• Asian-Australasian Journal of Animal Sciences
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• 제27권2호
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• pp.256-265
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• 2014

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

• 한국축산식품학회지
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• 제27권1호
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• pp.22-28
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• 2007

본 연구는 비육 단백질인 ISP와 CSP의 대체제로서 식이섬유인 wheat fiber를 첨가함으로써 돈육 유화물의 품질에 미치는 영향에 대해서 조사하고자 하였다. 돈육 유화물의 대조구와 모든 처리구에서 pH는 차이가 없었으며 (p>0.05), 보수력과 육색의 L-값은 대조구보다 처리구들이 높게 나타났다(p<0.05). 가열감량, a-값과 b-간은 처리구들이 대조구보다 낮게 나타났지만, 처리구들간에는 차이가 없었다. 유화안정성에서 수분리는 ISP처리구가 유의적으로 가장 낮은 것으로 나타났고, 유분리의 경우는 비육 단백질을 첨가한 처리구에서 낯은 것으로 나타났다(p<0.05). 점도는 대조구와 비교하여 처리구들이 높았지만(p<0.05), 처리구들 사이에는 차이가 없는 것으로 나타났다(p>0.05). 물성은 대조구와 비교하여 경도, 검성, 씹음성의 경우 모든 처리구에서 높게 나타났으나, WF-200 처리구와 대조구는 유의적인 차이가 없었다. 이상의 결과로 종합하여 볼 때, ISP와 CSP의 대체제로 wheat fiber가 새로운 기능성 소재로 타당할 것으로 사료된다.

• 한국식품과학회지
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• 제24권5호
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• pp.397-403
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• 1992

본 실험은 육가공품에 첨가된 대두단백질(soy protein)을 정량하기 위한 면역분석법의 개발을 위해 고기 혼합물, 유화형소세지 및 시판육제품을 사용하여 정량실험을 설시하였다. 본 실험에 사용한 standard 항원을 추출과정 전과 후에 가열처리하여 반응성을 조사한 결과 가열온도에 따른 반응성 변화의 유의성은 인정되지 않았다. 고기혼합물과 유화형소세지의 대두단백 회수율에서 가열온도에 따른 반응성 변화의 유의성은 인정되지 않았으며, 지방 및 첨가된 향신료에 의한 반응성의 방해는 나타나지 않았다. 실험의 연관성은 대두함량이 높은 10% 첨가구에서 낮은 첨가구(2, 5%)보다 다소 낮게 나타났다. 시판 육제품의 대두단백 회수율은 제품간의 차이를 나타냈으며, 생야채와 소맥전분 등을 첨가한 일부 제품에서는 다소 낮게 나타냈으나, 실험을 통한 회수율의 연관성은 인정되었다.

• Preventive Nutrition and Food Science
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• 제6권3호
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• pp.163-169
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• 2001

To produce expanded, minimally hard extrudates from blends of raw pork meat (20%), defatted soy flour (25%), and corn starch using a single-screw extruder, various combinations of feed moisture, process temperature, and screw speed were evaluated. First series of extrusion runs were conducted according to a central composite rotatable design/response surface methodology (RSM). Upon assessing the full model for each response, insignificant terms were eliminated to determine final response surface models. Screw speed within the range evaluated was found to have no significant effect on expansion ratio (ER) or shear force (SF) of extrudates. Since examinations of the response surfaces and their generated grids of predicted values indicated that maximum ER and minimum SF were likely to be attained with a moisture-temperature combination outside the RSM experimental range, the second series of extrusion runs were conducted with several selected combinations of moisture and temperature to determine a practical optimum extrusion condition. The combination of 22.78% feed moisture, 16$0^{\circ}C$ process temperature, and 170 rpm screw speed was chosen as such a condition, and used in the final extrusion. The final product required less force to break than did commercial pretzel sticks.

• 한국식생활문화학회지
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• 제24권5호
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• pp.478-485
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• 2009

The purpose of this study was to investigate the Jorim of meat and poultry in Korean modern cookbooks. Jorim is a traditional Korean method of braising meat and poultry with soy sauce or gochujang. This study evaluated jorim in 10 books published in Korea from the end of 1800 to 1987 and to develop cooking models of beef jorim, pork jorim, and chicken jorim. The main ingredients in the jorim were beef, pork, chicken and pheasant. Other ingredients in the jorim included pine nuts, beef, eggs, radishes, bean sprouts, onions, bamboo shoots and pepper. In Sieuijeanseo, which was published at the end of the nineteenth century, the method called for braising meat directly in soy sauce. However, other modern cookbooks suggested boiling the meat prior to braising. Despite jorim being a popular sub-dish in Korea, there has been a decrease in the varieties available.

• 한국축산식품학회지
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• 제38권4호
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• pp.679-692
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• 2018

The effects of high-pressure processing (HPP) treatment on the quality characteristics of low graded Hanwoo beef marinated with five different sauces (soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian countries were studied. The Hanwoo beef striploins were marinated with the aforementioned sauces (at ratio: 3:1 w/w) for 3 days at $4^{\circ}C$ before they were treated with HPP at 550 MPa for 5 min at $10^{\circ}C$. All the sauces used were equalized to a same salt level of 12.5%, and the samples marinated with a 12.5% brine solution were served as a control. After treating with the HPP, all the samples were stored for further 7 days at $4^{\circ}C$ for analyses. Results revealed that HPP treatments showed some effects on technological quality traits (pH, cooking loss and color) but had no effect on the collagen contents of the marinated beef. Noticeably, the HPP treatment led to the increases in amounts of free amino acids associated with monosodium glutamate-like taste and sweet taste in the samples marinated with fish sauce or soy-fish sauce, fish-soy sauce and fish-soy-meat sauce whereas, it only reduced these amino acids in the samples marinated with soy sauce or control. Furthermore, the total bacteria count in all the marinated beef samples treated with HPP were significantly (p<0.05) lower than those of the non-HPP-treated samples throughout the storage periods. It is concluded that HPP could be applied for enhancing the taste-active compounds production such as free amino acids, and improving the shelflife stability of the marinated beef.

• 한국식품조리과학회지
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• 제28권5호
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• pp.579-588
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• 2012

This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at $4^{\circ}C$ for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness ($L^*$) and yellowness ($b^*$) increased in proportion to the increased amount of the blended wasabi juice, but the redness ($a^*$) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1252-1257
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• 2007

This study was conducted to determine the effect of dietary soy isoflavone (ISF, 0 and 20 mg/kg) on performance, meat quality and antioxidative property in male broilers. Six replicates of 45 birds (42 d old) were used for each treatment. The birds were fed soybean meal-free diets containing 3% oxidized fish oil (acid value, 6.76 mg potassium hydroxide/g; and peroxide value, 6.18 meq/kg) for 3 wk. The results showed that average daily gain, feed intake, feed conversion and carcass traits were not affected by soy ISF. Compared with the control group, breast muscle color redness value and water holding capacity were increased (p<0.05) by ISF supplementation. The activity of plasma catalase was increased by supplementing with 20 mg ISF/kg diet. In breast muscle, Broilers fed 20 mg ISF/kg had decreased production of malondialdehyde and lactic acid. The ISF supplementation elevated total antioxidative capacity and activities of total superoxide dismutase and glutathione peroxidase. The results indicated that dietary ISF could increase redness and water holding capacity of meat, and antioxidative property of meat in male broilers fed oxidized fish oil diet.

• 한국가정과학회지
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• 제5권2호
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• 한국식생활문화학회지
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• 제9권5호
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• pp.489-497
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• 1995

The purpose of this study was to survey the various kinds of cooked beef products focusing on 'Chim' (a steamed beef products) through historical literatures written from 1670 to 1945 in korea. 'Chim' was recorded 25 times in the references and could be classified to 5 groups based on major ingredients such as stomach, intestine, lean meat, tail and ribs. Among the eleven cooked products of 'Chim', 'Kalbi-chim' (a steamed ribs) was recorded most frequently and 'Sundae-chim' (sausage-like product) was the next. Though 'Kalbi-chim' has been used untill present day but 'Sundae-chim' was disappeared in the early 19th centuries. Ribs were most popular ingredient among the major ingredients such as stomach, intestines, lean meat, tail, feet and ribs. Twenty one kinds of subingredients including pheasant meat, blood clot and flour were used for 'Chim'. Decorating ingredients such as roasted sesame power, pine nut and thin-layer fried eggs and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and sesame oil were used for 'Chim'.