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포장방법별 수입 쇠고기의 유통기간 설정에 관한 연구 2 . 포장방법별 미생물학적 변화
임상동(S . D . Lim),김수민(S . M . Kim),박우문(W . M . Park),김영수(Y . S . Kim),강통삼(T . S . Kang) 한국축산학회 1990 한국축산학회지 Vol.32 No.7
The study was carried out to investigate the effect of packaging method on the microbiological change of imported beef and to examine the most effective packaging method after calculating the shelf-life and her-eby, to improve storaging of packaged meat. The results obtained are as follows; 1. The shelf-life was about 4 days and 8 days, respectively in PVC packaging stored at 4℃ and 0℃. Distributed of lactobacilli and anaerobic bacteria out of aerobic bacteria was decreased as the storage time was extended. Psychrotrophic bacteria count was higher than aerobic bacteria count. 2. The shelf-life was about 10 days and 19 days, respectively in PVDC packaging stored at 4℃ and 0℃. Distribution of lactobacilli and anaerobic bacteria out of aerobic bacteria was increased as the storage time was extended. Psychrotrophic bacteria count was higher than aerobic bacteria count. 3. The shelf-life was about 10 days and 32 days, respectively in Cryo-vac packaging stored at 4℃ and 0℃. Distribution of lactobacilli, anaerobic bacteria and psychrotrophic bacteria out of aerobic bacteria was similar to PVDC packaging.
포장방법별 수입 쇠고기의 유통기간 설정에 관한 연구 1 . 포장방법별 이화학적 변화
김수민(S . M . Kim),임상동(S . D . Lim),박우문(W . M . Park),김영수(Y . S . Kim),김영붕(Y . B . Kim),강통삼(T . S . Kang) 한국축산학회 1990 한국축산학회지 Vol.32 No.7
This study was carried out to investigate the effects of packaging method(PVC-wrap, PVDC, Cryo-Vac) on the properties of imported beef and the changes of physico-chemical characteristics in the course of the storage(0℃ , 4℃ ) and to calculate and predict the shelf-life of imported beef by physico-chemical analysis. Correlation coefficient(R) was -0.9977 between sensory evaluation and volatile basic nitrogen(VBN) contents, -0.9552 between sensory evaluation and Thiobabituric acid(TBA) value of imported beef in PVC packaging when stored at 4℃ . In physico-chemical analysis of imported beef, the VBN was increased with the increase of storage time in general, irrespective of packaging method (PVC, PVDC, Cryo-vac) or storage temperature(0℃ , 4℃ ). The TBA values were increased with the increase of storage time. Specifically, in TBA values, the effects of packaging method were markedly more changed than storage temperature. Water activity(Aw) was decreased during the storage, but moisture content was not much changed. The color of imported beef was darkened as the storage time was increased because of decrease of L-value in PVC packaging. But the color of imported beef was lighten as L-value was increased in PVDC and Cryovac packaging. Judging from physico-chemical properties, VBN was found to be the most valuable index in quality judgement of imported beef and their upper limiting contents were about 20mg%. Thus it is possible to calculate and predict the shelf-life of imported beef through the regression equation. As a result, the shelf-life prediction was 14 days in PVC packaging, 36 days in PVDC packaging, 34 days in Cryo-vac packaging stored at 0℃ and 11days in PVC packaging, 23 days in PVDC packaging, 26 days in Cryo-vac packaging stored at 4℃ .
김윤숙(Y . S . Kim),박우문(W . M . Park),유익종(I . J . Yoo) 한국축산학회 1996 한국축산학회지 Vol.38 No.1
Production of intact male pigs results in a number of advantages compared with castrated male pigs. The lean meat content is higher and the feed conversion rate is better resulting in higher growth rates. However, the main disadvantage is that meat from 5% of the male pig carcasses producer an unpleasant odor (boar-taint) during cooking. This meat must be identified and removed from the normal production. There are methods for the detection of what is believed to be the main component of the boar taint, i.e. androstenone and skatole, but those methods which until now have been tried cannot be considered for an on-line detection in abattoirs. The known methods are high pressure liquid chromatography, gas chromatography-mass spectrometry, radioitnmunoassay, enzyme-coupled immunosorbent assay and spectophotometry. All of these methods are complicated, labour-intensive and slow, and they require apparatus which can hardly be used in abattoir on-site. Recently, a rapid testing method has been developed in Denmark which is based an the analysis of skatole, and may prove to be very useful on the slaughter line. However, there is conflict on the accuracy of this method because of lade of knowledge about the contribution from androstenone to boar-taint. Therefore, known detection methods must be re-evaluated to develop a reliable method for the detection of substances contributing to boar-taint.
발효식품에서 분리한 젖산균이 발효소시지의 저장중 이화학적 특성에 미치는 영향
박우문,최원희,유익종,김왕준,지중룡,정동효 ( W . M . Park,W . H . Choi,I . J . Yoo,W . J . Kim,J . R . Ji,D . H . Chung ) 한국축산학회 1997 한국축산학회지 Vol.39 No.1
The effects of Lactobacillus plantarum, which produce bacteriocin, isolated from fermented foods (NFS #6-6, fermented sausage: S #3, kajami sikhae) on the physico-chemical properties of fermented sausages were compared with commercial starter culture, SL during storage at 24℃ and 35℃. Sausages treated with NFS #6-6 and S #3 had higher a value than SL at 24℃. Saturated fatty acid (SFA) were increased but unsaturated fatty acid (USFA) were decreased after 4 weeks storage and that ratio were high as the storage temperature were increased, regardless of treated starters. Free amino acid contents were decreased but glutamic acid, lysine and aspartic acid were detected in large amount as compared with other free amino acids after 4 weeks storage, regardless of storage temperatures and treated starters. TBA values were 0.24∼0.27 ㎎/㎏ at 24℃ and 0.49∼0.52 ㎎/㎏ at 35℃ after 4 weeks storage and did not show any difference among samples.
발효식품에서 분리한 젖산균이 발효소시지의 저장중 미생물의 특성에 미치는 영향
박우문,최원희,유익종,김왕준,전기홍,정동효 ( W . M . Park,W . H . Choi,I . J . Yoo,W . J . Kim,K . H . Jeon,D . H . Chung ) 한국축산학회 1997 한국축산학회지 Vol.39 No.1
The effects of Lactobacillus plantarum, which produce bacteriocin, isolated from fermented foods(NFS #6-6, fermented sausage: S #3, kajami sikhae) on the property of fermented sausages were compared with commercial starter culture, SL by measurement of pH, Aw and microbiological characteristics during storage at 24℃ and 35℃. There was slight increase in pH for all treatment and storage at 35℃ lowered pH than storage at 24℃. Lactobacilli count of S #3 and NFS #6-6 treated samples stored at 24℃ maintained 10^7 CFU/g during storage but that of SL treated samples reduced to 10^5 CFU/g after 4 week storage. Lactobacilli count of samples stored at 35℃ were reduced during storage. Staphylococci after 4 week storage at 24℃ were maintained as 10⁴ CFU/g for NFS #6-6, 10³ CFU/g for S #3 and 10² CFU/g for SL treated samples. Staphylococci of samples storage at 35℃ were reduced faster than 24℃ storage. Listeria were effectively inhibited in samples with NFS #6-6 and extinguished after 4 week storage in all treatment.
한외여과된 돈혈청으로부터 DEAE - Sephacel Chromatography 에 의한 면역단백질의 분리
전기홍,유익종,박우문,이무하 ( K . H . Jeon,I . J . Yoo,W . M . Park,M . H . Lee ) 한국축산학회 1997 한국축산학회지 Vol.39 No.1
Concentrated porcine serum with ultrafiltration 30KDa was purified with DEAF-Sephacel column chromatography. Buffer solution with pH 7 to 9 and buffer concentration with 0.01M to 0.05M, and NaCl gradient with 0M∼0.5M, 0M∼0.8M and 0M∼1.0M were used respectively for chromatographic purification. Optimal conditions were at pH 8.0, buffer conc. 0.03M and salt conc, 0M∼0.5M with immunoprotein concentration 82% and production yield 43%. Purified immunoprotein was identified in the molecular weight 50KDa and 15KDa by electrophoresis.