• 한국식품위생안전성학회지
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• 제20권2호
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• pp.73-76
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• 2005

국내에 유통되는 식용 타르색소 9종 및 그 알루미늄레이크 6종의 색소 함량을 한국, 일본, 미국 및 JECFA의 색소정량법에 따라 비교$\cdot$검토하였다. 색소정량법은 한국과 일본이 삼염화티탄에 의한 적정법, 미국은 KiPP generator를 이용한 삼염화티탄법과 spectrophotomete법의 평균값을 구하여 나타냈고, JECFA는 미국방법 중 삼염화티탄법을 사용하였다. 또한 색소의 종류에 따라 함량에 대한 규격기준이 달랐으며 분석 시료의 색소물질 함량은 $85.08-96.40\%$, 식용색소레이크의 함량은 $10.00-36.86\%$로서 모두 규격기준에 적합한 것으로 나타났다.

• 한국식생활문화학회지
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• 제7권2호
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• pp.105-112
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• 1992

고추가루의 소비자 선호도를 평가하기 위한 객관적 방법을 확립하기 위하여 10품종 건조 고추의 일반특성(크기, 모양, 함량비)과 고추가루의 일반성분, 카로티노이드의 함량, Hunter색치(色値)를 측정하였고 100명의 주부를 선정하여 관능검사를 실시한 결과와 물리적, 화학적 측정치와의 관계를 비교하였다. Red carotenoid는 총 carotenoid의 68-85%를 차지하였으며 ${\beta}-carotene$ 함량은 관능적 선호도와 유의적인 상관관계를 나타냈고 Hunter 색차계(L,a,b,axL)의 값은 관능적 색선호도와 높은 상관관계를 나타내었다. 특히 axL값은 고추의 매운 강도 및 색 선호도와 높은 상관관계를 나타냈다. 따라서 고추가루의 소비자 선호도는 colorimeter에 의한 axL값에 의해 결정될 수 있다. Sensory acceptability=0.02001(axL)-12.5774

• Preventive Nutrition and Food Science
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• 제13권4호
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• pp.306-312
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• 2008

This study investigated the influence of pH on the color development of melanoidins formed from amino acid enantiomer model systems. For this, the color development was evaluated by measuring browning at 420 nm and color measurements by spectrophotometry and colorimetry. The browning and browning index showed no difference according to the type of amino acid enantiomers, while that formed from the D-Asn system was the only difference according to pH level. The tristimulus value of melanoidins formed from all model systems was located on a dominant wavelength of 475 nm, the blue zone of the diagram. In addition, the $L^*$, $a^*$, $b^*$, $C^*_{ab}$ values, and ${\Delta}E^*$ index on the basis of the type of amino acid enantiomers, the differences were markedly found at pH 4.0. At pH 7.0, significantly differences were found in the $L^*$, $a^*$, $b^*$ values, and ${\Delta}E^*$ index and not in the case of the lysine enantiomers. In addition, at pH 10.0, the differences were found in the $a^*$ and $b^*$ values from the lysine enantiomers and $C^*_{ab}$ value from the asparagine enantiomers. Therefore, the color development of melanoidins was influenced by the type of amino acid enantiomers and pH levels. Especially, it is thought that the $a^*$ and $b^*$ values can be used to explain the differences among the amino acid enantiomers in the color development of melanoidins.

• 한국식생활문화학회지
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• 제12권2호
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• pp.195-200
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• 1997

The purposes of this study were to investigate the Maillard reactions of some oligosaccharides with lysine and the antioxidative effects of the ethanol extracts from their reaction mixtures on the soybean oil. The Maillard reactions were carried out of 2% oligosaccharides such as palatinose (PN), fructooligosaccharide (FO), isomaltooligosaccharide (IMO) with 2% lysine (L) for 24 hours heating at 60, 80, $100^{\circ}C$. The color intensity of Maillard reaction mixtures were determined by UV-VIS spectrophotometer upon reaction time and temperature. And the antioxidative effects on the soybean oil of each ethanol extract from Maillard reaction mixture of each oligosaccharide were measured by peroxide value (POV). POV's of soybean oil including reaction extracts were determined regularly every 2 days during 20 days storaged at $60{\pm}1^{\circ}C$. The results were obtained as follows: 1. The color intensity of the Maillard reaction mixtures were raised highly as the browning temperature and time increased. The color intensity of PN L browning mixture was the highest. The order of high color intensity at $100^{\circ}C$ was PN L>FO L>Glu L>IMO L. 2. Comparing the antioxidative effect of Maillard reaction product (at $100^{\circ}C$, for 12 hours) of each oligosaccharide to that of BHT and TBHQ, the order of high antioxidative effect was TBHQ>IMO L>BHT>Glu L>PN L>FO L. 3. From these results, it was known that PN L shown as high brown color intensity was appeared low antioxidative effect, while IMO L shown as low brown color intensity was appeared high antioxidative effect. So, it was recognized that there was no relation between brown color intensity and antioxidative effect.

• 한국식품과학회지
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• 제21권2호
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• pp.294-299
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• 1989

Japonica 계통의 쌀을 원료로 instant rice를 제조하는데 적합하게 개발한 방법과 이미 보고된 방법중 우수하다고 평가되어 선정한 방법으로 제품을 만들어 품질특성을 비교한 결과를 요약하면 다음과 같다. Instant rice의 복원율은 process 2가 가장 우수하였으며, 정부미와 아키바레간의 차이는 현저하지 않았다. 그러나 instant rice의 surface color는 processes 1과 2로 제조된 것이 연한 갈색과 낮은 lightness를 보였다. Instron으로 측정한 texture 특성은 제조방법에 뚜렷한 차이를 구분하기가 어려웠고, microstructure는 ammonium carbonate를 처리한 processes 1및 2로 제조한 instant rice가 균일한 air cell 조직을 가졌고, 정부미와 아키바레간에 microstructure의 차이를 관찰할 수 있었다. Instant rice의 관능적 color는 processes 1및 2로 제조한 것이 낮은 score를 보여 surface color결과와 일치하였고, cohesiveness는 processes 2와 4의 것이 우수하여 Instron으로 측정한 cohesiveness 결과와 일치하였다. 이상의 결과를 종합해 보면 process 2의 방법으로 제조한 instant rice가 전체적으로 우수한 품질특성을 가지나, color는 약간 갈색을 띄는 단점이 있다. 따라서 process 2를 instant rice 제조방법으로 활용하려면 이런 단점을 보완할 계속적 연구가 필요하다고 평가된다.

• 동아시아식생활학회지
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• 제26권4호
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• pp.314-324
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• 2016

To improve the color stability of chlorophyll in young barley leaf used as functional green biomaterial, the absorption spectrum, color values, and antioxidative activities of young barley leaf (YBL) treated with zinc ion solutions were investigated. The small pieces of fresh YBL in aqueous solution mixtures were autoclaved twice at $110^{\circ}C$ for 30 min (pH 5). Distilled water (BLA), 0.01% zinc chloride (BLAZ), 0.01% zinc citrate (BLAC), and 0.01% zinc lactate (BLAL) solutions were used. Treated YBL powders were extracted with 80% EtOH for 4 h. Chlorophyll a and b contents differed with different treatments. BLA decreased chlorophyll a and b contents, whereas others were maintained. Absorbance spectrums of chlorophyll at 400~700 nm showed different maximum peak wavelengths. After heating in acidic and neutral solutions (pH 3, 5, and 7), the colors of YBL and BLA changed from green to olive green, whereas BLAZ, BLAC, and BLAL remained green color. The antioxidative activities showed higher values in YBL extract than in treated extracts. From the above results, autoclaved YBL in zinc solution would increase the color stability and maintain green color regardless of acid and heat treatments.

• 한국식품과학회지
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• 제12권2호
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• pp.82-87
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• 1980

고추 가루 저장(貯藏) 시(時) 일광(日光) 노출(露出) 하(下)에서 일어나는 표면적색소(表面赤色素)의 탈색(脫色) 현상을 일사량(日射量), 고추의 건조(乾燥) 방법(方法), 고추 가루의 입도(粒度), 수분(水分) 활성도(活性度) 및 광(光) 파장(波長)등의 제반 인자(因子)들과 관련하여 연구하여 다음과 같은 결과를 얻었다. 1. 고추 가루를 일광(日光)에 노출시킬 때 고춧가루의 표면색(表面色)은 적색소(赤色素) 보지솔(保持率)(잔존(殘存) capsanthin 함양(含量)/초기(初期) capsanthin 함양(含量)이 0.5에 이를때 까지 급격히 감소되었으며 그후에는 완만한 감소 현상을 보였다. 2. 일정한 광량(光量)을 조사(照射)할 때 고추의 건조 시간이 길었던 고추 가루와 입자가 작은 것일수록 탈색 현상이 심하였다. 3. 일광 탈색 현상에 고추가루의 수분 활성도의 영향이 뚜렷하였으며 $a_w$값이 0.5이하(以下)에서는 그값이 낮을수록 탈색 반응이 촉진되었으며, $a_w$이 0.5이상에서 는 별로 큰 변화를 나타내지 않았다. 4. 광(光) 파장(波長)이 짧을수록 탈색 반응을 촉진하였다. 따라서 고춧가루의 적색소(赤色素) 보존(保存)을 위해서는 적색(赤色) 포장 필름을 사용함이 바람직하다.

• 한국축산식품학회지
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• 제38권2호
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• pp.417-430
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• 2018

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, and $85^{\circ}C$). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE $a^*$ values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE $a^*$ values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.

• Preventive Nutrition and Food Science
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• 제16권4호
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• pp.381-385
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• 2011

The degree of maturity of rice greatly affects the quality of the rice, including factors such as the integrity of grains, color, and the nutritive components. Green Rice$^{(R)}$ is rice (Oryza sativa L.) that has been harvested earlier than brown rice and appears green in color. To determine suitable harvesting time of the Jinbu variety of Green Rice$^{(R)}$ in Gyeonggido, rice samples harvested on 23, 26 and 42 days after heading (DAH) were compared on their yield, color intensity, and proximate compositions. The maximum paddy yield of Green Rice$^{(R)}$ was 61.4% at 23 DAH, which decreased to 45.4%, 5.5% at 26 and 42 DAH, respectively. Greenness was darker at 23 DAH ($-0.27{\pm}0.03$), and significantly weaker (p<0.05) at 26 DAH ($0.07{\pm}0.01$) and at 42 DAH ($5.25{\pm}0.08$). All proximate compositions, except carbohydrate, including moisture, crude fat, protein, ash and total minerals were higher in the earlier-harvested Green rice$^{(R)}$ than in brown rice, without variations among the 23 and 26 DAH Green rice$^{(R)}$. Overall, the optimum harvest time of Jinbu Green Rice$^{(R)}$ at Gyeonggido would be 23 DAH. We suggest that timely harvesting could be a potent determinant of the quality of Green Rice$^{(R)}$.

• 한국축산식품학회지
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• 제44권2호
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• pp.356-371
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• 2024

Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics that can be improved using color-inducing methods and colorants. Synthetic colorants are cheap and stable, but natural pigments are regarded as safer components for novel food production. The complexity of identifying specific colorants to imitate both raw and cooked meat color lies in the differences in ingredients and methods used to produce meat alternatives. Research devoted to improving the sensorial characteristics of meat analogues has noted various color-inducing methods (e.g., ohmic cooking and pasteurization) and additives (e.g., lactoferrin, laccase, xylose, and pectin). Additionally, considerations toward other meat components, such as fat, can aid in mimicking conventional meat appearance. For instance, the use of plant-based fat replacers and scaffolds can produce a marked sensory enhancement without compromising the sustainability of alternative meats. Moving forward, consumer-relevant sensorial characteristics, such as taste and texture, should be prioritized alongside improving the coloration of meat alternatives.