• 한국축산식품학회지
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• 제30권5호
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• pp.819-825
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• 2010

본 연구에서는 우리나라 식육제품 제조에 주로 사용되는 7종의 천연 부재료와 적색 와인이 분쇄우육에 접종된 병원성미생물의 $D_{10}$값과 상대적 방사선 감수성(relative radiation sensitivity; RRS)에 미치는 효과를 관찰하였다. 본 연구에서 사용된 병원성미생물은 S. Typhimurium, E. coli, L. monocytoges 및 S. aureus 균주였으며, 분쇄우육에 첨가한 천연물은 마늘, 양파, 후추, 고추, 생강, 파, 당근 및 적색와인이었다. 분쇄우육에 접종된 E. coli의 $D_{10}$값은 5% 수준의 마늘을 첨가하였을 경우 유의적으로 감소하였으며(RRS=1.460), 당근(RRS=1.086)과 적색와인(RRS=2.864)의 첨가 또한 유사한 효과를 나타내었다. 대부분의 사용된 천연물은 L. monocytogenes의 방사선 감수성 증진에 효과적이었으나 S. aureus의 감수성 증진에는 마늘, 양파, 고추, 당근 및 적색와인만이 효과를 보였다. 특히 분쇄우육에 적색와인의 첨가는 S. Typhimurium 이외의 나머지 3가지 병원성미생물의 감수성 증진에 가장 효과가 좋은 것으로 나타났다.

• 한국식품조리과학회지
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• 제12권3호
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• pp.361-366
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• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.

• 한국대기환경학회지
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• 제28권6호
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• pp.706-713
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• 2012

Global warming caused by greenhouse gases is threatening our ecosystem. Moreover, our food system is in severe danger. Recently the local food system is emerging as an alternative food network, decreasing food miles and carbon dioxide emissions, protecting the safety of our foods, and helping local economy. However, carbon labelling for agricultural products has not been introduced yet in Korea. Accordingly, research on food miles and carbon labelling for agricultural products should be urgently conducted. The study compared the food miles and the carbon dioxide emission of major agricultural products. In addition, the food mileages of garlic and carrot are compared between Korea and China. The results show that radish has the highest carbon dioxide emission, and followed by onion and cabbage. These products are produced from Jeju island and have a high Shipment volume. Although Chinese Garlic and radish have lower shipping volume and food miles than Koreans, they have higher carbon dioxide emissions due to ship transportation. Based on these results some valuable implications can be identified. Current food distribution system, which heavily focuses on the Metropolitan area, should be changed into a local system, in which foods are consumed in the local area first then transported to other area.

• 한국식품영양과학회지
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• 제43권9호
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• pp.1325-1333
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• 2014

사상의학은 한국 고유의 전통 한의학으로 4가지 체질 즉 태양인, 태음인, 소음인, 소양인으로 분류한다. 새로운 기능성 생식제품을 개발하기 위하여 태음인(Taeumin), 소양인(Soyangin) 그리고 소음인(Soeumin)의 혈액으로부터 분리한 면역세포(림프구와 대식세포)를 이용하여 생식 원료(쌀, 보리, 율무, 콩, 팥, 차조, 가지, 무, 당근, 표고버섯, 양송이버섯, 목이버섯)와 생식제품의 면역 활성을 연구하였다. 생식원료와 생식제품 추출물들을 처리한 면역세포에서 세포 증식율, NO와 TNF-${\alpha}$의 증가를 면역 활성의 지표로 사용하였다. 쌀(milled rice), 팥(adzuki bean), 무(radish) 그리고 표고버섯(Lentinus edodes)을 태음인을 위한 생식 원료로 선택하였고, 보리(barley), 콩(soybean), 가지(eggplants) 그리고 양송이버섯(Agaricus bisporus)을 소양인을 위한 생식 원료로 선택하였으며, 율무(Job's tears), 팥(adzuki bean), 당근(carrot) 그리고 목이버섯(Auricularia auricula-judae)을 소음인을 위한 생식 원료로 선택하였다. 이러한 결과를 근거하여 생식제품 개발을 위하여 생식 원료의 종류와 배합비율을 달리하여 배합비 1~6(Mix 1~6)을 개발하였다. 태음인의 면역 활성은 배합비 1, 배합비 2, 배합비 3, 배합비 4, 배합비 5 또는 배합비 6 추출물을 처리한 면역세포 중에서 배합비 2(Mix 2; 쌀 60%, 팥 20%, 무 10%, 표고 10%) 추출물을 처리한 면역세포에서 가장 높았다. 소양인의 면역 활성은 6개의 배합비(Mix 1~6) 추출물 중에서 배합비 4(Mix 4: 보리 60%, 콩 20%, 가지 10%, 양송이 10%) 처리에 의해 최고로 높았다. 배합비 6(Mix 6: 율무 60%, 팥 20%, 당근 10%, 목이 10%)를 처리한 면역세포의 면역 활성 증가는 다른 5개의 추출물들(Mix 1~5)보다 높았다. 따라서 배합비 2, 4 그리고 6은 체질 맞춤형 면역 활성생식제품을 위한 혼합물로 사용할 수 있을 것이다.

• 한국축산식품학회지
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• 제35권3호
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• pp.370-381
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• 2015

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce lowfat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.

• 농업과학연구
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• 제43권3호
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• pp.432-440
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• 2016

The consumption of pre-treated vegetables (including fresh-cut vegetables) that are washed, peeled, and trimmed has been significantly increased because of their easy use for cooking. Vegetable cutting machines have been widely utilized for producing fresh-cut vegetables or agricultural products of different sizes; however, the design standard is not established for specific types of agricultural products. Therefore, this study was conducted to determine mechanical properties (compressive and shear forces) of targeted agricultural products (radish, carrot, squash, cucumber, shiitake mushroom, and sweet potato) for developing a multipurpose vegetable cutting machine. According to ASAE standard (s368.3), compressive and shear forces of targeted agricultural products were measured by using a custom built UTM (universal testing machine). Shape type of samples and speed ranges (5 - 15 mm/min) of loading rate on bioyield and shear points varied depending on the targeted agricultural product. The range of averaged bioyield points of targeted agricultural products were between 7.89 and 146.98 N. On the other hand, their averaged shear points ranged from 22.50 to 53.47 N. Results clearly showed that the bioyield and shear points of targeted agricultural products were thoroughly affected by their components. As measuring compressive and shear forces of a variety of agricultural products, it will be feasible to calculate blade cutting force for designing multipurpose vegetable cutting machine.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1996년도 International Conference on Agricultural Machinery Engineering Proceedings
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• pp.344-353
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• 1996

A fundamental study was conducted to obtain the basic data involved in nondestructive quality evaluation of the fruit and vegetables. An experimental equipment for ultrasonic propagation characteristics of the fruit and vegetables such as radish , carrot , potato, and apple was set up and also power spectrum analysis system of an ultrasonic wave through the fruit and vegetables was set up. The velocity and attenuation of ultrasonic wave through the tissue specimens from the fruit and vegetables were measured and analyzed. The elastic modulus and density by the mechanical method currently used were compared with those using by ultrasonic method. The ultrasonic tranit time was almost linearly increased with the length of the specimens and attenuation of ultrasonic was mainly affected by the internal flbrous structure of the products. The regression equation was derived from the highly correlated experimental variables.

• 펄프종이기술
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• 제38권1호통권113호
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• pp.62-69
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• 2006

This study was carried out to measure and analyze the storage condition, distribution route, and packaging method of four selected agricultural products(small tomato, cabbage, peach, and carrot) in the cold chain system. It was shown that dew-forming phenomenon by fruits and vegetables deteriorates the agricultural product quality and physical properties of corrugated fiberboard box during the cold chain system. The compressive strength deterioration in corrugated fiberboard boxes was much greater for single wall(SW) corrugated fiberboard containers than for double wall(DW) in low temperature-high humidity condition. To reduce the deterioration of box and dew-forming phenomenon, water-repellency treatment should be over $R_6$. However, water-resistant treatment of corrugated fiberboard containers would be effective under high relative humidity conditions more than 75% RH. It was suggested that functional corrugated fiberboard box packaging would be an optimum method to reduce the deterioration of agricultural products quality by. It was also achieved controlling the relative humidity and temperature during the storage and physical distribution process.

• 한국식품위생안전성학회지
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• 제29권2호
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• pp.79-84
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• 2014

본 연구는 비가열 섭취 냉동 당근주스의 HACCP (Hazard Analysis Critical Control Point)시스템 구축을 위하여 생물학적 위해요소분석을 위한 목적으로 2013년 6월 21일~2014년 3월 30일까지 약 270일간 제주도 제주시 구좌읍 소재에 있는 구좌농협에서 수행하였다. 일반적인 과채주스 제조업체의 제조공정을 참고로 하여 공정도를 작성하였으며, 원료 농산물(당근), 용수와 포장재료 입고, 보관, 세척, 분쇄, 착즙, 냉각, 내포장, 금속검출, 외포장, 보관 및 출하공정에 대하여 Fig. 1과 같이 작성하였다. 원료 당근의 세척 전, 세척 후의 Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, 장출혈성대장균수를 측정한 결과 Bacillus cereus 는 세척 전 $4.70{\times}10^4CFU/g$이었으나, 세척 후 $1.02{\times}10^2CFU/g$ 검출되었으며, 나머지 병원성균은 검출되지 않았다. 자외선살균공정에서 당근주스의 유속를 변화시키면서 미생물의 변화를 시험한 결과 유속 4 L/min을 한계기준으로 결정하였다. 작업장별 공중낙하균(일반세균수, 대장균, 진균수) 시험결과 세척실의 미생물수는 20 CFU/Plate가 검출되었다. 작업자 손 세척 전후 시험결과 세척 전 일반세균수가 $6{\times}10^4CFU/cm^2$로 높게 나타났으나 손 세척 후에는 검출되지 않아 손 세척 및 소독에 대한 중요성을 교육하고 훈련해야 할 것이다. 제조설비 및 기구의 표면오염도를 검사한 결과 모든 시료에서 대장균군은 검출되지 않았고, 일반세균은 포장기 노즐에서 가장 많은 $8.5{\times}10^4CFU/cm^2$ 검출되었다. 위해분석 결과 병원성미생물을 예방, 감소 또는 제거할 수 있는 자외선살균 공정이 CCP-B (Biological)로 관리되어야 하고, 한계기준은 유속 4 L/min로 결정하였다. 따라서 Kwon의 유산균을 함유한 녹즙의 HACCP에 관한 연구에서와 같이 자외선살균 공정의 한계기준 및 이탈시 조치방법, 검증방법, 교육 훈련과 기록관리 등 철저한 HACCP 관리계획이 필요할 것으로 생각된다.

• 한국식품위생안전성학회지
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• 제33권5호
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• pp.339-346
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• 2018

본 연구는 2017년 1월부터 9월까지 생즙 원료 농산물 12품목 297건에 대한 잔류농약의 실태를 조사한 것이다. GC/ECD, GC/NPD, TOF/MS, LC/PDA, LC/FLD, LC/MSMS를 이용하여 다종농약다성분 분석법으로 220종의 잔류농약을 분석하였고, 검사결과 14건(4.7%)에서 9종의 농약성분이 검출되었다. 검출된 농약은 클로로피리포스, 사이플루페나미드, 클로로탈로닐, 펜디메탈린, 아족시스트로빈, 피리달릴, 이마잘릴, 플루디옥소닐, 프로사이미돈이였으며, 검출된 농산물은 감귤, 당근, 사과, 셀러리, 치커리, 오렌지, 포도였다. 농약 검출량을 바탕으로 일일섭취추정량(EDI)과 일일섭취허용량(ADI)을 이용하여 위해성평가를 하였으며, %ADI값의 범위는 0.0011~6.7087%로 안전한 수준이었다.