The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible.

In this study, the quality characteristics of 30 kinds of long-term matured soy sauce collected from all over Korea classified according to ripening period were analyzed. The longer the soy sauce had to matured, the closer the pH was to neutrality. Acidity decreased as the ripening period increased. Total nitrogen and amino nitrogen content increased as the soy sauce matured. Moisture content decreased with the increasing soy sauce ripening period, and the content of pure extracts increased in proportion to the ripening period. The numbers of bacteria, fungi, and yeast increased in proportion to the maturation period. The content of P was highest in all soy sauce analyzed, followed by K, Ca, Mg, Fe and Zn. Mg and Ca contents decreased with maturing, whereas K increased with maturing.

하이드로겔은 다량의 물과 화장품용 성분들을 함유할 수 있는 천연고분자 구조를 가지고 있으며 내부의 친수성기들이 활성성분을 다량 함유하고 효과적으로 전달할 수 있는 구조체를 형성할 수 있어 화장품 소재로 즐겨 사용되고 있다. 화장품용 하이드로겔에 첨가하는 소재로 셀룰로오스가 많이 이용되고 있는데 파우더 형태의 셀룰로오스와 면섬유 및 셀룰라아제를 처리한 면섬유와 같이 다양한 형태의 셀룰로오스를 하이드로겔에 적용했을 경우 하이드로겔의 물성변화 및 외관변화를 조사해 보았다. 일반적으로 사용되는 셀룰로오스 파우더를 하이드로겔에 첨가하였을 경우 예상과 달리 하이드로겔의 인장강도가 상당히 저하되는 결과를 보였다. 첨가하지 않았을 때 대비 0.1%와 0.3%의 셀룰로오스 파우더를 첨가한 시료는 각각 10%, 14%의 인장강도 저하현상을 보였다. 이와는 다르게 면섬유를 0.1 ~ 0.3% 첨가하였을 경우 하이드로겔의 강도가 약 20% 증가함을 보였다. 그러나 길이가 긴 면섬유는 뻣뻣하여 하이드로겔에 혼합시 분산성에 문제를 보였다. 이를 해결하기 위하여 면에 셀룰라아제를 처리함으로써 효소-분해 반응을 통해 섬유의 유연성을 증가시킬 수 있었다. 또한 효소 처리된 면섬유를 하이드로겔에 첨가하여 보습성의 변화를 조사한 결과 셀룰라아제를 처리한 면섬유를 함유한 하이드로겔은 처리하지 않은 면섬유-하이드로겔 대비 380% 증가된 보습성을 보였으며 또한 혼합 가공시 우수한 분산성을 보였다.

This research was conducted to elucidate the optimum conditions for the antibacterial activity of konjak jelly using the evolutionary operation-factorial design technique. In the first set of experiments, concentration of a coagulation agent, soaking liquid, and temperature of water were set to 0.4%, 0.6×10－2 N, and 65℃ as a central point, respectively. The highest antibacterial activity was acquired at E21, in which the number of bacteria was 1.25 log cfu/g. Because the code of changes in the main effect was (-), it could be decided that the central point of the first set was not the optimum point. Although antibacterial activity in the second set was improved, the values of the main effect were higher than that of changes in the mean effect. The central point of third set was concentration of coagulation agent 0.8%, concentration of soaking liquid 1.0×10－2 N, and temperature of water 65℃. It was found that the antibacterial activity of central point in the third set was highest among all the tested set. Further, all the necessary conditions were appropriate to reach the optimum condition. The antibacterial activity of the central point in third set was more than 1,000 times higher than that of E11, in first set.

This study was carried out to investigate the changes in the antioxidant activity of Cheonggukjang with the addition of hazelnut. The number of Bacillus subtilis and the content of crude fat were increased with the addition of hazelnut. The addition of hazelnut made the color of Cheonggukjang lighter. The flavonoid and polyphenol content were sharply increased in proportion to the addition of hazelnut. The DPPH radical scavenging activity of Cheonggukjang was also increased with the addition of hazelnut. Taken together, it was found that the addition of hazelnut had a positive influence on Cheonggukjang by increasing the antioxidant activity.

This study was conducted to investigate the antioxidant activities of extracts from various parts of the pine tree, which is known as a good source of functional food material. While ethanol extraction yields of pine bud and cone were higher than water extraction yields of pine bud and cone, water extraction yield of pine needle was higher than ethanol extraction yield of the pine needle. The content of polyphenols in the pine cone ethanol extract was 5 times higher than that in the pine bud and needle. Further, the content of flavonoids in the pine cone ethanol extract was 8 times higher than that in the pine bud and needle. DPPH radical scavenging effect of the pine cone ethanol extract was 3~5 times higher that of the pine bud and needle extract. Regardless of the extraction solvents, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) of the pine cone were stronger than those of the other parts of the pine tree. Taken together, it can be expected that the pine cone can be practically used as an antioxidant substance in food and beauty industries.

본 연구에서는 축산식품인 편육을 대상으로 황색포도상 구균의 성장예측모델을 개발하였다. 편육에서 황색포도상 구균의 성장패턴은 4, 10, 20, 37oC의 보관온도에서 측정 되었으며, 황색포도상구균은 각각의 저장 온도에서 모두 증가하는 것으로 나타났다. 편육에 오염된 황색포도상구 균의 생육결과를 토대로 Baranyi model을 이용하여 유도 기(LPD)와 최대성장률(μmax)을 산출한 결과, 유도기는 4, 10, 20, 37oC에서 212.81, 79.67, 3.12, 2.21 h으로 온도에 반비례한 것으로 나타났고 최대성장률은 같은 보관온도에 서 0.004, 0.009, 0.130, 0.568 log CFU/g/h으로 온도에 비 례한 것으로 조사되었다. 2차 모델은 μmax의 경우, square root model, LPD는 polynomial equation을 사용하여 산출 하였고, 개발한 모델의 적합성을 평가하기 위해 통계적 지 표인 RMSE 값을 계산한 결과, 비교적 0에 가까운 0.42로 도출되어 모델이 적합한 것으로 확인되었다. 따라서 개발된 모델이 편육에 대한 황색포도상구균의 성장 예측모델로 사용 가능하다고 판단되어지며, 편육에서의 식중독을 예방하고 미생물학적 위생관리기준을 설정하는데 기초자 료로 활용될 수 있을 것으로 사료된다.

This study aimed to find the optimum instrumental test conditions for the Texture Profile Analysis (TPA) of cooked rice in order to predict the sensory texture attributes (hardness, adhesiveness, chewiness). Sensory evaluation was performed for three kinds of instant cooked rice with university students in their twenties and the results of the sensory evaluation were compared to instrumental TPA patterns. Using partial least squares regression, the instrumental TPA results at a cross-head speed of 1.0 mm/sec and a compression ratio of 70% proved to be an excellent predictor of the sensory attributes of hardness (R2=0.99) and chewiness (R2=0.99). The results at a cross-head speed of 0.5 mm/sec and compression ratio of 30% provided an excellent model for the prediction of sensory adhesiveness (R2=0.83). In this experimental range, sensory hardness and chewiness showed a high correlation with instrumental TPA parameters (hardness, cohesiveness, adhesiveness, springiness, chewiness) with a high cross-head speed and compression ratio, while sensory adhesiveness showed a high correlation with the TPA parameters with a low cross-head speed and compression ratio.

The aim of this study was to investigate the changes in the taste components of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The total organic acid content of smoked cheonggukjang made with germinated soybeans (SCGS) was four times higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS). The total organic acid content of SCGS was lower than that of non-smoked cheonggukjang made with germinated soybeans (NCGS). The total free sugar content of NCGS and SCGS was approximately three times higher than that of NCNS. The total free amino acid content of NCGS was significantly decreased compared with that of NCNS, whereas the total free amino acid content of SCGS was 1.2 times higher than that of NCGS. The essential amino acid content of SCGS was significantly increased compared with that of NCGS. The ratio of glutamic acid to the total free amino acid in NCNS and SCGS was 19.6%. Similarly, the ratio of glutamic acid to the total free amino acid in NCGS was 19.1%. There were no significant differences in the total fatty acid content of NCNS, NCGS, and SCGS. The sensory evaluation of appearance, aroma, taste, and overall quality of SCGS was significantly increased compared with that of NCNS and NCGS. These results suggest that smoked cheonggukjang made with germinated soybeans could be utilized for the development of a novel fermented food.

The aim of this study is to investigate the changes in the quality characteristics of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The L value of smoked cheonggukjang made with germinated soybeans (SCGS) was higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS) and non-smoked cheonggukjang made with germinated soybeans (NCGS). The a value of NCNS was the highest, followed by NCGS and SCGS. The b and △T values had a similar tendency compared with the L value. The amino acids in NCGS were significantly decreased compared with NCNS, whereas no remarkable difference in amino acid content was observed between NCGS and SCGS. The moisture content of NCGS (61.9±0.9%) was increased by more than 8% compared with that of NCNS (53.3±0.7%). The moisture content of SCGS was significantly decreased compared with NCGS, whereas the moisture content of SCGS was higher than that of NCNS. The pH of SCGS was significantly the highest, followed by NCGS and NCNS. The viscous substance content of NCGS was significantly increased compared with that of NCNS. No remarkable difference in viscous substance content was observed between NCGS and SCGS. The number of aerobic bacteria in SCGS was significantly decreased compared with NCGS. The levels of total isoflavone in NCNS, NCGS, and SCGS were 1,573.9±62.5, 1,759.1±65.8, 1,738.0±68.1 mg%, respectively.

This study was designed to investigate changes in germination characteristics and color as well as the content of isoflavones of Eunhakong germinated under dark conditions. The wet weight of Enhakong was increased as germination progressed. It reached 299.7±15.0% at 60 h after the beginning of sprouting. The relative dry weight was consistently decreased as germination progressed, and it reached 65.8±8.2% at 60 h after the beginning of sprouting. The length of sprout was rapidly increased at the latter stage compared to the beginning of germination. Most soybean seeds were successfully germinated at 60 h after beginning of sprouting. The L value was considerably increased at the early stage of germination and it reached 63.4±0.7 at 60 h. The a value was rapidly increased at the beginning of germination and decreased thereafter. The b value was increased at the beginning of germination and did not changed thereafter. It was confirmed that the total isoflavone content, in which the m-genistin was highest followed by daidzin, and than slightly decreased.

본 연구에서는 단무지 가공초기인 탈염과정에서 온도변화(5oC, 25oC) 및 CaCl2 첨가(0.6%, w/w) 유무가 탈염 단무지의 품질에 미치는 영향을 조사함으로서, 단무지 품질 변화를 최소화 할 수 있는 기초자료를 제공하고자 하였다. 5oC에서 탈염한 경우 25oC 탈염과 비교하여 탈염기간이 증가하였으며, 특히 탈염기간 후반부에 상대적으로 탈염속도가 늦어지는 것으로 나타났다. 미생물(위생)적 측면에서 5oC 탈염이 바람직하였으며, 탈염시 CaCl2 첨가가 단무지의 총균수를 감소시키지는 않았다. pH 변화의 경우 5oC 탈염에서 감소폭이 적었고, 색깔의 경우 탈염기간동안 전반적으로 큰 변화는 나타나지 않았다. 조직감(굳기)은 5oC에서 CaCl2 처리하지 않고 탈염한 단무지에서 변화(감소)가 가장 적었으며, 25oC, CaCl2 처리한 탈염단무지에서 가장 큰 변화(감소)가 나타났다. 미세구조를 관찰한 결과, 탈염과정에서 CaCl2 처리 시 공극이 커져 구조가 상대적으로 엉성해 짐을 확인하였으며, 온도차에 의한 미세구조차이는 육안으로 구별할 수 없었다. 관능검사결과, 조직감 측면에서는 CaCl2 처리하여 탈염한 단무지를 다소 선호하였으나 비처리시료와 유의적 차이는 나타나지 않았다.

본 연구에서는 홍삼음료의 다양화 및 기능성 강화와 여러 기능성을 가진 황기의 식품으로의 활용에 역점을 두고, 기존의 증점제를 대신하여 동결건조 천년초열매를 첨가한 새로운 기능성 홍삼음료을 개발하고자 하였다. 먼저 높은 항산화활성을 지닌 황기추출물을 얻고자 추출용매의 지용성정도를 달리하면서(100(증류수) : 0(95% 에탄올), 75 : 25, 50 : 50, 25 : 75) 80oC에서 추출한 추출물의 항산화활성을 측정한 결과, ABTS 및 DPPH radical 소거능 실험에서 증류수의 비율이 증가할수록 추출물의 항산화력이 증가하는 것으로 나타났다. 추출용매의 온도에 의한 황기추출물의 항산화활성 차이를 알아보고자 추출용액의 온도를 달리하면서(60, 80oC) 추출한 추출물의 항산화활성을 비교해 본 결과, 80oC에서의 추출물이 증류수와 에탄올혼합비율과는 상관없이 대부분 60oC 추출물보다 높은 값을 나타내었다. 기존의 점증제를 대신하여 다양한 기능성을 함유한 천연물 소재인 천년초분말을 선택하였으며, 구아검용액과 농도별 점도를 비교해 본 결과, 구아검 0.1%(w/v) 용액과 비슷한 점도를 나타내기 위해서는 천년초분말의 경우 1-2%(w/v)의 농도가 필요한 것으로 분석되었다. 황기와 천년초 첨가가 홍삼용액의 저장성(35oC)에 미치는 영향을 조사하기 위하여 이들 용액의 pH와 총미생물수를 7일 동안 측정하였다. 홍삼용액에 황기와 천년초를 첨가한 경우, 저장 1일째부터 pH가 급격히 감소하기 시작하였으며, 저장 3일째에는 pH가 약 3.6까지 떨어진 다음, 저장 6일 이후에는 다소 pH가 증가하였으며, 천년초분말을 첨가한 용액에서는 황기의 농도증가에 의한 유의적 pH 감소는 나타나지 않았다. 천년초를 첨가한 홍삼용액의 경우 황기의 농도와는 상관없이 저장 7일째 미생물의 성장을 관찰할 수 없었으며, 천년초를 첨가하지 않은 시료에 비해 6 log cycle 이상의 큰 살균효과를 나타내었다. 황기(3, 5%, w/v), 천년초(1.2%, w/v)를 함유한 홍삼용액(5%, w/v)이 대장암 및 뇌종양세포 증식에 미치는 영향을 각각 0.5 mg/mL과 1 mg/mL의 농도에서 살펴본 결과, 종양세포에 대한 의미 있는 증식억제효과는 나타나지 않았다.

본 연구에서는 GC-MS를 이용하여 괴산군 지역에서 생산되고 있는 각종 고추에 대해 품종별로 capsaicin 및 dihydrocapsaicin의 함량을 조사하였고, 괴산청결고추조합에서 생산하여 시판되고 있는 고춧가루에 대해서도 매운맛 등급별 capsaicin과 dihydrocapsaicin의 함량을 조사하여, 고춧가루의 매운 정도를 capsaicin의 함량으로 표시하는 방법을 제시하고자 하였다. 고추의 품종별 capsaicin의 함량은 청양이 123.62 mg%, 한반도는 95.97 mg%, 건초왕은 84.00 mg%, 우리건은 70.62 mg%, 금빛은 55.36 mg%, 무한질주은 45.19 mg%, 독야청청은 43.98 mg%, PR대촌은 38.92 mg%, 대박나는 31.63 mg%, 신세계는 29.82 mg%, 장수왕은 28.23 mg%, 오광은 34.42 mg%, 대통은 25.18 mg%였으며, 시판 고춧가루제품의 경우 아주매운맛 등급이 101.98 mg%, 매운맛이 67.63 mg%, 보통맛이 37.74 mg%, 순한맛이 14.73 mg%이었다. 본 실험결과 및 아주매운맛, 매운맛, 보통맛, 순한맛의 4등급으로 분류되어 현재 시판되고 있는 매운맛 등급을 참고하여, capsaicin 함량에 따른 매운맛의 등급별 분류를 7등급으로 제시하였다. 즉 매운맛 1등급은 120 mg%이상, 2등급은 100~120 mg%, 3등급은 80-100 mg%, 4등급은 60-80 mg%, 5등급은 40-60 mg%, 6등급은 20-40 mg%, 7등급은 20 mg%이하로 분류하였다. 이를 바탕으로 고춧가루를 이용해서 만드는 김치, 고추장, 양념소스류 등의 가공식품제조 시 문제되는 매운맛의 비객관적, 불균일성을 개선하며 재현성을 유지할 수 있을 것으로 사료 된다.

본 연구는 PVA(polyvinyl alcohol) 섬유와 VAE(vinyl acetate ethylene) 분말 폴리머를 사용한 시멘트복합체의 압축·휨강도 와 온도변화에 따른 충격파괴거동을 연구하였다. 충격시험은 -35℃, 0℃ 및 35℃의 선정된 온도조건에서 실시하였다. 본 실험에서는 시멘트 복합체와 일반 모르타르에 대한 충격파괴 에너지와 변위, 시간을 얻기 위해 낙하 충격시험기(Ceast 9350)를 사용하여 충격시험을 수행하였다. 강도 시험결과, PVA 섬유와 VAE 분말 폴리머의 휨강도는 모두 증가하였다. PVA 섬유보강 시멘트복합체의 경우 재령 28일에서의 압축강도는 약간 감소하였으나, 휨강도는 일반 모르타르 강도보다 24.4% 증가하였다. 낙하 충격시험 결과, PVA 섬유보강 시멘트복합체 시편은 섬유의 가교역할로 인한 균열발생의 억제와 에너지 분산에 의한 미세균열이 발생하였으며, 충격에 의한 배면파괴와 관통에 대하여 억제되었다. 반면 VAE 분말 폴리머 시멘트복합체와 일반 모르타르의 시편은 대부분 큰 균열이나 관통파괴 되었다. 충격하중을 받는 시멘트복합체와 일반 모르타르의 시편은 대부분 국부적인 취성파괴거동을 보이며, PVA 섬유보강에 의한 휨성능 증진으로 인해 충격에 대한 저항성능이 크게 향상되었다.

Alzheimer's disease (AD) is neurodegenerative disease, characterized by the progressive decline of memory, cognitive functions, and changes in personality. The major pathological features in postmortem brains are neurofibrillary tangles and amyloid beta (Aβ) deposits. The majority of AD cases are sporadic and age-related. Although AD pathogenesis has not been established, aging and declining mitochondrial function has been associated. Mitochondrial dysfunction has been observed in AD patients' brains and AD mice models, and the mice with a genetic defect in mitochondrial complex I showed enhanced Aβ level in vivo. To elucidate the role of mitochondrial complex I in AD, we used SH-SY5Y cells transfected with DNA constructs expressing human amyloid precursor protein (APP) or human Swedish APP mutant (APP-swe). The expression of APP-swe increased the level of Aβ protein in comparison with control. When complex I was inhibited by rotenone, the increase of ROS level was remarkably higher in the cells overexpressing APP-swe compared to control. The number of dead cell was significantly increased in APP-swe-expressing cells by complex I inhibition. We suggest that complex I dysfunction accelerate amyloid toxicity and mitochondrial complex I dysfunction in aging may contribute to the pathogenesis of sporadic AD.