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싹튼 콩으로 제조한 청국장의 발효기간에 따른 품질 변화
김미향(Mi-Hyang Kim),강우원(Woo-Won Kang),이난희(Nan-Hee Lee),권대준(Dae-Jun Kwon),권오준(O-Jun Kwon),정연신(Yeon-Shin Chung),황영현(Young-Hyun Hwang),최웅규(Ung-Kyu Choi) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.6
본 연구에서는 24시간 동안 발아시킨 콩을 이용하여 제조한 청국장의 발효기간에 따른 품질변화를 확인하고자 하였다. 24시간 발아시킨 콩의 pH는 6.7이었으며, 발효가 진행됨에 따라 pH가 점차 증가하여 48시간 후 발효를 종료할 때 pH 7.4를 나타내었다. 발아된 아가콩으로 만든 청국장의 점질물은 발효 48시간 동안 지속적인 증가를 보여 발효 종료 시에는 5.89%로 36시간 발효 이후는 점질물의 함량의 증가는 다소 미비하였다. 유리당은 raffinose, sucrose, glucose 및 fructose가 검출되었으며, 발효가 진행됨에 따라 급격히 감소하였다. 24시간 발아된 아가콩의 유리아미노산의 함량은 391.0 mg%로 나타났으며, 48시간 발아된 아가콩의 유리아미노산은 10,994.8 mg%이었다. 발효 전기간 동안 glutamic acid가 가장 많았으며, aspartic acid, lysine, leucine, proline의 순이었다. 필수아미노산이 차지하는 비율은 전체 유리아미노산의 43%의 수준을 유지하였다. 발아 아가콩으로 만든 청국장의 관능검사 결과, 24시간 발아시킨 아가콩으로 제조한 청국장은 24-36시간 동안 발효시킨 것이 가장 우수하였다. This research was conducted to investigate the changes in quality characteristics of cheonggukjang made with 24-hr germinated soybeans during fermentation. Our study confirmed that the pH of the 24-hr germinated soybeans was 6.7, and the value increased as fermentation progressed. The amount of viscous substances in the cheonggukjang produced with the 24-hr germinated soybeans constantly increased to 5.89% at 36 hr of fermentation, and then remained unchanged. Free sugars (raffinose, sucrose, glucose, and fructose) rapidly decreased with the fermentation process. The levels of free amino acids in the 24-hr germinated agakong and the 48-hr fermented cheonggukjang were 391.0 and 10,994.8 mg%, respectively. Glutamic acid content was highest, followed by aspartic acid, lysine, leucine, and proline. The ratio of glutamic acid to total free amino acids at 48-hr of fermentation was 18.0%. Finally, it was confirmed that the sensory evaluation score of the 24-36 hr fermented cheonggukjang, made with the 24-hr germinated soybeans, was superior to that of the 24 and 48-hr fermented cheonggukjang.
LED 파장이 Saccharomyces cerevisiae의 생장에 미치는 영향
쉬시아오통(Xiaotong Xu),이지은(Ji-Eun Lee),정소미(So-Mi Jeong),강우신(Woo-Sin Kang),류시형(Si-Hyeong Ryu),김한호(Han-Ho Kim),김수룡(Su-Ryong Kim),이가혜(Ga-Hye Lee),안동현(Dong-Hyun Ahn) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.3
본 연구에서는 다양한 LED 파장이 S. cerevisiae의 생육에 미치는 영향을 확인하였다. 270 nm UV-LED를 S. cerevisiae에 10분 동안 조사한 경우 100% 생장억제로 가장 뛰어난 억제 효과를 보였고, 360 ㎚ UV-LED를 S. cerevisiae에 180분 동안 조사한 경우 유의적인 생장억제 효과를 보였다. 465~675 ㎚ Vis-LED 조사의 경우 UV-LED보다 낮은 생장억제 효과를 보였고, 60분 조사 시 대조구에 비해 약 0.94 log CFU/mL의 감소를 확인하였다. 반면, 620~ 630 ㎚ Vis-LED를 S. cerevisiae에 180분 동안 조사한 경우, S. cerevisiae의 생장이 유의적으로 촉진됨을 확인할 수 있었다. 850 ㎚ IR-LED의 경우 S. cerevisiae의 생육이 미미하게 촉진되는 것으로 나타났고, 5,000~7,000 ㎚ IRLED를 조사한 경우에는 S. cerevisiae 생장에 특별한 작용이 없음을 확인할 수 있었다. 따라서 S. cerevisiae의 생장 특성에 따른 다양한 LED 파장을 이용한다면 식품산업에서 S. cerevisiae의 효율적인 활용이 가능할 것으로 판단되며, 더불어 다양한 LED 파장의 활용이 식품산업에 있어 잠재적 이용가치가 있는 것으로 사료된다. Light-emitting diodes (LEDs) are divided into ultraviolet LEDs (UV-LEDs), visible LEDs (Vis-LEDs), and infrared LEDs (IR-LEDs). LEDs of different wavelengths have different functions. This study examined the effects of different wavelengths on the growth of Saccharomyces cerevisiae. S. cerevisiae cells were incubated for 48 h at 30℃. Subsequently, S. cerevisiae suspensions were diluted to 1×10³∼1×10⁴ CFU/mL and 1×10<SUP>7</SUP> CFU/mL. The S. cerevisiae suspensions were then exposed to UV-LED (270 ㎚ and 365 ㎚), Vis-LED (465∼475 ㎚ and 620∼630 ㎚), and IR-LED (850 ㎚ and 5,000∼7,000 ㎚), with a lamp-to-suspension distance of 4.5 ㎝. The microorganisms were irradiated by 270 ㎚ UV-LED for 10 and 30 min and 365 ㎚ UV-LED, Vis-LED, and IR-LED for 60 and 180 min, respectively. Among the LEDs used, the 465∼475 ㎚ Vis-LED had the strongest inhibitory ability on S. cerevisiae. In contrast, the 620∼630 ㎚ Vis-LED and infrared LED showed either low antibacterial activity or even no bacteriostatic ability.
천연 해조류 추출물의 Lipase, Urease, Lipoxygenase 저해와 DPPH 라디칼 소거 활성 및 고등어 (Scomber japonicas)의 저장성에 미치는 영향
정소미(So-Mi Jeong),류시형(Si-Hyeong Ryu),이지은(Ji-Eun Lee),강우신(Woo-Sin Kang),쉬시아오통(Xiaotong Xu),안동현(Dong-Hyun Ahn) 한국생물공학회 2020 KSBB Journal Vol.35 No.2
This study analyzed the effect of enzyme activity inhibition and antioxidant activity of seaweed extracts for lipase, lipoxygenase and urease which are known to be main enzymes inducing fishy smell. In addition, in mackerel registered storage, the fishy smell suppression efficacy of Ishige sinicola ethanol extract, which was found to have the enzyme activity suppression effect, was examined through the measurements of TMA, pH, and viable cell count. Sargassum muticum and Sargassum patens root and stem ethanol extracts showed about 94% DPPH radical scavenging activity in 1 ㎎/mL. In addition, Myagropsis myagroides and Sargassum muticum ethanol extracts had 48.11% and 53.94% lipase inhibition activity, respectively, in 5 ㎎/mL. Ishige sinicola and Sargassum patens root and stem ethanol extracts had high 54.99% and 58.58% lipoxygenase inhibition activity, respectively, in 5 ㎎/mL. Urease inhibition activity was the highest in brown algae. Ishige sinicola ethanol extract had 54.99% inhibition activity, and Sargassum patens root and stem ethanol extracts 58.58%. Mackerel meat was soaked with Ishige sinicola ethanol extract (10 ㎎/mL), and then its TMA content was measured for the 13 storage days. On the 13th day, a control group’s TMA area was 10285773, and that of Ishige sinicola extract group was 23357 which was about 440 times lower than the area of the control group. As a result, this study verified that natural seaweed extracts had antioxidant activity and suppressed the main enzymes triggering fishy smell, and had the possibility of being developed as a natural enzyme inhibitor and antioxidant.
다양한 파장의 LED 조사가 주요 식중독 미생물의 생장에 미치는 영향
이지은(Ji-Eun Lee),쉬시아오통(Xiaotong Xu),정소미(So-Mi Jeong),김수룡(Su-Ryong Kim),김한호(Han-Ho Kim),강우신(Woo-Sin Kang),류시형(Si-Hyeong Ryu),이가혜(Ga-Hye Lee),안동현(Dong-Hyun Ahn) 한국생명과학회 2021 생명과학회지 Vol.31 No.10
본 연구에서는 4가지 일반적인 식중독 병원균인 Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Bacillus subtilis에 대해 270 nm UV C-LED, 365 nm UV A-LED, 465~475, 620~630 nm visible-LED, 850, 5,000~7,000 nm infrared-LED를 조사하여 각 세균의 성장에 미치는 영향을 조사 하였다. 270 nm UV C-LED의 경우, 10 min 또는 30 min 조사 시 4가지 균주 모두 대조구에 비해 억제 효과를 나타냈다. 또한 365 nm UV A-LED를 1시간 또는 3시간 조사한 경우 B. subtilis의 100% 생장 억제를 보였다. 465~475 nm visible-LED를 1시간 조사한 경우, 4 종류 균주 모두 대조구과 유의 한 차이가 없었으며, 3시간 조사 시 유의한 성장 억제를 보였다. 620~630 nm visible-LED를 처리한 S. aureus와 B. subtilis, 850 nm infrared-LED를 처리한 S. typhimurium과 S. aureus, 5,000~7,000 nm infrared-LED를 처리한 E. coli, S. typhimurium 및 S. aureus는 각각 대조구에 비해 증식되는 것으로 확인되었다. 이에 따라 다양한 LED 광원의 사용을 통해 식중독 미생물의 억제 및 증식 효과를 확인한 바, 다양한 LED 광원의 파장 특성을 이용한 식품 보존과 응용 기술로서의 잠재력이 있음을 시사한다. In this study, four common food-borne bacteria, namely, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Bacillus subtilis, were targeted via irradiation with 270 nm UV C-LED, 365 nm UV A-LED, 465~475 and 620~630 nm visible-LED, and 850 and 5,000~7,000 nm infrared-LED light. The effect on the growth of each bacterial species was investigated. In the case of 270 nm UV C-LED, all four strains showed inhibitory effects compared with the control group when irradiated for 10 or 30 min. Furthermore, when irradiated with 365 nm UV A-LED for 1 or 3 hr, B. subtilis showed 100% growth inhibition. When irradiated with 465~475 nm visible-LED for 1 hr, all four strains showed no significant difference from the control group but showed significant growth inhibition when irradiated for 3 hr. S. aureus and B. subtilis treated with 620~630 nm visible-LED; S. typhimurium and S. aureus treated with 850 nm infrared-LED; and E. coli, S. typhimurium, and S. aureus treated with 5,000~7,000 nm infrared-LED were confirmed to significantly proliferate compared with the control group. The results of this experiment show the potential of the use of various LED light sources as a food preservation and application technology by examining their effect on the inhibition and growth of food-borne bacteria and by grasping the characteristics of each wavelength.
참치(Katsuwonus pelamis) 안구유 첨가에 의한 식품 3D 프린팅용 수리미 혼합물의 품질 특성
박정철(Jeong-Cheol Park),한현수(Hyeon-Su Han),박예린(Ye-Lin Park),강유석(Yoo-Seok Kang),서훈서(Hun-Seo Seo),최예희(Ye-Hui Choi),김수형(Su-Hyeong Kim),김수룡(Su-Ryong Kim),정소미(So-Mi Jeong),강우신(Woo-Sin Kang),김한호(Han-Ho Kim),류시 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.8
본 연구에서는 식품 3D 프린팅용 소재 개발을 위하여 참치안구유를 수리미 제조에 첨가하여 색도, 물성, 관능 특성을 대조군과 비교하였다. 색도 측정 결과 참치 안구유 첨가 시 제조 직후와 7일간 냉장 저장한 수리미 혼합물에서 첨가량이 증가함에 따라 L*값과 b*값은 증가하였고, a*값은 감소하는 유사한 경향을 나타내었는데, 7일간 저장한 수리미 혼합물에서 L*값이 훨씬 높게 증가하였다. 물성은 제조 직후의 경우 참치 안구유 첨가량이 증가할수록 경도가 낮아지고 점착성은 높아지는 경향을 나타내었는데, 7일간 냉장 저장한 수리미 혼합물 시료의 경우 경도와 검성이 대조구보다 높은 값을 나타냈다. 관능평가에서는 제조 직후에는 이미를 제외하고는 참치 안구유 첨가 유무에 따른 큰 차이가 없었으나 7일간 냉장 저장한 경우는 참치 안구유 1% 첨가군에서 panel들은 맛과 이미가 가장 좋다고 평가하였으며, 3% 첨가한 시료군에서 이미가 강하다고 평가되었다. 따라서 참치안구유 1% 첨가 시 백색도 개선 및 지방과 수분의 유화작용으로 부드러운 물성을 가진 3D 프린팅 수리미 페이스트 카트리지를 개발할 수 있다는 것을 확인하였다. In this study, we added tuna eyeball oil to golden threadfin bream (Nemipterus virgatus) surimi paste to control its physical properties for food 3D printing. We then conducted color value analysis, texture profile analysis, and sensory evaluation to confirm the effects of the addition of the tuna eyeball oil. We did the same test after 7 days of refrigeration as well. From these tests, we identified that tuna eyeball oil added to the surimi paste, stored for 7 days and subsequently heat-processed had increased hardness. In the color value analysis, the tuna eyeball oil increased the lightness of the surimi products regardless of the storage duration. However, adding over 3% of tuna eyeball oil gives a significant bitter taste to surimi. Thus, it was confirmed that when 1% of tuna eyeball oil was added, it was possible to develop a surimi paste cartridge for 3D printing with soft physical properties by improving whiteness and emulsifying fat and moisture.
3D 프린팅을 위한 수리미 제조 시 다당류 알긴산 첨가에 따른 물성 변화
김한호 ( Han-ho Kim ),최예희 ( Ye-hui Choi ),박예린 ( Ye-lin Park ),박정철 ( Jeong-cheol Park ),한현수 ( Hyeon-su Han ),강유석 ( Yoo-seok Kang ),김수형 ( Soo-hyeong Kim ),서훈서 ( Hun-seo Seo ),강우신 ( Woo-sin Kang ),김수룡 ( Su- 한국수산과학회(구 한국수산학회) 2021 한국수산과학회지 Vol.54 No.2
When manufacturing Alaska pollack Gadus chalcogrammus surimi for 3D printing, it examined the characteristics of physical properties and sensuality by adding polysaccharides alginic acid [0, 1, 2, 3% (w/w)]. As a result of the color value of surimi by adding alginic acid, it showed that the lightness of heated surimi containing 2% (w/w) alginic acid was the highest and ΔE value was the lowest. In the changes in physical properties, the heated surimi of 3% (w/w) alginic acid content showed the lowest values of hardness, springiness, cohesiveness, gumminess, chewiness and resilience, but the highest adhesiveness. In the case of fried surimi, its hardness, cohesiveness, gumminess, chewiness and resilience were the lowest at the content of 3% (w/w) alginic acid. After 7 days of cold storage, the hardness, gumminess, and chewiness of heated surimi with an alginic acid content of 2% (w/w) were significantly higher, and fried surimi was also the same. In the results of the sensory evaluation, there were significant differences according to the alginic acid content in hardness and fishy smell, and as the alginic acid content increased, it felt more fishy smell, resulting in poor preference.
알긴산을 첨가한 수리미 혼합물의 응고에 미치는 칼슘의 영향
김수룡 ( Su-ryong Kim ),한현수 ( Hyeon-su Han ),박예린 ( Ye-lin Park ),강유석 ( Yoo-seok Kang ),박정철 ( Jeong-cheol Park ),서훈서 ( Hun-seo Seo ),최예희 ( Ye-hui Choi ),김수형 ( Su-hyeong Kim ),정소미 ( So-mi Jeong ),강우신 ( Woo 한국수산과학회(구 한국수산학회) 2021 한국수산과학회지 Vol.54 No.2
In this study, the possibility of use as a cartridge for 3D printing was confirmed by adding calcium to the alginic acid-added surimi mixture. The Alaska pollack Gadus chalcogrammus surimi added with alginic acid was immersed in a calcium solution (1 M calcium carbonate, 1 M calcium chloride, 1 M calcium sulfate, and 0.1 M calcium lactate) to evaluate the physical properties, color differences, and sensory properties of Alaska pollack surimi according to calcium types. As the results, in the case of surimi paste to which 1 M calcium carbonate was added, physical properties were weaker than that of 1 M calcium chloride, but gelation was appropriate and sensory properties was excellent. Addition of 1 M calcium chloride has the best physical properties, but it has a problem of bitter taste. With the addition of 1 M calcium sulfate, it has low solubility and poor physical properties as well as poor elasticity and bad taste. Addition of 0.1 M calcium lactate has weak physical properties but good sensory properties. From these results, 1 M calcium chloride has the best physical properties, but there is a decisive problem in sensory properties, so 1 M calcium carbonate is most suitable for commercial use.