• 동아시아식생활학회지
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• 제10권1호
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• pp.48-54
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• 2000

This experiment was carried out to investigated the changes in proximate composition, pH, thiobarbituric acid value(TBA) and fatty acid composition of pure jemsosojoo added medicinal herbs(JMH) and medicinal herbs (MH) during sotrage perid (30days) at 4$^{\circ}C$. Three black goat with 18-19 kg live weight were slaughtered to obtain samples from extracts. The results were as follows ; moisture, crude protein , crude fat content of PJ were higher than other treatment , but ash content in MH was higher than others. Chemical composition did not affect storage period. the ph of the PJ was ranged from 6.47-6.57 , the JMH was ranged from 5.05-5.09, the MH was ranged from 4.68-4.70. The pH of MH was lower than other treatment . The TBA value of all treatment were gradually increased during storage period. Oleic acid, palmitic acid, stearic acid were major fatty acids of the PK and the JMH, Especially, linolenic acid and linolenic acid content were higher in the JMH than those of the PJ. Lipid oxidation tend to be delayed with the addition medicinal herbs.

• 동아시아식생활학회지
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• 제22권4호
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• pp.543-549
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• 2012

Muffins were prepared with different amounts of rice bran powder (0~30%), and their quality characteristics were investigated. The specific gravity of batters increased with increasing rice bran. While the initial pasting temperature increased with increasing rice bran amount, peak viscosity and viscosity at $95^{\circ}C$ after 15 min gradually decreased. The pH value of batters and muffins decreased with increasing rice bran amount. Moisture content of muffins was affected by the addition of rice bran powder. The lightness and yellowness values of muffins decreased with increasing rice bran amount, whereas redness value increased. For textural characteristics, hardness, gumminess and chewiness of muffins significantly increased with increasing rice bran amount, whereas cohesiveness and springiness decreased. Aircell uniformity of muffins became larger and more random as rice bran powder content increased. In the sensory evaluation, scores of taste and texture were the highest in muffin added with 5% rice bran powder. Overall acceptability was highest in control and the 5% group without any significant difference. Values of color, flavor, taste, texture and overall acceptability of muffins tended to decrease as rice bran powder content increased.

• 동아시아식생활학회지
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• 제13권4호
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• pp.326-333
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• 2003

The purpose of this study was to investigate the effect of various cooking methods(roasted, salad, deep-fried seasoned-roasted and commercial laver) on mineral contents, color and sensory evaluation of laver. The contents of mineral of dried laver by various cooking methods were analyzed using the Inductively Coupled Plasma(ICP) system. The results were summarized as follows : The content of crude protein, moisture, ash and crude fat in dried laver were 35.1％, 10.6％, 9.7％ and 0.8％, respectively. Among the minerals of dried laver, the content of poassium was the highest (2268.0mg/100g d.w.) and those of calcium and iron were comparatively high (495.1mg/100g, 13.5mg/100g). Ca/P ratio of dried laver was about 1:1 levels. Among various laver dishes, the total mineral content was the highest in the roasted laver, but low in the deep-fried laver. Among color values by cooking methods, "L(lightness)" and " - a(greenness)" values were the highest in the roasted laver, and "b(yellowness)" was the highest in the deep-fried laver. The seasoned-roasted laver was highly scored by the sensory evaluation.

• 동아시아식생활학회지
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• 제22권6호
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• pp.826-835
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• 2012

This study was conducted to examine the quality characteristics of Oncorhynchus masou stock containing various amounts of tomato (2%, 4%, 6%, 8% and 10%). To accomplish this, the moisture contents, Hunter's color value, pH, salinity, sugar contents, free sugar contents, minerals and free amino acid were measured. The b value decreased, while the L value, a value, pH, salinity, sugar contents, total sugar (fructose, glucose, sucrose) and minerals (Na, Mg, K, Ca, Fe) increased as the ratio of tomato increased. A total of 33 free amino acids were detected, and the amino acid content increased as the ratio of tomato increased. Investigation of different attributes revealed that tomato content significantly affected color intensity, savory flavor and tomato taste. In the acceptance test, stock containg 8% tomato was preferred for flavor, taste, texture and overall quality ; therefore, this was taken as the optimal tomato content for maximizing the overall quality of Oncorhynchus masou stock.

• 동아시아식생활학회지
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• 제11권6호
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• pp.479-484
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• 2001

감 과육 파쇄물을 열풍, 진공, 동결의 건조방법으로 건조를 행하였다. 각 건조 방법별로 감분말의 물리적 특성치인 공극률은 열풍 건조한 시료가 1.9%로 가장 작게 나타났으며, 진공건조 2.13%, 동결건조가 3.95%의 순으로 나타났다. 또한 총공극 면적 역시 동결, 진공. 열풍건조의 순으로 나타났으며 공극의 평균지름은 반대의 순으로 나타났다. 상대습도의 변화에 따른 감 분말의 평형수분함량에 도달하는 기간을 조사한 결과이다. 상대습도가 증가할수록 흡습량이 증가하는 것으로 나타났으며 저장 3일을 기점으로 그 이전에는 흡습량이 급격히 증가하다가 그 이후에는 증가폭이 둔화하는 것으로 나타났다. 또한 낮은 상대습도에서는 수분평형상태에 도달하는 시간이 짧은 반면 상대습도가 증가할수록 평형수분함량에 도달하는 시간이 길어지는 경향을 나타내었다. 온도의 변화에 있어서는 저장온도가 증가할수록 평형상태에 이르는 시간이 길어졌으며 저장상대습도에 따른 평형수분함량의 도달시간은 실험구간내 에서의 상대습도변화에서는 5일 정도에서 평형상태에 거의 다다르는 것으로 나타나 저장 적정 수분함량을 구하기 위해 단분자층 수분함량을 구한 결과는 BET식에서 동결건조한 시료가 다른 시료보다 높은 값을 나타내었고, 등온 흡습선으로서 적합도는 건조 방법별로 0.95 이상의 상관계수 값을 나타내었다.

• 한국식품조리과학회지
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• 제3권1호
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• pp.64-70
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• 1987

배추의 성분조성 및 조직감의 변화에 대한 염장효과에 대하여 연구하였다. 최적 염장조건을 알아보았으며 원료배추 및 염장배추의 dietary fiber 성분조성 무기질 함량 및 수분함량을 측정하였다. 배추의 조직감은 Rheometer에 의한 cutting test에 의하였으며 아삭아삭한 성질 및 씹힘성은 관능검사에 의해 평가되었다. 배추절임을 위한 최적조건은 절임농도가 20%, 절임시간은 6시간이었다. 배추를 20% NaCl용액에서 한달간 염장에 의한 성분변화에 있어서 HW-P는 43.6%에서 59.5%로 증가하였으며 HM-P는 35.9%에서 29.5%로 감소하였다(P<0.05). 그러나 전체 펙틴함량은 거의 변화하지 않았다. 셀룰로오즈, 헤미셀룰로오즈의 함량은 증가하였으나 리그린 함량은 감소하였는데 유의적인 차이는 없었다. Na함량은 현저히 증가하였으나 Ca, Mg, 및 K 함량은 감소하였다. 또한 수분함량은 91%에서 79%로 감소하였다(p<0.05). 배추를 20% NaCl용액에서 한달간 염장에 의한 조직감의 변화에 있어서 최대절단력 및 절단면적은 각각 5배 및 2.5배로 증가하였으며 관능검사 결과 씹힘성은 높아졌으나 아삭아삭한 성질은 낮아졌다(P<0.05). Rheometer에 의한 조직감 parameter와 높은 상관관계를 나타내었다. 이상의 결과로부터 배추를 20% NaCl 용액에서 한달간 염장과정 중 조직감의 변화는 펙틴질 함량, 수분함량 및 무기질 함량의 변화와 관련이 있으나 셀룰로오즈, 헤미셀룰로오즈 및 리그린 함량과는 비교적 관련이 없는 것으로 나타났다. 또한 cutting test에 의한 최대 절단력이 배추의 조직감을 표현하는 좋은 방법이라고 생각되어진다.

• 동아시아식생활학회지
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• 제24권6호
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• pp.802-810
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• 2014

This study investigated the quality characteristics of muffins prepared with tagatose. The effect of tagatose were evaluated in terms of height, volume, weight, specific volume, baking loss rate, moisture contents, colorimeter, sensory evaluation, and texture of muffins during storage (1, 3, 5 days) and texture was measured using a texture analyzer. As the ratio of tagatose increased, the volume, specific volume, baking loss rate, and height decreased, whereas moisture content increased. During storage, control without tagatose showed the highest springiness lowest hardness by TPA, whereas hardness of muffins increased and springiness decreased as the contents of tagatose increased. Lightness of crust and crumb decreased significantly as contents of tagatose increased. According to the sensory evaluation, the control group showed the highest score in terms of texture but was not significant with 2% tagatose (T2). For appearance, color, flavor, taste, and overall acceptance, T2 showed the best result.

• 동아시아식생활학회지
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• 제24권6호
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• pp.785-792
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• 2014

This study investigated the optimal mix ratio of frozen-dried loquat fruit powder and the optimun conditions for making Seolgidduk by analyzing chemical properties, rating moisture contents, color, mechanical quality characteristics and sensory characteristics Seolgidduk was made with 0, 2, 4, 6 and 8% frozen-dried loquat fruit powder, which contains functional components. Chemical analysis showed that loquat fruit powder contained of 12.87% water, 2.23% crude protein, 0.55% crude fat, 3.57% crude ash and 3.89% crude fiber. Water content of Seolgidduk containing loquat fruit ranged from 36.58~39.18%. With more loquat fruit powder L value decreased, while the 'a' value and 'b' values increased. According to scanning electronic microscopy, Seolgidduk containing frozen-dried loquat fruit powder showed weak coherence. Hardness decreased with more frozen-dried loquat fruit powder. In the sensory test, Seolgidduk with 4% loquat fruit powder was the most preferred with less sourness, proper softness, moisture and chewiness. Based on the results of this experiment, Seolgidduk with 4% loquat fruit powder showed less hardness than the control group. These results show that quality and preference increased when 4% loquat fruit powder was added to Seolgidduk. Therefore, Seolgidduk with 4% of loquat fruit powder is expected to increase quality and preference of Seolgidduk.

• 동아시아식생활학회지
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• 제18권1호
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• pp.1-8
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• 2008

In this study the rheological properties of Jeung-pyun prepared with soybean protein isolate (SPI) were investigated. SPI Jeung-pyun samples were manufactured with 3% whole protein, 7S protein, or 11S protein (w/w). In terms of moisture content the Jeung-pyun samples prepared with soybean flour had greater moisture contents than the control group. With the addition of SPI water binding capacity solubility and swelling power increased. Dough pH decreased during the fermentation, but increased after steaming and the SPI Jeung-pyun samples presented higher pH levels han the control group. Foaming ability was significantly strong in the 7S, 11S and whole protein groups. The surface structures of the 7S, 11S and whole protein Jeung-pyun samples displayed small uniform pores when examined by SEM. Overall, the results suggest that SPI can contribute to quality improvements in Jeung-pyun through effects on dough fermentation.

• 한국양식학회지
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• 제19권2호
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• pp.140-146
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• 2006

This study was conducted to investigate the effect of dietary oxidized oil and ${\alpha}$-tocopherol level on growth and body composition of juvenile flounder. To prepare oxidized diets, squid liver oil was oxidized by aeration at $25^{\circ}C$ for 30 days. The six diets were prepared to contain 6% fresh or oxidized squid liver oil as the lipid sources in combination with three levels of ${\alpha}$-tocopheryl acetate at 0, 80 and 800 mg/kg diet. Triplicate groups of fish ($3.9{\pm}0.1$) were fed to apparent satiation twice a day for 8 weeks. Survival was not significantly different among treatments. Weight gain, feed efficiency, daily feed intake, protein efficiency ratio and condition factor of fish fed the fresh oil diets were significantly higher than those of fish fed the oxidized oil diets (P<0.05). The increase of the vitamin E level in diets did not result in any significant improvement on growth performance of fish fed both oil diets. The vitamin E content of the liver and dorsal muscle increased with increasing dietary vitamin E level at both oil diet groups. A decreasing trend in vitamin E content of the tissues was observed in fish fed the oxidized oil diets at the same dietary vitamin E level. Significantly higher moisture content and lower crude lipid content were observed in the whole body of fish fed the oxidized oil diets than fish fed the fresh oil diets (P<0.05). Dietary lipid source affected the fatty acid content of the whole body; higher contents of saturated and monoenoic fatty acids, and lower n-3 HUFA contents such as 20:5n-3 and 22:6n-3 were observed in fish fed the oxidized oil diets than those of fish fed fresh oil diets. The results of this study suggest that the dietary oxidized oil may impair the growth performance, and an increase in ${\alpha}$-tocopheryl acetate supplementation have no beneficial effect on growth and feed efficiency of juvenile flounder.