• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2001년도 춘계 수산관련학회 공동학술대회발표요지집
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• pp.97-98
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• 2001

Alpha-tocopherol (alpha-Toc) is a classical lipophilic antioxidant well known as a scavenger of free radicals in a hydrophobic milieu. The primary function of alpha-Toc is to stabilize cellular and subcellar membrane by preventing peroxidative damage of structural polyunsaturated fatty acids (PUFA). The characteristic aroma of sweet smelt Precoglossun altivelis is known as oxida breakdown products of PUFA ironically. (omitted)

• 한국식품영양과학회지
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• 제27권1호
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• pp.16-23
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• 1998

Effect of Fermentation temperature on the changes of chemical components in Kakudgi during fermentation was investigated by measuring free sugar, organic acid and volatile compounds up to 57 days at several temperatures. The mannitol was increased in palatable period in contrast with those of other free sugars. The higher the initial fermentation temperature was and the longer the initial fermentation time at 2$0^{\circ}C$ was, the faster the second increasing period was and the less the initial contents was. Lactic acid was increased 6~31 times from a little amount at the initial period. The higher the initial fermentation temperature was and the more the increasing content was. But malic acid which was abundant(55.1% of total nonvolatile organic acid) in the initial fermentation period was remarkably decreased in the palatable period. The change of the sulfides among the volatile compounds was remarkable. Methyl allyl sulfide which was a little in the initial fermentation period was remarkably increased in the final fermentation period, and the correlation coefficients between the content of methyl allyl sulfide and aroma in sensory evaluation were high. It could be suggested that the fermentation temperature should be set to 4$^{\circ}C$ after fermentating at 2$0^{\circ}C$ for 36 hours in the view point of keeping the Kakdugi taste and quality well because of high content of free sugar and nonvolatile organic acids.

• 한국조리학회지
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• 제9권2호
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• pp.22-32
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• 2003

시판 치즈 케익 제품간에 향, 맛, 색, 당도, 질감 등에 차이를 보이는 것으로 나타났는데, 이 가운데 당도가 높은 제품의 선호도가 낮을 뿐만 아니라, 실험 대상자들이 질감 면에서 견고한 치즈 케익을 선호한다는 사실을 발견할 수 있었다. 또한 관능검사를 기초로 치즈 케익의 선호도에 영향을 끼치는 요인들 가운데 가장 중요한 역할을 하는 것이 맛이며, 다음으로는 질감과 향임이 밝혀져 일관성 있는 결과가 도출되었다. 이러한 실험결과는 향후 업소에서 디저트 품질개선을 위해 고려해야할 단서를 제공한다. 하지만 본 연구는 디저트 품질개선과 관련한 향후 연구의 기초를 제공하는 것으로 한계를 설정하였다. 이후의 연구들은 본 연구의 결과를 토대로 신제품 개발 연구와 제품 교체로 인한 업소성과 비교연구 등과 같이 보다 과학적이고 실무적 관점에서 시도될 필요가 있다.

• 한국식품영양과학회지
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• 제27권2호
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• pp.214-219
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• 1998

This study was carried out to investigate the changes of physicochemical and sensory characteristics according to cold storage period of the vacuum-time beef loin. The pH was decreased for 10 days, and then was increased gradually during storage time. The lactic acid content during the initial storage was 483mg/100g, after storage for 10 days it was increased significantly (p<0.05) to 625mg/100g, and then was decreased with storage time. Regarding of color difference, the L values were 41.0~42.5, but after storage for 40 days they were increased significantly(p<0.05) to 46.2, the a and b values wee 17.3~14.3 and 7.2~5.8, respectively, they were no significant differences depending n storage time. The shear force values showed 584 and 560g for 0 and 10 days, respectively but after storage for 20 days it was decreased significntly(p<0.05) to 299g. The myofibrillar protein extractability was no significant difference for 20 days, howener, it was increased remarkably at 30 days(p<0.05). The myofibrillar fragmentation index was increased significantly (p<0.05) on 20 and 40 days, and the Mg-ATPase activity of myofibrils was increasd to 30 days. The free amino acid was increased during storage periods. The composition of amino acid was composed of glutamic acid, alanine, valine and lysine, which were predominant amino acids as 45%. The total free amino acid was increased 182.18mg/100g to 40 days. The raw meat aroma showed no significant changes during storage time, but the tenderness was increased until 30 days(p<0.05). The color was superior from 20 to 30 days. The taste of cooked meat indicated significant changer to 30 days, but was significantly inferior(p<0.05) at 40 days, the aroma was superior until 30 days(p<0.05). The palatability was superior between 20 and 30 days.

• 한국식품과학회지
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• 제29권4호
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• pp.626-629
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• 1997

본 연구에서는 국내에서 재배되고 있는 양다래와 뉴질랜드, 캘리포니아에서 수입되는 양다래(고형분의 함량, $12.1{\sim}12.9\;^{\circ}Brix$)를 시료로 하여 산지별 차이를 알아보기 위하여 화학성분 및 향기성분을 비교하였다. 수분함량 및 pH, 적정산도를 측정한 결과, 한국산 양다래의 수분함량은 $87.33{\pm}0.05%$이고, 뉴질랜드산의 경우 $87.18{\pm}0.05%$, 캘리포니아산은 $87.03{\pm}0.03%$로서 산지별 수분함량의 차이는 크게 나타나지 않았다. pH는 국산, 뉴질랜드, 캘리포니아산별로 각각 $3.27{\pm}0.11,\;3.15{\pm}0.01,\;3.22{\pm}0.01$로서 유사하였으며, 적정산도는 우리나라 양다래 경우 $1.17{\pm}0.01$로서 뉴질랜드산 $1.34{\pm}0.01$과 캘리포니아산 $1.37{\pm}0.01$보다는 약간 낮았다. 유기산중 malic acid의 국산 양다래의 함량은 뉴질랜드산의 1/2이고, 캘리포니아산의 1/4정도를 나타냈다. 나머지의 유기산은 함량차이를 거의 나타내지 않았다. 한국산과 캘리포니아산은 유리당의 함량분포가 유사하였으나 뉴질랜드산의 경우 fructose와 glucose가 더 낮게 나타난 반면 sucrose는 더 높게 나타나는 특징을 나타내었다. 향기성분으로 동정된 pentanal, methyl butanoate, ethyl butanoate, hexanal, propyl butanoate, ethyl pentanoate, heptanone, (E)-2-hexenal, ethyl hexanoate, 1-hexanol, cyclohexanol, butyl hexanoate, linalool oxide, linalool, butyl heptanoate, methyl benzoate, ethyl benzoate 등은 산지별로 함량 및 조성면에서 다소 차이가 나타나는 것을 확인하였다.

• KSBB Journal
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• 제4권1호
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• pp.40-47
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• 1989

가열조작에 의한 녹차 화학성분의 변화를 알아보기 위하여 1차 가공이 끝난 녹차반제품(Crde green tea)을 10$0^{\circ}C$, 115$^{\circ}C$, 14$0^{\circ}C$, 16$0^{\circ}C$에서 각각 30분간 처리한 후당류, 향기성분, 비타민C, 질소화합물 탄닌, 카페인 및 가용성 물질을 분석하는 반면 향미에 대한 영향을 관능검사에 의하여 평가하였다. 고속액체 크로마토그라피(H.P.L.C)에 의해서 녹차의 유리당으로 surcrose, fructose, glucose 및 raffinose가 확인되었고 1개의 미확인 당류가 분리되었으며, 향기성분으로는Gas Liquid Gas Liquid Chromatography에 의해서 26~34개의 물질이 분리되었으나 그중 linalool, furfual benzyl alco-hol을 비롯한 16개 물질만이 동정되었다. 가열처리에 의하여 대부분의 물질이 감소되었으나 총질소, 수용성질소는 거의 감소하지 않았고 특히 유리아미노산, 유리당, 비타민C, 탄닌의 감소가 크게 나타났으며 관능검사에 의해서는 115$^{\circ}C$처리구에서 녹차 반제품에 대한 몇몇 성분의 감소률은 총당 17%, 환원당 15%, 비타민C 36%, 유리아미노산 12%, 탄닌 15%로 나타났고 수분함량도 저장이 적당한 3~4%이하가 되었다. 한편 16$0^{\circ}C$처리구에서의 감소률은 총당 38%, 환원당 53%, 비타민C 55%, 유리아미노산 74%, 탄닌 23%로 가열처리온도 상승에 따라서 각 성분의 감소률이 크게 증가하였고 특히 유리아미노산의 감소률이 현저하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권8호
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• pp.1201-1206
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• 2008

The effects of free-range farming, compared to a conventional production system, on carcass and meat qualities were studied using black-feathered Taiwan native chickens. Twenty 16-week old females were purchased separately from a free-range farm and a conventional production farm and used for this study. The results showed similarities in the live weight (roughly 2.1 kg), dressing percentage (69%) and meat percentage (19%) of deboned leg quarter. Significant differences (p<0.05) found for the free-range chickens included: a higher percentage of meat for the breast, an increased crude protein content and chewiness value for the breast, but decreased crude fat content and lower hardness and fracturablility values for the leg quarter. Significantly higher L* values were found for the breast and leg meat of conventionally produced chickens, whereas no significant differences were found for WHC and purge loss between the breast and the leg, and between the two production systems as well. Results of sensory evaluation showed a significant preference for leg over breast meat (p<0.05). The scores of all the attributes including aroma, flavor, firmness, tenderness, juiciness and overall acceptability of leg meat from free-range chickens were slightly higher than for conventional chickens, while the reverse was true for breast meat, though no significant difference could be found. Free-range Taiwan native chicken appeared to yield the best of the results, with flavorful yet tender leg meat for higher sensory satisfaction, and high-protein but low-fat breast meat for healthier diet choice.

• 한국식품영양학회지
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• 제28권3호
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• pp.499-506
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• 2015

The aim of this study was to investigate the changes in the taste components of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The total organic acid content of smoked cheonggukjang made with germinated soybeans (SCGS) was four times higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS). The total organic acid content of SCGS was lower than that of non-smoked cheonggukjang made with germinated soybeans (NCGS). The total free sugar content of NCGS and SCGS was approximately three times higher than that of NCNS. The total free amino acid content of NCGS was significantly decreased compared with that of NCNS, whereas the total free amino acid content of SCGS was 1.2 times higher than that of NCGS. The essential amino acid content of SCGS was significantly increased compared with that of NCGS. The ratio of glutamic acid to the total free amino acid in NCNS and SCGS was 19.6%. Similarly, the ratio of glutamic acid to the total free amino acid in NCGS was 19.1%. There were no significant differences in the total fatty acid content of NCNS, NCGS, and SCGS. The sensory evaluation of appearance, aroma, taste, and overall quality of SCGS was significantly increased compared with that of NCNS and NCGS. These results suggest that smoked cheonggukjang made with germinated soybeans could be utilized for the development of a novel fermented food.

• 동아시아식생활학회지
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• 제25권6호
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• pp.1041-1048
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• 2015

This study was performed to produce quality vinegar using different types of nuruk, which is the most effective in making traditional brown rice vinegar. The vinegar was produced with 20% vinegar starter, and pears were added to reduce the nuruk aroma. Three different types of Nuruk that were prepared were rice, wheat, and a rice+wheat (1:1) combination. The total acidities of brown rice pear vinegar made from rice-nuruk, wheat-nunuk, and rice+wheat-nuruk were 8.1%, 7.5%, and 6.4%, respectively. Free sugars, including glucose, galactose, and fructose, were highly detected from all three vinegar samples. Acetic acid and lactic acid were the major organic acids in all three vinegar samples. For free amino acids, alanine, glutamic acid, and arginine were mainly detected in all three vinegar samples. Total phenolic compounds were higher in brown rice pear vinegar made of rice-nuruk than in that made of wheat-nuruk, whereas total flavonoids showed the opposite pattern. DPPH-radical scavenging activity was higher in brown rice pear vinegar made of wheat-nuruk than in that made of rice-nuruk.

• 한국수산과학회지
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• 제37권5호
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• pp.366-371
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• 2004

Powder and liquid products of the seasoned and smoked fish were manufactured with small-sized skipjack tuna (Euthynus pelamis) captured in the East Sea, Korea. The property changes of nucleotides and their related compounds, amino acid, and sensory attribute during storage were analyzed. IMP content was the highest among the nucleotides and their related compounds followed by inosine in both powder and liquid products. Nucleotides and their related compounds of the powder product increased slightly as storage period increased, while those of liquid product were constant. Glutamic acid $(15.6{\%})$, aspartic acid $(10.7{\%})$, and lysine $(9.3{\%})$ were major amino acids of the power product, while histidine $(36.2{\%})$ and taurine $(10.6{\%})$ were high in the liquid product. Free amino acid contents of liquid product increased during storage periods. There was no significant difference In the concentration of nucleotides and their related compounds, and composition of free amino acid between the products with/without liquid smoke. Aroma and acceptance were good in both products, while bitterness and sweetness were poor.