• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.348-355
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• 2010

This study used importance-performance analysis of different attributes of Bulgogi to investigate Americans' interest in this food. The results of this study will help determine the potential of expanding its consumption in the American foodservice market. Questionnaires were distributed to 200 diners in Korean restaurants located in New York, U.S.A. from July 13 to Oct 8, 2009. A total of 172 copies were returned and analyzed in this study. Statistical analyses were conducted using SPSS 17.0. Of the total subjects, 74.4% were already familiar with Bulgogi and 69.2% had at least one experience trying it. Targeting the respondents who had eaten Bulgogi, preference and satisfaction toward the dish, as well as the intention to repurchase and recommend it to others, were examined, and scores were found to be very high at 4.53, 4.46, 4.26, and 4.47 points, respectively, on a 5-point scale. According to importance-performance analysis, the top five Bulgogi attributes in importance were taste, freshness, flavor, tenderness, and juiciness, and those for performance were freshness, flavor, taste, tenderness, and overall acceptability. However, sweetness and saltiness showed relatively lower performance and ease of purchase was noted as an attribute needing improvement. Therefore, American consumers' needs for Bulgogi should be met by enhancing its flavor, while maintaining the traditional taste, as well as by supplementing the channels providing Bulgogi.

• 대한한의학원전학회지
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• 제21권3호
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• pp.43-58
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• 2008

Wanghogo(王好古) is a prominent doctor in Geum-Won(金元) Dynasty. He is also the inheritor of Jangwonso(張元素) and Igo(李杲) in study, and studied "Hwangjenaegyeong(黃帝內經)", "Sanghallon(傷寒論)". So, he contributed to a later age. Although we have some researches of Wanghogo, but the researches in his books are insufficient as yet. More, the publication year of his books have some different views, so I tried to study this. By this study, We can understand that Wanghogo published "Uiruwonyung(醫壘元戎)" which is for exogenous febrile disease and miscellaneous diseases in general plan of twelve meridians in 1297, "Eumjeung-yangnye(陰證略例)" which is for harm and diagnosis and treatment of Eum syndromes of exogenous febrile disease in 1303, and "Tang-aekboncho(湯液本草)" which is for property and flavor and meridian tropism of Herb and five kind of flavor's tonification and reduction, the meaning of prescription, care of health by food, "Chasananji(此事難知)" which is for meridian, Jangbu(臟腑), pathology, pathogen, clinical distinction, medical care in 1308.

• 한국식품영양과학회지
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• 제28권3호
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• pp.559-565
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• 1999

This study investigated the effects of tangsuyuk batter ingredients on sensory. The optimal condition was evaluated by using RSM(response surface methodology). Five ingredients(wheat flour, corn starch, sodium bicarbonate, alum, water) were used as independent variables, coding 36 experimental trials. The resulting sensory scores(flavor, fracture, color, overall acceptability) were used as dependent variables. Each dependent variable showed significant differences(p<0.05). When the amount of sodium bicarbonate was increased, the sensory scores for flavor and fracture also increased. Sensory scores for color also increased when the amount of sodium bicarbonate was increased and the amount of alum decreased. Overall acceptability scored higher when the amount of sodium bicarbonate was increased. This is therefore indicates that sodium bicarbonate is likely a very important ingredient in the batter. The effects of each ingredient on sensory were thus investigated. The optimum ratios of wheat flour, corn starch, sodium bicarbonate, alum and water were predicted to be 27.55%, 19.34%, 0.27%, 0.19% and 52.65% respectively.

• 한국식생활문화학회지
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• 제31권1호
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• pp.42-50
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• 2016

Traditionally, food and medicines are considered as having common roots. That is, their energies share the same source (藥食同源), which has created a unique food culture, and nurtured a unique academic area of dietary medicine (藥膳食料學). This study aimed to develop a desirable dietary life-style based on the oriental dietary medicine theorem originated from the schema of four qi as well as five flavors of foods (四氣五味), originated from the yin-yang and five phase theory based on a clear understanding of a modern point of view, and experimental analysis of nutrients and dietary effects of clear heat effect materials. This study can promote more healthy life-styles and prevent adult diseases by following oriental dietary medicine theory. We should develop a Yack-sun theory and dietary culture that is suitable for physical and genetic health.

• 한국식품과학회지
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• 제38권6호
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• pp.738-741
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• 2006

본 실험에서는 시판중인 우유 4종을 대상으로 static headspace, purge and trap 및 SPME의 세 가지 향기성분 추출방법을 이용하여, GC/MS로 각각의 향기성분을 분석하였다. Purge and trap법을 이용한 분석법으로 가장 많은 종류의 성분을 분석할 수 있었으며, 향기성분의 추출효율이 가장 좋았다. SPME법은 간단한 장비로 신속하게 향기성분을 포집할 수 있는 장점이 있으며, 추출 효율 또한 뛰어나 효율적인 향기성분 분석방법으로 이용이 가능하였다. 4종의 시판우유 중에서 검출된 향기성분은 대체적으로 큰 차이를 나타내지 않았으나, 다소의 양적차이를 나타내었다. 검출 된 성분은 주로 acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone 등의 케톤류, pentanal, 2-methylbutanal, hexanal, benzaldehyde 등의 알데하이류 및 dimethyl sulfide 등의 황화합물류로써, 우유의 주요 이취성분들이었다.

• 한국식품과학회지
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• 제18권2호
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• pp.118-123
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• 1986

농축대두단백으로 두유를 만들고 여기서 Lactobacillus acidophilus, L. bulgaricus, L. casci, Streptococcus lactis or S. cremoris를 각각 접종하여 젖산균의 생육과 산생성을조사하고 커드상의 대두요구르트로부터 액상(液狀)의 젖산균음료를 제조하여 관능검사를 실시한 후에 두유와 대두 요구르트에 들어 있는 몇가지 휘발성분을 측정하였다. 생육 실험의 결과를 보면 두유에 접종된 5종의 젖산균가운데 산생성은 대체적으로 L. bulgaricus가 가장 높았고 다음은 L. casci, L. acidophilus, S. lactis, S. cremoris의 순이었다. 관능검사의 결과를 보면 대두젖산균음료의 향미(香味)는 우유젖산균음료의 향미(香味)보다 떨어졌으며, 대두젖산균음료 중에는 산생성도가 가장 높은 L. bulgaricus로 만든 젖산균음료의 향미(香味)가 가장 우수하였고 산생성도가 가장 낮은 S. lactis로 만든 젖산균음료의 향미(香味)가 가장 저조하였다. 두유와 대두젖산균음료의 향미(香味)를 비교할 때 대두젖산균음료의 향미(香味)가 훨씬 우수하였으며, 젖산균발효에 의하여 두유에 들어 있는 n-hexanal은 크게 감소하였고 diacetyl이 새로이 생성되었다.

• 대한한의학회지
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• 제26권1호
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• pp.187-194
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• 2005

Objective: Two Korea-mode sport beverages with medicinal herbs added, Saeng Mac San (SMS) and Je Ho Tang (JHT), were developed by the Ginseng Research Group of the Korea Food Research Institute. For their practical usage, we examined their taste tests at rest including sense-analysis (S-A) and preference-inquiry (P-I). Methods: Five beverage-treatments, SMS, JHT and three commercial sport beverages (CSBs) and a control (CON) were offered randomly. Eighty-two subjects under stable control of their taste sense filled out the questionnaires for their S-A and p-I, which were developed by the Exercise Physiology Laboratory of Kyungpook National University. The collected data $(means{\pm}SD)$ were analyzed by repeated measures one-way ANOVA; Tukey' s test was administrated for identification of statistically significant differences (p<0.05). Results: Overall beverage likeability values of SMS and JHT were significantly lower than those of CSBs, JHT lower than CON. Overall flavor values of SMS and JHT were significantly lower than those of CSBs and CON. SMS was similar to CON in the amount of flavor. SMS and JHT were less tart than CSBs and the former was significantly lower than CSBs and CON in four drinkability-related items. Conclusion : SMS rated less than CSBs in tartness and the amount of flavor. JHT was avoided most. Thus, the results indicate that JHT is not fit as a sport beverdge and the overall likeability of SMS must be elevated by way of strengthening its tartness and amount of flavor for practical usage.

• 한국축산식품학회지
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• 제41권2호
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• pp.224-236
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• 2021

The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean pork carcass grading system. Based on the grading criteria, the carcasses were classified into: QG 1+ (n=23), QG 1 (n=23) and QG 2 (n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were collected from the QG groups and used for analysis of meat quality, flavor compounds and eating quality attributes. Results showed that the variation in fat content among QG was approximately 2% in the both cut types. The QG showed no effects on all the quality traits: cooking loss, pH and color of the belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and only few Maillard reaction-derived products (e.g., sulfur-and nitrogen-containing compounds) were identified. However, the QG showed a minor effect on the flavor profiles in both the belly and shoulder butt. Regarding the sensory quality, no effects of the QG were found on all the eating quality attributes (color, flavor, juiciness, tenderness and acceptability) for both the belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the current pork carcass grading standards do not reflect the real quality and value of the belly and shoulder butt cuts.

• Journal of Animal Science and Technology
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• 제65권1호
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• pp.57-68
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• 2023

Flavor is an important sensory trait of chicken meat. The free amino acid (FAA) and nucleotide (NT) components of meat are major factors affecting meat flavor during the cooking process. As a genetic approach to improve meat flavor, we performed a genome-wide association study (GWAS) to identify the potential candidate genes related to the FAA and NT components of chicken breast meat. Measurements of FAA and NT components were recorded at the age of 10 weeks from 764 and 767 birds, respectively, using a White leghorn and Yeonsan ogye crossbred F2 chicken population. For genotyping, we used 60K Illumina single-nucleotide polymorphism (SNP) chips. We found a total of nine significant SNPs for five FAA traits (arginine, glycine, lysine, threonine content, and the essential FAAs and one NT trait (inosine content), and six significant genomic regions were identified, including three regions shared among the essential FAAs, arginine, and inosine content traits. A list of potential candidate genes in significant genomic regions was detected, including the KCNRG, KCNIP4, HOXA3, THSD7B, and MMUT genes. The essential FAAs had significant gene regions the same as arginine. The genes related to arginine content were involved in nitric oxide metabolism, while the inosine content was possibly affected by insulin activity. Moreover, the threonine content could be related to methylmalonyl-CoA mutase. The genes and SNPs identified in this study might be useful markers in chicken selection and breeding for chicken meat flavor.

• 한국식품과학회지
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• 제12권3호
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• pp.158-164
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• 1980

시판(市販) 우유 및 분유를 시료(試料)로 하여 관능(官能) 검사법(檢査法)에 의한 품질(品質) 평가(評價)를 실시하여 다음과 같은 결과(結果)를 얻었다. 1. 시판(市販) 우유에 대한 순위(順位) 시험(試驗) 결과(結果), 5개(個) 회사(會社) 제품별(製品別) 시료(試料)의 품질(品質) 및 기호도(嗜好度)에 있어서 5% 수준(水準)에서 유의적(有意的)인 차이(差異)가 인정(認定)되지 않았다. 2. 채점(採點) 시험(試驗)에 의한 시판(市販) A우유의 shelf life 검사(檢査) 결과(結果), $0{\sim}5^{\circ}C$와 $10^{\circ}C$에서는 3일간(日間), $20^{\circ}C$, $30^{\circ}C$에서는 1일(日) 정도 품질(品質)이 유지되었다. 3. 시판(市販) C분유(粉乳)에 대한 희석(稀釋) 검사(檢査) 결과(結果), 희석(稀釋) 계수(係數)가 20.0으로 시료(試料) 분유(粉乳)의 품질(品質)은 비교적 양호(良好)하였다. 4. 시판(市販) 우유에 대한 풍미(風味) 묘사(描寫) 시험(試驗) 결과(結果), 각 우유의 풍미(風味)는 종합적으로 우수하게 평가(評價)되었으며, 구성(構成) 풍미(風味)의 강도(强度)는 회사(會社) 제품(製品) 별(別)로 다소(多少)의 차이(差異)를 나태내었다. 5. 시판(市販) 5개(個) 회사(會社) 제품(製品) 별(別) 우유의 풍미(風味)에 대한 차이(差異) 식별(識別) 시험(試驗)이나 묘사(描寫) 시험(試驗)에서는 뚜렷한 차이(差異)를 나타내었으나 순위(順位) 시험(試驗)에서는 유의적(有意的)인 차이(差異)가 인정(認定)되지 않았다.