• Culinary science and hospitality research
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• v.22 no.6
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• pp.114-119
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• 2016

This study aimed to investigate changes in the diverse compound in coffee beans under different roasting conditions. Four different kinds of chemical characteristics (phenolic contents, flavonoid contents, chlorogenic acid, and caffeine) were analyzed. According to the temperature of coffee roasting, this study categorized green bean, extract A ($191^{\circ}C$), B ($202^{\circ}C$), C ($220^{\circ}C$), and D ($233^{\circ}C$). As a result, total phenol compound showed low level of total phenol compound at lower temperatures. Extract A showed significantly higher level of total flavonoid ($111.33{\pm}10.14$), green bean showed $83.67{\pm}2.43$, Extract B $46.11{\pm}2.38$, C and D showed $31.44{\pm}0.12$, $19.22{\pm}0.46$ respectively. Green bean showed higher level of chlorogenic acid ($64.47{\pm}0.51$), Extract A ($39.66{\pm}0.47$), extract B ($12.45{\pm}0.99$), C, D ($3.59{\pm}0.31$, $0.63{\pm}0.12$) respectively. This study also noted that there are significant different in terms of caffeine content. Extract A has higher level of caffeine content ($38.45{\pm}1.70$) significantly, green bean ($27.14{\pm}2.27$), extract B ($18.95{\pm}0.64$), extract C ($17.89{\pm}0.96$). As a conclusion, we revealed that roasting conditions play an important role in the composition of coffee compounds.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.36-46
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• 2017

In this study, the influence of the life style on the HMR purchasing behaviors and repurchasing intents and the purchasing behavior on the repurchasing intent were examined in order to provide the basic data for developing competitive HMR product and invigoration of marketing. As results, of the life style factors, the health affected the quality, the taste the convenience and safety, and the economy the convenience, and the convenience the quality, and the safety the safety, significantly. Of the life style factors, health affected the repurchasing intentions negatively, while taste affected the repurchasing intent positively. Of the HMR selection properties, quality, convenience, and safety all affected the repurchasing intent positively. It can be conducted from the study that it is necessary to develop a strategy to enhance the quality and safety of the HMR and enhance the taste and economy of the HMR products for the taste and economy-oriented customers. When developing a new HMR product, the development and formulation of the strategy for quality, convenience, and safety and the overall strategy that covers from production, logistics, sales, and promotion, are supposed to be well established and discussed.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.469-483
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• 2008

The motives of festival attendance have been used as a valuable marketing tool for promotion and understanding segment characteristics. This study attempted to segment the food festival market based on delineated motives and find the difference of characteristics and satisfaction among the segments. The study also explored the influence of motivation factors on satisfaction. The results are as follows : (1) Derived factors of the motivation of food festival attendance were 'food', 'information', 'education', 'cultural events', and 'experience'. (2) A cluster analysis identified two segments for five motivation factors. Two segments named 'utilitarian motivation group' and 'hedonic motivation group' were found to be different according to age, occupation, income, company, information source. (3) Two groups show the difference on satisfaction about festival programs. Utilitarian motivation group was more satisfied with 'holiday food performance' and 'food performance', whereas hedonic motivation group presented more satisfaction with 'cocktail show'. (4) Three(cultural events, food and information) out of five motivation factors had significant influence on satisfaction.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.190-200
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• 2004

This study was carried out to investigate the effects of intake of whangseoke-jeot with chitosan on the hematological changes. Twelve male students were divided into two groups and have been dieted for 3 days with whangseoke-jeot supplemented with/without 10% of chitosan(50,000 dalton) into seasoning. In order to decrease fishy smell and increase palatable taste effectively, minced ginger, garlic and onion as well as oil and roasted powder of perilla were included into the seasonings. Blood pressure was monitored everyday and serum was prepared following blood collection before and after 3 day diet. Chitosan was shown to decrease systolic pressure and total serum protein. On the other hand, albumin was decreased in the control group. It is noteworthy that seasoned whangseoke-jeot including perilla oil and powder seemed to decrease creatinine and total cholesterol and increase HDL. In conclusion, chitosan and perilla oil and powder might be proposed as good additives into whangseoke-jeot to relieve its highly salty effects on diet.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.453-457
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• 2006

This study investigated the extractability, solubility, Mg$^{2+}$-, Ca$^{2+}$- and EDTA-ATPase activity of actomyosin prepared from leg and breast muscle of dog meat. The actomyosin extractability of breast muscle(2,100.6 mg/l00 g) was higher than that of leg muscle(500.8 mg/l00 g). The Mg$^{2+}$-ATPase activity of actomyosin had a high ionic strength of 0.02$\sim$0.05 M KCI and did not differ between leg and breast muscle. The Ca$^{2+}$-ATPase activity of actomyosin had a high ionic strength of 0.02$\sim$0.10 M KCI and leg muscle had a higher level of Ca$^{2+}$-ATPase activity than breast muscle did. The EDTA-ATPase activity was lower in low ionic strength and showed higher in high ionic strength, and increased sharply with increasing ionic strength up to 0.3 M KCI. The solubility of actomyosin did not differ between leg and breast muscle, and the solubility started and ended at KCI concentrations of 0.35 M and 0.4 M, respectively.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.399-405
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• 2012

This study was carried out to investigate the effect of safflower seed powder on the physicochemical characteristics of ground pork during refrigerated storage. Three types of ground pork were evaluated: 20% pork fat added (PF, control), 10% pork fat and 10% added safflower seed powder (PFS), and 20% added safflower seed powder (SS). The pH increased during storage, but decreased after 10 days of the storage (p<0.05). The pH was lower in PFS and SS than that in PF after 10 days of storage (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values increased with longer storage period (p<0.05), and those of PF, PFS and SS were 1.186, 0.686 and 0.577 mg MA/kg, respectively, after 10 days of storage. The $L^*$ values for external color of PF and PFS decreased (p<0.05), but that of SS was not significantly different after a longer storage period. The $a^*$ values decreased (p<0.05), but the $b^*$ values were not significantly different with longer storage period. The $L^*$ values for internal color of PFS and SS decreased (p<0.05), but that of PF was not significantly different with longer storage period. The $a^*$ value of PF decreased (p<0.05), but that of SS increased with longer storage period. The $b^*$ value decreased (p<0.05), but those of PFS and SS were not significantly different with longer storage period. Water holding capacity decreased with longer storage period, and that of SS was the highest (p<0.05). Cooking loss of PFS and SS was not significantly different with longer storage period, and that of PF was the highest (p<0.05). The reduction in diameter of the samples was not significantly different with longer storage period, and that of PF was the highest (p<0.05). Hardness and chewiness of samples increased, but springiness and cohesiveness decreased with longer storage period (p<0.05). Replacing animal fat with safflower seed powder was effective and may be useful as an innovative meat product.

• Korean Journal of Community Nutrition
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• v.11 no.6
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• pp.695-706
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• 2006

This study was to investigate the relationship between time spent on lunch and degree of obesity, eating habits in culinary college male students. This survey was conducted using questionnaires for 106 male students in a Hongseung-located culinary college. Over 16 minutes of time spent on lunch group had significantly lower body weights, obesity degrees and body mass index (BMI) and tended to have lower body fat % than the other groups. It suggests that shorter time spent on lunch is related with lower body weight, obesity degree and BMI. Those who ate the meal prepared by mother had longer time spent on lunch. The shorter times spent on lunch group recognized their body shape was lean, the longer time spent on lunch group recognized the overweight or obesity significantly. The shorter time spent on lunch group tended to eat the cooked rice in the gug and recognized that they were not healthy. Those who had diseases in the past tended to have shorter time spent on lunch. The more they chewed cooked rice and then longer time spent on lunch they had, they recognized their eating speed was not significantly speedy. The shorter time spent on lunch they had, the fewer fruits and salty foods they ate significantly. This study suggests that more chewing time. slower eating speed and longer time spent on eatmg lunch is very related with lowering weight, BMI, body fat % and obesity degrees, so male college students should be educated to have correct eating habits.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.789-796
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• 2008

This study was carried out to investigate the effect of the addition of red wine on the color, water activity, hardness, pH, 2-thiobarbituric acid (TBARS) value, volatile basic nitrogen (VBN) content and total plate count of beef jerky during storage at room temperature for 4 weeks. Beef jerky was prepared using three variations: beef jerky containing 50 mL water (T0), beef jerky containing a combination of 25 mL water and 25 mL red wine (T1) and beef jerky containing 50 mL red wine (T2). The lightness ($L^*$) was the lowest at the 4-week storage period, and the $L^*$ value of T1 and T2 were lower than that of T0 (p<0.05). The redness ($a^*$) tended to decrease during storage, with the $a^*$ value of T1 and T2 being higher than that of the T0 (p<0.05). The yellowness ($b^*$) during storage was not changed, and the $b^*$ value was not significantly different among the different samples tested. The water activity decreased during storage and T0, T1 and T2 was 0.57, 0.57 and 0.60 after 4 weeks of storage, respectively(p<0.05). The hardness increased during storage and the hardness of T2 stored for 4 weeks was lower than that of T0 and T1 (p<0.05). The pH was decreased with an increase in storage time (p<0.05). The TBARS value increased during storage and the TBARS value of T1 and T2 stored for 4 weeks was lower than that of T0 (p<0.05). The VBN content increased during storage and T2 stored for 4 weeks showed the lowest (p<0.05). The total plate count tended to increase during storage, and T0 stored for 4 weeks showed the highest (p<0.05).

• Culinary science and hospitality research
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• v.17 no.4
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• pp.295-306
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• 2011

This study aims to increase the flavor of a lamb filet dish. The method used was as follows. Four kinds of crusts(mustard, herb & garlic, nuts, mushrooms) were made, and they were topped over lamb filet steaks. After cooking them, the good samples (mustard(MU3), herb & garlic(HG2), nuts(NC2), mushrooms(MC3)) by different materials through a sensory test were classified The selected samples were named as 1. Blank, 2. ECl(MU3), 3. EC2(HG2), 4. EC3(NC2), and 5. EC4(MC3). And then another sensory test was conducted targeting the samples to find out which crust had the best preference value. The results of the sensory test were statistically calculated Summarizing the results, all 4 kinds of samples topped with 4 different crusts showed much higher values than Blank, the control group. That indicates that the cooking method topping a crust on a lamb filet steak dish is very effective. Among them, the HG2 sample produced by mixing 70% of bread crumbs(115.5g) and 30% of garlic chop(49.5) with the base spice consisting of parsley 8g, rosemary 3g, basil 4g and olive oil 50g was evaluated as the best crust.

• Journal of the Korean Society of Industry Convergence
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• v.22 no.5
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• pp.545-551
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• 2019

The purpose of this study was to investigate the effects of protease in kiwi fruit powder after freeze drying which has the ratio of 0%, 1%, 2%, and 3% on the tenderization of the bovine longissimus dorsi muscle. Beef loin chunks were marinated in distilled water (Control), 1% kiwi powder (K1), 2% kiwi powder (K2), and 3% kiwi powder (K3). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried kiwi powder increased. There are significant difference in pH (p<0.01), color of the beef were slightly different between the C (control) group and the sample groups. The cooking loss showed the highest value of K3 (p<0.001), and water holding capacity showed the highest value of K3. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.001).