• Journal of the Korean Professional Engineers Association
• /
• v.22 no.1
• /
• pp.18-26
• /
• 1989

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2000.05a
• /
• pp.114-115
• /
• 2000

키토산은 자연계에 풍부하게 존재하는 천연 고분자인 키틴을 탈아세틸화하여 얻을 수 있는 biopolymer로서 고밀도의 양전하를 띤 선형의 polyelectrolyte 구조를 이루고 있으며, 식품과 관련된 기능으로는 금속, 색소 및 고분자 물질의 흡착능, 지질 및 cholesterol흡착 배설능, 항균성, 항산화성, 항돌연변이성 등이 알려져 있다. 한편, 생활수준이 향상됨에 따라 보다 신선하며 합성 방부제가 함유되어 있지 않는 식품에 대한 소비자의 선호도가 증가함으로써 최소의 방부제로 가공된 냉장식품의 유통이 증가하고 있다. (중략)

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2003.06a
• /
• pp.151-151
• /
• 2003

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2007.11a
• /
• pp.205.2-205.2
• /
• 2007

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 1999.10a
• /
• pp.118-118
• /
• 1999

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2000.06a
• /
• pp.110-110
• /
• 2000

• Bulletin of Food Technology
• /
• v.24 no.4
• /
• pp.576-586
• /
• 2011

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 1997.06a
• /
• pp.88-88
• /
• 1997

• Food Science and Preservation
• /
• v.10 no.1
• /
• pp.41-46
• /
• 2003

To prove the extension of shelflife of soybean curd(Tofu) steeped in the diluted solution of botanical antimicrobial agent and stored at 20$^{\circ}C$, such chemical ＆ microbial properties as the contents of moisture, crude protein and crude fat, colony count and surface color of Tofu were investigated in comparison with the control. Tofu treated with botanical antimicrobial agents showed higher contents of moisture, crude protein and crude fat compared to those of the control Tofu through all the storage period. After 7 days of the storage period, cell count of coliform bacteria reach 75 x 103CFU/m1 in the control Tofu, whereas 13∼39 CFU/ml in Tofu treated with botanical antimicrobial agent Treatment of Tofu with botanical antimicrobial agent seemed to be a potential method to prolong the shelflife of processed Tofu.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.1
• /
• pp.75-79
• /
• 2001

Quality changes in sausage stuffed into irradiated natural pork and lamb intestine were studied. Total aerobic bacteria of the sausage prepared with irradiated natural pork and lamb casing were significantly lower than those of nonirradiated casing and the $D_{10}$ value of those sausages were 1.71 and 1.58 kGy, respectively. The sausages in pork intestine vacuum-packaged and stored in a $4^{\circ}C$ refrigerator showed negligible change in the 2-thiobarbituric acid reactive substances (TBARS) value during storage except for 10-day when the TBARS value was higher than other storage days. Total working force for shear value of the sausages were lower with both irradiated casings but sensory evaluation showed no difference between treatments. As a results, the gamma irradiation was effective for sanitizing the natural pork and lamb casings, thereby preparing high quality sausages.