• Food Science and Preservation
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• v.20 no.6
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• pp.751-759
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• 2013

There is increasing interest in freshly cut products, that is, foods produced without washing and cutting. In this study, the quality of freshly cut sliced Deodeok was compared with that of what based on its washing methods. In bubble washing, the Deodeok rises to the water surface apace and is broken into centimeter sizes. Microbubble washing calls for the production of a great number of 0.1 mm-sized bubbles in anions-bearing water and their passing through a trumpet-shaped hole at a high pressure. To compare the product deterioration rates of the specimens, they were stored at $10^{\circ}C$ for 10 days. In the specimens washed with the control method and with hand washing, the deterioration rate was 80%; and in the specimens washed with bubble and microbubble washing, 20~30%. The L-value (an index of browning) was higher in the bubble and microbubble washing than in the control and the hand washing, which implies that browning was minimized during the storage. As for the viable cell and coliform group counts that were measured during the storage, the specimens washed with the control method showed the highest values. In contrast, the specimens washed with microbubble washing showed the lowest values. In the sensory test, the specimens washed with microbubble were highest in storage preference. In conclusion, the Deodeok that was stored after it was washed with microbubble washing was found to have had the best quality.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.663-669
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• 2014

We preprocessed and pickled Deodeok with Doenjang to improve its preservability and to distribute it widely, and we stored Deodeok for 3 weeks at $7^{\circ}C$ and measured its quality. The sample pre-treated with 20% of dextrin retained its early texture better than the samples pre-treated with other methods after 3 weeks of storage (p<0.05). The samples pre-treated with other controls showed propagation of microorganisms; but Doenjang pre-treated with 20% of dextrin or sugar showed less increase in the water content. The microorganisms count in samples pre-treated with other controls was 4.0 log CFU/g after 3 weeks of storage, but the microorganisms count in the sample pre-treated with 20% of dextrin was 2.2 log CFU/g; in other words, the propagation of microorganisms was minimized in the sample pre-treated with 20% of dextrin (p<0.05). In the investigation of the preferences, this D-20 sample showed maximum improvement in color, smell, taste, and other general preferences factors. Thus, the best processing method for the optimal quality maintenance of Deodeok is to sugarize it with 20% of dextrin before pickling with Doenjang. The product prepared using with this process can be preserved for 3 weeks at $37^{\circ}C$; that is, this product is expected to have a refrigerator shelf life of 3 months.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.202-208
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• 2009

This study was conducted to investigate the differences on physicochemical properties and cookie potentialities of Korean wheat cultivars. The protein contents of the wheat cultivars ranged from 8.80$\pm$0.76% to 11.19$\pm$0.25%. Korean wheat cultivars had sedimentation values of 19.82 mL to 35.54 mL. Their peak viscosity range measured by Amylograph was from 60 BU to 640 BU. Diameter of cookies for soft wheat was 8.28 cm and Korean wheat cultivars ranged from 7.63 cm to 8.55 cm. Olgeunmil resulted in a higher cookie diameter and top grain score than the soft wheat. Protein content had significantly negative correlations with the coefficient of cookie diameter(r=-0.838$^*$) and with the top grain score(r=-0.751$^*$). There was a significant correlation between protein content and sedimentation value(r=0.762$^*$).

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.211-216
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• 2005

The bacteriocin produced by E. faecium MJ-14 was precipitated with $50\%$ saturated ammonium sulfate in MRS broth and then the precipitated protein was dissolved in 20 mM sodium phosphate buffer (pH 6.0). The crude bacteriocin was purified by CM-sepharose CL 6B and Sephacry S-100 column chormatograhy. In this case, the purification fold of the bacteriocin was 114, therefore, its activity was 127,293 BU/mg of specific activity. Result from SDS-PAGE of the purified bacteriocin, it was obtained two protein bands of 4.3 kDa and 5.8 kDa having antilisterial activity.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.248-253
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• 2010

The effect of maturity and marbling score on meat quality properties in fattening Hanwoo loin was investigated. No differences attributable to maturity and marbling score were noted in pH, $L^*$ value (lightness), $a^*$ value (redness), $b^*$ value (yellowness), cooking loss. Myofibrils extractability, hardness, springiness, cohesiveness, gumminess and chewiness. In the case of water holding capacity, a maturity score of 6 and 7, and marbling score of 8 and 9 were the highest among the groups (p<0.05). The shear force become higher when maturity score increased and marbling score decreased (p<0.05).

• Culinary science and hospitality research
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• v.18 no.2
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• pp.106-117
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• 2012

The purpose of this study is to analyze the mediating effect of career decision-making self-efficacy on the relation between the social support of professors and the career preparation behaviors of students who specialize in foodservice & culinary art. The participants of the study consisted of 250 students from the departments related to foodservice and culinary art of the three universities located in Chungcheong province. A total of 217 responses out of the 250 questionnaire were analyzed without the 33 incomplete questionnaires. The results of this study are as follows. First, it was shown that professors' social support had a significant positive effect on the career decision-making self-efficacy and the career preparation behaviors. Second, it shows that the career decision-making self-efficacy played a partial mediating role when the social support of the professors is related to the career preparation behavior. Therefore, the career education based on emotional, informational, material, and appraisal supports of the professors probably play a critical role in improving the career decision-making self-efficacy and the career preparation behaviors of the students majoring in food service & culinary art.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.783-791
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• 2011

This study was carried out to investigate the effects of adding lotus root and leaf powder on the quality characteristics of cooked pork patties. The patties were of four types: unadulterated (control, T0), 0.5% lotus root powder (T1), 0.25% lotus root and 0.25% lotus leaf powder (T2), and 0.5% lotus leaf powder (T3). We found that the moisture content was highest in T1 group, and that the protein and fat contents were lowest in T1 (p<0.05). The ash content was lowest in T0 (p<0.05). The cooking yield and moisture retention level were not significantly different among the samples, but fat retention was the highest in T3 (p<0.05). The hardness, springiness, cohesiveness and chewiness were also highest in T3, and the gumminess was lowest in T0 (p<0.05). The $L^*$ values tended to increase with longer storage periods, and that of T0 was the highest after nine days of the storage (p<0.05). By contrast, the $a^*$ values decreased with longer storage periods (p<0.05), with that of T3 being the lowest (p<0.05) during storage periods. The water holding capacity decreased with longer storage periods, and that of T1 was the highest (p<0.05) during storage periods. The pH of T1 decreased, and those of T2 and T3 increased with a longer storage period (p<0.05). TBARS values increased with a longer storage period, and those of T0, T1, T2 and T3 were 8.69, 2.95, 0.88 and 0.55 mg/kg, respectively, after nine days of storage (p<0.05).

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.394-401
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• 2014

This study was carried out in order to investigate the effects of lotus leaf extracts on the quality characteristics of beef jerky, such as chemical composition, free amino acid, Hunter's color, physical properties, water activity, pH, TBARS value, VBN content, total bacterial count and sensory score. According to the results, there were no significant differences in moisture, protein, fat, ash, L-value, b-value, hardness, springiness, cohesiveness, gumminess, chewiness, water activity, pH, flavor, taste, texture, juiciness and overall acceptability. Total free amino acid content was highest in T0 and, lowest in T3 (p<0.05). The a-value was highest in T3 (p<0.05). The TBARS value and total bacterial count of T2 and T3 were significantly lower than those of T0 and T1 (p<0.05). The VBN content was lowest in T3 (p<0.05) and the sensory color was highest in T3 (p<0.05).

• Culinary science and hospitality research
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• v.16 no.4
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• pp.1-14
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• 2010

This study is to analyze the difference of perception about Korean traditional food by generations in Busan area. For the analysis of this study, both the cross tabulation analysis and Frequency analysis were used, by choosing the random specimen of investigation from middle and high school students, college students and general people residing in Busan area. The result of the study is as follows. First, the frequency of preference for traditional food is different by generations. Second, Korean traditional food is the most preferred among all generations. Third, menu is decided mainly for a father in the family. Finally, standardized and simplified recipes are needed for busy people. To improve the difference by generation, herbs or seasonings should be added or ingredients should be changed into ones suitable to young generation's taste. It is necessary for future studies to have extended samples nationwide for balanced specimen.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.13-24
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• 2007

This study was to investigate dietary life and eating-out style related to breakfast frequency of male students in culinary college. This survey was conducted using questionnaires for 110 male students at college in Hongseung. Mean height and body weight of those we investigated was 174 cm and 70.5 kg. The one to two times per week breakfast eating group was 34.55%, which is exceedingly numerous; none per week breakfast eating group was 30%; three to tow times per week breakfast eating group was 15.45%; everyday breakfast eating group was only 9.09%. The breakfast frequency was very low, and the not-eating breakfast problem is serious to think of in male college students. Mean weight, body fat and body mass index(BMI) of the everyday breakfast eating group was lower than the other group even it was not significant. The self-boarding house or dormitory living condition group was not eating breakfast was significant. So a correct dietary lift and eating habit should be taught further for male college students. The smoking group was a significant low frequency of breakfast eating, as well as the lower frequency of breakfast, or worse recognition of self health condition. Higher frequency of breakfast showed more contentment of self body weight. Cooked rice was significantly the most preferable for breakfast. The lower breakfast frequency tended to eat breads or cereals. The lower frequency of breakfast, self recognition of eating rate as speedier was significant, and tended to have a higher frequency of eating-out because of being annoyed by cooking. The lower breakfast frequency ate out more. Twenty five percent of the everyday breakfast eating group ate out because of a special day, and thirty five percent of the not eating breakfast group did so because of being annoyed by cooking. Their mean dietary evaluation grade was under the normal grade, which means that culinary college male students' dietary lives were poor. The lower frequency of breakfast and lower grade of food life evaluation, indicates the importance of nutritional breakfasts education should be improved for male culinary college students also.