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발효식품에서 분리된 젖산균으로 제조한 발효소시지의 특성
박우문,최원희,Park, U-Mun,Choe, Won-Hui 한국식품연구원 1997 食品技術 Vol.10 No.1
발효식품에서 분리한 젖산균인 Lactobacillus plantarum(NFS #6-6과 S #3)의 발효소시지에서 starter culture로의 이용가능성을 알아보기 위하여 상업용 혼합 starter culture인 SL(Staphylococcus carnosus+ Lactobacillus pentosus)을 비교구로하여 발효소시지를 제조하고 그 특성을 상호 비교하였다. 발효 및 숙성 중 변화에서 starter culture의 종류에 관계없이 최종 43~45%의 수분이 증발되었다. PH는 SL 처리구가 가장 낮은 4.3 수준이었으며 수분활성도 역시 0.88로 SL 처리구가 가장 낮았다. 색도에서 적색도는 SL 처리구보다 NFS #6-6과 S #3 처리구가 더 높았으며 텍스쳐, 지방산, 그리고 유리아미노산의 변화에서 starter culture에 따른 차이점은 없었다. 관능평가시 색깔에서는 NFS #6-6 처리구가 SL 처리구에 비하여 낮았으나 향기, 맛, 텍스쳐와 기호도에있어서는 SL과 비슷한 결과를 나타내었다. 유산균수는 발효 2일째 급격히 증가하는 추세($10^8 cfu/g이상)였으나 S #3과 NFS #6-6이 더욱 빠른 성장을 보였으며 Step. aureus는 모든 처리구에서 검출되지 않았다. 장내세균의 경우 SL 처리구에 비하여 우수하여 S #3 처리구는 3일째, NFS #6-6 처리구는 8일째부터 검출되지 않았으며 Listeria 역시 SL처리구보다 우수한 억제력을 나타내었다.
β-cyclodextrin 을 이용한 난황의 콜레스테롤 제거
박우문,유익종,지중룡,전기홍,김천제,임상빈 한국축산학회 1997 한국축산학회지 Vol.39 No.5
This study was carried out to remove cholesterol from liquid egg yolk by using β-cyclodextrin(β-CD) which formed insoluble complex by binding with cholesterol existed in oil-water interface of egg yolk. The conditions of treatment varied with the centrifugal force, mixing temperature, mixing time, distilled ratio and β-CD : cholesterol molar ratio, and the removal efficiency of cholesterol of each treatment was measured. The optimal conditions of centrifugal force, mixing temperature and mixing time to remove β-CD. cholesterol complex were 2,000 g, 35℃ and 15 min, respectively. The ratio of egg yolk to distilled water was 1 : 3 with the most cholesterol removal and with the highest solid content remained. When the molar ratios of β-CD to the egg yolk cholesterol were 3: 1, 5: 1 and 6: 1, the efficiencies of cholesterol removal were 75.0, 88.9 and 95.9%, respectively, and the contents of remnant solid were 68.2, 64.6 and 56.9%, respectively. As the amount of added β-CD increased, cholesterol removal efficiency was increased but valuable nutrients of egg yolk also decreased. Therefore, it was concluded that the molar ratio of 3 : 1 -5 : 1 for β-CD : cholesterol was most effective in removing cholesterol from egg yolk, considering the amount of valuable components remained.
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.