• 한국식품영양학회지
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• 제26권3호
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• Asian-Australasian Journal of Animal Sciences
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• 제17권4호
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• pp.538-542
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• 2004

Comminuted sausages with reduced fat (25-0%) and increased moisture (19-44%) combinations were manufactured, and their chemical composition, and physico-chemical, textural and sensory properties were determined for the selection of the most palatable sausage treatment. The moisture and fat contents of the comminuted sausages varied from 55-79% and 26.4-2.14%, respectively, whereas, the protein content was relatively constant at 13.5-14.5%. Expressible moisture (EM, %) decreased with increased fat addition, and the high-fat control sausage (~25% fat) had lower EM than those with lower than 15% fat addition. Increased fat level also increased Hunter L values (lightness) of sausage samples taken from the core, and differences in lightness were observed between 15 and 25% fat level at the initial mixture. Sausages without fat addition had different textural characteristics from high-fat control sausages in most texture profile analysis (TPA) values. However, no differences in TPA values were observed among treatments with added fat (<25%) in the formulation. Results of the sensory evaluation showed that the most appropriate fat content of comminuted sausages to have better sensory properties ranged from 15-20% of added fat at the initial mixture. These results also indicated that decreased fat and increased moisture contents produce sausages with higher EM and lower lightness. Comminuted sausages without fat addition had different textural characteristics from the high-fat control.

• 동아시아식생활학회지
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• 제20권1호
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• pp.84-94
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• 2010

Physico-chemical analysis and sensory test of loin of lamb were carried out by four different methods such as grilling, pan-frying, oven-roasting and boiling. The crude fat content was all the same at three cooking methods except boiling. The moisture content was not different among grilling, pan-frying and oven-roasting. Hunter's color L-value(lightness) was lowest at grilling method. However, the heating loss appeared greatly at grilling. The hardness of the lamb-loin after cooking showed big differences with the control except boiling treatment. Amino acids in fillet contained highly in the order of glutamic acid > aspartic acid > cystein. The grilling showed a good value not only color of a sensory test but also the appearance. The oven-roasting cooking gave the tenderness and juiciness. The oven-roasting method showed good sensation to overall taste. Therefore, the oven-roasting (at $150^{\circ}C$ for 9 minutes) was suggested as the superior method when the loin of lamb is cooked for reducing off-flavour.

• 한국축산식품학회지
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• 제31권2호
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• pp.215-223
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• 2011

Surimi-like samples were divided into four groups (C, surimi-like material made from Alaska Pollack with all cryoprotectant ingredients; T1, surimi-like material made from chicken breast with sugar and a sorbitol-free cryoprotectant; T2, surimi-like material made from chicken breast with a sugar-free cryoprotectant; T3, surimi-like material made from chicken breast with all cryoprotectant ingredients). Water and protein content were lower in Alaska Pollack surimi-like material (C) than those in chicken breast surimi-like material. Centrifuge loss and cooking loss were higher in C than those in chicken breast surimi-like material. Lipid oxidation (thiobarbituric acid reactive substances) was lower in T3 than others during storage. In a sensory evaluation, overall acceptability was significantly higher in C than those in other samples during storage. As a result, we found that the raw material composition (Alaska Pollack or chicken breast) had a large influence on the physico-chemical characteristics and quality of surimi-like materials, whereas cryoprotectant composition may have less influence on the physico-chemical characteristics and quality of surimi-like materials.

• 한국식품조리과학회지
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• 제30권3호
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• pp.317-324
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• 2014

본 연구는 여러 가지 과열증기 처리 조건이 닭 가슴살의 물리화학적 품질 특성과 관능에 미치는 영향을 분석하고, 이를 바탕으로 과열증기를 이용한 닭 가슴살의 최적의 조리 조건을 설정해 보고자 하였다. 일반적으로 많이 사용하는 전기 오븐 구이와 비교했을 때 과열증기 처리군 중 스팀 온도 $330^{\circ}C$에서 8분과 $350^{\circ}C$에서 6분 처리한 군에서 중량 손실률이 적고, 적절한 수분 함량을 나타냈으며, 질감에 있어 경도, 깨짐성은 낮고 탄력성이 높게 나타났고, 관능평가에서도 모든 항목에서 기호도가 높게 평가되었다. 따라서 닭 가슴살 조리에 과열증기 기술을 적용할 경우 일반적인 전기 오븐 구이와 비교했을 때 조리시간을 단축하고 품질과 기호도가 우수한 제품을 생산할 수 있을 것으로 사료된다.

• 한국축산식품학회지
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• 제22권4호
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• pp.358-362
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• 2002

본 연구는 한우뼈로 만든 탕의 품질에 대한 소비자의 요구에 부응하고 한우뼈의 부가가치 향상 및 소비 확대를 위하여 품종별에 따른 이화학적, 관능적 및 영양적 특성을 구명하여 비교하고자 실시였다. 탁도와 점도에서는 한우가 유의적으로 높았고(P<0.05), 명도에서는 한우가 유의적으로 더 밝았으며(P<0.05), 관능평가에서는 한우가 유의적으로 높은 평가를 받았다(P<0.05). 총질소, 칼슘함량 및 칼로리는 한우와 젖소 용출액이 수입소보다 유의적으로 높았고(P<0.05), 한우와 젖소간에는 유의적인 차이가 있었다. 아미노산 조성에서는 한우의 경우 methonine이 높게 나타났다. 이상의 결과를 종합하여 볼 때 품종간 비교에서는 한우뼈 용출액이 이화학적 특성, 관능특성 및 영양특성에서 우수한 것으로 나타나 우리나라 사람의 기호에 가장 적합한 것으로 나타났다.

• 한국축산식품학회지
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• 제28권5호
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• pp.567-573
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• 2008

본 연구는 돈육 패티 제조 시 첨가되는 NaCl 일부를 KCl, potassium lactate, potassium lactate 및 calcium ascorbate로 각각 40%, 30%, 30% 대체하였을 때 돈육 패티의 이화학적 특성과 관능 특성에 미치는 영향을 구명하고자 실시하였다. NaCl을 KCl과 calcium ascorbate로 대체하였을 때 제조된 돈육 패티의 가열감량을 줄이고 지방산화와 미생물의 성장을 억제하였으며, 색과 관능적 특성에는 영향을 미치지 않는 것으로 나타났다. 이러한 결과는 저염 육제품의 개발 시 NaCl의 대체제로서 KCl과 calcium ascorbate의 사용이 가능할 것으로 판단되었다. 하지만 potassium lactate는 지질 산화와 미생물의 성장 억제효과가 있었고 육색과 관능적 특성에 영향을 주지 않았으나, 가열감량이 저장 초기와 4일에 대조구와 다른 처리구들에 비해 유의적으로 높게 나타나 NaCl 대체제로 사용하기 위해서는 첨가량을 조절할 필요가 있는 것으로 사료되었다.

• 한국축산식품학회지
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• 제29권5호
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• pp.557-565
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• 2009

Effects of the addition of kimchi powder on the physico-chemical and sensory properties of semi-dried sausages were investigated at the following kimchi powder concentrations: control (0%), T1 (1%), T2 (2%), and T3 (3%). pH of the semi-dried sausages containing kimchi powder decreased with the addition of kimchi (p<0.05). Also, the addition of kimchi powder to the sausages significantly decreased the CIE $L^*$ and increased the CIE $a^*$ and CIE $b^*$ values (p<0.05). The T3 treatment resulted a higher mositure lose than other treatments. TBARS values of the T2 and T3 groups were significantly lower (p<0.05) than that of the control, while T3 had the highest VBN value among treatments at the end of the storage period. Addition of kimchi powder to semi-dried sausages improved the overall sensory properties of the sausages, and increased the softness and tenderness. These results suggest that addition of 2% kimchi powder to semi-dried sausage is helpful to improve the quality of sausages.

• 한국축산식품학회지
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• 제21권3호
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• pp.208-214
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• 2001

This study was conducted to investigate the influence of dietary oriental medicine refuse(OMR) and mugwort powder on physico-chemical characteristics of Korean Native Pork(KNP). KNP were randomly assigned to one of the three dietary treatments : 1) control (commercial feed) 2) T1 (commercial fed supplemented with 10% OMR powder) 3) T2 (commercial feed with 10% mugwort powder). 15 heads(♂) were feed one of the experimental diets for 5 months and slaughtered. In the proximate composition, moisture content showed slightly high in the T1, however, fat content were tended to be high in the control. The heating loss, shear value, WHC (water holding capacity) were not significantly between control and the treatments group. The T1 showed the lowest pH among treatments (P<0.05). In sensory evaluation, juiciness and tenderness of T1 and T2 were higher compared with that of control. Hunter a* did not show any difference among the treatments group. But Hunter L*, b* in treatment group(T1, T2) were higher than that of the control. Oleic acid, linoleic acid and unsaturated fatty acid contents of T1 and T2 were higher than the control. The total amino acid of the control, T1 and T2 were 18.290, 18.177 and 18.942mg%, respectively.

• 한국식품영양과학회지
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• 제27권4호
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• pp.668-674
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• 1998

Physico-chemical qualities of pyunyuk depending on the cooking time were evaluated to produce high quality and to reduce labor and processing time. Pork headmeat divided into two parts was cooked for 1~4hrs, trimmed and pressed with 110kg/$\textrm{cm}^2$(gauge pressure) for 3.5hrs at 1$0^{\circ}C$. The contents of general nutrients, yield, texture, color, fatty acid composition, gel structure, and sensory evaluation were observed. Deboning time was very dependent on cooking time. Optimum cooking time observed in this study was 2~2.5hrs for efficiency of deboning and yield. Excess cooking time resulted in low yield and working efficiency. Yield variation depending on the cooking time was 14.3~26.0% and it was reduced by increasing the cooking time. The content of moisture was 53.5~54.8% which was not significantly different by cooking time. The content of crude fat was 14.2~26.0% which was decreased by increasing the cooking time. The contents of crude protein(21.1~26.3%) and mineral(1.4~2.7%) were increased by increasing the cooking time. The color of pyunyuk was significantly different by cooking time(p<0.05). In the texture, hardness and chewiness of the pyunyuk cooked for 2hrs were significantly higher than others processed in this study(p<0.05). However cohesiveness and springiness were not different among pyunyuks. With sensory evaluation, hardness was similar among the pyunyuks cooked over 2hrs. The pyunyuk cooked for 1hr showed higher value in juiciness than the pyunyuk cooked for 3~4hrs(p<0.05). The % of saturated fatty acids was decreased by increasing the cooking time, and gel structure of pyunyuk cooked for 2hrs was the most compact among treaments. In conclusion, 2hrs was proper as a cooking time concerned with working efficiency and physico-chemical quality of pyunpyk.