• 한국초지조사료학회지
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• 제16권4호
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• pp.315-326
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• 1996

An experiment was carried out to determine effect of cultivar, drying agent concentration and preservative on the moisture content, temperature and quality changes of fall harvested oat(Avena sativa L.) hay during field curing and storage. The main plots consisted of the cultivar such as 'Foothill' and 'Swan', the subplots consisted of drying agent concentration such as 7Skg/ha(C1), lOSkglha(C2) and control(C0) and the sub-subplots consisted of preservative such as buffered acid(BA), lactic bacteria inoculant(LB) and control(C0). Moisture contents of 'Foothill' and 'Swan' oat cultivar at harvest were 635.5 and 385.4%DW(Dry weight), respectively, but the final moisture contents of the oat cultivars were 117 and 86%DW. The moisture content of cut oat was not affeded by drying agent concentration. Core temperature of baled 'Swan' oat hay was a little higher than that of 'Foothill' and no consistent preservative effect was found. Total nitrogen content of 'Swan' oat hay was 3.08% and that of 'Foothill' oat hay was 3.45%(P<0.05). Drying agent treatment increased total nitrogen content of 'Swan'(P <0.05), but preservative had no effect. Crude fiber content of oat cultivar was increased as the curing progressed(P<0.05) and the difference of crude fiber content of oat cultivar was maintained through the whole curing period. Effect of drying agent concentration on crude fiber content was not found after preservation. Crude fiber content of 'Swan' oat hay was higher than that of 'Foothill' by 1.O% in ADF and 3.1 % in NDF(P<0.05). No preservative effect was found in crude fiber content. According to RFV of oat cultivar at harvest, forage quality of 'Foothill' and 'Swan' was Prime and Grade 1, respectively, but that of both cultivm was above Grade 2 at the final curing day. RFV of the stored 'Foothill' and 'Swan' oat hay was 122 and 114(P<0.05), respectively, and the quality of oat hay was classified as Grade 1 and 2, respectively, according to the forage quality standard assigned by AFGC.

• 한국식품영양학회지
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• 제31권3호
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• pp.400-407
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• 2018

This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p<0.001). In a texture analysis, chewiness (p<0.01), gumminess (p<0.001), and cohesiveness (p<0.001) increased significantly as the amount of added kale powder increased. According to sensory evaluations: color, flavor, taste, texture, and overall palatability had the highest score in noodle with 8% kale powder (p<0.001). During periods of storage, moisture contents were decreased when kale powder concentrations increased, but pH did not differ in any of the groups and bacteria cell counts were between 0% and 8%. Kale noodles were observed at 8% then 0%, decreased by 102 log CFU/g. The antioxidant activities of raw noodles with added kale powder were increased by 8%, a 30~50% increase over the control group. These results suggest that kale powder is useful as a functional food resource with antioxidant activities.

• 한국축산식품학회지
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• 제36권2호
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• pp.215-222
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• 2016

The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial growth, shear values, meat color, and nucleotide-related flavor compounds of the samples were analyzed. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and Escherhia coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose. Irradiation reduced the total aerobic bacteria (TAB) over the storage, but higher aging temperature increased the TBA. Thus TAB increased sharply in non-irradiated and high temperature-aged (14, 25℃) beef samples after 5 d. With increasing aging temperature and aging time, shear force values decreased. Lipid oxidation could be reduced by short aging time at low aging temperature. The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the aging period. As aging period and temperature increased, IMP decreased and hypoxanthine increased. Considering microbial and physicochemical properties, irradiation can be used for raw beef to be aged at relatively high temperature to shorten aging time and cost.

• Journal of Microbiology and Biotechnology
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• 제22권6호
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• pp.838-848
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• 2012

Orally administered herbal glycosides are metabolized to their hydrophobic compounds by intestinal microflora in the intestine of animals and human, not liver enzymes, and absorbed from the intestine to the blood. Of these metabolites, some, such as quercetin and kaempherol, are mutagenic. The fecal bacterial enzyme fraction (fecalase) of human or animals has been used for measuring the mutagenicity of dietary glycosides. However, the fecalase activity between individuals is significantly different and its preparation is laborious and odious. Therefore, we developed a fecal microbial enzyme mix (FM) usable in the Ames test to remediate the fluctuated reaction system activating natural glycosides to mutagens. We selected, cultured, and mixed 4 bacteria highly producing glycosidase activities based on a cell-free extract of feces (fecalase) from 100 healthy Korean volunteers. When the mutagenicities of rutin and methanol extract of the flos of Sophora japonica L. (SFME), of which the major constituent is rutin, towards Salmonella typhimurium strains TA 98, 100, 102, 1,535, and 1,537 were tested using FM and/or S9 mix, these agents were potently mutagenic. These mutagenicities using FM were not significantly different compared with those using Korean fecalase. SFME and rutin were potently mutagenic in the test when these were treated with fecalase or FM in the presence of S9 mix, followed by those treated with S9 mix alone and those with fecalase or FM. Freeze-dried FM was more stable in storage than fecalase. Based on these findings, FM could be usable instead of human fecalase in the Ames test.

• 한국식품영양과학회지
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• 제37권1호
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• pp.90-96
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• 2008

김치가 갖는 신선한 맛과 향을 지니면서 저장성을 유지시키기 위한 기초실험으로서 냉온살균기술의 하나인 오존살균기술을 이용하여 김치 원부재료 중에 가장 함유량이 많은 배추 또는 절임배추에 오존을 처리하였을 때 이들의 미생물학적 및 화학적 특성변화를 저장기간별로 측정하였다. 배추 및 절임배추에 부착된 총균수는 각각 $1.3{\times}10^7$ CFU/g 및 $7.1{\times}10^6$ CFU/g이었으나 오존처리를 한 경우에는 대조군보다 낮은 균수를 보였으며 저장기간이 증가하는 동안에도 대조군보다 낮은 균수를 유지하였다. 효모 및 곰팡이 수는 대조군의 경우 각각 $6.0{\times}10^3$ CFU/g, $1.2{\times}10^3$ CFU/g으로 나타났으나 오존처리시 감균되었으며 저장기간 내내 낮은 균수를 유지하였다. 또한 배추 및 절임배추에 존재하는 성분(ascorbic acid 및 환원당)의 함량 변화와 색도 및 경도의 변화에서는 오존처리에 의한 변화는 대조군과 비교하여 크게 차이가 없는 것으로 나타났다.

• 한국축산식품학회지
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• 제18권1호
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• pp.63-74
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• 1998

Recently the high outbreaks of intestinal disease caused by the consumption of frozen dairy foods containing pathogenic bacteria has generated considerable interest in the causative agent such as Listeria monocytogenes and E. coli O157:H7. This study was carried out to detect the above pathogens and compare the microbiological qualities of three commercial forzen yogurt products. The main results obtained were as follows. L. monocytogenes coliforms and E. coli O157:H7 were not detected in the total of seven frozen yogurt samples. For microbiological qualities the viable lactic counts of products manufactured by FA company were about 2.9$\times$108 -1.6$\times$109cfu/ml 1.7$\times$106 cfu/ml for FB's and 1.2$\times$106 cfu/ml for FC's The PH values of FA's FB's and FC's products was in the range of pH 4.1~5.3 and the values of FA's were 4.1~4.6 compared by the pH 5.2~5.3 of FB's and FC's products. During refrigeration of the test samples the survival rates of L. monocytogenes spiked into thawed frozen yogurt sample(FA's FB,s and FC's) were 0.55% 15.61% and 16.89% respectively. On the other hand E. coli O157:H7 and L. monocytogenes were 12.4% and 25.0% for FA's 10.8% and 20.8% for FB's and 10.26% and 22.7% for FC's under 37$^{\circ}C$ storage, As the results described above each frozen yogurt products were different in microbiological qualities. The survival rates of pathogens spiked into the samples increased with the pH of the products. This indicates that the pH or any other factors pre-sumable supressed the growth of E. coli O157:H7 and L. monocytogenes in frozen yogurt products.

• 한국식품저장유통학회지
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• 제15권3호
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• pp.385-389
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• 2008

신선절단 사과 제조에 있어 갈변 및 연화 억제제인 $NaturalSeal^{TM}$처리에 고농도 vanillin의 첨가효과를 규명하기 위하여, 절단사과에 6% $NaturalSeal^{TM}$과 120 mM vanillin을 병용처리하고 플라스틱 필름으로 포장하여 $4^{\circ}C$에서 3주 동안 저장하면서 1주 간격으로 품질특성과 미생물 생육의 변화를 조사하였다. 신선절단 사과의 L값, 가용성 고형분 및 적정산도는 $NaturalSeal^{TM}$ 단독 처리구 보다 $NaturalSeal^{TM}$과 vanillin의 병용 처리구에서 감소가 촉진되었다. 총호기성미생물 및 효모와 곰팡이의 생육은 $NaturalSeal^{TM}$ 단독 처리구 보다 $NaturalSeal^{TM}$과 vanillin의 병용 처리구에서 억제되었다. 이로써 신선절단 사과에 $NaturalSeal^{TM}$ 처리 시 120 mM vanillin의 첨가는 항미생물 효과는 부여하지만 품질특성의 손실은 가져올 수 있는 것으로 확인되었다.

• 한국식품저장유통학회지
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• 제23권7호
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• pp.967-976
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• 2016

본 연구는 한국김치의 수출 촉진을 위한 품질 차별화를 목적으로 진행되었으며 이를 위해서 현지 수출 시장에서 제조된 김치와 한국에서 제조된 김치의 품질을 비교 분석하였다. 한 중 일 삼국의 김치는 이화학적 특성(pH, 산도, 염도), 미생물적 특성, 관능적 특성이 각각 다르게 나타났다. 이러한 결과는 각국의 김치 재료 및 제조 방법 등이 김치의 이화학적, 미생물학적, 관능적 품질에 영향을 준 것으로 보인다. 특히, 저장 기간 동안 한국김치는 Lactic acid bacteria, Lactobacillus spp., Leuconostoc spp.와 전체적인 관능 기호도에서 높은 값을 나타냈다. 본 연구는 한국 김치 품질의 우수성을 증명하고 타 국가에서의 김치 소비 특성을 예측하는데 도움이 될 것으로 기대된다.

• 한국식품과학회지
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• 제30권6호
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• pp.1388-1393
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• 1998

젖산균 및 효모를 이용하여 전통안동식혜를 제조하여 저장하는 동안 질소화합물 및 아미노산의 변화를 조사하였다. 숙성기간동안 조단백질의 함량은 주발효 기간인 4일까지는 증가하였으며, 아미노태질소는 시간이 경과할수록 증가하였으며 2일째 37.50 mg였으며 이때 식혜의 맛이 가장 좋았다. 수용성 및 염용성 단백질은 시간이 경과함에 따라 점차 감소하였고 주요 아미노산은 proline 및 aspartic acid였으며 methionine은 시간이 경과함에 따라 점차 증가하였으나 lysine은 감소하였다. 수용성 및 염용성 단백질의 아미노산 조성은 총 17종이었고, 이 중 glutamine acid 및 aspartic acid의 함량이 가장 많았다. 염용해성 단백질의 경우 arginine은 시간이 경과함에 따라 점차 증가하였다.

• 한국식품과학회지
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• 제30권6호
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• pp.1394-1398
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• 1998

L. bulgaricus LBS 47과 S. serevisiae SCS 5를 접종하여 전통안동식혜를 발효 후 저장하는 동안에 안정제에 의한 침전억제 효과는 Na-Alginate가 가장 우수하였다. 침전 안정제를 넣어서 관능 검사를 한 결과 균질화 하지 않은 식혜의 경우는 Na-alginate는 0.1에서 0.15% 처리했을 때 Carrageenan은 0.05% 첨가했을 때 가장 맛이 우수하였으며 식품 안정제의 종류 및 첨가 농도간의 상호 효과는 침전 안정제의 종류간에는 통계적 유의성이 없으나 첨가 농도간에는 유의성이 있었다. 식혜의 현탁안정성을 증진시킬 목적으로 안정제를 첨가하여 숙성시켰을 때 CMC, Na-alginate은 2일째 carrageenan은 비균질화 식혜는 2일에서 4일째 균질화한 식혜는 1일째 최고의 점도를 나타내었다.