• KSBB Journal
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• 제31권3호
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• pp.171-177
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• 2016

The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

• Journal of Animal Science and Technology
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• 제47권2호
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• pp.277-282
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• 2005

The current study was conducted to investigate the effect of organic selenium in mushroom cultured media (MCM) on beef quality. Each five of 20 Hanwoo steers(20 - 24 month, approximately 613 kg) were assigned to four levels of the selenium content(O.l, 0.3, 0.6, 0.9 dry matter based ppm), and the feeding treatments were enforced for 12 weeks. The results showed that m. longissimus from the 0.1 ppm feeding supplementation had greatly higher intramuscular fat content than other treatments(13.1 %). In meat color, the 0.1 ppm treatment showed the lowest lightness(CIE $L^*$)(P< 0.05) and had a tendency to have lower redness(CIE $a^*$). The treatment had no noticeable effect on moisture, protein, and ash content, cooking loss, water-holding capacity and purge loss. The 0.3 ppm treatment resulted in the toughest meat(assessed by WB-shear force) with 4.54 kg / inch', while other groups showed a similar toughness ranging from 3.3 to 3.7 kg/ inchl . Sensory characteristics in juiciness and flavor intensity had a tendency of increasing as organic selenium concentration increased, but tenderness was not influenced by the contents. The result indicated that the organic selenium feeding affects meat qualities to different extent, and further study is required to examine anti-oxidant effect of selenium in vivo.

• 한국식품과학회지
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• 제43권3호
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• pp.249-254
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• 2011

생강은 다양한 생리활성이 보고되고 있으나 자극적인 향미로 인하여 건강식품 소재로의 사용에는 제약을 받아왔다. 본 연구에서는 낙농제품 및 김치 유래 유산균으로 발효생강을 제조하고 요쿠르트에 첨가하여 관능적 특성에 미치는 영향을 조사하였다. 건 생강의 첨가는 플레인 요쿠르트의 맛과 전체적 선호도를 저하시켰으며, GSt, GLa, GLm(발효 생강)의 첨가도 저하시키는 경향을 나타낸 반면에 GLp 첨가구는 저하되지 않았다. 또한 모든 발효생강은 제조공정 중 생강의 특징적 향기성분이 감소하여 이들을 첨가한 요쿠루트의 향미에는 유의적인 영향을 주지 않았으므로 GLp 첨가는 건생강을 대신한 건강식품 소재로서 사용될 수 있을 것으로 기대된다. 한편 생강의 생리활성 성분의 하나인 6-gingerol은 모든 발효생강에서는 발효 전에 비하여 감소하고 6-shogaol은 증가하였으나, GLp 발효생강에서는 6-shogaol 이 거의 검출되지 않은 점이 특이하였다.

• 한국식품조리과학회지
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• 제17권4호
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• pp.373-379
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• 2001

In an attempt to introduce paprika in wet noodles for improved organoleptic and other quality characteristics, the juices of orange paprika was added as a raw ingredient for wet noodle at 0(control), 15, 30, 45, and 60%(v/w). Overall, the cooked wet noodles containing 15 to 60% paprika juices showed higher sensory scores than control(noodle without Paprika juice), and the acceptabilities for color and overall preference of the products were significantly(p＜0.01) higher at the addition levels of 45% and 30 and 45%, respectively. The intensity analysis for the organoleptic quality characteristics of wet noodles with orange paprika juice showed that as the addition levels increased, there were significant(p＜0.001) increase in the values of acceptances for color and flavor of the products, but not in the tenderness and chewiness. Other quality characteristics like water absorption ratio, weight, volume, and turbidity of the broth after cooking of wet noodles increased in values as affected by the addition of paprika juices. In the Hunter's colorimetric characteristics of the products, the decreased lightness(“L”) along with the increased redness(“a”), yellowness(“b”), and ΔE were caused as the amounts of orange paprika juice increased in wet noodles. For toughness, no significant differences(p＜0.001) were noticed among the samples as measured by Waner-Bratzler blade attached to Texture Analyzer. The results of this study suggested that adding orange paprika juice to wet noodles, most preferably at 45%, increases the acceptance and organoleptic qualities of noodle by affecting the color and flavor of the final products.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.41-49
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• 2007

The substitution effects of whey protein isolate(WPI) for egg in the preparation of sponge cake were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of cheese manufacture. Whey protein is known as a good nutritional source and a functional material for many processed foods, especially baked goods. WPI contains above 90% whey protein. The specific gravity and viscosity of sponge cakes tend to be affected by WPI substitution. The cooking loss of sponge cakes with WPI substituted for egg(abbreviated as WPI cake) during oven baking was smaller than that made with egg(abbreviated as egg cake) and the specific loaf volume of WPI cake was larger than that of egg cake. The number of pores was highly increased and the size of pores was more uniformly and finely distributed in the cross section of WPI cake than those of egg cake, as observed by scanning electron microscopy(SEM). The hardness, gumminess and chewiness of WPI cake made with 10-20% WPI substitution were the lowest among all the tested cakes, including egg cake, thereby confirming the considerable improvement in their cake qualities. By the results of sensory evaluation, appearance, pore uniformity, softness, chewiness, moistness, flavor, mouth feeling, and overall acceptability of 10-20% WPI substitute cakes were evaluated as being significantly superior to those of all other cakes(p<0.05). These results support the better physicochemical characteristics and sensory evaluations of sponge cake prepared with 10-20% of WPI substitution for egg.

• 동아시아식생활학회지
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• 제19권3호
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• pp.430-436
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• 2009

This study was carried out to investigate the quality of white pan breads as affected by various amounts of Terminalia chebula Retz (TC) powder, in which the breads were prepared with 0, 2, 4, and 6% TC powder. The samples and a control bread were compared in terms of bread quality characteristics, including pH, baking loss rate, loaf volume index, moisture content, TBARS values, texture, color, and sensory qualities in order to determine the optimal amount of TC powder in the formulation. The pH levels of the bread samples containing TC powder ranged from 5.30 to 5.44, while the control bread had a pH of 5.68. The loaf volume index values of the samples prepared with 2~6% TC powder were lower than that of the control. After 7 days storage, the moisture content of the control bread had decreased by 14.4%, while the moisture contents of the breads with added TC powder had decreased by approximately 8~10%. The breads with TC powder had lower TBARS values as compared to the control bread. For texture characteristics, hardness increased with the addition of TC powder, and was especially increased in the sample containing 6% TC powder. Cohesiveness and springiness, however, decreased with the addition of TC powder. For color, lightness of the bread crust and crumb decreased with the addition of TC powder, whereas redness and yellowness increased. In terms of sensory quality, the bread containing 2% TC powder was preferred over the control bread, as estimated by appearance, crust color, taste, and overall quality, while the 6% TC bread had the lowest preference scores. These results suggest that the addition of 2% TC powder to white pan bread had optimal effects for improving shelf-life and enhancing bread quality.

• 한국식품조리과학회지
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• 제24권1호
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• pp.114-120
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• 2008

In this study, the effects of gamma irradiation on the microbial, physical characteristics, sensory qualities and antioxidant activity of Kongnamul Muchim(cooked soybean sprouts) were investigated. Gamma irradiation at 3 kGy inhibited microbial growth until 4 weeks of storange at $4^{\circ}C$ and until 5 days at and $25^{\circ}C$. The 3 kGy dose did not significantly affect the hardness of the sprouts; however Hunter's color values for lightness, redness and yellowness were changed. Low-dose gamma irradiation(up to 2 kGy) did not significantly affect the antioxidant activity of the Kongnamul Muchim. Also, based on a triangle sensory test, the gamma irradiated Kongnamul Muchim was not significantly different from the control. From these results, it is suggested that the applying gamma irradiation to cooked vegetables at doses lower than 3 kGy is recommended to extend shelf-life and maintain quality characteristics.

• 한국식품영양과학회지
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• 제29권6호
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• pp.1035-1041
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• 2000

멸치 액젓의 새로운 위생화 방법으로 감마선 조사기술을 이용하였고, 산업적 생산에 응용하고자 기존의 가열살균 및 정밀여 과방법과 비교하여 미생물학적, 이화학적 및 관능적 품질변화를 조사하였다. 감마선을 조사한 멸치 액젓은 미생물 제어에 효과적 인 것으로 나타났으며 조사선량이 증가함에 따라 색이 밝아지는 등 외관적으로 긍정적인 효과를 보였다. 또한 저장 기간 중 pH, 염도 및 점도 등의 변화 없이 품질이 유지되었고, 색, 향, 맛 및 종합적 기호도 등 관능적 측면에서도 대조구와 가열살균 시험구에 비해 높은 선호도를 나타내어 정밀여과 시험구와 마찬가지로 우수한 품질을 나타내었다 감마선 조사구 중 5kGy의 선량을 적용할 때 미생물학적 및 관능적 품질이 가장 적합한 것으로 나타났다. 따라서 멸치액 젓 에 감마선을 조사함으로써 가열살균 및 정밀여과 방법과 비교할 때 품질의 변화 없이 우수한 멸치 액젓을 생산할 수 있었으며, 산업적 대규모 생산에 새로운 위생화 기술로서 이용할 수 있는 가능성을 제시하였다.

• 한국식품영양과학회지
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• 제27권4호
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• pp.668-674
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• 1998

Physico-chemical qualities of pyunyuk depending on the cooking time were evaluated to produce high quality and to reduce labor and processing time. Pork headmeat divided into two parts was cooked for 1~4hrs, trimmed and pressed with 110kg/$\textrm{cm}^2$(gauge pressure) for 3.5hrs at 1$0^{\circ}C$. The contents of general nutrients, yield, texture, color, fatty acid composition, gel structure, and sensory evaluation were observed. Deboning time was very dependent on cooking time. Optimum cooking time observed in this study was 2~2.5hrs for efficiency of deboning and yield. Excess cooking time resulted in low yield and working efficiency. Yield variation depending on the cooking time was 14.3~26.0% and it was reduced by increasing the cooking time. The content of moisture was 53.5~54.8% which was not significantly different by cooking time. The content of crude fat was 14.2~26.0% which was decreased by increasing the cooking time. The contents of crude protein(21.1~26.3%) and mineral(1.4~2.7%) were increased by increasing the cooking time. The color of pyunyuk was significantly different by cooking time(p<0.05). In the texture, hardness and chewiness of the pyunyuk cooked for 2hrs were significantly higher than others processed in this study(p<0.05). However cohesiveness and springiness were not different among pyunyuks. With sensory evaluation, hardness was similar among the pyunyuks cooked over 2hrs. The pyunyuk cooked for 1hr showed higher value in juiciness than the pyunyuk cooked for 3~4hrs(p<0.05). The % of saturated fatty acids was decreased by increasing the cooking time, and gel structure of pyunyuk cooked for 2hrs was the most compact among treaments. In conclusion, 2hrs was proper as a cooking time concerned with working efficiency and physico-chemical quality of pyunpyk.

• 동아시아식생활학회지
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• 제17권1호
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• pp.81-88
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• 2007

The purpose of this study was to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Austria and New Zealand. The beef jerky qualities were evaluated by sensory evaluation, measurement of crude lipid, fatty acid composition of lipid, and acid value and peroxide value, and of surface observation with a microscope. According to the preference test, whereas beef jerky made with Korean beef meat showed the highest score in color, glaze, palatability, and softness, while that of made with New Zealand beef meat did received the lowest score. The crude lipid content of jerky made with Korean and Austrian beef meat was higher than that of made with Korean cattle and New Zealand beef meat. Surface of jerky made with Korean and Austrian beef meat was gappier than that of made with Korean cattle and New Zealand beef meat, and the. The acid value of jerky made with Korean and Austrian beef meat was lower than that of made with Korean cattle and New Zealand beef meat. The peroxide value of jerky made with Korean cattle meat showed higher peroxide values from the initial storage time. However, the peroxide value whereas that of jerky made with Austrian beef meat was the lowest at initial storage time, it increased remarkably with storage time and showed the highest value after the 15th day of storage. We found that the change in quality of jerky made with Korean and Austrian beef meat was less than that those made of Korean cattle and New zealand beef meat. And it could be suggested that Korean cattle and New Zealand beef meat are not suitable in making jerky.