• Food Science of Animal Resources
• /
• v.27 no.2
• /
• pp.216-221
• /
• 2007

This experiment was carried out to investigate characteristics of pork quality according to various producing district. The results of whole component analysis of pork according to diverse producing district were showed high level of fat content in Jeju island-belly and shoulder loin than other pork samples. And saturated fatty acid contents of Jeju island-belly and shoulder loin of pork were showed 46.6 and 41.6%, respectively, and unsaturated fatty acid contents of Jeju island-belly and shoulder loin of pork were showed 50.3 and 58.4%, respectively. Chungbuk-pork was relatively showed high level of cholesterol content than other pork samples. On the other hand, cholesterol contents of Jeju island-belly and shoulder loin of pork were showed 565.6 and 507.6 ${\mu}g/g$, respectively. Skatole contents of Jeju island-belly and shoulder loin of pork were showed low level(0.013 and 0.065 ${\mu}g/g$) than other pork samples. This results mean that Jeju island-belly and shoulder loin of pork have less order than other pork samples. The chewiness of texture that consumers feel the biggest difference in palatability of meat showed significantly high level(376.5 g) in Jeju island-belly of pork(p<0.05). This result represent that Jeju island-belly of pork have the best sense of the texture than other pork samples. $L^*$(lightness) value of ground pork was generally showed high value in belly than shoulder-loin of pork. However, $a^*$(redness) value of ground pork showed high value in shoulder-loin than belly of pork. And there was no significant difference in $b^*$(yellowness) value among the samples(p>0.05). The results of sensory test(taste, flavor, texture and palatability) from pork according to various producing district showed good flavor and palatability in Jeju island-belly of pork but there was no significant difference among the samples(p>0.05).

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.22 no.1
• /
• pp.25-35
• /
• 1989

To prepare a new type of fish sauce from skipjack scrap, it was examined the effect of koji on the sauce flavor, conditions of low salt fish sauce processing and the changes of taste com-pounds during its fermentation. To prepare the skipjack scrap sauce, chopped skipjack head paste was mixed with $6.6\%$ skipjack viscera, $26.9\%$ koji, $71\%$ of $25\%$ brine, $13.3\%$ salt and $7.6\%$ glucose, and fermented at $25\pm4^{\circ}C$ for 90 days. The same process was also carried out to prepare the low salt skipjack scrap sauce adding $7.6\%$ sorbitol, $0.3\%$ lactic acid and $9.8\%$ ethyl alcohol instead of $13.3\%$ salt. The major free amino acids in the products were glutamic acid, Iysine, valine, phenylalanine, alanine, leucine and isoleucine at 90 days of fermentation. And the contents of total free amino acids in both products were 3,307mg/00m1, 3,637.1mg/100m1 at 90 days of fermentation. The predominating non-volatile organic acids showed in the products were lactic acid, succinic acid, pyroglutamic acid, which were $90\%$ over contents of the total non-volatile organic acids. Total non-volatile organic acid contents in both products were 1,002.1mg/100ml, 1,312.9mg/100m1 at 90 days of fermentation. During fermentation of sauce, ADP, AMP and IMP were decreased, while inosine and hypoxanthine were increased. The major taste compounds of the products were rove진ed free amino acids and non-volatile organic acids. The nucleotides and their related compounds, total creatinine, betaine, TAMO and sugar were seemed to be having an auxiliary role in taste of those products. Fishy odor in skipjack scrap sauce can be improved by adding koji. And the low salt skipjack scrap sauce ($9.12\%$ of salt contents) can be prepared by the replacement of a part of salt with sorbitol, lactic acid and ethyl alcohol. From the results of sensory evaluation and chemical experiments, the skipjack scrap sauce products supposed to be at least equal to the sold soy sauce on the market in quality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.10 no.1
• /
• pp.1-16
• /
• 1981

Fermented trepang entrails, Stichopus Japonicus, is widely used and occupied an important position in foods of this country. But little study on its taste compounds has been reported. This study was attempted to establish the basic data for evaluating taste compounds of fermented trepang entrails. Changes of free amino acids, free sugars, nucleotides and their related compounds as taste compounds during the fermentation of trepang entrails were analyzed by amino acid autoanalyzer and high speed liquid chromatography. Glutamic acid, alanine, glycine and proline were dominant amino acid in the fresh extracts, having 32.3%, 16.4%, 12.0% and 10.5% of the total free amino acid content, respectively. The content of leucine, valine, phenylalanine, isoleucine, methionine and tyrosine were low. The free amino acid were not changed in composition but changed in amounts during the fermentation of trepang entrails. Glutamic acid, alanine, glycine, proline, lysine, arginine and leucine were abundant in both fresh sample and fermented products. Free sugars in fermented trepang entrails, the results showed that galactose(933.7-988.0 mg%) was dominant and the content of arabinose, xylose were 78.7, 55.2-771mg% on moisture and salt free base respectively but glucose was detected in trace amount. Nucleotides and their related compounds were increased during the fermentation and hypoxanthine(47.1-$62.5{\mu}mole/g$, on moisture and salt free base) were dominant, IMP was abundant in fermented trepang entrails. TMA was increased while TMAO was decreased during the fermentation. The content of TMAO nitrogen in fermented trepang entrails was 30.0mg% on moisture and salt free base. The content of betine was increased during the fermentation and was ranged from 734.2 to 934.2mg% on moisture and salt free base. It is believed that such amino acids as glutamic acid, alanine, glycine, lysine, proline, arginine, leucine, such free sugars as galactose, arabinose, xylose, glucose, such nucleotides and their related compounds as IMP, hypoxanthine play an important role as taste compounds in fermented trepang entrails.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.14 no.2
• /
• pp.182-187
• /
• 1985

This study was attempted to evaluate the chemical components of Aldaegu, Gadus macrocephalus, which consumed as a salted and dried product popularly in Korea. The contents of such compounds as amino acids, nucleotides and their related compounds, fatty acids and minerals were analysed. The content of total free amino acids was 814.9 mg% on dry basis and the major amino acids were tyrosine, alanine, histidine, leucine, phenylalanine, lysine and valine in a decreasing order. These amino acids were resulted as 45% of total free amino acids in Aldaegu. In the nucleotides and their related compounds, inosine and hypoxanthine were the only compounds detected. The overall content of nucleotide and their related nitrogenous compounds, free amino acid-N., ammonia-N., creatine and creatinine-N., and betaine-N., was 78.6% of extractable nitrogen. Ammonia-N was the most abundant of other nitrogenous compounds, resulting 36.6% of extractable nitrogen from the sample. In the fatty acid composition of total lipid and phospholipid, polyenoic fatty acid was abundant holding about 48% respectively. However, higher amounts of saturated fatty acids(39.8%) were found in glycolipid, and the predominant fatty acids in quantity were palmitic $acid(C_{16:0})$, stearic acid $(C_{18:0})$, oleic $acid(C_{18:1})$, docosahexaenoic $acid(C_{22:6})$, eicosapentaenoic $acid(C_{20:5})$ and eicosatetraenoic $acid(C_{20:4})$. Aldaegu contained 27,430 ppm of sodium and the trace amount of lead and cadmium was detected, which gave a good safety in the food sanitation aspects. It was presumed that free amino acids, ammonia, hypoxanthine, betaine, creatine and creatinine, and minerals play an important role for the characteristics of taste and flavor of Aldaegu.

• Korean Journal of Food Science and Technology
• /
• v.52 no.5
• /
• pp.435-440
• /
• 2020

Water is a major ingredient and comprises over 98% content of coffee. In this study, coffees prepared with distilled water (L) and waters with medium (M) and high hardness (H) were investigated for organic acid, caffeine, and eugenol contents and analyzed by sensory evaluation. Organic acid content was the highest in H-coffee. The contents of chlorogenic acid and caffeine, the characteristic bitter taste molecules, were the highest in L-coffee. The level of eugenol, one of the representative aroma components, was the lowest in M-coffee but similar between L- and H-coffees. The sensory evaluation test, conducted on a university student group comprising 56 female and 47 male participants, showed that L-coffee was the most preferred (42% or higher), but there was no significant difference in bitterness, acidity, body, and balance. Results suggest that the preference index of coffee taste among university students may be different from that of coffee experts who prefer coffee extracted with water of certain hardness.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.2
• /
• pp.222-228
• /
• 1997

Toha-jeot, a traditional salt-fermented seafood in Korea, was purchased on the market in order to analyze the flavor compounds. Volatile flavor compounds in unfermented and fermented Toha-jeot were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. A total of 104 volatile flavor compounds were detected in both samples. Of these, 66 were positively identified, composed of aldehydes(14), ketones(8), alcohols(30), terpenes(20), sulfur-containing compounds(10), aromatic compounds (6), esters(12) and miscellaneous compounds(8). Levels of several other compounds such as aldehydes, terpenes, sulfur-containing compounds and esters decreased with fermentation time, whereas alcohols, ketone and aromatic compounds increased. Particularly, levels of alcohols in fermented Toha-jeot was 21 times higher than those of unfermented one. Major volatile flavor compounds in both samples were composed of terpenes, sulfur-containing compounds, esters and ethanol.

• Journal of Life Science
• /
• v.22 no.5
• /
• pp.587-594
• /
• 2012

TMR (total mixed ration) feed was developed by adding mugwort and was fed to Korean black cattle. The effects on the physicochemical properties of the Korean black cattle, when fed mugwort, were investigated, as was the feasibility of producing beef with high quality and functionality. Korean black cattle were reared by using basal TMR (control) and basal TMR supplemented with mugwort of middle fattening 4.6% and late fattening 6.5% (treatment). The content of total catechin in Korean black cattle fed with the control and treatment was 0.262 and 0.379 mg/kg, respectively, while the content of epicatechin was 0.042 and 0.059 mg/kg, respectively, both of which were a significant increase from feeding the cattle TMR with mugwort ($p$ <0.05). There was no significant difference between the control and treatment in terms of $L^*$ (lightness), $b^*$ (yellowness), pH, VBN (volatile basic nitrogen) content, bacterial counts, water-holding capacity, freezing loss, thawing loss, cooking loss, cohesiveness, chewiness, shear force, and sensory score. TBARS (2-thiobarbituric acid reactive substances) and springiness for the control were significantly higher than the treatment ($p$ <0.05). The $a^*$ (redness), EDA (electron donating ability), hardness, and gumminess for the treatment were significantly higher than for the control ($p$ <0.05). These results suggest that the feed containing mugwort can be used to improve color and increase antioxidant ability as functional feed.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2005.05a
• /
• pp.247-252
• /
• 2005

본 연구는 파슬리 등의 야채를 첨가하여 제조되는 화이트소시지의 물성 및 저장성에 미치는 자두 분말의 효과를 조사하기 위해 실시되었다. 물성의 변화로서 pH는 자두의 첨가율이 증가함에 따라 상대적으로 감소 하였는데 3% 첨 가시 전 저장 기간 중 가장 낮게 ($pH\;5.11\;{\sim}\;4.44$) 나타났다. 육색(meat color)은 자두의 첨가량에 비례하여 적색도(redness)를 나타내는 a-value에서 높게 나타났으며 명도 (light ness)를 나타내는 L-value에서는 상대적으로 낮은 수치를 보여주었다. 전단력(Shear stre ngth) 측정에서는 저장 기간 중 자두 분말의 첨가량에 비례 하여 근소한 차이를 나타냈는데 저장 7일째에서 가장 높았다. 자두 분말 첨가구 에서의 다소 높은 전단력의 결과는 보수력 (WHC) 측정 에서도 같은 경향을 나타내었는데 자두 분말의 증가량에 따라 3% 첨가구가 대조구 (0%)보다 낮게 나타나 약한 보수성을 보여 주었다. 저장성에 미치는 결과로서 총세균수의 측정결과 저장 3일이 경과한 구간에서 Sorbic acid (0.07%)의 첨가구와 자두 분말(3%) 첨가구 에서 비슷한 항균 효과를 나타내었다. 이 같은 동일한 수준의 항균 효과는 저장 9일째에도 같은 경향으로 나타났다. VBN 측정에는 저장 기간에 따라 증가된 수치를 나타냈는데 저장 7일 및 8일, 9일째 측정 결과는 3% 자두분말 첨가구와 0.07% Sorbic acid 첨가구 와 비슷한 수준을 나타내어 동일한 저장효과를 보여 주었다. 관능검사 실시 결과 총체적인 풍미에 있어서는 자두 분말 첨가구 1.5%가 가장 우수 했으며 다음으로는 3%, Sorbic acid 첨가구 및 공시료 순으로 나타났다.간에 유의차는 나타나지 않았다.pm을 spiking한 후 SPE상에서 SCX(Strong cation exchange column)을 통한 clean-up과정을 거친 후의 STP의 limit of quantification(LOQ)는 약 0.44ppm이었으며, 이에 대한 회수율은 89.7${\pm}$2.3%(n=6)를 나타냈다. 실제 CODEX에서 권장한 우유의 MRL이 0.6ppm인 점을 감안하면 CODEX권고치에 도달할 수 있는 것으로 판단되었다. 따라서 본 연구에서 개발 된 시험법은 지금까지 국내적으로 STP에 대한 시험법이 확립되어 있지 않은 것으로 이와 아울러 간편한 parallux와 병용해 STP에 대한 정량 및 정성 분석을 유도체화 장치 및 형광검출기를 이용해 잔류항생물질 STP에 대한 분석시험법을 개발하였다.화와 네트워크 조직망 구축을 위한 지역중심의 복합 생활문화 공간이 필요할 것이며, 이를 촉진키 위한 mentor academy시스템 접근을 통해 점점 고령화되어 가고 있는 재래시장에 대해 차별적 특성이 반영된 종합적이고 체계적 접근 방법연구가 필요하다./TEX> 자체기술개발, 선진기술 도입, 산업간 및 산업내 기술확산, 국제기술협력 ${\rightarrow}$ 기술혁신의 촉진 ${\rightarrow}$ 총요소생산성과 기업경쟁력(자원 및 역량, 프로세스 경쟁력, 품질경쟁력, 시장경쟁력, 고객성과, 시장성과, 재무성과)의 제고 ${\rightarrow}$ 가격경쟁력(임금, 금리, 물류비용, 환율 등)과 비(非)가격경쟁력(디자인, 에프터서비스, 품질, 운송 등)의 제고 ${\rightarrow}$ 국가경쟁력의 제고 ${\rig

• Food Science of Animal Resources
• /
• v.27 no.1
• /
• pp.47-52
• /
• 2007

Quality evaluations of seasoning chicken wing treated with pine needles during storage of 6 days at $4^{\circ}C$ were assessed. Seasoning chicken containing 0.5-1.3% (w/w) pine needle during storage at $4^{\circ}C$ was allowed to the growth of Staphylococcus aureus. pH values of seasoning chicken containing pine needles after 6 days of storage were not significantly different (p>0.05) than those of the controls. The rate of drip loss on seasoning chicken containing pine needles after 24 hr of storage was significantly different (p<0.05) than that of the controls. Sensory scores of seasoning chicken containing 0.8-1.3% pine needles for odor and flavor were in the "liked more" to typical category during storage of 6 days at $4^{\circ}C$. For odor and flavor scores, seasoning chicken containing 1.0-1.3% pine needles compared to the controls and other treatments increased during storage days due to fresh odor of pine needles. Seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were no significantly different levels (p>0.05) of Hunter color $L^*$ values compared to controls. Hunter color $a^*$ and $b^*$ values of seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were significantly different (p<0.05) than those of the controls.

• Korean Journal of Food Science and Technology
• /
• v.41 no.2
• /
• pp.122-130
• /
• 2009

Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with hydrolyzed wheat gluten (HWG) with different temperatures, pressures, pH values and solvents. The physicochemical properties of MRPs were investigated and DPPH and hydroxyl radical scavenging activity and sensory properties were also assessed. MRPs from ribose and HWG evidenced the highest preference for meaty flavor and antioxidant activity and also evidenced higher antioxidant activity with larger pH reductions and higher browning index increases than were observed in other MRPs. The antioxidant activities were increased with increased reaction temperature and pressure. The most preferred meaty flavor was obtained from MRPs with ribose at 140$^{\circ}C$ in an oil bath with the pH adjusted to 9 in water as a solvent, and heated for 30 mins.