• Food Science and Preservation
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• v.19 no.3
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• pp.368-375
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• 2012

To decrease the intake of animal fat and cholesterol, the changes in the physicochemical characteristics of beef loin cooked through different methods (boiling, steaming, baking, and frying) were investigated. The cooking weight loss, moisture drain rate, and cholesterol drain rate were highest during frying, whereas the lipid drain rate was highest during boiling. The pH value increased markedly during steaming, the acid value of meat fat increased remarkedly during boiling, and the refractive index of meat fat increased notably upon frying. The hardness of meat was remarkedly increased by steaming. The gumminess and chewiness of meat were notably increased by frying. The springiness slightly decreased during all the cooking methods, and the cohesiveness was not significantly affected by any cooking process. The CIE $L^*$ (lightness) value increased markedly during boiling, the CIE $a^*$ (redness) value decreased markedly during both boiling and steaming, and the CIE $b^*$ (yellowness) value decreased notably during all the cooking methods. The fatty acid composition did not significantly change after cooking, except when the meat was fried. Therefore, boiling is an effective cooking method for beef loin to decrease the intake of animal fat.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.626-634
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• 2017

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pan-cooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method (p<0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.441-448
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• 2015

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.70-74
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• 1974

The round muscle of Korean cattle and squid muscle were cooked with various methods which were followed digestibility test by use of pepsin in-vitro, determination of amino nitrogen in the course of digestion procedure by using Formol method (AOAC) and influence of ether treatment for preminary test also examined. The results obtained were summarized as follows: 1. The order of digestibility values were demonstrated as follows: In case of beef, it was autoclaving, frying, raw, freezing, roasting, boiling and in case of squid muscle, it was raw, autoclaving, boiling, freezing, dry heating and roasting. 2. The amounts of amino nitrogen for beef and squid muscle were increased in proportion to digestibility value. 3. There were no significances in the digestibility between treating with ether and none of any treatment of beef and squid muscle in raw condition.

• Korean Journal of Agricultural Science
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• v.43 no.1
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• pp.87-99
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• 2016

Phytosterol contents in nine vegetables such as paprika (red, yellow, and orange), kohlrabi, bamboo shoot, cherry tomato, cucumber, Chinese chive, and corn were analyzed by gas chromatography. Individual contents of ${\beta}$-sitosterol, campesterol, and stigmasterol in fresh and cooked vegetables (boiling, grilling, stir-frying, deep-frying, steaming, roasting, and microwaving) were determined and compared. Total phytosterol content of paprika, cucumber, Chinese chive and cherry tomato ranged from 23.19 to 46.51 mg/kg (0.002-0.005%) of fresh weight of raw vegetables. Total phytosterol content variation (%) was obtained as follows: [(the content of phytosterol after cooking) - (the content of phytosterol before cooking)] / (the content of phytosterol before cooking) ${\times}100$. Total phytosterol content was found to be high in raw kohlrabi at 138.99 mg/kg fw (0.01%), in corn at 302.86 mg/kg fw (0.03%), and in bamboo shoot at 443.15 mg/kg fw (0.04 %). Total phytosterol content variation (%) in orange paprika ranged from 27.5 to 267.3 while that in cherry tomato ranged from -11.0 to 337.5. Generally, high content variation of total phytosterol was found in stir-fried and deep-fried vegetables. Therefore, higher phytosterol levels were obtained from cooked vegetables than raw vegetables. We suggest that these data will be useful to investigate cooking methods for increased intake of phytosterols.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.360-369
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• 2015

The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.607-626
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• 2012

This study examined the historical changes in Jeon. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jeon, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jeon, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jeon made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jeon in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way. Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jeon and cooking methods are expected to increase further and become more diverse.

• Journal of the Korean Applied Science and Technology
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• v.12 no.1
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• pp.69-79
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• 1995

Ham, sausage and bacon were treated with common household processing techniques including refrigerated storage(0, 14, 28 days) and cooking(pan-frying, microwaving, boiling). Lipid oxidation was evaluated by measuring fatty acid composition, malonaldehyde(MA), TBA values and by measuring fluorescent products. Major fatty acid composition were oleic acid and followed respectively palmitic acid, stearic acid, linoleic acid, linolenic acid. There was no significant difference in fatty acid composition by cooking method but there was a tendency of being increased of unsaturated fatty acid during 28days storage. Ma, TBA and fluorescent products showed a tendency of being increased continually according to storage days rather than cooking method.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.161-165
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• 2008

The trypsin inhibitor activities (TIA) of various potato cultivars were evaluated by measuring the inhibition of trypsin inhibitor activity using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. The TIA values of 5 potato cultivars (1.99 to 2.88 mg/g) were significantly different among cultivars (p<0.05). When the TIA values of commercially processed potatoes were determined, no TIA was detected. During cooking, the $IT_{50}$ (time required to reach 50% inhibition of TIA) values were decreased as heating temperature and time increased. The ITso of moist heating was estimated to be 0.34 min at $100^{\circ}C$, whereas for deep-fat frying the $IT_{50}$ was 0.13 min at $180^{\circ}C$ and 5.28 min for oven baking at $100^{\circ}C$. The $IT_{50}$ value of microwave cooking was 0.194 min at medium heat, and which was similar to that of pressure cooking at $120^{\circ}C$ (0.185 min). Moreover, there was a negative relationship between temperature (${\geq}80^{\circ}C$) and $IT_{50}$ values ($R^2=0.99$, p<0.01). The TIA of potato was completely inactivated by moist heating at $100^{\circ}C$ within 5 min, whereas the pressure cooking at $120^{\circ}C$ and deep-fat frying at $180^{\circ}C$ within 60 and 30 sec, respectively. Based on our results, deep-fat frying is the most effective cooking method to reduce TIA in potatoes.

• Culinary science and hospitality research
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• v.5 no.1
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• pp.131-148
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• 1999

Cheju's local foods are various but Island being geographically surrounded by water, sea-foods play a greater part in the diet that is quite different from the mainland Most of dishes are prepared from local foods and the marine products. That traditional food that have been developed through the lifestyle are now becoming the great interest to both foreign and domestic guests. In this research, we have concluded that developing a cheju's traditional food manu and local manu cooking method. 1. Improvement of cooking method. - development of cheju's traditional Food material and spice. 2. Use not raw fish - boiling, grilling, frying 3. Improvement of cheju's local Food's name. 4. Use the only Boneless fish. 5. taste reformation of Fermentation Food - Masking the TMA etc. 6. Use the many Spice in local food.