• 한국식품과학회지
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• 제38권3호
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• pp.355-360
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• 2006

감초를 처리온도, 처리시간 및 첨가수분함량을 변수로 하여 열처리한 다음 에틸아세테이트와 에탄올로 추출하여 성분 및 생리 활성 변화를 분석하고 반응표면분석으로 최적화 조건을 조사하였다. 에틸아세테이트 추출물의 추출수율은 $140^{\circ}C$, 2시간, 가수량 20%일 때 9.48%로 무처리구의 3.74% 보다 높았고, 에탄올 추출물의 경우는 $120^{\circ}C$, 2시간, 가수량 40%로 처리한 시료가 32.90%로 무처리구의 14.60% 보다 높았다. 총 폴리페놀 화합물의 함량은 열처리구가 무처리구보다 높았으며, 에탄올 추출물의 $150^{\circ}C$, 3시간, 가수량 30% 처리구가 1,391.51 mg/100 g로 무처리구의 6 692.23 mg/100 g 보다 높았다. 항산화활성$(IC_{50})$은 열처리구가 무처리구보다 낮았으며 에틸아세테이트 추출물 $140^{\circ}C$, 2시간, 가수량 20% 처리구에서 0.324 g/L로 무처리구의 0.573 g/L 보다 효과가 우수한 것으로 나타났다. 총항산화력(AEAC)은 모든 처리구에서 무처리구보다 높게 나타났는데 에틸아세테이트 추출물 $120^{\circ}C$, 2시간, 가수량 40%처리구에서 2,112.61 mg AA eq로 무처리구의 1,920.27 mg AA eq보다 높게 나타났다. 본 연구결과 감초의 항산화활성, 총 폴리페놀 함량 등을 증가시키기 위한 최적의 열처리 조건은 130 및 $140^{\circ}C$, 3시간, 가수량 30%로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제3권1호
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• pp.39-46
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• 1990

This experiment was conducted to study the effects of blood-mixed and heat-treated protein feeds on protein degradation in the rumen, flow of protein to the abomasums and availability of undegraded protein in the intestine of sheep in a $4{\times}4$ Latin square design. Soybean oil meal, rapeseed meal, and whole soybean were mixed with fresh swine blood and dried at $140^{\circ}C$ for 2 h. Proportionate disappearance of apparently digested OM in the postrumen for the blood and heat treated protein group was ranged from 43.2 to 50.5% as compared with 28.0% for the unheated soybean oil meal diet. The treated protein supplements were resulted in greater total N and NAN flow passing at the abomasums than untreated soybean oil meal diet was fed. The quantities of undegraded feed N passing at the abomasums for the treated protein diets was approximately twice as high as that of the untreated soybean oil meal diet and the estimated amount of undegraded N of the protein supplement itself was 79.1 to 84.2% as compared with 15% of soybean oil meal.

• 한국축산식품학회지
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• 제42권1호
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• pp.142-152
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• 2022

The present study was aimed at examining the antibacterial effects of nonthermal decontamination processes, which are equivalent to thermal treatment, to ensure microbiological safety of raw ground chicken. Escherichia coli or Salmonella were inoculated into 25 g of raw ground chicken samples. The raw ground chicken samples were non-treated or treated with high hydrostatic pressure (HHP) at 500 MPa (1-7 min), light-emitting diode (LED) irradiation at 405 nm wavelength (30-120 min), and heat at 70℃, 90℃ (1-60 min), and 121℃ (1-15 min). E. coli and Salmonella cell counts were enumerated after treatments. Moreover, the color parameters of treated raw ground chicken were analyzed. HHP treatment reduced E. coli and Salmonella cell counts by more than 5 Log CFU/g and more than 6 Log CFU/g after 7 min and 1 min, respectively; these effects were equivalent to those of thermal treatment. However, LED irradiation reduced Salmonella cell counts by only 0.9 Log CFU/g after 90 min of treatment, and it did not reduce E. coli cell counts for 90 min. Compared with those of the non-treated samples, the ΔE (total color difference) values of the samples treated with HHP were high, whereas the ΔE values of the samples treated with LED irradiation were low (1.93-2.98). These results indicate that despite color change by HHP treatment, HHP treatment at 500 MPa could be used as a non-thermal decontamination process equivalent to thermal treatment.

• Food Science and Biotechnology
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• 제15권3호
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• pp.441-446
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• 2006

The biological effects of heating and chemical treatment on castor meal were investigated in order to develop a procedure to inactivate its antigenic activity in a way that is suitable for industrial applications. A 1% solution of purified castor bean allergen (CB-1A) was heat-treated with or without exposure to NaOH and NaOCI (250 ppm each). CB-1A exhibited extreme stability when heat-treated alone. In the presence of NaOH and NaOCl, CB-1A showed a drastic decrease in antigenic activity as the temperature surpassed the critical level of $70^{\circ}C$. The gradual disappearance of disc gel electrophoresis bands presumably responsible for the allergenicity of CB-1A, along with the significant losses of the amino acids phenylalanine, methionine, arginine, histidine, and cysteine correlated with the loss of CB-1A activity. CB-1A showed a single symmetrical band in SDS acrylamide gel electrophoresis with an estimated molecular weight of 6,000 daltons. The chemical and heat treatments reduced the disulfide bond content of CB-1A by 9.1% with a coincident increase in sulfhydryl bonds.

• 한국식품영양과학회지
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• 제31권6호
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• pp.994-998
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• 2002

콩 종자에 가해진 열충격이 콩나물의 품질에 어떠한 영향을 미치는지 살펴보기 위하여 콩에 다양한 열처리를 한 후 콩나물을 재배하면서 콩나물의 생장특성과 부패 및 관능적 특성을 조사하였다. 콩나물의 중량, 배축과 자엽의 길이와 두께를 재배기간동안 측정한 결과 4$0^{\circ}C$에서 60분과 120분 동안 열처리한 시료의 생장이 대조군보다 높거나 비슷한 생장을 하였다. 부패율은 열처리한 시료들이 대조군보다 높은 값을 나타내었는데, 예외적으로 4$0^{\circ}C$/60분 시료는 낮은 값을 나타내었고, 총균수의 결과에서도 4$0^{\circ}C$에서 60분 동안 열처리한 시료는 대조군보다 약간 낮은 미생물 수를 나타내었다. 콩나물 자엽의 색은 열처리함에 따라 밝아져서 대조군이 가장 높은 황색도를 나타내었다. 비타민 C함량도 열처리에 의해 모두 증가하였다. 관능검사 결과 열처리에 의해 비린 냄새와 쓴맛이 약해지고 고소한 맛이 증가하는 것을 확인하였고, 4$0^{\circ}C$/60분 처리한 시료가 외관과 전체적인 수용도에서 가장 좋은 평가를 받아 열처리하지 않은 대조군에 비해 유의적인 차이를 나타내었다.

• 원예과학기술지
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• 제33권3호
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• pp.364-374
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• 2015

This study investigated quality changes in fresh-cut burdocks treated with hot water and anti-browning agents. The combined treatment using both heat treatment and anti-browning agents delayed the browning of burdocks, especially for those dipped in hot water and a solution of green tea extract plus NaCl. This treatment reduced the respiration rate and inhibited the growth of microorganisms more than heat treatment alone. The organoleptic quality of burdocks treated with the combined method proved to be the best according to sensory evaluation. Hence, this combined treatment using heat and anti-browning agents can enhance overall quality of processed fresh-cut root vegetables by browning inhibition and shelf-life extension.

• 문화기술의 융합
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• 제5권4호
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• pp.421-429
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• 2019

본 연구는 한국산 초임계 열처리된 무 복합 추출물을 이용하여 장내세균의 생육, 특히 식중독 및 위염, 장염 등 감염성 유해균과 정장효과를 나타내는 유익한 세균군의 생육에 미치는 영향을 알아보고자 하였다. 흰쥐를 3개 시험구 즉 정상대조군, Loperamide 투여군, 초임계 열처리된 무 복합추출물(HRE) 투여군 등으로 나누어 동물실험을 수행하면서 장내 유익한 세균의 생육에는 아무런 영향을 주지 않으면서 유해균의 생육을 저해함으로써 장기능 개선 및 세균성 장질환에 효과적이고 안전한 건강기능식품 조성물로도 유용하게 사용할 수 있다는 결과를 얻었다. 특히 무는 오랫동안 복용 시에도 전혀 부작용을 나타내지 않는 안전한 식품으로 장기간 꾸준히 복용하는 것에 의해 장내 세균총 및 세균성 장질환에 효과를 얻을 수 있다는 결론을 얻을 수 있었다.

• 한국식품과학회지
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• 제32권3호
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• pp.720-725
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• 2000

여러 가지 처리가 난백의 항원성을 감소시키는데 미치는 영향을 조사하기 위하여, 토끼 항난백항체로 난백 처리물들의 간접 경합 ELISA(ciELISA)를 실시하였다. 식물성, 동물성, 미생물성의 9가지 효소를 이용한 가수분해처리는 난백의 항원성에 영향을 주지 못했다. 보다 효율적인 효소 가수분해를 위해 방사선 조사 후, 효소처리를 실시했는데, 이것 역시 항원성을 감소시키지 못했다. Trifluoromethanesulfonic acid 처리는 난백의 항원성을 거의 제거시키는 것으로 나타났다. 열처리는 $121^{\circ}C$ 고온처리의 경우에서만 반응성이 1/10,000이하로 감소하여 항원성이 거의 사라졌다. NaOH 단독 처리는 0.3%(w/v) 이상의 농도에서 반응성이 감소되기 시작하여, 1%(w/v) 이상에서는 반응성이 1/10,000이하로 감소하였다. NaOH 처리에 $70^{\circ}C$, 15분간의 열처리를 더해 주면, NaOH 단독 처리시보다 효과적으로 항원성이 감소되는 것으로 나타났다.

• 한국축산식품학회지
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• 제40권5호
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• pp.675-688
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• 2020

Polycyclic aromatic hydrocarbons (PAHs) are dangerous chemical compounds that can be formed by cooking foods at high temperatures. The aim of this study is to determine the level of contamination of PAH compounds with high performance liquid chromatography (HPLC) on heat treated meat samples and the consumption of PAH compounds in meat samples, as well as the dietary exposure status and possible health risk estimation. In five different heat treated meat samples (meat doner, chicken doner, meatballs, grilled chicken, and fish), the total PAH (Σ16PAH) contamination level was 6.08, 4.42, 4.45, 4.91, and 7.26 ㎍/kg, respectively. Benzo[a]pyrene (BaP) in meatballs and grilled fish samples had a level 0.70 and 0.73 ㎍/kg. All of the samples analyzed were found to be below the EU permitted limit (5 ㎍/kg) in terms of BaP. Estimates of daily intake (EDI) for a total of 16PAH in heat treated meat doner, chicken doner, meatballs, grilled chicken and fish samples were 3.41, 3.71, 2.49, 4.12, and 1.77 ng/kg bw/day, respectively. In this study, the average margin of exposure (MOE) value calculated was found in the range of 179.487 and 425.000 for BaP and PAH4. This study is the first study to provide important information in terms of evaluating the possible health risk that PAH compounds can create in people's diets due to heat treatment of meat and meat products in Sivas, Turkey.

• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.144-149
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• 2004

Changes in functional constituents of grape (Vitis vinifera) seeds prepared by three different heat pretreatments were determined and compared with those of non-treated grape seed. The recovery of grape seed oils was generally increased by roasting, steaming and microwave processes, although the recovery of specific constituents varied among three heat pretreatments. The recovery of MeOH extracts of the seeds increased following the roasting process, whereas that of MeOH extracts decreased gradually with steaming and microwave treatments. Levels of four catechins in grape seeds: (+)-catechin, procyanidin B$_2$, (-)-epicatechin, and (-)-epicatechin gallate, were decreased with increased roasting and steaming time, but were unaffected by microwave treatment. During the three different heat pretreatments, levels and compositions of fatty acid did not change, whereas those of phytosterol compositions decreased greatly. These results suggest that a mild heat pretreatment, controlled for temperature and time, is needed to prevent a considerable loss in the level of valuable functional components in grape seed.