저장조건이 포장 한우 등심의 관능적 특성 및 지방산 조성에 미치는 영향

설국환(Kuk-Hwan Seol),김기현(Ki Hyun Kim),김영화(Young Hwa Kim),염경은(Kyung Eun Youm),이무하(Mooha Lee) 충남대학교 농업과학연구소 2015 농업과학연구 Vol.42 No.1

This study was carried out to determine the effect of storage condition, such as temperature and relative humidity(RH), on the change of sensory properties and free fatty acid composition of pre-packed Hanwoo loin (Musculus longissimus) until 21<SUP>st</SUP> day of storage. The Hanwoo loin was sliced in 1.0±0.2cm thickness and each of the sliced pieces was packed in a 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 (Con; 5℃, 17%RH), and temperature and RH controled chambers (T1; 5℃, 55%RH, T2; 5℃, 85%RH, and T3; -1℃, 99%RH), respectively. The sensory characteristics of pre-packed Hanwoo loin during storage in different conditions were measured on raw or after cooking. After 21 days of storage, the loin stored in T3 showed significantly high color and acceptability scores (7.46±1.07, 7.06±1.36, respectively) on raw loin, and flavor and acceptability scores (7.16±0.90, 6.90±0.92, respectively) on cooked loin than those of others (p<0.05). The concentration of 12 fatty acids of pre-packed Hanwoo loin during storage in different conditions were analysed. The concentration of oleic acid (C18:1, 39.92±3.22%), palmitic acid (C16:0, 28.20±2.42%), and stearic acid (C18:0, 12.59±2.79%) was high in Hanwoo loin on 1<SUP>st</SUP> day of storage. The concentration of palmitic acid of Hanwoo loin stored in T2 was increased significantly after 4<SUP>th</SUP> day of storage (p<0.05), and the concentration of myristic acid(C14:0) of Hanwoo loin stored in treated chamber (T1 to T3) was significantly higher than Con after 14<SUP>th</SUP> day of storage (p<0.05). The concentration of linolenic acid (C18:3) of Hanwoo loin was decreased significantly after 4<SUP>th</SUP> day of storage in all tested storage conditions (p<0.05). However, there was no significant or consistent change in the concentration of oleic acid (C18:1) during storage period in every Hanwoo loin stored in tested conditions. Although, the concentration of total monounsaturated fatty acids (MUFA) was decreased in Con and T2 (p<0.05), there was no consistent change in the monounsaturated fatty acids to saturated fatty acids ratio (MUFA/SFA) during storage period (p>0.05). From those results, it was considered that storage condition affects on the sensory acceptability and fatty acid composition of pre-packed Hanwoo loin as storage period was increased.

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%.

우유에서 생리활성 펩타이드의 생산

설국환 ( Kuk Hwan Seol ),장운기 ( Oun Ki Chang ),김민경 ( Min Kyung Kim ),한기성 ( Gi Sung Han ),정석근 ( Seok Geun Jeong ),박범영 ( Beom Young Park ),함준상 ( Jun Sang Ham ) 한국유가공기술과학회 2012 Journal of Dairy Science and Biotechnology (JMSB) Vol.30 No.1

Milk-derived bioactive peptides have been found to exhibit various physiological activities such as angiotensin-converting enzyme (ACE) inhibitory, antibacterial, and antioxidative effects. Bioactive peptides can be used in the formulation of functional foods, nutraceuticals, and natural drugs because of their beneficial effects. However, the degree of variability in the composition, functionality, and sensory properties of such peptides has greatly limited their use in the food industry. In this review, we discuss the main peptides obtained from milk proteins and summarize findings from previous studies on the production and biological activities of these peptides. In addition, we compare the methods used to separate and identify the structure of the bioactive peptides and highlight current investigations into engineering and implementation of technologies that would allow more efficient isolation of bioactive peptides for functional food production. To improve human health, further molecular biology studies will also be required to elucidate the complex network of interactions between food microorganisms and the digestive system.

유기산과 물 세척이 돈육 등심의 육질 및 표면 대장균 수에 미치는 영향

설국환(Kuk-Hwan Seol),김현욱(Hyoun Wook Kim),장운기(Oun-Ki Jang),오미화(Mi-Hwa Oh),박범영(Beom-Young Park),함준상(Jun-Sang Ham) 충남대학교 농업과학연구소 2012 농업과학연구 Vol.39 No.4

This study was performed to investigate the effect of a sequencial washing of organic acid and distilled water on meat quality and the population of Escherichia coli of pork loin during cold storage. E. coli ATCC25922 was inoculated on the surface of sliced pork loin and 50 mL of 1% or 2% of organic acid and the same amount of distilled water was sprayed on the surface of pork loin. Then, physicochemical and microbial properties of pork loin were analyzed during cold storage. During storage period, lightness, yellowness and lipid oxidation (thiobarbituric acid reactive substances value) was higher than those of not treated control. However, the population of E. coli was decreased significantly in formic acid and distilled water sprayed pork loin samples. From these results, it can be considered that application of combination of washing of formic acid and water in the washing step of pig slaughter may be helpful to control the proliferation of E. coli.

유우 사육환경 및 원유의 미생물 및 항생제 내성 분석

설국환 ( Kuk Hwan Seol ),이승규 ( Seung Gyu Lee ),김현욱 ( Hyoun Wook Kim ),함준상 ( Jun Sang Ham ),장애라 ( Ae Ra Jang ),한기성 ( Gi Sung Han ),김동훈 ( Dong Hun Kim ),오미화 ( Mi Hwa Oh ) 한국유가공기술과학회 2010 Journal of Dairy Science and Biotechnology (JMSB) Vol.28 No.2

In recent times, antimicrobial resistance has been a concern because of its relation to national health and food safety. In this study, we reviewed the management of antibiotics and antimicrobial-resistant microorganisms in domestic and foreign countries and analyzed microorganisms and antimicrobial resistance in dairy farms and raw milk. The isolates from dairy farms were Micrococcus spp., Staphylococcus chromogens, Escherichia coli, Bacillus licheniformis, Escherichia coli O157:H7, Pseudomonas plecoglossicida, Enterobacter spp., and Kluyvera intermedia. Rummeliibacillus stabekisii, Paenibacillus badius, Pantoea agglomerans, B. oleronius, B. fusiformis, and B. badius were isolated from feed E. coli and Kurthia gibsonii, from feces and S. pasteuri, S. aureus, S. chromogenes, and Salmonella spp., from raw milk. Pathogens isolated from dairy farms and raw milk were tested for susceptibility to 20 types of antibiotics. E. coli (EAEC) and E. coli O157:H7 (EHEC) isolated from dairy farms, E. coli (EAEC) isolated from feces, and Salmonella spp. isolated from raw milk showed resistance to multiple antibiotics. These results show that antimicrobial-resistant microorganisms should be more effectively managed to improve the safety of dairy farms.

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.

닭 도계 및 가공공정 중 유해미생물의 분포와 항생제 감수성

설국환(Kuk-Hwan Seol),김기현(Ki Hyun Kim),조수미(Su-Mi Jo),김영화(Young Hwa Kim),김현욱(Hyun-Wook Kim),함준상(Jun-Sang Ham) 충남대학교 농업과학연구소 2015 농업과학연구 Vol.42 No.1

This study was performed to analyze the distribution and antimicrobial resistance of pathogenic microorganisms isolated from the carcass and environments of chicken processing plant located in Gyeonggi province from October to November in 2010. Chicken slaughterhouse was visited 3 times and totally 40 samples were collected from chicken carcass before and after washing (n=14), chicken cuts (n=7), cooling water (n=8), brine (n=2), cutting knives (n=7) and working plate (n=2). Whole-chicken rinsing technique (for chicken carcasses) and swab technique (for working plate and knives) were used to analyze the distribution of pathogenic microorganisms. In addition, brine and chilling water from storage tanks were gathered using sterilized tubes and used as samples. 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. The pathogenic microorganisms, such as Bacillus cereus (n=8) and Staphylococcus aureus (n=9), were isolated form the chicken processing process (chicken carcasses of before and after chilling, chicken cuts, and working plate). The antimicrobial susceptibility of those isolated microorganisms was analyzed using 21 antimicrobial agents. In the case of B. cereus, it showed 100% of resistance to subclasses of penicillins and peptides, and it also resistant to cephalothin, a member of critically important antimicrobials (CIA), however there was no resistance (100% susceptible) to vancomycin and chloramphenicol. S. aureus showed 100% resistance to subclasses of peptides and some of penicillins (penicillin and oxacillin), however, it showed 100% susceptibility to cephalosporins (cefazolin and cephalothin). All of the tested pathogens showed multi drug resistance (MDR) more than 4 subclasses and one of B. cereus and S. aureus showed resistance to 9 subclasses. After the ban on using the antimicrobials in animal feed in July 2011, there would be some change in microbial distribution and antimicrobial resistance, and it still has a need to be analyzed.

유기낙농가 사육환경 중 미생물 및 항생제 내성 분석

설국환 ( Kuk Hwan Seol ),김현욱 ( Hyoun Wook Kim ),한기성 ( Ki Sung Han ),이미정 ( Mi Jung Lee ),장애라 ( Aera Jang ),오미화 ( Mi Hwa Oh ),김동훈 ( Dong Hun Kim ),함준상 ( Jun Sang Ham ) 한국유가공기술과학회 2011 Journal of Dairy Science and Biotechnology (JMSB) Vol.29 No.2

Recently, antimicrobial resistance of microorganisms has been a major concern of its relation to food safety and national health, therefore, customer`s needs to organic animal food is still increasing. In this study, we reviewed the usage of antimicrobials in animal farms and antimicrobial resistance of microorganisms isolated from organic dairy farm environments. The isolates from dairy farms were Acinetobacter sp., A. lwoffi, A. johnsonii, A. towneri, Aerococcus viridans, Aeromonas media, A. veronii, Bacillus pseudofirmus, B. pumilus, B. licheniformis, Corynebacterium glutamicum, Escherichia coli, Enterococcus faecium, Lysinibacillus fusiformis, Paenibacillus illinoisensis, Staphylococcus epidermidis, S. hominis, Streptococcus equinus, S. lutetiensis, and Saccharomyces cerevisiae. Indicator microorganisms isolated from organic dairy farms were tested for susceptibility to 20 types of antimicrobials. E. coli (ATCC 25922) isolated from dairy farm fence showed resistance to 8 types of antimicrobials, such as oxacillin, penicillin, vancomycin, etc., and E. faecium isolated from feces showed resistance to 9 types of antimicrobials, such as cephalothin, oxacillin, streptomycin, etc., respectively. However, these results showed less antimicrobial resistance compare with customary dairy farm.

전자선 조사된 원료육과 Stater Culture의 사용이 발효육의 숙성 중 품질에 미치는 영향

임동균,설국환,이무하,Lim, Dong-Gyun,Seol, Kuk-Hwan,Lee, Moo-Ha 한국육가공협회 2008 肉加工 Vol.35 No.-

본 연구의 목적은 시판 중인 스타터를 이용한 발효육제품과 스타터를 이용하지 않고 자연발효시킨 육제품의 발효 및 숙성 중 미생물학적, 이화학적인 특성에 미치는 영향을 연구하고, 원료육에서의 전자선 조사(2 kGy) 효과를 검증하고자 한다. 2 kGy로 전자선 조사한 스타터 첨가구는 발효 및 숙성 중 pH가 급격히 감소하였으며(p<0.05), 최종 pH 는 4.25를 나타내었다. 총균수와 젖산균수는 스타터 첨가에 의해 좌우되는데 발효가 진행됨에 따라 총균수와 젖산균수가 유사한 경향을 나타내었다. TBARS 값은 발효 및 숙성기간이 증가함에 따라 모든 처리구에서 증가하였다. 본 연구결과를 통해 발효육 생산 전 2 kGy로 전자선 조사처리한 경우 총균수를 감소시키고 젖산균수는 증식하는 것을 확인하였다. 조사처리 후 육에 스타터를 첨가하게 되면 발효육 생산에 매우 유용하게 이용될 수 있을 것으로 사료된다. The microbiological and physicochemical properties of irradiated (2 kGy) or non-irradiated fermented meats processed with or without a commercial starter culture were evaluated during fermentation and aging. The pH of irradiated (2 kGy) fermented meats with starter cultures dramatically decreased during fermentation and aging (p<0.05), and the final pH was 4.25. The total aerobic counts and lactic acid bacteria counts reflected the addition of the starter culture. As the fermentation progressed, the total aerobic counts closely paralleled the lactic acid bacteria counts. The TBARS values of irradiated fermented meats increased regardless of the treatment during fermentation and aging. These results show that the irradiated(electron-beam) meat/fat resulted in the reduction of the total microbes and survives lactic acid bacteria. The use of starter cultures in meat batters post-irradiation may be useful for the production of fermented meats.

국내외 오리고기산업 동향

강선문,설국환,김현욱,조수현,Kang, Sun Moon,Seol, Kuk-Hwan,Kim, Hyun-Wook,Cho, Soohyun 한국축산식품학회 2022 축산식품과학과 산업 Vol.11 No.2