• 한국식품과학회지
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• 제28권4호
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• pp.786-789
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• 1996

식품 표면의 색변화를 화상화하고 3원색으로 분리하여 가공, 처리할 수 있는 영상 처리 시스템을 video camera와 영상 카드, 조명 장치, PC로 구성하였다. Video camera로부터 출력되는 analog 화상 신호를 영상카드에서 digital신호로 변환하고 이를 PC 모니터 상에서 $640{\times}480$ 해상도의 자연색으로 출력할 수 있도록 하였다. C 언어로 작성한 프로그램에 의하여 일정한 시간 간격으로 출력 화면을 파일로 저장하고 여러 가지 화상 분석을 수행할 수 있도록 하였다. 이 영상 처리 시스템을 사용하여 사과의 숙도 차이를 색차이로 분석한 결과 미숙 완숙의 정도를 green과 red 성분의 색값 차이로 나타낼 수 있었으며, blue 성분의 차이는 미미하였다. green 성분의 차이는 35.01이고 red 성분의 차이는 6.16으로 나타나, 사과의 분급에는 green색을 이용하는 것이 적합하였다. 고기의 육질과 지방의 색차를 이용한 화상 분리에서는 육질 부분에서의 red성분이 $180{\sim}230$인 반면에 지방은 240 이상으로 나타나, red 성분을 기준으로 한 경계값을 사용하여 육질과 지방의 화상을 분리하여 육질의 색 성분을 정확히 측정할 수 있었다. 이와 같이 육질의 조직별로 분리한 후의 Hunter값은 전체 고기를 대상으로 할 때는 L, a, b값이 70.6, 38.4, 22.8이지만 육질 부분만으로 했을 때 L, a, b값은 65.6, 44.4, 21.3이었고, 색차값 ${\Delta}E$가 2%감소하였다.

• Journal of Ginseng Research
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• 제41권3호
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• pp.428-433
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• 2017

Background: In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed. Methods: The ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at $30^{\circ}C$ for 24 h. Oil was extracted from the fermented ginseng seeds using compression extraction, solvent extraction, and supercritical fluid extraction. Results and Conclusion: The color of the fermented ginseng seed oil did not differ greatly according to the fermentation or extraction method. The highest phenolic compound content recovered with the use of supercritical fluid extraction combined with fermentation using the Bacillus subtilis Korea Food Research Institute (KFRI) 1127 strain. The fatty acid composition did not differ greatly according to fermentation strain and extraction method. The phytosterol content of ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method was highest at 983.58 mg/100 g. Therefore, our results suggested that the ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method can yield a higher content of bioactive ingredients, such as phenolics, and phytosterols, without impacting the color or fatty acid composition of the product.

• Fisheries and Aquatic Sciences
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• 제26권2호
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• 한국식품영양과학회지
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• 제27권1호
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• pp.109-114
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• 1998

For the purpose of improving quality of defrosted-frozen chicken leg, beef and yellow corvina, the effects of height(0mm : H0, 5mm : H5, 10mm : H10, 15mm ; H15) for microwave defrosting on their physicochemical properties were investigated. In frozen chicken leg, color values were not significant different between each treatment while H10 and H15 had the highest score on appearance. Hardness of defrosted chicken leg was increased as height increased. In frozen beef, temperature of beef after defrosting increased as hight increase and H10 had the highest appearance score. In frozen yellow corvina, H10 had the highest hardness and appearance scores. Physicochemical properties of color, texture and appearance of microwave-defrosted frozen food were changed by height within microwave oven.

• Food Science and Biotechnology
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• 제15권3호
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• pp.404-408
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• 2006

Feasibility of surface plasmon resonance (SPR) method to evaluate soybean frying oil quality was evaluated. Free fatty acid value, p-anisidine value, conjugated dienoic acid content, conjugated trienoic acid content, peroxide value, iodine value, total polar compound (TPC), ratio of unsaturated fatty acid to saturated fatty acid, refractive index, dielectric constant, smoking point, and L, a, and b of Hunter color system were selected as parameters related to conventional evaluation of soybean frying oil quality. SPR scale mapped with conventional quality parameters well described free fatty acid value, conjugated dienoic acid content, dielectric constant, TPC, and b of Hunter color system, as shown by correlation and linear regression analyses.

• 한국식생활문화학회지
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• 제21권1호
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• pp.76-80
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• 2006

This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on adding volume of basil which has a specific aroma, taste and some functional ability. Analysis of color differences of demi-glace sauce was showed that a-value of demi-glace sauce decreased with adding basil, whereas viscosity of the demi-glace sauce was decreased. There were no significant differences in color, aroma, taste, appearance, viscosity, feel in mouse and general acceptability with sex and age of subjects. Demi-glace sauce with 2% basil showed best score in sensory evaluation. From theabove results, our data suggest that addition of 2% basil to demi-glace sauce is recommend for commercial use.

• Journal of Ginseng Research
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• 제22권4호
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• pp.252-259
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• 1998

Electron beam, electrically produced from an electron accelerator, was compared with gamma energy in terms of its influence on color and organoleptic qualities of ginseng powders when exposed to the energy used for their microbial decontamination. Hunter color L and b values were suitable for measuring color characteristics of ginseng powders, which were not significantly changed by the exposure to 5 to 7.5 kGy electron beam and gamma energy. Fifty percent ethanol extracts of irradiated ginseng powders at 10 key showed negligible differences from the non-irradiated control in the pattern of absorption spectra at 280∼800 am, but showed increased values in overall color difference (AE) as compared with powdered samples. Irradiation more than 10 kGy and storage at ambient temperature for 4 months caused browning of powdered samples. Irradiation at more than 10 kGy of electron beam was found a critical level to bring about appreciable changes (p<0.05) in or-ganoleptic qualities such as color and odor of sterilized samples, and red ginseng powder was more susceptible than white one to organoleptic changes by irradiation.

• 한국식품영양과학회지
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• 제26권5호
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• pp.831-837
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• 1997

Response surface methodology(RSM) was applied in roasting processes of Polygonatum odoratum roots in order to monitor Hunter color parameters and to optimize organoleptic properties of the tea. In roasting processing based on the central composite design with variations in roasting temperature (110~19$0^{\circ}C$) and roasting time(15~75min), coefficients of determinations($R^{2}$) of the models were above 0.9827(p<0.01) in Hunter color parameters and above 0.7748 in organoleptic properties. Hunter color L and $\Delta$E values of the powdered samples decreased with the roasting processes, whereas Hunter color a and b values increased up to around 59 min at 136$^{\circ}C$ and thereafter showed a decreased tendency. Organoleptic qualities on color, taste and aroma of Polygonatum odoratum tea were improved along with roasting processes, thereby estimating the optimum roasting conditions by RSM for the maximized qualities of organoleptic properties as a range from 127$^{\circ}C$ to 135$^{\circ}C$ and from 60min to 66 min. Hunter color a value(redness) was found to generate a similar response surface to that of organoleptic properties, showing the possibility of quality index in roasting processes of Polygonatum odoratum roots.

• 한국식품영양과학회지
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• 제28권1호
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• pp.47-52
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• 1999

Comparative effects of phosphine fumigation and gamma irradiation were evaluated on the qualities of white ginseng prepacked in a commercial laminated film in terms of water absorption, Hunter color parameters(L, a, b) and organoleptic properties(overall color/appearance, flavor) during 6 months of storage at ambient(20oC, 70% RH) and accelerated(40oC, 90% RH) conditions. Moisture content of packed white ginseng(initial 8.44%) linearly increased with storage period, thereby reaching to about 10% (r=0.9966) in ambient and more than 15%(r=0.9886) in accelerated conditions, respectively, at the 6th month of storage. The storage at severe conditions resulted in remarkable changes in Hunter's color values, decrease in whiteness(L) and increase in redness(a) and yellowness(b), while both treatments, phosphine and irradiation less than 5kGy, did not cause any significant changes in color parameters. Phosphine fumigation was shown detrimental to overall flavor of white ginseng(p<0.01), however or ganoleptic qualities of stored samples were effectively maintained by irradiation less than 5kGy(p< 0.05). As the index on the guality of white ginseng stored at severe conditions its organoleptic quality was highly correlated with moisture content(r= 0.9777) and Hunter color values(over 0.9), suggesting the critical values of 15.5% moisture and 72.56, 7.15, 21.45 in Hunter's L, a, b values, respectively.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1039-1043
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• 1997

Correlation among color intensity, electron donating ability to $\alpha$, $\alpha$-diphenyl-$\beta$-dicrylhydrazy(DPPH) and cultivation conditions by Bacillus subtilis DC-2 were tested with response surface methodology. Both of pigment generation ability and DPPH were more affected by temperature than any other factor. The highest correlation was appeared between color intensity and DPPH as 0.8364 which is significant at 1% level. After fixing cultivation time which is not significant at 10% level to 84hrs as optical cultivation time, response surface methodology was conducted in regarding temperature and color intensity. As a result of overlapped contour map of color intensity and DPPH, when cultivation temperature was in the range of 38.9~41.1$^{\circ}C$ and pH was in the range of 8.34~9.12, optical density of color intensity was predicted higher than 0.374 at 390nm and DPPH was infered higher than 1.310 at 528nm. In the range of optical culture condition, cultivation temperature, pH and cultivation time was fixed to 4$0^{\circ}C$, 8.5 and 85hrs, respectively. In resulting, observation value of color intensity and DPPH was in the range of anticipation value as 0.386 at 390nm and 1.332 at 528nm respectively.