• Asian-Australasian Journal of Animal Sciences
• /
• 제31권2호
• /
• pp.293-300
• /
• 2018

Objective: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). Methods: Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with $1^+$ quality grade. Samples were either oven-roasted at $180^{\circ}C$ (dry heat) or cooked in boiling water (moist heat) to final core temperature of $70^{\circ}C$ (medium) or $77^{\circ}C$ (well-done). Results: Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to $77^{\circ}C$. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to $77^{\circ}C$ using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion: The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

• Journal of Ginseng Research
• /
• 제37권4호
• /
• pp.468-474
• /
• 2013

Ginseng seed oil was prepared using compressed, solvent, and supercritical fluid extraction methods of ginseng seeds, and the extraction yield, color, phenolic compounds, fatty acid contents, and phytosterol contents of the ginseng seed oil were analyzed. Yields were different depending on the roasting pretreatment and extraction method. Among the extraction methods, the yield of ginseng seed oil from supercritical fluid extraction under the conditions of 500 bar and $65^{\circ}C$ was the highest, at 17.48%. Color was not different based on the extraction method, but the b-value increased as the roasting time for compression extraction was increased. The b-values of ginseng seed oil following supercritical fluid extraction were 3.54 to 15.6 and those following compression extraction after roasting treatment at $200^{\circ}C$ for 30 min, were 20.49, which was the highest value. The result of the phenolic compounds composition showed the presence of gentisic acid, vanillic acid, ferulic acid, and cinnamic acid in the ginseng seed oil. No differences were detected in phenolic acid levels in ginseng seed oil extracted by compression extraction or solvent extraction, but vanillic acid tended to decrease as extraction pressure and temperature were increased for seed oil extracted by a supercritical fluid extraction method. The fatty acid composition of ginseng seed oil was not different based on the extraction method, and unsaturated fatty acids were >90% of all fatty acids, among which, oleic acid was the highest at 80%. Phytosterol analysis showed that ${\beta}$-sitosterol and stigmasterol were detected. The phytosterol content of ginseng seed oil following supercritical fluid extraction was 100.4 to 135.5 mg/100 g, and the phytosterol content following compression extraction and solvent extraction was 71.8 to 80.9 mg/100 g.

• Agricultural and Biosystems Engineering
• /
• 제6권2호
• /
• pp.70-76
• /
• 2005

Seed, stem and sprout of F. tataricum were separately milled using the ultra fine mill under the same condition to investigate the effect of roasting or extruding on the particle size, microstructure and water solubility of dietary fiber. The mean particle size of MR (roasting) is increased in stem and sprout, and that of ME (extruding) is increased in seed, compared to that of control. The microscopic views of seed show that control has the spherical shape but ME the larger and irregular shape, and those of stem and sprout show that control has the needle like shape but ME more rounded shape. Water solubility index of ME is much higher than that of control or MR in seed, stem and sprout. It shows that seed, stem and sprout are damaged more in extruding than in roasting, and the starch and cell wall structure must be destroyed to change the water insoluble dietary fiber into the water soluble dietary fiber.

• 한국식품과학회지
• /
• 제28권1호
• /
• pp.15-18
• /
• 1996

국내외 시판되고 있는 roasted and ground 커피 20종에 대해서 맛에 영향을 미칠 수 있는 이화학적 성분을 분석하였다. 신맛이 강한 R & G 커피의 평균 pH는 5.02, TA는 3.98, 배전색도는 54.7이었으며, 신맛이 약한 R & G 커피의 평균 pH는 5.40, TA는 2.27, 배전색도는 34.6으로 향기성분중 2-methylfuran은 커피의 거친맛(harshness)과 관계하며 배전정도가 강할수록 눈에 띄게 증가하였으므로 이들 관계는 측정치에서 산출된 회귀식 Y=4.45-0.06 X에 의해서 이 관계를 71.2%정도 설명할 수 있다.

• Animal Bioscience
• /
• 제34권10호
• /
• pp.1705-1716
• /
• 2021

Objective: This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins. Methods: Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150℃ or 230℃), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Results: Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p<0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150℃ presented a higher intensity of cheesy flavor, and that grilled at 230℃ showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively. Conclusion: Grilling may be effective for enhancing the unique flavor in dry-aged beef.

• Asian-Australasian Journal of Animal Sciences
• /
• 제11권5호
• /
• pp.503-509
• /
• 1998

Whole faba beans (WFB) were dry roasted at different temperatures of 110, 130 and $150^{\circ}C$ for 15, 30 and 45 minutes (min) to determine the optimal heating conditions to increase bypass starch as glucose source which may be a limiting nutrient in high producing dairy cattle. Ruminant degradation characteristics of starch (St) of WFB were determined using in sacco method in 6 dairy cows fed 60% hay and 40% concentrate. Measured characteristics of St were soluble (washable) fraction (S), potentially degradation fraction (D) and the rate of degradation (Kd) of the insoluble but degradable St fraction. Based on measurement of these characteristics, percentage bypass starch (%BSt) and bypass starch (BSt) were calculated. Degradability of starch in the rumen was reduced by dry roasting at temperature of 130 and $150^{\circ}C$ and increased at $110^{\circ}C$. S varied from 50.0% in the raw whole faba beans (RWFB) and 53.7% in $110^{\circ}C$/15 min to 18.2% in $150^{\circ}C$/45 min. D varied from 49.9% in RWFB and 46.3% in $110^{\circ}C$/15 min to 81.8 % in $150^{\circ}C$/45 min. Kd varied from 9.8% in RWFB and 11.0% in the $110^{\circ}C$/30 min to 4.2 in $150^{\circ}C$/45 min. All these effects resulted in increasing %BSt from 22.1% in the $110^{\circ}C$/45 min and 23.9% in RWFB to 49.9% in the $150^{\circ}C$/45 min. Therefore BSt increased from 91.4 g/kg and 98.4 g/kg to 199.9 g/kg respectively. Dry roasting at $110^{\circ}C$ increased the starch rumen degradation. Treatment at higher temperature (130 and $150^{\circ}C$) decreased rumen degradation of starch and seemed to be linear up to highest values tested. No optimal dry roasting conditions of treatment could be determined at this stage. It may be concluded that dry roasting at temperatures of 130 and $150^{\circ}C$ was effective in shifting starch degradation from rumen to intestine to increase bypass starch.

• 한국식품저장유통학회지
• /
• 제21권3호
• /
• pp.334-340
• /
• 2014

볶음온도에 따른 옥수수 분말의 흡습특성을 구명하기 위하여, 옥수수 낟알을 160, 180, 200, 220, $240^{\circ}C$에서 20분간 볶은 후 분쇄하고, $20^{\circ}C$에서 각 분말의 수분활성도($a_w$) 0.11, 0.33, 0.53, 0.75, 0.90에 따른 평형수분함량(EMC)을 측정하여 등온흡습곡선을 작성하였다. 볶은 옥수수 분말의 등온흡습곡선은 $a_w$ 증가에 따른 EMC 증가가 전형적인 sigmoid 형태를 보였으며, $a_w$ 0.53 이상의 영역에서는 동일 $a_w$에서 볶음온도가 고온일수록 높은 EMC를 나타내었다. 옥수수 분말의 등온흡습곡선은 볶음온도의 뚜렷한 영향이 없이 Oswin, Caurie, Henderson, Halsey 모델로 설명이 가능하였으며, 가장 적합한 모델은 Oswin인 것으로 나타났다. 단분자층 수분함량은 전범위의 $a_w$영역에서 GAB 방정식으로 예측할 수 있었으며, 볶음온도가 높아짐에 따라 증가하는 경향을 보여서 $180^{\circ}C$에서는 0.043 kg $H_2O/kg$ solids, $240^{\circ}C$에서는 0.053 kg $H_2O/kg$ solids을 각각 나타내었다. 이로써 옥수수의 볶음온도가 분말의 $20^{\circ}C$ 흡습특성에 영향을 미치는 것으로 확인되었다.

• 자원리싸이클링
• /
• 제21권6호
• /
• pp.65-73
• /
• 2012

탈질용 선택적 촉매 환원(SCR) 촉매는 화력발전소의 탈질 시스템에서 발생한다. 폐 SCR 촉매로부터 바나듐 및 텅스텐과 같은 유가금속을 회수하기 위한 공정은 소다배소 및 수침출 법으로 이루어진다. 본 연구에 사용된 폐 SCR 촉매는 $V_2O_5$ 1.23 %, $WO_3$ 7.73 %를 함유하고 있다. 소다배소 공정은 바나듐과 텅스텐 화합물을 수용성의 물질로 전환시켜 주는 역할을 하며, 실험은 $Na_2CO_3$ 첨가량 5 당량, 배소온도 $850^{\circ}C$, 배소시간 120 분, 폐촉매 입자크기 $54{\mu}m$의 조건에서 수행하였다. 소다배소 실험 이후 배소산물을 사용하여 수침출 실험을 수행하였다. 침출실험을 위한 배소산물은 $-45{\mu}m$의 입자크기로 분쇄하였으며, 수침출 실험조건은 침출온도 $40^{\circ}C$, 침출시간 30 분, 광액밀도 10 %이다. 소다배소 및 수침출 실험결과, 바나듐 46 %, 텅스텐 92%의 침출율을 얻었다.

• 한국식품과학회지
• /
• 제6권2호
• /
• pp.70-74
• /
• 1974

한우(韓牛)의 round muscle과 오징어 근육(筋肉)을 여러 가지 조리조건(調理條件)으로 처리(處理)하여 pepsin에 의한 in vitro 소화율(消化率)과 소화과정중(消化過程中)의 amino태(態) N, 유기용매(有機溶媒) 처리(處理)가 소화율(消化率)에 미치는 영향(影響)을 AOAC에 의한 semi-micro Kjeldahl법(法)으로 실험(實驗)한 결과(結果)는 다음과 같다. 1. 소화율(消化率)은 우육(牛肉)에서 autoclaving, frying, raw, freezing, roasting, boiling, dry heating의 순서이며 오징어육(肉)에서는 raw, autoclaving, boiling, freezing, frying, dry heating, roasting의 순서로 높았다. 2. Amino태(態) N는 우육(牛肉), 오징어육(肉) 공(共)히 소화율(消化率)이 높은 순서로 비례해서 증가(增加)한다. 3. 우육(牛肉)과 오징어육(肉)의 raw condition에서 ether처리(處理)가 소화율(消化率)에 거의 영향을 미치지 않는다.

• 한국조리학회지
• /
• 제15권3호
• /
• pp.128-138
• /
• 2009

본 연구에서는 약리작용과 기능성, 풍미작용을 지닌 쑥의 품질과 항산화성을 분석하였다. 수분함량은 가열시간과 온도에 따라 감소하였고, 무기질에서 P는 덖음의 230 > 80 > $110^{\circ}C$ 순서로 나타났고 데침은 1, 2분 처리에서는 0.50%, 5분 처리에서는 0.38%로 나타났다. Ca는 처리별로 큰 유의차가 나타나지 않았으며, Fe는 100 g 당 0.54~1.02 mg으로 일반채소보다 높은 것으로 나타났다. 페놀 화합물은 대조구인 생쑥에서 가장 높았고, 데침의 1분이 그 다음으로 나타났고 덖음의 $110^{\circ}C$에서 가장 낮은 것으로 나타났다. 항산화성인 전자공여능은 덖음의 $230^{\circ}C$ 14분 처리에서 급속히 감소하였다. 본 연구를 통해 쑥의 식품으로 이용시 덖음의 낮은 온도나 우리나라 전통방식인 데침을 이용하는 것이 좋은 것으로 생각되었다.