• 한국축산식품학회지
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• 제25권4호
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• pp.397-402
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• 2005

본 연구는 저지방 등심 부위를 이용한 양념 돈육의 물리적 특성에 관한 것으로 돼지고기의 등심을 채취하여 $5\times15\times5cm$ 크기로 자른 후 육을 동일한 비율의 양념액에 침지하여 $1\pm1^{\circ}C$에서 28일간 숙성하면서 양념육(seasoned pork with soy sauce base, T1 : seasoned pork with red pepper sauce base, T2; seasoned pork with soybean sauce base, T3)의 품질 특성을 측정한 결과는 다음과 같다. 된장 소스와 고추장 소스로 양념한 돈육의 pH는 숙성 1일부터 간장 소스로 양념한 돈육에 비해 높게 나타났으며, 숙성기간에 따른 pH의 변화는 나타나지 않았다. 전단가는 된장 소스와 고추장 소스로 양념한 돈육은 숙성기간동안 감소한 반면, 간장 소스로 양념한 돈육은 증가하여 연도가 증가하였다. 간장과 고추장 소스로 양념한 돈육의 보수력은 감소한 반면 된장 소스로 양념한 돈육은 전 숙성기간 동안 유지되었으며, 가열 감량은 간장 소스로 양념한 돈육이 다른 처리구에 비해 높았다. 근원섬유 소편화도는 숙성기간 동안 모든 처리구에서 증가되었으며 된장 소스로 양념한 돈육이 가장 높은 소편화도를 간장 소스로 양념한 돈육이 가장 낮은 소편화도 증가를 보였다. 따라서 본 실험에서는 고추장 소스와 된장 소스로 양념한 돈육이 전단가, 보수력은 물론 근원섬유 소편화도가 높게 나타나 간장으로 양념한 돈육보다는 고추장이나 된장으로 양념한 돈육이 조직감을 개선시키는데 크게 기여하는 것으로 나타났다.

• 한국식품영양과학회지
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• 제45권7호
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• pp.1010-1016
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• 2016

달맞이꽃 발효액을 식품소재로써 활용 가능성을 모색하기 위해 달맞이꽃 발효액 5%(5-SP, seasoned pork), 10%(10-SP), 15%(15-SP)를 첨가한 소스로 제조한 양념 돈육을 $10^{\circ}C$에서 저장하면서 품질 특성을 비교하였다. pH는 저장초기 6.09에서 대조구와 5-SP, 10-SP, 15-SP 등 모든 시험구에서 저장 6일 이후부터 감소하여 저장 15일째 pH 4.83~4.90 범위를 나타내었다. 산도는 처리구별 뚜렷한 차이는 없었으나 모든 처리구에서 저장 6일 이후부터 뚜렷하게 증가하였다. 총균수는 저장 9일째 대조구 $10^7CFU/g$보다 5-SP와 10-SP는 $10^5CFU/g$을 나타내어 약 1~2 log cycle 억제되는 경향을 나타내었다. 휘발성 염기태질소 함량은 저장 초기 7.70 mg%에서 저장 12일째에 대조구 17.65 mg%, 5-SP 12.61 mg%, 10-SP 12.62 mg%를 나타내었다. 가열 감량은 저장 15일째 대조구 44.98%, 5-SP, 10-SP는 각각 37.66%, 38.59%로 달맞이꽃 발효액 첨가 소스로 처리한 양념 돈육이 우수하였다. 적색도는 달맞이꽃 발효액 첨가 소스로 제조한 양념 돈육이 대조구에 비해 유의적으로 높았으며, 저장기간 동안 감소하였다(P<0.05). 관능검사 결과 맛, 색, 풍미, 종합적 기호도에서 5-SP가 각각 4.00, 4.00, 3.91, 4.09로 가장 높은 기호도를 나타내었다.

• 동아시아식생활학회지
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• 제23권4호
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• pp.461-469
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• 2013

This research is performed to investigate the changes in the physicochemical properties and microbial growths of seasoned anchovies with various packaging materials (PET/CPP : polyethylene terephthalate/cast polypropylene, PET/EVOH : polyethylene terephthalate/ethylene-vinyl alcohol, PET/AL/LDPE: polyethylene terephthalate/aluminum/low density polyethylene), which are stored at various temperatures (25, 35, $45^{\circ}C$) for 60 days. Generally, it is being observed that changes in physicochemical properties (i.e., moisture content, color, brown intensity, TBA value, TMA, VBN etc) of seasoned anchovies are significant when stored at higher temperatures. Particularly, the packaging materials are found to influence substantially on the physicochemical properties of seasoned anchovies. With packaging materials of high oxygen transmission rates and moisture vapor transmission rates (i.e., PET/CPP), the changes in physicochemical properties of seasoned anchovies are significant, while being low with low oxygen transmission rates and low moisture vapor transmission rates (i.e., PET/EVOH). In addition, results of microbial growths in seasoned anchovies show that significant increases in total aerobic bacteria counts (about 100-fold after 60 day of storage) are observed in samples with packaging materials of high oxygen transmission rates and moisture vapor transmission rates (i.e, PET/CPP), while with only small increases for samples of low oxygen transmission rates and low moisture vapor transmission rates (i.e., PET/EVOH). Based on the changes in the physicochemical properties and results of microbial growths, it is being concluded that PET/EVOH film is suitable for the packaging of seasoned anchovies.

• Fisheries and Aquatic Sciences
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• 제18권1호
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• pp.27-33
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• 2015

Seasoned laver Pyropia spp. is one of the most well-known Korean traditional seafoods, and is becoming more popular worldwide. Various mixed oils are used in the preparation of seasoned laver; however, there is no information available regarding the effects of the blending ratio of oils on the quality of seasoned laver. In this study, the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver were monitored and optimized using a response surface methodology. An increase in the proportion of corn and sesame oils resulted in an excellent oxidation induction time, whereas a high ratio of perilla oil reduced the thermal oxidative stability of the mixed oil. In the sensory test, the seasoned laver with the highest proportion of sesame oil was preferred. The optimal blending ratio (v/v) of corn, sesame, and perilla oils for both oxidation induction time ($Y_1$) and sensory score ($Y_2$) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $4.41{\pm}0.3h$ and $5.58{\pm}0.8$points, and were similar to the predicted values (4.34 h and 5.13 points). Our results for the monitoring and optimization of the blending ratio provide useful information for seasoned laver processing companies.

• 한국수산과학회지
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• 제51권5호
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• pp.469-476
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• 2018

The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at $105^{\circ}C$ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at $140^{\circ}C$ for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at $90^{\circ}C$ for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at $140^{\circ}C$ for 20 min influenced the sensory evaluation.

• 한국조리학회지
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• 제8권2호
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• pp.217-226
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• 2002

Stuffed pork cutlets were prepared by adding kimchi, pineapple, and seasoned green onion, and they were analyzed to measure sensory and nutritional characteristics. Sensory evaluation means of stuffed pork cutlet with kimchi, pineapple and seasoned small green onion was significantly higher than means of control pork cutlet especially for appearance after cutting, tenderness of meat, tenderness of stuffing, moistureless of stuffing, balance of meat and stuffing, flavor before taste, and flavor after taste. Dietary fiber, Vit. A, and Vit. C of kimchi pork cutlet was higher than them of control pork cutlet and frozen pork cutlet Dietary fiber, K and Vit. C of pineapple pork cutlet was higher than them of control pork cutlet. And Dietary fiber, Vit Ca, and P contents of pineapple pork cutlet was higher than them of frozen pork cutlet. Vit. A, $\beta$-carotene, dietary fiber, Ca, and P contents of seasoned small green onion pork cutlet was higher than them of control pork cutlet and frozen cutlet.

• 한국식품영양과학회지
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• 제38권8호
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• pp.1097-1103
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• 2009

당근발효액 첨가 닭꼬치는 간장양념액과 당근발효액 5$\sim$10%을 첨가하여 숙성, 가열한 후 양념소스를 발라 재가열하여 제조한 다음, 진공 포장하여 $4^{\circ}C$에서 21일 동안 보관하면서 이화학적 및 관능적 품질특성을 조사하였다. 당근발효액은 당근액에 2% Leuconostoc mesenteroides SM를 접종하여 $25^{\circ}C$에서 18$\sim$20시간 발효시켜 제조하였다. 닭꼬치의 pH 및 색도는 각 구별 차이 없이 저장기간이 증가할수록 감소하였고, VBN값은 저장기간이 경과할수록 각 구별 차이 없이 증가하였다. 당근발효액을 첨가한 T1과 T2구는 대조구에 비해 포화지방산 함량은 감소하고 불포화지방산 함량은 증가하였으며, 총 세균이 검출되지 않았다. 또한 대조군에 비해 당근발효액이 첨가된 T1, T2구의 경도가 감소하였고, 특히 10% 당근발효액을 첨가한 T2구에서 유의적으로 낮은 경도를 확인하였다. 관능평가에서도 당근발효액이 첨가된 처리구가 높은 다즙성과 연도, 풍미에 의해 전반적인 기호도에서 높은 평가를 받았다. 따라서 당근발효액을 첨가하여 제조한 닭꼬치는 미생물의 증식 억제, 경도 저하와 함께 다즙성, 연도, 풍미 등 전반적인 기호도에서도 우수한 것으로 확인되었다.

• Journal of Animal Science and Technology
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• 제47권5호
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• pp.857-866
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• 2005

한국 전통 장류를 이용한 양념 돈육의 맛성분에 관한 연구로 돼지고기의 등심을 채취하여 $5{\time}15{\time}5$cm 크기로 자른 후 육을 동일한 비율의 양념액에 침지하여 $1{\pm}1^{\circ}C$에서 28일간 숙성하면서 양념육(간장소스 양념육, T1; 고추장소스 양념육, T2; 된장소스 양념육, T3)의 품질 특성을 조사하였다. Citric acid와 fumaric acid는 숙성 14일 높게 나타났으며, 고추장소스로 양념한 돈육이 다른 처리구에 비해 높은 함량을 나타내었다. Propionic acid와 lactic acid는 다른 처리구에 비해 된장소스로 양념한 돈육에서 높게 나타났다. 유리 아미노산은 간장소스로 양념한 돈육에 비해 된장과 고추장소스로 양념한 돈육에서 높게 나타났으며, 숙성기간에 따라 모든 처리구에서 약간 증가하였다. 숙성기간동안 IMP 는 감소한 반면, inosine은 증가하였으며, inosine은 간장소스로 양념한 돈육에 비해 된장과 고추장소스로 양념한 돈육에서 높게 나타났으며, 숙성기간에 따라 모든 처리구에서 증가하였다. 관능검사는 숙성기간의 증가에 따라 향과 맛은 물론 연도와 다즙성도 증가되어 기호성도 숙성 초기에 비해 증가되었다. 이상의 결과를 요약해 보면 기존의 양념육은 간장소스가 대부분이었으나 고추장소스나 된장소스를 활용한다면 맛과 품질이 우수한 다양한 양념육 생산이 가능할 것으로 사료된다.

• 한국축산식품학회지
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• 제35권4호
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• pp.421-430
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• 2015

This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentration, lactic acid bacteria count, and the sensory properties (discoloration, flavor, and overall acceptability) of seasoned pork were not significantly affected by adding MH and/or VC. All seasoned pork were rejected by sensory panel when LAB count reached levels of 5-6 Log CFU/g, TLA concentration has been above a level of 3.6-3.9 mg lactic acid/g, and pH values ranged from 5.31-5.51 (15 d). Therefore, the findings showed that spoilage of seasoned pork does not appear to be the result of lipid oxidation, but is caused by lactic acid producing bacteria which result in sour odor.

• The Journal of Asian Finance, Economics and Business
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• 제7권5호
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• pp.1-7
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• 2020

This paper investigates the determinants on decision to conduct seasoned equity offerings (SEOs) of listed companies on the Ho Chi Minh Stock Exchange in Vietnam. Seasoned equity offerings (SEOs) are defined as the issue of more stocks by a firm to raise more capital after a primary issue. Using panel data collected from audited financial statements of 99 listed companies on the Ho Chi Minh Stock Exchange during 2014-2018, the study employs a logit regression model by fixed effects method to examine factors that affect the decision to implement seasoned equity offerings of those companies. The findings of this study show that profit, revenue growth and company's size have a positively significant impact on the decision, while dividend pay-out ratio negatively significantly influences the equity issuing decision. Furthermore, these results are robust after controlling for the forms of equity offerings, i.e. bonus stocks, stock dividends and rights to buy shares. These findings are consistent with economic theories such as agency theory, pecking order theory, and growth opportunity theory, and also could be explained by the real situations of the Vietnamese stock exchange. This study has important implications for corporate managers, policy makers and investors.