • 2018
  • This study aims to confirm the appropriateness of fruit and vegetable sales at military commissaries, with the purpose of enhancing the physical health and morale of military personnel. In order to achieve this objective, we examined the actual conditions of fruit and vegetable sales at military commissaries and analyzed the soldiers' awareness of fruit and vegetable sales through questionnaire surveys. The conclusions of this study are as follows: Firstly, fresh fruits and vegetables were not sold at military commissaries. Secondly, soldiers acknowledged the need for the consumption of fruits and vegetables and strongly expressed the desire for these fresh food products to be sold at military commissaries. Although the ROK Navy privatized military commissaries for the purposes of increasing management efficiency of national defense and strengthening combat power by transferring PX salesclerk soldiers to join combat personnel, this effort produced a negative effect of price increase. The following are proposals for improving this condition: fruit and vegetable products should be introduced to military commissaries through military welfare funds; fresh food markets should be established by closely cooperating with the local community's agricultural producers; processed fruit and vegetable product (dry, frozen, airtight packaged, etc.) sales should be increased; and the privatization of the navy commissaries should be abolished.

Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

  • Lee, Hyun-Jin;Jung, Eun-Hee;Lee, Sang-Hwa;Kim, Jong-Hee;Lee, Jae-Joon;Choi, Yang-Il
    • 한국축산식품학회지
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    • 제35권1호
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    • pp.130-136
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    • 2015
  • This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

음식의 1인1회 분량을 적용한 청소년의 권장식사패턴 고안 (Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan)

  • 박미진;김영남
    • 대한지역사회영양학회지
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    • 제20권1호
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    • pp.21-29
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    • 2015
  • Objectives: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. Methods: Target pattern for Korean adolescents were revised based on the following: $1^{st}$, categorize dish groups, $2^{nd}$, calculate representative values of each dish based on the adolescent' intake amount. $3^{rd}$, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. Results: The 11 dish groups categorized were bab; gook tang gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook tang gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. For girls, bab and gook tang gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were ${\geq}1.0$ for all nutrients examined. Conclusions: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

Nutrient ileal digestibility evaluation of dried mealworm (Tenebrio molitor) larvae compared to three animal protein by-products in growing pigs

  • Yoo, J.S.;Cho, K.H.;Hong, J.S.;Jang, H.S.;Chung, Y.H.;Kwon, G.T.;Shin, D.G.;Kim, Y.Y.
    • Asian-Australasian Journal of Animal Sciences
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    • 제32권3호
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    • pp.387-394
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    • 2019
  • Objective: This study was to investigate the nutrient ileal digestibility of dried mealworm (Tenebrio molitor) larvae and compare with those of three animal protein by-products in growing pigs. Methods: A total of 12 crossbred ($[Landrace{\times}Yorkshire]{\times}Duroc$) growing pigs with average body weights of $24.12{\pm}0.68kg$ were surgically equipped with simple T-cannulas after being deprived of feed for 24 h according to published surgical procedures. These pigs had a recovery period of two weeks. A total of 12 pigs were assigned to individual metabolic crates and allotted to one of four treatments with 3 replicates in a fully randomized design. Dietary treatments included the following: i) Fish meal, corn-vegetable by-product basal diet+9.95% fish meal; ii) Meat meal, corn-vegetable by-product basal diet+9.95% meat meal; iii) Poultry meal, cornvegetable by-product basal diet+9.95% poultry meal; iv) Tenebrio molitor, corn-vegetable by-product basal diet+9.95% dried Tenebrio molitor larvae. Results: Results showed that the apparent ileal digestibility (AID) of Lys was higher (p<0.05) in pigs fed Tenebrio molitor diet than that in pigs fed fish meal diet. Pigs fed Tenebrio molitor diet showed increased (p<0.05) AID of His and Arg compared to pigs fed Fish meal or Meat meal diet. The AID of Cys was increased (p<0.05) in pigs fed poultry meal and Tenebrio molitor diets compared to that in pigs fish meal diet. Pigs fed meat meal, poultry meal, and Tenebrio molitor diets showed higher (p<0.05) standardized ileal digestibility (SID) of total energy compared to pigs fed fish meal diet. The SID of Arg was higher (p<0.05) in pigs fed Tenebrio molitor diet than that in pigs fed fish meal or meat meal diet. Furthermore, pigs fed poultry meal or Tenebrio molitor diets showed increased (p<0.05) SID of Cys compared to pigs fed fish meal diet. Conclusion: In conclusion, providing pigs with diets that contained Tenebrio molitor larvae meal improved AID and SID of nutrients as well as essential and non-essential amino acids. The digestibility of dried mealworm larvae protein and its utilization in vivo are also good. Therefore, dried mealworm larvae protein can be used as protein source at 10% level in growing pigs.

선호하는 식물성 Base oil에 따른 클렌징 오일이 피부에 미치는 영향 (The Effects of Cleansing oil on Skin by preferred Vegetable Base oil)

  • 김정은;이재남
    • 한국산학기술학회논문지
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    • 제20권4호
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    • pp.264-274
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    • 2019
  • 본 연구는 선호하는 식물성 Base oil에 따른 클렌징 오일이 피부에 미치는 영향에 대해 알아보고자 하였다. 먼저 설문조사(100명)를 통해 세안 습관 실태 및 선호하는 식물성 Base oil를 파악하고, 이를 바탕으로 4종의 클렌징 오일을 제조하여 실험을 진행하였다. 실험은 20~30대 성인여성 10명을 대상으로 선정하여 실험 전 후 수분보유량, 유분보유량, 경피수분손실량(TEWL)을 측정하였고, 실험 후 만족도 설문조사를 실시하여 분석하였다. 그 결과, 클렌징 오일의 식물성 Base oil 종류에 따른 선호도 설문조사에서는 로즈힙 오일, 올리브 오일, 살구씨 오일, 동백 오일 순으로 나타났다. 임상 실험결과, 선호하는 식물성 Base oil에 따른 클렌징 오일(4종)의 클렌징 전 후 수분보유량과 유분보유량의 변화폭은 Base oil에 따라 차이는 있었으나 모두 증가하는 것으로 나타났다(p<0.001, p<0.001). 또한 TEWL의 변화량도 Base oil에 따라 차이는 있었으나 모두 감소하였다(p<0.01). 실험 후 주관적 만족도 설문조사 결과에서는 로즈힙 오일이 함유된 클렌징 오일(RHC)이 세정력 및 주관적인 만족도면에서 가장 높게 나타났다. 결론적으로 선호하는 식물성 Base oil에 따른 클렌징 오일이 피부의 유 수분보유량과 TEWL의 개선에 긍정적인 영향을 미쳐 피부장벽을 보호함으로서 피부개선 효과가 있음을 알 수 있었다. 따라서 개개인마다 피부타입과 선호하는 오일 및 사용감에 따른 만족도는 다르지만 본 연구의 식물성 Base oil에 따른 클렌징 오일은 단순히 세정의 차원을 넘어 피부건조와 피부장벽을 보호하는 피부보호 제품으로서 도움이 될 수 있을 것이다.