• 한국축산식품학회지
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• 제39권3호
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• pp.402-409
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• 2019

Jeju black cattle are known as one of Korea's traditional cattle. However, Hanwoo is more well-known to Korean meat consumers as representative beef cattle. Despite the popularity of these two breeds, comparison of the nutritional characteristics between Jeju black cattle and Hanwoo have not been studied. Here, we compared the fatty acid and amino acid characteristics between two Korean traditional cattle and Wagyu breeds. A total of 62 cattle were used in this study. The Jeju black cattle beef had significantly higher unsaturated fatty acids than Hanwoo (p<0.05). Savory fatty acids, including oleic acid were also higher than in Hanwoo cattle (p<0.05). The negative flavor fatty acids, such as palmitic acid were significantly lower than in Hanwoo (p<0.001). On the other hand, linoleic acid which imparts a negative flavor was higher than Hanwoo (p<0.05). Amino acids, including alanine and glutamine, usually representative of the umami taste were present in significantly higher proportions in Jeju black cattle (p<0.05). In addition, bitter tasting amino acids, including valine, leucine, isoleucine, and methionine were lower in Jeju black cattle beef than in Hanwoo (p<0.05, p<0.001, p<0.001, and p<0.001 each). Taken together, our results suggest that Jeju black cattle beef had higher savory flavor and umami taste which affected consumers preference for the meat.

• Journal of Applied Biological Chemistry
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• 제54권3호
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• pp.197-205
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• 2011

This study was carried out to investigate the dietary effects of Monascus pilosus mycelial extract on obesity in high-fat with cholesterol-induced obese rat models. It was observed that M. pilosus mycelial extract contains $25.85{\pm}1.98mg%$ of total monacolin K without citrinin by highperformance liquid chromatography (HPLC). The rats were randomly divided into 2 groups; normal control and a high-fat with cholesterol diet group. The high-fat with cholesterol diet group was fed a 5L79 diet with an added 15% lard and 1% cholesterol supplemented diet for 3 weeks for induction of obesity. After induction, obesity was confirmed by checking obesity indexes, the animals were divided into 4 groups (n=5); first, the normal control (NC), and then taken from the obese model of rats, a high-fat with cholesterol diet obesity control group (HF), 0.5% M. pilosus mycelial extract supplemented high-fat with cholesterol diet group (MPMs), 2% conjugated linoleic acid supplemented high-fat with cholesterol diet group (CLA) for 7 weeks. Body weight gains, obesity indexes, and body fat contents in the experimental groups (MPMs and CLA) were decreased compared with HF group. Feed Efficiency Ratio (FER) in MPMs was significantly lower than that of HF without change of feed intake. These results suggested that the anti-obesity effects of the M. pilosus mycelial extracts (MPMs) could prevent obesity induced by high-fat with cholesterol diet possibly via inhibition of lipid absorption.

• 동아시아식생활학회지
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• 제17권2호
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• pp.213-218
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• 2007

The aim of this study was to investigate the effect of the addition of red wine on the physicochemical properties ana sensory score of cooked pork patties. The samples consisted of the pork patty without red wine(control), and 1, 3 and 5% red wine(RWP-1, 3 and 5, respectively). There were no significantly differences in the moisture$(58.1\sim58.7%)$, crude protein$(15.9\sim16.3%)$ crude fat$(23.2\sim23.7%)$, and crude ash$(2.7\sim2.9%)$ contents, and the Hunter's $a^*-value(0.2\sim0.6)$, cooking loss$(16.5\sim19.2%)$, VBN$(11.9\sim15.6mg%)$, total bacterial count($(11.9\sim15.6mg%)$ Log cfu/mL), hardness$(3,193\sim3,336\;dyne/cm^2)$, springiness$(75.8\sim79.7%)$, cohesiveness$(47.8\sim52.1%)$, gumminess$(489\sim509kg)$, chewiness$(183\sim209g)$ and strength $(1,144\sim1,199g)$ between the pork patties. Of the pork patties the $L^*$ value of the control and the b value of RWP-5 were the lowest(p<0.05). The pH and TBARS value of RWP-5 were the lowest of all the pork patties. The flavor of RWP-5 was superior to that of the other pork patties, and the taste, texture, juiciness and palatability of RWP-3 and RWP-5 were superior to those of the control and RWP-1. In conclusion, the addition of 5% red wine was most suitable for enhancing the physicochemical properties and sensory score of pork patties.

• 한국조리학회지
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• 제21권5호
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• pp.160-170
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• 2015

최근 암에 의한 사망률이 증가하고, 암 치료를 위한 화학적 항암제의 부작용이 지속적으로 대두됨에 따라 암 예방뿐 아니라, 항암제의 부작용을 감소시키면서 효과는 유지시킬 수 있는 방법이 필요하다. 이를 위해 최근 천연물과 항암제의 병용투여법이 주목 받고 있으며, 보다 안전하고 효과적인 천연물질의 개발이 요구된다. 최근 복분자딸기의 항산화, 항암, 항염 등 다양한 생리활성이 부각되면서 소비가 지속적으로 증가하고 있다. 또한 이러한 생리활성을 활용하여 식품, 주류, 화장품과 의약품과 같은 분야에서 복분자딸기를 이용한 다양한 상품이 개발되고 있다. 따라서 이 고찰은 복분자딸기의 항암 및 항염증 효능에 대한 연구결과와 복분자딸기의 특허동향을 정리하였다. 향후 복분자 딸기의 열매뿐 아니라, 줄기, 잎 등 다양한 부위를 활용한 천연유래 기능성 소재 개발 및 복분자딸기의 다양한 응용가능성을 모색하기 위한 더 많은 연구가 이루어져야 할 것으로 여겨진다.

• 한국수산과학회지
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• 제55권6호
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• pp.827-835
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• 2022

Commercial boiled frozen ark shell Scapharca subcrenata (BFAS) is generally used as a seasoned seafood products. One problem facing the industry is that quality decreases during thawing. This study investigated ways to improve quality and shelf-stability of BFAS for use as a non-thermally prepared seasoned seafood products. The Viable bacteria were detected in BFAS after thawing under running water, but were not detected after blanching for over 2 min at 95±5℃. Blanching and dewatering times were optimized by response surface methodology (RSM) to reduce the initial number of bacteria and improve BFAS texture. Experimental design was deemed appropriate because no significant difference (P>0.05) was observed between predicted and actual moisture content, hardness, and overall acceptance values. Optimal blanching and dewatering times were 210 s and 80 s, respectively. Optimized blanching and dewatering processes can significantly improve safety and BAFS qualities including texture. These results indicate that BFAS demand as a staple for home meal replacements can be increased by application of optimized blanching and dewatering processes, especially in Korean seafood processing companies where running water thawing is common.

• 한국식생활문화학회지
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• 제24권6호
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• pp.805-812
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• 2009

The consumer acceptance of food is not only affected by the sensory characteristics of food but also by the non-food factors, including food experience, consumption frequency, and food attitudes. Therefore, food attitude scales such as the food neophobic scale, VARSEEK scale, Dutch restrained eating scale, health taste attitude scale, etc. have been developed and effectively used to predict consumer liking and behaviors. Since the globalization of Korean food is currently one of the hottest topics in the Korean food industry, the aim of this study was to identify the tastes and flavors that may represent Korean cuisine. Additionally, an attitudinal scale for Korean taste and flavors was developed, which can then be utilized to predict a consumer's liking of Korean food. In the first stage of the experiment, the representative taste and flavors of Korean cuisine was surveyed by a Korean culinary expert group (n=23) and general consumers (n=62). As a result of these surveys, 4 types of flavors, hot pepper flavor, 'goso' flavor, garlic flavor, and fermented flavor were shown to be the most representative flavors of Korean cuisine. Based on these results, the second stage of the experiment was carried out to develop an attitudinal scale for Korean style flavors. Eleven to 17 questionnaires were developed for each of the 4 types of flavors. The survey consisted of a total of 53 questionnaires and 154 female consumers and 158 male consumers participated in the survey. The data was analyzed by factor analysis. For each type of flavor, the final attitudinal questionnaires were selected based on the following criteria: 1. high absolute factor loading value, 2. carrying clear meaning of the corresponding flavor attitude, and 3. delivering the meaning sufficiently when translated into other language. The final Korean style flavor attitude scale consisted of 7 hot pepper flavor, 6 'goso' flavor, 6 garlic flavor, and 7 fermented flavor questionnaires. In the next step of this study, experiments will be carried out to validate the Korean style flavor attitude scale.

• 한국환경보건학회지
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• 제30권4호
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• pp.314-319
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• 2004

Glycinin of more than $97\%$ purity was modified using maleic anhydride. Glycinin samples of $0\%,\;65\%,\;and\;95\%$ lysine residue modifications were used to determine the changes in turbidimetric characteristics of the protein due to maleylation. The solubility behavior of the protein as a function of pH was changed with maleylation. The isoelectric point of $65\%\;and\;95\%$ modified glycinin shifted to pH 4.0 and pH 3.5-4.0, respectively, as compared to pH 4.6 for native glycinin. Maleylated glycinins exhibited increased solubility at pH above 4.6. Turbidity of native glycinin decreased substantially by the addition of NaCl, but the stabilizing effect of NaCl decreased when the protein was chemically modified. The effect of NaCl on $65\%$ modified glycinin was intermediate between native glycinin and $95\%$ modified sample. Thermal aggregation of native glycinin was completed within 5 min of heating at $80^{\circ}C$. Maleylation contributed significantly to the thermostability of the protein at pH of 7.0 and 9.0, exhibiting little turbidity. Addition of NaCl suppressed thermal aggregation of native glycinin, but turbidity actually increased for the samples of $65\%\;and\;95\%$ modification.

• 한국응용과학기술학회지
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• 제24권3호
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• pp.296-300
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• 2007

This paper presents applicability of photocatalytic decomposition of methyl mercaptan using $TiO_2$. A quartz reactor was used in order to elucidate reaction pathway in photocatalytic decomposition of methyl mercaptan. Experimental results showed that more than 99.9% of methyl mercaptan was decomposed within 30 minutes. It was found that the photocatalytic decomposition of methyl mercaptan followed pseudo first order and its reaction coefficient was $0.05min^{-1}$ During 30 minutes in the photocatalytic reaction, the concentration of methyl mercaptan, dimethyl disulfide, $SO_2$, $H_2SO_4$, COS, $H_2S$ were determined. These results showed that 64% of methyl mercaptan were compensated for the increase in sulfur after 30 minutes through the mineralization. The proposed main photocatalytic decomposition pathway of methyl mercaptan was methyl $mercaptan{\rightarrow}dimethyl$ $disulfide{\rightarrow}SO_2{\rightarrow}H_2SO_4$.

• 동아시아식생활학회지
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• 제23권2호
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• pp.227-233
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• 2013

The physicochemical, mechanical properties and sensory evaluation of sulgidduk using different ratio of makgeolli lees were investigated. The pH decreased as the amount of makgeolli lees increased, but acidity increased. The soluble solids increased as the amount of makgeolli lees increased but there were no significant difference. The L value decreased and value increased the amount of makgeolli lees. The degree of gelatinization of sulgidduk containing makgeolli lees was high at day then decreased time. As the lees increased, the degree of gelatinization decreased. In all treatments (except control) degree of retrogradation increased 2 days then decreased. As the amount of makgeolli lees, hardness increased but chewiness, adhesiveness, springiness, and cohesiveness significantly decreased. Sensory evaluation results, browness was high while sweetness, moistness, softness low as the amount of makgeolli lees. In overall acceptability, MLS6 was high (4.92). In conclusion, sulgidduk 6% makgeolli lees was found to excellent, when consider dietary fiber content and acceptability.

• 한국식생활문화학회지
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• 제20권3호
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• pp.374-383
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• 2005

The purpose of this study was to investigate the satisfaction on the Gwangju Kimchi Festival. The results of this study were as follows: In terms of satisfaction on 'pre event publicity of the Festival', the satisfaction of '03 was high. It was founded that Publicity through TV was successful. The visitors' satisfaction on understanding regional cultures was low. It was consecutively low for three years. There should be strategic development plans to increase satisfaction about understanding regional cultures. It was found that TV was the major pre event information resource for the residents. Also word of mouth was the most important pre event information resource for domestic tourists. The satisfaction on access to festival was increased consecutively. Providing free shuttle buses to the festival place and placing festival placard influenced positively. There should be expansion of service facilities. There should be more strengthening of festival information services and guiding facilities. More professional interpretation systems and interpretation education are necessary. Visitors satisfied about festival products and quality of the products. Visitors satisfied with festival events programs and hands on experience based programs including making diverse Kimchi.