• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 정기총회 및 제33차 춘계 학술대회
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• pp.181-184
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• 2004

This study was conducted to investigate the adequate irradiation dose to eliminate harmful fungi inoculated if beef jerky with a 10% higher moisture content and improved textural property. Aspergillus flavus (approximately $10^6\;CFU/cm^2$) was tested in broth, spore suspension, and inoculated jerky. $D_{10}$ values of A. flavus were 0.36 kGy in the broth and suspension, and 0.47 kGy in the jerky. The results indicate that gamma irradiation can be effectively used to control the fungus growth in beef jerky with an improved quality and higher moisture content.

• 한국의류학회지
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• 제28권8호
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• pp.1142-1152
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• 2004

The purpose of this study is to verify the visual perception on various cotton fabrics of the same color. Results obtained through subjective evaluation of cotton fabrics showed that the textural adjectives could be classified into 3; warm/cool, flexibility and surface property, the sensibility adjectives into 5; simple, attractive, masculine, conservative, comfortable and visual perception adjectives into 6; hard, warm, smooth, brilliant, classic and casual. Image distribution results on 12 different fabrics, showed different distributions among textiles on visual perception due to varying texture and sensibility. In thickness, weight, weave type, bending and surface characteristics which are structure characteristics, significant differences were shown for visual perception examination. Having placed into an image scale, visual perception dimension developed divided into the ＇soft-hard＇ axis and the ＇warm-cool＇ axis.

• 한국식생활문화학회지
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• 제23권2호
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• pp.228-234
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• 2008

In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.

• 한국수산과학회지
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• 제47권3호
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• pp.211-219
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• 2014

To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at $4{\pm}1^{\circ}C$. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.

• 한국식품영양과학회지
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• 제36권4호
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• pp.453-457
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• 2007

감마선 조사가 비트의 품질특성 및 비트의 주요 색소인 betalain에 미치는 영향을 알아보기 위해 비트에 2.5kGy, 5kGy, 10kGy 및 30kGy로 감마선 조사를 실시하였다. 조사에 따른 betalain추출량에는 차이가 없었으며 betacyanin과 betaxanthin은 5kGy의 조사선량에서 높은 optical density 값을 나타내었다. 조사선량이 증가할수록 비트의 명도, 적색도 그리고 황색도는 감소하였으며 pH는 조사에 따른 차이를 나타내지 않았다. 10kGy이상의 감마선 조사는 물성에 나쁜 품질을 나타내었으며 항산화효과는 감마신 조사에 의한 유의적인 변화(p<0.05)를 보이지 않았다. 따가서 천연색소 및 물성 측면에서 볼 때 비트에 대한 10kGy 이상의 감마선 조사는 바람직하지 않은 것으로 생각한다.

• 한국지역사회생활과학회지
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• 제23권4호
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• pp.537-552
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• 2012

This study was conducted to investigate the quality characteristics of cooked rice with cereals frequently consumed in Korea by blending ratio. Seven kinds of cereals, white rice, glutinous barley, brown rice, black rice, glutinous rice, glutinous foxtail millet and proso millet, were chosen for the study. According to the results from rapid viscosity analyzer, glutinous barley had the lowest pasting temperature($66.55^{\circ}C$) and black rice had the highest values in the peak(231.77 RVU), trough(162.25 RVU), final viscosity(295.81 RVU) and set back(64.05 RVU)(p<0.05). Water absorption rate by soaking time for black rice and brown rice was increased only 18.77% and 14.57%, respectively, even after 120 minutes, whereas those of other cereals were increased up to 20.28~39.32% after 50 minutes. The pasting characteristics of white rice blended with cereals tended to be lower than white rice in the peak, trough, and final viscosity. Textural property of cooked white rice blended with black rice, brown rice, and glutinous foxtail millet showed a significantly higher value for hardness than that of cooked white rice only(p<0.05). The most preferred blending ratio of the respective cereals was 25% for glutinous barley, 10% for black rice, brown rice and proso millet, and 5% for glutinous foxtail millet and glutinous rice in the sensory evaluation for overall quality, but there were no significant differences except glutinous barley, brown rice and glutinous foxtail millet.

• 한국축산식품학회지
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• 제40권3호
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• pp.377-387
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• 2020

The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.

• 한국축산식품학회지
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• 제31권6호
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• pp.817-826
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• 2011

The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.

• 한국식품과학회지
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• 제40권3호
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• pp.321-325
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• 2008

밀가루에 정상발효 젖산균인 Lactobacillus acidophilus를 배양하여 면 제조시 발효물로서 이의 실용 가능성을 조사하기 위해서 본 실험은 수행한 결과는 다음과 같다. 발효물의 첨가에 따른 면의 호화도를 DSC를 이용하여 측정한 결과, 발효물을 첨가한 면의 엔탈피가 대조구보다 높았으며 면의 노화도는 첨가되는 발효물의 양이 많을수록 엔탈피가 감소되어 면의 노화의 억제 효과를 나타냈다. 물성 측정에서는 응집성은 대조구가 높았고, 점착성은 대조구가 낮았다. 탄성은 대조구가 발효물 첨가구보다 높았으나 시간이 경과하면서 초기의 차이가 점차 좁혀져 12일 후에는 거의 차이가 없는 탄성을 갖게 되었다. 관능검사에서는 맛에 대한 유의적 차이가 없었고 조직감은 대조구와 같았으며 전반적인 기호도는 발효물이 10% 첨가된 면이 대조구보다도 높게 나타나, 면 제조 시 20%까지의 발효물 첨가는 기호도에 좋은 영향을 주는 것으로 나타났다. 이상의 결과로 Lactobacillusacidophilus를 이용한 밀가루 발효물을 제면산업에 이용할 경우에는 유익한 품질개선 효과를 가져다 줄 것으로 생각된다.

• 한국축산식품학회지
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• 제32권1호
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• pp.54-61
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• 2012

Makgeolli lees is a by-product of the makgeolli brew processing. Makgeolli lees contains high levels of fibers, which can be separated and used to develop foods rich in dietary fibers. The purpose of this study was to determine the effect of makgeolli fibers (0-4%) on proximate composition, caloric content, pH, color, cooking yield, textural profile, and sensory characteristics of chicken-emulsion sausages. The moisture content of 1, 2, and 3% makgeolli lees fiber-amended product was higher than the control, while that of the 4% product was not. Total calorie estimates of makgeolli lees fiber-amended sausages were lower than the control, except for in the case of the 4% treatment. Moreover, chicken sausages supplemented with makgeolli lees fiber had higher cooking yields and improved textural properties. Chicken emulsion sausages prepared with makgeolli lees fiber had improved overall acceptability, and the best results of sensory characteristics were obtained for the emulsion sausages containing 2% makgeolli lees fiber.