• 한국작물학회:학술대회논문집
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• 한국작물학회 1991년도 추계 학술대회지
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• pp.52-53
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• 1991

• Asian-Australasian Journal of Animal Sciences
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• 제28권7호
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• pp.1028-1037
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• 2015

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

• 한국식품저장유통학회지
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• 제17권1호
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• pp.72-78
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• 2010

저에탄올 딸기 발효주 제조를 위한 딸기 과즙의 수율을 향상시키기 위하여 4종의 pectinase를 이용하여 효소처리시 최적조건을 설정하였으며, 발효기간에 따른 이화학적 특성, 에탄올함량, anthocyanin 색소함량의 변화를 조사하였다. 4종의 pectinase를 1,000 ppm의 농도로 30, 60분간 처리하여 수율을 측정한 결과, Viscozyme L 효소를 1,000 ppm에서 30분간 처리시 수율이 81.7%로서 가장 높았으며, 대조구에 비해 수율이 18.9% 증가하였다. 에탄올 발효시 효소처리에 따른 이화학적인 특성의 차이는 관찰되지 않았으며. 에탄올함량의 경우도 pectinase 처리에 의한 함량변화는 나타나지 않았다. 딸기 과즙의 주요 색소는 cyanidin-3-glucoside와 pelargonidin-3-glucoside로 검출되었으며, 발효기간 중 효소처리구의 색소 함량이 대조구보다 약간 낮았고, 두 처리구 모두 발효 기간에 따라 anthocyanin 색소의 안정성이 떨어지므로 딸기발효주의 색도 유지를 위한 연구가 필요한 것으로 판단되었다.

• 한국식품영양과학회지
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• 제36권4호
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• pp.453-457
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• 2007

감마선 조사가 비트의 품질특성 및 비트의 주요 색소인 betalain에 미치는 영향을 알아보기 위해 비트에 2.5kGy, 5kGy, 10kGy 및 30kGy로 감마선 조사를 실시하였다. 조사에 따른 betalain추출량에는 차이가 없었으며 betacyanin과 betaxanthin은 5kGy의 조사선량에서 높은 optical density 값을 나타내었다. 조사선량이 증가할수록 비트의 명도, 적색도 그리고 황색도는 감소하였으며 pH는 조사에 따른 차이를 나타내지 않았다. 10kGy이상의 감마선 조사는 물성에 나쁜 품질을 나타내었으며 항산화효과는 감마신 조사에 의한 유의적인 변화(p<0.05)를 보이지 않았다. 따가서 천연색소 및 물성 측면에서 볼 때 비트에 대한 10kGy 이상의 감마선 조사는 바람직하지 않은 것으로 생각한다.

• 한국식품영양학회지
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• 제31권5호
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• pp.712-719
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• 2018

This study was carried out to obtain basic data on Korean traditional Meju collected from 18 regions (TM1~TM18) in Korea and to define and control quality. The shape of Meju was mostly rectangular and the weight was 0.84~2.04 kg. The physicochemical analysis showed: pH, 5.31~8.21; total acidity, 0.91~2.74%; moisture content, 4.79~42.16%; and soluble protein content, 41.37~23.48%. Hunter color values for L (lightness), a (redness), and b (yellowness) ranged from 39.07~67.92, 3.57~8.87, and 7.48~20.67, respectively. The amino nitrogen contents of all samples were in the range of 257.29 to 839.58 mg% and TM13 showed the highest content (839.58 mg%). Total viable cells, yeast and mold counts of Meju were 8.43~5.91 log CFU/g, 2.48~5.19 log CFU/g, and 3.42~7.48 log CFU/g, respectively. Based on the results, it is proposed that quality standards and management of Meju fermentation conditions and information about different varieties of soybeans used should be made available.

• 한국축산식품학회지
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• 제40권3호
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• pp.444-460
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• 2020

This study was conducted to investigate the effects of freezing and storage temperature (-18℃, -50℃, and -60℃) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (-18℃, -50℃, and -60℃) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner. Frozen samples were thawed at 2℃. Physicochemical properties such as thawing loss, cooking loss, water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) were evaluated. The samples frozen by deep freezing (-60℃) was favorable with respect to thawing loss, color, and VBN. Samples frozen at -60℃ had lower values of thawing loss and VBN than those frozen at -18℃ for all storage periods (p<0.05). Color parameters were more similar to those of fresh meat than to those of samples frozen at -18℃ for 6 months. The TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating oxidative stability of lipids. Consequently, deep freezing at -60℃ may be acceptable for maintaining the quality of fresh pork neck and chicken leg meat for 6 months without deterioration.

• 한국식품조리과학회지
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• 제28권6호
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• pp.813-820
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• 2012

To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.832-839
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• 2006

Kugija was added to Nabak kimchi to improve the quality and preservation and the optimum addition level was assessed. Kugija extract was prepared by boiling kugija fruits, at different ratios (0, 1, 3, 5, 7%; w/v) in water for 30 minutes. The changes in the physicochemical properties of the Nabak kimchi were measured during storage for 25 days at 10?, and compared to a control (without kugija). The pH was decreased in all treatments. Following the fermentation of Nabak kimchi, the total acidity values were inversely proportional the pH changes according to the nature of mutual dependence. However, in short term, during the initial 7 days of fermentation, the total acidity values decreased with increasing concentrations of kugija extract, whereas the trend was reversed after day 10. Total vitamin C content was directly proportional to the concentration of kugija extract and was decreased with the laps of fermentation. Up to day 25, 7% treatment showed the highest vitamin C content, but at 25 days 1% and 3% treatments ranked the first. The mont of reducing sugar was proportional to the concentration of kugija extract however, the difference of values between all treatments became almost indiscernible after day 25. Turbidity values were generally increased in all samples during fermentation period, although only to a limited extent. The lowest turbidity was shown at 3% treatment up to day 16. Total color difference values were increased up to day 16, but then decreased. The optimum level of kugija extract in Nabak kimchi, as determined through these experiments, was between 1 to 3% per added water content, and was preferably 3% for color and fermentation-retarding effect of the product. Kugija extract could be applied for improving the quality and preservation of traditionally prepared Nabak kimchi.

• 산업식품공학
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• 제14권3호
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• pp.256-262
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• 2010

삼백초 분말의 첨가량을 0-6%로 달리하여 쿠키를 제조한 후 물리화학적 품질 및 관능적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 삼백초 분말 첨가량이 증가함에 따라 쿠키의 두께 및 밀도는 유의적으로 증가하였으나(p<0.05), 반죽의 구께 및 밀도에는 영향을 미치지 않는 것으로 나타났다(p>0.05). 반죽과 쿠키의 pH는 삼백초 분말 첨가량이 증가함에 따라 현저하게 감소하였으며, 색 특성 중 명도와 황색도 역시 현저하게 감소한 반면 적색도는 증가하는 경향을 나타내었다. 관능검사 결과, 경도를 제외한 맛, 향미, 색 등의 강도는 분말의 첨가량이 증가함에 따라 유의적으로 증가하여 6% 첨가군이 가장 높게 평가되었다(p<0.05). 한편 상관분석결과 삼백초 분말 첨가수준은 대부분의 물리화학적 및 관능적 품질특성과 유의적인 상관관계를 나타내어, 삼백초 분말 첨가가 반죽 및 쿠키의 전반적인 품질특성에 상당한 영향을 미치는 것으로 나타났다.

• 한국식품영양학회지
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• 제32권4호
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• pp.395-400
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• 2019

This study attempts to analyze the physicochemical characteristics of rice flour developed as rice powder for exclusive use, steamed rice cake recipes developed as basic recipefor rice cakes. The study also aims to compare the quality characteristics of steamed rice cakes in an effort to establish the possibilities of developing various rice cake recipes. The moisture content and amylose content increased as the rice powder particles for exclusive use became finer. With regards to water uptake, in the case of the Hungara type, the water uptake increased as rice powder particles increased in size. In the case of the Shingil and commercial types, the water uptake decreased as rice powder particles increased in size, and solubility and swelling force decreased as rice powder particles increased in size. In the case of chromaticity, Sulgidduk made with rice powder for exclusive use the brightness (L value) increased as powder particles became finer and the yellow indexes (b value) decreased, and this was especially pronounced in the Shingil type. The measurements of changes in the mechanical textures of Sulgidduk showed that rice types with larger particles led to lower hardness, cohesiveness, springiness, and chewiness.