• 한국수산과학회지
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• 제47권2호
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• pp.103-113
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• 2014

This study compared the food quality of freshwater rainbow trout Oncorhynchus mykiss cultured (in Pyeongchang, Pyeongtaek, Jecheon and Geochang) with that of imported salmon Oncorhynchus keta. The proximate composition of the four types of rainbow trout was 74.4-75.7% moisture, 18.3-19.4% crude protein, 3.1-4.3% crude lipid, and 1.3-1.7% ash. There were slight differences in the proximate composition of the four types of rainbow trout. No significant (P>0.05) differences were found in the red color and odor and taste intensities of the four types of rainbow trout based on the Hunter a values, volatile basic nitrogen content, odor intensity using an electronic nose and taste intensity using an electronic tongue. The crude protein, total amino acid, and mineral contents of rainbow trout cultured in Pyeongtaek were superior or similar to those of the trout cultured in the other three places. The rainbow trout cultured in Geochang had the highest hardness, at 858.5 g.

• 한국수산과학회지
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• 제50권6호
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• pp.721-730
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• 2017

This study determined the optimal mixing ratio of functional materials to enhance the functionality of batter for fish cutlets. An optimal mixing ratio of the hiziki Hizikia fusiformis, fig fruit Ficus carica L. and pear Pyrus pyrifolia Niitaka extracts (HFP extract) of 3:1:1 was found. The physicochemical properties of the mixture were as follows: total phelonic contents of $1187.29{\pm}41.55mg/L$, 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging activity of $61.50{\pm}2.33%$, ascorbic acid content of $23.68{\pm}0.02g/100g$, ${\beta}-carotene$ content of $51{\pm}3.92{\mu}g/100g$, and sugar content of $12.7{\pm}0.1Brix^{\circ}$. A mixture of the extract, Korean herbal powder, and wheat flour was prepared as the fish cutlet batter. The fish cutlet prepared with the batter had a hardness of $166-202g/cm^2$ and Hunter's color scale values L of $31.14{\pm}2.1$ to $34.62{\pm}1.3$, a of $-4.89{\pm}0.21$ to $-2.26{\pm}0.19$ and b of $-20.65{\pm}2.65$ to $28.93{\pm}3.14$. The FRAP (ferric reducing antioxidant power) and VBN (volatile basic nitrogen) of the fish cutlets were measured to evaluate functionality and determine the optimal mixing ratio for cold storage at $-12^{\circ}C$, $-18^{\circ}C$, and $-24^{\circ}C$. The optimum mixture ratio of extracts /Korean herbal powder/ wheat flour was 1:6:3.

• 한국식품영양과학회지
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• 제30권2호
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• pp.215-221
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• 2001

Mustard leaf kimchi added different ratios of pumpkin powder(P) and green tea powder(G) were investigated by measuring changes of physicochemical, microbiological and sensory characteristics during fermentation at 5℃. The pH and total acidity were changed slowly until 20 days, and then changed rapidly for 20∼40 days in all mustard leaf kimchi groups. The pH and acidity of mustard leaf kimchi added 0.5% G was the most slowly changed compared to the other groups. Reducing sugar content was highest in mustard leaf kimchi added 0.5% P at early stage of fermentation, but the reduing sugar content of this mustard leaf kimchi group was decreased more rapidly than those of the other groups during fermentation. The numbers of lactic acid bacteria and total bacteria were highest in 0.5% P added group and lowest in 0.5% G added group. The mustard leaf kimchi added 0.3% P and 0.2% G was relatively high in number of Leuconostoc sp., on the contrary low in Lactobacillus sp. compared to the other groups during fermentation. Changes of Hunter's color values, especially yellowness, and hardness were smaller in each mustard leaf kimchi added 0.5% G, and 0.3% P and 0.2% G than the other groups. Sensory scores of taste, odor and overall acceptability were highest in mustard leaf kimchi added 0.3% P and 0.2% G. Based on these results, it is suggested that mustard leaf kimchi added 0.3% P and 0.2% G was the best group among mustard leaf kimchi groups.

• 한국식품조리과학회지
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• 제24권1호
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• pp.114-120
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• 2008

In this study, the effects of gamma irradiation on the microbial, physical characteristics, sensory qualities and antioxidant activity of Kongnamul Muchim(cooked soybean sprouts) were investigated. Gamma irradiation at 3 kGy inhibited microbial growth until 4 weeks of storange at $4^{\circ}C$ and until 5 days at and $25^{\circ}C$. The 3 kGy dose did not significantly affect the hardness of the sprouts; however Hunter's color values for lightness, redness and yellowness were changed. Low-dose gamma irradiation(up to 2 kGy) did not significantly affect the antioxidant activity of the Kongnamul Muchim. Also, based on a triangle sensory test, the gamma irradiated Kongnamul Muchim was not significantly different from the control. From these results, it is suggested that the applying gamma irradiation to cooked vegetables at doses lower than 3 kGy is recommended to extend shelf-life and maintain quality characteristics.

• 동아시아식생활학회지
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• 제20권6호
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• pp.923-931
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• 2010

한우 사태육의 동결 기간에 따른 물리화학적, 기호적 특성 변화와 해동 후 냉장 효과를 검토하였다. 한우의 사태육을 진공포장하여 $-20^{\circ}C$에서 9개월간 동결하는 동안 표면 색도휘발성 염기질소(VBN) 및 콜라겐 함량은 유의적 차이가 없었다. 그리고 pH, 지방산패도(TBA), 경도, 드립 감량 및 가열감량은 증가하고 기호도가 저하하였으나, 모두 6개월까지는 유의적 차이가 나타나지 않았고, 9개월째에 유의적 차이를 보였다. 동결 저장 6개월 후 해동한 사태육은 해동 후 냉장 4일까지 연도, 보수력, 아미노산의 L-glutamic acid, 지방산의 oleic acid 및 다가불포화지방산 조성이 높아지고 관능 특성에서 기호도가 유의적으로 향상하여 해동 후 냉장 효과가 있었다. 해동 후 냉장 6일째에는 VBN 및 TBA 값이 현저히 상승하였으며 기호도가 저하하였다.

• 한국수산과학회지
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• 제51권6호
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• pp.623-631
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• 2018

The present study investigated the food component characteristics of a bone-softened mackerel Scomber japonicus product (FC-M). The proximate composition of the FC-M was 57.4% moisture, 25.2% crude protein, 14.1% crude lipid, and 2.7% ash. The energy in the FC-M was 241.5 kcal/100 g, which corresponds to 8.9-16.1% of the daily energy intake recommended for Koreans ${\geq}6$ years of age. Regardless of type of taste, there were no significant differences in taste intensity when the FC-M was compared to a control (canned mackerel) but the odor intensity was significantly higher. Although there were no significant differences in hardness, the Hunter color values of redness and yellowness were significantly lower than those of the control. The sensory score for the FC-M was significantly superior to that of the control. The total amino acid content in the FC-M was 24.12 g/100 g and the major amino acids were aspartic acid, glutamic acid, leucine, and histidine. The major fatty acids in the FC-M were 16:0, 18:1n-9, 20:5n-3, and 22:6n-3 and the FC-M was a good source of minerals.

• 한국식품영양과학회지
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• 제42권11호
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• pp.1799-1804
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• 2013

비파잎 분말을 이용한 건강지향적인 쿠키의 개발을 위해 비파잎 분말을 각각 0%, 1%, 2%, 3%, 4%로 첨가하여 제조한 쿠키의 품질특성을 조사하였다. 비파잎 분말 첨가 쿠키의 밀도는 대조군이 1.22 g/mL였으며 비파잎 분말 쿠키는 1.23~1.25 g/mL로 나타났으나 시료간 유의적인 차이는 없었다. 쿠키 반죽의 pH는 비파잎 분말 쿠키가 대조군보다 유의적으로 낮은 수치를 나타냈으며, 쿠키의 퍼짐성 지수는 비파잎 분말 첨가량이 많을수록 큰 것으로 나타났다. 수분함량은 비파잎 분말 첨가량이 많을수록 높았으며, 대조군은 유의적으로 가장 낮은 수분함량을 보였다. 쿠키의 색도에서 L(명도)값은 비파잎 분말 첨가량이 증가함에 따라 유의하게 감소하였고 a값은 대조군이 가장 높게 나타났으며, 나머지 시료는 모두 음(-)을 나타내어 녹색의 경향을 띠었고 유의하게 감소하는 경향을 보였다. b값은 대조군이 가장 낮았고 비파잎 분말 첨가군은 유의적으로 증가하였다. 비파잎 분말첨가량을 달리한 쿠키의 경도는 비파잎 분말 첨가량이 증가할수록 높은 값을 나타냈다. DPPH 라디칼 소거능 증가율은 대조군, 비파잎 분말 1%, 2%, 3% 및 4% 첨가군 각각 0.00%, 12.53%, 11.46%, 11.12%, 10.65%로 이들 첨가군들은 대조군보다 유의적으로 높았다(P<0.05). 관능검사 결과 전반적인 기호도는 비파잎 분말 2% 첨가 쿠키가 가장 높게 평가되었고 다음으로 3% 첨가 쿠키가 높은 점수를 받았으며, 비파잎 분말 4% 첨가군에서는 대조군에 비해 선호도가 낮은 것으로 나타났다. 이상의 결과를 종합해 볼 때 비파잎 분말을 현대인이 즐겨 먹는 쿠키에 첨가함으로써 건강지향적인 측면을 고려한 쿠키 상품의 개발이 가능할 것으로 사료되며, 특히 비파잎 분말 2% 첨가 수준이 전반적인 기호도면에서 쿠키의 가치를 높일 수 있을 것으로 생각된다.

• 한국식품조리과학회지
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• 제17권5호
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• pp.490-496
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• 2001

본 연구는 돼지고기 조리시에 향신료와 한약재를 부재료로 첨가하여 편육을 조리했을 때, 부재료가 편육의 품질특성에 미치는 영향을 조사하였다. 돼지고기에 대조구는 물만 첨가하였고, 편육 A는 물과 간장, 편육 B는 A에 양파, 생강을, 편육 C는 B에 감초, 계피를, D는 C에 정향, 율피를 첨가하여 편육의 부재료(향신료와 한약재) 종류를 다르게 첨가한 5종류의 편육을 제조하여 실험한 결과는 다음과 같다. 1. 등심과 사태 편육의 일반성분을 분석한 결과, 조단백질과 회분은 시료간에 유의적인 차이가 없었으나, 감초와 계피를 첨가한 편육 C와 정향, 율피를 첨가한 편육 D는 조지방의 함량이 타 시료에 비하여 유의적으로 낮았다(p＜0.05). 2. 편육의 색도에서 명도(L)는 대조구에 비하여 부재료의 종류가 많이 첨가될수록 낮은 값을 보인 반면에(p＜0.05), 적색도 a값은 부재료가 많이 첨가될수록 증가 되었다. 3. 부재료를 첨가한 편육의 기계적 특성중 경도는 대조구에 비하여 부재료를 첨가한 A, B, C, D가 유의적으로 낮았으며(p＜0.05) 응집성과 점착성은 대조구와 A, B, C, D간에 유의적 차이는 나타나지 않았다. 4. 부재료의 첨가에 따른 편육의 관능검사 결과, 향, 맛, 경도, 응집성, 탄력성, 점착성은 대조구가 가장 낮았고, D가 가장 높았으며, 시료간 유의적 차이를 나타내었다(p＜0.05). 전체적인 기호도는 대조구와 A, B, C보다 D를 가장 선호하는 것으로 나타났다(p＜0.05). 5. 기계적 경도는 관능적 향, 맛, 응집성, 점착성, 부서짐성 및 종합적 기호도와 부적 상관관계가 있는 것으로 나타났으며, 관능적 특성에 있어서 색은 기계적 탄력성, 점착성 및 부서짐성과 부적상관관계를 나타내었다. 이상의 결과에서 돼지고기 편육 조리시에 감초, 계피, 정향, 율피 등의 부재료를 첨가함으로써 육류의 지방성분을 감소시킬 수 있으며, 아울러 고기를 연화시키고 편육의 향과 맛을 좋게하여 품질을 개선하는 효과가 있는 것으로 판단된다.

• 한국폐기물자원순환학회지
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• 제34권2호
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• pp.205-213
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• 2017

The current study was performed to investigate the effect of recycling coir substrates on the growth, fruit yield, and quality of strawberry plants. Analysis of physical properties revealed that the pH of a fresh coir substrate was 5.04 while those of substrates reused for one and two years were 5.20 and 5.33, respectively. The electrical conductivity (EC) of a new substrate was as high as $4.58dS{\cdot}m^{-1}$. This can cause salt stress after transplanting. The EC tended to decrease as the substrate was recycled, and the EC of a two-year recycled substrate was $1.48dS{\cdot}m^{-1}$. The fresh substrate had lower nitrogen and calcium concentrations, but higher phosphate, potassium, and sodium concentrations than the recycled coir substrate. The coir substrates recycled for one or two years maintained better chemical properties for plant growth than the fresh substrate. Strawberry growth varied depending on the number of years that the coir substrate was recycled. In general, strawberries grown in substrates that had been reused for two years did better than those grown in substrates that had been reused once or were fresh. Ninety days after transplanting, a plant grown in a substrate that had been reused for two years contained 25 leaves, which was 3.6 more than with a fresh substrate. In addition, the plants grown in a substrate that had been reused for two years exhibited larger leaf areas than those grown in other substrates. Coir substrates that had been reused for one year increased the number and area of leaves, but not as much as the substrate that had been reused for two years. One- and two-year reused coir substrates increased the weight of strawberries produced relative to the unused substrate, but the difference was not statistically significant. The plants grown in two-year reused substrates were longer and wider, as well. Also, the number of fruits per plant was higher when substrates were reused. Specifically, the number of fruits per plant was 28.7 with a two-year reused substrate, but only 22.2 with a fresh substrate. The fruit color indices (as represented by their Hunter L, a, b values) were not considerably affected by recycling of the coir substrate. The Hunter L value, which indicates the brightness of the fruit, did not change significantly when the substrate was recycled. Neither Hunter a (red) nor b (yellow) values were changed by recycling. In addition, there were no significant changes in the hardnesses, acidities, or soluble solid-acid ratios of fruits grown in recycled substrates. Thus, it is thought that recycling the coir substrate does not affect measures of fruit quality such as color, hardness, and sugar content. Overall, reuse of coir substrates from hydroponic culture as high-bed strawberry growth substrates would solve the problems of new substrate costs and the disposal of substrates that had been used once.

• 한국식품영양과학회지
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• 제39권1호
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• pp.110-115
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• 2010

버찌분말을 첨가한 젤리(0, 1, 3, 5, 7, 10%)를 제조하여 항산화 활성 및 기계적, 관능적 품질 특성을 조사하였다. 젤리의 pH는 버찌분말 첨가에 의해 유의적으로 감소하였으며, 당도는 버찌분말을 7% 이상 첨가할 경우 증가하는 유의차를 나타내었다. 젤리의 색도는 버찌분말 첨가량이 증가할수록 명도가 유의적으로 감소하였으며 적색도 및 황색도는 버찌분말 첨가에 의해 증가하였으나, 버찌분말 첨가량의 증가에 따른 경향을 나타내지는 않았다. 젤리의 조직감은 버찌분말 첨가량이 증가할수록 경도, 씹힘성, 검성이 유의적으로 증가하였으며 탄력성 및 응집성은 유의차를 보이지 않았다. 젤리의 항산화 활성은 버찌분말 첨가량이 증가할수록 유의적으로 증가되었다. 관능검사 결과, 색, 냄새, 맛, 조직감, 전반적인 기호도에서 버찌분말 5% 및 1% 첨가군에서 높은 선호도를 나타내었다. 따라서 젤리에 대한 버찌분말의 첨가는 젤리의 항산화 특성 및 관능적 특성을 고려할 때 5% 첨가가 상품개발 가능성이 높은 것으로 판단되었다.