Earticle

The objective of this study was to investigate changes in drying yield, pH, water activity, microbial growth, and storage stability of bottom rounds of Hanwoo beef under four different dry-aging treatments (T1–T4) as temperature (2~4℃), relative humidity (65~86%) and dry-aging period (20~90 d). The drying yield decreased by 83.13–97.05% as the drying period increased. Among the four treatments, there were no significant differences in drying yield after 60 d of dry-aging. The total plate aerobic counts (TPC) increased by 1.07–4.39 log colony-forming units (CFU)/g as the dry-aging period increased. Of the four treatments, T4 at 40, 60, and 90 d had significantly higher TPCs than those observed for the other treatments on the same days (p<0.05). As the period of dry-aging increased, pH values increased by 5.35– 5.88 for knuckle and 5.34–5.62 for sirloin muscle, and water activity values decreased. For knuckle and sirloin muscle, the water activity values at 40 d and 60 d of T1 and T4 were significantly higher than those of the other treatments on the same days (p<0.05). The thiobarbituric reactive substances and volatile basic nitrogen values of the aged products increased as the dry-aging period increased. The results of this study showed that dry-aging conditions such as those in the T2 or T3 treatments (with a gradual increase in temperature and humidity) for less than 60 d would be best for yield, reduction of microbial growth and storage stability by dry the muscle surface quickly at the beginning period. Further research should include meat quality and economic analysis for these conditions that examines the benefits of these dry-aged products for the end processor.

This study evaluated the storage stability of a variety of sauce products in the Korean market, determined primary quality indices for three typical products, and proposed functional relationships that are useful for determining shelf life at different temperatures. Most of the products examined were found to combine hurdles of low pH, low water activity, and the use of heat processing as methods for producing the required storage stability while maintaining the sensory quality of the products. For a meat extract solution produced for cold noodles (pH=4.3; $a_w=0.98$), the primary quality change determining shelf life was lipid oxidation, determined here by the TBA value. The primary quality index of a soybean paste seasoning mix (pH=4.0; $a_w=0.78$), which had a microbial load of 2.8 log (CFU/g), was a decrease in its pH. The primary quality index for a sandwich spread (pH=4.0; $a_w=0.88$) was changes in its surface color. The temperature dependence of changes in the primary quality indices can be described by the Arrhenius equation, which can estimate the shelf life at any arbitrary limit as a function of temperature. The activation energies for changes in the primary quality indices of the meat extract solution, the soybean paste seasoning, and the sandwich spread were 20.3, 27.2, and 43.5 kJ/mol, respectively.

In order to enhance suitable processing methods of imported Pacific saury, Cololabis saira, storage stability of seasoned-dried Pacific saury (imported product) treated with liquid smoke (T2 product) was compared with a control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The histamine contents of 3 seasoned-dried products were within a stable range (9.08 ~ 12.08 mg/100 g) during storage. The water activities of all products were in the 0.698 ~ 0.755 range. The viable cell count of T2 was lower than those of C and T1 during storage. The change in color values of C, T1 and T2 were not significant with increasing storage period. The results of the sensory evaluation during storage showed that the shelf-life of T2 was extended to 60 days, while those of C and T1 were limited to up to 45 days.

The effects of Rhynchosia volubilis (yakong) incorporation (0%, 10%, 20%, and 30%, w/w of soybeans) on quality and shelf life of tofu were investigated. Moisture content of tofu increased slightly with the increase in the level of yakong incorporation from 10% to 30% and no apparent relationships between yakong incorporation and the yield were found. Turbidity of soybean whey tended to increase with increased level of yakong incorporation where the values of 20% and 30% samples were significantly different from those of control and 10% sample (p<0.05). The different levels of yakong incorporation were found to have significant influence (p<0.05) on all the color characteristics of tofu. Tofu texture varied with the level of yakong incorporation in consistent pattern; however, there was no significant difference (p>0.05) in most cases. Tofu incorporated with yakong ($10{\sim}30%$) had a shelf life of above at least 1 day longer than that of the control tofu.

Lairage, a part of the animal welfare practices, has been known to mitigate pre-slaughter stress in animals. However, research investigating the relationship between lairage and pork meat quality remains scarce. In this study, we conducted a comparative analysis of the physicochemical quality and storage stability of pork from pigs subjected to immediate slaughter (CON) and those provided with a 24 h lairage before slaughter (LRG) over a 7-day storage period. The loins from 20 castrated pigs in each group, respectively, were collected at 1, 3, 5, and 7 days and used for analysis of meat quality and storage stability, including pH, meat color, moisture, water holding capacity, drip loss, cooking loss, shear force, fatty acid composition, lipid oxidation, antioxidant activity, and electrical resistance. Overall, there were no significant differences in physicochemical meat quality parameters between CON and LRG groups. Similarly, no differences were observed in the storage stability of pork including 2-thiobarbituric acid reactive substances, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and electrical resistance. However, the proportion of unsaturated fatty acids was significantly higher in LRG compared to CON. In conclusion, 24 h lairage for castrated pigs had limited impact on meat quality and storage stability but led to an increase in the unsaturated fatty acid proportion.

Background: By-products of pickled radish (BPR) are considered food waste. Approximately 300 g/kg of the total mass of raw materials becomes BPR. Production of pickled radish has grown continuously and is presently about 40,000 metric tons annually in Korea. The objective of the present study was thus to explore the possibility of using BPR as a ruminant feed ingredient. Results: BPR contained a large amount of moisture (more than 800 g/kg) and ash, and comprised mostly sodium (103 g/kg DM) and chloride (142 g/kg DM). On a dry matter basis, the crude protein (CP) and ether extract (EE) levels in BPR were 75 g/kg and 7 g/kg, respectively. The total digestible nutrient (TDN) level was 527 g/kg and the major portion of digestible nutrients was carbohydrate; 88 % organic matter (OM) was carbohydrate and 65 % of total carbohydrate was soluble or degradable fiber. The coefficient of variation (CV) of nutrient contents among production batches ranged from 4.65 to 33.83 %. The smallest CV was observed in OM, and the largest, in EE. The variation in CP content was relatively small (10.11 %). The storage stability test revealed that storage of BPR at 20 °C (room temperature) might not cause spoilage for 4 d, and possibly longer. If BPR is refrigerated, spoilage can be deferred for 21 d and longer. The in vitro ruminal fermentation study showed that substitution of annual ryegrass straw with BPR improved ruminal fermentation, as evidenced by an increase in VFA concentration, DM degradability, and total gas production. Conclusion: The major portion of nutrients in BPR is soluble or degradable fiber that can be easily fermented in the rumen without adverse effects, to provide energy to ruminant animals. Although its high sodium chloride content needs to be considered when formulating a ration, BPR can be successfully used as a feed ingredient in a ruminant diet, particularly if it is one component of a total mixed ration. Abbreviations: A/P, Acetate/propionate; ADF, Acid detergent fiber; ADICP, Acid detergent insoluble crude protein; ADL, Acid detergent lignin; aNDF, neutral detergent fiber; ARS, Annual ryegrass straw; BPR, By-products of pickled radish; CM, Commercial concentrate mix; CNCPS, Cornell Net Carbohydrate and Protein System; CP, Crude protein; CV, Coefficient of variation; DM, Dry matter; EE, Ether extract; ESC, Ethanol soluble carbohydrate; HT, High temperature; IACUC, Institutional Animal Care and Use Committee; IVDMD, In vitro ruminal DM degradability; LT, Low temperature; NDICP, Neutral detergent insoluble crude protein; NEg, Net energy for growth; NEm, Net energy for maintenance; NFC, Non-fiber carbohydrates; OM, Organic matter; RT, Room temperature; TDN, Total digestible nutrient; TMR, Total mixed ration

Abstract Purpose: Opinions for stability of carboplatin in chloride containing solutions is controversial. This study was conducted to evaluate the stability of carboplatin in normal saline that was representative chloride containing solutions used for dilution of chemotherapeutic agents. Whether initial dilution concentration and storage time were effect factors on carboplatin decreasing rate were also assessed. Methods Dilutions of carboplatin 0.3, 0.5, and 1.0 mg /ml were prepared in normal saline. Aliquots of each solution were transferred to glass containers for storage at room temperature for 24hours. Samples of each solution were analyzed for carboplatin concentration decreasing rate initially and at 10, 12, 24 hours after preparation by high performance liquid chromatography. We compared the decreasing rate of each samples according to initial dilution concentration and storage time. For all these measures, multiple comparisons between samples were made with repeated measured ANOVA. Results Carboplatin was compatible with normal saline. During experimental period carboplatin decreasing rate was under 5% and this value was accepted as stable by Korean regulatory standard. When carboplatin decreasing rate of each samples were compared within same initial dilution concentration, the value increased proportion to storage time (p=0.0001). Compared decreasing rate at same sampling time, the more carboplatin was diluted, the more main ingredients decreased (P=0.0001). Conclusions Carboplatin was compatible with normal saline at room temperature for 24 hours. The more carboplatin was diluted and the longer left in room temperature, the more decreasing rate increased. Initial dilution concentration and storage time were effect factors on carboplatin stability after dilution.

This study investigated the utilization of detoxified Rhus verniciflua (RV) extract as a natural antioxidant to extend the shelf life of chicken breast meat during storage. Pre-heating at (35℃, 100℃, 120℃, and 140℃) was conducted on heartwood of RV prior to extraction to improve its antioxidant activity and remove the allergenic compound urushiol. The antioxidant activity was the highest when RV pre-heated at 120℃ with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity observed at 62.29 EC50 μg/mL and 12.11 IC50 mg/mL, respectively. Pre-heating also significantly increased the total phenolic content (TPC), with the highest improvement was seen at 120℃, 100℃, and 140℃ respectively, wherein 35℃ shared no difference with the raw RV (RRV). Urushiol content was vanished following pre-heating at 120℃ and 140℃. With respect to these result, pre-heating treatment at 120℃ was applied before the extraction of the heartwood of RV. Prepared breast meat sample was dipped into distilled water as a negative control, 0.02% butylated hydroxytoluene (BHT) as positive control, and a solution containing detoxified RV extract (0.10%, 0.25%, 0.50%, 1.00%) at 4℃ for 60 min. Treatment group with 0.50% and 1.00% addition increased the redness and yellowness value on day 6 and day 3 of storage respectively (p < 0.05). The pH value of breast meat was also increased in treatment of 0.50% and 1.00% on day 0, but subsequently lower until end of storge day compared to control negative (p < 0.05). Furthermore, 0.50% treatment exhibited a higher antioxidant activity, stronger inhibition of the microbial growth evaluated by total viable count and maintaining a lower total volatile basic nitrogen among treatments (p < 0.05), unless for BHT and 1.00% treatment groups (p > 0.05). It indicates a similar efficacy of detoxified RV extract with that of positive control treated with BHT. The results of this study suggested that dipping chicken breast meat into a solution containing 0.50% of previously pre-heated RV heartwood at 120℃ could be a promising natural antioxidant for extending the shelf life, and at the same time improve its quality during storage.

신월 빗물저류배수시설에 다양한 홍수 시나리오를 적용시켜 시설의 안정성 평가 및 시설 내 압력변 화를 분석하고자 수리모형실험을 수행하였다. 실험 시나리오는 유입유량 시나리오 5가지, 터널 내 잔류수량 시나리오 11가지를 혼합한 총 55가지이다. 실험 결과 P10이상의 유입유량 시나리오에서는 터널의 저류가능량 대비 유입유량과 터널 내 초기 잔류수량 합의 비가 1.3 ~ 1.5일 경우 시설의 수리적 안정성이 확보되지 않는 것으로 분석되었다. 월류가 발생하는 원인을 분석해본 결과 홍수와 함께 유입된 공기가 종점부에서 발생하여 시점부로 이동하는 불규칙 단파에 의해 압축되고 이것이 배기되는 과정에 압축공기 폭발로 인한 수직구 질식현상이 발생하는 것으로 분석되었다. 주요지점 에서의 압력변화를 측정한 결과 시설 내 압력의 안정화까지 소요되는 시간에 따라 시설의 수리적 안정성 확보 여부가 결정되고 배기시설에서 압축공기 배기가 원활히 이루어질 경우 시설의 수리적 안정성이 확보되는 것으로 판단된다.

A hydraulic model experimental was conducted to evaluate the hydraulic stability of the facility and analyze fluctuation in pressure inside the facility by applying various flood scenarios to the Shinwol rainwater storage and drainage system. There are total 55 experimental scenarios, which are mixture 5 inlet discharge scenarios and 11 scenarios of the residual amount in the tunnel. As a result of the experiment, it showed that when the ratio of the sum of inflow and initial residual amount in the tunnel and the total storage capacity of the tunnel was 1.3 ~ 1.5 in the inflow scenario above P10. Analyzing the cause of the overflow, the air introduced with the flood is pressurized by undualr bore. It was analyzed that chocking occurred as pressurized air explodes in the process of exhausting the pressurized air to the drop shaft. As a result of measuring the pressure change at main points, it is judged that securing the hydraulic stability of the facility depends on the time it takes for the pressure in the facility to stabilize and that hydraulic stability is secured when compressed air is smoothly exhausted from the exhaust facility.

This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at 2±2℃. Cured samples were cooked using an oven at 150℃ for 20 min and stored at 5.5±0.5℃ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.

검정콩의 안토시아닌 색소의 안정성에 대한 유기산(succinic acid), 금속이온($Cu^{2+}$), ascorbic acid, 당류(sucrose) 및 pH의 영향을 $4^{\circ}C$ 및 $40^{\circ}C$에서 저장기간별로 살펴보았다. 모든 처리구에서 $4^{\circ}C$는 copigment 처리 여부에 관계없이 안정하였지만 $40^{\circ}C$에서는 copigment 처리구가 안정하였다. Succinic acid 처리는 $40^{\circ}C$에서 무처리에 비해 7~15% 안정성이 향상되었다. $Cu^{2+}$ 처리는 안토시아닌 색소와 반응하여 안정화에 효과가 있었으며, $4^{\circ}C$에서는 저장 8일차까지 100%로 유지되었다. Ascorbic acid 처리는 안정성을 저하했으며 $40^{\circ}C$에서는 무처리에 비해 64~72% 감소하였다. Sucrose 처리는 무처리에 비하여 효과가 작았으며 온도가 높을수록 안정성이 감소하였다. pH는 낮을수록 안정성이 증가하였으며 $4^{\circ}C$에 비하여 $40^{\circ}C$가 낮았다. 특히 pH 7에서는 급격히 감소하였다. 이러한 결과로부터 검정콩 안토시아닌 색소 저장 안정성 향상을 위해서는 온도, 유기산 및 pH 조절이 효과적이라고 판단된다.

Effects of copigments (succinic acid, $Cu^{2+}$, ascorbic acid, sucrose, and pH) on stability of anthocyanin extracted from black beans (Glycine max Merrill.) were investigated during storage for 8 days at 4 and $40^{\circ}C$. Succinic acid improved stability of anthocyanin by 7~15% compared to the non-treatment group at $40^{\circ}C$. $Cu^{2+}$ maintained stability of anthocyanin by about 100% for 8 days at $4^{\circ}C$. Ascorbic acid reduced stability of anthocyanin by 64~72% of non-treatment at $40^{\circ}C$. Sucrose treatment did not significantly affect stability compared to the control. The lower pH improved stability of anthocyanin. Stability at pH 1 was improved by 81~87% compared to that at pH 7. These results show that temperature, organic acid, and pH were effective in improving storage stability of anthocyanin from black beans.

The objectives of this study was to investigate the properties and stability of the wet noodles added to nanoemulsion as a industrial model system, and in so doing, survey practical applicability in the food industry. In order to test out these objectives, the characteristics and stability of the wet noodles added to nanoemulsion were investigated and their cooking characteristics and capsaicinoids loss were examined. As a result, the test results showed that the findings indicated that the post-cooking loss of capsaicinoids in the wet noodles added to double-layer nanoemulsion covered with chitosan was less than the losses in the wet noodles added to any other noodles. More especially, this demonstrates that the noodle added to double-layer nanoemulsion covered with chitosan scored significantly higher than the others with reference to their cooking properties, color, texture, stability for storage stability, and sensory evaluation. These results show that the findings of this study demonstrated that the noodles added to nanoemulsions could be produced as a food-grade merchandise because they could provide enhanced encapsulation capacity of capsaicinoids and higher acceptability.

The purpose of this study was to determine the optimal mixing ratio of Allium hookeri powder and butter in the preparation of bread. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points, including 2 replicates for Allium hookeri powder and butter. Further, the mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot conveyed the influence of each ingredient on the final product mixture. Overall, the measurement results of the mechanical properties showed a significant increase or decrease in dough pH, sweetness, volume, weight, height, specific volume, a & b-value of crumb and, springiness (p<0.05). Moreover, the sensory measurements demonstrated a significant improvement in color, appearance, texture, moistness and, overall quality. As a result, the optimum formulation from the numerical and graphical methods was calculated as 22.65 g of Allium hookeri powder and 47.77 g butter. After optimization, DPPH free radical scavenging activity, total phenolic content, and total plate counts over 10 days were evaluated. In sum, the results revealed the antioxidant and antibiotic actions of bread with Allium hookeri powder.

We investigated the quality characteristics and resulting sensory evaluation of semi-dried silver pomfret treated with high hydrostatic pressure (HHP) processing and brining for 14 days at 4 and $10^{\circ}C$ to evaluate the effects of treatment with HHP processing. HHP treatment and brining could cause compaction of fibers and the space between muscle. The G' values of all samples were higher than the G" values and the tan ${\delta}$ values of the tissue ranged from 0.222 to 0.251 with no further changes observed during storage. HHP treatment and brining significantly increased the total color difference, and the HHP and brine-treated group scored significantly higher than the others in terms of sensory evaluation. HHP treatment combined with brining could have a significant effect on the quality characteristics of the semi-dried products and their storage stability, and it is suggested from the results that they may have the potential to satisfy the requirements to produce commercially marketable food grade products.

RPSO, SO, PNO의 3종 향미유에 대하여 로즈마리 유기 용매 추출물과 비교군으로 토코페롤을 각각 1,000ppm씩 동량으로 적용하여 60${\pm}$2$^{\circ}C$의 항온기에 저장하여 AV, POV 및 카르보닐 화합물 생성량의 변화 양상을 측정하였다. 이들 향미유의 AV, POV측정 과정에서는 고유의 색상으로 인하여 상대적으로 측정 오차가 크게 발생하였으며, 토코페롤은 AV, POV, 카르보닐 화합물 생성량 등 각종 측정 항목에서 항산화제로서의 역할보다는 오히려 산화 촉진제로 작용하는 것으로 밝혀졌다. 전체적으로 chloroform/MeOH 추출물 처리의 저장 안정성의 향상 효과가 가장 우수하였으며, 측정 항목 및 추출물별 저장 안점성의 향상 효과는 다음과 같았다. 즉, AV는 chloroform/ MeOH 추출물>ethyl alcohol 추출물>열수 추출물>ethyl acetate 추출물>acetone 추출물>무처리군>토코페롤 처리군이었으며, POV는 chloroform/MeOH 추출물>ethyl alcohol추출물${\geq}$ethyl acetate 추출물>acetone 추출물${\geq}$열수 추출물>무처리군>토코페롤 처리군이었고, 카르보닐 화합물 생성량은 chloroform/ MeOH 추출물>ethyl acetate추출물>ethyl alcohol 추출물>열수 추출물>acetone 추출물>무처리군>토코페롤 처리군의 순이었다.

As for red pepper seasoning oil (RPSO), seasoning oil (SO) and pine needle oil (PNO), various organic solvent extracts from rosemary powder and tocopherol are treated as control group. At this time, amounts that are treated were all 1,000 ppm. It was observed by AV (acid value), POV (peroxide value) and carbonyl compounds content of the stored samples during 3 months at 60${\pm}$2$^{\circ}C$ incubation. Tocopherol was shown to be pro-oxidant than the antioxidant in all seasoning oil samples. Icreasing effect of storage stability of chloroform/MeOH extract was the most superior one. Final result of icreasing effect of storage stability from the determinated data was as follows. The storage stability of solvent system by AV and POV analysis was in the increasing order of chloroform/MeOH extract> ethyl alcohol extract>hot water extract>ethyl acetate extract>acetone extract>none treating group> tocopherol treating group, POV was chloroform/MeOH extract>ethyl alcohol extract ${\geq}$ ethyl acetate extract> acetone extract ${\geq}$ hot water extract>none treating group>tocopherol treating group and by carbonyl compound content analysis was in the increasing order of chloroform/MeOH extract>ethyl acetate extract>ethyl alcohol extract>hot water extract>acetone extract>none treating group>tocopherol treating group.

살아있는 새고막을 자숙, 탈각한 후 크기가 비슷한 육만을 치하여 0.1% BHA, 0.1%Tenox-II, 0.5% Na2EDTA alc 0.05% NDGA 용액과 3% 식염수를 대조구로 하여 각각 용액에 1시간 침지시키고, 탈수시킨 것을 통조림 제조 공장에서의 가열처리 온도인 16$^{\circ}C$에서 시간별로 가열처리하였을 때 0.1% BHA용액이 색소 안정화에 가장 효과적으로 나타났는데, 116$^{\circ}C$에서 120분간 열처리 후 carotenoid 색소의 잔존율은 대조구가 30.3%인 반면에 63.1%로 높게 나타났다. 다음으로 효과적인 것은 0.5% Na2EDTA 용액, 0.1% Tenox-II 용액 순서였으며 116$^{\circ}C$에서 120분간 열처리 후 carotenoid 색소의 잔존율은 차례대로 각각 59.0%, 57.1% 및 43.3%로 나타났다. 그리고 지용성 갈변물질의 생성은 대조구가 116$^{\circ}C$에서 120분간 열처리 후 흡광도가 0.051에서 0.297로 크게 증가한 반면에 0.1% BHA 용액에 침지시킨 제품이 갈변억제에도 가장 효과적으로 나타났으며 흡광도가 0.051에서 0.148로 약간 증가하였다. 새고막 육을 0.1% BHA를 용해시킨 3% 식염수에 1시간 침지한 후 관을 담고서 116$^{\circ}C$에서 70분간 가열살균하여 급냉시킨 것을 37$\pm$1$^{\circ}C$에서 2개월간 저장하였을 때 일반 성분은 매우 안정하여 성분상의 큰 변화가 나타나지 않았고, pH나 염도의 변화도 거의 없었다. 그리고 총 carotenoid 함량은 통조림 제조 직후 0.83mg%이었던 것이 저장 60일 후 0.72mg%로 다소 감소하였으나, 이때의 잔존율은 86.7%로 나타났다. 그리고 일반세균의 수가 원료에서는 6.92.103 cfu/$m\ell$이던 것이 살균한 통조림 제품에서는 37$\pm$1$^{\circ}C$에서 60일간 저장하여도 미생물이 검출되지 않았다. 원료의 아미노산 중에서 함량이 높은 주요 아미노산은 glutamic acid 156.8mg%(19.1%), arginine 131.8mg%(16.0%), glycine 103.5mg%(12.6%), alanine 100.3mg%(12.2%) 및 aspartic acid 62.8mg%(7.6%)로 나타났으며, 이들 5종의 아미노산 합계가 전체의 67.5%를 차지하였다. 그리고 함량이 적은 아미노산으로는 cystine 7.2mg%(0.9%), isolecucine 12.6mg%(1.5%), histidine 15.7mg%(1.9%), phenylalanine 15.7mg%(1.9%) 및 methionine 17.3mg%(2.1%)의 순서로 나타났다. 원료 중의 전체 아미노산 함량은 822.6mg%로 나타났으며, 통조림으로 제조 후 37$\pm$1$^{\circ}C$에서 60일 동안 저장하였을때는 786.9mg%로 잔존율이 95.7%로 매우 높게 나타나 통조림 제품의 유통 중에도 매우 안정하였다. 원료에서의 핵산관련물질 함량은 6.27$\mu$mol/g으로 그 중에서 hypoxanthine 2.14$\mu$mol/g, IMP 1.94$\mu$mol/g, ATP 0.87$\mu$mol/g 순서로 함량이 높았고, inosine은 0.38$\mu$mol/g으로서 함량이 제일 적었다. 그리고 37$\pm$1$^{\circ}C$에서 60일 동안 저장하였을 때 전체 함량은 6.09$\mu$mol/g로서 크게 변화가 있었다. 그 중에서 hypoxanthine은 2.73$\mu$mol/g, inosine은 0.54$\mu$mol/g으로 함량이 약간 증가하였고 ATP, ADP, AMP 및 IMP는 함량이 다소 감소하였다.

Ark shell was known as shellfish that had hemoglobin as blood pigment and the action of mecidine, was consumed the great part of it as raw material, though it was produced about 13,000 M/T per year. Ark shell was processed the infinitesimal quantity as conned product, bout canned ark shell had problem that occurrenced discoloration after heat treatment during processing and storage. This discoloration mechanism during processing and storage was not cleared. This study was carried out to understand characteristics of the hemoglobin as blood pigment and carotenoid as meat pigment in ark shell and management of proper processing conditions for prevention of oxidation and discoloration by thermal treatment. When treated by digestion of 0.1% BHA, 0.1% Tenox-II, 0.5% Na2EDTA, 0.05% NDGA and 3% salt soln., 0.1% BHA solution was most suitable for stability of carotenoid that the retention ratio of carotenoids were 63.1% after heating to 116$^{\circ}C$ for 120 minutes. In preparation of canned ark shell and storage at 37$\pm$1$^{\circ}C$ for 60 days, the chemical composition, pH and salinity ere stable. And contents of total carotenoid were decreased slightly from 0.83mg% to 0.727mg%. The viable cell count were 6.92$\times$103 cfu/ml at raw ark shell, after processed and storage were not detected. The predominant amino acids in the raw ark shell were glutamic acid(19.7%), arginine(16.0%), glycine(12.6%), alanine(12.2%) and aspartic acid(7.6%). When 60 days stored, the contents of amino acid were stable. And the predominant nuclotide and their related compounds in the raw ark shell were hypoxanthine(2.14$\mu$mol/g), IMP(1.94$\mu$mol/g) and ATP(0.87$\mu$mol/g), and storage at 37$\pm$1$^{\circ}C$ for 60 days, the quantity order were same as raw material.

시판 국산 및 외국계열사 이유식의 아미노산 및 지방산 조성을 비교, 분석하고, 이들 이유식의 개봉 후 산패 진행 정도를 조사하였다. 시판 이유식의 탄수화물 함량은 61~70%, 단백질은 14~16%, 조지방은 8~15% 조회분 2.5~3.2% 정도로 단백질과 탄수화물의 함량이 전체 77~85%를 차지하였다. 필수아미노산 중에서는 leucine(1460.2~1954.3mg)이 가장 많았으며, 이어서 valine(928.9~1201.7mg/100g), isoleucine(758.1~1033.9mg/100g), lysine(798.7~1081.4mg/100g), phenylalanine(722.8~937.3mg/100g)의 순이었다 국산 H, M, S사 및 외국계열사 이유식의 linoleic acid과 linolenic acid 비율은 각각 15.4 : 1, 13.1 : 1, 39.8 : 1 및 12.2 : 1이었다. 32일간 실온 저장한 국내산 이유식 H, M, S사 및 외국계열사 이유식의 과산화물가는 각각 13.9 meq/kg oil, 1.1 meq/kg oil, 5.4 meq/kg oil 및 14.8 meq/kg oil이었다.

This study was attempted to analyze nutritional composition and nutritional balance of domestic and affiliated company of foreign group weaning food. The results were as follows: The proximate compositions were 61%∼70% carbohydrate, 14%∼16% protein, 2.5%∼3.2% ash and 8%∼15% lipid. Leucine content was the highest among all essential amino acids in all test weaning foods. The P/S and linoleic acid / linolenic acid ratio of domestic weaning foods were higher than those of affiliated company of foreign group weaning food. The peroxide values of H, M, S and N product were 13.9 meq/kg oil, 1.1 meq/kg oil, 5.4 meq/kg oil and 14.8 meq/kg oil, respectively.

이 연구는 국내 석회석 수요 창출을 위한 방안으로 가축 전염병의 효과적 방역 분야에 적용할 수있는 생석회 처리 및 보관 방식의 최적화를 도출하였다. 이를 위해 생석회의 순도와 도포 두께에따른 살균 효율, 석회수 농도별 살균 효과, 그리고 생석회의 안정적 보관을 위한 점토광물의 제습효과를 분석하였다. Escherichia coli를 이용한 실험 결과, 생석회를 지중에 3 cm 도포한 경우에도충분한 살균 효과가 나타났으나 장기적으로 강알칼리성을 유지하기 위해서는 5 cm 두께의 도포량이 필요한 것으로 나타났다. 또한 4% 이상 농도의 석회수를 살포할 경우 약 99%의 세균 살균 효율을 보였다. 이상의 결과에서 85% 및 90%의 생석회 순도 간에는 큰 차이를 보이지 않았다. 카올리나이트, 황토, 일라이트에 비하여 몬모릴로나이트가 약 40%의 가장 높은 제습효과를 보여 생석회의장기 보관에 적합한 물질로 확인되었다. 이 연구를 통해 가축 전염병 방역을 위한 석회석 시장의 수요를 창출하고, 생석회를 이용한 효과적인 방역정책 수립에 기초 자료를 제공할 것으로 기대한다.

This study optimized the application and storage of quicklime to enhance domestic limestone demand for the prevention of livestock infectious diseases. The disinfection efficiency was analyzed based on the purity and application thickness of quicklime, the sterilization of CaO solution at different concentrations, and the moisture removal efficiency of clay minerals for stable storage of quicklime. Experimental results using Escherichia coli showed sufficient sterilization with a 3 cm quicklime thickness in soil. However, a thickness of 5 cm was required to maintain strong alkalinity over time. Additionally, a CaO solution with a concentration of > 4% showed 99% sterilization efficiency. No significant difference was observed in the effectiveness between 85% and 90% purity. Montmorillonite showed the highest moisture removal efficiency (40%), making it the most suitable material for long-term storage of quicklime, compared to kaolinite, loess, and illite. This study is expected to increase the demand for limestone for the livestock disease prevention and provide valuable information for the development of effective disinfection policies using quicklime.

Effects of addition of Chinese chives into frozen noodle on retrogradation of the cooked frozen noodle were examined by enzymatic evaluation during the storage 3 days at $4^{\circ}C$. The retrogradation rate during storage was significantly reduced by addition Chinese chives. Thus we hypothesized that retarogardation and textural changes of frozen noodle might be linked to thermostable amylase in Chinese chives. The amylase isolated from Chinese chives was affected by temperature and pH of buffer used. The enzyme was mainly extracted 20 mM potassium phosphate buffer(pH 7.0). The enzyme was extremly stable at wide temerature and pH. Amylase activity was maximal at $50^{\circ}C$ and pH 7.5. The enzyme was not inactivated by heat treatment at $70^{\circ}C$, $80^{\circ}C$ for 30 min. We suggest the enzyme was stable at high temperature. To investigate the effect of different storage packge on texture properties, color, sensory evaluation, parent-packged and unparent packaged frozen noodle was compared with control. As the storage passed, the frozen noodle packaged with parent showed a rapid decrease in the color. The hardness was gradually decreased during storage. It was found that unparent packged must be nessasry in the Chinese chives frozen noodle. In changes of sensory properties by traind panel, Chinese chives frozen noodle with 2% blanched Chinese chives got the highest score in overall acceptability, therefore we tried acceptance test by consumers with 2% blanched frozen Chinese chives noodle.

The objective of this study was to investigate the non-thermal sterilization effect of methods such as high hydrostatic pressure (HHP) and UV-irradiation (specifically with regard to the storage stability and shelf-life of carrot juice. The microbial counts of the non-sterilized product increased from 5.51 to 7.34 log CFU/mL up to the fifth day, and then decreased to 5.46 log CFU/mL at six days. UV-irradiation was increased from 2.37 to 4.92 log CFU/mL. HHP was maintained under the 3 log CFU/mL. The pH of UV-irradiation and HHP was maintained withing the range of 6.29~6.30 and 6.20~6.22 during storage. However, the pH arising from non-sterilization decreased from 6.31 to 4.49. The color of non-sterilization changed significantly during storage, but UV-irradiation and HHP were similar during storage. The ${\beta}$-carotene content of non-sterilization was noted to have decreased from 269.45 to $65.19{\mu}g/mL$ during storage. The UV-irradiation and HHP decreased from 263.46 and $268.35{\sim}281.16{\mu}g/mL$ to 243.42 and $244.09{\sim}269.29{\mu}g/mL$, respectively. In conclusion, these findings suggest that HHP can be used for the pasteurization, or sterilization, of carrot juice and the optimal condition is two minutes.