• Preventive Nutrition and Food Science
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• 제9권3호
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• pp.206-212
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• 2004

Prickly pear extract (PPE) was fermented by Lactobacillus rhamnosus LS at 3$0^{\circ}C$ for 2 days. To improve the physicochemical properties of fermented PPE, it was fortified with food polysaccharides (0.2 %) or seaweed calcium before lactic acid fermentation. The viable cell counts, flow behavior, titratable acidity and color stability of fermented PPE were evaluated during 4 weeks of cold storage. Addition of xanthan gum or glucomannan increased the apparent viscosity and acid production, viable cell counts and red color of PPE were also well maintained during the cold storage. However, fermenting PPE with gellan gum resulted in a decrease in relative absorbance, indicating lower color stability. In particular, PPE fortified with carrageenan or alginic acid showed reduced acid production and lower viable cell counts. Addition of seaweed calcium at a 0.1 % level had positive effects on color stability, and helped maintain viable cell counts of 4.1 ${\times}$ 10$^{9}$ CFU/mL. This study demonstrated that xanthan gum could be used as a good thickening agent and stabilizer for retaining viable cell counts and red color during the cold storage in PPE fermented by lactic acid bacteria.

• Food Science and Biotechnology
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• 제16권2호
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• pp.187-192
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• 2007

The objectives of this study were to examine changes in the color and antioxidant compounds of paprika powder under various conditions, as well as to establish the suitable conditions for drying and storage. Paprika was dried using the following methods: freeze-drying, vacuum drying, far infrared-ray drying, and hot-air drying. Measurements of the moisture content, color pigments, and antioxidant compounds (total carotenoids, capsanthin, ascorbic acid, and total polyphenols) were completed during 120 days of storage at 4 and $30^{\circ}C$. We found that drying methods, storage temperatures, and packaging materials affected the American Spice Trade Association (ASTA) and Hunter color values, as well as the antioxidant content of paprika powder. There was a high correlation (r=0.87, p<0.01) between the ASTA color and the $a^*/b^*$ value. The loss of red color was closely related to the reduction of moisture content (r=0.81, p<0.01) during storage. Drying paprika with a low temperature in the absence of air resulted in better retention of the carotenoids and ascorbic acid. Also, as the retention of the carotenoids and ascorbic acid increased, the stability of the red pigment increased. Freeze-drying was found to be the most suitable drying method for the stability of the antioxidant compounds and red pigment.

• 한국식품영양과학회지
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• 제13권1호
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• pp.1-8
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• 1984

식품이 가지고 있는 고유한 색깔은 소비자의 기호성 또는 영양학적 가치의 지표가 될 수 있으며 가공 및 저장처리조건에 따른 식품의 중요한 인자로 작용 할 수 있다. 따라서, 본 실험에서는 식물성 식품재료의 품종, 성숙도, 성장조건(온도, 수분. 제조공정 별)에 따른 Surface color change를 color & color difference meter와 Munsell disc 색도계(色度計)로 X, Y, Z값을 측정하고 공식에 의하여 Y(one of variation in luminous reflectance), x, y(chromaticity)를 구하여 이로부터 작성한 색도좌표상에서 식품의 색상(hue) 및 강도(chroma)를 산출하여 식품의 색도 변화를 검토하였다. 이와 같이 color & color difference meter와 같은 reflectometer를 이용하여 얻은 data를 중심으로 각각의 chromaticity diagram을 작성, 식품의 저장 및 가공처리별 색도변화를 측정하여 이것을 토대로 식품 품질의 특성을 판정할 수 있는 좋은 기초자료를 얻을 수 있었다.

• 한국식생활문화학회지
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• 제33권3호
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• pp.243-249
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• 2018

The home meal replacement (HMR) food industry began in 1980, and it has grown rapidly as a major food business for both consumers and the food industry since the development of industrialization and societal changes. Many researchers investigated a variety of HMR food product characteristics. On the other hand, previous studies have focused only on topics in limited study areas. Therefore, this study examined the effect of color marketing and the value of experience on the consumer behaviors. This study used a survey to collect the respondents' opinions about HMR food products. The study results showed that the characteristics of color marketing and the experience value of the HMR products influenced the consumers' attitudes. Moreover, consumers' attitudes affected their repurchase behavior. The results suggest that marketers of HMR food products should use colors that show the characteristics of products to appeal to consumers. In addition, HMR products should be developed in line with what consumers value the most; for example, consumers value their previous experience with the products and the characteristics of the products.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 2012년도 춘계학술대회
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• pp.19-20
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• 2012

• Asian-Australasian Journal of Animal Sciences
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• 제31권8호
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• pp.1358-1365
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• 2018

Objective: The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods: The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results: The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion: Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.

• 한국식품저장유통학회지
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• 제7권3호
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• pp.285-290
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• 2000

Anthocyanin 색소원(자색고구마, 꽃양배추, 적양배추, 포도, 흑미, 가지, 무화과)의 색가를 조사하고 이들 중 색가가 높은 자색고구마, 꽃양배추, 적양배추 및 포도과피를 선정하여 이들 색소의 안정성에 미치는 금속이온, ascorbic acid, 자외선 및 가열의 영향을 조사하였다. 자색고구마와 포도과피의 색소는 $Mn^{2+}$에 의해 색소의 안정성이 가장 크게 저하되었으며, 적양배추와 꽃양배추 색소는 모두 $Cu^{2+}$이온에 의해 안정성이 가장 크게 저하되었다. Ascorbic acid와 자외선 및 가열은 anthocyanin 색소의 안정성을 저하시켰는데, 그 정도는 색소원에 따라 달랐다. 이들 요인들에 대한 안정성은 자색고구마 색소가 가장 높았으며, 다음으로 꽃양배추, 적양배추 및 포도과피의 색소 순이었다. 색소원에 따라 색소의 안정성이 달라지는 것은 이들 anthocyanin색소를 구성하는 색소성분의 차이에 기인한다.

• 한국수산과학회지
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• 제55권6호
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• pp.802-807
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• 2022

We investigated the physical properties and color values of surimi mixtures with added natural red pigments from laver Pyropia yezoensis. After adding the natural red pigment from seaweed extract to surimi, the hardness, gumminess, and chewiness of the surimi decreased compared to the negative controls. The L^* color value was lower for the surimi mixture than the negative controls, but the a^* and b^* color values were higher. After cold storage for 7 days, the unheated surimi mixture showed increased firmness, but decreased adhesiveness. Moreover, the gumminess and chewiness of the surimi mixture stored after heating were increased compared to the pre-storage values. These results indicate that seaweed extract pigments may be used as additives for surimi, to increase the color preference, with little effect on the physical properties.

• 한국식생활문화학회지
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• 제18권5호
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• pp.475-482
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• 2003

오미자 추출물의 가열 및 저장에 의한 변색을 지연시킴으로써 식품 소재로써 오미자 추출물의 이용도를 증진시키고자 식품에 가장 광범위하게 이용되는 첨가물인 당과 색소 안정화제의 효과를 조사하였다. 단당류로써 glucose, fructose, 이당류로써 sucrose, maltose를 처리한 결과 단당류는 가열에 의한 변색을 촉진시켰고 이당류는 가열에 의한 변색을 억제시키는 효과가 있어 maltose를 10%처리하였을 때 40%정도 변색이 억제되었다. 색소 안정화제 로 각각 1%와 5%의 maltodextrin, ${\beta},\;{\gamma}-cyclodextrin$, ascorbic acid, phosphoric acid를 첨가하여 조사한 결과 ${\beta}-$ 및 ${\gamma}-cyclodextrin$과 maltodextrin 5% 처리구의 경우 DI값이 대조군보다 낮게 나타나 가열 변색에 대한 안정화 효과를 나타내었다. 복잡한 구성성분으로 인하여 matrix 효과를 나타내는 식품에의 적용효과를 조사하고자 오미자 색소 추출물을 첨가한 겔 시스템을 모델 식품으로 사용하여 $25^{\circ}C$ 및 $35^{\circ}C$에서 저장하면서 표면 색도의 변화를 측정하였다. 저장 온도 및 기간이 증가할수록 a값이 감소하는 경향을 나타내었으며 maltodextrin을 5.0% 첨가한 경우 a 값이 $15{\sim}20%$증가하여 matrix effect가 고려된 실제 식품에서도 색소안정화 효과가 확인되었다.

• 한국식품저장유통학회지
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• 제12권2호
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• pp.141-145
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• 2005

RPC에서 도정수율은 물론이며 쌀의 품질과 직접 관계가 있는 도정도의 측정에 활용하기 위하여 3품종(추청, 남평, 오대)의 현미를 도정도 $0\~20\%$범위에서 도정하면서 측정한 백도를 이용하여 도정도별 비선형 백도모델을 개발하였으며, 이 때 결정계수는 0.990, RMSE는 0.877로서 실측치와 예측치는 잘 일치하여 개발된 백도모델은 적용이 가능한 것으로 판단되었다. 또한, 칼라간의 상관관계를 구명하기 위하여 Lab와 RGB 쌀의 칼라시스템의 칼라인자와 백도와의 상관관계를 검토한 결과, Lab 칼라체계에서 b값 및 Hunter whiteness와 RGB 칼라체계에서 B값이 각각 결정계수 0.990, 0.985, 0.989로서 백도와 높은 상관관계를 나타내었다. b값과 B값이 쌀의 노란색과 파란색정도를 나타내고 있어 쌀의 백도는 특히 노란색과 파란색의 정도로 나타낼 수 있음을 알 수 있었다.