Prevalence and Microbial Flora of Chicken Slaughtering and Processing Procedure

설국환,한기성,김현욱,장운기,오미화,박범영,함준상 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.6

This study has been performed to measure the prevalence and microbial flora on chicken slaughtering as well as the processing process from the months of October to November. Whole-chicken rinsing technique was used in order to analyze the incidence of microorganisms on chicken carcass at the stage before chilling (after evisceration), after chilling and after cutting. The swab technique was used on processing the processed samples, such as working plates and cutting knives. Brine and cooling water from four cooling tubs were taken from each processing processes and were used as samples. Furthermore,the matrix-assisted laser desorption/ionization mass spectrometry (MALDI MS) for whole cell fingerprinting in combination with a dedicated bioinformatic software tool was used to identify the isolated microorganisms. Of the tested samples and processes, brine (4.50±0.64 Log CFU/mL) and chicken carcass before chilling (4.15±0.46 Log CFU/mL)showed the highest population of microorganisms; the predominant microbial flora of them were Moellerella wisconsensis (54.84%), a member of the Enterobacteriaceae family, and Escherichia coli (60.36%), respectively. However, the predominant microbial flora of cut carcass was changed to Staphylococcus aureus (27.32%), which is a kind of pathogenic microorganism that can cause a food-borne illness. Therefore, the slaughtering and processing procedure of chicken are needed to be controlled more hygienically.

Assessment of the Inhibitory Activity of Peptide Extracts from Hanwoo Musculus Longissimus on Angiotensin I-Converting Enzyme

설국환,송지혜,Thirawong Prayad,김현욱,장애라,함준상,오미화,김동훈,이무하 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.5

This study was performed to measure the angiotensin I-converting enzyme (ACE) inhibitory activity of peptide extracts derived from the enzymatic proteolysis of Hanwoo Musculus longissimus (M. longissimus) during cold storage. Thermolysin (80 ppm, w/w) and protease type XIII (100 ppm, w/w) were injected separately or in combination for the enzymatic proteolysis of sarcoplasmic and myofibrillar proteins prior to storage at 5oC (T1) or at -1oC (T2) in a chilling room for 9days. Beef injected with thermolysin (E2) and thermolysin+protease type XIII (E3) showed a significantly higher degree of hydrolysis at both storage temperatures (p<0.05). During the storage period, T1E2 at day 6 and T1E3 at day 9 showed the strongest ACE inhibitory activity with sarcoplasmic and myofibrillar protein proteolysates. Macromolecules greater than 10,000 Da were removed by ultra filtration, and the filtrates were separated into fractions using gel filtration. Five and three major fractions were collected from S-T1E2-6 and M-T1E3-9 extracts, respectively, and the 4th fraction of the S-T1E2-6extracts showed the highest ACE inhibitory rate of 61.96±7.41%.

Determination of Optimal Storage Condition for Pre-packed Hanwoo Loin

설국환,박두산,오미화,박범영,조성인,이무하 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.3

The aim of this study was to determine the optimal storage condition of pre-packed Hanwoo beef without freezing. Han-woo loin was purchased from a local distributor at 48 h after slaughter, then sliced in 1.5±0.5 cm thickness, and packed in a polyethylene (PE) tray covered with linear low-density polyethylene (LLDPE) film. The studied factors to set the optimal storage condition were chamber temperature (5, 2.5 and -1o C for 14 d), cooling method (direct and indirect cooling system),and ultraviolet (UV) light irradiation for beef surface sterilization (0, 30, 60, and 120 min). The changes of pH, thiobarbitu-ric acid reactive substances (TBARS) and number of aerobic bacteria were measured during storage. Beef samples stored in -1o C showed the minimal increasing rate in TBARS and microbial growth. After 15 d of storage, there was no significant difference in pH and TBARS values. However, the microbial population of beef stored in direct type cooling chamber (4.25±0.66 Log CFU/g) was significantly lower than that of beef stored in indirect type chamber (6.47±0.08 Log CFU/g)(p<0.05). After 4 d of storage, 60 or 120 min UV light irradiated beef samples showed significantly lower microbial popu-lation, and at 14 d of storage, 60 min UV irradiated beef sample showed significantly lower microbial population (3.14±0.43 Log CFU/g) than control (4.46±0.13 Log CFU/g) (p<0.05). However, TBARS values of 60 or 120 min UV light irradiated beef samples were significantly higher than non-irradiated beef sample after 4 d of storage (p<0.05).

The Effect of the Water Extracts of Digestive Medicinal Plants on the Shelf-life of Pork Patties

설국환,설현철,Thirawong Prayad,김현욱,장애라,함준상,오미화,김동훈,이무하 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1

The Effect of the Water Extracts of Digestive Medicinal Plants on the Shelf-life of Pork PattiesThis study was performed to examine the possibility of water extracts of several digestive medicinal plants (DMPEs),such as Amomum tasoko, Alpinia oxyphylla, Citrus unshiu, and Myristica fragrans, as a natural antioxidant. Total phenol contents of each extract were expressed as gallic acid equibalents (GAE) and those were significantly different among A. tasoko (39.87±5.77 mg GAE/g), A. oxyphylla (30.28±3.36 mg GAE/g), C. unshiu (28.13±5.01 mg GAE/g) and M. fragrans (6.36±0.30 mg GAE/g) (p<0.05), and extract of A. tasoko showed significantly higher antioxidative effect than butylated hydroxyanisole (BHA) on linoleic acid peroxidation at 72 h after incubation (p<0.05). Addition of extracts in pork patties did not affect the pH value and total microbes during cold storage. However, thiobarbituric acid reative substances (TBARS)of treated patties were lower in dose dependant manner than that of control as storage period increased (except patties treated with C. unshiu extract), and patties treated with 0.5% A. tasoko extract showed no significant difference with patties treated with 0.5% BHA at day 7.

옛 친구들과의 對話

薛國煥 관훈클럽 1970 관훈저널 Vol.- No.16

유산균의 곰팡이 억제 활성

설국환,유자연,윤정희,오미화,함준상 한국낙농식품응용생물학회 2019 Journal of Dairy Science and Biotechnology (JMSB) Vol.37 No.2

Food spoilage by fungi is responsible for considerable food waste and economical losses. Among the food products, fermented dairy products are susceptible to deterioration due to the growth of fungi, which are resistant to low pH and can proliferate at low storage temperatures. For controlling fungal growth in dairy products, potassium sorbate and natamycin are the main preservatives used, and natamycin is approved by most countries for use in cheese surface treatment. However, a strong societal demand for less processed and preservative-free food has emerged. In the dairy products, lactic acid bacteria (LAB) are naturally present or used as cultures and play a key role in the fermentation process. Fermentation is a natural preservation technique that improves food safety, nutritional value, and specific organoleptic features. Production of organic acids is one of the main features of the LAB used for outcompeting organisms that cause spoilage, although other mechanisms such as antifungal peptides obtained from the cleavage of food proteins and competition for nutrients also play a role. More studies for better understanding these mechanisms are required to increase antifungal LAB available in the market.

Soy Protein Isolate, Egg Albumin 및 Konjac의 첨가가 육포의 품질과 저장성에 미치는 영향

설국환,정종연,이의수,유용호,최지훈,배현아,백현동,김천제 한국축산식품학회 2004 심포지움 및 학술발표회 Vol.- No.33

본 연구는 Soy Protein Isolate, Egg Albumin 및 Konjac의 보습제(humectants)를 첨가하여 제조한 육포의 이화학적, 미생물학적 및 관능적 특성 등을 조사하기 위하여 실시되었다. 보습제를 첨가한 처리구들은 대조구보다 높은 수분함량 및 제품수율을 나타내었으며, 낮은 puncture force를 나타내어 우수한 조직감을 보였다. 모든 처리구가 저장기간이 경과함에 따라 지질산패도 및 총균수가 증가하였으나 konjac을 첨가한 처리구에서 대조구에 비해 다소 낮은 TBA가를 나타냈었다. 또한 Soy protein isolate와 konjac을 첨가한 처리구가 다른 처리구에 비해 낮은 총균수를 나타내었다. 따라서 보습제 종류별 육포의 품질에 미치는 영향이 다소 차이는 있었지만, 저장성면에서 육포 제조시 보습제로서 konjac 첨가가 보다 유효한 것으로 판단된다.

Effect of Medicinal Plant Extract Incorporated Carrageenan Based Films on Shelf-Life of Chicken Breast Meat

설국환,주범진,김현욱,장운기,함준상,오미화,박범영,이무하 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.1

This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsaoko,Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at 5oC were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS),and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated,CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF (0.12±0.01 mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, 0.16±0.01mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.

냉장고 내 온도와 상대습도가 포장 한우 등심의 품질 및 저장 특성에 미치는 영향

설국환(Kuk-Hwan Seol),김기현(Ki Hyun Kim),김영화(Young Hwa Kim),염경은(Kyung Eun Youm),이무하(Mooha Lee) 충남대학교 농업과학연구소 2014 농업과학연구 Vol.41 No.4

본 연구에서는 포장 한우 등심의 저장 시 각각 다른 저장고 내 온도와 상대습도가 저장 기간별 이화학적 품질과 저장성에 미치는 영향을 살펴보았다. 한우 등심의 냉장저장 시 저장온도와 상대습도는 육색을 포함한 식육의 품질특성에 영향을 미치며, 식육의 지방산패와 미생물 증식속도에도 영향을 미치는 것으로 나타났다. 본 연구의 결과 포장된 한우육의 저장 시 온도를 낮추며 상대습도를 55% 수준으로 유지하는 것이 품질을 유지하면서 저장기간을 연장하는데 도움이 되는 것으로 사료되며, 추후 온?습도 뿐 만 아니라 저장고 내의 여러 조건들의 조절을 통하여 소비자가 고품질의 한우육을 장기간 보관하며 섭취할 수 있는 방안을 제시하는 것이 향후 한우 소비의 증진을 위해 필요할 것으로 사료된다. This study was carried out to determine the effect of storage condition, such as temperature or relative humidity (RH) in home-style refrigerator, on the change of quality traits and storage characteristics of Hanwoo M. longissimus to find out the condition for prolongation of shelf-life with maintaining the meat quality for consumers. Samples were sliced in 1±0.2 cm thickness, and packed in foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator (5℃/17% RH, Control), and chambers of 5℃/55% RH (T1), 5℃/85% RH (T2), and ?1℃/99% RH (T3), respectively. Quality traits (color, pH, water holding capacity, shear force and grilling loss) and storage characteristics (thiobarbituric acid reactive substances, volatile basic nitrogen and total microbes) were measured at 1, 4, 7, 14 and 21 days after storage. Lightness of Hanwoo loin stored in T1, T2 and T3 were higher than that of control until 14 days of storage, however at the end of storage (21 days) control showed significantly higher than other treatments (p<0.05). Redness and Yellowness of Hanwoo loin samples stored in T1 and T3 were significantly higher than others during all storage period (p<0.05). The water holding capacity (WHC) of control was significantly higher than others until 14 days of storage (p<0.05), however, Hanwoo loin stored in T2 was the highest (63.64±7.62 kg/cm²) at 21 days of storage. Hanwoo loin stored in T1 showed significantly lower shear force than others during all storage period (p<0.05). There was no consistent tendency in pH and grilling loss during storage in all treatments. Hanwoo loin stored in T1 showed lower TBARS value than others during storage period, however there was a rapid increase to 0.34±0.27 mg malonaldehyde/kg meat at 21 days of storage. And, all the treated samples (from T1 to T3) showed significantly lower VBN values at 21 days of storage (p<0.05). The population of total aerobic microbes were significantly increased in all treatments as storage period increasing, and the population of T3 (2.28±0.57 logCFU/g) was the lowest at 21 days of storage (p<0.05). From those results, it could be predicted the better storage condition to maintain the meat quality and prolong the shelf-life of Hanwoo loin by lowering the temperature and adjusting the humidity about 55%.

장내 마이크로바이옴과 치매

설국환 ( Kuk-hwan Seol ),김현욱 ( Hyoun Wook Kim ),유자연 ( Jayeon Yoo ),윤정희 ( Jeong-hee Yun ),오미화 ( Mi-hwa Oh ),함준상 ( Jun-sang Ham ) 한국낙농식품응용생물학회 2021 Journal of Dairy Science and Biotechnology (JMSB) Vol.39 No.3

The lack of an effective treatment for Alzheimer’s disease (AD) stems primarily from incomplete understanding of AD’s causes. A rapidly growing number of scientific reports highlight important roles played by peripheral infections and intestinal bacterial flora in pathological and physiological functions involving the microbiome-intestine-brain axis. The microbiome controls basic aspects of the central nervous system (CNS), immunity, and behavior, in health and disease. Changes in the density and composition of the microbiome have been linked to disorders of the immune, endocrine, and nervous systems, including mood changes, depression, increased susceptibility to stressors, and autistic behaviors. There is no doubt that in patients with AD, restoration of the intestinal microbiome to a composition reminiscent of that found in healthy adult humans will significantly slow the progression of neurodegeneration, by ameliorating inflammatory reactions and/or amyloidogenesis. In the near future, better understanding of bidirectional communication between the brain and microbiota will allow the development of functional diets using specific probiotic bacteria.