Earticle

본 연구는 아질산성 질소의 간이분석을 위한 기초 연구로 수행되었다. 수중 질소는 부영양화를 유발하는 암모니아, 아질산 및 질산으로 주로 구성되어 있다. 질소화합물을 제거하기 위한 많은 연구들이 진행되었고, 이에 따른 분석기술도 발달했다. 현장 모니터링을 위한 간이 분석방법의 개발은 수질관리를 위해 필요하므로, 본 연구는 아질산성 질소의 현장 분석법 개발을 위해 진행되었다. BCDMA와 바이페닐로 코팅된 PVC 흡착 칼럼을 이용한 아질산성 질소 분석의 기초 연구를수행하였다. 흡착칼럼내의 흡착제는 4∼20 ㎎NO2-N/L 범위내에서 발색길이를 나타내었고, 흡광도는 pH의 영향을 받는 것으로 나타났다.

Nitrogen in water is mainly composed of ammonium, nitrite and nitrate, and which can cause eutrophication. A lot of efforts were made to remove them and the accompanying efforts have been made for the development of analytical methods. Rapid and on site detection methods are required for the analysis of pollutants in water system. Thus, we focused on the development of analytical method for nitrite, and the feasibility study on the nitrite analysis by PVC adsorbent columns coated with BCDMA, Biphenyl and methanol. The adsorbents could effectively adsorb mixed reagent in the range of 4 to 20 ㎎NO2-N/L for nitrite detection and show linear relationship with color band length. The adsorbance was influenced by pH.

본 실험은 이유자돈 사료 내 산화아연 대체제로써 아질 산 나트륨과 생균제(sodium nitrite and probiotics, SNPro)의 첨가 수준에 따른 사양성적, 면역 반응, 장 내 미생물 및 융모 성상을 평가하여 사료 내 SNPro의 적정 첨가 수준을 구명하기 위해 실시하였다. 본 시험을 위해 체중이 6.51±0.15kg인 총 192 두의 이유자돈(Landrace× Yorkshire×Duroc)을 공시하여 4처리 6반복, 반복 당 8두 씩 완전임의 배치하였다. 시험 기간은 Phase 1과 2로 나 누어 진행하였다(각 14일). 시험 처리구는 1) Basal diet(control), 2) SNPro1(control+0.01% SNPro), 3) SNPro2(control+0.02% SNPro), 4) SNPro3(control+0.03% SNPro)로 구성하였다. 일당증체량(ADG)은 SNPro 첨가 수준(0%, 0.01%, 0.02%, 0.03%)에 따라 phase 1에서는 288, 309, 319, 324g phase 2에서는 355, 387, 410, 407g overall에서는 321, 348, 364, 366g 으로 나타났다(p<0.05). 면역반응은 SNPro 첨가 수준에 따라 IL-8은 15, 13.5, 13, 12.8 ng/ml과 IL-10은 165, 162, 155, 145 ng/ml으로 감소 하였으나(p< 0.05), TLR4와 IgG는 첨가 수준에 따른 유의 적인 차이가 나타나지 않았다. 회장 내 Escherichia coli와 맹장 내 Salmonella spp.는 사료 내 SNPro 첨가 수준이 증 가함에 따라 유의적으로 감소하였다(p<0.05). 그러나, 사 료 내 SNPro 첨가 수준이 Lactobacillus spp.에는 효과가 없는 것으로 나타났다. 장 내 융모 성상에서는 사료 내 SNPro의 첨가 수준에 따라 이유자돈 공장의 융와 깊이가 599, 586, 615, 599 ㎛인 것으로 조사되었으나(p<0.05), 융 모 높이와 융모 높이/융와 깊이 비율에는 효과가 없는 것 으로 나타났다. 본 연구결과를 요약하면, 사료 내 SNPro 첨가는 이유자돈의 성장과 면역 반응, 장 내 미생물 및 융 모 성상에 긍정적인 효과를 미쳤다. 또한 본 연구에서는 첨가 수준이 0.02%에서 효과가 가장 우수한 것으로 나타 났으며, 이는 이유자돈 사양성적 개선 및 산화아연 대체 제로써 우수한 효과를 나타내는 것으로 보여진다.

This study investigated various levels of sodium nitrite and probiotics (SNPro) combination as an alternative to zinc oxide on the growth performance, immune response, intestinal microflora, and morphology of weaned pigs. One hundred and ninety-two weaned pigs (Landrace×Yorkshire ×Duroc) with an average body weight of 6.51±0.15kg were randomly assigned to four treatments(n=6) on the basis of their initial body weight. Experimental period was divided into phase 1 and 2 (each 14 days). The dietary treatments were: 1) Basal diet (control), 2) SNPro1 (control+0.01% SNPro), 3) SNPro2 (control+0.02% SNPro), 4) SNPro3 (control+0.03% SNPro). The average daily gain when SNPro was added to the diet was 288, 309, 319, 324 g in phase 1, 355, 387, 410, 407 g in phase 2 and 321, 348, 364, 366 g in the overall. The concentration of interleukin-8 and interleukin-10 in serum when SNPro was added to the diet were 15, 13.5, 13, 12.8 ng/ml and 165, 162, 155, 145 ng/ml (p<0.05) but toll-like receptor 4 and immunoglobulin G levels in serum were no significantly different. The colonization of Escherichia coli in the ileum and Salmonella spp. in the caecum were significantly decreased as SNPro level increased (p<0.05). However, the population of Lactobacillus spp. did not differ among the groups. Although villus height and villus height to crypt depth ratio were not significantly affected by the treatments, crypt depth in the jejunum was 599, 586, 615, 599 ㎛ as SNPro level increased (p<0.05). In conclusion, SNPro had beneficial effects on growth performance, immune response, intestinal microflora and morphology weaned pigs. Therefore, SNPro not only can be considered as an alternative for the pharmacological level of zinc oxide in weaning pigs but also ideal dietary SNPro level was 0.02%.

The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO2). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO2; TRT1, 0 ppm NaNO2 + 0.1% POS; TRT2, 37.5 ppm NaNO2 + 0.1% POS; and TRT3, 75 ppm NaNO2 + 0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage of 35 days. Although TRT2 and TRT3 had lower levels of NaNO2, they had higher redness and yellowness than REF (p < 0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF (p > 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (p < 0.05). TBARS values of TRT2 and TRT3 were not different from those of REF (p > 0.05). Among treatments, TRT1 had the highest TBARS values (p < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO2 would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.

Rapid analytical method was investigated to determine precursors of N-nitrosamine such an nitrite and nitrate in squid(Illex illecebrosus and Sepiell maindroni), codfish(Gadus marcrocephalus)and flatfish(Paralichthys olivaceus) by ion chromatography(IC) and colorimetric methods. Recoveries of nitrite and nitrate in fish tissues were 89~98.7% and 94.1~99.8% for IC, and 98.4~103.7% and 67.7~102.2% for colori-metric method, respectively. Using IC, nitrite was not detected and nitrate was 0.89~1.23mg/kg, while using colorimetric method, nitrite and nitrate were NO~0.08mg/kg and 0.3~0.42mg/kg, respectively. Therefore, the IC method showed better recoveries, and was applicable to extract nitrite and nitrate simultaneously, and is simpler compared with colorimetric method in analyzing nitrite and nitrate from fish tissues.

늙은 호박의 기능성 검토를 위하여 껍질, 과육, 섬유상 물질 및 가식부의 4 부위를 열수, 70% 아세톤, 70% 메탄올을 이용하여 환류 추출하여 추출물을 제조하였다. 수율은 과육의 경우 63.7∼68.2%를 나타내었다. pH는 70% 아세톤 추출물에서 5.01∼5.45였고, 열수 추출물이 5.78∼6.22로 나타났으며, 부위 중에서 과육부가 가장 높은 것으로 나타났다. 가용성 고형분 함량은 메탄올 추출물, 부위는 과육이 가장 높은 것으로 나타났다. 색도는 섬유상 부위, 총당은 과육, 섬유상, 껍질의 순으로 그 함량이 높은 것을 나타났으며 총폴리페놀과 플라보노이드 함량은 껍질 부위에서 함량이 가장 높았다. 아질산염 소거작용은 용매 종류를 볼 때 껍질, 과육 부위의 경우 열수 추출물, 섬유상, 가식부의 경우 아세톤과 메탄올로 추출할 경우 아질산염 소거작용은 비교적 높은 것으로 나타났다. 과육과 가식부는 메탄올, 섬유상 물질은 아세톤 추출물에서 높은 것을 나타났다. 특히 열수 추출물의 전자공여작용의 크기는 총폴리페놀 함량과 관련이 있는 것으로 나타났다.

This study was conducted to investigate the physiological functionality of the hot water, 70% acetone and 70% methanol extracts from the pumpkin. Extraction yield and pH of each solvent extract from various parts of pumpkin were investigated. Extraction yield from flesh were from 63.7% for 70% acetone to 68.2% for hot water. pH of 70% acetone extracts and hot water extracts were 5.01∼5.45 and 5.78∼6.22, respectively, and pH of the flesh part was the highest. The content of soluble solid was the highest in methanol extracts. Flesh part contained the highest concentration of soluble solid. Color of the extracts from fiber was higher than that of other parts. The content of the total sugar was in the decreasing order of flesh, fiber and peel. The content of total polyphenol and flavonoid from each solvent extract of peel was higher than that of other parts. Some differences were observed in physiological functionality of each solvent extracts from various parts of pumpkin. The nitrite scavenging ability of hot water extract from flesh, acetone and methanol extract from fiber and edible portion was higher than other parts. The electron donating ability was the highest in acetone and methanol extracts of peel, methanol extracts of flesh and edible portion, and acetone extracts of fiber.

아질산염과 dimethylamine(DMA)은 발암물질인 N-nitrosodimethylamines(NDMA)의 직접적인 전구물질이다. 본 연구에서는 아질산염과 질산염 함량이 다른 배추가 김치 저장 중에 NDMA, 아질산염, 질산염 그리고 DMA 함량 변화에 미치는 영향을 알아보았다. 배추 1(HNC), 배추 2(MNC) 그리고 배추 3(LNC)의 아질산염 농도는 각각 $47.54{\pm}1.07$, $10.12{\pm}0.31$ 그리고 $6.10{\pm}0.09mg/kg$이었다. 김치는 세 그룹으로 나누었다. 즉 HNC를 사용하여 제조한 HNK, MNC를 사용하여 제조한 MNK 그리고 LNC를 사용하여 제조한 LNK이다. HNK는 저장 10일과 20일째 아질산염과 질산염 수준이 MNK와 LNK의 그것들보다 더 높았다. 모든 김치에서 DMA와 NDMA 함량은 저장기간 동안 감소하였다. HNK는 저장 20일까지 LNK보다 높은 NDMA 함량을 가지고 있었다. 이들 결과들은 배추의 아질산염과 질산염의 함량이 김치 내 NDMA 형성에 현저한 영향력을 가지고 있다는 것을 제안하였다.

Nitrite and dimethylamine (DMA) are the immediate precursors of carcinogenic N-nitrosodimethylamine (NDMA). This study investigated the effects of nitrite and nitrate contents in Chinese cabbage on changes in NDMA, nitrite, nitrate, and DMA contents during storage of kimchi. Contents of nitrite in Chinese cabbage 1 (HNC), Chinese cabbage 2 (MNC), and Chinese cabbage 3 (LNC) were $47.54{\pm}1.07$, $10.12{\pm}0.31$, and $6.10{\pm}0.09mg/kg$, respectively. Kimchi were assigned to one of the following three groups: kimchi used HNC (HNK), kimchi used MNC (MNK), and kimchi used LNC (LNK). HNK had higher levels of nitrite and nitrate than those in MNK and LNK after storage for 10 days and 20 days. DMA and NDMA contents decreased in all kimchi during the storage period. HNK had higher NDMA content than LNK until 20 days of storage. These results suggest that the contents of nitrite and nitrate in Chinese cabbage have significant effects on the formation of NDMA in kimchi.

자색고구마를 이용하여 아질산염에 대한 대체 가능성을 알아보고자 자색고구마 분말과 자색 색소를 혼합하여 첨가하였다. 자색고구마 분말의 함량은 소시지 식품유형을 고려하여 최대 10%까지 사용하였다. 아질산나트륨 0.15% 첨가구를 대조구(F1)로 하고, 자색 색소 0.2%를 첨가한 것을 F2, 자색 색소 0.2%와 자색고구마 분말 5%, 10%를 각각 첨가한 것을 F3, F4로 하였다. 아질산나트륨을 대신하여 첨가한 자색 색소 0.2%는 소시지의 적색도를 감소시키고 황색도를 증가시켜 아질산나트륨에 대한 대체 효과가 미흡하였다. 그러나 자색 색소 0.2%에 자색고구마 분말 5%를 추가함으로써 소시지의 적색도가 높아지고 황색도는 낮아졌다. 자색고구마 분말 함량 증가에 따라 적색도의 증가와 황색도의 감소는 유의적 비례관계를 나타내었다. 자색고구마 분말 5%와 자색 색소 0.2%의 첨가는 아질산나트륨 0.15%를 첨가한 소시지에서 나타나는 색도와 가장 유사해졌다. 자색고구마 분말은 첨가량이 증가함에 따라 칼슘, 칼륨, 마그네슘의 무기질이 증가하였고 경도, 검성, 씹힘성의 조직감이 떨어졌다. 관능평가 결과 자색고구마의 첨가가 소시지의 외관과 향에 영향을 미치지 않았고 자색고구마 분말 5% 이상 첨가에 대한 색의 유의차를 보이지 않았다. 그러나 자색고구마 분말 10%의 첨가는 소시지의 맛과 질감을 떨어뜨렸다. 전체 기호도는 질감(0.901)> 외관(0.895)> 색(0.877)> 맛(0.844)> 향(0.688)의 순서로 유의적으로 양의 상관관계가 있었고 전체 기호도와 색도의 상관성은 밝기에서만 유의적인 양의 상관성을 나타내었다. 적색도와 황색도는 서로에 대해 음의 상관성을 보였다. 자색고구마를 이용한 소시지의 아질산염 대체 효과는 자색고구마 분말 5%와 자색 색소 0.2%를 사용하는 것이 적절한 것으로 나타났다.

The objective of this study was to investigate the effect of nitrite substitution of sausage with purple sweet potato by examining the quality characteristics of sausage. Four sausage samples were prepared as follows: F1 (0.15% sodium nitrite), F2 (0.2% pigment), F3 (0.2% pigment and 5% powder), and F4 (0.2% pigment and 10% powder). A substitution of sodium nitrite with 0.2% purple sweet potato pigment reduced redness while increased yellowness. However, the addition of 5% purple sweet potato powder to 0.2% purple sweet potato pigment increased redness while reduced yellowness, which was similar to those of sausage with 0.15% addition of sodium nitrite. Further, color change increased as the content of purple sweet potato increased. As the amount of purple sweet potato increased, the contents of Ca, K, and Mg increased but hardness, gumminess, and chewiness decreased. In the sensory evaluation, the addition of purple sweet potato did not influence on appearance, color, or flavor. However, the addition of 10% purple sweet potato decreased the taste and texture of sausage. Correlation coefficients between overall acceptability, texture, appearance, color, taste, and flavor were 0.901, 0.895, 0.877, 0.844, and 0.688, respectively. Therefore, proper content of purple sweet potato powder and purple sweet potato pigment were determined to be 5% and 0.2%, respectively, for the substitution of sodium nitrite.

This study was conducted to investigate electron donating ability, antioxdative activity and nitrite-scavenging effect of solvent extracts from Gyrophora esculenta. The phenolic compounds of diethylether, butanol, petroleum ether and hexane extracts were 194.20$\mu\textrm{g}$/ml, 98.80$\mu\textrm{g}$/ml, 1.60$\mu\textrm{g}$/ml and 0.20$\mu\textrm{g}$/ml, respectively. Electron donating abilities of diethyleter and butanol extracts from Gyrophora esculaenta were 80.79% and 72.81%, respectively. Absorption of DPPH by diethyleter and butanol extracts sharply increaed at initial stage. Antioxidative activities of fiethylether and butanol extracts by peroxide values are rather high as compared to those of control, but low s compared to those of BHA. Nitrite-scavenging abilities of diethylether, butanol and petroleum ether from Gyrophora esculenta were 96.07%, 77.39% and 15.07%, respectively.

This study was carried out to compare the anti-inflammation effects of various fruiting body of Ganoderma species and Cordyceps militaris, Phelinus linteus extracts. We concentrated Ganoderma species and other medicinal mushrooms by extracting with ethanol. And We made it 100 μg/ml concentration. As a result of nitrite scavenging activity, in the contrast to the positive control; Ascorbic acid was 25%, ASI 7080 of Ganoderma species was disappeared up to around 40%. And in the contrast to Ascorbic acid was 55%, ASI 7002 was 78.5% that was the highest anti-inflammation effect in the result of “No assay test”. The Cordyceps militaris showed 75% and Hericium erinaceus showed 59.7% of anti-inflammation effect. As a result of the fungus yield control test of TNF-α through ELISA method to ASI 7002 of Ganoderma species that showed the highest anti-inflammation, it was reduced as same as LPS non-treatment. We extracted RNA from ASI 7002 Ganoderma species 10, 50, 100 μg/ml concentration and LPS 10 μg/ml of Raw 264.7 cell. And we tested the expression of iNOS, COX-2 and TNF-a that are kinds of inflammation gene after synthesizing RNA with cDNA. Finally we could find that iNOS, COX-2 and TNF-a were all controlled expression in the result of above experiment.

본 연구에서는 유기농 및 일반농 케일과 신선초를 착즙하여 다양한 실험을 통하여 안전성 및 항돌연변이 활성을 비교하였다. 유기농 채소즙의 안전성 측정을 위해 질산염과 아질산염 함량을 분석한 결과 케일즙의 경우 유기농 및 일반농의 함량이 유사하게 나타났다. 신선초즙의 경우 유기농이 일반농보다 질산염 및 아질산염 함량 모두 유의적으로 낮게 나타났다. 한편 7종류의 니트로사민 모두가 이들 채소즙에서 검출되지 않았다. 니트로사민의 저해물들이 반응하는 위에서의 변화를 알아보기 위하여 인공위액에서의 소화과정 중 질산염과 아질산염 함량을 분석한 결과, 유기농 및 일반농 채소즙의 질산염 함량은 인공소화 전보다 후의 함량이 현저히 낮아졌다. 인공 위액계에서 채소즙은 아질산염과 2급 아민에 의해 생성되는 니트로사민의 생성을 오히려 크게 억제하는 효과가 있었다. 질산염과 아질산염을 함유하고 있는 채소즙의 돌연변이 유발 및 저해 효과를 살펴보기 위해 Ames test를 한 결과 항돌연변이 활성이 있었으며, 유기농 채소즙의 항돌연변이 효과가 일반농에 비해 우수한 것으로 나타났다. 이상의 실험 결과 채소즙의 주재료가 되는 유기농 케일 및 신선초는 질산염, 아질산염 등의 함량이 낮을 뿐만 아니라 소화과정에서 전환되어 니트로사민을 생성하지 않았고 항돌연변이 효과도 우수한 것으로 나타났다.

Vegetables contain high levels of nitrate, which can be converted to nitrite for reaction with secondary amines to form nitrosamines. In this study, we evaluated safety effects against nitrite and nitrosamine as well as anti-mutagenic activities of vegetable juices. To do this, the contents of nitrate, nitrite, and nitrosamines were determined in vegetable juices. The safety effects against nitrite and nitrosamine formation were also investigated under simulated human gastric conditions. The contents of nitrate and nitrite in common and organic kale and Angelica keiskei juices were 931~2,052 mg/kg and 13~82 mg/kg, respectively. However, seven kinds of nitrosamines were not detected in the vegetables juices. The nitrate content decreased when vegetable juices were digested under simulated human gastric conditions. Nitrosamine (N-nitrosodimethylamine) formation under simulated human gastric conditions was inhibited by addition of vegetable juices. In addition, vegetable juices, especially organically cultivated juices, showed anti-mutagenic effects in a Salmonella assay system. These results suggest that organically cultivated vegetable juices are a promising health-promoting source.

도시화와 산업화로 인해 하수처리장으로 유입되는 하수 내 질소 농도가 증가함에 따라 부영양화 발생, 수생태계에 독성을 미치는 등의 악영향의 정도 또한 증가하고 있다. 고농도의 질소가 포함된 하수를 처리하기 위해 생물학적 질소 제거 공정에 대한 연구가 다방면으로 진행되고 있다. 기존의 생물학적 질소 제거 공정에 있어 산소공급과 외부탄소원 보충에 따른 상당 한 비용이 요구된다. 이러한 측면에서 경제적인 개선이 이루어진 고도의 질소 제거 공정이 요구됨에 따라 최근 기존의 질산 화·탈질 공정 보다 효율적이고 경제적인 혐기성 암모늄 산화 공정(ANaerobic AMMonium OXidation, ANAMMOX)이 제안되었다. 본 연구에서는 수처리공정에서의 ANAMMOX 공정의 안정성을 확인하고, Mainstream ANAMMOX 공정 구현을 위한 암모니아성 질소(NH4 +) 대비 아질산성 질소(NO2 -) 비율을 도출하는데 목적이 있다. 선행연구에서 제시된 기 질비율을 바탕으로 산정한 비율을 적용해 실험실 규모의 Mainstream ANAMMOX 반응조를 운전하였다. Initial 구간에서 NH4 + 제거효율은 58~86%, 평균 제거효율은 70%였다. Advanced 구간에서 NH4 + 제거효율은 94~99%, 평균 제거효율은 95%였다. 연구 결과 NH4 +/NO2 - 비율이 증가함에 따라, Mainstream ANAMMOX 공정의 안정성이 확보되어 NH4 + 제거 효율 및 총질소(TN) 제거효율이 증가하는 경향을 확인할 수 있었다. 결과적으로, 본 연구결과는 이후 수처리공정에서의 ANAMMOX 공정 적용과 공정 안정성 확보에 있어 기초자료로 활용될 수 있을 것으로 보인다.

As the concentration of nitrogen in the sewage flowing into the sewage treatment plant increases due to urbanization and industrialization, the degree of adverse effects such as eutrophication and toxicity to the aquatic ecosystem is also increasing. In order to treat sewage containing high concentration of nitrogen, various studies on the biological nitrogen removal process are being conducted. Existing biological nitrogen removal processes require significant costs for supplying oxygen and supplementing external carbon sources. In this respect, as a high-level nitrogen removal process with economic improvement is required, an anaerobic ammonium oxidation process (ANAMMOX), which is more efficient and economical than the existing nitrification and denitrification processes, has been proposed. The purpose of this study is to confirm the stability of the ANAMMOX process in the water treatment process and to derive the ratio of ammonia nitrogen (NH4 +) to nitrite nitrogen (NO2 -) for the implementation of the mainstream ANAMMOX process. A laboratory-scale Mainstream ANAMMOX reactor was operated by applying the ratio calculated based on the substrate ratio suggested in the previous study. In the initial range, the removal efficiency of NH4 + was 58~86%, and the average removal efficiency was 70%. In the advanced range, the removal efficiency of NH4 + was 94~99%, and the average removal efficiency was 95%. As a result of the study, as the NH4 +/NO2 - ratio increased, the stability of the mainstream ANAMMOX process was secured, and it was confirmed that the NH4 + removal efficiency and the total nitrogen (TN) removal efficiency increased. As a result, the results of this study are expected to be used as basic data in the application of the ANAMMOX process in the mainstream.

본 연구에서는 초등학교 학부모들을 대상으로 어린이들이 선호하는 햄, 소시지, 마른 과일 등의 가공식품에 사용되는 식품첨가물인 아질산·아황산에 대한 인식 및 정보요구도를 조사하여 아질산·아황산에 대하여 올바른 정보를 전달할 수 있는 정보 전달 매체를 개발하고자 하였다. 아질산·아황산에 대한 인식을 알아보기 위해 2009년 4월, 서울, 경기지역 초등학교 5, 6학년 학부모 350명을 대상으로 설문 조사를 실시하였다. 그 결과 학부모들은 식품첨가물의 안전성에 대해 가장 염려하고 불안해하는데 반해, 실제 섭취량은 ADI(1일섭취허용량: 사람이 어떤 물질을 일생 동안 매일 먹더라도 유해한 작용을 일으키지 않는 하루 체중 1kg당 섭취량)에 훨씬 못 미치는 안전한 수준인 것으로 나타났다. 설문결과를 바탕으로 브레인스토밍 및 전문가 자문을 통해 위해 정보 전달 매체인 ‘Smart Mom-아황산·아질산 바로알기’ 매체 및 e-book을 개발하였으며, 다음의 내용을 포함하였다. 첫째, 식품첨가물에 대한 기초적인 정보 제공을 위해 식품첨가물의 의미, 식품첨가물의 종류가 증가하는 이유, 엄격한 안전성 실험, 식품성분표시 읽기를 담았다. 둘째, 초등학생들의 건강한 식생활을 주도하고 있는 학부모들의 관심을 고려하여 아질산·아황산 함유 식품, 엄마표 홈메이드 소시지 만들기, 첨가물을 줄일 수 있는 조리법을 담았다. 셋째, 학부모들의 막연한 불안감을 해소하고 식품첨가물에 대한 정보를 지속적으로 얻을 수 있게 안내하기 위해 1일섭취허용량(ADI) 알아보기, 알아 두면 유용한 사이트를 담았다. 학부모 대상 현장 시범 적용을 통해 개발 된 매체의 이해도와 만족도를 평가한 결과, 매체의 내용이 식품첨가물에 대한 올바른 지식을 얻고, 식품의 안전성에 대한 의식을 높이며 아질산·아황산에 대한 올바른 태도를 형성하는데 기여하였다는 것을 확인 할 수 있었다. 본 매체는 초등학교 학생을 자녀로 둔 학부모들에게 식품첨가물과 아질산·아황산에 대한 올바른 인식을 가질 수 있는 정보 전달 매체로 효과적으로 활용될 수 있을 것이다.

The purpose of this study was to develop risk communication materials on food additives (nitrite, sulfur dioxide) for the parents of elementary school children. Nitrite and sulfur dioxide are the food additives used in ham, sausage and dried fruits which are the favorite processed foods of children. A survey was conducted from 350 parents whose children attended elementary schools in Seoul and Gyeonggi Province, and their perception and information demand on food additives were analyzed focused on nitrite and sulfur dioxide. Although the parents were very concerned about the safety of food additives, the consumption levels through processed food, were far below the ADI. Based on the survey results, a booklet called 'Smart Mom - sulfur dioxide and nitrite' was developed, and the contents included the following: the meaning and kinds of food additives, how to read food ingredient label, how to reduce food additives during cooking, ADI (Acceptable Daily Intake), useful web site to resolve a fear and getting sound information on food additives, etc.. When the developed risk communication booklet was applied to 90 parents as a dietary educational material, the results were very satisfactory, which suggested the effectiveness of the material. Therefore, the developed material 'Smart Mom - sulfur dioxide and nitrite' could be used to facilitate the risk communication on food additives for parents who have great interests on their children's dietary life by providing sound information on food additives.

This study estimated the effect of drone pupa meal (DPM) added as replacement of sodium nitrite (SN) and vitamin C (VC) on physico-chemical quality characteristics of emulsion-type sausages. Samples were prepared either with 150 ppm SN+200 ppm VC (control); 75 ppm SN+100 ppm VC+6.015% DPM (T1); or 12.03% DPM (T2) and then stored at $4^{\circ}C$ for 30 days. The pH value decreased (p<0.05) with increase in the levels of DPM. Moisture and protein content decreased (p<0.05) but fat and ash content increased (p<0.05) with higher levels of DPM. T1 and T2 had higher (p<0.05) saturated fatty acids content and lower (p<0.05) unsaturated and polyunsaturated fatty acids content compared to the control. Lower (p<0.05) $L^*$ and $a^*$ values and higher (p<0.05) $b^*$ and $h^{\circ}$ values were exhibited in the T1 and T2 than in the control; and $C^*$ value was the lowest (p<0.05) in T2. The TBARS content was the highest (p<0.05) in T2, especially, 2 times higher (p<0.05) than in the control. T1 and T2 had harder (p<0.05) texture compared to the control. These findings suggest that the DPM has no replacement effects against SN and VC in emulsion-type sausage, but it has negative effects on color, lipid oxidation stability, and texture.

본 연구는 소시지 제조 시에 첨가되는 아질산염의 대체수단으로서 이용가능성이 대두된 유산나트륨의 과다 사용량을 줄이고자 키토산을 첨가함으로서 그 기능성이 보완된 저아질산나트륨, 저유산나트륨의 소시지를 만드는데 있다. 소시지 제조는 대조구(C, nitrite 100ppm)와 처리구(T1, nitrite 30ppm + sodium lactate 2% + chitosan 0.5%; T2, nitrite 30ppm + sodium lactate 1% + chitosan 1%; T3, nitrite 30ppm + sodium lactate 0% + chitosan 1.5%) 로 하였으며, 혈액성상을 측정하기위해 실험쥐 24마리가 4주간 사육되었다. 소시지의 색상은 유의적인 차이를 보인데 반해, 적색도는 대조구에서 황색도는 키토산이 많은 T3에서 높게 나타났다. pH와 보수력에서 대조구, T1 및 T2에서는 유의적인 차이가 없었으나 T3에서는 낮은 pH와 낮은 보수력을 보였다. 조직분석에서 탄력성, 응집성, 씹힘성, 부착성에는 대조구와 처리구간에 유의적인 차이가 없었으나, 경도와 검성은 처리구보다 대조구가 낮은 값을 나타내었다. 관능검사의 외관과 색상은 대조구에서 높은 점수를 받았으나, 조직감과 풍미에서는 낮은 점수를 받았다. 미생물수는 냉장저장 1주에서는 대조구및 처리구간에 유의적인 차이가 없었으나, 냉장저장 3주에서는 대조구에서 가장 적은 수치를 보였다(p<0.05). TBARS 측정에서 항산화 효과는 처리구보다 대조구에서 유의적인 차이를 보였다. 혈액성상의 경우, 처리구가 쥐의 증체효과를 보였으며, 중성지방, 총콜레스테롤 및 LDL-콜레스테롤은 유의적으로 감소되는 효과를 보였다(p<0.05). 그러나 처리구 중 T1은 대조구에 비해 혈당은 높고, HDL－콜레스테롤이 저하되는 문제를 보였다(p<0.05). T2와 T3간의 증체 및 혈액성상에는 유의적인 차이가 없었다. 따라서 저 아질산나트륨의 소시지를 제조하고자 유산나트륨과 키토산을 혼합할 경우, 아질산나트륨의 농도에 따른 육색 및 항산화력의 보완이 필요하나, 이화학성상에서는 T1이, 혈액성상에서는 T2가 바람직한 것으로 나타나, 키토산을 첨가함으로서 기능이 보완된 저 아질산나트륨 및 저 유산나트륨의 소시지 제조는 가능하다고 사료된다.

The study was carried out to investigate the effects of chitosan-adding (0.5-1.5%) on nitrite-reduced (30 ppm) and sodium lactate-reduced (0-2%) sausages to avoid using excessively sodium lacte, which is substituted for sodium nitrite, The number of 24 rats for blood properties were used in this experiment and raised for 1-4 weeks. The color of sausages showed significant differences each treatment (p<0.05) and a* (redness) had the highest value in control (nitrite 100 ppm) and b* (yellowness) had the lowest value in T3 (nitrite 30 ppm + sodium lactate 0% + chitosan 1.5%). There were not significant differences in pH (5.53-5.66) and water holding capacity (66.06-69.75%) between control and two treatments (T1, nitrite 30 ppm + sodium lactate 2% + chitosan 0.5%; T2, nitrite 30 ppm +sodium lactate 1% + chitosan 1%), but T3 had significant differences in pH (5.06) and water holding capacity (62.44%), respectively. Springiness, cohesiveness, chewness and adhesiveness in texture analysis had not significant differences between control and three treatments, but hardness and gumminess had lower values in control than in three treatments. Appearance and color in sensory evaluation had higher values in control than in T1, but texture and flavor had lower values than in three treatments. Microbial counts had not significant differences in control, T2 and T3 for 1 week, for 3 weeks, it showed the lowest value in control than in three treatments. Anti-oxidant activity (TBARS) in sausages were more effective in control (p<0.05). The body weigh gain of rat were significantly increased in three treatments and also neutral fat, total cholesterol, LDL-cholesterol were significantly decreased in three treatments. However, T1 treatment had higher blood glucose content and significantly decreased in HDL-cholesterol, compared with control, but T2 and T3 treatments showed similar results in body weight gain and blood properties. So, through the addition of chitosan, it’s possible to manufacture nitrite-reduced and sodium lactate-reduced sausage which is supplemented its function.

This study was carried out in order to determine the biological activities such as antioxidant activities in nine cultivars of Momordica charantia L. (Korea, China, Japan and Philippine native cultivars). Their antioxidant activities were measured using DPPH free radical scavenging, ABTS cation radical scavenging, and Nitrite scavenging ability. The highest total polyphenol content (16.82 ㎍/㎖) measured in the native Korea cultivar, and this value was 4.0 ㎍/㎖ higher than that of the ‘Verde Beuhas’ cultivar (12.82 ㎍/㎖). The ‘Peacock’ cultivar had the highest total flavonoid amount which was 4.38 ㎍/㎖. The free radical scavenging activity using DPPH method was the highest in the native China cultivar (RC50 = 102.6 ㎍/㎖). ABTS cation radical scavenging activity according to cultivars was significantly higher in ‘Peacock’. Nitrite scavenging ability showed the most remarkable effect at the pH 1.2, exhibited to 81.5~86.9% by addition of ethanol extract 1㎎/㎖ from Momordica charantia L. These results suggest that Momordica charantia L. had the potent biological activities, and that their activities exhibited differently depending on cultivars.

This study was carried out to investigate the effect of Opuntia ficus indica(prickly pear) pigment and sodium lactate on nitrite-reduced sausages. The a* value, total bacterial counts, pH, water holding capacity, texture analysis, sensory evaluation of sausages, body weight gain and blood glucose of rat for 4 weeks were not significantly different between the control and treatments. However, 2-thiobarbituric acid(TBA) values and cholesterol(total, LDL, HDL) and neutral fat of blood were significantly different between the control and treatments(P<0.05). TBA value was lower in control and cholesterol and neutral fat were lower in treatments. Among the treatments T2(30ppm of nitrite+2% of sodium lactate+0.2% Opuntia ficus indica pigment) was the most effective. In conclusions, this study suggested that T2 can reduce adding level of nitrite from 100 ppm to 30 ppm without any changes in color, shelf life and flavor of sausages. In addition, it had the effect on the reduction of cholesterol and neutral fat in blood.

본 실험은 아질산염의 대체제로서 키토산과 젖산나트륨을 이용하여 저장성과 발색도 효과를 조사하기 위해 실시하였다. 그 결과 저장성에서는 아질산염의 대체제로서 젖산나트륨과 비교하여 저장 기간 중 차이점은 나타나지 않았지만 색도에서는 아질산염을 첨가한 시료에 비해 키토산과 젖산나트륨을 첨가한 시료의 적색도가 많은 차이를 보임으로써 키토산에 의한 아질산염의 완전대체는 불가한 것으로 판단된다. 하지만 접종한 Listeria monocytogenes는 아질산염 및 젖산나트륨과는 유사한 항균효과를 보여주고 있어서 키토산의 항균효과는 나타난 것으로 평가되며 앞으로 아질산염을 대체할 수 있는 천연소재의 개발이 필요할 것으로 판단된다.

This study was performed to investigate if high molecular weight(～200kDa) of chitosan can be a potential possibility to replace with the sodium nitrite in low-fat sausages. pH, proximate analysis, Hunter color values, vacuum purge, expressible moisture(EM, %), texture profile analysis(TPA), shelf-life effect were measured. No differences in physico-chemical properties were observed between controls and chitosan treatments(p>0.05). Since Hunter-a-values(redness) were reduced with the addition of chitosan as compared to the sausages containing sodium nitrite and sodium lactate, it could not be replaced by chitosan completely. However, total plate counts(TPC), thiobarbituric acid reactive substance(TBARS), volatile basis nitrogen(VBN) did not differ between chitosan treatments and controls. These results indicated that the addition of chitosan into meat products would be replaced with sodium nitrite partially, but it may not be completely replaced due to the reduced Hunter-a-values. Further research will be continuously performed to screen the natural ingredients which might have a cured pigment in meat products.

This study investigated the antioxidant properties of the Radix isatidis extract and the effect of substituting it with sodium nitrite (SN) in a pork patty. The antioxidant activity of the Radix isatidis water extract (RIWE) was compared to those of the methanol and chloroform extracts (RIME and RICE, respectively). Patties were prepared with five different treatments: (1) a control with no RIWE and SN, (2) T1 with 150 ppm SN, (3) T2 with 100 ppm SN + 0.1% RIWE, (4) T3 with 50 ppm SN + 0.3% RIWE, and (5) T4 with 0.5% RIWE. They were used to compare the oxidation stability for 12 days at 4℃. The extraction yield of RIWE was 3.2 and 18.7 times higher (p<0.05) than those of RIME and RICE, respectively, but RIWE had the lowest (p<0.05) 1,1`-diphenyl-2-picrylhydrazyl radical scavenging activity, superoxide dismutase-like activity, and total reducing ability. Patties with RIWE and SN exhibited lower (p<0.05) pH values after 12 days, compared to the control. After 4 days, the 2-thiobarbituric acid reactive substances content was lower (p<0.05) in T1, T2, T3, and T4 than in the control. The oxidation-reduction potential value was the lowest (p<0.05) in T3 and T4 after 4 days (p<0.05). T1, T2, T3, and T4 had a lower (p<0.05) volatile basic nitrogen content after 12 days, compared to the control. These findings suggest that RIWE has an antioxidant effect similar to that of SN, but further research on its antimicrobial effect may be required to determine if it is a good substitute for SN.

본 연구는 김치 발효 소시지(Kimchi-fermented sausage)에서 아질산염과 녹차 추출물이 미생물 및 이화학적 품질 특성에 미치는 효과를 비교하고자 실시하였다. 실험 소시지는 24℃/RH 89%에서 17시간 동안 발효시킨 후 10℃/RH 70~80%에서 9일간 건조시켰다. 총균수, 젖산균수 및 pH는 최종 9일째에 각각 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage 및 4.35~4.36이었으며, 숙성기간 동안 처리구들간에 차이를 보이지 않았다. 지방산화(TBARS)는 아질산염과 녹차 추출물의 첨가에 의해 억제되었으나, 녹차 추출물 첨가구가 아질산염 첨가구보다 낮은 효과를 보였다. 색깔은 녹차 추출물 첨가구가 숙성기간 동안 대조구(무첨가구)보다 높은 황색도(b*)를 유지하였으나, 아질산염 첨가구의 경우 다른 처리구들보다 높은 적색도(a*)와 황색도(b*)를 유지하였다. 따라서 녹차 추출물의 첨가에 의해 김치 발효 소시지의 지방산화 안정성이 증가되었으나, 아질산염에 비해 지방산화 안정성 및 색깔 안정성이 낮았다. 하지만 녹차 추출물과 아질산염 모두 젖산균의 생장에 영향을 미치지 못하였다.

This study was conducted to compare the microbial and physico-chemical quality characteristics in Kimchi-fermented sausages added with sodium nitrite(SN) and green tea extract(GTE). The sausages were fermented at 24℃/RH 89% for 17 hr and then dried at 10℃/RH 70~80% for 9 days. The total bacteria count, lactic acid bacteria count and pH value ranged from 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage and 4.35~4.36, respectively, at 9 d of ripening, but did not show significant differences during ripening among all sausages. The lipid oxidation(TBARS) was inhibited by both GTE and SN, but GTE had lower (p<0.05) inhibitory effect, compared with SN. The b* value of GTE-added sausage was higher than that of the control sausage, but a* and b* values of SN-added sausage remained higher than other sausages during ripening. Therefore, it had lower effect on lipid oxidation and color stabilities than SN while GTE improved the lipid oxidation stability in Kimchi-fermented sausage. However, both GTE and SN did not influence the growth of lactic acid bacteria.