• Food Industry And Nutrition
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• v.8 no.3
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• pp.34-39
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• 2003

본 연구는 수출용 가지를 최적 염절임 조건으로 절임한 후 저장 중 품질 변화에 대하여 조사하였다. 저장 기간이 길어질수록 모든 조건에서 명도와 황색도는 증가하지만, 진공포장한 절임가지의 명도와 황색도는 침지저장한 것에 비해 변화가 적었다. 절임가지의 염도는 절임초기에는 축양 품종과 시키부 품종에서 각각 24.67, 20.27%이었으며 진공포장 한 것은 저장 5일 이후에는 변화가 없었으나, 침지저장 한 것에는 저장중에 계속 감소하였다. pH의 변화는 품종과 저장방법에 관계없이 저장중에 감소하였으며, 수분함량은 절임중에 급격하게 감소하여 축양 품종과 시키부 품종에서 각각 79.93, 82.56%이었으며, 진공포장하여 저장한 절임가지에서는 5일째에 증가하였고 이후에는 변화가 없었으나. 침지저장 방법에서는 두 품종 모두 15일까지 증가하였다. 또한 수용성 단백질 함량의 변화도 수분 함량의 변화와 비슷하였다 비타민 C의 함량은 생가지 보다 두 품종 모두 최적조건으로 염절임 한 가지에서 높아 축양 품종과 시키부 품종에서 각각 21.41, 24.53 mg/100g이었으며, 저장중에 그 함량이 감소하였고, 진공포장 저장한 방법이 침지저장한 방법에 비해 감소하는 경향이 적었다 저장기간에 길어질수록 나트륨과 마그네슘의 함량은 감소하였으나 반대로 칼륨의 함량은 증가하였고 특히 침지저장한 방법에서 이와 같은 변화가 두드러졌다.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.05a
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• pp.9-11
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• 2000

국민의 영양상태가 크게 향상되어왔고 일부에서는 영양과잉과 운동부족으로 인한 비만에 대한 우려가 고조되고 있지만 최근에도 유아나 성장기 어린이들의 철분부족상태에 대한 문제점이 제기되고 있다. 외국에서는 철분 필요량이 높은 성장기 어린이나 유아들에게 영양학적 품질을 개선한 철분강화제품을 공급하기 위하여 이에 대한 연구가 오래 전부터 진행되어왔으나 여러 실험자에 의하여 행해진 실험조건, 사용된 철분염의 종류가 달라서 정확한 비교평가를 하기에는 미흡하다고 사료된다. 여러 가지 식품에서 특히 우유는 영양학적으로 완전식품이라고 하지만 철분은 거의 함유하고 있지 않아서 효과적으로 철분을 강화할 수 있는 기술은 국민영양개선 효과면에서 매우 유용하다고 사료된다. 본 연구에서는 식품첨가물로서 사용되고 있는 철분염 11종을 우유에 100 ppm수준으로 첨가하고 4$^{\circ}C$에서 저장하면서 pH, 지방산패도, 색도변화를 평가하여 우유에 사용하기 적합한 철분염을 1차적으로 선정하였다. 품질평가 결과를 종합하여 분석할 때 ferric citrate, ferric ammonium citrate, ferrous lactate가 철분강화우유 제조에 적합한 것으로 평가하였다. 또한 지금까지 철분강화식품에 일반적으로 자주 사용하고 있는 ferrous sulfate는 우유에 적합하지 않은 것으로 나타났으나 비교치로 사용하기 위하여 다음 실험에 사용하였다. 이상에서 screening된 철분염을 첨가한 우유를 HTST, LTLT으로 각각 살균하고 저장하면서 품질을 평가한 결과 HTST법이 LTLT법보다 PH, 지방산패도, 색도변화에서 나쁜 것으로 평가되었고, 철분염 종류에 따른 차이는 LTLT, HTST법에서 ferrous lactate가 우수한 것으로 나타났다. 본 연구에서 사용된 철분염 가운데에서는 ferrous lactate, ferric citrate가 유제품에 사용하기에 적합한 것으로 나타났다. 생이용성을 평가하기 위하여 우유에서 low molecular weight components(ILC)를 분리하고 철분과 복합체를 형성시킨 다음, 철분 결핍된 쥐의 소장에서 loop을 형성시켜 ILC-철분 복합체를 injection하여 철분 흡수도를 조사하였다. Ferrous lactate 100ppm에서 약 25.6%흡수되었고 ferric citrate 100ppm은 24.7%, ferrous sulfate는 19.7%흡수되었다. ILC를 첨가하지 않은 100ppm 철분염 용액은 ferrous sulfate를 제외하고는 흡수도가 감소되었다. 철분 결핍된 쥐에게 gavage 방법에 의하여 철분강화우유를 투여하였을 때 철분 25ppm 시료에서는 ferrous sulfate가 12.5%로 가장 높았고 ferrous lactate는 8.1%, ferric citrate는 6.5% 흡수되었다. 철분 100ppm수준에서는 흡수율이 낮아져 ferrous sulfate는 25ppm 시료보다 절반이하 수준이었다. Ferric citrate는 차이가 거의 없었으며 ferrous lactate는 70%수준이었다. 이상의 결과에서 철분강화우유에 사용하기 적합한 철분염은 ferrous lactate, ferric citrate였는데 특히 ferrous lactate는 제품의 이화학적 품질, 생이용성 측면 모두에서 가장 좋은 것으로 나타났다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.493-494
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• 2001

해조류는 해양생태계에서 광합성작용을 통하여 유기물을 생산하는 주요한 생산자로서, 질소ㆍ인 등의 영양염류의 저장창고로 해양의 물질 순환에 중요한 역할을 한다(Round 1981), 해조류의 생장률은 종과 영양염의 농도 등에 따라 달리 나타나며 (Lobban and Harrison 1994), 이에 대한 연구는 부영양화된 수계에서의 해조류의 영양염 흡수에 의한 수계환경 정화능에 대한 가능성을 고려하게 한다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1400-1406
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• 2014

This study investigated the quality characteristics of sea salt coated with coffee oil (SCO). Three-year-old salt was used after drying in an oven at $105^{\circ}C$ for 2 hours. Product A was composed of 100 g of sea salt and 8 g of coffee oil, product B was 100 g of sea salt and 16 g of coffee oil, and product C was 100 g of sea salt, 8 g of coffee oil, and 0.3 g of shell powder. The moisture content, ash content, color, peroxide value, acid value, and sensory evaluation of sea salt coated with coffee oil were determined monthly during 5 months of storage at room temperature. The contents of moisture and ash of SCO were 2~3% and 81~83%, respectively, but not significantly different during the storage period. Calcium content of product C was higher than that of product A or B. Coffee flavor in all SCO products was retained for 3 months. Hunter L, a, and b color values in SCO decreased with increasing storage period. However, redness and yellowness of product B were higher than those of other products. The peroxide and acid values of products A and C were lower than those of product B during storage period. Sensory evaluation during the storage period showed that quality of product A and C was maintained for 4 months, whereas product B was preserved for 3 months.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.666-673
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• 2012

The effects of bamboo salt on quality of traditional Jeju fermented fish, $Jari-Jeot$ were investigated. Bamboo salt suppressed the activity of microorganism more effectively than salt. pH of $Jari-Jeot$ prepared with both of salt and bamboo salt increased gradually during storage. During fermentation there were little changes in color between salt and bamboo salt fermented $Jari-Jeot$. Salinity did not show obvious differences between samples. Water content increased in salt and bamboo salt fermented $Jari-Jeot$ due to the decrease of salinity. Hypoxanthine was the major component of ATP-related compounds in both salt and bamboo salt fermented $Jari-Jeot$. In $Jari-Jeot$ fermented with salt or bamboo salt, lysine, glutamic acid, proline, alanine, leucine, isoleucine, arginine and histidine were dominant amino acids which marked 69%~74% of total free amino acids, while trace amounts of taurine were detected.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.335-342
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• 2015

We conducted a study on mukeun (long-term fermented) kimchi ripened over one year in an attempt to develop an alternative salt and improve the quality of low-salt kimchi. However, few studies have focused on mukeun kimchi that has been fermented for a short time in different salinity conditions. Therefore, the aim of this study was to investigate the physicochemical characteristics that occur during the fermentation of mukeun kimchi samples produced with different conditions of salinity and fermentation temperature. Kimchi samples were produced at 3 different salinity levels: 1.6%, 2.4%, and 3.2%. Previous studies revealed that the optimum fermentation time at pH 4.1 was 128 hours at $18^{\circ}C$ and 417 hours at $12^{\circ}C$; furthermore, the samples were stored for 12 weeks under the condition of $-1^{\circ}C$ after fermentation. Total cell increased on week 0 of storage and decreased according to the storage period. Total cell was the highest at 3.2% salinity and had a high value at $18^{\circ}C$ temperature during the storage period. Based on the physiochemical results, mukeun kimchi at a salinity of 3.2% can be fermented for a short time, and low-salt kimchi at a salinity of 1.6% and fermented at $18^{\circ}C$, is similar to mukeun kimchi at 2.4% salinity.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.278-282
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• 1998

An attempt was made in this study to investigate the possibility of processing fresh garlic into an fresh garlic paste. The characteristics of fresh garlic paste and processing properties were investigated and the effect of salt, maltodextrin, acid and heat on product quality during storage were studied. After the processed fresh garlic paste was stored at 3$0^{\circ}C$ and 5$^{\circ}C$ without light for 6 months. The weight and pH of colve were 93% of total and 5.95, respectively. Addition of 10% salt, 10% maltodextrin, 01.% dl-malic acid, and heat on fresh garlic paste maintain color of fresh garlic could be preserved for 6 months at 5$^{\circ}C$. Judging from thiosulfinate and pyruvate content, and sensory evaluation, quality damage of fresh garlic paste which was make of 10% salt, 10% maltodextrin, 0.1% dl-malic acid, and heat on fresh garlic paste hardly occurred at 5$^{\circ}C$ but occurred considerable level at 3$0^{\circ}C$ during storage for 6 months.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.383-389
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• 2012

The objective of this study was to develop and standardize a preparation method for low-salt yacon jangachi using rice wine lees. The proximate composition of yacon was 81.08% (moisture), 0.77% (crude protein), 0.14% (crude lipid) and 0.70% (crude ash). In order to determine the preferred sodium concentrations of soaking solution and rice wine lees, we investigated the quality characteristics of yacon jangachi during storage for 50 days at $18^{\circ}C$. The salinity of yacon jangachi using rice wine lees with 2% and 4% salt increased with storage time, but the salinity did not rise above 3% during storage for 50 days. The salinity of rice wine lees with 4% salt decreased during storage time. a and b color values along with sheared force of yacon jangachi increased as storage time increased, but L color value was reversed. In the sensory evaluation, the color preference for yacon jangachi increased during storage time, and the taste preference was highest at day 30. The flavor preference decreased during storage time, but the texture preference was reversed. In the sensory evaluation of overall preference, yacon jangachi using rice wine lees with 0% salt decreased at day 30, whereas yacon jangachi using rice wine lees with 2% and 4% salt increased during storage time. In conclusion, the salinity of yacon jangachi stored for 50 days with 4% salt did not rise above 3%, and softening was not observed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.66-72
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• 1983

In order to improve the quality of salted sea mustard, the conditions of blanching, salting, and storage were examined. The process in which sea mustard was blanched for 20 seconds in boiling seawater, soaked in saturated brine solution for 20 hours and then salted for 10 hours by the spreading 10~20% (w/w) of granulated dry salt to obtain the moisture content of about 60% or below, resulted a good color retention of chlorophyll and carotenoid pigments, and organoleptic quality. The shelf-life of the product estimated by 30-40% pigment retention was 50-60days when stored at $4^{\circ}C$ or below.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.216-220
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• 1998

To maintain flavor and color of fresh green pepper, the fresh green pepper paste was directly prepared from fresh green pepper. The characteristic of fresh green pepper paste and processing properties were investigated, and the effect of salt, glucose, acid and heat on product quality during processing and storage were studied. After the processed fresh green pepper paste was stored at 3$0^{\circ}C$ and 5$^{\circ}C$ without light for 6 months. The weight and pH of pericarp were 86% of total and 4.5~5.0, respectively. Addition of 10% salt, 5% glucose, and 0.1 dl-malic acid to the fresh green pepper paste maintain flavor of fresh green pepper could be preserved for 6 months at 5$^{\circ}C$. Panel test showed fresh green pepper paste which was made of 10% salt, 5% glucose and 0.1% dl-malic acid to the fresh green pepper was quite acceptable.