• 한국식품조리과학회지
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• 제27권6호
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• pp.755-762
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• 2011

This study was conducted to investigate the physicochemical characteristics and sensory qualities of saccharified cherry tomato gruel with different ratios of cherry tomato by rice mash. Saccharified cherry tomato gruel containing 0, 15, 30 and 45% cherry tomato puree was prepared and proximate compositions, sweetness, pH, acidity, color, texture, free sugar and sensory analysis of the samples were measured. With increasing cherry tomato puree content, proximate compositions, sweetness and acidity of cherry tomato gruel increased, and pH decreased significantly p<0.05). Saccharified cherry tomato gruel prepared with 15-45% cherry tomato puree displayed significantly lower viscosity. As the level of cherry tomato puree increased, L-value decreased, whereas the a-value and b value increased. Free sugar contents of fructose and glucose contents increased while maltose content decreased. Free sugar content of cherry tomato rice gruel was ranged of 1.44-2.12, 0.53-1.66 and 0.49-0.86 respectively. Cherry tomato rice gruel with 30% added cherry tomato puree was the most preferred for color, flavor, taste, mouth feeling, texture, overall acceptability preference. From these results, we found that adding 30% cherry tomato puree was the best to make gruel with high sensory quality.

• 동아시아식생활학회지
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• 제22권5호
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• pp.649-656
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• 2012

We investigated the quality characteristics of dohwaju (fermented with peach flowers and branches, a Korean traditional alcoholic beverage) containing different sub-ingredients. During fermentation, the inner temperatures of the added sub-ingredient treatments were higher compared to non-treatment, and only peach branches treatment. showed the highest inner temperature. There were no significant differences in the physicochemical results among the treatments. pH decreased from the first mashing day to the second and then increased slightly until fermentation was terminated. Total acidities showed opposite patterns as compared to pH level. Amino acid contents, soluble solids, and alcohol contents increased steadily until the end of fermentation, whereas reducing sugar contents showed the opposite trend. In a preference survey, DB (only peach branches)-treated dowhaju showed the highest evaluation in terms of taste and overall acceptability with walues of $5.07{\pm}1.38$ and $5.57{\pm}1.16$, respectively. Based on the results of this study, we concluded that only peach branches treatment is optimal for the manufacture of dowhaju. We expect that the quality of dowhaju can be improved by providing basic information concerning its manufacture.

• 한국식품영양학회지
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• 제28권3호
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• pp.470-477
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• 2015

The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.

• Asian-Australasian Journal of Animal Sciences
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• 제29권3호
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• pp.384-389
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• 2016

A total of 400, one day-old commercial broiler chicks were divided into five diet groups (negative control, positive control group with 55 ppm Zn-bacitracin, 15 ppm ${\beta}$-glucan, 30 ppm ${\beta}$-glucan, and 60 ppm ${\beta}$-glucan) and fed for six weeks. Ten broilers were allotted to each of 40 floor pens. Eight floor pens were randomly assigned to one of the 5 diets. Each diet was fed to the broilers for 6 weeks with free access to water and diet. The survival rate, growth rate, feed efficiency, and feed conversion rate of the broilers were calculated. At the end of the feeding trial, the birds were slaughtered, breast muscles deboned, and quality parameters of the breast meat during storage were determined. The high level of dietary ${\beta}$-glucan (60 ppm) showed better feed conversion ratio and survival rate than the negative control. The survival rate of 60 ppm ${\beta}$-glucan-treated group was the same as that of the antibiotic-treated group, which showed the highest survival rate among the treatments. There was no significant difference in carcass yield, water holding capacity, pH, color, and 2-thiobarbituric acid reactive substances values of chicken breast meat among the 5 treatment groups. Supplementation of 60 ppm ${\beta}$-glucan to broiler diet improved the survival rate and feed conversion rate of broilers to the same level as 55 ppm Zn-bacitracin group. The result indicated that use of ${\beta}$-glucan (60 ppm) can be a potential alternative to antibiotics to improve the survival and performance of broilers. However, dietary ${\beta}$-glucan showed no effects on the quality parameters of chicken breast meat.

• 동아시아식생활학회지
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• 제16권4호
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• pp.429-437
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• 2006

The quality of Jeung-pyun made with frozen rice batter was evaluated according to variations in the freezing temperature of the batter. The physicochemical sensory and rheological characteristics of Jeung-pyun were analyzed. The rice batter was stored at -20$^{\circ}C$, -40$^{\circ}C$, and -70$^{\circ}C$ for up to 4 weeks. Statistical data analysis was completed using the SAS program. The pH, and brix percentage of Jeung-pyun batter decreased during the fermentation. In carbon dioxide evolution during fermentation, the levels of the sample stored at -40$^{\circ}C$:, and -70$^{\circ}C$ for 3$\sim$4 weeks were significantly higher than that of the sample stored at -20$^{\circ}C$. The Jeung-pyun moisture content was not significantly affected by freezing temperature or storage times. Specific volume of Jeung-pyun made with rice batter stored at -40$^{\circ}C$, and -70$^{\circ}C$ for 4 weeks was significantly higher than that stored at -20$^{\circ}C$. In sensory evaluation of the stored sample for 4 weeks, the overall quality of Jeung-pyun was not significantly different between with the control and the -20$^{\circ}C$ sample, and between the control and the -40$^{\circ}C$ sample. Among the rheological properties measured with a rheometer on Jeung-pyun made with batter stored sample for 4 weeks at -20$^{\circ}C$, -40$^{\circ}C$ and unfrozen batter, the hardness was increased over the storage time, but the difference was not significant. In conclusion, the most suitable freezing temperature of the rice batter for the manufacture of Jeung-pyun was proposed to be -40$^{\circ}C$.

• 한국식품저장유통학회지
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• 제6권2호
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• pp.143-147
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• 1999

양파의 저장조건을 저온(2-4$^{\circ}C$, 80% RH), 움식(3-15$^{\circ}C$, 75-85% RH), 실온방열(10-23$^{\circ}C$, 75-98% RH) 및 상온(2-$25^{\circ}C$, 62-72% RH)으로 구분하여 저장 중 물리적 및 화학적 변화를 조사하였다. 저장 중 양파의 발아율은 저온 저장된 양파를 제외하고는 모두 높게 나타났으며, 저온 저장된 양파에서는 저장 11개월까지 거의 발아되지 않았다. 양파의 부패율은 실온방열 저장된 양파를 제외하고는 7개월까지 낮았으나 7개월 이후에는 모두 급격히 부패되었다. 중량감소는 기간이 경과함에 따라 계속되었으며, 저온 저장된 양파에서 가장 적게 일어났다 수분함량은 저온 및 움식 저장된 양파에서 증가하였으나 실온방열 및 상온에서 저장된 양파에서는 감소하였다. 전당과 환원당의 함량은 시간의 경과와 함께 완만하게 감소하였다. Vitamin C는 저장 중 큰 변화가 없었으나 저온 저장된 양파의 경우에는 다소 증가하였다.

• 한국식품저장유통학회지
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• 제6권2호
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• pp.179-183
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• 1999

월동 배추 3품종 중 외형적 특징을 조사한 결과 '만풍'이 가장 크고, 무거웠으며 잎의 두께도 가장 두꺼웠다. 그러나 김치제조 시 다듬는 과정에서 초록색의 크고 두꺼운 겉잎이 많이 제거되어 가식부위의 무게는 '설왕'보다 적었다. 배추 3품종 중잎이 두꺼운 '만풍'이 경도 또한 가장 높았으며 산도도 높았다. 김치 제조 후 품질을 조사한 결과 '만풍'은 조직의 경도 저하가 다른 품종에 비하여 적었지만 pH 및 총산의 변화에 있어서는 '만풍' 품종이 가장 큰 변화를 보였다. 김치 발효시 초기의 주된 유기산은 citric acid였지만 발효가 진행되면서 lactic acid와 acetic acid의 생성량이 급격히 증가하였으며 숙성 말기의 주된 유기산은 lactic acid였으며 '만풍' 품종에서 679.7㎎/100g으로서 전체 유기산중 69.6%를 차지하였다.

• 한국식품저장유통학회지
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• 제12권3호
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• pp.204-208
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• 2005

오가피 열수추출액의 유통 품질의 변화특성을 규명하기 위하여, 오가피($8{\sim}20$ mesh)를 열수 추출한 액을 nylon/PE(0.08 mm) pouch로 밀봉포장하거나 포장하지 않고, 가온조건(40, $60^{\circ}C$)에서 10일간 보관하면서 1일 간격으로 이화학적 품질특성을 조사하였다. 보관 중 추출액의 탁도, pH, 총폴리페놀 함량 및 DPPH 유리기 소거능 등은 감소하는 경향을 보였으나 저온과 포장에 의해 감소가 억제됨을 보였다. 적정산도는 고온에서 증가함을 보였으나 포장에 의해 증가가 억제되는 경향이었다. 가용성 고형분 함량은 포장과 온도의 영향을 받지 않고 거의 일정하게 유지되었다. 품질변화 kinetics를 model화 하기 위하여 반응속도론에 상사시켜 본 결과 오가피 추출액의 품질변화는 1차반응 속도식이 적합하였으며 품질변화 속도상수에 대한 온도의 영향은 Arrhenius 식에 잘 따른다고 할 수 있었다. 이상의 결과로 볼 때, 오가피 열수추출액의 부패억제와 항산화능 유지를 위해서는 포장과 저온유통이 필수적인 것으로 판단된다.

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.23-27
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• 2008

The Korean native black pig (KNP) have several desirable meat qualities, which are highly demanded by Koreans in spite of its slow growth rate, low feed efficiency, and small litter size. The aim of this study was to evaluate meat quality and fatty acid composition of KNP at different slaughter weight in order to provide information to industry. Ninety female KNP of the same age (220 days) were divided into three groups by live body weights (30 pigs per each group); live weight of 50$\sim$59 kg (T1), 60$\sim$69 kg (T2) and 70$\sim$80 kg (T3), respectively. After slaughtering the longissimus dorsi muscle (LD) and backfat from each group were obtained after 24 hr chilling. Crude protein content and shear force of LD from T3 was higher than that from T1 and pH of LD was significantly lower in that from T1 than from T2 and T3. Color measurement indicated that LD of T2 group had a higher $L^*$-value and lower $a^*$-value than those of T1 and T3. Slaughter weight of KNP generally did not affect the fatty acid composition of LD and backfat but the content of oleic acid (C18:1) of T2 in LD was significantly higher than those of T1 and T3. The results may provide basic information to industry to promote the production and processing of KNP, and assist in meeting the Korean consumer's demand.

• 한국작물학회지
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• 제51권spc1호
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• pp.7-11
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• 2006

국내에 수입되고 있는 찐쌀과 국내산 일반 쌀의 품질 특성을 비교 분석한 연구결과는 다음과 같았다. 1. 찐쌀은 외관상 금이 많이 나 있어 쉽게 구분할 수 있었으며, 취반 시 쌀알의 형태가 유지되지 않았고, 다양한 백도를 나타내었다. 또한 단백질 함량은 높고 수분함량은 낮았으며 윤기치는 현저히 떨어짐을 알 수 있었다. 2. 호화 및 열분석과 취반특성 분석 결과 찐쌀은 호화개시온도가 높고, 취반 시 일반 백미보다 수분을 1.5배가량 많이 흡수하며, 팽창용적이 크고 용출되는 고형물 양도 2배정도 많으며, 그 과정에서 쌀알 고유의 형태를 잃는 것을 알 수 있었다. 3 식미관능평가를 통해 찐쌀의 식미가 일반 쌀에 비해 매우 떨어질 뿐만 아니라 묵은 쌀이나 싸라기보다도 유의하게 식미가 낮음을 확인 할 수 있었다.