• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.255-260
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• 2016

This study aimed to investigate the effect of red pepper seed powder addition on the chemical compositions, cooking characteristics, and sensory properties of tteokgalbi. Tteokgalbi was prepared by addition of 0% (control), 1%, 2%, 3%, and 4% red pepper seed powder. The moisture and ash contents of samples increased with increased content of red pepper seed powder. In addition, the pH value, CIE $a^*$ value, and CIE $b^*$ value of uncooked and cooked samples increased with higher content of red pepper seed powder. However, cooking loss, diameter reduction, and thickness reduction of samples decreased with increasing content of red pepper seed powder. The hardness, gumminess, and chewiness of samples increased with higher content of red pepper seed powder, and the sensory evaluation of tteokgalbi containing 3% red pepper seed powder was the highest. Therefore, usages of red pepper seed powder can improve quality characteristics of tteokgalbi.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.291-297
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• 2010

This study was carried out to investigate antioxidative and antimicrobial activities of ethanol extracted garlic stem and red cabbage, and their application to pork patties during refrigerated storage. Total phenolic compounds of ethanol extracted garlic stem and red cabbage were 3.13 g/100 g and 3.99 g/100 g, respectively. 1,1'-diphenyl-2-picryhdrazyl (DPPH) radical scavenging activity of garlic stem extracts increased up to 0.05%. Iron chelating activities of both garlic stem and red cabbage increased up to 0.5%, and red cabbage up to the concentration of 1% had similar iron chelating activity to those of EDTA. Pork patties containing garlic stem had higher Hunter L and b values, (p<0.05), whereas those with red cabbage had highest Hunter a values, resulting in similar value to those of control (p>0.05). Thiobarbituric acid reactive substances (TBARS) of pork patties with garlic stem were lower than those of the control (p<0.05). In addition, antioxidantive activities of pork patties with red cabbage were higher than those with garlic stem. No differences in microbial contents were observed between the control and treatments. In conclusion, garlic stem and red cabbage extracts might be used as natural antioxidants to be used in the manufacture of functional meat products.

• 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.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.59-89
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• 1999

본 연구는 기존의 삼계탕재료에 해동피와 갈근의 축출액을 넣어서 조리를 하여 특성변화와 기호도를 검토하고자 4주령(28일)의 부로일러 종 50수 각 처리구당 해동닭 15수, 삼계탕 15수, 일반닭 15수씩 총 3개 처리구에 배치하여 상품개발을 위한 실험결과를 요약하면 다음과 같다. 영양분석에서 단백질은 해동닭이 작게는 10.07%~11.08%까지 높게 분석되었고 지방은 해동닭이 삼계탕보다는 0.04% 더 많으며 일반닭보다는 4.65%나 작았다. 특히 적육(Red-meat)에서는 다른 흰살(White-meat) 고기의 닭고기에서는 우리인체에 중요한 작용을 하는 생체의 성장기능, 번식기능과 치료효과의 동맥경화증, 혈전억제 효과가 있다고 하는 불포화지방산(Omega-polyunsaturated fatty acide, 3, 6)( $\omega$-3, 6)을 함유하고 있어 지속적인 식도락가의 사랑을 받을 것으로 예측된다. 회분함량도 상대적으로 많으며 수분도 조리의 특성상 증발하지 못한 관계로 그대로 있어 수분과 조리로 인하여 손실되는 영양상태를 그대로 유지할 수가 있었다. 관능테스트에서는 <그림2-1, 2, 3>과 <표 2-10>에서 분석결과를 보듯이 제일 중요한 점은 고객의 기호도라 볼 수 있겠다. 시각적인 면만 약간 개선된다면 정말로 말할 수 없을 정도로 흡족한 상품이라 할 수 있겠다. 해동닭이 후각 90%, 맛 97%, 조직도 83%, 만족도 97%를 보면 그 누가 훌륭한 상품이라고 하지 않겠는가 하는 아쉬움을 가지며 시각적인 면도 해동피, 갈근, 황기, 인삼, 밤, 마늘, 대추, 은행, 생강, 고추 등 고객의 관심도가 높은 의 한약재료가 들어가는 것을 안다면 그리 문제가 되지 않는다고 보며 단지 문제가 있다면 우리 국민 의식이 가공식품에 대한 인식전환과 시기적인 환경, 국민소득 12,000불대의 시대에 맞는 상품이기를 바란다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.5
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• pp.670-680
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• 2022

Owing to the lack of a cold-chain distribution system, most seafood is generally distributed under room temperature conditions. However the degradation of freshness during the distribution process can lead to disputes between sellers and consumers. The most widely used method for low-temperature distribution for seafood includes packaging it with styrofoam boxes and cold packs. In this study, vacuum-packed frozen fillets of four fish species of [white meat (Paralichthys olivaceus and Sebastes schlegelii) and red meat (Scomber japonicus and Scomberomorus niphonius)] were placed in styrofoam boxes with cold packs. Thereafter, changes in chemical (including pH, volatile basic nitrogen, and trimethylamine), physical (odor intensity, hardness, and chewiness), and microbial (viable cell count) characteristics of the fillets were measured during storage at 25℃. To identify the suitable method of determining freshness during the room-temperature distribution, several factors were considered, which included significant difference verification, correlation coefficients, and economic efficiency (experimental cost and time). Volatile basic nitrogen, pH, odor intensity, and viable cell count are the most rapid and accurate freshness indicators for determining freshness of frozen fish fillets during.

• Fisheries and Aquatic Sciences
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• v.20 no.7
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• pp.13.1-13.7
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• 2017

In order to evaluate the maximal storable period of the raw crab for a non-thermal muscle separation, the quality changes of the leg meat of red snow crab (Chionoecetes japonicus) during freeze storage were investigated. Fresh red snow crabs were stored at $-20^{\circ}C$ for 7 weeks, and the leg muscle was separated by a no heating separation (NHS) method every week. During the storage, considerable loss of the leg muscle did not occur and microbiological risk was very low. In contrast, discoloration appeared at 2-week storage on around carapace and the leg muscle turned yellow at storage 3-week. In physiochemical parameters, protein and free amino acids gradually decreased with storage time, expected that proteolytic enzymes still activated at $-20^{\circ}C$. At 4-week storage, the sensory acceptance dropped down below point 4 as low as inedible and notable inflection points in pH and acidity were observed. The volatile base nitrogen was low, though a little increase was recorded. These results suggested that the maximal storable period at $-20^{\circ}C$ of the raw material was within 2 weeks and it was depended on external factor such as the discoloration. The present study might be referred as basic data for approaches to solve quality loss occurred in non-thermal muscle separation.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.535-541
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• 1998

The soluble solid of red pepper extracted by water was evaluated with descriptive analysis by 10 trained sensory subjects. In the result of the sensory evaluation, the character notes on the flavor of soluble solid were expressed as pungency, sweet, fresh sour, bitter, alcoholic, meaty, chalkiness and astringent. The score of redness was the highest at $4^{\circ}C$ and decreased after 2 hr at $90^{\circ}C$ and the score of sensory pungency was more than 50 and was especially higher at $40^{\circ}C\;and\;90^{\circ}C$. Principal component analysis of the mean ratings showed that kochoojang (fermented red pepper paste) and chigae (meat and vegetable stew) differed from kimchi (unfermented kimchi) and that they had unique sensory attributes. The first two principal components could be explained by 51% of all the components and the taste of soluble solid at $40^{\circ}C$ was highly correlated with sensory attributes such as meaty, fresh sour and sweet and that at $4^{\circ}C$ was chiefly correlated with color components and the taste of soluble solid at $60^{\circ}C$ was showed close relation to astringent, alcoholic and pungency.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.4
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• pp.2495-2502
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• 2013

Background: Dietary fat has been inconsistently associated with the risk of breast cancer. The purpose of this study was to examine the relationship between meat and animal and plant fat intake and breast cancer risk in subgroups by total lifetime physical activity, using data from a case-control study conducted in the Region of Western Pomerania, Poland. Materials and Methods: The study included 858 women with histological confirmed breast cancer and 1,085 controls, free of any cancer diagnosis. The study was based on a self-administered questionnaire including questions about socio-demographic characteristics, current weight and height, reproductive factors, family history of breast cancer and lifestyle habits. Unconditional logistic regression was performed to calculate odds ratios (ORs) and 95% confidence intervals (CIs). Results: High animal fat intake significantly increased OR from 1.7 times (OR=1.66, 95%CI=1.07-3.59) to 2.9 times (OR=2.9, 95%CI=1.37-6.14) independent of physical activity level, comparing the third versus the lowest quartile. Women with a high intake of red meat or processed meat and low physical activity showed increased risk of breast cancer: OR=2.70, 95%CI=1.21-6.03 and 1.78, 95%CI=1.04-3.59, respectively. The plant fat dietary pattern was negatively associated with breast cancer in sedentary women (OR=0.57, 95%CI=0.32-0.99). Conclusions: These results indicated that a diet characterized by a high consumption of animal fat is associated with a higher breast cancer risk in sedentary women, while consumption of plant fat products may reduce risk in the same group.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.11
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• pp.1662-1669
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• 2007

The high mobility group AT-hook1 (HMGA1) proteins are known to be related to the regulation of gene transcription, replication and promotion of metastatic progression in cancer cells. The loss of expression by disrupting the HMGA1 gene affects insulin signaling and causes diabetes in the mouse. Previously identified single nucleotide polymorphism (SNP) of HMGA1 was significantly associated with fat deposition traits in the pig. In this study, we identified 3,935 bp nucleotide sequences from exon 5 to exon 8 of the bovine HMGA1 gene and its mRNA expression was observed by quantitative real-time PCR. Six single nucleotide polymorphisms in the bovine HMGA1 gene were detected and the allele frequencies of these SNPs were investigated using the PCR-RFLP method in nine cattle breeds including Limousin, Simmental, Brown Swiss, Hereford, Angus, Charolais, Hanwoo, Brahman and Red Chittagong cattle. The map location showed that the bovine HMGA1 gene was also closely located with a previously identified meat quality QTL region indicating this gene is the most likely positional candidate for meat quality traits in cattle.

• Korean Journal of Poultry Science
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• v.30 no.3
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• pp.177-182
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• 2003

This study was carried out to investigate the influence of dietary xanthophylls supplementation on the antioxidant and color properties of broiler meat. After raised for 6 weeks, broilers were slaughtered and stored at 3$^{\circ}C$ for 9 days. Experimental treatments were divided into lutein, canthaxanthin, astaxanthin and capsanthin. The supplementation level was adjusted to 30 ppm. The pH values of the thigh was higher(P<0.05) than those of the breast. No differences in pH values were shown among xanthophylls treatments. Xanthophylls supplementation to chick inhibited the formation of TBARS(Thiobarbituric acid reactive substance) and POV(lipid peroxide) of broiler meat during storage. At 9 day storage, the TBARS and POV of xanthophylls treatment decreased as compared to the control(P<0.05). The broiler meats fed astaxanthin had antioxidant effects in both breast and thigh. Dietary xanthophyll supplementation to chick decreased the CIE L(lightness) and increased a(redness) values of broiler meats fed canthaxanthin increased(P<0.05) during storage. These results indicated that broiler meats fed xanthophylls had dark-red color and antioxidant effect during refrigerated storage.