• 한국식품영양과학회지
• /
• 제27권2호
• /
• pp.286-290
• /
• 1998

The effects of cooking methods and storage time on folate content in spinach were determined by boiling for 1, 2, 3, 4, 5, 10 and 20min in distilled water or by microwave blanching for 20, 40, 60, 80, 100 sec. The folate content of cooked spinach was decreased to 80.7% after 1min boiling, and to 5.5% after 20min boiling. The folate recovered from the cooked spinach and cooking water was 101.1% after 1min, 68.0% after 2min and 51.3% after 3min. The relative folate content leached out of the cooked spinach into the cooking water varied from 20.2% after 1min boiling to 88.8% after 20min boiling. Total folate content of spinach was decreased to 45% by microwave heating for 40sec. However, the spinach cooked by microwave heating retained more folate due to the minimal loss of folate into cooking water. More than 90% of folate content of spinach was retained during 1 to 2 weeks of storage at 4$^{\circ}C$.

• 한국식품조리과학회지
• /
• 제19권1호
• /
• pp.83-95
• /
• 2003

Investigations were conducted on the changes in carotenoids content, and quantification of cis-trans-${\beta}$-carotene Isomers in pureed and cooked carrot and spinach during storage. The isomerization and degradation of carotenoids were monitored by high-performance liquid chromatography on a C$\_$30/ reversed-phase column with diode-array detection. The results showed that lutein, ail-trans-${\beta}$-carotene, ${\alpha}$-carotene, 9-cis-${\beta}$-carotene and 13-cis-${\beta}$-carotene were present in carrot and spinach. Zeaxanthin and cryptoxanthin were present in raw spinach. The contents of lutein, zeaxanthin, cryptoxanthin, ${\alpha}$-carotene and all-trans-${\beta}$-carotene in pureed and cooked carrot and spinach decreased with increasing storage period. The 9-cis and 13-cis carotenoid isomers were the major types formed in cooked carrot during storage. Cooking was not found to alter the carotenoid profile of the sample, but increased the total amount of carotenoids compared with pured ones. This increase could be explained that cooking itself increased the extraction efficiency and inactivated the enzymes degradating carotenoids.

• 한국축산식품학회지
• /
• 제37권1호
• /
• pp.105-113
• /
• 2017

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0.05) than those of the control groups (both positive and negative controls). The redness values of cooked cured meats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g. E. coli and coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics.

• 동아시아식생활학회지
• /
• 제22권2호
• /
• pp.278-289
• /
• 2012

This study investigated the quality characteristics of $Jajang$ noodles with added spinach (20%, 30% and 50% based on water). Significant increases ($p$<0.05) were found in cooked weight, water absorption of cooked noodles, turbidity of soup, while soup volume did not changed in proportion to the addition of spinach. Decrease of L and a values and an increase of b values were shown with the increase of spinach concentration. For textural properties, hardness was the lowest in 50% spinach noodles and the highest in 20% spinach noodles. The cohesiveness and springiness values of 20% and 30% spinach noodles were superior to those of the control, but a rise in spinach concentration (50%) lead to a reduction these values. In a sensory evaluation, the most acceptable sample was the 30% spinach noodle sample. These results suggest an addition of 30% spinach is suitable for spinach $Jajang$ noodle processing.

• Asian-Australasian Journal of Animal Sciences
• /
• 제31권8호
• /
• pp.1358-1365
• /
• 2018

Objective: The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods: The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results: The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion: Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.

• 동아시아식생활학회지
• /
• 제22권2호
• /
• pp.190-198
• /
• 2012

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.

• 한국식품조리과학회지
• /
• 제24권1호
• /
• pp.106-113
• /
• 2008

시금치나물을 조리한 후 Nylon film 포장재에 함기포장하여 조사한 후 온도$(4^{\circ}C,\;25^{\circ}C)$를 달리하여 저장하면서 미생물학적, 이화학적, 관능적 품질특성을 분석하였다. $4^{\circ}C$에서 저장 시 비조사구에서는 저장 1주째에 이르러 총균수가 부패정도에 해당되는 균수를 나타내었으나 방사선조사 2 및 2 kGy 처리구에서는 4주까지도 저장이 가능하였다. 대장균군은 모든 처리구에서 검출되지 않았다. 방사선 조사선량 2kGy까지는 시금치나물의 경도와 씹힘성에 큰 영향을 주리 않았다. 색도에서는 방사선 조사로 인해 시금치의 녹색이 연해진 것을 관찰할 수 있었으며 비조사구에 비해 조사구에서 유의적으로 a값이 증가하였다. DPPH 라디칼 소거능, 지질과산화 억제정도는 조사선량과 저장기간에 비례하여 감소하였으나, 2 kGy까지는 유의적 차이를 보이지 않았고 3 kGy이상에서는 유의적인 차이가 나타났다. 총 페놀함량은 저장 2주째에는 감소하였으나 4주째 증가하였다. 차이식별검사에서 방사선조사 3 kGy 처리군은 대조군과 관능적으로 유의적인 차이를 나타내지 않았다. 이 같은 결과에 영향을 주지 않는 적절한 방사선 조사 선량은 2kGy인 것으로 사료된다.

• 한국식품조리과학회지
• /
• 제20권1호
• /
• pp.34-41
• /
• 2004

The retention rate of riboflavin in two cooked vegetable salads (spinach salad and sesame leaf salad) were examined at every cooking stage, holding temperature and holding time, with various cooking methods, and a better food preparation method developed. The riboflavin contents of the samples were analyzed by HPLC, with fluoresence detection. The changes in the pH and water contents of the samples were measured during the holding stage at various temperatures and times. There were significant differences in the riboflavin contents during the various preparation and cooking processes, such as trimming, washing, boiling and parching etc. The retention rates of the riboflavin with the various holding methods and cooking temperature were also significantly different. The boiling process caused large losses of riboflavin: in the cases of spinach salad and sesame leaf salad these were 78％ and 52％ respectively. The pH and water contents showed faster change during 0-6 hours than during 6-12 hours.

• 한국식품영양과학회지
• /
• 제27권2호
• /
• pp.281-285
• /
• 1998

For the purpose of improving the qualities of carrot, spinach and cooked rice, the effects of food height(0mm: H0, 5mm: H5, 10mm: H10, 15mm: H15) for microware blanching and reheating on physicochemical properties were investigated. In carrot blanching, color values of each treatment were not different, and cutting forces of microware blanching carrots were decreased as carrot height increased. In spinach blanching, the shape of orignal form was changed as height increased. In cooked rice reheating, H10 had the highest overall acceptance score. Physicochemical properties were changed by food hight of microwave blanching and reheating on food.

• 한국조리학회지
• /
• 제16권3호
• /
• pp.298-306
• /
• 2010

본 연구에서는 호두와 참깨를 첨가한 된장 소스를 개발하고, 이를 시금치 나물에 적용하여 천연 종실류 이용 된장 소스의 활용 가능성을 확인해 보고자 하였다. 호두와 참깨를 첨가한 된장 소스의 재료 분량을 결정하기 위해 된장과 찹쌀풀을 실험요인으로 하고 3수준으로 분류하여 9개의 시료를 제조하여 색도 및 점도를 측정하고 관능평가를 실시하였다. 된장과 찹쌀풀의 함량은 된장 소스의 색도 및 점도에 유의한 영향을 주는 것으로 나타났는데, 각 요인의 주효과와 두 요인의 상호작용 효과 모두 통계적으로 유의한 것으로 나타났다. 두 요인이 소스의 관능품질에 미치는 영향을 살펴본 결과, 된장 400 g, 찹쌀풀 400 g인 소스의 색($4.08{\pm}1.22$), 맛($4.72{\pm}1.24$), 점도($4.96{\pm}1.39$), 전반적인 기호도($4.24{\pm}1.51$) 점수가 가장 높은 것으로 나타나 이 소스를 메뉴에 적용하였다. 관능평가를 통해 분량이 결정된 호두와 참깨를 첨가한 된장 소스 시금치 나물과 일반 된장 시금치 나물의 관능품질 특성을 비교한 결과, 맛, 향, 소스와 재료의 조화, 전반 기호도 모두 천연조미료 이용 시금치 나물이 더 좋다는 비율이 높았고 맛(p<0.05), 전반적인 기호도(p<0.05)의 점수가 유의적으로 높았다. 이로써 천연조미료를 이용하여 만든 된장 소스의 활용 가능성이 높은 것을 확인할 수 있었다.