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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.52 no.5, 2020년, pp.538 - 545
오영지 (서울대학교 식품바이오융합연구소) , 홍정일 (서울여자대학교 자연과학대학 식품응용시스템학부)
Kimchi is a widely consumed traditional Korean food, and its probiotic properties have received great attention. In this study, changes in the quality characteristics of fermentation broths obtained from two types of Chinese cabbage kimchi (red with red pepper and white without red pepper) were asse...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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BLED 처리에 의해 RK에서의 유산균 증식은 어떻게 되었는가? | 본 연구에서는 배추김치(RK)와 백김치(WK) 시료를 이용하여 72시간의 저장 기간 동안, Blue-LED 조사 효과를 확인하였다. BLED 처리에 의해 RK에서의 유산균 증식이 유의적으로 증가하였으나(p<0.05), 곰팡이 및 효모의 생육도에서는 대조구와 차이를 나타내지 않았다. | |
김치의 품질 제고를 위한 연구를 2가지 측면으로 나타낸다면? | 김치의 품질 제고를 위한 연구는 크게 두 가지 측면에서 연구되어왔다. 하나는 제조 과정 중의 위생성 향상 측면으로, 김치 내 천연 추출물 또는 보존제 첨가(Chang과 Chang, 2011; Kang 등, 2019; Kim 등, 2008), 미생물 제어를 위한 물리적 처리(Choi 등, 2019; Kim 등, 2006; Shin과 Shin, 2006; Yu 등, 2011), 포장재를 이용한 미생물 제어(Jaisan 등, 2018; Jeong과 Yoo, 2016; Park 등, 2011) 등의 연구가 진행되었다. 다른 한편으로는 발효과정에서 스타터 미생물을 이용한 발효 과정 조절과 저장성 향상에 대한 연구이다. 스타터 미생물로 유산균(Chang 등, 2011; Lee 등, 2015; Moon 등, 2018), 효모(Kandasamy 등, 2018; Kim 등, 1997; Kim 등, 1999)등을 이용한 연구가 존재한다. 현 연구에서 사용된 Blue LED (BLED)는 주로 병원성 미생물 저해를 위한 광역학 치료법(Ogonowska 등, 2019; Sabino 등, 2019)으로 연구되어왔다. | |
소규모업체를 위한 배추김치의 해썹관리기에서 제시되는 것은? | 소분화, 소포장 되는 다양한 김치 제품의 수요에 발맞춰 제조 공정에서부터 소비자 공급까지 원료의 안정적인 공급과 위생과 저장 기술에 대한 중요성은 한층 더 부각되고 있다. ‘소규모업체를 위한 배추김치의 해썹관리기준’(Korea Agency of HACCP Accreditation, 2010)에 의하면 배추의 세척 공정과 속재료로 사용하는 기타농산물에 대한 세척 공정, 금속검출공정이 중요관리점(CCP; critical control point)으로 제시되고 있다. 김치의 제조과정 중 세척, 절임, 부재료(양념)와의 혼합을 통해 일부 미생물들과 유해물질이 제어되기도 하지만, 원/부재료에 잔존하는 미생물 군집과 다양한 발효 조건에 의해 전체적인 맛과 기호성뿐만 아니라 위생과 외관까지 좌우될 수 있다. |
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