• 한국축산식품학회지
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• 제41권1호
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• pp.153-163
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• 2021

This study was conducted to examine the effects of starch noodles (dangmyeon; SNs) with different starch sources and porcine intestines (PIs) with different pH on the rehydration stability of Korean blood sausage (sundae). Mungbean SN3 and PI3 (pH 9.18) showed significantly higher values of 80.69%-91.67% and 79.66%-80.98%, respectively, regardless of the drying methods (hot air, vacuum and freeze drying) (p<0.05). A number of larger pores were observed only in the cross-section of the freeze dried SN and PI through SEM. SN2 (potato starch) and PI3 (pH 9.18) showed lower expansion (⁎ΔL 6.90 mm) and higher expansion ratio (⁎ΔL 26.29 mm), respectively, after rehydration of freeze dried sample (p<0.05). From the application of SN2 (potato starch) and PI (0.5%-2.0% Na-pyrophosphate) to freeze dried sundae manufacturing, higher rehydration stability of more than 91.5% was obtained. These results suggested that potato SN and treatment of PI with Na-pyrophosphate is useful for desirable rehydration stability of freeze dried sundae.

• 한국식품영양과학회지
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• 제41권10호
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• pp.1441-1447
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• 2012

본 연구에서는 감마선 조사 처리한 오징어순대를 $37^{\circ}C$의 가속저장 조건에 저장하면서 오징어순대의 저장 안정성과 이화학적 및 관능적 품질변화를 평가하였다. 감마선은 10 및 20 kGy의 선량으로 각각 조사하여 대조구와 비교하였다. 35일간 저장하며 오징어순대의 일반 세균수를 측정한 결과, 4일차 이후에 비조사구 및 10 kGy 조사구의 경우 심하게 부패되어 실험을 진행할 수 없었으나 20 kGy의 경우 35일차까지 균이 검출되지 않아 미생물의 생육이 억제됨을 알 수 있었다. pH는 저장기간 동안 모든 처리구에서 6.90~7.17의 값을 보여 큰 변화가 없었다. 휘발성 염기질소(VBN) 함량 또한 앞선 일반 세균수 측정 결과와 마찬가지로 20 kGy 조사처리 시 35일차에도 29.12 mg%로 초기부패에 이르지 않은 것을 알 수 있었다. 산화도의 경우, 비조사구 및 10 kGy 조사처리구는 4일차 이후 시료가 심하게 부패되어 실험을 진행할 수 없었으나 20 kGy 조사처리구의 경우 저장기간 동안 0.32~0.41 mg MDA/kg으로 큰 차이가 없음을 알 수 있었다. Rancimat를 이용하여 산화안정도를 측정한 결과, 비조사구의 경우, 4일차에 유도기간이 상당히 줄어든 것을 알 수 있었으나 20 kGy 조사 처리구의 경우 35일차에도 0일차와 비교 시 유의적인 차이가 없었다. 관능평가에서는 0일차에는 모든 처리구간에 큰 차이가 없었으나 35일차에서는 0 및 10 kGy의 경우 이미 부패되어버려 관능평가를 실시할 수 없었으며, 20 kGy의 경우 관능평가를 실시할 수는 있었으나 전체적 호감도 및 다른 항목에서 관능적 특성이 저하된 것을 알 수 있었다. 이상의 결과를 종합해보면, 0 및 10 kGy가 4일만에 부패되었으나 20 kGy 조사 처리구의 경우, 35일까지 저장성이 지속된 것을 고려해볼 때 오징어순대에 20 kGy 감마선 조사 처리가 적절하다고 판단되며, $37^{\circ}C$ 저장 시 1개월 이상의 저장기간을 연장시킬 수 있을 것으로 사료된다. 또한 장기 저장을 위한 고선량 조사 적용을 위해 고선량 조사 시 관능적 특성 저하를 최소화하기 위한 방안으로 다양한 식품가공 방법과의 병용 처리에 대한 연구가 수행되어야 할 것으로 사료되어진다.

• 한국축산식품학회지
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• 제32권6호
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• pp.769-775
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• 2012

This study was conducted to survey the preference and consumption patterns of foreign residents who live in Seoul and Gyeonggi province about Korean pork dishes. The results of the survey showed that respondents took pork dishes below 2 times a week on average and they replied the best pork dishes were Bulgogi and Samgyeopsal. In the result of survey for the respondents only who have experienced Korean traditional pork dishes to evaluate about appearance, flavor, taste, texture and palatability, Samgyeopsal and Bulgogi showed higher score than other dishes as much as 4.02-4.21 and 3.90-4.26 each, while Sundae had lowest result in the every evaluation survey item as low as 2.79-3.04. The inquiry on the expected popularity for the foreign consumers to evaluate Korean traditional pork dishes with 5 scales resulted that Bulgogi, Galbi gui, Samgyeopsal showed higher popularity score than other dishes but Sundae was lowest in the list. The results of investigate of improvement for these dishes are as followed: too hot for Jeyuk bokkeum, poor taste, appearance, flavor, texture for Jokbal and Sundae, too sweet for Bulgogi, poor appearance, texture for Bossam, Pyeonyuk and Samgyeopsal.

• 한국수산과학회지
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• 제45권5호
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• pp.438-444
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• 2012

This study was investigated the effect of gamma irradiation (GI) on the shelf-life and quality improvement of squid sundae (a traditional Korean sausage) stored at room temperature after 0 (control), 10 and 20 kGy doses of irradiation. The total viable cells decreased with increasing irradiation dose, and no viable cells were detected with the doses of 20 kGy. There were no significant changes in pH compared to the control. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values of GI (20 kGy) squid sundae were significantly lower than those of the control. In addition, the induction period for the GI (20 kGy) squid sundae measured by the Rancimat method was higher level than that of the control. In a sensory evaluation, there were no significant differences between the control and GI samples during storage.

• 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'.

• 웰빙융합연구
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• 제5권3호
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• pp.19-25
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• 2022

Purpose: As interest in odor increases, odor complaints are also rapidly increasing. Traditional markets are not included in malodor control areas and are not easy to manage, so measure the odor substances generated in traditional markets and analyze the cause of high concentration points. Research design, data and methodology: The average value was presented by continuously measuring the combined odor, TVOC, hydrogen sulfide, and ammonia for 5 minutes at 100m intervals in Joong-ang traditional market, Jayu traditional market, Doraemi traditional market, and Sundae Alley in Wonju, Gangwon-do. In each market, up to the third highest concentration point for each measurement item was marked and analyzed. Results: The Joong-ang traditional market, Doraemi traditional market, and Sundae Alley had high readings at the intersection. The Jayu traditional market had high measurements around restaurants and clothing stores. In addition, the concentration of complex malodors was also high at the points where the hydrogen sulfide concentration was measured. Conclusions: Odor generated in traditional markets is an important indicator for merchants and consumers. Therefore, in future studies, analysis that can supplement the limitations of measurement data and seasonal effects is needed.

• 한국축산식품학회지
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• 제32권1호
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• pp.18-23
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• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

• 한국식품위생안전성학회지
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• 제37권3호
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• pp.181-188
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• 2022

최근 식육부산물 가공식품의 소비량 증가에도 불구하고 식육부산물의 생산, 유통 그리고 소비과정에서 위생안전문제가 지속적으로 제기되고 있다. 본 연구에서는 순대의 위해요소를 분석, 평가하여 Hazard Analysis Critical Control Point에 근거한 식육부산물 생산업체의 미생물학적 안전성 확보와 소규모 제조업체의 품질관리 기준 설정 및 위생관리체계를 확립하고자 하였다. 이를 위해 순대 생산에 적용되는 원료(24건), 제조공정(7단계), 제조설비 및 도구(40건), 작업장 환경(17구역), 작업자(12명)에 대한 미생물학적 위해요소를 분석하였다. 원·부재료 돈혈의 일반세균과 대장균군 각각 6.28±0.48, 4.07±0.42 log CFU/g 검출되었고, 돈소창의 대장균군 3.23±0.16 log CFU/g 검출되어 초기단계의 위해요소가 지적되었다. 혼합과 충진공정에서의 일반세균은 각각 5.23±0.17, 5.45±0.37 log CFU/g, 대장균군은 각각 3.25±0.23, 3.31±0.24 log CFU/g로 높게 나타나 미국 육군 Natick의 위생가이드라인에서 제시한 기준을 초과하여 검출되었다. 작업장 충진실과 돈소창 세척실의 일반세균과 대장균군은 기준치를 초과하였으나 세척·소독 후 일반세균은 약 98% 미생물 오염도가 급격히 감소하였고, 대장균군은 모든 구역에서 불검출 되었다. 순대 제조공정의 안전성 확보를 위해서는 세척·소독 및 구역별 분리와 작업자의 위생관리가 선행되어야 하며, 제품의 보관 및 유통단계의 철저한 관리가 필요할 것을 제안한다. 향후 식육부산물의 활용한 가공식품의 안전성평가를 위한 추가적인 연구와 한계기준 유효성평가를 위한 연구가 지속되어야 할 것으로 사료된다.

• 한국식생활문화학회지
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• 제11권3호
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• pp.369-384
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• 1996

The Buinpilji is a book of food and clothes which was published in 1915 by Binghugak, Lee. The food part of Buinpilji is as follows: (1) The staple food are 2 kinds of Bab, Juk, and Guksoo. (2) The side dishes are 7 kinds of Kimchi, 4 kinds of Tang and Marunchan, 3 kinds of Jim, Jockgall, and Po, 2 kinds of Namul, Jon, Kui, and Jockpyun, and 1 kinds of Son, Shinsonro, Pokkum, Hoe, and Sundae. (3) There are also 10 kinds of Dock, 13 kinds of Kwajungryu, and 8 kinds of Umchungryu. (4) There are 14 different kinds of wine. (5) For seasoning there are 6 kinds of soybean sauce and oils and 1 kinds of vinegar. (6) There are 177 ways of preparing the ingredient 18 kinds of cutting terms, 22 heating terms. 29 expressions of taste can be found in the book.

• 웰빙융합연구
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• 제4권4호
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• pp.35-41
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• 2021

Purpose: The purpose of this study is to identify the causes of odors generated in traditional markets and to suggest appropriate application technologies to solve them. Research design, data and methodology: In order to achieve the purpose of this study, complex malodors, TVOC, and hydrogen sulfide were measured three times at each point in Wonju-city, Gangwon-do using direct-reading odor measuring equipment in Joong-ang Traditional Market's Korean beef Alley, Sundae Alley, and Joong-ang Citizens Traditional Market. Therefore, the average value was compared with the emission standard and analyzed. Results: As a result of the study, complex malodors exceeded the emission standards at all points, and hydrogen sulfide exceeded the emission standards at all except for one point. Conclusions: The odor generated in the traditional market has various causes and low concentration, so it is necessary to reduce the odor by using an appropriate technology.