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RISS 인기검색어
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- 저자 : 권오연 ( Oh Yeoun Kwon ) (검색결과 3 건)
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PCR-DGGE를 이용한 유기농 채소의 유해 미생물 신속 검지
권오연 ( Oh Yeoun Kwon ),손석민 ( Seok Min Son ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.4
In this study the polymerase chain reaction (PCR) combined with denaturing gradient gel electrophoresis (DGGE) was evaluated as a method permitting the rapid detection of pathogens in fresh originally grown vegetables. A universal primer (341GCf/534r) was selected for its ability to amplify the V3 region of 16S-rRNA genes in their target pathogens (Salmonella typhimurium, Pseudomonas fluorescens, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, E. coli). The 194 bp fragments in PCR were successfully duplicated as expected. The amplified fragments of the same size from six different pathogens also showed good separation upon DGGE. The detection limit of PCR-DGGE for six pathogens in fresh-cut lettuces were over 105 CFU/g when sampled by stomaching. However, when the sampling method was changed from stomaching to shaking, the detection limit of six pathogens in organic vegetables was shown to increase by over 101 CFU/g, but only those of B. cereus were over 103 CFU/g. Therefore, PCR-DGGE was shown to be a reliable method for the detection of pathogens in fresh-cut vegetables.
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열처리 및 갈변저해제 병용처리에 의한 신선편이 감자제품의 저장 중 품질특성변화
송혜진 ( Hye Jin Song ),권오연 ( Oh Yeoun Kwon ),강복희 ( Bok Hee Kang ),허상선 ( Sang Sun Hur ),이동선 ( Dong Sun Lee ),이상한 ( Sang Han Lee ),강인규 ( In Kyu Kang ),이진만 ( Jin Man Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.3
신선편이 감자제품의 최소가공 공정에서 열처리와 갈변억제제처리를 적용하여 저장 중 갈변 억제와 유통기한 연장에 따라 품질을 증진시키고자 본 연구를 실시하였다. 저장기간 동안 감자의 표면색을 측정한 결과 L값은 AA처리구가 가장 높은 값을 나타내었고 ΔL값과 ΔE값은 HA처리구가 저장기간 동안 가장 낮은 변화폭을 나타내었다. PPO활성 변화는 HA처리구가 저장기간 동안 다른 처리구에 비해 완만한 증가를 나타내며 효소 활성이 억제됨을 보였고 PAL활성 역시 PPO활성과 같은 경향을 나타내었다. 경도는 저장기간이 지남에 따라 처리구별 큰 차이를 나타내지 않으며 비슷한 수준을 유지하였고 중량 감소율은 저장기간이 지날수록 다소 증가하는 경향을 나타내었지만 저장 10일째 1.0%미만으로 품질에 큰 영향을 미치지 않았다. 가용성 고형분 함량과 수분함량 역시 경도와 마찬가지로 저장기간 동안 처리구별 큰 차이를 보이지 않았다. 관능평가 결과 향과 조직감은 처리구간에 유의적인 차이를 나타내지 않았지만 표면색과 종합적 기호도에서 HA처리구가 저장 10일째 3점을 나타내며 다른 처리구에 비해 상대적으로 높게 나타났다. 저장 중 감자 외관을 관찰한 결과 모든 처리구의 갈변현상이 육안으로 확인되지 않았고 저장 6일까지도 표면에 수분이 유지되었다. Ascorbic acid와 열을 병용처리한 신선편의 감자는 10일의 저장기간 동안 상품성을 잃지 안아 저장 중 갈변을 억제하고 고유의 품질특성을 유지하는데 효과적인 것으로 생각된다. This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at 4℃, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at 55℃) during storage at 5℃. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.
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광 펄스 처리 조건에 의한 식중독균 사멸에 미치는 영향
신정규 ( Jung Kue Shin ),권오연 ( Oh Yeoun Kwon ),박민우 ( Min Woo Park ),손석민 ( Seok Min Son ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.4
Most of foods were secured their microbiological safety by heat treatment. However, the quality of food was also reduced by heat treatment. Therefore, non-thermal treatments were recently suggested as an alternative methods for heat treatment, Among the non-thermal treatments, the high intensity pulsed light (IPL) treatment was investigated in this study to find out the most important processing factors for killing the food borne pathogens, First of all, in order to know whether the initial cell concentration affects on death rate, the death rates of two different pathogens were measured at three different intial cell load. As a result, there was no significant different in death rates on two different pathogens. Additionally, the penetration thickness of pulse light showed the most important processing factors on sterilization by IPL treatment in that the survival ratio of bacteria was dramatically increased by increasing the thickness. The lethal effect of surround medium color showed that there was no significance on death rate of bacteria by adsorption of light.
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