• 한국식품과학회지
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• 제21권3호
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• pp.321-325
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• 1989

곶감을 장기유통 하기 위해서는 포장재와 포장방법을 달리해서 저장기간에 다른 품질평가를 한 결과는 다음과 같다. 폴리에칠렌 필름 시험구는 저장 $1{\sim}3$개월만에 부패되었으나 나일론 적층 시험구는 가스 치환 포장 후 상온저장시 1.5개월, 저온저장시 약 5개월 후에도 맛과 조직이 좋았다. 알루미늄 포일 적층 시험구는 상온저장시 5개월, 가스충진 저장시 8개월, 저장 후에도 품질이 좋았다. 따라서 곶감의 적정 저장조건은 상대습도 75%, 수분함량 37% 내외에서 저온저장해야 한다고 판단되었다.

• 한국식품영양학회지
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• 제9권4호
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• pp.484-489
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• 1996

초산침지법을 이용하여 4$^{\circ}C$ 냉장시의 돼지고기 햄의 APC, GNC, pH 및 관능평가에 대한 영향을 조사하였다. 3분 동안 1.0~3.0%(v/v) 초산을 처리한 구는 12일 저장동안 GNC를 완전히 억제하였다. 3분 동안 3.0% 초산을 처리한 구는 12일 저장동안 APC를 완전히 억제하였다. 0~3분 동안 1.0~3.0% 초산을 처리한 구는 12일까지 미생물학적 저장안정성을 확장하였다. 초산으로 처리한 돼지고기 햄의 관능평가는 유기산 냄새 및 표백으로 인하여 신선한 돼지고기 햄보다 낯은 등급의 기호성을 보였다.

• 한국축산시설환경학회지
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• 제3권2호
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• pp.133-143
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• 1997

Optimal conditions for collecting, storing and drying temperature to utilize slaughter porcine blood for blood meals and the effects of blood meal on growth in broiler chicks were investigated. Dry matter and protein contents of slaughter procine blood were 19.5% and 77%(dry basis), respectively. As for the composites of amino acids in the blood, aspartic acid, arginine, glycine, histidine, leucine, lysine, phenylalanin threonine were shown high. There was no significant difference between the collections by bloodletting and vacuumming in terms of microbial contamination. Storage of slaughter porcine blood showed no differences in protein, DNA and triglyceride contents and pH between the storage methods of freezing (-20$^{\circ}C$) and refrigerating (-4$^{\circ}C$). In case of room temperature storage, however, the decrease in pH and the appearance of new protein due to microbial contaminations increased as the storage periods were prolonged. When drying was done by flash methods, the drying period got shortened as the temperature became higher, yet protein and triglyceride were destoryed more. When drying was done over 120$^{\circ}C$, even at the same degree, the breakdowns of protein and triglyceride increased more as drying period got longer. In feeding trials of broiler chicks, dietary supplementation of the flash dried blood meal at 2% level showed significant difference in growth rate(P＜.05%). These results indicated that the appropriate handling and manufacturing of slaughter porcine blood enabled the blood to be used as a protein source for broiler chicks.

• 한국식생활문화학회지
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• 제25권6호
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• pp.795-800
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• 2010

The objective of this study was to develop high quality Riceyeotgangjung (RYG) with high antioxidant activity and a longer shelf-life. Spirulina (1, 2, and 3%) with added RYG was prepared, and antioxidant activities were examined under storage at $60^{\circ}C$ for 15 days. The total phenol content remaining in the spirulina with added RYG at 15 days of storage was much higher than that of fresh RYG without spirulina. The IC50 values for DPPH and hydroxyl radical scavenging activities decreased with increasing amounts of spirulina, whereas these values increased with storage time. TBA and peroxide values decreased with increasing amounts of spirulina. From these results, adding spirulina to RYG delayed lipid rancidity and prolonged shelf-life. Adding spirulina powder to RYG, which is a healthy functional food material, improved antioxidant activity and delayed deterioration during storage.

• 생명과학회지
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• 제33권7호
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• pp.586-592
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• 2023

돼지 정액을 저장하는 동안 산화스트레스의 발생은 정자의 질과 생존에 영향을 미치는 중요한 인자이다. 정액의 저장은 온도 변화, 동결보호제 등의 다양한 스트레스 인자에 노출되어 있다. 이러한 정자 내에서의 산화스트레스는 활성산소종의 생성에 의해 발생되며, 이는 지질, 단백질, DNA와 같은 세포를 구성하는 물질에 산화적으로 손상을 일으킨다. 활성산소종과 항산화물질의 균형있는 체계는 정자의 생존과 그 기능을 유지하는 데 중요한 역할을 한다. 정액을 장기간 보존하게 되면 활성산소종의 수준이 증가하여 정자의 운동성, 막 온전성, DNA 온전성에 영향을 미치게 된다. 또한, 활성산소종에 의해 유도된 지질과산화 반응은 정자막의 유동성과 안정성에 영향을 미쳐 정자의 운동성을 감소시킨다. 그리고, DNA의 산화적 손상은 DNA 단편화를 일으켜 정자의 DNA 온전성을 손상시킬 수 있다. 결론적으로, 정액을 보관하는 동안 발생되는 산화스트레스는 정자의 질과 기능을 유지하는 데 중요하다. 따라서, 산화스트레스의 기본적인 메커니즘과 정자의 기능에 미치는 영향을 이해하는 것은 산화스트레스로부터의 손상을 최소화하고, 효율적이고 기능적인 정자의 저장 방법을 개선하기 위한 효과적인 전략과 연구 개발을 위해 중요할 것으로 판단된다.

• 한국식품저장유통학회지
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• 제12권4호
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• pp.329-335
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• 2005

스피루리나 첨가 저지방 샐러드 드레싱을 $5^{\circ}C$ 또는 $10^{\circ}C$에서 저장하면서 품질 특성을 분석하였다. 드레싱의 점도는 저장 2주후부터 저장기간이 경과됨에 따라 감소하였으며, 저장온도에 따른 차이는 없었다. 유화안정성은 제조직후의 $40\%$에서 저장기간이 경과됨에 따라 감소하여 저장 8주후에는 $25\%$정도 감소하였으며, 저장 온도에 따른 유의적인 차이는 없었다. 지방구의 입자 크기는 저장 30일까지는 제조직후에 비하여 큰 차이가 없었으나 저장75일 후에는 가장 작은 크기인 $0.5{\sim}1.0\;{\mu}m$는 $11.3-13.5\%$로 제조 직후의 $25.5\%$에 비하여 크게 감소한 반면에, 입자가 큰 $1.5-2.0\;{\mu}m$의 경우, 제조직후의 $11.4\%$에서 $30.1-32.3\%$로 크게 증가 하였다. 색상은 샐러드 드레싱을 저장하는 동안 명도(L 값)는 감소하였고, a 및 b 값이 증가하는 경향을 나타내었다. 저장온도가 높고 저장기간이 길수록 지질산패도는 증가하였고 저장 온도가 높을수록 TBARS 값은 증가되었는데 $5^{\circ}C$의 경우는 $11\%$, $10^{\circ}C$의 경우는 $15\%$ 증가되었다. DPPH 라디칼 소거능은 $5^{\circ}C$에서 저장하여 8주 경과된 샐러드 드레싱의 $IC_{50}$값은 157.4 mg/mL 이었고, $10^{\circ}C$에서 저장하여 8주 경과된 샐러드 드레싱은 194.6 mg/mL로 저장 기간이 경과됨에 따라 $IC_{50}$값은 증가되었다. 제조직후의 총균수는 6.2 log(CFU/mL)이었고 저장 4주후에는 증가하여 7.3-7.5 log(CFU/mL)이었고 저장 8주 후에는 7.9 log(CFU/mL))로 증가하였다. 그러나, 유해미생물인 대장균군은 저장 8주후까지 검출되지 않았다. 이상의 결과로부터 스피루리나 첨가 샐러드 드레싱의 품질유지를 위해서는 저온 저장이 바람직하였다.

• 한국식품조리과학회지
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• 제21권3호
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• pp.283-289
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• 2005

To investigate the oxidative stability of the Lithospermum erythrorhizon extracted oil, we prepared extracted oil from the cultivated and wild roots of Lithospermum erythrorhizon by autoclave method with soybean oil. The oil were stored for 30 days at $60^{\circ}C$, and the peroxide value (POV), acid value (AV) and carbonyl value(CV) were measured periodically. The weight was highly decreased in the oil added roots of Lithospermum erythrorhizon during the storage period. POV of soybean oil containing wild and cultivated Lithospermum erythrorhizon was generally enhanced with prolonged storage time, with the POV of the samples being lower than 100 meq/kg.oil after 30 days of storage. However, the POV of soybean oil was higher than 100meq/kg.oil after 10 days of storage. The pattern of the changes of AV and CV of soybean oil containing wild and cultivated Lithospermum erythrorhizon, were almost constant during the experimental periods. Nevertheless, the pattern of the changes of AV of soybean oil was rapidly increased during 20 days of storage, and that of CV of soybean oil was rapidly increased duringdays of storage and then slowly increased during the remainder of the experimental period. However, soybein oil was rapidly increased during 20 days of storage and then slowly decreased during the reminder of the experimental period. The overall results suggest that wild and cultivated Lithosyermum erythrorhizon added antioxidant activities to the autooxidation of soybean oil.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.27-33
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• 1999

Phytic acid, making up 1~5% of the composition of many plant seeds and cereals, is known to form iron-chelates and inhibit lipid peroxidation. Thiobarbituric acid reactive substances (TBARS), as an indication of lipid peroxidation, were measured in beef round, chicken breast, pork loin, and halibut muscle after the meats were stored for 0, 1, 3, 5, and 7 days at various temperatures [frozen (~2$0^{\circ}C$), refrigerator (4$^{\circ}C$), and room temperature ($25^{\circ}C$)]. Phytic acid effectively inhibited lipid peroxidation in beef round, chicken breast, halibut, and pork loin muscle (p<0.05). The inhibitory effect of phytic acid was dependent on concentration, storage time, and temperature. At frozen temperature, the inhibitory effect of phytic acid was minimal, whereas at room temperature, the inhibitory effect of phytic acid was maximal, probably due to the variation of the control TBARS values. At the concentration of 10 mM, phytic acid completely inhibited lipid peroxidation in all the muscle foods by maintaining TBARS values close to the level of the controls, regardless of storage time or temperature (p<0.05). The rate of lipid peroxidation was the highest in beef round muscle, although they had a close TBARS value at 0 day. Addition of phytic acid to lipid-containing foods such as meats, fish meal pastes, and canned seafoods may prevent lipid peroxidation, resulting in improvement of the sensory quality of many foods and prolonged shelf-life.

• 식품보건융합연구
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• 제8권3호
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.89-96
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• 1998

The antibacterial activity of clove (Eugenia caryophyllata Thumb) in culture troth against S. aureus was tested at 35, 5, -20, 50, 55 and 60$^{\circ}C$. Tryptic soy broth(TSB) containing 0∼0.5%(w/v) of clove was inoculated with 105∼107 CFU/ml of S. aureus and incubated at each temperature. The growth of S. aureus occured at 0.1% clove after a prolonged lag period while viable cells of S. aureus decreased more than 2 log cycles at 0.3 and 0.4% clove during 12 hours storage at 35$^{\circ}C$. During 32 days of refrigerated storage at 5$^{\circ}C$, survivors of S. aureus were decreased with the progress of time and increasing clove concentration. At the presence of 0.2, 0.3 and 0.4% clove, bacterial cells were dead after 32, 20 and 16 days of refrigerated storage, respectively. During 32 days of frozen storage at -20$^{\circ}C$, survivors of S. aureus were decreased less than 0.5 log cycle at 0% clove. At the presence of 0.1∼0.4% clove, survivors were decreased 2.5∼3.0 log cycles after 1 day and then decreased 0.4∼0.8 log cycles through the frozen storage. There were small changes in populations of S. aureus in TSB between different concentrations of clove during frozen storage. The D-values of S. aureus at clove 0, 0,2, 0.4% were 28.53, 15.14, 8.9 min at 50$^{\circ}C$, 18.43, 10.32, 6.74 min at 55$^{\circ}C$ and 12.78, 9.88, 5.72 min at 60$^{\circ}C$, respectively. The D-values for S. aureus were decreased with the increasing temperature and clove concentration.