• 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.

• 한국식품조리과학회지
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• 제24권1호
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• pp.114-120
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• 2008

In this study, the effects of gamma irradiation on the microbial, physical characteristics, sensory qualities and antioxidant activity of Kongnamul Muchim(cooked soybean sprouts) were investigated. Gamma irradiation at 3 kGy inhibited microbial growth until 4 weeks of storange at $4^{\circ}C$ and until 5 days at and $25^{\circ}C$. The 3 kGy dose did not significantly affect the hardness of the sprouts; however Hunter's color values for lightness, redness and yellowness were changed. Low-dose gamma irradiation(up to 2 kGy) did not significantly affect the antioxidant activity of the Kongnamul Muchim. Also, based on a triangle sensory test, the gamma irradiated Kongnamul Muchim was not significantly different from the control. From these results, it is suggested that the applying gamma irradiation to cooked vegetables at doses lower than 3 kGy is recommended to extend shelf-life and maintain quality characteristics.

• 한국환경생태학회지
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• 제24권4호
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• pp.426-435
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• 2010

본 연구는 사문암 토양의 화학적 성질과 토양미생물량 및 토양효소 등 토양의 생물학적 활성을 대조구의 비사문암 토양과 비교하고, 사문암과 비사문암에서 공통으로 서식하는 새(Arundinella hirta)와 억새(Miscanthus sinensis var. purpurascens)의 낙엽이 입지가 다른 사문암지역과 비사문암 지역에서 분해될 때 분해율의 차이가 어떻게 유발되는지 9개월 동안 야외에서 교차 실험하였다. 사문암 토양은 비사문암 토양에 비하여 높은 pH, 낮은 dehydrogenase 와 urease활성을 나타내었으며 alkaliphosphatase의 활성은 높았다. 두 토양에서 microbial biomass-C와 N의 차이는 유의하지 않았으나 사문암 토양에서 microbial biomass-N함량이 더 높게 나타나 비사문암 토양에서 보다 낮은 토양의 C/N을 나타내는 원인이 되었다. 사문암지역에서의 낙엽분해실험에서는 사문암지역에서 획득한 새와 억새 낙엽이 각각 39.8%, 38.5%의 중량감소를 보였으며, 비사문암 토양에서 획득한 낙엽은 각각 41.1%, 41.7%의 중량감소를 나타내었다. 비사문암지역에서의 낙엽분해실험에서는 사문암낙엽이 46.8%, 42.2% 그리고 비사문암낙엽은 44.8%, 37.4%의 중량감소를 각각 보였다. 이러한 결과는 중금속을 포함하는 토양의 영향보다는 낙엽의 질적 차이가 분해율에 더 큰 영향을 미쳤음을 나타내준다. 일반적으로 낮은 C/N을 갖는 낙엽이 더 빨리 분해된다는 결과와는 달리 낮은 C/N을 갖는 사문암낙엽의 분해가 느린 것은 낙엽에 포함된 중금속의 저해가 낙엽의 C/N이나 lignin/N과 같은 낙엽의 질적 차이에서 유발되는 낙엽분해의 저해보다 큰 영양을 미친다는 결과를 보여주었다. 또한 낙엽분해가 진행되는 동안 낙엽내의 Cr, Ni과 Mg, Fe의 농도는 점차 증가하였으며 이러한 경향은 사문암지역에서 현저하였다.

• Food Science and Biotechnology
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• 제17권2호
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• pp.421-424
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• 2008

Edible red algae paper coated with green tea ext Tact was prepared and determined the microbial growth and quality change of kimbab wrapped with the paper during storage. The paper coated with green tea extract had the antimicrobial activity against Listeria monocytogenes and Escherichia coli. After 12 hr of storage of kimbab, packaging with the paper coated with green tea extract decreased populations of total aerobic bacteria by 1 log cycle. Kimbab wrapped with the red algae paper coated with green tea extract had 5.5 mg malondialdehyde (MDA)/kg after 12 hr, in contrast to the control of 7.4 mg MDA/kg. Kimbab with red algae paper with green tea extract was better than the control in terms of sensory qualities. These results clearly indicate that kimbab can be packaged with red algae paper coated with green tea extract, resulting in extending its shelf life.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.23-28
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• 1999

Commercial red ginseng, which was manufactured for the past 6 years, showed a microbial level of 2.0${\times}$10\ulcorner to 7.2${\times}$10\ulcorner CFU/g of total aerobic bacteria and molds. The moisture content of commercial products was ranged from 13.54 to 17.26%, which were higher than that of the product standard, 14%. Irradiation of red ginseng at 2.5 kGy resulted in the reduction of microorganisms contaminated to below the detectable level. Irradiation prevented mold growth on red ginseng during storage at RH 90% and 25$^{\circ}C$; molds were found at the 72nd day after storage in 2.5 kGy-irradiated sample, while 41st day in the nonirradiated control. At this point of time, irradiated samples showed an increased level of moisture content required for mold growth, 22.2% in 2.5 kGy group and 21.5% in control group. Based on the above results, microbiological qualities of red ginseng could be effectively improved by the optimum dose of irradiation, which was expected to secure the quality stability of red ginseng during distribution under the high-moistured conditions.

• 한국식품조리과학회지
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• 제25권2호
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• pp.160-169
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• 2009

This study was performed to examine the quality characteristics of red ginseng wet noodles prepared with additions of carrageenan, xanthan gum, or guar gum. The quality characteristics of the samples were estimated in terms of their general composition, color differences, cooking characteristics, textural attributes, sensory qualities, and microbial growth during storage. The results were as follows. Protein content was significantly decreased in the guar gum added group and ash content was significantly increased in the carrageenan added group (p<0.05). Lipid, water, and Na contents were not significant different among the groups. However, water binding capacity was significantly increased in the group with added xanthan gum. Over 10 weeks of storage, water contents did not differ significantly between the xanthan gum and guar gum added groups. In all the added gum groups, L- and a- values were significantly increased whereas b- values decreased (p<0.05). In texture profile analyses, chewiness, cohesiveness, hardness, and springiness were significantly increased in the carrageenan and xanthan gum added groups (p<0.05). According to sensory evaluations, surface color, red ginseng flavor, red ginseng taste, softness, chewiness, and overall acceptability were considered very good in the xanthan gum and guar gum added groups (p<0.05). Therefore, the red ginseng noodles containing xanthan gum and guar gum were deemed most preferable and presented the safest shelf-life during 10 weeks at -$10^{\circ}C$.

• 상하수도학회지
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• 제32권3호
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• pp.269-277
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• 2018

Burials for the rapid disposal of carcasses have diverse and profound effects on the rural living condition, natural environment, and local economy throughout construction, management and final destruction of burials. In this study, possible residue excavated from standard burials, storage using FRP (Fiberglass Reinforced Plastic) tanks, and microbial-treated burials are characterized as carcasses, contaminated soil by leachate, and wasted plastic film. Treatment technologies for volume reduction of the residue including composting, rendering, and thermal hydrolysis were investigated. If the solid and liquid residues generated during volume reduction treatment are directly transferred to the environmental facilities, it may cause disorder due to high concentrations of organics, antibiotics, and lipid. Benefits and drawbacks of composting as a volume reduction techniques are extensively investigated. We also discussed that proper treatment of excavated soils and the reusing the treated soil as agricultural purpose. For the protection of public health and worker's hygiene, treatment criteria including produced residue qualities, and quality standards for the treated soil as agricultural use are required. In addition, Scientific manual for the proper treatment of residues is required. It is necessary to consider the establishment of a pretreatment facility to the occurrence of large-scale residue treatment.

• 한국식품저장유통학회지
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• 제17권2호
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• pp.223-229
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• 2010

20 L 부피의 발효용기에서 어간장을 발효하면서 용기의 내부 온도 변화와 염도, pH, 산도, 총질소, 유리아미노산, 미생물 변화를 분석하였고 4개월 발효후의 어간장의 관능적 품질을 평가하였다. 발효용기로는 새 옹기와 재사용한 옹기, 스테인레스, 플라스틱 용기를 사용하였고 발효숙성은 외기조건에서 이루어졌다. 옹기가 가지는 통기성 및 보온성으로 인하여 발효 중 관여하는 미생물의 생육환경을 적절하게 조성하여 여러 가지 품질에 긍정적인 영향을 미치는 것을 확인할 수 있었다. 특히 옹기는 새 것보다는 재사용한 옹기에서 제품의 발효에 좋은 영향을 미쳐서, 높은 총질소, 유리아미노산함량, 향, 맛 전체적인 수용도의 관능적 품질을 보여주었다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권8호
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• pp.1224-1229
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• 2003

The combined effects of washing, sanitization and coating of eggshell on the physical and microbiological quality during storage were evaluated at $4^{\circ}$ and $30^{\circ}C$. The interior qualities of the eggs were assessed by weight changes, yolk index, albumen index, Haugh unit value, and microbial contamination of egg shell and egg white during 30 days of storage in untreated, washed, or sanitized and mineral oil-coated eggs. The results suggest that these changes were faster in higher temperature ($30^{\circ}C$) than lower temperature ($4^{\circ}C$) storage, and washed eggs deteriorated faster than untreated eggs. The sanitized and coated eggs maintained the best quality during storage in all parameters measured. The shelf-life of washed, sanitized and coated eggs could be extended 4-5 fold compared to that of washed or untreated eggs.