• 한국식품영양과학회지
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• 제45권3호
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• pp.452-459
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• 2016

본 연구는 구이와 급랭 방식을 적용한 냉장 유통 고등어와 일반적인 냉동 유통 고등어의 성분 비교 및 관능적 특성을 비교해 보았다. 가공 과정에서의 영양성분 함량의 변화를 확인할 수 있었고, 이로 인한 향기성분을 포함한 관능적 특성에서도 분명한 차이가 있음을 발견하였다. 구이 과정이라는 고온 열처리 공정이 있었지만 급랭 방식을 통해 식품의 신선도 유지 기간을 연장하는 효과를 얻었고, 고등어 제품의 색도 역시 유지함으로써 소비자들의 선호도를 높이는 결과를 얻을 수 있었다. 본 연구를 통해 구이 과정에서의 주요 인자인 구이 온도, 구이 시간 및 구이 과정에서 발생하는 열의 전달 방법에 관한 세부적인 연구가 진행되어 고등어 제품이 가지는 우수한 영양적 관능적 특성을 유지한 제품이 소비자들에게 전달되기를 기대한다.

• 동아시아식생활학회지
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• 제8권4호
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• pp.422-429
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• 1998

The content of zinc and copper were analyzed and compared for five favorite traditional Korean dishes. The purpose of the research was to substantiate traditional Korean foods, which are good sources of these two minerals, to emphasize the importance of the minerals and to improve nutritional conditions. Foods were collected from institutional food services and Korean restaurants. The result of the analysis of the minerals are listed below. 1. When the survey was done on the preference and the frequency of intake of 106 Korean traditional dishes, the most popular food item was soybean paste stew (doenjangchigae); the second, barbecued beef (pulgogi): the third, cooked rice with assorted vegetables (pibimpap): the fourth, grilled fishes : the fifth, spicy beef vegetable soup (yukkaejang). The frequency of intake of eating these dishes was also very high. 2. The average one serving portion of each of the five dishes from institutional food services and Korean restaurants are as follows. The average one serving size of cooked rice with assorted vegetables of the two systems were 451.2g and 403.0g; spicy beef vegetable soup, 379.3g and 512.3g; soybean paste stew, 292.0g and 278.8g; barbecued beef, 76.1g and 202.5g: grilled croaker(chogi, fish), 47.5g and 36.5g, and grilled spanish mackerel(samchi, fish), 60.0g and 250.0g. The differences of the average one serving portion between the two systems were very significant. 3. The total average zinc content of each of the five dishes from the two different systems were analyzed. The zinc content of cooked rice ith assorted vegetables from institutional food services was 4.3mg and that from Korean restaurants was 2.9mg; spicy beef vegetable soup, 1. 7mg and 3.2mg: sybean pste stew, 1.4mg and 1.6mg: barbecued beef, 1.9mg and 4.3mg; grilled croaker, 0.5mg and 0.4mg; grilled spanish mackerel, 0.8mg and 2.7mg. The difference between the average of total zinc content of two systems were not statistically significant. 4. The average total copper content of each item from the two different systems were compared. The average total copper content of barbecued beef from institutional food services was 692.4$\mu\textrm{g}$ and that from Korean restaurants was 502.5$\mu\textrm{g}$. The value of the institutional food services system was significantly higher(p＜0.05). Spicy beef vegetable soup, 161.1$\mu\textrm{g}$ and 208.3$\mu\textrm{g}$: soybean paste soup, 290.5$\mu\textrm{g}$ and 308.5$\mu\textrm{g}$; barbecued beef, 217.7$\mu\textrm{g}$ and 339.l$\mu\textrm{g}$: grilled croaker, 51.7$\mu\textrm{g}$ and 44.l$\mu\textrm{g}$; grilled spanish mackerel, 92.0$\mu\textrm{g}$ and 265.2$\mu\textrm{g}$. The difference of the two systems was not significant. 5. The zinc contents per 100g each of five traditional Korean dishes were barbecued beef, 2.2mg, grilled spanish mackerel, 1.2mg, grilled croaker, 1.1mg, cooked rice with assorted vegetables, 0.8mg, soybean paste stew, 0.6mg, spicy beef vegetable soup, 0.5mg. The copper contents were; barbecued beef, 203.0$\mu\textrm{g}$, cooked rice with assorted vegetables, 138.7$\mu\textrm{g}$, grilled spanish mackerel, 137.9$\mu\textrm{g}$, grilled croaker, 119.l$\mu\textrm{g}$, soybean paste stew, 105.l$\mu\textrm{g}$, spicy beef vegetable soup, 40.5$\mu\textrm{g}$.

• 한국수산과학회지
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• 제54권5호
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• pp.703-713
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• 2021

Mackerel Scomber japonicus is an excellent source of vitamins (A, D and B₁₂), omega-3 fatty acids, dietary protein and minerals. This study was conducted to prepare mackerel-based processed seafood products such as grilled product with super-heated (GM), tang (TM) and salad with sweet potato (SSM) using mackerel as senior-friendly seafoods and to examine their quality characteristics. The hardness of GM, TM and SSM were 240.3×1.0³, 21.7×1.0³ and 7.4×1.0³ N/m², respectively. The viscosity of SSM was 25,450 m·Pas. The nutritional content of mackerel-processed products was within the senior-friendly standard specifications for protein, vitamin C, vitamin B₂ (riboflavin) and vitamin B₃ (niacin) ing GM, protein, vitamin B₃ and calcium for TM, and protein, vitamin D, vitamin B₂ and vitamin B₃ in SSM. All the mackerel-processed products were safe as senior-friendly seafoods, since digestibility rates were 81.5% for GM, 87.9% for TM and 93.5% for SSM. The physical, nutritional and the sanitation results indicated that senior-friendly seafoods classified of the mackerel-processed products was step 1 for GM, step 2 for TM and step 3 for SSM according to the Korean Food Code and Korean Indusrty Standards.

• 한국환경과학회지
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• 제23권10호
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• pp.1763-1773
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• 2014

It is known that mackerel and pork belly release a strong odor in the process of roasting. We evaluated a dilution factor of odor arising during roasting mackerel or pork belly and the relative odor strength using several cooking tools and analyzed compounds causing odors with gas chromatograph/mass detector. Roasting pans used were grill with lid, electric grill without lid and general roasting pan, and a grill with lid can attach the activated carbon charcoal deodorant at the inside of lid. And all electric grills have a drip tray under the heater. We investigated characteristics of odor emission depending on the presence of water and deodorants in these cooking tools. Study has shown that roasting mackerel produces approximately 36 time more odors than roasting pork belly, and the reduced odor emission when roast with water. And it shows the reduced deodorant effect when cooked with water after attaching activated carbon charcoal in the cooking pan. Major odor causing compounds arising when cooking mackerel and pork belly were aldehydes with high boiling point such as octyl aldehyde with a low odor threshold value.

• Fisheries and Aquatic Sciences
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• 제14권4호
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• pp.257-265
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• 2011

The effects of cooking method (grilling, frying, steaming, and microwaving) on the proximate composition and protein quality of chub mackerel Scomber japonicus treated with 2, 6, and 10% sodium chloride (NaCl) brine were investigated. Moisture content decreased in all cooked samples from 60.22% in the raw sample to 48.7% in the fried samples. Brine (10% NaCl) treatment recorded the highest moisture loss. All cooked samples showed a decrease in fat content, except fried samples. Protein content increased in all cooked samples, from 47.21% in the raw sample to 63.87% in the grilled sample. Brine treatment resulted in the highest degree of fat oxidation (thiobarbituric acid-reactive substances), which was highest in the fried samples and lowest in the microwaved samples. The trypsin inhibitor (TI) concentration was highest in the microwaved samples and lowest in the fried samples. In all samples, 6% salt treatment caused the lowest TI level and the highest in vitro protein digestibility. In vitro digestibility increased from 79.4% in the raw sample to 86.43% in the fried samples. The total essential amino acids of all cooked samples increased. Results suggested that grilling and steaming had beneficial effects on the protein quality of chub mackerel.

• 한국식품조리과학회지
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• 제31권4호
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• pp.465-476
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• 2015

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.

• 동아시아식생활학회지
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• 제24권3호
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• pp.421-431
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• 2014

In this study, preferences and eating frequency of fish were surveyed in 390 foodservice employees in the Gyeongbuk and Daegu areas. The most common response to degree of fish intake was 'half eaten'. In the home, 'fish intake 1~2 times per a week' was chosen as the most common response. There was a significant difference(p<.05) in the frequency of fish consumption based on gender. 'Fish intake 3~5 times per a week' was most commonly chosen by subjects under 20 and over 60 years, whereas the most common response in those 41~60 and 21~40 years old was 'fish intake 1~2 times per a week'. The most preferred method of fish cooking was 'roast', 'frozen pollack' Tang was chosen as the favorite Tang(soup) dish and 'Hairtail' was chosen as the favorite boiled and grilled fish dish. Reasons for avoiding or preferring fish were related to 'tastes and recipes'. 'Mackerel' was the favorite dish for both men and women. 'Flatfish' and 'mackerel pike' were disliked by men and women, respectively. Cooked meat was eaten more often than fish regardless of gender. Besides, preference for meat was higher than that for fish in all age groups, except those over 60 years old. 'fish has good nutrition and health' was the most common response When subjects were asked to compare fish with cooked meat.

• 한국식품조리과학회지
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• 제25권2호
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• pp.189-198
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• 2009

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

• 대한지역사회영양학회지
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• 제18권5호
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• pp.478-490
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• 2013

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.

• 한국식품영양과학회지
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• 제40권2호
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• pp.290-307
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• 2011

지방이 많은 식품의 고온가열 조리 시 생성되는 지질과산화물인 아크롤레인은 인체에 이행축적 되는 질병유발 독성물질이며, 발암가능물질로 알려져 있다. 본 연구는 성인을 대상으로 그들이 선호하는 튀김, 직화구이 및 간접구이 등의 고온가열조리식품에 대한 섭취실태 조사를 통해 고온가열 조리식품 섭취에 따른 아크롤레인에 노출될 수 있는 위험가능성에 대한 기초연구로 실시되었다. 서울, 인천광역시 안산시 일산시 및 경기도, 충주시 예산 및 충청남북도, 광주광역시 및 전라남도, 경주시 및 경상북도, 춘천시 및 강원도에 거주하는 성인 남자 438명과 여자 487명을 포함 총 925명이 응답한 설문결과를 SPSS 12.0통계 분석 프로그램을 이용하여 분석하였다. 25종류의 고온가열조리식품을 대상으로 한 섭취빈도조사에서 가장 섭취빈도가 높은 음식은 프라이드 치킨> 삼겹살간접구이> 꽁치 및 생선직화구이 순으로 한달에 3회 이상의 빈도로 섭취하였으며, 여자는 꽁치 및 생선직화구이를 한 달에 3회 이상, 남자는 삼겹살간접구이> 돈가스> 프라이드치킨 순으로 주 1회 가까운 빈도로 섭취하는 것으로 나타났다. 성인 평균 1인당 고온가열조리식품의 연간 총 식품섭취량 조사결과 1년간 가장 많은 양을 섭취하는 식품은 프라이드치킨으로 전체평균 10.3 kg이고, 남자의 경우 13.1 kg, 여자의 경우 8.04 kg을 섭취하는 것으로 나타났다. 두 번째로 높은 섭취량을 나타내는 식품은 삼겹살구이로 전체평균 6.7 kg이고, 남자의 경우 9.4 kg, 여자의 경우 4.7 kg으로 나타났다. 세 번째로 높은 섭취량을 나타내는 식품은 제육볶음으로 전체평균 5.1 kg이고, 남자의 경우 7.0 kg, 여자의 경우 3.6 kg으로 나타났다. 본 연구결과 우리나라국민이 가장 많이 섭취하는 고온가열조리식품은 프라이드치킨, 삼겹살구이, 제육볶음으로 나타났다. 이번 고온가열조리식품 섭취실태조사는 acrolein 등 지질과산화물 섭취량 조사연구의 기초자료로 활용되어질 수 있으며, 우리나라 국민의 고온가열식품 섭취실태를 자각하고 올바른 식생활에 대한 교육의 필요성을 시사한다.