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Song, Hyun-Pa,Kim, Dong-Ho,Jo, Cheorun,Lee, Cheol-Ho,Kim, Kyong-Soo,Byun, Myung-Woo Elsevier 2006 FOOD MICROBIOLOGY Vol.23 No.4
<P><B>Abstract</B></P><P>A fresh vegetable juice has become a new functional food available for dieting and health. However, it poses a microbiological hazard to the consumer because it is distributed and consumed without any cooking. In this study, we applied the radiation sterilization of fresh vegetable juice, and the effectiveness of γ irradiation for inactivating <I>Salmonella typhimurium</I> and <I>Escherichia coli</I> in the carrot and kale juice was investigated. <I>D</I><SUB><SUB>10</SUB></SUB> values of <I>S. typhimurium</I> in the carrot and kale juice were 0.445±0.004 and 0.441±0.006kGy, while those of <I>E. coli</I> were 0.301±0.005 and 0.299±0.006kGy. The test organisms (inoculated at 10<SUP>7</SUP>cfu/ml) were eliminated by irradiation at 3kGy. The total phenol contents of the irradiated juice during 3 days of storage at a cold chain temperature (10°C) increased significantly (P<0.05), while those of the non-irradiated juice decreased (P<0.05). The antioxidant capacity of the irradiated carrot juice was higher than that of the non-irradiated control. Therefore, it was concluded that irradiation treatments of carrot and kale juice improve the microbiological safety with maintaining or even enhancing the antioxidative activity.</P>
감마선 조사와 아스코르브산 첨가가 소시지의 발암성 N - Nitrosamine 파괴 및 생성억제에 미치는 영향
안현주(Hyun-Joo Ahn),김재현(Jae-Hyun Kim),조철훈(Cheorun Jo),권종숙(Jong-Suk Kwon),송현파(Hyun-Pa Song),김희연(Hee-Yun Kim),변명우(Myung-Woo Byun) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.3
유화형 소시지의 휘발성 N-nitrosamine생성에 대한 감마선 조사, 환원제 첨가 및 포장방법에 따른 영향을 저장기간에 따라 조사하였다. 소시지는 아스코르브산을 첨가하거나 혹은 N-nitrosamine 생성을 최대화하기 위해 첨가하지 않은 모델시스템 소시지를 제조하여 함기포장 및 진공포장을 한 후, 0, 5, 10 및 20 kGy의 선량으로 감마선 조사하였다. 아스코르브산 첨가구는 제조 직후 감마선 조사에 의한 NDMA 및 NPYR 함량의 유의적인 차이를 보이지 않았지만, 저장 4주째에는 조사구의 함량이 유의적으로 감소하였다. 아스코르브산 비첨가구의 경우 제조 직후 NDMA 및 NPYR 함량이 각각 5 및 10 kGy 이상의 선량에서 감소하였고, 저장 4주 후에도 비조사구에 비해 감마선 조사시 낮은 함량을 나타내었다. 또한 포장방법은 소시지의 N-nitrosamine 함량에 대한 뚜렷한 영향을 미치지 않았다. Gamma irradiation was used to reduce the N-nitrosamines in emulsion-type cooked pork sausage during storage at 4℃. The sausage without ascorbate to maximize the N-nitrosamine formation and the sausage with 200 ppm sodium ascorbate were prepared, respectively. The sausages were aerobically or vacuum packaged and irradiated at 0, 5, 10 and 20 kGy. A statistically significant difference was not shown in N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) levels in the sausage prepared with sodium ascorbate at 0 week, while the NDMA and NPYR reduction was observed after 4 weeks storage. The NDMA level in the sausage without sodium ascorbate and irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 kGy was needed in vacuum packaging. The N-nitrosopyrrolidine reduction was shown at 20 and 30 kGy-irradiation. The results indicated that gamma irradiation was effective to reduce N-nitrosamines level in sausage during storage.
Hyun Jung Lee,Hyun Pa Song,Hee Soo Jung,Won Ho Choe,Jun Sang Ham,Jun Heon Lee,Cheo Run Jo 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.5
The objective of this study was to evaluate the effects of an atmospheric pressure plasma (APP) jet on L. monocytogenes inactivation, quality characteristics, and genotoxicological safety of cooked egg white and yolk. APP treatment using He gas resulted in a 5 decimal reduction in the number of L. monocytogenes in cooked egg white, whereas that using He+O2, N2, and N2+O2 decreased the number further, and to undetectable levels. All treatments of cooked egg yolk resulted in undetectable levels of inoculated L. monocytogenes. There were no viable cells of total aerobic bacteria after APP treatment on day 0 while the control showed approximately 3-4 Log CFU/g. On day 7, the numbers of total aerobic bacteria had increased by approximately 3 log cycles in cooked egg white, but there were no viable cells in cooked egg yolk after 2 min of APP jet. APP treatment decreased the L*-values of cooked egg white and yolk significantly on day 0. No significant sensory differences were found among the cooked egg white samples, whereas significant reductions in flavor, taste, and overall acceptability were found in cooked egg yolks treated with APP jets. SOS chromotest did not reveal the presence of genotoxic products following APP treatments of cooked egg white and yolk. Therefore, it can be concluded that APP jets can be used as a non-thermal means to enhance the safety and extend the shelf-life of cooked egg white and yolk.
Lee, Hyun-Jung,Song, Hyun-Pa,Jung, Hee-Soo,Choe, Won-Ho,Ham, Jun-Sang,Lee, Jun-Heon,Jo, Cheo-Run Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.5
The objective of this study was to evaluate the effects of an atmospheric pressure plasma (APP) jet on L. monocytogenes inactivation, quality characteristics, and genotoxicological safety of cooked egg white and yolk. APP treatment using He gas resulted in a 5 decimal reduction in the number of L. monocytogenes in cooked egg white, whereas that using $He+O_2$, $N_2$, and $N_2+O_2$ decreased the number further, and to undetectable levels. All treatments of cooked egg yolk resulted in undetectable levels of inoculated L. monocytogenes. There were no viable cells of total aerobic bacteria after APP treatment on day 0 while the control showed approximately 3-4 Log CFU/g. On day 7, the numbers of total aerobic bacteria had increased by approximately 3 log cycles in cooked egg white, but there were no viable cells in cooked egg yolk after 2 min of APP jet. APP treatment decreased the $L^*$-values of cooked egg white and yolk significantly on day 0. No significant sensory differences were found among the cooked egg white samples, whereas significant reductions in flavor, taste, and overall acceptability were found in cooked egg yolks treated with APP jets. SOS chromotest did not reveal the presence of genotoxic products following APP treatments of cooked egg white and yolk. Therefore, it can be concluded that APP jets can be used as a non-thermal means to enhance the safety and extend the shelf-life of cooked egg white and yolk.
Park, Jun-Gyu,Kim, Hyun-Jeong,Matthijnssens, Jelle,Alfajaro, Mia Madel,Kim, Deok-Song,Son, Kyu-Yeol,Kwon, Hyoung-Jun,Hosmillo, Myra,Ryu, Eun-Hye,Kim, Ji-Yun,Cena, Rohani B,Lee, Ju-Hwan,Kang, Mun-Il,Pa BioMed Central 2013 Veterinary research Vol.44 No.-
<P>Direct interspecies transmissions of group A rotaviruses (RVA) have been reported under natural conditions. However, the pathogenicity of RVA has never been directly compared in homologous and heterologous hosts. The bovine RVA/Cow-tc/KOR/K5/2004/G5P[7] strain, which was shown to possess a typical porcine-like genotype constellation similar to that of the G5P[7] prototype RVA/Pig-tc/USA/OSU/1977/G5P9[7] strain, was examined for its pathogenicity and compared with the porcine G5P[7] RVA/Pig-tc/KOR/K71/2006/G5P[7] strain possessing the same genotype constellation. The bovine K5 strain induced diarrhea and histopathological changes in the small intestine of piglets and calves, whereas the porcine K71 strain caused diarrhea and histopathological changes in the small intestine of piglets, but not in calves. Furthermore, the bovine K5 strain showed extra-intestinal tropisms in both piglets and calves, whereas the porcine K71 strain had extra-intestinal tropisms in piglets, but not in calves. Therefore, we performed comparative genomic analysis of the K71 and K5 RVA strains to determine whether specific mutations could be associated with these distinct clinical and pathological phenotypes. Full-length sequencing analyses for the 11 genomic segments for K71 and K5 revealed that these strains were genetically nearly identical to each other. Two nucleotide mutations were found in the 5′ untranslated region (UTR) of NSP5 and the 3′ UTR of NSP3, and eight amino acid mutations in VP1-VP4 and NSP2. Some of these mutations may be critical molecular determinants for RVA virulence and/or pathogenicity.</P>