• 한국식품과학회지
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• 제13권3호
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• pp.176-180
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• 1981

국내의 산란노계와 브로일러로부터 생산(生産)된 수동발골육(HDM) 및 기계발골육(MDM)을 여러가지 비율(比率)로 배합(配合)하여 제조(製造)한 치큰 패티와 프랑크푸르트 소시지의 특성(特性), 보존성(保存性), 기호성(嗜好性)을 평가(評價)하였던 바 다음과 같은 결과(結果)를 얻었다. 1. HDM을 사용한 치큰 패티의 TBA시험에 의한 지방산패도는 냉동저장중 계속 증가하였으나 8주(週)까지는 보존성이 양호(良好)였다. 2. 치큰 패티의 색(色)과 기호성(嗜好性)에 있어 MDM을 50%까지 첨가한 것이 가장 우수하였고 50%까지도 양호(良好)하였으나 70%이상 첨가는 권장할 수 없었다. 3.프랑크푸르트 소시지의 제조에 있어 MDM을 50%까지 첨가한 것의 기호성이나 조직적 특성은 HDM으로만 만든 제품과 비등하게 양호(良好)하였으나 70% 이상 첨가한 것은 불량(不良)하였다. 4. MDM을 함유(含有)한 프랑크푸르트 소시지의 보존성(保存性)은 $4^{\circ}C$에서 4주까지 무난하였으며 저장 기간에 따른 TBA 값의 변화는 거의 없었다. 5. 결론적으로 치큰 패티나 프랑크푸르트 소시지등의 육제품(肉製品) 제조에 있어서 MDM을 총원료육의 $30{\sim}35%$까지 첨가하여도 조직이나 기호성이 우수한 제품을 생산(生産)할 수 있었다.

• 한국식품영양과학회지
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• 제39권7호
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• pp.1056-1063
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• 2010

본 연구는 현재 시판되고 있는 국내 육가공품 표시 실태에 대한 이행여부를 조사하였고, 육가공품을 가장 많이 소비하고 있는 청소년과 아동들을 위한 구매 주체인 20~50대 주부 184명을 대상으로 국내 육가공품의 영양표시제도에 대한 인지도, 필요성과 이해도 등에 대하여 조사하였다. 시판 육가공품의 영양표시 실태를 살펴본 결과 총 171개 조사대상 제품 중 영양성분은 48.0%에 해당되는 81개 육가공품에서 표시된 것으로 확인되었다. 소시지류는 88.9%로 가장 많이 표시된 반면, 베이컨은 표시된 제품이 없었다. 조사대상자들은 나이와 상관없이 제품표시와 영양표시를 확인하는 경우가 전체적으로 높게 나타났으며, 질병이 있거나 BMI가 높은 사람일수록 제품표시와 영양표시를 확인하는 경향이 높게 나타났다. 제품표시를 확인하지 않는 이유로서 '보아도 잘 이해가 되지 않아서'가 46.2% 가장 높게 나타났으며, 영양표시를 확인하지 이유로는 '영양성분표시를 확인해도 도움이 안 되는 경우가 많아서'가 39.3%로 가장 높았고 다음으로는 '영양성분표시의 이해가 어려워서'가 32.8%로 나타났다. 영양표시제도가 필요성에 대하여는 '매우 그렇다'가 51.6%로 가장 많이 응답하였다. 영양표시시행에 따른 긍정적 효과에 대한 조사결과 '건강에 유익한 제품을 선택 시 용이하다.'가 62%로 나타났으며 시행에 따른 수반되는 문제점으로 '허위, 과대 표시로 인해 충동구매를 야기한다.'가 35.9%로 가장 많이 응답하였다. 영양표시제도에 대한 이해도에서 11문항 중 4문항이 약 50% 이상의 정답률을 나타냈으며, 영양권장량 등의 수량적 이해 질문에는 정답률이 낮게 나타났다. 또한 육가공품의 영양표시 이해도에 대한 결과에서는 7문항 중 3문항만이 약 50% 이상으로 나타났다. 제품표시의 확인정도는 영양표시의 확인정도와 유의적인 양의 상관관계를 나타났다. 영양표시를 확인하는 정도는 영양표시지식과 육가공품의 영양표시지식과 각각 유의적인 음의 상관관계를 보였다. 이는 영양표시를 확인하고 있지만 정확한 영양표시에 대한 정확한 정보 지식의 수준이 낮은 것을 의미한다. 이상의 결과를 종합해 보면 소비자들에 대한 전반적 영양교육에 대한 홍보의 필요성이 중요하게 부각되며 다양한 표시 방법은 소비자들에게 혼동이 올 수 있으므로 제품종류에 상관없이 같은 영양정보표시 방법을 선정하여 보다 쉽게 이해할 수 있도록 영양표시의 규정이 명확하게 이루어져야 한다고 판단된다. 특히 육가공품에 대한 영양표시 제도를 정착시키기 위해서는 추가적 영양교육과 홍보가 필요할 것으로 판단된다.

• Journal of Preventive Medicine and Public Health
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• 제47권1호
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• pp.18-26
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• 2014

The purpose of this study was to establish food ingestion factors needed to assess exposure to contaminants through food ingestion. The study reclassified the raw data of the Korean National Health and Nutrition Examination Survey in 2001 into 12 subcategories including grain products, meat products, fish and shellfish, and vegetables for international comparability of exposure evaluation. The criteria for food intake calculation were unified according to the characteristics of food groups, and recommended values for food ingestion factors were calculated through moisture correction and recategorization of cooked, processed, and mixed foods for each group. The average intake rate for grain and grain products was 6.25 g/kg-d per capita and the men's intake rate was approximately 8% higher than that of the women. The average intake rate of meat and meat products was 1.62 g/kg-d per capita and the men's intake rate was 30% higher than that of the women, on average. The average intake rate of fish and shellfish was 1.53 g/kg-d per capita, and the age groups of 1 to 2 and 3 to 6 recorded higher capita intake rates than other age groups, 2.62 g/kg-d and 2.25 g/kg-d, respectively. The average intake rate of vegetables was 6.47 g/kg-d per capita, with the age group of 1 to 2 recording the highest per capita intake rate of 9.79 g/kg-d and that of 13 to 19 recording the lowest mean. The study also offers recommended values for food ingestion factors of other food groups by gender, age, and region. The food ingestion exposure factors will need future updates in consideration of ongoing changes in food consumption behavior.

• 한국식품영양과학회지
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• 제28권2호
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• pp.403-408
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• 1999

This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at 21oC for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.

• 축산식품과학과 산업
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• 제4권1호
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• pp.20-32
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• 2015

• Journal of Animal Science and Technology
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• 제58권7호
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• pp.27.1-27.8
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• 2016

Background: Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method: A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat ($L*{\leq}58$). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. Results: The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). Conclusions: These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

• 한국식품위생안전성학회지
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• 제31권6호
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• pp.445-450
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• 2016

본 연구에서는 돈지육 및 돈육 조직 내에 열안정성 수용성 단백질의 존재 여부를 확인하고 항체 생산에 있어 항원으로의 사용 가능 여부를 확인하고자 하였다. 이를 위해 돈지육 및 돈육을 생(raw) 시료와 조리된(cooked) 시료로 구분하여 비열처리 및 열처리법으로 단백질을 추출한 후 단백질 존재여부를 단백질 정량과 SDS-PAGE로 확인하였다. 그 결과 돈지육과 돈육 모두 생 시료를 비열처리법으로 추출한 시료의 경우 25~100 kDa 사이의 다양한 단백질이 확인된 반면 시료를 가열하거나 추출 시 열처리를 한 경우 돈지육에는 100 kDa 이상의 단백질과 30 kDa 및 15 kDa 이하의 일부 단백질이, 돈육에는 100 kDa 이상과 30 kDa 이하의 단백질이 확인되어 돈지육과 돈육에 열안정성 수용성 단백질이 존재하는 것으로 확인되었다. 이들 열안정성 수용성 단백질을 마우스에 면역 후 항혈청 역가를 측정한 결과 면역한 모든 마우스에서 높은 역가를 나타내었고, 생산된 혈청은 돈지육과 돈육에 각각 특이적인 반응성을 보인 반면 다른 축육과 지방육에 대해서는 반응성이 상대적으로 낮았다. 이러한 연구결과를 볼 때 돈지육 및 돈육에 존재하는 열안정성 수용성 단백질이 돈지육과 돈육에 특이적으로 반응하는 항체를 개발하는데 유용한 마커로서 활용이 가능하며, 열안정성 수용성 단백질에 대한 항체개발은 열처리된 축육 가공품 중 돈지육 및 돈육의 분석에도 매우 유용하게 활용할 수 있을 것으로 판단된다.

• 한국지역사회생활과학회지
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• 제22권3호
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• pp.379-393
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• 2011

This study compared the college students' dietary behavior for processed foods, who will be the main consumers in the future and looked for the measures to understand and establish the right food labeling system by surveying the level of understanding and utilization of food labeling. The data was analysed by SPSS win 17.0 program, and the results are as follows. For the standard of selecting processed foods, the group with high nutrition knowledge considered the reliability of foods as important and the group with low nutrition knowledge considered the products introduced in TV commercial as important. When purchasing processed foods, the group with high nutrition knowledge considered nutrition, taste, price, appearance(shape), and the consumable period more than the group with low nutrition knowledge. For trans fat, the group with high nutrition knowledge learned more about it than the group with low nutrition knowledge. The ratio of confirming food nutrition label was higher in the group with high nutrition knowledge. Regarding the level of confirming individual food labels, the highest level was for milk and dairy products. And there was significant difference for the processed products of meat, cookies, bread and noodles. It was found that the level of confirmation was higher in the group with high nutrition knowledge. And the most important indication for individual food product was the consumable period. To preserve the purchased foods, the group with high nutrition knowledge preserve the foods in line with the description written on the food cover sheet, and this group used to return or exchange the products when they found them spoiled or purchased by mistake. The group with high nutrition knowledge knew more about the nutrition indication than the group with low nutrition knowledge. The necessity of nutrition indication for processed foods and the need of education and PR(Public Relation) were acknowledged higher in the group with high nutrition knowledge. For the effect of nutrition indication, it showed that the group with high nutrition knowledge thought it would improve the quality and the group with low nutrition knowledge thought it would be helpful when comparing the product with others. The group with high nutrition knowledge showed higher understanding level about nutrition indication than the group with low nutrition knowledge.

• 한국식품조리과학회지
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• 제31권2호
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• pp.200-206
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• 2015

The use of gums in processed foods manufactured in Korea was investigated in this study. The information about gums added to each food was collected from the ingredient claimed on the food packaging. A total of 272 food items were found to use gums as a thickener, stabilizer, and/or emulsifier. Among them, carrageenan was the most frequently found in 110 items (40%), followed by xanthan gum in 87 items (32%), guar gum in 67 items (25%), arabic gum in 50 items (18%), and gellan gum in 28 items (10%). Application of more than two different gums to food items was also observed, presumably based on the synergistic interaction between gums for a specific physical property. Of nine food categories classified by the Korea Food Code, gums were used most frequently in beverages, noodles, and meat products. Foods for children which include confectioneries, beverages, and chocolates were found to frequently use arabic gum, carrageenan, xanthan gum, guar gum, or gellan gum. These results indicate that gums have been widely using in a variety of Korean processed foods in order to improve their physical properties. Considering potential health concern of some gums such as carrageenan, further study to estimate daily intake of gum is needed.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2004년도 하계 학술 심포지엄
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• pp.48-48
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• 2004

Shiitake mushroom contained numerous nutrients, special flavor (lenthionine) and taste. In Asia, they are thought to have numerous medical properties f3r several diseases such as diabetes, anemia, tumors. Phosphates are known to increase hydration and water binding, stabilize meat emulsions, improve juiciness and tenderness, provide mineral supplementation, and maintain flavor of processed meat products. A lexicon f3r describing the texture and flavor of cooked pork patties were developed. (omitted)