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황종현,유광원,이경행 한국산업식품공학회 2004 산업 식품공학 Vol.8 No.1
To develop a komchi with high sensory quality and storage stability, the optimum pasteurization time and temperature were investigated. Sliced kimchi with different acidity (0.3,0.5 and 0.8%) was prepared and pasteurized at 65 or 75℃, then the microbiological (number of total aerobic bacteria, lactic acid bacteria, and yeasts), physicochemical, and sensory changes were measured. The viable counts of total aerobes, lactic acid bacteria, and yeasts as well as valued of pH and acidity changed rapidly in control. However, the growth of microorpanisms was controlled by pasteurization tratments, and the changes of pH and acidity in the treated kimcji were smaller than those of control, although acidity of the samples was different at the initial state. The sensory results indicated that the overall quality of kimchi samples pasteutized at 0.3 or 0.8% acidity was relatively lower than for samples at 0.5% acidity. particularly, kimchi pasteuriaed at 65℃ were high scored in quality attributes compared to the other samples, with preserving a desirable flavor during whole storage period.
대두의 물리, 화학적 및 가공특성 개선을 위한 감마선 조사
김우정,변명우,차보숙,육홍선,김정옥,이경행 한국콩연구회 1999 韓國콩硏究會誌 Vol.16 No.2
대두의 물성 개선과 저장 안정성 확보를 목적으로 대두($quot;황금콩$quot;)에 0, 2.5, 5, 10 및 20 kGy의 감마선을 조사하고 수분흡수 양상 및 cooking 특성, 대두의 주요성분인 단백질 및 지방질 특성과 두유, 두부 및 식용유의 가공적성을 검토한 결과는 다음과 같다. 대두에 적정산량(2.5∼10 kGy)의 감마선 조사는 대두가공전 주요 공정인 수침과 cooking시간을 비조사 대두에 비해 크게 단축시킬 수 있었으며 실온에서 1년 저장후에도 동일한 효과를 얻을 수 있었고, 이는 대두의 미세구조 관찰에서 본 결과를 뒷받침하였다. 또한 대두의 주요성분인 단백질과 지방질성분에서도 지방산 조성과 trans 지방산의 생성 등 비조사 대두와 유의적인 차이가 없었다. 감마선 조사된 대두의 가공적성 시험에서는 물성 개선이 확인된 감마선 조사 대두로 제조된 두유, 두부 및 식용유의 품질은 비조사 대두와 유의적인 차이가 없거나 우수한 품질특성을 나타내었다. 따라서 대두에 2.5∼10 kGy 정도의 감마선 조사는 대두의 저장 안전성 확보는 물론 현행 대두가공의 문제점을 개선 및 보완할 수 있을 것이다. Soybeans (Glycine max(L. ) Merrill ) $quot;Hwangkeumkong were gamma irradiated at dose levels of 0, 2. 5, 5, 10 and 20 kGy and the effect of the irradiated soybean on physical, chemical and processing properties were studied. Samples with irradiation doses upto 10 kGy, where soaking and cooking rimes were reduced and physical properties were improved, showed negligible changes of main components, subunit patterns, thermal stability and conformation of soybean proteins, In the soybean oil extracted from the irradiated soybeans upto 10 kGy, no significant changes were observed in the total lipid content, fatty acid composition, acid value, peroxide value and traps fatty acid content, as compared with non-irradiated one. The quality of oil extracted from 5 to 10 kGy irradiated soybean was superior or similar to that of the non-irradiated control. In the microstructure of irradiated soybean seeds* changes in seed coat and cotyledon structure and deformation of protein body and lipid body structure were observed. The quality of Tofu and soymilk which were prepared with the soybeans irradiated at 5 to 10 kGy was superior or similar to that of the non-irradiated control. Therefore, gamma irradiation(2.5∼10 kGy) of soybean could result in the improvement of the manufacturing process by reduction in cooking and soaking time as well as improving nutritional quality, processing characteristics and shelf-life lay destroying microorganisms and enzymes.