유자 바이오 된장의 품질평가

김창렬 ( Chang Ryoul Kim ),고대희 ( Dae Hee Koh ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.1

오존가스 처리가 저장기간 중 포장 돈육의 미생물학적, 이화학적 특성에 미치는 영향

정진형,김창렬,김광현,문승주,국길,강석남,Jeong, Jin-Young,Kim, Chang-Ryoul,Kim, Kwang-Hyun,Moon, Seung-Ju,Kook, Kil,Kang, Suk-Nam 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.1

본 실험은 식육의 미생물 억제 및 저장성을 향상하기 위하여, 기존의 침수나 살포방법이 아닌, 오존 가스에 노출하는 방식으로 돈육을 5, 10, 15분간 오존 가스에 노출시켜 진공포장이후 $4^{\circ}C$에서 0, 5, 10 그리고 20일간 저장하였으며, 이때 식육의 이화학적인 특성 변화 및 미생물변화를 관찰하였다. 오존 처리 후 저장 0 및 5일차에 처리군의 pH 값이 대조구보다 다소 높게 나타났다(p<0.01). 지방산패도(TBARS)의 경우 오존에 15분간 노출시킨 처리구의 경우 15 및 20일차에 대조구보다 유의적으로 높은 값을 나타내었다(p<0.01). 하지만 0, 5, 그리고 10일차에는 TBARS 간에 유의적인 차이가 나타나지 않았다. 육색의 백색도 및 황색도는 시험구간내 유의적인 차이가 없었다. 하지만, 적색도의 경우 15분간 오존 가스에 노출한 돈육이 0, 5 그리고 15일에 다른 처리구보다 높은 적색도를 나타내었다(p<0.01). 저장 0일차에 처리구 전체의 총균수 및 대장균군 수(각각 0.45-1.04와 $0.26-0.30\;log_{10}CFU/g$)가 대조구보다 유의적으로 낮게 나타났다(p<0.01). 오존처리 시간이 증가할수록 0, 5, 10일차에 총균수 및 대장균군 수가 증가하였으나, 저장 20일차에는 총균수 및 대장균군수의 유의적인 차이는 발견되지 않았다. 이상의 결과에서 부분육의 포장시, 포화 오존가스에 5분 및 10분간 노출시킨 후 포장하는 것이 식육의 산화, 육색의 변화, 그리고 항미생물 효과를 감안했을 때 합리적인 방법이라고 사료된다. This experiment was conducted to investigate the changes of pork meat quality characteristics exposed to ozone gas for 5, 10, and 15 min and then vacuum packaged during storage for 0, 5, 10, 15, and 20 day at $4^{\circ}C$. The ozone gas exposed groups of pork loin cuts (OZM) had slightly higher pH value compared to the control at day 0 and 5 (p<0.01). The 15 min exposure of ozone gas groups showed significantly (p<0.01) higher TBARS value than that of control at the day 15 and 20. However, there was no significant difference in all groups at day 0,5, and 10. The CIE $L^*$ and $b^*$ values of OZM showed no significant difference between control and ozone gas treated groups during storage. The loin cut color of ozone gas exposure for 15 min had significantly lower CIE $a^*$ values than the other groups at day 0,5, and 15 (p<0.01). The aerobic plate count and coliform bacteria count of pork loin cuts exposed ozone gas significantly (p<0.01) was reduced at day 0 by about $0.45-1.04\;log_{10}CFU/g$ and $0.26-0.30\;log_{10}CFU/g$, respectively. As ozone gas exposure time extended, the aerobic plate count and coliform bacteria count of OZM were increased at day 0, 5, and 10 (p<0.01). However, there were no significant differences observed among groups at day 20 in the counts of aerobic and coliform bacteria. In conclusion, the meat cuts exposed to ozone gas for 5 and 10 min before packing may be a reasonable packing method regarding the effects of ozone level on meat oxidation, color change and microbial reduction.

Bacillus subtilis β-Galactosidase의 고정화에 관한 연구

장기(Gi Jang),김창렬(Chang-Ryoul Kim),이용규(Yong-Kyu Lee) 한국식품과학회 1990 한국식품과학회지 Vol.22 No.4

솔잎 닭고기 양념육의 냉장동안 미생물, 육색 및 관능평가

김창렬,고대희,김광현,김동필 서강전문대학 지역발전연구소 2003 지역발전연구 : 서강전문대 Vol.9 No.-

Microbiological, color and sensory evaluations of refrigerated chicken legs and breasts treated with pine needles and spices were assessed. Spicy chicken containing 0.25-1.0% pine needle during storage at 4℃ was allowed to the growth of Staphylococcus aureus. Sensory scores of spicy chicken containing 0.75-1.0% pine needle for flavor were in the "liked more" to typical category during storage of 6 days at 4℃. For odor scores, spicy chicken containing 0.5-1.0% pine needle compared to the controls and other treatments increased during storage days due to fresh odor of pine needle. Hunter color L and b values of spicy chicken containing 0.5-1.25% pine needle after 6 days of storage at 4℃ had a significantly lower than that of the controls.

냉장 닭고기의 소비동향 및 저품질육 제어기술

김창렬 서강전문대학 2000 산업과학연구 Vol.2 No.-

Physicochemical and microbiological evaluations of chicken treated with acetic acid (AA), lactic acid (LA), citric acid (CA), trisodium phosphate (TSP), monopotassium phosphate (MKP), monosodium phosphate (MSP), and sodium pyrophosphate (SPP) during storage at 4℃ were studied. Chicken treated with 1% AA for 10 min had a significantly lower levels of APC compared to those of LA or CA for storage of 12 days at 4℃. Treatments of 7.5% TSP and 1.5% AA for 10 min increased microbiological shelf-life for 8-additional days compared to the controls. TBA values of chicken treated with 5% TSP for 10 min were a significantly lower than the controls after storage of 8 days at 4℃. Odor and appearance values of chicken treated with 5% TSP, 5% SPP, 5% MSP, and 5% MKP were a similar to the controls during storage days.

유청의 갈락토올리고당을 이용한 Bifidobacteria의 생육 촉진

김창렬 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.1

Aspergillus niger CAD 1의 정제된 β-galactosidase를 이용하여 치즈 유청으로부터 갈락토올리고당을 생산한 다음 장내 유용세균총인 B. infantis KCTC 3127, B. longum KCTC 3128 및 B. bifidum ATCC 11863의 증식 촉진 물질로서의 영향을 조사하였다. B. infantis, B. longum 및 B. bifidum은 37℃에서 배양 6시간 이후부터 대수적 성장에 도달하였다. B. infantis는 배양 24시간 후 대수기말에 도달하였으며, B. longum 및 B. bifidum은 배양 48시간 이후 대수기말에 도달하였다. pH는 배양 6시간 이후에 크게 감소하였다. B. bifidum은 48시간 반응 후 갈락토올리고당과 raffinose 첨가 배지에서 글루코스, 갈락토스 및 락토오스를 첨가한 배지보다 18%, 8% 및 7% 씩 성장이 증가하였다. B. infantis와 B. longum은 갈락토올리고당과 라피노스 첨가 배지에서 48시간 후 글루코스와 갈락토스를 첨가한 배지보다 성장이 6%와 8% 및 13%와 10%씩 성장이 증가하였다. Effect of galactooligosaccharides producerd by the β-galactosidase from Aspergillus niger CAD 1 on the growth of Bifidobacterium infantis KCTC 3127, Bifidobacterium longum KCTC 3128, and Bifidobacterium bifidum ATCC 11863 were investigated. Bifidobacterium infantis, Bifidobacterium longum, and Bifidobacterium bifidum were in the logarithmic growth phase after 6hr incubation at 37℃. Bifidobacterium infantis was in the stationary phase after 24hr incubation at 37℃. Bifidobacterium longum and Bifidobacterium bifidum were in the stationary phase after 48hr incubation at 37℃. The growth rate of B. bifidum containing galactooligosaccharides and raffinose in MRS broth increased up to 18%, 8%, and 7% compared to glucose, galactose, and lactose during 48hr incubation. The growth rate of B. infantis and B. longum containing galactooligosaccharides and raffinose in MRS broth increased up to both 6% and 8% and both 13% and 10% compared to glucose and galactose during 48hr incubation.

Lactococcus lactis ATCC 11454 로 처리한 냉장 돼지고기 등심의 미생물, pH 및 관능평가

김창렬,김광현,이재일 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.2

Lactococcus lactis subsp. lactis ATCC l1454의 유산균 배양액을 3.96 log units, 4.10 log units 및 4.23log units의 농도로 처리한 돼지고기 등심은 4℃ 저장 9일 동안 호기성 부패세균의 증식억제와 저장 안정성 증진 가능성을 나타내었다. 유산균 배양액 처리구는 4℃ 저장 3일 동안 대조구 보다 유의적으로 낮은 pH 가를 나타내었다 유산균 배양액으로 처리한 돼지고기 등심의 외관과 냄새에 대한 관능평가 결과는 4℃ 저장 9일 동안 신선한 대조구와 유사하거나 보다 낮게 좋은 것으로 등급되었다. Microbiological, pH and sensory evaluations of pork loins treated with lactic acid cultures (Lactococcus lactis subsp. lactis ATCC 11454 grown in 10% milk solids) during storage at 4℃ were assessed. Pork loins were immersed in solutions containing 3.96 log units, 4.10 log units, or 4.23 log units of individual lactic acid cultures for 2 min. Pork loins treated with lactic acid cultures had a inhibitory effect (P<0.05) on the growth of aerobic plate counts during storage of 3 days at 4℃. Pork loins treated with lactic acid cultures during storage of 3 days at 4℃ significantly (P<0.05) decreased pH values compared to those of controls. Sensory evaluations for odor and appearance of pork loins treated with lactic acid cultures during storage of 9 days at 4℃ were a "liked less" to "typical" category compared to those of controls.

고정화 β-Galactorsidase에 의한 갈락토올리고당의 생산

김창렬 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.1

Aspergillus niger CAD 1의 β-galactosidase를 알긴산나트륨에 고정화하여 갈락토올리고당을 생산하였다. 고정화 β-galactosidase의 열 안정성은 20∼45℃ 및 pH 안정성은 4.0∼5.5를 나타내었다. 고정화 효소의 활성화 에너지는 13,400cal/mole이었다. 알긴산나트륨에 0.12unit/g의 β-galactosidase가 고정화 되었을 때 20%의 유당을 함유한 치즈 유청에 대한 갈락토올리고당의 수율은 45℃에서 반응 72시간 후 18%를 나타내었다. 10회 재사용하여도 고정화 β-galactosidase는 87%의 활성을 유지하였다. Production of galactooligosaccharides by an immobilized β-galactosidase from Aspergillus niger CAD 1 in sodium alginate was investigated. The ranges of temperature and pH for the maximum stability of immobilized β-galactosidase were 20∼45℃ and 4.0∼5.5, respectively. The activation energy for the immobilized β-galactosidase was 13,400 cal/mole. At the concentration of the immobilized β-galactosidase 0.12 unit/g in sodium alginate the yield of galactooligosaccharides in cheese whey containing 20% lactose was 18% after incubation for 72 hr at 45℃. The remaining activity for the immobilized β-galactosidase 10 times repeated use 87%.

냉장 닭고기의 저장 및 시판동안 미생물학적 품질에 관한 연구

김창렬,고대희,강어진 서강전문대학 2000 산업과학연구 Vol.2 No.-

Microbiological evaluations of refrigerated chicken during a commercial chicken processing, storage, and handling at between March and July, 1998 were assessed. Aerobic plate counts (APC) of chicken wings obtained from retail store during storage of 7 days (2±2℃) were 5.80 log unit, which was the highest levels compared to chicken legs, chicken breasts, and whole chicken. APC and gram-negative bacterial counts (GNC) of whole chicken during refrigerated (4℃) storage under temperature abuse for lhr at 35℃ were 6.711og unit and 6.22 log unit, respectively. However, APC and GNC of whole chicken during refrigerated (10℃) storage under temperature abuse for lhr at 35℃ were not microbiological acceptable after storage of 4 days. Whole chicken obtained from a commercial chicken processing after evisceration significantly (P< 0.05) increased APC and GNC compared to those of after defeathering, before air chilling, and after final processing.

Microbiological Evaluations of Retail and Refrigerated Chickens in Winter

Kim, Chang-Ryoul,Koh, Dae-Hee,Kim, Young-Ju,Kim, Kwang-Hyeon,Choi, In-Kyeong,Eun, Jong-Bang 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.2

닭고기의 소매점 및 냉장 저장동안 호기성 미생물의 증식에 미치는 영향을 1997년 12월 부터 1998년 1월에 구입한 닭고기를 이용하여 분석하였다. 소매점 (3±1℃ 저장)에서 7일 동안 저장한 통닭의 APC 및 GNC는 3.11 및 3.89 log units 까지 증가하였다. 10℃ 냉장 온도에서 7일 동안 저장한 통닭의 APC 및 GNC는 5.43 및 5.03 log units 까지 증가하였다. 소매점 에서 구입한 통닭의 관능평가 결과 외관 및 냄새는 신선한 대조구 보다 기호성이 낮게 평가되었다. 겨울철 소매점의 닭고기 및 10℃의 냉장닭고기는 저장시 호기성 육부패세균의 급속한 증식을 나타내었다. Aerobic plate counts (APC), gram-negative bacterial counts (GNC), and sensory evaluations on chicken carcasses during retail and refrigerated storages (3±1℃ and 10℃) were evaluated. APC and GNC on whole chicken in retail store after storage of 7 days at 3±1℃ increased to 3.11 and 3.89 log units compared to the initial controls. APC and GNC on whole chicken after storage of 7 days at 10℃ increased to 5.43 and 5.03 log units. Sensory scores of chicken carcasses obtained from retail store were in the "liked less" category after storage of 7 days compared to fresh controls. These results indicated that chicken carcasses during refrigerated (10℃) storages rapidly allowed the growth of aerobic spoilage bacteria during storage period, which could not be microbiologically acceptable after storage of 7 days.