육가공품에 사용되는 아질산염의 사용기준, 대사, 섭취량과 안전성에 대한 조사 연구

이근택,강종옥,김천제,이무하,이성기,이주연,이주운,조수현,주선태,진구복,최성희,Lee Keun-Taik,Kang Jong-Ok,Kim Cheon-Jei,Lee Mooha,Lee Sung Ki,Lee Joo-Yeon,Lee Ju-Woon,Cho Soo-Hyun,Joo Seon-Tea,Chin Koo B.,Choi Sung-Hee 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.1

During the 1970s, concern arose that cured meats contained high levels of residual nitrite and preformed nitrosamines. Therefore, the search for alternatives and alternative approaches to the use of nitrite have been still continued, however no complete alternative for nitrite has yet been identified. Recently, it was publicized in Korea that nitrite-containing meat products would be detrimental to health, about which consumers have been seriously concerned. Therefore, this study was carried out to inform the consumer of the safety status of nitrite and thereby to lead proper consumption of meat products. For assessing the safety of nitrite, data regarding the regulation for use, metabolism in human body, and dietary intake amounts of nitrite were collected and analyzed. The mean intake level of nitrite for Korean per capita was recently reported to be not more than 1% of ADI set by JECFA. On the contrary, a calculation indicated that the daily nitrite intake per capita from saliva by ingestion of vegetables in Korea would be about 300-fold higher than that from cured meats. In consideration of the low consumption amount of meat products per capita of Korean, that is, at least one fifth, compared to European and American, there is no particular reason to concern about the impairment of health by nitrite intake from meat products for Korean. However, any effort for the reduction of residual nitrite content in cured meats should be given with an idea to minimize the intake of nitrite even from the minor source.

단기 숙성 생햄에서의 식중독균의 오염과 저장 중 미생물의 성장 변화

이근택,이연규,이정표,이정우,손세광,최석호,이승배,Lee, Keun-Taik,Lee, Youn-Kyu,Lee, Jung-Pyo,Lee, Jung-Woo,Son, Se-Kwang,Choi, Suk-Ho,Lee, Seung-Bae 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.1

본 연구는 단기 숙성형 생햄의 식중독균 오염 상태와 냉장 및 실온 저장 조건 중 미생물수의 변화를 살펴보기 위하여 실시되었다. 생햄의 등심 원료육에서의 미생물 오염도를 조사한 결과 총균수는 $3.11\;log\;CFU/cm^2$이었고 유산균, Pseudomonas spp., Clostridium perfringens 및 효모와 곰팡이는 모두 2 log 미만이었으나 Enterobacteriaceae가 3.11 log로서 주종균이었다. 생햄 원료 및 10과 $25^{\circ}C$에서 저장 된 제품에서 Salmonella spp., Staphylococcus aureus, Vibrio parahaemolyticus, Clostridium perfringens, Listeria monocytogenes와 Escherichia coli O157:H7 등 6가지 식중독균은 발견되지 않았다. 생햄의 초기 총균수는 3.06 log CFU/g이었으며 90일 후에도 균수 증가는 미미하여 $10^{\circ}C$와 $25^{\circ}C$에서 각각 4.6과 4.69 log CFU/g이었다. 생햄의 저장 중 주 종균은 유산균과 Staphylococcus균이었다. In order to investigate the presence of pathogenic bacteria in fresh pig loin and the growth changes of microorganism in raw ham during storage at 10 and $25^{\circ}C$. These hams were manufactured according to a short-ripening procedure being completed in 4 weeks with dry-curing followed by wet-curing and ripening. The result regarding the contamination level of microorganism in the fresh raw pig loin showed that the count of total aerobes was $3.11\;log\;CFU/cm^2$, and the population of lactic acid bacteria, Pseudomonas spp., Clostridium spp., and yeast and mould had not risen over $2\;log\;CFU/cm^2$ on the storage time. However, the average count ofEnterobacteriaceae in pork loin was $3.11\;log\;CFU/cm^2$, which represented the predominant species. The pathogenic bacteria including Salmonella spp, Staphylococcus aureus, Vibrio parahaemolyticus, Clostridium perfringene, Listeria monocytogenes, and Escherichia coli O157:H7 were not detected either in fresh pork loin or in raw ham products stored at 10 and $25^{\circ}C$. The initial count of total aerobes in raw ham samples was 3.06 log CFU/g, and increased slightly after 90 days at 10 and $25^{\circ}C$ to 4.6 and 4.69 log CFU/g, respectively. The predominant species in raw ham products during storage time were lactic acid bacteria and Staphylococcus spp.

단기 숙성 생햄의 저온 및 실온저장 과정 중 물리화학 및 관능학적 품질 특성 변화

이근택,이연규,이정표,이정우,손세광,Lee, Keun-Taik,Lee, Youn-Kyu,Lee, Jung-Pyo,Lee, Jung-Woo,Son, Se-Kwang 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.1

20개의 돼지 등심육을 각각 1주일씩 건염과 습염을 한 다음 2주일간 숙성하여 생햄을 제조한 후 진공포장하여 10과 $25^{\circ}C$에서 90일간 저장하면서 물리화학적 및 관능학적 품질을 조사하였다. 생햄의 10과 $25^{\circ}C$에서 저장 중 식염 함량은 모두 약 5.1% 수준을 유지하였다. 그리고 수분, 조단백질, 조지방 및 회분 등 일반성분의 함량에 있어서 저장 온도와 기간에 따른 시료 간 차이는 나타나지 않았다. TBA와 VBN값은 저장기간 중 계속 증가함으로써 지방과 단백질의 분해가 진공포장한 상태에서도 지속적으로 이루어졌다는 것을 알 수 있었다. 본 연구에서 조사된 pH, 수분활성도, 물성, TBA와 VBN값, 그리고 관능학적 품질 변화는 $10^{\circ}C$에서보다 $25^{\circ}C$에 저장된 시료에서 더 크게 일어나는 경향을 보였다. 저장 기간이 연장될수록 경도, 부서짐성, 탄성, 응집성, 검성 및 점착성 등과 같은 조직감에서의 유의적인 품질 저하가 관찰되었다(p<0.05). 색은 10과 $25^{\circ}C$ 시료 간, 그리고 저장구간별 큰 차이가 없었다. 관능검사 결과에 따른 생햄의 저장수명은 10과 $25^{\circ}C$에서 각각 75와 45일로 추정되었다. Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

단기숙성 살라미의 냉장 및 실온저장 중 품질 특성 변화

이근택,이연규,손세광,최석호,이승배,Lee, Keun-Taik,Lee, Youn-Kyu,Son, Se-Kwang,Choi, Suk-Ho,Lee, Seung-Bae 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.1

This study investigated the microbial contamination levels of raw meats used for short-ripened salami and changes in the microbial and physico-chemical properties of the product during storage at 10 and $25^{\circ}C$ for up to 120 days. The microbial counts of raw meats ranged between 2 and 4 Log CFU/g. Frozen-thawed sow meat showed higher total aerobe and Enterobacteriaceae counts than fresh chilled pork and pork back fat. Staphylococcus aureus was found in all raw materials except fresh chilled pork samples, and Clostridium perfringens was detected in a sample stored for 21 days at $25^{\circ}C$. The counts of total aerobes, lactic acid bacteria and Staphylococcus spp. decreased more rapidly at $25^{\circ}C$ than at $10^{\circ}C$ when the storage time was extended. The growth of Enterobacteriaceae, Pseudomonas spp., Clostridium spp., yeast, and mold were restricted to levels below 2 Log CFU/g during storage. The contents of salt, water, crude protein, crude fat, and ash of salami samples were 3.4, 33.4, 30.8, 32.7, and 4.3%, respectively, which were not affected by storage time or temperature. The pH value of the salami was initially 4.79 and increased to 5.02 and 5.26 after 120 days of storage at 10 and $25^{\circ}C$, respectively, whereas the water activity values decreased from an initial value of 0.91 to 0.90 and 0.88 after 120 days at 10 and $25^{\circ}C$, respectively. The TBA and VBN values increased slowly during storage. The redness value of the salami samples stored at $25^{\circ}C$ decreased more significantly than the samples stored at $10^{\circ}C$. With increased storage time, the values for the rheological characteristics of the salami in terms of hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness tended to decrease more remarkably at $25^{\circ}C$ than at $10^{\circ}C$. Based on sensory evaluation scores, it appears that short-ripened salami is no longer acceptable after 90 days at $10^{\circ}C$ and 30 days at $25^{\circ}C$.

WHO/IARC의 적색육과 육가공품의 발암성 분류에 대한 소고(小考)

이근택,Lee, Keun Taik 한국축산식품학회 2015 축산식품과학과 산업 Vol.4 No.2

유럽 포장산업 및 연구 동향

이근택,Lee, Geun-Taek 한국포장협회 2014 包裝界 Vol.259 No.-

육가공품 포장재의 안전성 확보를 위한 조사

이근택,윤찬석,박현우,이화신,Lee, Keun Taik,Yoon, Chan Suk,Park, Hyun Woo,Lee, Hwa Shin 한국축산식품학회 2015 축산식품과학과 산업 Vol.4 No.1

중소도시 택지개발지구내 복합건축물의 건축적 특성에 관한 연구 - 김천시 신음택지지구를 중심으로 -

이근택,박경환,Lee, Keun-Taek,Park, Kyoung-Hwan 한국주거학회 2006 한국주거학회 논문집 Vol.17 No.5

The intent of this study is to propose future planning guidelines and directions of the mixed-use buildings in the residential land development district in country-side cities, based on the concept that the neighborhood facilities are to be strategically laid out in a convenient location and planned in a proper manner for a healthy, safe, friendly and new neighborhood environment. For this purpose, seventeen mixed-use buildings which had been built in Shin-Eum housing development district in Gimcheon from 1995 until 2004 were chosen and investigated in terms of architectural characteristics in that process with surveying and analyzing those. The scope of investigation on case studies was that site size would be below 400 square meters, total area below 1500 square meters, and the number of stories below five stories high on the ground. Method of investigation on those was through field investigation, field photographs, recordings and drawings on those. Investigative contents have been divided and analyzed into the quantitative and qualitative factors in urban and architectural dimension. From results of quantitative investigations, five planning guidelines or directions could be obtained. From results of qualitative investigations, five planning guidelines or directions could be obtained. The criteria will be applied to new architectural developments of the neighborhood facilities linked with the small shops.

이차살균한 그릴소시지의 냉장 저장 중 품질 변화와 저장 수명

이근택,최원선,우문제,이정표,Lee, Geun-Taek,Choe, Won-Seon,U, Mun-Je,Lee, Jeong-Pyo 한국육가공협회 2004 肉加工 Vol.29 No.-

전.자계상의 전원장치변화에 따른 비열방전 플라즈마의 $SO_2$와 CO가스 제거특성

이근택,금상택,문재덕,Lee, Geun-Taek,Geum, Sang-Taek,Mun, Jae-Duk 대한전기학회 1999 전기학회논문지C Vol.48 No.3

$SO_2$and CO gas removal characteristics of a wire-to-cylinder type nonthermal discharge plasma reactor in various applied voltage (-dc, ac, fast rising pulse and high frequency pulse) and a crossed dc magnetic field have been investigated. The experiment has been emphasized on the oxidizing characteristics of $SO_2$ and CO gas by $O_3$ and the applying of a crossed magnetic field, which would induce the cyclotronic and drift motions of electrons making the residual time longer in the removal airgap space. And it also would enhance the energy of electrons and the electrophysicochemical actions to remove the pollutant gases effectively. It is found thatthe corona onset voltage and the breakdown voltage were decreased with increasing the crossed magnetic field and decrease initial fed $SO_2$and CO concentration. As a result, a higher ozone generation and $SO_2$ and CO gas removal rate of 20[%] can be obtained with -dc, ac and fast rising pulse corona discharges in the crossed dc current-induced magnetic field. But high frequency pulse didn't show effect in applying of a crossed magnetic field.