• 한국식품조리과학회지
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• 제15권4호
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• pp.327-337
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• 1999

This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles. cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as ‘needing improvement’.

• 동아시아식생활학회지
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• 제23권6호
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• pp.671-680
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• 2013

This study was conducted to examine the consumption realities of processed food and the perception of food labeling with targets of university students attending schools in Daegu and Gyeongbuk areas. The reason for buying processed food was because it is easy to cook. As for the number of using processed food, it was answered that everyday dairy products, noodles, breads and snacks for 3~4 times a month, and meat processed foods, canned foods, sauces and frozen foods for 2~3 times a month. With regard to selecting processed products, both male and female students answered with taste and price first, barely considering the safety and nutritional elements. It turned out that they check the price, expiration date and country of origin in order upon buying processed foods. Most of them recognized food labeling, but answered that they checked it sometimes in order to check the 'expiration date' and the 'calories'. They were aware of the food nutritional contents indication. It was turned out that male students check it for nutrients and female students for weight control. The effect of the processed food indication was that it is easy to choose the necessary foods for health and as well as for comparing the food with other products. The satisfaction of the food labeling system was mediocre. The results indicated that the food indication system needs to be educated or promoted.

• 한국식생활문화학회지
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• 제13권2호
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• pp.119-126
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• 1998

This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).

• 한국식품영양과학회지
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• 제29권3호
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• pp.380-383
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• 2000

국내에서 생산되는 농산물 통조림 중 황도, 백도, 파인애플, 밀감, 포도, 후르츠칵테일, 김치 통조림을 선택하여 실온에서 1년 동안 저장하면서 3개월 간격으로 개봉하여 pH를 비롯하여 주석, 납 함량을 조사하여 다음과 같은 결과를 얻었다. pH는 김치통조림을 제외한 모든 통조림에 서 저장기간의 증가에 따른 변화가 거의 없었다. 통조림 검사항목 중 중금속에 해당하는 납과 주석의 경우 저장기간 증가에 따라 함량이 증가하였으며, pH가 비교적 낮은 통조림의 경우 그 용출정도가 다소 높았으며 pH가 4이상인 김치 통조림에서는 타 시료에 비해 주석 함량이 비교적 낮았다. 저장기간이 12개월 경과 후에도 납, 주석함량은 모두 기준치에 비해 상당히 낮아 식품으로서 안전한 것으로 생각된다.

• 한국수산과학회지
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• 제16권1호
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• pp.1-7
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• 1983

굴 통조림의 품질을 개선할 목적으로 자숙탈각한 원료 굴을 훈액처리하여 통조림함으로써 재래식 훈연기름담금통조림과 같은 향미를 내면서 녹변색조를 차폐할 수 있어 훈연색조가 고른 제품을 가공하는 방법을 검토하고, 아울러 제품 저장중의 품질안정성에 대하여 검토하였다. 1. 훈액처리굴기름담금통조립 제조조건은 자숙탈각한 굴을 $23.3\%$로 희석한 훈액(Smoke-EZ, Alpha Food Co.,Ltd.)에 30초간 침지한 다음 물기를 빼고, 106-2관 (각 3B관)에 충전하여, $116^{\circ}C$, 65 분간 살균한 후 냉각하는 것이었다. 2. 통조림 육의 색조변화를 보면, 대조제품(기름담금통조림)은 상온저장 20일 째부터 약간 녹변이 생기다가 저장 40일 이후에는 녹변이 확실하게 나타났다. 훈액 또는 훈연처리한 다음 기름담금한 통조림 제품은 녹변색조의 차폐효과가 있었는데, 훈액처리한 제품이 훈연처리한 제품보다 차폐효과가 더욱 좋고, 제품표면이 고른 훈연색조를 나타내었으며, 저장중 품질이 안정하게 유지되었다. 3. 제품의 경도와 toughness는 상온저장 3개월 째부터 약간 떨어졌으나, 탄성 및 응집성은 저장 4개월 째까지 거의 변화가 없었다.

• 한국식품과학회지
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• 제27권5호
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• pp.748-752
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• 1995

현재 국내에서 유통되고 있는 캔 및 병 오렌지쥬스를 20, 30, 40, $50^{\circ}C$에서 24주 동안 저장하면서 4주 간격으로 개봉하여 중금속(Sn, Fe, Pb) 함량, 비타민 C 함량, 갈색도와 pH의 변화에 대한 측정치로부터 온도별 활성화 에너지와 $Q_{10}$값을 계산한 다음 shelf-life를 예측하였다. 캔쥬스의 품질지표로 삼을 수 있는 것은 Pb, Sn, Fe 함량, 비타민 C 함량이었고, 병쥬스에서는 비타민 C 함량, 갈색도이었으며 이들 품질지표에 대한 $Q_{10}$값은 $1.3{\sim}2.0$이었다. 쥬스를 $50^{\circ}C$에 저장시 품질 허용한계에 도달하는데 요하는 기간과 $Q_{10}$ 대푯값으로 부터 shelf-life를 계산하면 캔쥬스의 경우 10, 20, $30^{\circ}C$에서 각각 10, 6, 3개월이었고, 병쥬스의 경우 각각 24, 12, 6개월이었다. 국내에서의 쥬스 유통온도를 평균 $15^{\circ}C$로 가정할 때 적정 품질수명은 캔쥬스 8개월, 병쥬스 18개월로 평가되었다. 캔 오렌지쥬스의 안전성을 확보하기 위해서는 식품공전상의 권장 유통기한(캔쥬스 24개월, 병쥬스 12개월) 및 Pb 허용기준(0.3 mg/kg)의 재검토와 아울러 캔 재질의 개선을 위한 연구노력이 요구된다.

• 수산해양교육연구
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• 제24권6호
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• pp.820-832
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• 2012

This study was investigated to obtain basic data which can be applied to processing of canned seasoned sea mussel. Shell was washed and steamed for 10 min before shucking. Sea mussel meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussel 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively, and then there was sterilized for various Fo values(Fo 8~12 min) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics. The results showed that the product of filled with grape seed oil sterilized at Fo 8 min was the most desirable.

• 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)

• Journal of Advanced Marine Engineering and Technology
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• 제34권4호
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• pp.460-469
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• 2010

우리나라의 수산 양식과 어로기술은 세계적 수준임에도 불구하고, 가공기술은 상대적으로 낙후되어 있다. 수산가공품은 냉동품, 통조림, 염장식품(젓갈), 연제품(어묵) 등이 대부분으로, 특히 부가가치가 가장 높은 고품질의 수산 건제품은 매우 적다. 이러한 문제는 단적으로 건조기술의 부족에 기인한다고 사료된다. 본 논문은 부패하기가 쉽지만 향후 대량 생산이 계획되어 있는 고가 수산물의 고품질 건조 가공이 기능하게 하기 위한 에너지 절약형 진공건조장치의 건조열전달특성에 관하여 수행한 실험적 결과를 보고한 것이다.

• 대한지역사회영양학회지
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• 제2권4호
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• pp.624-632
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• 1997

This study was conducted to evaluated the nutrition quality of the commercial supplementary foods for infants and young children and to seek a solution to the establishment of standards of nutrient requirements for supplementary foods in Korea. Information on food ingredients, nutrient contents, claims about usefulness of food components and instructions for feeding preparation were obtained from the labels of 33 commercial supplementary foods manufactured by 4 different domestic companies. According to the standard of supplementary foods for infants and young children described in the Korean Food Code, the commercial supplementary foods were categorized into two different types, weaning food and baby food. All the commercial weaning foods were in powder form and mainly composed of cereals, whereas all the baby foods were mainly composed of fruits in the form of canned juice. The weaning foods contained more nutrients than the baby foods did, and the nutrient levels of the weaning foods expressed as nutrient density on energy basis were higher than the RDA for infants aged 5 to 11 months, suggesting that the commercial weaning foods provide adequate amounts of nutrients. If one followed the instructions for feeding preparation appearing on the label, however, recommended amounts of intake of the weaning foods would provide too much energy as well as nutrients. There were many differences in nutrient standards of weaning foods between the Korean Food Code and Codex international food standard. In conclusion, the establishment of standards for nutrient requirements for the supplementary foods requires significant scientific studies on what nutrients are the most inadequate in Korean infants and young children feeds and what levels of nutrients should be added to the foods in order to supplement their nutrition. In addition, it is very important to have a strong scientific basis to support our standard when discrepancies exist between our standard and the international standard. (Korean J Community Nutrition 2(4) : 624-632, 1997)