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변시명,조숙자,이상열,정종락,최용경 한국수산학회 1985 한국수산과학회지 Vol.18 No.3
생선 부패에 의한 히스타민 발생을 저지하는 방법으로 방사선 조사 기술의 응용 가능성을 살펴보았다. 한국산 고등어를 선량 0.1∼1.0Mrad Co-60 방사선으로 조사한 후 0, 5, 10℃에 각각 저장하였다. 저장기간 중 히스타민, 총 휘발산, 트리메틸아민 양의 변화와 총 미생물 수를 측정한 결과 다음과 같은 사실을 알았다. 1. 히스타민 함량의 변화는 0℃ 이하에서 저장하였을 시 방사선 조사에 관계없이 심각하게 변화하지 않았으나 5℃에서 저장하였을 시는 저선량 조사의 경우에도 저장 후기에 어육 100g 10㎎ 정도로 약간 증가하였다. 10℃ 저장시에는 저장 초기에 이미 히스타민이 축적되어 저장 35일째는 어육 100g당 827.5㎎의 높은 양에 달하였으나 방사선에 조사 (0.4Mrad) 의하여 어육 100g당 5.7㎎ 정도로 현저하게 떨어졌다. 2. 방사선 처리는 초기의 미생물을 확실하게 사멸시키므로서 냉장 온도의 조건에서 히스타민 뿐 아니라 총 휘발산, 트리메틸아민의 생성을 억제하였다. 3. 방사선 조사 효과의 최저치는 0.2Mrad 이었고 최고치는 0.5Mrad 이었다. 0.5Mrad 이상에서는 미생물의 억제 효과, 히스타민, 총 휘발산, 트리메틸아민의 생성을 현저하게 저해하여 방사선 효과가 컸으나 관능적인 면에서 좋지 못한 결과를 초래하였다. 반면 0.5∼1.0Mrad의 선량조사 시에는 신선 고등어의 붉은 부분과 횐 부분이 구별되지 않을 정도로 고등어 근육이 붉어졌다. To investigate potential application of radurization technique as an effective tool for controlling histamine accumulation, histamine contents were determined in fresh Korean mackerel meat samples irradiated at six dose levels of gamma radiation up to 1 Mrad during 35 day-storage at 0˚, 5˚and 10℃. Total bacterial counts, total volatile bases and trimethylamine contents were also estimated. The minimum and maximum doses for Korean mackerel were determined to be 0.2 and 0.5 Mrad, respectively. Irradiation induced redening of fish muscle tissue and redening appeared to be dose dependent. At low doses, this redening contributed positively to the overall sensory qualities. At 0.5 and 1.0 Mrad, on the other hand, meat samples were excessively redened to the extent that red and white muscle layers were not readily distinguishable. No appreciable histamine accumulation occured during entire 35 day-storage in fresh mackerel meats, whether irradiated or not, when they were kept at ice temperature. At 5℃, histamine started to accumulate slightly during late storage in the samples irradiated at low doses. Even in the unirradiated samples, the histamine accumulation did not exceed the level of 10.0㎎ per 100g meat until the 28th day at 5℃. At 10℃, however, histamine accumulation in the unirradiated was phenomenal from very early storage and the values reached 827.5㎎ per 100g meat by the 35th day, while histamine accumulation in the irradiated was severely suppressed. Irradiation invariably brought about a significant reduction of initial microflora, disrupting normal spoilage pattern. This was reflected in the suppression of net only histamine but also total volatile bases and trimethylamine accumulation during post-irradiation. storage at refrigerated temperatures.
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변시명,권종훈,김철진,이양희,Byun, Si-Myung,Kwon, Jong-Hoon,Kim, Chul-Jin,Lee, Yang-Hee Korean Society of Food Science and Technology 1978 한국식품과학회지 Vol.10 No.2
저자들은 전보(Korean J. Food Sci. Techno., 9,123(1997)에서 분리 대두 단백의 식품학적 성질을 조사하였다. 본 연구에서는 이 성질을 응용하여 대두 단백섬유를 제조하고저 분실 험실에서 고안 설계하여 의뢰제작한 protein spinning apparatus를 사용하여 분리 대두단백으로 대두단백섬유 제조실험을 행한결과 texture가 우수한 제품을 얻었다. 제조조건은 15-18% 단백질용액을 알카리 (0.6%)로 처리하여 50-100 PSI spinning press로 사출한 후 12% Nacl-1 N acetic acid bath에서 응고시켰다. 12% 단백질 용액은 생성된 단백섬유의 texture가 불량하여 일정한 모형을 유지하지 못하였다. 제품의 성질을 Instron기기와 texturometer를 사용하여 측정하였다. 아울러 대두 단백섬유의 형성기작을 제시하였다. In our previous report (Korean J. Food Sci. Technol., 9, 123. (1977), functional properties of soyprotein isolates prepared from defatted soybean meal were studied. Using those properties soyprotein fibers, which may be acceptable as meat analogs, were prepared with protein spinning apparatus. Soyprotein can be converted into the suitable form for the spinning by denaturation with alkali (0.6%) and continuous fibers were spun by extruding spinning solution into an 20% NaCl-1 N acetic acid coagulating bath. The process for producing soyprotein fibers on a bench scale was described and break strength, break elongation and textural parameters of the fibers formed were evaluated. The possible scheme of formation of soyprotein fibers was discussed.
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변시명,김지천,조숙자,변평화,윤석권,이기춘 한국농화학회 1991 Applied Biological Chemistry (Appl Biol Chem) Vol.34 No.4
As a tool for the texture analyses of the soyprotein fibers, the scanning electron microscopical microstructure were studied. With the results of TPA(Texture Profile Analysis), microstructural analyses of the soyprotein fibers showed that the disulfide and hydrogen bonds are one of the most important factors determining the shape and maintenance of fiber struture. The microstructures of the hydrated soyprotein dispersion and dope, as starting materials of the soyprotein fiber were presented(Received November 26, 1991, accepted December 21, 1991).
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변시명,전재흥,박영숙,정규회,조한옥 한국농화학회 1985 Applied Biological Chemistry (Appl Biol Chem) Vol.28 No.1
Potato tubers treated at 4℃. for 4 weeks were irradiated with a dose of 0.12 kGy from ^(60)Co source and stored at 20℃, 70∼90 humidity for 5 weeks. Changes of α-amylase, peroxidase, indole acetic acid oxidase, indole acetic acid synthesizing enzyme activities were determined. In addition, treatment of gibberellin or indole acetic acid to tubers irradiated were carried out to examine reversal of sprout-inhibition of tubers irradiated. Results are as follows; 1. Irradiation by γ-ray at 0.12 kGy dose inactivated easily the enzyme activities in vitro. D_(37) values obtained were 0.94, 0.36 kGy for α-amylase and peroxidase, respectively. 2. Complete inhibition of the tuber sprouting was resulted by the irradiation of tubers with a dose of 0.12 kGy. 3. The indole acetic acid oxidase activity increased 2 times immediately after irradiation. Meanwhile, indole acetic acid synthesizing activity decreased about 50∼75% for 5-week storage in irradiated potatoes, whereas the activity increased about 3.5 times along with sprouting; in non-irradiated tubers. 4. In morphological aspects, deformed buds with necrosis in the meristmatic tissue were developed in irradiated tubers. Treatment of gibberellin or indole acetic acid at the concentration. of 100 or 20 ppm to the irradiated tubers reversed the sprout-inhibition partially. Nevertheless, the deformed buds remained with out change.
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