• 한국식품조리과학회지
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• 제27권6호
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• pp.701-711
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• 2011

15 brix (S1군), 22 brix (S2군) 및 30 brix (S3군)로 농도 조절된 흑마늘 추출물을 각 1%씩 첨가한 소시지를 제조하여 $8^{\circ}C$에서 4주간 저장하면서 품질 변화를 살펴보았다. pH는 대조군에 비해 흑마늘 추출물 첨가군에서 더 낮았으며, 저장기간이 경과함에 따라 감소하였다. VBN 함량은 저장기간이 경과함에 따라 모든 실험구에서 증가하는 경향을 보였고, 저장 4주에는 흑마늘 추출물 첨가군이 대조군에 비하여 증가폭이 작은 것을 확인할 수 있었다. TBARS 함량 또한 저장기간에 따라 증가하였지만 4주후에 대조군의 TBARS 함량이 0.63 mg/kg인 것에 비해 흑마늘 추출물 첨가군은 과산화물의 생성을 억제되어 대조군에 비해 낮은 함량이었다. 유리수분의 함량은 S2군이 저장 4주차에 17.63%로 가장 낮았으며, 가열감량은 S3군이 8.92~11.56% 범위로 감소폭이 가장 낮았다. 색도는 첨가된 흑마늘 추출물의 농도가 증가함에 따라 명도와 적색도는 감소하였고 황색도는 증가하였다. 전 단가는 저장 4주차에 S2군이 $911.76cm/kg^2$으로 유의적으로 높았다. 관능적인 특성을 평가한 결과 색깔, 풍미 및 다즙성에서 유의적인 차이는 없었지만 흑마늘 추출물을 첨가한 소시지가 전반적으로 선호도가 높았고, 특히 S2군이 다즙성, 조직감 및 전반적 기호도에서 선호도가 높았다. 이상의 결과를 종합하면, 소시지에 흑마늘 추출물을 첨가함으로써 저장성 및 관능적 기호도에 긍정적으로 기여하며, 이화학적 특성을 고려할 때 적정 첨가 농도는 15~22 brix의 범위로 판단된다.

• 한국축산식품학회지
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• 제28권2호
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• pp.146-153
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• 2008

본 연구는 열풍 건조한 김치분말을 저지방 소시지에 0, 1, 2, 및 3 %로 첨가하여 돈육 유화물과 소시지의 품질특성을 조사하여 김치분말을 이용한 육제품의 활용성에 대한 연구를 실시하였다 김치분말의 낮은 pH의 영향으로 저지방 소시지의 pH를 저하시켰고 CIE L값을 낮추고, CIE a값과 CIE b 값을 증가시켰다(p<0.05). 김치분말의 수분흡수력의 영향으로 가열수율과 유화안정성을 증가시켰으며 점도 또한 증가시켜 3%의 김치분말을 첨가한 저지방 처리구가 대조구와 유사한 결과를 나타내었다. 또한 관능검사에서도 우수한 평가를 받아 열풍건조 김치분말의 활용은 고품질의 기능성 소시지를 개발하는데 유용한 식품 소재가 될 것으로 보인다.

• 한국식품조리과학회지
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• 제9권3호
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• pp.230-238
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• 1993

The objectives of this study were to provide the basic data for the consumer education and for the new product development by surveying housewives'demands concerning prepared frozen or refrigerated foods and by surveying industry's practices and opinions concerning new product development. 804 housewives and 14 manufacturing companies of prepared frozen or refrigerated foods were surveyed. Data from housewives were analyzed by using SPSS-X progrm in terms of $x^2$-test, one-way ANOVA, t-test. The results of study are summarized as follows : 1. Frozen dumpling, frozen meat, surimi, ham and sausage were identifed as the most frequently used food items by housewives. The mean storage period for either prepared frozen or refrigerated foods was less than 15 days. 2. Housewives with higher educational background showed the greater concerns in packing and sanitary conditions, convenience in cooking procedures and brand name of the product than their counterparts. 3. Most housewives'purchasing motive for prepared frozen or refrigerated foods was the convenience of the cooking procedures(71.1%). Among the member of family, children(72.8%) specially liked prepared frozen or refrigerated foods. 4. Housewives'demands for prepared frozen or refrigerated foods were 'price reduction'and 'nutrition fortification'. These were in accordance with the companys'opimons. 5. Most wanting new product developments from the housewives perspectives were beverages (37.7%), stir-fried menu items(36.1%), pan-fried menu items(34.0%), stewed menu items(30.3%) and soups(20.4%). In case of stew and soups, the industry did not have a plan to develop those menu items.

• 한국축산식품학회지
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• 제29권2호
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• pp.203-212
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• 2009

The aim of this study was to evaluate the effect of kimchi powder levels (0, 1, 2, and 3%) and pork skin (5%) on the quality characteristics of liver sausages. The additions of the kimchi powder and pork skin improved the color, cooking yield, and sensory properties of the sausages. The addition of the pork skin and increasing concentrations of the kimchi powder significantly increased cooking yields. The moisture and protein contents of the sausages made with kimchi powder and pork skin were higher than those of the control (p<0.05). Due to the low pH of the kimchi powder, the pH values of the batter and sausages with added kimchi powder were lower than those of the treatment without kimchi powder (p<0.05). The control had the lowest hardness, gumminess, and chewiness values (p<0.05). For the sensory attributes of the samples, color, flavor, juiciness, and overall acceptability were higher in the treatments made with kimchi powder than in the treatments without kimchi powder, in which the treatment with 2% kimchi powder had the highest overall acceptability (p<0.05). In conclusion, the additions of kimchi powder and pork skin improved the quality characteristics of liver sausages.

• 한국축산식품학회지
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• 제32권1호
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• pp.54-61
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• 2012

Makgeolli lees is a by-product of the makgeolli brew processing. Makgeolli lees contains high levels of fibers, which can be separated and used to develop foods rich in dietary fibers. The purpose of this study was to determine the effect of makgeolli fibers (0-4%) on proximate composition, caloric content, pH, color, cooking yield, textural profile, and sensory characteristics of chicken-emulsion sausages. The moisture content of 1, 2, and 3% makgeolli lees fiber-amended product was higher than the control, while that of the 4% product was not. Total calorie estimates of makgeolli lees fiber-amended sausages were lower than the control, except for in the case of the 4% treatment. Moreover, chicken sausages supplemented with makgeolli lees fiber had higher cooking yields and improved textural properties. Chicken emulsion sausages prepared with makgeolli lees fiber had improved overall acceptability, and the best results of sensory characteristics were obtained for the emulsion sausages containing 2% makgeolli lees fiber.

• 한국식품영양과학회지
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• 제13권1호
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• pp.107-116
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• 1984

In order to obtain an information for the improvement of wives' meal management especially in dual-income families, the survey was carried out through questionaires to 159 married women teachers(employed wives: EW) and 157 housewives(HW) in Daejeon city, from the Sep. 20 to 30, 1983. Most of the two groups' wives did not plan menu(74.7 %), and considered taste firstly when meal preparation and food buying. In EW, time was more considered than the other points for meal preparation and cookbook was more used than other sources of cooking methods, while in HW, cost, and, the mass media (p<0.01). Among 6 convenience foods, sausage, ham were used more frequently in EW and instant noo-dles and fried fish cake, in EW. Both the two groups' dietary pattern of three meals was similar, but much more of the EW(56.1 %) purchased foods for between meals rather than prepared at home in comparision with the HW. Almost all the HW prepared three meals themselves but the EW did not so. In the EW, husband and mother-in-law often assisted with meal-related activities, but in the HE, daughters (p<0.01) . HE spent more time on meal-related activities than do EW (Hw: 4.1 hrs/day, Ew·: 3.2 hrs/day) . The preparation time for supper was longest among three meals. As the problems of meal management, both the two groups' wives pointed 'too much time' (43.1 %), 'lack of nutrition knowledge '(42.8 %), but EW' husbands, 'no variety of cooking method'(42.8 %), while HW' husbands, 'lack of nutrition knowledge'(34.3 %).

• 한국축산식품학회지
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• 제44권3호
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• pp.586-606
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• 2024

The study was performed to determine the effect of faba bean protein isolate (FBPI) alone or in combination with microbial transglutaminase (MTG) on the rheological properties of pork myofibrillar protein gel (MPG), and physiochemical and textural properties of reduced-salt, low-fat pork model sausages (LFMSs). The cooking yields of MPGs with MTG or FBPI alone decreased and increased, respectively. However, the combination of FBPI and MTG was similar to the control (CTL) without FBPI or MTG. Gel strength values of MPG added with both FBPI and MTG were higher than treatments with FBPI or MTG alone. The hydrophobicity values of CTL were lower than those of MPG with FBPI alone, whereas the addition of MTG decreased the hydrophobicity of MPGs. The incorporation of FBPI alone or in combination with MTG decreased sulfhydryl groups (p<0.05). Shear stress values of MPGs with MTG tended to be higher than those of non-MTG treatments at all shear rates, and the addition of FBPI into MPGs increased shear stress values. Reduced-salt (1.0%) LFMSs with FBPI alone or combined with MTG had both lower cooking loss and expressible moisture values than those of CTL and similar values to the reference sample (REF, 1.5% salt). Textural properties of reduced-salt LFMSs with FBPI or MTG were similar to those of REF. These results demonstrated that the combination of FBPI and MTG could improve the water binding capacity and textural properties of pork MPGs and LFMSs and might be suitable for application in the development of healthier meat products.

• 한국축산식품학회지
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• 제38권1호
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• pp.123-134
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• 2018

The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.

• 한국축산식품학회지
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• 제27권3호
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• pp.255-261
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• 2007

울금 추출물을 0, 2.5 및 5.0%를 첨가하여 제조한 저지방 소시지를 냉장 저장시키면서 물리화학적, 미생물학적 및 관능적 특성을 평가하여 울금 추출물의 첨가에 의한 효과를 조사하였다. 저장기간이 경과함에 따라 처리구의 조지방 함량, pH 및 TBARS 값이 대조구보다 유의적으로 낮아졌으나(p<0.05), 저장 전 기간 동안 대조구와 처리구 간 보수력, 가열감량, 전단가, 육색, 조직감 및 총균수에서 유의적인 차이가 없었다(p>0.05). 전체적인 기호도는 2.5% 투입한 첨가구가 유의적으로 높게 평가받았다(p<0.05). 이상의 결과에서 울금 추출물은 지방산화 억제 및 관능적 측면에서 2.5% 첨가가 바람직함을 알 수 있었다.

• 한국식품조리과학회지
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• 제28권5호
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.