• 제목/요약/키워드: fresh food product

검색결과 166건 처리시간 0.027초

한국에서 시판되는 가정간편식 제품의 당류 함량 평가 (Assessment of the Sugars Contents in Home Meal Replacement Products Sold in Korea)

  • 김유미;최미경
    • 대한영양사협회학술지
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    • 제26권2호
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    • pp.116-125
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    • 2020
  • The purpose of this study was to assess the sugars contents of home meal replacement (HMR) products currently sold in Korea. This study surveyed and examined the sugars contents in 835 popular HMRs (294 ready-to-eat foods; RTE, 499 ready-to-cook foods; RTC, 42 fresh-cut vegetables; FCV) through the nutrition labels. The average price, weight and energy content of 835 HMR products were 3,917.5 Korean won, 336.0 g, and 522.7 kcal, respectively. The sugars content per product was significantly higher in the RTCs (13.4 g) and RTEs (10.3 g) than that in the FCVs (4.2 g) (P<0.001), and the percentage of energy from sugars was 9.7% for the RTEs, 10.2% for the RTCs, and 8.7% for the FCVs without any significant difference. The sugars contents of 9 RTE types were in the order of side dishes (34.3 g), sunsik (22.5 g) and hamburgers (12.1 g) per package. The percentage of energy from sugars was highest in side dishes (28.1%), followed by kimchi (24.9%), sunsik (17.2%), and hamburgers (10.6%). Among 14 RTC types, the sugars contents were in the order of hot dogs (52.9 g), tteokbokki (30.4 g) and noodles (21.2 g) per package. The percentage of energy from sugars was the highest at 22.9% for sauces, followed by side dishes (17.3%), porridges (14.4%), instant stews (14.3%), and hot dogs (13.1%). Strategies and practices are needed to reduce the sugars contents of HMR producers and the sugars intakes of HMR consumers.

Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel

  • Rajkumar, V.;Verma, Arun K.;Patra, G.;Pradhan, S.;Biswas, S.;Chauhan, P.;Das, Arun K.
    • Asian-Australasian Journal of Animal Sciences
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    • 제29권5호
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    • pp.702-708
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    • 2016
  • Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

서울지역 유통판매 중인 즉석섭취.편의식품의 위해 미생물 오염도 조사 (An Investigation of Microbial Contamination of Ready-to-Eat Products in Seoul, Korea)

  • 김희연;오선우;정소영;최선희;이지원;양지연;서은채;김용훈;박희옥;양철용;하상철;신일식
    • 한국식품과학회지
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    • 제43권1호
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    • pp.39-44
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    • 2011
  • 국내에 유통되고 있는 즉석섭취 편의식품에 대한 미생물 모니터링 검사를 실시하고자 식품품목별로 일반세균수, E. coli 정성 및 정량, S. aureus 정량, B. cereus group 정량, L. monocytogenes 정성 및 정량검사를 실시하였다. 즉석섭취 편의식품은 해산물함유, 육류함유, 빵류, 밥류, 샐러드류, 신선편의식품류로 유형을 분류하고 식품군별 미생물 오염도를 비교분석하였다. 일반 세균수에서는 대부분 3-5 log CFU/g의 오염분포를 보였으며, 가장 높은 오염도와 유의적인 차이를 보이면서 가장 높은 평균값(4.4 log CFU/g이상)를 보인 품목은 빵류, 밥류와 신선편의식품이었다. E. coli는 밥류 2건에서 식품기준 및 규격을 초과하였으며, S. aureus은 해산물함유 1건 및 빵류 1건에서 식품공전 기준 및 규격 이상을 초과하여 이들 식품군들의 식품위생관리가 더 요구되는 것으로 나타났다. 본 연구결과를 종합해 보면, 식중독균은 계절에 상관없이 E. coli, S. aureus 및 B. cereus group의 오염도를 꾸준히 보이고 있으며, 즉석섭취 편의식품의 미생물오염 관리는 계절에 상관없이 개인위생 및 환경위생에 지속적인 관리가 필요한 것으로 사료된다. 또한 즉석섭취 편의식품의 미생물적 안전성확보를 위해서는 제조업체의 생산단계부터 사용재료에 대한 정확한 분석, 운반과정에 대한 관리, 제조 및 유통단계에서의 위생관리 등 전반적인 위생관리가 적용되어할 것으로 판단된다.

Chemical Compositions and Insecticidal Activity of Eucalyptus urophylla Essential oil Against Culex quinquefasciatus Mosquito

  • Pujiarti, Rini;Kasmudjo, Kasmudjo
    • Journal of the Korean Wood Science and Technology
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    • 제44권4호
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    • pp.494-504
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    • 2016
  • Eucalyptus oils are widely used as spices, perfume industrial materials, food flavorings, and medicines. Several types of Eucalyptus oils also have insecticidal activity and as carminative. This study investigated the chemical composition, insecticidal (larvicidal and repellent) activity of E. urophylla oil against filarial mosquito Culex quinquefasciatus. E. urophylla oil was obtained from fresh leaves by water-steam distillation with oil yield 1.08%. E. urophylla oil in this study had no color (clear), has odor (typical eucalyptus), with specific gravity 0.941; refractive index 1.465; miscibility in 70% ethanol 1 : 3; and optical rotation (-) $5.83^{\circ}$. The major compounds of the oil were ${\alpha}$-pinene (11.73%), 1,8-cineole (49.86%), ${\beta}$-ocimene (6.25%), ${\gamma}$-terpinene (9.11%), and ${\alpha}$-terpinyl acetate (7.63%). The result showed the excellent insecticide activity against C. quinquefasciatus. The oil provided larvicidal activity with $LC_{50}$: 80.21 ppm and $LC_{90}$: 210.18 ppm, and repellent activity with $IC_{50}$: 0.82% and $IC_{90}$: 4.88%. The present study showed the effectiveness of E. urophylla as natural insecticide against C. quinquefasciatus, the mosquito vector of filariasis.

건조 대파의 잔류농약 가공 및 감소계수 연구 (On the Processing and Reduction Factors of Several Pesticides with Welsh Onion)

  • 박소연;강혜림;고광용;길근환;임무혁;이규승
    • 농약과학회지
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    • 제13권4호
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    • pp.249-255
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    • 2009
  • 본 실험은 우리나라에서 파에 등록되어 사용중인 농약 중 pyridalyl, kresoxim-methyl, spinosad, flufenoxuron, difenoconazole, metconazole, tebufenozide를 시험농약으로 하여 건조계수와 가공계수를 구하기 위해 파에 대한 2군데 포장시험을 수행하여 $60^{\circ}C$에서 건조한 후 건조 전후 차의 수분함량을 측정하고 잔류농약을 분석하였다. 파의 평균 수분 함량은 건조 전은 89.3%, 건조 후는 10.2%이였으며, 2포장의 평균 가공계수는 pyridalyl은 7.24, kresoxim- methyl은 2.85, spinosad은 7.43, flufenoxuron은 3.17, difenoconazole은 4.38, metconazole은 2.40, tebufenozide은 8.13으로 나타났고, 2포장의 평균 감소계수는 pyridalyl은 0.87, kresoxim-methyl은 0.35, spinosad은 0.88, flufenoxuron은 0.38, difenoconazole은 0.52, metconazole은 0.29, tebufenozide 0.98로 나타나 전반적인 농약잔류량은 건조하는 과정에서 감소하는 경향이었다.

20kHz 초음파 커팅용 혼의 설계 개선과 성능평가 (Design Improvement and Performance Evaluation of 20kHz Horn for Ultrasonic Cutting)

  • 서정석;이윤정;김진욱;박동삼
    • 한국기계가공학회지
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    • 제12권5호
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    • pp.135-140
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    • 2013
  • Ultrasonic cutting is a kind of eco-technique and cost-effective technique to be used for cutting of various materials such as baked product, fresh/frozen food, rubber, textile, wood, bone, etc. The performance of ultrasonic cutting is affected by design of cutting horn and cutting conditions. Specially the design of horn to resonate at the longitudinal direction is most important. To analyze the problems from which cracking and noise are often generated with conventional cutting horn, FEA is carried out, and then improved cutting horn which can reduce maximum stress and stress concentration is designed. Vibration characteristics, resonant frequency, gain, and amplitude uniformity of the cutting horn designed optimally are evaluated through FFT analysis and compared with those of conventional cutting horn.

어육(魚肉) 연제품(煉製品)의 보수력(保水力)에 관(關)한 연구(硏究) (A Study on Water Holding Capacity of Fish Meat Paste Products)

  • 김무남;조상준;이강호;최진호
    • 한국식품영양과학회지
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    • 제7권1호
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    • pp.43-52
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    • 1978
  • It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

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전북지역 학교급식소의 급식유형에 따른 친환경농산물 이용실태, 학교영양사의 인식 및 만족도 연구 (A Study on the Utilization, Recognition, and Satisfaction of Environment-Friendly Agricultural Products in School Food Services according to the Type of Food Service in Jeonbuk Area)

  • 노정옥;김민옥
    • 한국생활과학회지
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    • 제20권2호
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    • pp.427-437
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    • 2011
  • This study was conducted to investigate the utilization, recognition, and satisfaction of environment-friendly agricultural products (EAPs) in school food services according to the type of foodservice in the Jeonbuk area. Among the 270 school food service providers evaluated, 56.3% of the schools were located in an urban area and 43.7% were in a rural area. About 80% of urban schools used the EAPs for school foodservice, and 89.8% in rural schools (p<.05). The purchase frequency of grain (p<.01), fruits (p<.05), and processed foods (e.g. Tofu) (p<.001) was significantly different between the urban and rural schools. The perception of school dietitians in urban and rural schools between the EAPs and general agricultural products was significantly different (p<.05). The most different fact was 'safety' (p<.001). Most school dietitians has a gut understanding and a lot of confidence about the system of EAPs (p<0.01). The satisfaction score with EAPs was 3.35; in the urban schools it was 3.36 and in the rural schools 3.12 (p<.01). The satisfaction with EAPs in urban and rural schools was significantly different with regard to several factors; these were 'design' (p<.05), 'color' (p<.001), 'fresh' (p<.001), and 'diversity' (p<.01). There are conflicting views between the urban and rural schools for the additional costs brought by using EAPs (p<.01). In conclusion, our central and local governments should change their roles in financially positive ways and reflect the issue to make the policy effective.

Humanized Milk제조에 관한 연구 제 1 보 모유화분유 조제와 외국산제품과의 비교 (Development of the Humanized Milk Part 1. Relative Nutritional Value, Preparation Chemical Composition of Humanized milk and Comparison of Commercial Products)

  • 유영진;이태녕;김승한;한덕봉;고정배;정충일
    • 한국식품과학회지
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    • 제6권2호
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    • pp.91-97
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    • 1974
  • This paper was developed for production of the humanized milk, comprising similarly to the composition and characteristic of human milk. Humanized milk of superior quality can be made directly from the fresh raw milk mixed vegetable oil, corn syrup, whey powder, ${\beta}-lactose$, sugar, vitamin, ${\beta}-carotene$ and minerals showing formulation of the humanized milk at table 2. The improving effects of adding vegetable oil and corn syrup are both more reformed the chemical and physical properties of humanized milk. The former enhanced the essential fatty acid and energy source in this product, the latter has the most solving function in water and induced amount of emulsion and stabilizer. The products contain about 13% protein, 23% fat, 58.3% carbohydrate, 2% ash and ensue reasonably balance of essential amino acid, poly-unsaturated fatty acid for the requirement of infants and controlled component of the humanized milk such as human milk.

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최소가공된 절단 마늘의 환경기체조절포장 (Modified Atmosphere Packaging of Minimally Processed Cut Garlic)

  • 권민지;신용재;이동선;안덕순
    • 한국포장학회지
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    • 제17권1호
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    • pp.13-17
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    • 2011
  • 반가공 상태의 절단마늘의 저장성을 향상시키는 적정 포장 조건을 찾기 위하여 기체 투과도가 다른 필름으로 밀착 포장하고 저장 중 품질을 비교하였다. 박피 후 2등분 절단한 마늘을 400 g 단위로 통기성 포장(대조구), $30{\mu}m$ 저밀도 폴리에틸렌(LDPE), $50{\mu}m$ 폴리올레핀 PD 900, $20{\mu}m$ 폴리올레핀 PD 941 필름으로 밀착포장하고 $1{\pm}1^{\circ}C$에서 52일 동안 저장하면서 포장 내 기체조성과 함께 마늘의 중량감소, 표면색도, 경도, 가용성 고형분 함량, 부패율을 측정하였다. 외기의 공기 조성인 통기성 포장을 제외한 밀봉 필름 포장에서는 저장 45일 후에 대체적으로 $O_2$ 농도는 1~5%로, $CO_2$ 농도는 12~21%로 형성되었다. 통기성 포장에서는 저장 45일째에 높은 곰팡이 부패 발생과 함께 급격한 중량감소가 나타났고 색택 변화도 심하였다. 모든 포장에서 저장 중, 경도는 감소하고 가용성 고형분 함량은 큰 변화가 없었다. 낮은 기체투과도로 인하여 포장 내에 낮은 $O_2$ 농도와 높은 $CO_2$ 농도를 보였던 PD 900 포장에서 짓무름 현상과 곰팡이 성장이 없이 52일 동안 저장될 수 있어서 가장 우수한 저장성을 나타내었다.

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