• 한국축산식품학회지
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• 제36권6호
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• pp.737-743
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• 2016

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein con-tent was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.

• 한국수산과학회지
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• 제27권5호
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• pp.454-461
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• 1994

This studies was carried out in order to investigate the browning reaction of lipid originated compound with nitrogenous compound in dried conger eel. The major fatty acids were $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{20:5}\;and\;C_{22:6}$. The nonpolar lipid contained the highest percentage of $C_{16:0}$, while the polar lipid contained the highest percentage of $C_{22:6}$. The browning reaction there was a rapidly developed with the beginning of the decline in carbonyl value and remarkable decrease in polyunsaturated fatty acids such as $C_{20:5},\;C_{22:5},\;C_{22:6}$ compared with the other fatty acid, in the water soluble fraction of the browning product obtained from tile fish was detected some antioxidation activity but in the lipid soluble fraction which covers most of the browning reactions in the fish meat antioxidation activity was not detected. In the test of conger eel oil, the phosphatidylcholine was largest in quantity and browning products provided in this experiment showed very low reducing activity.

• International Journal of Internet, Broadcasting and Communication
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• 제11권3호
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• pp.20-26
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• 2019

The purpose of this study is to show probability of alternate food by using edible insects through the reports (Edible insects: Future prospects for food and feed security) edited by WFO (World Food Organization). We were carried out to develop the functional meat new product using Mealworm (Tenebrio molitor lavare) and Chicken breast. People's interest to the healthy, low-calories food is growing up, the Foodservice industry is developing and making Functional food, which helps to a sale strategy. Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A rapid increase in the human population is expected in the second half of the 21 century, which will lead to lower availability of food, especially animal protein As the problem of food supply and demand has come to the fore with climate change, Food and Agriculture Organization of the United Nations (FAO) has noticed edible insects as future food resources in order to prepare against the shortage of protein source. Recently consumers, especially patients have doubts about safety of raw materials for food. To overcome these limitations, I propose an enteral nutrition formula using edible insects as a raw material.

• 한국동물위생학회지
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• 제34권4호
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• pp.441-448
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• 2011

According to the Korean government policy of expanding HACCP system application to food chain from farm to meat market, the importance of HACCP assessment to keep balance among the certified HACCP plants is urged. The objective of this study is to recommend more effective HACCP assessment methods. We reviewed major foreign countries HACCP implementation policy focused on the audit system, and compared with the Korean HACCP assessment system. We found that the checklist guidelines of prerequisite program were not enough for precise evaluation and many of the items were not directly related to the risk occurrences. And current rating grade for each items and judgments were inadequate to induce non-compliances and corrections for better HACCP implementation. We suggest revision points as follows; (1) checklists should be revised and reorganized according to the possibility of risk occurrences, (2) all the items should be supported by detailed guidelines for more objective inspection, (3) non-compliances identified must be reconfirmed after correction, (4) the items for HACCP plan should be divided into an accreditation inspection and a regular inspection, (5) rating grade 'high', 'medium', 'low', 'failure' was better for indicating non-compliances.

• 동아시아식생활학회지
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• 제12권6호
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• pp.447-488
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• 2002

The annals of the Chosun dynasty (朝鮮王朝實錄). on CD-ROM was studied to understand e ceremony and dietary culture of the Chosun dynasty. The Chunshin (薦新) ceremony. the service of offering the first food product of the year to ancestors, was begun in the Song dynasty in China and initiated in the Koryo dynasty in Korea. Chunshin ceremony as the national auspicious ceremony was settled through the 311 the Chosun dynasty. The offerings were graded and the Saongwon (司饔院) was in charge of the transportation of them. A king attended the ceremony in person at Jongmyo (宗廟) once in a while. but the Bongsangsi officials usually took charge of ceremony. Even though the harvest of crops had failed due to the drought. the quantity of the offering was not curtailed. Seven kinds of the new products It ere offered in the Koryo dynasty, twenty-seven kinds of them during the reign of king Sejong, and thirty-one kinds of the them during the reign of King Sungjong according to the Gukjooreeui (國朝五禮儀) (1474). The offerings were served on the utensils called Du (두(豆)), Byun (遼), and Jak (爵). Most of the of the offerings were dedicated by public officials and civilians. The meat products in particular were caught by the king on hunting trips, and offered by the king in Person.

• 한국식품저장유통학회지
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• 제6권2호
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• pp.245-254
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• 1999

Lactic aicd bacteria(LAB)는 전통적으로 식품의 발효과정 중에 사용되는 미생물이다. Lactic acid bacteria를 이용한 bacteriocinogenic culture와 lactic acid bacteria에서 생산되는 산물은 식품의 부패에 원인이 되는 미생물과 병원성균에 대한 생육억제효과을 지니고 있다. 이러한 이유로 생선제품, 유제품. 육제품과 발효되지 않은 냉장식품 등의 식품저장에 lactic acid bacteria를 이용한 연구가 다양하게 수행되어져 오고 있었으나 과실 및 채소류에서의 lactic acid bacteria에 대한 효용가능성에 대해서는 아직까지 광범위하게 연구된 것이 없다. 따라서 lactic acid bacteria의 과일 및 채소류의 저장시 효과적이고 적용성이 넓은 보존제로서의 성공적인 이용을 위해서 식품저장과 lactic acid bacteria에 대한 특성, lactic acid bacteria의 대사산물, lactic acid bacteria의 안정성 등을 고려하여 과일 및 채소의 식품성분 및 구성요소와 미생물의 생육저해효과가 있는 대사산물과의 관계에 대한 많은 연구의 수행이 과일 및 채소제품에서 lactic acid bacteria의 식품보존제로서의 이용가능성을 평가하기 위해 필요한 점으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권1호
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• pp.143-150
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• 2012

Competition in global pork markets has increased as trade barriers have opened as a result of free trade agreements. Japanese prefer both loin and Boston butt, while Chinese prefer pork offal. Frozen pork has increased in terms of imports into China. Japanese consumers consider pork meat origin along with pork price when making purchase decisions. While the Chinese prefer a strong tasting pork product, South Korean consumers show very strong preferences to pork that is higher in fat. Therefore, South Korean consumers have a higher demand for pork belly and Boston butt. Consequently, the supply and demand of pork in Korea is hardly met, which means that importation of high fat parts is inevitable. In Korea there is lower preference toward low fat parts such as loin, picnic shoulder, and ham. During the economic depression in South Korea there have been observable changes in consumer preferences. There remains steep competition among the pork exporting countries in terms of gaining share in the international pork market. If specific consumer preferences would be considered carefully, there is the possibility to increase the amount of pork exported to these countries.

• 한국식생활문화학회지
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• 제14권1호
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• pp.57-65
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• 1999

This study was examined the current situation of utilization of meat broth materials for the development of various broth products. The 500 housewives living in Seoul were asked. The results obtained as follows; Beef(93%) was used most frequently for making broth. In order to reduce rancid smell of broth, garlic(72%), ginger(68%), green onion(60%), onion(58%), black pepper(44%), radish(25%) were used. Most housewives used beef three or four times a month and hardly used chicken or pork for making broth. Commercial broth materials were used two or three times a month. For making broth the bricket of beef, a whole or half chicken and bones of pig were consumed most frequently. Before making broth, from flesh only blood was removed. Also housewives slightly boiled bone blood-removed in water. The older age is, the longer marriage duration is, the higher monthly income and education level is, the more beef was consumed. The higher the education level is, the more vegetables like garlic, ginger, green onion, onion, radish were used. It is suggested that in order to develop various broth products made of natural materials, the characteristics of preferred broth materials should be defined and it is necesarry to accomplish the preference test of preferred broth products.

• Asian-Australasian Journal of Animal Sciences
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• 제17권5호
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• pp.700-704
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• 2004

Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky were evaluated throughout processing. The moisture content varied from 72.5% to 23.4 or 19.6% and aw varied form 0.97 to 0.74 or 0.72 in accordance with processing steps. The pork jerky roasted at $200^{\circ}C$ had higher shear value than roasted at $150^{\circ}C$ because the moisture content and aw of the former sample was lower than the later sample. The nitrite losses during whole processing steps amount to nearly 50%. The TBA value of pork jerky varied from 0.34 to 9.25 or 9.83 mg of malonaldehyde depended on processing steps. The VBN value of pork jerky ranging from 0.25 to 22.4 or 23.5 mg/kg depended upon processing steps. The ATPase activity of myofibrillar proteins during processing steps were partly or entirely denatured by the heat-drying or heat-roasting treatment. A gradual decrease in microorganism count during processing of pork jerky was also observed.

• Journal of Microbiology
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• 제38권3호
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• pp.132-136
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• 2000

We recently identified Leuconostoc gelidum, a typical psychrophile, as a microbial component from kimchi that has been laboratory-prepared and fermented at 20$^{\circ}C$ . However, it has been shown that the growth of leuconostocs in food products is highly influenced by fermenting temperature. To determine the distribution of L. gelidum species in kimchi fermented at a lower temperature , 8$^{\circ}C$, we characterized a total of 64 dextran-forming strains isolated from kimchi using a polyphsic method including 16S rDNA sequencing and DNA-DNA gybridization. We found that 80% of the isolated were L. gelidum, which has been found mainly at chill-stored meat products. We also found that L. gelidum could be a dominant Leuconostoc species in so-called KimJang Kimchi, which is traditionally prepared at lat fall to be preserved during winter in Korea. These results suggest that L. gelidum can be a predominant species in kimchi especially when fermented at low temperature.