5. 수출전략 허브/향신료의 검역 유기체 사멸방법 확립과 검역시 품질평가 및 검역 검지조건 설정 62
6. 방사선 조사식품의 안전성에 관한 국민이해 사업 연구 63
가. 국외 기술 현황 63
나. 국내 기술 현황 64
제3장 연구개발수행 내용 및 결과 65
제1절 감마선 이용 수산냉장 / 냉동식품 및 전통발효식품의 위생화와 안전 저장유통 / 가공기술 개발 65
1. 서론 65
가. 장류 및 장류 이용 2차 가공식품의 장기안전저장유통 및 저염 가공기술 개발 66
(1) 낱알메주 66
(2) 메주가공 67
(3) 전통메주 67
(4) 간장 67
(5) 된장 68
(6) 고추장 68
(7) 청국장 69
(8) 쌈장 69
(9) 저염된장 69
(10) 불고기양념 70
나. 젓갈 및 젓갈 이용 2차 가공식품의 장기안전저장유통 및 저염 가공기술 개발 70
(1) 오징어 젓갈 70
(2) 창란 젓갈 71
(3) 새우젓 71
(4) 멸치액젓 71
다. 수산 냉장 / 냉동식품의 위생화, 장기안전저장유통 및 가공기술 개발 72
(1) 과메기 72
(2) 오징어 72
라. 기타 일반 식품의 위생화 / 장기안전저장유통 및 가공기술 개발 73
(1) 케이싱 소시지 73
(2) 숙면 73
(3) 생식 73
(4) 김 74
2. 연구내용 및 방법 74
가. 시료의 제조 74
(1) 콩알메주 74
(2) 메주가공 74
(3) 전통메주 75
(4) 간장 75
(5) 된장 76
(6) 고추장 76
(7) 청국장 76
(8) 쌈장 77
(9) 저염된장 77
(10) 불고기양념 78
(11) 오징어젓갈 79
(12) 창란젓갈 79
(13) 새우젓 79
(14) 멸치액젓 79
(15) 과메기 80
(16) 반건조 오징어 80
(17) 천연 케이싱 소시지 80
(18) 숙면 81
(19) 생식 81
(20) 김 81
나. 감마선 조사 82
다. 분석 방법 82
(1) 미생물 검사 82
(2) 미생물의 방사선 감수성 측정 82
(3) 일반분석 83
(4) 효소활성측정 83
(5) 질소성분측정 83
(6) 멸치액젓의 점도 측정 83
(7) 멸치액젓의 유리아미노산 정량 83
(8) 휘발성 향기성분 84
(9) 전자코 시스템을 이용한 향기성분 분석 84
(10) Trimethylamine 85
(11) Biogenic amines 85
(12) 당함량측정 85
(13) 색도측정 85
(14) 조직감 측정 86
(15) 압착도 86
(16) 지방 산패도 86
(17) 전자공여능 86
(18) 관능평가 87
3. 연구결과 및 고찰 87
가. 장류 및 장류 이용 2차 가공식품의 장기안전저장유통 및 저염 가공기술 개발 87
(1) 콩알메주 87
(2) 메주가공 90
(3) 전통메주 94
(4) 간장 97
(5) 된장 103
(6) 고추장 105
(7) 청국장 111
(8) 쌈장 113
(9) 저염된장 118
(10) 불고기양념 122
나. 젓갈 및 젓갈 이용 2차 가공식품의 장기안전저장유통 및 저염 가공기술 개발 126
(1) 오징어젓갈 126
(2) 염도 8% 양념 창란 젓갈 139
(3) 염농도 5% 창란젓갈 144
(4) 감마선 조사 고춧가루 이용 양념 창란젓갈의 제조 및 품질특성 150
(5) 새우젓(숙성전 조사) 156
(6) 새우젓(숙성 후 조사) 164
(7) 멸치액젓 173
다. 수산 냉장 / 냉동식품의 위생화, 장기안전저장유통 및 가공기술 개발 187
(1) 과메기 187
(2) 반건조 오징어(피데기) 194
라. 기타 일반 식품의 위생화 / 장기안전저장유통 및 가공기술 개발 198
(1) 케이싱 소시지 198
(2) 숙면 203
(3) 생식 207
(4) 김 210
4. 참고문헌 212
제2절 감마선 조사 수산·냉장 / 냉동식품 / 전통발효식품의 단기안전성(건전성)확보 219
1. 서론 219
가. 감마선 조사 전통발효식품의 안전성 평가 219
(1) 장류 219
(2) 젓갈 220
나. 감마선 조사 전통발효식품의 급성·아급성 유전독성학적 안전성 평가 220
다. 기존 고염 제품 대비 감마선 이용 저염 발효제품의 안전성 비교 평가 222
라. 감마선 조사 반건조 수산식품(꽁치 과메기)의 안전성 평가 223
마. 방사선이용 유해물질 제거 및 저감화 기술개발 223
(1) 감마선 조사에 의한 발암성 N-nitrosamine과 아질산염의 분해 특성 224
(2) 감마선 조사에 의한 biogenic amine의 radiolysis 225
2. 연구내용 및 방법 225
가. 감마선 조사 전통발효식품의 단기 안전성 평가 225
(1) 시료의 조제 및 방사선 조사 225
(2) 복귀 돌연변이 시험 및 균주 225
(3) 대사활성계(S9 mix)와 양성대조물질의 조제 226
(4) Plate의 제작, 배양 및 colony수 계수 226
(5) 돌연변이원성 시험 227
나. 감마선 조사 전통발효식품의 급성·아급성 유전독성학적 안전성 평가 227
(1) 급성 독성시험 227
(2) 아급성 독성시험 228
(3) 동맥경화지수, 지질 및 생체 효소활성 분석 230
다. 기존 고염 제품 대비 감마선 이용 저염 발효제품의 안전성 비교 평가 232
(1) 새우젓의 제조 및 방사선 조사 232
(2) 실험동물 및 실험설계 232
(3) 실험사료의 구성 232
(4) 실험동물의 처리 232
(5) 혈청지질, 간 지질 분석 232
(6) 간 항산화 효소시험을 위한 효소원의 조제 및 혈청중의 간 기능성 시험을 위한 지표효소 측정 233
(7) Superoxide dismutase(SOD), glutathione sulfur transferase 및 catalase 활성능의 측정 233
(8) 장기 및 간기능 분석 233
라. 감마선 조사 반건조 수산식품(꽁치 과메기)의 안전성 평가 234
(1) 시료의 조제 234
(2) 평가시험 234
마. 방사선이용 유해물질 제거 및 저감화 기술개발 234
(1) 감마선 조사에 의한 N-nitrosamine과 아질산염의 분해 특성 234
(2) 감마선 조사에 의한 biogenic amine의 radiolysis 236
3. 연구결과 및 고찰 237
가. 감마선 조사 전통발효식품의 단기 안전성 평가 237
(1) 장류 추출물의 수율 237
(2) Ames test에 의한 방사선 조사된 장류의 돌연변이 유발능 237
(3) SOS Chrmotest에 의한 방사선 조사된 장류의 돌연변이 유발능 242
(4) 멸치액젓의 수득율 247
(5) Ames test에 의한 감마선 조사된 멸치액젓의 돌연변이 유발능 248
나. 감마선 조사 전통발효식품의 급성·아급성 유전독성학적 안전성 평가 250
(1) 급성독성평가 250
(2) 아급성 독성 평가 251
(3) 동맥경화지수, 지질 및 생체 효소활성 변화 254
다. 기존 고염 제품 대비 감마선 이용 저염 발효제품의 안전성 비교 평가 260
(1) 생체 지질대사 및 항산화 효소활성 변화 260
(2) 장기 및 간 기능 변화 265
라. 감마선 조사 반건조 수산식품(꽁치 과메기)의 안전성 평가 272
(1) 추출물의 수득율 272
(2) Ames test에 의한 방사선 조사된 과메기의 돌연변이 유발능 272
마. 방사선이용 유해물질 제거 및 저감화 기술개발 276
(1) 감마선 조사에 의한 발암성 N-nitrosamine과 아질산염의 분해 특성 276
(2) 감마선 조사에 의한 biogenic amine의 radiolysis 283
4. 참고문헌 285
제3절 감마선 이용 공중보건제품 생산용 고부가가치 기능성 신소재 및 이를 이용한 가공제품 생산기술 개발 290
1. 서론 290
가. 방사선 이용 천연추출물로부터 고기능성 신소재 개발 290
(1) 감마선 조사된 유지 model system의 chlorophyII 제거 및 광산화 억제 290
(2) 감마선조사에 의한 각종 천연물 추출물의 불용색소 제거 및 기능성 확인 291
나. 감마선 조사기술 이용 알러지 저감식품 생산기술 개발 294
(1) 감마선 조사된 식품알러젠의 구조적 변화 관찰 296
(2) 감마선 조사와 타 가공방법과의 병용처리에 의한 알러지성의 감소 298
(3) 동물 임상 시험 및 human challenge test를 통한 알러지 저감화 시험 299
(4) 저알러지식품 개발 실증 연구 299
다. 방사선 이용 고부가가치 기능성 식품개발 300
(1) Vitamin E 함유 대두유의 첨가가 방사선 조사된 돈육 유화물 및 돈육 소시지의 지방산화와 휘발성 물질 생성에 미치는 영향 300
(2) 키토산 올리고머의 첨가가 소시지의 품질특성 및 감마선 조사에 의한 영향 301
라. 방사선 이용 고부가가치 기능성 올리고머 생산기술 개발 302
2. 연구내용 및 방법 303
가. 방사선 이용 천연추출물로부터 고기능성 신소재 개발 303
(1) 감마선 조사된 유지 model system의 chlorophyII 제거 및 광산화 억제 303
(2) 감마선조사에 의한 각종 천연물 추출물의 불용색소 제거 및 기능성 확인 305
나. 감마선 조사기술 이용 알러지 저감식품 생산기술 개발 309
(1) 감마선 조사된 주요 식품 알러젠의 구조적 변화 관찰 309
(2) 감마선 조사와 타 가공방법과의 병용처리에 의한 알러지성의 감소 313
(3) 동물 임상 시험 및 human challenge test를 통한 알러지 저감화 시험 316
(4) 저알러지식품 개발 실증 연구 317
다. 방사선이용 고부가가치 기능성 식품개발 320
(1) Vitamin E 함유 대두유의 첨가가 방사선 조사된 돈육 유화물 및 돈육 소시지의 지방산화와 휘발성 물질 생성에 미치는 영향 320
(2) 키토산 올리고머의 첨가가 소시지의 품질특성 및 감마선 조사에 의한 영향 321
라. 방사선 이용 기능성 올리고당 제조기술 개발 323
(1) 실험재료 및 감마선 조사 323
(2) 특성변화 시험 325
3. 연구결과 및 고찰 326
가. 방사선 이용 천연추출물로부터 고기능성 신소재 개발 326
(1) 감마선 조사된 유지 model system의 chlorophyII 제거 및 광산화 억제 326
(2) 감마선조사에 의한 각종 천연물 추출물의 불용색소 제거 및 기능성 확인 331
나. 감마선 조사기술 이용 알러지 저감식품 생산기술 개발 357
(1) 감마선 조사된 식품알러젠의 구조적 변화 관찰 357
(2) 감마선 조사와 타 가공방법과의 병용처리에 의한 알러지성의 감소 369
(3) 동물 임상 시험 및 human challenge test를 통한 알러지 저감화 시험 379
(4) 저알러지식품 개발 실증 연구 385
다. 방사선 이용 기능성 식품개발 389
(1) Vitamin E 함유 대두유의 첨가가 방사선 조사된 돈육 유화물 및 돈육 소시지의 지방산화와 휘발성 물질 생성에 미치는 영향 389
(2) 키토산 올리고머의 첨가가 소시지의 품질특성 및 감마선 조사에 의한 영향 398
라. 방사선 이용 기능성 올리고머 생산기술개발 405
(1) 물성학적 특성 변화 405
4. 참고문헌 414
제4절 수출전략 허브 / 향신료의 검역 유기체 사멸방법 확립과 검역시 품질평가 및 검역 검지조건 설정 425
1. 서론 425
가. 방사선 조사식품의 교역증진을 위한 검역관리 인프라 구축 425
나. 방사선 조사식품의 검지 및 검역관리를 위한 면역분석법의 적용 426
2. 연구 내용 및 방법 427
가. 방사선 조사식품의 교역증진을 위한 검역관리 인프라 구축 427
(1) 수출입 전략 농수산물의 검역관련 해충 사멸효과 시험 427
(2) 검역처리 시료의 품질안정성 평가시험 427
(3) 방사선 조사 시료의 검지특성 시험 428
(4) 방사선 조사 건어류의 예비교역 시험 428
(5) 실험결과 분석 428
나. 방사선 조사식품의 검지 및 검역관리를 위한 면역분석법의 적용 428
(1) 시료, 단백질 항원, 항체의 준비 428
(2) 감마선 조사 429
(3) Ci-ELISA의 확립 및 표준곡선 작성 429
(4) Sandwich ELISA를 이용한 TPM의 정량 430
(5) 단백질 시료용액의 준비 430
(6) 결과 분석 431
3. 연구 결과 및 고찰 431
가. 방사선 조사식품의 교역증진을 위한 검역관리 인프라 구축 431
나. 방사선 조사식품의 검지 및 검역관리를 위한 면역분석법의 적용 432
(1) 우육 432
(2) 새우 436
4. 참고문헌 439
제5절 방사선 조사식품의 안전성에 관한 국민이해 사업 연구 442
1. 서론 442
가. 대중매체 관련 국민이해 연구 442
(1) 청소년 대상 전국조사 연구 442
(2) 공공과학과정과 인쇄매체(신문) 홍보 443
(3) 영상물 제작 및 지상파방송 방영 445
나. 교육과정 관련 국민이해연구 446
(1) 교육용 슬라이드 제작 및 성인 대상 교육 446
(2) 영상 교육자료 개발 및 청소년 대상 교육 448
(3) 교육용 만화 제작 및 교육효과 비교 450
2. 연구내용 및 방법 453
가. 대중매체 관련 국민이해연구 453
(1) 청소년 대상 전국조사 연구 453
(2) 공공과학과정과 인쇄매체(신문) 홍보 455
(3) 영상물 제작 및 지상파방송 방영 465
나. 교육과정 관련 국민이해연구 471
(1) 교육용 슬라이드 제작 및 성인 대상 교육 471
(2) 영상 교육자료 개발 및 청소년 대상 교육 474
(3) 교육용 만화 제작 및 교육효과 비교 476
3. 연구결과 및 고찰 479
가. 대중매체 관련 국민이해연구 479
(1) 청소년 대상 전국조사 연구 479
(2) 공공과학과정과 인쇄매체(신문)홍보 490
(3) 영상물 제작 및 지상파방송 방영 496
나. 교육과정 관련 국민이해연구 498
(1) 교육용 슬라이드 제작 및 성인 대상 교육 498
(2) 영상 교육자료 개발 및 청소년 대상 교육 507
(3) 교육용 만화 제작 및 교육효과 비교 512
4. 참고문헌 520
제4장 연구개발 목표 달성도 및 대외 기여도 522
1. 연구개발 목표의 달성도 522
2. 대외 기여도 523
가. 기술적 측면 523
나. 경제·산업적 측면 523
다. 사회적 측면 524
제5장 연구개발결과의 활용계획 525
제6장 연구개발과정에서 수집한 해외 과학기술정보 526
서지정보양식
표목차
표 1. 식품의 방사선 조사기술 응용분야 45
표 2. 미국 FDA로 부터 허가된 방사선 조사식품 47
표 3. 식품조사 허가국가 및 목적별 허가품목수 48
표 4. 젓갈과 장류제품의 종류 50
표 5. 기존의 젓갈과 장류의 보존 및 위생화 방법과 특성 51
표 6. 젓갈 및 장류 발효 미생물 51
표 7. 젓갈 및 장류의 방사선 조사 연구 방향 52
표 8. 주요 알러지 유발식품과 allergens 58
표 9. 항알러지 식품 개발에 대한 국내기술현황 및 문제점 59
[title page etc.]
Summary
Contents
Chapter 1. Summary of the project 43
Chapter 2. State of the art report 45
1. Technical art report of food irradiation 45
2. Development of safety and processing techniques of joetkal and soybean sauce by gamma irradiation 50
3. Safety (wholesomeness) assessment of irradiated food 53
4. Development of novel materials for food and improvement of processing techniques for producing them by gamma irradiation 55
5. Establishment of elimination method of quarantine-related pests in exporting traditional herbs and spices and foundation of quality evaluation protocol and detection condition 62
6. Studies on the program of public understanding in safety of the irradiated foods 63
Chapter 3. Contents and Results 65
Section 1. Development of sanitation, safe preservation and distribution/processing technology for refrigerated/frozen seafood and traditional fermented foods using gamma irradiation 65
1. I ntroduction 65
2. Materials and methods 74
3. Results and discussion 87
4. References 212
Section 2. Evaluation of the safety of gamma irradiated, refrigerated or frozen seafood and tradi tional fermented foods 219
1. Introduction 219
2. Materials and methods 225
3. Results and discussion 237
4. References 285
Section 3. Development of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology 290
1. Introduction 290
2. Materials and methods 303
3. Results and discussion 326
4. References 414
Section 4. Establishment of exterminating methods of quarantine organisms in herbs and spices, as a strategic export products, and the foundation of the quality evaluation and detection conditions in quarant ine treatment 425
1. Introduction 425
2. Materials and methods 427
3. Results and discussion 431
4. References 439
Section 5. Studies on "Program of Public understanding" on safety of the gammairradiated food 442
1. Introduction 442
2. Materials and methods 453
3. Results and discussion 479
4. References 520
Chapter 4. Achievement of research goals and external contribution of main results 522
Chapter 5. Plan of utiIization of the results 525
Chapter 6. Collected information during research period 526
Bibliographic information sheet
List of Table
Table 1-1. Specifications of the shoyu and kanjang used in this study 75
Table 1-2. Ingredient ratio and specifications of raw mixture of doenjang used in this study 75
Table 1-3. Ingredient ratio and specifications of raw mixture of kochujang used this study 76
Table 1-4. Ingredient ratio of samjang (Seasoned soybean paste) 77
Table 1-5. Specifications of doenjang and chungkookjang as raw materials for low salted doenjang 78
Table 1-6. Formula of bulgogi sauce 78
Table 1-7. Formula for emulsion-type sausage 81
Table 1-8. D10(이미지참조) and 12D valuse of bacillus, fungi and acid producing bacteria in gamma irradiated-grain shape improved muju 88
Table 1-9. Changes of amino nitrogen (NH₂-N) and ammonia nitrogen (NH₃-N) in gamma irradiated-grain improved improved meju during storage at 25℃ 89
Table 1-10. Changes of pH, protease acticity and browning pigments in gamma irradiated-grain shape improved meju during storage at 25℃ 89
Table 1-11. Rheological properties of cooked soybean by the different cooling temperature 90
Table 1-12. Density and distribution of particles of the meju by different molding temperature 91
Table 1-13. Changes of the enzyne activity, contents of total reducing sugar and aminonitrogen in the meju prepared with different molding temperature during fermentation period 93
Table 1-14. Changes in pH, neutral protease activity and browning degree of gamma irradiated meju during storage for 12 months at 25℃ 96
Table 1-15. Changes in NH₂- and NH₃-nitrogen contents of gamma irradiated meju during storage for 12 months at 25℃ 96
Table 1-16. Chemical characteristics and sensory evaluations of the korean type soysauce (kanjang) mode from freshly mode (control) and gamma irradiated meju after storage for 12 months 97
Table 1-17. Changes of total nitrogen contents on gamma irradiated shoyu and kanjang during storage at 25℃ for 18 weeks 100
Table 1-18. Changes of amino nitrogen contents in gamma irradiated shoyu and kanjang during storage at 25℃ for 18 weeks 100
Table 1-19. Changes of protease activity in gamma irradiated shoyu and kanjang during storage at 25℃ for 18 weeks 101
Table 1-20. Changes of pH in gamma irradiated shoyu and kanjang during storage at 25℃ for 18 weeks 102
Table 1-21. Sensory evaluation of soyu and kanjang, just after irradiation and after storage at 25℃ for 18 weeks 103
Table 1-22. Changes in neutral protease activity and pH in gamma irradiated doenjang during storage at 25℃ 105
Table 1-23. Changes in amino nitrogen(NH₂-N) and browning pigments in gamma irradiated Doenjang during storage at 25℃ 106
Table 1-24. Changes of amylase activity and total reducing sugar in gamma irradiated-kochujang during storage at 25℃ 108
Table 1-25. Changes of acidic protease activity and amino nitrogen (NH₂-N) in gamma irradiated-kochujang during storage at 25℃ 108
Table 1-26. Changes of pH and browning in gamma irradiated-kochjang during storage at 25℃ 109
Table 1-27. Changes of amino nitrogen (NH₂-N) and ammonia nitrogen (NH₃-N) in gamma irradiated-chungkukjang during storage at 25℃ 112
Table 1-28. Changes of pH, protease activity and browing pigments in gamma irradiated-chungkukjang during storgae at 25℃ 112
Table 1-29. Swelling ratio of samjang during storage periods at 25℃ and 37℃ 115
Table 1-30. Effects of gamma irradiation on sensory quality of samjang stored at 25℃ for 5 weeks 117
Table 1-31. Changes of pH in low salted and gamma irradiated doenjang during storage at 25℃ 119
Table 1-32. Changes of protease activity in low salted and gamma irradiated doenjang during storage at 25℃ 120
Table 1-33. Changes of NH₂-nitrogen contents in low salted and gamma irradiated doenjang during storage at 25℃ 120
Table 1-34. Changes of hunter color value in low salted and gamma irradiated doenjang during storage at 25℃ 121
Table 1-35. Sensory evaluation of low salted and gamma irradiated doenjang after storage at 25℃ for 8 weeks 122
Table 1-36. Microbiological analysis of raw materials for preparation of bulgogi sauce 123
Table 1-37. pH and relative protease activity of bulgogi sauce immediately agter gamma irradiation 125
Table 1-38. Sensory evaluation of bulgogi sauce and cooked bulgogi after gamma irradiation 125
Table 1-39. Growth rate constant (k) and generation time (g) of total bacterial cells in gamma irradiated and salted squid during fermentation for 50 days at 15℃ 128
Table 1-40. Morphological and biochemical characteristics of lactobacillus strains isolated from gamma irradiated low-salt squid joetgal 130
Table 1-41. Differential characteristics of stephylococcaceae isolated form gamma irradiated low-salt squid joetgal 131
Table 1-42. Differential characteristics of stephylococcaceae isolated form gamma irradiated low-salt squid joetgal 132
Table 1-43. Morphological and biochemical characteristics of pseudomonas strains isolated for gamma irradiated low-salt squid joetgal 133
Table 1-44. A distribution of acid forming microorganisms and pseudomonas strains isolated from gamma irradiated low-salt squid jeotgal 134
Table 1-45. Changes in proximate composition of salted and fermented squid 134
Table 1-46. Changes in water activity of salted and fermented squid 135
Table 1-47. Changes in salinity of salted and fermented squid 135
Table 1-48. Changes in overall quality of salted and fermented squid 138
Table 1-49. Number of total aerobic of seasoned changran jeotkal during fermentation period for 30 days 139
Table 1-50. Number of coliform bacteria of irradiated, seasoned changran jeotkal with 8% salt content after gamma irradiation and stroage for 12 weeks at 10℃ 140
Table 1-51. Content of volatile basic nitrogens of seasoned, irradiated changran jeotkal with 8% salt content during storage at 10℃ 140
Table 1-52. Content of amino nitrogen of seasoned, irradiated changran jeotkal with 8% salt content during storage at 10℃ 141
Table 1-53. Content of biogenic amines of seasoned, irradiated changran jeotkal with 8% salt content during storage at 10℃ 141
Table 1-54. pH changes of seasoned changran jeotkal with 8% salt content after irradiation and storage at 10℃ 143
Table 1-55. Sensory scores of irradiated and seasoned changran jeotkal with 8% salt content 143
Table 1-56. Number of total aerobic bacteria of seasoned changran jeotkal during fermentation period for 20 days 144
Table 1-57. Content of volatile basic mitrogens of seasoned, irradiated changran jeotkal with 5% salt content during storage at 10℃ 145
Table 1-58. Content of amino nitrogen of seasoned, irradiated changran jeotkal with 5% salt content during storage at 10℃ 146
Table 1-59. Content of biogenic amines of seasoned, irradiated changran jeotkal with lower salt (5%) content during storage at 10℃ 147
Table 1-60. pH changes of seasoned changran jeotkal with 5% salt content after irradiation and storage 149
Table 1-61. Sensory evaluation of low-salted (5%), seasoned changran jeotkal after irradiation 149
Table 1-62. Number of total aerobic bacteria of 10 kgy-irradiated hot pepper powder used for seasoning of changran jeotkal 150
Table 1-63. Coliform bacteria of seaconed changran jeotkal using 10 kgy-irradiated hot pepper powder 151
Table 1-64. Volatile basic mitrogen content of seasoned changran jeotkal manufactured using 10 kgy-irradiated hot pepperr powder during storage at 10℃ 151
Table 1-65. Amino nitrogen content of seasoned changran jeotkal manufactured using 10 kgy-irradiated hot pepper powder during storage at 10℃ 153
Table 1-66. Biogenic amines content of seasoned changran jeotkal manufactured using 10 kgy-irradiated hot pepper powder during storage at 10℃ 153
Table 1-67. pH of seasoned changran jeotkal using 10 kgy-irradiated hot pepper powder 155
Table 1-68. Sensory scores of seasoned changran jeotkal with different salt content made by 10 kgy-irradiated hot pepper powder 156
Table 1-69. Changes of proximate composition in salted and fermented shrimp immediately after gamma irradiation 158
Table 1-70. Changes of water activity in gamma irradiated and 10%, 15% and 20% salted shrimp during fermentation for 10 weeks at 15℃ 158
Table 1-71. Changes of salinity in gamma irradiated and 10%, 15% and 20% salted shrimp during fermentation for 10 weeks at 15℃ 158
Table 1-72. Changes of general acceptance in gamma irradiated and 10%, 15% and 20% salted shrimp during fermentation for 10 weeks at 15℃ 160
Table 1-73. Proximate composition in salted and fermented shrimo immediately after gamma irradiation 165
Table 1-74. Changes of water activity in gamma irradiated and 15%, 20% and 30% salted shrimp during fermentation for 10 weeks at 15℃ 165
Table 1-75. Changes of salinity in gamma irradiated and 15%, 20% and 30% salted shrimp during fermentation for 10 weeks at 15℃ 166
Table 1-76. Changes of overall acceptance in gamma irradiated and 15%, 20% and 30% salted shrimp during fermentation for 10 weeks at 15℃ 169
Table 1-77. Changes in the gorwth of aerobic bacteria and staphylococcus sp. of salted and fermented anchovy sauce during storage at 15℃ 174
Table 1-78. Changes in the gorwth of aerobic bacteria and enterococcus sp. of salted and fermented anchovy sauce during storage at 15℃ 174
Table 1-79. Proximate composition in salted and fermented anchovy sauce during storage at 15℃ 174
Table 1-80. Changes in pH of salted and fermented anchovy sauce during storage at 15℃ 175
Table 1-81. Changes in turbidity of salted and fermented anchovy sauce during storage at 15℃ 177
Table 1-82. Changes in viscosity of salted and fermented anchovy sauce during storage at 15℃ 177
Table 1-83. Changes in free amino acids of salted and fermented anchovy sauce by gamma irradiation 178
Table 1-84. Changes in amino nitrogen of salted and fermented anchovy sauce during atorage at 15℃ 178
Table 1-85. Changes in volatile basic nitrogen of salted and fermented anchovy sauce during storage at 15℃ 179
Table 1-86. Changes in trimethylamine of salted and fermented anchovy sauce during storage at 15℃ 179
Table 1-87. Comparison of relative concentration of the flavor components in carious processing of salted and fermented anchovy sauce 180
Table 1-88. Relative concentration by functional groups of volatile flavor components in salted and fermented andchovy sauce 183
Table 1-89. Change in sensory evaluation of salted and fermented anchovy sauce during storage at 15℃ 185
Table 1-90. Proximate composition, NaCI content, water activity and pH of gamma-irradiated kwamegi 187
Table 1-91. Growth of microorganisms irradiated and non-irradiated kwamegi during storage at 5℃ 188
Table 1-92. Growth of microorganisms irradiated and non-irradiated kwamegi during storage at 15℃ 190
Table 1-93. Sensory evaluation of gamma-irradiated kwamegi during storage at 5℃ 191
Table 1-94. Thiobarbituric acid values (0D value at 538 nm) of gamma-irradiated kwamegi during storage at 5℃ 192
Table 1-95. Major volatile flavor components and their contents (mg/kg) of gamma-irradiated kwamegi 192
Table 1-96. Shear force and total working force for shearing of gamma-irradiated kwamegi during storage at 5℃ 193
Table 1-97. Proximate composition, water activity and pH of gamma-irradiated semi-dried squid 194
Table 1-98. Growth of mold in irradiated semi-dried squid with different packanging and storage at 10℃ 195
Table 1-99. Growth of yesast in irradiated semi-dried squid with different packaging and storage at 10℃ 196
Table 1-100. TBARS value of semi-dried squid with different packaging and storage at 10℃ 197
Table 1-101. Sensory evaluation of gamma-irradiated semi-dried squid with different packaging and storage at 10℃ 198
Table 1-102. Effect of gamma irradiation on the bacterial population of lamb and pork casings 199
Table 1-103. Effect of gamma irradiation on the bacterial population of sausages stuffed in gamma-irradiated lamb or pork casings 200
Table 1-104. TBARS value (mg malindialdehyde/kg meat) of sausage stuffed with irradiated natural casings during storage at 4℃ 201
Table 1-105. Sensory evaluation of sausage stuffed with irradiated antural casings after 7 day storage at 4℃ 203
Table 1-106. Changes of Aw in gamma irradiated half-cooked noodles during 5 weeks storage at 25℃ 206
Table 1-106. Changes of hardness and stickiness in gamma irradiated half-cooked noodles during 5 weeks storage at 25℃ 206
Table 1-107. The moisture content, water activity(Av), composition of proximate composition, and pH of powdered raw grains and vegetables 207
Table 1-108. Distribution and viable count (sfu/g) of microorganisms in powdered raw grains and vegetables 207
Table 1-109. D values (kgy) of microorganisms survived in the powdered raw grains and vegetables 209
Table 1-110. 12D values (kgy) of microorganisms isolated from powdered raw grains and vegetables 209
Table 1-111. Morphological and cultural characteristics of the isolated bacterium from dried laver 211
Table 1-112. Biochemical characteristics of the isolated bacterium from dried laver 211
Table 2-1. Yield of concentrated extracts from samples 238
Table 2-2. Revertant colonies in S. typhimurium reversion assau with water-soluble fraction of nonirradiated and 20 kgy-irradiated kanjang 238
Table 2-3. Revertant colonies in S. typhimurium reversion assau with water-soluble fraction of nonirradiated and 20 kgy-irradiated doenjang 239
Table 2-4. Revertant colonies in S. typhimurium reversion assau with water-soluble fraction of nonirradiated and 20 kgy-irradiated kochujang 240
Table 2-5. Revertant colonies in S. typhimurium reversion assau with water-soluble fraction of nonirradiated and 20 kgy-irradiated chungkukjang 241
Table 2-6. SOS induction in E, coli PQ37 by kanjang in the absence and presence of an exogenous metabolizing system 243
Table 2-7. SOS induction in E, coli PQ37 by doenjang in the absence and presence of an exogenous metabolizing system 244
Table 2-8. SOS induction in E, cill PQ37 by kochujang in the absence and presence of an exogenous metabolizing system 245
Table 2-9. SOS induction in E, cill PQ37 by chunhkukjang in the absence and presence of an exogenous metabolizing system 246
Table 2-10. Yield of concentrated extracts from salted and fermented anchovy sauce 247
Table 2-11. Revertant colonies in S, typhimurium and E, coli WP2 uvr A revercion assay with noon-irradiated salted and fermented anchovy sauce 247
Table 2-12. Revertant colonies in S, typhimurium and E, coli WP2 uvr A revercion assay with 5 kgy gamma irradiated salted and fermented anchovy sauce 248
Table 2-13. Revertant colonies in S, typhimurium and E, coli WP2 uvr A revercion assay with 10 kgy gamma irradiated salted and fermented anchovy sauce 249
Table 2-14. Mortality and clinical signs in ICR mice orally treated with 20 kgy-irradiated salted fermented shrimp 250
Table 2-15. Mortality and clinical signs in ICR mice orally treated wuth 20 kgy-irradiated salted fermented shellfish 251
Table 2-16. Body weights in ICR mice orally treated with 20 kgy-irradiated salted fermented shrimp 251
Table 2-17. Hematological findings in the male and female ICR mice treated orally with irradiated salted fermented shrimp for 4 weeks 252
Table 2-18. Serum biochemical values in the male ICR mice treated orally with orradiated salted fermented shrimp for 4 weeks 253
Table 2-19. Serum biochemical values in the male ICR mice treated orally with orradiated salted fermented shrimp for 4 weeks 253
Table 2-20. Urin analysis in the male and female ICR mice treated orally with irreadicated salted fermented shrimp for 4 weeks 254
Table 2-21. Macroscopic findings in the ICR mice treated orally with irradiated salted fermented shrimp for 4 weeks 255
Table 2-22. Effects of irradiated shrimp feeding on the athrogenic index, HTR and phospholipid of experimental rats 255
Table 2-23. Effects of irradiated shrimp feeding on the the athrogenic index, HTR and phospholipid of experimental rats 255
Table 2-24. Effects of irradiated shrimp feeding on the the serum lipid and parameters of experimental rats 256
Table 2-25. Effects of irradiated shrimp feeding on the the serum lipid and parameters of experimental rats 256
Table 2-26. Effects of irradiated shrimp feeding on the the liver lipid and parameters of experimental rats 258
Table 2-27. Effects of irradiated shrimp feeding on the the liver lipid and parameters of experimental rats 258
Table 2-28. Specific activities of GST, catalase and SOD in the liver of rats fed irradiated shrimp 259
Table 2-29. Specific activities of GST, catalase and SOD in the liver of rats fed fed irradiated shrimp 259
Table 2-30. Effects of salted fermented shrimp treated with gamma irradiation and additional salt on serum lipid levels of rats 261
Table 2-31. Effects of MNNG and salted fermented shrimp treated with gamma irradiation on serum lipid levels of rats 261
Table 2-32. Effects of high fat and salted fermented shrimp treated with gamma irradiation on serum lipid levels of rats 262
Table 2-33. Effects of salted fermented shrimp treated with gamma irradiation and additional salt on liver lipid parameters of rats 262
Table 2-34. Effects of MNNG and salted fermented shrimp treated with gamma irradiation on liver lipid parameters of rats 263
Table 2-35. Effects of high fat and salted fermented shrimp treated with gamma irradiation on liver lipid parameters of rats 263
Table 2-36. Effects of salted fermented shrimp treated with gamma irradiation and additional salt on specific acticities of catalase, glutathione sulfur transferase and superoxide dismutase in the liver of rats 264
Table 2-37. Effects of MNNG and salted fermented shrimp treated with gamma irradiation and additional salt on specific acticities of catalase, glutathione sulfur transferase and superoxide dismutase in the liver of rats 265
Table 2-38. Effects of high fat and salted fermented shrimp treated with gamma irradiation and additional salt on specific acticities of catalase, glutathione sulfur transferase and superoxide dismutase in the liver of rats 265
Table 2-39. Effects of salted fermented shrimp treated with gamma irradiation and additional salt on body weight, food consumption and food efficiency ratio of rats 266
Table 2-40. Effects of high fat and salted fermented shrimp treated with gamma irradiation and additional salt on body weight, food consumption and food efficiency ratio of rats 267
Table 2-41. Effects of MNNG and salted fermented shrimp treated with gamma irradiation and additional salt on body weight, food consumption and food efficiency ratio of rats 268
Table 2-42. Effects of salted fermented shrimp treated with gamma irradiation and additional salt on weight of liver, kidney and spleen in rats 268
Table 2-43. Effects of high fat and salted fermented shrimp treated with gamma irradiation and additional salt on weight of liver, kidney and spleen in rats 269
Table 2-44. Effects of MNNG and salted fermented shrimp treated with gamma irradiation and additional salt on weight of liver, kidney and spleen in rats 270
Table 2-45. Effects of salted fermented shrimp treated with gamma irradiation and additional salt on the activity of serum glutamic pyruvic transaminase and glutamic oxaloacetic transaminase 270
Table 2-46. Effects of high fat and salted fermented shrimp treated with gamma irradiation and additional salt on the activity of serum glutamic pyruvic transaminase and glutamic oxaloacetic transaminase 271
Table 2-47. Effects of MNNG and salted fermented shrimp treated with gamma irradiation and additional salt on the activity of serum glutamic pyruvic transaminase and glutamic oxaloacetic transaminase 271
Table 2-48. Water soluble fraction and 50%-nethanol soluble fraction yield of concentrated extracts from irradiated and non-irradiated kwamegi 273
Table 2-49. Revertant colonies in S, typhumurium E, coli WP2 uvr A reversion assay with non-irradiated kwamegi 273
Table 2-50. Revertant colonies in S, typhumurium E, coli WP2 uvr A reversion assay with 5kgy gamma-irradiated kwamegi 274
Table 2-51. Revertant colonies in S, typhumurium E, coli WP2 uvr A reversion assay with 10kgy gamma-irradiated kwamegi 275
Table 2-52. N-Nitrosodimethylamine and N-notrosopyrrolidine reformation from irradiated products in different pHs 279
Table 2-53. Major radiolytic products from gamma irradiated N-nitrosodimethylamne(NDMA) and N-nitrosopyrrolidine (NPYR) by GC/MS¹ 280
Table 2-54. N-Nitrosodimethylamine formation of nitrite irradiated at 0 and 40 kgy in different pHs 282
Table 2-55. Changes in biogenic amine content after gamma irradiation 283
Table 3-1. Microorganisums tested for antimicrobial activity of schizandrae fructus and puerariae radix extract 308
Table 3-2. The conditions of ELISA for establishing standard curves of three antibodies and the characteristics 314
Table 3-3. Formula of pound cake, white layer cake, sponge cake and cookie 319
Table 3-4. ChlorophyII b content (ppm) of 20 kgy-irradiated and photoooxidized linoleicacid solution (1% in methanol) containing chloro[hyII b (3 ppm) by HPLC 328
Table 3-5. Hunter color L-value of photooxidized linoleic acid solution (1% in methanol) containing chlorophyII b (3 ppm) by gamma irradiation 329
Table 3-6. Hunter color a-value of photooxidized linoleic acid solution (1% in methanol) containing chlorophyII b (3 ppm) by gamma irradiation 329
Table 3-7. Hunter color b-value of photooxidized linoleic acid solution (1% in methanol) containing chlorophyII b (3 ppm) by gamma irradiation 330
Table 3-8. Peroxide value of photooxidized linoleic solution (1% in methanol) containing chlorophyII b (3 ppm) by gamma irradiation 331
Table 3-9. Hunter color value of green tea solution (70% ethanol) by gamma irradiation 332
Table 3-10. Hunter color value of green tea powder by gamma irradiation 332
Table 3-11. Changes in hunter color L-value of green tea extract irradiated before or after addition of BHA or ascorbic acid 333
Table 3-12. Changes in hunter color a-value of green tea extract irradiated before or after addition of BHA or ascorbic acid 335
Table 3-13. Changes in hunter color b-value of green tea extract irradiated before or after addition of BHA or ascorbic acid 336
Table 3-14. F-value and probability (Pr〉F) of main effect comparison on hunter color L,a and b-value of green tea extract irradiated before or after addition of BHA or ascorbic acid 336
Table 3-15. Effect of gamma-irradiation on color changes of schizandrae fructus extract with different solvents 338
Table 3-16. Effect of gamma irradiation on hunter color value of puerariae radix extract with different solvents 339
Table 3-17. Hunter color L-, a- and b-values of irradiated persimmon(diospyros kakiL. folium)leaf extract during storage at different temperatures 340
Table 3-18. Hunter color L-, a- and b-values of irradiated licorice(glycyrrhizaualensis fischer)root extract during storage at different temperatures 340
Table 3-19. Color changes of raw pork patties added with nonirradiated or irradiated green tea leaf extract powder(0.1%)a,b(이미지참조) 342
Table 3-20. TBARS values (mg malondialdehyde/kg meat) of raw and cooked pork patties with added nonirradiated or irradiated freeze-dried green tea leaf extract powder(0.1%) 347
Table 3-21. Tyrosinase inhibition effect (%) of irradiated persimmon(diospyros kaki L. folium) leaf extract and licorice(glycyrrhiza uralensis fischer) root extract during storage at different temperatures a,b(이미지참조) 349
Table 3-22. Scavenging effect of schizandrae fructus extracts with different solvents after gamma irradiation against DPPH radicals 350
Table 3-23. Scavenging effect of irradiated puerarias radix extract on DPPH radical with different solvents 351
Table 3-24. Electron donating ability (%) of extracted and lyophilized powder from root or stolon of gamcho(glycyrrhiza uralensis fischer) with same quantity(4mg/mL) 352
Table 3-25. Electron donating ability (%) of irradiated persimmon(diospyros kaki L.folium)leaf extract and licorice(glycyrrhiza uralensis fischer)root extract during storage at different temperatures a,b(이미지참조) 353
Table 3-26. Radical scavenging effect (%) of raw and cooked pork patties with added nonirradiated or irradiated freeze-dried green tea leaf extract powder(0.1%)a,b(이미지참조) 353
Table 3-26. Antimicrobial activities of schizandrae fructus extracts with different solvents after gamma irradiation 355
Table 3-27. Antimicrobial activity of irradiated puerariae radix extract with different solvents 356
Table 3-28. Sensory scores of raw and cooked pork patties with nonirradiated freeze-dried green tea leaf extract powder(0.1%)a(이미지참조) 356
Table 3-29. Changes of optical densities of gamma-irradiated garlic protein, allivin solution(3.0 mg/ml) 367
Table 3-30. Detected concentration (㎍/mL) of ovalbumin in sample solutions heated at the designated temperatures by ELISA individually formatted with the different antibodies 370
Table 3-31. Detected concentration (㎍/mL) of ovalbumin in sample solutions 10 kgy gamma-irradiated after heating at the designated temperatures by ELISA individually formatted with the different antibodies 371
Table 3-32. Detected concentration (㎍/mL) of ovalbumin in sample solutions heated at the designated temperatures after gamma irradiation of 10 kgy by ELISA indibidually formatted with the different antibodies 371
Table 3-33. Obtical densities at 340 nm of ovalbumin solution (2.0 mg/mL) treated with the combination treatment of heat and gamma irradiation of 10 kgy 371
Table 3-34. Changes of OD values of ovomucoid solution(2.0 mg/ml) gamma-irradiated at the different pH conditions 374
Table 3-35. Hunter color L-, a- and b-values of irradiated ovomucoid dissolved in PBS buffer at different pHs 375
Table 3-36. Clinical features of atopic dermatitis patients on egg white 380
Table 3-37. Viscosity of gamma-irradiated egg white and hardness of irradiated and heated egg white 385
Table 3-38. Determination of firmness on cakes containing gamma-irradiated egg white during storage at 20℃ 386
Table 3-39. Sensory characteristic of cakes prepared with gamma-irradiated egg white 387
Table 3-40. Revertant colonies in the ames test with water-soluble of white layer cake containing 10 kgy gamma-irradiated egg white 388
Table 3-41. Revertant colonies in the ames test with methanol-soluble of white layer cake containing 10 kgy gamma-irradiated egg white 389
Table 3-42. Major fatty acids (%) of raw pork batter prepared with pork backfat or commercial soybean oil containing vitamin E 390
Table 3-43. Composition of major fatty acids (%) in cooked pork sausages prepared with pork backfat or commercial soybean oil 390
Table 3-44. TBARS (mg malondialdehyde/kg meat) of aerobically-packaged and irradiated cooked pork sausages prepared with backfat or commercial soybean oil 392
Table 3-45. TBARS (mg malondialdehyde/kg meat) of vacuum-packaged and irradiated cooked pork sausages prepared with backfat or commercial soybean oil 393
Table 3-46. Production of volatiles (pA x sec) in aerobically-packaged and irradiated pork sausage with different fat sources at day 0 395
Table 3-47. Production of volatiles (pA x sec) in vacuum-packaged and irradiated pork sausage with different fat sources at day 0 396
Table 3-48. Production of volatiles (pA x sec) in aerobically-packaged and irradiated pork sausage with different fat sources at day 7 397
Table 3-49. Production of volatiles (pA x sec) in vacuum-packaged and irradiated pork sausage with different fat sources at day 7 398
Table 3-50. Microbial population changes (CPU/g) of pork sausage prepared with chitosan oligomer in different packaging during storage at 4℃ 399
Table 3-51. The pH pork sausage prepared with chitosan oligomer in different packaging during storage at 4℃ 399
Table 3-52. Changes in pH of gamma-irradiated and vacuum-packaged sausage during storage at 4℃ 400
Table 3-53. Absorbance of 2-thiobarbituric acid reactive substances (TBARS) values of pork sausage prepared with chitosan oligomer in different packaging during storage at 4℃ 400
Table 3-54. Color difference of pork sausage prepared with chitosan oligomer in aerobic packaging during storage at 4℃ 402
Table 3-55. Color difference of pork sausage prepared with chitosan oligomer in vacuum packaging during storage at 4℃¹ 402
Table 3-56. Changes in hunter color value of vacuum-packaged sausage 3-hour after gamma irradiation 403
Table 3-57. Texture profile analysis of pork sausage prepared with chitosan oligomer immediately after processing 404
Table 3-58. Sensory scores of pork sausage prepared with chitosan oligomer immediately after processing 404
Table 3-59. Sensory scores of vacuum-packaged sausage 3-hours after gamma irradiation 404
Table 3-60. M/G ration of alginate and irradiated alginate 413
Table 4-1. Protein solubility of gamma-irradiated beef parts in the condition of different storages 434
Table 4-2. Concentrations of myosin and bovine serum albumin in protein solutions prepared from gamma-irradiated beef parts 434
Table 4-3. Concentrations of myosin and bovine serum albumin in protein solutions perpared from beef parts gamma-irradiated and chilled at 4℃ for 10 days 434
Table 4-4. Concentrations of myosin and bovine serum albumin in protein solutions prepared from beef parts gamma-irradiated and frozen at -20℃ for 2 months 435
Table 4-5. Detected concentration (㎍/mL) of tropomyosin of shrimos using a sandwich ELISA following gamma irradiation in combination with heating or freezing 437
Table 5-1. 성별·학년별 응답자 분포 454
Table 5-2. 유료방송 서비스 가입가구 현황 466
Table 5-3. 주요 프로그램 공급사(PP) 현황 467
Table 5-4. 매체간 상대 인식 468
Table 5-5. KBS 시청자참여프로그램 방송 절차 471
Table 5-6. 응답자 분포 472
Table 5-7. 응답자 분포 476
Table 5-8. 응답자 분포 478
Table 5-9. 성별·학년별 응답자 분포 479
Table 5-10. 사전노출 응답자 수 479
Table 5-11. 사전노출 응답자 분포 및 비노출집단의 구분 479
Table 5-12. '방사선 조사식품'에 대한 인상내용 분석유목 480
Table 5-13. 초중고별 인상내용 비교 481
Table 5-14. 제공한 정보유형별 인상내용 비교 483
Table 5-15. 방사선조사식품에 대한 인상내용 484
Table 5-16. 제공한 정보유형에 따른 인상내용의 차이 486
Table 5-17. 인상정보 획득 경로 487
Table 5-18. 정보원 신뢰도 487
Table 5-19. 방사선조사식품에 대한 구매의사 488
Table 5-20. 주요 취재대상 및 장소 497
Table 5-21. 방사선 관련항목 등의 내용의 교육전후의 비교 504
Table 5-22. 교육전후의 조사식품에 대한 두 모집단간의 인식 차이 비교 504
Table 5-22. 교육 전과 교육 후의 인식 변화 519
List of Figure
Figure 1-1. Flow diagram for preparation of low salted doenjang 77
Figure 1-2. Changes of the fungal(A), bacilus(B) and acid producing bavterial(C) cells in gamma irradiated-grain shape i,proved muju during storage at 25℃ 87
Figure 1-3. Growth of total fungal cell(A) and total bacterial cells(B) in the meju prepared with different molding temperature during fermentation period 91
Figure 1-4. Changes of relative weight(A) and pH(B) of the meju prepared with different molding tmperature during fermentation period 92
Figure 1-5. Effects of gamma irradiation on the viability of bacillus spp..fungi and lactobacillus spp. in meju 95
Figure 1-6. Growth of the bacillus spp. (A), fungi (B) and alctobacillus spp. (C) cells in the gamma irradiated meju during storage at 25℃ for 12 months 95
Figure 1-7. Changes of bacillus cells in gamma irradiated shoyu (left) and kanjang(right) during storage at 25℃ for 18 weeks 98
Figure 1-8. Changes of yeast cells in gamma irradiated shoyu(left) and kanjang(roght) during storage at 25℃ for 18 weeks 98
Figure 1-9. Changes of lactobacillus cells in gamma irradiated shoyu (left) and kanjang(right) during storage at 25℃ for 18 weeks 98
Figure 1-10. Effects of gamma irradiation on the viability of bacillus(●), ueast(■) and lactobacillus(▲) cells in shoyu (left) and kanjang (right) 99
Figure 1-11. Changes of browning in gamma irradiated shoyu (left) and kanjang (right) during storage at 25℃ for 18 weeks 102
Figure 1-12. Changes in bacillus(A), yeast(B) and lactobacillus(C) cells in gamma irradiated doenjang during storage at 25℃ for 12 weeks 104
Figure 1-13. Effects of gamma irradiation on the vibility of bacillus cells in doenjang 104
Figure 1-14. Changes of the bacillus(A), yeast(B) and lactobacillus(C) cells in gamma irradiated-kochujang during storage at 25℃ for 12 weeks 106
Figure 1-15. Effect of gamma irradiation on viability of a bacillus cells in kochujang 107
Figure 1-16. Growth of the bacillus cells in chungkukjang processing during fermentation at 38℃ for 45 hr 110
Figure 1-17. Effect of gamma irradiation on viability of a bavillus cessl in chungkukjang 110
Figure 1-18. Changes of the bacillus cells in gamma irradiated-chungkukjang during storage at 25℃ for 6 weeks 110
Figure 1-19. Effects of gamma irradiation on the growth of total bacterial cells (A) and ueasts (B) in seasoned soybean paste during storage at 25℃ 114
Figure 1-20. Effects of gamma irradiation on browning of seasoned soybean paste during storage at 25℃ (A) and 37℃ (B) 115
Figure 1-21. Effects of gamma irradiation on amino nitrogen contents of seasoned soybean paste during storage at 25℃ (A) and 37℃ (B) 116
Figure 1-22. Effects of gamma irradiation on pH of seasoned soybean paste during storage at 25℃ (A) and 37℃ (B) 116
Figure 1-23. Effects of gamma irradiation on protease activities of seasoned soybean paste during storage at 25℃ (A) and 37℃ (B) 117
Figure 1-24. Growth of bacillus cells in gamma irradiated doenjang with salt concentration of 6%(left) and 8%(right) during storage periods at 25℃ 118
Figure 1-25. Growth of yeast(A) and lactobacillus(B) cells in gamma irradiated doenjang with salt concentration og 6% and 8% during storage periods at 25℃ 119
Figure 1-26. Growth of bacillus spp. of irradiated or heat-treated sauce of bulgogi during storage at 20℃ 123
Figure 1-27. Growth of coloform bacteria(A) and isolates on SS agar(B) of orradiated or heat-treated sauce of bulgogi during storage at 20℃ 124
Figure 1-28. Electron donating ability of sauce of bulgogi immediately after gamma irradiation 124
Figure 1-29. Changes of total bacterial (left) and lactobacillus spp. (right) cell number in gamma irradiated and 5% (top), 10% (middle), 20% (bottom) salted squid during fermentation for 50 days at 15℃ 127
Figure 1-30. Changes of staphylococcus spp (left) and streptococcus spp (right) in gamma irradiated and 5% (top) 10% (middle), 20% (bottom) salted squid during fermentation for 50 days at 15℃ 128
Figure 1-31. Changes of pseudomonas spp (left) and ueast (right) in gamma irradiated and 5% (top), 10% (middle), 20% (bottom) salted squid during fermentation for 50 days at 15℃ 129
Figure 1-32. Changes of total viable cells (a), lactobacillus(B), staphylococcus(C), streptococcus(D), pseudomonas(E) and ueast (F) in gamma irradiated squid jeotgal during fermentation for 50 days at 15℃ 130
Figure 1-33. Changes in the growth of total bacteria of salted and fermented squid 136
Figure 1-34. Changes in pH of salted and germented squid 136
Figure 1-35. Total aerobic bacterial count of seasoned changran jeotkal with 8% of salt content after gamma irradiation and storage for 12 weeks at 10℃ 140
Figure 1-36. Number of total aerobic bacteroa of irradiated seasoned changran jeotkal with 8% salt content during storage at 10℃ 144
Figure 1-37. Number of total aerobic of seasoned changran jeotkal using 10 kgy-irradiated hot pepper powder during storage at 10℃ 150
Figure 1-38. Changes of total bacteria counts in gamma irradiated and 10%, 15% and 20% salted shrimp during fermentation for 10 weeks at 15℃ 156
Figure 1-39. Changes of pH in gamma irradiated and 10%, 15% and 20% salted shrimp during fermentation for 10 weeks at 15℃ 159
Figure 1-40. Changes of amino nitrogen contents in gamma irradiated and 10%, 15% and 20% salted shrimp during fermentation for 10 weeks at 15℃ 162
Figure 1-41. Changes of volatile basic mitrogen contents in gamma irradiated and 10%, 15% and 20% salted shrimp during fermentation for 10 weeks at 15℃ 163
Figure 1-42. Changes of trimethylamine contents in gamma irradiated and 10%, 15% and 20% salted shrimp during fermentation for 10 weeks at 15℃ 163
Figure 1-43. Changes of neutral protease activity in gamma irradiated and 10%, 15% and 20% salted shrimp during fermentation for 10 weeks at 15℃ 164
Figure 1-44. Changes of pH in gamma irradiated and 15%, 20% and 30% salted shrimp during fermentation for 10 weeks at 15℃ 167
Figure 1-45. Changes of total bacteria counts in gamma irradiated and 15%, 20% and 30% salted shrimp during fermentation for 10 weeks at 15℃ 168
Figure 1-46. Changes of amino nitrogen contents in gamma irradiated and 15%, 20% and 30% salted shrimp during fermentation for 10 weeks at 15℃ 170
Figure 1-47. Changes of volatile base nitrogen contents in gamma irradiated and 15%, 20% and 30% salted shrimp during fermentation for 10 weeks at 15℃ 171
Figure 1-48. Changes of trimethylamine contents in gamma irradiated and 15%, 20% and 30% salted shrimp during fermentation for 10 weeks at 15℃ 172
Figure 1-49. Changes of neutral protease activity in gamma irradiated and 15%, 20% and 30% salted shrimp during fermentation for 10 weeks at 15℃ 172
Figure 1-50. Changes in hunter's value of salted and fermented anchovy sauce during storage at 15℃ 176
Figure 1-51. Principal component analysis of sensitivity on flavor of gamma irradiated salted and fermented anchovy sauce by the electronic nose 184
Figure 1-52. Schematic processing procedure of salted and fermented anchovy sauce using a gamma irradiation 186
Figure 1-53. Changes in total viable cells(A) and gram positive acid producing bacteria(B) of kwamegi during storage at 5℃ 188
Figure 1-54. Changes in total viable cells(A) and gram positive acid producing bacteria(B) of kwamegi during storage at 15℃ 189
Figure 1-55. Changes of volatile basic mitrogen(A) and trimethylamine(B) content of gamma-irradited kwamegi during stroge at 5℃ 191
Figure 1-56. Changes in total viable cells of gamma-irradiated semi-dried squid with vacuum (left) and aerobic (right) packaging and storage at 10℃ 194
Figure 1-57. Changes in volatile basic nitrogen (VBN) content of gamma-irradiated semi-dried squid with vacuum (left) and aerobic (right) packaging and storage at 10℃ 196
Figure 1-58. Number of total bacterial count (log cfu/g) of sausage stuffed with irradiated natural pork (A) and lamb (B) casing at 4℃ 200
Figure 1-59. Total working force (N/nms) for shear of sausage stuffed with irradiated natural pork (A) and lamb (B) casing 202
Figure 1-60. Changes of the aerobic bacterial cells in gamma irradiated half-cooked noodle during storage at 25℃ 204
Figure 1-61. Effect of gamma irradiation on viability of the aerobic bacterial cells in gamma irradiated half-cooked noodle 204
Figure 1-62. Changes of the fungal cells in gamma irradiated half-cooked noodle during storage at 25℃ 204
Figure 1-63. Death rates of microorganisms survived in the powdered raw grains and vegetables by gamma irradiation 208
Figure 1-64. Radiation survival curve of bacterium isolated from dried laver 210
Figure 2-1. Breakdown of N-nitrosodimethylamine and N-nitrisopyrrolidine in different solvents by gamma irradiation 277
Figure 2-2. First-order plot for breakdown of N-nitrosodimethylamine in different solvents by gamma irradiation 277
Figure 2-3. First-order plot for breakdown of N-nitrosodimethylamine in different solvents by gamma irradiation 278
Figure 2-4. UV spectra of N-nitrosodimethylamine (NDMA) and N-nitrosoyrrolidine (NPYR) in dichloromethane after gamma irradiation 280
Figure 2-5. Degradation of sodium nitrite in deionized distilled water by gamma irradiation 281
Figure 2-6. First-order plot for degradation of sodium nitrite in deionized distilled water by gamma irradiation at 0 and 40 kgy 282
Figure 2-7. First-order plot for degradation of putrescine (PUT), cadaverine (CAD) and tryptamine (TRP) by gamma irradiation 284
Figure 2-8. First-order plot for degradation of β-phenylethylamine (PHE), spermidine (SPD) and spermine (SPM) by gamma irradiation 284
Figure 2-9. First-order plot for degradation of histamine (HIS), tyramine (TYR) and agmatine (AGM) by gamma irradiation 285
Figure 3-1. Manufacturing procedure of chitoologomer by gamma irradiation 324
Figure 3-2. Manufacturing procedure of alginate ologomer by gamma irradiation 324
Figure 3-4. ChlorophyII content of irradiated methanol solution added 3 ppm of chlorophyII b 327
Figure 3-5. Hunter color L-, a- and b-value of root and stolon of gamcho(glycyrrhizauralensis fischer)extracts irradiated at 0(■) or 20 kgy(□) 341
Figure 3-6. 2-Thiobarbituric acid reactive substances(TBARS) value of oil emulsion containing schizandrae fructus extracts(100ppm) with different solvents the during storage at 60℃ 344
Figure 3-7. 2-Thiobarbituric acid reactive substances(TBARS) value of oil emulsion containing puerariae radix extracts(100ppm) by acetone during storage at 60℃ 345
Figure 3-8. 2-Thiobarbituric acid reactive substances(TBARS) value of oil emulsion containing puerariae radix extracts(100ppm) by methanol during stroage at 60℃ 345
Figure 3-9. Tyrosinase inhibition effect of irradiated and nonirradiated green tea extract (p〈0.05) 347
Figure 3-10. Tyrosinase inhibition effect of root (A) and stolon (B) of gamcho(glycyrrhiza uralensis fischer) extracts irradiated at 0 and 20 kgy during storage at 4℃ 348
Figure 3-11. Electron donating ability of irradiated and nonirradiated green tea extract (p〈0.05) 350
Figure 3-12. Electron donating ability of root (A) and stolon (B) of gamcho(glycyrrhiza uralensis fischer) extracts irradiated at 0 and 20 kgy during storage at 4℃ 351
Figure 3-13. Binding ability(allergenicity) of egg-allergic patients IgE to irradiated ovalbumin by Ci-ELISA 357
Figure 3-14. Binding ability(antigenicity) of mouse anti-ovalbum IgG to irradiated ovalbumin by Ci-ELIsA 358
Figure 3-15. Binding ability(antigenicity) of rabbit anti-ovalbumin IgG to irradiated ovalbumin by Ci-ELISA 359
Figure 3-16. Immune reactivity of egg-allergic IgE, mouse anti-ovalbumin IgG and rabbit anti-ovalbumin IgG to irradiated ovalbumin 360
Figure 3-17. Binding ability of milk hypersensitive patients IgE to irradiated α-casein, β-casein, k-casein by Ci-ELISA 362
Figure 3-18. Binding ability of milk hypersensitive patients IgE to irradiated α-lactalbumin, β-lactoglobulin and bovine serum albumin by Ci-ELISA 362
Figure 3-19. O.D. values at 492 nm resulted from immunoreaction of patients' IgE to allergens in gamma-irradiated shrimp protein extracts. the reactivity was measured by indirect ELISA 363
Figure 3-20. Binding ability of patients' IgE to gamma-irradiated shrimp heat-stable protein 364
Figure 3-21. Detected concentrations of gamma-irradiated HSP by gel permeation chromatography (A) and sandwich ELISA based with mAb 4. 9. 5 (B) 365
Figure 3-22. Results of SDS-PAGE (left, 15% acrylamide) and immunoblotting (right) of the irradiated shrimp heat-stable protein (HSP, 1 mg/ml) 365
Figure 3-23. UV spectrum of allivin solution (3.0 mg/ml) gamma-irradiated with the different absorbed doses 367
Figure 3-24. SDS-PAGE profile of allivin gamma-irradiated with the different absorbed doses 368
Figure 3-25. Standard curves for quantifying intact ovalbumin (OVA) 369
Figure 3-26. Calibration curves of egg white hypersensitive patients' lgE against ovomucoid 10 kgy gamma-irradiated under different pH conditions by Ci-ELISA 373
Figure 3-27. SDS-PAGE of ovomucoid in solutions 10 kgy gamma irradiated in different pHs 375
Figure 3-28. Binding ability of patients' IgE to shrimp sarcoplasmin protein soution(SSPS) and shrimp myofibrillar protein solution(SMPS) perpared from irradiated shrimp 376
Figure 3-29. Binding ability of mouse IgG(monoclonal mAb 4. 9. 5) to shrimp myofibrillar protein solution(SMPS) prepared from irradiated shrimp 377
Figure 3-30. Binding abilities of mouse IgG(monoclonal mAb 4. 9. 5) and patients' IgE to protein solution from irradiated and cooked shrimp 377
Figure 3-31. Binding abilities of mouse IgG(monoclonal mAb 4. 9. 5) and patients' IgE to protein solution from cooked and irradiated shrimp 378
Figure 3-32. Results of SDS-PAGE (5 ∼ 15% gradient acrylamide) of shrimp sarcoplasmin protein soution(SSPS) and shrimp myofibrillar protein solution (SMPS) prepared from irradiated shrimp 379
Figure 3-33. Titration test of IgE from mouse sensitized with gamma-irradiated egg ovalbumin 380
Figure 3-34. Positive rates of allergy skin test to egg antigens in 10 egg allergic children 381
Figure 3-35. Comparison of skin responses to native form of ovalbumin (OVA-n) and irradiated ovalbumin (OVA-r) in 10 egg allergic children 381
Figure 3-36. Comparison of serum specific IgE antibody levels to native form of ovalbumin(OVA-n) and irradiated ovalbumin(OVA-r) in 10 egg allergic childrn and 4 non-allergic controls 382
Figure 3-37. Comparison of degree of inhibition of ovalbumin specific IgE ELISA with inhibitors 383
Figure 3-38. Cakes and cookie containing gamma-irradiated egg white 387
Figure 3-39. TBARS values (mg malondialdehyde/kg meat) of irradiated raw pork batter 391
Figure 3-40. Amount of volatile compounds with short retention time (〈1.80) from raw pork batter prepared with pork backfat or commercial soybean oil containing vitamin E 393
Figure 3-41. Amount of total volatile compounds from raw pork batter prepared with pork backfat or soybean oil containing vitamin E 394
Figure 3-42. Reduction rate of viscosity in chitosan (20 and 100 cp) by irradiation dose 405
Figure 3-43. Viscosity changes of gamma irradiated alginate 406
Figure 3-44. Gel permention chromatography of gamma irradiated chitosan 406
Figure 3-45. Molecular weight changes of gamma irradiated alginate 406
Figure 3-46. Color changes of gamma irradiated chiotsan solution 408
Figure 3-47. Delta L and a value changes of gamma irradiated chitosan solution 408
Figure 3-48. Color changes of gamma irradiated alginate 409
Figure 3-49. Delat L value changes of gamma irradaited alginate 409
Figure 3-50. Yield changes of water soluble and insoluble chitosan 410
Figure 3-51. HPLC patterns of chito oligomer produced by gamma irradiation(mono-,di-,tri-,tetra-,penta-,hexa- stands for the standards of D-glucosamine hyrochloride and D-glucosamine oligosaccharides) 410
Figure 3-52. First order plot of destruction of alginate molecule by gamma irradiation 411
Figure 3-53. Number of chain breakage by increase of irradiation dose 412
Figure 3-54. 13(이미지참조)C NMR soectra in anomeric region 413
Figure 4-1. Standard curve for quantification of myosin molecules (A) and bovine serum albumin (BSA) in protein solutions prepared from gamma-irradiated beef samples 433
Figure 4-2. Standard curve of sandwich ELISA for quantifying shrimp tropomyosin (TMP) 437
Figure 4-3. Regression curves on decrease rates of shrimp tropomyosin (TPM) by gamma irradiation 438
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