• Korean journal of food and cookery science
• /
• v.24 no.3
• /
• pp.282-293
• /
• 2008

The purpose of this study was to acquire basic data on Jeolpyun added with Baekbokryung powder to aid the product's commercial production. Initially a sensory test was performed with consumers to the identify preferred amount of Baekbokryung powder to add according to age. The results revealed that those in their 20's to 40's preferred the 3% treatment, while those 50 and older preferred the 5% treatment. Next, the optimum water content of Jeolpyun was chosen by examining select quality characteristics in samples containing 20, 25, 30, 35 and 40% water while the amounts of added Baekbokryung powder were fixed at 3% and 5%, respectively, as based on the sensory panel results. For the color characteristics of the samples, lightness(L), redness(a) and yellowness(b) values increased in proportion to the added amount of water regardless of the Baekbokryung level. However, the ${\Delta}E$ values of the samples increased with storage time along with the darkening of their surfaces. The samples with high moisture contents, such as the 35 and 40% treatments, maintained a relatively softer texture during 24 hr of storage as compared to the other samples. Also noted was an initial slow increase in hardness up to 12 hr of storage, and then accelerated hardening until 24 hours of storage. Throughout the storage period, th 30% treatment received low scores: the 40% treatment was especially disliked in terms of mashing of the product due to the excess water. Overall, for a soft and moderately chewy product, the optimum Baekbokryung powder and moisture level for Jeolpyuns were suggested as 3 to 5% ranges and 35% respectively. Ultimately, the results of this research will contribute to the possible commercialization of a Jeolpyuns product that contains added Baekbokryung.

• Food Science of Animal Resources
• /
• v.32 no.1
• /
• pp.18-23
• /
• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

• Applied Biological Chemistry
• /
• v.36 no.1
• /
• pp.58-63
• /
• 1993

In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were $60.2{\sim}61.5%$ and $14.7{\sim}14.9%$, respectively. The pH showed a tendency of decrease, while volatile basic nitrogen content showed a tendency of increase during frozen storage. The histamine content was $2.60{\sim}2.81\;mg/100g$, and this value increased slowly during frozen storage. The increasing ratio in the peroxide value, carbonyl value, TBA value, fatty acid composition and color value of vacuum packed product and antioxidants added product were lower than those of air packed product. The texture profile analysis parameters such as hardness and toughness showed a tendency of a slight increase in air packed product and showed less increase in vacuum packed product and antioxidants added product. From the results of chemical experiments and sensory evaluation during frozen storage, it is concluded that the vacuum packed mackerel based burger and antioxidants added mackerel based burger were good condition for preserving the quality during frozen storage of 60 days.

• Food Engineering Progress
• /
• v.15 no.3
• /
• pp.230-234
• /
• 2011

The objective of this study was to optimize the thermal condition and determine the shelf life of heated Chunbokjang product. The optimum thermal condition of heated Chunbok-jang product was determined by sensory test, and heat penetration curve was obtained by Thermal Microprocessor. Sterilization time was a 21~23 min until $F_0$ value reached 9 min, depending upon the number of abalone. As solid content was reduced and temperature of sterilization was increased, the thermal death time was decreased. The score of sensory test indicated that there was no significant difference in flavor of heated Chunbok-jang product made at different sterilization temperatures (110, 121.1, 125, and $130^{\circ}C$). Heated Chunbok-jang product, however, sterilized at $125^{\circ}C$ showed the highest score in texture and taste values. Salinity and pH were not changed during seven month storages, but texture became firmer, and any microorganism had not been detected from the heated chunbok-jang product during these periods. As a result of storage experiment, the shelf-life of heated Chunbok-jang product was 3-month at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.5
• /
• pp.667-672
• /
• 2003

Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.

• Journal of Food Hygiene and Safety
• /
• v.38 no.4
• /
• pp.236-245
• /
• 2023

In this study, the quality safety limit period of seven types of bakery bread was analyzed, and their use-by date was calculated. For evaluating product quality, storage conditions were set as 5, 15, 25, and 35℃ for 50 days, and moisture, microorganisms, sensory characteristics, and dominant bacteria were examined. The quality and safety standards followed the Korea Food Code and Korean industrial standards (KS). The results showed that all products stored at 5℃ satisfied the standard for bacterial count for day 50, but the sensory quality was below the standard level. Samples stored at 15℃ showed high variability from 3-39 days. At 25℃, a quality safety limit period of 2-20 days was set, and one sample was found to have the same shelf life. Bread stored at 35 ℃ had the shortest quality safety limit period. Considering a safety factor of 0.87, a use-by date period of 1.7-13.1 days was calculated. Therefore, setting the use-by date according to the product type is necessary, even for the same product category. Among the bread products sold in bakeries, those managed as room temperature products (1-35℃) can be distributed and stored in a temperature range of up to 35℃. Overall, this study demonstrates the importance of setting a quality retention period based on the product characteristics and carefully considering the safety factor.

• Korean Journal of Food Science and Technology
• /
• v.19 no.3
• /
• pp.257-262
• /
• 1987

The effects of the substitution of non-meat proteins (Isolated Soy protein, Vital Wheat Gluten, Sodium Caseinate) for pork were evaluated at 0, 10, 20 and 30% levels of pork weight in the restructured product. The increase of the substitution level led to a significant increase in pH but a decrease in cooking loss, whereas it brought only a slight negative effect on color of products. TBA values for all treatments containing non-meat proteins were lower than or similar to the value for control Also, increased levels of non-meat proteins improved or did not affect functional properties of products. Alt three non-meat proteins appeared to be acceptable in terms of physico-chemical and sensory properties up to 20% of the replacement with pork in the restructured product.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.4
• /
• pp.410-415
• /
• 2010

Banchandeungsok is a book written by a person who lived in the Cheongju area located in northern Chungcheong Province. The literature is regarded as a useful source for showing types of local food in the 1910s, so it was purchased by the National Folk Museum in 2007. The writer categorized dishes described in the recipe section of the book into side dishes, snacks, rice cakes, drinks, and miscellaneous. Following this, each category was distinguished by the name of the dish, the main material, the side material, and the cooking method is presented in tables. Thus, the food culture of Chungcheong Province was arranged based on the above categorized contents. The material from the product and the outside which grow spontaneously divided with the product which flows. The case which is a product the outside, went through what kind of process and could flow toward Sangshin village in Cheongju area probably, to observe tried. The area and time were clear Eumsikdimibang and Gyuhapchongseo Jusigui with comparisons. So tried to observe the time of 1910's Cheongju area culture Dietary life time and a regional feature.

• Journal of Distribution Science
• /
• v.21 no.10
• /
• pp.31-38
• /
• 2023

Purpose: Each emergency event has several aspects of impact, including the effects on lives, economy, and the environment. Additionally, the damage to infrastructure systems can contribute to food shortages during a disaster. Research design, data and methodology: This research aims to study ready-to-eat food innovations that influence the consumer buying behavior of emergency victims and to develop ready-to-eat meal innovations to help emergency victims with an emphasis on research and innovation of Meals Ready-to-Eat (MREs). Results: A questionnaire was employed to collect the data from people living in Pak Kret Municipality, Nonthaburi Province. Pak Kret Municipality is administered under five subdistricts, covering 34 villages in Pak Kret, Bang Phut, Ban Mai, Bang Talat, and Khlong Kluea. Multiple correlation and multiple regression techniques were used to analyze the data. The study revealed that integrated marketing communication, unique proposition, customer orientation, and product variety influenced consumer buying behavior of MREs to help emergency victims at a statistically significance level of 0.05. Conclusions: The results indicate that, in emergency situations, MREs play a crucial role. When infrastructure and essential services are disrupted, MREs are a convenient and long-lasting option for providing timely assistance during emergencies.

• Journal of Microbiology and Biotechnology
• /
• v.33 no.5
• /
• pp.634-643
• /
• 2023

Chronic obstructive pulmonary disease (COPD), one of the leading causes of death worldwide, is caused by repeated exposure to harmful matter, such as cigarette smoke. Although Lilium longiflorum Thunb (LLT) has anti-inflammatory effects, there is no report on the fermented LLT bulb extract regulating lung inflammation in COPD. Thus, we investigated the protective effect of LLT bulb extract fermented with Lactobacillus acidophilus 803 in COPD mouse models induced by cigarette smoke extract (CSE) and porcine pancreas elastase (PPE). Oral administration of the fermented product (LS803) suppressed the production of inflammatory mediators and the infiltration of immune cells involving neutrophils and macrophages, resulting in protective effects against lung damage. In addition, LS803 inhibited CSE- and LPS-induced IL-6 and IL-8 production in airway epithelial H292 cells as well as suppressed PMA-induced formation of neutrophil extracellular traps in HL-60 cells. In particular, LS803 significantly repressed the elevated IL-6 and MIP-2 production after CSE and LPS stimulation by suppressing the activity of the nuclear factor kappa-light-chain-enhancer of activated B (NFκB) in mouse peritoneal macrophages. Therefore, our results suggest that the fermented product LS803 is effective in preventing and alleviating lung inflammation.