• 한국식품영양학회지
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• 제20권3호
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• pp.304-310
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• 2007

This study was carried out to evaluate the phsicochemical, rheological and sensory characteristics of the restructured pork jerky with the addition of sliced cheese(4, 8 and 12%). The TC-1, TC-2 and TC-3 samples had lower moisture contents than the control, Crude protein and fat contents were significantly difference among all treatment (p<0.05). The crude ash and salinity values of TC-1, TC-2 and TC-3 were higher than the control. With the addition of sliced cheese(l2%), the manufacturing yield and water absorption ability were high among all the different treatments, but the control showed significantly higher values than TC-1, TC-2 and TC-3. The pH ranged from 5.62-6.01 in all treatments and the TC-3 sample had the highest pH, The water activity range was 0.70 - 0.74, and the various treatments had slightly higher than the control. The hardness of the TC-3( J 2%) treatment was the lowest among all the treatment. The strength values increased according to increases in sliced cheese, but there were no significant differences(p>0.05). The sensory evaluation for color and flavor received the highest scores in working males 6.96(TC-2) and student males 7.50(TC-2), respectively. The texture scores ranged from 7.07-7.63 and were the highest of all sensory evaluation factors, For overall acceptance the highest scores were received from student males(TC-3), student females(TC-2), working males(TC-2) and working females(TC-l), respectively.

• 한국조리학회지
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• 제15권3호
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• pp.83-93
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• 2009

본 연구는 성남시 초등학교 학교급식에 공급되고 있는 김치의 이화학적 특성, 섭취율 및 기호도 조사를 실시하였다. 학교급식용 일반 포기김치의 섭취량과 섭취율은 저학년 학생의 경우 7.15 g, 23.83%이었고, 고학년 학생은 11.15 g, 39.17%이었다. 초등학교 급식용으로 제공되고 있는 H사의 일반 포기김치와 C사의 어린이 포기김치의 이화학적 특성에서 차이를 보였으며, 일반 포기김치의 평균 pH는 4.45, 평균 당도는 7.74 $^{\circ}Brix$, 평균 염도는 1.73%이었고, 어린이 포기김치의 경우는 평균 pH 4.32, 평균 당도 8.18 $^{\circ}Brix$, 평균 염도 1.65%를 나타내었다. 관능검사 결과 학년과 성별에 따라서 학교급식용 일반 포기김치와 어린이 포기김치에 대한 기호도에서 차이를 보였다. 저학년에서 고학년으로 갈수록 덜 달고, 덜 시고, 짠 김치를 선호하였고, 여학생이 남학생보다 달고 신김치를 선호하는 것으로 나타났다. 따라서 학년별 및 성별에 따른 김치에 대한 관능적인 기호도를 고려하여 기호성이 향상된 어린이용 김치를 개발하기 위한 노력이 필요한 것으로 사료되었다.

• 한국수산과학회지
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• 제48권6호
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• pp.849-856
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• 2015

This study was performed to obtain basic data regarding the development of fish steak products using olive flounder and pork leg. Olive flounder and pork leg were ground separately in a chopper. The methods used for processing were as follows. Chopped olive flounder (100 g) and other ingredients (bread crumbs, 13 g; onion, 12 g; garlic, 4 g; egg wash, 18 g; salt, 0.05 g; pepper, 0.05 g) were mixed in a chopper. The mixture was molded into a steak shape ($12{\times}7cm$) and roasted in an oven at $180^{\circ}C$ for 12 min (OF). FP consisting of a mixture of olive flounder (70 g) and pork leg meat (30 g) and OP consisting of pork leg meat alone (100 g) were processed according to the same procedure as described for OF. Various factors (viable bacterial count, chemical composition, pH, salinity, hardness value, color value, total amino acid content, free amino acid content, fatty acid composition, mineral content) were measured, and sensory evaluation was conducted. Based on the results of the sensory evaluation and hardness value, OP was deemed to be the most desirable, followed in order by FP and OF. There was a slight but significant difference between OP and FP.

• 한국식품저장유통학회지
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• 제23권4호
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• pp.459-470
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• 2016

절임배추와 양념으로 구성된 제품에 대한 품질 특성 정보를 제고하고, 버무린 형태로 저장된 김치와 절임배추와 양념을 분리 저장한 후 버무린 김치의 품질 특성의 차이를 확인하기 위해 $4^{\circ}C$에서 저장하면서 1주 간격으로 품질특성을 분석하였다. 절임배추의 산도 및 일반세균수 변화 결과, 염수 침지에 따른 절임배추의 품질유지 효과가 나타났으며, 외관 및 관능적 품질 특성 결과를 토대로 염수 침지하지 않은 절임배추의 저장한계는 1주, 염수침지한 절임배추의 저장한계는 2주 이내임을 알 수 있었다. 특히, 염수량이 많을수록 품질 유지에 더욱 효과적이었으며 관능적 특성에서도 다소 높은 점수를 받았다. 양념은 저장 8주 동안 산도가 증가하는 경향을 보였으나 미생물학적 및 관능적 품질특성에는 큰 변화가 없었다. 0일차에 제조하여 $4^{\circ}C$에서 저장한 김치와 $4^{\circ}C$에서 각각 저장된 절임배추와 양념을 이용하여 매주 제조한 김치의 품질 특성을 분석한 결과, 0일차에 제조하여 저장한 김치보다 저장된 절임배추와 양념으로 매주 제조한 김치의 pH가 높고, 산도가 낮아 발효 지연효과가 있는 것으로 나타났다. 특히 3주차 저장된 절임배추와 양념으로 제조한 김치의 경우 신냄새, 신맛 등의 지표에서 김치형태로 저장된 것보다 유의적으로 낮은 점수를 받았다. 전반적인 기호도에서도 분리 저장 후 제조한 김치에서 높은 점수를 받았으나 유의적인 차이는 확인되지 않았다. 이상의 결과, 절임배추와 양념으로 제품화할 경우 절임배추는 품질유지를 위해 염수에 침지하여 포장하는 방법이 효과적이며, 분리 저장된 절임배추와 김치 양념을 혼합하여 김치로 제조하여도 처음부터 김치 형태로 제조하여 저장한 것과 비교하여 발효가 지연되면서 관능적으로도 문제가 없어 김치의 가식기간을 연장할 수 있는 방법이 될 것으로 생각된다.

• 한국식품조리과학회지
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• 제24권4호
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• pp.517-524
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• 2008

This study made Soy-Sauce-Kimchi and investigated its pH, acidity, microorganism, salinity, chromaticity, viscosity and taste to revive traditional Soy-Sauce-Kimchi using Soy-Sauce instead of salt and to report its fermentation characteristics. As one of studies on traditional Kimchi, it tried for practical use of traditional Soy-Sauce-Kimchi which had been eaten in the middle region of Korea, especially in Seoul but currently has been prepared by only a few people and has disappeared gradually. According to the results of this study, among three groups of Soy-Sauce-Kimchi-I(s1), Soy- Sauce-Kimchi-II(s2) added by 2.5% sucrose and the control group(C), acidity of s2 was sharply increased after 24 hours and 72 hours at $20^{\circ}C$ and $10^{\circ}C$ respectively and there was few difference in salinity by temperature. In the case of s2 group, addition of 2.5% sucrose was considered to lead to increase of salinity. For chromaticity, while the L value and b value became larger after 48 hours, the a value tended to decline. Viscosity of s2 grew after 24 hours at all of $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ and that was thought to be because propagation of bacteria such as Leuconostoc mesenteriodes following addition of 2.5% sucrose secreted dextransucrose so sucrose was transferred into dextran to increase viscosity. The total number of microorganisms was recorded to be largest after 48, 36 and 72 hours at $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ respectively and the number of lactic acid bacteria was the largest at $1^{\circ}C$ after 72 hours compared to those at other temperatures. That was considered to be because microorganisms such as Leuconostoc mesenteriodes are psychrotropic lactic acid bacteria. For sensory evaluation, all appearance, chromaticity and odor of C were higher by $3{\sim}4$ points than those of s1 and s2(p < 0.001) and their feel also showed a similar tendency(p < 0.05). Considering the results of sensory evaluation, more researches were needed to overcome difference of taste for Soy-Sauce-Kimchi according to age due to characteristic flavor and smell of soy-source.

• 동아시아식생활학회지
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• 제24권6호
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• pp.827-836
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• 2014

In this study, the effects of Mulberry leaves extract (ME) addition on the quality of Kimchi was investigated during 30 days of fermentation at $5^{\circ}C$. ME was added to salted cabbage at concentrations of 0% (C), 0.4% (ME1), 0.8% (ME2) and 1.2% (ME3) (w/w). The pH of Kimchi added above 0.8% ME was higher than that of Kimchi without ME after 12 days of fermentation. During overall fermentation, the titratable acidity of Kimchi with 1.2% ME remained at the lowest level. The degree of salinity decreased with increasing amount of added ME, whereas control groups showed the highest salinity. In L, a and b values of samples, the highest Figures of L and b were observed in control groups, and ME3 showed the highest value of a. In addition, the cutting force during the fermentation period was higher in all treated groups compared with control groups, and ME3 showed the highest hardness value. Moreover, growth of lactic acid bacteria and total bacteria were inhibited by addition of ME. In the sensory assessment, 0.4% ME improved the quality of Kimchi, showing the highest taste score and overall preference. Therefore, addition of 0.4% ME appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• 한국생활과학회지
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• 제23권3호
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• pp.467-481
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• 2014

We investigated the effects of Mulberry leaves fermented enzyme liquid(MLE) addition on the quality of Kimchi which were fermented at $5^{\circ}C$ during 30 days. MLE was added to salted cabbage at concentrations of 0%(C), 0.4%(MLE1), 0.8%(MLE2), and 1.2%(MLE3) (w/w). pH in Kimchi added upon 1.2% of MLE, was higher than that of Kimchi without MLE after 12 days of fermentation. The titratable acidity was increased by the addition of MLE, and particularly Kimchi added 1.2% of MLE showed the slowest changed level. The degree of salinity were decreased in Kimchi with MLE as well as control group. However, MLE1 showed significantly lower salinity than MLE2, MLE3 and control group (p<0.001). L, a, b values of control group indicated significantly higher than the Kimchi with enzyme liquid concentrations(MLE1~MLE3). As compared with the control group, the cutting force in treated groups were increased during the fermentation period, and especially MLE3 showed the highest value of hardness. Moreover, that growth of lactic acid bacteria and total bacteria were inhibited by the addition of MLE. In the sensory assessment, the color, taste, and overall preferences were higher in MLE2 than control group and MLE1, MLE3. The acceptability of MLE as an additive in Kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.8% MLE, based on the lowest volume of leftovers. Therefore, it was confirmed that addition of 0.8% MLE appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

• 유기물자원화
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• 제13권2호
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• pp.91-97
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• 2005

본 연구는 종이 다른 여러 가지 미생물을 사용하여 음식물쓰레기 침출수의 악취저감 효과를 가지는 균주를 선별하고자 실시하였다. 침출수에 전배양한 해수미세조류인 Spirulina plantensis 와 Chlorella vulgaris, 효모 Saccharomyces cerevisae와 세균인 Bacillus cereus를 각각 10% 주입하여 총 10일간 배양하였다. 72시간 주기로 pH와 염도, 관능검사를 시행한 결과, pH는 초기에 3.5~4.0 값을 보였으나 시일이 경과함에 따라 4.9~7.4 수준까지 증가하였고, 염도는 Chlorella vulgaris와 Spirulina platensis는 급격히 낮아졌다. 관능평가를 통한 악취시험 결과 광합성 미세조류인 Chlorella vulgaris가 발효 종료일인 10일째 거의 취기를 느낄 수 없는 악취도 1을 나타내어 악취제어에 효과가 있는 것으로 나타났다.

• 한국조리학회지
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• 제20권5호
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• pp.130-135
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• 2014

This study determined the effects of addition of medicinal herb extracts (Zanthoxylum piperitum extract(TZ), Acanthopanax sessiliflorus(TA), Panax ginseng(TP), Cinnamomum lureitri Nees(TC), Angelica gigantis radix(TAG) and Crataegii fructus extract (TCF) to teriyaki sauce with regard to taste and health benefit. After adding the medicinal herb extracts to teriyaki sauce, moisture content was found to be inversely proportional to the viscosity. The sauce with Panax ginseng extract(TP) had lowest sweetness, but highest salinity. The results showed that the sauce with Korean herb extracts had lower salinity content. In terms of colour value, the sauce with Crataegii fructus extract(TCF) had much higher lightness, redness, and yellowness than sauce prepared with other herb extracts. It had the strongest acidic taste and lowest pH. Sensory evaluation test revealed that the sauce with Anthoxylum piperitum extract(TZ) was the most preferred sauce among all the sauces tested. The degree of brown color of teriyaki sauces was correlated positively with taste preference(r=.570, p<0.01) and overall preference(r=.505, p<0.01).

• 한국축산식품학회지
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• 제41권2호
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• pp.247-260
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• 2021

This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein content, fat content, and pH. Uncooked Bulgogi also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of Bulgogi sauce. The yellowness of uncooked Bulgogi with 6%-12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control Bulgogi was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked Bulgogi with 6%-12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the Bulgogi with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of Bulgogi sauce and meat. The sensory characteristics of Bulgogi marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for Bulgogi sauce, and a 9% addition amount is optimal in terms of quality.