• 한국수산과학회지
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• 제26권1호
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• pp.21-25
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• 1993

어육연제품의 제조시 가열에 의한 gel화 및 물성을 연구하기 위하여 Differential Scanning Calorimeter(DSC)에 의한 열적성질을 관찰한 결과는 다음과 같다. DSC의 온도기록도에 의하면, 명태 연육은 4개의 열전이 온도($38^{\circ}C,\;49^{\circ}C,\;55^{\circ}C,\;77^{\circ}C$)를 나타내었으며, 식염의 첨가에 의해 모든 열전이 온도가 낮아졌다. 그러나 전분의 첨가에 의해서는 어육단백질 자체에는 전혀 영향이 없었고, 전분의 호화로 인한 새로운 peak가 생성되었다. 이는 어육단백질과 전분의 호화가 상호 독립적으로 진행된다는 사실을 뒷받침해 주는 것으로 사료된다.

• 기술사
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• 제17권3호
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• pp.22-31
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• 1984

Sardine ant mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapicl dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added with adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric constant ($\varepsilon$′) and dielectric loss ($\varepsilon$") vcalues of sardine meat paste were influenced by wavelength and moisture level. Those values at 100KHz and 15MHz were ranged 2.25∼9.86 ; 2.22∼4.18 for $\varepsilon$′ and 0.24∼19.24 ; 0.16∼1.25 for $\varepsilon$", respectively, at the moisture levels of 4.2∼13.8％. For a formula for fish-starch paste preparation, addition of 20∼30% starch (potato starch) to the weight of fish meat, 2∼4% salt, and 5∼10% soybean protein was adequate to yield 4∼5 folds of expansion in volume when heated. Addition of egg yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of 0.2∼0.5% sodium bicarbonate foaming agent, was proper to result in foam size of 0.5∼0.7mm and foam density of 200∼400/$\textrm{cm}^2$ which gave a good crispness.

• 한국환경과학회지
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• 제21권2호
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• pp.233-240
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• 2012

In this study, the alkiline water washing condition of mackerel(Scomber japonicus) dark meat was investigated to improve processing conditions of red muscle fish meat paste heating gel. Chemical alkaline water(CWM) and electrolytic alkiline water(EWM, pH 12) were used for washing the mackerel raw meat. Washed meats were minced with 2.5% salt and heated at $90^{\circ}C$/15 min to testing texture profile analysis. Moisture of CWM and EWM was increased with both washing times(p<0.05). Crude lipids and protiens were decreased with washing times. Lightness of chemical alkaline water washed mackerel heated paste gel(CWHPG) was higher than electrolytic alkaline water washed mackerel heated paste gel(EWHPG). Redness and yellowness were more decreased than control meats. Jelly strength of CWHPG and EWHPG was not increased more than 2 times wased meat and was increased with protein decrease. Texture profile analysis, max force1 of CWHPG and EWHPG was higher hardeness than the control meat except gel strains. From these results, it could be suggested that electric alkialine water washing is also effective in advance the red meat paste heating gel process of kamaboko industry.

• 한국식생활문화학회지
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• 제28권6호
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• pp.657-663
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• 2013

This study analyzed fish paste containing Lagocephalus lunaris powder (LLP). The moisture, crude ash, crude protein, and crude lipid content of LLP were 6.21%, 1.03%, 74.50%, and 1.21% respectively. The tested concentrations of LLP were 0, 3, 5, and 7%. The pH of the samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23% to 76.95%. The L values of the samples decreased as the concentrations of LLP decreased, and the a and b values increased. In addition, the folding test results in all test samples were "AA", indicating a good mean flexibility. In the texture meter test, the hardness, strength, springiness, gumminess, and chewiness increased according to increasing concentrations of LLP. In the sensory evaluation, the fish paste prepared with 5% LLP were preferred over other fish pastes. These results suggest that LLP can be applied to fish paste for substantially increasing its quality and functionality.

• 동아시아식생활학회지
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• 제19권5호
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• pp.776-782
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• 2009

This study was conducted to develop functional soybean paste with krill (Euphausiacea) as compared to a conventional soybean paste (S1). Soybean containing 10%, 20% and 30% (w/w) krill (S2~S4, respectively) was prepared and quality characteristics (moisture, crude fat, crude protein, ash, reducing sugar, pH, titratable acidity, total acidity and buffering power) were assessed during fermentation for 150 days. As well, antioxidative activities of krill soybean paste were compared to those of control soybean paste based on total phenolic compound content and free radical scavenging activity, including the 1,1-diphenyl-2-picryl-hydrazil (DPPH) scavenging activity and the thiobarbituric acid value (TBA value). The moisture content of all samples decreased to 41.91~53.47% during fermentation, while the crude fat increased to 1.98~5.21% with increasing addition of krill. Additionally, crude protein increased slightly to 8.24~14.08% with increasing addition of krill after 120 days of fermentation. Ash content was 15.96~18.92%. The reducing sugar content of S2, S3 and S4 was higher than those of S1 with increasing length of fermentation. S2, S3, and S4 displayed progressive decreases in pH and progressive increases in titratable acidity compared to S1. The total acidity of all samples was increased, while the buffering power was decreased with increasing fermentation. Especially, the buffering power of S1 was lower than that of S2, S3 and S4. DPPH radical scavenging activity of lipophilic extracts from S2, S3 and S4 was slightly higher than those of S1. However, the radical scavenging activity of hydrophilic extracts from all samples had similar tendencies, regardless of the krill content or fermentation period. Total phenolics increased with increasing fermentation time and TBA value increased with increasing fermentation time and krill content.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1069-1075
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• 1999

The sterilization was attempted to improve the quality deterioration of soybean paste during its storage. For this experiment, soybean paste was sterilized at 80oC for 30 minutes and stored during 6 months at 15oC and 30oC, respectively. The total approximate composition contents were moisture 52.5%, crude protein 11.94%, crude fat 2.0%, amino nitrogen 413.3mg%, sodium chloride 11.61% and ash 15.5%. According to the increase of storage period, pH was decreased gradually because of the increase of organic acids by the metabolism of microorganisms and the acid accumulation by acid forming bacteria, but titratable acidity was increased during storage. Amino nitrogen was rapidly increased for the first one or two month storage period and maintained as the same level for the rest of them. Each amino acid contents of soybean paste, which were glutamic acid, tryptophan, proline, arginine, and aspartic acid, had much higher level than others. In color changes sterilized soybean paste(SSP) was much lower than that of raw ones(RSP). Hunter L and b values on the surface of soybean paste were decreased during storage, and the decreasing levels were higher at 30oC than at 15oC. Hunter a value, however, was increased a little in the initial storage, and thereafter it was decreased. Lactic acid bacteria, yeasts, and molds were disappeared completely by the sterilization. However, the bacteria of aerobes and anaerobes were not disappeared by this processing.

• 한국식품영양학회지
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• 제22권3호
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• pp.449-455
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• 2009

The principal objective of this study was to determine the quality and potential of DHEA formation after the addition of diosgenin of yam(Dioscorea spp.) during the fermentation of soybean paste. All samples were divided into three groups based on the variety of yam. In sample A, the soy source was not separated from soybean paste and in sample B, the soybean source was separated from soybean paste. The range in salt concentration in the samples was as follows : sample A: 10.5~11.8%, samples B: 7.9~8.8%. However, no substantial differences between the two samples, in terms of salt content, were observed. The crude protein and crude lipid content were found to decrease with the fermentation time of soybean paste(passage of 30 days: 26.4~32.3% and 4.45~5.90%, passage of 60 days: 24.5~28.5% and 3.95~4.90%, respectively). As the fermentation time of soybean paste increased, the nitrogen from amino compounds increased(passage of 30 days: 531.9~687.7 mg%, passage of 60 days: 551.3~706.8 mg%). In regards to color and preference, sample B, where the soy source was separated from soybean paste, was better than sample A, where the two components were not separated. After a soybean paste fermentation time of 60 days, the diosgenin of yam, which was added to the soybean paste, was not detected in tested samples, and the contents of DHEA formation in soybean paste were as follows: sample A: $488.0\pm42.5{\sim}719.3\pm44.8{\mu}g/g$, sample B: $287.3\pm20.6{\sim}482.7{\pm}36.5{\mu}g/g$.

• 한국식품조리과학회지
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• 제24권3호
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• pp.273-281
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• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• Food Science and Biotechnology
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• 제18권4호
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• pp.991-995
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• 2009

As a principle ingredient in omija-eui, the physicochemical properties of mung bean starch (MBS) paste were investigated and compared to those of rice and corn starch. The amylose and the protein content of MBS were higher than those of rice or corn starch while the total sugar content and the swelling power of MBS were lower. In addition, the clarity of MBS paste was higher than either rice or corn starch paste. Regarding pasting properties, the peak viscosity and cool paste viscosity of MBS were higher than those of either rice or corn starch. During the freeze-thaw cycle, MBS exhibited higher degree of syneresis than corn and rice starch, which decreased with high starch concentration and heating temperature. The paste properties and freeze-thaw stability of MBS showed a potential for improving the quality of omija-eui.

• 한국식품영양학회지
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• 제16권2호
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• pp.138-145
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• 2003

난백, bpp, gelatin 및 gluten을 농도별로 첨가하였을 때 페루산과 포클랜드산 오징어 모두에서 각각 4%, 5%, 3% 및 4% 첨가구가 가장 높은 jelly강도를 나타내었고, 그 이상의 첨가에서는 큰 변화가 없었다. 이때의 물성 특성 값들을 보면 절곡시험 값은 모두 B를 나타내어 두겹으로 접어 1/2정도만 균열이 생겼으며, 페루산 오징어 연제품의 경우 수분함량은 72.06~73.78%, 보수력은 88.53~91.11%사이였고, 포클랜드산 오징어 연제품의 경우 수분함량은 71.91~72.89%, 보수력은 90.21~93.25%사이였다. 그리고 가장 높은 jelly강도 값을 나타낸 경우는 bpp를 5% 첨가하였을 때이며 이때 페루산과 포클랜드산 오징어 연제품에서 각각 872$\pm$29g.cm와 982$\pm$26g.cm를 나타내었다. Gluten 4% 첨가의 경우 jelly강도의 증가폭에 비하여 탄력성과 깨짐성의 힘이 크게 나타났으며 보수력도 크게 증가되는데 반해 경도의 변화는 크지 않았으며, 이때의 절곡시험 값은 B, 수분함량은 페루산이 73.74%, 포클랜드 산이 72.89%로 나타났다. 이상의 결과에서 오징어를 이용한 연제품제조시 적절한 단백질류 첨가는 제품의 품질 향상에 효과가 있는 것으로 나타났다.