• 동아시아식생활학회지
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• 제27권2호
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• pp.223-234
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• 2017

The purpose of this study was to determine the possibilities of Korean fermented sauces including red pepper paste, soybean paste, soy sauce, and vinegar as ingredients for Western cuisine. Western cuisine professionals from US and Europe were interviewed for their experienced opinions. To classify the categories, the selected statements were given to other groups of foreign chefs, Korean cuisine professionals and students majoring culinary arts. The first category pointed out that Korean fermented sauces are healthy with 'umami' taste using only natural ingredients. They believe it has high possibilities of matching with many of other foods and also has unique tastes. Korean cuisine professionals were mostly occupied in this category. The second category had negative opinions matching with Western cuisines since Korean fermented sauces are rough and have a strong taste & smell. This category had many Western cuisine professionals. The last category was composed of mainly students majoring in culinary arts. They pointed out that Korean fermented sauces use natural ingredients and have a unique flavor with long-term shelf life. Use of Q methodology was significantly different from previous studies researched by quantitative methods especially for the Korea food service industry.

• 한국축산식품학회지
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• 제34권4호
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• pp.496-499
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• 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

• 한국식품조리과학회지
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• 제29권5호
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• pp.489-500
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• 2013

This study was conducted to establish an effective palate cleanser when conducting descriptive analysis for gochujang products. In addition, descriptive analysis procedure for gochujang products was optimized. A generic descriptive analysis was performed on 4 types of gochujang samples varying in hot and spicy levels. The sensory attributes developed were 9 odors, 13 flavors, 4 texture and mouth feel attributes, and 4 appearance attributes. In order to select an effective palate cleanser for gochujang, 5 types of cleansers were tested (water, water+bread, water+cucumber, water+milk, water+cracker). Correct answering rate, significant numbers of product effect on sensory attributes, and the mean hot and spicy intensity values were considered to select the optimal palate cleanser. Results showed that as the hot & spicy level increased, red pepper odor and flavor significantly increased whereas umami taste intensity decreased. When comparing the efficiencies of various palate cleanser, the correct answer rates were the highest when warm water was used with either cucumber or cracker. Additionally, the attribute intensities were better differentiated between gochujang samples when cracker, white wheat bread, or cucumber were used. Overall, warm water with cucumber or cracker were shown to be the most effective cleansers.

• 한국식품영양학회지
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• 제29권3호
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• pp.420-430
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• 2016

This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

• 한국식품조리과학회지
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• 제26권4호
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• pp.428-433
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• 2010

The aim of this research was to determine the relationship between quality of puffer fish and soak time in maturing water. This research used the cutting cranial nerve method, which is called the MSK method. The data was analyzed using the SPSS program. Based on salinity analysis result, both moisture content and pH were measured after 20 min of soaking. As the salinity of the maturing water increased, the moisture content initially decreased then increased once the salinity was greater than 3%. However, the concentration of the maturing water did not influence the pH level. The texture properties were measured to assess the effect of soak time in the maturing water. Hardness of the sample was highest (3.99) at 20 min, and cohesiveness also showed a maximum value (0.26) at 20 min. Gumminess and chewiness were highest 1.04 and 4.09, respectively, when the fish was matured for 20 min. Sensory properties were evaluated, and springiness, umami flavor, texture, and overall preference were highest at 20 min of soak time. The results showed that maturing the puffer fish for 20 min provided the best quality of texture and sensory characteristics for the fish.

• 동아시아식생활학회지
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• 제26권4호
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• pp.308-313
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• 2016

This study aimed to analyze the use of monosodium L-glutamate (MSG) and disodium 5'-ribonucleotide in processed foods manufactured in Korea. Information about MSG and disodium 5'-ribonucleotide was collected from the ingredients claimed on the food packaging. A total of 412 food items were investigated, and 76 items were found to use MSG, disodium 5'-r ibonucleotide, and/or disodium 5'-inosinate. MSG was the most frequently found in 45 items (10.9%), followed by disodium 5'-ribonucleotide in 27 items (6.6%) and disodium 5'-inosinate in three items (0.7%). Of 29 food categories classified by the Korea Food Code, MSG was used most frequently in others, meat products, seasoned food, fish products, and noodles. In comparison, disodium 5'-ribonucleotide was mostly used in noodles. These results indicate that MSG and disodium 5'-ribonucleotide have been used in various Korean processed foods as a flavor enhancers with an umami taste that intensifies the flavor of food.

• 한국식품영양과학회지
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• 제28권2호
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• pp.312-318
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• 1999

Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

• 한국식품영양과학회지
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• 제28권2호
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• 한국식생활문화학회지
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• 제36권3호
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• pp.274-283
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• 2021

What is the origin of kimchi and what changes did it go through to become the kimchi of today? Also, what makes kimchi different from other pickled vegetables such as Chinese paochai, Japanese tsukemono, and Western pickles, and sauerkraut, and what is the identity of kimchi? This study is the result of thought on these fundamental questions about kimchi which is the only pickled vegetable distributed around the world that uses a fermented and ripened animal seasoning called jeotgal (salted marine life) to dramatically improve its umami taste and nutritional value, thereby securing its uniqueness. Kimchi has further evolved into a unique and high-quality pickled vegetable through the use of its specialized seasoning, adopting a composite fermentation mechanism and absorbing new ingredients such as red pepper. It is expected that this paper will invigorate the discussion on the firm establishment of the identity of kimchi and the future direction that it may take.

• Animal Bioscience
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• 제34권11호
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• pp.1859-1869
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• 2021

Objective: The effects of a crude protease extracted from Cordyceps militaris (CM) mushrooms on the postmortem tenderization mechanism and quality improvement in spent hen breast were investigated. Methods: Different percentages of the crude protease extracted from CM mushrooms were introduced to spent hen breast via spray marination, and its effects on tenderness-related indexes and proteolytic enzymes were compared to papain. Results: The results indicated that there was a possible improvement by the protease extracted from CM mushroom through the upregulation of endogenous proteolytic enzymes involved in the calpain system, cathepsin-B, and caspase-3 coupled with its nucleotide-specific impact. However, the effect of the protease extracted from CM mushroom was likely dose-dependent, with significant improvements at a minimum level of 4%. Marination with the protease extracted from CM mushroom at this level led to increased protein solubility and an increased myofibrillar fragmentation index. The sarcoplasmic protein and collagen contents seemed to be less affected by the protease extracted from CM mushroom, indicating that substrate hydrolysis was limited to myofibrillar protein. Furthermore the protease extracted from CM mushroom intensified meat product taste due to increasing the inosinic acid content, a highly effective salt that provides umami taste. Conclusion: The synergistic results of the proteolytic activity and nucleotide-specific effects following treatments suggest that the exogenous protease derived from CM mushroom has the potential for improving the texture of spent hen breast.