• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2004년도 하계 학술 심포지엄
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• pp.49-49
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• 2004

Beef jerky is a traditional salted or soysauce-added and dried Korea meat product. Jerky is made from loins which is thin sliced, curing salt(soysauce-added), smoked and dried. The purpose of this study was to investigate the effects curing salt soy sam and/or smoking. A lexicon for describing the texture and flavor of beef jerky were developed. The intensity of a vatiety of texture, flavor, and mouth feel properties was characterized for beef jerky. A highly trained descriptive sensory panel identified, defined and referenced 17 attributes for beef jerky. (omitted)

• Journal of Animal Science and Technology
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• 제50권1호
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• pp.133-144
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• 2008

미트패티 제품에 열풍건조 단감분말(HP)과 동결건조 단감분말(FP)을 각각 3%(HP-3%, FP- 3%)와 6%(HP-6%, FP-6%)를 첨가하여 제조한 후 폴리비닐랩으로 포장한 후 4℃에 저장하였다. 수분함량은 대조구와 HP-3%가 다른 처리구에 비하여 유의적으로 높았으며(p<0.05), 조단백질 함량은 FP-6%, 조지방 함량은 FP-3% 처리구가 다른 처리구에 비하여 높았으며, 조회분 함량은 유의적인 차이가 없었다(p>0.05). 저장기간이 경과함에 따라 pH, L* 및 a*값은 모든 처리구에서, 보수력은 CTL와 HP-6%, 가열감량은 HP-3%에서 유의적으로 감소하였다(p< 0.05). 미트패티의 직경과 두께는 저장기간이 경과함에 따라 감소하였다. VBN은 저장기간이 경과함에 따라 모든 제품에서 증가하였다(p<0.05). 처리구들의 TBARS는 저장 전 기간 동안 CTL보다 유의적으로 높았다(p<0.05). 저장 8일까지 총균수는 4.61 log10 CFU/g 수준을 유지하였다. 관능검사결과, 향과 풍미, 육색 및 전체적인 기호도는 처리구가 더 좋은 점수를 얻었다(p<0.05).

• 한국식품저장유통학회지
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• 제16권5호
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• pp.656-660
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• 2009

품질이 균일한 돔배기를 제조하기 위하여 염농도와 절임온도를 달리하여 상어육을 염절임하는 동안 품질변화를 측정하였다. 염농도를 1, 2, 3%로 조정하고 $4^{\circ}C$와 $18^{\circ}C$에서 절임한 상어육의 품질변화를 비교한 결과, 수분함량은 $4^{\circ}C$, 3%의 염농도에서 절임시 64.2%로 가장 높았으며, 염함량은 $18^{\circ}C$와 3%의 염농도로 절임 하였을 때 높게 나타났고, 보수력은 저온과 높은 염농도로 절임 하였을 때 높은 것으로 나타났다. 수분활성도는 고온에서 염농도가 높을수록 낮았으며, 색차는 저온과 높은 염농도로 절임 하였을 때 낮아 외관의 변화가 적었음을 알 수 있었다. 탄력성과 강도는 저온과 높은 염농도로 절임하였을 때 높게 나타났다. 따라서 직간법으로 상어육을 염절임할 때, 높은 농도에서 염절임한 상어육의 품질이 더 우수한 것으로 나타났으며, 염절임한 상어육이 염함량을 제외하고는 $4^{\circ}C$에서 절임한 상어육의 품질이 더 우수한 것으로 나타났다.

• 육가공
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• 통권36호여름호
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• pp.61-71
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• 2009

자연환경에서 건염햄 제조 시 소금 처리수준과 아질산염 처리 유무가 뒷다리 중량감소, 제품의 일반성분, 화학적 특성 및 조직적 특성에 어떠한 영향을 미치는지를 조사하기 위해 HS(뒤다리 kg당 9.2 g 소금 처리), HS+NaNO2(뒷다리 kg당 9.2 g소금+100 ppm 아질산염 처리), LS(뒷다리 kg당 6.2 g 소금 처리), LS+NaNO2(뒷다리 kg당 6.2g 소금+100 ppm 아질산염 처리) 등 4개 처리구에 뒷다리 3개씩을 배치하여 조사하였다. 소금처리 수준과 아질산염 첨가 유무는 전체 중량감소율에 영향을 미치지 않았으며(p>0.05) 제조과정 중 중량감소는 건조기간 동안 가장 많이 발생하였다(27.46%, 28.25%, 26.99%, 28.42%) 자연환경에서 제조된 건염햄의 일반성분을 분석한 결과, 저염처리구(LS)가 아질산염을 처리한 고염처리구(HS+NaNO2)와 아질산염을 처리한 저염처리구(LS+NaNO2) 보다 수분 함량이 높았다. 지방함량, 단백질 함량, 회분 함량은 소금처리수준과 아질산염 처리에 영향을 받지 않았다. 경도(hardness)와 씹힘성(Chewiness)은 저염처리구(LS)에서 가장 낮았으며, 아질산염 처리는 건염햄의 조직감에 영향을 미치지 않는 것으로 조사되었다. 저염처리구(LS) 건염행 대퇴두갈래근의 수분활성도는 고염처리구(HS)와 아질산염을 처리한 고염처리구(HS+NaNO2) 보다 높았으며, 염도는 아질산염을 처리한 저염구(LS+NaNO2)가 고염처리구(HS)와 아질산염을 처리한 고염처리구(HS+NaNO2) 보다 낮았다. 아질산염 잔존량은 아질산염 처리유무에 영향을 받지 않았다. 육색 명도(L)와 적색도(a), 색도($h^{\circ}$)는 소금 처리 수준과 아질산염에 영향을 받지 않았으며, 황색도(b)와 채도(chroma)는 아질산염을 처리한 고염처리구(HS+NaNO2)에서 높은 값을 나타내었다.

• 한국식품저장유통학회지
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• 제15권5호
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• pp.711-718
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• 2008

경북 영천 특산물인 상어 '돔배기'의 고품질화 연구의 일환으로 먼저 영천에서 '돔배기' 원료로 널리 사용되고 있는 귀상어 및 청새리상어육의 이화학적 품질특성을 측정하여 비교한 결과는 다음과 같다. 청새리상어육의 수분 함량이 귀상어육보다 낮은 대신 조단백질, 조지방 및 회분의 함량은 다소 높았으나 건물중으로 환산하면 큰 차이가 없었다. 상어육의 주된 아미노산은 leucine(715.47 mg%), lysine (589.62 mg%), arginine(514.24 mg%), proline(382.64 mg%), isoleucine(326.29 mg%), valine(302.32 mg%), phenylalanine (283.32 mg%), glutamic acid(265.74 mg%), asparagine (256.64 mg%) 및 alanine(239.74 mg%)로서 전체 총 아미노산의 40% 차지하고 있었으며, 귀상어육은 proline(119.58 mg%)을 제외하고 주된 아미노산 및 필수아미노산의 함량은 청새리상어육보다 낮았다. 상어육의 주된 지방산 조성을 보면 palmitic, stearic, oleic, arachidonic 및 docosahexaenoic acids로서 귀상어육은 포화지방산 및 불포화지방산 비율이 거의 유사하였으나 청새리상어육은 불포화지방산 함량이 다소 높았으며, 아울러 DHA 함량이 귀상어육보다 높았다. 상어 지질류는 인지질 함량(약 65%)이 가장 높게 나타났으며, 그 다음으로 스테롤, 중성지방, 유리지방산 순으로 낮았고, 인지질은 레시틴 및 세팔린이 대부분 차지하고 있었으며, 주된 지방산은 myristic, palmitoleic, stearic 및 docosaheaenoic acids 이었고 그 함량은 상어 종류에 따라 큰 차이가 없었다. 마지막으로 청새리상어육은 귀상어육보다 총휘발염기성질소 함량과 pH가 다소 높았으나 색상이 밝고 연하였다.

• 대한가정학회지
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• 제37권1호
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• pp.133-143
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• 1999

Originally, ancestral rites is a ceremony to pay filial piety to ancestors continuously even though they died, and this is a startingpoint based on the thought of paying respect to ancestors and 'root consciousness' which Korean people have. In the earliest days, Korean people worshipped nature and the sacrificial rituals were performed mainly for the fods of the skies and the earth. After the end-Koryeo Era introduced [Juja-Garye]ancestrial rites of forefather in home generalized. By the way, the foods for ancestrial rites on the original literature centering the [Sa-Rye-Pyon-Ram]are as follows: raw meat(saeng: 牲), rice and broth(ban, gaeng: 飯羹), fruits(果), slice meats(po: 脯), salted dry fish(jaban(佐飯), rice punch(sikhye: 食醯), soup(tang: 湯), fish and meat, roasts beef (jeok: 炙), roast vegetable(sookchae: 熟菜), rice cake(pyon: 餠), noodles(麵), soy(醬), Kimchi(沈菜), drink(酒), green tea(cha: 茶) etc. Today, ancestral rites, basically with this conception, has a function to bind the family and relatives as one. But as double income family are increasing, most housewives have heavy burden mentally and financially to prepare the food for the ancestral. The foods for ancestral rites can be said a way to express the internal true heart, and a basic medium to practice the filial piety. Many documents let us know that a few days before the ancestral rites, we should prepare the food for it with careful and pious attitude. And, they stress that our sincere attitude in preparing food is important rather than its quantity. In this industrial society, we have lots of difficulty preparing and observing the same service as it in the traditional socity. But I think that housewives can be freed from the burden they have to some degree when they realize what the true meaning of ancestral rites is and that the food for it plays a role an external expression.

• 한국식품과학회지
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• 제30권1호
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• pp.62-68
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• 1998

발효에 의한 향미특성과 저장성이 양호한 새로운 저염 오징어젓갈의 제조기술을 개발하고자 원료어육의 수분활성도와 염농도, papain과 glucose의 첨가농도 등 적정 제조조건에 대하여 조사하였다. 오징어육의 수분활성도를 0.94, 0.90과 0.88로 조절하고 3, 5와 7%의 식염을 첨가하여 제조한 오징어젓갈을 $10^{\circ}C$에서 6주간 숙성하였을 때 아미노태질소는 수분활성도가 높고 염도가 낮을수록 함량이 높았으며 수분활성도 0.90이고 식염농도가 5%인 경우 관능적 품질이 양호하였고 30일 이상 유통가능하였다. 수분활성도를 0.90으로 조절하고 5% 식염으로 염장한 오징어육을 papain의 첨가농도를 달리하여 $10^{\circ}C$에서 숙성하였을 때 papain의 첨가농도가 높을수록 단백질의 분해가 빨랐으며 관능적 품질은 papain 0.1%를 첨가한 처리구가 가장 양호하였다. 또한 수분활성도를 조절하여 5% 식염으로 염장한 오징어육은 1% glucose의 첨가로 유기산 발효를 촉진시켜 5주경에 pH 5.8로 저하하므로서 대조구의 최저 pH 6.13에 비하여 비교적 낮았으므로 저장성 연장효과가 기대되었다.

• 한국가금학회지
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• 제21권4호
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• pp.239-247
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• 1994

A study was conducted to investigate the effects of the addition of varied levels of NaCi and phosphates on the physicochernical properties of the breast meat of the spent layers(2 \pm 0.2 kg) which were stabilized for over 24 h before slaughter. Within 1 h after slaughter, breast meats were removed and treated with NaGl(0, 1, 2, 3%) and phosphates(0.25% and 0.5%) using a hot-salted method. The breast meat was stored at 4 \pm $1^{\circ}C$ for 3 d. The results obtained were summarized as follows. 1. The pH values of salt-treated groups were significantly higher than that of the control(P<0.05) ; the higher the salt level, the higher the pH. The pH values were significantly increased in both control and treatment groups during storage(P<0.05). Among salt-treated groups, the 0.5% phosphates level showed significantly high pH(P<0.05) compared to other levels of salt groups. 2. The moisture contents were significantly lower in all salt4reated groups than the control(P<0.05), and showed a negative relationship with the levels of salt. It decreased in control group gradually as the storage period extended, but not significantly changed in salt-treated groups. 3. The shear force values in salt-treated groups were lower than that of the control and showed a negative relationship with salt levels. At a constant level of NaCI, the shear force value was higher in 0.25% phosphates level than in 0.5% level. It decreased in both control and salt-treated groups during storage. 4. The salt treatments tended to increase the sodium content proportionately. The sodium content decreased in both control and salt treatment groups during storage(P<0.05). In addition, the combination of high levels of NaCl and phosphates rather than those of low levels of NaCI and phosphates resulted in elevated levels of sodium. 5. The phosphorus contents in salt-treated groups were higher than that of control. Between 0.5% and 0.25% phosphates levels this value showed significant difference(P<0.05). Its contents in both control and treatment groups were significantly decreased during storage (P<0.05).

• 한국식생활문화학회지
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• 제12권5호
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• pp.531-548
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• 1997

This study was conducted to investigate the standardization of kimchi and related products. There are about 339 kinds of kimchi and related products in Korea. Half of those various kimchi was 50% of the total products, and the other groups are in the order of Jangachi (high salted vegetable pickles, Saengchae (a salad type kimchi), Kakduki(reddish kimchi), Keotjulyi(nonfemented kimchi), Pickles, Seobakji (kimchi based on raddish, fish and other ingredients) and Shickgae (lactic fermented fish products). About 200 ingredients (chinese cabbage, raddish, cucumber, other vegetables, fruits, seaweeds, fish, meat etc.) were used for those products. Tongbaechu kimchi (whole headded chinese cabbage kimchi) and Possam kimchi (wraped kimchi with chinese cabbage leaves) were made by about 30 ingredients, respectively. Kakduki, Oyster-kakduki, Chonkak kimchi (kimchi based on small raddish with leaves) and Tongchimi (raddish kimchi with brine soup) were made by raddish and more than 10 ingredients, but the subsidiary ingerdients were less than that of chinese cabbage kimchi. Other products such as Yulmu kimchi and Oisobaki (a cucmber kimchi) were also dicussed.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.438-446
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• 2006

This study surveyed the Kimchi preference for French, potential Kimchi improvement for French market adaptation and Kimchi application for French cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in France, by giving information and developing local types which could be expected to be suitable for utilization of French food life. The Kimchi experience of 100 persons in France was surveyed for the study. Most (72.0%) had no experience. For the preference of red Kimchi in palatable ripening period depending on sexes, women had a higher Score (M=4.04${\pm}$0.88) than men (M=3.91${\pm}$0.91) did. In the case of white Kimchi, women had a higher score (M=4.09${\pm}$0.90) than men (M=3.98${\pm}$1.01) did, also. The attraction reason of Kimchi for males was the chewing feel, healthy food and spicy taste, and for females was the chewing feel, spicy taste and healthy food orderly. However, the other side of the Kimchi improvement point was decreased fermented order, spicy taste and salinity, but improved orderly appearance. Thus, the Kimchi development point for French was keeping the crisp chewing feel, fermenting better at the fresh than ripening, reducing the fermented order and controlling the spice taste. Types of fermented food similar to Kimchi were involved in more than 80% of French cuisine, with the most common in the survey being pickled cabbage, followed by cabbage salary and fermented salted food orderly. The Kimchi utility as a raw ingredient or a seasoning for French cuisine was firstly as an accompaniment with meat cuisine, followed by appetizer, eating with cooked rice, eating with fish cuisine, orderly for males, whereas for females it was eating with cooked rice, followed by appetizer, eating with fish cuisine and eating with fried potato and orderly. Thus, the French had a similar view to Koreans regarding the accompaniment of Kimchi meat. The developed fusion Kimchi foods were 'Poitrine de porc caramelisee au miel et Kimchi', 'Blanc de barbue aux crevettes roses et Kimchii', 'Kimchi SpringRoll' and 'Potage saint-Germain aux Kimchi'. The French preference for Kimchi utility was generally a high score for the eating the cuisine in which Kimchi was added to meat cuisine.