• 한국연초학회지
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• 제1권1호
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• pp.63-70
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• 1979

香草 醱酵葉과 Perique葉으로 부터 細菌을 분리하여 니코틴- 분해능과 생육상태를 조사한후 우수 세균을 선발하였다. 선발세균은 H- 81, P- 5, P- 7은 Bacillus, H- 82 : Pseudomonas. P- 4 : Corynebacterium으로 동정하였다. 이들 細菌을 靑臭葉에 처리 발효한 결과 대체로 산소흡수량과 pH, 니코틴이 낮아졌고 휘발성 유기산, 석유에텔추출물이 증가되었다. 한편 色澤은 黃淸色에서 黑褐色으로 變化되었으며 靑臭味도 除去되고 그에 따른 香喫味도 좋아졌으나 특히 H-82인 Pseudomonas가 가장 양호한 결과를 나타내었다.

• Journal of Animal Science and Technology
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• 제48권4호
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• pp.563-574
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• 2006

본 실험은 아질산염의 대체제로서 키토산과 젖산나트륨을 이용하여 저장성과 발색도 효과를 조사하기 위해 실시하였다. 그 결과 저장성에서는 아질산염의 대체제로서 젖산나트륨과 비교하여 저장 기간 중 차이점은 나타나지 않았지만 색도에서는 아질산염을 첨가한 시료에 비해 키토산과 젖산나트륨을 첨가한 시료의 적색도가 많은 차이를 보임으로써 키토산에 의한 아질산염의 완전대체는 불가한 것으로 판단된다. 하지만 접종한 Listeria monocytogenes는 아질산염 및 젖산나트륨과는 유사한 항균효과를 보여주고 있어서 키토산의 항균효과는 나타난 것으로 평가되며 앞으로 아질산염을 대체할 수 있는 천연소재의 개발이 필요할 것으로 판단된다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.39-39
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• 2017

In Asia, sweet potato (Ipomoea batatas) is a very important crop for starch production. Approximately 74.3% of the total sweet potato production quantity is produced in Asia (FAO, 2014) and China is the largest producer of sweet potato. Post-harvest management is particularly important because it is difficult to maintain the quality as well as quantity of sweet potatoes. Despite the importance of post-harvest management, researches on sweet potato have been focused on production-related study such as breeding of new variety, improved techniques of cultivation, so there is limited research on storage after harvest. Curing is a normal practice after sweet potato harvest to promote wound healing and extend postharvest storage life. In Korea, harvested sweet potatoes are usually cured for 4 to 7 days at $30-33^{\circ}C$ and 80-95% relative humidity within one week. Since the optimum storage temperature of sweet potato is regarded as $15-20^{\circ}C$, additional facilities and costs are required to raise the temperature for curing. However, the majority of small farmers do not have the capacity to provide additional facilities and costs. This study was initiated to suggest a new curing method to accelerate the wound healing by applying chemical oxidation to the wound surface of sweet potato. Oxidative stress is known to play an important role in the synthesis of secondary metabolites including lignin. In addition, chemical oxidation can be applied to prevent spoilage caused by microorganisms. Powerful gaseous oxidant with excellent penetration ability and superior sterilization effect was selected for this study. Lignification, weight loss, and spoilage rate of artificially wounded sweet potatoes were investigated after oxidant fumigation. There were clear differences in morphological analysis such as lignification pattern, lignin deposition color, and continuity of lignified cell layers between oxidant-fumigated sweet potatoes and control. These results show that gaseous oxidant can be used to supplement or replace the curing practice, to improve shelf-life as well as curing cost reduction.

• Asian-Australasian Journal of Animal Sciences
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• 제13권8호
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• pp.1173-1177
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• 2000

This study investigated the nitrate reduction ability of Micrococcaceae on pigment formation in Chinese- style sausage. One hundred ppm sodium nitrite and 150 ppm sodium nitrate was added asepticly to ground pork which was then inoculated with $10^7CFU/g$ of either Micrococcus varians, Staphylococcus carnosus or Staphylococcus xylosus. All samples were cured at $20{^{\circ}C}$ or $30{^{\circ}C}$ for 3 days and then color, residue nitrite, nitrosyl pigment and residue nitrate were determined. The results indicated that samples inoculated with S. xylosus had higher a- and b- values due to nitrate reduction and pigment production after 3 days curing and these values were higher at the higher curing temperature. The nitrosyl pigment of the samples with S. xylosus had highest values after 3 days curing at both $20{^{\circ}C}$ and $30{^{\circ}C}$. However, sample inoculated with S. carnosus and S. xylosus had lower nitrate contents than the sample inoculated with M. varians. At $30{^{\circ}C}$ as well as S. carnosus and M. varians had a stronger decreasing in nitrate concentration during curing at $20{^{\circ}C}$. Moreover, samples inoculated with S. xylosus and S. carnosus had a higher residual nitrite content during curing at $20{^{\circ}C}$ or $30{^{\circ}C}$. In conclusion, two Staphylococci strains tested were most optimum starter cultures for improving pigment formation during Chinese-style sausage curing.

• 한국임상수의학회지
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• 제11권2호
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• pp.585-592
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• 1994

A consecutive Jiao Chio acupuncture therapy was performed for 3 days in the 45-90 days old 11 calves of which have been shown severe watery diarrhea. The discharge of the infected calves was yellowish brown in color. Two calves of these patients were infected wi pulmonary disease as well as diarrhea. Thus, Su Qi and Fei Yu acupuncture therapy was carried out additionally after dosing with antibiotics twice for The two infected calves. Blood chemical values and serum neutralizing antibody titers were checked, and total blood cell count was also carried out to know the therapeutic effect before and after(21 days) acupuncture therapeutics. The results are as follows ; 1, The diarrhea has ceased one day after begining of the acupuncture therapy in 5 calves, and the cessation of the diarrhea in remaining calves occurred in 1 calf each on 3rd and 4th day, and 2 calves on 6th day, respectively. Two calves infected with pulmonary disease as well diarrhea were cured 8 days after the begining of the therapcutics. 2. Rotaviruses wire detected in the feces of 2 calves, and bovine diarrhea viruses were detected in the 8 calves by the test for serum neutralizing antibody titers, and bovine coronaviruses were also detected in 5 calves. Four calves of the 5 bovine coronavirus infected calves were also infected with bovine diarrhea viruses. 3. Total leucocyte number, total amount of serum protein, and amount of fibringen were slightly increased, while total erythrocyte number, and erythrocyte packed cell volume were slightly decreased. These valucs were statistically not significant. Electrolytes of Na/sup +/, K/sup +/ and Cl/sup -/ were slightly decreased but these values also were not significant. These results indicate that the acupuncture therapeutics arc significantly effective to remove the viral diarrhea in the young calves.

• 한국축산식품학회지
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• 제41권2호
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• pp.173-184
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• 2021

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.

• 한국작물학회지
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• 제33권3호
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• pp.209-214
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• 1988

질소비료의 증비와 숙도의 차이가 버어리종 잎담배의 수량과 품질 및 내용성분에 미치는 영향을 시험한 결과는 다음과 같다. 1. 질소비료가 증가될수록 건조엽의 적색도가 증가되었고, 2. 엽분별 수확시기를 보면 하위엽은 미숙엽에서, 상위엽은 과숙엽에서 수확할 때 kg당 가격이 가장 낮았다. 3. 미숙엽과 과숙엽은 수량이 대등하였으나 과숙엽은 수량이 떨어졌다. 4. 질소비료의 증비와 숙도에 따른 단백질 pattern의 차이는 나타나지 않았다. 5. 생육후기에는 비료수분 및 숙도에 따른 Nitrate reductase 활성도에는 차이가 나타나지 않았다.

• 한국식품저장유통학회지
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• 제17권4호
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• pp.471-477
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• 2010

훈연 돔배기의 제조조건 설정과 저장 특성을 검토하였다. 돔배기를 $10^{\circ}C$에서 0, 3, 6, 9, 12, 24시간 염지액에 침지시킨 후 가열처리하여 관능검사를 실시한 결과 12시간 침지 처리구가 가장 우수하였다. 훈연 돔배기의 제조 조건은 건조 $60^{\circ}C$/30분, 조리 $80^{\circ}C$분, 훈연 $65^{\circ}C$/40분으로 훈연한 처리구가 관능적으로 가장 우수하였다. 포장방법을 달리한 돔매기의 $10^{\circ}C$ 저장 중 휘발성 염기태 질소(VBN) 함량은 비훈연 돔배기를 함기포장 또는 진공포장 한 경우 각각 12일 또는 5주 경과 후 20 mg%이상이었으나 훈연 돔배기는 저장 전기간 동안 25 mg%미만이었다. DPPH free radical 소거능의 변화는, 훈연 돔배기(73.9 %)가 비훈연 돔배기(4.54 %)에 비해 높은 소거능을 나타내었으며, 총 폴리페놀 함량 또한 훈연 돔배기가 비훈연 돔배기에 비해 약 4배 정도 높았다. 저장 중 총균수는 비훈연 돔배기는 함기포장, 진공포장구 각각 저장 12일째, 5주째 $10^6\;CFU/g$ 이상이었으며, 훈연 돔배기는 함기포장과 진공포장 모두 저장 전기간 동안 $10^4\;CFU/g$ 이하를 나타내었다. 대장균구수의 변화도 총균수의 변화와 유사하였다. 훈연 돔배기의 기호성은 비훈연 돔배기에 비해 맛, 풍미, 색, 외관, 종합적 기호도에서 유의적으로 우수하였다.

• 한국연초학회지
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• 제13권2호
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• pp.5-20
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• 1991

For the quality enhancement of harvested-year leaf tobacco to the quality of 2-year naturally aged leaf tobacco, cellulose and nicotine degradative bacteria were isolated and identified. Effects of artificial fermentation treated cellulase and nicotine degradative bacteria on the quality of leaf tobacco were investigated from the chemical and sensory points of view. 1, Changes in chemical composition of leaf tobacco resulted from the addition of cellulase extracted from Cellulomonas sp. [3ml(${\mu}{\textrm}{m}$ D-glucose/ml. mil-1) of enzymes solution 11009 of leaf tobacco] and nicotine degradative bacteria, Pseudomonas sp. 2ml(IX109 cells$\div$ 100g of leaf tobacco), and subsequently fermented at 40${\mu}{\textrm}{m}$$^{\circ}C$, 65% R. H. for 40 days are as follows : 1) Content of crude fiber decreased 12% It took 9 min, 53 sec. to reach full combustion in control group but took only 7 min. 47 sec. in the treated group, taking almost equal time to 2-year naturally aged leaf tobacco(7 min. 35sec.). 2) Light intensity of control group was 60.96% with bright lemon color but that of treated leaf tobacco accounted for 47.69 with orange to dark brown color series, which was almost equal to the value, 45.69, of 2-year naturally aged leaf tobacco. 3) Linoleic acid, serving mild taste among organic acids, amounted to 1.llmg/g in control group but increased to 1.35m9/9 in the treated leaf tobacco, identical to the content(1.35mg/g) of 2-year naturally aged leaf tobacco. 4) Content of solanone, on of the typical leaf tobacco flavor compounds, accounted for 2.95% in control group but increased to 2.87% in treated group. 5) Methyl furan, useful flavor compound in smoke composition, accounted for 17.6$\mu\textrm{g}$/cig. in control group but increased to 25.9$\mu\textrm{g}$/cig. in treated group. However, acroleine decreased from 69.3$\mu\textrm{g}$/cig. in control group to 58.6$\mu\textrm{g}$/cig. in treated group 2. In sonsory test, mild taste evaluation of control group scored 5.47 and treated group 7.93 which was evaluted almost equal to the value(8.00) of 2-year naturally aged leaf tobacco. Aroma evaluation of control group scored 5.60, treated group 8.20, and 2-year naturally aged leaf tobacco 8.33. In addition, total harmony taste of control group showed 5.67, treated group 8.07 (p<0.01), and 2-year naturally aged leaf tobacco 8.00. From these results, it can be said that quality of treated leaf tobacco is not inferior to that 2-year naturally aged leaf tobacco.

• 한국식품과학회지
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• 제17권3호
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• pp.213-218
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• 1985

대두치즈의 풍미와 조직을 개선하기 위해서 유청-두유치즈를 유청, 유청분말, 두유, 분리대두단백의 여러가지 혼합물의 공동침전에 의해 제조하고, 유산균과 레닛을 첨가한뒤 $15^{\circ}C$에서 10주 동안 숙정시킨다. 치즈의 물리 화학적 특성은 수소이온농도, 적정산도. 수용성질소, 10%TCA가용성질소, 아미노산조성, 풍미, 색, 경도등을 분석함으로 조사하였다. 유청-두유치즈의 pH는 최초 5.3에서 숙설 5${\sim}$6주에 4.2로 떨어져 이후는 일정하였으나 두유치즈의 pH는 시종 높은 값을 나타내었다. 유청-두유치즈의 적정산도는 점차 증가하여 8주후 0.4${\sim}$0.45에 달했으나, 두유치즈는 숙성이 끝난뒤에도 0.2에 불과했다. 수용성 및 10%TCA가용성 질소함량은 숙성중 점차 증가하였다. 치즈의 경도는 3 : 1 치즈와 두유치즈의 경우가 가장 컸으며 숙성 3주째 최고치를 나타내었다. 두유치즈에 비해 유청-두유치즈의 색은 밝았으며 대두치즈의 비린내는 숙성 전기간을 통해 강렬하였으나 유청-두유치즈의 경우 산취로 인해 비린내가 부분적으로 상쇄되었다.