초등학교 급식소에서의 HACCP 적용을 위한 계절별 환경미생물학적 위해분석

권성희,이헌옥,정덕화,신원선,엄애선 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5

Foodservice at elementary schools has been povided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP(Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat Knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.

채소류의 조리방법별 비타민 C의 잔존량 비교분석 시험

김지나;홍정연;신원선 한양대학교 2009 韓國 生活 科學 硏究 Vol.28 No.2

In this study, using three different cooking facilities(Vitamin+, conventional non-electric steamer, boiling jar), the effect of cooking method on the degradation of vitamin C will be investigated. Three cooking methods were applied to examine their effects on vitamin C residue. For each batch, 5 vegetables and dumpling were steamed by using Vitamin+, 6 conventionally steamed, 6 boiled and 6 remains raw as a control group. For cabbage, broccoli, spinach, bean sprout, vegetable dumpling and potato, the retention values of vitamin C were 53.30%, 73.07%, 69.48%, 83.93%, 84.17% and 12.53% respectively, when cooked by Vitamin+. On the contrast, the retention was 40.05%, 39.34%, 50.09%, 73.24%, 55.63% and 8.85% respectively, when cooked by conventional steam jar. When the vegetables were boiled for 10 min, the retention was 21.83%, 59.43%, 22.08%, 18.24%, 37.28% and 7.38% respectively. Thus, vitamin C retention in vegetables and processed food(dumpling) cooked by Vitamin+ was significantly higher than cooked by other cooking methods. This implies that Vitamin+ steaming can minimize the vitamin C loss for various vegetables and, even processed food during cooking.

Evaluation of Microbiological, Physicochemical, and Sensory Properties of Galbi-jjim Prepared by Sous-vide and Cookchill Method at Different Temperatures

Weon Sun Shin,Kyeong Mi Kim,Jin Hee Park,Tae Im Cho 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.5

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs (“galbi-jjim”) prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and 20℃). Beef short ribs marinated in soy sauce for 24 h at 3℃ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at 90℃ for 90 min in a water bath, and then immediately chilled below 3℃ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, L*a*b* color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, aw, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p

Quantitative Determination of Absorption and First-Pass Metabolism of Apicidin, a Potent Histone Deacetylase Inhibitor

Shin, Beom Soo,Yoo, Sun Dong,Kim, Tae Hwan,Bulitta, Jurgen B.,Landersdorfer, Cornelia B.,Shin, Jeong Cheol,Choi, Jin Ho,Weon, Kwon-Yeon,Joo, Sang Hoon,Shin, Soyoung American Society for Pharmacology and Experimental 2014 Drug metabolism and disposition: the biological fa Vol.42 No.6

<P>Apicidin, a potential oral chemotherapeutic agent, possesses potent anti-histone-deacetylase activity. After oral administration, the total bioavailability of apicidin is known to be low (14.2%–19.3%). In the present study, we evaluated the factors contributing to the low bioavailability of apicidin by means of quantitative determination of absorption fraction and first-pass metabolism after oral administration. Apicidin was given to rats by five different routes: into the femoral vein, duodenum, superior mesenteric artery, portal vein, and carotid artery. Especially, the fraction absorbed (<I>F</I><SUB>X</SUB>) and the fraction that is not metabolized in the gut wall (<I>F</I><SUB>G</SUB>) were separated by injection of apicidin via superior mesenteric artery, which enables bypassing the permeability barrier. The <I>F</I><SUB>X</SUB> was 45.9% ± 9.7%, the <I>F</I><SUB>G</SUB> was 70.9% ± 8.1% and the hepatic bioavailability (<I>F</I><SUB>H</SUB>) was 70.6% ± 12.3%, while the pulmonary first-pass metabolism was minimal (<I>F</I><SUB>L</SUB> = 102.8% ± 7.4%), indicating that intestinal absorption was the rate-determining step for oral absorption of apicidin. The low <I>F</I><SUB>X</SUB> was further examined in terms of passive diffusion and transporter-mediated efflux by in vitro immobilized artificial membrane (IAM) chromatographic assay and in situ single-pass perfusion method, respectively. Although the passive diffusion potential of apicidin was high (98.01%) by the IAM assay, the in situ permeability was significantly enhanced by the presence of the P-glycoprotein (P-gp) inhibitor elacrider. These data suggest that the low bioavailability of apicidin was mainly attributed to the P-gp efflux consistent with the limited <I>F</I><SUB>X</SUB> measured in vivo experiment.</P>

Effect of Maleylation on Physicochemical Properties of Soybean Glycinin

Weon Sun Shin,Soo Jin Park,Chun Wuk Park,Kang Sung Kim 한국고분자학회 2007 Macromolecular Research Vol.15 No.7

Evaluation of Microbiological, Physicochemical, and Sensory Properties of Galbi-jjim Prepared by Sous-vide and Cookchill Method at Different Temperatures

Shin, Weon-Sun,Kim, Kyeong-Mi,Park, Jin-Hee,Cho, Tae-Im Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.5

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

Effect of Maleylation on Physicochemical Properties of Soybean Glycinin

Shin, Weon-Sun,Park, Soo-Jin,Park, Chun-Wuk,Kim, Kang-Sung The Polymer Society of Korea 2007 Macromolecular Research Vol.15 No.7

Soybean proteins appear to harbor a great deal of potential as functional ingredients due to the fact that they are composed of highly bioavailable peptides and amino acids. To develop drink- or gel-type foods formulated with soybean protein, the physicochemical properties of intact and chemically modified soy glycinin were assessed. Maleylation to soy glycinin altered the surface charges of glycinin via the modification of lysine residues, and subsequently generated the dissociation of glycinin subunits owing to the increase in charge repulsion. This modification thus improved the solubility of glycinin, particularly under acidic pH conditions. It is worthy of note that maleylation increased the susceptibility of the basic subunits of mTGase and the formation of a substantial quantity of molecules at a low protein solution concentration. The results of dynamic rheological studies indicated that the 5% intact glycinin progressively formed the gel with mTGase treatment in a concentration-dependent manner, but maleylated-glycinin did not.

유전자재조합 감자의 검정을 위한 DNA분리 및 PCR검출의 최적조건 탐색

신원선(Weon-sun Shin),김명희(Myunghee Kim) 한국식품과학회 2003 한국식품과학회지 Vol.35 No.4

미생물유래 Transglutaminase 첨가가 쌀가루 혼합분 반죽과 조리면의 조직감 및 관능특성에 미치는 영향

신원선(Weon-Sun Shin),서희선(Hee-Sun Seo),우건조(Gun-Jo Woo),정용섭(Yong-Seob Jeong) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.9

수입산 밀가루(ASW+AH)와 쌀가루(오대)를 첨가한 혼합분에 transglutaminase를 첨가하여 반죽 물성 및 가공적성을 조사한 결과는 다음과 같다. Mixograph의 결과에서, 수입산 밀가루(ASW+AH)에 transglutaminase를 첨가한 mixograph 특성은 transglutaminase를 첨가할수록 각각 stability가 증가하다가 5,000 ppm 이상에서 감소하는 것으로 나타났다. 수입산 밀가루에 쌀가루(오대)를 첨가할수록 mixograph 패턴은 매우 불규칙하고 불안정한 패턴을 보여주고 있으며, stability, midline peak time, midline peak height, width at peak 등의 파라메터 측정치와 특정한 관련성을 보이지 않았다. 그러나 수입산 밀가루(ASW+AH)와 쌀가루(오대)의 혼합분에 transglutaminase를 첨가함에 따라 이러한 불규칙성이 감소하였다. Farinograph의 결과에서, 수입산 밀가루(ASW+AH)에 첨가한 쌀가루(오대) 함량이 증가할수록 stability와 valorimeter value는 급격히 감소하고 weakness는 크게 증가하여 매우 약하고 안정성이 낮은 반죽을 형성하였다. 그러나 transglutaminase를 첨가함에 따라 수입산 밀가루(ASW+AH)에 쌀가루(오대)를 첨가한 복합분의 stability와 valorimeter value는 증가하였고, weakness는 감소하였다. 수분흡수량은 대조군인 수입산 밀가루(ASW+AH)의 반죽에 비하여 쌀가루(오대) 혼합비율이 커질수록 증가하였으며, transglutaminase를 첨가함에 따라 수분 흡수량이 감소하는 경향을 가졌다. Peak time은 수입산 밀가루(ASW+AH)와 쌀가루(오대)를 첨가할수록 짧은 경향을 나타내었으며, 두 반죽 모두 transglutaminase를 첨가할수록 길어지는 경향을 나타내었다. 조리면의 기계적 조직감을 Texture profile analysis(TPA)로 측정한 결과, 쌀가루(오대)를 첨가하여 제조한 혼합분(10, 30, 50%)에 transglutaminase(3000, 5000, 7000 ppm)를 첨가함에 따라 검성, 씹힘성, 견고성 등 TPA 파라메터 값이 증가하였고, 10,000 ppm 첨가시에는 비슷한 수치를 나타내거나 감소하였다. 관능평가 결과에서는 쌀가루를 30%첨가한 혼합분으로 제조한 조리면의 조직감(씹힘성, 견고성)은 수입산 밀가루에 비해서 낮게 평가되었으나, transglutaminase를 7,000 ppm 첨가한 쌀 혼합분 조리면의 씹힘성이 향상되었다. The present study was attempted to investigate the possibility of modification of functional properties of the rice flour by crosslinking proteins using microbial transglutaminase (mTGase) derived from a variant of Streptoverticillium sp. MTGase was added at various levels (3,000, 5,000, 7,000 and 10,000 ppm) during making noodles mixed with the rice flour. Mixograph and farinograph showed that imported wheat flour (IWF) had strong dough stability, while the rice flour showed very weak dough strength. However, addition of mTGase (3,000, 5,000 and 7,000 ppm) resulted in improvement of dough stability of the rice flour. Texture profile analysis (TPA) results indicated that most of texture parameters (gumminess, chewiness and hardness) of cooked noodles prepared from the rice flour were significantly lower than those of noodles prepared from IWF. However, by addition of mTGase (at the levels of 3,000, 5,000, 7,000 ppm) dough stability and all the TPA values and sensory score (at the level of 7,000 ppm mTGase) on chewiness and hardness of cooked noodles made with 30% rice flour were improved significantly. These results suggest that dough stability and texture of rice noodles as well as sensory characteristics could be improved by addition of mTGase to the rice flour.

노간주나무(Juniperus rigida Sieb. et Zucc.) 열매의 지질 및 향기성분 분석

신원선(Weon-sun Shin),하재호(Jaeho Ha) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.6

우리 나라의 해안지역 및 전국의 산야에 분포하고 있는 노간주나무는 예로부터 열수추출하거나, 알코올로 추출하여 민간요법에 이용해온 예는 다수 있으나, 현재에는 그 이용여부가 보고된 바 없다. 노간주나무의 잎 및 열매로부터 추출한 지질의 물리화학적 특성을 규명하기 위하여 노간주 나무의 잎과 열매의 지질의 일반성분 및 지방산 조성을 분석하고 굴절률, 산가, 검화가, 요오드화가, 인 함량 등을 측정하였다. 노간주나무의 열매로부터 추출한 지질의 경우, 산가는 91.04, 요오드가는 133.60, 굴절률은 1.4724, 검화가는 82.38, 불검화가는 15.52, 인 함량은 11.02 ppm이었다. 열매의 지방산조성을 분석한 결과, 8월에 채취한 시료로부터 추출한 지질에서는 중쇄 지방산인 lauric acid 및 caprylic acid 등이 약 50% 정도 차지하고 있었으나, 열매의 성수기에 접어드는 10월에 채취한 시료에는 전체 지방함량중 linoleic acid가 47.64%, linolenic acid가 17.55%, oleic acid가 16.05%, palmitic acid가 11.19%의 순으로 계절에 따른 지방산의 분포 및 조성비가 상이한 것으로 나타났다. 노간주나무의 열매로부터 SPME를 이용하여 추출한 정유성분의 휘발성성분의 조성을 GC-MSD로 분석한 결과, 주된 향기성분은 β-myrcene, α-pinene, β-farnesene, β-cubebene, limonene 등이었으며, transcaryophyllene, α-terpinolene 등과 camphene, sabinene, β-pinene, γ-terpinene, 1,4-terpineol, α-fenchyl acetate, 2-undecanone, neryl acetate, jupinene, δ-cadinene, germacrene, farnesol 등이 검출되었고 원자방출검출기(AED)를 이용하여 분석한 결과, 특이적인 황화합물 및 질소화합물 등이 검출되지 않았다. Juniper seed oil extracted by steam distillation has been a useful material as a medicine, insect repellant, and flavorant for alcoholic beverages. As the result of juniper seed oil analysis, the acid value, saponification value, unsaponification value, phosphorus contents, and refractive index were 91.04, 85.15, 15.52, 11.04 ppm, 1.47, respectively. The content of neutral lipids, glycolipids and phospholipids were 85.4%, 12.2% and 2.4%, respectively. From the fatty acids analysis, the major fatty acids from the juniperseed harvested in August were lauric acid (31.9%), palmitic acid (28.0%), stearic acid (9.9%), and oleic acid (8.5%). However, maturated seed oil harvested in October mainly consists of linoleic acid (47.6%), linolenic acid (17.6%), oleic acid (16.1%), and palmitic acid (11.9%). Upon these analyses, fatty acids composition of juniper seed oil depends on the seed maturation. According to volatile compounds analyses of essential oil extracted using steam distillation method and SPME, the major compounds were β-myrcene, α-pinene, β-farnescene, β-cubebene, limonene, trans-caryo- phyllene, α-terpinolene, camphene, sabinene, and β-pinene.