• 한국식품위생안전성학회지
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• 제22권1호
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• pp.57-62
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• 2007

본 연구는 $4^{\circ}C$ 냉장 동안 potassium sorbate로 침지한 돼지고기 안심의 미생물, pH 및 관능평가를 실시하였다. $0.5{\sim}2.0%(w/w)$ potassium sorbate로 10분 동안 침지한 돼지고기 안심의 호기성 미생물과 그람음성 미생물은 대조군과 비교하여 $4^{\circ}C$ 냉장 9일 동안 유의적 감소(P < 0.05)를 보였다. 본 연구의 결과 $4^{\circ}C$ 냉장 동안 potassium sorbate의 농도가 증가하므로 서 모든 처리군에서 돼지고기 안심의 호기성 미생물과 그람음성 미생물에 대한 항 미생물 효과를 보였다. $4^{\circ}C$ 냉장 6일 동안 potassium sorbate로 침지한 돼지고기 안심의 pH가는 증가함을 보였다. $0.5{\sim}1.0%(w/w)$ potassium sorbate로 침지한 돼지고기 안심의 관능평가 결과는 신선한 대조군과 비교하여 냄새와 외관의 점수가 매우 유사함을 보였다. 본 연구의 결과 1.0% (v/w) potassium sorbate로 10분 침지한 돼지고기 안심은 관능평가 저하에 영향을 미치지 않고 $4^{\circ}C$ 냉장 동안 미생물학적 저장 안정성을 확장할 수 있다는 것을 입증하였다.

• 한국식품과학회지
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• 제22권3호
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• pp.290-295
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• 1990

감마선 조사(0, 2, 4kGy)에 따른 튀긴 닭고기 patty의 미생물 및 TBA가의 변화를 조사하기 위하여 닭고기 patty를 각각 $3{\pm}1^{\circ}C$ 와 $-10{\pm}1^{\circ}C$에서 저장하였다. 방사선 조사에 의하여 $3{\pm}1^{\circ}C$에 저장된 닭고기 patty의 품길 수명은 증가하였다(p<0.05). 대조구 1g당 미생물 총균 log 수가 6.5에 다다르는데 걸리는 시간은 22일인 반면 방사선 조사구는 40일이 걸렸으며 4kGy로 조사된 patty에서는 초기에 미생물이 발견되지 않았다. 조사선량 증가에 따라 gram-positive cocci의 미생물은 감소한 반면 2kGy와 4kGy로 조사된 시료에서는 각각 yeasts와 gram-negative rod 미생물이 현저했다. TBA가는 조사량과 저장기간이 증가함에 따라 증가하였다.

• 한국식품위생안전성학회지
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• 제21권4호
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• pp.218-222
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• 2006

본 연구의 결과 각 깻잎 유산균(Bifidobacterium animalis DY 64) 바이오 된장은 실온에서 저장 30일 동안 Salmonella spy, Staphylococcus aureus 및 Escherichia. coli균에 대해 음성반응을 나타내었다. 호기성 미생물의 집락은 균일한 모양을 형성하였으며 잡균의 오염이 없고 콩 메주 속의 Bacillus spp.에 의해 숙성이 진행된 것으로 사료되었다. 또한 상온에 유지한 기능성 된장의 외관과 냄새에 대한 관능적 평가에서도 초기 제조 직후의 외관과 냄새를 유지하므로 서 품질열화에 영향을 나타내지 않았다. 깻잎 기능성 바이오 된장의 풍미에 대한 관능평가 결과는 3-5% 깻잎 처리군은 깻잎 특유의 풍미생성으로 높게 등급 되었으며, 파란 색조는 외관상 신선미를 느낄 수 있었다고 기록하였다 깻잎은 특유의 독특한 향미 생성으로 저 농도의 수준에서 냄새와 풍미에 대해 높게 등급 되었다. 본 연구의 결과 고정화 유산균(Bifidobacterium animalis DY 64)등을 이용하여 제조한 유자와 깻잎 바이오 된장은 상온 저장 동안 미생물학적 저장 안정성과 냄새, 외관 및 풍미에 대한 기호성 향상을 가능하게 하였다. 이전 연구에서 본 바이오 유가된장 및 깻잎 된장은 항산화 효과 및 고혈압억제 효과가 있음을 규명하였으며, 전통 발효식품인 재래된장의 기능적 품질향상 뿐만 아니라 관능적 품질에 대한 기호성 향상으로 내수 촉진을 가능하게 할 수 있을 것으로 검토되었다.

• 한국축산식품학회지
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• 제29권6호
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• pp.680-684
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• 2009

The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at $4^{\circ}C$ for 8 d. Irradiation resulted in a 2-log CFU/g reduction in both aerobic and coliform bacteria. The microbial counts gradually increased during storage, but those in beef that contained garlic or onion were 1-log CFU/g lower than those of the control samples after 8 d of storage. The pH value decreased during storage in all meat samples, but this decrease was greater in non-irradiated beef than in irradiated beef. The lipid oxidation, volatile basic nitrogen content and Hunter color values of raw patties were generally not affected by irradiation or the addition of garlic and onion. Sensory evaluation of cooked patties showed that the off-odor was less pronounced in samples that contained added garlic or onion than in control samples, and that the overall acceptability of beef formulated with garlic was the highest. Overall, the results of this study indicate that the addition of garlic or onion in combination with irradiation treatment enhanced the microbial quality and improved the sensory quality of irradiated ground beef.

• Asian-Australasian Journal of Animal Sciences
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• 제32권10호
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• pp.1591-1602
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• 2019

Objective: The present study was conducted to evaluate the antioxidant potential of paneer, a soft cheese supplemented with various water soluble date extracts during storage. Further, the whey obtained from all the paneer samples was also investigated for its antioxidant potential. Methods: The date cultivars were evaluated for their physico-chemical characteristics and date extracts were assessed for their antioxidant potential. Physico-chemical evaluation, microbiological quality and further antioxidant potential of the prepared paneer were carried out during storage period (0 to 8 days, $5^{\circ}C$). Results: All the date extracts were found to have considerable antioxidant activity due to presence of total phenolics and flavonoids. Owing to the presence of phenolics and flavoinds in date extracts, supplemented paneer showed higher trolox equivalent antioxidant capacity, reducing power and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than control paneer. Paneer supplemented with Rabi extracts had the highest total phenolics ($190.7{\mu}g$ gallic acid equivalent/g paneer), DPPH radical scavenging activity ($928.1{\mu}mol$ equivalent of Trolx/g paneer) and trolox equivalent antioxidant capacity ($9.2{\mu}mol$ equivalent of Trolx/g paneer). The whey obtained from control paneer showed lower values of total phenolics, total flavonoids, DPPH, trolox equivalent antioxidant capacity and reducing power as compared to the values of whey obtained from paneer supplemented with date extracts. Conclusion: Paneer supplemented with date extracts and its whey may offer potent antioxidant activity.

• 한국조리학회지
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• 제8권3호
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• pp.249-257
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• 2002

Gamma irradiation(1~10 kGy) was applied to chicken for the evaluation of their microbiological safety. In 3kGy-irradiated sample, the initial level of microbial contamination in chicken was 1.8$\times$10$^4$CFU/g (Coliforms), 2.2$\times$10$^3$CFU/g(Salmonella) and 2.7$\times$10$^3$CFU/g(Listeria), All kinds of contaminated microorganism were sterilized by 7kGy-irradiation. Also, irradiation followed by freeze storage at the same time was very effective in inhibiting bacterial growth. The pH was slightly increased during storage period and titratable acidity decreased. However, no significant changes in pH and acidity were observed by gamma irradiation.

• Journal of Microbiology
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• 제40권1호
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• pp.70-76
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• 2002

Proviral DNAs from HIV-1-infected CD4+ T cells (Molt/LAV cells) were amplified and detected in infected individual cells using polymerase chain reaction and in rifu hybridization. In this in situ PCR, three parameters were considered to achieve effective amplification and retention of amplificants inside the cells by making high molecular weight PCR products intracellularly, forming agarose matrix against the cells, and maintaining the appropriate PCR temperature profile. Over the cycles of ampliHcationl tailed primers with complementary overhanging sequences at their 5' sides manufactured high molecular weight products by using short primary products as a repeating unit. Agarose matrix could prevent the diffusion of the amplificants from the cells. Use of Thermanox coverslip inside the PCR tube offered target cells a similar temperature profile to that of conventional PCR in solution.

• 한국식품영양학회지
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• 제12권2호
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• pp.109-112
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• 1999

Aerobic plate counts(APC) gram-negative bacterial counts (GNC) and sensory evaluations on chic-ken carcasses during retail and refrigerated storages (3$\pm$1$^{\circ}C$ and 1$0^{\circ}C$) were evaluated. APC and GNC on whole chicken in retail store after storage of 7 days at 3$\pm$1$^{\circ}C$ increased to 3.11 and 3.89 log units com-pared to the initial controls. APC and GNC on whole chicken after storage of 7 days at 1$0^{\circ}C$ increased to 5.43 and 5.03 log units. Sensory scores of chicken carcasses obtained from retail store were in the "liked less" category after storage of 7 days compared to fresh controls. These results indicated that chicken carcasses during refrigerated (1$0^{\circ}C$) storages rapidly allowed the growth of aerobic spoilage bacteria dur-ing storage period which cluld not be microbiologically acceptable after of 7 days of 7 days.

• 대한의용생체공학회:학술대회논문집
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• 대한의용생체공학회 1997년도 춘계학술대회
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• pp.16-18
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• 1997

The adhesion of stimulated and unstimulated platelet to fibrinogen requires the receptor binding site of GPIIb/IIIa. These recognition sites are existed in the Au chain(RGDS at positions 572-575 and RGDF at 95-98) and the carboxyterminal $\gamma$ chain (HHLGGAKQAGDV at 400-411) of fibrinogen. The unstimulated platelet does not adhered on the fragment E-coated surface containing RGDF sequence. In this study, we developed RGDF-immobilized surface to detect the functional state of platelet. RGDF-immobilized surface was prepared on the glass using photolithographic technology. Platelet adhesion to petide(RGDF)-immobilized surface was observed by the fluorescence microscope using mepacrine.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2003년도 Challenges and Achievements in Environmental Health
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• pp.174-176
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• 2003

A survey was conducted to investigate the sanitary condition of school kitchens in one region of Korea. A self-administered questionnaire recommended by the Korea Ministry of Education & Human Resources Development (MOEHRD) was offered to a random sample of dieticians of twenty-five elementary schools for food, sanitation and safety inspection of their kitchens. Air temperature, relative humidity, and airborne microbes in the kitchens were monitored during food preparation, processing and service. The inspection results showed their sanitary condition met the level B of the recommendation of the Korea MOEHRD. The range of air temperature of the kitchens was 21.4∼22.4$^{\circ}C$, and the range of relative humidity was 62.4∼69.6%. The microbiological evaluation of kitchen samples indicated aerobic plate count levels from 22.5 to 26.5 CFU/15 min. These results indicate that the levels of sanitary condition of kitchens in the schools were not satisfactory for safe foodservice although the inspection showed good results. This study suggests that the school kitchens should be monitored and strict inspection is necessary.