• Korean journal of food and cookery science
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• v.18 no.1
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• pp.34-42
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• 2002

The purpose of this study was to develop a seasoned Hwangseoke-jeot(a kind of salted and fermented fish) with chitosan having less fishy smell and salty taste. In order to decrease the fishy smell and increase the palatable taste effectively, four types of seasoning were developed, in which minced ginger, garlic and onion were included. In order to improve the color and flavor of seasoned Hwangseoke-jeot, high-quality powdered hot red pepper was also added in all the seasonings. Seasoned Hwangseoke-jeot type 1 had the oil and roasted powder of sesame, which are known to decrease fishy smell and palatable taste, and was the basis of other seasoned Hwangseoke-jeot. Type 2 had the oil and roasted powder of perilla, which also were known to decrease fishy smell and to increase palatable taste effectively. Type 3 had roasted soybean powder and laver to increase savory and palatable taste. It was developed especially for old and young people who like savory taste. Type 4, containing citron syrup, was for the young and children. All the developed seasoned Hwangseoke-jeot samples had better red color and other sensory properies than the control (S-company's seasoned Hwangseoke-jeot), as tested by colorimetry and sensory evaluation. More than 1% (w/v) of chitosan gave an astringent taste to seasoning, so it is recommended not to exceed 1% (w/v) in the seasoning. The developed functional seasonings of jeot would be applicable to other kinds of jeot.

• International Journal of Oral Biology
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• v.34 no.3
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• pp.123-129
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• 2009

Taste is associated with hedonic evaluation as well as recognition of quality and intensity. Taste information is sent to the cortical gustatory area in a chemotopical manner to be processed for discrimination of taste quality. It is also conveyed to the reward system and feeding center via the prefrontal cortices. The amygdala, which receives taste inputs, also influences reward and feeding. In terms of neuroactive substances, palatability is closely related to benzodiazepine derivatives and $\beta$-endorphin, both of which facilitate consumption of food and fluid. The reward system contains the ventral tegmental area, nucleus accumbens and ventral pallidum and finally sends information to the lateral hypothalamic area, the feeding center. The dopaminergic system originating from the ventral tegmental area mediates the motivation to consume palatable food. The actual ingestive behavior is promoted by the orexigenic neuropeptides from the hypothalamus. Even palatable food can become aversive and avoided as a consequence of postingestional unpleasant experience such as malaise. The brain mechanism of these aspects of taste is elucidated.

• Nutrition Research and Practice
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• v.14 no.1
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• pp.70-75
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• 2020

BACKGROUND/OBJECTIVES: The aim of this study was to determine the relationship among emotional eating behavior, tendency to eat palatable foods, and several risk factors. SUBJECTS/METHODS: This study was carried out on 2,434 persons (1,736 women and 698 men) aged between 19 and 64 years. A questionnaire form was used as a data collection tool, which consisted of items for the socio-demographic characteristics, anthropometric measurements, Emotional Appetite Questionnaire (EMAQ), and the Palatable Eating Motives Scale (PEMS). RESULTS: A positive significant correlation was observed between the BMI groups and the negative emotions, negative situations, and negative total scores of EMAQ (P < 0.01). The regression results on negative subscales showed that a one unit increase in BMI resulted in a 0.293 unit increase in negative situations scores, a 0.626 unit increase in negative emotions scores, and a 0.919 unit increase in negative total EMAQ scores. When the BMI groups and PEMS subscale scores were examined, a significant relationship was found in the social motives, rewarding, and conformity subscales (P < 0.01). A one unit increase in BMI increased the coping motives scores by 0.077 units. CONCLUSION: The emotional states have a significant effect on the eating behavior. On the other hand, an increase in eating attacks was observed, particularly in people who were under the effect of a negative emotion or situation. Nevertheless, there were some limitations of the study in terms of quantitative determination of the effects of this eating behavior depending on the BMI.

• Journal of Ginseng Research
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• v.20 no.3
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• pp.307-317
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• 1996

This study was undertaken to examine the effects of fresh ginseng addition on the chemical and sensory properties of dongchimi juice fermented under various conditions. The contents of free sugars in dongchimi juice during fermentation increased at the initial stage, but decreased at the palatable stage and then increased again thereafter. Free sugars were higher in dongchlml juice with 4% of ginseng addition than with Soye ginseng and without ginseng addition. Analyses of organic acid contents showed that all three groups contained relatively high amounts of citric, lactic and malic acids. It was also found that, as fermentation progressed, the amounts of tactic and acetic acids in- creased, while that of malic acid decreased at the palatable stage and increased again thereafter. Total saponins were highest in dongchimi juice fermented at 4$^{\circ}C$ with 4% of ginseng addition and panax atrlol ginsenosldes were found more than panaxadiol ginsenosides in dongchimi juice The results of sensory evaluation revealed that dongchimi juice prepared with the addition of $4^{\circ}C$ and 4% ginseng was lower in sour taste and moldy off flavor than the control, thus scoring high In total acceptability. Dongchimi juice with 4% of ginseng addition was best in most sensory characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.800-806
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• 1997

Effect of temperature on Kakdugi during fermentation was investigated by measuring sensory, physicochemical and microbiological, properties up to 57 days. The diced(2.5$\times$2.5$\times$2.5cm) Chinese radishes(Ra-phanus sativus L.) with other ingredients were fermented under the different temperatures. Kakdugi were stored at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 12 hours(treatment E) from initial fermentation to the end at each temperature on preparation. The pH was decreased to the range of 4.14~4.29 in the initial of pH 5.8, and total acidity was increased 2~4 times more than that of in the initial period (0.24%). And the changes of treatment A, B, and C were nearly constant up to 57 days in the range of 0.80~0.88% (pH 4.1). The changes of vitamin C showed sigmoidal curve, increasing significantly in the palatable period after decreasing gradually in the initial period. The content of vitamin C in treatment E was rapidly decreased, but that of treatment C was kept high content up to 57days. the number of lactic acid bacteria was remarkably increased in palatable period and was gradually decreased thereafter. The scores of aroma, taste, overall acceptability in sensory evaluation during the fermentation was high in order of treatment E, C, D, B and A. The scores of sensory evaluation treatment D and E during fermentation was rapidly decreased, however, treatment A, B and C were maintained. Changes of lactic acid bacteria, and sensory properties, among treatment A, B and C which kept a good quality up to 57 days, had high scores of sensory evaluation, abundant vitamin C in the palatable period. The result showed that Kakdugi fermented at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 36 hours had better taste and quality than those of other treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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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.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.274-285
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• 2010

This study attempts to develop a mass production product standardized by the application of high pressure extraction cooking(HPEC) in order to suggest a desirable direction for the development of salt contained standardized chicken stock. In our experiment on chicken stock with varying its salt content, the total free amino acid content was highest in S3, which contained 0.3% of salt In addition, when the total content of free amino acid was divided into the contents of essential amino acid, palatable amino acid, and other types of amino acid, they showed the same distribution as the total content of free amino acid. In addition, the total content of palatable amino acid was highest among the specimens. In the results of investigating the palatability of chicken stock according to salt content, saltiness increased with the increase of the salt content, but no significant difference was observed in preference for saltiness. It is believed to have come from the difference in the sensory evaluators' preference for saltiness, and it shows that the salt content has an effect on sweet taste, delicate taste, fishy smell, and color. In particular, specimen 83, which contained 0.3% of salt, showed the highest content of palatable amino acid, and the highest level of delicate taste in sensory tests, suggesting the correlation between palatable amino acid and delicate taste.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.296-300
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• 1994

Recently hospital food service systems are often burdened with labour problems including employee job dissatisfaction, high labour costs and turn over. It is essential that these factors should be considered in developing for assuring palatable, nutritious, and safe feeding. A survey of 14 hospital conventional food service systems was undertaken and detailed information was collected from 390 catering staff. Foodservice employee satisfaction was evaluated by measuring employee job attitudes towards five aspects of their job using the Job Description Index(JDI). The food serive workers surveyed in this research were less satisfied with their jobs than are other types of workers in other industries. The demographic variables including age, length of employment and kinds of work were significantly related to job satisfaction. It was also found that catering staff in 14 hospitals surveyed were more satisfied with their interpersonal relations with supervisions and co-workers than with work content, pay and promotional opportunities.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.521-540
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• 2019

This review summarizes the current trends related to insect as food resources among consumers, industry, and academia. In Western societies, edible insects have a greater potential as animal feed than as human food because of cultural biases associated with harmful insects, although the abundant characteristics of edible insects should benefit human health. Nevertheless, many countries in Asia, Oceania, Africa, and Latin America utilize insects as a major protein source. Using insects can potentially solve problems related to the conventional food-supply chain, including global water, land, and energy deficits. Academic, industry, and government-led efforts have attempted to reduce negative perceptions of insects through developing palatable processing methods, as well as providing descriptions of health benefits and explaining the necessity of reducing reliance on other food sources. Our overview reveals that entomophagy is experiencing a steady increase worldwide, despite its unfamiliarity to the consumers influenced by Western eating habits.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.1
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• pp.36-43
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• 2015

We examined sensory characteristics to determine the optimal conditions for flounder Verasper moseri Jordan et Gilbert sikhe preparation, using response surface methodology. Our aim was to develop the optimum mixing rates and materials for producing highly palatable flounder sikhe. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhe of acceptable quality were $11.63^{\circ}C$, 4.66% and 9.12 days, respectively. The optimal percentages of red pepper powder, garlic, monosodium glutamate, ginger, radish and foxtail millet were 16.08%, 7.21%, 2.96%, 3.70%, 10.12% and 13.72% respectively.