• 한국축산식품학회지
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• 제35권6호
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• pp.748-756
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• 2015

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

• 한국식품과학회지
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• 제23권4호
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• pp.478-484
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• 1991

B. natto, B. subtilis이 두 가지 균주를 단독 또는 혼합균주로 발효시킨 청국장의 일반성분 및 효소활성을 조사하여 아미노태 질소량이나 수용성단백질 함량, 효소활성능이 높게 나타난 발효조건의 청국장 건조시킨 뒤 일정한 입자크기로 선별한 분말에 대해 수분함량과 유지의 종류와 양을 달리하여 제조한 청국장 spread의 점도, 퍼짐성, 색도변화 등을 조사하였다. 청국장 spread의 수분함량이 증가함에 따라 전체적으로 점도는 감소하였고, 퍼짐성은 향상되었으며, 색도 중 L값이 증가하였다. 유지를 첨가하여 spread를 제조했을 때에는 수분첨가시와 반대로 점도가 증가하여 퍼짐성이 감소하였으며, 색도 중 L값도 감소하였는데, 특히 콩기름보다 팜올레인유 첨가시 점도가 더 크게 증가하였다. 청국장 spread의 온도가 증가할수록 점도는 감소하여 퍼짐성은 향상되는 것으로 나타났으며, 동일온도에서 청국장 Spread 점도는 B. natto 혼합균주, B. subtilis를 접종한 순으로 증가하였다.

• Applied Biological Chemistry
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• 제50권3호
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• pp.160-166
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• 2007

본 연구는 초미세 분체기술을 이용하여 쌀 전분의 입자구조 파괴가 이루어졌을 때 분자구조적, 물리적 변화가 어떻게 이루어지는지를 구명하고자 하였다. 분쇄 후 쌀 전분의 평균직경은 약 20% 감소가 이루어졌으며 비표면적은 25% 증가하였다. 분쇄 전후의 쌀 전분에 대한 분자량분포를 GPC(gel permeation chromatography)로 측정한 결과 Peak II의 면적이 36.5%에서 59.5%로 상승하였다. 분쇄 전후 손상전분 정도는 각각 16.40%와 99.2%로 나타났다. 분쇄 전에 비하여 분쇄 후 쌀 전분의 물결합능력, 용해도와 광 투과도에서도 월등히 높았다. $30^{\circ}C$에서 20 rpm을 기준으로 분쇄후의 쌀 전분의 겉보기점도는 상대적으로 분쇄 전의 7% 수준에 불과하였으며 측정온도가 높아짐에 따라서 차이는 더욱 커졌다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권1호
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• pp.97-107
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• 2013

The aim of this study was to establish relationships between chemical and physical parameters of wheat with performance and digestibilities of feed components in broiler chickens fed on wheat-based diets. Ninety-four wheat samples were selected for inclusion in four bird trials. Birds were housed in individual wire metabolism cages from 7 to 28 d and offered water and feed ad libitum. Dry matter intake (DMI), liveweight gain (LWG) and gain:feed were measured weekly. A balance collection was carried out from 14 to 21 d for determination of apparent metabolizable energy (AME), ME:gain, dry matter retention, oil and neutral detergent fibre (NDF) digestibility. At 28 d the birds were humanely killed, the contents of the jejunum removed for determination of in vivo viscosity and the contents of the ileum removed for determination of ileal dry matter, starch and protein digestibility. When wheat parameters were correlated with bird performance data, it was found that specific weight was not significantly (p>0.05) related to bird performance. Bird DMI, LWG and gain:feed were best correlated (p<0.05) with the rate of starch digestion, although the coefficients of correlation (r) were still low (0.246 to 0.523). A negative relationship (p<0.01) between AME and total (r = -0.432) and soluble (r = -0.304) non starch polysaccharide (NSP) was observed in this study. Thousand grain weight (TG) was positively correlated with DMI (r = 0.299), LWG (r = 0.343) and gain:feed (r = 0.371). When establishing multiple regression relationships, correlation coefficients greater than 0.8 were achieved for DMI, LWG, gain:feed and ileal crude protein digestibility. However, the economics involved in determining the parameters involved in the regressions make the process impractical.

• 한국축산식품학회지
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• 제35권2호
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• pp.156-163
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• 2015

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of $300^{\circ}C$ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at $-20^{\circ}C$ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.

• 한국축산식품학회지
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• 제38권5호
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• pp.866-877
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• 2018

Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.

• 한국축산식품학회지
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• 제38권5호
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• pp.995-1007
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• 2018

Changes in the physicochemical properties of ready-to-feed liquid infant formula (LIF) stored at different temperatures (10, 20, 30, and $40^{\circ}C$) for 6 mon, focusing on 5-hydroxymethylfurfural (HMF) content, color, pH, fat globule size distribution, and rheological properties were determined. The HMF content increased with storage time, and LIF stored at $40^{\circ}C$ had a higher HMF content than that of LIF stored at $10^{\circ}C$. The lightness ($L^*$) decreased while redness ($a^*$) and yellowness ($b^*$) increased with increasing HMF content. The fat globule size and pH of LIF stored at $10^{\circ}C$ did not change. However, in the case of LIF stored at $30^{\circ}C$ and $40^{\circ}C$, the fat globule size increased and the pH decreased during storage for 6 mon. LIF stored at $40^{\circ}C$ had a higher apparent viscosity (${\eta}_{a,10}$) than that of LIF stored at $10^{\circ}C$, and the shear-thinning behavior of LIF stored at higher temperature was stronger than that of LIF stored at low temperature. The physicochemical changes of LIF during storage were accelerated by Maillard reaction (MR) at higher storage temperatures. Therefore, even if LIF is aseptically manufactured, we recommend that sterilized LIF should be stored at low temperature in order to minimize quality changes during storage.

• 한국식품과학회지
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• 제24권3호
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• pp.261-265
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• 1992

무우쥬스 농축액의 저장성 및 활용성 증진을 위해 역삼투압법과 박막농축법 등을 이용하여 농축한 무우쥬스 농축액의 유통 특성을 조사한 결과는 다음과 같다. 무우쥬스 농축액은 약간의 의사가소성을 띠는 뉴턴유체의 흐름 특성을 보여주었다. 전단속도 1000(1/S)에서의 겉보기 점도는 1번 농축구(열처리 무우쥬스, 박막 농축구)가 0.0503Pa.s, 2번 농축구(생무우쥬스, 박막농축구)가 0.0578, 3번 농축구(열처리 무우쥬스, 역삼투압 농축구)가 0.0655Pa.s 값을 각각 나타내었다. 각 농축액 항복력은 $35{\sim}65^{\circ}Bx$에서 $0.0001{\sim}0.0580Pa$ 범위로 아주 적은 값이어서 power law model만 갖고도 흐름 특성의 해석이 가능하였으며 또한 Arrehenius식에 의해 구한 활성화에너지는 무우쥬스 농축액의 농도가 높아질수록 2.7057에서 $4.1159{\times}10^4KJ/kg.mol$로 증가하였다.

• 한국식품과학회지
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• 제5권2호
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• pp.95-100
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• 1973

시판(市販) 밀쌀을 원포장대로 Co-60 감마선(線)을 $50{\sim}1000$ krad 조사(照射)하고 실온(室溫)에서 3 개월 저장(貯藏)하여 밀쌀의 저장성(貯藏性)과 품질(品質)에 미치는 영향을 조사한 결과는 다음과 같다. 1) 밀쌀은 평형수분(平衡水分) 14.8% 이상에서 곰팡이 번식이 관찰 되었으며 250 krad 에서 곰팡이의 발육을 거의 완전하게 억제 할 수 있었다. 2) 250 krad 의 선량(線量)에서는 밀쌀의 지방산도(脂肪酸度), 환원당(還元糖), 색깔에 나쁜 영향을 미치지 아니하였다. 3) 밀쌀의 ${\alpha}$ 화도(化度)는 밀가루에 비하여 상당히 높고 조사선량(照射線量)이 커짐에 따라 증가하며 점도(粘度)는 일반적으로 감소하는 경향을 보여 주었다. 4) 250 krad 의 선량(線量)에서 밀쌀호화액(糊化液)의 소화율(消化率)은 증가하는 경향을 보였으나 밀쌀밥의 노화(老化)방지에는 아무런 효과를 보여주지 못하였다.

• 한국식생활문화학회지
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• 제12권5호
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• pp.463-468
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• 1997

Starch plays an important role in textural quality of infant food which is mainly affected by retrogradation of starch during storage. The acetylated rice was prepared and its physicochemical properties were evaluated to improve the textural quality of infant food when added. When the rice powder was reacted with acetic acid with its increasing concentration from 0.1 M, 0.2 M to 0.3 M, the amount of acetyl group and degree of substitution were increased by 0.39%, 0.8% and 1.27%, and by 0.0014, 0.031 and 0.048, respectively. The initial gelatinization temperature of rice paste determined by amylograph was decreased from $79.5^{\circ}C$ of unmodified rice to $67.5^{\circ}C$ of acetylated rice whose DS is 0.048. The apparent and maxium viscosity of rice paste at $95^{\circ}C$ before and after modification were increased from 92 B.U. to 201 B.U. and from 100 B.U. to 236 B.U., respectively, The degree of retrogradation and rate of syneresis were decreased from 28.7 to 18.8 and from 0.47% to 0.25%, respectively with increased by DS from 0 to 0.048. The digestibility rate of rice powder decreased from 9.19 of natural rice powder to 7.54 of acetylated rice powder whose DS is 0.048. In United State, there is no serious problem in total digestibility because only 4% of modified rice powder is added in production of infant food.