• 한국축산식품학회지
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• 제37권6호
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• pp.889-897
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• 2017

In this study, a nanoemulsion formulation for encapsulating turmeric extract was developed and its physicochemical characteristics including particle diameter, zeta potential, polydispersity index, and stability were determined. The turmeric nanoemulsion (TE-NE) droplets exhibited small diameter (165 nm), low PDI (0.17), and high zeta potential (-31.80 mV), all desirable characteristics in nanoemulsions, as well as stability in a wide range of pH. The TE-NE was spray-dried as a means to allow its incorporation into food products and reduce potential transport and storage costs. The resulting powder exhibited a pale yellowish appearance and had a curcuminoids content of 0.39 mg/g. The spray-dried TE-NE powder was incorporated into minced pork to make canned ham, and the sensory characteristics of the ham were evaluated. As a result, the canned ham incorporating TE-NE powder received the same overall acceptability score as the control, and only exhibited slight yellowing. By contrast, ham incorporating turmeric extract exhibited substantial yellowing, and its appearance was considered less acceptable by the panelists. Therefore, the TE-NE formulation could be incorporated into canned ham and other meat products without substantially affecting their sensory qualities.

• 한국식품영양과학회지
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• 제25권2호
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• pp.301-309
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• 1996

햄 통조림의 최적 가열살균조건을 설정하기 위하여 한국냉장(주)에서 생산, 판매하고 있는 350g들이 숄더 햄 통조림을 대상으로 105, 110 및 115$^{\circ}C$에서 $F_{0}$-값을 달리하며, 미생물학적 안전성과 제품의 품질을 검토하였다. $F_{0}$-값 4.24분 미만의 조건에서 살균한 제품에서는 살균 후 미생물이 검출되었다. $F_{0}$-값 4.24분 이상의 조건에서 살균한 햄에서는 $F_{0}$-값이 커지더라도 살균중에 pH, POV 및 TBA-가가 큰 변화를 보이지 않았으며, $NH_{2}$-N함량만 미량 증가하는 경향을 보였다. 햄의 색조와 조직감면에서는 $F_{0}$-값 4.24~6.35분 정도로 열처리한 것이 품질이 가장 좋았다. 그러나 햄의 맛, 냄새, 색깔, 조직감 등을 동시에 종합적으로 평가하였을 때 11$0^{\circ}C$에서 $F_{0}$-값6분 정도가 제품의 품질면에서 가장 적절한 가열살균 조건인 것으로 가열살균한 후 15~5$0^{\circ}C$의 온도 범위에서 90일간 저장한 햄 통조림의 품질은 거의 변화가 없었다.

• 한국식품위생안전성학회지
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• 제8권1호
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• pp.55-61
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• 1993

토양을 비롯하여 어류, 패류, 조류, 포유류의 소화기관으로부터 Clostridium botulinum 분리를 시도하였다. 총 158개 분리원을 screening한 결과 10개 시료로부터 Clostridium botulinum 분포 가능성을 확인하였으며 6개 시료로부터 Clostridium botulinum을 순수 분리하여 3.8% 분리율을 나타내었다. 분리 균주의 형태적 특징, 배양상의 특성 및 생화학적 특성 등을 표준 균주의 특성과 비교하고 항혈청에 의한 중화시험을 실시하여 분리균주를 동정하였다. Egg york agar에서의 opalescence 생성, 탄수화물 이용성, Egg york GAM 배지상에서의 pearly layer 생성 등으로부터 Clostridium botulinum으로 동정할 수 있었으며 trypsin에 의한 toxicity 활성화, type E 항혈청에 의한 opalescence 생성억제 및 mouse 방어효과가 인정되어 type E 로 동정하였다. 국내에서 시판되고 있는 수 종의 식품을 대상으로 Clostridium botulinum 의 toxin 생성능을 비교하였던 바 식품의 종류, 사용균주에 따라 toxin 생성량에 현저한 차이가 있었다. 분리균주 type E 의 경우 어패류통조림, ham 식품에서 많은 양의 toxin 이 생성되었으며 sausage, 과일통조림 식품에서는 비교적 적었다. 그러나 type A 의 경우에는 어패류, ham , sausage 식품에서 상당량의 toxin 이 생성되었으며 과일통조림에서도 비교적 맣은 양의 toxin이 생성되었다 .

• 한국식생활문화학회지
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• 제37권3호
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• pp.213-238
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• 2022

This study aims to investigate protein consumption market trends in Korea. Protein consumption was divided according to the protein source into meat, fishery, and plant-based protein. To accomplish the goal of this study, food purchase data from 525 households panels collected by the Rural Development Administration over the last 10 years were used. The results of the study showed an increase or decrease in protein consumption by protein type over the last 10 years, and a reason to explain this change has been suggested. Specifically, this study found a dramatic increase in the consumption of several proteins, including beef sirloin, beef tenderloin, seasoned beef & steak, pork belly, pork shoulder, pork neck, seasoned pork, pork cutlet, sweet and sour pork, canned ham, chicken drumstick, chicken breast, dak gangjeong, Chinese fried chili chicken, salmon, eel, abalone, squid, octopus, webfoot octopus, octopus minor, canned whelk, tofu, cold bean soup,and plant-based milk. Some items showed no increase in consumption (such as beef jerky, pork rib, sausage, bacon, whole raw chicken, cutlass fish, oyster, fish cake, crab stick, surimi sausage,and canned fishery), whereas a few items showed decreased consumption (e.g., mackerel, pollack, cod,and canned tuna)

• 한국식품조리과학회지
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• 제15권4호
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• pp.327-337
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• 1999

This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles. cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as ‘needing improvement’.

• 한국식품영양과학회지
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• 제36권8호
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• pp.1015-1021
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• 2007

송어의 용도 확대에 의한 어민 소득 증대를 목적으로 송어를 이용한 통조림 제품의 개발을 시도하였다. 송어 통조림의 일반성분은 수분이 71.5%, 단백질이 18.2%, 지방이 3.1% 및 회분이 4.5%로, 시판 연어 통조림에 비하여 수분의 경우 약간 낮았고, 단백질의 경우 차이가 없었으며, 지방 빛 회분의 경우 높았다. 송어 통조림의 유리아미노산 및 총 아미노산의 총 함량은 각각 330.9 mg/100 g 및 18.2 g/l00 g이었고, 주요 아미노산은 유리 아미노산의 경우 glutamic acid(68.6 mg/100 g, 20.7%) 및 anserine(124.1 mg/100 g, 37.5%) 등이었으며, 총 아미노산의 경우 glutamic acid(18.0%), aspartic acid(8.6%), lysine(8.4%) 및 leucine(8.9%)등이었다. 송어 통조림의 무기질 함량은 칼륨이 123.3 mg/100 g, 칼슘이 271.3 mg/100 g, 마그네슘이 40.3 mg/100 g, 철이 2.4 mg/100 g 및 인이 244.3 mg/100 g으로, 송어 통조림을 100 g 섭취하는 경우 한국 성인 1일 영양 섭취량(칼슘 및 인: 모두 700 mg, 철: 12 mg)과 비교하여 보면 칼슘의 경우 38.8%를, 인의 경우 34.9%를, 그리고 철의 경우 20%를 섭취하는 효과가 있어 송어 통조림의 섭취에 의한 무기질 보강 효과는 기대할 수 있으리라 판단되었다. 송어 통조림의 지방산 조성은 폴리엔산이 43.7% 로 가장 높았고, 다음으로 모노엔산(28.8%) 및 포화산(27.5%)의 순이었으며, 주요 구성 지방산으로는 16:0(18.4%), 18:1n-9(20.6%), 18:2n-6(17.3%) 및 22:6n-3(12.7%) 등이었다.

• 한국축산식품학회지
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• 제21권1호
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• pp.18-23
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• 2001

A total of 100 adults were surveyed on types of favorable meat products. They tended to show much of unsatisfactory on the market products. Those unsatisfactory were mostly conceptual such as instant products, unreliable raw materials, sanitation conditions, list of unfavorable ingredients, mix of harmful additives, and etc. The results indicated that the consumers purchased the products of ham, cheese, chicken, sausages, and canned products mostly at medium-large marts(56%), department stores(22%), retail stores(19%) and others(3%). They were also concerned with the distribution date, prices, shape of packaging, and etc. The types of products and frequencies of purchasing various products were varied by time. For the purchase of products, mixed items were more favored rather than the single items.

• 한국동물위생학회지
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• 제30권3호
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• pp.437-443
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• 2007

This study was carried out to investigate the sorts and the quantity of preservatives in 2,575 samples of 10 kind products which had been sold in the markets from 2004 to 2006. These analyses were done using HPLC. By the result of Investigation, the most frequently detected preservative was sorbic acid in 222 cases. Detection rate of sorbic acid was 8.62%. Dehydroacetic acid (DHA) was detected in 8 cases among 36 butter samples and one of 278 sausage samples. Detection rate of DHA was 0.0035%. In detail, the detection rate was 71.5% (88/123) in dried meat, 22.2% (8/36) in processed butter, 17.3% (48/278) in sausage, 10.4% (17/163) in canned meat etc., 7.9% (49/619) in ham, 7.48% (19/254) in processed cheese and 4% (2/49) in bacon, respectively. The content range of sorbic acid and its average in each of the processed meat and milk products are as follows: $ND{\sim}1.64 g/kg$, 0.26 g/kg in dried meat, $ND{\sim}1.34 g/kg$, 0.114g/kg in sausage, $ND{\sim}0.41g/kg$, 0.015 g/kg in canned meat etc., $ND{\sim}1.37 g/kg$, 0.038g/kg in ham, $ND{\sim}1.63g/kg$, 0.056 g/kg in processed cheese, $ND{\sim}0.57 g/kg$, 0.022 g/kg in bacon, respectively. Amount of detected DHA was less than 0.23 g/kg, and its average was 0.022 g/kg in processed butter.

• 한국식생활문화학회지
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• 제13권2호
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• pp.119-126
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• 1998

This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).

• 한국식품조리과학회지
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• 제7권2호
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• pp.51-74
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• 1991

It has been many changes in traditional Korean food habits according to the improvement of household income levels and the rise of standard of living. Therefore, the pattern of consumption in animal origin processed/convenient foods would have changed. This research aims to find the tendency of consumption in some animal origin processed/convenient foods compared with typical Korean traditional foods according to household income levels. Therefore, this survey was made on 698 children from 10 elementary schools located in Seoul. They were divided into 6 groups according to their household income levels. The data were analysed using Chi-square test and F-test in SPSS package program. From this research, the following results were obtained: 1. Their average monthly household income levels were between 500, 000~1, 500, 000 won(64.2%) and their family were of mostly 4~5 members. There were no significant differences in children's physical status among various income groups. As the household. income level increases, the food expenditure per month increases and Engel's coefficient decreases. 2. The animal origin processed/convenient foods that have no significant differences are ham, sausage, milk, yogurt, canned fish, and fish meal. The high-income groups preferred bacon, cheese, pork cutlet, and fried chicken, compared to those of low-income groups. The low-income groups preferred crab-flavored meal, compared to those of high-income groups. 3. In some Korean traditional foods, there were significant differences according to income levels. Those were Bulgogi, baked fish, fried meat, cooked fish and meat with soy-bean sauce. Fried fish and anchovy have no significant differences in food intake frequency according to household income levels. Chicken and egg saute are liked by children in every income groups. 4. Between the animal origin processed/convenient foods and the typical Korean nonprocessed traditional foods, children preferred the former regardless of income levels. In conclusion, animal origin processed/convenient food consumption patterns were not affected by household income levels.