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HACCP 적용을 중심으로 본 해외 식품운반 관리체계의 특징과 우리나라 축산물 유통단계 안전관리 현황 조사 연구
김현욱,백현동,홍완수,이주연,Kim, Hyoun-Wook,Paik, Hyun-Dong,Hong, Whan-Soo,Lee, Joo-Yeon 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4
HACCP is a scientific and systematic program that identifies specific hazards and gives measures for their control to ensure the safety of foods. Based on the Livestock Products Processing Act, the HACCP system is now being applied to Korean livestock products since December 1997, and Korea is accelerating its application from farm to table, including in farms, slaughterhouses, livestock product industries, retail markets, and transportation. The transport of livestock and its products is one of the vulnerable sectors in terms of food safety in Korea. Meats are transported in trucks in the form of carcasses or packaged meats in boxes. Carcasses may be exposed to microbiological, physical, and chemical hazards from the environment or through cross-contamination from other meats. Poor cleaning or maintenance of vehicles and tools may also raise the exposure of carcasses to microbiological or chemical hazards. HACCP application and its acceleration in distribution, particularly in transport, is regarded as critical to the provision to consumers of ultimately safe livestock products. To achieve this goal, steady efforts to develop practical tools for HACCP application should be carried out.
소금과 아질산염 감소 수준이 돈육 패티의 품질특성 및 저장성에 미치는 영향
송동헌(Dong-Heon Song),황고은(Ko-Eun Hwang),최윤상(Yun-Sang Choi),김용재(Yong-Jae Kim),함윤경(Youn-Kyung Ham),정태준(Tae-Jun Jeong),이재훈(Jae Hoon Lee),김천제(Cheon-Jei Kim),백현동(Hyun-Dong Paik) 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.5
Purpose: The objective of this study was to determine the minimum addition requirements for NaCl and nitrites to guarantee the desirable quality attributes and shelf-life of ground patty. Methods: Five different groups of pork patties were prepared according to formula; HSHN treatment was prepared with 1.75% NaCl and 110 ppm nitrite, HS treatment was prepared with only 1.75% NaCl, NSLN treatment was prepared with 1.50% NaCl and 30 ppm nitrite, NSLN treatment was prepared with 0.75% NaCl and 30 ppm nitrite, and AKS treatment was prepared with 0.75% NaCl, 0.25 KCl and 0.40% celery powder. Experiments analyzed pork patties for pH, color, cooking loss, salt contents shear force, sensory characteristics, residual nitrite content, volatile basic nitrogen, 2-thiobarbituric acid-reactive substances and microbiological analysis. Results: The different levels of NaCl and nitrites did not affect the pH levels of pork patties (p>0.05). HSHN and HS treatments resulted in significantly higher salinities than the NSLN, LSLN, and AKC treatments (p<0.05). The residual nitrite content of pork patties was dependent upon the addition level of nitrite, and residual nitrite content decreased with longer storage duration (p<0.05). Addition of 30 ppm nitrite showed increasing redness indicating inhibition of lipid oxidation during storage. Total bacterial counts did not exceed 6 log CFU/g over 30 days in all treatments. Improvement of microbial inhibition was considered necessary, except for HSHN. In addition, LSLN and AKS treatments slightly reduced the quality properties (cooking loss and shear force) compared to other treatments, whereas the sensory of overall acceptance scores were over 6 points. Conclusion: Therefore, pork patties containing 0.75% salt and 30 ppm nitrite are industrially applicable.
다양한 꿀에 함유된 무기물 조성, Hydroxy Methyl Furfural 함량 및 꿀 단백질의 전기영동 패턴 비교
정미애,김천제,백현동,오재욱,이시경,Jung, Mi-Ea,Kim, Cheon-Jei,Paik, Hyun-Dong,Oh, Jae-Wook,Lee, Si-Kyung 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.2
밀원을 달리한 다양한 꿀의 특성을 조사하기 위하여 아카시아꿀 7개, 잡화꿀 9개, 밤꿀 5개, 토종꿀 5개의 시료를 이용하여, 회분 함량, 무기물 조성과 HMF(hydroxy methyl furfural)함량 및 꿀 단백질의 SDS-PAGE에 의한 단백질 분자량을 조사한 결과는 다음과 같다. 회분 함량은 아카시아꿀이 0.046-0.119%이었으며, 밤꿀은 0.565-1.318%, 잡화꿀 0.06-0.582%, 토종꿀 0.237-0.893% 이었다. 무기물 분석에서 K함량은 밤꿀>토종꿀>잡화꿀>아카시아꿀 순으로 높았으며, Ca함량은 아카시아꿀과 잡화꿀에서 가장 높았다. 아카시아꿀의 Na/K ratio는 0.92-1.97, 밤꿀은 0.02-1.59, 잡화꿀은 0.02-5.30, 토종꿀은 0.22-0.51이었다. 또한 HMF 함량은 밀원의 종류에 관계없이 다양하게 나타나, 아카시아꿀이 9.60-12.85 mg/kg, 밤꿀은 10.15-25.75 mg/kg, 토종꿀은 9.7-33.5 mg/kg, 잡화꿀은 6.25-21.5 mg/kg 이었으며, 토종꿀에서 가장 높았다. SDS-PAGE에 의한 단백질 band의 분자량 분석에서 양봉꿀의 특이적인 59 kDa 단백질이 모든 시료에서 나타났다. 밤꿀과 토종꿀에서 양봉꿀의 특이성을 나타내는 59.0 kDa의 단백질 band 이외에 31.9-33.5 kDa 단백질의 존재가 확인되었다. 72 kDa의 단백질 band도 몇 종의 밤꿀(71.8, 71.9 kDa)에서 확인되었다. This study was conducted to analyze ash content, mineral composition, hydroxy methyl furfural (HMF) content, stable carbon isotope ratio, and SDS-polyacrylamide gel electrophoresis patterns to investigate the quality characteristics of various honeys harvested from different sources and to identify differences useful for distinguishing honey sources. Ash content was 0.046-0.012% in acacia honey, 0.565-1.318% in chestnut honey, 0.06-0.582% in polyfloral honey, and 0.237-0.893% in native bee honey. Potassium content was high in order of chestnut honey>native bee honey>polyfloral honey>acacia honey. The Na/K ratio was 0.92-1.97 in acacia honey, 0.02-1.59 in chestnut honey, 0.02-5.30 in polyfloral honey, and 0.22-0.51 in native bee honey. The HMF content was 9.60-12.85, 10.15-25.75, 9.7-33.5, and 6.25-21.5 mg/kg in acacia, chestnut, native bee, and polyfloral honeys, respectively. HMF content was the highest in native bee honey. A 59 kDa protein band was revealed in all samples by SDS-PAGE analysis. Protein bands of 32.1, 31.9, and 33.5 kDa were revealed in some chestnut honeys, and protein bands of 32.3 and 32.5 kDa were shown in native bee honeys. A protein band of 72 kDa was also confirmed in some chestnut honeys.
Ovotransferrin 가수분해물의 Angiotensin-converting Enzyme 활성억제 효과 및 생산 최적화
이나경,안동욱,박근규,백현동,Lee, Na-Kyoung,Ahn, Dong-Uk,Park, Keun-Kyu,Paik, Hyun-Dong 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.2
Angiotensin-converting enzyme (ACE) inhibitory activity and production optimization of ovotransferrin hydrolysates were studied. Ovotransferrin was hydrolyzed by several enzymes (protamex, alcalase, trypsin, pepsin, neutrase, and flavorzyme) and acid (0.03 N HCl). Ovotransferrin hydrolysate reduced ACE activity by 60.2%, 55.8%, and 42.6% when treated with trypsin, acid, and pepsin, respectively. Trypsin was selected for production of peptide having maximum AC inhibitory effect, which was greatest with 7 h hydrolysis. Central composite design determined that optimum composition of ACE inhibitory substances using substrate concentration of 20-35%, temperature of $35-55^{\circ}C$, and pH of 6.0-8.0. The optimum composition was 1% trypsin, substrate concentration of 26.32%, $51.29^{\circ}C$, and pH 6.32. Under this conditions, a maximum ACE inhibitory effect of 69.1% was evident, similar to the predicted value.
한국형 고추장 양념 돈육포의 미생물학적, 이화학적 및 관능적 품질 특성
김현욱,이경아,한두정,김천제,백현동,Kim, Hyoun-Wook,Lee, Kyoung-Ah,Han, Doo-Jeong,Kim, Cheon-Jei,Paik, Hyun-Dong 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3
본 연구는 육포를 실온조건과 가속조건 하에서 저장하면서 육포의 양념, 포장조건과 환경조건에 따른 육포의 미생물균수의 변화와 이화학적 품질의 변화를 관찰하기 위하여 실시하였다. 육포 저장중의 일반세균수는 실온조건 저장과 가속조건 저장 모두에서 큰 변화가 없었고, 대장균군과 B. cereus는 전 저장기간 동안 검출되지 않았다. 저장기간 동안의 이화학적 특성은 점차 감소하는 경향을 나타내었다. 모든 육포에서의 관능검사는 저장기간이 길어짐에 따라 점차적으로 감소하는 경향을 보였으며, 가속조건에서 전체적인 기호도는 육포의 상품성이 없어지는 시점을 5라고 했을 경우 28일째에 5.54의 값을 나타내었다. 실온조건 저장의 경우 전체적인 기호도는 7.13으로 우수한 관능검사 성적을 나타내었다. 따라서 본 실험의 결과를 통해 새롭게 개발한 한국형 고추장 양념 돈육포는 미생물학적인 안전성이 우수하고, 이화학적 품질과 관능적 품질이 비교적 우수한 육포라고 판단하였다. The aim of this study was to evaluate the microbial safety and quality changes of Korean sliced pork jerky, and to investigate these properties over 90 days and 28 days of storage at room temperature $(25^{\circ}C)$ and elevated temperature $(35^{\circ}C)$. Based on the microbial counts of pork jerky, mesophilic bacteria were detected at 2.50 log CFU/g at day 0. The mesophilic bacterial count did not change significantly for all samples, and coliform bacteria and Bacillus cereus were not detected in any samples during storage at either $25^{\circ}C\;or\;35^{\circ}C$. The following physicochemical qualities were also investigated: TBA value, Aw, and pH. In the case of $25^{\circ}C$ storage, the Aw of Korean sliced pork jerky was 0.72 at day 0, and was reduced to 0.58 after 90 days of storage. The TBA value increased as the storage time increased, and was 0.52 after 90 days of storage. The pH of all samples did not change significantly. In the case of $35^{\circ}C$ storage, the TBA, Aw, and pH values were not significantly different from those obtained during $25^{\circ}C$ storage. In addition, the sensory properties of all samples were not significantly different between storage at the two temperatures. In conclusion, these results suggest Korean sliced pork jerky could be used to study the development of commercial pork jerky.
예측미생물학을 활용한 미강 식이섬유 함유 떡갈비의 유통기한 설정
허찬,김현욱,최윤상,김천제,백현동,Heo, Chan,Kim, Hyoun-Wook,Choi, Yun-Sang,Kim, Cheon-Jei,Paik, Hyun-Dong 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.2
The objective of this study is to estimate the shelf-life of Tteokgalbi containing dietary fiber extracted from rice bran by using the predictive microbiology. This Tteokgalbi was made with 0%, 1%, 2%, and 3% dietary fiber. The number of total viable cells, anaerobic, psychrotrophic, and heat-stable bacteria and coliforms was calculated during 15 days of storage under $4{\pm}1^{\circ}C$ and the obtained data was applied to Baranyi function. The evaluation of fitness between predicted and observed data showed that these were matched in a satisfactory way. Heat-stable bacteria was detected lower than <1 log CFU/g and coliforms were not detected during the storage. The changes of total viable cells and psychrotrophic bacteria in Tteokgalbi were increased gradually, but dramatically increased after 3 days of storage. The models of total viable cells and anaerobic bacteria showed very similar growth trends and values of growth parameters each other. The estimated shelf-life of each Tteokgalbi was calculated from the predictive model of total viable cells and the estimated shelf-life was 1.7, 2.3, 2.3, and 2.4 days, respectively. The results suggested that the prediction of bacteria growth could be used to evaluate the microbiological safety and determine the shelf-life of Tteokgalbi as ready-to-eat food in the local market.