초록 ▼

1) 게맛살이나 판어묵과 같이 포장 후 가열처리한 어육연제품에서는 Bacillus sp.가 주 종으로 검출되었고, 튀김어묵과 같이 가열처리 후 포장을 하는 어육연제품에서는 각종 세균류는 물론이고 곰팡이도 검출되었다. 2) 튀김어묵에다 계피의 ethyl alcohol 추출물의 n-hexane 분획물을 표면에 분무시킴으로서 ethyl alcohol만 분무한 대조구에 비하여 25℃에 보존시 2일 정도 곰팡이의 발생을 지연시킬 수 있었다. 3) 유산균이 생산한 박테리오신의 항균력은 상당히 우수하여 식품보존제로 활용할 가치가 있음은 확인되었

1) 게맛살이나 판어묵과 같이 포장 후 가열처리한 어육연제품에서는 Bacillus sp.가 주 종으로 검출되었고, 튀김어묵과 같이 가열처리 후 포장을 하는 어육연제품에서는 각종 세균류는 물론이고 곰팡이도 검출되었다. 2) 튀김어묵에다 계피의 ethyl alcohol 추출물의 n-hexane 분획물을 표면에 분무시킴으로서 ethyl alcohol만 분무한 대조구에 비하여 25℃에 보존시 2일 정도 곰팡이의 발생을 지연시킬 수 있었다. 3) 유산균이 생산한 박테리오신의 항균력은 상당히 우수하여 식품보존제로 활용할 가치가 있음은 확인되었으나 박테리오신 생산 단가가 너무 높아 실제 어육연제품에 활용하기에는 무리가 있었다. 4) 알긴산에 등량의 ascorbic acid를 첨가하고 가열처리 함으로서 가수 분해시킬 수 있었는데, 가수분해물을 첨가하여 제조한 진공포장 어묵은 무첨가구에 비해 15℃에서 4일 가량 저장기간이 연장되었다. 5) 키토산은 Aspergillus oryzae ATCC 22787의 효소를 이용하여 가수분해시켰으며, 효소분해물을 첨가하여 제조한 진공포장 어묵은 저장기간이 무첨가구에 비해 15℃에서 6일 가량 연장되었다. 첨가 제품의 맛과 탄력적인 면에서도 알긴산 가수분해물의 경우보다 우수하였다. 6) 알긴산 가수분해물과 키토산 효소분해물을 어육연제품에 첨가하여 공장규모로 생산한 다음 공장현장에 종사하고 있는 전문가들을 모시고 시식회를 통하여 제품의 물성과 상품성을 검토한 결과 보존기간이 연장되는 것은 사실이나 원가상승요인이 발생하므로 기능성 식품임을 홍보하여 원가상승을 상쇄하는 것이 좋겠다는 권고를 받았다.

Abstract ▼

Fist meat paste products are one of the most popular fisheries processing foods and also the amount of their domestic consumption and export to foreign countries have been increasing year by year in Korea. According to the statistical report by the Korea Fisheries Association, annual production amou

Fist meat paste products are one of the most popular fisheries processing foods and also the amount of their domestic consumption and export to foreign countries have been increasing year by year in Korea. According to the statistical report by the Korea Fisheries Association, annual production amount of fish meat paste products was reached over than one hundred thousand metric tons since 1994. To improve the quality of fish meat paste products is very important not only for the domestic consumption but also comperition with foreign products under the World Trade Organization (WTO) system. In manufacturing fish meat paste products, it is currently difficult to rise up the heating temperature above 100℃ for keeping their specific properies. Residual heat resistant bacterial spores are main cause of spoilage and about 10% of the distributed products has been returned unsold from the market in every summer season. Therefore, it is one of the urgent problems to protect from the microbial spoilage and food poisoning. While most of the consumers dislike the food containing synthetic chemical preservatives. In this study, authors attempted to develop natural food preservatives for extension the distribution period of fish meat paste products. Furthermore, we tried to improve the body modulating function of fish meat paste product by adding natural food additives. The results are as follows. Microbiological distribution of spoiled fish meat products according to the experimental results. Bacillus sp. was predominant bacteria as about 80% in vaccum packed heated fish meat paste product but molds and yeasts are not detected. While the products packaged after heat treatment such as fried fish meat paste, contained not only bacteria but also molds and yeasts. Among the items checked antimicrobial activities, most of the materials submitted to this study have strong antimicrobial activity against Gram positive bacteria but weak against Gram negative bacteria. While n-hexane fraction from ethanol extract of cinnamomi cortex (Cinnamomum cassia Blume) has pretty strong antifungal activity, so authors sincerely suggest that the extract can be used to prohibit the growth of molds on the surface of fried fish meat paste product. Alginic acid hydrolysate was obtained by heating the sodium alginate with ascorbic acid at 121℃ for 30min. The distribution period was prolonged by 4days at 15℃ by adding 0.3% of the alginic acid hydrolysate to the fish meat paste products. The authors found out that Aspergillus sp. has the activity to produce a pretty strong chitosanase, and then the enzyme produced by the reference strain, A. oryzae ATCC 22787, was used for preparing the chitosan hydrolysate with high antimicrobial activity. The antimicrobial activity of the chitosan hydrolysate was increased gradually with decreasing of viscosity of the solution. The chitosan hydrolysate showing viscosity 5∼10cP of 2% solution was revealed the most strong antimicrobial activity. The growth of the Bacillus sp. isolated from the fish meat paste was inhibited with the concentration of 20ppm. The astringent taste of chitosan solution was reduced with decreasing of viscosity of the solution. Furthermore, it has been known that low molecular weight of chitosan hydrolate has many body modulating functions. It is known that low molecular weight of chitosan hydrolysate has almost no toxicity inspite of its potential activities such as antitumor and anticholesterol activities. Therefore, authors are willing to recommend to use the chitosan hydrolysate as a food preservative. The authors checked the quality of chitosan added fish meat paste product which made practically in a manufacturing plant. Heat treated after vacuum packaged fish meat paste products containing 0.3% chitosan hydrolysate was extended its shelf life by 2 days at 30℃ or 6days at 15℃. The bacteriocin produced by Lactobacillus sp. GM 7311 showed strong inhibitory activity against bacteria, but it is currently difficult to use as a food preservative for its high purification cost.

목차 Contents

• 제1장 서론...41
• 제2장 어육연제품 부패미생물 분리 및 동정...47
• 제1절 서론...47
• 제2절 재료 및 방법...48
• 제3절 결과 및 고찰...49
• 제4절 요 약...52
• 제3장 항진균성 물질의 검색 및 어육연제품에의 활용...57
• 제1절 서론...57
• 제2절 재료 및 방법...59
• 제3절 결과 및 고찰...69
• 제4절 요약...91
• 제4장 식품보존제로서의 알긴산 가수분해물...95
• 제1절 서론...95
• 제2절 재료 및 방법...97
• 제3절 결과 및 고찰...101
• 제4절 요약...113
• 제5장 식품보존제로서의 Chitosan 효소 분해물...117
• 제1절 서론...117
• 제2절 재료 및 방법...120
• 제3절 결과 및 고찰...128
• 제4절 요약...150
• 제6장 식품보존제로서의 미생물 대사산물...155
• 제1절 서론...155
• 제2절 재료 및 방법...156
• 제3절 결과 및 고찰...161
• 제4절 요약...186
• 제7장 결론...191
• 참고문헌...193