• 한국식생활문화학회지
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• 제24권6호
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• pp.641-648
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• 2009

The principal objective of this study was to analyze Swede's perceptions of Asian food using a means-end chain method, which may contribute to our understanding of new markets for a food industry interested in globalizing Korean food. With the Means-end chain method, one can determine the cognitive structures built in consumer's minds, which are developed by connecting attributes of product, consequences, and values. The attributes of Asian food that are most positively perceived by Swedes are 'fresh vegetables', 'low-fat', 'light meat and seafood', 'exotic ingredients', 'not expensive' and 'unknown food'. The consequences of eating Asian food connected to these attributes are 'healthy', 'tasty', 'good way to save money' and 'curious'. Finally, Swedes expect to enjoy a value of 'achievement' at the end. Based on the result that 'unknown food' attribute is connected to 'achievement' value, Swedes are assumed to be attracted by the fact that Korean food is 'unknown food'. However, the effect of the 'unknown food' attribute will fade away with time; therefore, stressing Korean food's status as a 'healthy' food, which can be attributed to its use of 'fresh vegetable' and 'light meat and seafood' ingredients and 'low fat' cooking method may be effective as a long-term strategy for making Korean food attractive. The 'healthy' consequence is connected to Swedes' perception of the value 'achievement' and simultaneously to their perception of the value 'belonging and love/sense of belonging'.

• 한국축산식품학회지
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• 제25권2호
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• pp.168-174
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• 2005

본 연구는 머루주박 사료가 돈육의 품질에 미치는 영향을 검토하기 위하여 수행하였다. 일반성분, VBN, TBARS 및 pH는 대조구와 머루주박 급여구 사이에 차이가 없었으나 콜레스테롤 함량과 가열감량은 대조구보다 머루주박 급여구가 낮았고, 염용성 단백질 추출성은 머루주박 급여구가 높았다. (p<0.05). 돈육의 $a^{\ast}$ 및 $b^{\ast}$값이 머루주박 급여 돈육이 높았고, 지방은 대조구보다 머루주박 급여구의 $a^{\ast}$값이 높았다(p<0.05). 그러나 $L^{\ast}$값은 돈육과 지방에서 대조구와 머루주박 급여구 사이에 유의한 차이가 없었다. Cohesiveness, gumminess 및 chewiness는 대조구(각각 $66.2\%$, 428kg 및 189g)가 머루주박 급여구(각각 $61.4\%$, 357 kg 및 154 g)보다 높았다. (p<0.05). 총유리아미노산 함량은 두 시료 사이에 차이가 없었지만 공통적으로 많이 함유된 아미노산은 glutamic acid, leucine, arginine 및 aspartic acid의 순이었다. 지방산 조성에서 머루주박 급여 돈육의 arachidonic acid, EPA및 DHA함량이 대조구보다 높았다. (p<0.05) 그리고 머루주박 급여 돈육의 맛(p<0.001), 향기(p<0.05), 풍미(p<0.001), 다즙성(p<0.01) 및 전체적인 기호성(p<0.01)이 대조구보다 유의하게 높았다.

• 한국축산식품학회지
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• 제40권4호
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• pp.551-562
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• 2020

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4℃. The pH values were varied between 6.06 and 6.08. With the increase in the level of PSO in meat batters, there was a significant increase in WHC, jelly-fat separation and viscosity values (p<0.05) while a significant decrease in emulsion stability (p<0.05). TBARS values of sausages were found to be significantly higher than in the control group (p<0.05), and this trend continued during storage. Increasing of PSO level were caused a significant increase in L* and b* values while a decrease in a* value (p<0.05). Hardness, adhesiveness and chewiness values were significantly reduced whereas cohesiveness and resilience values increased (p<0.05). Maximum shear force and work of shear was significantly decreased as the level of PSO increased (p<0.05). Hardness, work of penetration and the resistance during the withdrawal of the probe values (penetration tests) increased significantly with the increase in the level of PSO (p<0.05). These results indicate that PSO has potential to be use as a replacement of animal-based fats in the production of bologna-type sausages.

• 대한수의학회지
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• 제45권2호
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• pp.223-231
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• 2005

A quantitative risk assessment tool was used to provide estimates of the probability that foot-and-mouth (FMD) virus-contaminated, smuggled animal products are fed to susceptible swine in Korea. Sensitivity analyses were conducted to attempt to distinguish between parameter uncertainty and variability, using different assumptions on the effect of cooking at home, the effect of the fresh meat, and the effect of heat treatment at garbage processing facility. The median risk estimate was about 20.1% with a mean value of 27.4%. In a scenario regarding all beef and pork were considered as fresh meat the estimated median risk was 3.4%. The risk was greatly dependent on the survival parameters of the FMD virus during the cooking or heat treatment at garbage processing facility. Uncertainty about the proportion of garbage that is likely contaminated with FMD had a major positive influence on the risk, whereas conversion rate representing the size of a load had a major negative effect. This model was very useful in assessing the risk explored. However, the model also requires enhancements, such as the availability of more accurate data to verify the various assumptions considered such as FMD prevalence in a specific country, proportion of garbage which is recycled as feed, proportion of food discarded as garbage. Other factors including the effect of selection of animals for slaughter, ante- and post-mortem inspection, the domestic distribution of the smuggled products, and susceptible animals other than pigs, are need to be taken into account in the future model development.

• 동아시아식생활학회지
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• 제26권1호
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• pp.1-10
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• 2016

The purpose of this study was to investigate the need to develop foods for the elderly based on their food preferences. A one-to-one survey method was used for data collection, and the survey was conducted on 165 elderly people (male: 47, female: 118) attending senior welfare centers in Seoul. The results of this study show that the preferred cooking method was steaming rather than stir-frying. Vegetables (4.24), fruits (4.22), Kimchi (3.87), fish (3.83), tofu (3.81), rice-cakes (3.65), dairy products/eggs (3.47), meat (3.45), noodles (3.44), seafood (3.44), poultry (3.23), bread/cookies (3.10) showed high preferences in order (p<0.05). The respondent's chewing & swallowing degree were "Not uncomfortable chew" 31.5%, "Hard food, and a big food is a little difficult to intake". 37%, "Hard food, and a big food is difficult to intake" 11.5%, "Small food, and soft foods can intake" 11.5%, and "It is difficult to intake solid food" 1.2%. Foods that were difficult to chew were meat 28.3%, seafood 15.2%, vegetables 15.2%, nuts 14.1%, fruits 12.0%, Kimchi 8.7%, and other 6.5%. For respondents, the most important factors affecting choice of elderly foods were flavor (48.5%), hygiene (43.0%), and nutrition (36.4%). The elderly wanted "Ready to eat (RTE)" 53.9%, "Ready to heat (RTH)" 15.8%, "Ready to cook (RTC)" 21.2%, and 'Fresh cut product" 9.1%.

• 한국식품영양학회지
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• 제13권6호
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• pp.534-538
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• 2000

대두유를 기초로 한 튀김유에 capsicum, butter flavor, 규소수지를 각각 0.20, 0.15%($\omega$/$\omega$) 및 10ppm 처리하여 가열안정성의 향상 및 육두향 약화에 효과가 있는 것으로 확인되었다. 즉, capsicum과 규소수지를 병행처리한 튀김유는 185$\pm$2$^{\circ}C$의 온도조건 하에서 3시간 동안 연속적으로 열처리할 경우 AV 및 SP가 각각 무처리군의 0.385, 22$0^{\circ}C$에 비하여 크게 향상된 0.301, 232$^{\circ}C$를 나타내었다. 이러한 효과는 capsicum의 항산화 효과와 함께 소포제의 일종인 규소수지의 작용에 따라 가열처리에 따른 튀김유의 표면적 팽창을 방지하여 유리지방산생성 및 연기발생을 억제한데 따른 효과인 것으로 판단되었다. 또한, 0.15%($\omega$/$\omega$)의 butter flavor처리에 따라 튀김유 및 튀김물에서 발생하는 육두향 및 기름타는 냄새를 막아주는 효과가 인정되어 새로운 형태의 튀김유 제품 생산이 가능할 것으로 기대되었다.

• 수산경영론집
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• 제44권2호
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• pp.19-33
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• 2013

China is the world's largest producer of aquatic products and its fishery sector is comprised primarily of aquaculture facilities, both fresh and seawater, and a much smaller wild catch component. The expansion of the aquaculture sector continues to boost China's aquatic output. The increase is attributable to several factors. Among them rapidly growing domestic demand is no doubt one of the most important reasons. Rapid economic growth and rising disposable income are influencing domestic consumption and the economic recovery of major import markets is further stimulating consumption of China's aquatic products. This paper tries to examine the status, trend and reasons of consumption of aquatic products in China. Based on the analysis on the consumption of aquatic products and its change, this paper utilizes panel regression model to estimate the affecting factors of aquatic products consumption in China. By using panel data between 1997 and 2010, the results indicate that income, urbanization, aging and dummy variable have positive effects and fish price index has negative effect on China's aquatic products consumption as predicted. However, effects of meat consumption and education on fishery consumption are totally opposite with our predictions. In other words, it turns out that meat consumption has positive effect on fish consumption while education turns out to have negative effect. Finally the member of household does not show any significant effect on consumption of aquatic products in China.

• 한국축산식품학회지
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• 제30권2호
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• pp.198-205
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• 2010

This study was carried out to investigate the effects of kimchi powder addition on the quality properties of semi-dried pork jerky. Jerky was unamended (control) or was amended with dried kimchi powder to a concentration of 1% (T1), 2% (T2) or 3% (T3). The contents of moisture and ash were the highest in the T3 treatment. The protein content was highest in the control, but there was no significant difference in the fat content. The control exhibited the highest pH value, whereas T2 exhibited the lowest metmyoglobin content. The dry yield and water activity of T2 treatment were highest. There was no significant difference in the thiobarbituric acid value. Shear force was highest in the control. Overall, T2 produced a product with the best sensory evaluation results.

• 한국식품영양과학회지
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• 제12권4호
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• pp.374-381
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• 1983

다획성 적색육어류(多獲性赤色肉魚類)인 정어리를 효율적으로 이용하기 위한 방안의 하나로 정어리소시지의 품질을 개선하고자, 소시지의 원료로서 정어리를 사용하였을 때의 제품의 가공조건을 구명하고, 대두단백질과 훈액을 첨가했을 때 정어리소시지의 품질에 미치는 효과를 검토하였다. 정어리소시지 제조시 첨가물의 최적첨가량은 수세육에 대해 소금 1.5%, 설탕 1.5%, 글루탐산나트륨 0.2%, 후추가루 0.2%, 마늘가루 0.2%, nutmeg 0.2%, beef extract 0.4% 및 식용색소액(Red 40호와 Yellow 5호의 혼합액) 0.05%이었으며, 훈액은 수세육에 대해 0.1~0.2% 첨가하는 것이 좋았다. 이들 최적첨가량으로 선어를 이용한 정어리소시지 제조시 탄력보강제는 옥수수전분 10%에 대해 ${\alpha}$-starch와 대두단백질을 각각 2%, 3% 대체하여 첨가하는 것이 texture나 식감면(食感面)에서 적합하였다.

• Applied Biological Chemistry
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• 제33권2호
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• pp.147-153
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• 1990

향신료의 첨가가 육제품에서 아질산염의 효과에 미치는 역할을 구명하기 위하여, 마쇄한 돈육에 8가지 향신료, ascorbic acid, nitrite를 첨가한 다음, 가열하지 않거나, $70^{\circ}C$ 30분 또는 $121^{\circ}C$ 15분 가열처리한 모델식품을 $5.5^{\circ}C$에서 12일간 저장하면서 pH, 아질산염 잔존량, 적색도, TBA값, 항생역가 등을 측정한 결과 비 가열 시료의 PH는 $5.6{\sim}5.8$로 일정하였으나 아질산염, anise, ascorbic acid, black pepper 처리구의 경우에는 5일 후에 급상승하여 12일 후에는 $6.7{\sim}7.8$로 상승하였다. 한편 $70^{\circ}C$ 및 $121^{\circ}C$로 가열구는 $5.9{\sim}6.1$로 거의 변화가 없었다. 아질산염량은 첫날에 큰 감소를 보이며, 저장기일에 따른 감소효과는 ascorbic acid구가 가장 높고, clove, eugenol, thyme도 상당한 효과를 보였으나 peppermint구는 효과가 적었다. 시료의 적색도는 대조구 보다 낮은 peppermint를 제외하면 ascorbic acid, clove, eugenol, thyme, anise, blackpepper, coriander, rosemary처리구가 대조구 보다 높았으며 그중 ascorbic acid, clove, eugenol첨가구의 경우 저장 12시간 후에 $2{\sim}3$정도 높았다. TBA가는 clove, eugenol, ascorbic acid처리구가 아질산염만 처리한 구보다 $4{\sim}6.5$정도 낮아 강력한 항산화성을 나타냈다. 미생물의 생육을 저해하는 항생역가는 Penicillium에 대해 clove, eugenol, peppermint, thyme 처리구가 강력하였으며, Salmonella에서는 모든 처리구에서 다같이 어느정도의 저해 역가를 나타냈다. 따라서 eugenol, clove, thyme oil을 육제품에 첨가하면 아질산염의 첨가량을 줄일 수 있을 것이다.