• 한국식품영양과학회지
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• 제30권5호
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• pp.834-838
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• 2001

칼슘함량이 높은 녹미채를 넣은 김치를 만들고 1$0^{\circ}C$에서 숙성하면서 pH, 적정산도, 환원당, 총균수, 유산균수 및 관능 검사를 실시한 결과는 다음과 같았다. 녹미채의 첨가량이 많을수록 pH가 높은 것은 김치의 숙성 5일에서 15일 사이였으며, 그 이후로는 시험구간에 차이가 크지 않았다. 녹미채를 첨가한 김치의 적정산도는 대조구보다 낮았으며, 0.1%를 첨가한 시험구가 가장 낮은 값을 보였다. 김치의 적숙기로 생각하는 적정산도 0.6~0.8%를 기준으로 본다면 0.1% 첨가구는 2~3일 정도 적숙기를 연장하는 효과가 있을 것이다. 또한 이 시험구는 숙성 10일부터 다른 시험구에 비하여 높은 환원당 함량을 유지하였는데, 이는 적정산도의 증가가 다른 시험구에 비하여 낮았기 때문으로 보인다. 김치를 담근 직후부터 숙성 2일째까지 녹미채를 첨가한 김치의 유산균수가 대조구에 비하여 현저히 낮았으나 10일 이후에는 큰 차이를 보이지는 않았다. 숙성 5일째인 김치의 색, 냄새 및 맛을 평가한 결과 대조구가 가장 높은 점수를 얻었으며, 녹미채를 0.1% 첨가한 시험구는 대조구보다 점수는 낮았으나 유의적인 차이는 없었다.

• 농업과학연구
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• 제48권2호
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• pp.209-218
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• 2021

This study was carried out to investigate the effects of Bifidobacteria growth promoter BE0623 and a dietary fiber supplement, which included Bifidobacterium lactis BB12, Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis. In fermented milk containing BE0623, the viable cell count of Bifidobacteria significantly increased by about 45 to 75 times compared to the control, and the titratable acidity increased, whereas the pH decreased. All fractions obtained by isolating BE0623 had Bifidobacteria growth effect. Acacia dietary fiber is a pale yellow powder. It has a viscosity of 60 to 100 cPs and a pH between 4.1 and 5.0. Its general components are less than 10% moisture, more than 90% dietary fiber, and less than 4% ash. The optimal addition ratio of Bifidobacteria growth promoting material was determined to be 0.05%. The general components of the manufactured fermented milk were carbohydrate 17.85%, protein 3.63%, fat 3.00%, and dietary fiber 2.95%. During storage of the fermented milk for 24 days, its titratable acidity, viscosity, and sugar content all met the criteria. In addition, the viable cell counts of Bifidobacteria and lactic acid bacteria in the fermented milk were 1.7 × 10⁸ CFU·mL^-1 and 1.5 × 10⁷ CFU·mL^-1, respectively, and Escherichia coli was negative. There was no significant difference between the control group and the treatment group in the sensory evaluation of sweet, sour, weight, and flavor, and the preference for the treatment group was excellent. The acceptability of the fermented milk of the treated group according to the storage period was excellent in terms of color, flavor, and appearance.

• The Korean Journal of Ecology
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• 제7권3호
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• pp.99-108
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• 1983

Diurnal acid fluctuation, stomatal resistance, and solar radiation with regard to the cladode orientation were investigated in Opuntia lanceolata Haw. growing at WPeolryeong-ri, Hallim-eup, Chejudo, Korea. Diurnal changes of titratable acidity showed the typical CAM pattern in all investigated cladodes. Water tissue in the cladode had the same pattern of acid fluctuation as mesophyll tissue. Stomatal resistance was low during the night, increased rapidly to be a peak right after sunrise and decreased again thereafter. The southern side of the cladode showed higher stomatal resistance than the northern side during the day time. It suggests that the stomata of the northern side opens under diffuse radiation. The amount of solar radiation varied depending upon the cladode orientation. It is thought that C4 acids move inter and intra mesophyll tissues in the cladode through the unknown pathways. RuBP carboxyulase activity in the cladode was very high at 14:00, but was not significant at 01:00. PEP-carboxylase had high activities both at 14:00 and at 01:00. The results of this study showed the possibility that O. lanceolata Haw. had the C3, C4 and CAM photosynthetic patterns under the environmental conditions at Weolryeong-ri.

• Applied Biological Chemistry
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• 제35권6호
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• pp.490-494
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• 1992

두부의 저장성 향상을 위해 포장한 후 가열처리하여 저장 중 두부의 미생물상과 이화학적인 변화를 검토하였다. 두부는 $CaCl_2$보다 초산으로 응고시키는 것이 저장성 향상에 효과적이었으며, 두부의 저장기간이 경과함에 따라 적정산도, amino태 질소 및 ammonia태질소와 두부현탁액의 탁도는 증가하였다. 두부를 포장하여 가열처리하면 저장초기의 세균수를 효과적으로 줄일 수 있어 저장성을 연장할 수 있었으나 직접가열과 마이크로파 가열간의 차이는 적었다. 초산으로 응고시킨 비가열처리 두부는 $30^{\circ}C$에서 1일만에 세균수가 $6.6{\times}10^6\;CFU/g$에 도달하여 저장성이 감소하며 3분간 가열처리하면 4일간 저장이 가능하였다.

• 원예과학기술지
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• 제33권4호
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• pp.525-534
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• 2015

The effects of aqueous calcium oxide (CaO) treatment on the quality characteristics and shelf life of mulberry (Morus alba L.) were investigated. Mulberry fruits were immersed in 0, 0.5, 1, and $2g{\cdot}L^{-1}$ CaO solutions for 0, 1, 3, 6, and 12 min. Mulberries were then rinsed with potable tap water for 1 min and stored at $-1^{\circ}C$ for 14 days. CaO treatment was effective at promoting the retention of titratable acid, pH, and ascorbic acid as well as total flavonoid contents. CaO concentration and treatment time were significant factors affecting the sensory qualities of the fruits, including off-odor, flavor, and texture. For shelf life determinations, the total bacterial count was reduced by CaO treatment so that the samples treated with $1g{\cdot}L^{-1}$ CaO for 12 min had bacterial levels at 14 days comparable to those of the control at 4 day, and no coliform group was detected after CaO treatment. These results indicate that calcium oxide treatment is a promising approach for the preservation of mulberry fruit.

• 한국포장학회지
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• 제4권2호
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• pp.12-17
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• 1998

개발한 EPS 포장상자가 농산물의 신선도 유지효과 기능이 있는지의 여부를 분석코자 배를 포장하여 $20^{\circ}C$에 저장하면서 골판지상자와 0.02와 0.04mm 두께의 LDPE필름으로 포장한 것들과 신선도 유지효과를 비교하였다. 저장 50일 후 중량 감소는 대조구는 4.4%, EPS 상자는 0.7%의 중량감소가 나타났고, 비타민C도 2.12와 2.63 mg%로 EPS 포장구가 20% 높게 유지되고 있었다. 당도와 산도는 포장구간에 큰 차이가 있었으며 부패는 대조구는 상자당 1-2개과가 발생했으나 EPS 포장구는 발생하지 않아 개발한 EPS 포장구를 신선도 유지를 위한 유통용 상자로 활용가능성이 확인되었다.

• Applied Biological Chemistry
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• 제40권6호
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• pp.541-545
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• 1997

Cocoon silk fibroin hydrolyzate(CSFH)를 이용하여 김치의 저장성 연장 시험을 실시하였다. CSFH를 김치 중량에 대하여 0.3%(w/w), 0.6%, 0.9%의 농도로 첨가하여 제조한 김치는 무첨가한 대조구에 비하여 pH가 높게 나타났으며 산도는 낮게 나타나 김치의 숙성 지연 효과가 있음을 알 수 있었다. CSFH를 첨가한 김치의 경우 젖산균의 수가 무첨가 처리구에 비하여 약간 감소된 경향을 나타내어 젖산균의 생육을 억제하는 효과가 있음을 알 수 있었다. 김치를 첨가한 model system 조건에서 CSFH를 첨가하여 젖산균의 성장을 측정하였을 때 CSFH를 첨가한 처리구의 젖산균 성장 억제 효과가 확실히 나타났다. 따라서 CSFH는 김치 숙성에 관여하고 있는 젖산균의 성장을 억제하여 김치 숙성 지연 효과가 있을 것이라고 사료되었다.

• 한국식품저장유통학회지
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• 제6권3호
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• pp.339-344
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• 1999

김치의 향미개선 및 게껍질 분말 첨가김치의 부미를 제거하기 위한 향미개선제로서 우골추출물의 첨가효과를 검토하였다 우골추출물은 김치의 숙성중 pH와 산도, 총균수, 젖산균비, Leuconostoc과 Lactobacilli의 수에는 큰 영향을 미치지 못하였으나 산미와 김치냄새를 감소시키고 종합적 맛을 개선시키는 향미 개선제로서의 역할을 하였다. 또 우골추출물(0.03%)을 게껍질분말(1.5%)과 함께 첨가할 경우는 게껍질분말만을 첨가한 경우보다 높은 pH를 유지하는 한편 완충효과가 증가되었으며 젖산균비가 높아졌다. 관능검사에 의하여 평가한 결과 게껄질분말을 단독으로 첨가한 경우보다 우골추출물을 병용하여 첨가한 김치에서 비린 맛이 낮아졌으며, 아삭아삭한 맛과 종합적인 맛은 숙성전반에 걸쳐 높게 나타났다.

• 한국식품영양학회지
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• 제21권2호
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• pp.135-142
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• 2008

This study investigated to develop new functional yogurt added domestic yuza(Citrus junos). In order to make the most effective yogurt, yuza extract and fructose were mixed at different proportions. DPPH free radical scavenging activity of yuza yogurts increased dependent on concentration. The results of the DPPH free radical scavenging activity, the 1% yuza yogurt was proven to be the best. The overall sensory score for yogurt made from adding 1% yuza ethanol extract was the best of tested yogurts. The antioxidant activity(DPPH free radical scavenging activity) was the highest in 1% yuza yogurt. The quality characteristics of prepared yogurt were evaluated in terms of acid production(pH and titratable acidity), viscosity, color and levels of lactic acid bacteria during storage period. During storage, the quality of yogurt made from adding yuza extract was better than control(without yuza extract). The sedimentation of curd was repressed a little by adding 1% yuza extract.

• 한국식품영양과학회지
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• 제27권5호
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• pp.858-863
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• 1998

The Mixed effect of Salvia miltiorrhiza and Glycyrrhiza uralensis(SG) on kimchi fermentation was investigated by measuring changes of physicochemical, icrobiological and sensory qualities of kimchi during fermentation. The pH of SG-added kimchi was a little higher than that of control during the fermentation. Titratable acidity, viable cell of total bacteria and lactic acid bacteria in mixed medicinal herbs(SG) added kimchi were changed more slowly than those in control. The inhibitory effect of the mixture on kimchi fermentation was increased as the concentration of the mixture was increased from 1% to 5%. Total bacteria and lactic acid bacteria of 3% and 5% SG-added kimchi reduced to 1.3~2.9 and 1.2~4.0 log10 cycle after 15 days fermentatin compared to control. The changes in texture of SG-added kimchi was a higher and sour taste of SG-containing kimchi excepts of 1% SG-added kimchi was more weak than that of control. Sensory score of flavor and overall acceptability did not show any significant difference between SG-added kimchi and control during fermentation. But SG-added kimchi decreased its sensory quality by 5% the other kimch.