Black chestnut (BC) was obtained through aging of fresh chestnut (FC) at 80℃ for 15 days. Proximate and mineral compositions along with colors of FC and BC were evaluated. With aging, moisture contents decreased by 50%, whereas sugar contents, carbohydrate contents, and calories increased. Contents of minerals (Fe, P, Ca, Na, Mg, K) were significantly higher in FC than in BC, showing an order of Mg < Ca < P < K in both FC and BC. Using a Hunter color system, it was found that lightness (L), redness (a), and yellowness (b) values of FC were higher than those of BC. Antioxidant and cytotoxic activities of hot water and ethanol (50, 80, 100%) extracts prepared from FC and BC were evaluated. Extraction yields were lower with FC than with BC. Among water and ethanol extracts, water extract showed the highest DPPH radical scavenging activity for both FC and BC. IC50 values for ABTS+ radical scavenging activities increased after aging. Cytotoxicities of FC and BC extracts were similar to each other. They were different against various cell lines (3T3, HeLa, and Sarcoma-180). These results suggest that BC could be used as a new processed food using chestnut.

본 연구의 목적은 L. lactis 와 Leu. citreum 균주를 혼합 배양할 수 있는 배지 조성을 개발하여 이를 통해 김치의 발효 속도 조절을 통한 숙성도 맞춤형 김치를 제조하는 것이다. 먼저 김치 육수의 재 료인 북어, 양파, 무, 다시마, 건고추, 건새우, 대파, 건표고 등을 혼합 또는 단일로 하여 육수를 제조한 후, 이들이 L. lactis 증식에 미치는 영향을 알아본 결과, 건새우를 제외한 모든 재료가 증식을 억제하는 결과를 나타내었다. 질소원, 탄소원 및 성장 촉진 인자로 서 tryptone, peptone, yeast extract, lactose, ascorbic acid 등을 이용하였고 pH 완충제로는 potassium citrate를 사용하였 다. L. lactis가 잘 생장하는 M17배지와 균 생장 및 항균활성을 비 교 평가하여 최종적으로 배지 조성은 건새우 육수에 yeast extract 3%, ascorbic acid 0.05%, potassium citrate 1%, lactose 3% 로 하였다(식용 액체배지1). 개발된 식용 액체배지 1에 L. lactis 에 의해 생장 및 증식에 저해를 받지 않고 만니톨 생성능이 우수한 Leu. citreum을 혼합 배양하고자 glucose, maltose, fructose, sucrose 등 여러 가지 탄소원을 달리하여 Leu. citreum의 생육정 도를 살펴본 결과, 0.1-1%의 농도로 maltose 또는 fructose를 첨 가했을 때 선택적으로 잘 증식하였다. 이어서 발효 조절을 통한 숙 성도 맞춤형 김치를 제조하기 위하여 식용배지 1에다 maltose를 0%, 0.1%, 0.2%, 0.3%의 농도로 달리 첨가한 식용배지 2를 제조 하였다. 여기에 L. lactis 와 Leu. citreum을 혼합 배양한 후 김치 에 첨가하여 10℃에서 5일간 발효시킨 결과, 각 김치별로 pH 5.3, pH 4.9, pH 4.7, pH 4.5를 나타내어 각기 숙성도가 다른 특징을 보여주었다. 결론적으로 본 연구에서 개발한 식용 액체 배지를 사 용하여 L. lactis를 배양한 후 그 배양액을 김치에 첨가함으로써 종 균의 활성 및 생장을 극대화시킬 수 있었다. 또한 액체 배지 조성의 조절을 통해 Leu. citreum 균주와의 혼합 배양이 가능하였고, 이를 이용하여 김치 발효 속도 조절을 통한 숙성도 맞춤형 김치를 제조 할 수 있었다.

소고기의 건식 숙성 기간을 단축하고자 연육과 관련된 효소 활성이 높은 15-36oC 온도범위에서 저습도로 숙성할 수 있는 라디오파 숙성장치를 개발하였다. 이 장치는 평행 판 전극 사이에 소고기를 넣고 라디오파를 가하여 유전가열이 되는 현상으로 고기의 온도를 높였고, 냉풍을 이용하여 습도를 낮춰서 고기표면이 건조되게 하였다. 이 장치를 이용하여 2등급 소고기 채끝 부위를 숙성시킨 결과 40 W/ kg로 가열하여 고기 품온이 30oC를 초과하는 온도 범위 24 h 숙성할 경우 12.3%, 10-30oC 온도 범위에서 숙성시킬 경우 55.2% 연육효과가 나타났다. 라디오파 숙성 중 제상 과정 없이 냉풍을 계속 가할 경우 미생물 증식에 의한 문제가 발생하지 않았으며, 이러한 연육 효과는 기존 건식숙 성 21일간 절단강도 17% 감소하는 것에 비해 매우 단시간 나타난 것으로 숙성기간을 크게 단축할 수 있음을 확인 하였다. 닭고기와 돼지고기는 육질의 차이로 라디오파 숙성에 의한 연육 효과가 나타나지 않았다.

Four types of metal oxide semiconductor gas sensor arrays were used to observe the aroma and spoilage odor emitted during the ripening process of plum & banana fruits. All gas sensors showed a high correlation (R=0.82~0.90) with the olfactory. The TGS 2603 sensor showed a high correlation of 0.90 between the odor generated and sensory perception of smell in the process of ripening and decaying fruits. In addition, it showed a very high correlation of 0.91 with the decay rate of the plum sample, and the significance probability through one-way ANOVA was also less than 0.05, which confirmed it as an optimal gas sensor (TGS 2603). Principal component analysis was performed using all the data. The cumulative variability was 99.54%, which could be explained only by two principal components, and the first principal component was 95.11%, which was related to the freshness of the fruit. It was analyzed as fresh fruit in the negative(-) direction and decayed fruit in the positive(+) direction.

본 연구는 정수압 처리와 초음파 처리가 20일 숙성기간 동안 돈육의 삼겹살과 목살 부위의 품질특성에 미치는 영향에 대해 조사하였다. 다양한 품질특성을 관찰한 결과 정수압에서 숙성하고 초음파 처리한 돈육은 부위별로 효과의 차이는 있지만, 품질향상에 효과적인 것으로 나타났으며 또한, 초음파 처리했을 때 특히 고기의 연도와 관계가 있는 pH, 보수력, 경도 품질을 높이는 것으로 관찰되었다. 본 연구에서 이용한 저온 정수압 숙성 및 초음파 처리공정은 낮은 온도에서 돈육을 빠른 시간안에 숙성하는데 적용 가능할 것으로 판단된다.

This study was conducted in order to investigate the quality characteristics of MBA wine resulting from treatment with different oak barrel maturation methods. This study focused on the maturation of wine in five different types of barrels, including a stainless-steel maturation barrel, a foreign medium-toasted oak barrel, and domestic light, medium and heavy toasted oak barrels, and looked at the resulting differences in quality characteristics between the wines. All oak barrels used for this study had a capacity of 100 liters. The results of the study revealed that the pH content increased by up to 3.86~3.93% after 9 months, and then decreased after this point. The total anthocyanin content increased up to 152.52~174.95 mg/L during a 6 month maturation period, and thereafter began decreasing in concentration, with overall anthocyanin levels tending to be higher after maturation in foreign oak barrels. Overall, functional elements tended to measure higher after maturation in foreign oak barrels as opposed to maturation in domestic oak barrels. Therefore, these results indicate that it is necessary to improve the production of domestic oak barrels in the future in order to reliably produce wines with higher levels of functional elements.

This study investigated the microbial community and quality characteristics of traditional soybean pastes (doenjang) based on the aging period in Gyeongnam province. The samples were collected from seven regions in Gyeongnam Province (Goseong, Hadong, Haman, Hamyang, Sacheon, Sancheong and Uiryeong). Contents of moisture, salinity, pH, and acidity of doenjang after 210 days aging were 56.40~65.21%, 9.05~16.08%, 4.88~6.86 and 0.64~2.14%, respectively. Lightness significantly decreased over the aging period, while the redness tended to increase over the aging period. Yellowness was from 21.39~26.81 to 21.10~28.36. Reducing sugar content was from 0.31~1.45% to 0.11~3.13%. The amino-type content increased from 141.87~495.13 mg/100 g to 328.53~823.67 mg/100 g. In contrast, the ammonia-type content declined from 136.74~364.70 mg/ 100 g to 128.62~331.00 mg/100 g. The overall total microbial count did not significantly differ, but it tended to decrease in sample GD4. Fungus declined overall or was not detected. Coliform groups were not detected in all samples. Lactobacillus and Bacillus cereus tended to decrease over the aging period. The common fungus and bacterium were Aspergillus oryzae and Tetragenococcus halophilus, respectively. After the aging period, the predominant fungi were Candida versatilis, Candida apicola, and Debaryomyces hansenii. The predominant bacteria were Tetragenococcus halophilus and Cronobacter sakazakii.

This study was conducted to investigate the effect of dietary total mixed ration (TMR) supplementation and dry-aging period on the physico-chemical and sensory quality of striploin (longissimus lumborum) from multiparous Hanwoo cows. The experimental cows were divided into two treatments (n=3/treatment) according to the type of feed: in one treatment (slaughter age: 87±6 months old, parity: 5±1) the cows were fed on TMR for 7 months before slaughter, while in the other treatment (slaughter age: 83±9 months old, parity: 5±2) the cows were fed on concentrate and rice straw (CRS) for the whole rearing period. After slaughtering, the striploins were dry-aged for 20 or 40 days at 2±1℃, 85% relative humidity and 2 m/sec air flow velocity and then utilized for quality measurements. The pH value, cooking loss, and hypoxanthine content were higher (p<0.05) for the striploins dry-aged for 40 days than for those dry-aged for 20 days. Notably, the inosine 5’-monophosphate content was decreased (p<0.05) by increasing the dry-aging time. With regard to microbiological quality, the striploins dry-aged for 40 days exhibited lower (p<0.05) lactic acid bacteria counts and higher (p<0.05) coliform counts than those dry-aged for 20 days. Moreover, the tenderness and overall liking scores based on sensory evaluation were higher (p<0.05) for the dry-aged striploins of the TMR treatment and those dry-aged for 40 days than for the CRS treatment and those dry-aged 20 days, respectively. These findings suggest that dietary TMR supplementation leads to an increase in the sensory preference of dry-aged striploins from multiparous Hanwoo cows, and alteration of the CRS into the TMR may improve the quality of dry-aged Hanwoo beef.

Doenjang is a major fermented soy-based food in Korea. Recent investigations have shown that fermented soybean foods have immunity-enhancing, anti-cancer, anti-obesity and anti-diabetic effects. Several studies also have reported that genistein and daidzein, which are easily absorbed in the body are produced in larger quantities in aged doenjang. The purpose of this study was to evaluate the variations in the anti-cancer effects of commercialized doenjang as it ages. Four groups were formed for this study according to aging periods of doenjang, namely short (under 5 years, S group), mid (under 10 years, M group), long (under 15 years, L group) and very long (over 15 years, E group). The anti-cancer effects of doenjang were determined by cell cytotoxicity assays in A549, YAC-1, and HepG2 cancer cell lines. Also, NK cell activity and splenocyte proliferation were assayed for cancer immunotherapy. The quantities of phenolic compounds in doenjang at different ages were also measured. The results showed that the anti-cancer effects increased in the S and M groups for all three cancer cell lines. Interestingly, similar to this result, splenocyte proliferation and NK activity were also the highest in the S and M groups. In contrast, the E group showed significantly reduced splenocyte proliferation. The quantity of phenolic compounds was similar to that of the anti-cancer results. Collectively, these results suggest that the fermentation period of doenjang plays a very important role in determining its anti-cancer effects.

The aging treatment was applied to Rehmannia glutinosa rhizome (RGR) to improve the digestibility by the enzymatic hydrolysis of undigestible sugars. However, RGR spoils easily during the aging treatment. Thus, the purpose of this study was to investigate the influence of ethanol addition as preservatives on sugars and microbial growth of aged RGR. The RGR was treated with the addition of ethanol (0~10%) at 55℃ for eight days. Reducing, free sugars, and total bacterial counts of RGR with ethanol concentrations were analyzed during the aging periods. The aged RGR with 0-2% ethanol appeared spoiled in appearance, and total bacterial counts of these samples increased from 1.1×105 to 2.2×107 CFU and then decreased again. When treated with 4~10% ethanol, the total bacterial counts of aged RGR decreased by more than 99.9% at eight days. In all samples, reducing and digestible sugars increased, and stachyose decreased by the aging treatment. Sucrose content was highest in the 6% ethanol sample (18.2% at six days). These results indicate that the ethanol addition can be applied to the aging treatment of the RGR for improving qualities (sweetness, digestibility, and microbial growth), and can be considered for the stable production of high quality aged RGR.

Ganjang and doenjang are known as major fermented soy-based foods in Koreans. Current investigations have proved that fermented soybean foods impart anti-cancer, anti-obesity, and anti-diabetic effects. The aim of this study was to evaluate the anti-cancer activities of commercialized soy food, Ganjang, as a function of aging period. The test groups were classified into four time periods-short (under 5 years, S group), mid (under 10 years, M group), long (under 15 years, L group), and eternal (over 15 years, E group). The anti-cancer effects of Ganjang were determined by cell cytotoxicity assay of three types of cancer cell lines and splenocyte proliferation assay. Besides these assays, we also analyzed NK cell activity for cancer immunotherapy. The results show that the anti-cancer effect increased in the S and M period aging groups for all three cancer cell lines. Interestingly, similar to the anti-cancer result, splenocyte proliferation and NK activity showed the highest effect in the S and M groups. In contrast, Japanese ganjang-treated (JG1, JG2) groups and E group showed significantly reduced splenocyte proliferation. Collectively, these results suggest that the short and middle periods of traditional fermented Ganjang might have potential anti-cancer activities.

생육, 습식 숙성육, 건식 숙성육을 종류별 3종을 구입하여 냉장 상태로 보관하면서 pH, 휘발성 염기질소(VBN), 미생물 정량, 우점균을 분석하였다. 초기 생육, 건식 숙성 육의 중온균은 3.3-3.9 Log CFU/g, 습식 숙성육은 경우 5.4 Log CFU/g 이였으나, 냉장으로 18일 보관 후 생육과 건식 숙성육에 존재하는 중온균은 6.1-6.4 Log CFU/g로 증가하였다. 습식 숙성육의 경우 Lactic acid bacteria (LAB) 는 냉장 보관시 4.5-6.0 Log CFU/g으로 나타났으나, 건식 숙성육에서는 검출되지 않았다. 저장 기간이 길어짐에 따라 중온균, 저온균, LAB, 효모 및 곰팡이 수가 증가하였으나, 식품매개 병원성 미생물은 검출되지 않았다. 식육의 오염 및 부패 판단은 7 Log CFU/g 이상으로 규정하고 있어 본 연구 결과에 의하면 12일 이상 냉장 보관하였을 경우 6-7 Log CFU/g으로 기준을 초과하였다. 이 때 VBN이 평균 15 mg%으로 부패의 초기 단계로 판단 할 수 있었다. 냉장 보관에 따른 우점 미생물은 다양한 양상으로 나타냈 다. 생육에서는 초기 우점균으로 S. saprophyticus가 분석 되었으나, VBN이 증가함에 따라 Carnobacterium divergens 가 우점하는 양상을 나타냈다. 습식 숙성육에서 Carnobacterium divergens가 냉장보관 초기에 우점 미생물로 분석되었으나, 이후 Lactobacillus sakei가 우점균으로 분석되었다. 건식 숙성육의 경우 Dermacoccus nishinomiyaensis 가 냉장보관 초기에 우점하였으나 이후 Pseudomonas fragi 가 우점균으로 변화하였다. 부패의 초기 단계에서 특정 박 테리아의 역할 외에도 부패, 향기 분석 및 숙성 육류의 성분 변화에 대한 연구를 수행하여 숙성 육류의 안전한 유통 및 보관에 활용할 수 있다고 판단된다.

This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, and color stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were aged for 56 days at 2±1oC (T1), 2±2oC (T2), or 2±3oC (T3). Drip loss and cooking loss were higher (p<0.05) in T3 than in T1 on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the content of 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L* and b* values were similar for all treatments, but the a* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate that high temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability of Hanwoo beef during long-term aging.

콩을 사용하는 간장제조공정과 달리 쌀을 사용하여 쌀소스를 제조 후 품질특성 및 관능적 평가를 실시하였다. 35oC로 하여 120일 숙성시킨 쌀소스의 품질평가 및 관능적 특성 결과 수분함량은 55.08%로 나타났으며, 색도측정 결과 L값은 38.90, a값 -1.22, b값 5.74로 숙성기간이 증가 할수록 황색도가 높게 나타나 b값이 증가하였다. pH는 4.35로 나타나 숙성 기간이 증가할수록 pH가 감소하는 경향을 나타났으며 총 질소 함량 측정 결과 0.26%로 나타나 숙성기간이 길어질수록 쌀의 단백질을 분해시켜 총 질소 함량은 높게 나타났다. 관능평가 결과, 숙성기간 120일 처리구가 숙성기간 90일 처리구에 비해 색의 기호도는 낮게 평가되었으나, 맛과 향의 기호도에서 높게 평가되었다. 따라서 쌀소스를 제조하는 경우에 숙성온도를 35oC로 하여 120일 숙성시키는 것이 관능적 품질 측면에서 가장 적합할 것으로 보이며, 본 연구를 바탕으로 생산된 쌀소스는 조미 식품으로써 쌀의 이용가치를 부가할 것으로 사료된다.