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전해수와 구연산을 이용한 양상치의 품질 향상 및 미생물 저감화 효과
김영국(Yongguo Jin),김태웅(Tae-Woong Kim),딩티안(Tian Ding),오덕환(Deog-Hwan Oh) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.5
본 연구는 전해수, 구연산, 차아염소산나트륨의 단독 또는 병용 처리에 의한 양상치에 오염된 총균수, 효모 및 곰팡이는 물론, 인위적으로 접종한 Listeria monocytogenes와 Escherichia coli O157:H7에 대한 저감화 효과를 조사하였으며 살균효능은 침지 시간(3, 5, and 10분)과 침지 온도(1, RT, 40, and 50℃)의 변화에 따른 각 처리구의 살균력을 조사하였다. 또한, 알칼리전해수와 구연산의 병용처리에 의한 양상치의 저장 중 갈변저해효과를 탐색하였다. 침지 시간에 따른 각 처리구의 미생물 살균력은 전해수(산성전해수와 알칼리 전해수)가 동일 조건에서 100 ppm 차아염소산나트륨보다 높았으며 모든 처리구에서 3분보다는 5분이상 침지 시 현저하게 살균력이 증가하는 것으로 나타났다. 침지 온도에 의한 각 처리구의 살균력은 온도가 증가할수록 증가하였으며 40℃ 이상에서는 온도증가에 의한 살균력의 차이가 없었다. 반면, 알칼리 전해수나 구연산 단독 처리구에 비하여 병용 처리시 양상치에 오염된 총균수와 효모 및 곰팡이에 대한 살균력은 모든 침지 온도에서 현저하게 증가하였으며 40℃ 이상에서는 완전하게 사멸하는 것으로 나타났으나 L. monocytogenes와 E.coli O157:H7는 같은 조건에서 처리구에 대한 저항성이 증가하였다. 한편, 양상치를 상온이나 40℃에서 알칼리 전해수와 구연산 병용 처리구로 침지하여 4℃에서 15일간 저장하였을 때 단독 처리구에 비하여 현저하게 갈변저해효과가 있는 것으로 나타나 병용처리구는 양상치의 품질향상은 물론 미생물의 생육을 저해하는데 좋은 항균제로 사용될 수 있을 것으로 사료된다. This study was conducted to determine the effects of alkaline electrolyzed water (AIEW), acidic electrolyzed water (AcEW), 1% citric acid, and 100 ppm sodium hypochlorite, either alone or in combination with citric acid, in reducing the populations of spoilage bacteria and foodborne pathogens (Listeria monocytogenes and Escherichia coli O157:H7) on lettuce at various exposure times (3, 5, and 10 min) with different dipping temperatures (1, 20, 40, and 50℃). In addition, the inhibitory effect of alkaline electrolyzed water combined with citric acid on the browning reaction during storage at 4℃ for 15 days was investigated. Compared to the untreated control, electrolyzed water more effectively reduced the number of total bacteria, mold, and yeast than 100 ppm sodium hypochlorite under the same treatment conditions. All treatments exposed for 5 min significantly reduced the numbers of total bacteria, yeast, and mold on head lettuce. The inactivation effect of each treatment on head lettuce was enhanced as the dipping temperature increased from 1 to 50℃, but there was no significantly difference at temperatures greater than 40℃ (p<0.05). The total counts of yeast and mold in head lettuce were completely eliminated when a combination of 1% citric acid and AlEW treatment was used at temperatures greater than 40℃. However, decreased reduction in L. monocytogenes (2.81 log CFU/g), and E. coli O157:H7 (2.93 log CFU/g) on head lettuce was observed under these treatment conditions. In addition, enhanced antibrowning effect was observed when the samples were subjected to both 1% citric acid and AlEW treatment at temperatures greater than 40℃ compared to when single treatments alone were used. Thus, this combined treatment might be considered a potentially beneficial sanitizing method for improving the quality and safety of head lettuce.
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Soyeong Im,Yongguo Jin,Byungsik Chun 한국지반환경공학회 2013 한국지반환경공학회논문집 Vol.14 No.3
Determination of geotechnical characteristics of soil is either to use the field samples to measure the characteristics of soil through laboratory test or measuring the characteristics directly in the field. Field test can be derived similar value by considering characteristics of site and laboratory test can be confirmed the characteristic of soil by testing with field samples. This article describes relative density as the measure of compaction for cohesionless soils and presents several simple and mathematical relationships to help engineers estimate needed parameters for relative density calculations. The main purpose of this research is to investigate possible correlations between coefficient of uniformity, coefficient of curvature, maximum and minimum void ratio, mean grain size. Results show a linear relationship between the minimum and maximum void ratios and a power function relationship between coefficient of uniformity and the limiting void ratios. Void ratio range, which is the difference between the maximum and minimum void ratios, appeared to be log normally distributed but showed no simple mathematical fit to the data. these results were shown to help engineers estimate needed parameters for relative density calculations.
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The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
Changyi Mao,Zhihui Yu,Chengliang Li,Yongguo Jin,Meihu Ma 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.3
Preserved egg, a kind of alkaline-fermented food, is a traditional egg product in China. Here, we investigated the nutritional functions of preserved eggs by in vivo and in vitro experiments. The results of in vivo studies showed that the levels of triglycerides (TG), total cholesterol (TCHO) and low-density lipoprotein cholesterol/high density lipoprotein cholesterol (LDL-C/HDL-C) were significantly decreased (p<0.05) in the liver of rats treated with preserved eggs. Meanwhile, the levels of two important cancer markers, interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), were also significantly decreased (p<0.05) in treated rats. In vitro studies were performed on Caco-2 cells, a human epithelial colorectal adenocarcinoma cell line. It demonstrated that the gastrointestinal (GI) digests of preserved eggs significantly accelerated (p<0.05) the apoptosis by upregulating caspase-3 in the Caco-2 cells. Besides, after treated with preserved eggs, the half maximal inhibitory concentration (IC50) of preserved eggs digests to Caco-2 cells was 5.75 mg/mL, indicating the significant inhibition of cell proliferation provided by preserved eggs (p<0.05). The results shown in this study demonstrated that preserved eggs may be a novel functional food involved with antilipemic, anti-inflammatory activity as well as the effect on accelarating the apoptosis of Caco-2 cells.
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Hammad HHM,Meihu Ma,Guofeng Jin,Yongguo Jin,Ibrahim Khalifa,Qi Zeng,Yuanyuan Liu 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.5
This study mainly investigated the improvement effect of nitroso-hemoglobin (NO-Hb) and four lactic acid bacteria (LAB) (Streptococcus thermophiles, Lactobacillus bulgaricus, Lactobacillus casei, and Montessori enterococcus) on the color and microbiological qualities of raw beef. Three strains of Escherichia coli, Staphylococcus, Salmonella, and Pseudomonas were used as pathogenic bacteria. The results showed that both NO-Hb and LAB could enhance the color stability and scavenged the spoilage bacteria in a minced beef model. But the improvement effect of NO-Hb was more significant than LAB. This suggested that NO-Hb, as a novel ingredient, could be used as a promising substitute for nitrite in meat products to improve the color and safety of meat products. In addition, low field (LF)-NMR method has been established to be practicable to identify changes in the relaxation times of water and fat caused by different type of bacteria and the storage periods. The number of relaxation components in minced beef was affected by bacteria and increase of the storage period.
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