• 한국축산식품학회지
• /
• 제40권6호
• /
• pp.990-1000
• /
• 2020

This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.

• 한국식품영양과학회지
• /
• 제27권4호
• /
• pp.625-632
• /
• 1998

To enhance the antimutagenic and anticancer activities of chinese cabbage kimchi, 13 kinds of kimchi, which were different kinds and levels of sub-ingredient added kimchi, were prepared and fermented at 15℃ for 1 day and then at 5℃ up to pH 4.3. The antimutagenic effects of the methanol extracts of the kimchi were studied by using Ames mutagenicity test in Salmonella typhimurium TA100 and SOS chromotest in E. coli PQ37. Among the kimchi samples, high ratio of red pepper powder(7%) and garlic(2.8% or 5.2%) added kimchi, 1% chinese pepper powder added kimchi and organic cultivated chinese cabbage kimchi significantly reduced(p<0.05) the mutagenicity induced by aflatoxin B1(AFB1) in Ames test and SOS response against N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) in SOS chromotest, and also the kimchi inhibited more effectively(p<0.05) the survival and growth of AGS human gastric adenocarcinoma cells than the standarized kimchi on the SRB assay, MTT assay and growth inhibition test. These results suggest that the antimutagenic and anticancer activites of kimchi can be increased by the sub-ingredients such as organic cultivated chinese cabbage, red pepper powder, garlic and chinese pepper powder.

• 한국축산식품학회지
• /
• 제44권5호
• /
• pp.1040-1054
• /
• 2024

This study investigated the potential of Chinese cabbage and radish powders as natural sources of nitrite in ground pork sausages. Four vegetable powders from Chinese cabbage and radish, depending on the processing method, were prepared for evaluation: filtered Chinese cabbage juice powder (FCJP), crushed Chinese cabbage powder (CCP), filtered radish juice powder (FRJP), and crushed radish powder (CRP). Both FCJP and FRJP from filtered juice of Chinese cabbages and radishes had higher total soluble solids and water soluble index compared to CCP and CRP from crushed Chinese cabbages and radishes. Additionally, FRJP and CRP showed a higher nitrate content than CCP and FCJP. The evaluation of vegetable powders against products containing sodium nitrite (control) or commercial vegetable powder in ground pork sausages showed that the use of FRJP and CRP resulted in similar levels of CIE a* compared to the control, whereas those cured with FCJP or CCP resulted in lower CIE a* values. However, regardless of the type and processing method of vegetables, all sausages treated with vegetable powders were similar in terms of cured pigment, total pigment, curing efficiency, and lipid oxidation compared with the control. Although lower hardness was observed in sausages treated with FRJP, no other treatments affected textural attributes. These results indicate that FRJP and CRP have great potential as natural curing agents for replacing nitrite in cured sausages. The use of powders obtained from filtered juices may provide extended utility as vegetable-based curing methods for other meat products.

• 한국축산식품학회지
• /
• 제44권4호
• /
• pp.849-860
• /
• 2024

The use of natural ingredients in meat processing has recently gained considerable interest, as consumers are increasingly attracted to clean-label meat products. However, limited research has been conducted on the use of natural substitutes for synthetic phosphates in the production of clean-label meat products. Therefore, this study aimed to explore the potential of oyster shell powder as a substitute for synthetic phosphates in pork patties cured with Chinese cabbage or radish powders. Four different groups of patties were prepared using a combination of 0.3% or 0.6% oyster shell powder and 0.4% Chinese cabbage or radish powder, respectively. These were compared with a positive control group that contained added nitrite, phosphate, and ascorbate and a negative control group without these synthetic ingredients. The results showed that patties treated with oyster shell powder had lower (p<0.05) cooking loss, thickness and diameter shrinkage, and lipid oxidation than the negative control but had lower (p<0.05) residual nitrite content and curing efficiency than the positive control. However, the use of 0.6% oyster shell powder adversely affected the curing process, resulting in a decreased curing efficiency. The impact of the vegetable powder types tested in this study on the quality attributes of the cured pork patties was negligible. Consequently, this study suggests that 0.3% oyster shell powder could serve as a suitable replacement for synthetic phosphate in pork patties cured with Chinese cabbage or radish powders. Further research on the microbiological safety and sensory evaluation of clean-label patties during storage is required for practical applications.

• 한국식품조리과학회지
• /
• 제11권1호
• /
• pp.13-19
• /
• 1995

The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

• 식물병연구
• /
• 제15권2호
• /
• pp.106-111
• /
• 2009

무사마귀병이 상습적으로 발생하는 농가포장에 달걀껍질을 토양혼화 처리한 후 배추를 정식하고 $10{\sim}13$일 간격으로 4회에 걸쳐 배추를 수확하여 무사마귀병 발병과 배추생육, 토양 pH 변화 등을 조사한 결과 지상부 생육에 있어서 난막을 제거한 달걀껍질 처리구의 배추들이 시험중기부터 다른 처리구들에 비하여 빠른 생육을 보였으며, 무사마귀병 발병도도 가장 낮았다. 난막이 있는 달걀껍질 처리구는 무처리 대조구보다는 생육이 좋았으나 난막 없는 달걀껍질 처리구보다는 낮았다. 토양 pH는 처리 3주 이후부터 차이가 커지기 시작하여, 난막 없는 달걀껍질 처리구에서는 8.0 이상으로 상승한 반면 무처리구에서는 6.8 정도에 머물렀다. 달걀껍질과 기타 칼슘화합물의 효과를 비교한 시험에서는 $CaCO_3$ 처리구의 발병도가 1.7로 가장 낮았고, 무사마귀병 방제용 살균제인 플루설파마이드 처리구와 무사마귀병 저항성 품종인 CR그린배추의 발병도가 모두 1.9인 반면, 달걀껍질 처리구의 발병도는 2.7로 높은 편이었다. 무처리 대조구의 발병도는 3.4였다. 그러나 배추 생육은 발병도와는 다른 양상을 보여, 달걀껍질 처리구의 배추 생육이 약 2.1kg으로 가장 좋았던 반면 무사마귀병 저항성 품종인 CR그린배추의 생육은 약 2.0 kg, 무사마귀병 방제용 살균제인 플루설파마이드 처리구에서는 약 1.7 kg, 그리고 무처리 대조구에서는 약 1.3 kg에 머물렀다. 달걀껍질은 무사마귀병을 크게 억제하지는 못하여도 배추의 생육을 증진시키는 효과는 매우 컸다. 따라서, 배추를 정식하기 전에 토양에 달걀껍질을 혼화한다면 무사마귀병 발생에 관계없이 배추를 재배가 가능할 것이다.

• 유기물자원화
• /
• 제10권4호
• /
• pp.81-85
• /
• 2002

유박을 원료로 한 유기질비료, 미생물제제 및 해초추출물의 시용효과를 규명하기 위하여 엇갈이배추를 공시작물로 시설하우스에서 재배하면서 생육 및 수량을 조사하였다. 유기질비료 처리구에 미생물제제를 혼용한 처리구에서 수량이 가장 좋았으며, 과량 처리구에서도 비해가 발생하지 않았다. 해초추출물의 엽면시비와 관주에 의한 수량증대는 관주처리구가 다소 높았으며, 또한 미생물제제의 경우 액상보다 분말처리구에서 수량이 높게 나타났다. 즉, 미생물제제의 형태에 있어서는 분말이 해초추출물의 시용방법에 있어서는 관주에 의해 생육이 안정되었으며, 수량도 높은 경향을 보였다. 결론적으로 유기질비료의 2배 과량처리구에서 비해가 발생되지 않았으며, 미생물제제와 해초추출물의 시용으로 생육 및 수량이 향상되었다.

• 동아시아식생활학회지
• /
• 제8권1호
• /
• pp.66-74
• /
• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• 유기물자원화
• /
• 제27권4호
• /
• pp.5-13
• /
• 2019

본 연구는 음식물류 폐기물 건조분말(FWP)이 처리된 작물의 생육 효과와 FWP와 유기질비료(OF) 혼합물(MFOs)의 이화학적 특성 및 작물생육효과를 평가하기 위해 수행되었다. 3.11%의 NaCl을 함유하는 FWP를 250, 500 및 1,000 kg/10a 씩 상추와 배추에 처리하였을 때, 작물의 엽수, 엽장, 엽폭, 생물중 및 건물중 등과 같은 작물의 생육지수는 대조구보다 감소하였다. MFOs의 이화학적 특성 분석에서 FWP의 배합비율이 증가할수록 MFOs의 질소 및 인산 함량은 감소하였고, 염분함량은 증가하였다. 상추와 배추에 MFOs와 OF를 각각 처리한 후 작물의 건물중으로 생육을 평가할 때, 상추에서는 FWP 10~30% 범위에서, 배추는 FWP 10% 범위에서 유기질비료처리구(대조구)와 유사한 생육을 나타내었다.

• 한국식품조리과학회지
• /
• 제33권2호
• /
• pp.155-161
• /
• 2017

Purpose: The purpose of this study was to determine the quality characteristics of gluten-free frying pre-mix with insoluble dietary fiber powder (IDFP) from Chinese cabbage by-product. Methods: Frying powder mix was prepared with 0.5, 1.0, 1.5 or 2.0% IDFP. Fried powder mix only whit brown rice powder was used as a control. Spreadability, pick-up ratio and color of batter, texture, moisture and oil contents, oil absorption and sensory evaluation of fried sweet potato were determined. Results: L and a-values of batter decreased with increasing amount of IDFP, whereas b-value increased with IDFP addition. Hardness and crispiness of fried sweet potato increased with IDFP addition until 1.5%. Moisture content of fried sweet potato increased with higher IDFP addition whereas oil content and oil absorption decreased with increasing amount of IDFP. Sensory evaluation of fried sweet potato showed the best results in the 0.5% of IDFP addition group. Conclusion: Overall preference of IDFP samples was significantly higher than that of control. Based on the study, the optimal amount of IDFP for gluten-free fried powder mix was determined to be 0.5-1.5%.