• 동아시아식생활학회지
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• 제12권4호
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• pp.326-333
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• 2002

본 연구는 능이버섯분말의 단백분해 활성을 육류연화에 활용할 수 있는 가능성을 검토한 것이다. 능이버섯을 동결건조와 열풍건조하여 분말을 만들었을 경우 동결건조분말의 단백분해효소활성이 높았으며 분말을 저장할 경우에도 -2$0^{\circ}C$에서 장시간 효소활성을 보존할 수 있었다. 능이버섯가루를 스테이크용 쇠고기에 처리할 때 4$^{\circ}C$보다는 상온에서 처리할 경우 경도가 더 빨리 감소하였으며 따라서 가열감량도 급속히 증가하였다. 기호도 측면에서 확립된 능이버섯가루의 처리농도는 0.1%, 처리시간은 4$^{\circ}C$에서 3시간이 최적으로 나타났다. 상업용연화제로 처리할 경우와 비교하였을 때 기호도면에서 능이버섯가루를 처리하는 것이 전반적으로 우수하였으며 능이버섯분말을 천연연육제로 개발 할 수 있는 가능성을 확인할 수 있었다.

• 대한영양사협회학술지
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• 제7권4호
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• pp.385-396
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• 2001

This study was carried out to obtain the menu preferences of frequently served set menu of the staff working at Samsung Medical Center. The frequently served set menus were 72 menus including 23 Korean meals, 12 bowel of rices, 18 noodles, 10 soups, 6 fried rices, 3 western meals. The subjects of this study were 624 staffs who works at Samsung Medical Center. The results are summarized as followers : The subject group for this study was composed of 23% males and 58% females, 80% of subjects are twenties and thirties. The best preferred menu was fried food 4(boiled rice with assorted mixtures, boiled quail egg). And noodles 8(cold buckwheat noodles, fried mung-beans), noodles 2(buckwheat noodles, fried vegetable), Western meals 3(hamburg steak, steamed dumpling), noodles 18(rice-cake dumping soup, fried sweet potato with sugar syrup) were preferred by the subjects. The worst preferred menu was soups 4(loach soup, fried sea food and welsh onion). In the preference each kinds of set menus, Korean meals 3(soup to relive the hangover with pollack, grilled meat, lettuce, fruit salad, Kimchi, ice tea) was the most preferred of the Koreans meals, bowel of rice 8(omelet containing fried rice, chicken salad) of the bowel of rices, noodles 8(cold buckwheat noodles, fried mung-beans) of the noodles, soups 3(spicy beef soup, chicken salad) of the soups, fried rice 5(boiled rice with assorted mixtures, boiled quail egg). There was no significant sexual difference in the menu preferences except 7 menus. There was significant age difference in the 17 menu preference, the younger age subjects were the better like noodles.

• 한국조리학회지
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• 제17권4호
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• pp.295-306
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• 2011

본 연구는 4 종류{Mustard, herb & garlic, nuts, mushroom)의 crust를 제조하여 양등심 스테이크 위에 topping, 조리를 완성한 다음 관능검사를 실시 우수 시료를 선별하는 예비 실험을 하였다. 선별된 시료들을 1. Blank, 2. EC1(MU3), 3. EC2(HG2), 4. EC3(NC2), 5. EC4(MC3)로 명명한 다음, 다시 관능검사를 실시하여 어떠한 재료로 만든 crust가 가장 우수한 선호도를 가졌는지를 찾았다. 종속변수를 종합해 보면 crust를 topping한 4종류 시료가 대조군 Blank 보다 매우 우수한 수치를 나타내어 양등심 스테이크 요리에 crust가 곁들여지는 방법이 매우 효과적임을 말해준다. 그 중에서도 parsley 8g, rosemary 3g, basil 4g, olive oil 50g을 기본 함량으로 하여 빵가루 70% (115.5g)와 마늘 찹 30%(49.5.)를 함께 mixed 하여 제조 한 HG2의 시료가 최우수 crust로 평가 되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권10호
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• pp.1487-1492
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• 2014

This research applied and evaluated a polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using cytochrome b gene to detect pork contamination in meatballs from local markets in Surabaya and Yogyakarta regions, Indonesia. To confirm the effectiveness and specificity of this fragment, thirty nine DNA samples from different meatball shops were isolated and amplified, and then the PCR amplicon was digested by BseDI restriction enzyme to detect the presence of pork in meatballs. BseDI restriction enzyme was able to cleave porcine cytochrome b gene into two fragments (131 bp and 228 bp). Testing the meatballs from the local market showed that nine of twenty meatball shops in Yogyakarta region were detected to have pork contamination, but there was no pork contamination in meatball shops in Surabaya region. In conclusion, specific PCR amplification of cytochrome b gen and cleaved by BseDI restriction enzymes seems to be a powerful technique for the identification of pork presence in meatball because of its simplicity, specificity and sensitivity. Furthermore, pork contamination intended for commercial products of sausage, nugget, steak and meat burger can be checked. The procedure is also much cheaper than other methods based on PCR, immunodiffusion and other techniques that need expensive equipment.

• Asian-Australasian Journal of Animal Sciences
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• 제31권1호
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• pp.129-137
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• 2018

Objective: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Methods: Beef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed for product quality. Results: The results showed that all meat from different groups could be tightly bound together via cross-linking of myosin heavy chain and actin as observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Microbial counts of psychrotrophic and mesophilic bacteria were not affected by treatments (p>0.05), and no detectable of thermophilic bacteria were found. Regarding effect of beef trimmings grade, steaks made from beef trimmings grade II (16.03% fat) showed some superior sensorial qualities including higher tenderness score (p<0.05) and tendency for higher scores of juiciness and overall acceptability (p<0.07) than those made from beef trimmings grade I (2.15% fat). Moreover, a hardness value from texture profile analysis was lower in steaks processed from beef trimmings grade II than those made from grade I (p<0.05). Although some inferior qualities in terms of cooking loss and discoloration after cooking were higher in steaks made from beef trimmings grade II than those made from beef trimmings grade I (p<0.05), these differences did not affect the sensory evaluation. Frozen beef improved the soft texture and resulted in effective meat binding as considered by higher cohesiveness and springiness of the raw restructured product as compared to fresh beef (p<0.05). Conclusion: The results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks.

• 한국식품조리과학회지
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• 제26권4호
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• pp.390-397
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• 2010

Survey data from 654 adults (225 males, 429 females) were analyzed based on frequency, percentage, chi-square test, one-way ANOVA; and Duncan's multiple range test. The main results were based on the preference for chungkukjang_(CKJ) products using a 5-point Likert scale. According to the survey, traditional CKJ products received the highest score_(3.64) according to personal preference among all tested products. The responses to eight questions about CKJ products were also measured using a 5-point Likert scale. The question_ as to whether or not "CKJ has anticancer function" received the highest score_(4.24) while the "CKJ is good for hangover" scored the lowest. Regarding the preference for CKJ products, "good for health" (55.3%) and "unpleasant smell" (72.9%) were the most popular answers, Regarding the intention to eat CKJ food products, CKJ tofu was most often selected. Among the 11 items, CKJ tofu, CKJ steak, CKJ hamburger, CKJ ice cream; and CKJ vegetable salad were highly preferred foods. The percentage of respondents that expected "increasing" prospects for CKJ consumption was 55.2%, most likely because 76.9% of the respondents selected "healthy food". Regarding the reasons for decreasing prospects, 68.9% of the respondents chose "peculiar smell". In the same manner, 53.4% of adults replied that future quality improvement should "improve the smell".

• 한국융합학회논문지
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• 제8권7호
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• pp.167-173
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• 2017

본 연구는 조리기구와 친환경 식문화콘텐츠의 접목형 융합상품으로 최근 소비자의 니즈를 반영한 단순한 전시용도가 아닌 새로운 상품으로서의 가능성을 제시하였다. 또한, 상품화를 위하여 본 과제에서 제작할 디자인이 반영되도록 3D Rendering, 3D Mock-up 등을 활용해 별도의 제작공정을 들여 프로토타입 형태로 제작하고, 이후 생산자와 협의 등을 통해 다양한 상품으로 확장 고려 될 수 있을 것으로 판단된다. 국내는 물론 국외에도 적용할 수 있는 조리 기구를 개발, 디자인함으로써 각자가 자신의 취향에 맞게 식재료를 가열하거나 고기 등을 구워 먹을 수 있도록 한 제품으로 기존에 출시된 그릴 팬에서는 찾을 수 없는 보다 앞서가는 기능과 현대의 변화된 식문화에 잘 부합하며, 감성적이며 형태적으로 교류할 수 있는 디자인을 더하여 참신하고 혁신적인 주방제품 트렌드를 리드할 수 있도록 하였다.

• 한국산학기술학회논문지
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• 제16권11호
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• pp.8089-8095
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• 2015

우리나라 발효음식 중 콩과 고춧가루를 이용한 발효식품인 고추장은 다양하게 조리에 응용하며 매운맛, 단맛, 짠맛이 어우러진 맛을 가졌고, 단백질, 탄수화물, 캡사이신, 비타민, 무기질 등 다양한 영양소가 함유된 전통발효식품이다. 전통발효방법에 의하여 정통성을 유지하고 우수한 생리활성을 유지하면서 세계인들에게 적용할 수 있는 조리 형태는 소스이므로 고추장의 독특한 향미와 맛, 영양적 가치를 가진 우리의 전통식품인 고추장을 세계적 식품으로 발전시키고저 고추장의 물성 및 매운맛을 조절하여 소스로서 사용하기 편하도록 편의성을 향상시킨 소스를 개발하여 스테이크, 튀긴음식, 피자등에 응용하고자한다. 이를 위해서 세계적소스의 품질특성조사를 통하여 전통고추장을 변형한 소스에 적용하여 물성, 매운맛의 정도를 달리하여 다양한 요리에 적용할 수 있는 소스를 제시하고저 강한 붉은색을 띠며 (L값: 12.11-->24.4) 산도를 조절하여 토마토 페이스트와 1:1 혹은 1.5:1로 조절하여 고추장 소스를 개발하여 관능검사 결과 소스로의 전환에 긍정적인 결과를 얻었다.

• Journal of Animal Science and Technology
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• 제61권3호
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• pp.138-146
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• 2019

Vitamin $B_3$ (niacin) is essential for all living cells and plays a central role in energy metabolism and oxidative phosphorylation. Vitamin $B_3$, a water-soluble vitamin, is present in the form of nicotinic acid and nicotinamide, a monocarboxylic acid derivative of pyridine. While nicotinic acid is commonly effective in lowering cholesterol levels, unlike nicotinic acid, nicotinamide is ineffective on lipids. Presence rates of nicotinic acid and nicotinamide, which are the available forms of vitamin $B_3$, are different for each food. However, the studies in the literature are generally based on the analysis of total amount of vitamin $B_3$ in foods and the studies determining the profile of vitamin $B_3$ in foods are limited. The aim of the study was to determine the vitamin $B_3$ profiles of 10 kinds of animal based food and 10 different plant based food samples. In this study, 10 kinds of animal based food samples consisting of veal (veal steak fillet), chicken (breast), turkey meat (thigh), goat meat (leg, belly), lamb (leg, back, arm), mutton (belly), bovine meat (loin) and 10 different plant based food samples namely; barley, rye, wheat (bread), wheat (durum), oat, rice, dried pea, green lentil, red lentil and chickpea were studied by high performance liquid chromatography using post-column derivatization system. The presence rates of nicotinic acid and nicotinamide were determined in the meat samples as 30% and 70% and as 87% and 13% in the cereal and legume samples, respectively. Nicotinic acid levels were found in low amounts in the meat samples. The amounts of nicotinic acid in the cereal and legume samples were significantly higher than the meat samples. Consequently, the plant based foods such as cereals and legumes, with a ratio of 87% nicotinic acid presence, standout as the best source of nicotinic acid and encouraging regular intake of those cereals and legumes containing rich nicotinic acid would remove nicotinic acid deficiency in human.

• 한국식생활문화학회지
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• 제37권3호
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• pp.213-238
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• 2022

This study aims to investigate protein consumption market trends in Korea. Protein consumption was divided according to the protein source into meat, fishery, and plant-based protein. To accomplish the goal of this study, food purchase data from 525 households panels collected by the Rural Development Administration over the last 10 years were used. The results of the study showed an increase or decrease in protein consumption by protein type over the last 10 years, and a reason to explain this change has been suggested. Specifically, this study found a dramatic increase in the consumption of several proteins, including beef sirloin, beef tenderloin, seasoned beef & steak, pork belly, pork shoulder, pork neck, seasoned pork, pork cutlet, sweet and sour pork, canned ham, chicken drumstick, chicken breast, dak gangjeong, Chinese fried chili chicken, salmon, eel, abalone, squid, octopus, webfoot octopus, octopus minor, canned whelk, tofu, cold bean soup,and plant-based milk. Some items showed no increase in consumption (such as beef jerky, pork rib, sausage, bacon, whole raw chicken, cutlass fish, oyster, fish cake, crab stick, surimi sausage,and canned fishery), whereas a few items showed decreased consumption (e.g., mackerel, pollack, cod,and canned tuna)