• 한국축산식품학회지
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• 제33권4호
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• pp.439-447
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• 2013

Time-temperature integrators (TTIs) are simple and cost-efficient tools which may be used to predict food quality. Enzymatic TTIs are devised to indicate food quality in the form of color alterations from green to red, based on the cumulative impacts of temperature and time period on the enzymatic reactions. In this study, the quality of ground beef patties was investigated for the parameters of pH levels, color, VBN, water holding capacity, and total microbial counts, depending on various storage temperatures (5, 15, and $25^{\circ}C$). TTIs were attached to the surface of the ground beef patties in order to evaluate the degree of correlating colorimetric changes with the determined quality parameters. Through the Arrhenius equation, activation energy and constant reaction rates of TTI, VBN, and total microbial counts were calculated as to observe the relationship between enzymatic reactions of the TTI and food spoilage reactions of the ground beef patties. VBN and total microbial counts were already increased to reach decomposition index (VBN: 20, total microbial count: 7-8 Log CFU/g) of meat at middle stage of storage period for each storage temperature. Although activation energy of TTI enzymatic reactions and food spoilage reactions of the ground beef patties were similar, the change of TTI color was not a coincidence for food spoilage at $5^{\circ}C$ and $15^{\circ}C$ of storage temperature. It was suggested that TTI should be designed individually for storage temperature, time, type of meat, or decomposition index of meat.

• 한국식품과학회지
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• 제28권6호
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• pp.1089-1094
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• 1996

검은툭눈붕어를 이용하여 tyrosinase 저해제가 어체의 melanogenesis에 미치는 영향을 평가하였다. 저해제로는 glutathione, cysteine, benzoic acid를 각각 5, 5, 1 mM씩울 혼합하여 첨가한 식품첨가물 처리구, 표고버섯을 주기질로 하여 Aspergillus oryzae를 발효시켜 얻은 microbial inhibitor 처리구, 설록차, 무, 팽이버섯, red chicory 등 4종의 식물체 추출액 혼합물 처리구로 나누어 효능을 평가하였다. 검은툭눈붕어를 0.9% NaCl 용액에서 일주일간 양식하면서 stress를 가하여 비늘의 melanin 농도를 높이고 다시 민물에 담고 각 처리구의 저해제를 첨가한 용액에서 6일간 양식한 후 가슴 부위, 측선 부위 및 등지느러미의 색을 색도계로 측정하고 현미경으로 melanin을 관찰하였을 때 식품 첨가물 처리구와 microbial inhibitor 처리구의 색은 대조구보다 명도와 yellowness가 높아진 것으로 나타나 melanogenesis 억제 효과가 뚜렷하였다. 한편, 농산물 처리구의 경우에도 미약하지만 효과가 인정되었다. 저해제를 처리한 검은툭눈붕어와 대조구 붕어의 측선 부위 비늘과 등지느러미를 설취하여 현미경으로 관찰한 결과 저해제 처리구에서는 단위 면적당 melanophore의 수가 감소하고 하나의 melanophore의 크기도 작아진 것으로 나타났다.

• 한국식품영양학회지
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• 제21권1호
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• pp.56-63
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• 2008

This study investigated the quality characteristics of breads manufactured with xylito1. Four different concentrations(0, 5, 7, and 10%) of xylitol were added to the bread-making flour. Volume, color, the visco-elastic properties of the dough, and bread texture were analyzed. The dough volumes of the xylitol treatments during fermentation, as well as the final volumes of the xylitol breads were lower than those of the control dough and bread. Onset temperature slightly increased with the xylitol concentration, but entalphy changed minimally. Finally, the hardness of the bread positively increased with the xylitol concentration.

• 한국식품조리과학회지
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• 제25권1호
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• pp.39-44
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• 2009

This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.

• Food Science and Biotechnology
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• 제16권6호
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• pp.889-893
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• 2007

The demand of quality green banana chips is increasing in the world snacks market, therefore, the preparation of quality chips and their subsequent shelf life in packaging were evaluated in this study. Banana slices were fried in hot oil to the desired moisture content (2-3%) and oil content (40%) in chips at 3 different temperatures, and the impact of different pretreatments were compared by sensory assessment. A linear relationship between time and temperature was used to achieve the optimal processing conditions. Banana slices fried at the lower temperature of $145^{\circ}C$ took longer to reach the desired chip qualities, but gave the best results in terms of color and texture. Blanching was the most effective pre-treatment for retaining the light yellow color in finished chips. For extending the shelf life of chips, moisture proof packaging in double layer high density polyethylene was more effective than single layer low density polyethylene.

• 한국축산식품학회지
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• 제43권3호
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• pp.441-453
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• 2023

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1℃) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed. The pH and surface color did not change substantially during the 12 weeks and EVOH-packaged beef tended to be lower than those of PVDC-packaged beef. PVDC- and EVOH-packaged samples showed low TBARS and VBN values below standard limits. APC did not exceed 7 Log CFU/g for both samples during storage. In metagenomic analysis, Firmicutes and Lactobacillaceae were dominant phylum and family of the PVDC- and EVOH-packaged beef. In both packaged samples, Dellaglioa algida was the dominant species during storage, with the notable difference being the presence of Lactococcus piscium. Therefore, this study provided the information on the quality of vacuum-packaged beef according to different vacuum films for long-term refrigerated storage.

• 동아시아식생활학회지
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• 제20권6호
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• pp.896-902
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• 2010

오미자는 유기산 함량이 5~7%로써 대단히 높기 때문에 기호성이 우수한 과일주를 제조하려면 희석이 불가피하다. 본 연구에서는 오미자를 희석하는데 향기와 총산 함량이 적고 당분이 풍부한 배를 이용하였는데, 오미자와 배를 1:9~1:15로 희석할 경우, 일반 과일주의 총산 농도인 0.6~0.7%와 비슷하게 되었다. 오미자 배 혼합 발효주의 경우 오미자의 붉은색이 엷어지는데, 이러한 적색을 보정하기 위하여 복분자와 개량머루 발효주를 적용한 결과, 복분자 발효주의 색상이 오미자 색상과 비슷한 것으로 판명되었다. 오미자 배혼합 발효주의 적색도 보정용으로 복분자 발효액을 첨가할 경우, 무게 비율로 3~5% 첨가시 오미자의 붉은색 이미지에 적합한 것으로 나타났다. 오미자 배 혼합 발효주의 쓴맛을 완화시키면서 단맛을 부여하며 효모에 의한 2차 발효를 방지하기 위한 방법으로 비발효성 당인 자일리톨을 첨가한 결과, 오미자 배 혼합 발효주에 대하여 자일리톨을 2~5% 첨가한 것이 기호성이 우수한 것으로 나타났다.

• 한국식품영양학회지
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• 제21권4호
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• pp.499-509
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• 2008

The purpose of this study was to investigate the changes in physicochemical and sensory properties of raw fruits during washing and chlorine treatments. Strawberry and banana were pre-prepared at different concentration of chlorinated water(0 ppm, 50 ppm and 100 ppm), immersion time(3 min and 5 min), and number of post-rinsing(1 time, 2 times and 3 times). The physicochemical properties such as pH, sugar contents, residual chlorine contents, color values and hardness of the fruits were analyzed, and the sensory quality were evaluated throughout the sterilization treatment process. After washing strawberry with 100 ppm chlorinated water and 3 times of post-rinsing, pH and residual chlorine contents were showed a little difference, while sugar contents, hardness, and color values(L, a and b) were reduced. In case of banana, pH, sugar contents and residual chlorine contents were not affected, and hardness and L color value were reduced. However, a and b color values of banana were gradually increased as the development of brown discoloration. Sensory properties of the samples were affected by the chlorine sterilization treatment. In overall acceptance, strawberry and banana treated with 100 ppm chlorinated water showed the lowest scores among treatments. Therefore it could be suggested that the application of 50 ppm chlorinated water for $3{\sim}5$ minutes with over 3 times of post-rinsing was the effective pre-preparation method without affecting the quality of the fruits.

• 동아시아식생활학회지
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• 제21권6호
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• pp.911-917
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• 2011

This study was to investigate the characteristics of the Yakju fermented with differently-processed lotus leaves such as blanching, steaming, roasting, and drying, and fresh one for control. The total acid content was high (0.82~1.22%) in the lotus leaf Yakju, and lactic acid was the main compound among organic acids. Volatile acid content was high (200~500 mg/L) compared to the results of organic acid composition, and the main volatile acid in lotus leaf Yakju was acetic acid. Though the polyphenol content (616.5~693.1 mg/L) was similar among the Yakju, the Hunter's color value of those were quite different and also had a big impact on the sensory evaluation of color. Therefore, it seems that the enzyme activity of polyphenol oxidase in differently-processed lotus leaves may have an influence on the color of lotus leaf Yakju. In a sensory evaluation of color and aroma, lotus leaf Yakju fermentaed with fresh leaves and roasted ones were preferred to the others, and steamed leaves and roasted ones were the best in taste and overall acceptability.

• 한국축산식품학회지
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• 제35권4호
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• pp.557-563
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• 2015

The present study was carried out to investigate the effects of soy protein hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180℃ without holding time and mixed with the pork patty components at varying concentrations (0-3%), and the patties were stored at 4℃ for 14 d. As quality parameters, instrumental color, thiobarbituric acid-reactive substances (TBARS), pH, water holding capacity (WHC) and shear force were measured at the end of storage. Regardless of SPHs concentration, the addition of SPHs significantly manifested low L* and high a* values compared to those of untreated control (p<0.05). For b* value, addition of SPHs in the 0.5-1.5% was unaffected, while >2.0% of SPHs caused significantly lower b* than control (p<0.05). The color changes in pork patties with and without SPHs were also identified in visual appearance where the pork patties containing 0.5-2.0% showed bright red color which was comparable to brownish color of control and patties containing >2.5% SPHs. Lipid oxidation was delayed by the addition of 0.5-1.5% SPHs, while it was accelerated by the addition of 3% SPHs. The pH of patties increased with increasing concentration of SPHs, whereas there were no significant differences in WHC and shear force of patties. Consequently, the results indicated that the addition of 0.5-1.5% SPHs had a potential advantage in suppressing oxidative deterioration of fat-containing meat products during chilled storage.