• 한국식품과학회지
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• 제19권3호
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• pp.273-278
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• 1987

건조 표고버섯에 대한 ethylene oxide 훈증처리와 감마선 조사가 사료의 품질에 관련된 몇가지 이화학적특성에 미치는 영향을 조사한 결과는 다음과 같다. 시료의 아미노산 함량은 감마선 조사구(1-5 kGy)에 비해 ethylene oxide처리구에서는 상당히 감소되었고, 환원당과 유리당(mannitol, arabitol, trehalose)의 함량은 조사선량에 따라 증가되었으나 훈증처리구에서는 감소되었다. 시료의 무기질의 함량은 처리구에 따라 다소 증감하였으나 유의적인 차이는 없었으며, 갈변색소와 산패도는 저장기간의 경과로 점차 증가되었는데 ethylene oxide처리구는 감마산 조사구보다 현저하게 나타났고 저장 상대습도에 따라서는 RH70%에 저장된 시료가 RH50%의 시료보다 이화학적 품질의 변화가 다소 심하였다.

• 한국식품영양과학회지
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• 제14권3호
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• pp.259-264
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• 1985

김치의 숙성중(熟成中) 산패방지(酸敗防止) 및 가식기간(可食期間)의 연장(延長)을 목적(目的)으로 citric acid와 sodium citrate를 혼합(混合)한 pH 조정제(調整劑)의 완충능력검토(緩衝能力檢討)와 이를 사용(使用)한 김치숙성실험(熟成實驗)을 행하고 산도(酸度), pH, 당도(糖度), chlorophyll 함량(含量), vitamin C 함량(含量) 및 미생물수(微生物數)의 변화(變化)를 조사(調査)함과 동시에 산미(酸味) 색상(色相) 및 종합적(綜合的)인 맛에 대한 관능검사(官能檢査)를 행하였다. 그 결과 김치숙성(熟成)에 적합(適合)한 citric acid 와 sodium citrate의 비(比)는 1:9 이었으며 이를 김치의 0.3% 첨가(添加)시켜 숙성(熟成)시킨 결과(結果) 산도(酸度), pH, 산미(酸味) 및 종합적(綜合的)인 맛에 의하여 평가된 가식기간(可食期間)을 배(倍)로 연장(延長)시킬 수 있었다. 또 pH 조정제첨가(調整劑添加)로 바람직한 색상(色相)을 유지시킴은 물론 vitamin C의 함량과 유산균(乳酸菌)의 생육(生育)에 있어서도 양호(良好)한 결과(結果)를 나타내었다.

• Journal of Nutrition and Health
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• 제10권2호
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• pp.27-34
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• 1977

The present study was carried out to evaluate the nutritional quality of rabbit meat protein. The composition of amino acids contained in rabbit meat was compared with those of other animal meats such as beef, pork and chicken. Also included in this study was the question whether the cooking and storage conditions affect the amino acid composition and the pepsindigestibility of rabbit meat protein. The results are summarized as follows: 1. The large variation observed from sample to sample of EAA (essential amino acid) composition in rabbit meat was found to be an interesting but peculiar property of rabbit meat protein. The most limiting amino acid of rabbit meat protein was phenylalanine, whereas methionine was the first limiting amino acid of both beef and pork proteins. Chemical scores of various meat proteins were 68, 65, 66, and 74 for rabbit meat, beef, pork, and chicken respectively. 2. In pan roasting, the EAA damaged most by heat was methionine (15%). When cooked after two months of frozen storage, lysine decreased most. 3. Higher pepsin digestibility was obtained by cooking rabbit meat after seasoned in alcohol, ginger juice, and other spices compared with various other cooking conditions without seasoning. The pepsin digestibility value was even higher for the seasoned meat than for the raw meat. 4. Among various meats tested the rabbit meat showed the lowest pepsin digestibility. 5. A simple measurement of released methionine could be used to determine relative digestibility instead of measuring $NH_2-N$ content after pepsin digestion. From all the results obtained in this study it can be concluded that rabbit meat is a good Protein food item when used fresh and stored properly to prevent rancidity problems. It is suggested to study further the peroxidation effect of unsaturated fatty acids on protein quality. This study was supported by the Ministry of Science and Technology in Korea.

• 기술사
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• 제17권4호
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• pp.8-14
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• 1984

In this part of the studies on dielectric dehydration of foamed fish-starch paste, quality stability and shelflife of the product of which the preparation formula and processing conditions were described in the previous report (Lee et at., 1982) were determined by means of accelerated reaction test. The product was stored for 50 days under the conditions of temperatures at 35, 45, and 55$^{\circ}C$ in steady state and various water activities of 0.44, 0.52, 0.65, and 0.75, respectively. The loss of available lysine, the extent of TBA value, and the development of browning during the storage were measured and reaction kinetically analysed to assess quality stability and shelf-life of the product for the storage at room temperature of 25$^{\circ}C$. The extent of browning was accelerated with the increase of water activity and temperature marking the time to reach a limit of color and flavor deterioration, or to reach brown color density of 0.17 O.D./g at 420nm, 106 days at a$\_$w/=0.44, 35$^{\circ}C$, and 41 days at aw=0.65, 55$^{\circ}C$. These reaction rates resulted in a prediction of shelf-life, 130 to 110 days in the storage at au=0.44 to 0.75, 25$^{\circ}C$. The quality limit assessed by TBA values and sensory evaluation of rancidity was 87 days at a$\_$w/=0.44, 35$^{\circ}C$, and 30 days at aw=0.73, 55$^{\circ}C$ which gave a predicted shelf-life, 128 to 113 days at a$\_$w/=0.44 to 0.75, 25$^{\circ}C$ storage.

• 한국수산과학회지
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• 제15권1호
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• pp.83-93
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• 1982

In this work, lipid oxidation and the kinetics of the oxidation reaction in fried file-fish meat were investigated when sun-dried file-fish was stored under the conditions of various water activities and temperature, 35, 45, 55 and $35/55^{\circ}C$. The storage stability and the development of browning by oxidative rancidity were also discussed. Monolayer coverage value of water content in dried file-fish was $8.03\%$ at $0.21\;a_w$Lipid oxidation at $35^{\circ}C$ was developed with increasing water activity but at $45^{\circ}C$and $55^{\circ}C$ it was rapidly progressed without clear differences between water activities except $0.44\;a_w$. The rate of reaction was more sensitive to storage temperature than to water activity. Browning in methanol-chloroform fraction was developed linearly by the progress of lipid oxidation which suggested that lipid oxidation was greatly influential to the development of browning in dried fish meat. In kinetical analysis the oxidation followed a zero order reaction mechanism as a function of carbonyl value. The activation energies obtained from the Arrhenius plot ranged 9.0 to 10.8 Kcal/mol and $Q_10$ values, 1.6-1.7. Shelf-lives at the storage of 35,45 and $55^{\circ}C$ ranged 58 days to 8 days. And in the fluctuating temperature storage at $35/55^{\circ}C$, shelf-lives were 17, 16, 15 and 13 days at 0.44, 0.52, 0.65 and $0.75\;a_w$, respectively. The shelf-lives for assessed from the accelerated shelf-life test were 125, 123, 120 and 106 days at 0.44, 0.52, 0.65 and $0.75\;a_w$, respectively, in the case of storage at $25^{\circ}C$.

• 한국식품과학회지
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• 제22권2호
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• pp.140-144
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• 1990

저장기간을 달리 ($20^{\circ}C$-단기간, $4^{\circ}C$-장기간)하여 Na-acetate와 Ca-chloride를 단독 혹은 혼합하여 첨가한 깍두기의 저장성을 조사하기 위하여 pH, 산도 및 관능적 특성을 평가하였고 Instron을 이용하여 경도를 측정하였다. $20^{\circ}C$ 또는 $4^{\circ}C$에서 저장하는 동안 Na-acetate 첨가 및 그 첨가수준이 증가될수록 pH 감소는 억제된 반면 적정산도가 높게 나타나는 완충효과를 관찰하였다. Ca-chloride 첨가시 경도와 짠맛이 증가되었고 특히 이 두 가지 첨가제를 동시에 사용한 NaA Ca군에서 경도향상 효과기 상승되었으며, 0.3% Na-acetate 첨가로는 신맛이 감소되지 않았으나 0.6%로 첨가량을 증가시킨 경우에 신맛 감소효과가 현저하게 나타났다. Instron 측정결과 첨가제의 종류에 따라 시료의 변형을 위해 요구되는 힘의 크기가 달랐으며, $4^{\circ}C$ 및 $20^{\circ}C$저장시료 모두 Puncture test 보다 Compression test에 의해 시료들간의 경도차이가 확실하게 관찰되었고 관능검사와 유사한 경향을 나타냈다.

• 한국식품과학회지
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• 제23권6호
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• pp.750-754
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• 1991

체다치즈 풍미의 인지 함도를 치즈 제조공정 조건과 관능검사요원 형태별로 조사하였다. 훈련 되지 않은 관능검사원의 치즈관능치가 훈련받은 관능검사원들에 비해 높은 수치를 나타내었으며, 6개월과 8개월 숙성한 치즈의 관능치는 서로 상이 하였다 $13^{\circ}C$에 서의 치즈즉성 이 $8^{\circ}C$에서의 숙성보다 더 효과적 이었으며, starter culture로서 lactobacilli를 첨가해 주는 것이 체다치즈의 숙성취를 증가시키고, 쓴맛을 감소시켜 주었다. 치즈의 숙성취와 쓴맛은 높은 상관관계를 나타냈으며, 치즈의 산도는 산패취와 과일향에 대해 부의 상관관계를 보여주었다.

• 한국수산과학회지
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• 제4권1호
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• pp.22-30
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• 1971

Sea mussel Mytilus edulis, world-widely distributed, is a sort of popular food in Korea. The demands of high quality and mass production are not being satisfied since it is usually sun dried. A rapid dehydration and the treatment of food additives to improve the quality of the product seems to be required. In this paper, the effect of antioxidants and EDTA treatment was studied when sea mussel was pressed and hot-air dehydrated for 10 hours at 45 to $52^{\circ}C$ under the air flow rate of 3 meter per second. The results are as follows: 1) Cooked and pressed sea mussel was dehydrated mere rapidly than cooked without pressing. 2) The rehydration rate of pressed and dehydrated sea mussel was higher than that of the unpressed. 3) Among six samples, BHA treated material showed the best color preservation during dehydration and storage. The treatment of Teonox-II was also effective following BHA. 4) The effects of antioxidants used during dehydration and storage were in order of BHA, Tenox-II and NDGA treatment, while EDTA was ineffective. 5) No significant difference in rehydration rate was found between those treated with antioxidants or EDTA and the untreated. 6) The amount of soluble protein was higher in the samples treated with antioxidants than in EDTA treated or untreated samples. 7) The results suggest that the treatment of BHA and pressing process produce improved product in quality which gives higher amount of soluble protein and better rehydration, color preservation and preventive effect of rancidity.

• 한국수산과학회지
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• 제10권1호
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• pp.11-15
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• 1977

Brownish discoloration develops very rapidly in the storage of dried oyster. This undesirable browning is mainly caused by the series of reactions of sugar-amino condensation, enzymatic oxidation of tyrosine and/or the oxidative rancidity of lipids in the tissue of oyster. Sulfites are commonly used as inhibitors for Maillard type browning reactions in agricultural products. The inhibitory effect of sulfite treatment on canned oysters was also confirmed in some investigations. The results suggested that sulfites not only work on blocking tile amadori rearrangement but also on the reduction of free tyrosine which retards the progress of enzymatic oxidation of tyrosine tyrosinase. In this paper, the effect of sodium sulfite treatment on the reduction of reducing sugar and free tyrosine as a function i)f browning inhibition in oyster was tested and other treatment with glucose-oxidase and yeast were also applied. In preparation of samples, fresh oysters were soaked in sodium sulfite solution by various concentration for different treating times, washed in running water to remove the sulfite residue, and finally dried in the shade. In the result, the treatment of sodium sulfite was certainly effective on the reduction of both free tyrosine and reducing sugars in fresh oyster. The best results were obtained by the treatment of 0.5M sodium sulfite solution for 60 minutes each for soaking and washing. Treatment with, glucose-oxidase and yeast solutions, however, did appear somewhat effective but it required so much time for a certain effect that it seemed not practically applicable.

• 한국식품조리과학회지
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• 제7권2호
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• pp.81-88
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• 1991

김치에 인삼 2% 및 4%를 첨가하여 $4^{\circ}C$에서 50일간 저장하면서 숙성기간별로 pH, 산도, 염도와 환원당의 변화를 관찰하고, Instron에 의한 경도 측정, HPLC에 의한 유기산 분석 및 관능검사로 그의 품질특성을 연구하였다. 1. 시료김치는 세군 모두 전기간에 걸려 약 2.3% 정도의 염도를 유지했다. 2. 인삼첨가군이 대조군보다 pH가 높고 산도가 낮으며 Instron에 의한 경도도 높게 나타나고 발효중 lactic acid와 acetic acid의 함량이 적게 나타난 것으로 보아 인삼첨가로 김치의 가식기간 연장 효과를 얻을 수 있었다. 3. 관능적 품질특성 평가에서 감칠맛과 탄산미가 높고 쓴맛과 이취가 적었던 인삼 2% 첨가군이 전체적인 취식특성이 좋게 평가되었으며 4%군도 대조군에 비해 좋게 평가된 것으로 보아 인삼의 첨가가 김치의 기호성을 증대시킬 수 있을 것으로 여겨지며 특히 숙성기간이 길어짐에 따라 대조군과 인삼첨가군들 간의 취식특성에 차이를 나타내며 발효후기의 이취를 감소시킴을 알 수 있었다. 이상의 결과로서 인삼을 김치에 첨가함으로써 기호성이 우수하고 가식기간의 연장효과를 얻을 수 있는 김치를 제조할 수 있었으며, 인삼첨가군 사이의 유의적인 차가 없는 것으로 보아 인삼 2%군이 경제성 및 기호성에서 우수한 것으로 나타났다.