면역리포좀을 이용한 계란에서의 살모넬라 분석과 시판 간이키트와의 비교

신원선,김윤숙,이준수,김명희,Shin, Weon-Sun,Kim, Yoon-Sook,Lee, Jun-Soo,Kim, Myung-Hee 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4

To suggest an improved diagnostic method for Salmonella spp., analyses were conducted with immunoliposomes and compared with the results from a commercial test kit. One sample out of 36 samples of eggshell was Salmonella-positive via immunoliposomes. In the case of the use of the commercial test kit, six samples out of 36 samples were Salmonellapositive. These Salmonella-positive samples were subjected to biochemical identification tests that confirmed that they were Salmonella-negative. As for the egg content samples, they were Salmonella-negative in both analyses with immunoliposomes and the commercial test kit. The Salmonella analysis with immunoliposomes reduced detection time, by 24 h compared to the commercial test kit. Bacteria, including Acinetobacter baumanni, Chryseomonas luteola, Enterobacter cloacae, Escherichia coli, Escherichia hermannii, Klebsiella pneumonia, Pantoea spp., and Pasteurella pneumotropica, were isolated from the eggshells. Other than Acinetobacter baumanni and Pasteurella pneumotropica most of the isolates were known to frequently appear during egg production processing.

카제인의 탈인산화가 카제인 미셀의 에탄올 안정성에 미치는 영향

신원선(Weon Sun Shin),문태화(Tae Wha Moon) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.3

Various artificial casein micelle systems were prepared from dephosphorylated whole casein, β- or κ-casein and their stabilities towards ethanol were assessed. Ethanol stability was lower in the micelle systems with dephosphorylated whole casein as compared to the artificial micelles prepared from native whole casein, and the stability decreased with the extent of dephosphorylation. The casein micelles with partially dephosphorylated κ-casein had a lower ethanol stability than those with native x-casein. Ethanol stability of the micelle system with dephosphorylated β-casein decreased as the degree of dephosphorylation increased. Progressive dephosphorylation of caseins in skim milk system resulted in a decrease of the stability towards ethanol. The decrease was less than that in the system with dephosphorylated individual caseins. Increase in pH of the artificial casein micelle systems in the range of 6.3∼7.2 led to an increased ethanol stability manifesting that the presence of serine phosphates contributes significantly to the stability towards ethanol.

유전자재조합 감자의 검정을 위한 DNA분리 및 PCR검출의 최적조건 탐색

신원선(Weon-sun Shin),김명희(Myunghee Kim) 한국식품과학회 2003 한국식품과학회지 Vol.35 No.4

양파즙 첨가 생면의 최적화

신원선 ( Weon Sun Shin ),신은수 ( Eun Soo Shin ),류은순 ( Eun Soon Lyu ) 한국식품조리과학회 2009 한국식품조리과학회지 Vol.25 No.1

초등학교에 공급되는 급식용 식재료 및 조리식품의 미생물학적 품질평가

신원선(Weon-Sun Shin),홍완수(Wan-Soo Hong),이경은(Kyung-Eun Lee) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.3

학교급식에 공급되는 식재료와 이를 이용하여 조리한 식품에 대한 미생물적 품질검사를 위하여 2005년 6월~7월, 9월~10월의 2회로 나누어 서울시에 위치한 초등학교 11개교에서 원료 식재료와 이를 이용하여 조리한 식품시료(54종 64품목)를 수거하였다. 수거한 시료 중 장내세균은 전처리 채소에서 0.86~6.78 log CFU/g, 육류(돼지고기, 쇠고기, 닭봉)에서 2.08~5.18 log CFU/g, 어류(고등어, 코다리, 동태)에서 2.20~4.14 log CFU/g 수준으로 검출되었다. 양념된 채소인 생채류와 샐러드에서 2.99~5.30 log CFU/g, 숙채류에서는 2.45~4.24 log CFU/g 수준으로 검출되었다. 반 가공식품인 J교의 떡국떡, D교의 두부에서도 각각 0.72와 2.44 log CFU/g의 장내세균이 검출되었다. 대장균은 전처리 야채인 쪽파(1.74 log CFU/g), 비전처리 야채에서 방울토마토 (3.70 log CFU/g), 깻잎(3.59 log CFU/g), 쑥갓(3.15 log CFU/g), 미나리(0.20 log CFU/g), 파슬리(3.00 log CFU/g)등 5건이 검출되었고, 육류는 돼지고기(0.65 log CFU/g), 쇠고기(0.20~1.50 log CFU/g), 닭봉(1.78 log CFU/g)에서 검출되었다. 조리된 식품에서는 숙채류인 무청된장무침에서 1건(1.24 log CFU/g)이 검출되었다. 다중검출 유전자분석법(Multiplex PCR)을 이용한 유전자분석방법으로 Salmonella spp., E. coli O157:H7, L. monocytogenes, S. aureus, B. cereus, C. jejuni, V. parahaemolyticus, Shigella spp. 8종을 검출하여 확인한 결과, 8건의 조리된 음식과 식재료 19건에서 B. cereus가 검출되었다. 검출된 B. cereus의 정량검사결과, 깻잎 5.46 log CFU/g, 청포묵무침 1.79 log CFU/g, 쪽파(전처리) 3.48 log CFU/g 수준으로 검출되었다. 조리식품인 청포묵무침과 코다리조림은 원료에서는 검출되지 않았으나 조리된 식품에서 B. cereus가 검출되어 조리과정에서의 교차오염으로 판단되었다. E. coli O157:H7은 냉동쇠고기에서 2건이 검출되었고 1건이 API kit로 확인 동정(93.7%)되었다. L. monocytogenes는 유전자분석결과 튀김 1건에서 검출되었으나 전통적인 배지법으로 확인 실험한 결과, 의심집락은 확인할 수 없었다. 또한, C. jejuni는 전처리한 양파에서 검출되었다. This study was conducted to assess the microbiological quality of raw and cooked foods served in the elementary school food service. Raw and cooked food samples were collected from 11 selected elementary schools in both June to July and September to October of 2005. Petrifilm plates were used to determine (in duplicate) total aerobic colony counts (PAC), Enterobacteriaceae (PE), coliform counts (PCC), and E. coli counts (PEC). Heavy contamination of Enterobacteriaceae (from 0.08 to 7.40 log CFU/g) and total coliform (0.50 to 6.52 log CFU/g) were observed in raw materials and cooked foods. Escherichia coli (E. coli) were detected in the sample of currant tomato (3.70 log CFU/g), sesame leaf (3.59 log CFU/g), dropwort (0.20 log CFU/g), crown daisy (3.15 log CFU/g), parsley (3.00 log CFU/g), peeled green onion (1.74 log CFU/g), frozen pork (0.65 log CFU/g), frozen beef (0.20 or 1.50 log CFU/g), chicken (1.78 log CFU/g), and young radish leaf seasoned with soybean paste (1.24 log CFU/g). Multiplex PCR system was used to determine the food-borne pathogens: Salmonella spp., Bacillus cereus (B. cereus), E. coli O157:H7, Staphylococcus aureus, Listeria monocytogenes (L. monocytogenes), Vibrio parahaemolyticus, Campylobacter jejuni (C. jejuni), Shigella spp., B. cereus was detected in 19 samples of raw materials and 8 samples of cooked foods. With regard to quantitative analysis, B. cereus counts exceeded 5.46, 3.48 and 1.79 log CFU/g in sesame leaf, peeled green onion and seasoned mungbean jelly, respectively. E. coli O157:H7 was detected on 2 samples of frozen beefs, and its biochemical characteristics of one beef sample was confirmed with API 20E kit (93.7%). L. monocytogenes was detected in fried rice paper dumpling, but the presumptive colonies were not detected onto the conventional plate. C. jejuni was detected in peeled & washed onion.

노간주나무(Juniperus rigida Sieb. et Zucc.) 열매의 지질 및 향기성분 분석

신원선(Weon-sun Shin),하재호(Jaeho Ha) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.6

우리 나라의 해안지역 및 전국의 산야에 분포하고 있는 노간주나무는 예로부터 열수추출하거나, 알코올로 추출하여 민간요법에 이용해온 예는 다수 있으나, 현재에는 그 이용여부가 보고된 바 없다. 노간주나무의 잎 및 열매로부터 추출한 지질의 물리화학적 특성을 규명하기 위하여 노간주 나무의 잎과 열매의 지질의 일반성분 및 지방산 조성을 분석하고 굴절률, 산가, 검화가, 요오드화가, 인 함량 등을 측정하였다. 노간주나무의 열매로부터 추출한 지질의 경우, 산가는 91.04, 요오드가는 133.60, 굴절률은 1.4724, 검화가는 82.38, 불검화가는 15.52, 인 함량은 11.02 ppm이었다. 열매의 지방산조성을 분석한 결과, 8월에 채취한 시료로부터 추출한 지질에서는 중쇄 지방산인 lauric acid 및 caprylic acid 등이 약 50% 정도 차지하고 있었으나, 열매의 성수기에 접어드는 10월에 채취한 시료에는 전체 지방함량중 linoleic acid가 47.64%, linolenic acid가 17.55%, oleic acid가 16.05%, palmitic acid가 11.19%의 순으로 계절에 따른 지방산의 분포 및 조성비가 상이한 것으로 나타났다. 노간주나무의 열매로부터 SPME를 이용하여 추출한 정유성분의 휘발성성분의 조성을 GC-MSD로 분석한 결과, 주된 향기성분은 β-myrcene, α-pinene, β-farnesene, β-cubebene, limonene 등이었으며, transcaryophyllene, α-terpinolene 등과 camphene, sabinene, β-pinene, γ-terpinene, 1,4-terpineol, α-fenchyl acetate, 2-undecanone, neryl acetate, jupinene, δ-cadinene, germacrene, farnesol 등이 검출되었고 원자방출검출기(AED)를 이용하여 분석한 결과, 특이적인 황화합물 및 질소화합물 등이 검출되지 않았다. Juniper seed oil extracted by steam distillation has been a useful material as a medicine, insect repellant, and flavorant for alcoholic beverages. As the result of juniper seed oil analysis, the acid value, saponification value, unsaponification value, phosphorus contents, and refractive index were 91.04, 85.15, 15.52, 11.04 ppm, 1.47, respectively. The content of neutral lipids, glycolipids and phospholipids were 85.4%, 12.2% and 2.4%, respectively. From the fatty acids analysis, the major fatty acids from the juniperseed harvested in August were lauric acid (31.9%), palmitic acid (28.0%), stearic acid (9.9%), and oleic acid (8.5%). However, maturated seed oil harvested in October mainly consists of linoleic acid (47.6%), linolenic acid (17.6%), oleic acid (16.1%), and palmitic acid (11.9%). Upon these analyses, fatty acids composition of juniper seed oil depends on the seed maturation. According to volatile compounds analyses of essential oil extracted using steam distillation method and SPME, the major compounds were β-myrcene, α-pinene, β-farnescene, β-cubebene, limonene, trans-caryo- phyllene, α-terpinolene, camphene, sabinene, and β-pinene.

일본대학의 식품과학·공학관련 교육 시스템

신원선(Weon-Sun Shin) 한국식품과학회 2008 식품과학과 산업 Vol.41 No.4

미생물유래 Transglutaminase 첨가가 쌀가루 혼합분 반죽과 조리면의 조직감 및 관능특성에 미치는 영향

신원선(Weon-Sun Shin),서희선(Hee-Sun Seo),우건조(Gun-Jo Woo),정용섭(Yong-Seob Jeong) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.9

수입산 밀가루(ASW+AH)와 쌀가루(오대)를 첨가한 혼합분에 transglutaminase를 첨가하여 반죽 물성 및 가공적성을 조사한 결과는 다음과 같다. Mixograph의 결과에서, 수입산 밀가루(ASW+AH)에 transglutaminase를 첨가한 mixograph 특성은 transglutaminase를 첨가할수록 각각 stability가 증가하다가 5,000 ppm 이상에서 감소하는 것으로 나타났다. 수입산 밀가루에 쌀가루(오대)를 첨가할수록 mixograph 패턴은 매우 불규칙하고 불안정한 패턴을 보여주고 있으며, stability, midline peak time, midline peak height, width at peak 등의 파라메터 측정치와 특정한 관련성을 보이지 않았다. 그러나 수입산 밀가루(ASW+AH)와 쌀가루(오대)의 혼합분에 transglutaminase를 첨가함에 따라 이러한 불규칙성이 감소하였다. Farinograph의 결과에서, 수입산 밀가루(ASW+AH)에 첨가한 쌀가루(오대) 함량이 증가할수록 stability와 valorimeter value는 급격히 감소하고 weakness는 크게 증가하여 매우 약하고 안정성이 낮은 반죽을 형성하였다. 그러나 transglutaminase를 첨가함에 따라 수입산 밀가루(ASW+AH)에 쌀가루(오대)를 첨가한 복합분의 stability와 valorimeter value는 증가하였고, weakness는 감소하였다. 수분흡수량은 대조군인 수입산 밀가루(ASW+AH)의 반죽에 비하여 쌀가루(오대) 혼합비율이 커질수록 증가하였으며, transglutaminase를 첨가함에 따라 수분 흡수량이 감소하는 경향을 가졌다. Peak time은 수입산 밀가루(ASW+AH)와 쌀가루(오대)를 첨가할수록 짧은 경향을 나타내었으며, 두 반죽 모두 transglutaminase를 첨가할수록 길어지는 경향을 나타내었다. 조리면의 기계적 조직감을 Texture profile analysis(TPA)로 측정한 결과, 쌀가루(오대)를 첨가하여 제조한 혼합분(10, 30, 50%)에 transglutaminase(3000, 5000, 7000 ppm)를 첨가함에 따라 검성, 씹힘성, 견고성 등 TPA 파라메터 값이 증가하였고, 10,000 ppm 첨가시에는 비슷한 수치를 나타내거나 감소하였다. 관능평가 결과에서는 쌀가루를 30%첨가한 혼합분으로 제조한 조리면의 조직감(씹힘성, 견고성)은 수입산 밀가루에 비해서 낮게 평가되었으나, transglutaminase를 7,000 ppm 첨가한 쌀 혼합분 조리면의 씹힘성이 향상되었다. The present study was attempted to investigate the possibility of modification of functional properties of the rice flour by crosslinking proteins using microbial transglutaminase (mTGase) derived from a variant of Streptoverticillium sp. MTGase was added at various levels (3,000, 5,000, 7,000 and 10,000 ppm) during making noodles mixed with the rice flour. Mixograph and farinograph showed that imported wheat flour (IWF) had strong dough stability, while the rice flour showed very weak dough strength. However, addition of mTGase (3,000, 5,000 and 7,000 ppm) resulted in improvement of dough stability of the rice flour. Texture profile analysis (TPA) results indicated that most of texture parameters (gumminess, chewiness and hardness) of cooked noodles prepared from the rice flour were significantly lower than those of noodles prepared from IWF. However, by addition of mTGase (at the levels of 3,000, 5,000, 7,000 ppm) dough stability and all the TPA values and sensory score (at the level of 7,000 ppm mTGase) on chewiness and hardness of cooked noodles made with 30% rice flour were improved significantly. These results suggest that dough stability and texture of rice noodles as well as sensory characteristics could be improved by addition of mTGase to the rice flour.

덮밥류 편의식에 대한 효과적인 소비자 조사 기법 비교연구

신원선 ( Weon Sun Shin ),김지나 ( Ji Na Kim ),김경미 ( Kyeong Mi Kim ),박진희 ( Jin Hee Park ),정진아 ( Jin A Chung ),정서진 ( Seo Jin Chung ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6

전반적으로 모든 소비자 군에서 카레덮밥을 가장 선호하였으나 불고기덮밥은 20대 남자 소비자가, 해물덮밥의 경우 30대 여자 소비자가 선호하는 것으로 나타나 소비자 군에 따라 수용도의 차이를 보였다. 특히 곤약잡채와 해물 덮밥에 대한 소비자 평가는 연령에 따라 상이한 것으로 분석되었다. 9점 기호척도와 BWS의 결과가 유사하였으나 BWS의 경우 시료간의 선호도 차이를 더 확연히 나타냈다. 주관식 응답 설문 기법은 정량화하기는 어려우나 구체적인 개선 방안을 제시하기도 하여 의사 결정의 자료로 사용하기 보다는 제품의 개선 시 개선 방향에 대한 참고 자료로 유용할 것이라 판단된다. A taste-testing method that accurately measures consumer-acceptance is critical during the course of the product development stage. Although various types of consumer-acceptance tests are available, the testing protocol appropriate for measuring the acceptance of ready-to-eat-meals (REM) has not yet been verified. In this study, various hedonic taste-testing methods (9-point hedonic scaling, best-worst scaling, open ended response) were compared for their efficiency and power in identifying the preferred REM menu of consumers. Forty-four consumers evaluated the acceptance of five types of REM menu samples consisting of a wide variety of flavors. Consumers initially used the 9-point hedonic rating method to choose the best and the worst sample among the 5 meals tested. Finally, consumers were asked to fill out open-ended comments where they could freely describe their liking and disliking of each sample. The results showed that the REM menu acceptance measured by the 9-point hedonic method that rated best-worst scaling exhibited a similar preference pattern. The open-ended response method could not provide a quantifiable acceptance data but was able to provide supplementary information regarding the limitations of the samples and therefore, provide a general idea of the direction of improvement during the product development.

여성 결혼 이민자의 한국 식생활 적응요인 및 식행동 연구

한윤희 ( Yoon Hee Han ),신원선 ( Weon Sun Shin ),김지나 ( Ji Na Kim ) 국제비교한국학회 2011 비교한국학 Comparative Korean Studies Vol.19 No.1

This study aims to guide international families to obtain ideal dietary life by finding out female marriage immigrants` eating habit, dietary behaviour, and the influential factors in their experience of adjusting to a new food culture. Most female marriage immigrants who participated in this survey were, on average, 29.37 years old and have lived in Korea less than one year. Majority of them (43.8%) have graduated from high school as well. The time it took female marriage immigrant participants to get used to Korean food was between 1~3months, depending on the length of residence in Korea, which brought different result(p<0.05), participants who have been living in Korea less than 7 years adjusted to Korean food faster than those who have been living in Korea more than 7 years. For participants who have tried Korean food before they came to Korea showed higher level of satisfaction with Korean food than those who didn`t (p<0.05). Most participants tried Korean food through Korean restaurants in their home countries; it showed how popular Korean food became in other countries. Most participants lacked confidence with cooking Korean food and showed strong desire to learn how to cook Korean food. Preferred Korean dish to learn varied over race(p<0.05) Chinese participants wanted to learn how to cook Jun-Gol (beef with vegetables cooked in casserole)and a pot stew(33.3%), Vietnamese participants chose Kimchi dish(37.1%), Uzbek participants picked wild vegetable and seasoned green(50.0%) and Filipina chose all of above dishes(26.7%). When choosing their favourite Korean dish among dog meat, Uk-Gae-Jang(soup of chopped beef with various condiments), spicy fish soup, minced raw beef, and fruits, the results were differ over participant`s nationalities(p<0.05), original food culture and their race played important roles.