• 한국축산식품학회지
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• 제37권2호
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• pp.313-319
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• 2017

This study was conducted to develop calcium-fortified shank bone extract (SBE) and to determine the effect of adding calcium lactate on physico-chemical characteristics of SBE during cold storage. The following five experiment groups were used: Control (0%, no addition), T1 (0.05% calcium lactate), T2 (0.1% calcium lactate), T3 (0.5% calcium lactate), and T4 (1% calcium lactate). When the concentration of calcium lactate added to the SBE was increased, the pH, redness, and yellowness values were significantly reduced, whereas the salinity, sugar content, and turbidity of SBE were significantly increased. Sensory parameters such as aroma, flavor, and overall acceptability in the control, T1, and T2 had similar scores. The TBARS values of SBE was significantly increased when 1% of calcium lactate was added, and the VBN values of SBE with calcium lactate at day 7 were higher than that of control (p<0.05). However, the addition of calcium lactate showed an inhibition effect on the growth of total microbial counts in SBE until 4 d of storage. The calcium content of SBE was increased by the addition of calcium lactate in a dose-dependently manner. The proper addition level of calcium lactate in the SBE was determined to be 0.1%.

• 한국식품과학회지
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• 제23권6호
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• pp.689-694
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• 1991

우리나라 신라시대를 전후하여 일반적인 청량음료로 사용되었던 것으로 알려진 장수(?水)의 제조방법을 제민요술에 근거하여 재현하고 그 발효학적 특징을 규명 하려 하였다. 새로지은 뜨거운 쌀밥을 항아리에 담고 찬물을 부어 3일간 상온에서 발효한 후 윗물과 밥 절반을 떠낸 후 다시 새로지은 뜨거운밥과 찬물을 채워 넣는 일을 주기적으로 반복하면서 미생물균총의 조성을 관찰하였다. 밥과 물을 혼합하여 실온에 방치하면 3일 동안 총균수, 단백 질 분해균, 산생성균수가 지수적으로 증가하나 그 이후부터 다소 감소하며 6일 후에는 단백질 분해균수가 증가하여 부패현상을 나타낸다. 그러나 장수 제조법에 의하면 단백질 분해균이 크게 감소하고 산생성균이 지배균총이 된다. 장수에서 분리한 주요 산생성균은 Lactobacillus, Lactococcus, Pediococcus, Leuconostoc spp.였으며 이중 주요균으로 Lactococcus thermophilus, Lactobacillus coryniformis 및 Leuconostoc mesenterioides를 잠정 동정하였다. 분리한 유산균 들을 starter로 사용하여 장수를 제조한 결과 산생산력이 크고 풍미가 우수한 제품을 얻을 수 있었다.

• 한국축산식품학회지
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• 제35권3호
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• pp.406-412
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• 2015

The combined effects of electron-beam irradiation and ageing of beef were examined. The irradiated samples at dose of 0 or 2 kGy were kept and analyzed for the microbial growth, shear values, meat color, and nucleotide-related flavor compounds at different ageing temperatures (2, 10, or 25℃) for 8 d. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and E. coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose, showing D₁₀ values of 0.66 and 0.65 kGy respectively. The irradiated beef eye of round had lower number of total aerobic bacteria (TAB) than nonirradiated one during the storage, but the TAB increased with higher ageing temperature (p<0.05). Especially, TAB increased sharply in non-irradiated samples aged at 25℃ after 4 d (p<0.05). With increasing ageing temperature and ageing time, shear force values decreased (p<0.05). The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the ageing period (p<0.05). As ageing time and temperature increased, the amounts of inosine monophosphate decreased and the hypoxanthine increased (p<0.05). Relatively high ageing temperature could be used at irradiated beef eye of round to shorten the ageing time.

• 한국축산식품학회지
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• 제30권5호
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• pp.780-786
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• 2010

This study compared the effects of autoclaving (AC; $121^{\circ}C$ for 15 min), gamma (GR), and electron beam irradiation (EB; 0-20 kGy) on the microbial, physicochemical, and sensory properties of ready-to-eat bulgogi during storage at $35^{\circ}C$ for 90 d. No viable cells were observed (p<0.05) upon AC, GR or EB at more than 15 kGy. However, adverse effects such as tenderization and deterioration of sensory properties were induced in bulgogi upon AC and high dose irradiation. Especially, the hardness and sensory qualities (texture and taste) of the AC-treated samples were extremely deteriorated (p<0.05). These results indicate that use of GR and EB (15 kGy) can ensure the microbial safety of bulgogi without compromising the hardness and sensory properties (texture, taste and flavor).

• Asian-Australasian Journal of Animal Sciences
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• 제16권9호
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• pp.1374-1383
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• 2003

The effect of applying edible coating and addition of antioxidants (butylated hydroxyanisole (BHA) plus butylated hydroxytoluene (BHT) in a 1:1 ratio) on pork patties were investigated prior to achieve desired physico-chemical, microbiological and sensory qualities. For this, five treatments were conducted as (i) control (neither coated nor antioxidants treated); (ii) coated without antioxidants treated; (iii) coated and antioxidants added in the batter mix only (100 ppm); (iv) coated and antioxidants added in meat mix (100 ppm) only; and (v) coated and antioxidants added both in the batter mix (50 ppm) and the meat mix (50 ppm). Addition of antioxidants both in the batter mix and the meat mix significantly (p<0.05) reduced the microbial loads and thiobarbituric acid (TBA) values. The TBA values significantly (p<0.05) increased up to day 14 and then progressively increased with the advancement of each interval of storage days up to 28 days. Total plate count significantly (p<0.05) increased with the increase in storage days.Coliform and Staphylococcus aureus were absent throughout the storage days in all samples. Staphylococcus aureus however, were present in the control group at day 14 and in enrobed (coated) patties (without antioxidants treated) at 28th day. Addition of antioxidants to batter mix and meat mix did not substantially enhance bacteriostatic activity. Application of coatings and antioxidants retarded the loss of firmness, flavor, changes in appearance and color, and also other sensory attributes. Control patties were better with respect to microbial quality and TBA values but had poorer sensory quality than coated patties.

• 한국식품과학회지
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• 제43권4호
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• pp.407-412
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• 2011

본 연구에서는 녹차와 녹차에 미생물을 접종하여 발효시킨 후 발효차의 유리형 및 결합형 향기성분을 headspace-solid phase microextraction(HS-SPME)-GC/GC-MS를 이용하여 분석하였다. 녹차가 미생물학적 발효과정을 거치는 중에 녹차에 존재하는 aldehyde류와 ketone류는 감소하였고 linalool과 geraniol은 증가하였다. 녹차와 후발효차 잎에 추가적으로 효소를 처리하여 분석한 결과 녹차에서는 (Z)-3-hexen-1-ol>benzaldehyde>3-hexenyl acetate>geraniol순으로 향기성분이 증가되었고, 후발효차에서는 (Z)-3-hexen-1-ol>benzaldehyde>geraniol>3-hexenyl acetate>1-hexanol 순으로 증가하였으며, 녹차보다는 후발효차에서 효소에 의해 증가되는 향기성분이 많았다. 효소양을 달리하여 처리하였을 때 녹차와 후발효차 모두 효소의 양이 증가함에 따라 휘발성 향기성분이 증가하는 양상을 보였다. 본 실험을 통하여 효소처리를 통해 녹차와 후발효차의 향기를 증가시킴으로써 녹차와 후발효차의 향기 품질을 향상시킬 수 있는 가능성을 확인할 수 있었다.

• 한국축산식품학회지
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• 제33권2호
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• pp.205-213
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• 2013

The objective of this study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with Salicornia herbacea (SH). Sliced Hanwoo beef shank were marinated and sun-dried at $28-30^{\circ}C$, relative humidity (RH) 30-35% for 3.5 h. The physicochemical and microbiological traits of the Hanwoo beef jerky were analyzed during the aerobically packaged storage at $25^{\circ}C$. The water activities of beef jerky with 0.5% and 1.0% SH were lower than those of the control at 0 d (p<0.05). The pH values of beef jerky with SH were significantly higher than those of the control (p<0.05). The beef jerky with SH and ascorbic acid showed significantly lower TBARS values than the control (p<0.05). The beef jerky with SH showed a significantly lower redness ($a^*$) than the control (p<0.05). Total plate count (TPC) of beef jerky with 1.0% SH was significantly lower than that of the control during the storage of 20 d (p<0.05). Yeast/mold was detected in the control and beef jerky with SH after storage periods of 10 and 20 d, but was not detected in jerky with ascorbic acid. With regard to the sensory properties, beef jerky with SH showed significantly greater flavor scores than the others (p<0.05). The result shows that SH powder can be used to increase the sensory quality and microbial safety of beef jerky.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.278-283
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• 2003

김치 제조시 위생적 품질 개선을 위하여 ethanol과 천연항균물질인 polylysine의 복합 첨가를 검토하였다. Ethanol 농도를 0.3, 0.6 및 0.9%로 첨가하여 김치를 제조한 후 1$0^{\circ}C$에 저장하면서 3일 간격으로 총균수, 대장균군, 젖산균, 곰팡이 및 효모 등을 비교 측정한 결과, ethanol의 첨가는 대장균군과 젖산균의 생육 억제에 있어 보다 효과적인 것으로 나타났으며, ethanol 농도 0.6% 첨가시부터 미생물 생육 억제 효과가 뚜렷하게 나타났다. 또한 ethanol 0.6%를 첨가하여 담근 김치는 저장중 pH 저하 및 산도 상승에 대한 지연효과를 보여주었고, 저장중 관능특성의 변화에서도 신냄새, 이취, 신맛, 이미, 조직감 및 종합적 기호도의 모든 항목에서 가장 우수한 것으로 평가되었다. Polylysine은 단일 사용시보다는 0.6% ethanol과 복합 첨가했을 경우 미생물 생육 억제에 상승효과를 보였으나 관능평가에서 이미 및 이취를 느끼는 것으로 평가되어 0.6% ethanol 단일 첨가가 미생물 증식 억제 및 발효 지연에 가장 효과적인 것으로 나타났다.

• 급식외식위생학회지
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• 제3권1호
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• pp.8-18
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• 2022

Dry-aging is one of the traditional aging processes, especially for beef. This aging process is being popular, because it produces unique brown/roasted flavor and texture that consumers prefer. However, as it is exposed to outside without packaging food safety concerns have been raised. The objective of this study was to investigate the presence of total aerobic bacteria (TAB) and pathogenic bacteria in manufacturing environment and suggest the safety management plan for the production of dry-aged meat. Surface samples from 66 environmental and 6 beef carcass samples were collected. According to the monitoring results, the contamination levels of TAB were in the order of shelves (5.4±1.1 Log CFU/cm²), cotton gloves (2.9±0.2 Log CFU/cm²), and door knobs (2.8±0.4 Log CFU/cm²) in the dry-aging room. In the door knobs, the level of mold was higher than that of yeast. These results indicate that the mold spores may be cross-contaminated with environmental factors inside the aging room. The risk factors that may occur during the manufacturing process were presented and possibility of risk was determined. From the aspect of microbiology, aging and trimming steps were determined as the critical control points. The temperature of the aging room should be maintained below 10℃ and the humidity below 75-85%. Based on the monitoring and the risk assessment of the dry-aging process, we prepared the safety management plan for the production of dry-aged meat, and it should be useful in improving the food safety of dry-aged meat.

• 한국식품저장유통학회지
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• 제30권5호
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• pp.729-742
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• 2023

The consumption of king oyster mushrooms has steadily increased owing to their unique flavor and delicate texture. This study extended the storage period of king oyster mushrooms (Pleurotus eryngii ) via gamma irradiation. Irradiated samples (0, 0.5, 1, 2, and 3 kGy) were stored at 4℃ with 80% relative humidity for up to 28 days, and the experiments were conducted every 7 day. Microbiological analysis revealed a dose-dependent reduction in total aerobic bacteria, Pseudomonas spp., and yeasts and molds, and gamma irradiation above 2 kGy effectively controlled microbial contamination for up to 28 days. At the 28th day of storage, the irradiated king oyster mushrooms exhibited delayed browning through the reduction of tyrosinase activity. Moreover, firmness reduction (%) was 80.59±1.89% for the non-irradiated group and 42.80±1.28, 34.57±1.13, 31.05±3.24, and 39.73±0.94% for the irradiated group (0.5, 1, 2, and 3 kGy), respectively. These results were supported by the scanning electron microscopy photos, which showed smaller pores in the irradiated group than in the non-irradiated group. This study demonstrated that 2 kGy of gamma irradiation effectively reduces microbial contamination and delays the browning and softening of king oyster mushrooms for up to 28 days.