• 한국식품위생안전성학회지
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• 제37권3호
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• pp.173-180
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• 2022

오징어의 품질을 평가하기 위한 여러 항목 들이 있으나 현장에서 소비자 및 유통업자들의 경우 주관적인 관능평가에 의존하고 있으며 소비자의 어류 구매의사 결정에 부패취가 직접적인 영향을 미칠 수 있다. 따라서 관능적 평가를 입증 할 수 있는 과학적인 품질인자를 제시하고자 하였으며, 온도와 저장시간에 따른 상호관계를 분석하였다. 과학적 품질인자로는 TVC, Pseudomonas spp., pH, VBN 으로 선정하였으며 세 가지 온도 조건에서 보관하였다. 이취발생검지시점은 R-index를 이용해 측정하고 kinetic 모델링을 진행하였다. 모델링 결과 활성화 에너지는 이취발생검지 시간이 51.210 kJ/mol, TVC는 42.888 kJ/mol, Pseudomonas spp.는 50.283 kJ/mol, VBN은 72.594 kJ/mol, pH는 41.990kJ/mol 으로 나타났다. Pseudomonas spp., TVC, pH, VBN 순으로 이취발생검지 시간의 활성화 에너지에 근사하였으며, 특히 Pseudomonas spp.는 이취발생검지 시간의 활성화 에너지와 가장 유사하였다. 따라서 오징어의 이취발생 indicator는 이취발생시간과 가장 유사한 양상을 나타내는 Pseudomonas spp.로 판단 할 수 있었다.

• 한국축산식품학회지
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• 제29권3호
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• pp.325-333
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• 2009

쇠고기의 저장 중 이취발생을 대변할 수 있는 품질인자를 탐색하고자 온도의존성의 관점에서 상호관계를 분석하였다. 특수관능기법인 R-index에 의한 이취검지시간을 탐지하였고, 이화학적, 생물학적 품질인자를 측정하였다. 먼저, 이취검지시간의 온도의존성의 관계식을 개발하여, 이에 따른 이취발생 indicator의 선발 요건을 유도하였다. 이화학적 분석은 VBN, pH, 육색, Warner-Bratzler shear force,그리고 생물학적 분석은 Pseudomonas spp., Lactic acid bacteria를 대상으로 하였다. 품질인자의 온도의존성은 Arrhenius 상수인 활성화에너지를 사용하여 분석하였다. 그 결과 VBN, pH, $a^*$값, LAB, Pseudomonas spp., WBSF, $L^*$값, $b^*$값의 순으로 이취발생과의 온도의존성이 유사하게 나타났으며, 상위권에 있는 pH와 $a^*$값에 비하여 환경적 요인에 안정한 VBN이 쇠고기 저장 중 이취발생의 최적 indicator인 것으로 탐색되었다.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.309-315
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• 2010

A grilled-type shrimp flavor was developed through the Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created by using enzymatic hydrolysate of shrimp and adding precursors to increase flavor quality and stability. Amino acid precursors such as cysteine and methionine, sugar precursors such as glucose, xylose, ribose, and sucrose, and one particular compound of glucosamine were tried and their flavor qualities were tested by sensory evaluation. Also, the optimum reaction condition was investigated using the pH values of pH 5, 6, 7, and 8 with reaction times of 1 hr, 2 hr and 3 hr after the best precursors were determined. The best condition of the precursors for grilled-type shrimp flavor was the mixtures of methionine, threonine, xylose, and glucosamine. The optimum reaction condition was at pH 8.0 and 2 hr reaction time.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.304-308
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• 2010

Boiled-type shrimp flavor was developed using Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created using enzymatic hydrolysate of shrimp and adding precursor compounds to increase flavor quality and stability. Amino acid precursors of cysteine and methionine and sugar precursors such as glucose, xylose, ribose and sucrose were tried and their flavor qualities were tested by sensory evaluation. After the optimal precursors were determined, the optimum reaction condition was investigated using pHs of 5, 6, 7, and 8 and reaction times of 1, 2 and 3 hours. The best precursors for boiled-type shrimp flavor were methionine and sucrose. The optimum reaction condition was pH 8.0 and a one hour reaction time.

• Asian-Australasian Journal of Animal Sciences
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• 제32권6호
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• pp.881-890
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• 2019

Objective: A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. Methods: Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae. Results: The protein contents of the non-dairy creamer analogs/mimics were about 8.5% as calculated. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were <0.5% of total fat. Addition of egg yolk to the formula increased choline and lutein content in the products, but the amounts were <0.4 mg/g for choline and $4{\mu}g/g$ for lutein. The lutein in the products continued to decrease over the storage time, and only about 15% to 20% of the 0-month amounts were left after 3 months of storage. Although the thiobarbituric acid reactive substances values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. The overall acceptability of the non-dairy creamer analogs/mimics was closely related to the intensity of egg flavor/odor, but storage improved their overall acceptance because most of the off-odor volatiles disappeared during the storage. Water temperature was the most important parameter in dissolving spray-dried non-dairy creamer analogs/mimics, and $55^{\circ}C$ to $75^{\circ}C$ was the optimal water temperature conditions to dissolve them. Conclusion: Higher amounts of yolk and soy protein combinations in place of egg white reduced the cost of the products significantly and those products contained better and balanced nutrients than the commercial coffee creamers. However, off-flavor and solubility were two important issues in the products.

• 동아시아식생활학회지
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• 제22권3호
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• 한국축산식품학회지
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• 제32권4호
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• pp.448-457
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• 2012

The predictive ability for off-flavor development and quality change of ground beef was evaluated using a microbial time temperature indicator (TTI). Quality indices such as off-flavor detection (OFD) time, color, pH, volatile basic nitrogen (VBN), aerobic mesophilic bacteria (AMB) counts, and lactic acid bacteria (LAB) counts were measured during storage at 5, 10, 15, and $25^{\circ}C$, respectively. Arrhenius activation energies (Ea) were estimated for temperature dependence. The Ea values for TTI response (changes in titratable acidity (TA)), VBN, AMB counts, LAB counts, and freshness, which is defined based on OFD time for quality indices of ground beef, were 106.22 kJ/mol, 58.98 kJ/mol, 110.35 kJ/mol, 116.65 kJ/mol, and 92.73 kJ/mol, respectively. The Ea of microbial TTI was found to be closer to those of the AMB counts, LAB counts, and freshness. Therefore, AMB counts, LAB counts, and freshness could be predicted accurately by the microbial TTI response due to their Ea similarity. The microbial TTI exhibited consistent relationships between its TA change and corresponding quality indices, such as AMB counts, LAB counts, and freshness, regardless of storage temperature. Conclusively, the results established that the developed microbial TTI can be used in intelligent packaging technology for representing some selected quality indices of ground beef.

• 한국수산과학회지
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• 제43권3호
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• pp.195-204
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• 2010

Several quality parameters affecting Alaska pollack, Theragra chalcogramma, were measured and modeled kinetically under storage at different temperatures: the K-value, trimethylamine (TMA), volatile basic nitrogen (VBN), Torry meter, pH, acid value (AV), total viable cell count (TVC), and colony forming units (CFU) of Pseudomonas spp. The off-flavor development time (ODT) was also measured using the R-index sensory test and modeled kinetically. Among the quality parameters, the CFU of Pseudomonas spp. was an indicator of the ODT according to a similarity in the Arrhenius temperature dependence, which was derived as a criterion mathematically. The temperature dependence was represented by the Arrhenius's activation energy ($E_a$). On comparing the $E_a$ of the quality factors and the ODT, the similarity in the temperature dependence was found to be high in the order Pseudomonas spp., pH, VBN, TVC, K-value, TMA, AV, and Torry meter. Therefore, Pseudomonas spp. was identified as the primary indicator of ODT.

• 생태와환경
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• 제50권3호
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• pp.337-354
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• 2017

남조류 Aphanizomenon속 개체군은 국내외에 널리 분포하고, 독소와 이취물질을 생산함으로써 유해조류로 잘 알려져 있어 육수생태학 분야에서 많은 관심을 갖게 된 분류군 중 하나에 속한다. 본 연구는 보령호에서 동계에 수위가 급격히 강하되면서 Aphanizomenon의 출현빈도, 강도 및 기간이 커지게 되어 이에 대한 시공간적 특성을 수문기상(1998년~2017년) 육수 (2010년~2017년)학의 관점으로 상호 비교하였다. 국내에서 Aphanizomenon은 고온기에 주로 번성하였으며, 저온기에 출현은 총 5회로서 드물었다. 보령호에서 저온기(12월~2월)에 유해조류 Aphanizomenon이 관찰된 것은 2014년부터이었고, 그 후 2017년에 최대값 $2,160cells\;mL^{-1}$를 기록하였다. 그리고 $>1,000cells\;mL^{-1}$를 초과하는 기간은 약 3개월을 넘기기도 하였다. 이것은 다름 아닌 저수온기 ($<10^{\circ}C$)에 비정상적인 수위 강하와 관련성이 컸다. 동계에 수위 강하는 유해조류의 발아 및 발생을 촉진 또는 증폭시킬 수 있는 잠재적 특성을 가지고 있었다. 따라서 후속 수질 생태학적 영향(예, 조류독소 및 이취물질)도 면밀하게 고려되어야 할 필요성이 있었다.

• 한국수산과학회지
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• 제15권4호
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• pp.271-282
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• 1982

The browning development, mainly through the Maillard reaction, occurring in the dried fish meat products during storage causes reduction of the nutritional value due to the loss of the essential amino acid such as available lysine as well as off -flavor resulting in the deterioration of the food quality thus shortening the shelflife. In the work, the changes in the amount of available lysine, extractable nitrogenous compounds (nonprotein-N, amino-N, trimethylamine oxide, trimethylamine, and free lysine) and development of browning were measured to assess the relationship between the shelflife and the quality loss in dried filefish under the steady state conditions (35,45, and $55^{\circ}C;a_{w}'s$ of 0.44 0.52, 0.65 and 0.75 at each temperature) and fluctuating temperature condition of $35/55^{\circ}C$ will. alternating 7 day periods at each water activity. The results indicated that the amount of available lysine and extractable nitrogenous compounds except TMA decreased rapidly with increasing temperatures and water activities while the rate of available lysine and extractable nitrogenous compounds must be involved in the initial stage of brown pigment formation. The available lysine loss of the dried filefish products stored under the fluctuating temperature conditions was greater than that stored under its fixed mean temperature, $45^{\circ}C$. The activation energies for lysine loss obtained from the Arrhenius plot ranged 6.9 to 4.4 Kcal/mol and $Q_{10}$ values at $40^{\circ}C$ were 1.4 to 1.2. The values for browning were 15.7 to 14.4 Kcal/mol and 2.2 to 2.0 respectively. Shelf-life, defined as the time to reach 0.15 O. D./g solid or the limit of off-color deterioration by browning reaction, was extented longer than the halflife of Iysine loss, actually corresponding $75\%$ loss of available lysine. This suggested that the halflife of lysine loss might not be adequate to assess the shelf-life of the food system with high potential of protein, nonproteinous nitrogen compounds, and lipids.