• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1805-1812
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• 2013

The quality and sensory characteristics of Misutkarus, made from immature-whole green rice (IWGR) and barley (IWGB), and their cookies were assessed. Misutkarus of IWGR and IWGB showed a significantly higher water absorption index and viscosity, as well as higher hydrolysis rate by ${\alpha}$-amylase, resulting in higher amount of reducing sugar than those of mature brown rice and barley. The cookies made with 30% Misutkarus of IWGR and IWGB showed harder texture, lower spread ratio, darker and more reddish color than cookies with 100% wheat flour (control). For sensory evaluation, the beverage was prepared by mixing Misutkarus, milk and honey, and the beverages of IWGR and IWGB could not provide acceptable sensory quality due to reduced nutty taste and stronger greenish aroma. However, when added to prepare cookies, 30% Misutkarus of IWGB imparted the favorable taste, aroma, texture and overall preference by presenting no significantly different sensory characteristics with wheat flour.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.353-358
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• 1983

This study indicated that mackerel flesh can be prepared as an intermediate moisture deep-fried product. The fillet were cut into $2{\times}2{\times}1.5cm$ (about 4g each): then submerged in an infusion solution (lg flesh: 1ml solution) containing 45.9% of water, 6% of sodium chloride, 40% of sorbitol, 2.4% of propylene glycol, 0.7% of potassium sorbate, 3% of sugar, 2% of monosodium glutamate, and $0.6m{\ell}$ of alcoholic extracts from red pepper, and heated for 10 min at $105^{\circ}C$. The infused flesh was drained for 15 min and then coated with batter and crumb. The pieces were deep fried in soybean oil for 3 min at $170^{\circ}C$ and cooled on absorbent paper. The initial water activity of the product was 0.86. Judging from the results of experimental data such as peroxide value, TBA value, viable cell count and sensory evaluation, the quality of products were stable for 50 days at room temperature ($25{\pm}2^{\circ}C$).

• Culinary science and hospitality research
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• v.18 no.3
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• pp.191-205
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• 2012

Due to a surplus of rice on the market, there has been a growing interest in developing better processed rice products, especially rice liquor or spirits which are popular and have a large market value. In this study, Takju was made with different varieties of rice and rice powder particle sizes, after which a taste survey was performed and measurements were taken on the characteristics of Takju including the temperature of the fermenting material, sugar content, alcohol content, acidity, amino acid types, colors, etc. The varieties of rice used in the study included Chucheong, Hiami and Anda. The temperature of the brew for each kind of Takju reached its highest point 48 hours after preparation. Differences among rice varieties were only apparent in the acidity and taste evaluations. The acidity was found to be highest with Anda, followed by Chuchoeng and Hiami. Chuchoeng had the highest taste evaluation scores. With regards to particle sizes, the alcohol content and acidity were found to be highest with coarse rice powder while ultra fine rice powder showed the highest fermenting temperature, sugar content, acidity, amino acid type, pH level, color and taste scores right after preparation. The results of this study suggest that among the kinds of Takju made from different rice varieties and particle sizes, the one made from Chucheong ultra fine rice powder is the most preferable over other variations.

• Monthly Duck's Village
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• s.72
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• pp.90-99
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• 2009

지난 5월 20일, 한승수 국무총리 주재로 열린 식품안전정책위원회에서 오는 2010년까지 오리고기와 닭고기의 포장 유통이 전면 의무화할 것을 밝혔다. 또한 지난 19일에는 오리 농가 HACCP평가 기준(안)을 시범적용키로 하고 사육 단계부터 도압 가공 유통에 이르기까지 HACCP을 적용 권장하면서 철저히 위생적인 오리육 생산을 위한 방향으로 흘러가고 있다. 더욱이 지난해부터 적은 양이지만 오리고기가 군납품목에 포함되고, 학교급식 등에도 조금씩 시장을 늘려가면서 균일한 품질과 규격에 대한요구가 커져가고 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1839-1845
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• 2010

This study was conducted to evaluate the effects of salt soluble protein extracts from anchovy (ASSPE) on sausage during storage at $10^{\circ}C$. Sausages were produced containing 5 and 10% ASSPE. Sausages containing ASSPE showed no significant differences in emulsion stability, color, pH, moisture, viable cell count, and VBN compared to the control. The hardness significantly increased with the addition of ASSPE, and sausages containing 5% ASSPE were the highest in gumminess. In the sensory evaluation, sausages containing 5% ASSPE had the highest score in appearance and springiness. In conclusion, the addition of ASSPE in sausage had no effects on storage characteristics, but had a good effect on improvement of quality and sensory characteristics. Especially, 5% ASSPE sausage had good texture and high sensory characteristics due to increased binding capacity. These results suggest that 5% ASSPE may improve the quality and sensory characteristics of sausage.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.182-185
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• 2005

본 연구는 식염첨가량을 달리하여 제조한 로인 햄의 품질특성을 평가하고, 제조 가능한 최저식염첨가수준을 결정하고자 실시하였다. 식염첨가량을 0, 0.5, 1.0, 1.5, 2.0%로 달리하여 염지액을 다침주사로 주입한 로인 햄의 이화학적 및 조직학적 및 관능적 성상을 평가하였고, 고염처리구와 비교하였다. 제조한 로인 햄의 pH, 그리고 수분, 지방, 단백질 함량은 각각 5,8${\sim}$5.9, 66${\sim}$70%, 1${\sim}$l.3%, 21${\sim}$26%였다. 수분함량은 식염 무첨가구가 첨가구에 비하여 유의적으로 낮게 나타났고, 반면에 단백질함량은 식염 무첨가구가 첨가구에 비하여 유의적인 차이를 보이며 높게 나타났다. 색도는 명도에서만 고염 처리구 중 1.5%가 저염 처리구 0.5%이하와 차이를 보였다. 보수력은 식염첨가량에 따른 유의적 차이를 보이지 않았고, 반면에 가열감량은 식염 무첨가구가 0.5%이상의 식염 첨가구에 비해 유의적인 차이를 보이며 높게 나타났다. 조직학적 특성을 평가하기 위해 실시한 allo-kramer 전단력 측정 결과, 식염 무첨가처리구는 0.5${\sim}$1% 식염첨가구에 비하여 높게 나타났으나, 1.5${\sim}$2% 첨가처리구와는 유의적인 차이를 보이지 않았다. 관능검사 곁과에서 식염 무첨가구는 평가항목 전반에 걸쳐서 좋지 않은 것으로 평가되었으며, 특히 다즙성, 색도, 염도 및 총체적인 항목에서 매우 낮게 평가되어 제품으로서 가치를 상실하였다. 반면에 0.5% 이상의 식염 첨가구는 식염첨가량에 관계없이 유사한 관능적 특성을 보였으며, 2.0%의 고염 처리구는 오히려 염도에서 다른 평가항목보다 낮게 평가되었고, 1.0% 식염 첨가구는 오히려 조직감과 염도에서 매우 좋게 평가되었다. 이러한 결과는 제조 가능한 식염첨가최저수준은 0.5%이상임을 보여주었다. 따라서 로인 햄의 제조에 필요로 되는 식염의 첨가량은 0.5${\sim}$1.5% 범위로 평가된다. 차후의 연구로는 저염 로인 햄의 경우 품질의 저하를 보완할 수 있는 기능성 첨가물이나 가공기법이 필요할 것으로 보인다.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.72-77
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• 2001

The effect of gamma-irradiation on the microbiological and general quality changes of the kochujang(Korean hot pepper paste) was studied. Kochujang was prepared, irradiated at 5, 10 and 20 kGy, and then stored at $25^{\circ}C$ for twelve weeks. The results showed that the Bacillus were decreased by 5 log cycles with dose of 20 kGy with 3.94 kGy of $D_{10}$ value. Yeast and Lactobacillus cells were nearly eliminated by 10 kGy. The formation of $NH_2-nitrogen$ and reducing sugar, enzyme activity, acid production and browning were not affected by gamma irradiation. Therefore, it was considered that the kochujang treated with gamma irradiation maintained better microbial quality than that of the control with storage.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.219-226
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• 1981

To enable off-season peach canning, peaches were halved and processed into solid packs. Following variables were compared in relation to storage stability of solid packs. First as pretreatment-dipping in citric and ascorbic solution after lye peeling; second as pasturization in pouch and hot fill process; third as packaging method-2 ply(PET/PE) and 3 ply(PET/Al/PE) plastic film pouch and metal container; fourth as storage condition $-20^{\circ}C\;and\;-5^{\circ}C$. After 25 weeks storage test, all peaches in different packs were processed into canned peaches just like commercial products, and then quality was organoleptically evaluated from the viewpoint of processing and storage variable of solid packs. The results are follows; 1. Ascorbic acid dipping in 3 ply pouch and citric acid dipping in 2 ply pouch had better quality retention effect than any other pretreatments in respective packing. 2. Pasteurization method gave great effect on the color and texture of the solid pack during storage, but not on the quality of the final canned peach. 3. Can and 3 ply packing were better than 2 ply pouch in storage of solid pack and quality of final canned peach. 4. The $5^{\circ}C$ storage gave better quality than $20^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.386-396
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• 1999

Commonly eaten fish, meat and other protein-containing foods show some level of mutagenic activity following normal cooking such as broiling, frying, grilling, roasting etc. The main food mutagens found in cooked products are“heterocyclic aromatic amines”. Several of them have been shown to be carcinogenic in rodent and suggested to be relevant for human cancer etiology. This review summarizes the chemistry, formation, occurrence and toxicity of food-borne heterocyclic aromatic amines. Factors that influence the formation of them are also discussed with special emphasis on dietary factors. From a health safety point of view, it is desirable to estimate the intake of heterocyclic amines via foods, and reduce or prevent the formation of food mutagens.

• Food Science and Preservation
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• v.19 no.4
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• pp.611-618
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• 2012

This study was conducted to investigate the perception of the management of food service in schools. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk areas. The questionnaire included the food temperature management and the frequency of the food quality confirmation. The sanitation performance of the delivery workers was evaluated with a 5-point Likert scale. The food items for which the proper temperatures while they were being received were difficult to maintain were as follows: ready-to-use vegetables, 49.8%; frozen foods, 30.3%; and fish paste, 27.7%. The frequencies of the food quality confirmation whenever the foods were received were as follows: for beef, 87.5%; pork, 84.5%; chicken, 84.1%; eggs, 73.4%; seafood, 59.4%; and processed foods, 52.8%. The total mean score of the dietitian-perceived sanitation management performance of the delivery workers was 3.86/5.00. The school dietitians said the percentage of the mixed delivery of food items in vans was 80.4%. The percentage of the dietitians who thought this mixed delivery influenced food sanitation and quality was 92.3%. Therefore, safe foods should be supplied to schools with a thorough inspection process and hygiene education, and professional research is required on the appropriate inspection process.