• 한국식품저장유통학회지
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• 제18권4호
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• pp.502-507
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• 2011

돌산갓의 최적 절임조건을 조사하기 위하여 다양한 절임시간, 수세방법, 저장온도에 따른 돌산갓의 물리화학적 특성을 비교하였다. 또한, 최적조건에서 절임된 돌산갓을 50일 동안 저장하는 동안 유산균의 균수변화를 측정하였다. 절임돌산갓의 관능평가와 아삭거림의 결과로부터 장기간 보존을 위한 최적조건은 8시간 절임 후 염농도를 단계적으로 수세한 방법으로 나타났다. 절임돌산갓은 $4^{\circ}C$에서 저장되는 동안 유산균의 증가에 의해 pH가 감소하였다. 저장기간 동안 절단력은 천천히 증가하였으나, 염농도를 단계적으로 수세하였을 때는 절단력이 초기값과 비슷하게 유지되었다. 40일 저장된 절임돌산갓의 색변화는 관찰되지 않았으나 50일이 지나면서 갈변현상이 나타나 김치제조는 불가능 할 것으로 판단된다. 이들 결과들은 김치제조를 위한 절임돌산갓의 최적 절임조건과 저장기간으로 응용될 수 있을 것이다.

• 한국식품저장유통학회지
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• 제9권3호
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• pp.292-297
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• 2002

매실 추출물의 식품 보존제로서의 이용가능성을 검토하기 위하여 각각 0.5%, 1% 농도의 매실 추출물의 김치 유산균의 성장에 미치는 영향을 조사하고 1%, 3%의 매실 추출물을 김치에 첨가하여 숙성에 따른 이화학적, 미생물학적 변화를 관찰하였다. 매실 추출물의 농도가 높을수록 유산균의 성장을 억제하는 것으로 나타났으며 김치 숙성 중 pH, 산도, 총균수, 유산균수, 색상, 기호성을 대조구와 비교한 결과 매실 추출물 첨가구의 경우 pH 감소속도는 완만하였으며 산도 증가도 낮게 나타났다. 매실 첨가에 의한 김치 숙성 중 유산균수의 변화는 대조구보다 낮은 경향을 보였으나 숙성 25일째 유산균수가 6 log cycle 이상을 나타내어 숙성에 별다른 영향은 없을 것으로 사료되었다. 매실 추출물 1% 첨가구는 김치의 맛, 향, 색상에 영향을 거의 끼치지 않으면서 신맛을 억제시키는 효과가 뚜렷한 것으로 나타났다. 따라서, 매실 추출물을 사용하여 제조한 김치는 본래의 맛에 영향을 끼치지 않으면서 김치의 저장성을 연장시키고 또한 정장작용이 확인되고 있는 김치 유산균과 매실 내에 함유된 여러 가지 유기산을 함께 섭취할 수 있다는 점에서 김치의 품질을 한 단계 더 향상시킬 수 있을 것으로 사료된다.

• 한국식품영양학회지
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• 제9권1호
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• pp.29-36
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• 1996

Naengmyon is a Korean buckwheat noodle with chilld broth, and the juice of dongchimi, a Korean radish pickle fermented with wild lactic acid bacteria, has been used as the broth for naengmyon traditionally. The purpose of this study was to demonstrate the inhibitory effect of dongchimi-juice against coliform bacteria in model system of naengmyon-broth. Dongchimi-juice was made from radish juice by the cultivation of lactic acid bacteria which had been isolated from kimchi. Three types of naengmyon-broth, beef-broth type, dongchimi-juice type and the mixed type, were made as model systems, and then the changes in viable cell counts of seven coliform bacteria, Klebsiella planticola Bo2, X. terrigena CO8, K. pneumoniae DOI, K. ozaenae DO4, Enterobacter sp. AO2, Enterobacter sp. CO7, Citrobacter sp. BO7 and Escherichia sp. DO3, which had been added to each type of naengmyon-broth in advance, were investigated during storage at 3$0^{\circ}C$ All coliforms grew rapidly in naengmyon-broth of beef-broth type, while none grew in dongchimi-juice type or in the mixed type. All coliforms died out far more rapidly in dongchimi-juice type than in mixed type. The decreasing slopes of Citrobacter sp. Bo7, K. planticola BO2, X. terrigena CO8 and K. ozaenae DO4 were more steep than those of the rest. It was thought that the preparation method of Korean traditional naengmyon such as dongchimi-naengmyon or Pyongyang style-naengmyon, which uses oxy dongchimi-) juice or the mixture of dongchimi-juice and beef-broth, would be very effective for preventing the growth of coliform bacteria from naengmyon.

• 한국축산식품학회지
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• 제34권5호
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• pp.638-646
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• 2014

The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at $4^{\circ}C$. Addition of fresh garlic decreased redness (a), while increased pH and yellowness (b) values of the fresh pork patties were observed, regardless of the levels added. The TBARS values of the pork patties were increased with the addition of fresh garlic (p<0.05). Similar results were observed in oxidative volatile compounds. A total of 13 volatile compounds were detected in the patties (5 sulfur-containing compounds, including allyl mercaptan, allyl methyl sulfide, diallyl sulfide, methyl-(E)-propenyl-disulfide, and diallyl disulfide, and the 8 other oxidative compounds, including 1-pentanol, hexanal, 1-hexanol, heptanal, (E)-2-heptenal, 1-octen-3-ol, (E)-2-octenal and nonanal). Fresh garlic accelerated development of oxidative products in the pork patties, especially hexanal and the total oxidative volatile compounds. However, the addition of 1.4 and 2.8% of fresh garlic inhibited the growth of total bacteria and Enterobacteriaceae, indicating low total bacterial counts and Enterobacteriaceae than the controls.

• 한국축산식품학회지
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• 제36권3호
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• pp.300-308
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• 2016

In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were vacuum-packaged and stored for 80 d at 4℃. The effects of grape seed flour (GSF; 0%, 0.75%, 1.5%, 3%) on the physical-chemical properties (pH, moisture, fat, protein, free fatty acids, thiobarbituric acids, diameter reduction, ripening yield, instrumental colour), microbiological properties (total aerobic mesophilic and lactic acid bacteria, Enterobacteriaceae, mould and yeast) and sensory properties of the sausages were investigated. Grape seed flour decreased moisture, TBA, diameter reduction, instrumental colour (a, b) values and sensory analysis scores during the ripening period; it also decreased TBA, instrumental colour (L, a, b) values, total aerobic mesophilic and lactic acid bacteria counts during the storage period. It was concluded that grape seed flour has a potential application as an additive in dry fermented sausages.

• 동아시아식생활학회지
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• 제8권2호
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• pp.162-173
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• 1998

The effect of soybean addition to the preparation of Jeung-Pyun(Korean fermented rice cake) and the fermentational characteristics of Jeung-Pyun dough were determined. Jeung-Pyun dough composed of rice 100g, soybean 20g, water 40g, salt 0.8g, sugar 15g and Tak-ju 30g was fermented for up to 20hours. the numbers of total microbes, yeasts and lactic acid bacteria in the dough during fermen-tation increased rapidly during 5 hours of fermentation, but Leuconostoc mesenteroides during 7 hours of fermentation, Generally, there were many more microbes in the Jeung-Pyun dough with soybeans than in the Jeung-Pyun dough with rice. The volume of 7 hour fermented Jeung-Pyun was most massive, especially in the soybean added Jeung-Pyun. 1% dextran-added rice Jeung-Pyun, the volume of steamed cake was increased more than that of rice Jeung-Pyun, but is was not as bulky as in the soybean-added cake. In the sensory evaluation of the test cake products, the 7 hour fermented cake was preferred by nost. As for instrumental characteristics, the 7 hour feremented Jeung-Pyun showed the lowest values for hardness and elasticity, brittleness and chewiness. The rice Jeung-Pyun showed were stored at 2$0^{\circ}C$ the hardness, brittleness and cohesiveness of rice Jeung-Pyun were respectively increased rapidly after 5 days of storage. The cohesiveness, elasticity, brittleness, chewiness, gumminess of both rice Jeung-Pyun and soybean-added Jeung-Pyun were decreased with storage time.

• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 2003년도 정기총회 및 추계학술발표회
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• pp.97.2-98
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• 2003

A new and effective formulation using antagonistic bacteria, Burkholderia cepacia YC5025 in vegetable oil was developed for the biocontrol of anthracnose. The bacterial population in the formulation was maintained to 5x10/sup7/ cfu/ml upto 60 days at room temperature. Control efficacy of the formulation for anthracnose was over 80％ by spraying of diluted suspension(x1,000) in growth chamber tests. On the contrary, the bacterial suspension in distilled water or bacterial culture broth containing same number of spores as the formulation had low control efficacy around 40％ even 2-weeks storage after preparation. The shelf-life of the formulation was longer than that of bacterial preparation using clay minerals such as talc or bentonite. The mechanisms of newly developed bacterial formulation are possibly the formation of water film on the surface of cucumber leaves and inactivation of the bacteria in the vegetable oils during storage. Further field tests and improvements with new liquid bacteiral formulation need to be done for practical application.

• 한국식품영양학회지
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• 제21권1호
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• pp.51-55
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• 2008

Colour and texture are the most difficult quality aspects of Kimchi to maintain during storage. Therefore, this study investigated how to maintain superior quality Kimchi during fermentation without changes in color and texture. By examining differences between samples covered with vinyl(A group) and not covered with vinyl(B group) and assessing pH, total acidity, total viable cell count, total lactic acid bacteria cell count and sensory characteristics. The results are indicated that pH, total acidity, total viable cell and total lactic acid bacteria were similar between group A and B. Group A showed higher sensory score for colour, taste, texture and acceptability than group B(p<0.001). Covering the Kimchi with vinyl appeared to have a similar effect as when Kimchi is kept in a Kimchi-pot under stones or the outer leaves of vegetables making it possible to maintain good color and texture during storage. In conclusion, even though, it is not practical to use Kimchi-pots within urban settings today, vinyl coverings may offer the same effects.

• 펄프종이기술
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• 제34권2호
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• pp.32-41
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• 2002

To prolong freshness and to reduce a decay rate of cut flowers during storage and distribution, a new packaging paper was developed with grapefruit seed extracts(GFSE) as a natural microorganism control agent. The GFSE was fractionated in order to identify antibiotic fractions by HPLC equipped with C18-reverse phase column chromatography. Among the active fractions, three ones were identified as 1-chloro-2-methyl-benzene (ο-toluene), N, N-dimethyl-benzenemethaneamine, and 1-〔2-(2-ethylethoxy)ethoxy〕-4-(1,1,3,3- tetra methyl)-benzene, while the other three remained unidentified. The GFSE-added paper displayed an effective inhibitory activity against putrefactive bacteria and fungi which were involved in the decay of flowers. Despite excellent antimicrobial acts of the GFSE-treated packaging paper, it was not possible to prevent the cut flowers from being dehydrated during storage, which led to the reduction of their fresh weight. However, additional treatment for giving water- repellency property to the GFSE-treated paper decreased a reduction rate of the fresh weight up to around 50% compared to the only GFSE-treated one.

• 한국식품영양학회지
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• 제13권6호
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• pp.563-569
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• 2000

무와 당근으로 피클을 만들어 저장기간에 따른 변화들을 측정한 결과 다음과 같이 결과를 나타냈다. 1. 저장 기간에 따라 기계적 rheometer의 hardness는 무 피클보다 당근 피클 시료의 값이 높았다. 2. 색도에서 명도는 무피클의 저장기간에 따라 L값이 낮아졌고 당근 피클은 L값의 변화가 크지 않았다. a 값은 당근 피클이 무 피클보다 높았고, 무 피클은 시간이 지남에 따라 증가하였다. b 값은 무 피클의 보다는 당근 피클이 높았으나 무 피클도 b값의 변화를 나타내었다. 3. pH는 무 피클은 초기의 4.6에서 3.68로 낮아졌고 당근 피클은 4.7에서 4.0으로 낮아졌다. 4. 대장균과 일반 세균은 두 시료 모두 저장 기간 중에 대장균은 발견되지 않았고 일반 세균도 당근 피클의 경우는 실험 첫째날 이후로는 더 이상 발견되지 않았고, 무 피클은 20일까지는 증가하다가 그후로는 변화가 없었다. 5. 관능 검사 결과 무 피클은 hardness의 저하와 역겨운 맛이 증가가 하였고, 당근 피클은 신맛의 증가와 hardness의 저하도가 낮았으나, 전체적인 기호도에서는 당근 피클의 기호도가 낮았다. hardness의 기계적 측정과 관능 검사의 결과는 모두 전체적인 기호도와 1%내의 상관도를 나타냈다.