• 한국조리학회지
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• 제15권2호
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• pp.93-107
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• 2009

본 연구는 제주도에 찾아 온 관광객을 대상으로 제주향토음식에 대한 홍보의 정도와 인지를 파악하여 고객 행동에 미치는 영향을 파악하고자 한 연구이다. 조사한 자료에 대한 분석 방법은 SPSS+/WIN 12.0 통계패키지를 이용하여 분석하였으며, 빈도 분석(frequncy analysis) 및 기술 분석(descriptive analysis)과 다중회귀분석을 실시하였다. 분석 결과, 제주향토음식 메뉴 중 인지도도 낮고 만족도도 낮은 것은 지속적인 홍보와 조리 방법의 변화 그리고 이를 통한 신메뉴 개발을 통해서 인지도 만족도를 높이도록 관리하여야 할 것으로 사료된다. 더욱이 만족도가 높은 것은 조리방식에 있어서 구이, 조림, 회 등을 주로 만족하는 메뉴로 나타나 이에 대한 조리법의 개발도 필요할 것으로 사료된다. 홍보는 고객 만족과 재방문에 영향을 미치고, 인지는 고객 만족, 재방문, 구전에 모두 영향을 미치는 것으로 관광객을 대상으로 한 제주향토음식에 대한 인지할 수 있는 교육 체험 프로그램이 필요한 것으로 사료되며, 이를 바탕으로 제주향토음식에 대한 정보의 취득은 주변 사람의 추천이나 소문이 가장 크므로 홍보를 제주를 찾은 관광객을 대상으로 할 뿐만 아니라 도민을 상대로 한 홍보도 많이 필요할 것으로 사료된다. 차후의 연구과제로 도민을 대상으로 한 제주향토음식에 대한 인지 및 홍보에 대한 연구가 이루어져야 지역의 음식문화를 관광 상품화와 축제로 발전하기에 필요한 기초 자료로 활용할 수 있을 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권2호
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• pp.282-289
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• 2019

Objective: This study aimed to elucidate whether innovative sous vide treatment has a significant influence on the beef semitendinosus muscle as compared to common sous vide treatment and traditional cooking. Methods: The innovative sous vide treatments were cooked at $45^{\circ}C$ and $65^{\circ}C$ for 6 h (SV45-65), common sous vide treatment at $45^{\circ}C$ and $65^{\circ}C$ for 3 h (SV45 and SV65) and traditional cooking at $75^{\circ}C$ for 30 min (CON75). Water loss and cooking loss, as well as the physical properties (color and shear force) and chemical properties (protein and collagen solubility) of the treated meat, were investigated. Results: The results obtained indicated that the innovative sous vide with double thermal treatment (SV45-65) and cooked with air presence (CON75) resulted to lower $a^*$ and higher $b^*$ values, respectively. The water loss and cooking loss increased when temperature increased from $45^{\circ}C$ to $65^{\circ}C$, and lower water loss was recorded in SV45 and CON75. These samples presented higher water content and revealed strong correlation to protein solubility. Warner-Bratzler shear force (SF) analysis showed the marked interaction between cooking temperature and time. Sample cooked at a high temperature (CON75) and a long period (SV45-65) showed a significantly lower value of SF than sample SV65 (p<0.05). Interestingly, there was no difference in SF values between SV45-65 and CON75. Conclusion: The innovative sous vide treatment with double thermal effect appears an attractive cooking method as compared to common sous vide and traditional cooking method, as it has a potential for improving tenderness values of cooked beef semitendinosus muscle.

• 한국식생활문화학회지
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• 제32권3호
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• pp.215-226
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• 2017

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean-Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

• 한국식생활문화학회지
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• 제32권5호
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• pp.361-372
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• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• 한국식품영양과학회지
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• 제28권1호
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• pp.145-152
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• 1999

To explore the possibility of using freeze dried loach for instant choo o tang(Korean traditional loach soup), protein qualities and fatty acid composition were evaluated on boiled and steamed loach. Total lipid and ash content were lowered in both heated(boiled and steamed) loaches due to deboning and eviscerating during cooked meat preparation. Profiles of total amino acids were not changed seriously by the type of cooking, but the amount of essential amino acids were comparable in all samples. Two times more free amino acids were quantified in cooked samples compared to raw meat. Available lysine was marginally decreased by cooking, and that caused some measurable change in typsin indigestible substrate(TI) in streamed whole loach. In vitro protein digestibility of the heated loaches was not altered drastically and the protein quality determined as computed protein efficiency ratio(C PER) was similar for the raw, boiled and steamed loach. The ratios of unsaturated to saturated fatty acids changed measurably in heated whole loach. The results shows that heating caused apparent oxidative deterioration of the polyunsaturated fatty acids.

• 한국식품조리과학회지
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• 제26권5호
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• pp.530-536
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• 2010

이 연구에서는 단백 분해 작용이 있는 키위와 무화과를 과실 자체로 조리에 이용할 때 연육작용이 있는지 살펴보았다. 또한 우리나라 조리방법에 의거하여 양념과 부재료의 영향을 측정하였다. 과실의 단백 분해 효소활성도를 측정한 결과 키위의 경우 36,513 uM/g fruit이었고, 무화과의 경우 24,131 uM/g fruit으로 나타났다. 고기 조리시에 과실을 각각 3%, 5%, 10% 첨가하여 관능검사를 실시한 결과 키위 3~5%와 무화과 5%가 가장 효율적인 첨가량으로 평가되었다. 키위와 무화과를 혼합 사용할 때의 연육에 관한 관능검사를 실시한 결과 키위만을 5% 첨가한 경우 가장 효과적인 것으로 나타났으며 키위와 무화과를 3:0, 2:1, 1:1로 섞은 처리구간의 유의적인 차이는 보이지 않았다. 연육제 처리시간별 연육효과를 관찰한 결과 냉장온도에서 6시간 방치하여 조리할 때 연도와 기호도가 우수한 것으로 나타났다. 온도에 의한 영향을 보면 $25^{\circ}C$ (상온)에서 전처리하는 경우가 $4^{\circ}C$ 처리보다 더 좋은 효과를 나타내었다. 기본양념인 간장, 설탕, 올리고당, 참기름이 첨가된 고기용 과일 sauce의 pH는 무화과의 경우 4.64였고 키위의 경우 4.23이었다. 간장과 올리고당, 맛술의 첨가는 과실 sauce의 역가를 감소시키는 경향을 보여주었다. 갈은 과실 sauce에 양념, 마늘, 생강, 양파, 파 등을 첨가한 sauce의 pH는 무화과의 경우 4.71, 키위의 경우 4.43이였다. 다진 마늘, 다진 파, 갈은 양파, 생강, 배즙은 모두 단백분해활성을 증진시키는 것으로 나타났다. 이렇게 제조된 과실 연육 sauce에 의한 소고기는 연도, 기호도, 바람직하지 않은 과실 맛, 바람직하지 않은 신맛, 모두에서 과실을 넣지 않은 일반 소스에 의한 소고기보다 더 우수한 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권2호
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• pp.265-273
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• 2019

Objective: Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any such purposes despite its potential to retard oxidation. Hence, the antioxidant potential of Arjuna fruit extract (AFE) in retarding lipid and protein oxidation of raw ground pork was evaluated during refrigerated storage for 9 days. Methods: The AFEs were prepared using different solvents viz. ethanol (EH), water, ethanol: water (60:40) and methanol:hot water (60:40). The AFEs were analysed for total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power. Water extract (WE) and ethanol-water extract (EH-WE) were selected and incorporated at 1.0% into freshly minced pork meat and compared with a synthetic antioxidant, in retarding lipid and protein oxidation during storage. Results: The TPC in AFEs using different solvents ranged from 11.04 to 16.53 mg gallic acid equivalents/g and extracts exhibited appreciable scavenging activity ranging from 50.02% to 58.62%. Arjuna extracts significantly (p<0.05) improved the colour score of meat samples by reducing the formation of metmyoglobin during storage. Both the AFEs (WE and EH-WE) significantly (p<0.05) lowered the thiobarbituric acid reactive substances value, peroxide formation and formation of protein carbonyls in raw pork than control sample during storage. Upon sensory evaluation of all samples, it was found that AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days. Conclusion: AFEs used at 1% improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of ground pork up 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.

• Nutrition Research and Practice
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• 제15권4호
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• pp.528-540
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• 2021

BACKGROUND/OBJECTIVES: In a healthy person, from 35 years of age, there is an annual loss of muscle mass at the rate of 1-2% and is associated with a decline in the quality of life. This study aimed to identify the particular dietary patterns associated with the risk of lower lean muscle mass in Korean postmenopausal women. SUBJECTS/METHODS: The Korea National Health and Nutrition Examination Survey (KNHANES) is a population-based, continuous cross-sectional annual survey. The participants of the KNHANES IV (2008-2009) and V (2010-2011) were considered for this study. The study sample consisted of 1548 postmenopausal women, aged 45-86 years. Lower lean muscle mass was defined as having appendicular skeletal muscle mass corrected for body weight less than 1 standard deviation of the young reference group aged 20 to 39 years in KNHANES IV and V. To identify the dietary pattern using factor analysis, 24-h recall data was used. RESULTS: The prevalence of lower lean muscle mass was 31.3% in this study population. Four dietary patterns were identified by factor analysis; 'Diverse', 'Western', 'Traditional', and 'Snacks and beverages'. The 'Western' pattern, highest factor loadings for flour and bread, potatoes, red meat, processed meat, eggs, and cheese, was significantly associated with a high (60%) risk of lower lean muscle mass (odds ratio [95% confidence interval] = 1.60 [1.07-2.39], P for trend = 0.01) after adjustments for potential covariates. The other 3 dietary patterns were not associated with lower lean muscle mass. CONCLUSIONS: The study findings suggest that the 'Western' dietary pattern that includes flour and bread, potatoes, red meat, processed meat, eggs, and cheese, may be associated with a higher risk of lower lean muscle mass in Korean postmenopausal women.

• 식품기술
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• 제23권2호
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• pp.290-296
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• 2010

본 내용은 2010년 4월 7일부터 4월 9일까지'한국 전통 육가공품 수출 추진 연구'와 관련한 제품과 신기술 등의 정보 및 자료 수집을 위해 주요 수출 대상국인 일본 동경소재 아메요코 시장을 중심으로 백화점, 한국음식 판매 식당가 등을 방문하여 기존 제품의 특성 및 반응을 조사하고, 동경 빅사이트에서 개최한 식육산업전에 참관하여 관련 전시제품의 동향 파악 및 한국 전통 육가공제품의 소비자 반응을 조사하여 향후 연구에 반영하고자 한다.

• 한국식품영양과학회지
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• 제42권9호
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• pp.1461-1466
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• 2013

본 연구에서는 과일(무화과, 키위, 파인애플)에서 추출한 단백질분해 조효소와 전통발효제(개량누룩, 전통누룩, 메주, 입국)에서 추출한 단백질분해 조효소의 특징을 비교하였다. 전통발효제에서 추출한 단백질분해 조효소는 과일에서 추출한 단백질분해조효소보다 높은 온도($70^{\circ}C$), 높은 염 내성(1~3%), 그리고 낮은 pH(3~6)에서 활성을 보였다. 같은 조건에서 활성을 비교하였을 때, 바이오 누룩>입국>전통누룩>무화과>파인애플>메주>키위 순으로 활성이 높았다. 이러한 결과는 과일에서 추출한 단백질분해 조효소보다 전통발효제에서 추출한 단백질분해 조효소의 활성이 우수하고 고온, 산성, 그리고 염의 조건에서도 활성이 저하되지 않으므로, 소시지나 치즈 제조 등의 다양한 식품산업에 이용될 수 있는 가능성을 보여준다.