• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.28-34
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• 2008

This study was performed in an effort to standardize the quality of fresh-cut products. Here, consumers' perceptions of fresh-cut products were surveyed to determine the quality factors in preparing quality standards for fresh-cut products. According to the surveys, freshness was the most important factor for consumers when choosing fresh-cut products at the market. Secondary indicators of good quality, i.e., "sensory qualities," were determined to be vibrant color, clean taste, nice feel, neat presentation, etc., as well as knowledge of whether it was organically grown. Off-odors decreased a product's marketability. Likewise, the more wilted or brown it appeared, the less a product was desired. From the results, the quality control indices for fresh-cut products were derived as freshness, discoloration, off-flavor, uniformity, prohibition of adulteration by alien substances, packaging and labeling. The quality of fresh-cut lettuce samples was measured against three storage temperatures: $20^{\circ}C,\;10^{\circ}C$ and $5^{\circ}C$. Sensory quality evaluations revealed the following: produce stored at $20^{\circ}C$ lost its marketability in less than one day; produce stored at $10^{\circ}C$ lost its marketability in less than two days; on the other hand, produced stored at $5^{\circ}C$, maintained its marketability for six days. At these respective points, browning started to occur around cut areas, and increased gradually once it began. Vitamin C content decreased with storage time, but storage at $5^{\circ}C$ maintained vitamin content the longest duration. Finally, further examinations were performed on the sensory qualities of fresh-cut lettuce samples at four levels of increased browning. Up to the third level, the product score for marketability was 5.6.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.6
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• pp.898-904
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• 2006

Effects of sodium bicarbonate (SBC) injection on meat quality and functionality of porcine M. longissimus lumborum were investigated. Fifteen pigs ($100{\pm}5kg$) were randomly selected at a commercial slaughter plant. After slaughtering the loins were dissected from the carcass before chilling at approximately 30 minutes post mortem. The loins were divided into four cuts for sample treatment, and SBC of 0.25 M, 0.40 M and 0.75 M was injected (2% w/w) using a syringe. As SBC injection level was increased, muscle pH increased significantly (p<0.05). SBC injection decreased lightness ($L^*$) values on the surface of muscle. Moreover, with injection of SBC, drip loss %, cooking loss % and shear force were significantly (p<0.05) decreased, whereas WHC and $Na^+$ content were significantly (p<0.05) increased. From panel testing of uncooked pork loin, no significant differences (p>0.05) were found in aroma, off-flavor and drip between injection of SBC at different levels and the control, although color and acceptability were significantly lower (p<0.05) in control pork loin compare with injection of SBC at 0.75 M. In cooked pork loin from the panel test, aroma, flavour, off-flavour and juiciness were found to be similar (p>0.05) on all treatments, but tenderness and acceptability were significantly higher (p<0.05) with injection of SBC at 0.75 M than for control loin. Myofibrillar protein solubility of muscles treated with SBC was significantly (p<0.05) higher than that of the control, although no significant differences (p>0.05) were found in sarcoplasmic protein solubility between the treatments. These results indicated that SBC injection into pre-rigor porcine M. longissimus lumborum could improve ultimate pork quality characteristics such as meat color, water-holding capacity, and could inhibit muscle protein denaturation due to an increase in muscle pH.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.497-505
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• 1996

Defatted soybean meal (DSM) was microparticulated at cut-off whell speed of 9.000 rpm and air-classified into fine and coarse fractions at air classifying wheel speeds (ACWS) of 21,000, 18,000, 15,000 12,000 and 9,000 rpm stepwisely. Protein and ash content increased while lipid, carbohydrates and dietary fiber content decreased with decreasing ACWS. Amino acid composition and amino acid content of defatted soybean meal were similar to those of raw soybeans with aspartic and glutamic acid, the major amino acids. The yield and particle size increased with decreasing ACWS and mean particle size ranged from $4.9{\mu}m$ to $14.2{\mu}m$. The particles were oval-shaped with sharp corners. Water holding capacity, oil holding capacity and emulsion capacity slightly decreased with decreasing ACWS. Soybean curds formed showed different characteristics depending on the coagulant used and on the substitution ratio of full fat soybean flour with microparticulated DSM. Microparticulated DSM could successfully substitute wheat flour up to 10% level without bring no-ticiable beany flavor in the cakes.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.57-64
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• 1988

The present study was conducted to characterize lipoxygenase isoenzymes isolated from germinating soybean seeds to obstain pH profiles, carbonyl Production, carotene bleaching abilities, and stability to heat. The roles of these lipoxygenase isoenzymes in the generation of volatile carbonyl compounds were investigated to associate with off-flavor and odor of soybean sprouts cooked to different temperatures. Lipoxygenase isoenzymes were isolated from soybean sprouts using ammonium sulfate fractionation, gel filtration and ionexchange chromatography. Two main lipoxygenases exhibited maximum activity at pH 6.5 (lipoxygenase 2) and at pH 9.5 (lipoxygenase 1), respectively. Both lipoxygenase 1 and 2 produced 280 nm absorbing carbonlys and bleached carotene. The abilities of hydroperoxide formation, 280 nm absorbing carbonyl production and carotene bleaching of lipoxygenase isoenzymes were decreased significantly as the cooking temperature raised. Sensory evaluation data presented that raw and $50^{\circ}C$ cooked soybean sprouts showed significantly higher grassy odor than $80^{\circ}C$and $100^{\circ}C$ cooked soybean sprouts. On the other hand beany odor was significantly higher in $50^{\circ}C$ and $80^{\circ}C$ cooked soybean sprouts than in raw and $100^{\circ}C$ cooked soybean sprouts. These results indicate that lipoxygenase plays a role in the development of off-odor and flavors in soybean sprouts under the condition of chewing and inadequate heating.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.129-147
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• 2002

본 실험은 $\beta$-cyclodextrin을 사용하여 cholesterol을 제거한 균질우유로부터 cholesterol이 제거된 치즈 제조의 조건을 규명하고, 그 조건에 따라 제조된 cheese의 특성 및 관능 검사를 함으로써 cholesterol이 제거된 cheese의 개발 가능성을 조사하는데 그 목적을 두고 있다. 치즈 제조에 적합하다고 사료되는 낮은 균질압력에서 효과적인 cholesterol 제거율을 알아보기 위해 균질압력 0, 250, 500, 750, 1000psi(0-70kg/$cm^2$와 균질온도 40, 50, 60, $70^{\circ}$ 그리고 $\beta$-cyclodextrin 첨가량 1.0, 1.5 2.0% 등의 3가지 조건에 따라 우유를 처리하여 cholesterol이 제거된 cheese의 제조에 적합한 조건으로는 균질압력 1000psi(70kg/$cm^2$), 균질 온도 $70^{\circ}$$0^{\circ}C$, $\beta$-cyclodextrin 첨가량 2.0%로 관찰되었다. 따라서 균질온도는 $70^{\circ}$로 정하고, 균질압력을 400, 600, 900, 1200si(0,- 91kg/$cm^2$)로, $\beta$-cyclodextrin 첨가량을 1과 2%로 처리하여 제조한 cheese와 균질을 하지 않고 $\beta$-cyclodextrin의 처리를 하지 알은 control 치즈간의 수율, cholesterol 제거율, mettability, stretchability, oiling off, 조직검사, 관능검사 등의 실험을 실시하여 control 치즈와 가장 유사한 cholesterol이 제거된 cheese 개발의 가능성을 시도하였고, 그 결과는 다음과 같다. 1. Cholesterol을 제거한 cheese의 제조에서 최적조건은 균질압력 1200psi(70kg$cm^2$), 균질온도 $70^{\circ}$, $\beta$-cyclodextrin 첨가량 2%였으며, 이때 우유의 cholesterol의 제거율이 86.05%로 가장 높게 나타났다. 2. Cholesterol을 제거한 cheese들의 수율은 모두 12.53%(control 10.54%) 이상으로 균질 처리가 cheese의 수율을 18.88%이상 향상시키는 것으로 나타났다. 3. 유지방 함량 23.80%인 control 치즈의 cholesterol 함량은 81.47mg/100g이었고, 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 2%를 첨가한 cheese에서는 cholesterol 함량이 20.15mg/100g으로 cholesterol 제거율이 75.27%로 가장 높게 나타났다. 4. Meltability는 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 1과 2%로 처리한 치즈에서 2.25cm(control 3.34cm)로 가장 낮았으며, 균질압력이 증가할수록 meltability가 감소하여 치즈의 품질을 저하시켰다. 5. Control 치즈의 stretchability는 30cm 이상 늘어나 가장 양호한 수치인 5점을 나타낸 반면, cholesterol을 제거한 cheese에서는 5~10cm 사이를 나타내어 2점으로 stretchability가 저하된 것을 볼 수 있었다. 6. Oiling off는 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 1과 2%로 처리한 치즈에서 0.03%(control 2.46%)로 가장 낮았으며, 균질압력이 증가할수록 oiling off는 감소하여 치즈의 외관상 품질을 향상시켰다. 7. Hardness, gumminess, chewiness는 균질압력 1200psi(91kg/$\textrm{cm}^2$)에 $\beta$-cyclodextrin 1%로 처리한 치즈에서 각각 나타내었으며, control과 cholesterol을 제거한 치즈들 사이에 유의적 (p<0.05) 차이를 보이며 큰 감소를 나타내었다. 8. Cholesterol을 제거한 cheese의 appearance와 flavor는 1200psi (91kg/$cm^2$)일 때 각각 가장 높은 5,56과 4.63(control 4.00)으로 균질압력이 증가하면서 향상되었으며, texture score는 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 2%일때 1.22(control 4.00)로 가장 낮은 수치를 나타내었고, 균질이 cheese의 texture score를 상당히 저하시키는 것을 알 수 있었다. 9. 이 실험결과, 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 2% 첨가한 cheese에서 cholesterol 제거율이 75.27%로 가장 높았으며, 균질처리가 cheese의 수율, oiling off, appearance score, flavor scope 등을 향상시켰고, meltability, stretchability, hardness, gumminess, chewiness, texture score를 저하시키는 것으로 나타나 cholesterol이 상당부분 제거된 cheese의 개발 가능성이 관찰되었다.

• The Korean Journal of Community Living Science
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• v.13 no.2
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• pp.25-36
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• 2002

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added mustard leaf kimchi by Koreans and Japanese in Jeonnam Province. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. The test was done by the group of kimchi was tested by Koreans or Japanese with the age from 30 to 50 years, and each group contained 20~25 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th during fermentation at $4^{\circ}C$ for 4weeks was evaluated. During the fermentation period saltiness of kimchi was 2.25~1.77% and pH of kimchis was decreased from pH 5.6~5.8 to 4.2~4.6. The score for the sour taste, texture and overall preference of Toha-jeot added mustard leaf kimch increased as the fermentation proceeded in Japanese group. The overall preference of Korean and Japanese groups for Toha-jeot added mustard leaf kimchi was higher than that of control mustard leaf kimchi tested at 10th and 18th days fermentation.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.974-979
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• 2012

This research was carried out to find herbal preservatives for Makgeolli, as Makgeolli loses its commercial value due to overproduced acidic materials. When Makgeolli was kept at $25^{\circ}C$ to find the changes in acidity, total microbial cell number, yeast cell number, and bacterial species variety, a sudden increase of acidity as well as the disappearance of yeast cells occurred at day 6, and Makgeolli was changed to complete off-flavor. Acetobacter pasteurianus is the main acidifier in Makgeolli and shows a synergy effect in acid formation when cultured in combination with Lactobacillus casei. Among 12 herbs, the ethanol extract of Sutellaria baicalensis showed antimicrobial activity against A. pasteurianus, whereas the ethanol extract of Coptidis rhizoma showed antimicrobial activity against L. casei. Makgeolli added with Sutellaria baicalensis extracts demonstrated a lower acidity than that with Coptidis rhizoma extracts, which indicates that the inhibition of an acetic acid former is more important than that of a lactic acid former in Makgeolli preservation. Sutellaria baicalensis extracts prolonged the shelf life of Makgeolli by 1~2 weeks at a minimal inhibitory concentration ($0.63mg/m{\ell}$) during storage at $10^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.96-100
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• 1997

Carboxymethyl chitosan (CMC) was added to pan bread, prepared by the straight-dough method, and its effects on shelf-life, retrogradation, antimicrobial activity, water activity, and sensory quality of pan bread were evaluated. The results of differential scanning calorimetry (DSC) and thermoconstanter analysis for retrogradation indicated that shelf-life of pan bread was significantly extended by addition of CMC. Growth of microorganisms, including bakery molds (Aspergillus, Penicillium, etc.) was significantly inhibited by adding CMC to pan bread. Sensory color, off-flavor and overall acceptability of pan bread were stable during storage. However, sensory texture of control was significantly different from that of sample with added CMC.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.339-362
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• 1992

The Guk was divided Malgunjangguk, Tojangguk, and Gooumguk as to cooking method. Gooumguk was boiled with several materials of beef, bone, organs and water for the long time, and a good source of protein, calcium, and phosphorus. In the thesis, according to the kinds of Gooumguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Gooumguk were analyzed by the cooking books published from 1670 to 1988 in Korea. 1. There were 41 kinds of Gooumguk and Kaejang, Joktang and Byultang were firstly published to Omshikdimibang in 1670. 2. Many kinds of Gooumguk were generally used on royal parties in Yi dynasty and were used by several substances. 3. The main substances of Gooumguk were meat, poultry, fish, and shellfish. The seasoning substances were green onion, garlic, ginger and black pepper etc, and were used for the removal of the meat's or fish's off-flavor. 4. Yangtang, Kalbitang, Joktang, Yeongebacksuk, and Chooatang etc expressed the taste of the one main substance and Japtang, Sulnongtang, Yukgejang, Yongbongtang etc were combinated the taste of the several materials. 5. Cooking methods of Yukgaejang and Koritang before 19 century were different in present.: Yukgaejang was not used Gochoojang or powdered red pepper and Koritang was used Gochoojang.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1993.12a
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• pp.19-20
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• 1993

농산물의 수확 후 취급이나 가공중에 일어나는 효소적갈변 현상은 외관의 변색에 의한 소비자의 기호성을 저하시킬 뿐만 아니라 상품의 가치를 하락시키며, 경제적인 손실을 초래함으로서 현재 식품에 종사하는 기술자나 가공업자에게 가장 관심이 있는 분야이다. 효소적갈변의 주역을 담당하고 있는 polyphenol oxidase(PPO)(EC1.14, 18.1)은 대부분의 식품에 존재하고 있으며 monophenol의 hydroxylation에 의한 o-diphenol화합물의 형성반응(cresolase)과 o-diphenol화합물의 o-quinone으로의 산화반응(catecholase)을 촉배한다. 그리고 여기서 일단 생성된 o-quinone은 다시 다른 o-quinone이나 그밖의 단백질, 아미노산, 환원당 등의 여러 성분들과 상호 반응하여 갈변식품의 특유의 색소인 melanine을 형성한다. 효소적갈변에 의한 품질의 저하는 식품가공산업에서 해결되어야 할 하나의 큰 과제이다. 현재까지 식품산업에서 가장 널리 쓰이고 있는 효소적갈변 저해제는 sylfite류 이다. 그들은 새우의melanosis(blackspot)를 억제하며, 감자, 버섯, 사과와 다른 과채류의 갈변을 방지할 뿐 아니라 쥬우스와 포도주의 off flavors를 일으키는 폴리페놀 플리머의 형성을 감소 시킨다. 그러나 최근 sulfite가 사람의 건강에 좋지않는 부작용을 일으키며, 특히 천식을(asthma)을 지니고 있는 사람이 sulfite가 함유된 식품을 먹었을 경우 사망을 초래할 수 있어 식품첨가물로서 그들의 사용이 미국 FDA에 의해 재평가되고 있다. 최근에 FDA는 셀러드바에서의 sulfite사용을 금지 시켰으며 점차 감자가공품에의 사용을 금지하는 방향으로 나아가고 있다. 따라서 현재 실질적이고 기능적인 sulfite의 대체 화합물의 개발이 절실히 필요한 실정이다. 이러한 배경으로 본 강연에서는 효소적갈변 저해제의 개발과 그들의 식품가공에의 적용 현환 및 화장품, 의약품으로의 응용에 대해 설명하고자 한다.