• 동아시아식생활학회지
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• 제19권6호
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• pp.981-986
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• 2009

The quality characteristics and antioxidative activity of garlic pickles prepared with persimmon vinegar with or without Maesil (Japanese apricot) juice were investigated. Heat treated garlic cloves ($110^{\circ}C$, 5 min and then rapidly cooling) were salted with NaCl and $CaCl_2$, and then soaked in pickling solution, and stored at $20^{\circ}C$. The pH of the garlic pickles initially ranged from 2.36~3.24, after which the pH slightly increased to 3.22~4.13 during storage, while the acidity was decreased to 1~1.97. Throughout the entire storage periods, the acidity of the garlic pickle containing persimmon vinegar and Maesil was the highest (1.97%). The hardness of the control sample (non heated garlic) decreased during storage, whereas the hardness of all the heat treated groups did not change after 21 days of storage. Moreover, the chewiness of the persimmon vinegar+Maesil group was the highest among the groups. The Hunter color L value of garlic pickles decreased during storage, while the b value (yellowness) increased for all groups except the two persimmon groups. The $IC_{50}$ of the DPPH radical scavanging activity of garlic pickles at 5 day of storage was 85.98~97.81 mg/mL. However, the antioxidative activity of garlic pickles gradually increased with longer storage times. The persimmon vinegar+Maesil group showed the highest antioxidative activity. Results from the sensory evaluation showed that scores of flavor, taste and over-all preference were higher for the persimmon vinegar+Maesil group than the other groups (p<0.05).

• 동아시아식생활학회지
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• 제17권1호
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• pp.110-117
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• 2007

The quality characteristics of sponge cake with added ${\beta}-glucan$(2, 4 and 6%) were evaluated. Rapid decreases in moisture content in the sponge cake were observed during storage($20^{\circ}C$, 70% relative humidity) in control and 2% ${\beta}-glucan$ cakes by day 3 of storage, while the moisture content in the 4% and 6% ${\beta}-glucan-added$ sponge cake slowly decreased until day 12 of storage. During storage, hardness was much lower in groups with added ${\beta}-glucan$ than in control. On day 1 L, a and b values of both crust and crumb of sponge cake with added ${\beta}-glucan$ were not significantly different from control, although the a and b values decreased significantly with storage days. Sensory test revealed that the scores for over-all acceptability were much higher in sponge cake with added ${\beta}-glucan$, and the same results were obtained on day 5. Based on these results, ${\beta}-glucan$ addition maintained moisture content and had an overall good effect on sponge cake.

• 한국식생활문화학회지
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• 제29권3호
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• pp.270-277
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• 2014

This study investigated the antioxidant effect of Taraxacumofficinale on the qualitycharacteristics of Yugwa during storage. Total polyphenol content was higher than total flavonoid content. DPPH radical scavenging activity and antioxidative index of Taraxacum officinale ethanol extracts were significantly (p<0.05) lower compared with those of Vit.C, whereas they were similar with those of BHA. The L, a, and b levels of Yugwa significantly (p<0.05) decreased with increasing amount of Taraxacum officinale powder; 6% Taraxacum officinale powder showed the lowest L and b levels. Hardness was unaffected by Taraxacum officinale content during the storage period. Brittleness of Yugwa was significantly (p<0.05) lower in control, 1.5%, and 6% Taraxacum officinale powder, whereas 3% Taraxacum officinale powder showed no significant differences during storage. Peroxide value significantly decreased in 3% and 6% Taraxacum officinale powders compared to those of control and 1.5% Taraxacum officinale powder after 4 weeks of storage. Taste, flavor, and crispness showed significant (p<0.05) differences according to Taraxacum officinale concentration. In conclusion, addition of 3~6% Taraxacum officinale powder provides beneficial effects in terms of storage life of Yugwa without any detrimental effects on quality characteristics.

• 한국식품조리과학회지
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• 제28권4호
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• pp.363-374
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• 2012

Quality characteristics of baechu (Kimchi cabbage) kimchi prepared using various kinds of domestic solar salts (KS5Y, KS2Y, KS1Y, KFS, and KSS) and imported solar salts (AS1Y and CS1Y) were compared with Korean processed salt (KRS) and Mexican rock salt (MR1Y) during 60 days of storage. Sodium contents of MR1Y, AS1Y, and domestic KRS with values of 363,653.40, 358,952.40, and 356,799.90 mg/dL, respectively, were significantly higher than that of KFS with a value of 280,249.80 mg/dL (p < 0.001). Thus, the kimchi using KFS was expected to have 22-23% lower sodium content compared to that of the other kimchis. KFS magnesium content was significantly highest at 4,464.10 mg/dL and calcium was significantly the highest in samples of KS1Y with a value of 711.31 mg/dL. Most of the pHs and acidities in the kimchi samples were in the optimum range due to the relatively low storage temperature of $2^{\circ}C$. The salt concentrations of all kimchis using domestic solar salt during storage was greatly reduced compared to those using the imported salts or KRS. Sensory saltiness of the KS1Y sample group was significantly the lowest value (6.08) at 0 days of storage (p < 0.001) and maintained relatively low saltiness during the entire storage period. The crispness of the KS2Y, KS1Y, and KSS sample groups were significantly higher (10.02, 9.77, and 9.49, respectively), compared to that of KRS (7.64) at 60 days of storage (p < 0.001). The KFS sample group had the higher acceptance values for pickled seafood aroma, sour aroma, saltiness, and overall acceptability compared to those in the other samples.

• 한국식품저장유통학회지
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• 제18권3호
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• pp.279-287
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• 2011

The purpose of this research is to develop bellflower (Platycodon grandiforum) root Jeonggwa as a health food. The Omija (Schizandra chinensis Baillon) water extract with 0-8% (w/w) Jeonggwa added was stored at $25^{\circ}C$ for 12 weeks. The quality characteristics of Jeonggwa during storage were investigated. The Jeonggwa showed a lower pH and a higher acdity as the amount of Omija water extract that was added increased. The moisture content of Jeonggwa were rose from 15-18% to 16-22% within 2 weeks of storage, and remained at that level up to the end of storage. The total viable cells of bellflower root Jeonggwa were 2.1~2.3 log CFU/g and increased in number during storage but never exceeded 4 log CFU/g. The shelf life of the Jeonggwa was extended when the Omija extract was added. The lightness (L), redness (a) and yellowness (b) of the Jeonggwa during its storage at $25^{\circ}C$ were highest in control samples, and the values decreased with the increase in the Omija extract concentration (p<0.001). The mechanical evaluation of the Jeonggwa showed that various tested parameters fell during the storage at $25^{\circ}C$. The hardness and strength of the Jeonggwa significantly decreased as the Omija extract concentration rose (p<0.05). In the ensory evaluation tests, the acceptability of the Jeonggwa was optimal when 4~6% of Omija extract was added to it.

• 한국축산식품학회지
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• 제20권2호
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• pp.139-145
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• 2000

This study was conducted to investigate the storage and quality characteristics of vegetable hot dog. The b-value of sausage was increased significantly, but the color of bread was not changed during storage. The hardness, springiness, cohesiveness and chewiness of sausage were not changed, but the gumminess was increased during storage. The hardness, springiness, cohesiveness and gumminess of bread were not changed, but the chewiness was decreased during storage. The moisture content of sausage was not changed, but that of bread was decreased during storage. The pH of vegetable hot dog showed 5.67~5.71 during storage. The TBA of sausage was increased from 0.13 to 0.29mg/kg, the VBN was increased from 4.24 to 5.46mg% during storage. The total plate counts showed $3.5\times$104 CFU/g 8 days of storage. The coliform group, Staphylococcus aureus. Salmonella and Vibrio parahaemolyticus were not detected during storage. The vegetable hot dog was found to be fresh by sensory scores such as taste, aroma, color, texture and palatability, and the appearance of mold and slime was not detected during storage.

• Journal of Electrical Engineering and Technology
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• 제10권3호
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• pp.847-858
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• 2015

Control strategy and corresponding parameters have significant impacts on the overall technical and economic characteristics of composite energy storage systems (CESS). A better control strategy and optimized control parameters can be used to improve the economic and technical characteristics of CESS, and determine the maximum power and stored energy capacity of CESS. A novel coordinated control strategy is proposed considering the coordination of various energy storage systems in CESS. To describe the degree of coordination, a new index, i.e. state of charge coordinated response margin of supercapacitor energy storage system, is presented. Based on the proposed control strategy and index, an optimization model was formulated to minimize the total equivalent cost in a given period for two purposes. The one is to obtain optimal control parameters of an existing CESS, and the other is to obtain the integrated optimal results of control parameters, maximum power and stored energy capacity for CESS in a given period. Case studies indicate that the developed index, control strategy and optimization model can be extensively applied to optimize the economic and technical characteristics of CESS. In addition, impacts of control parameters are discussed in detail.

• 한국식품영양학회지
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• 제31권1호
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• pp.202-211
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• 2018

This study was conducted to develop a salad dressing using Prunella vulgaris L. (PV) extracts. In addition, the study was also aimed at evaluating the quality characteristics of the salad dressing containing various amounts of PV extracts. Salad dressing was prepared by adding 0% (PD-0), 9.4% (PD-20), 18.8% (PD-40), 28.2% (PD-60), 37.6% (PD-80), 47.0% (PD-100) of PV extract. The quality characteristics (sugar contents, salinity, color value, total phenol contents, total flavonoid contents, DPPH, ABTS+ radical scavenging activities, and sensory acceptability) of the dressing were analyzed. According to the results of the study, the sugar contents and salinity of salad dressing increased according to the added amount of PV extract (p<0.001). The color values of lightness and yellowness of salad dressing increased according to the added amount of PV extract, whereas color value of redness decreased (p<0.001). Antioxidant activities were improved depending on the amount of PV extracts (p<0.001). The sensory acceptability (flavor, medicinal flavor, saltiness, sourness, bitterness and viscosity) were significantly higher in the dressing added with 18.8% PV extracts than in the other samples. Based on this result, a storage experiment was conducted by comparing PD-40 and PD-C. After 4 weeks of storage at $4^{\circ}C$ and $24^{\circ}C$, the quality characteristics were observed and the pH was increased in the later stages of storage (p<0.05). The depicted that, viscosity increased with storage time at $4^{\circ}C$ (p<0.001). General bacteria and coliform were not detected during storage. These results indicated that salad dressing with the addition of 18.8% PV extracts has the best quality.

• Animal Bioscience
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• 제35권8호
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• pp.1270-1278
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• 2022

Objective: The objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (-30℃ vs -70℃) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed. Methods: Pre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (-30℃ vs -70℃). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks. Results: pH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05). Conclusion: Regardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle.

• 동아시아식생활학회지
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• 제16권6호
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• pp.707-716
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• 2006

To make tofu (soybean curd) with cuttlefish int the cuttlefish ink diluted 20-fold was added to soymilk in the ratio of 0%, 1%, 3%, 5%, 7% and 9% there is no respective comparison here respectively and the prepared cuttlefish inky tofu samples were stored for 15 days at $4^{\circ}C$. After storage, the tofu samples were tested for yield, pH, acidity, bacterial growth, sensory evaluations and physical properties. The yields of 7%(I7) and especially 9%(I9) cuttlefish ink tofu were higher than that of the control tofu(I0). The pH was decreased, but the acidity was increased with increasing storage period. The microorganism count of I9 was the lowest during the storage period. The turbidity gradually increased until 9 days of storage and rapidly increased at 12 days of storage. In the measurement of inky tofu color, the L and b values were decreased during the storage period. In the texture analysis, the hardness, gumminess and brittleness of inky tofu were increased until 12 days of storage but then decreased. Chewiness was decreased with increasing storage period. Springiness of Il and I3 was higher than that of I0. In sensory evaluation, color was increased with increasing cuttlefish inky concentration. Sleekness of I3 was the highest. Hardness and chewiness of inky Il and I3 were the highest. Springiness, cohesiveness and softness were the highest in I3. In overall acceptability, I3 gained the highest score.