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염장미역의 미생물적 , 관능적 품질에 대한 감마선 조사의 영향
조한옥,남상명,권중호,변명우,이수정 한국식품위생안전성학회 1991 한국식품위생안전성학회지 Vol.6 No.3
Salted sea mustard (Undaria pinnatifida) was irradiated (0, 2, 4 kGy) and stored for 6 months at 10±1℃ and 30±2℃, respectively. Quality deterioration of stored salted sea mustard was observed to closely relate with the growth of halophilic bacteria and yeast. Gamma irradiation with 2 to 4 kGy doses reduced initial microbial loads of salted sea mustard by 1 to 2 log orders, but had little influence on the propagation during storage. Organoleptic characteristics of the sample showed no signifiant difference between nonirradiated control and irradiated samples during storage. Thus, gamma irradiation was little effective for improving the microbiological and organoleptic qualities of salted sea mustard associated with its storage stability.
조한옥,남상명,권중호,변명우,이수정 한국식품위생안전성학회 1991 한국식품위생안전성학회지 Vol.6 No.3
The effect of gamma irradiation on physico-chemical properties of salted sea mustard (Undaria pinnatifida) was investigated. Chlorophyll and carotenoid pigment of salted sea mustard were partially decreased by irradiation. However there was no significant difference in the retention rate of pigment between control and 2 kGy-irradiated samples after six months of storage at around 10℃, ranging values of 74 to 77% in chlorophyll and 54 to 56% in carotenoid. Total organic acids and volatile acids associated with the organoleptic quality of sea mustard increased in the samples of lower salt concentrations and of higher storage temperatures. The softening of sample tissue by irradiation was shown to be correlated with the extraction properties of alginic acid.
조한옥,권중호,변명우,이미경,Cho, Han-Ok,Kwon, Joong-Ho,Byun, Myung-Woo,Lee, Mi-Kyung 한국식품과학회 1985 한국식품과학회지 Vol.17 No.6
튀김어묵의 위생적인 유통과 보존기간 연장을 목적으로 시료에 0-5kgy 범위에 감마선을 조사한 뒤 $3{\pm}1^{\circ}C$의 저온과 $10{\sim}20^{\circ}C$의 실온에 저장하면서 변패의 원인이 되고 있는 미생물의 살균효과와 저장중 생육상태 및 어묵의 품질에 관련된 이화학적 특성변화를 검토하였다. 튀김어묵의 초기 미생물 오염도는 총세균 $2.2{\times}10^3/g, 효모 및 곰팡이가 $2.8{\times}10^2/g, 대장균군이 $1.0{\times}10^2/g$ 수준이었으나 3kGy 정도의 감마선 조사로서 감균효과가 우수하였고 공기포장과 탈기포장간의 차이는 현저하지 않았다. 저장중 시료의 pH, TBA가 휘발성 염기질소량의 변화는 조사고와 비조사구가 유사한 경향이거나 저장기간의 경과에 따라 조사구가 다소 우수하였으며, 적정선량 조사는 시료의 texture에 영향을 주지 않았다. 저장기간 중 진공포장된 시료의 관능시험 결과에서 3kGy의 감마선 조사는 비조사구에 비해 튀김어묵의 신선도를 실온에서는 약 2배, 저온에서는 $3{\sim}4$배 정도 연장시킬 수 있었다. Radurization effects on fried fish meat paste with Co-60 gamma irradiation at 0-5 kGy and physicochemical aspects of the stored samples at low ($3{\pm}1^{\circ}C$, LT) and room ($10-20^{\circ}C$, RT) temperatures were investigated. The initial microbial loads of the samples were $2.2{\times}10^3/g$ in total bacterial count, $2.8{\times}10^2/g$ in yeasts & molds, and $1.0{\times}10^2/g$ in coliform group, respectively. An irradiation dose of more than 3 kGy was shown to be effective for the radurization of stored samples and there is no apparent difference between air and vacuum packaging groups. The chemical components related to the quality underwent similar changes in the nonirradiated and irradiated groups; however, as the storage time was prolonged the quality of nonirradiated samples rapidly deteriorated. Textural parameters of the samples were little affected by the applied doses, and sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of fried fish meat paste up to 2 times at RT and 3 to 4 times at LT, respectively compared with the nonirradiated control.
방사선조사에 의한 식품저장의 산업화 필요성과 위생적 효과
조한옥 한국식품위생안전성학회 1986 한국식품위생안전성학회지 Vol.1 No.1
It is estimated that the loss of Korean agricultural and fishery products during the storage period is usually more than 20%, and it is difficult to increase agricultural products by a 10% annual rate directly. Therefore, development of food preservation techniques has now become a most important atternative for the indirect increase of such products and for its senitary distribution. Changes eating habits and improved living conditions have accelerated the demand for convenience food production and for this reason it is essential that raw materials at stable, resonable prices and hygienic quality be available the year round. At the end of 1980, the Korean government conceded th economical feasibility of the storage of foods by irradiation and a procedure for preserving food by irradiation on a batch scale was successfully developed by KAERI in 1982. Based on the research results accomplished by the KAERI and on the recommendation on wholesomeness of irradiated food by Joint Committee of FAO/IAEA/WHO in 1980, the approval of wholesomeness of irradiated food was declared by presidential decree in June 1985 and the procedure of permission for individual items is in progress. Korean private firms (Ryung Young Co.) which was technically assisted by KAERI for five years have taken mush interest in the establishment of such facilities in Korea, therefore Ryung Young Co. had proposed for the construction of 500 Kci Co-60 irradiator to the Ministry of Science and Technology in July 1984. The permission of construction has approved by government in May 1985. The commercial irradiator will be constructed as one of the most modernized facilities until May 1987 and that facilities will contribute the propagation of commercial storage of foods and its hygienic quality.
방사선조사와 자연저온에 의한 발아식품의 Batch Scale 저장에 관한 연구 : 제3보 양파의 저장 Ⅲ. Storage of Onions
조한옥,권중호,변명우,양호숙 한국농화학회 1983 Applied Biological Chemistry (Appl Biol Chem) Vol.26 No.2
In order to develop a commercial storage method cf onions by irradiation combined with natural low temperature, two local varieties of onions, precocious species and late ripening, were stored at natural low temperature storage room(450×650×250㎝H.; year-round temperature change, 2∼17℃; R.H., 80∼85%) on batch scale following irradiation with optimum dose level. Precocious and late varieties were all sprouted after five to seven months storage, whereas 10∼15 Krad irradiated precocious variety was 2∼4% sprouted after nine months storage, but sprouting was completely inhibited at the same dose for late variety. The extent of loss due to rot attack after ten months storage were 23∼49% in both control and irradiated group of precocious variety but those of late variety were only 4∼10%. The weight loss of irradiated precocious variety after ten months storage was 13∼16%, while that of late variety was 5.3∼5.9% after nine months storage. The moisture content, during whole storage period, of two varieties were 90∼93% with negligible changes. The total sugar content differed little with varieties and doses immediately after irradiation, but decreased by the elapse of storage period. 33.6% of its content was decreases: in control and 12.5% in irradiated group but 20∼26% decreased in both control and irradiated group of late variety after nine months storage. No appreciable change was observed immediately after irradiation irrespective of variety and dose, but decreased slightly with storage. Ascorbic acid content of precocious variety was increased slightly with dose immediately after irradiation, but those of late variety decreased slightly. Ascorbic acid content were generally decreased during whole storage period. An economical preservation method of onions appliable to late variety, would be to irradiate onion bulbs at dose range or 10∼15Krad followed by storage at natural low temperature storage room.