• 한국축산식품학회지
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• 제42권4호
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

• Journal of Microbiology and Biotechnology
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• 제27권12호
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• pp.2199-2210
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• 2017

Soil burial is the most widely used disposal method for infected pig carcasses, but composting has gained attention as an alternative disposal method because pig carcasses can be decomposed rapidly and safely by composting. To understand the pig carcass decomposition process in soil burial and by composting, pilot-scale test systems that simulated soil burial and composting were designed and constructed in the field. The envelope material samples were collected using special sampling devices without disturbance, and bacterial community dynamics were analyzed by high-throughput pyrosequencing for 340 days. Based on the odor gas intensity profiles, it was estimated that the active and advanced decay stages were reached earlier by composting than by soil burial. The dominant bacterial communities in the soil were aerobic and/or facultatively anaerobic gram-negative bacteria such as Pseudomonas, Gelidibacter, Mucilaginibacter, and Brevundimonas. However, the dominant bacteria in the composting system were anaerobic, thermophilic, endospore-forming, and/or halophilic gram-positive bacteria such as Pelotomaculum, Lentibacillus, Clostridium, and Caldicoprobacter. Different dominant bacteria played important roles in the decomposition of pig carcasses in the soil and compost. This study provides useful comparative date for the degradation of pig carcasses in the soil burial and composting systems.

• 한국대기환경학회지
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• 제30권3호
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• pp.211-222
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• 2014

Pork belly meat is one of the most preferred food items for many Korean people. The odorants released from cooking of pork belly meat were measured by three kinds of cooking methods (Charcoal-grill (C), Electric Pan (E), and Gas burner-pan (G)). A total of 16 target compounds including carbonyl compounds, volatile organic compounds, and poly aromatic hydrocarbon were selected and analyzed for comparative purposes. Their emission concentrations were quantified using HPLC-UV, GC-MS, GC-TOF-MS, etc. The gas samples collected by Charcoal-grill cooking showed generally enhanced concentrations of most target compounds among all three kinds of cooking methods. In Charcoal-grill, concentration of benzene, formaldehyde and pyrene went up to 543, 516, and 402 ppb, respectively. It the results are compared in terms of the sum of odor intensity, the highest value (4.25) was also seen from Charcoal-grill. The results of this study confirm that the significantly reduced emission of harmful pollutants can be attained, it pork belly meat is cooked by the Gas or electric pan instead of Charcoal-grill.

• 한국식생활문화학회지
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• 제28권6호
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• 한국농공학회논문집
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• 제65권1호
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• pp.61-72
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• 2023

The increase in the rearing intensity of pigs has caused deterioration in the pig house's internal environment such as temperature, humidity, ammonia gas, and so on. Traditionally, the widely used method to control the internal environment was through the manipulation of the ventilation system. However, the conventional ventilation system had a limitation to control the internal environment, prevent livestock disease, save energy, and reduce odor emission. To overcome this problem, the air-recirculated ventilation system was suggested. This system has a semi-closed loop ventilation type. For designing this system, it was essential to evaluate the ventilation rates considering the pressure loss of ducts. Therefore, in this study, pressure loss calculation and experiment were conducted for the quantitative ventilation design of a semi-closed loop system. The results of the experiment showed that the inlet through which external air flows should always be opened. In addition, it was also found that for the optimum design of the semi-closed loop ventilation system, it was appropriate to install a damper or a backflow prevention device rather than a ventilation fan.

• 농업과학연구
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• 제50권4호
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• pp.817-828
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• 2023

Deteriorating soil physical properties and increasing soil pathogens due to the continuous cultivation of field crops are the leading causes of productivity deterioration. Crop rotation, soil heat treatment, and chemical control are used as pest control methods; however, each has limitations in wide application to domestic agriculture. In particular, chemical control requires improvement due to direct exposure to sterilizing solution, odor, and high-intensity work. To improve the overall domestic agricultural environment, the problems of time and cost, such as field maintenance and cultivation scale, must be addressed; therefore, mechanization technology for chemical control must be secured to derive improvement effects in a short period. Most related studies are focused on the control effect of the DMDS (dimethyl disulfide) sterilizer, and research on the performance of the sterilization spray device has been conducted after its introduction in Korea, but research on the corrosion suitability of the material is lacking. This study conducted a corrosion test to secure the corrosion resistance of a soil sterilizer injection pump, and a mechanical failure mode by corrosion by the material was established. The corrosion test comprised operation and neglect tests in which the sterilizing solution was circulated in the pump and remained in the pump, respectively. As a result of the corrosion test, damage occurred due to the weakening of the mechanical strength of the graphite material, and corrosion resistance to aluminum, stainless steel, fluororubber, and PPS (polyphenylene sulfide) materials was confirmed.

• 한국식품영양학회지
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• 제10권3호
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• pp.302-308
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• 1997

양파의 일시 대량 처리가 가능한 oleoresin 가공을 시도하여 추출율과 품질 안정성을 고려한 제조조건을 검토하였다. 시료의 일반성분 조성은 수분 88.9%, 조단백질 1.97%, 조지방 0.51%, 탄수화물 8.12% 및 조회분 0.48%였고 total pyruvate 함량은 743.8$\mu\textrm{g}$/g이었다. 생채양파 액즙을 Brix 70%로 감압농축하고 남은 잔사를 ethyl alcohol로 추출.농축하여 합한 제품, 양파를 가압열처리후 동일한 방법으로 제조한 제품 및 동결건조하여 50 mesh로 마쇄시킨 양파를 ethyl alcohol로 추출.농축한 제품의 수율은 각각 7.3, 9.1 및 0.8%이었으며, 총당함량은 각각 616.4, 712.3 및 150.3mg/g으로 ethyl alcohol 추출제품은 수율과 유리당의 함량이 매우 낮았다. 그리고 overall odor intensity의 지표로서 total pyruvate 함량은 각각 1,733.7, 520.6 및 2,716.5$\mu\textrm{g}$/g으로 가압 열처리하여 추출한 제품의 경우는 열처리 과정에서 향기성분의 소실이 심하였다. 이상의 결과에서 양파 oleoresin 제조는 수율가 총당함량은 약간 낮으나 oleoresin의 품질을 크게 좌우하는 향기성분의 회수가 뛰어난 생채양파를 직접 사용하는 방법이 바람직하였다. 양파액즙 농축액과 용매추출물의 균일한 혼합을 위하여 2% PGDR(polyglycerol condensed ricinoleate)을 첨가하고 교반(10,000rpm, 30분)하여 유화시켰다. 이때 계면장력은 1.9 dyne/cm였고, 6$0^{\circ}C$에서 24시간 방치시켰을 때 유화된 emulsion 생성율은 96.2%, 유화후 원심분리(2,000$\times$G, 80분) 시켰을 때 분리되지 않는 emulsion층의 부피는 92.6%로 유화안정성이 매우 높았다. 대두유 및 참깨유에 양파 oleoresin을 1% 첨가하여 가열산화를 유도시켰을 때의 유도기간 연장효과는 0.02% BHA를 첨가한 효과에 대하여 80.8~82.2%에 해당하는 항산화 활성을 나타내었다.

• 한국식품영양학회지
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• 제10권4호
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• pp.439-445
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• 1997

단무지 제조 과정 중 탈염 공정이 단무지에 물리화학적 및 관능적 특성에 미치는 영향을 알아보기 위해 4가지의 소금농도(5, 10, 15, 20%)에서 3개월간 염장한 후 무의 소금 농도, Ca 함량, 텍스쳐 및 관능적 성질을 $25^{\circ}C$에서 탈염기간에 따라 조사하였다. 무 중 소금농도도 탈염시간이 증가함에 따라, 염장농도가 낮을수록 급격히 감소하여 소금농도의 감소와 탈염시간의 대수값 간에는 직선적인 관계가 성립되었으며, Ca 함량도 비슷한 경향을 보였다. 무 조직의 견고성은 탈염시간이 증가할수록 견고성도 증가하여 일반적인 김치류 실험과는 상이한 결과를 보였다. 또한 관능적 특성 비교 결과 짠 맛, 짠 냄새 그리고 신 맛, 신 냄새가 탈염기간 중 감소하였고, 군덕내 및 맛은 거의 변화가 없었으나 염장농도가 높을수록 그 강도가 매우 낮았다. 텍스쳐 중 사각사각한 성질은 5, 20% 염장농도에서 탈염 2일째까지 증가한 후 감소하였고 10% 염장농도에서는 계속 감소한 반면, 15% 염장농도에서는 계속 증가하였다. 따라서 종합적인 기호도 측면에서 보면 탈염 3일째의 염장농도 20% 단무지를 가장 선호하는 것으로 나타났다.

• 한국식품과학회지
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• 제21권4호
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• pp.583-589
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• 1989

보리차의 수율을 높이고 보리를 효율적으로 이용하며 품질을 향상시켜 한국인의 기호에 맞는 보리차를 개발하기 위하여 나맥인 영산보리를 조쇄하고 20분 침지하여 $250^{\circ}C$에서 6분 볶아 세 가지의 복합효소(1,000, 2,000 및 5,000)을 일정한 시간 반응시켜 물리화학적 성질 및 관능경사를 실시하였다. 고형물의 수율은 ${\alpha}-amylase$의 활성이 높은 복합효소 5,000이 가장 좋았고 복합효소 1,000, 2,000의 순이었다. 수율이 높은 효소일수록 반응시간이 짧아도 대조구에 비하여 수율이 높았으며 수율이 낮은 효소는 반응시간을 10분에서 40분까지 계속 증가시킬 때 수율은 직선적으로 증가하였다. 점도는 복합호소 5,000<1,000<2,000 순이었으며 D.E.는 이와 반대이었고 탁도는 점도와 같은 순이었으나 점도, 탁도 및 D.E.는 호소반응시간에 따라, 일정한 경향은 있었으나 큰 차이를 고이지는 않았다. 24시간 $4^{\circ}C$ 저장시 복합효소 5,000은 거의 침전물이 생성되지 않았다. 보리차의 색은 수율이 높을수록 L값은 낮고 a, b값은 높아져 전체적으로 색이 엷어졌다. 관능검사 결과 효소반응시간이 $30{\sim}40$분 일 때 전반적인 관능적 성질이 향상되었고 복합효소 5,000이 가장 효과적이었다.

• 보존과학회지
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• 제28권1호
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• pp.63-73
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• 2012

본 연구에서는 (심설, 1570-1630)묘에서 출토된 유물로부터 발현되는 89종의 휘발성유기화합물 및 냄새물질을 열탈착기와 가스크로마토그래피-질량분석기로써 동정 및 정량분석 하였다. 주요물질로는 alpha-pinene 4,113ppbv, beta-pinene 2,510ppbv, limonene 2,424ppbv로 나타났으며, 그 외 tran-p-menth-2-ene, acetone, isolongifolene, isoborneol 순으로 검출되었다. 가장 높은 농도의 화합물 군은 terpenes 60.5%, 다음으로는 alcohols이 25.8%를 차지하고 있었다. 예상악취강도 역시 terpenes가 35.1%로 가장 높게 나타났으며, 다음으로 aldehydes 33.4%, alcohols 8.8%로 나타났다. 방향 및 방충, 항균 효과가 있는 것으로 알려진 terpenes는 내관으로 사용된 적송관(Pinus densiflora)으로부터 비롯된 것이며, aldehydes와 alcohols는 관 내부에 안치된 시신과 적송관 모두에서 비롯되는 것으로 평가되었다. 묘의 발굴 혹은 부장유물에서 발현되는 가스의 분석은 발굴과 보존처리 과정에 참여하는 작업자를 유해가스로부터 보호하는 안전대책을 수립하고, 회곽묘 내부의 미라와 부장유물의 보존효과 규명 및 효과적인 보존처리 방안수립에 대한 과학적인 기초자료를 제시할 수 있다.