• 한국축산식품학회지
• /
• 제39권3호
• /
• pp.355-370
• /
• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

• 한국식품조리과학회지
• /
• 제27권5호
• /
• pp.531-543
• /
• 2011

In this study, Bokbunja (Rubus coreanus Miquel) was used with a Demi-glace sauce to compare and analyze the effect of different amounts of Bokbunja (0, 10, 20, 30, and 40%) on the physico-chemical qualities of the Demi-glace sauce. The moisture content of Demi-glace sauce increased but crude protein, crude lipid, and crude ash decreased as the amount of added Bokbunja increased. DPPH radical scavenging activity of the control group was 43.33%, whereas Bokbunja Demi-glace sauces ranged from 83.13~86.40%. As the amount of added Bokbunja increase, pH decreased, and acidity of the Demi-glace sauces increased. Sauce sweetness was significantly different between each sample (p<0.01). Salinity decreased, but viscosity increased as the amount of added Bokbunja increased. Color L, a and b values decreased significantly, as storage period increased. The sensory property results showed that the 20% and 30% Bokbunja sauces were higher than the others. The 20% Bokbunja sauce was the most preferred with regards to the balance of a steak containing this sauce with a score 5.34 points.

• 한국식품조리과학회지
• /
• 제26권2호
• /
• pp.138-145
• /
• 2010

This study was conducted to develop a novel tomato sauce using natural seasoning. The data was analyzed using SPSS for Windows (version 14.0). Two factors of the tomato sauce were varied was tomato paste and sugar. Nine tomato sauces were produced with various compounding ratios of tomato paste and sugar. The color, viscosity and sensory evaluations of the nine tomato sauces were determined. Items examined in the sensory evaluation were color, sweetness, viscosity and overall quality. Sweetness($4.44{\pm}1.36$), viscosity($5.16{\pm}1.28$) and overall quality($4.68{\pm}1.11$) of the tomato paste 340g and sugar 100 g sample got highest scores. Therefore, this composition was used as tomato spaghetti sauce. Tomato spaghetti sauce using a natural tomato sauce and artificial tomato sauce was prepared and subjected to a sensory evaluation. Items included in the sensory evaluation were taste, flavor, harmony, overall quality. In this analysis, all sensory item scores of the tomato spaghetti sauce using natural seasoning were significantly higher than when artificial seasoning was used. Therefore, the potential of commercialization of tomato sauces using natural seasoning was confirmed.

• 한국식품저장유통학회지
• /
• 제17권2호
• /
• pp.223-229
• /
• 2010

20 L 부피의 발효용기에서 어간장을 발효하면서 용기의 내부 온도 변화와 염도, pH, 산도, 총질소, 유리아미노산, 미생물 변화를 분석하였고 4개월 발효후의 어간장의 관능적 품질을 평가하였다. 발효용기로는 새 옹기와 재사용한 옹기, 스테인레스, 플라스틱 용기를 사용하였고 발효숙성은 외기조건에서 이루어졌다. 옹기가 가지는 통기성 및 보온성으로 인하여 발효 중 관여하는 미생물의 생육환경을 적절하게 조성하여 여러 가지 품질에 긍정적인 영향을 미치는 것을 확인할 수 있었다. 특히 옹기는 새 것보다는 재사용한 옹기에서 제품의 발효에 좋은 영향을 미쳐서, 높은 총질소, 유리아미노산함량, 향, 맛 전체적인 수용도의 관능적 품질을 보여주었다.

• 한국식품영양학회지
• /
• 제20권4호
• /
• pp.369-377
• /
• 2007

An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.

• 한국조리학회지
• /
• 제17권5호
• /
• pp.193-205
• /
• 2011

본 연구는 닭갈비 소스에 일반 토마토, 플럼 토마토, 캔 토마토를 첨가하여 닭갈비 소스의 품질과 관능적 특성을 높이려는데 그 목적이 있다. 닭갈비 소스에 토마토 종류별로 각각 0%, 10%, 20%, 30%, 40%를 첨가하여 시료로 준비하였다. 토마토 첨가량이 증가할수록 수분 함량, L, a, b값이 유의적(p<0.001)으로 증가하였고, 반면에 염도, 당도, 점도는 감소하였다. 특성차이검사 결과 토마토의 첨가량이 증가할수록 색의 강도, 매콤한 향, 입안에서의 느낌은 유의적인 차이를 보였다. 본 연구의 결과 닭갈비 소스에 토마토를 첨가할 때에 일반토마토의 경우 10~20%, 플롬 토마토와 캔 토마토의 경우 20%를 첨가하는 것이 가장 최적이라고 사료되었다. 이를 통하여 닭갈비 소스의 발전이 기대되어 진다.

• 한국식품조리과학회지
• /
• 제20권2호
• /
• pp.164-169
• /
• 2004

The purpose of this study was to evaluate sensory characteristics, and to investigate nutrients and taste compounds in sauce made with shrimp or crab. Shrimp sauce fumed out to have better appearance, color, flavor and texture, and the taste of crab sauce was more excellent. In three kinds of shrimp sauces made with different thickeners, sauces used with rice and roux were evaluated to have a good taste and flavor. The major amino acids were -aminobutyric acid, alanine, ${\alpha}$-aminoadipic acid and citruline in shrimp sauce, and taurine, alanine, ${\alpha}$-aminoadipic acid and citruline in crab sauce. The major fatty acids of both samples were palmitic acid and oleic acid, and also palmitoleic acid and linoleic acid were much detected in shrimp and crab sauce. The content of crude protein was 1.62∼2.44%, and that of crude lipid was 0.92∼1.52% in the two sauces. The major minerals were potassium and sodium in shrimp and crab sauce.

• 한국식품조리과학회지
• /
• 제28권5호
• /
• pp.589-598
• /
• 2012

This research was studied to find out the best ingredients for making demi-glace sauce, using the thickening agent with glutinous rice, non-glutinous rice, brown rice, and black rice, and to look into the quality characteristics. The moisture of demi-glace sauce depending on the thickening type was that the roux added cereals was higher than the control. In addition, it was increased depending on the extension of the storage time. The control was the highest on pH and acidity. On variation depending on the storage time, all of the experimental groups showed decrease on pH. Demi-glace sauce with brown rice and black rice roux showed increase of acidity. The DPPH radical was not tended to be decreased in the experimental group, but it was rapidly decreased in the control, depending on the extension of the storage time. Demi-glace sauce with non-glutinous rice was the highest on Hunter's color L value and generally increased according to the storage time. Also demi-glace sauce with glutinous rice was the highest on 'a' value and 'b' value but was decreased according to the storage time. The control was highest on viscosity, and demi-glace sauce with non-glutious and black rice roux were low on the variation of viscosity depending on the storage time. Increment of total bacteria in demi-glace sauce with black and brown rice roux was relatively lower than the control on storage stability test, and demi-glace sauce with brown rice roux got the highest point after swallow, taste and overall of sensory evaluation.

• 한국식품영양학회지
• /
• 제26권1호
• /
• pp.101-108
• /
• 2013

This study investigated the functional nutrition of red yeast rice to added beurre mani$\acute{e}$ in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre mani$\acute{e}$ while water content and turbidity were decreased. pH was between 4.57~4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.

• 한국식품영양학회지
• /
• 제32권5호
• /
• pp.530-535
• /
• 2019

In this study, the quality characteristics of 30 kinds of long-term matured soy sauce collected from all over Korea classified according to ripening period were analyzed. The longer the soy sauce had to matured, the closer the pH was to neutrality. Acidity decreased as the ripening period increased. Total nitrogen and amino nitrogen content increased as the soy sauce matured. Moisture content decreased with the increasing soy sauce ripening period, and the content of pure extracts increased in proportion to the ripening period. The numbers of bacteria, fungi, and yeast increased in proportion to the maturation period. The content of P was highest in all soy sauce analyzed, followed by K, Ca, Mg, Fe and Zn. Mg and Ca contents decreased with maturing, whereas K increased with maturing.