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변보영,Xuezhi Bai,마재형 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.6
Eight representative types of juk (Koreantraditional congee) cooked with seafood, and plain jukwere analyzed for biogenic amine content. Results revealedthat while plain juk contains no biogenic amines, jukprepared with seafood has a high level of histamine,ranging from 120 to 170 mg/kg. The seafood used in jukpreparation contained different concentrations of histamine,ranging from 60 to 300 mg/kg. No other biogenic amineswere detected in most juk and seafood samples. Thebacterial contribution to the biogenic amine content inselected seafood was evaluated by analyzing the bacterialdistribution and ability to produce biogenic amines. Strainsof Achromobacter, Staphylococcus, and Micrococcus thatare capable of producing biogenic amines are the dominantgenera in the seafood tested. Therefore, this study suggeststhat the levels of dominant bacteria need to be controlled toreduce the amounts of biogenic amines in seafood and,thereby, in juk prepared with seafood.
Occurrence of Biogenic Amines in Doubanjiang and Tofu
변보영,Xuezhi Bai,마재형 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.1
This study was performed to analyze biogenic amine contents and other parameters in doubanjiang and tofu. Through this study, it was found that doubanjiang contained considerably large amounts of most biogenic amines (>30 mg/kg of β-phenylethylamine in particular),and tofu had a relatively high level of spermidine (>20 mg/kg). Therefore, the amounts of biogenic amines in the foods seem to be occasionally beyond the safe level for human consumption. Meanwhile, the biogenic amine contents in doubanjiang showed a good relationship with salt content (R2=0.89). The spermidine content in tofu samples was closely related to that in soybean, the raw material of tofu. There also appeared to be a good relationship (R2=0.82)between the biogenic amine contents and total plate counts in doubanjiang, but not in tofu. Most strains from the foods were capable of producing biogenic amines, and the identification revealed that bacterial ability to produce biogenic amines was determined at the level of strains rather than species. Taken together, it seems that biogenic amine contents in doubanjiang are mainly affected by fermentation processes, whereas those in tofu are primarily affected by raw materials.
변보영,Yanhong Liu,Juming Tang,강동현,조홍연,황한준,마재형 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.3
To evaluate a heat-shock condition for the enumeration of Clostridium sporogenes spores, a surrogate for C. botulinum spores, we examined the heat tolerance of C. sporogenes spores and vegetative cells exposed to a heat shock at 90^oC. From the D values of the spores determined in the temperature range of 113-121^oC, z value (±SD) and D90°C value were estimated to be 10.16±0.90^oC and 1,071.52 min, respectively, and the inactivation rates were predicted to be only approximately 2% at 90^oC for up to 10min. Meanwhile, the viable count of spores was significantly higher when activated under a heat-shock condition of 90^oC for over 9 min than those activated for shorter time periods. The heat tolerance of vegetative cells was extremely low, showing a D90°C value (±SD) of 0.21±0.01 min. Finally, 3 different heat-shock conditions were compared:70^oC for 30 min, 80^oC for 20 min, and 90^oC for 10 min,and the experimental comparative data showed no significant differences in viable spore counts. Consequently, these results support that the heat-shock treatment at 90^oC for 10min is suitable to activate spores and to inactivate vegetative cells of C. sporogenes.
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변보영(Bo Young Byun),채규서(Kyu Seo Chae),박희전(Hee Jeon Park),송지영(Ji Young Song) 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.6
Purpose: This study was conducted to determine the optimal composition for natural fementation of aronia starters using dried aronia, sugar and dried milk. Methods: Response surface methodology with a central composite design comprising five levels and three variables was used to identify the optimal combination of dried aronia (X1), sugar (X2), dried milk (X3). The physicochemical properties, viable cell counts, leavening volumes of samples and identification of microorganisms were analyzed. Results: Using the F-test, total titratable acidity was expressed as a quadratic model, whereas the pH, sugar brix, color L-value, a-value and lactic acid bacteria counts were a linear model, and leavening volume were 2FI model. Most strains were identified as Saccharomyces cerevisiae and Enterococcus faecium. Conclusion: The optimum formulations determined by numerical and graphical analyses were both found to be: dried aronia 19.72%, sugar 12.44% and dried milk 1.95%.
정보영(Bo-Young Jeong),변대석(Dae-Seok Byun),변재형(Jae-Hyeung Pyeun) 한국식품영양과학회 1978 한국식품영양과학회지 Vol.7 No.1
蛋白質資源面에서 水産物을 效率的으로 利用하기 위하여 翰燥方法에 따라 참가자미 肉 蛋白質의 營養的 品質에 미치는 影響은 shortened PPDR index값을 求하므로서 檢討하였다.<br/> 참가자미 肉의 構成아미노酸 中에는 glutamic acid, aspartic acid, 그리고 lysine이 全 아미노酸의 약 39%를 차지하였다. 그리고 참가자미 肉 中의 純 蛋白質의 含量은 18.8%이었다.<br/> shortened PPDR index는 凍結翰燥한 참가자미肉이 天日 翰燥한 것에 比하여 높았고 熱風翰燥한 것이 天日翰燥한 것보다도 조금 높은 結果이었다.<br/> 凍結翰燥한 참가자미의 shortened PPDR index는 89로서 다른 陸上動物 蛋白質의 그것에 比하여 大差 없었다. Muscle fillets of flounder, Limanda herzensteini, were sliced into small pieces and dehydrated by the methods of sun drying, hot air drying and vacuum freeze drying, and evaluated for the protein quality by the method of shortened pepsin pancreatin digest residue (SPPDR) index which is the modified method of shortened pepsin digest residue index.<br/> In the analysis of the muscle protein hydrolysates, glutamic acid, aspartic acid and lysine comprised about 39% of the total amino acids of the protein. The content of pure protein in flounder muscle was 18.8%.<br/> The result of nutritional evaluation of the dried muscle protein by the computation of the SPPDR index showed that the freeze dried flounder muscle protein was superior in the nutritional efficiency to the others, sun dried.<br/> The freeze dried flounder muscle protein marked 89 of the SPPDR index number which is quite similar to the muscle protein of terrestrial animal in nutritional quality.