• 한국수산과학회지
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• 제51권5호
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• pp.491-498
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• 2018

The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

• 한국수산과학회지
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• 제51권6호
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• pp.647-655
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• 2018

This study collected basic data on two types of canned roasted oyster Crassostrea gigas. Oysters Crassostrea gigas were immersed at $105^{\circ}C$ for 6 min and then washed and dehydrated before pre-drying. Roasted oysters were prepared by baking boiled oysters at $140^{\circ}C$ for 20 min. The canned roasted oyster added with tomato sauce was prepared as follows. An aluminum can was filled with 50 g of roasted oyster and 40 g of mixed seasoning sauce, degassed at $90^{\circ}C$ for 3 min and vacuum-sealed using a double seamer under a 20 cmHg vacuum. The canned roasted oyster added with tomato paste sauce was prepared similarly by adding the same amount of tomato paste sauce instead of tomato sauce. Microbial growth, appearance, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value, texture, free and total amino acids, and minerals were measured in the two products. A sensory evaluation indicated that the canned roasted oyster added with tomato paste sauce had preferable characteristics over the canned roasted oyster sauce added with tomato sauce.

• 한국수산과학회지
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• 제54권3호
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• pp.261-270
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• 2021

This study was conducted to optimize the processing of seasoned salmon Oncorhynchus keta jerky (SSJ) using response surface methodology (RSM). For seasoning sauces-blending conditions of jerky using the RSM program, salt [X₁, % (w/v)] and amino-basic material [X₂, % (w/v)] were chosen as independent variables, and salinity (Y₁) and amino-N (Y₂) were chosen as dependent variables. The optimum conditions of X₁ and X₂ were 1.2% and 12.9%, respectively. To optimize drying conditions of seasoned salmon jerky using RSM program, soaking time (X₁, min), drying temperature (X₂, ℃) and drying time (X₃, min) were chosen as independent variables, and moisture content (Y₁), hardness (Y₂) and overall acceptance (Y₃) were chosen as dependent variables. Optimum conditions of X₁, X₂ and X₃ were 183.0 min, 62.5℃ and 351.0 min, respectively. In the sensory evaluation, the scores for taste, flavor, and texture for of SSJ were higher than those for a commercial product. The results suggest that the developed seasoned salmon jerky can be industrialized.

• Preventive Nutrition and Food Science
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• 제15권2호
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• pp.152-158
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• 2010

This study was designed to determine the best cultivar of kohlrabi for making pickles among KM-1 (Worldcol), KM-2 (Bejo), KM-3 (Takii), and KM-4 (Monsanto) cultivars. The initial pH of pickles was different in all cultivars; however, they all had a pH in the range of 3.81~3.86 after 28 days of storage. The pickles made from KM-4 had the lowest acidity, while there was no significant difference in acidity among the KM-1, KM-2, and KM-3 pickles. The salinity of all kohlrabi pickles was consistent during the storage period. The changes of color values were accelerated in the following order: KM-4>KM-1>KM-2>KM-3. Though kohlrabi pickles were non-fermented, the change in reducing sugar contents was similar to that of a fermented pickle. The highest value of reducing sugar content was found in pickles made with KM-4. In all cases, the firmness of the pickle decreased as time of storage increased. On the initial day, KM-4 pickle showed the highest firmness with 807.4 g. KM-4 also showed the highest firmness on the 28th day of storage with 602.3 g. In sensory evaluation, the KM-4 pickle exhibited the highest texture (hardness) among the pickles. The pickle made with the KM-4 cultivar showed relatively higher firmness of texture than other cultivars, suggesting that KM-4 could be utilized in other kinds of processed foods, in addition to being pickled.

• 한국조리학회지
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• 제23권8호
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• pp.98-105
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• 2017

The purpose of this study was to investigate changes in physicochemical properties of apples pre-treated differently with salt and sugar for apple Jangachi. When salt was used, moisture content was decreased by 28.41% to 57.67% at 24 hours and maintained an average 56.92% after 24 hours. However, when sugar was used, moisture content decreased steadily to 41.14% (60h). The pH of the apple pre-treated with salt decreased from pH 4.42 to pH 3.63 at 12 hours. However, in the case of apples pre-treated with sugar, pH decreased from pH 4.52 to pH 4.19 after 48 hours, but was not statistically significant. Conversely, total acidity of apple pre-treated with salt increased from 11.46% to 0.35% during 72 hours. But total acidity of apple pre-treated with sugar decreased to 0.11% at 24 hours and maintained. Sugar content of apple pre-treated with salt increased to 33.1% at 12 hours and maintained. Conversely, in case of sugar pre-treatment, sugar content of apple pre-treated with sugar increased steadily to 45.12% at 72 hours. Salinity of apple pre-treated with salt increased sharply to 15.74% during 24 hours. Lightness ($L^*$) of apple pre-treated sugar was not different from the control group. But apple pre-treated salt decreased slightly. Yellowness ($b^*$) was higher than the control group regardless of pre-treatment group. Sensory evaluation revealed that sugar pre-treatment apples were highly evaluated for flavor, taste, chewiness and overall acceptance.

• 한국식품영양과학회지
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• 제43권12호
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• pp.1913-1919
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• 2014

이동식 자동절임장비에서 염농도 29.6%의 염수로 $30^{\circ}C$에서 4시간 절인 배추로 담근 고염도 김치의 품질은 김치공장에서 12% 염수로 $10^{\circ}C$에서 16시간 절인 배추로 담근 저염도김치의 품질보다 전체적인 맛과 짠맛에서 더 높았고 다른 요소들은 유의적인 차이가 없었다. 특히 전체적인 맛과 짠맛에 대한 기호도는 5% 유의수준에서 차이가 있었다(P<0.05). 즉 고농도 염수로 고온에서 단시간 절인 배추의 품질이 저농도에서 저온으로 장시간 절인 배추의 품질보다 우수하였다. 이러한 결과는 김치공장의 생산성 향상을 위해 배추의 절임공정을 개선하는 데 방향을 제시하는 것이고, 이동식 배추절임 자동화장비를 실용화하는 데 근거가 될 것이다.

• 한국축산식품학회지
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• 제26권1호
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• pp.92-97
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• 2006

캔에 105 g씩 충전하여 $121^{\circ}C$에서 30분간 가열처리한 두 종류의 사슴 캔 개발 제품(T1; 바비큐 소스, T2; 장조림 소스)의 품질 특성을 조사한 결과는 다음과 같다. 사슴 캔 제품의 품질 특성에 있어 T1이 T2에 비하여 pH, 염도, 당도는 낮고, TBARS 및 VBN은 높았다. 관능검사 결과, $30^{\circ}C$에서 저장 60일 전 기간 T1과 T2 모두 6.0 이상의 좋은 점수를 얻었기에 상품화 가능성이 있을 것으로 판단되었다.

• Journal of Animal Science and Technology
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• 제47권1호
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• pp.73-82
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• 2005

This study was carried out to evaluate changes in the characteristics of the fermented pork using a Korean traditional seasonings. Biceps femoris were cut to cube(7 ${\times}$ 12 ${\times}$ 2 em) and three Korean traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3), were seasoned by the proportions of meat to each seasonings(l: 1), respectively. The seasoned samples were fermented at 0 $\pm$ 1 $^{\circ}C$ for 10 days. Sensory evaluation did not significantly differ between all treatments. The highest pH among treatments were shown in T2, wheres T3 showed the lowest value. The highest saccarinity was shown in T2, followed by T3. Salinity was shown to be higher in all treatments. Shear force value was the highest in T2 and T3. VBN and TBARS increased during storage. The total bacterial counts was highest of storage 21 days. E. coli. was higher in the order of T2 > T3 > TI. Lactobacilli spp. was higher in the order of T2 > T1 > T3.

• 한국식품영양과학회지
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• 제41권11호
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• pp.1577-1583
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• 2012

영양생리학적 활성은 우수하나 전량 폐기 처분되고 있는 복숭아 유과의 이용 증진을 위해 품종별 복숭아 유과로 장아찌를 담아 상온에서 60일간 저장하면서 품질평가(pH, 염도, 당도, 색도, 경도, 효모 및 곰팡이수의 변화, 관능평가)를 실시하였다. 장아찌의 pH는 모든 품종의 장아찌와 침지액에서 저장기간이 지남에 따라 감소하는 경향을 나타내었다. 장아찌육의 염도는 저장기간에 따라 증가하였고, 침지액염도는 감소하는 경향을 나타내었다. 당도는 모든 품종에서 장아찌와 침지액 모두 저장기간이 지남에 따라 감소하였다. 색도는 저장기간에 따라 모든 품종에서 L값은 감소, a값은 증가, b 값은 감소하였다. 경도는 저장 30일까지 감소하다가 이후 증가하였으며, 효모 및 곰팡이 수는 저장기간 동안 2.30~5.55 log CFU/g 범위 내에서 증감을 반복하였다. 관능평가 결과, 마도카와 장택백봉의 전반적인 기호도가 우수한 것으로 평가되었다.

• 한국식품저장유통학회지
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• 제10권4호
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• pp.512-516
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• 2003

콩잎김치의 소금농도별 저온에서의 숙성효과를 시기별로 조사하였다. 그 결과 숙성이 진행됨에 따라 pH가 점차로 낮아지고 산가는 증가하였다. 소금농도 1.5% 처리한 콩잎김치에서 가장 빨리 pH가 저하하였다. 염농도 측정에서 처리한 소금농도별로 염농도가 높았으며, 숙성 8일경에 모든 처리에서 염농도가 급격히 증가하였으며 그 이후에는 안정적 양상을 보였다. 소금농도별 미생물상 변화에서 총균수는 숙성이 진행됨에 따라 증가하였다가 감소한 후 일정한 경향을 유지하였고, 젖산균은 숙성되면서 발효 시작시에 현저한 증가를 보인 후 큰 변화 없이 일정한 양상을 유지하는 경향이었으며 처리한 소금농도가 높을수록 발효후기에 젖산속 균의 생육이 활발하였다 소금농도 3.0% 혹은 4.5% 처리한 콩잎김치에서 관능평가 결과 좋은 점수를 받았으며 냄새에서는 좋은 평가를 받았다. 또한 짠맛에서도 보통에 가까운 점수를 받았다.