Microbiological and sensory evaluations of refi-igerated chicken (average weight of 500g) legs treated with acetic acid (AA), lactic acid (LA), or citric acid (CA) during between June and August, 1998 were assessed. Chicken legs were immersed in solutions containing 1 % individual acids for 10 min. Chicken legs treated with AA for 10 min during storage of 16 days at 4℃ had a significantly (P$lt;0.05) lower levels of aerobic plate counts (APC) and gram-negative bacterial counts (APC) compared to those of LA or CA. AA had greater antimicrobial activity than LA or CA. Microbiological shelf-life of refrigerated chicken legs treated with AA increased eightadditional days compared to the controls. Sensory scores of chicken legs treated with acidulant were in the $quot;liked less$quot; to typical category during storage of 12 days at 4℃.

Physicochemical changes of refrigerated chicken legs treated with acetic acid and trisodium phosphate (TSP) during storage at the temperature of 1±2℃ or 4℃. Chicken (average weight of 500±30 g) legs were treated with 2.5-10% (w/v) TSP and 0.5-2%(v-v) acetic acid soluions at exposure times of 10 min. pH values of chicken legs treated with 2.5-10% TSP significantly (P$lt;0.05) increased at initial days compared to control, which were consistent with the results of treatments of 5-10% TSP solutions for storage of 8 days at retail levels. Thiobarbituric acid (TBA) values of chicken legs treated with 2.5-10% TSP or 0.5-2% acetic acid solutions significantly increased from initial days to 4days of storage compared to controls. pH values of chicken legs treated with 0.5-2% acetic acid significantly decreased at initial days compared to control, which were consistent with the results of treatments of 1.5-2% acetic acid solutions for storage of 16 days at 4℃. Chicken legs treated with 0.5-2% acetic acid solutions were a significantly different Hunter color L^+ values during storage of 4 and 8 days compared to the controls. Chicken legs treated with 1-2% acetic acid solutions were a significantly different Hunter color a^+ values during storage of 16 days compared to the controls. Chicken legs treated with 0.5-2% acetic acid solutions were a significantly different Hunter color b^+ values during storage from 4 to 12 days compared to the controls.

돈육의 적육을 70%로 하여 등지방을 첨가하지 않고 저지방 프레스햄(A)을 제조하고, 또 돈육과 등지방 배합비를 각각 60%와 10%(B), 55%와 15%(C) 및 50%와 20%(D)로 하여 모두 4종류의 프레스햄을 제조하였다. 이 때에 적육과 등지방 이외의 모든 재료와 제조 조건은 동일하게 하였다. 제조된 프레스햄의 일반성분, 보수력 및 기호성을 비교하고, 이것을 4℃에서 60일간 냉장하면서 10일 간격으로 조직특성의 변화 정도를 비교하였다. 저지방 프레스햄(A)은 수분 71.3%, 조단백질 함량 23.4%로 다른 제품보다 높았으며, 저지방 함량은 2.8%로 현저히 낮았다(p<0.05). 저지방 프레스햄의 보수력은 74.5%로 다른 제품보다 높았다. 저지방 프레스햄의 표면색도 중 명도(L)는 61.6 황색도(b)는 5.9로 다른 제품보다 높게 나타났다. 저지방 프레스햄은 경도가 70, .2, 탄성 85%, 씹힘성 0.49㎏, 뭉침성 2.0% 및 파쇄성이 0.7㎏으로 다른 제품보다 높은 편이었고 응집성의 경우 D제품보다 낮은 값을 보였다. 저지방 프레스햄의 향과 조직감은 다른 제품보다 열등하였으나 맛이 우수하였으며 기호성도 좋은 편이었다.

Chicken carcass microflora were evaluated for aerobic microorganisms after defeathering, evisceration, washing, chilling, and sanitizing during a commercial chicken processing and storage at wholesale and retailsale levels. Sampling was at between December 1997, and March, 1998. Tap water washing and sanitizing with 25 ppm chlorine for 10 sec significantly (P$lt;0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on chicken carcasses from a commercial chicken-processing plant. After 4 days at 2±2℃, APC and GNC on chicken carcasses in retailsale store rapidly increased compared to those in wholesale store (P$lt;0.05). Chicken wings from retailsale store significantly (P$lt;0.05) decreased generation time (GT) compared to other chicken carcasses.

장내 세균성 질환의 치료와 관련된 한약재를 선정하고 장내 유해세균에 대한 항균활성을 염기적 broth system에서 조사하였다. 목향과 육두구 물추출물은 6종의 시험균(Eubacterium limonsum ATCC 10825, Escherichia coli ATCC 25922, Bacteroides fragilis KCTC 5013, Clostridium perfringens ATCC 3627, Staphylococcus aureus KFCC 11764 및 Salmonella typhimurium ATCC 14028)의 생육을 2, 000㎍/ml 농도에서도 억제하지 못하였다. 빈랑의 물추출물은 100㎍/ml농도에서 시험균들에 대한 항균활성이 없었으나, 1, 000, 2, 000㎍/ml 농도에서는 Eubacterium limonsum ATCC 10825, Bacteroides fragilis KCTC 5013, Clostridium perfringens ATCC 3627 and Salmonella typhimurium ATCC 14028에 대해 뛰어난 항균활성을 보였다. 가자 물추출물은 시험균주 모두에 대해 항균활성을 나타내었으며, 특히 2, 000㎍/ml농도에서 Escherichia coli ATCC 25922와 Staphylococcus aureus KFCC 11764는 거의 생육하지 못하였다.

The effects of acetic acid (AA) on aerobic plate counts (APC), gram-negative bacterial counts (GNC), and generation time (GT) in chicken wings stored at 4℃ were assessed. Chicken wings were treated with 0.5-1.5% (v/v) AA at exposure times of 5 min. Treatments of AA for 5 min significantly (P$lt;0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on the surface of chicken wings for 8 days, respectively. After 4 days of storage, treatments of 1.0% AA and 1.5% AA for 5 min completely (P$lt;0.05) inhibited APC and GNC compared to initial controls. Based on these results, treatments of 1.0% AA and 1.5 % AA for 5 min prolonged the microbiological shelf-life for 8 days compared to those of 0.5% AA and the controls. All treatments of AA increased the lag phase and GT of aerobic microorganisms.

The study was carried out to compare the factors of overall preference in the sensory test to the analyzation of some compositions in the 7 kinds of wild grasses : An Evening Primerose, a Spiderworts, the flower of a Convolvulus, So Ru Jang Yi, Shoe Bi Rum. O Yi Pul, Jip Sean Na Mul. Results were summaried as follows: 1. The Tannin contents of fresh sample and cooked samples were determined as 0.27∼2.4g%, 0.25∼1.43g% respectively. The largest amount of fresh samples was contained in a Shoe Bi Rum. The smallest amount of them was in an Evening Primerose. The highest level of cooked samples was found in a Shoe Bi Rum, and the lowest was in the O Yi Pul. These results were similar to sensory test. 2. The free amino acid contents of 2 kinds of samples were determined as 25.15∼179.5㎎%, 1.86∼13.6㎎% respectively. The largest amount of sweet taste of them was O Yi Pul and So Ru Jaeng Yi respectively. But So Ru Jaeng Yi is not appeared sweety becase this have much tannin. The smallest amount of sweet taste was a Spiderwort. The highest level of bitter taste was So Ru Jaeng Yi the and lowest was Jip Sean Na Mul. Among of them Jip Sean Na Mul is similar to organoleptic test but So Ru Jaeng Yi is not strong bitter taste in sensory evaluation. The highest level of sour taste of cooked samples was So Ru Jaeng Yi and the lowest of them was Shoe Bi Rum. 3. The reducing sugar contents of fresh sample and cooked samples were determined as 1.80∼4.9g%, 1.84∼3.57g% respectivley. The largest of fresh samples were So Ru Jaeng Yi and the lowest was Shoe Bi Rum. The highest of cooked samples were an Evening Primerose and the lowest was a Convolvulus. Among of these results an Evening Primerose was not similar to sensory test because it has much other components. 4. The level of chlorophyll of fresh samples and cooked smaples were determined as 11.7∼39㎎%, 11.3∼40.3㎎% respectively. The highest of fresh samples was Shoe Bi Rum and the lowest was Jip Sean Na Mul. The largest of cooked samples was So Ru Jaeng Yi and the lowest was a Jip Sean Na Mul. Amoung of these results the Jip Sean Na Mul was not similar to the sensory test and the other samples

보리잎 중에 존재하는 항산화 물질을 여러 용매로 추출하여 그 항산화 효과를 비교하고, methanol추출물의 preparative TLC에 의한 분획물의 항산화 효과, UV-Visible spectrum, 총페놀 함량 및 수소공여능과의 관계를 조사하였다. 각 용매추출물의 항산화 효과의 크기는 methanol > ethyl ether> methylene chloride ≥ ethyl acetate≥ acetone > hexane순으로 나타났다. 메타놀추출물의 분획물인 fraction 1, 2및 3의 항산화 효과는 fraction 2>fraction 1>fraction 3의 순이었으며 이들의 효과는 모두 α-tocopherol보다 강한 것으로 나타났다. 자외선 흡수스펙트럼을 조사한 결과, Traction 1, 2사 3에서 페놀성 물질의 존재를 나타내는 280㎚에서의 강한 흡수가 보였으며 이들의 흡수는 fraction 2에서 가장 강하게 나타났다. 가시광선의 홉수스펙트럼의 경우 fraction 1, 2와 3는 각각 660㎚, 460㎚ 및 450㎚에서 최대흡수파장을 보였다. 자외선 스펙트럼과 총페놀 함량의 조사 결과, 보리잎의 항산화효과는 phenolic group을 함유하는 flavonoids에 기인되는 것으로 생각되었다.

The "Namul" is a Korean common vegetable food composed of edible young leaves and soft stalks of wild plants or cultivating vegtables and treated with traditional condiments. It has been widly used as not only a regular diet but seasonal foods or special ceremonial foods. In this thesis, the kinds of edible plants for namul were philologically approached by books published in Korea from Koryo to Chosun dynasty. The first historical record about cultivated vegetable as food in Korea was a garlic and a gourd in 「Samkuksaki」. According to numerous records, edible wild plants might have played an important part as food resources, since they have variable edible portions as famine relief foods. Four kinds of namul were first introduced in Koryo age, but in Chosun dynasty over eighty kinds were recorded. The root of ballonflower and white radish were most commonly used for raw namul and bamboo shoot and squash for boild ones. Most kinds of namul were introduced in 「Zeungbosanrimkwungjae」 and 「Limwonsiprwukji」 influenced by pragmatism in later half period of Chosun. The chronic state of famine in later half period of Chosun caused to introduce various edible wild vegetables, and had greatly influenced on the korean people to acquire vegetarian food habits and to favor salty taste. It seems to need a further study on recent nutritional problems including dietary fiber.

The soybean β-amylase [α-1, 4-glucan maltohydrolase, EC. 3. 2. 1. 2] is composed of seven isozymes( Ⅰ`, Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅴ and Ⅵ), and isozyme Ⅱ and Ⅳ are the main components among these. The purification of β-amylase isozymes from soybean whey were performed by ammonium sulfate fractionation, CM-Sephadex C-50 column chromatography, DEAE-Sephadex chromatography and Gel filtration. The resulted purity of β-amylase was throughly confirmed by electrophoresis, and then determined its isoelectric point and molecular weight. The results obtained were as follows ; 1. Five active fractions of soybean β-amylase were derived on CM-Sephadex C-50 column chromatography . 2. Seven active bands of β-amylase isozymes were detected by isoelectric focusing gel electrophoresis, and their isoelectric points ( Ⅰ` to Ⅵ) were 5.07, 5.15, 5.25, 5.40, 5.55, 5.70 and 5.93, respectively. 3. Isozyme Ⅱ and Ⅳ were main components of soybean β-amylase. 4. The molecular weights of both isozyme Ⅱ and Ⅳ were determined to be 56, 000 daltons by the result of SDS polyacrylamide gel electrophoresis. 5. Km values of main isozyme Ⅱ & Ⅳ for amylopectin were determined to be 2.25㎎/㎖, which suggest the same function of each isozyme.

본 연구에서는 유한요소법에 의한 판부재의 탄소성대변형 거동해석시의 불평형력에 대한 수렴기법의 효율성에 대해 고찰해 보았다. 대상 수렴기법으로는 단순증분법(SI법), Newton-Raphson(NR)법과 수정 Newton-Raphson(mNR)법을 선정하였다. 이들 결과를 바탕으로, 큰 처짐이 발생하는 판에 대해서는 불평형력에 대한 수렴계산을 수행하여야 하며, 이 경우 mR법과 NR법은 같은 정도를 유지하면서도 계산시간은 mNR버과 NR법에 비해 약 1/2정도 절감되며, 큰 초기처짐이 존재하거나 두꺼운 판의 경우에는 불평형력이 상대적으로 크지 않기 때문에 SI법을 사용하는 것이 훨씬 유용하다는 것을 확인하였다.