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        검색결과 193

        1.
        2024.08 KCI 등재 구독 인증기관 무료, 개인회원 유료
        2023년 2월에서 2023년 11월까지 온라인으로 구매한 신 선편의식품 110건과 즉석섭취식품 115건을 대상으로 위생지 표균(일반세균, 대장균군 및 대장균)과 식중독균(Staphylococcus aureus, Salmonella spp., Bacillus cereus, Clostridium perfringens, Listeria monocytogenes, 병원성대장균)의 오염도를 조사하 였으며, 분리된 균주를 대상으로 병원성 유전자를 확인하 였다. 배송 형태는 보냉제를 사용해 배송 시간은 평균 24시간 이 소요되어 일반 택배로 배송되었고 제품 표면온도 평균 은 11.3oC이었다. 일반세균 정량분석 결과, 신선편의식품 의 평균 일반세균수는 4.5 log CFU/g, 즉석섭취식품의 평 균 일반세균수는 10.6 log CFU/g로 나타났다. 대장균군 정 량분석 결과, 신선편의식품, 즉석섭취식품 각각 평균 1.2 log CFU/g이었고, 대장균은 검출되지 않았다. S. aureus, Salmonella spp., C. perfringens, 병원성대장균은 모든 제 품에서 검출되지 않았다. B. cereus의 경우 신선편의식품 및 즉석섭취식품에서 각각 3건(2.7%), 1건(0.9%) 검출되었 고, 오염 수준은 신선편의식품에서 평균 0.05 log CFU/g, 즉석섭취식품에서 0.01 log CFU/g으로 나타났다. B. cereus 검출된 4건의 검체에서 B. cereus가 생성하는 독소 유전자 6종(hblC, bceT, entFM, nheA, CytK, CER)에 대한 유전자 확인시험 결과 4주가 분리되었고, 구토독소를 제외한 1개 이상의 장독소 유전자가 확인되었다. L. monocytogenes의 경우 즉석섭취식품에서는 검출되지 않았고, 신선편의식품 1건(0.9%)이 검출되었다. 분리한 L. monocytogenes에서 iap 등 6종의 병원성유전자가 검출되었고, 1/2a 혈청형이 확인 되어 식중독 발생 위험이 있음을 확인하였다.
        4,000원
        2.
        2024.08 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study investigated the operating principles of colorimetric freshness indicators, particularly those for relative humidity (RH) and hydrogen sulfide (H2S), and evaluated the applicability of commercially available indicators for food use. The findings not only provide a deeper understanding of how these indicators respond to substances, such as carbon dioxide, volatile basic nitrogen, sulfides, water activity, and ethylene gas, which are produced during quality changes in food, but also pave the way for the development of new food safety technologies. The RH indicator functions by utilizing a dye that undergoes a chemical structural change when reacting with moisture. The H2S indicator uses a dye that changes color upon detecting H2S or volatile basic nitrogen produced when food spoils. Commercial RH indicators effectively indicated changes in the water activity of almonds, pastries, and red pepper powder; however, their ability to predict them diminished during storage. Commercial H2S indicators exhibited a stronger correlation between color change and volatile basic nitrogen levels in exposure to light than without light, as demonstrated when applied to mackerel and clam. Additionally, at the point of spoilage, the degree of color change in the H2S indicators was more distinct in clam than mackerel. Although commercial RH and H2S indicators are available, they must be sensitive, accurate, and irreversibly developed in response to changes in the target food for effective application.
        4,000원
        3.
        2024.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        2022년 1월부터 11월까지 부산지역에서 유통 중인 신선 농산물 210건을 대상으로 리스테리아균 분포 현황 및 병 원성 여부를 조사하였으며, 분리된 균주를 대상으로 혈청 형 및 유전자 지문분석을 통해 역학적 연관성을 확인하였 다. 조사 대상 신선농산물에서 총 40건의 리스테리아균이 검출되었으며, Listeria monocytogenes 등 4종의 리스테리 아균이 검출되었다. 이 중 L. innocua가 22건, L. monocytogenes 10건, L. grayi 6건, L. rocourtiae 2건으로 나타났으며, 이 중 식중독을 유발하는 L. monocytogenes균 은 팽이버섯에서만 검출되었다. L. monocytogenes의 병원 성을 유발하는 유전자인 iap, prfA, inlA, inlC, inlJ 및 hly 6종에 대한 분석 결과, 총 10개 균주 중 6개 균주에서 iap 등 6종의 병원성 유발 유전자가 검출되었으며, 4개 균주 에서 hly를 제외한 5종의 유전자가 검출되어 식중독 발생 잠재위험이 있음이 확인되었다. 지역 유통 식재료에 분포 하는 L. monocytogenes의 유전학적 유사도 및 오염원 추 이를 확인하기 위해 신선농산물에서 분리한 L. monocytogenes 10균주 및 2022년 부산지역 유통 가금류에 서 분리한 L. monocytogenes 2균주를 대상으로 혈청형 분 석 및 PFGE를 실시한 결과, 신선농산물 분리균주의 혈청 형은 1/2a 및 1/2b 두 가지 serotype으로 확인되었으며, 가 금류 분리균주는 모두 1/2a형으로 나타났다. 유전자지문 분석결과, 전체 균주의 유사도는 100-45.7%로 나타났고, 이 중 100% 상동성을 보인 균주들은 동일 생산농장 또는 동일지역 유래 팽이버섯에서 분리되어 오염원의 출처가 같음을 추측할 수 있었다. 신선농산물 분리균주와 유통 가금육 분리균주와의 유사도 확인 결과, 일부 팽이버섯 분 리균주와 가금육 분리균주의 유사도가 90.9-84.6%로 나타 났다. 농산물 및 축산물 생산시설간 오염원 이동 및 교차 가능성을 유추할 수 있었다.
        4,000원
        4.
        2023.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was conducted to investigate the reasons for the decreased importation of fresh Shiitake mushrooms into Korea after implementation of the Korea–China Free Trade Agreement (FTA). Monthly time-series data from January 2009 to December 2022 were analyzed using regression analysis and vector autoregression (VAR) models to determine the relationship between the amounts of fresh and spawn Shiitake mushrooms imported. The analysis revealed that a major reason for the decreased importation of fresh Shiitake mushrooms was an increase in mushroom spawn imports after Korea–China FTA implementation. The same results were obtained from the VAR model analysis. However, in terms of the dynamic changes in amount of fresh shiitake mushrooms imported, it was confirmed that the impact of the change in mushroom spawn imports could increase the amount of Shiitake mushrooms imported.
        4,000원
        6.
        2023.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study investigates (1) the consumer characteristics of fresh-cut produce in Korea and (2) the expected taste of fresh-cut produce. To accomplish the first goal of this study, food purchase data from household panels collected by the Rural Development Administration from 2017 to 2020 were used. Further, an online survey was conducted about the expected taste regarding fresh-cut fruits and vegetables. The results revealed that younger consumers with more expenses on fresh fruits tend to buy more fresh-cut fruits. Similarly, younger consumers with more expenses on fresh vegetables and higher household incomes tend to purchase more fresh-cut vegetables. Furthermore, consumers expect more convenience from fresh-cut apples but less tastiness from fresh-cut apples than whole apples.
        4,000원
        7.
        2023.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To apply UV-C as a non-heating sterilization method to increase the microbiological safety of fresh seedless watermelon products, reductions in E. coli and quality changes by treatment dose (0, 2, 4, 8, 14, 20 kJ/m2) were investigated. The pH, sugar content, and hardness of watermelon inoculated with E. coli were not significantly different according to the UV-C treatment dose, but the polyphenol content was significantly decreased compared to the controls (425.4 GAE μg/g F.W.). When treated with 2 and 4 kJ/m2, the lycopene content was 31.6 and 30.9 μg/g F.W., respectively, which was increased compared to the controls (28.5 μg/g F.W.). The arginine and citrulline content was also significantly increased compared to the controls. The number of E. coli was significantly decreased compared to the controls following UV-C treatment. Considering the degree of E. coli reduction, lycopene content, arginine content, citrulline content, and UV-C irradiation time, subsequent experiments were conducted by selecting a UV-C treatment dose of 2 kJ/m2. The results of confirming the degree of reduction in the number of E. coli colonies by a single treatment and combined treatment with UV-C 2 kJ/m2 and 70% ethanol showed that the combined treatment was most effective as colonies were decreased by 2.3 log CFU/g compared to the controls. Therefore, it is judged that UV-C 2 kJ/m2 radiation and combined treatment with 70% ethanol could be applied as a non-heating sterilization method for fresh watermelon slices.
        4,000원
        12.
        2022.09 KCI 등재 구독 인증기관 무료, 개인회원 유료
        To optimize initial cooling conditions, forced-air cooling was applied to freshly harvested oak mushrooms at 2 levels (0oC for 30 minutes, at 0oC for 1 hour) followed by room cooling at 3 levels (-3oC for 1 day, 0oC for 1 day, 3oC for 1 day). After initial cooling, the oak mushrooms were packaged with PVC film, then held in a storage room at 1oC for 6 weeks. Quality characteristics and percentage marketability were then investigated. As a control, Mushrooms were placed in storage with no initial cooling. The quality factors impacting marketability of fresh oak mushrooms were color change and appearance of decay. Off-odor did not occur or developed only slightly, so it did not affect oak mushroom quality within 6 weeks of low temperature storage. In all treatment groups, the shelf life in which 100% marketability was maintained was up to 3 weeks. At week 5, percent marketability of the 3 treatment groups 1 hour room cooling treatment at 0°C, 1 hour forced air cooling, and control was 100%. 80% In the group that underwent 30 min forced air cooling retained 80% marketability, and the group exposed to 1 day in room cooling at -3oC retained 86.7% marketability. At week 6 of 1oC storage, the marketability ratio was 80% in the 1 day room cooling at 0oC group, 66.7% in the 1 day room cooling at 3oC group, 46.7% in the 1 hour forced air cooling group, and 33% or less in all other treatment groups. Therefore, the most suitable initial cooling parameter to extend shelf-life of oak mushrooms is 1 day of in room cooling at 0oC immediately after harvest.
        4,000원
        14.
        2022.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to explore the marketability by developing a fresh HMR product for improving hyperlipidemia and dieting for elderly chronic disease patients and young people pursuing healthy beauty. The diet menu increased the ratio of fresh vegetables and mushrooms, and chicken breast and cheese were used as protein sources. By using whole grains, the supply of vitamins and minerals was strengthened while minimizing calories. Regarding the recipe, the diet menu was mainly prepared in the form of salads, risotto, and pasta. In the hyperlipidemia improvement menu, the proportion of fresh vegetables was increased, and as protein sources, pork shank, tofu, seafood, etc. with minimal fat were used. As a carbohydrate source, whole grains were mainly used to minimize calories while strengthening the supply of vitamins and minerals. In the recipe, it was prepared in the form of steamed or bibim-myeon, and it was also produced in a form such as paella. As a result, the developed menu was analyzed as low-calorie and evenly comprised of essential nutrients, which can satisfy palatability and nutrition.
        4,000원
        15.
        2022.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to assess consumption and satisfaction with fresh-cut produce in Korean adults. In this study, an online survey November 9~13, 2020 was conducted with 982 Korean adults age 19~64 (490 males and 492 females) with experience in purchasing fresh-cut produce in the past year. Among all respondents, the percentage with experience in buying ‘washed or peeled vegetables’ was the highest (71.18%), followed by those in buying ‘packaged salads/sprouts/ssam vegetables’ (64.15%), ‘pre-cut fruits/fruit cups’ (59.98%), ‘pre-cut or minced vegetables’ (56.01%), and ‘washed or peeled fruits’ (53.67%), respectively. Among the types of fresh-cut produce, ‘packaged salads/sprouts/ssam vegetables’ showed the highest satisfaction score at 3.73 pts, and the overall satisfaction score of fresh-cut produce consumption was also 3.73 pts. Compared to male respondents, female respondents showed a significantly higher percentage of respondents that purchased ‘packaged salads/sprouts/ssam vegetables’ (p=0.0409), significantly higher satisfaction scores (p=0.0124), and a higher percentage of respondents considering ‘freshness’ important when purchasing (p<0.0001). Additionally, the group with high household income comprised a significantly higher ratio of respondents considering ‘eco-friendly or organic status’ important. The study results may facilitate identify areas for improvement of fresh-cut produce in the future.
        4,000원
        16.
        2022.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.
        4,000원
        18.
        2021.08 KCI 등재 구독 인증기관 무료, 개인회원 유료
        국내에서 유통되고 있는 혼합채소샐러드류, 신선과일 및 냉동과일에 대해 미생물 오염도를 식품군별, 지역별, 분기별로 비교 분석하였다. 식품군 별로 일반세균수는 혼합 채소샐러드에서 가장 높은 6.48 log CFU/g, 신선과일은 5.07 log CFU/g, 냉동과일은3.78 log CFU/g 수준으로 나타났다. 분기별 일반세균수를 비교 분석한 결과에서는 1분기 오염도는 5.12 log CFU/g, 2분기는 6.26 log CFU/g, 3분기는 5.73 log CFU/g, 4분기는 4.42 log CFU/g으로 확인되어 외부온도가 높은 2,3분기에서 조금 더 높은 일반 세균수가 관찰되었다. 지역별 일반세균수의 오염은 5.26- 5.47 log CFU/g으로 수준으로 지역별 차이는 확인되지 않았다. 대장균군의 경우 1.98-3.93 log CFU/g으로 나타났고, E. coli의 경우 혼합채소샐러드 27점 중 3점에서 평균 1.38 log CFU/g으로 검출되었다. 이러한 결과를 종합할 때 혼합채소샐러드와 신선과일은 Solberg 등21)이 제시한 비가열 식품의 일반세균 기준치(3 log CFU/g)를 초과한 것으로 확인되었고, 3점의 신선과일 시료에서 대장균이 검출 되어 샐러드류 및 신선과일의 원료의 안전성과 제조 및 유통 단계에서의 위생관리가 보다 철저히 수행되어야 할 것으로 판단된다.
        4,000원
        19.
        2021.08 KCI 등재 구독 인증기관 무료, 개인회원 유료
        본 연구는 얼음결정체의 형성을 막고자 step-cooling 알고리즘을 적용하여 갈치를 과냉각 저장하였다. 저장의 신선도 유지효과를 확인하기 위해 냉장 및 냉동 저장된 갈치와의 신선도 비교평가를 실시하였다. 과냉각 저장은 냉장 저장과 비교하였을 때, 일반세균수와 단백질 부패로 인해 그 함량이 증가되는 VBN, TMA 값에서 비교적 작은 값을 보여 품질 유지에 효과를 나타내었다. 또한, 냉동 저장과 비교하였을 때, pH, VBN 및 TMA에서는 저장이 종료된 12일을 기준으로 차이를 크게 나타내지 않았다. 일반 세균수에서는 9일차까지 비슷한 값을 유지하였으며, 12일 차에서는 과냉각 시료가 높은 값을 보였다. 이를 통해, 과 냉각 저장이 미생물 생장을 최소화하고 단백질 부패를 지연시키는데 효과가 있다고 사료된다. 장기저장에서는 크게 영향을 미치지는 않았으나, 단기저장 관점에서는 냉장 저장보다 과냉각 저장이 갈치의 품질을 유지하는데 많은 장점을 가질 것으로 판단된다.
        4,000원
        20.
        2021.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study investigated the volatile flavor composition of essential oils extracted from Synurus deltoides (Arr.) Nakai. The essential oils extracted from the aerial parts of plants by the hydrodistillation extraction method were analyzed by gas chromatography (GC) and GC-mass spectrometry. Ninety-six (98.76%) volatile flavor compounds were identified in the essential oil extracted from fresh leaves of S. deltoides (Arr.) Nakai. The major compounds were 6,10,14-trimethyl-2-pentadecanone (19.91%) and phytol (12.38%). Ninety-seven (97.81%) volatile flavor compounds were identified in the essential oil extracted from shade-dried leaves of S. deltoides (Arr.) Nakai. The major compounds were phytol (51.71%), di(6-methylhept-2-yl) phthalate (7.66%), and 6,10,14-trimethyl-2- pentadecanone (4.23%). Quantitative variations of 6,10,14-trimethyl-2-pentadecanone, phytol and di(6-methylhept-2-yl) phthalate according to different state of S. deltoides (Arr.) Nakai can serve as a quality index of essential oils used in the food industry.
        4,000원
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