Effect of High Pressure Processing on the Microbiological Shelf-life of Beef Patties

최찬익,강유리,정명수 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.2

The purposes of this study was to investigate the effect of high pressure processing (HPP) on a sterilization and microbiological shelf-life of commercial beef patties by varying the pressure level (200, 300, 400, and 500 MPa), treatment time (0-10 min), and storage period (0-16 day at 4oC). The HPP treatment of 200 MPa were ineffective, however the treatment of 300, 400, and 500 MPa reduced the bacterial count by 0.61-1.16, 1.11-1.69, and 2.73-3.86 log (CFU/g), respectively. During 16 days of storage, the viable cell numbers in beef patties treated with 400 and 500 MPa were substantially lower than those in the non-treated control. The control count reached 6.6 log CFU/g after 16 days at 4oC, but after the same storage time, the counts in HPP-treated samples of 400 and 500 MPa were 4.7 and 3.1 log CFU/g, respectively. After an HPP treatment of 200-500 MPa, the pH values were approximately 5.83-6.28. During the 16 days of storage, the pH values in the samples of 400-500 MPa were maintained at initial levels throughout the storage period, regardless of treatment time for HPP.

오미자 추출액을 응고제로 이용한 백태 및 서리태 두부의 품질특성

최찬익,문혜경,이수원,김종국 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.1

In order to investigate the utilization of the Omija (Schizandra chinensis Baillon) extract as a natural coagulant for manufacturing soybean curd, the quality characteristics of white (Baktae) and black (Seoritae) soybean curds, coagulated by the Omija extract or MgCl2, were evaluated. Crude protein (6.14±0.30 and 6.25±0.18%, respectively) and crude lipid (10.86±1.74 and 11.29±1.69%, respectively) contents of white and black soybean curds coagulated using the Omija extract were higher than those coagulated using MgCl2. Black soybean curds coagulated using the Omija extract showed higher L, a, and b values than those using MgCl2. The most abundant amino acid in white and black soybean curds coagulated using the Omija extract was arginine (3.74 and 3.71 mg/100 g, dry basis, respectively). The amounts of Ca, K, Mg, and Na were the highest in both soybean curds prepared with the Omija extract. The sensory evaluation (color, flavor, taste, texture, and overall preference) showed that white and black soybean curds coagulated using the Omija extract were more preferred than those produced using MgCl2. The results suggested that using the Omija extract as a natural coagulant agent could improve the quality and sensory characteristics of soybean curds.

반응표면분석을 이용한 레토르트 계란찜의 살균조건 최적화

최찬익,문지혜,정명수 한국식품과학회 2018 한국식품과학회지 Vol.50 No.3

The purpose of this study was to determine the optimum sterilization conditions for the production of retorted steamed egg using response surface methodology. Sterilization processes for eighteen conditions using varying sterilization temperature (X1), time (X2), and method (X3) as the independent variables were carried out through a 32×2 experimental factorial design. Quality evaluations after sterilization included measurements of F0 value (Y1), peak stress (Y2), pH (Y3), color value (Y4-6), and organoleptic test [preference for appearance (Y7), overall acceptability (Y8), and preference for texture (Y9) and egg taste (Y10)]. Dependent variables (Y1-10) of eighteen conditions were more affected by temperature and time than by the sterilization method. Eight factors were selected among the dependent variables as significant factors related to the quality of the steamed egg. Finally, by establishing an optimum range of each dependent variable and contour analysis, the optimum sterilization conditions for the production of steamed egg were determined to be 120°C for 25 min using a 2-step sterilization process.

신선편의식품의 Escherichia coli ATCC 25922에 대한 pilot-scale 광펄스의 살균 효과

최찬익 한국식품과학회 2023 한국식품과학회지 Vol.55 No.6

The objective of this study was to evaluate the microbiological contamination of fresh-cut carrot, cabbage, and spring onion, in addition to the sterilization effects of pilot-scale intense pulsed light (IPL) on Escherichia coli ATCC 25922 in fresh-cut produce by varying the treatment voltages (1200-2400 V) and time (1-7 min). The fresh-cut samples were surveyed for the aerobic mesophilic and psychrophilic count, yeast and mold, total coliform, generic E. coli, and E. coli O157:H7. The contamination levels varied in their range and mean, but E. coli O157:H7 was not detected in all samples. E. coli ATCC 25922 in fresh-cut carrot, cabbage, and spring onion reduced by 3.03, 2.78, and 3.25 log units for 7 min of pilot-scale IPL treatment at 2400 V, respectively, with the temperature increase of 2.5±0.4, 2.2±0.2, and 2.4±0.3oC, respectively. The cell inactivation by IPL in the fresh-cut produce increased with increasing treatment time and voltage.

근대건축물의 등록문화재 등록 활성화 방안 연구: 재산권 제한에 대한 보전방안 중심으로

최찬익,유주연 한국감정평가학회 2018 감정평가학논집 Vol.17 No.3

근대건축물은 시대적 건축양식의 정체성과 도시 변화과정을 지니고 있는 시대 상징 으로서 보전 가치를 부여할 수 있다. 문화재보호법에서 근대건축물 보전을 위하여 등록문화재 제도를 도입하였고 사유재산 형태를 유지하였다. 그러나 현상 유지를 위한 등록문화재의 취지에 따라 근대건축물 소유자는 재산권 제한이 발생되어 등록 문화재 등록에 소극적인 경향을 보이고 있다. 본 연구는 근대건축물 소유자의 사익 과 보전을 통한 공익의 균형을 찾아 불필요한 사회적 비용을 줄이기 위한 대안을 찾고자 한다. 본 연구는 등록문화재의 합리적 보전 방안을 모색하기 위하여 연구대상을 건축 당 시와 용도가 변경된 115건의 근대건축물을 추출하였고 용도, 소재지, 용도지역별로 빈도분석을 하였다. 빈도분석 결과 업무시설로서 서울 소재하고 주거지역 또는 상 업지역에 속한 근대건축물의 빈도가 높게 나타났다. 결과에 따른 사례의 선정으로 분석한 결과 건폐율 30%, 용적률 600%의 물리적 제한과 임대수익감소 및 유지비 용 부담의 경제적 제한 등 재산권 제한이 검토되었다. 연구 결과 현상 유지 시 발생할 수 있는 재산권 제한에 대하여 물리적 보전 방안인 지구단위계획, 개발권 양도제(TDR)와 같은 입체 이용권의 거래가능 제도와 경제적 지원방안인 상속ㆍ증여세 면제, 유지비용 보조금 지급, 유지비용의 전가 등의 보전 방안을 제안한다. Modern buildings can give conservation value as a symbol of the age with the identity of the architecture of the times and the transformation of cities. The Cultural Properties Protection Act introduced a registration cultural property system for the conservation of modern buildings and maintained the form of private property. However, according to the purpose of the registered cultural properties to maintain the status, the owners of modern buildings tend to be passive in registering cultural properties due to the restriction of property rights. This study seeks to find a balance between the private and public interests of the owners of modern buildings and seek alternatives to reduce unnecessary social costs. In order to find a rational way to conserve registered cultural properties, the research targets were extracted from 115 modern buildings that changed their use at the time of construction and frequency analysis by application, location, and use area. Frequency analysis shows that the frequency of modern buildings in Seoul and in residential or commercial areas is high. As a result of the analysis on the selection of cases, restrictions on property rights were considered, such as the physical restriction of 30% of the building block rate, 600% of the floor space rate, reduction of rental income, and economic restriction of the burden of maintenance costs. The research suggests conservation measures, including exemption of inheritance and gift taxes, subsidy payments, and transfer of maintenance costs, which are methods of economic support, as well as the transactional system of three dimensional rights, such as the District Unit Plan, the TDR, which is a method of physical conservation.

연구본문 : 흑미강으로부터 유용 폴리페놀 및 플라보노이드의 추출효율 증진을 위한 아임계수의 효과

최찬익 ( Chan Ick Cheigh ),정은영 ( Eun Young Chung ),고민정 ( Min Jung Ko ),조상우 ( Sang Woo Cho ),장판식 ( Pahn Shick Chang ),박영서 ( Young Seo Park ),이경아 ( Kyoung Ah Lee ),백현동 ( Hyun Dong Paik ),김기태 ( Kee Tae Kim 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.4

The extraction of polyphenol and flavonoid from black rice bran was performed by diverse extraction methods using the sugar solution, ethanol, hot water (80℃), and by subcritical water extraction (SWE) method. By SWE under operating conditions of 190℃, 1,300 psi, and 10 min, the maximum yields of total polyphenolic compounds (35.06±1.28 mg quercetin equivalent (QE)/g dried material and flavonoids (7.08±0.31 mg QE/g dried material) could be obtained. These results were over 11.77- and 12.21-fold higher than those of the ethanol extraction, which showed the highest extraction efficiency among tested conventional methods in total polyphenols (2.98±0.74 mg QE/g dried material) and flavonoids (0.58±0.21 mg QE/g dried material), respectively. Though the highest antioxidant activity (87.14±1.14%) was observed at the dried extract obtained from ethanol method, the relative antioxidant activity per 1 g dried black rice bran by SWE (190℃, 10 min) was over 11.53-fold higher than that by the ethanol extraction.

추출방법에 따른 감귤 과피 유래 Flavonoid의 추출효율 및 항산화 효과에 대한 비교

최찬익 ( Chan Ick Cheigh ),정원근 ( Won Guen Jung ),정은영 ( Eun Young Chung ),고민정 ( Min Jung Ko ),조상우 ( Sang Woo Cho ),이재환 ( Jae Hwan Lee ),장판식 ( Pahn Shick Chang ),박영서 ( Young Seo Park ),백현동 ( Hyun Dong Paik 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.2

The extraction of polyphenol and flavonoid from citrus peel was performed by the ethanol, sugar, hot water (80oC), and subcritical water extraction methods. The maximum yields of total polyphenolic compounds (27.25±1.33mg QE/g DCP, QE and DCP indicate quercetin equivalent and dried citrus peel, respectively) and flavonoids (7.31±0.41mg QE/g DCP) were obtained by subcritical water extraction (SWE) with operating conditions of 190oC, 1300 psi, and 10 min. The yields by SWE were over 7.2-, and 8.5-fold higher than those of total polyphenols (3.79±0.73mg QE/g DCP) and flavonoids (0.86±0.27mg QE/g DCP) obtained using the ethanol extraction, which showed the highest extraction efficiency among tested conventional methods, respectively. Antioxidant activities of extracts obtained by different methods showed no significant differences. However, the relative antioxidant yield per 1 g dried citrus peel by SWE (190oC, 10 min) was over 9.5-fold higher than that by the ethanol extraction.

스팀 열처리 방식에 따른 채소류의 품질 특성

최찬익 ( Chan Ick Cheigh ),이진희 ( Jin Hee Lee ),정명수 ( Myong Soo Chung ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.3

Thermally processed vegetables have long been considered to have lower nutritional values compared to fresh produce. This consideration is based on the fact that ascorbic acid(vitamin C) or other thermolabile compounds may lose their activity due to oxidation or by consequence of leaching into the water during home cooking or industrial processing, such as by blanching. In this study, major agricultural products such as carrots, broccoli, and potatoes were exposed to steam treatments of different types. Then, changes in color and levels of ascorbic acid, carotene, and moisture in the fresh and steam processed vegetable samples were measured and evaluated. The results clearly showed that steam-processing using a natural convection type method was superior to the other treatments in terms of quality, including color and nutrient retention, among all the vegetables tested.

기업형 임대주택 임대료 산정 방향 연구: 경기도 수원시 사례로

최찬익 ( Choi Chanik ) 아시아문화학술원 2017 인문사회 21 Vol.8 No.5

본 연구는 기업형 임대주택 취지인 지속적이고 안정적인 주거를 실현하는 민간 자본 수익과 임차인 주거안정이 균형을 이루는 임대료 및 상승률 산정 방향을 제안하는데 목적이 있다. 연구대상은 현행 법률, 제도, 정책, 선행연구 및 외국사례의 문헌연구와 사례의 민감도와 시나리오 분석을 하였다. 연구결과 기업형 임대주택의 임대료는 사업자 결정의 공급 편향성을 합의체로서 극복하고, 시장 임대료의 80% 수준에서 상승률이 2년마다 5% 범위내 제한으로 분석되었다. 단, 장기간 진행사업으로 위험과 변수를 고려하여 과도한 임대료 및 상승률의 규제보다는 공익과 사익이 균형을 찾는 합리적인 임대료 산정이 되어야 할 것이다. 본 연구는 실증자료의 부족, 불확실성, 일반화 오류 등 한계로 향후 실증자료 기반한 균형을 찾는 임대료 산정연구가 필요하다. The purpose of this study is to indicate how to estimate rent and its increase rate for establishing stable and continuous residential environment. Related laws, systems, policies, prior studies and foreign cases were reviewed as reference research. Also, the Case was simulated with sensitivity analysis and scenario analysis. As a result, First, the decision to rent by provider is overcome by a consultative group. Second, rent would be 80% of market rent and increase rate would be within 5% biennially. However, Considering risks and variables as a long-term project, it will consider rent to balance public interest and private profit rather than the regulation of rent and increase rate. This study is expected to contribute to fair rent calculation as empirical data analysis study due to limitations such as lack of empirical data, uncertainty, and generalization error caused by a single case.

추출방법에 따른 감귤 과피 유래 Flavonoid의 추출효율 및 항산화 효과에 대한 비교

최찬익,정원근,정은영,고민정,조상우,이재환,장판식,박영서,백현동,김기태,정명수 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.2

본 연구에서는 감귤 과피 가공부산물로부터 기능성 polyphenol 및 flavonoid가 새로운 추출방법인 아임계 추출법을 통해 추출되었고, 열수(80oC), 에탄올, 설탕용액을 이용한 기존 추출법과의 추출효율이 비교 분석되었다. 건조된 감귤 과피로부터 총 polyphenol(27.25±1.33 mg QE/g DCP) 및 flavonoid(7.31±0.41 mg QE/g DCP)에 대한 최대 수율이 아임계 추출법(190°C, 1300 psi, 10 min)을 통해 획득되었으며, 이것은 기존 추출법 가운데 가장 높은 수율을 보인 에탄올 추출법을 통한 총 polyphenol(3.79±0.73 mg QE/g DCP) 및 flavonoid(0.86±0.27 mg QE/g DCP) 수율 대비 7.2배와 8.5배 이상 더 높은 것이었다. 추출방법에 따른 감귤 과피 추출물의 항산화 활성은 큰 차이를 나타내지 않았으나, 이러한 결과는 건조 감귤 과피 1 g 당 아임계 추출법(190oC, 1300 psi, 10 min)에 의한 항산화 성분의 상대 수율(relative yield, %)이 다른 추출방법을 통해 획득된 것보다 대략 9.5배 이상 더 높다는 것을 설명하는 결과로, 아임계 추출법이 기존의 전통적 추출법에 비하여 감귤 과피의 기능성 polyphenol 및 flavonoid를 추출하는데 매우 적합한 방법임을 제시하고 있다. The extraction of polyphenol and flavonoid from citrus peel was performed by the ethanol, sugar, hot water (80oC), and subcritical water extraction methods. The maximum yields of total polyphenolic compounds (27.25±1.33 mg QE/g DCP, QE and DCP indicate quercetin equivalent and dried citrus peel, respectively) and flavonoids (7.31±0.41 mg QE/g DCP) were obtained by subcritical water extraction (SWE) with operating conditions of 190oC, 1300 psi, and 10 min. The yields by SWE were over 7.2-, and 8.5-fold higher than those of total polyphenols (3.79±0.73 mg QE/g DCP) and flavonoids (0.86±0.27 mg QE/g DCP) obtained using the ethanol extraction, which showed the highest extraction efficiency among tested conventional methods, respectively. Antioxidant activities of extracts obtained by different methods showed no significant differences. However, the relative antioxidant yield per 1 g dried citrus peel by SWE (190oC, 10 min) was over 9.5-fold higher than that by the ethanol extraction.