• 한국식품저장유통학회지
• /
• 제12권3호
• /
• pp.292-298
• /
• 2005

발효식품 담금 용기로 사용되고 있는 유리, polypropylene(PP), polyethylene terephthalate(PET), 스테인레스 용기, 옹기에 고추장을 담아 $30^{\circ}C$에서 4개월 동안 발효하는 동안 물리적, 화학적, 미생물적인 품질변화를 측정하여 담금 용기의 효과를 비교 평가하였다. 높은 기공성을 가진 옹기는 다른 용기에 비해 전체 발효기간에서 높은 호기성 세균수, 젖산균수, 효모수를 보여서 가장 왕성한 발효진행을 보였으며, 이와함께 높은 protease 활성을 유지시키고, 아미노태 질소와 유리 아미노산을 생산하였다. 아울러 옹기에 담금 한 고추장에서는 높은 총산함량과 낮은 pH를 얻게 하였으며, 환원당도 많이 생성시켰다. 이러한 변화는 발효 $2{\sim}3$개월에 완성되어졌다. 하지만 높은 기공성에도 불구하고 옹기에서 발효된 고추장은 타용기구에 비해서 수분손실과 염도상승은 현저하지 않았는데, 이는 시간의 경과에 따라 옹기벽면에서의 기공이 고추장 성분에 의하여 일부 닫혀짐에 의한 것으로 해석된다. 이러한 성분변화의 결과로 인하여 옹기에서 발효된 고추장은 관능적인 품질에서 타 용기처리구에 비해 유의적으로 우수하였다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제24권10호
• /
• pp.1348-1357
• /
• 2011

The objective of this study was to compare the effect of Butylated Hydroxy Toluene (BHT), Pentoxifylline (PTX) and ${\alpha}$-tocopherol (Vit E) on semen quality parameters of Karan Fries bulls. The fortification of extender by various semen additives improves motility as well as fertility of spermatozoa. Split samples of 24 ejaculates of four Karan Fries bulls were extended in extender with or without various additives such as BHT, PTX and Vit E, and performance was evaluated at an interval of 0, 24, 48 and 72 h at refrigerated temperature (4-$7^{\circ}C$). Results of the present study revealed that addition of BHT, PTX and Vit E in extender improved sperm cell function, such as motility, viability, HOST, and acrosome integrity, as compared to the control during liquid storage up to 48 h of preservation at refrigerated temperature. There was no significant (p<0.05) difference between any of the additives up to 48 h of preservation. Overall, the results showed a significant (p<0.05) deterioration in motility after each storage interval. The results showed a significant deterioration in the acrosome integrity and plasma membrane integrity up to 48 h; subsequently, there was not much degradation of both the semen quality parameters. There was a significant increase in spermatozoal tail and total abnormality after each storage interval at refrigerator temperature (4 to $7^{\circ}C$); however, the head and mid-piece abnormalities were almost unaffected. Tail and total abnormality were least in extender fortified with BHT, PTX and Vit E at different hours of incubation as compared to the control. The addition of 1.5 mM BHT, 3.6 mM PTX and 1 mg/ml Vit E in the semen extender has more beneficial effect in terms of semen quality and preservability of spermatozoa.

• 한국수산과학회지
• /
• 제4권1호
• /
• pp.22-30
• /
• 1971

Sea mussel Mytilus edulis, world-widely distributed, is a sort of popular food in Korea. The demands of high quality and mass production are not being satisfied since it is usually sun dried. A rapid dehydration and the treatment of food additives to improve the quality of the product seems to be required. In this paper, the effect of antioxidants and EDTA treatment was studied when sea mussel was pressed and hot-air dehydrated for 10 hours at 45 to $52^{\circ}C$ under the air flow rate of 3 meter per second. The results are as follows: 1) Cooked and pressed sea mussel was dehydrated mere rapidly than cooked without pressing. 2) The rehydration rate of pressed and dehydrated sea mussel was higher than that of the unpressed. 3) Among six samples, BHA treated material showed the best color preservation during dehydration and storage. The treatment of Teonox-II was also effective following BHA. 4) The effects of antioxidants used during dehydration and storage were in order of BHA, Tenox-II and NDGA treatment, while EDTA was ineffective. 5) No significant difference in rehydration rate was found between those treated with antioxidants or EDTA and the untreated. 6) The amount of soluble protein was higher in the samples treated with antioxidants than in EDTA treated or untreated samples. 7) The results suggest that the treatment of BHA and pressing process produce improved product in quality which gives higher amount of soluble protein and better rehydration, color preservation and preventive effect of rancidity.

• 한국식품저장유통학회지
• /
• 제5권1호
• /
• pp.7-12
• /
• 1998

Chestnuts(Castanea cretana, Eunki) were used for quality evaluations from the physiological and physicochemical points of view during storage under different temperatures and relative humidities for 8 months. Quality criteria included spouting, rotting, weight loss, and the changes in moisture, total sugar, reducing sugar, and total vitamin C of the stored sample. Sprouts(roots) were developed in about 2 months in all stored samples which had been mixed with sawdust(50% moisture) and stored under the conditions of 2∼25$^{\circ}C$ and 62∼95% RH. The sprout development was more significant in the storage temperature of Pit(9${\pm}$6$^{\circ}C$, 80${\pm}$5% RH, PT)and room(16${\pm}$7$^{\circ}C$, 85${\pm}$10% RH, RT) than low(3${\pm}$1%, 80${\pm}$5% RH, LT)and ambient(14${\pm}$11$^{\circ}C$, 67${\pm}$5% RH, AT). The rates of rotting and weight loss were appreciable in the order of PT, AT, RT and LT, and those of LT were 1∼2%. The use of wet sawdusts resulted in the increase of moisture contents in stored samples, thereby causing the rotting phenomena. Some chemical components of stored samples were found liable to the changes according to storage conditions, that is; total sugars showed a decreasing tendency along with a temporary increase during storage, and both reducing sugar and vitamin C were similarly accumulated in the samples stored at low temperature conditions. The results indicated that long-term storage of chestnuts will be possible in either cases of the application of low temperature following sprout-inhibition treatment or the use of lower temperature than 0$^{\circ}C$ to suppress its sprouting during storage.

• 식품저장과 가공산업
• /
• 제3권1호
• /
• pp.42-46
• /
• 2004

Quality of fresh-cut tomato slices was compared during cold storage under various modified atmosphere packaging conditions. Chilling injury of slices in containers sealed with Film A was higher than with Film B; these films had oxygen transmission rates of 87.4 and 60.0 ml h-1 m-2 nun-1 at $5^{\circ}C$ and $99\%$ RH, respectively. While slices in containers with an initial atmospheric composition of air, $4\%$ CO2 + 1 or $20\%\;O_2, \;8\%\;CO_2+1$ or $20\%\;O_2$, or $12\%\; CO_2+\;20\%\;O_2$ showed fungal growth, slices in containers with $12\%\;CO_2 +\;1\%\;O_2$ did not. Low ethylene in containers enhanced chilling injury. Modified atmosphere packaging provided good quality tomato slices with a shelf-life of 2 weeks or more at $5^{\circ}C$. Experiments were conducted to compare changes in quality of slices of red tomato (Lycopersicon esculentum Mill. 'Sunbeam') fruit from plants grown using black polyethylene or hairy vetch mulches under various foliar disease management systems including: no fungicide applications (NF), a disease forecasting model (Tom-Cast), and weekly fungicide applications (WF), during storage at $5^{\circ}C$ under a modified atmosphere. Slices were analyzed for firmness, soluble solids content (SCC), titratable acidity (TA), pH, electrolyte leakage, fungi, yeasts, and chilling injury. With both NF and Tom-Cast fungicide treatments, slices from tomato fruit grown with hairy vetch (Vicia villosa Roth) mulch were firmer than those from tomato fruit grown with black polyethylene mulch after 12 days storage. Ethylene Production of slices from fruit grown using hairy vetch mulch under Tom-Cast was about 1.5- and 5-fold higher than that of slices from WF and NF fungicide treatments after 12 days, respectively. The percentage of water-soaked areas (chilling injury) for slices from tomato fruit grown.

• 한국식품저장유통학회지
• /
• 제14권1호
• /
• pp.18-23
• /
• 2007

본 연구에서는 백도 및 포장조건에 따른 저장 중 쌀의 품질특성을 구명하기 위하여 백도36, 38, 40 및 42의 4수준과 지대포장, 밀폐 PE포장 및 타공 PE포장의 포장조건 3수준에 대하여 8주간 저장하면서 품질 및 관능검사를 실시하였다. 지대포장과 타공 PE포장, 밀폐 PE포장 등 통기성이 높은 순서로 저장기간에 따라 함수율 및 중량감소가 심하였으며, 동할율도 많이 증가였으며, 지방산가 증가는 적었다. 또한, 백도별로는 함수율, 중량변화 및 동할율에서는 큰 차이가 없는 반면, 초기 백도가 낮을수록 저장기간에 따라 지방산가의 증가가 심하였다. 관능검사 결과, 백도가 높을수록 초기, 저장 4주, 8주후에도 전반적인 품질이 우수하였으며, 포장조건에 따라서는 타공 PE포장, 밀폐 PE포장, 지대포장순서이었다.

• 한국식품저장유통학회지
• /
• 제17권1호
• /
• pp.30-35
• /
• 2010

식품 조리 및 제조 가공 시 사용되는 소금은 천일염, 정제염 및 수입산염이 대부분이지만, 아직까지 소금 종류에 따른 식품 제조 시 품질특성에 관한 연구는 미비한 실정이다. 이에 국내산 정제염, 국내산 천일염, 수입산염 등 소금의 종류를 달리하여 제조한 김치를 $20^{\circ}C$에서 7일간 발효시키며 품질을 비교, 분석하였다. 이화학적인 특성으로 pH, 산도, 염도를 측정하였고, 미생물학적인 특성으로 총균수와 젖산균수를 분석하였으며, 또한 관능검사를 실시하였다. 실험 결과, 발효가 진행됨에 따라 전반적으로 김치의 pH는 감소하였고, 소금 종류에 따른 처리구간의 유의적인 차이는 없었다. 산도와 염도는 증가하였으며, 특히 염도는 전반적으로 수입산염이 국내산염보다 높은 값을 나타내었다. 미생물의 경우 총균수와 젖산균수가 증가하였으며, 특히 저장 5일후 균수가 급격히 증가하였다. 관능평가 결과, 처리구간 근소한 차이를 보일 뿐 유의적인 차이를 보이지는 않았다.

• 한국식품저장유통학회지
• /
• 제8권1호
• /
• pp.23-29
• /
• 2001

늦가을배추의 저온저장중 선도연장을 위하여 포장방법과 적입방법 개선에 대한 연구가 행하여졌다. 전반적인 상품성을 보았을 때 늦가을 배추는 $0^{\circ}C$에 저온 저장한 경우 3개월까지 저장, 출하가 가능한 것으로 여겨졌다. 그러나 저장 비용과 상품성에 따른 출고가격 등을 고려할 때 늦가을 김장 배추는 저장용 배추로는 부적합한 것으로 여겨졌다. 포장용기간 저장성은 플라스틱콘테이너와 골판지박스가 기존 그물망에 비하여 우수하게 나타났다. MAP 저장시 포장내의 가스 조성은 처리구간에 큰 유의적인 타이를 나타내지는 않았는데 대체로 산소 농도는 13~18% 정도, 이산화탄소는 0.75~7.48% 범위를 나타내었다. 따라서 배추의 호흡을 완전히 억제하기에는 부족한 환경 조건이었으나 $0^{\circ}C$ 저온 조건과 포장내의 고습도 조건의 조성으로 기존 저장방법에 비하여선도 연장 효과가 얻어진 것으로 사료되었다.

• 한국식품저장유통학회지
• /
• 제3권2호
• /
• pp.137-143
• /
• 1996

In order to produce the high-quality of dried red pepper with respect to a color and a taste we developed a automatic drier equipped with combined several heat energies(ADCHE). and compared the quality of ADCHE-treated red pepper with that of the pepper treated with conventional dryings such as natural, hot-air, and far-infrared ray dryings. The results obtained were as follows : (1) The contents of capsanthin varied significantly with drying methods within the range of 1.7 to 6. 4mg/g dry weight. The capsanthin level of red pepper treated with far-infrared ray drying was higher than that of the pepper treated with ADCHE showed the highest at 51.46mg/g dry weight of three drying methods. (2) As a result of determination of color intensity of-red-pepper using-a colorimeter, the red color intensity of the peppers was affected by drying methods irrespective of drying temperature, and especially a value of red pepper treated with ADCHE was appeared to be 19. 1, indicated that this pepper have the most bright color intensity. (3) The contents of soluble browing subatances increased with a increase in drying temperature, but L* value of red pepper treated with ADCHE was appeared to be 0.187, indicated that this red pepper have the most clear red color (4) The changes of capsanthin level of red pepper according to drying methodes did not show significantly, but generally a decreasing rate of capsanthin levels were lower in that order ADCHE

• 한국조경학회지
• /
• 제35권6호
• /
• pp.14-20
• /
• 2008

The agricultural reservoir watershed plan suggests three specific indices or ways to measure the potential for maintaining reservoir quality in balance with existing or proposed uses: an index of the reservoir's vulnerability to accelerated eutrophication, an index of the degree of land use intensity in reservoir watersheds, and an index of present water quality. Three items that contribute to reservoir eutrophication are included in the vulnerability index: the ratio of reservoir volume to drainage-basin area, shoreline configuration, and mean depth. The watershed land-use intensity index is based on road proximity and upland watershed land-use intensity. Water quality can be given a COD level. All six indicators are considered separately and then rated as follow: low (1), medium (2), or high (3). Five out of 30survey sites were less than 8points, 17sites were less than 11points and 8sites were less than 14points. This study suggests that the sites in the first ranking were potential areas for preservation, sites in the second ranking were potential areas for environmental friendly planning and sites in the third ranking were potential areas for residential need oriented planning. The advantage of this study is the low cost of gathering data for the development of local policy for the planning, management and protection of reservoir basin.