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Neutral Protease를 이용한 닭 간 단백질 가수분해물의 산업적 이용에 관한 연구
박숙영,김우정,이근택 강릉대학교동해안지역연구소 1990 東海岸硏究 Vol.1 No.2
영양학적으로 매우 우수한 부존자원이라 할 수 있는 닭 간의 단백질을 protease인 Neutrase를 이용하여 효소적으로 가수분해를 하였다. 가수분해시의 최적조건을 파악하기 위하여 온도, 시간, pH 및 효소 첨가량 (E/S ratio) 의 조건을 검토하고 수분과 기름의 흡수성, 유화활성, 점도등의 기능성을 조사하였다. 아울러 다시료 비교법에 의한 관능검사를 시행하였다. Neutrase를 이용하여 닭 간 단백질을 가수분해 시켰을 때 온도 50℃, pH 6.0에서 최대활성을 나타내었고, 효소의 첨가량이 증가할 수록 가수분해도는 증가하였다. 수분과 기름의 흡수성과 유화활성도는 반응시간이 지날수록 감소하였고 점도는 증가하였다. 동결건조된 닭 간 단백질 가수분해물의 냄새와 색깔에 대한 관능평가에서는 썩은내와 역겨운 냄새만이 1% 범위에서 유의성이 있었다. 또한 효소적 가수분해는 닭 간 단백질 가수분해물의 색을 붉은색이 감소하는 대신 좀더 밝고, 녹색을 띠도록 하였다. Chicken liver is a potential valuable source of nutrients. Chicken liver protein was enzymatically hydrolyzed using a kind of protease, Neutrase. In order to determine the optimum conditions of hydrolysis process, the parameters of reaction temperature, time, pH, and enzyme to substrate ratio (E/S ratio) were investigated. To evaluate the functional properties of hydrolysate, water and oil absorption capacity, emulsifying capacity and viscosity were measured. Sensory tests by multiple comparison test were also carried out. The optimum condition for the hydrolysis were 50℃ and pH 6.0 and degree of hydrolysis incrased with increasing E/S ratio. Water and oil absorption and emulsifying capacity were decreased and viscosity was increased during hydrolysis. The sensory evaluation of odor and color of freeze-dried chicken liver protein hydrolysates showed a significant increase in 'spoiled' and 'nauseous' (p < 0.01). It was also found that the proteolytic hydrolysis caused the color of chicken liver protein hydrolysates to be brighter, less redish and more greenish.
Shelf-life Extension of Fresh and Processed Meat Products by Various Packaging Applications
Lee, Keun Taik Korea Society of Packaging Science and Technology 2018 한국포장학회지 Vol.24 No.2
This article delves into the current status of various packaging technologies, which are currently being applied or are under development for the shelf-life extension and quality improvement of fresh and processed meat products. Traditional packaging methods include vacuum packaging, modified atmosphere packaging, and air-permeable packaging. Recently, innovative packaging methods have been introduced that utilize technologies such as barrier-films, active packaging, nanotechnology, microperforated films, far-infrared radiations, and plasma treatment. All of these packaging methods have their own merits and drawbacks in terms of shelf-life and quality maintenance. A right choice of packaging system for fresh and processed meat products must be made in accordance with the conditions of the raw material, storage, and distribution in the market and household, and while considering the environmental sustainability and consumer's expectations.
Quality Changes of Pork in Relation to Packaging Conditions During Chilled Storage in Households
Lee, Keun Taik,Jang, Min Jun Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.4
Proper storage of left-over meat in a household refrigerator is important for extending its shelf-life and assuring its safety until it is next used. Various fresh meat packaging methods were examined to determine their effects on the quality characteristics of pork loins during household storage at $5^{\circ}C$. The packaging methods include 1) wrapping in a polyethylene pouch (WP), 2) keeping in an air-tight plastic container (CP), and 3) using a household vacuum packaging machine (VP). The fastest increase in total aerobic bacteria during storage occurred in the WP samples, followed by the CP and VP samples. The count of Pseudomonas spp. was found to be lowest in the VP, and then the CP and WP samples. Enterobacteriaceae grew fastest in the WP samples, followed by the CP and VP samples. The WP samples also incurred the most significant increase in thiobarbituric acids and volatile basic nitrogen values over the storage period, as compared to the CP and VP samples. Off-odour at 30 min after opening the package, was first notable at day 11 in WP samples, but only at day 15 in the CP and VP samples. The colour also deteriorated earlier in the WP samples than in the CP and VP samples.
Shelf-life Extension of Fresh and Processed Meat Products by Various Packaging Applications
Keun Taik Lee 한국포장학회 2018 한국포장학회지 Vol.24 No.2
This article delves into the current status of various packaging technologies, which are currently being applied or are under development for the shelf-life extension and quality improvement of fresh and processed meat products. Traditional packaging methods include vacuum packaging, modified atmosphere packaging, and air-permeable packaging. Recently, innovative packaging methods have been introduced that utilize technologies such as barrier-films, active packaging, nanotechnology, microperforated films, far-infrared radiations, and plasma treatment. All of these packaging methods have their own merits and drawbacks in terms of shelf-life and quality maintenance. A right choice of packaging system for fresh and processed meat products must be made in accordance with the conditions of the raw material, storage, and distribution in the market and household, and while considering the environmental sustainability and consumer’s expectations.
Exposure assessment of workers in printed electronics workplace
Lee, Ji Hyun,Sohn, Eun Kyung,Ahn, Jin Soo,Ahn, Kangho,Kim, Keun Soo,Lee, Jong Hwan,Lee, Taik Min,Yu, Il Je Informa Healthcare USA, Inc. 2013 Inhalation toxicology Vol.25 No.8
<P>Printed electronics uses converging technologies, such as printing, fine mechanics, nanotechnology, electronics and other new technologies. Consequently, printed electronics raises additional health and safety concerns to those experienced in the traditional printing industry. This study investigated two printed electronics workplaces based on a walk-through survey and personal and area sampling. All the printed electronics operations were conducted in a cleanroom. No indication of exposure to excess silver nanoparticles or carbon nanotubes (CNTs) was found. While the organic solvents were lower than current occupational exposure limits, there was a lack of engineering controls, such as local exhaust ventilation, correct enclosure and duct connections. There was also an insufficient quantity of personal protective equipment, and some organic solvents not described in the safety data sheets (SDSs) were detected in the air samples. Plus, the cleaning work, a major emissions operation, was not conducted within a hood, and the cleaning waste was not properly disposed of. Therefore, the present exposure assessment results from two printed electronics workplaces suggest that the printed electronics industry needs to take note of the occupational safety and health risks and hazards already established by the traditional printing industry, along with new risks and hazards originating from converging technologies such as nanotechnology.</P>
Quality Changes of Pork in Relation to Packaging Conditions During Chilled Storage in Households
Keun Taik Lee,Min Jun Jang 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.4
Proper storage of left-over meat in a household refrigerator is important for extending its shelf-life and assuring its safety until it is next used. Various fresh meat packaging methods were examined to determine their effects on the quality characteristics of pork loins during household storage at 5oC. The packaging methods include 1) wrapping in a polyethylene pouch (WP), 2) keeping in an air-tight plastic container (CP), and 3) using a household vacuum packaging machine (VP). The fastest increase in total aerobic bacteria during storage occurred in the WP samples, followed by the CP and VP samples. The count of Pseudomonas spp. was found to be lowest in the VP, and then the CP and WP samples. Enterobacteriaceae grew fastest in the WP samples, followed by the CP and VP samples. The WP samples also incurred the most significant increase in thiobarbituric acids and volatile basic nitrogen values over the storage period, as compared to the CP and VP samples. Off-odour at 30 min after opening the package, was first notable at day 11 in WP samples, but only at day 15 in the CP and VP samples. The colour also deteriorated earlier in the WP samples than in the CP and VP samples.