• Food Science of Animal Resources
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• v.33 no.5
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• pp.603-609
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• 2013

The purpose of this study is to evaluate the change of volatile compounds in Dakgalbi cooked by charcoal broiling. Fresh deboned and marinated chicken meat was cooked by electric-pan frying or charcoal broiling and subsequently irradiated with a dose of 0, 10 and 20 kGy. Volatile components from Dakgalbi were analyzed using solid phase micro-extraction gas chromatography - mass spectrometry (SPME GC-MS) and identified through the comparison of mass spectrum database. SPME GC-MS analysis shows that a total of 32 volatiles were identified. Among them, aldehydes such as hexanal and octanal, which have relevance to off-flavors such as green, paint, metallic, bean and rancid were detected in Dakgalbi cooked by both methods. However, the contents were less detected in the Dakgalbi cooked by charcoal broiling than in the Dakgalbi cooked by electric-pan frying. Gamma-irradiation caused the change in the formation of these aldehydes in cooked Dakgalbi. The irradiation significantly increased the contents of hexanal and octanal in Dakgalbi cooked by electric-pan frying and a similar increase was found in Dakgalbi cooked by charcoal broiling. However, the contents of the off-flavors were much less in the latter. The results suggest that charcoal broiling might be more effective than electric-pan frying for the reduction of the contents of off-flavor such as hexanal and octanal increased in Dakgalbi by gamma-irradiation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.217-222
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• 2008

The aim of the present study was to evaluate the effect of marination with mixed salt (NaCl, $CaCl_2$, and phosphate) and kiwi juice and of different cooking methods for pork loin-based products in order to establish the basic database for increasing the consumption of pork loin in Korea. Diced chilled pork loin ($2{\times}2{\times}2\;cm$) was marinated in 4 different treatments: no additives (T1), salt mix only (T2), kiwi juice only (T3), and salt mix+kiwi juice (T4). The mixed salt was prepared by the addition of NaCl, $CaCl_2$, and phosphate dissolved in water (10% of pork loin weight) at concentrations of 0.5, 0.5, and 0.3% per pork loin weight, respectively. The amount of kiwi juice was 10% of pork loin weight. After marination for 24 hrs at $4^{\circ}C$, the samples were cooked with different methods including roasting with Kimchi, pan broiling, and simmering. After simmering, pH of pork loin of T1 and T2 was higher than that of T3 and T4 (p<0.05), while that of roasted with Kimchi and pan broiled did not show any difference. Water holding capacity of T4 after pan broiling was higher than that of T1, T2, and T3 (p<0.001) and shear force of T4 was lower than other treatments. Also flavor and acceptability of T4 after pan broiling were scored higher by 11 sensory panelists (p<0.05). From this result, the pork loin-based products marinated with mixed salt and kiwi juice with pan broiling would be preferred by consumers as one of the methods to promote the consumption of pork loin in Korea.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.62-67
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• 2009

This study was undertaken to develope a semi-cooked pork using oven to provide a more convenient recipe for food service systems. Pork sliced 2 or 4 mm thick prepared with a Korean traditional kochujang sauce was broiled in an oven, steam oven or on a pan. 4 mm-thick meat that was broiled in oven for 4 min at $170^{\circ}C$, obtained higher scores in sensory and color evaluations. In labor-concentrated food service kitchens, the inner temperature of the pork at $85^{\circ}C$ provoked the highest satisfaction. The assessments of color L was ordered as steam oven, oven and pan broiling. And a- and b-values of oven broiling were higher than those of the steam oven or pan broiling. The color values of the steam oven-broiled pork sliced 4 mm-thick were significantly higher than those of the pan-broiled (p<0.05). In sensory evaluation, the taste score of steam oven was better than other broiling with significant differences. Furthermore pork broiling in oven was tender with low score in cohesiveness and chewiness. Overall acceptability was ordered as pan, steam oven, and oven broiling. Thus it was expectable that international Korean traditional food can be made using oven for food service system. For the diversity of the menu in food service, however it need to develope the more convenient and simpler recipes with semi-cooked Korean food.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2009.10a
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• pp.321-322
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• 2009

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.521-529
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• 2000

The purpose of this study was to determine the best cooking condition for salted-dried flathead by sensory evaluation. Raw flathead and 3 different kinds of salted(2%, 4%, 6%)-dried flathead were cooked by various methods such as steaming, boiling, baking and different cooking times(5, 10, and 15min). The results of this study were as follows: 1. In steamed samples, the meaty flavor was significantly related with brown color, cooled level, and softness at 5% level. 2. In boiled samples, meaty flavor was significantly related with cooked level, moistness, and fishy odor at 5% level. 3. For broiled samples, meaty flavor was significantly related with fishy odor, meaty aroma, and bitter taste at 1% level. 4. The best cooking conditions determined by a quantitative descriptive analysis(QDA) were steaming 6% salted-dried samples for 5min, and boiling or broiling 6% salted-dried samples for 10min. The most favored cooking method was broiling. 5. In comparison of the samples by QDA, 2% salted-dried samples cooked 15 min gave better scores in the order of boiled > overall score > steamed > broiled, 4% samples cooked 5min were boiled > steamed > overall score > broiled, and 6% samples showed similar scores among all conditions. The 6% samples cooked for 5min gave high scores in 7 terms of QDA in steaming, and 6% samples cooked for 10min for boiled and baked.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.45-45
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• 2001

Heterocyclic aromatic amines (HCAs) are established genotoxic human cancer risks, that display their activity also in a number of animal models and in vitro. They are formed during the trying or broiling of creatinine-containing foods, mainly fish or meat. We established that mixing soy protein with ground meat blocks the formation of HCAs. we also observed that coating the surface of meat with polyphenols green or from black tea gives a dose - related reduction of the formation of HCAs.(omitted)

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.907-917
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• 2008

This study was conducted to investigate the recognition, utilization, preference and application of kimchi, as well as to evaluate the recognition and requirement for commercial kimchi to university students. A questionnaire was answered by 180 (44.0%) male and 229 (56.0%) female university students in Daegu. The methods used to analyze the items were frequency analysis, Chi-squared tests and t-tests. Most of the respondents reported that they liked kimchi and had a preference for ripened kimchi In addition, most students were likely to cook kimchi by pan-broiling which indicates that the development of kimchi designed for pan-broiling may lead to an increase in the intake of kimchi. The recognition and utilization of commercial kimchi abutted through wholesale market very much, and were buying The marketing points that could most increase the sales of kimchi appeared to be 'hygiene' and 'standardization of taste and ageing' for male students 42 (23.7%) and 'hygiene' for female students 94 (41.4%) (p<0.01). All students responded that among marketing techniques for the sale of kimchi, diversification of taste, and increasing the recognition of kimchi were the most important parameters for aggressive globalization of the sale of kimchi. Therefore, the consumption of kimchi will increase in response to changes a dietary life style and activation is a plan getting done, and it is thought consumption of a kimchi to reflect these results well.

• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.540-546
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• 2022

This study aimed to determine the changes in the vitamin B₅ content of raw and cooked vegetables. The nineteen vegetables were subjected to different cooking methods, viz. blanching, boiling, pan-broiling, and steaming. Vitamin B₅ was quantified by reversed-phase high-performance liquid chromatography (HPLC) using photodiode-array (PDA) detection (200 nm). The standard reference materials (SRM) were used to validate the accuracy of vitamin B₅ measurement method used in this study. The cooking yields ranged from 82.63 to 107.62% and decreased in most of the vegetables except bitter melon, curled mallow, and eggplant. The raw kabocha squash, Danhobak, had the highest vitamin B₅ content (0.671 mg/100 g) among the samples. All cooked vegetables showed lower vitamin B₅ content compared to the raw samples. The true retention ranged from 0% (crown daisy, blanching) to 84.49% (kabocha squash, steaming). These results indicate that vitamin B₅ is degraded after cooking. Pan-broiling and steaming are better cooking methods than the others for retaining vitamin B₅. The true retention of vitamin B₅ in the samples markedly depends on the cooking method and food matrix. These results can be used as important basic data for nutritional evaluation of meals.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.1
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• pp.21-35
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• 2003

Cooking can be defined as the means displaying good edible foods at the table by enhancing the basic characteristics of foods through cooking and through cookery processes such as steaming, boiling, broiling, poaching, braising, roasting, frying, etc. In order to attain this goal, we have to apprehend the precise definition for the basic cooking methods and the taste. Base on this notion, this study try to show how cooking methods affect the taste and to present various cooking methods available to the characteristics of foods. Finally we hope this study will help understand how cooking methods affect the taste by analysing vaguely defined our taste into the elements having an influence on our senses of the taste.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.105-109
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• 1994

JOMONG is the period of the primitive economy of collection in Japan. YAYOI and KOBUHG is the period of beginning of rice farming and the period of introduction of many culture from Korea that made influence to food culture in Japan. In the period of JOMONG, people ate foods that became sooty. In the period of YAYOI and KOBUNG there were methods of steaming, boiling, roasting, broiling. At that time Koreans introduced Japanese the brewing and Japanese developed it. In the period of JOMONG, people used the earthenware of Jugu style(originated from Japan) and in YAYOI and KOBUNG, they used TOSAGI & SEHAEGI. (infuluced by KAYA period in Korea)