• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1129-1134
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• 2003

Changran jeotkal, a Korean traditional fermented seafood, was prepared as a pilot scale using a commercial method and irradiated at 0, 2.5, 5.0 and 10 kGy by gamma ray to investigate possibilities for further industrial application. To see the effectiveness and rapid industrialization, hot pepper powder was irradiated at 10 kGy and manufactured the changran jeotkal (HP-10 kGy) as same method since the hot pepper powder was approved legally for gamma irradiation in Korea. The content of volatile basic nitrogen and amino nitrogen was significantly reduced by gamma irradiation in all storage periods. Amino nitrogen contents of 0, 2.5, 5.0, 10 kGy and HP-10 kGy were 98.9, 98.5, 92.4, 88.0 and 93.1mg%, respectively after 12 week of storage at $10^{\circ}C$. In total, 8 kinds of biogenic amines were found from the samples, and the contents in the gamma irradiated changran Jeotkal were lower than those of the control during storage. The sample of HP-10 kGy showed similar physicochemical characteristics to the sample irradiated as $2.5{\sim}5.0\;kGy$. Results indicated that gamma irradiation of fermented seafood products such as seasoned changran jeotkal improved quality stability, thus, we recommend gamma irradiation for industrial application.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.532-537
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• 1991

Effect of storage temperature fluctuation on quality of frozen breaded raw shrimp was studied. Storage experiments were undertaken as follows; First, after storage at $-20^{\circ}C$ for 20 days or 40 days, storage temperature of materials were raised to $-15^{\circ}C\;or\;15^{\circ}C$, and then stored at these temperatures, And second, by repeating for 5, 10 and 15 times by 3 conditions ($-20{\rightarrow}-15^{\circ}C{\rightarrow}-20^{\circ}C,\;-20{\rightarrow}-10^{\circ}C{\rightarrow}-20^{\circ}C\;-20{\rightarrow}-5^{\circ}C{\rightarrow}-20^{\circ}C$) with temperature fluctuation during storage. Quality changes were measured by determining extractability of salt-soluble protein, volatile basic nitrogen, thiobar-bituric acid, pH and microbiological changes at regular intervals. Rise in storage temperature from $-20^{\circ}C\;to\;-15^{\circ}C$ had not caused significant change on it's quality, but rise up to $-5^{\circ}C$ caused some change in quality without relationship with storage period before temperature rise. Fluctuation of storage temperature from $-20^{\circ}C\;to\;-15^{\circ}C$ of frozen breaded raw shrimp did not cause noticeable changes on it's quality. But temperature fluctuation from $-20^{\circ}C\;to\;-10^{\circ}C\;or\;-5^{\circ}C$ caused remarkable changes of it's quality, according to the increase of fluctuation times and temperatures.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.168-174
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• 2005

This study was carried out to investigate the feeding effect of wild grape wine by-products on pork qualities. The chemical composition, volatile basic nitrogen, thiobarbituric acid reactive substances and pH were not significantly different between control and wild grape pork, but the cholesterol and roast loss of wild grape polk. were lower than those of the control, and 1l1e salt soluble protein extractability of the control was lower than that of the wild grape pork. The Hunter's $a^{\ast}$ and $b^{\ast}$ value of wild grape polk. meat were higher than the control, the $a^{\ast}$ value of wild grape polk. meat was higher than the control, but the $L^{\ast}$ value of meat and fat were not significantly different between control and wild grape pork. The cohesiveness, gumminess and chewiness of control(respectively $66.2\%$ 428kg and 189g) were higher than wild grape polk. (respectively $61.4\%$ 357 kg and 154 g). The total amino acid composition of polk. were not significantly different between control and wild grape wine, The glutamic acid, leucine, arginine and aspartic acid were major amino acids in control and wild grape pork. The arachidonic acid $(C_{20:4})$, EPA $(C_{20:5})$ and DHA $(C_{22:6})$ of wild grape polk. were higher than those of the control. The taste (p<0.001), aroma (p<0.05), flavor (p<0.001), juiciness (p<0.01) and palatability (p<0.01) of wild grape polk. were higher than those of the control, but the texture between control and wild grape polk. were not significantly different.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.247-252
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• 2005

본 연구는 파슬리 등의 야채를 첨가하여 제조되는 화이트소시지의 물성 및 저장성에 미치는 자두 분말의 효과를 조사하기 위해 실시되었다. 물성의 변화로서 pH는 자두의 첨가율이 증가함에 따라 상대적으로 감소 하였는데 3% 첨 가시 전 저장 기간 중 가장 낮게 ($pH\;5.11\;{\sim}\;4.44$) 나타났다. 육색(meat color)은 자두의 첨가량에 비례하여 적색도(redness)를 나타내는 a-value에서 높게 나타났으며 명도 (light ness)를 나타내는 L-value에서는 상대적으로 낮은 수치를 보여주었다. 전단력(Shear stre ngth) 측정에서는 저장 기간 중 자두 분말의 첨가량에 비례 하여 근소한 차이를 나타냈는데 저장 7일째에서 가장 높았다. 자두 분말 첨가구 에서의 다소 높은 전단력의 결과는 보수력 (WHC) 측정 에서도 같은 경향을 나타내었는데 자두 분말의 증가량에 따라 3% 첨가구가 대조구 (0%)보다 낮게 나타나 약한 보수성을 보여 주었다. 저장성에 미치는 결과로서 총세균수의 측정결과 저장 3일이 경과한 구간에서 Sorbic acid (0.07%)의 첨가구와 자두 분말(3%) 첨가구 에서 비슷한 항균 효과를 나타내었다. 이 같은 동일한 수준의 항균 효과는 저장 9일째에도 같은 경향으로 나타났다. VBN 측정에는 저장 기간에 따라 증가된 수치를 나타냈는데 저장 7일 및 8일, 9일째 측정 결과는 3% 자두분말 첨가구와 0.07% Sorbic acid 첨가구 와 비슷한 수준을 나타내어 동일한 저장효과를 보여 주었다. 관능검사 실시 결과 총체적인 풍미에 있어서는 자두 분말 첨가구 1.5%가 가장 우수 했으며 다음으로는 3%, Sorbic acid 첨가구 및 공시료 순으로 나타났다.간에 유의차는 나타나지 않았다.pm을 spiking한 후 SPE상에서 SCX(Strong cation exchange column)을 통한 clean-up과정을 거친 후의 STP의 limit of quantification(LOQ)는 약 0.44ppm이었으며, 이에 대한 회수율은 89.7${\pm}$2.3%(n=6)를 나타냈다. 실제 CODEX에서 권장한 우유의 MRL이 0.6ppm인 점을 감안하면 CODEX권고치에 도달할 수 있는 것으로 판단되었다. 따라서 본 연구에서 개발 된 시험법은 지금까지 국내적으로 STP에 대한 시험법이 확립되어 있지 않은 것으로 이와 아울러 간편한 parallux와 병용해 STP에 대한 정량 및 정성 분석을 유도체화 장치 및 형광검출기를 이용해 잔류항생물질 STP에 대한 분석시험법을 개발하였다.화와 네트워크 조직망 구축을 위한 지역중심의 복합 생활문화 공간이 필요할 것이며, 이를 촉진키 위한 mentor academy시스템 접근을 통해 점점 고령화되어 가고 있는 재래시장에 대해 차별적 특성이 반영된 종합적이고 체계적 접근 방법연구가 필요하다./TEX> 자체기술개발, 선진기술 도입, 산업간 및 산업내 기술확산, 국제기술협력 ${\rightarrow}$ 기술혁신의 촉진 ${\rightarrow}$ 총요소생산성과 기업경쟁력(자원 및 역량, 프로세스 경쟁력, 품질경쟁력, 시장경쟁력, 고객성과, 시장성과, 재무성과)의 제고 ${\rightarrow}$ 가격경쟁력(임금, 금리, 물류비용, 환율 등)과 비(非)가격경쟁력(디자인, 에프터서비스, 품질, 운송 등)의 제고 ${\rightarrow}$ 국가경쟁력의 제고 ${\rig

• Food Science of Animal Resources
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• v.27 no.1
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• pp.16-21
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• 2007

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.227-236
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• 2008

The objective of this study was to evaluate the effect of dietary lycopene supplementation on meat quality in Longissimus Muscle of Korean native pigs. Meat samples were obtained from pigs which had been fed with finishing pig diets containing basal diets(C), 200 ppm lycopene (T1), 400 ppm lycopene (T2), and 800 ppm lycopene(T3). Longissimus muslce pH was not influenced by feeding lycopene. Total microbial counts of treatments were significantly lower than those of control at 0 day of storage (p<0.05). Counts of lactic acid bacteria and coliform of T2 and T3 were significantly lower than those of control and T1 at 0 day of storage(p<0.05). Regardless of packaging, microbial counts increased as the storage period increased(p<0.05). While water-holding capacity (WHC) values of the treatments were lower than those of control, cooking losses values of treatments were higher than those of control (p<0.05). Therefore, it can be concluded that Korean native pigs fed lycopene supplemented diets affect the microbial counts and meat quality (volatile basic nitrogen, WHC and cooking loss) compared with conventional ones. These results may show a fundamental data on production of Korean native pork.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.38-44
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• 1986

Effects of the kind and concentration of salt on oxidation of lipids and on formation of flavor components have been studied with four varieties of fermented anchovies prepared with 20％ sun-dried salt(sample B) , 12% refined salt (sample C), 16.5％ refined salt (sample D) and 16. 5% refined salt Plus 25％ brine (sample E). The sample B showed higher peroxide and TBA value and also higher content of TMA thar. those prepared with refined salt. The amounts of amino-N and VBN in sample B appeared larger than in sample D but was in a similar level with those in sample C. On the other hands, much smaller amounts of lactic and succinic acid were observed in sample B compared with in sample C and D. Sample C revealed the highest level of lactic acid among the samples tested. The changes in the amounts of each free amino acid displayed similar tendencies in all samples, except decreasing tendency of tyrosine in sample B and increasing tendency of aspartic acid in sample C. Also observed was lower IMP and inosine level in sample B than in C and D, but hypox-anthine level was higher in B. In general, sample I indicated remarkably lower values of experimental data in all cases mentioned above, but the highest TBA balue.

• Journal of Life Science
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• v.14 no.2
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• pp.239-244
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• 2004

This study was carried out to clarify the effect of addition of mugwort and carcass grade on the quality and sensory properties of loin hams. The volatile basic nitrogen, 2-thiobarbituric acid reactive substances, total bacterial count, water holding capacity and calorie of loin hams were not significantly different among hams, but the pH and residual nitrite of loin hams with mugwort were significantly lower than that of loin hams without mugwort. The fat content of grade B loin hams were higher than that of grade E loin hams, and the protein and total amino acid content of grade E loin hams were higher than that of grade B loin hams. The free amino acid, saturated fatty acid and unsaturated fatty acid were not significantly different among loin hams. The $L^{＊}$ value of grade B loin hams were higher than that of grade E loin hams, the a value of grade E loin hams were higher than that of grade B loin hams, and the $b^{＊}$ value was not significantly different among loin hams. The hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among loin hams. The aroma of loin hams without mugwort were superior than that of loin hams with mugwort, and the juiciness of grade B loin hams were superior than that of grade E loin hams. But the color, taste, texture and palatability were not significantly different among loin hams.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.2
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• pp.81-87
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• 1980

As a part of the experiments on-the utilization of krill, Euphausia superba, general composition, pH, volatile basic nitrogen, amino-N, and free individual amino acid were analyzed for invertigating the processing condition and quality factors in the salted and fermented krill. The results ascertained were shown that the propel concentration of salt was $ 22-27\%$ and addition of $3.9-5.9\%$ of ethyl alchool contributed to improve flavor and appearance of the salted and fermented krill. The amino-N of the salted and fermented krill showed a rapid increase as much as 3.2 times that of fresh krill. Free amino acid composition, aspartic acid, leucine, tyrosine, isoleucine and glutamic acid which were poor in fresh frozen krill showed a fast increasing tendency, whereas glycine, proline, lysine, arginine and alanine which were abundant in fresh frozen krill showed a slow increasing tendency during the process of salted fermenting.

• Food Science and Preservation
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• v.18 no.5
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• pp.643-650
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• 2011

This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at $4^{\circ}C$ for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.