• 한국식품위생안전성학회지
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• 제12권2호
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• pp.107-110
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• 1997

To examine the effects of residual phosphorus content on color reversion and storage stability of corn germ oil, the changes of Lovibond total color and stability of oxidation were determined according to the different storage periods at room and incubating temperature, respectively. The residual phosphorus content and storage temperature had the synergistic effect on color reversion during short time storage. The extent of color change was the greatest when oils were stored for 1.0∼1.5 years at room temperature and thereafter gradually tended to reverse color reversion. It is supposed that the double bonds of carotenoids in oils were oxidized and then turned to the volatiles such as epoxide, ionone, and etc. In contrast, the residual phosphorus content increased oxidation stability of oils. The residual phosphorus content was closely correlated with the color reversion and storage stability, respectively.

• Journal of Dairy Science and Biotechnology
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• 제37권2호
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• pp.108-114
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• 2019

Aronia melanocarpa (black chokeberry) powder containing various bioactive compounds is widely used in the food industry. We examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of market milk, yogurt, and Kefir containing different concentrations of Aronia melanocarpa powder. In market milk, the scores of all categories except color were the same or lower in market milk containing 0.5%, 1.0%, 1.5%, or 2% Aronia melanocarpa powder than the control group (0%). No statistical difference in color and flavor was observed between Kefir and yogurt. However, there was a statistical difference between the control and treated groups in taste, texture and, overall acceptability (p<0.05). As the content of Aronia melanocarpa powder increased, color, flavor, taste, and overall acceptability scores generally decreased. Yogurt and Kefir, with the addition of 1% Aronia melanocarpa powder, displayed the highest scores.

• 한국식생활문화학회지
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• 제34권1호
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• pp.68-74
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• 2019

This study was conducted to evaluate the effects of adding gradually increasing concentrations of turmeric extract (0, 0.1, 0.2, and 0.4%) to smoked duck meat on its chromaticity, antibiosis, and antiseptic degree against food poisoning bacteria, number of bacteria, lipid rancidity, sensory evaluation, and preference. The brightness, red color intensity and yellow color intensity changed significantly when 0.2% turmeric extract was added and the sodium nitrate concentration was reduced. Additionally, no antibiosis or antiseptic activities against food poisoning bacteria were observed in any turmeric treated samples, whereas the number of bacteria was increased in control samples compared to turmeric treated samples after 10 days of preservation. The TBARS value decreased during storage when turmeric extract concentration increased, resulting in positive sensory evaluation of its color, succulence, taste and hardness. In the preference test, the surface and meat color increased as the concentration of turmeric extracts increased. Hardness was highest at 0.2%, whereas taste was highest between 0.2 and 0.4%. The overall preference test was highest for the 0.2% extract samples. Overall, the results indicated that addition of 0.2% turmeric to smoked duck meat will lead to better nutrition, function, and overall preference.

• Preventive Nutrition and Food Science
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• 제18권4호
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• pp.263-268
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• 2013

In this study, the quick HPLC-MS/MS method for the simultaneous separation of 2-acetyl-4(5)-tetrahydroxybuthylimidazole (THI) and 4-(5)-methylimidazole (4-MI) in alkaline medium was used for caramel color and processed foods in Korea. After a simple sample pretreatment, 51 4-MI-labeled samples were positive for 4-MI and 2 also contained THI. The concentration of 4-MI was 260.5~24, $499.3{\mu}g/kg$ in caramel color, less than $LOD{\sim}1,712.5{\mu}g/kg$ in sauce, 1,242.3, $5,972.2{\mu}g/kg$ in balsamic vinegar, $2,118.3{\sim}5,802.4{\mu}g/kg$ in complex seasoning, $82.7{\sim}5,110.6{\mu}g/kg$ in curry, and $29.9{\sim}464.4{\mu}g/kg$ in soft drinks. The recovery rate of 4-MI was 97.1~111.0% in sauce and 81.9~110.0% in powder and that of THI was 83.6{\sim}106.4% in sauce and 61.2{\sim}99.4% in powder. Our results concluded a safe amount of 4-MI and THI compared to the limit of Korea additive code but the processed foods do not have a limit of caramel color and 4-MI in Korea. Therefore, research and monitoring of 4-MI and THI is needed for processed foods in Korea.

• 한국식품저장유통학회지
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• 제24권3호
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• pp.361-366
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• 2017

본 연구에서는 원적외선 건조 조건에 따른 홍삼 절편의 품질 특성을 알아보았다. TPC, TFC, DPPH의 경우 65도에서 가장 높은 값을 보였으며 이후에 감소하는 추세를 나타내었다. 건조온도를 65도로 고정한 후 0-90분 간 원적외선 건조를 진행했을 때, 60분에 약 10% 수분함량을 보였으며 TPC는 60-90분, TFC는 60분, DPPH는 75분에서 최고값을 나타내었다. 그리고 홍삼 절편에 원적외선, 열풍, 감압, 동결건조를 60분 간 처리한 후 비교했을 때, TPC와 TFC는 감압 및 원적외선 건조에서 유의적으로 높은 값을 보였으며, DPPH의 경우 열풍건조를 했을 때 가장 높은 활성을 나타내었다. 건조 방법에 따른 홍삼 절편의 색도를 비교하였을 때, L, a, b 값은 원적외선, 열풍, 감압 건조 시 감소하였고, 동결 건조 시에는 증가하였다.

• 한국식품저장유통학회지
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• 제9권3호
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• pp.327-331
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• 2002

식품부산물인 포도과피에 함유된 수용성 색소인 anthocyanin을 새로운 천연식용색소로 개발하고자 pH, 당, 유기산 및 빛 등의 영향에 대한 색소안정성을 조사하였다. 포도과피의 anthocyanin 색소는 pH가 낮을수록 색깔의 강도가 높고 안정하였으며 pH가 증가함에 따라 최대흡수파장이 장파장 쪽으로 이동하는 bathochromic shift현상을 나타내었으며 저장기간에 따른 영향은 pH가 낮을수록 안정하였고 pH 가 증가할수록 색소파괴가 많아지는 경향이었다. 당류처리에 따라서는 glucose, mannose 처리구가 무처리 및 다른 당류처리구보다 색소안정화에 기여하였으며, 첨가농도별 영향은 0.3M에서 가장 우수하였다. 유기산 첨가에 따른 영향은 citric acid가 ascorbic acid보다 저장안정성이 월등히 우수하여 anthocyanin색소 첨가제로 유용함을 알 수 있었다. 빛에 대한 anthocyanin색소의 안정성은 암소에서 저장하는 것이 일광에 노출된 경우 보다 안정하여 anthocyanin첨가 식품의 포장시 빛을 차단함으로써 색소안정성을 증진시킬 수 있을 것으로 판단되었다.

• 한국식품과학회지
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• 제31권2호
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• pp.361-367
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• 1999

항산화작용 및 항균작용이 있다고 알려져 있는 녹차 물추출물을 이용하여 조미오징어의 품질을 개선하기 위하여 분무하여 수분함량을 조정한 후 $30^{\circ}C$에서 보관하면서 저장중 갈색도의 변화를 측정하였다. 갈색도의 측정으로는 물추출색소, 5% KOH-methanol 추출색소, 색차계 등의 방법을 사용하였다. 물추출색소 및 5% KOH-methanol 추출색소를 이용하여 측정하였을 경우 처리구간의 높은 상관관계를 나타내어 적절한 갈색도 측정방법으로 생각되었다. 녹차의 물추출물을 분무한 처리구의 경우 저장기간에 따라 TBA가의 변화속도가 대조구보다 다소 느리게 측정되었으며 총미생물수도 낮게 측정되어 조미오징어 제조시에도 항산화작용 및 항균작용이 존재함을 알 수 있었다. 녹차 물추출물을 분무하여 조미오징어를 제조할 경우 수분함량을 다소 높여 조직감 개선에 기여할 수 있을 것으로 생각되었으며 갈변도 억제하므로 품질개선에 유효함을 알 수 있었다.

• Journal of Animal Science and Technology
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• 제63권3호
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• pp.614-625
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• 2021

This study investigates how visual appearance of pork cuts affects consumer preference. Images of pork belly, Boston butt, and loin were chosen on the basis of visible fattiness and used to analyze consumers' perception of the appearance of each pork cut. Meat color and visible fat proportion of images of pork cuts were analyzed by the researchers before conducting the survey. A total of 211 pork eaters evaluated the pork cuts based on appearance (lightness of color, redness, visible fat proportion, and fat distribution), preferability, and overall acceptability. Also, muscle pieces from different pork cuts were taken and the relative area composition of muscle fibers was measured. Based on survey results, correlation between visual traits and preferences of each pork cut was analyzed. The survey results showed that preferred pork appearance varied as per each individual's favorite pork cut. Also, the respondents evaluated visual characteristics and preference for each pork cut differently possibly due to the different visual characteristics of each cut. Correlation analysis between visual traits and preference indicated that overall acceptability of pork cuts was mainly influenced by fat preference, followed by color preference. Fat and color preferences for each pork cut were affected by various visual attributes including redness, lightness of color, visible fat proportion, and fat distribution, but their effects were considerably varied among different pork cuts. Thus, Korean consumers perceived and assessed pork appearance using various quality cues but the evaluation depended on which cut was being observed.

• Asian-Australasian Journal of Animal Sciences
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• 제32권7호
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• pp.1036-1043
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• 2019

Objective: To investigate the color and oxidative stabilities of longissimus lumborum (LL) and psoas major (PM) muscles from grain-finished Bos indicus cattle in Brazil. Methods: The LL and PM muscles were obtained 24 h post-mortem from eight (n = 8) Nellore bull carcasses, fabricated into 1.5-cm steaks, aerobically packaged, and stored at $4^{\circ}C$ for nine days. Steaks were analyzed for myoglobin concentration, pH, instrumental color, metmyoglobin reducing activity (MRA) and lipid oxidation. Results: The LL steaks exhibited greater (p<0.05) redness, color stability, and MRA than their PM counterparts on days 5 and 9. The LL and PM steaks demonstrated similar (p>0.05) lightness and yellowness on days 0, 5, and 9. On the other hand, PM steaks exhibited greater (p<0.05) myoglobin concentration, pH, and lipid oxidation than their LL counterparts. Conclusion: These results indicated that muscle source influenced the color and oxidative stabilities of beef from grain-finished Bos indicus animals. These results highlighted the necessity of muscle-specific strategies to improve the color stability of beef from grain-fed Bos indicus cattle.

• Animal Bioscience
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• 제36권5호
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• pp.785-796
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• 2023

Objective: We aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems. Methods: The GM samples (n = 10) were obtained from organic (ORG; n = 5) or nonorganic (NORG; n = 5) beef samples, sliced into 2.54-cm steaks, packaged in aerobic conditions, and stored for nine days at 4℃. ORG and NORG steaks were compared regarding myoglobin concentration, pH, instrumental color, delta E (ΔE), metmyoglobin reducing activity (MRA), and lipid oxidation on days 0, 5, and 9. Results: Feeding system did not influence (p>0.05) the myoglobin concentration. ORG steaks exhibited greater (p<0.05) meat pH, yellowness, and MRA, whereas NORG steaks exhibited greater (p<0.05) redness, chroma, R630/580, delta E, and lipid oxidation. ORG and NORG steaks exhibited similar (p>0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (p<0.05) in redness, yellowness, chroma, and color stability (R630/580). Both samples exhibited a stable (p>0.05) pattern for lightness and MRA. Conclusion: Therefore, the production system can affect beef color and lipid stability during storage.