• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 1993년도 정기총회 및 제3차 학술발표회
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• pp.6-9
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• 1993

According to changes in population, economic conditions, life-stile and eating habits, the frui ts and vegetables market wi 11 be shi fted from processed (i. e. , canned) to fresh. Undressed fresh produce, consisting of washed, disinfected and peeled fruits and vegetables that either sliced or grated, are currently increased in demand by retail and institutional market which use them as salad components or in ready-to use foods, Main attributes of minimally processed fruits and vegetables are convenience and fresh-like quality. Minimally processed Products readily deteriorate in quality, especially color and texture, as a result of endogeneous enzyme enhanced respiration and microorganisms which lead to reduced shelf Iife. According to changes in population, economic conditions, life-stile and eating habits, the frui ts and vegetables market wi 11 be shi fted from processed (i. e. , canned) to fresh. Undressed fresh produce, consisting of washed, disinfected and peeled fruits and vegetables that either sliced or grated, are currently increased in demand by retail and institutional market which use them as salad components or in ready-to use foods, Main attributes of minimally processed fruits and vegetables are convenience and fresh-like quality. Minimally processed Products readily deteriorate in quality, especially color and texture, as a result of endogeneous enzyme enhanced respiration and microorganisms which lead to reduced shelf Iife. Thus. to prevent these undesirable changes , val'ious techniques such as controlled atmosphere (CA) storage, modified atmosphere OIA) storage, including vacuum packaging have been receiving considerable attention, Although milch research has been done to find optimal conditions for whole intact frui ts and vegetables, only limi ted information is avai lable on fresh cut. and other minimally processed products. 81 iced frui ts exhibi t increas~d ethylene production and respiration compal'ed to whole f, 'uits during distribution in response to tissue damage. As a result, accelerated senescence and enzymatic browning OCCUI', Recent l'esearch on minimally processed fl'uits and vegetables has mainly focused on methods to inhibit browning, due to ban on use of sulfur dioxide, In order to retard or prevent these physiological changes, val'ious al ternatives, reducing agents. acidulants, chelating agents and inol'ganic sal ts have been evaluated for use on fresh cut fl'ui ts. Al though some agents were effective replacement for sulfur dioxide. consum$\textregistered$I'S demandless use of chemical on such products. Shel~ life of minimally processed products has been extended by inhibition of metabolic reactions associated with loss of quality and by inhibition of aerobic spoilage caused by wide variety of microorganisms. Appl ication of ~I.-\ packaging, including vacuum packaging, retards the rate of respiration, prevents growth of aerobic spoilage organisms, inhibits oxidation and color deterioration. Tissue softening is another major problem in minimally processed products because enzymes re 1 a ted to ce 11 wa 11 degrada t i on are not inactivated. Various treatments have been investigated for retardation of the softening of sliced products. Some studies have concentrated on the application of an active packaging system with ~I, l. packaging and calcium infi 1 tration as possible measures to retain firmness of processed products. In my opinion, one important step for production of minimally processed frui ts wi th favorabl e color of cut surface and firm texture is the selection of better cultivar. As the view, changing tendency of fresh color by apple cultivars and relationship between the tendency and PPO activity will be discussed in the seminar. In addition to the topic, research result on quality enhancement of fresh apple slices by heat shock treatment will be introduced.

• 한국식생활문화학회지
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• 제13권4호
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• pp.267-274
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• 1998

신선편의 과채류의 소비형태를 조사한 결과를 요약하면 다음과 같다. 1. 과채류의 구입장소는 수퍼마켓이 46.4%로 가장 많으며 APT지역 거주자가 일반주택지 거주자에 비해 백화점과 수퍼마켓을 더 많이 이용하였다(p<0.05). 구입 빈도는 주$2{\sim}3$회 가 58%였고 미혼인 조사대상자의 50.0%가 주1회, 확대가족의 형태가 매일 구입하는 비율이 20.0%로 다른 가족구성에 비해 높게 나타났으며(p<0.05) 직업이 있는 사람보다 전업주부의 구입이 더 잦은 것으로 나타났다. 2. 과채류의 구입시 가장 우선적으로 고려하는 요인의 70.2%는 품질인 것으로 나타났고 고학력일수록(p<0.01), 타지역에 비해 APT지역에 거주자들이 보다 고품질을 중요시하였다(p<0.05). 3. 구입하는 과채류의 형태는 주로 생산된 그대로의 신선한 과채류였으며 최소가공처리 된 신선편의 과채류를 주로 구입하는 사람은 미혼(37.5%)또는 무자녀 가정 (16.7%)이었다(p(0.01). 4. 신선편의식품화된 과채류의 구입경험이 있는 사람은 81.0%로 저연령($20{\sim}30$대), 고학력일수록 더 많이 구입한 것을 알 수 있었다(p<(0.05) 구입한 신선편의식품화된 과채류는 적정량의 단순 절단가공형태가 가장 많았다. 5. 신선편의식품화된 과채류의 구입동기는 조리시간 단축과 적정량 구입이 가장 많은 것으로 나타났고, 구입하지 않은 이유로는 가격이 비싸거나 비위생적으로 생각되었기 때문으로 나타났다. 6. 신선편의식품화된 과채류의 필요성에 대하여서는 92.5%가 긍정적인 반응을 보였는데 이를 위해 고려할 사항은 신선도와 위생적 처리, 좋은 외관과 영양소의 보존 등의 순으로 나타났고, 신선도 저하와 비싼 가격 등의 문제가 신선편의식품화된 과채류의 생산과 판매를 부정적으로 받아들이게 하는 원인이 되는 것으로 나타났다. 조사대상자들이 원하는 신선편의식품화된 과채류의 가격은 가공전 상태의 $110{\sim}120%$ 수준으로 조사되었다.

• 한국포장학회지
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• 제14권1호
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• pp.23-29
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• 2008

The market sales of fresh-cut fruit and vegetables have grown rapidly in recent decades as a result of changes in consumer trend. Choosing the proper pretreatment of fruit and vegetables before minimally processing is very important because appearance is the most fundamental factors affecting the quality of fresh-cut products. This review describes the biochemical bases for color changes of fruit and vegetables including browning, discoloration, and color changes of carrots and alliums. Understanding pathway of pigments in minimally processed fruit and vegetable and preventing the way of color change should be emphasized for successive packaging system. This review also describes pretreatment of fresh-cut fruit and vegetables to improve the prolonging the shelf-life and maintenance of its qualities.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 1998년도 춘계임시총회 및 제12차 학술발표회 진행표 및 발표논문 초록
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• pp.16-17
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• 1998

• 한국식품저장유통학회지
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• 제5권1호
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• pp.23-28
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• 1998

The objective of this study was to investigate the methods of quality maintenance using modified atmosphere packaging with various quality preservatives at ambient and low temperatures. Ethylene(<1.0ppm) accumulated during modified atmosphere storage of Chinese cabbage using polyethylene film(60$\mu\textrm{m}$) caused quality deterioration such as yellowing and abscission. The addition of potassium permanganate reduced ethylene level and thus extended storage life of l00% at 20$^{\circ}C$ and 140% at 0$^{\circ}C$. To establish the storage conditions of minimally processed sit and vegetables, the experiment was conducted with various quality preservatives and packaging materials. Ceramic film(Zeolite 7%, 60$\mu\textrm{m}$) showed increasing storage life of 50%, reducing total microbial counts of 50% and keeping high appearance quality of minimally processed pears stored at 20$^{\circ}C$ and 0$^{\circ}C$. Minimally processed Chinese cabbage treated with l% CaCl2 at 20$^{\circ}C$, and 1% CaCl2 and 1% NaCl at 0$^{\circ}C$ has a longer storage life of 90% with good maketable quality. Treatment of 1% NaCl for cut Asian penis appeared increased storage life of 100%, decreased cut surface browning and the best overall acceptability by a sensory panel.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 1997년도 임시총회 및 제10차 학술발표회 진행표 및 발표논문 초록
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• pp.37-37
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• 1997

• Journal of Microbiology and Biotechnology
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• 제27권1호
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• pp.67-71
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• 2017

This study examined the antimicrobial activity of flaxseed meal extract (FME) against Staphylococcus aureus and Escherichia coli O157:H7 inoculated on red mustard. With the treatment of 0.7% FME for 3 min, the reduction levels of S. aureus and E. coli O157:H7 populations were 1.23 and 1.83 log CFU/g, respectively. In addition, the combined treatment of 0.7% FME at $50^{\circ}C$ for 3 min reduced the populations of the pathogenic bacteria by 2.28 and 2.41 log CFU/g, respectively. The color and the vitamin C content were not significantly different between treatments. Thus, FME can be used as a novel antimicrobial agent in fresh-cut vegetables.

• 한국식품위생안전성학회지
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• 제31권1호
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• pp.8-14
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• 2016

가열하지 않은 간편섭취 농산물의 섭취를 통한 세균 감염의 가능성을 줄이고자, 가정에서 쉽게 구할 수 있고 잔류에 대한 염려가 없는 천연 항균성 식품을 이용하여 세척할 경우, 물 세척에 비해 세균의 감소효과가 있는지 확인하고자 하였다. 여러 가지 항균성 식품성분 중 마늘의 allicin, 생강의 gingerol, 녹차의 catechin, 계피의 cinnamic aldehyde, 고추냉이의 allyl isothiocyanate의 단계별 희석액으로 세척한 후, 단순 물 세척의 세척효과와 비교한 결과, 단순 물 세척에 비하여 세균 감소의 효과가 큰 것으로 통계적으로 확인되었다. 간편섭취 농산물에서 검출된 Bacillus cereus 오염의 유래 및 연관성을 확인하고자 유전적 상관성을 분석해 본 결과 유사도가 매우 높은 균주들이 많이 검출되었다. 이 사실을 통해 간편섭취 농산물의 생산, 가공, 포장, 유통 등의 과정에서 공통적인 요인에 의한 지속적인 오염의 가능성 및 소비자의 감염 가능성을 파악할 수 있었으며, 감염을 예방하기 위한 사전적이고 체계적인 관리가 필요함을 확인하였다.

• 한국식품조리과학회지
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• 제16권6호
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• pp.577-583
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• 2000

신선편의화된 신고배를 이용하여 연구를 수행한 결과 처리구 중에서 1% NaCl과 0.2% L-cysteine 용액에 1분간 처리한 절단배의 색도가 가장 적게 변화하였으며, 1% CaCl, 용액처리한 것이 가장 높은 경도를 나타내었다. Vitamin C의 함량은 초기 3.7mg%에서 저장 후에는 무처리구가 1.6mg%로 가장 많이 감소하였으며, 나머지는 처리구간 큰 차이가 없이 모두 2.3-2.9mg%의 범위를 유지하였다. 관능평가 결과 사각거림이나 다즙성, 풍미에 있어서는 큰 차이가 없었으나 외관에 있어서는 0.2% L-cysteine 처리구, 전체적 기호도에서는 1% NaCl 처리구가 각각 높은 선호도를 나타내었다. 신선편의 식품화를 위하여 배추를 절단한 후 저장수명과 품질변화를 관찰한 결과 4$^{\circ}C$에서 1% CaCl$_2$ 처리구와 1% NaCl처리구의 저장수명이 가장 길었으며 전반적인 외관의 유지효과 역시 2$0^{\circ}C$와 4$^{\circ}C$ 모두 1% CaCl$_2$처리구가 대조구와 다른 처리구들에 비하여 줄기절단 부위에 약간의 갈변 발생을 제외하고는 외관이 가장 좋았고, fiber함량, 색도, 산도 등의 생화학적인 변화에 있어서도 역시 다른 처리구에 비하여 효과가 우수하였다. 느타리버섯의 MAP조건은 포장재질, 두께 및 저장온도에 따라 저장수명의 큰 차이를 보여주었다. 포장두께는 사용한 creamic, polypropylene 및 polyethylene film 모두 60$\mu\textrm{m}$ 두께에서 가장 높은 저장수명을, 포장재질로는 polyethylene film이 2$0^{\circ}C$에서 30-50%, $0^{\circ}C$에서 30-125% 증가된 저장수명을 보여주었다. Polyethylene flim을 이용해 버섯의 고품질 유지기간의 연장을 위한 시도로 사용된 potassium permanganate와 SO$_2$발생 처리는 potassium permanganate 처리구가 30-50%, SO$_2$, 발생 처리구는 50-78%의 저장수명 연장 효과를 보여주었다. MA저장시 기체조성은 느타리버섯의 경우 $CO_2$ 10.2-11.6%, $O_2$ 1.2-l.9%, 표고버섯은 $CO_2$, 10.8-16.7%, $O_2$ 1.1-1.9%를 나타내었다.

• Journal of Microbiology and Biotechnology
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• 제14권3호
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• pp.515-519
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• 2004

Listeria spp. were isolated from a total of 402 naturally contaminated domestic ready-to-eat (RTE) vegetable samples by the conventional Food and Drug Administration protocol and confinned by API-Listeria kit. Also, the susceptibility to 12 antibiotics, polymerase chain reaction (PCR) assay for virulence gene of pathogenic Listeria monocytogenes isolates, and in vitro virulence assay using myeloma and hybridoma cells from murine and human sources were tested. Among the samples, 17 samples (4.2％) were found to be contaminated with Listeria species. Among the 17 strains of Listeria spp. isolates, only 2 strains (11.8％) of L. monocytogenes and 15 strains (88.2％) of L. innocua were identified. Antibiotic susceptibility test showed that the Listeria spp. isolates were very susceptible to the antibiotics tested, except for nalidixic acid. Among 17 strains of Listeria spp., PCR analysis showed that 2 strains of L. monocytogenes isolates proved to have a virulence hly gene, but none of L. innocua had the hly gene. Also, hybridoma Ped-2E9 cells assay showed that only L. monocytogenes isolates killed approximately 95-99％ hybridoma cells after 6 h, but L. innocua isolates had about 0-5％ lethal effect. These results indicate that PCR assay with hly primer or hybridoma Ped-2E9 cells assay could be used as a good monitoring tool or in vitro virulence test for L. monocytogenes.