• Journal of Food Hygiene and Safety
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• v.11 no.1
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• pp.1-5
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• 1996

This study is performed to identify the contents of nitrosamine in meat (beef, pork) and meat product (ham, bacon, sausage) by gas chromatograph-thermal energy analyzer. The author also determained the formation of nitrosamine in these products when they were cooked in frying pan at 21$0^{\circ}C$ for 4 minutes and microwave for 45 and 75 seconds. N-ni-trosodimethylamine (NDMA) analysis was impossible in the most products because of their impurieties. On the other hand, N-nitrosopyrrolidine (NPYR) of 0~9.4 ug/kg in meat and 0~15.6 ug/kg in meat products were detected, respectively. When meat and meat products were cooked, generally contents of NDMA and NPYR have a tendency to be increased a little. Meat and product being cooked in microwave rather than frying pan, contents of NDMA and NPYR were detected more. Especially, in sausage contained much flsh, contents of NDMA was detected more.

• The Korean Journal of Food And Nutrition
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• v.3 no.2
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• pp.169-176
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• 1990

Effects of metal chelating agents and metal ions on the volatile substance of cooked oil with chicken and pork mixture meat were examined by chemical analysis and sensory test. The addition of Na-tripolyphosphate(Na-TPP) to chicken and pork mixture meat increased the amount of H2S among volatiles evolved during cooking but decreased that of volatile carbonyl compounds(VCC) This treatment enhanced meat flavor in cooked oil with chicken and pork mixture. It was recognized that the increase in Ha5 evolution was caused by the rise of pH value. On the contrary cupric ion produced a negative effect on the production of chicken and pork mixture meat flavor and this addition increased VCC and TBA value. Other metal chelating agents such as citric acid, phytic acid and EDTA, provided the same results as Na-TPP. It was supposed that these phenomena were attributable to the chelating action to metal prooxidant in mixture meat at could be concluded that a proper evolution of H2S and protection against lipid oxidation during cooking were important to produce an excellent chicken and pork mixture meat flavor.

• Food Science of Animal Resources
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• v.18 no.4
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• pp.301-306
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• 1998

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked lod rice and a control ground beef containing 30% fat were prepared and the analysis for microbiological and oxidative stability were conducted. During 6 days of storage at 4$^{\circ}C$ microbial analysis including total plate count and coliform groups were performed and 2-thiobarbituric acid reactive substance (TBARS) absorbances were measured. The growth rate of total aerobic bacteria and coliform groups tended to increase with the increase in fat content and the amount of added cooked lod rice. Development of oxidative rancidity were not significantly different between 10 and 30% fat ground beef but among the 10% ground beef the rancidity development significantly(p<05) decreased with the in-crease in the amount of added cooked old rice. Low fat ground beef groups were not stable over 3 days during storage at 4$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.383-389
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• 1999

To determine the optimum condition for buckwheat noodle making, we prepared noodle from com posite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evalua tion were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buck wheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decrea sed with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.26-32
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• 1999

The purpose of this study is to set up a appropriate portion by consumed size of food in industry food-service operation. The results were summarized as follows: 51.7% of the subjects were 30 to 39 years old 83.3% of them had highschool education. They represented that taste of food intake. Individual consumption sizes for physical workers in the industry foodservice were cooked rices 238g soups 212g pot stewes 230g stir fries 40g stewes 60g fresh and boiled salad 42g kimchies 51g one course dishies 406g grills 51g meunieres 47g. Properly portioned meal sizes for physical workers based on a statistical data showed cooked rices 240∼270g soups 270g pot stewes 310g stir fries 60g stewes 75g fresh and boiled salads 76g kimchies 67g one course dishies 470g grills 80g and meunieres 50g in the foodservice industry.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.114-120
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• 2008

In this study, the effects of gamma irradiation on the microbial, physical characteristics, sensory qualities and antioxidant activity of Kongnamul Muchim(cooked soybean sprouts) were investigated. Gamma irradiation at 3 kGy inhibited microbial growth until 4 weeks of storange at $4^{\circ}C$ and until 5 days at and $25^{\circ}C$. The 3 kGy dose did not significantly affect the hardness of the sprouts; however Hunter's color values for lightness, redness and yellowness were changed. Low-dose gamma irradiation(up to 2 kGy) did not significantly affect the antioxidant activity of the Kongnamul Muchim. Also, based on a triangle sensory test, the gamma irradiated Kongnamul Muchim was not significantly different from the control. From these results, it is suggested that the applying gamma irradiation to cooked vegetables at doses lower than 3 kGy is recommended to extend shelf-life and maintain quality characteristics.

• Journal of Nutrition and Health
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• v.27 no.8
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• pp.856-863
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• 1994

To develop a optimized method for educing the errors associated with the estimation of portion size of foods, fuzzy-dta processing of portion size was performed. Cooked-rice was chosen as a food item. The experiment was conducted in two parts. First, to study the conceptions of respondents to bowl size(large, medium, small), 11 bowls of different size and shape were used and measured the actual weights of cooked-rice. Second, to study the conceptions of respondents to volume(1, 1/2, 1/3, 1/4), 16 different volumes of cooked-rice in bowls of same size and shape were used. Respondents for this study were 31 graduate students. After collecting the data of respondents to size and volume, fuzzy sets of size and volume were produced. The critical values were calculated by defuzzification(mean of maximum method, center of area method). The differences of the weights of cooked-rice in various bowl size and volume between the critical values and the calculated values by average portion size using in conventional methods were compared. The results hows large inter-subject variation in conception to bowl size, especially in large size. However, conception of respondents to volume is relatively accurate. Conception to bowl size seems to be influenced by bowl shape. Considering that the new fuzzy set was calculated by cartesian product(bowl size and volume), bowl shape should be considered in estimation of bowl size to make more accurate fuzzy set for cooked-rice portion size. The limitations of this study were discussed. If more accurate data for size and volume of many other food items are collected by the increased number of respondents, reducing the errors associated with the estimation of portion size of foods and rapid processing will be possible by constructing computer processing systems.

• Food Science and Preservation
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• v.10 no.1
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• pp.70-74
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• 2003

The distribution of mesophilic and thermophilic bacteria in milled rice was not different according to growing land and variety of rice. However, The number of these bacteria were abundant in milled rice of lower milling degree or longer storage period. The growth of thermophilic bacteria in cooked rice of electric rice cooker was rapidly increased during storage of lower temperature below 75 $^{\circ}C$. Thermophilic bacteria were not appeared just after cooking. After cooked rice was stored far 18∼24 hon thermophilic bacterial growth was rapidly increased by changing spore to vegetative cell. The positive relation between cell number of thermophilic bacteria and occurrence of off-odor was slightly observed. The number of thermophilic bacteria in upper cooked rice of oven and was higher than those in inner and lower cooked rice. Major volatile compound of milled rice cooked and stored in electric rice cooker was hexanal oriented from rice. After long storage, it was confirmed that furan was major volatile compound as off-odor.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.1024-1030
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• 2010

The focus of the study was to maximize the output data for Korean cuisine. This study evaluated the nutritional retention factor for different cuts of Korean beef (Hanwoo beef) subjected to various cooking methods. Five cuts (short rib, sirloin, chuck roll, tenderloin, and fore shank) of Korean Hanwoo beef were prepared and used in this experiment. Two different cooking methods (dry-heat cooking and moisture-heat cooking) were applied to each cut. The sodium contents of dry-heat cooked short rib (86.44), sirloin (76.81), tenderloin (86.65), and fore shank (85.89) decreased. Potassium contents of dryheat cooked sirloin (94.99), chuck roll (89.19), and fore shank (92.66) decreased. Calcium contents of dry-heat cooked sirloin (61.49), chuck roll (73.97), and fore shank (91.46) decreased. Iron contents of dry-heat cooked chuck roll (79.71), and tenderloin (90.79) decreased. Phosphorus contents of dry-heat cooked sirloin (87.87), and tenderloin (99.88) decreased. Mineral contents of all cuts cooked by moisture-heat decreased. Finally, the nutritional retention factor represents output data of each cooking method with yield % of each item.