• 한국식품영양학회지
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• 제9권3호
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• pp.271-274
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• 1996

New drying method was tested for the Quality control for Kwamegl, dry Pacific saucy(Cololahis saira) In east coast area of Kyungbuk province, Korea. Cholesterol content of raw fish was 56% on dry basis, and decreased to 50.82 mg% rapidly the first 3 day and then, it was almost unchanged. However, the cholesterol content decreased slowly to 52.3 mg% during 15 days in new artificial drying.

• 한국식품저장유통학회지
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• 제1권1호
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• pp.55-60
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• 1994

To invedtigate the effect of refrigerate case on the Quality of strawberry during circulation, the temperature changes on the amounts of dry ice and ice cube were examined. And also, the effect of precooling on the changes in temperature and quality of the fruits were studied. Strawberry precooling-treated at 4$^{\circ}C$ for 24hours was prolonged the shelf-life, and Quality was Progressed.150g of dry-ice Per kg of the strawberry was kept quality. It was prolonged more 2 days than present circulation system.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.71-75
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• 1999

Power consumption, mesh size, moisture content, color difference, amylogram of rice flour milled with water soaked rice were compared with that of rice using dry pin mil process. Maximum water absorbance of rice was 35% for 2.5 hr. Power consumption to mill the soaked rice was less than of dry rice by 6.9kW/100Kg. Moisture content of rice flour from the water soaked rice was 2% higher than that of rice flour from dry rice. Population of flour particle was 52.9% of 60 mesh and 32.6% of 60∼80mesh. Gelatinization temperature of rice flour from the water soaked rice was 30C lower than that of rice flour from dry rice. Maximum and minimum viscosity of rice flour from the water soaked rice after boiling were 296 cps and 158 cps, independently. Brightness and whiteness of the rice flour from the water soaked rice were increased upto 10hr soaking and decreased after 17hr soaking. Brightness and whiteness of the rice flour were 96.17 and 96.02, independently.

• 한국축산식품학회지
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• 제39권4호
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• pp.668-676
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• 2019

This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during dry aging (0, 1, 2, 3, 4, 7, and 9 wk) in comparison with a commercial refrigerator (CR). Total plate counts (TPC) of the CR group approached 8.07 Log CFU/g at 2 wk of dry aging, thus indicating meat spoilage. Cooking loss, lightness, and shear force of EFR were significantly decreased (p<0.05) at subsequent aging weeks in both the EFR and CR. Aging loss, TPC, TBARS levels increased at subsequent aging weeks; however, pH values were not influenced by aging. At the same aging weeks (1 or 2 wk), the EFR group displayed significantly lower values (p<0.05) of aging loss, pH, TPC, and TBARS levels than the CR group. No significant differences in WHC, cooking loss, and shear force was observed until 2 wk of aging between the EFR and CR groups. The present results show that application of the EFR system improves the tenderness, color, and lipid oxidation stability of pork loin and extends its shelf life in comparison with a commercial refrigeration.

• 한국식품영양학회지
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• 제22권4호
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• pp.696-700
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• 2009

대장균군 및 대장균의 정성실험에 건조필름을 이용할 수 있는지를 평가하였다. 대장균군의 정성실험에 있어서 lactose broth 배양법의 경우는 검출율이 가장 높은데 반하여 비교적 선택성이 낮고, 검출에 48시간이 소요되며, 실험 시마다 배지를 제조하여야 하는 등 번거로운 조작을 필요로 하였다. Desoxycholate lactose agar 평판배양법의 경우는 검출율이 건조필름보다 다소 높지만 유의적인 차이를 보이지 않는 정도이며, 실험시마다 배지를 제조하여 적당한 온도로 식혀서 분주하여야 하는 등 번거로운 조작을 필요로 하였다. 반면에 건조필름을 사용 할 경우는 검출율이 다소 낮지만 시료액의 균체농도가 1 cfu/$m{\ell}$ 이상에서는 E. coli KCCM11234의 경우 34.3%, E. aerogenes KCCM12177의 경우 67.4%, K. pneumoniae subsp. pneumoniae KCCM40890의 경우 58.3%의 검출율을 보이므로, 최대 3개의 배지에 접종하여 실험할 경우 시료 중에 대장균군의 존재 여부를 확인할 수 있는 수준이며, 선택성이 높고, 별다른 준비나 조작을 필요로 하지 않으므로 쉽게 대장균군을 검출하는데 사용할 수 있었다. 대장균의 정성실험에 있어서 EC broth 배양법은 검출율은 높으나 선택성이 떨어지며 실험조작이 번거로운 반면 건조필름법은 검출율이 다소 낮다. 시료액의 균체농도가 1 cfu/$m{\ell}$이상에서는 37.1%의 검출율을 보이므로 3개의 배지에 접종하여 실험할 경우 시료 중에 대장균의 존재 여부를 확인할 수 있는 수준이며, 선택성이 높고, 별다른 준비나 조작을 필요로 하지 않으므로 쉽게 대장균을 검출하는데 사용할 수 있었다. 단지 건조필름법은 균주에 대한 선택성이 높아서 손상된 균체의 검출이 어려웠으며 손상된 균체가 증식하는데 보다 많은 시간이 소요되므로 정확한 실험을 위해서는 대략 36시간 정도의 배양이 필요하였다. 전반적인 상황으로 판단해 볼 때 건조필름은 대장균군 및 대장균의 정성실험을 행하는데 있어서 현장에서도 손쉽게 실시할 수 있는 방법으로 기존의 방법을 대체하여 사용될 수 있을 것으로 판단되었다.

• 대한수의학회지
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• 제37권2호
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• pp.439-443
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• 1997

동경에서 시판되고 있는 애완견 및 고양이의 식품을 시료로 하여 그 영양성분을 분석한 바, 애완견의 건조식품의 경우 단백질 22.0%, 지방 7.8%, 섬유질 5.4%, 염분 0.36%, 비타민 A 2035 IU/100g 그리고 비타민 D가 201 IU/100g 함유되고 있었고, 고양이용 식품중에는 단백질 29.8%, 지방 6.5%, 섬유질 4.5%, 염분 0.38%, 비타민 A 1543 IU/100g 그리고 비타민 D가 163 IU/100g 함유되고 있었다. 불포화지방산의 경우 애완견의 건조식품에선 59.2% 함유되어 있었고, 고양이용 건조식품에선 55.9%로서 애완견용 식품이 약간 높았으나 양측간에는 유의한 차이는 아니었다. 한편 애완견의 건조식품을 대상으로 30일간 저장시험을 통하여 지질과산화물의 농도변화를 관찰한 바 냉장($4^{\circ}C$)과 암실내 저장($20{\pm}2^{\circ}C$)에서는 별로 변화가 없었으나, 태양광선($20{\pm}2^{\circ}C$)에 노출시 5일후에는 실험개시에 비하여 4.9배(p<0.01) 그리고 30일에는 10.2배가 증가된(p<0.01) 73.6nmol/g에 달하였다. 이와같은 결과를 미루어 보아 애완동물용 식품의 안전성을 위한 저장은 반듯이 냉장이나 암실보관할 것을 제안한다.

• 한국축산식품학회지
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• 제37권6호
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• pp.963-963
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• 2017

• 한국축산식품학회지
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• 제39권4호
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• pp.655-667
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• 2019

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at $2^{\circ}C-4^{\circ}C$ and humidity of 65%-85%, while the wet-aging was done at $1^{\circ}C$ for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.

• 한국축산식품학회지
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• 제36권3호
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• pp.397-404
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• 2016

The objective of this study was to determine the effect of dietary supplementation with whey powder (WP, 1g/kg feed) from weaning to slaughter (150 d) on dry-aged loin quality of pigs. Fifty-eight pigs were randomly divided into two dietary treatment groups (seven replications of four pigs per treatments). Basal diet with 0.1% whey powder was supplied to the WP group. Basal diet was used for the control group (CON). Diet whey protein did not appear to influence the moisture or protein contents. However, ash and fat contents were significantly (p<0.05) decreased in the WP group compared to the control group. Drip loss was significantly (p<0.05) lower in the WP group than that of the control group. Increasing redness with decreasing lightness was found in the inner loin of the WP group. Calcium and iron contents in the WP group were significantly higher than those in the control group. Protein degradation was higher in the WP group than that in the control group (p<0.05), whereas shear force was lower in the WP group than that in the control group (p<0.05). In conclusion, the basal diet supplemented with 0.1% whey powder influence negatively the lipid oxidation of meat whereas the texture property and mineral composition of meat from whey powder fed pigs are developed.

• 한국식생활문화학회지
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• 제32권2호
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• pp.135-143
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• 2017

This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles; 32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at $13{\sim}18^{\circ}C$ temperature and 75~95% humidity. The proximate composition of Korean wheat flour was as follows: water $22.1{\pm}3.64%$, protein $8.6{\pm}0.13%$, fat $1.3{\pm}0.10%$, ash $0.7{\pm}0.02%$, carbohydrates $67.3{\pm}0.10%$. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.