• Asian-Australasian Journal of Animal Sciences
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• 제29권11호
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• pp.1639-1645
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• 2016

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color ($a^*$ and $b^*$) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.

• 한국연초학회지
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• 제28권1호
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• pp.9-16
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• 2006

To get the informations of burley leaf, the chemical constituents, quality indices, leaf color and the effects of climatic factors on the physicochemical properties of leaf produced from 2000 to 2004 crop years at 6 growing areas were analysed. The average leaf chemical contents for 5 years were as follows ; nicotine 2.87%, total nitrogen 4.55%, and chlorine 0.57%. The nicotine content was low while total nitrogen was slightly high as compared with recommended contents(nicotine ; $3.0{\sim}3.5%$, total nitrogen; $4.0{\sim}4.5%$). The variations of physicochemical properties among crop years were high while those of growing areas were relatively low. The nicotine contents of upper leaves were positively correlated to the sunshine hours in June and negatively correlated to the rainfalls in June and July according to crop years. However the total nitrogen content of upper leaves were positively correlated to the rainfalls in July according to growing areas. The tan-tended colored leaves were produced under the high air temperature, drought and long sunshine weather condition while the buff-tended colored leaves were produced under the contra교 condition according to crop years. It is considered that the increasing of nicotine content of Lugs may be available to decrease the nitrogen number(nitrogen/nicotine ratio) of leaf tobacco.

• 한국연초학회지
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• 제28권1호
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• pp.1-8
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• 2006

To get the information of flue-cured leaf, the chemical constituents, quality indices, leaf color and the effects of climatic factors on the physicochemical properties of leaf produced from 2000 to 2004 crop years at 6 growing areas were analysed. The average leaf chemical contents for 5 years were as follows ; nicotine 2.22%, total sugar 28.0%, total nitrogen 1.89%, ether extracts 6.37% and chlorine 0.38%. The nicotine and total nitrogen contents were low while the total sugar were high as compared with KT&G recommended contents(nicotine ; $2.5{\sim}3.0%$, total nitrogen; $2.0{\sim}2.5%$, total sugar ; below 25.0%). The variations of physicochemical properties among crop years were high while those of growing areas relatively low. The nicotine content of leaf was negatively correlated to the rainfalls in June and July sugar content was negatively correlated to the average air temperature in June and July according to crop years. The orange colored leaves were produced under the drought and long sunshine weather condition while the lemon colored leaves were produced under the contrary condition according to crop years. Blending the different crop year's leaves in the proper way may be beneficial to produce of uniform and consistent cigarettes. It is considered that the increasing of nitrogen fertilizer or improving of nitrogen uptake may be available to increase the nicotine and nitrogen and decrease the total sugar contents of flue-cured leaf tobacco.

• Food Science and Biotechnology
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• 제14권5호
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• pp.676-680
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• 2005

This study investigated the effect of thawing rate on the physicochemical properties of frozen ostrich meat. Five different thawing rates (0.33, 0.54, 0.61, 0.68, and 0.78 cm/h) were delivered by controlling the air velocity as heat convection at $15^{\circ}C$. The pH value decreased with increasing thawing rate (p<0.05). In color measurement, $L^*$-values of all treatments were lower and $b^*$-values higher than those of control, but $a^*$-values were not significantly different among the treatments except at the thawing rate of 0.33 cm/h. Increasing thawing rate tended to improve the water holding capacity (WHC) of the samples. Thawing loss decreased with increasing thawing rate and significantly higher cooking loss was observed at the thawing rate of 0.33 cm/h. Thiobarbituric acid reactive substance (TBARS) levels of all treatments were significantly higher than that of control (p<0.05). Increasing thawing rate tended to decrease the total volatile basic nitrogen (TVBN) value. These results indicated that a rapid thawing process at $15^{\circ}C$ improved the quality of frozen ostrich meat.

• 한국식품영양학회지
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• 제29권5호
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• pp.706-715
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• 2016

Nutritional composition and physicochemical properties changes in mustard leaf kimchi were investigated during fermentation of up to 3 months. The pH decreased, and the titratable acidity gradually increased according to increase of fermentation periods. Fructose and glucose were the major free sugars in mustard leaf kimchi, and their amounts were significantly decreased with fermentation periods (p<0.05). Lactic acid content showed a significant increase with maximum increase at 3 months. All types of kimchi contained 20 amino acids, but the content of most amino acid fluctuated during fermentation. Except for K and Zn, the content of other ingredients including Ca, Fe, Mg, Na, Se were the highest in kimchi fermented for 2 months. The unsaturated fatty acid of mustard leaf kimchi was higher than that of saturated fatty acid, and total fatty acid of kimchi significantly decreased after 2 months (p<0.05). Most vitamin contents showed a tendency to decrease with fermentation, in particular, vitamin B complex except for $B_2$ significantly decreased after 3 months (p<0.05). The results provide fundamental data for determining the appropriate fermentation period to improve the quality of kimchi.

• 한국식품과학회지
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• 제33권3호
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• pp.353-360
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• 2001

전통 고추장의 품질개선과 기호성 향상을 위하여 마늘과 양파를 $0{\sim}6%$ 첨가하여 고추장을 제조하고 22주간 숙성시키면서 이화학적 변화를 검토하였다. 고추장의 수분은 숙성 중에 증가하고 총질소는 감소하였다. 고추장의 pH와 적정산도의 변화는 마늘 또는 양파 첨가로 적었다. 고추장의 총당은 숙성 $2{\sim}4$주 사이에 급격히 감소하였으며, 환원당은 숙성 2주 경에 높았고 마늘 첨가량이 높을수록 숙성 후기에 환원당의 감소는 적었다. 알콜은 숙성이 진행되면서 증가하였고, 양파 첨가량이 증가할수록 증가하였다. 아미노태와 암모니아태 질소는 숙성 6주까지 증가하였으며, 마늘이나 양파의 첨가 농도가 증가할수록 아미노태 질소는 증가하였고 암모니아태 질소는 감소하였다. 고추장의 Aw는 숙성중에 근소하게 감소하였으나 점조성은 숙성 18주까지 증가하였다. Aw와 점조성은 양념류 첨가의 영향이 적었으나 색도는 이들의 첨가로 L값이 낮아지고 a 와 b 값이 높아 색상이 진해졌다. 22주간 숙성시킨 고추장의 종합적인 관능치는 마늘$2{\sim}4%$ 첨가가 양호하였다.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.44-50
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• 2000

Physicochemical properties and sensory evaluation of Satsuma mandarin produced in Cheju were investigated . Fruit index(width/Length), soluble solids and acid content of Citrus unshiu marc. var. miyagawa(miyagawa) and C. unshiu marc. var.(okitsu) harvested at 1st December were 1.16 and 1.23, 12.12 and 12.01, 0.97 and 1.09, respectively. and the fruit of miyagawa was showed somewhat round in shape, compared to ikitsu. the taste of miyagawa seemed to be better than okitsu. However, compared to miyagawa, peel thickness was thinner, flesh ratio was higher, and firmness was higher as 0.502kg-force in kitsu. Nevertheless there were some differences among panelist groups in sensory evaluation , middle size of citrus fruits were favorable to most panelists, but except very small or very large size of fruits, there were not so much differences in okitsu. The panelists referred to somewhat flat-shaped fruits from that sensory evaluation score was increased to 1.3 in fruit index. nevertheless there were not so much differences in full-colored fruits, the citrus peel color of reddish yellow was more favorable than greenish or pale yellow color. the score was increased more linearly according to citrusfruit produced in optimum ciltivation area, and was prefered to thinner in peel thickness , Correlation between soluble solids, acid content , Brix/acid ratio and flesh ratio with sensory evaluation score were not showed significantly, it was different to with citrus juice. This data obtained in this experiments are supposed to be applied to the quality evaluation of Satsuma mandarin produced in Cheju .

• 한국식품저장유통학회지
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• 제9권2호
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• pp.148-153
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• 2002

개화 후 71일 만에 수확된 청매실을 20, 30, 40$\mu\textrm{m}$ 두께의 LDPE 필름 포장재에 각각 넣고 상온($25^{\circ}C$) 및 저온($0^{\circ}C$ 와 1$0^{\circ}C$)에 저장하면서 저장 중 일정 시간 간격으로 pH, 산도, 가용성고형분과 클로로필의 함량, 경도, 색상 등의 변화를 측정하여 포장하지 않은 채 저장한 시료에 대한 변화와 비교하였다. 포장재에 넣고 저장한 시료는 포장재의 두께에 관계없이 무포장구에 비해 외관적으로 변화가 훨씬 적음을 확인하였고, 화학적 성질 변화를 억제하는데도 효과가 있음을 알 수 있었다. 특히, 결과를 종합적으로 비교해 보았을때 30$\mu\textrm{m}$ 두께의 LDPE 필름 포장재에 저장하였을 때가 다른 필름 두께의 포장구에 비해 모든 측정 항목에서 변화를 최소화할 수 있는 조건임을 알 수 있었고, 이 사실은 LDPE 30 포장구가 외부차단 효과와 적절한 호흡 특성 유지 효과를 동시에 기대할 수 있는 조건임을 말해 준다.

• 한국식품과학회지
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• 제30권3호
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• pp.548-551
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• 1998

우리 기호에 적합한 한국식 핫소스의 저장기간 중 이화학적 특성 변화를 조사하였다. 제조된 핫소스의 pH는 3.29, 적정산도 3.88% (w/w), capsanthin은 0.13% (w/w) capsaicin은 2.68 mg%이었다. $20^{\circ}C$ 및 $30^{\circ}C$ 항온기에 50일간 저장하면서 이화학적 성분 변화를 조사한 결과 pH 및 적정산도의 변화는 볼 수 없었던 반면 capsanthin과 capsaicin은 저장기간 동안 약간씩 감소하고 있었다. 저장기간 동안 10일마다 시료를 채취하여 관능검사를 실시한 결과 저장 30일부터 기호도가 급격히 감소하고 특히 색의 감소율이 큰 편이었다. 이화학적 성분과 관능검사 평가항목과의 상관성을 분석한 결과 capsanthin과 색과의 상관성이 높은 것으로 나타나 capsanthin의 함량을 핫소스의 품질지표로 선정하였으며 capsanthin 함량의 감소율을 근거로 하여 핫소스의 상대적인 유통기간을 예측한 바 $20^{\circ}C$에서는 232.5일, $30^{\circ}C$에서는 178.0일이 각각 예측되었다.

• 한국조리학회지
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• 제15권1호
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• pp.59-66
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• 2009

제주 대정 마늘의 일반성분 함량은 평균적으로 수분 63.0%, 유기물 35.6%, 무기물 1.40%로 전국 주요 산지별 마늘과 유사하였다. 제주 대정 마늘의 마그네슘, 인, 나트륨 함량은 전국 주요 산지별 마늘보다 높았지만, 철, 칼슘, 총산도는 비슷하였다. 특히 제주 대정 알뜨르 마늘의 평균 비타민 C함량은 전국 주요 산지별 마늘과 중국산 마늘보다 매우 높은 함량을 나타내었다. 제주 대정 마늘의 유리당 함량은 전국 주요 산지별 마늘보다는 매우 높았지만 중국산 마늘보다는 낮았다.