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강민균 ( Min-gyun Kang ),조두민 ( Du-min Jo ),오도경 ( Do Kyung Oh ),송예준 ( Ye-jun Song ),김영목 ( Young-mog Kim ),박슬기 ( Seul-ki Park ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.5
Jeju island is the largest island of South Korea, and has a relatively warm climate due to its geographical characteristics. These features have fostered development of various fermented foods distinct to Jeju island. Therefore, the functional activity of the lactic acid bacteria (LAB) isolated from the Jeju region's traditional fermented foods, including Kimchi and Jeotgal was characterized in this study. Fifteen strains were isolated from 6 types of fermented food. These strains include Enterococcus spp., Lactoplantibacillus spp., and Weisella spp. Several experiments were carried out to assess functional characteristics including acid resistance, bile resistance, hemolysis, DPPH and ABTS radical scavenging activity, and cholesterol-lowering activity. Three isolated strains (J-4, J-6 and J-10) exhibited high acid resistance, while the other 3 isolates (J-1, J-4 and J-6) showed high bile salt resistance. The strains displayed varied DPPH and ABTS radical scavenging activity: 71.14-86.42% among the first 3 strains, and 50.11-75.11% among the remaining 3 strains. Cholesterol-lowering activities were in the range 15.74-82.90% for all isolated strains. In conclusion, these studies suggest that isolated LAB strains from Jeju island traditional fermented foods possess the potential for broader application in the food industry.
인공정화에 의한 참굴(Crassostrea gigas)의 유통기한 연장
이도하 ( Do-ha Lee ),강동민 ( Dong-min Kang ),박슬기 ( Seul-ki Park ),정민철 ( Min-chul Jeong ),강민균 ( Min-gyun Kang ),조두민 ( Du-min Jo ),이재화 ( Jae-hwa Lee ),이다은 ( Da-eun Lee ),심윤아 ( Yoon-ah Sim ),정금재 ( Geum-jae Je 한국수산과학회(구 한국수산학회) 2020 한국수산과학회지 Vol.53 No.6
The objective of this study was to evaluate the effect of the depuration process (artificial seawater sterilization using UV light) for extending the shelf life of raw oyster Crassostrea gigas and maintaining food quality. To confirm the effects of depuration, microbiological (viable cell count) and several physiochemical analyses (pH and glycogen levels in shucked oyster and pH, soluble protein, and turbidity in filling water) were carried out during the storage of raw oysters. The results showed that depuration could effectively extend the shelf life (2-3 days) of raw oysters with minimal change in food quality, including pH and glycogen content. Thus, the depuration process proposed in this study could successfully be applied to processing practices for other shellfish to extend their shelf life and contribute to the management of seafood safety issues.
천연 추출물 첨가에 의한 생굴(Crassostrea gigas)의 식품학적 품질 유지
오도경 ( Dokyung Oh ),이도하 ( Do-ha Lee ),조두민 ( Du-min Jo ),조경진 ( Kyung-jin Cho ),박슬기 ( Seul-ki Park ),심연주 ( Yeon-ju Sim ),조정빈 ( Jeong-bin Jo ),운재호 ( Jae-ho Woon ),김영목 ( Young-mog Kim ) 한국수산과학회 2023 한국수산과학회지 Vol.56 No.6
Oysters are a highly consumed seafood throughout Korea, but they have a short shelf life because they support rapid microbial growth due to their of high moisture content and fragile muscle tissue. We examined natural food additives including lactic acid bacteria fermentation powder, rosemary extract, and lemon juice for their ability to preserve raw oyster Crassostrea gigas quality. Samples were stored at 4℃, and microbiological and physicochemical analyses were conducted. Among the natural additives tested, lemon juice was the most effective. Lemon juice was thus applied at different concentrations (50-300 ppm) to quantitatively assess its effect on total viable cell count, pH, glycogen, soluble protein, and turbidity. 200 ppm was confirmed to be optimal, and is projected to extend shelf life by 2 days compared to the control group.