지질 함량이 많은 식품에 방사선 조사여부 판별방법으로 적용가능한 hydrocarbons법의 전처리 추출공정을 개선하고자, 추출시간을 효율화 하고 추출용매의 사용을 줄일 수 있는 마이크로웨이브 추출법을 적용하였다. 국제 교역량이 가장 높은 농산물중 대두를 대상으로 방사선 조사(4 kGy)를 하여 hydrocarbons 분석에 대한 전처리 조건을 최적화하고자 하였다. 예측된 대두의 최적 추출범위는 extraction time 1.3-3.2분, microwave power 61-133 W로 나타났고, 예측된 범위에서 임의점을 설정하여 회귀식에 대입하여 최적값을 예측하였을 때 값은 microwave power와 extraction time이 각각 97W과 2.2 분으로 확인되었다. 방사선조사 허가식품에 대해서 검지법의 분석결과의 정확성과 더불어 신속성이 요구되는 상황에서 hydrocarbons검지법 적용이 가능한 대두를 대상으로 MAE (micarowave-assisted extraction) 추출법을 적용한다면, 식품공전상의 현행 추출전처리(12-24시간)에 따른 분석시간을 줄이고 추출공정 개선이 가능할 것으로 본다.

시판 유통 중인 고춧가루의 10종에 대해 미생물 (총 호 기성균수, 대장균군, 효모 & 곰팡이), 이화학적 품질 (수분 함량, pH, 기계적 색도 및 ASTA 색도, 입자 크기)을 확인 하였다. 시판 유통 중인 미생물 농도 측정결과, 총 호기성균, 효모 및 곰팡이는 103-106CFU/g 으로 나타났고, 대장 균군은 2종의 검체에서 103 CFU/g의 분포를 나타내었다. 수분함량은 7.25-12.73%로 나타나, 10종 모두 식품공전의 기준규격에 적합하였다. pH는 4.97~5.15 범위를 나타내어 시판 고춧가루의 건조방법은 각각 다른 것으로 판단되었다. 색도 측정결과 기계적 색도의 E 값은 최저 47.19, 최 고 58.04를 나타내었고, ASTA 색도는 최저 89.31, 최고 98.61로 나타나 제품별로 색도의 뚜렷한 차이가 나타났으나, 기계적 색도와 ASTA 색도의 상관성은 높지 않은 것으로 판단되었다. 고춧가루 10개 검체의 평균 입자크기는 605-1251 um로 나타났고, 분포도는 2종의 시료(RP-2, RP- 3)는 매우 균일한 분포도를 나타낸 반면, RP-9, RP-10은 가장 고르지 못한 분포도를 나타내었다.

The exposure of food to ionizing radiation has been recognized as a safe and effective mode of food preservation in more than 55 countries. The benefits include eradication of insect pests, inactivation of food pathogens, extension of shelf-life, and improvement in food hygiene. Regulatory authorities around the world have emphasized the implementation of various national and international regulations to facilitate trade and development of consumers’confidence in purchasing irradiated foods. Therefore, the need for reliable irradiation detection methods has increased to enforce these regulations. At present, a number of promising analytical approaches have been developed and evaluated. Moreover, about 10 European Standards have been adopted as General CODEX Alimentarius methods for the detection of irradiated foodstuffs. However, most of these methods demand relatively expensive equipment and prolonged sample preparation. Therefore, simple and cost-effective approaches would be advantageous for rapid screening of foodstuffs. The suspected samples need to be analyzed further with more validated techniques to confirm the screening results. In this review, existing screening methods (i.e. physical, chemical, and biological) for the identification of irradiated foods have been outlined along with their principles, scopes and limitations.

참기름의 이종기름 함유 유무를 판단하기 위한 기초자료를 얻고자 국내산 참기름의 옥배유를 혼합한 시료와 중국산 참기름에 대하여 지방산, sesamolin 및 sesamin 함량, AOM에 의한 유도기간을 각각 조사했다. 국내산 참기름에 옥배유를 혼합할 경우, stearic acid는 옥배유를 20% 이상 혼입한 참기름에서 국내산 참기름과 뚜렷한 차이를 나타내었다. 그리고 Oleic acid와 linoleic acid에서는 10%의 혼합시에도 미약하나마 함량의 차이를 보였다. 참기름에 옥배유를 혼합하 fruddn stearic/linoleic 비율은 옥배유의 혼입된 함량과 비례하였다. 국내산 참기름에 이종기름으로 drhqodb를 30% 혼합시에는 sesamolin이 18.3%, sesamin이 21.0% 감소하였다. AOM에 의한 유도 기간은 중국산, 백배유 20% sesamolin과 sesamin의 함량 및 AOM에 의한 유도기간 측정 등이 적용하리라 생각된다.

Korean and Chinese sesames were subjected to microscopic observation and instrumental determination of fatty acid composition and sesamolin/sesamin ratio to obtain basic data for discriminating each other. The overall appearance of both samples was differently observed by stereo microscope (X8). Fatty acid composition of sesame oils, extracted from both samples with different roasting degrees, showed a similar pattern although Chinese samples cointained about 6% higher content of stearic acid and 47% lower content of linolenic acid than Korean ones. The sesamolin/sesamin ratio was remarkably lower(0.39) in Chinese samples than Korean (0.67-0.72), showing a variation depending on producing districts. Roasting degrees of raw sesames little influenced their composition of fatty acid and sesamolin/sesamin ratio. Based on the above results, it is considered that the comparison between domestic and Chinese sesames in view of their stearic and linolenic acid contents and sesamolin/sesamin ratio might be one of the potential criteria in discriminating their production origins.

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below - 18℃ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5℃ to 10℃ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value (r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below - 18℃ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5℃ to 10℃ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value (r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

수입 오렌지 중 Valencia 품종의 신선도 유지기간에 대한 기초자료를 확보하고자, 저온(4°C) 및 상온(20°C)의 저장온 도가 오렌지의 품질 특성에 미치는 영향을 평가하고 이와 관련된 품질인자를 확인하였다. 오렌지의 경도는 저장 10 일부터 저장온도에 상관없이 감소하였으며, 과육보다 껍질 에서 큰 폭으로 확인되었다. 가용성 고형분 함량과 적정산 도는 저온저장의 경우 30일에, 상온저장의 경우 10일부터 유의적으로 감소하였고, 당/산비는 저장 중 차이를 보이지 않았다. 비타민 C 함량은 저온저장 20일 및 상온저장 10일 부터 각각 유의적으로 감소하였고, 총 페놀함량은 저장 10 일부터 감소하였다. 맛에 대한 관능평점은 색과 향의 평점 에 비해 저장기간에 따른 영향이 작았으며, Valencia 오렌지 의 경우 저온저장 30일째의 품질이 상온저장 10일째와 유 사한 것으로 확인되었다. 저장 중 이화학적 특성과 전반적 기호도 간의 상관관계를 분석한 결과, 가용성 고형분과 비 타민 C 함량은 0.9 이상의 높은 상관계수를 나타내어 저온 및 상온 유통 중인 Valencia 오렌지의 선택을 위한 주요 품질인자로 제시될 수 있었다.

본 연구에서는 수입에 의존하고 있는 고산도 식초 생산 기술을 대체하고자 포도과즙을 이용하여 적정산도 10% 이상의 식초 제조조건 및 품질특성을 조사하였다. 초기 알 코올 함량에 따른 고산도 초산발효에서는 초기 알코올 함량 6%에서 적정산도 12%의 고산도 식초 제조가 가능하였으 며 초기 알코올 함량이 높을수록 유도기가 길어져 초산수율 이 감소하였다. pH는 구간에 따른 큰 차이가 없었고, 당도는 1단계 초산발효(1st AAF)까지 초기 알코올 함량에 비례하 여 높게 나타났으나 2단계 초산발효(2nd AAF)기간 동안에 는 초기 알코올 6% 첨가구에서 증가율이 가장 높았다. 고산 도 포도식초의 주요 유기산은 tartaric, malic 및 citric acid가 검출되었으며, 유가식 첨가량 및 초산 발효수율 차이로 인 하여 초기 알코올 함량이 낮을수록 높게 검출되었다. 미량 알코올 중 ethyl alcohol을 제외한 성분은 극소량으로 검출 되어 초기 알코올 함량에 따른 큰 차이가 없었고, ethyl alcohol은 364∼581 ppm으로 나타났다. 이상의 결과, 포도알코올 발효액(초기 알코올 함량 6%)를 이용하여 일체의 영양원을 첨가하지 않고 총산도 12%의 고산도 식초 제조가 가능하였다. 그러나 산업적으로 활용하기 위해서는 초산수 율 향상 및 유가식 첨가에 의한 발효기간 단축에 관한 보완 연구가 요구되었다.

We investigated the quality characteristics of brewing brown rice vinegar through a traditional static fermentation process. Accordingly, we decided to compare the physicochemical characteristics of brewing vinegar at different temperatures and filtration methods. In four to five weeks’ time, the acetic acid fermentation exhibited the highest titratable acidity and then it eventually decreased. The titratable acidity was affected by the filtration method. It was revealed that the titratable acidity was higher in the forced filtration than the traditional filtration method. Various organic acids were detected in order to initialize the fermentation stage and as the fermentation progressed, only the acetic acid could be detected. The total free amino acid content was higher at a temperature of 30℃ than at 20℃. Moreover, the free amino acid content was dependent on the acetate content during the acetic fermentation process. The main bioactive substance of the γ-aminobutyric acid content was more than twice at a fermentation temperature of 30℃ compared to the fermentation temperature of 20℃. Furthermore, the total amino acid and essential amino acid content at a temperature of 30℃ was excellent. The quality of the brown rice vinegar via forced filtration method at a temperature of 30℃ was the most excellent. Based on these results, the fermentation temperature and the use of nuruks (fermenting agent) affected the quality of the brown rice vinegar, and an appropriate method to consider its purpose is required.

The effects of gamma irradiation at medium dose levels on commercial starches (corn starch/CS, sweet potatostarch/SS, and potato starch/PS) were investigated in terms of its color and lipid oxidation. The CS, SS, and PS samples were irradiated at 0, 1.5, 3, 4.5 and 6 kGy by a Co-60 gamma irradiator and used for measuring Hunter's colors and TBA value. Irradiation doses applied did not cause apparent changes in Hunter color parameters between the control and irradiated groups. But, the decrease in lightness (L value) for CS and the increase in both redness (a value) for SS and yellowness (b value) for PS were observed, respectively, thereby resulting in slight increase in overall color difference (ΔE) upon irradiation. Browning intensity observed with the naked eye for gelatinized starches by irradiation doses was also gradually increased along with irradiation dose, which was more remarkable in SS. The thiobarbituric acid (TBA) values of samples showed a dose-dependant increase with ≥ 0.9964 of R2 (p<0.05).

The quality of brown rice vinegar that was produced via static culture (A) was compared with the quality of three types of domestic commercial brown rice vinegar (B, C, and D) and of three types of Japanese brown rice vinegar (E, F, and G). The results showed titratable acidity levels of 6.39%, 4.52-6.32%, and 4.51-4.89% in the static-cultured brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively. The pH levels were 3.28, 2.58-2.97, and 3.03-3.27 in the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars, respectively, which show similar values of the static-culture brown rice vinegar and the Japanese brown rice vinegars. The total nitrogen (TN) values of the static-culture brown rice vinegar, the domestic commercial brown rice vinegars, and the Japanese brown rice vinegars were 0.24, 0.03-0.16, and 0.12-0.17, respectively, with the highest value for the static-culture brown rice vinegar, substantial differences among the domestic commercial brown rice vinegars, and similar contents among the Japanese brown rice vinegars. For free sugar, glucose was either detected only in a small quantity or not detected at all in the static-culture brown rice vinegar and the Japanese brown rice vinegars, which showed perfect fermentation. The glucose and maltose contents were higher in the domestic commercial brown rice vinegars. The organic acid content of the static-culture brown rice vinegar was similar to that of the Japanese brown rice vinegars. Therefore, the total acidity content, TN value, sensory property, and quality of the static-culture brown rice vinegar (A) were superior to those of the domestic and Japanese brown rice vinegars.