• Title/Summary/Keyword: 색도차

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식염을 첨가한 계육의 부위별 최종가열온도 측정을 위한 근장단백질의 이용

  • Kim, Su-Hui;Jin, Gu-Bok
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • 2004.10a
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    • pp.213-217
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    • 2004
  • 본 연구는 계육의 가슴과 다리부위에서 2%의 식염을 첨가하여 $64^{\circ}C$부터 $74^{\circ}C$까지 $2^{\circ}C$ 간격으로 가열하여 pH와 일반성분, 가열감량, 단백질 용해성 그리고 단백질 분획의 변화를 비교 분석하였다. pH는 2%의 식염을 첨가한 것과 온도별로는 차이가 없었지만 다리부위가 가슴 부위보다 높았다. 일반성분 중 수분과 지방 함량은 식염을 첨가한 것과 차이는 없었지만 수분과 지방 모두 다리부위가 높게 나타났다. 단백질 용해성은 가슴부위가 높게 나타났으며 온도가 증가할수록 감소하는 경향을 나타내었지만 식염의 첨가에 따른 차이를 보이지 않았다. 색도에 있어서는 L 값은 가슴부위에서 a 값은 다리부위에서 높게 나타났다. 각 부위에서 가열온도와 식염처리에 영향을 받은 단백질 분획은 다리부위에서 75 kDa와 가슴 부위에서 58 kDa 와 44 kDa이 가열온도 $66{\sim}68^{\circ}C$에서 사라졌다. 또한 원료육에서 다리부위에서 약92,80,60.5 kDa의 분자량을 갖는 단백질이, 가슴부위에서는 90,68,48 kDa의 분자량을 갖는 단백질이 원료육에서만 나타났다. 이러한 근장 단백질 분획은 최종가열 온도 측정을 위한 지시제로서 좋은 자료로 사용될 수 있을 것으로 사료된다.

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Color Changes and Optimization of Orgsnoleptic Properties of Roasted Polygonatum odoratum Tea (둥굴레의 볶음처리에 따른 차의 색도 변화와 관능적 특성의 최적화)

  • 류기철;정형욱;이기동;권중호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.5
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    • pp.831-837
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    • 1997
  • Response surface methodology(RSM) was applied in roasting processes of Polygonatum odoratum roots in order to monitor Hunter color parameters and to optimize organoleptic properties of the tea. In roasting processing based on the central composite design with variations in roasting temperature (110~19$0^{\circ}C$) and roasting time(15~75min), coefficients of determinations($R^{2}$) of the models were above 0.9827(p<0.01) in Hunter color parameters and above 0.7748 in organoleptic properties. Hunter color L and $\Delta$E values of the powdered samples decreased with the roasting processes, whereas Hunter color a and b values increased up to around 59 min at 136$^{\circ}C$ and thereafter showed a decreased tendency. Organoleptic qualities on color, taste and aroma of Polygonatum odoratum tea were improved along with roasting processes, thereby estimating the optimum roasting conditions by RSM for the maximized qualities of organoleptic properties as a range from 127$^{\circ}C$ to 135$^{\circ}C$ and from 60min to 66 min. Hunter color a value(redness) was found to generate a similar response surface to that of organoleptic properties, showing the possibility of quality index in roasting processes of Polygonatum odoratum roots.

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Physico-Chemical Properties of Ginseng Leaf Tea As Affected by Decontamination Treatment (인삼엽록차의 살균처리에 따른 이화학적 특성 변화)

  • 김영회;권중호;변명우;이수정;조한옥
    • Journal of Food Hygiene and Safety
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    • v.6 no.1
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    • pp.49-56
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    • 1991
  • Physico-chemical properties were investigated on ginseng leaf tea which was decontaminated by the current ethylene oxide fumigation and gamma irradiation, respectively. Chemical components such as soluble matter, saponin and polyphenols were found to be stable to both treatments, while ascorbic acid and chlorophylls were relatively labile to fumigation and irradiation more than 5 kGy. Instrumental analysis has shown that EO fumigation causes apparent changes in pH and color of extracts and volatile profile of the sample, as compared to negligible changes in the irradiated sample at a decontaminating dose, 5 kGy.

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Use of 1-MCP to Extend Postharvest Life of Tomato (1-Methylcyclopropene 처리에 의한 토마토의 선도연장 효과)

  • 최선태;임병선;정대성;이지은;장규섭
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 2003.10a
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    • pp.186.2-187
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    • 2003
  • 에틸렌 작용억제제인 1-MCP(1-methylcyclopropene) 처리에 따른 토마토의 선도연장효과를 검정하기 위해 본 연구는 수행되었다. 토마토“슈퍼도태랑(Supermomotaro)”품종을 Mature green 단계에서 수화한 다음 1-MCP를 2$0^{\circ}C$에서 250, 500, 및 1000ppb 의 농도로 4시간 동안 처리후 온도 2$0^{\circ}C$, 90% RH 조건에 저장하면서 에틸렌 발생, 호흡량 및 품질특성 변화를 조사하였다. 토마토의 에틸렌 발생은 모든 처리구에서 저장 2일째 급등하는 경향을 보였는데, 1-MCP 처리구는 무처리에 비해 그 급등정도가 낮았으며, 호흡량 또한 1-MCP 처리에 의해 효과적으로 억제되었다. 특히 처리 2일 후부터 무처리에 비해 2배정도 낮은 호흡량을 나타냈다. 과피의 착색진행 정도를 Hunter color의 적색도“a”값으로 비교한 결과, 무처리는 2일부터 6일까지 빠르게 증가하였지만 1-MCP 처리구는 그 증가 속도가 낮았으며, 처리농도가 높을수록“a”값의 변화가 적은 경향을 보였다. 또한 황색도“b”값의 비교에 있어서도 1-MCP 처리구가 무처리에 비해 그 변화가 적었다. 경도는 무처리에서 2일 후에 급격히 감소하는데 비해 1-MCP처리에서는 4일까지 그 감소 폭이 적었으며, 1-MCP처리 농도별 차이는 크지 않았다. 부패과 발생은 무처리와 500ppb 처리에서 비슷한 수준이었으며, 1000ppb 처리에서는 오히려 무처리에 비해 부패율이 높아 고농도 처리에 의한 장해로 판단되었다. 그러나 250ppb 처리는 무처리에 비해 부패율이 적게 나타났다.

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Quality Characteristics of Pound Cake Made with Rice

  • Joo, In-Ok;Jung, Ki-Tae;Ryu, Jung;Choi, Jung-Sik;Choi, Young-Geun
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 2003.10a
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    • pp.170.2-171
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    • 2003
  • 최근 식생활의 변화로 쌀 소비량이 감소하면서 쌀 소비확대를 위하여 쌀의 영양적 우수성과 기능성을 강조한 다양한 가공식품 개발이 요구되고 있는 실정이다. 따라서 기존 가공식품의 원료를 쌀로 대체하고자 하는 다양한 연구가 이루어지고 있다. 본 연구는 박력분 대신 쌀가루를 사용하여 파운드케?을 제조하였으며 또한 파운드케? 제조에 있어서 다량의 유지 사용으로 인한 고열량 문제를 개선하기 위하여 유지 첨가량을 50%까지 감소시키고 그 품질특성을 비교하였다. 쌀을 주원료로 한 파운드케?의 부피는 대조구에 비하여 19% 감소하였으며 유지를 30%, 50% 감소시킴에 따라 17%, 24% 감소하였다. 비부피 역시 대조구가 1.94 ml/g인 것에 비하여 쌀파운드케?이 1.58 ml/g 그리고 유지 30%, 50% 감소구는 1.72 ml/g, 1.66 ml/g으로 나타났다. 색도 조사 결과 Lightness는 쌀을 주원료로 했을 때 대조구에 비하여 약간 감소하였고 redness는 높거나 비슷하였으며 yellowness는 약간 증가하였으나 유의적인 차이는 보이지 않았다. 쌀파운드케?의 물성 조사 결과 hardness, adhesiveness, gumminess, chewiness는 대조구에 비하여 컸고 유지 첨가량이 감소함에 따라 감소하였으며 springiness, cohesiveness는 대조구에 비하여 작았으며 유지 첨가량이 감소함에 따라 증가하는 것으로 나타났다.

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Quality Characteristic of Breads added Herb Extracts and Liquid Calcium (한약재 및 액상칼슘을 첨가한 제빵의 품질 특성)

  • Kim, Ok-Mi;Woo, Hong;Kim, Kyung-Eun;Woo, Seung-Mi;Jung, Yong-Jin
    • Food Industry And Nutrition
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    • v.7 no.3
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    • pp.39-43
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    • 2002
  • 본 연구에서는 전통적으로 한방에서 성장 촉진을 위하여 사용된 녹각, 우슬, 구기자, 두충, 오미자 및 용안 등의 한약재 추출물과 액상칼슘을 각각 첨가하여 4구간의 빵을 제조하여 품질 특성을 비교 분석하였다. 빵의 물성을 측정한 결과, strength, hardness는 한약재 추출물과 액상칼슘의 첨가량이 많을수록 높아지는 경향을 나타냈었으며 cohesiveness, springiness, gumminess 및 brittleness는 감소하는 경향으로 나타났다. 빵의 내부와 표면의 색도(L,a,b)는 첨가량에 따라 차이가 있었으며 저장 4일째에 각각 변화 정도의 차이가 있었다. $37^{\circ}$ 에서 4일간 저장 후 일반세균은 무첨가구 $15\times10^3CFU/g$에 비하여 한약재 추출물 및 액상칼슘 첨가량이 많은 구간에서는 급격히 감소하여 보존성이 높게 나타났다. 관능적 특성은 실험구간에 따른 유의적 차이는 크게 나타나지 않았으며, 각각의 실험구간에 따른 칼슘함량을 비교 분석한 결과. 한약재 추출물과 액상칼슘이 많은 구간에서 높게 나타나는 경향이었다. 이상의 결과를 바탕으로 성장촉진 한약재 및 액상칼슘을 기능성 소재로서 제빵에 활용 가능할 것으로 생각된다.

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Determination of Optimal Concentration of LPE (Lysophosphatidylethanolamine) for Postharvest Stability and Quality of Strawberry Fruit (딸기 수확 후 저장기간 연장 및 품질 개선을 위한 LPE (Lysophosphatidylethanolamine) 적정 처리농도 구명)

  • Choi, Ki-Young;Kim, Il-Seop;Yun, Young-Sik;Choi, Eun-Young
    • Journal of Bio-Environment Control
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    • v.25 no.3
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    • pp.153-161
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    • 2016
  • This study aims to determine the optimal maturity of strawberry fruits as affected by the application of lysophosphatidylethanolamine (LPE) and its optimal concentration for postharvest stability and quality. Prior to application of treatments, fruits that were classified into levels of maturity (0%, 50%, 70% and 100%) were air-dried for 40 minutes and stored in the refrigerator at $4^{\circ}C$ for 12 days. Fruits at 70% maturity were dipped into 0, 10, 50 and $100mg{\cdot}L^{-1}$ LPE solutions for 1 minute. A lower range of concentration (0, 2.5, 5, 10 and $25mg{\cdot}L^{-1}$) was applied to fruits at different maturity levels. Data on fresh weight, hardness at vertical and horizontal loading positions, color index and sugar content during storage were collected. Based on fruits with 70% maturity dipped in LPE concentrations, there were no significant differences found on fresh weight, color index and sugar content. However, the application of $10mg{\cdot}L^{-1}$ LPE gave the highest hardness at vertical loading position while $100mg{\cdot}L^{-1}$ had the lowest average. At lower range of LPE concentrations, fresh weight was not significantly affected by LPE application and maturity levels. Hardness of fruits was mainly based on the maturity of the fruits. Increased hardness was observed in the fruits with 70% maturity dipped into the $5mg{\cdot}L^{-1}$ of LPE solution. The hardness and Hunter's $L^*$ and $b^*$ value of 100% matured fruits gave lowest values despite the application of $25mg{\cdot}L^{-1}$ LPE 12 days after storage.

Preparation of Coating Agent for Fresh-Cut Fruit on Cake and Its Storage Characteristics (케이크용 신선편의 과일 코팅제의 제조 및 저장 특성)

  • Park, Jung-Eun;Yeon, Soo-Ji;Kim, Dong-Ho;Park, Yeo-Jin;Jang, Keum-Il
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.12
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    • pp.2019-2027
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    • 2013
  • In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at $4^{\circ}C$ was found to be slower than the progress of browning at $25^{\circ}C$. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.

Effect of Microbial Inhibition and Change of Chromaticity on the Raw Materials of Saengsik Treated with Slightly Acidic Electrolyzed Water during Storage (미산성 전해수로 처리한 생식원료의 저장 중 미생물 저감 효과 및 색도 변화)

  • Kim, Gwang-Hee;Park, Bo-Geum;Kim, Ha-Na;Park, Joong-Hyun;Park, Myoung-Su;Park, Ji-Yong;Song, Kyung-Bin;Oh, Deog-Hwan
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.12
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    • pp.1830-1841
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    • 2012
  • We investigated the changes in microbial and physicochemical characteristics of the raw materials of Saengsk (brown rice, barley, carrot, potato, Angelica utilis Makino and kale) during storage after treatment with slightly acidic electrolyzed water (SAEW). To confirm the antimicrobial effects of the treatment washing solutions as well as the physicochemical changes in chromaticity, we stored the raw materials of Saengsik for 5, 10, 15, 20, 25 and 30 days at storage temperatures of 4, 10, 15, 20, 25 and $30^{\circ}C$ in a shelf-life study. The effects of microbial inhibition were higher in carrot treated with SAEW than in that treated with NaOCl, as indicated by a 1.75 log CFU/g reduction. Moreover, a 1.54 log CFU/g reduction of total coliforms was achieved in brown rice in response to SAEW treatment, which was higher than NaOCl treatment at all storage temperatures and periods. The lightness, redness and yellowness values of the raw materials of Saengsik were not significantly affected by SAEW treatments, except for Angelica utilis Makino and kale, whereas SAEW treatment resulted in decreased chromaticity values when compared to the NaOCl treatment. Overall, there was a significant difference (p<0.05) between the efficacy of the SAEW and NaOCl treatments. These results indicate that washing with SAEW is an effective method to reduce the microorganisms and enhance the shelf-life of raw materials of Saengsik; therefore, it can be effectively used to sanitize ingredients of Saengik without affecting the other properties during storage.

Comparison of the Ingredients at Powdered Green Teas Commercialized in Korea and Japan (한일 말차의 성분 비교)

  • Kim, Kee-Sun;Kouzkue, Nobuyuki;Han, Jae-Sook
    • Journal of the Korean Society of Food Culture
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    • v.19 no.2
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    • pp.177-183
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    • 2004
  • Green tea, a leaf of the plant Camellia sinensis, is one of the most consumed traditional oriental beverages. Green tea has been considered a medicine and a healthful beverage since ancient times, but recently it has received a great deal of attention because of its antioxidants like polyphenols. Moreover, green tea contains amino acids, carbohydrates, proteins, chlorophyll, volatile compounds, minerals, and phytochemical components that are essential or helpful to human health. Depending on the manufacturing process, green teas are classified into several types. Among these, powdered green tea can be effective in the absorption of ingredients compare with other types of green tea since we take the beverage with powder itself. In this paper, the contents of general ingredients (moisture, proteins, fat, carbohydrates, and ash), minerals (Fe, Mg, Ca, Na, K, and P), hunter color values, and alcohol insoluble substance were determined in total of six powdered green teas commercialized in Korea and Japan.