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더덕 분말 첨가량을 달리한 고추장의 효소력 변화 및 관능적 특성
성정민(Jung-Min Sung),김옥선(Ok-Sun Kim),류혜숙(Hye-Sook Ryu) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.8
본 연구는 맛과 기능성을 향상시키기 위해 더덕 분말 첨가량을 달리하여 고추장을 제조하여 숙성 중 효소활성의 변화 및 관능평가를 실시하였다. 더덕분말 함량은 1%, 3%와 5%로 달리 첨가하여 30℃에 보관하면서 2주 간격으로 pH, 미생물, 유리당, 효소활성 및 관능 등의 품질을 평가하였다. 초기 pH는 더덕 첨가구가 대조구에 비해 낮았으며 저장기간 동안 감소하였다. 총균수는 저장기간 동안 큰 변화를 나타내지 않았으며 효모 및 곰팡이균은 증가하였다. 대조구와 1% 첨가구의 효모 및 곰팡이균수는 저장 6주째 5 log scale에 도달한 반면 3%, 5% 첨가구는 저장 8주째에 같은 수준에 도달하였다. 전분분해 효소인 amylase는 저장 4주째 활성이 가장 높았으며 glucose와 fructose 함량도 4주째 가장 높게 나타났다. 유리당 함량 결과 glucose와 fructose가 대부분을 차지하였으며 glucose 함량은 저장 2주째 급격하게 증가하였고 4주째 최고치에 달했으며 대조구에 비해 더덕분말 첨가 고추장의 유리당 함량이 유의적으로 높게 나타났다. 관능평가 결과 맛 및 종합적인 기호도는 1, 3% 첨가구가 대조구에 비해 높게 나타났으며 첨가구들 가운데 1% 첨가구를 가장 선호하는 것으로 나타났다. Deoduk (Codonopsis lanceolata) root powder was added to traditional kochujang to improve the quality of traditional kochujang. The microbial characteristics, enzyme activities, and sensory characteristics were investigated during fermentation. The aerobic bacterial count in kochujang was not remarkabley different, and yeast and mold decreased during fermentation. Yeast and mold in the kochujang with 3 and 5% added deoduk root powder were 5 log scale at 8 weeks, whereas those in the control reached the same level at 6 weeks. α, β-Amylase activity was at its highest level at 4 weeks during fermentation, and glucose and fructose contents showed the same results. The major free sugars in kochujang were glucose and fructose, and their contents increased rapidly at 2 weeks. Free sugar contents of kochujang with added deoduk was higher than that in the control. The sensory evaluation results showed that 1 and 3% deoduk kochujang had higher scores for taste and overall acceptance than those in the control. In particular, 1% deoduk kochujang had the highest scores.
표면 세척 시스템에 의한 유자의 미생물 및 잔류농약의 제거효과
성정민 ( Jung Min Sung ),권기현 ( Ki Hyun Kwon ),김종훈 ( Jong Hoon Kim ),정진웅 ( Jin Woong Jeong ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.5
This study was conducted to assess the effects of the removal of pesticide residues and microorganisms from yuja (Citrus junos Sieb ex Tanaka) using a surface-washing system, under the following washing conditions: 0.11, 0.42, and 0.73 m/s spray rotation speeds; 0.6, 0.9, and 1.2 MPa water pressure and 0.046, 0.092, and 0.138 m/s conveying speeds. Tap-water treatment was used as the control. The washing efficiency when using squid ink was highly correlated with the conveying speed and the spray rotation speed. In addition, the highest washing efficiency was achieved when the water pressure was 0.9 MPa. The microorganisms were reduced to 0.40 log CFU/g for the tap-water treatment, and all the treatments, except those at the conveying speed of 0.138 m/s and the spray rotation speed of 0.11 rpm (6.07 log CFU/g), produced higher removal efficiencies compared with the tap-water treatment. Reductions of 2.20 and 2.05 log CFU/g were achieved at the spray rotation speeds of 0.42 and 0.73, respectively. The largest reductions were observed when the conveying speed was 0.046 m/s. Higher pesticide residue removal efficiency values were obtained at slower conveying speeds and higher spray rotation speeds. Higher than 50% removal efficiency was achieved when the spray rotation speed was 0.046 m/s for spirodichlofen, deltamethrin, benomyl, thiophanate-methyl, and acequinocyl. Especially, the removal efficiency for benomyl and thiophanate-methyl was more than 90%. It can thus be concluded that the pesticide residues in yuja can be effectively reduced by washing the latter with a less-than-0.092-m/s conveying speed and a higher-than-0.42-m/s spray rotation speed.
오디분말을 첨가한 요구르트의 품질 및 항산화능에 미치는 영향
성정민(Jung Min Sung),최해연(Hae Yeon Choi) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.5
본 연구는 오디분말을 0, 0.5, 1, 3% 비율로 첨가한 요구르트를 제조한 후 24시간 동안 발효시키면서 시간별로 오디 요구르트의 항산화 활성 및 이화학적 품질특성을 측정하고, 24시간 발효 후 관능평가를 실시하였다. 총 페놀 함량과 안토시아닌 함량 및 DPPH radical 소거능은 오디 첨가량에 따라 유의적으로 증가하였다. pH는 오디 첨가 요구르트가 발효시간이 경과할수록 대조군에 비해 유의적으로 감소하였으며, 산도는 발효 중에는 대조군을 제외한 오디 첨가군 요구르트가 첨가량에 따라 증가하였다. 유기산은 발효 16시간까지는 오디 첨가군이 대조군에 비해 함량이 높았지만, 그 이후에는 대조군의 함량이 높았다. 유산균의 생균수는 발효 8시간까지는 오디 첨가량에 따라 유산균 수가 증가하였지만 16시간 경과 후부터는 1%와 3% 요구르트의 생균수가 대조군보다 감소하는 경향을 보였다. 유당의 함유량은 발효 전 거의 차이가 없었으나 발효 24시간 이후에는 대조군의 함유량이 가장 낮았다. 유기산, 유산균, 유당 분석 결과 오디는 요구르트 발효의 일정기간까지는 첨가량에 따라 요구르트 발효에 상당한 영향을 주지만 지속적인 영향을 미치진 못하는 것으로 사료된다. 색도 측정에서 오디분말을 첨가할수록 L값과 b값은 감소했으며 a값은 증가하였다. 오디 첨가 요구르트의 관능적 품질평가 결과 1% 첨가군이 모든 항목에서 가장 높은 점수를 받았으며, 3% 첨가군은 대조군보다 관능평가에서 낮은 점수를 받았다. 이러한 결과로 보아 요구르트를 제조 시 1%의 오디분말 첨가는 요구르트의 발효와 품질특성을 향상시키고 기호도를 증가시키는 것으로 사료된다. This study was conducted to investigate the effect of mulberry powder on the antioxidant activities and quality characteristics of yogurt. The samples were fermented with different amounts (0, 0.5, 1, and 3% to the yogurt quantity) of mulberry powder for 24 hr. The total phenol content, anthocyanin content, and DPPH radical scavenging activity of yogurt significantly increased with higher mulberry powder content. The pH decreased with higher mulberry powder content until 16 hr, whereas the treated groups showed higher pH levels than the control group after 20 hr. Acidities of the treated groups were higher than that of the control group upon addition of mulberry powder. Citric acid, succinic acid, and lactic acid contents of the treatment group were higher than that of the control until 16 hr, whereas the free organic acid content of the control group increased after 20 hr. The amount of lactic acid bacteria increased with higher mulberry powder content until 12 hr, whereas that of the treated group tended to decrease compared to the control group after 16 hr. Color values of mulberry yogurt were lower in terms of brightness and yellowness, whereas redness value was higher compared to the control. Mulberry yogurt groups showed higher sensory attributes than the control, except for 3% added yogurt. Consumer acceptability score of yogurt with 1% mulberry powder was ranked higher than those of other yogurts in terms of overall preference, sourness, color, flavor, and sweetness. We suggest that mulberry powder can be used to improve the quality characteristics, functionality, fermentation, and sensory evaluation of yogurt.
전기분해수 세척에 따른 배추의 미생물 및 잔류농약 제거효과
성정민(Jung-Min Sung),박기재(Kee-Jai Park),임정호(Jeong-Ho Lim),정진웅(Jin-Woong Jeong) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.5
This study investigated the washing efficiency of electrolyzed water for the removal of microorganisms and pesticide residues from Chinese cabbage. Initial total bacteria and coliform counts were 6.64 and 3.56 log cfu/g respectively. After washing, total bacteria count of tap water (TW) were 5.97 log cfu/g and low alkaline electrolyzed water (LAlEW) and strong acidic electrolyzed water (SAcEW) were 1.63-4.67 log cfu/g. Especially SAcEW-100 was found to the most effective method of washing the cabbages. After washing, the coliform count was dramatically reduced. The removal rate of pesticide residues by NaClO treatment (36.93-50.13%) was greater than that of TW treatment (32.28-38.46%). The removal rate of LAlEW-100 and SAcEW-100 was 63.79 and 78.30% respectively, and was higher than those of TW and NaClO treatments. The vitamin C content of the Chinese cabbages after all treatments did not differ significantly. Consequentially, the electrolyzed water was found to be effective to remove bacteria and pesticide residues from Chinese cabbage without affecting quality.