• 한국축산식품학회지
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• 제33권6호
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• pp.723-729
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• 2013

In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at $-45^{\circ}C$ and electro-magnetic freezing at $-55^{\circ}C$, were thawed by 4 thawing methods with refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached $0^{\circ}C$. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn't showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.

• 한국식품영양과학회지
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• 제36권6호
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• pp.678-682
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• 2007

생약 열수추출물의 근력 향상 효능을 평가하기 위하여 근력 측정 및 혈액의 피로요소를 분석한 결과 간 글리코겐 함량은 모든 식이군들이 대조군에 비하여 높은 수치를 나타내었다. 특히 맥문동, 오미자, 오가피, 함초 식이군의 경우 높은 글리코겐 함량을 나타내었다. 4주간 측정한 근력 향상효능은 오가피, 함초, 홍삼 열수추출물 섭취군의 경우 다른 열수추출물 섭취군에 비하여 높은 근력 향상 효과를 보여주었다. 무기인산은 맥문동, 오미자, 오가피, 두충, 구기자, 홍삼 열수추출물 섭취군의 경우 대조군에 비하여 낮은 수준을 나타내었다. 젖산 함량은 모든 생약재 열수추출물 식이군에서 대조군과 비교하여 낮은 함량을 나타내어 생약 열수 추출물을 이용한 근력 향상용 기능성 식품의 개발 가능성을 보여주었다.

• Journal of Animal Science and Technology
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• 제63권2호
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• pp.417-425
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• 2021

The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepared from different edible insect larvae. Three edible insect species (Tenebrio molitor, Allomyrina dichotoma and Protaetia brevitarsis seulensis) were used to prepare larval emulsions that were formulated with 65% of insect larvae, 20% of pork back fat, and 15% ice. The A. dichotoma emulsion had the highest pH and lightness, redness, and yellowness values, while the T. molitor emulsion had the lowest pH and lightness, redness, and yellowness values. The T. molitor emulsion had the highest hardness, gumminess, chewiness, and apparent viscosity values but the lowest springiness and cohesiveness values. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, T. molitor had the thickest bands, followed by P. brevitarsis seulensis. The differential scanning calorimetry distributions for the T. molitor and A. dichotoma emulsions showed one peak, while that of the P. brevitarsis seulensis emulsion had two peaks. The collective results suggest that T. molitor was the most suitable candidate (of the three tested species) for use as a meat replacement in terms of its physicochemical and rheological properties. It is important that such properties of insect-based emulsions are maintained using various technologies.

• Journal of Ginseng Research
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• 제37권4호
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• pp.468-474
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• 2013

Ginseng seed oil was prepared using compressed, solvent, and supercritical fluid extraction methods of ginseng seeds, and the extraction yield, color, phenolic compounds, fatty acid contents, and phytosterol contents of the ginseng seed oil were analyzed. Yields were different depending on the roasting pretreatment and extraction method. Among the extraction methods, the yield of ginseng seed oil from supercritical fluid extraction under the conditions of 500 bar and $65^{\circ}C$ was the highest, at 17.48%. Color was not different based on the extraction method, but the b-value increased as the roasting time for compression extraction was increased. The b-values of ginseng seed oil following supercritical fluid extraction were 3.54 to 15.6 and those following compression extraction after roasting treatment at $200^{\circ}C$ for 30 min, were 20.49, which was the highest value. The result of the phenolic compounds composition showed the presence of gentisic acid, vanillic acid, ferulic acid, and cinnamic acid in the ginseng seed oil. No differences were detected in phenolic acid levels in ginseng seed oil extracted by compression extraction or solvent extraction, but vanillic acid tended to decrease as extraction pressure and temperature were increased for seed oil extracted by a supercritical fluid extraction method. The fatty acid composition of ginseng seed oil was not different based on the extraction method, and unsaturated fatty acids were >90% of all fatty acids, among which, oleic acid was the highest at 80%. Phytosterol analysis showed that ${\beta}$-sitosterol and stigmasterol were detected. The phytosterol content of ginseng seed oil following supercritical fluid extraction was 100.4 to 135.5 mg/100 g, and the phytosterol content following compression extraction and solvent extraction was 71.8 to 80.9 mg/100 g.

• 한국축산식품학회지
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• 제20권1호
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• pp.44-55
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• 2000

신선한 품질의 식품에 대한 수요가 증가함에 따라 열처리의 대체수단으로 이용하기 위한 고압기술의 전망이 밝다. 압력을 이용하여 가공된 과일 쥬스와 잼이 이미 일본시장에 출시되고 있다. 전세계적으로 다른 식품의 안전을 위해서도 이 기술에 대한 개발노력이 진행중이다. 압력과 열, 시간의 복합효과에 대한 이해는 식품의 안정성에 대한 이 기술의 이용 가능성을 더해준다. 효소의 비활성화와 미생물의 사멸을 위한 압력과 시간의 의존도에 대한 상세한 연구는 식품저장에 초고압기술을 활용하는데 있어 매우 중요하다. 에너지 비용을 절감하기 위한 설계의 개선과 여러 식품성분의 변화에 대한 이해는 이 기술의 응용에 큰 도움이 될 것이다. 안전성과 저장성이 높은 신선한 식품을 생산할 수 있는 초고압 기술은 곧 광범위하게 이용될 전망이다.

• 한국포장학회지
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• 제13권2호
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• pp.59-65
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• 2007

Packaged food products often undergo retort processing, a thermal processing in a pressurized vessel called a retort, to ensure their microbiological safety or shelf-stability under normal non-refrigerated conditions of storage and distribution. Retort processing is generally aimed to accomplish commercial sterility of packaged foods with acceptable nutritional and sensorial qualities. Fundamental principles on retort processing, such as thermal resistance kinetics of target microorganism, heat penetration theory, and methods for evaluating process sterility and food quality loss, were reviewed. Factors affecting process severity, heat transfer mechanism, and heat penetration efficiency were summarized. General features of retortable packaging formats including metal cans, glass jars, and plastic packages were also briefly reviewed.

• 한국식품영양학회지
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• 제28권4호
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• pp.544-550
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• 2015

In order to determine the material characteristics of pork rinds according to the breeds, the chemical composition, color, pH, collagen contents, shear force, fatty acid and amino acid contents of pork rinds were investigated. White pork rinds (WPR) and black pork rinds (BPR) were evaluated before and after heating to compare the differences between breeds and the effects of heating treatment. In the chemical composition test, the respective moisture contents for WPR and BPR before heating were 49.90% and 53.75% but increased to 60.75% and 61.09% after heating. The test for crude protein and crude fat contents showed lower values after heating but WPR was higher than BPR. In the color test, the L value decreased rapidly with heating, dropping from 68.75 to 45.11 in WPR and from 67.22 to 49.64 in BPR. WPR had a higher L value and a lower a value than BPR before heating but had a higher L value and a lower a value than WPR after heating. pH was significantly higher in WPR than BPR regardless of heating (p<0.05). The collagen content for WPR and BPR was 10.38 g/100 g and 11.54 g/100 g but increased to 12.00 g/100 g in WPR and decreased to 11.40 g/100 g in BPR after heating. The shear force of 26.14 kgf in WPR was significantly higher than 12.89 kgf in BPR before heating (p<0.05), but the values decreased significantly after heating in both WPR and BPR. Linoleic acid in WPR was 17.29%, which was higher than 15.13% in BPR. The USFA for BPR was also higher than WPR. In amino acid composition, the EAA contents in WPR was 7,190 mg%, which was higher than 5,520 mg% in BPR.

• Membrane and Water Treatment
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• 제9권4호
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• pp.205-210
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• 2018

In this study, we investigated coagulants such as polyaluminum chloride (PACl) and ferric chloride ($FeCl_3$) and the combination of a coagulant and powdered activated carbon (PAC) for the removal of dissolved organic matter (DOM) from fish processing effluent to reduce membrane fouling in microfiltration. The efficiency of each pretreatment was investigated through analyses of dissolved organic carbon (DOC) and ultraviolet absorbance at 254 nm ($UVA_{254}$). Membrane flux and silt density index (SDI) analyses were performed to evaluate membrane fouling; molecular weight distributions (MWD) and fluorescence excitation-emission matrix (FEEM) spectroscopy were analyzed to assess DOM characteristics. The results demonstrated that $FeCl_3$ exhibited higher DOC and $UVA_{254}$ removals than PACl for food processing effluent and a combination of $FeCl_3$ and PAC provided comparatively better results than simple $FeCl_3$ coagulation for the removal of DOM from fish processing effluent. This study suggests that membrane fouling could be minimized by proper pretreatment of food processing effluent using a combination of coagulation ($FeCl_3$) and adsorption (PAC). Analyses of MWD and FEEM revealed that the combination of $FeCl_3$ and PAC was more efficient at removing hydrophobic and small-sized DOM.

• 한국식품영양학회지
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• 제24권4호
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• pp.777-785
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• 2011

비열처리가공기술 중 하나로 새롭게 주목받고 있는 초고압처리를 반고형 형태의 친환경 유기농 이유식 제조에 적용하여 완제품 형태로 제조 후 냉장 조건으로 저장하여 저장기간에 따른 제품 안전성을 조사하였다. 가열 처리를 하지 않고 550 MPa 압력에서 3분 동안 초고압 처리하여 냉장 상태로 15일 동안 저장한 결과, 일반세균과 대장균 모두 검출되지 않아 미생물학적 안전성을 확인할 수 있었으며, 초고압 처리를 하지 않은 대조군에서 일반세균이 $2.54{\times}10^3$, $7.85{\times}10^2$ CFU/g 수준으로 검출되었던 것과 비교했을 때 초고압 처리를 하는 것이 제품의 신선도를 살리고 제품의 안전성을 유지하기 위해 적합한 처리법이라고 판단되어진다. 초고압 처리를 통한 물성 변화는 처리 전 대조구와 점도, 스푼풀 현상을 비교하였을 때 큰 차이가 나타나지 않는 것으로 나타났고, 그 결과 사과의 신선한 상태를 유지하고 미생물학적 안전성 역시 유지하면서 냉장상태로 약 2주간 저장이 가능한 친환경 반고형 이유식을 제조할 수 있었다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 1997년도 임시총회 및 제20차 추계학술발표회
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• pp.43-54
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• 1997