In present paper, we investigated the quality stability of sardine burgers during storage at $-20{\pm}2^{\circ}C$. During frozen storage of sardine burger, the PH were decreased, while volatile basic nitrogen contents were increased. The results of changes in peroxide values, thiobarbituric acid values, fatty acid compositions and color values during frozen storage showed that lipid oxidation and discolorization of antioxidant treated sardine burger and vacuum packed sardine burger could be effectively retarded. The changes in the taste compounds such as free amino acid, nucleotide and their related compounds, total creatinine, betaine and trimethylamine oxide, total amino acids and texture profile analysis of vacuum packed sardine burger were negligible during frozen storage. From the results of sensory evaluation and chemical experiments, the vacuum packed sardine burger could be preserved in good quality during frozen storage of 90 days.
This survey was conducted to compare the housewife's food habit and food purchase behavior on healthy dietary life. The questionnaires were collected from 151 working housewives and 159 housewives in Daejeon. The average meal time was 20~30 min., 67.6% of respondents ate breakfast and bap with guk(72.9%) was the most favourite foods. Almost half of them ate egg, fruit, vegetable everyday. They concerned highly about less intake of frozen foods(64.2%) and food additives(61.6%) for wellbeing dietary life. Because of close distance and various foods items, big discount store was chosen as food purchase place. The most considering purchase factor was food additives in working housewife and nutrition in housewife(p<0.05). In grocery shopping, working housewife considered children and their husbands(p<0.05). The most important purchase factor was the freshness in vegetables fishes fruits seaweeds eggs. TV or Radio was utilized the most frequently to obtain the useful knowledge on healthy foods. It is suggested that practical information should be offered housewives to purchase proper foods within their income and to manage dietary life according to their family's health condition.
According to the report of the Korea Agro-Fisheries and Food Trade Corporation (2019), the size of the HMR food market in 2019 exceeded 4 trillion won. On the other hand, the consumption of agricultural products continued to decrease. As reported by Woo (2020) who analyzed consumer panel survey data, when the 2010 agricultural product purchase index was 100, the crop purchase index in 2019 was 72 and the vegetable and special crop purchase index was 69. Therefore, the Rural Development Administration promoted the research projects to develop the technologies for producing stably raw materials of HMR and for optimizing local foods as HMR ingredients. Researches on the development of HMR using local agricultural products has been being promoted in Cheonan, Chungju, and Jeju in 2020. In the case of Jeju, it has been prepared and realized the B2B commercialization of Jeju agricultural products in connection with the convenience store ingredients supplier in the province. In the case of Cheonan, development of HMR foods like as Sundae, dumpling, sausage, and Tteokgalbi using willd chive, cherry tomatoes, shiitake mushroom, fortified perilla, and licopene fortified watermelon has been being promoted. Lastly, in the case of Chungju, a diverse HMR foods have been developed using beans, centella asatica, Japanese lady bell, apples and peaches such as blended juices, frozen boiled rice, and tofu kit. In the future, in connection with the regional specialized crop cultivation project promoted by the Rural Development Administration, we intend to support the convergence commercialization of R&D technology based on regional characteristics.
Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below $7^{\circ}C$ in a cooling stage, and in the case of cook/chill storage, the days were shortened within weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as $0{\sim}4^{\circ}C$ the days must be shortened within 2 weeks and its was possible to store until 6 weeks in $-20{\sim}-23.3^{\circ}C$. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.
This study sought to analyze the need for nutritional education to enhance the selection of desirable foods by adolescents. A total of 480 high school students in Incheon were surveyed and their responses were analyzed for the recognition of nutrition labeling and their consumption of processed foods and snacks. Almost all the students (93.1%) recognized nutrition labeling, but 54.6% rarely checked the nutrition labeling. The nutrients recognized as important in the nutrition label of processed foods were total fat/saturated fat/trans fat (3.75 out of 5), calories (3.68), and sodium (3.67) in that order. The recognition of the importance of calories was significantly higher in female students compared to male students (3.78 vs. 3.58, P<0.05). The information identified as important were the date of manufacture and expiration (4.21 out of 5), price (4.14), and the nutrition label (3.15). The preference for processed foods was highest in the order of beverages (4.03 out of 5), noodles (4.02), and frozen desserts (3.97), and the preference of females for processed foods was significantly higher than males (P<0.001). The time when snacks were most frequently consumed were before going to the academy (21.0%), after school (19.4%), and after attending private institutes (15.0%). The main reasons for using processed foods as snacks were taste (44.4%), 'no time to eat a meal' (26.4%), and low price (17.7%). In conclusion, while students mostly recognized nutrition labeling, the actual usage rate was low, and snacks were selected and consumed instead of meals for reasons such as attending academic institutes after school. Thus, to encourage the choice of proper processed foods and snacks for adolescents, practical nutrition education using nutrition labeling is needed.
Journal of the Korean Society of Food Science and Nutrition
/
v.26
no.3
/
pp.450-455
/
1997
Scallop, Patinopecten yessonensis(Jay), cultivated in the cold east coast of Kwangwon region, Korea, is expected to be producted to about 50,000 tones in 2000 year. Freezing is one of the most effective methods applied for soraging seafoods. But, the domestic refrigerator with an automatic defrost system shows the temperature fluctuation during defrosting, thus might result in the deterioration of the frozen foods. In this study, the domestic refrigerator with an automatic defrost system, temperature fluctuation from -18 to -5$\pm$1$^{\circ}C$ and fluctuation intervals from 16 to 20 hr, was used for storing scallop. pH was decreased rapidly after 3 month storage, while the content of amino nitrogen was increased continuously. The TMA content of open state was increased very rapidly on 3 month storage and then increased slowly, whereas that of vinyl package increased slowly. The VBN content was increased almost constantly with no significant differences between storage methods. The TBA content was increased up to 3 month storage with the higher value in open state than vinyl package in the beginning periods of storage, and then decreased very rapidly. The number of total viable cell was increased continuously during storage with higher number in open state than vinyl package. The estimated shelf-lives of frozen scallop with open state and vinyl package stored at -18$^{\circ}C$ in the domestic refrigerator with an automatic defrost system were 3.55 and 3.78 months, respectively.
Six different types of biltong samples were manufactured from beef which was slowly frozen, quickly frozen or unfrozen. After marinating the samples according to the formulation used, meats were dried at two different temperatures ($28{\pm}1^{\circ}C$ or $42{\pm}1^{\circ}C$) until they lost half of their weights. Chemical, instrumental textural and sensorial analyses were done for determination of the most preferred sample and to compare the attributes of the samples with each other. It was found that, aw values of the samples were among 0.81 and 0.83, whereas water contents were changing among the values 39.64% and 45.37%. There were no significant differences determined among the protein contents of the biltong samples (p>0.05). Fat, ash and salt contents of the samples were among the values 1.32% and 2.07%, 5.30% and 6.06%, 2.68% and 3.30% respectively. Hardness of the samples were found between 34.81 N and 44.13 N and there was no significant difference observed among the hardness values of the biltong samples (p>0.05). As results of the analyses, it can be concluded that the highest flavor, color, tenderness and overall acceptability scores were obtained for the sample QF-LT which was made from quickly frozen beef and was dried at low temperature ($28{\pm}1^{\circ}C$) (p<0.05).
A Texture profile for frozen pizzas was developed and applied to a comparison of the texture of frozen pizzas heated by conventional and microwave ovens. The texture profile consisted of 29 attributes evaluated at the following five stages: visual and manual. lip feel, first bite, mastication, and swallowing. The microwave pizza tended to be more crisp, dry, and rough but less tender than the conventionally heated pizza. Separate evaluations of the center and edge portions showed differences only in top greasiness, wetness of sauce on palate, moisture release for both types of pizza suggesting that the separated evaluations were not necessarily required. The edge tended to be less greasy and moist than the center possibly because it is more susceptible to overcooking and subsequent drying out.
Kim, Jee-Yeon;Hong, Geun-Pyo;Park, Sung-Hee;Lee, Sung;Min, Sang-Gi
Food Science and Biotechnology
/
v.15
no.3
/
pp.374-379
/
2006
This study was carried out to investigate the physicochemical properties of frozen pork muscle which has been thawed using the ohmic thawing process, and to establish the optimal ohmic power intensity. The samples were frozen at $-40^{\circ}C$ and thawed at 0, 10, 20, 30, and 40 V by ohmic thawing. Increasing ohmic power intensity correlated with increased thawing rates. The relationship between ohmic power intensity and thawing rate can be represented as a polynomial function. The pH value decreased with increasing ohmic power intensity (p<0.05). With regard to color measurement, the $L^*$, a, and b values of thawing at all ohmic power intensities were not significantly different. The water holding capacity showed a peak value of 41.62% with an ohmic thawing intensity of 30 V. Cooking losses were lowest at the lowest ohmic thawing intensity of 10 V. Thiobarbituric acid reactive substance (TBARS) levels with all thawing processes were slightly higher than that of the control (p<0.05). Increasing ohmic power intensity did not tend to change the total volatile basic nitrogen (TVBN) value.
The purpose of this study was to analyze University student's dietary behavior for processed foods and recognition on food nutrition labelling according to the degree of health concern. For this study, 302 University students in Gyeonggi region was surveyed by questionnaire from May in 2016 and it included the questions about general matters, dietary behavior on processed foods, and the food nutrition label system. It was analysed by SPSS win 23.0 program. And the results are as follows. According to the result of the factor analysis, the preference of processed foods were showed 3.21~3.97. There were significant differences in milk and milk products preference according to health concern (p<0.05). Also frequency of processed foods was shown significant differences in milk and milk products, noodles, beverage, and fast food (p<0.05), whereas no significant differences were found in meat products, snack, bread and frozen food (p>0.05). Also, the processed food purchase consideration according to health concern was shown significant differences in nutrition, origin, manufacturing company (p<0.05), whereas no significant differences were found in taste, price, exterior, brand, and shelf life (p>0.05). Thus, it is necessary to do continuing public relations and to provide more opportunities for nutrition education so that the University students may obtain right dietary behavior on processed foods and the system of food nutrition indication be established properly.
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