김치에 의한 소시지의 발효

이성기,유익종,김영붕,김기성 ( S . K . Lee,I . J . Yoo,Y . B . Kim,K . S . Kim ) 한국축산학회 1990 한국축산학회지 Vol.32 No.11

Fermented Kimchi sausage was manufactured with Kimchi(a kind of Korean traditional fermented cabbage) including natural lactic acid bacteria at 27℃. Treatments were divided with 5% Kimchi addition as control, control added with starter culture(Lactobacillus plantaram) and control added with glucono delta lactone(GDL). pH was decreased rapidly from 6hrs to 12hrs fermentation in control and starter culture treatments, but already went down pH 5.3 at the beginning of fermentation in GDL treatment. Lactic acid bacteria counts were increased rapidly until 12hrs and then increased slowly. Lactic acid bacteria counts were higher in starter culture treatment than the others during fermentation. The redness(a value) of Hunter color was increased during fermentation but already increased up in GDL treatment before fermentation. The contents of nitrogen compounds were increased during fermentation. The predominant free amino acids were alanine, leucme and threonine. Only small amount of tyrosine, histidine, cystine were found after fermentation. There was no remarkable difference among the treatments by fermentation. It takes only 18hrs to attain pH 5.0 of fermented sausage using Kimchi.

컨추리햄 제조공정중 숙성특성에 관한 연구

이성기,김기성,신동화,강통삼,송계원 ( S . K . Lee,K . S . Kim,D . H . Shin,T . S . Kang,K . W . Song ) 한국축산학회 1986 한국축산학회지 Vol.28 No.10

The ripening characteristics of country-style ham were compared with one another among various curing formula. Raw meats were cured with 20, 30, 40, 50% sucrose content of curing mixtures. Hams were prepared by curing 5℃ for 1 month followed by holding at 11℃±1℃ for 1 month and then ripened 4 months at 27℃±1℃ and RH 65-80%. pH of all samples showed an increase from 5.52-5.87 to 6.37-6.44 during ripening. It increased remarkably for the sample with the higher sucrose content. Free amino nitrogen (NH₂-N) increased to 48.9-61.0 ㎎% at the end of the ripening period. Its concentration was also higher as the sucrose content increased. Residual nitrate and nitrite were sharply depleted during the first month of ripening, then changed slowly. At the second month ripening, they were 80 ppm and 50 ppm, respectively. Almost all of ATP, AMP disappeared in various samples although the initial contents were very low. But the remaining amount of ADP was considerably high (1.1-7.4 μmole/g meat) while the other nucleotides almost entirely disappeared. IMP tended to degrade rapidly during ripening. Hypoxanthine accumulated about 5.0-9.3μmole/g at the first month ripening then degraded slowly. Microbial counts generally increased as storage temperature increased. Total plate count and lactic acid bacteria count increased during the first month of ripening (1.8×10^7 and 2.8×10^6 cells/g, respectively), then decreased slowly.

도플러 제대동맥 혈류속도 파형치의 측정 부위에 따른 비획일성

박용원 ( Y. W. Park ),정인배 ( I. B. Chung ),이성기 ( S. K. Lee ),송찬호 ( C. H. Song ) 대한주산의학회 1990 大韓周産醫學會雜誌 Vol.1 No.1

Fetal umbilical arterial systolic/diastolic(S/D) ratios are said to be uniform throughout the umbilical cord except for the fetal abdominal portion due to entrance region phenomenon. This study was undertaken at YUMC in order to evaluated this uniformity by duplex Doppler on 46 fetuses at three sites: near the placenta, at the free-floating midportion, and near the fetal abdomen. Nine of 46 fetuses examined(20%) demonstrated pronounced nonuniformity of the S/D ratio with a discrepancy of 1 or greater at two different sites of S/D measurements. Studies demonstrated the highest S/D ratio and RI (resistance index) at fetal abdominal wall and lowest values were observed at the placental origin. These results suggest that S/D ratio and RI of the umbilical arterial flow velocity waveforms are not uniform throughout the cord. This site-dependent difference in S/D ratio,RI could be clinically important. Therefore one could not achieve an accurate information for fetal well-being by measuring S/D ratio and RI at only one site of the umbilical cord.

Lysozyme 과 Sodium Ultraphosphate 에 의한 L . plantarum 의 용균효과

이성기(S . K . Lee),홍승표(S . P . Hong),김영붕(Y . B . Kim),최신양(S . Y . Choi),유익종(I . J . Yoo) 한국축산학회 1991 한국축산학회지 Vol.33 No.1

Effect of lysozyme and sodium ultraphosphate on the lysis of Lactobacillus plantarum was investigated in MRS broth and 0.06 M phosphate buffer(pH 6.3) at 32℃. Growth of L. plantarum was inhibited over 95% in MRS broth containing 100ppm of lysozyme and 0.2% of sodium ultraphosphate at 32℃ for 24hr. Cell lysis occurred 40-50% within 4hrs in phospohate buffer in all treatments. Lysozyme and sodium ultraphosphate have synergistic effect to each other on the growth inhibition and lysis of L. plantarum in both MRS broth and phosphate buffer, respectively.

푸로슈토 ( Prosciutto ) 의 제조공정중 숙성특성에 관한 연구

이성기 ( S . K . Lee ) 한국축산학회 1987 한국축산학회지 Vol.29 No.1

Studies were conducted on ripening characteristics of prosciutto during manufacturing. Prosciutto was manufactured by curing with spice mix. It was cured at 5℃ for 1 month followed by holding at al℃±1℃ for 1 month and then ripened for 4 months at 27℃±1℃ and RH 65-90%. The pH increased from 5,7 to 6.2 during ripening. Salt content also increased as moisture decreased. Free amino nitrogen (NH₂-N) increased sharply during the first month of ripening, then changed to 68.2 ㎎% at the end of ripening. Residual nitrate (NO₃^-) and nitrite (NO₂^-) were rapidly depleted within the first month of ripening. At the end of ripening they were 20.4 ppm and 4.5 ppm, respectively. Microbial counts increased remarkably until the first months of ripening, then decreased slowly. At this time total bacteria count and lactic acid bacteria were 2.1 × 10^7 and 2.2 × 10^6 cells/g, respectively. Almost all of ATP, AMP, IMP and Inosine tended to degrade rapidly during the initial manufacturing period. But as much as 0.8-3.5 μmole/g of ADP remained during manufacturing. Mypoxanthine was accumulated to 5.3 μmole/g at the first month of ripening, then degraded slowly.

국산 베이컨의 10℃ 저장중 품질변화

이성기(S . K . Lee),전기홍(K . H . Chun),강창기(C . K . Kang),채영석(Y . S . Chae) 한국축산학회 1991 한국축산학회지 Vol.33 No.10

Commercial bacons of 3 major companies in Korea were analysed for physicochemical. microbial and sensory quality during storage at 10℃. During storage, lactic acid content was gradually increased but pH decreased. The pH was changed from 6.13∼6.25 at the begining to 5.31∼5.66 on the 25th day. Volatile basic nitrogen(VBN) and thiobarbituric acid (TBA) value increased considerably although there were large variations during storage. Anaerobic bacteria predominated within a storage period, reaching counts of 3.41∼8.99 × l0^7 CFU/㎠ on the 25th day of the storage. Coliform counts were negative at the beginning but positive with lapse of storage period. They didn`t exceed 10³ CFU/㎠ on the 25th day. Sensory acceptability of bacons was maintained for 20 days at 10℃. However, there were significant quality differences(P$lt;0.05) among bacons of different companies before frying but not after frying.

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이성기(S.-K. Lee),신재렬(J.-R. Shin),최정열(J.-Y. Choi) 한국전산유체공학회 2005 한국전산유체공학회 학술대회논문집 Vol.2005 No.4

혼합젖산균 ( p . pentosaceus + M . violagabriella ) 의 접종이 컨추리햄의 품질에 미치는 영향

이성기(S . K . Lee),송계원(K . W . Song) 한국축산학회 1987 한국축산학회지 Vol.29 No.3

The effects of mixed culture (Pediococcus pentosaceus + Microeoccus violagabriella) on the quality of country-style hams were investigated by measurement of chemical and microbiological characteristics. Cured hams were inoculated with mixed culture at 2.2×10^8 and 5.4×10^6 cells/g and then ripened for 4 months at 27℃±1℃ and RH 65-90%. Inoculated bacteria increased remarkably during the initial period of ripening and produced a lot of lactic acid. Free amino nitrogen also increased sharply during ripening while nitrite and nucleotide degraded. It is possible to reduce the processing time by using 106 cells/g mixed lactic acid bacteria inoculation.

Lysozyme 과 Sodium Ultraphosphate 처리가 비엔나 소시지의 저장성에 미치는 영향

이성기(S . K . Lee),김경환(K . H . Kim),김기성(K . S . Kim),김영붕(Y . B . Kim),유익종(I . J . Yoo) 한국축산학회 1991 한국축산학회지 Vol.33 No.1

This experiment was carried out to evaluate the effect of lysozyme and sodium ultraphosphate(SUP) as vienna sausage preservatives. Surface bacteria of marketed sausage was inoculated in MRS broth or added in 0.06M phosphate buffer(pH 6.3) with lysozyme and SUP. Vienna sausage was also manufactured and storaged at 25℃ for 22 days. Treatments were ① no addition as control, ② addition lysozyme 100ppm and SUP 0.2% to sausage emulsion during manufacturing, ③ immersion manufactured sausage in lysozyme 500ppm and SUP 1% solution for ④ min. and 1 addition and immersion combined treatment. Lysozyme combined with sodium ultraphosphate could not only inhibit bacterial growth in MRS broth but also lose nongrowing bacteria in phosphate buffer although lysozyme alone did not stimulate the rate of lysis. The effect of bacterial inhibition was different among the individual microflora. When vienna sausage was treated with addition and immersion combined treatment, surface bacteria of sausage was most inhibited among the all treatments. Microbial growth of sausage could be inhibited below 10³cfu/㎠ up to 22 days storage at 25℃, with addition and immersion combined treatment.

Lactobacillus plantarum 을 접종한 발효소시지의 숙성중 질소화합물의 변화

이성기(S . K . Lee),송계원(K . W . Song) 한국축산학회 1987 한국축산학회지 Vol.29 No.10

Changes of nitrogen compounds were investigated in fermented sausage during ripening, Initial sausage mixes were inoculated with Lactobacillus plantarum and then fermented at 25℃ and 35℃, respectively. After the fermentation at 35℃, the sausage were heated at 70℃ untill an internal temperature of 63℃ was obtained. The products were then placed in a 9℃-drying room. With another batch of sausage, they were directly placed in an 18℃-drying room without heating after the fermentation at 25℃. Those sausage were held in the drying room for 45 days. 1. Myofibrillar and sarcoplasmic protein nitrogens decreased in solubility during ripening. At the end of the ripening period, their solubility diminished to 96.6% and 99.2% of its initial value. 2. Free amino nitrogen (NH₂-N), non protein nitrogen (NPN) and volatile basic nitrogen (VBN) increased considerablly during ripening. Their concentration was higher as ripening temperature increased. 3. Total free amino acid increased during ripening. Histidine was the predominant amino acid. Only small amount of arginine and tyrosine was found. Cystine was not detected during ripening. 4. Not so much changes occured in ATP and AMP levels during ripening. ADP level after fermentation was increased considerablly more than its level of initial mix. However, ADP level was increased at 18℃ while decreased at 9℃ with ripening period. IMP and Inosine were rapidly degraded at the initial period of ripening. Hypoxanthine was increased during ripening.