• Animal Bioscience
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• 제35권8호
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• pp.1279-1288
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• 2022

Objective: The aim of this study was to investigate antioxidant activities of cinnamon (Cinnamomum cassia) extracts (extracted with different solvents) at various concentrations and to determine product quality of raw chicken patties added with different levels of cinnamon powder (CP) and oyster mushroon powder (OMP) during storage. Methods: After cinnamon was made into oven dried CP and extracted with water and different levels (50%, 80%, and 100%) of ethanol, antioxidant activities of these extracts were determined. CP and OMP were combined at different levels and added to raw chicken patties. Physicochemical properties and microbial counts were measured during refrigerated storage. Results: Cinnamon ethanol (80%) extract showed the highest (p<0.05) by 2,2-diphenyl-1picrylhydrazyl-radical scavenging activity and reducing power. Cinnamon water extract (CWE) had the highest iron chelating ability (p<0.05), while CP 100% ethanol extract had the highest content of total phenolic compound. Then, CP and OMP were applied to chicken patties at different levels (0.1% to 0.2%). After the addition of CPs, pH, L* (lightness), 2-thiobarbituric acid reactive substance, and volatile basic nitrogen values were decreased, whereas a* (redness) and b* (yellowness) values were increased. Microbial counts of total bacteria and Enterobacteriaceace were decreased with the addition of CP 0.2% regardless of the OMP level. Conclusion: The addition of CP in combination with OMP can increase the shelf-life of chicken patties during storage.

• Fisheries and Aquatic Sciences
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• 제25권2호
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• pp.64-75
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• 2022

This study aimed to investigate the effect of different coating materials on the quality of shrimp (Litopenaeus vannamei) during chilled storage for 10 days. Fresh shrimp were randomly divided into five groups: the control group, the hypotaurine treatment group (2%), the chitosan group (1%), the hypotaurine + chitosan group (2% hypotaurine solution with 1% of chitosan), and the sodium metabisulfite treatment group (1.25%). Compared with other treatments, the lower accumulation of total visible counts (TVC, 5.25 Log₁₀ CFU/g), total volatile basic nitrogen (TVB-N, 22.5 mg/100 g) and thiobarbituric acid values (TBA, 0.58 mg MDA/kg) suggested that coating of chitosan-hypotaurine could retard the microbial activity, protein degradation and lipid oxidation of shrimp. Meanwhile, results demonstrated that the chitosan coating combined with hypotaurine showed an excellent performance in inhibiting quality deterioration (pH 7.5, ∆E 7.0, hardness 393 g, and elasticity 0.69). Furthermore, the melanosis degree of shrimp was alleviated, and the sensory parameters, including appearance, odor and texture, were maintained to the acceptable level by chitosan based hypotaurine treatment during the chilled storage.

• 한국식품영양학회지
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• 제17권4호
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• pp.412-419
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• 2004

쇠고기 엑기스 분말로부터 방사선 조사 휘발성 화합물의 검출에 의한 새로운 검지방법의 개발을 위한 기초 자료를 마련하고자 S-PD 법, S-CD 법, P&T 법 및 LLCE 법 등 4종의 방법을 대상으로 휘발성 화합물의 추출을 위한 최적의 방법을 선정하고자 하였다. 그 결과 쇠고기 엑기스 분말로부터 탄화수소류, 알데히드류, 케톤류, 알콜류, 함황화합물류, 함질소화합물류, 방향족화합물류, 테르펜류, 푸란류 및 기타 화합물류로 구성된 106종의 휘발성 화합물이 검출되었으며, 이 중 S-PD법에 의해 62종의 화합물이 검출됨으로써 가장 많은 화합물을 나타내었고, 다음으로 P&T 법(43종), LLCE 법(38종) 및 S-CD 법(30종) 순이었다. S-PD 법은 RI 1200 이상의 휘발성이 약하며 분자량이 높은 화합물에 대한 검출능이 높았고, P&T 법은 RI 1200 이하의 화합물의 검출능이 높은 경향을 나타냄으로서, 위 두 방법은 상호보완적인 경향을 나타내었다. 한편 S-CD법에 의해 검출된 화합물은 3종을 제외하고 S-PD 법에 의해서도 검출 가능하였으며, LLCE 법의 경우는 5종의 화합물을 제외하고 S-PD 법과 P&T법을 병용할 경우 모두 검출 가능한 화합물로 구성되어 있었다. 따라서 비극성 fiber(PDMS/DVB)를 사용한 SPME 법과 P&T 법을 병용하는 방법이 쇠고기 엑기스 분말의 휘발성 화합물을 추출하기 위한 최적의 방법으로 선정되었다.

• Journal of Microbiology and Biotechnology
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• 제27권10호
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• pp.1744-1752
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• 2017

Myeolchi jeotgals (MJs) were prepared with purified salt (PS), solar salt aged for 1 year (SS), and bamboo salt (BS) melted 3 times at 10% and 20% (w/w) concentrations, and fermented for 28 weeks at $15^{\circ}C$. BS MJ showed higher pH and lower titratable acidities than the other samples because of the alkalinity of bamboo salt. Lactic acid bacteria counts increased until 4-6 weeks and then decreased gradually, and were not detected after 20 weeks from MJs with 10% salt. Yeast counts of PS MJs were higher than those of BS and SS MJs. Bacilli were detected in relatively higher numbers throughout the 28 weeks, like marine bacteria, but archae were detected in lower numbers during the first 10 weeks. When 16S rRNA genes were amplified from total DNA from PS MJ (10% salt) at 12 weeks, Tetragenococcus halophilus was the major species. However, Staphylococcus epidermidis was the dominant species for BS MJ at the same time point. In SS MJ, T. halophilus was the dominant species and S. epidermidis was the next dominant species. BS and SS MJs showed higher amino-type nitrogen, ammonia-type nitrogen, and volatile basic nitrogen contents than PS MJs. SS and BS were better than PS for the production of high-quality MJs.

• 한국수산과학회지
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• 제50권6호
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• pp.650-655
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• 2017

Extraction methods for cultured sea mussels Mytilus edulis and the quality characteristics of resulting extracts were investigated. The crude protein, carbohydrate and volatile basic nitrogen content of raw sea mussels was 15.2%, 1.9%, and 11.2 mg/100 g, respectively. Extracts were prepared using three different methods: hot-water extract (WE), scrap enzymatic hydrolysate extraction (SE), and complex extraction (CE). The respective extracts contained 5.5%, 8.6%, and 6.6% crude protein; 281.7, 366.0, and 343.0 mg/100 g amino nitrogen,: and 2.0%, 1.1% and 1.8% salinity. Their extraction yields were 689, 323, and 1,012 mL/kg. The CE method was superior to the traditional WE method in terms of extraction yield, amino-nitrogen content, and organoleptic qualities, but not odor. Active taste components were evaluated and the total free amino acid content of the WE and CE methods was 5,667.0 and 7,006.3 mg/100 g, respectively. The concentrations of major components (for WE and CE methods, respectively) were as follows: glutamic acid (1,244.0 and 955.4 mg/100 g), taurine (987.9 and 746.8 mg/100 g), glycine (721.2 and 847.0 mg/100 g), alanine (341.9 and 423.8 mg/100 g), arginine (265.5 and 376.5 mg/100 g), lysine (199.8 and 270.4 mg/100 g), and proline (253.9 and 220.3 mg/100 g). In conclusion, these results demonstrate that there is potential for using the CE method to expand the commercial utilization of sea mussels as a flavoring substance resource.

• Asian-Australasian Journal of Animal Sciences
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• 제14권11호
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• pp.1564-1567
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• 2001

Hydrolysis of plant protein to non-protein nitrogen (N) or ammonia can reduce quality of silage crops. Heating or non-enzymatic browning is a treatment to inhibit this hydrolysis. This experiment was conducted to examine the effects of pre-heated soybean meal and molasses on the fermentation quality of napiergrass silage. The initial growth of napiergrass was harvested at 85 days of age and immediately chopped into about 1 cm length. About 700 g of the grass was ensiled into a laboratory silo (1.0 liter polyethylene container) and incubated for 30 days at room temperature ($28^{\circ}C$). No additives (control), molasses, soybean meal and molasses + soybean meal treatments were prepared. All additives were non-heated or heated in an oven at $150^{\circ}C$ for 30 minutes before ensiling. Molasses was added at 3% on the fresh weight basis and soybean meal was added at 0.5% N, respectively. After opening the silo, pH, total nitrogen (TN), volatile basic nitrogen (VBN), lactic acid (LA), acetic acid (AA), butyric acid (BA) and dry matter (DM) contents were determined. The data were analyzed statistically by analysis of variance. Compared with control, molasses addition significantly decreased pH value, VBN/TN, AA and BA and increased LA production. Soybean meal addition significantly increased TN and VBN/TN of silage. Both molasses and soybean meal addition significantly reduced pH value, AA, and BA and increased DM and LA contents of silage. The heating of additives was only effective to reduce VBN/TN production compared with non-heated additives in soybean meal and soybean meal with molasses addition.

• 한국수산과학회지
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• 제51권6호
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• pp.667-672
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• 2018

We investigated the quality of 12 commercial salted and fermented anchovy Engraulis japonicas sauces by measuring their chemical compositions, bacteria concentrations, and biogenic amine contents. The sauces had a moisture content of 67.13-69.83% (mean: 68.17%), salinity of 20.00-25.84% (mean: 22.29%), pH of 5.14-6.28 (mean: 5.63), volatile basic nitrogen content of 119.12-273.37 mg/100 g (mean: 199.19 mg/100 g), total nitrogen content of 0.82-1.50% (mean: 1.30%) and amino nitrogen content of 550.17-1,086.62 mg/100 g (mean: 774.99 mg/100 g). The viable cell counts ranged from not detected to $1.6{\times}10^3CFU/mL$, and the number of biogenic amine-forming bacteria was very low or undetectable. The tested samples contained 372.32-2,111,61 mg/kg (mean 813.48 mg/kg) histamine, 29.62-144.29 mg/kg (mean 98.14 mg/kg) cadaverine, 87.89-530.84 mg/kg (mean 329.91 mg/kg) tryptamine, 20.89-127.17 mg/kg (mean 60.49 mg/kg) putrescine, and 13.08-109.91 mg/kg (mean 57.74 mg/kg) tyramine. Whereas no spermidine or spermine was detected in any sample. These results strongly suggest the necessary of monitoring the biogenic amine contents of commercial salted and fermented anchovy sauces carefully to ensure consumer health.

• 한국수산과학회지
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• 제54권6호
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• pp.835-840
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• 2021

This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100 g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen. The physicochemical components differed extensively between samples from different raw materials, including, fish, shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic amine contents of commercial salt-fermented fishery products.

• 한국수산과학회지
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• 제26권4호
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• pp.340-345
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• 1993

우렁쉥이 젓갈의 실용화를 위하여 적정 효소 및 숙성 조건을 토대로 하여 상온에서 $1{\sim}2$일간 숙성 시킨 후 저온 저장하였을 때의 젓갈의 품질 변화를 살펴본 결과는 다음과 같다. 1. 저온 저장중 아미노질소는 서서히 증가하였으나 식염 농도가 높은 것이 다소 낮았다. 휘발성염기질소도 서서히 증가하였는데 papain이나 protease-A를 첨가한 경우는 식염 $5\%$때 저장 30일경, $10\%$와 $15\%$의 경우는 약 40일경에 $35mg/100g$에 달하였다. Total creatinine의 변화는 저장 20일까지 증가한 후 감소하는 경향이었고 total carotenoid는 감소하는 경향이었다. 2. 저장중 환원당은 증가하였으며 복합효소인 protease-A를 첨가한 경우가 환원당 생성이 월등히 높았다. Glycogen은 감소하는 경향이었는데 특히 protease-A는 식염 $5\%$와 $10\%$를 첨가한 경우는 저장 30일경에 식염 $15\%$의 경우는 저장 40일경에 완전히 소실되었다. 저장중 갈변도는 큰 변화는 없었다. 3. 저온 저장중 관능 검사 결과 $0.1\%$ papain과 $0.1\%$ protease-A에 식염 $5\%$를 첨가한 경우 저장 30일경부터, 식염 $10\%$와 $15\%$를 첨가한 경우는 저장 40일경에 우렁쉥이 특유의 상큼한 향기와 맛이 퇴조하였다. 따라서 여러 가지 화학적 분석 결과와 관능적 품질 평가를 종합하여 볼 때 상온 숙성 후 저온 저장시 식염 농도에 따라 $20{\sim}40$일까지는 우렁쉥이 특유의 향기와 우렁쉥이 젓갈 특유의 맛을 유지할 수 있었으나 장기간의 연장을 위해서는 저장온도의 저하와 퇴색 방지를 위한 항산화제 또는 보장제를 보조적으로 첨가해야 할 것으로 생각된다.

• 한국식품영양과학회지
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• 제42권11호
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• pp.1843-1847
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• 2013

유채화분에 대한 일반성분 및 이화학적 변화를 최소화 시키면서 효과적으로 미생물을 제어할 수 있는 감마선 조사의 적정 선량을 확인하고자 유채화분에 0 kGy, 5 kGy, 10 kGy, 15 kGy로 감마선 조사를 실시하였다. 품질 특성 및 미생물 실험결과 조사선량에 따른 차이는 나타내었지만 전체적인 유채화분의 일반성분에 큰 차이는 없었으며 미생물의 경우 곰팡이 및 대장균군은 5 kGy 조사로 총균 및 효모는 10 kGy 조사로 검출되지 않았다(<$10^2$ CFU/g). 환원당 함량은 조사선량 증가에 따른 유의차를 보이지 않았다. 명도, 적색도, 황색도는 조사선량이 증가할수록 감소하는 경향을 나타내었으며 지질산화는 조사선량이 증가할수록 증가하는 경향을 나타낸 반면 휘발성 염기태 질소의 함량은 감마선 조사에 의해 영향을 받지 않았다. 따라서 감마선 조사에 대한 일반성분 및 이화학적 변화를 최소화하면서 화분에서 독소를 생성하는 곰팡이를 효과적으로 제어할 수 있는 감마선 조사선량은 5 kGy인 것으로 사료된다.