• 한국수산과학회지
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• 제53권3호
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• pp.281-289
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• 2020

This study was conducted to evaluate fish cake made from salmon Oncorhynchus keta frame muscle (FC-SFM) in terms of taste, flavor, and nutritional characteristics. FC-SFM was significantly higher in moisture and lower in ash and carbohydrate than commercial fish cake (CFC). There were no significant differences in protein and lipid contents between FC-SFM and CFC (P<0.05). The total amino acid content of FC-SFM was higher than that of CFC. The major amino acids found in FC-SFM were aspartic acid and glutamic acid. The mineral content based on 100 g of FC-SFM was 76.7 mg calcium, 126.3 mg phosphorus, 19.1 mg magnesium, and 88.7 mg potassium. The total fatty acid content of FC-SFM was 1,833 mg/100 g, which was lower than that of CFC. The major fatty acids found in FC-SFM were 16:0, 18:1n-9, and 18:2n-6. The eicosapentaenoic acid and docosahexaenoic acid content of FC-SFM was higher than that of CFC. The results suggest that FC-SFM has different nutritional characteristics to CFC, and FC-SFM could be commercialized.

• 한국식품과학회지
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• 제21권1호
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• pp.127-135
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• 1989

카레가루 원료로 쓰이면서 독특한 풍미를 내는 육두구(nutmeg), 쿠민(cumin), 카다몬(cardamon), 심황뿌리가루(turmeric), 고수(coriander), 정향(clove), 올스파이스(allspice), 카시아(cassia), 회향(fennel), 셀러리시드(celery seed), 검정후추(black pepper)등 향신료 11종을 상압 수증기 증류하여 얻은 유출액으로부터 Diethyl ether: n-Pentane(2 : 1, v/v)으로 향미성분을 추출한 후, capillary GC와 GC/MS를 이용하여 그 주요 성분들을 동정하였다. 육두구는 ${\alpha}-pinene(11.06%)$, ${\beta}-pinene(11.17%)$, myristicin(19.98%), 쿠민은 cuminaldehyde(37.68%), 카다몬은 ${\alpha)-terpineol(47.33%)$, 1, 8-cineol(20.56%), 고수는 linalool(61.72%), 정향은 eugenol(63.63%), eugenol acetate(20.59%), 올스파이스는 eugenol(80.12%), methyl eugenol(10.85%), 카시아는 cinnamaldehyde(82.29%), 회향은 anethole(79.92%) 등이 주성분이었다.

• 한국식생활문화학회지
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• 제23권5호
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• pp.616-620
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• 2008

The principal objective of this study was to evaluate the quality characteristics of Bokbunja pudding, using various levels of Bokbunja fruit juice (140, 150, and 130 g), Bokbunja Wine (10, 20, and 20 g), gelatin (18, 17, and 16 g) and sugar (250, 200, and 150 g). In order to establish the optimal added amounts, chemical composition, saccharinity, color, texture, and sensory evaluations were conducted, and the results of various cases were analyzed and assessed. The statistical data analyses were conducted using the SPSS program. The saccharinity of the Bokbunja pudding increased with increasing amountsof added sugar. Additionally, as the amount of added Gelatin was increased, the L values (lightness) of the Bokbunja pudding decreased. Conversely, the hardness, gumminess, and chewiness values all decreased with decreasing levels of added gelatin and sugar. The optimal mixing condition for the Bokbunja pudding was determined via sensory evaluation. Sensory characteristics, including flavor, sweetness, texture, and overall acceptability, were highest in the type C product. The chemical composition of the type C product was as follows: moisture 71.47%, carbohydrate 24.70%, crude protein 3.83%, crude fat 0.001%, and crude ash 0.001%. According to our results, the optimum mixing ratio for the most satisfactory sensory characteristics of Bokbunja was as follows: Bokbunja fruit juice 130 g, Bokbunja Wine 20 g, Gelatin 16 g, Sugar 150 g, Bokbunja Flavor 0.3 g, and Water 400 g.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 제34차 추계 국제 학술대회
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• pp.301-304
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• 2004

Total contents of fatty acid compositions such as SFA, MUFA, and PUFA affected the beef preference more for Korean consumers than for Australian consumers while most of fatty acids had no relationship with the beef preference for Australian consumers. Although variations in the absolute concentration and in the relative proportions of different fatty acids would affect the flavor profile, the effect of fatty acids on the preference for clustering depended more on consumer groups than on beef origin.

• 한국식품저장유통학회지
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• 제24권2호
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• pp.215-220
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• 2017

난각칼슘 용액(0.5% 난각칼슘+0.5% 구연산)에 배추를 침지하고 탈수한 후, 절단($3{\times}3cm$)하여 2주 동안 $4^{\circ}C$에 저장하고 이를 이용하여 김치를 제조하여 이화학적인 특성과 관능적 품질특성을 조사하였다. 절단배추의 중량은 저장기간이 지남에 따라 유의적으로 낮아졌으며(p<0.05), NT에 비하여 ET의 중량 감소율이 낮았다. 가용성 고형분 함량은 NT와 ET 모두 감소하였으며, 유의차는 나타나지 않았다(p<0.05). 적정산도의 변화를 측정한 결과, 저장 기간 동안 유의적인 변화는 나타나지 않았다(p<0.05). pH는 저장기간 동안 증가하다가 감소하는 경향을 보였지만, 결과적으로 NT의 pH가 유의적으로 증가한 것과 달리 ET의 pH는 감소하였다(p<0.05). NT와 ET의 외관을 비교한 결과 초기에는 NT가 우수하였으나, 저장 2주 후에는 NT에 비하여 ET의 외관이 밝고 깨끗하였다. 저장한 절단배추를 이용하여 김치를 제조하여 이화학적 품질특성을 측정한 결과, 가용성 고형분 함량은 CON, ET-K, NT-K 순으로 높았으나 유의적인 차이를 나타내지 않았다(p<0.05). 적정산도 또한 유의적인 차이를 나타내지 않았으나, 그 값은 NT-K, ET-K가 비슷한 값을 나타내었으며, CON이 더 낮은 함량을 보였다. pH의 경우, NT-K가 더 낮은 pH 값을 보였으며, CON과 ET-K는 유의적인 차이를 나타내지 않았다(p<0.05). 관능검사 결과, 숙성 기간에 따라 모든 구에서 외관은 색에 대한 기호도와 절임상태 모두 감소하였으며, 냄새는 젓갈내가 유의적인 차이를 보이며 감소하였고, 신내의 경우 ET-K가 NT-K에 비해 낮은 값을 보였다. 조직감은 ET-K가 유의적인 감소를 보였으나, CON, NT-K와의 유의적인 차이는 나타나지 않았다. 향미는 짠맛과 젓갈맛이 증가한 반면, 생배추맛, 쓴맛, 탄산맛은 감소하였다. 전반적으로 난각칼슘을 처리 절단배추 김치(ET-K)는 일반 배추김치(CON)와 관능적으로 유의적인 차이를 나타내지 않았다(p<0.05). 난각칼슘을 처리하여 단기간 저장한 절단배추를 이용하여 품질이 양호한 김치 제조가 가능한 것으로 사료된다.

• Journal of Microbiology and Biotechnology
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• 제5권5호
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• pp.274-279
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• 1995

Ethyl caproate, one of the major flavor compounds deciding the quality of sake (Japanese wine), is produced during the brewing by the action of alcohol acyltransferase and esterases of sake yeast and koji mold. Extracellular esterases of Aspergillus oryzae required for ethyl caproate synthesis were purified partially. The enzymes had different optimum pH and affinity toward substrates. Substrate preferences and inhibition features showed the three enzymes to be B-type esterases or carboxylesterases (EC 3.1.1.1).

• 한국식품과학회지
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• 제27권6호
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• pp.852-859
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• 1995

Vacuum cooling were carried out for freshness keeping of shiitake mushroom. Shiitake mushroom was cooled within 30 minutes from $20.5^{\circ}C$ to $0.5^{\circ}C$ by vacuum cooling, and then temperature drop of $6.6^{\circ}C$ per weight loss of 1% was taken place during precooling. Weight loss, surface discoloration and softening were reduced by precooling. Judging from organoleptic properties such as cap opening, discoloration, texture and off-flavor, shelf-life of precooled mushroom was lengthed by 20% than that of non-treated mushrooms. Considering effect of packing material on freshness of shiitake mushroom after precooling, weight retention, hardness and organoleptic properties of mushroom packed with PVC wrap were superior to those packed in carton box.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1998년도 하계학술대회 논문집 F
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• pp.2060-2063
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• 1998

The proper placement of work-coil is needed for heating the interior of an IH rice cooker uniformly. It is possible that the flavor of rice is better by heating it through the optimal placement of the work-coil of the IH rice cooker. This paper describes the procedure and the result of finding the optimal placement of the work-coil by analyzing the properties of the rising temperatures of the interior through Taguchi Method.

• 한국축산식품학회지
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• 제37권5호
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• pp.698-707
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• 2017

This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were stored at $4^{\circ}C$ for 28 d to determine changes in quality attributes. The pH of low-salt sausages was unaffected by irradiation at 5 kGy (p>0.05). Higher redness values were found at irradiated low-salt sausages compared to control (p<0.05). The hardness, gumminess and chewiness of control sausage were higher than those of low-salt sausages (p<0.05). However, there were no significant differences in the textural parameters between low-salt sausage treatments. The overall sensory acceptability score of irradiated/low-salt sausages were lower than L-control due to decreased scores for cooked meat flavor but increased radiolytic off-flavor (p<0.05). The initial 2-thiobarbituric acid-reactive substances (TBARS) values of irradiated/low-salt sausages were higher than control and L-control (p<0.05). However, the TBARS values of irradiated treatments were significantly lower than control at the end of storage. Irradiation could effectively inhibit the microorganism growth (total aerobic bacteria, coliforms, Enterobacteriaceae, and Pseudomonas spp.) in low-salt sausages (p<0.05). Therefore, our findings show that irradiation could be to improve microbial safety of low-salt sausages, and suggest that further studies should be necessary to reducing radiolytic off-flavor of irradiated/low-salt sausages.

• 한국축산식품학회지
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• 제40권4호
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• pp.497-511
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• 2020

This study aimed at comparing the storage stability, fatty acids profile, volatile flavor compounds and eating quality of Hanwoo beef longissimus thoracis (LT) muscles between two marbling morphological groups (fineness and coarseness). The 1⁺ grade Hanwoo LT muscles were measured for marbling fleck morphology at the 13^th thoracic vertebrae location by using computerized image analysis. Results reveal that both marbling groups had similar proximate composition (protein, fat, moisture and collagen), color and technological quality traits (p>0.05). However, the coarse marbling group presented greater C18:2n6 and polyunsaturated fatty acids contents compared to the fine marbling group (p<0.05). Furthermore, the fine marbling group presented lower volatile basic nitrogen (VBN) and 2-thiobarbituric acid reactive substance (TBARS) contents compared to the coarse marbling group after 14 d storage (p<0.05). Also, higher amounts of C18:2n6 oxidation-derived volatile compounds such as hexanal and 3-ethyl-2-methyl-1,3-hexadiene, were found in the coarse marbling group. In term of sensory aspects, the finely-marbled group received higher scores of flavor and taste compared to the coarse marbling group (p<0.05). Overall, the marbling flecks morphology partially showed its effects on the storage stability, fatty acids profile and eating quality of the 1⁺ grade Hanwoo beef LT muscle.