• 한국축산식품학회지
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• 제35권2호
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• pp.240-247
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• 2015

Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p<0.5) treatment × ripening time interaction for moisture, pH (p<0.05) and 2-thiobarbituric acid reactive substances (TBARS) values (p<0.01). Increasing poppy seed oil level decreased (p<0.05) TBARS values. Addition of poppy seed oil to the sucuks had a significant effect (p<0.01) on hardness, cohesiveness, gumminess, chewiness and springiness values. Cholesterol content of sucuks decreased (p<0.05) with poppy seed oil addition. Using pre-emulsified poppy seed oil as partial fat replacer in Turkish sucuk decreased cholesterol and saturated fatty acid content, but increased polyunsaturated fatty acids. Poppy seed oil as partial animal fat replacer in Turkish sucuk may have significant health benefits.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.226-230
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• 1999

This study was done to determine how added vegetable oils affect the physical, chemical and microbial properties of experimental frozen desserts. There were no differences in the percentages of total fat and total solids in the seven frozen desserts. Freezing points did not differ among treatments. There were significant differences in viscosity among the frozen desserts containing up to 80% of vegetable oils. Oil substitution at 30% or higher significantly decreased viscosity when compared to the milk fat control. The hardness of frozen desserts decreased significantly with increasing addition of oils. Oil substitution at 20% or higher significantly decreased hardness. Substitution of canola and soybean oils for milk fat increased melting rate. Initiation of fluid release in the control was slower than in frozen products with added oils. The SPC values and coliform counts of all frozen products were not significantly changed. Cholesterol content decreased significantly in the products as the vegetable oil content was raised. Frozen desserts containing 10% or 60% of vegetable oils in the total fat contained 91.8%, 73.5% or 32.5%, respectively, of the cholesterol in the control.

• Asian-Australasian Journal of Animal Sciences
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• 제32권8호
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• 한국축산식품학회지
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• 제35권1호
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• 한국축산식품학회지
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• 제38권5호
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• pp.866-877
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• 2018

Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.

• 한국식품영양학회지
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• 제29권5호
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• pp.684-691
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• 2016

In this study, we analyzed the biochemical factors in lotus (Nelumbo nucifera) leaf, stem, and yeonjabang and their effects on serum factor levels in mice fed a high-fat (HF) diet. The loutus leaf showed $9.47{\pm}0.30%$ moisture content, $8.25{\pm}0.39%$ ash, $21.45{\pm}1.25%$ crude protein, and $2.21{\pm}0.13%$ crude fat content; the lotus stem showed $11.84{\pm}0.43%$ moisture, $10.21{\pm}0.64%$ ash, $17.55{\pm}0.92%$ crude protein, and $4.16{\pm}0.23%$ crude fat content; and the lotus yeonjabang showed $11.86{\pm}0.50%$ moisture, $6.81{\pm}0.51%$ ash, $18.71{\pm}1.02%$ crude protein, and $3.95{\pm}0.15%$ crude fat. Blood triglyceride levels were higher in the HF group ($146.43{\pm}38.81mg/dL$), and lower in the HF+yeonjabang groups ($98.00{\pm}17.18mg/dL$). In particular, blood triglyceride levels were significantly lower in the groups that had 10% dry yeonjabang powder added to the high-fat diet. The inclusion of excessive high-fat diet increased concentrations of serum insulin and leptin. Serum leptin concentrations were highest in the HF group mice ($3.00{\pm}1.35ng/dL$), whereas they were significantly lower in the HF+yeonjabang groups by $1.34{\pm}0.52ng/dL$ (p<0.05). Thus, addition of dry yeonjabang powder to the high-fat diet was more effective in regulating the levels of serum triglycerides and leptin in mice. Additional studies would help in the development of yeonjabang as a functional food.

• Journal of Dairy Science and Biotechnology
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• 제32권2호
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• pp.63-70
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• 2014

Automatic milking systems (AMS) have been increasingly introduced to Korean dairy farms. However, in comparison with conventional milking systems (CMS), some negative changes in milk quality are being observed. The use of AMS leads to an increase in milking frequency, which in turn might result in higher physical stress on the milk, possibly causing changes in the milk fat globule (MFG) membrane. Therefore, the purpose of this study was to examine the effect of the different milking systems on the milk quality, with a focus on milk fat properties. At the same time, we studied the effect of feeding the dairy cows with protected fat. Raw milk samples were taken monthly from individual cows as well as from bulk tanks at four AMS and four CMS dairy farms. We measured quality-related parameters such as MFG size distribution, free fatty acid content and composition, and acid values. Although most results showed no significant differences with regard to the milking system, we found a relatively high positive correlation between MFG size and milk fat content. Moreover, larger MFG size was observed in the milk when cows had been fed protected fat. The significantly higher (P< 0.05) free fatty acid content of milk observed under this experimental condition could be attributed to higher milking frequency as a result of using AMS.

• 한국유기농업학회지
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• 제16권3호
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• pp.321-330
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• 2008

산양유의 계절별 및 농장별 이화학적 특성을 구명하기 위하여 본 연구의 결과 및 타지역에서의 산양유 성분인 Fat, Protein, Lactose, Total Solid, SNF, Cells 성분 등을 살펴본 결과 $12{\sim}6$월 사이의 값 중에서 2월과 3월에 Fat, Protein, Lactose, Total Solid, SNF, Cells 값이 높은 경향을 보였고, 특히 Fat의 경우 $12{\sim}3$월까지의 값이 다른 월별 성분보다 더욱 높은 값을 보였다. SNF의 경우도 2월에 다른 월별 성분보다 월등히 높은 값을 나타냈다. 그러나 Lactose는 계절 또는 월별간 큰 차이를 보이지 않았다. 산양유 성분의 지역별 차이 또한 크지 않았으며 일반 유성분 자료를 본 연구의 결과와 참고자료를 함께 비교 검토한 결과 산양유의 일반조성은 cow milk와 전체적으로 비슷하나 Fat 성분에서 약간 낮은 값을 보였고, Mare milk 보다는 전체적으로 높은 값을 보였다. 산양유 생산은 산양의 계절번식에 의한 계절간 생산량의 편차가 커 수급조절이 어려운 문제점이 있으므로 국내 산양유 산업의 발전을 위해서는 산양유 제품의 소비를 촉진시킬 수 있는 저장성이 우수한 다양한 기능성 제품을 고안하여야 한다고 사료된다.

• 한국식품과학회지
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• 제32권5호
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• pp.1043-1050
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• 2000

시판 라면(봉지면과 용기면)의 국수를 대상으로 생산시기(여름과 겨울)별 성분 차이, 조리중 영양소 손실양, 조리 라면의 성분과 열량을 분석하였다. 라면의 지방으로부터 섭취할 수 있는 열량은 라면 전체 열량을 기준으로 하면 봉지면의 경우 30.8%, 용기면의 34.1%가 지방으로부터 유래하였다. 라면을 생산시기별로는 일반성분과 열량에 차이가 없었고, 용기면은 봉지면보다 수분 함량이 낮았고, 지방 함량과 열량이 컸다. 열량은 수분 또는 탄수화물함량과 부(-)상관관계를, 지방함량과는 정(+)상관관계를 보였다. 라면 열량은 수분 함량만으로 예측이 가능하였고, 조리에 의한 열량 손실은 봉지면이 3.5%, 용기면이 7.7%이었으나 실제 라면 소비시 국물을 모두 섭취하는 경우 열량 손실은 문제가 되지 않는다.

• Journal of Nutrition and Health
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• 제29권10호
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• pp.1121-1131
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• 1996

The nutritional status is America has been monitored by National Monitoring System since 1960's, mainly conducted by United States Department of Agriculture. The data from these programs were computerized and distributed to researchers. Researchers have manipulated and recalculated the data to produce meaningful results. Korean nutritional status has been investigated by National Nutrition Survey ever year, including food consumption, biochemical measurements and demographic variables. The Korean Nutritional Survey has not been organized and integrated as much as the nutritional survey in the United States and its results have been presented no more than as a report. Its raw data should be distributed to researchers and researchers could use the data to get more information. The purpose of this study is to compare the measurement of food consumption in Korean and America using Korean Nutrition Survey and Continuing Survey of Food Intake by Individuals(CSFII), respectively, and to compare the consumption of fat and foods with a high fat content. The fat consumption in the Unite States has been decreased from more than 40% of total energy intake to 35%, while Koreas have consumed more fat according to the economic growth. However, the fat consumption in Korea was still much lower than that in the United States. Korean should pay attention to saturated fat consumption(animal fat), especially rich middle aged men, since they ate meat as much as much as men in the United States according to a recent study. In America availability of food with a low fat content(e.g. low-fat milk) and new recipes along with nutritional education has decreased fat consumption, especially animal fat, any more. Also, each consumption of polyunsaturated fat and saturated fat should be measured since the ratio of them are more important for preventing heart disease and some cancers.