• Culinary science and hospitality research
• /
• v.9 no.4
• /
• pp.123-135
• /
• 2003

This study was conducted to present the fundamental data on physicochemical properties and sensory evaluation of salad dressing by chicken foot gelatin. Preliminary experiments were performed for conforming the concentration of gelatin powder to make the gelatin solution. Gelatin solution of 2% including agar of 0.5% was fixed for using the followed experiments. Sensory evalution was conducted to compare the organoleptic acceptance of dressing manufactured with the difference of the concentration of additives, seasoning soybean sauce, mayonnaise, and sesame powder. Gelatin-dressing prepared with seasoning soybean sauce of 10% appeared the most acceptance. In mustard mayonnaise dressing made with gelatin solution, 10% of mayonnaise added was good in low concentration. Sesame dressing prepared with gelatin solution by adding sesame powder of 30 g was excellent. Shear stresses to shear rates of dressing were tested at 45$^{\circ}C$. Viscosity of soybean sauce dressing decreased following to increase of the content. However, mustard mayonnaise and sesame dressing appeared the opposite results. Viscosities of the dressings statistically increased by the increase of the concentration of the addition of gelatin powder. The decrease of turbidity was observed in mayonnaise dressing and in sesame dressing. Color difference values of all dressings did not appear any differences. At sensory test to the dressings prepared with gelatin solution of the different concentration of 1, 2 and 4 % of gelatin powder, dressings with 2%(4 g) of gelatin appeared the highest score in overall acceptance in all samples. In this study conducted to efficiently use a waste product of chicken house, chicken foot, the use of the chicken foot is expected as a new raw material for producing collagen and gelatin, protein source widely increasing in the field of food and bioindustries.

• Food Science and Preservation
• /
• v.22 no.5
• /
• pp.636-643
• /
• 2015

This study investigated changes in quality and sensory characteristics of soy sauce (Kanjang) with added Astragalus membranaceus (AK) to develop a new soy sauce product with improved sensory characteristics. The pure salinity slowly increased, but AK 10% decreased. The pH was a constant in all samples. The soluble solid content (Brix) increased after 2 months, but AK 10% decreased. With increased addition of Astragalus membranaceus (AM), the optical density increased after 4 months. The amino nitrogen increased in soy sauce with AK 5%. The total free amino acid content gradually increased in soy sauce with AK 5% aged for 6 months. As the addition of AM increased, the crude protein level decreased, but there was no difference between AK 0% and 5%. The sensory tests of AK 5% after 6 months showed higher acceptance. According to the aging period, the acceptability of AK 5% was the best. The results showed that soy sauce with of AK 5% and aged for 6 months exhibits greatly enhanced quality and sensory characteristics. Therefore, it is expected to be used as a natural resources in seasoning area.

• Journal of Animal Science and Technology
• /
• v.47 no.6
• /
• pp.1041-1050
• /
• 2005

This study was conducted to investigate the quality characteristics of seasoned pork prepared by Korean traditional 4 types seasoning such as soy sauce (T1); Kimchi sauce (T2); pickled shrimps sauce (T3) and onion sauce (T4). The samples were seasoned by the proportion of meat to seasonings (1:1). The seasoned samples were aged at $1{\pm}1^{\circ}C$ for 30 days. The results obtained were as follows; pH of T3 was higher (p<0.05) than other treatments during aging periods. Saccharinity and salinity were higher in T1. Except T3, water holding capacity (WHC) have no significantly (p>0.05) different during the aging. Shear force and Volatile basic nitrogen (VBN) were increased in T1 and T4 with aging periods. TBARS have no significantly (p>0.05) different in all treatments at the 1 day of aging, however T1 was significantly higher (p<0.05) compared with other treatments after 10 days of aging. In surface meat color, a* and b* were higher in T2 and lower in T4 with aging periods. In inner meat color, L* was decreased in all treatments with aging periods, however T4 was no significantly (p>0.05) different during aging periods. a* and b* were increased with aging periods in all treatments. Total plate counts was increased at the 10 days of aging and decreased at the end of aging. Escherichia coli of T1, T2 and T3 were decreased with aging periods, however T4 was significantly (p<0.05) increased with aging periods. Lactobacilli spp. of T2 and T3 were higher than other treatments at the beginning of aging. In sensory evaluation, T4 was higher at the beginning of aging, however T1 and T3 were increased sensory evaluation value with aging periods.

• Korean Journal of Food Science and Technology
• /
• v.29 no.5
• /
• pp.992-998
• /
• 1997

For the development of kimchi seasoning, fish sauces were desalted using electrodialyzer and some chemical components were analyzed. The salt content of fish sauce was adjusted to 20%, 15%, 10%, 5%, 2% and pH, total nitrogen (TN) content, amino nitrogen (AN) content and $NH_3$ content was determined. During desalting process pH was increased and TN, AN content also increased. But $NH_3$ content was decreased. It was surposed that $NH_3$ was eliminated with $Na^+$ because similar charge characteristic. In conclusion, using electrodialyzer fish sauce could be desalted to less than 2% and salt and moisture was co-eliminated.

• Preventive Nutrition and Food Science
• /
• v.18 no.4
• /
• pp.263-268
• /
• 2013

In this study, the quick HPLC-MS/MS method for the simultaneous separation of 2-acetyl-4(5)-tetrahydroxybuthylimidazole (THI) and 4-(5)-methylimidazole (4-MI) in alkaline medium was used for caramel color and processed foods in Korea. After a simple sample pretreatment, 51 4-MI-labeled samples were positive for 4-MI and 2 also contained THI. The concentration of 4-MI was 260.5~24, $499.3{\mu}g/kg$ in caramel color, less than $LOD{\sim}1,712.5{\mu}g/kg$ in sauce, 1,242.3, $5,972.2{\mu}g/kg$ in balsamic vinegar, $2,118.3{\sim}5,802.4{\mu}g/kg$ in complex seasoning, $82.7{\sim}5,110.6{\mu}g/kg$ in curry, and $29.9{\sim}464.4{\mu}g/kg$ in soft drinks. The recovery rate of 4-MI was 97.1~111.0% in sauce and 81.9~110.0% in powder and that of THI was 83.6{\sim}106.4% in sauce and 61.2{\sim}99.4% in powder. Our results concluded a safe amount of 4-MI and THI compared to the limit of Korea additive code but the processed foods do not have a limit of caramel color and 4-MI in Korea. Therefore, research and monitoring of 4-MI and THI is needed for processed foods in Korea.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.2
• /
• pp.141-148
• /
• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.

• Korean journal of food and cookery science
• /
• v.9 no.3
• /
• pp.222-229
• /
• 1993

The purpose of this study was investigated kinds and utilities of Jeot-kal(fermented fish products) in 55 different regional area which were classified three temperature zone. The result were as follows ; (1) 95 kinds of jeot-kal found, they were subdivided 4 groups according to types and part of fish used : whole fish(46 kinds), vicera(11 kinds), shellfish(14 kinds), mollusca(4 kinds) and crustaceans(20 kinds). 17 kinds of jeot-kal were found in all area. (2) They were used as side dish, seasoning substitution of soy sauce or vinegar and important materials of kimchi. In Kimchi, 49 kinds of jeot-kal were used and Myeolchi Jeot(self-fermented enchovy) was prefered at southern area, saewoo jeot (self-fermented small shrimp), gonjengi jeot(self-fermented Mysis), hwangsegi jeot(self-fermented Hwangandali) were prefered at nouthern and middle area. Sometimes they were used in sacrified service. (3) Salt content and pH of jeot-kal at southern area were higher than other area.

• Journal of the Korean Society of Food Culture
• /
• v.11 no.3
• /
• pp.369-384
• /
• 1996

The Buinpilji is a book of food and clothes which was published in 1915 by Binghugak, Lee. The food part of Buinpilji is as follows: (1) The staple food are 2 kinds of Bab, Juk, and Guksoo. (2) The side dishes are 7 kinds of Kimchi, 4 kinds of Tang and Marunchan, 3 kinds of Jim, Jockgall, and Po, 2 kinds of Namul, Jon, Kui, and Jockpyun, and 1 kinds of Son, Shinsonro, Pokkum, Hoe, and Sundae. (3) There are also 10 kinds of Dock, 13 kinds of Kwajungryu, and 8 kinds of Umchungryu. (4) There are 14 different kinds of wine. (5) For seasoning there are 6 kinds of soybean sauce and oils and 1 kinds of vinegar. (6) There are 177 ways of preparing the ingredient 18 kinds of cutting terms, 22 heating terms. 29 expressions of taste can be found in the book.

• Korean Journal of Food Science and Technology
• /
• v.41 no.1
• /
• pp.100-105
• /
• 2009

This study investigated the physiological characteristics of various medicinal plant extracts including Crataegi Fructus (CF), Perilla frutescens Britton var. acuta Kudo (PF), Geranium thunbergii sieb. et Zucc. (GT) and Polygonum multiflorum Thunberg (PM) for use in extending the shelf-life and improving the functional properties of seasoned pork. CF and GT showed a wide spectrum of antimicrobial activities against 5 kinds of Gram (+) bacteria and 5 kinds of Gram (-) bacteria. The antimicrobial activities of the extracts decreased as the heat treatment temperature increased between 60 and $121^{\circ}C$, but their activities remained relatively high following heat treatment. The total phenolic compound contents of the CF, PF, GT, PM extracts were 66.2, 29.0, 96.6 and 13.3 mg/g, respectively. The order of their DPPH radical scavenging activity was GT > CF > PF > PF. The nitrite scavenging activities of the CF, PF and GT extracts at 0.1% concentration were 10.5, 1.6 and 3.8%, respectively. The GT extract (99.7%) showed the highest degree of lipid rancidity inhibition compared to CF (90.3%), PF (88.9%) and PM (41.2%). After heat treatment for 15 min at $121^{\circ}C$, the DPPH radical scavenging activity of CF decreased but it increased in GT and PM. The nitrite scavenging activities of CF and GT decreased after heat treatment for 15 min at $121^{\circ}C$ but remained at relatively high levels. Also, degrees of lipid rancidity inhibition remained relatively high in PF (86.3%) and GT (99.8%) after heat treatment for 15 min at $121^{\circ}C$. These results suggest that CF and GT extracts could be used as ingredients in seasoning sauce to improve the shelf-life and functional properties of seasoned pork.

• Korean Journal of Food Science and Technology
• /
• v.41 no.1
• /
• pp.57-63
• /
• 2009

In this study, seasoning sauces were prepared with Geranium thunbergii sieb. et Zucc. (1%, PGT), Crataegi fructus (1%, PCF) and their combination (0.5% PGT + 0.5% PCF, bPMGC) and then the quality characteristics of the sauces and seasoned pork were investigated. The lightness, redness and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the sauces were increased by the addition of Crataegi fructus. Sensory qualities such as taste, color and overall acceptability were scored higher in the sauce prepared with Crataegi fructus than the control. The viable cell counts of pork seasoned with the various sauces were 5.04 CFU/g (control), 4.59 CFU/g (PGT), 3.88 CFU/g (PCF) and 4.38 CFU/g (PMGC) after storage for 15 days at $4^{\circ}C$, respectively. The coliform count of the control pork was below 1.0 CFU/g after storage for 25 days and coliform were not detected in PGT, PCF and PMGC after storage for 10 days at $4^{\circ}C$. The thiobarbitunc acid reaotive substance values of PGT, PCF and PMGC were significantly lower than that of control, but volatile basic nitrogen contents were not significantly different between the treated and untreated pork samples during storage. Cooking loss increased in all treatments during storage for 25 days and their water holding capacity increased during storage for 10 days and decreased thereafter. The lightness, redness and yellowness values of PCF were higher than those of the control. The sensory qualities of PCF, including taste, color and overall acceptability, were significantly improved compared to the control. Finally, the pork seasoned with the sauce containing 1% Crataegi fructus extract had significantly improved shelflife, water holding capacity, inhibition of rancidity, color and sensory quality.