• 동아시아식생활학회지
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• 제20권2호
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• 한국축산식품학회지
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• 제34권2호
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• pp.185-191
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• 2014

This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire ${\times}$ Landrace ${\times}$ Duroc (YLD), Yorkshire ${\times}$ Chester White ${\times}$ Yorkshire (YCY), and Yorkshire ${\times}$ Berkshire ${\times}$ Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at $0^{\circ}C$ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.

• 한국조리학회지
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• 제19권2호
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• pp.203-214
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• 2013

본 연구는 생리기능이 뛰어난 함초 분말을 첨가한 설기떡의 최적 제조 배합비와 그 특성을 파악하고자 이화학적 특성 및 관능검사를 실시하였다. 그 결과, 함초 분말 첨가량이 증가할수록 수분함량은 증가되었으며 pH는 감소하였다. 색도는 함초 첨가비율이 증가함에 따라 L값은 감소되었으며, a값은 증가하였고, b값은 10% 첨가군까지 증가하다가 감소되었다. 무기성분 함량은 함초 첨가비율이 증가함에 따라 Ca, P, Na, K, Mg, Fe, Mn, Se Zn 등 모든 무기성분에서 유의적으로 크게 증가하였다. 특히 대조군과 비교해 Ca은 26.7배, K은 18.6배, Mg은 17.1배, Fe은 30.2배 정도로 증가하였다. Texture 특성은 함초 첨가비율이 증가함에 따라 견고성, 부서짐성은 감소하였으나 응집성은 증가되었다. 관능평가 결과는 함초 분말 5% 첨가군이 향, 맛, 씹힘성, 전반적인 기호도 등에서 가장 좋았다. 이상의 결과에서 함초 첨가가 설기떡의 영양과 기능성을 향상시키고 5% 첨가가 관능검사 결과에도 좋은 영향을 준 것으로 평가되어 향후 함초를 이용한 다양한 제품 개발이 나오기를 기대한다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권9호
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• pp.1374-1383
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• 2003

The effect of applying edible coating and addition of antioxidants (butylated hydroxyanisole (BHA) plus butylated hydroxytoluene (BHT) in a 1:1 ratio) on pork patties were investigated prior to achieve desired physico-chemical, microbiological and sensory qualities. For this, five treatments were conducted as (i) control (neither coated nor antioxidants treated); (ii) coated without antioxidants treated; (iii) coated and antioxidants added in the batter mix only (100 ppm); (iv) coated and antioxidants added in meat mix (100 ppm) only; and (v) coated and antioxidants added both in the batter mix (50 ppm) and the meat mix (50 ppm). Addition of antioxidants both in the batter mix and the meat mix significantly (p<0.05) reduced the microbial loads and thiobarbituric acid (TBA) values. The TBA values significantly (p<0.05) increased up to day 14 and then progressively increased with the advancement of each interval of storage days up to 28 days. Total plate count significantly (p<0.05) increased with the increase in storage days.Coliform and Staphylococcus aureus were absent throughout the storage days in all samples. Staphylococcus aureus however, were present in the control group at day 14 and in enrobed (coated) patties (without antioxidants treated) at 28th day. Addition of antioxidants to batter mix and meat mix did not substantially enhance bacteriostatic activity. Application of coatings and antioxidants retarded the loss of firmness, flavor, changes in appearance and color, and also other sensory attributes. Control patties were better with respect to microbial quality and TBA values but had poorer sensory quality than coated patties.

• 한국가금학회지
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• 제43권3호
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• pp.169-176
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• 2016

An experiment was conducted to evaluate the growth performance and meat quality traits of broilers fed a diet supplemented with dry-ground curry leaves (Murraya koenigii). A total of 750 one-day-old broiler chicks (Cobbs 500) were arranged in the experiment with a completely randomized design and allotted to one of five treatments, with $T_1-Control$ and $T_2-T_5$ curry leaves powder levels (i.e., 0.3%, 0.6%, 0.9% and 1.2%, respectively). The initial body weights, final body weights and daily feed intake were measured over an experimental period of 32 days. At the conclusion of the experiment, the carcass weights and meat quality parameters were measured. The birds fed diets supplemented with curry leaves powder had a higher weight gain (P<0.05; ADG), improved feed conversion ratio (P<0.05; FCR) and lower mortality (P<0.05) rates compared to the birds in the control group. Nonetheless, there was no difference (P>0.05) in feed intake among the dietary treatments. Similarly, supplementation of curry leaves powder had no effect (P>0.05) on the proportions of the carcass, leg meat and drumstick. No differences were (P>0.05) observed in cooking loss or the pH of meat from broilers fed the curry leaves supplemented diet. However, curry leaf supplementation affected (P<0.05) the meat water holding capacity. A sensory evaluation showed higher levels of taste and tenderness in meat from broilers fed with curry leaves powder. In conclusion, our results suggested that curry leaves powder improved the growth performance of broilers, with a lower incidence of mortality and improvement of some meat qualities.

• 한국식품과학회지
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• 제31권3호
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• pp.746-750
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• 1999

본 실험은 전자선조사가 돈육등심의 미생물학적 관능적 특성에 영향을 미치는 연구로써 돈육등심부위를 사용하여 호기적 조건하에서 폴리에틸렌 필름으로 포장하여 전자선 가속기를 이용(1 MeV) 총 흡수선량이 0.5, 1, 2 kGy가 되도록 하여 $4{\pm}1^{\circ}C$에서 저장하며 실험을 수행하였다. 전자선 조사선량의 증가가 총균수, 내냉성균수 그리고 젖산균수의 억제 효과를 보였다. 관능검사에 있어 삼점검사의 경우 전자선량의 증가하여도 처리구간의 식별강도가 낮게 나타났으며, 척도 묘사의 경우 신선육의 향기, 불쾌취, 육색 그리고 기호성에 별 영향이 없었으며, 조리육에 있어도 약간의 연도와 다즙성의 저하를 가져왔으나 향기, 풍미, 불쾌취, 기호성에 별영향을 미치지 않았다. 이상을 종합해 볼 때, 전자선에 대한 소비자들의 인식을 새롭게만 한다면 1 kGy 이하로 조사할 경우 위생적으로 저장기간을 연장시킬 수 있는 신선 돈육의 생산이 가능할 것으로 판단된다.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.261-269
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• 2007

This study was performed to provide basic data for the sous vide cook-chill(SVCC) System by comparing and evaluating food quality, according to preparation method and days of storage, of foods that were prepared by SVCC to those prepared using the cook-chill(CC) System. Boiled quail eggs and fish paste in soy sauce were prepared using CC and SVCC and their quality was evaluated at the time of preparation and by days of storage. Viable cell counts were increased to 5.65(CC) and 3.40(SVCC) LogCFU/g by 15 days(p<.0001) and increased more over time in foods prepared with CC than with SVCC. For the CC method, Coliform counts increased to 4.58 LogCFU/g by 15 days(p<.0001). With SVCC, colirorms were not detected at 0 days, but counts reached 3.70 LogCFU/g by 15 days(p<.0001). After reheating, no coliforms were detected for CC or SVCC at 0 days, however, by 15 days, coliform counts reached 3.61 and 2.52 LogCFU/g(p<.0001) for CC and SVCC, respectively. Finally, the sensory scores of SVCC were higher than those of CC.

• 한국식품조리과학회지
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• 제26권6호
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• pp.761-771
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• 2010

The purpose of this study was to determine the most desirable mixture ratio of Maesil (Prunus Mume) concentrate torice flour for the preparation of Sulgidduk. The five different levels of Maesil (Prunus Mume) concentrate were 0%, 4%,8%, 12%, and 16% and were stored over 3 days. The results of this study were as follows. First, the water activity of Sulgidduk was significantly increased upon addition of Maesil(Prunus Mume) concentrate to rice flour. However, in terms of mechanical texture characteristics, the hardness of Sulgidduk was decreased, Maesil(Prunus Mume) concentrate was added to Sulgidduk. The control was $764.58{\pm}5.3\;g/cm^2$. Each amounts of added Maesil(Prunus Mume) concentrate to rice flour (4%, 8%, 12%, and 16%) resulted in hardness levels of $633.44{\pm}13.0\;g/cm^2$, $617.64{\pm}16.2\;g/cm^2$, $585.31{\pm}27.5\;g/cm^2$, and $350.98{\pm}10.2\;g/cm^2$, respectively. In addition, both gumminess and cohesiveness of Sulgidduk increased with increasing amounts of added Maesil (Prunus Mume) concentrate to rice flour. Regarding the color value of Sulgidduk, with added Maesil(Prunus Mume) concentrate the L-value decreased, while both a-and b-value increased. In the sensory evaluation, surface color, taste, and flavor were improved with increasing amounts of Maesil(Prunus Mume) concentrate, whereas texture decreased. Based on sensory evaluation, Maesil (Prunus Mume) concentrate resulted in intensified color, taste, and flavor of Sulgidduk. Consequently, 4% to 8% Maesil (Prunus Mume) concentrate to rice flour was determined to the best formula for improving Sulgidduk in terms of sensory qualities such as moistness, color, taste, flavor and so on.

• 동아시아식생활학회지
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• 제12권1호
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• pp.47-54
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• 2002

김치에서 분리된 Leuconostoc citreum IH22를 알타리에 접종한 동치미와 알타리 동치미의 저장 중의 변화는 다음과 같다. 1. 두 시료의 pH 변화는 저장 기간의 증가에 따라 감소하는 경향을 보였으나 젖산균 접종 알타리 동치미의 pH 감소는 control에 비해 감소의 속도가 빠른 경향을 나타냈다. 2. 총산도의 변화는 저장 시간에 따라 증가하는 경향은 두 시료 같았다. 3. 총균수는 두 시료 모두 21일에 최대 균수를 보인 후 감소하는 경향이었다. 4. 젖산균수는 두 시료 14일에 가장 높다가 21일 부터는 급격히 감소하는 경향을 보였다. 5. 물성도의 변화에서 control과 접종 시료 모두 경도와 파쇄성과 씹힘성이 저장기간의 증가화 함게 감소하는 경향을 보였으나 감소의 폭은 무처리 시료가 적은 것으로 나타났다. 6. 관능검사 결과 알타리 동치미와 젖산균 접종 알타리 동치미는 저장 기간의 증가와 함께 신맛과 시원한 맛과 탄산미는 증가하는 경향을 보였고, 관능 특성에서 control과 접종 시료간의 차이가 있는 항목은 전체적인 기호도가 저장 기간 7일, 14일, 25일에 1%, 5%수준의 유의차를 나타냈다.

• 동아시아식생활학회지
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• 제18권1호
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• pp.80-86
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• 2008

Both hand-made and machine-made Chinese noodles are popular in Korea. In this study, each type was evaluated in terms of its physical properties to rigorously determine for consumers which one has better qualities. The noodles were instrumentally measured for color, size, moisture content, density, viscoelasticity, and cutting force. The behaviors of the noodles were visually observed during cooking, and sensory evaluations were performed with the cooked noodles. The hand-made raw noodles were less dense, had higher moisture content, and generated more bubbles during cooking than the machine-made noodles. This indicated that the hand-made noodles contained more entrapped air, thereby resulting in the above physical characteristics. The change in noodle size after cooking was greater in the hand-made noodles, indicating that more entrapped air in expansion escaped during cooking and was replaced by water. The cutting force and viscoelasticity of the hand-made noodles were lower, and were controlled by viscous properties, respectively. These results agreed with the fact that the hand-made noodles had higher moisture content and lower density. In the sensory evaluation, the hand-made noodles presented lower hardness, but higher elasticity. It was inferred that the hand-made noodle dough underwent repeated processes of folding and extending, resulting in better developed of the gluten structure. Consequently, the hand-made noodles were determined to be different than the machine-made noodles in terms of instrumental measurements and sensory observations, suggesting that the hand-made noodles had superior textural properties.