• Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.403-408
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• 2014

Antarctic krill Euphausia superba is an excellent potential source of food protein. We used enzymatic hydrolysate of Antarctic krill and 10 other precursors to seek the optimum krill reaction flavor and apply to ramen sauce. Krill concentrate and powder were compared by sensory evaluation. The krill powder performed better preference, and was added to ramen sauce, which itself performed better than a commercial shrimp flavored sauce. In total, 47 and 39 volatile compounds were identified from krill concentrate and powder, respectively. Both products contained many aldehydes and sulfur-containing compounds. The whisky flavor of aldehydes lowered the shrimp flavor of the krill concentrate. Sulfur-containing compounds were found in krill powder, confirming the results from sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.131-135
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• 2009

The identification characteristics of irradiated commercial Ramen soup were investigated depending on radiation sources and doses by electron spin resonance (ESR) spectroscopy. Two commercial powder soups (RS-1, RS-2) were irradiated at 0 to 20 kGy under ambient conditions by both a Co-60 gamma irradiator and an electron beam (EB) accelerator, respectively. Crystalline sugar-induced multi-component signals with g-values of 2.010/2.011, 2.006, 2.002 and 1.999 were detected in the irradiated Ramen soup (RS-1, RS-2), whereas $Mn^{2+}$ signals were observed in non-irradiated samples, thereby distinguishing each other. Under the same analytical conditions, the intensity of ESR signals was higher in EB-irradiated samples than the gamma-irradiated ones. Determination coefficients ($R^2$) between irradiation doses and corresponding ESR responses were above 0.9665 in all the samples, and the magnetic field of specified g-value remained constant. The predominant ESR signals of $g_2$ (2.010-2.011) and $g_3$ (2.002) increased with corresponding doses of irradiation ($R^2$= 0.9750-0.9981).

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.9-13
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• 2004

Effective methods for extraction of hot taste component in red (capsaicin) and black (piperine) peppers and simultaneous HPLC analysis were established to estimate level of peppers used. Capsaicin and pipeline contents of red and black peppers were 48.75-87.58 and 2900-5520 mg/100 g, respectively, Contents of capsaicin and pipeline in ramen soup base were $2.47{\pm}1.49mg/100g$ and $46.20{\pm}16.10mg/100g$, and estimated levels of red and black peppers were $4.02{\pm}2.37%$ and $1.23{\pm}0.43%$, respectively, In bowl ramens contents of capsaicin and pipeline were $2.02{\pm}1.18mg/100g$ and $41.98{\pm}23.12mg/100g$, and estimated levels of red and black peppers were $3.28{\pm}1.92%$ and $1.09{\pm}0.60%$, respectively. Capsaicin and piperine contents of hot ramens were $4.83{\pm}2.69 mg/100 g$ and $69.49{\pm}20.03mg/100g$, and estimated levels of red and black peppers were $8.62{\pm}4.42%$ and $1.79{\pm}0.58%$, respectively. In bibimmen, capsaicin content was $14.29{\pm}5.72mg/100g$, and piperine was not detected, an indication that only red pepper was used as hot condiment.

• Journal of the Korean Dietetic Association
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• v.28 no.4
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• pp.267-280
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• 2022

The purpose of this study was to investigate the consumption status and perception of soy meat among university students and to compare their sensory evaluations of commercial meatballs and soy meatballs. The subjects were students at a university who were grouped into those majoring in food and nutrition and those not majoring in the subject. The results of the two groups were compared. The main sources through which the students became aware of meat analogs were examined. The food and nutrition major students were about three times more likely to learn about meat analogs through 'education', and those not majoring in the subject were about four times more likely to learn about them from the social media (P<0.01). The most common reason for having tried soy meat was 'curiosity' and that for not eating it was 'no opportunity'. Without significant differences between groups, the most common answer for questions relating to the product that they had eaten was 'Ramen flakes' (30.5%) and the most common answer for the routes for eating the product was in the order of: 'restaurants' (36.6%)>school lunches (24.9%)>large and medium-sized supermarkets (22.8%). The most common answer to the question inviting suggestions on 'improvement points to promote the consumption of soy meat' was 'taste'(19.2%), followed by 'product promotion' and 'reasonable price'. About half of the subjects failed to differentiate the soy meatballs from regular meatballs before the sensory test and 21.3% after that. The difference in the sensory test scores of the two types of meatballs with respect to 'texture' was significantly higher for the major students than for the non-major students (P<0.05). These results could provide basic information that could enable the promotion of soy meat.