• 한국식생활문화학회지
• /
• 제12권3호
• /
• pp.289-299
• /
• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

• 식품산업과 영양
• /
• 제8권1호
• /
• pp.1-7
• /
• 2003

• 한국식품저장유통학회지
• /
• 제19권3호
• /
• pp.323-327
• /
• 2012

신선절단 '쓰가루' 사과의 갈변과 미생물 성장 저해에 대해 ascorbic acid와 초음파 처리의 효과를 조사하였다. 사과를 8조각으로 자르고, 1분간 증류수에 침지(Cont), 1분 동안 1% ascorbic acid에 침지(AA), 1분 동안 초음파 처리(US), 또는 1분 동안 1% ascorbic acid용액으로 초음파 처리(AA+US) 후 0.04 mm polypropylnene film으로 열접합 포장하고, 8일 동안 $10^{\circ}C$에서 저장하면서 품질 변화를 분석하였다. AA+US 처리구에서 저장 마지막 날까지 가장 높은 $L^*$값과 낮은 $a^*$, $b^*$값을 보였고, polyphonoloxidase 활성 또한 가장 억제 된 것으로 나타났다. 총균수의 변화는 저장 초기부터 마지막 날까지 AA+US 처리구에서 미생물 성장이 가장 저해된 것으로 나타났다. 가용성 고형분 함량, 적정산도 및 pH 등은 처리조건에 따른 큰 차이를 보이지 않았다. 따라서 ascorbic acid와 초음파의 병용 처리는 신선 절단 사과의 효소적 갈변을 억제하고, 미생물 성장을 저해하는 효과를 가지는 것으로 확인되었다.

• 한국식품과학회지
• /
• 제38권1호
• /
• pp.28-34
• /
• 2006

연구에서는 세정 및 표면살균처리 시스템을 개발 제작에 의한 세정, 표면살균처리 및 저장효과를 살펴보기 위해 치커리를 시료 로 수확후 저장기간별 품질평가를 실시하였다. 표면살균처리를 위해 오존수와 염소수를 사용한 결과 3 ppm 오존수와 염소수 100 ppm의 표면살균 처리는 미생물적 결과에서 커다란 차이를 보이지 않았으나, 두 살균수 모두 식품가공에 있어 제균력을 가지고 있음을 확인 할 수 있었다. 처리 조건을 신선편이 치커리에 적용해본 결과 저장 조건에 있어서는 $4^{\circ}C$에서 시료들은 관능적 평가에 있어서 9일까지는 양호한 상태를 보였으나, 이화학적 특성인 총비타민C와 총클로로필 함량을 시험해보았을 때, 영양소적 손실을 보였고, $10^{\circ}C$에 저장한 치커리의 경우 6일 이후 급격히 상품가치를 잃었다. 본 연구 결과를 토대로 위생적이고 안전한 최 소가공 농산물의 생산을 위하여 기계세정을 이용한 공정시간의 단축과 살균과정을 이용하여 식품 안전성의 위험이 될 수 있는 미생물의 오염을 막을 수 있고, 오존수를 이용하여 염소수 소독에 의존하고 있는 일반적인 생산과정의 중점관리로 지적되었던 사항을 개선할 수 있는 새로운 위생관리 방안으로써 이용 가치 있다고 평가된다.

• 한국식생활문화학회지
• /
• 제24권5호
• /
• pp.451-456
• /
• 2009

When globalizing Korean food, it is important to conduct regional consumer research before entering the market so that an effective market strategy can be developed. This study was conducted to compare the perceptions regarding Thai, Chinese, Japanese and Korean food between Swedish and Yugoslavian university students in $V{\ddot{a}}xj{\ddot{o}}$, Sweden, where regional market research is lacking. As immigration increases worldwide, comparison of consumer perceptions of immigrants and domestic individuals will provide meaningful insight for use in the development of marketing strategies for areas where immigrant populations are increasing rapidly. In this study, six attributes of Asian food, fresh vegetables, low fat, chicken and sea food, exotic ingredient, value for money and unknown food, were compared. The perception of fresh vegetables and low fat of Chinese food differed significantly among the two groups. Because both of these attributes are health related, these findings indicate that recipe modification may be necessary to adapt to the preferred taste of target customers in this prospective market.

• 한국식품저장유통학회지
• /
• 제18권4호
• /
• pp.459-466
• /
• 2011

수삼의 적정 저장 온도 규명을 위하여 수삼을 $-3^{\circ}C$, $-1.5^{\circ}C$ 및 $0^{\circ}C$에 각각 저장하면서 저장 중 수삼의 품질 변화를 조사하였다. 수삼의 저장 중 변질율은 저장 8주까지 저장온도가 낮을수록 변질율이 낮았으나 이후부터는 오히려 $-3^{\circ}C$에서 저장한 수삼의 변질율이 급격히 증가하였다. 수삼의 변질된 면적을 기준으로 산출한 변질정도는 전반적으로 $0^{\circ}C$에서 저장한 수삼이 가장 심하였고, 다음은 $-1.5^{\circ}C$에서 저장한 수삼이었으며, $-3^{\circ}C$에서 저장한 수삼이 가장 낮았다. 중량 감소율은 $-1.5^{\circ}C$에서 저장한 수삼이 가장 낮았고, $-3^{\circ}C$와 $0^{\circ}C$에서 저장한 수삼은 유사한 수준이었다. 미생물 수는 저장 12주까지는 저장온도가 낮을수록 적은 것으로 나타났으나 저장 14주 이후에는 $-3^{\circ}C$에서 저장한 수삼의 미생물 수가 급격히 증가되어 총균 수는 $0^{\circ}C$와 $-1.5^{\circ}C$에서 저장한 수삼과 유사한 수준이었고, 곰팡이 수는 오히려 높은 것으로 나타났다. 표면색도는 $-3^{\circ}C$에서 저장한 수삼이 $0^{\circ}C$와 $-1.5^{\circ}C$에서 저장한 수삼에 비해 비교적 변색이 빠르게 진행되는 것으로 나타났다. 수삼 뇌두부위의 전해질 용출도는 저장기간이 경과함에 따라 증가하였는데 $-3^{\circ}C$에서 저장한 수삼이 $-1.5^{\circ}C$ 및 $0^{\circ}C$에서 저장한 수삼보다 높았다. 수삼의 관능적 품질은 저장 4주 후까지 저장온도에 따른 차이를 나타내지 않았고, 수삼 뇌두부위의 품질이 3.0이하로 평가된 시점은 $-3^{\circ}C$에서는 저장 8주 후, $-1.5^{\circ}C$에서는 12주 후, $0^{\circ}C$에서는 14주 후 이었고, 종합적인 관능적 품질이 3.0이하로 평가된 시점은 $-3^{\circ}C$에서는 저장 10주 후, $-1.5^{\circ}C$ 및 $0^{\circ}C$에서는 저장 14주 후이었다.

• Agribusiness and Information Management
• /
• 제4권2호
• /
• pp.1-13
• /
• 2012

This study aims to subdivide consumers by attributes determined mainly by consumers of fresh ginseng. It is to compare and analyze the characteristics by cluster, and to deduce the implications on distribution and marketing. For this study, a survey was conducted targeting 250 consumers of fresh ginseng. The factors were deduced through performing the exploratory factor analysis on the results of the survey, and the consumers of fresh ginseng were classified through cluster analysis. As a result of the study, the attributes considered for the purchase of fresh ginseng were condensed to the three factors: physical characteristic factor, safety factor, and cultivation indication information factor. With these as the standard, the consumers of fresh ginseng were subdivided into the three clusters: safety-oriented consumption type, label-centered consumption type, and high involvement consumption type. It was found that there were differences in demographic characteristics and attributes considered for purchase of fresh ginseng by cluster analysis. This study suggests the implications for revitalization of the fresh ginseng industry by subdividing consumers of fresh ginseng and suggesting the characteristics by cluster.

• 한국식품조리과학회지
• /
• 제23권4호통권100호
• /
• pp.481-491
• /
• 2007

This study was conducted to develop pizza crust with additions of Chungkukjang and onion. The stickiness of the pizza dough containing fresh Chungkukjang (C), heated Chungkukjang (HC), and fresh Chungkukjang with added dough-improver (CI), was measured to evaluate the dough properties. The optimum conditions for pizza crust preparation relating to the processing suitability and sensory quality were established using response surface methodology (RSM). When HC and CI were used in dough making, dough stickiness was reduced to 37% and 51%, respectively. Therefore, the dough-improver(2%) offered the pizza dough better rheological properties when C was used without heat treatment. On the other hand, processing suitability such as the spreadability and overall acceptability, which included the smell and taste of the pizza, were impaired as the amount of CI increased. However, the use of fresh ground onion in the pizza dough compensated for these impairments. The optimum conditions for pizza crust making as determined by RSM were 25.1% onion, 7.1% Chungkukjang, and 52.3 min of fermentation time.

• Food Science and Biotechnology
• /
• 제16권5호
• /
• pp.753-758
• /
• 2007

This study was conducted to investigate the antioxidant activity of paprika in the lard-pork model system adding ground fresh paprika (3%) and paprika powders (5%). Paprika powders were obtained through 4 drying methods (freeze, vacuum, far infrared-ray, and hot-air). In the lard and meat-fat mixture (containing lard 30%) containing paprika powders, the rate of increase in the peroxide value (POV) and thiobarbituric acid (TBA) value decreased notably during the refrigerated storage ($4^{\circ}C$) compared to the control without paprika. Therefore, paprika powders showed potent antioxidant activity and especially the freeze dried paprika powder revealed the most effective activity among them. However, its antioxidant activity was still lower than that of the fresh paprika because the addition of fresh paprika in the lard and meat-fat mixture merely increased the POV and TBA value. In linoleic acid oxidation, the addition of capsanthin 500 ppm to mixed linoleic acid and 10 ppm of $FeCl_3$ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (${\beta}$-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.

• Journal of Ginseng Research
• /
• 제36권3호
• /
• pp.308-313
• /
• 2012

Fresh (raw roots), white (dried), and red (steamed-drid) ginseng samples were gamma-irradiated at 0 to 7 kGy. Electron spin resonance (ESR) technique was used to characterize the irradiation status of the samples, targeting the radiation-induced cellulose radicals after different sample pretreatments. All non-irradiated samples exhibited a single central signal (g=2.006), whose intensity showed significant increase upon irradiation. The ESR spectra from the radiation-induced cellulose radicals, with two side peaks (g=2.0201 and g=1.9851) equally spaced (${\pm}3mT$) from the central signal, were also observed in the irradiated samples. The core sample analyzed after alcoholic-extraction produced the best results for irradiated fresh ginseng samples. In the case of irradiated white and red ginseng samples, the central (natural) and radiation-induced (two-side peaks corresponding to cellulose radical) signal intensities showed little improvement on alcoholic-extraction. The water-washing step minimized the effect of $Mn^{2+}$, but reduced the intensity of side peaks making them difficult to indentify. The effect of different origins was negligible, however harvesting year showed a clear effect on radiation-induced ESR signals.