• 한국식생활문화학회지
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• 제16권5호
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• pp.470-477
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• 2001

마늘이 김치의 숙성과 품질에 미치는 영향을 조사하고 아울러 cyclodextrin과 sorbitol의 마늘냄새 masking 효과를 실험하였다. 김치 숙성 초기의 산도는 마늘 첨가량이 많을수록 대조구 비해서 높았고 환원당 함량은 마늘 첨가량이 많을수록 높았으나 숙성말기에는 거의 비슷한 수준을 유지하였다. 미생물수의 경우 숙성초기에는 마늘 첨가에 의해 성장이 촉진되었으나 이후에 그 수준을 유지한 후에는 대조구에 비해서 오히려 억제되었다. 관능검사 결과는 온도에 관계없이 마늘을 첨가하지 않은 김치가 모든 관능적인 면에서 유의적으로 나쁘게 평가되었으며 마늘을 $2{\sim}3%$ 첨가한 김치가 유의적으로 가장 좋게 평가되었다. Cyclodextrin 또는 sorbitol을 1%씩 첨가한 결과 마늘맛을 masking하는데는 효과가 없었고 관능적으로도 나쁘게 평가되었다.

• 한국식품영양학회지
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• 제31권3호
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• pp.400-407
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• 2018

This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p<0.001). In a texture analysis, chewiness (p<0.01), gumminess (p<0.001), and cohesiveness (p<0.001) increased significantly as the amount of added kale powder increased. According to sensory evaluations: color, flavor, taste, texture, and overall palatability had the highest score in noodle with 8% kale powder (p<0.001). During periods of storage, moisture contents were decreased when kale powder concentrations increased, but pH did not differ in any of the groups and bacteria cell counts were between 0% and 8%. Kale noodles were observed at 8% then 0%, decreased by 102 log CFU/g. The antioxidant activities of raw noodles with added kale powder were increased by 8%, a 30~50% increase over the control group. These results suggest that kale powder is useful as a functional food resource with antioxidant activities.

• 한국축산식품학회지
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• 제26권2호
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• pp.252-256
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• 2006

본 연구는 기능성 발효유로서 티벳산 발효유에서 분리한 효모(Kluyveromyces marxianus)와 유산균(Lactobacillus bulgaricus)의 혼합스타터를 이용한 발효유를 제조하여 배양 기간별 균수 측정, pH, 적정산도, ethanol 함량, 항암 활성에 대해 알아보았다. 배양은 $30^{\circ}C$에서 curd가 형성되는 시점에 마치게 되는데 이때의 최종 산도는 0.68, pH는 4.5 이었다. 배양 36시간 후의 균수는 K. marxianus는 $5.3{\times}10^9 CFU/mL$, L. bulgaricus는 $3.2{\times}10^9 CFU/mL$ 이었고 ethanol 함량은 0.35%까지 증가하였다. 36시간 배양하여 제조된 발효유의 항종양 활성은 HEp-2에 대해서는 86.6%, HEC-1B에 대해서는 70.3%, SW-156에 대해서는 60.4%, SK-MES-1에 대해서는 57.14%의 항종양 활성을 나타내었다. 이상의 결과 기존의 유산균 발효유에 효모를 첨가한 알코올 발효유의 제조가 가능하며, 제품의 항종양 활성의 측면에서도 높은 기능성을 나타내는 것으로 나타났다.

• 한국축산식품학회지
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• 제36권1호
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• pp.122-130
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• 2016

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

• 한국축산식품학회지
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• 제37권1호
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• pp.105-113
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• 2017

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0.05) than those of the control groups (both positive and negative controls). The redness values of cooked cured meats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g. E. coli and coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics.

• 한국식품저장유통학회지
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• 제11권4호
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• pp.472-477
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• 2004

본 연구에서는 액상칼슘을 첨가하여 김치 숙성에 미치는 영향을 조사하였다. 그 결과 액상칼슘 첨가구들에서 숙성 중 pH감소가 지연되었고 산도는 더 낮게 나타났으며 액상칼슘 $3.5\%$ (v/w)첨가구보다 $7.0\%$ (v/w)첨가구에서 더 효과적이였다. 총균수 및 젖산균수를 조사한 결과 숙성 8일째까지 액상칼슘 첨가구들이 낮게 나타났으나 8일 이후에는 더 많은 수를 나타내었다. 모든 구간에서 L값과 b값은 조금씩 감소하였으며 a값은 증가하는 경향으로 나타났다. 대조구의 칼슘함량은 $50{\sim}60\;mg\%$이며 액상칼슘 A 농도 $3.5\%$ (v/w)와 $7.0\%$ (v/w) 첨가구에서 $103{\sim}110\;mg\%$와 $145{\sim}163\;mg\%$로 액상칼슘 B 농도 $3.5\%$ (v/w)와 $7.0\%$ (v/w) 첨가구에서는 $140{\sim}151\;mg\%$ 및 $210{\sim}220\;mg\%$으로 나타나 액상칼슘 B를 $7.0\%$ (v/w) 첨가하면 고칼슘 김치의 제조가 가능한 것으로 생각되었다.

• 한국식품저장유통학회지
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• 제9권2호
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• pp.200-204
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• 2002

김치 담금시부터 숙성 13일경까지 홍화씨 분말을 첨가한 시험구들은 대조구보다 대체적으로 낮은 pH를 나타내었으며, 그 이후에는 시험구간에 큰 차이를 나타내지는 않았다. 숙성 2일까지는 적정산도가 큰 차이를 나타내지 않았으나 그 이후 13일경까지는 대조구가 가장 낮은 값을 나타내었으며, 홍화씨 분말의 첨가량이 많을수록 높은 값을 나타내었다. 숙성 20일 이후에는 시험구간에 큰 차이를 나타내지는 않았다. 김치가 숙성되는 동안 환원당 함량은 지속적으로 감소하여 숙성 20일에 최저 함량을 보였으며, 홍화씨 분말을 2% 첨가한 시험구가 대체적으로 낮은 값을 나타내었다. 김치 담금 후 숙성 5일 사이에 총균수와 유산균수가 급격하게 증가하였으며, 대조구는 숙성 15일에 최대값을 나타내었으나 홍화씨 분말을 첨가한 시험구는 숙성 10일에 최대 값을 나타내었다. 관능검사 결과 홍화씨 분말을 3% 첨가한 시험구를 제외한 시험구들은 냄새 및 맛에 있어서 대조구와 유의적인 차이를 나타내지는 않았다.

• 대한수의학회지
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• 제38권1호
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• pp.71-76
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• 1998

The effects of chitosan on mastitis in lactating holstein cows were evaluated. Fifty six cows with intramammary infection(IMI) from nine farms were selected and the cows were fed with diets which contained 15~20g chitosan per day for 5~7 days. The milk samples were obtained from cows at 7 days and 14 days after administration to determine effect of the curing of mastitis and the reduction of somatic cell counts(SCC). The average value of SCC levels in quarter milk from the cows administrated with chitosan significantly decreased up to 31.8% and 47.7% at 7 and 14 days, respectively(P<0.05). The cure rates of chitosan for Stapylococcus aureus, coagulase-negative Staphylococci, Streptococci spp, other gram positive bacteria and coliforms were 30.4, 42.8, 33.3, 66.6 and 54.5 % respectively. Twenty three out of 64 cases were cured by feeding with chitosan. The results showed that administration of chitosan could reduce SCC in milk and improve cure rates of bovine mastitis caused by microorganisms. The further studies will be pursued to study on the mechanism of chitosan in the immune responses of cows with mastitis.

• 한국축산식품학회지
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• 제36권2호
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• pp.244-253
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• 2016

The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tomato extracts (PMT) during ripening at 14℃ for 6 mon. The particle sizes of PMT ranged from 1 to 10 m diameter with an average particle size of approximately 2 m. Butyric acid (C₄) concentrations of PMT-added Appenzeller cheese were significantly higher than that of the control. Lactic acid bacteria counts in the cheese were not significantly influenced by ripening time from 0 to 6 mon or the concentrations (0-4%, w/w) of PMT. In terms of texture, the hardness of PMT-added Appenzeller cheese was significantly increased compared to the control. The gumminess and chewiness of PMT-added Appenzeller cheese were similar to those of the control. However, both cohesiveness and springiness of PMT-added Appenzeller cheese were slightly decreased. In sensory analysis, bitterness and sourness of Appenzeller cheese were not significantly changed after supplementation of PMT, but sweetness of the cheese was significantly increased after increasing the ripening time from 0 to 6 mon and increasing the concentration from 1 to 4% (w/w). Based on these results, the addition of the concentrations (1-4%, w/w) of PMT to Appenzeller cheese can be used to develop functional Appenzeller cheese.

• 한국수산과학회지
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• 제8권4호
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• pp.217-221
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• 1975

1975년 5월부터 10월까지 자리돔의 식품위생학적인 안전성을 검토하기 위하여 자리돔의 서식해수, 어획직후의 자리돔, 시판자리돔, 자리물회 및 자리무침 회의 일반세포수, coliform group MPN 및 parahaemolyticus의 유무를 조사한 결과를 요약하면 다음과 같다, 1) 서식해수의 일반세균수는 평균 $1.7\times10^2/ml$ 정도였고 coliform group MPN은 4/ml이하였다. 2) 어획직후의 자리돔은 일반세균수가 평균 $3.2\times10^3/g$였고 coliform group MPN은 300g이하였다. 3) 시판되고 있는 자리돔의 일반세균수는 8월 중순경에는 평균 $1.1\times10^6/g$ 9월중순경에는 $2.2\times10^6/g$ 였다. 4) 자리무침회 및 자리물회의 일반세균수는 각각 $1.1\times10^7/g,\;4.9\times10^5/g\~1.7\times10^7/g$였다. 5) 자리무침회와 자리물회에서는 V.purahamolyticus 균이 검출 되지 않았으나 서식해수와 자리돔에서는 V. parahaemolyticus 균이 검출 되었는데 식중독을 일으킬수 있는 균량은 아니였다. 5) 자리돔 및 각종 자리돔회의 일반세균수, coliform group MPN 및 V. parahaemolyticus는 8월과 9월에 오염도가 가장 높았다. 본 연구의 지도와 많은 조언을 주신 부산수산대학 식품공학료 최위경, 이강호, 이응호, 박사들과 실험을 도와 준 제주대거 이창환, 박철우, 이진영 제군에게 감사를 드리는 바이다.