• 한국식품영양학회지
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• 제20권3호
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• pp.311-316
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• 2007

This study was performed to develop a functional yellow layer cake with added cuttlefish ink, by evaluating its physiochemical properties and sensory qualities. Viscosity tended to increase, and height decrease, with the addition of cuttlefish ink. The sensory evaluation revealed the addition of cuttlefish ink in the cake. Specifically, at the 0.3% level color, flavor, and gumminess were enhanced. The brightness(L) of the crumb was highest in the in the control group, at 72.76, and decreased with increasing amounts of cuttlefish ink. The crust of the yellow layer cake was highest in the control group. Furthermore, redness(a) of the crumb was lowest in the control group. but for the crust, it was highest in the control group at crust. Yellowness(b) decreased with increasing amounts of cuttlefish ink for both the crumb and crust. The hardness, cohesiveness, gumminess, and chewiness of the yellow layer cake was highest in the control group.

• 동아시아식생활학회지
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• 제16권6호
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• pp.707-716
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• 2006

To make tofu (soybean curd) with cuttlefish int the cuttlefish ink diluted 20-fold was added to soymilk in the ratio of 0%, 1%, 3%, 5%, 7% and 9% there is no respective comparison here respectively and the prepared cuttlefish inky tofu samples were stored for 15 days at $4^{\circ}C$. After storage, the tofu samples were tested for yield, pH, acidity, bacterial growth, sensory evaluations and physical properties. The yields of 7%(I7) and especially 9%(I9) cuttlefish ink tofu were higher than that of the control tofu(I0). The pH was decreased, but the acidity was increased with increasing storage period. The microorganism count of I9 was the lowest during the storage period. The turbidity gradually increased until 9 days of storage and rapidly increased at 12 days of storage. In the measurement of inky tofu color, the L and b values were decreased during the storage period. In the texture analysis, the hardness, gumminess and brittleness of inky tofu were increased until 12 days of storage but then decreased. Chewiness was decreased with increasing storage period. Springiness of Il and I3 was higher than that of I0. In sensory evaluation, color was increased with increasing cuttlefish inky concentration. Sleekness of I3 was the highest. Hardness and chewiness of inky Il and I3 were the highest. Springiness, cohesiveness and softness were the highest in I3. In overall acceptability, I3 gained the highest score.

• 한국식품영양학회지
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• 제36권6호
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• pp.561-571
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• 2023

The aim of this study was to determine the quality characteristics of bread with 2%, 4%, 6%, and 8% cuttlefish ink added. The pH of the dough decreased as the addition percentage increased, and the addition of 8% was the lowest. The pH of the bread and the fermentation expansion power of the dough decreased as the addition percentage increased. Moisture and ash content were positively correlated with the addition percentage, and the crude protein and crude ash content were negatively correlated. As the addition percentage increased, the color of the bread became darker, and the bread volume decreased. The inside and outside color of the bread also decreased as the addition percentage increased. The volume and specific volume of bread decreased as the addition percentage increased. The amino acid analysis indicated glutamic acid was the largest, free amino acid analysis pointed out aspartic acid the highest. The springiness, cohesiveness, gumminess, brittleness, and hardness of the bread were positively correlated with the addition percentage. Overall, it seems possible to develop bakery items using cuttlefish ink as a functional ingredient.

• 한국식품과학회지
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• 제26권4호
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• pp.417-421
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• 1994

수산 미이용자원의 순차 용매추출물에 대한 항산화물 존재 여부 검색결과, 모자반의 경우 $IC_{50}$이 물추출구에서 $500{\mu}g/ml$, 에테르 추출구 및 메탄올 추출구에서 각각 $133,700{\mu}g/ml$로 나타났으며, 참빗풀은 에테르, 아세톤, 메탄올 추출구에서 $IC_{50}$이 각각 30, 110 및 $200{\mu}g/ml$로 나타나 대상 시료중 가장 항산화 효과가 좋았다. 미이용 수산동물 중에서는 오징어먹즙만이 물 추출구와 메탄올 추출구에서 $IC_{50}$이 각각 $390,\;100{\mu}g/ml$로 나타날 뿐 큰 항산화효과를 보이는 시료나 추출구간은 없었다. 대상 수산 미이용 동 식물에 있어서 에테르와 같은 비극성 용매 추출구에 강한 항산화 물질이 많이 용출되어 존재해 있는 것으로 나타났다.

• 한국식생활문화학회지
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• 제21권6호
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• pp.653-660
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• 2006

오징어 먹물두부의 응고제 종류에 따른 품질 특성을 살펴본 결과는 다음과 같다. 먹물두부의 수율을 GDL 먹물두부가 가장 높았으며, $MgCl_2$, $CaCl_2$ 먹물두부가 낮은 수율을 나타내었다(p<0.001). 그러나 두부 순물의 양은 두부 수율고 반대였다. 먹물두부의 pH는 $MgCl_2$ 두부가 가장 높았고, $CaCl_2$ 두부가 pH가 가장 낮았다(p<0.001). 먹물 두부 순물의 pH도 두부의 pH와 같은 결과였다(p0.001). 먹물두부의 산도는 $CaCl_2$ 두부가 가장 높았고, 글루콘산 칼슘 먹물두부의 산도가 가장 낮아 유의적인 차이가 있었다(p<0.001). 먹물두부 순물의 탁도는 $CaSO_4$, 글루콘산 칼슘, $CaCl_2$ 먹물두부 순으로 높았고, GDL 두부의 탁도가 가장 낮았다(p<0.001). 수분함량 측정 결과 $MgCl_2$ 두부의 수분이 가장 많았고, $CaCl_2$ 두부의 수분이 가장 작게 나타났다(p<0.001). SEM을 이용한 미세구조 관찰에서 GDL 두부와 글루콘산 칼슘 두부의 망상구조가 다른 응고제를 사용한 두부보다 크기가 작고 균일했다. 먹물두부의 관능검사 결과 외관의 기호도, 맛의 기호도에서 GDL 먹물두보가 가장 높은 점수를 얻었으며, 질감의 기호도 역시 GDL 먹물두부가 가장 높았다. 전반적인 기호도는 GDL, 글루콘산 칼슘 먹물 두부 순으로 높게 나타나 수용도가 높았다. 먹물두부의 색도 측정 결과 명도 L값과 적색도 a값은 GDL 먹물두부가 가장 높았고, 황색도 b값은 $CaCl_2$ 두부가 가장 높았다(p<0.001). 먹물 두부의 texture 측정에서 견고성, 껌성, 파쇄성은 글루콘산 칼슘 두부가 가장 높았다. GDL 두부는 견고성은 가장 낮았으나, 응집성은 가장 높게 나타났다. 이화학적 평가간의 상관관계 결과 두부 순물의 pH가 높을수록 산도는 높아지고, 탁도는 낮아졌다. 산도는 탁도, 수분함량과 부의 상관관계가 있었다. 관능검사와 기계적 검사간의 상관관계에서 수분함량은 다른 관능검사 항목과 부의 상관관계를 나타내었다. 기호도와 관능항목간의 상관관계 결과 전반적으로 구수한 향이 강하고, 응집성, 탄력성이 높을수록 기호도가 높게 나타났다.