• 한국식품조리과학회지
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• 제18권4호
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• pp.413-425
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• 2002

연근 분말 첨가가 제빵 적성에 미치는 영향에 대하여 품질의 특성을 파악하고 기능성과 영양적인 면을 고려한 최적의 배합비율을 알아보았다. 연근 첨가 식빵을 제조하였을 때 수분 함량은 첨가량이 증가할수록 점점 증가하였다. 식빵의 crust 색도는 첨가량이 증가할수록 밝기, 적색도, 황색도가 감소하였으며 crumb의 색도는 밝기만 감소하고 적색도와 황색도는 증가하였다. 부피는 연근 첨가량이 증가할수록 감소하였으며, 높이는 6%첨가에서 가장 높아 외관상 가장 좋았다. 유리아미노산은 연근을 첨가할수록 증가하였으며 Glutamic acid, Alanine, Valine, Threonine, 등이 많이 검출되었다. 향기성분은 약 60개의 peak가 분리되었으며 고온에서 빵을 구울 때 아미노 카보닐 반응에 의해 생성된 2-Methylbutanal, 3-Methylbutanal은 빵 향기의 주된 성분이며, 2-Ethylfurn, 2,3- Butandione은 aldehyde류로 이스트의 발효에 의해 생성된 발효취이며, Ethyl acetate, vinyl acetate도 빵의 향기에 영향을 주는 에스테르류의 향기 성분이다. 조직감 측정시 경도와 부서짐성은 첨가량이 증가할수록 증가하였고 탄력성은 큰 변화가 없었으며, 응집성, 점착성, 씸힘성은 감소하였다. 관능 검사 결과, 3%, 6% 첨가군은 대조군과 큰 차이가 없었다. 따라서 기능성과 영양적인 면을 고려하여 연근 첨가 식빵을 제조하였을 때 6%첨가가 가장 적합하리라 사료된다.

• 한국축산식품학회지
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• 제31권6호
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• pp.807-816
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• 2011

The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on intramuscular fat content, moisture (p<0.01), pH, sarcoplasmic protein solubility and color (p<0.05), whereas cooking loss and Warner Blazer shear force (WBsf) did not differ among the breeds. The Yorkshire breed showed significant (p<0.05) lower sarcoplasmic protein solubility, pH and CIE $a^*$ value when compared with other breeds. The sensory panels identified Duroc as having greater overall acceptability and higher rating values than other breeds. The oleic acid content was significantly lower in the Berkshire (29.85 %) than in the Duroc (40.19 %) and Yorkshire breeds (38.18 %, p<0.05). The Yorkshire breed showed the most desirable ratio of polyunsaturated and saturated fatty acids (0.31) than the Berkshire (0.16) and Duroc breeds (0.15, p<0.05). 40 volatile compounds have been identified and quantified, while aldehydes were the most abundant among flavor substances. Aldehydes were negatively correlated with oleic acid content (p<0.05). Current data indicated that each breed had their own merits and deficiencies in terms of meat qualityThe Yorkshire breed showed a greater number of weak points. Furthermore, this study indicated that individual fat-driven flavor components were greatly influenced by fatty acid composition. The polyunsaturated fatty acids did not show any negative effects on meat flavor if cooked meats were consumed soon after cooking.

• Journal of Animal Science and Technology
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• 제49권4호
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• pp.515-522
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• 2007

감마선을 이용하여 미생물학적으로 안전하면서 관능적 품질이 우수한 아이스크림을 개발하기 위해 감마선에 안정적인 spearmint, mint 및 citrus향을 선발하고 이를 이용하여 감마선 조사에 의한 특유의 냄새변화가 없는 아이스크림을 제조한 후 품질을 비교하였다. 일반적인 조성은 향 무첨가 대조구와 처리구 사이에 차이가 없었으며, 총균수는 향 무첨가 대조구, spearmint, mint 및 citrus향 첨가구가 각각 2.38, 1.23, 1.38 및 1.15 log CFU/g 수준에서 검출되었다. 그러나 대조구는 3 kGy, 그 외 처리구는 1 kGy 선량에서 균이 검출되지 않았다. 관능검사 결과 mint향을 첨가하고 1 kGy 감마선 처리한 아이스크림과 citrus향을 첨가하고 3 kGy에서 감마선 처리한 아이스크림이 유의적으로 높은 기호도를 보였다. 따라서 3 kGy 이하의 감마선 조사와 mint 또는 citrus향의 선택적 첨가는 관능적으로 문제가 없으면서 유아, 노약자, 환자 등 민감한 소비자들에 대한 미생물학적 안전성을 확보하는 기술로 사용될 수 있을 것으로 판단된다.

• 한국식품저장유통학회지
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• 제11권1호
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• pp.28-33
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• 2004

깻잎을 이용한 건강 식품을 개발하고자 먼저 깻잎의 주산지인 금산에서 5월 온실재배한 깻잎과 8월 노지재배한 깻잎들의 품질특성과 향기성분을 조사하였다. 시료깻잎 모두 4.0%의 조단백질과 0.8%의 조지방을 함유하고 있었고 플라보노이드의 함량은 온실재배 깻잎 25.2%, 노지재배 깻잎 26.5%로 시료깻잎간에 큰 차이는 나타나지 않았으며 조사포닌 함량도 2.7%와 2.8%로 비슷하였다. 시료깻잎의 효소 활성은 오직 알칼리성 단백질 분해효소 활성만이 8월 노지재배 깻잎에서만 물 추출물 7.1 unit, 에탄을 추출물 11.8 unit을 보였고 기타 효소 활성은 없었다. 8월 노지재배 깻잎의 조직감 특성으로 먼저 견고성과 탄력성 등은 잎의 상층부와 중층부 보다 잎받침을 포합하는 하층부에서 높았고 응집성은 하층부가 약간 약하였으며 5월 온실재배 깻잎은 씹힘성이 다소 낮았을 뿐 8월 노지재배 깻잎과 비슷하였다. 5월 온실재배와 8월 노지재배 깻잎에는 1-octen-3-ol, linalool, $\beta$-caryophyllene, $\alpha$-caryophyllene, $\alpha$-famesene, perilla ketone, nerolidol, eugenol, $\alpha$-cadinol등 14종∼15종의 향기성분을 함유하고 있었고 주요한 향기성분은 perilla ketone 이었다.

• Journal of Animal Science and Technology
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• 제62권5호
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• pp.753-760
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• 2020

The objective of this study was to investigate the influence of increasing carcass weight (CW) on meat quality traits including meat color, water-holding capacity (WHC), tenderness, backfat thickness and intramuscular fat (IMF) content of pork loin. A total of 96 pork carcasses (48 LYD [Landrace × Yorkshire × Duroc] barrows and gilts) were selected at a commercial slaughterhouse. Each gender had commercial CW (≤ 90 kg), heavy CW (91-100 kg) and very heavy CW (> 100 kg) (16 carcasses from each CW group). Loin cuts (Longissimus lumborum) were excised to investigate meat color (CIE L*a*b*), drip loss, cooking loss, released water, Warner-Bratzler shear force (WBSF), and IMF content. Backfat thickness and IMF content of pork loin samples were significantly (p < 0.05) increased with increasing CW, although there was no significant difference in ultimate pH (pHu). CIE a* increased significantly (p < 0.05) with increasing CW, while there were no significant differences in CIE L* or CIE b* among CW groups. Although all WHC measures showed no significant differences among CW groups, WBSF increased significantly (p < 0.01) with increasing CW. Sensory flavor score was significantly increased while panel score for tenderness was decreased significantly (p < 0.001) with increasing CW. Consequently, CW had a positive correlation with flavor but negative correlation with tenderness. These results indicate that the increased IMF content improves flavor, juiciness and palatability, although tenderness deteriorates with increasing CW.

• 한국수산과학회지
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• 제27권6호
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• pp.839-846
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• 1994

Changing concepts in fishery science increasingly are recognizing depletion of traditional stocks, utilization of alternate(non-traditional) species, demand for high quality products, and a total resource utilization approach. Innovative practices are occurring in fisheries processing wherein solid and liquid discharges are no longer treated as 'waste,' but rather as valuable feedstocks for recovery of a variety of value-added ('value enhanced') by-products. Among these are protein hydrolysates, soluble proteins and amino acids, proteolytic enzymes, flavor and flavor extracts, pigments, and biopolymers such as chitosan. Properties and applications of this deacetylated derivative of chitin are noted. Crustacean processing by-products are discussed in terms of their serving as materials for generation of natural flavors and flavor extracts, and products such as fish sauces using contemporary enzymatic techniques. Various food and feed applications of fisheries processing by-products are illustrated with increased usage seen in formulated diets for an expanding aquaculture market. Examples are given of aquaculture becoming increasingly significant in global fisheries resource projections. Critical issues in the international seafood industry Include those of seafood quality, processing quality assurance (HACCP), and recognition of the nutritional and health-related properties of fisheries products. A variety of current seafood processing research is discussed, including that of alternate fish species for surimi manufacture and formulation of value-added seafood products from crawfish and blue crab processing operations. Increasing emphasis is being placed on international aspects of global fisheries and the role of aquaculture in such considerations. Coupled with the need for the aquatic food industry to develop innovative seafood products for the 21st century is that of total resource utilization. Contemporary approaches in seafood processing recognize the need to discard the traditional concept of processing 'waste' and adapt a more realistic, and economically sound, approach of usable by-products for food and feed application. For example, in a period of declining natural fishery resources it is no longer feasible to discard fish frames following fillet removal when a significant amount of residual valuable flesh is present that can be readily recovered and properly utilized in a variety of mince-based formulated seafood products.

• 한국조리학회지
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• 제19권4호
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• pp.231-242
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• 2013

본 연구는 다양한 영양성분을 가지고 있는 대구뼈에 토마토 첨가량(0, 2, 4, 6, 8%)을 달리하여 대구뼈 육수를 개발하는 데 그 목적이 있다. 토마토 첨가량이 증가할수록 염도, 당도, a, b 값과 Mg, K, Ca의 함량은 높아졌고, 반면에 수분, pH, L값과 Na 함량은 낮아졌다. 14종의 아미노산이 검출되었으며, 토마토 6%를 첨가한 대구뼈 육수의 총 아미노산 함량이 가장 높았다. 특성차이검사 결과 토마토 첨가량이 증가할수록 색의 강도, 구수한 향, 토마토의 향, 토마토의 맛, 감칠맛과 후미는 유의적으로 강하다고 평가되었다. 기호도 검사 결과 외관, 향, 맛, 텍스처와 전체적인 기호도에서 토마토 6%를 첨가한 것이 가장 선호되었다. 따라서 대구뼈 육수의 최적의 토마토 첨가비율은 6%임을 확인 할 수 있었다.

• 한국식품영양과학회지
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• 제38권1호
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• pp.98-104
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• 2009

본 연구는 $60^{\circ}C$ 고온저장 조건에서 4주 동안 PET 포장된 녹차음료의 품질 변화 특성과 품질열화를 최소화할 수 있는 포장 근거를 마련하기 위하여 PET 포장용기의 산소투과성 및 cap의 밀봉 안정성을 조사하였다. 고온저장 조건에서 MXD6 blend PET는 가스 차단성이 우수하였으며 4주 동안 TEN cap의 removal torque 변화도 적게 나타났다. 4주 동안 고온저장 중 녹차음료의 pH, 색도 및 비타민 C 및 카테킨 함량은 유의적으로 변화하였고 카페인과 총 아미노산의 함량은 고온저장 중 크게 변화하지 않았다. Hexanol, linalool, menthol 및 ${\alpha}$-terpineol 4종의 alcohol류 향기성분은 고온저장 3주차까지 급격한 함량 증가를 보였고 d-limonene은 큰 변화가 없었다. 관능평가 결과는 떫은맛과 향, 전체적인 맛은 기호도가 낮아지는 결과를 보였다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권3호
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• pp.417-423
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• 2017

Objective: This experiment investigated the effects of dietary supplementation with conjugated linoleic acid (CLA) on the serum components, laying hen productivity, lipid composition of egg yolk, egg flavor and egg quality. Methods: Healthy 28-week-old Hy-Line white laying hens (n = 480) were divided randomly into 4 groups, 6 replicates/group, 20 birds/replicate. The 30-day experimental diets included 0% (control), 0.4%, 0.8%, and 1.6% CLA. Some serum indices of the birds, and egg production, quality, fatty acid composition, egg quality were measured. Results: The dietary supplementation with 0.4%, 0.8%, and 1.6% CLA did not significantly affect the laying rate and feed intake, as well as calcium ion and phosphorus ion concentration in serum (p>0.05). However, the CLA had significantly increased the strength of eggshell, decreased the odor, flavor, and taste of egg yolk, deepened the color of egg yolk, increased saturated fatty acids and polyunsaturated fatty acids, and reduced the monounsaturated fatty acids (p<0.05). On the other hand, the dietary supplementation with 1.6% CLA had significant effects on feed/gain, and improved serum hormones. Dietary supplementation with 0.4% and 0.8% CLA can significantly enhance the activity of alkaline phosphates. Conclusion: CLA has no effect on production performance, but does enhance the lipid content of the egg yolk and the strength of the eggshell.

• 한국식품영양학회지
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• 제23권2호
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• pp.178-185
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• 2010

Barley leaves tea white bread were prepared by the addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough and bread among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Bread made by the addition of hemicellulase had significantly higher specific volume than the control group. However, lightness and yellowness showed the reverse effect. Greenness was not significantly different among the samples. Baking loss was the highest at the 0.020% addition level, and moisture content was maximal with the 0.010% addition, while the lowest in the control bread samples. As hemicellulase contents increased, harness and fracturability decreased. Resilience was maximal with the 0.015% addition, and was minimal in the 0.005% group. In the sensory evaluation, color, flavor, softness, overall acceptability, barley leaves flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. In coclusion, the results indicate that adding 0.010% hemicellulase in barley leaves tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.