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생굴( Crassostrea gigas)의 저장성 및 관능성에 대한 천연 첨가물의 효과
정은탁 ( Eun Tak Jeong ),한해나 ( Hae Na Han ),김윤혜 ( Yun Hye Kim ),이은혜 ( Eun Hye Lee ),김덕훈 ( Deok Hoon Kim ),김지훈 ( Ji Hoon Kim ),염승목 ( Seung Mok Yeom ),김영목 ( Young Mog Kim ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.2
We explored the efficiency of natural antibacterial agents used to enhance the self-life and sensory properties of shucked and packed Pacific oyster Crassostrea gigas, which are in high demanded. First, we screened natural resources exhibiting antibacterial activity against food spoilage and pathogenic bacteria. Of theses, ignited oyster shell powder (IOS) and the natural food preservative, lactic acid bacteria fermented powder (LBF), were selected for further study considering the efficacy, mass production, and cost. The addition of 0.1% IOS (W/V) and 0.5% LBF (W/V) to shucked and packed oyster optimally extended the shelf-life without affecting the sensory evaluation. The results obtained in this study will provide a clue to enhance self-life in raw oyster products.
대황( Eisenia bicyclis) 추출액의 항산화 및 항염증 활성에 대한 유산균 발효의 영향
한해나 ( Hae Na Han ),엄성환 ( Sung Hwan Eom ),김지훈 ( Ji Hoon Kim ),김덕훈 ( Deok Hoon Kim ),김송희 ( Song Hee Kim ),김윤혜 ( Yunhye Kim ),염승목 ( Seung Mok Yeom ),김영목 ( Young Mog Kim ) 한국수산과학회(구 한국수산학회) 2015 한국수산과학회지 Vol.48 No.2
This study was conducted to evaluate the effect of lactic acid bacterial fermentation on the antioxidant and antiinflammatory activity of an edible brown alga, Eisenia bicyclis. Lactic acid bacteria were inoculated into and cultivated in E. bicyclis water extract. The antioxidant activity of the extract was assayed before and following fermentation. Antioxidant activity was determined by assaying the levels of radical scavenging activity against 2,2′-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical and alkyl radical. The lactic acid bacterial fermentation of E. bicyclis extract resulted in enhanced antioxidant activity. The greatest enhancement of antioxidant activity was seen in the DPPH radical scavenging assay, in which E. bicyclis extract was fermented by Pediococcus pentosaceus MBP-34 strain for 12 h. This fermented extract also exhibited higher inhibitory activity (96.66%) on nitric oxide production compared with other lactic acid bacterial fermented extracts or raw extract (189.60%). In conclusion, fermentation by bacterial strain is an attractive strategy for developing value-added food ingredients.