• 동아시아식생활학회지
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• 제27권2호
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• pp.114-123
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• 2017

This study added black lentil ethanol extract to Yakgwa at ratios of 0%, 0.5%, 1.0%, and 2.0%, and its quality characteristics were compared to those of the synthetic antioxidant BHT added to Yakgwa. Yakgwa with black lentil extract had lower moisture content than Yakgwa with BHT (3.98%) but higher content than the control group (5.72%). Higher black lentil extract resulted in less moisture content (p<0.001) as well as a faster expansion rate and oil absorption rate (p<0.001). Scanning Electron Microscopy (SEM) showed that as black lentil extract content increased, pores merged and collapsed, whereas the number of pores decreased and pore size became larger. For chromaticity, all L, a, and b values of the group containing black lentil extract were higher compared to the control group and group with BHT (p<0.001). For texture, as amount of added black lentil extract increased, hardness (p<0.001) and gumminess (p<0.01) increased while cohesiveness (p<0.01) decreased compared to the control group. For sensory characteristics, Yakgwa with 1.0% black lentil extract showed the best preference for all items except for off-flavor. Thus, 1.0% black lentil added to Yakgwa was the best in terms of functionality including preference.

• 한국식품영양과학회지
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• 제30권3호
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• pp.432-438
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• 2001

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added cabbage kimchi by Koreans and Japanese. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. Sensory evaluation of kimchi was tested by Koreans or Japanese whose ages vary from 30 to 50 years old and each group had 25~30 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th was evaluated. Saltiness of kimchi was 1.5~2.1% through the fermentation period and pH of kimchis was decreased from pH 5.4~5.6 to 4.3~4.4 during the fermentation. The sensory evaluation of Toha-jeot added cabbage kimchi by Koran and Japanese showed the differences in evaluation as the fermentation proceeded. The color, texture and overall preference of Toha-jeot added cabbage kimchi fermentation for 10th days was scored significantly high by Korean group while the score for the savory taste was increased as the fermentation proceeded. The hot taste preference of Toha-jeot added cabbage kimchi fermented 18th days scored significantly high and also increased as the fermentation proceeded by Japanese group. The overall preference of Toha-jeot added cabbage kimchi by Japanese group was higher than that of control cabbage kimchi tested at 10 and 18th days fermentation.

• 원예과학기술지
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• 제33권4호
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• pp.525-534
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• 2015

The effects of aqueous calcium oxide (CaO) treatment on the quality characteristics and shelf life of mulberry (Morus alba L.) were investigated. Mulberry fruits were immersed in 0, 0.5, 1, and $2g{\cdot}L^{-1}$ CaO solutions for 0, 1, 3, 6, and 12 min. Mulberries were then rinsed with potable tap water for 1 min and stored at $-1^{\circ}C$ for 14 days. CaO treatment was effective at promoting the retention of titratable acid, pH, and ascorbic acid as well as total flavonoid contents. CaO concentration and treatment time were significant factors affecting the sensory qualities of the fruits, including off-odor, flavor, and texture. For shelf life determinations, the total bacterial count was reduced by CaO treatment so that the samples treated with $1g{\cdot}L^{-1}$ CaO for 12 min had bacterial levels at 14 days comparable to those of the control at 4 day, and no coliform group was detected after CaO treatment. These results indicate that calcium oxide treatment is a promising approach for the preservation of mulberry fruit.

• 한국축산식품학회지
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• 제20권4호
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• pp.326-335
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• 2000

본 연구는 식물성 유지를 첨가하여 유지방이 함유된 가공치즈와 가장 유사한 기호도를 가지며 불포화지방산의 조성을 증가시켜 영양학적으로 우수한 가공치즈를 제조하기 위해 실시하였다. 제조된 시료의 단백질 함량, 지방함ㄹ야, T,S 함량, SNF함량, FDM함량, MaCl 함량은 각 시료간 차이가 나지 않았으며 pH는 버터를 첨가한 시료가 약간 높게 나타났다. 측정된 TBA가는모든 시료에서 제조 초기 제품의 품질에 영향을 주지 않은 범위에서 측정되었다. 시료의 지방산 조성은 버터를 첨가하여 제조한 시료가 C4:0부터 C16:0까지 포화지방산을 가장 많이 함유하였다. Oleic acid는 올리브류를 첨가하여 제조한 시료가 가장 많았으며 linolenic acid와 linoleic acid는 홍화유를 첨가한 시료가 가장 함량이 많았고 버터를 첨가한 시료가 가장 적은 함량을 나타냈다. Off- flavor 점수는 버터를 첨가하여 제조한 시료가 가장 높은 점수를 보였으며, 올리브류를 첨가한 시료가 가장 낮은점수를 나타냈다. UFA/SFA 비율과 linolenic acid와 linoleic acid 함량을 고려할 경우 홍화유를 첨가한 시료가 우수한 지방산 조성을 갖고 있는 것으로 생각되며, 선호도 검사결과를 토대로 판단할 때 옥수수 유를 첨가한 시료가 버터를 첨가한 시료와 유사한 풍미를 갖고 있는 것으로 생각되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제14권2호
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• pp.268-275
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• 2001

The effects of homogenization conditions and $\beta$-cyclodextrin ($\beta$-CD) on cholesterol removal of Mozzarella cheese were examined. The homogenization pressure influenced markedly on the cholesterol removal in milk and, 75.64% of cholesterol, the highest rate, was removed at $70.0kg/cm^2$. In addition, an increase in temperature resulted in an increase of cholesterol removal in the range of 71.75 to 78.22%. Among different concentrations of $\beta$-CD addition, 1.0% showed 78.21% of cholesterol removal. Therefore, cholesterol-reduced Mozzarella cheese was made by cheese milk treated with 70 $70.0kg/cm^2$ homogenization at $70^{\circ}C$ and 1% $\beta$-CD addition for a subsequent study. The cholesterol reduction of cholesterol-reduced Mozzarella cheese was 63.92%. Meltability, stretchability and oiling-off in cholesterol-reduced cheese were significantly lower than those in control. Hardness, gumminess and chewiness were significantly reduced, while cohesiveness and elasticity increased. Appearance and flavor of the cheese were superior, but texture inferior to the control.

• Preventive Nutrition and Food Science
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• 제21권2호
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• pp.85-89
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• 2016

Omega-3 rich fish oils are extremely labile, thus requiring control of oxidation and off flavor development. A recently proposed emulsification method, layer-by-layer (LbL) deposition, was found to be a plausible method to enhance the characteristics of bioactive ingredients, especially lipids. The present work was designed to test the possibility of enhancing the uptake and utilization of omega-3 fatty acids present in fish oil. The bioavailability of nano-emulsified fish oil was monitored in terms of intestinal absorption as well as skin permeability by using the everted intestinal sac model and Franz cell model. The skin permeability and intestinal absorption characteristics was significantly improved by LbL emulsification with lecithin/chitosan/low methoxypectin. Multilayer encapsulation along with nano-emulsification can be a useful method to deliver biologically active lipids and related components, such as fish oil. The protective effect of this tool from lipid oxidation still needs to be verified.

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 1998년도 Proceedings of UNESCO-internetwork Cooperative Regional Seminar and Workshop on Bioassay Guided Isolation of Bioactive Substances from Natural Products and Microbial Products
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• pp.162-162
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• 1998

Various natural compounds act as antioxidants in protection against lipid peroxidation. Lipid peroxidation yields a variety of decomposition products which have been implicated in not only decreasing the nutritional value of food, but also in developing an off-flavor and toxic substances. As a source of safer and more effective natural antioxidants of natural origin have been widely investigated. Some Indonesian plants have evaluated for their antioxidative activity, and suggested the possible existence of various antioxygenic compounds in them. We attempted to study such antioxygenic compounds with simple method evaluation. As we are interested in the natural product compounds, we examined of several sample such as edible sea-weeds, and some edible fruits. Sea-weed, Eisenia bicyclis, one of the edible brown algae, exhibited the activity. As a traditional food additive consumed by Indonesian, Garcinia parvifolia is used as taste supplement in region West Sumatra, have been studied. Our current studies on the semi-polar fractions shows the activity by the thiocyanate method test. Another sample, Garcinia mangostana, a famous fruit with sweet taste, the part kernel have also evaluated. The acidic fraction of the extract showed antioxidative activity. Some other active components were found in the neutral and BuOH fractions.

• 한국식생활문화학회지
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• 제9권5호
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• pp.499-507
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• 1995

The purpose of this study was to survey the various kinds of cooked beef products focusing on Sukyuk (boiled beef) and Pyunyuk (boiled beef slice) recorded on the historical literatures written from 1670 to 1945. Sukyuk and Pyunyuk were recorded 45 times in the references and could be classified into 11 groups based on major ingredients such as fresh meat, tough meat, rotten meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tung. Twenty two cooking methods were described on the records. Sukyuk and Pyunyuk based on fresh meat were described the most frequently. Pyunyuk based on head was described late in 18th centuries, but its recipe could not be found in any records and that of internal organs and tung were presented late in 18th centuries and early in 19th centuries, respectively. The major ingredients of Sukyuk and Pyunyuk were lean meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tongue Mulberry seed, fragment of roof tile and other sub-ingredients were used for softening or deodorizing the off flavor of the products.

• 한국식품과학회지
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• 제26권5호
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• pp.557-560
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• 1994

비살균 제품인 생면(칼국수)과 숙민(우동, 냉면, 쫄면)을 대상으로 $5^{\circ},\;15^{\circ}$와 $25^{\circ}C$에서 일정한 세균수에 도달하는 시기는 생면의 경우 저장온도에 관계없이 이취의 발생시기와 비슷하였으나, 숙면의 경우 이취와 곰팡이 발생시기는 모들 시료에서 세균수에 의한 저장기간보다 늦었다. 국수의 저장수명은 저장온도가 $10^{\circ}C$씩 낮아짐에 따라 약 2배 정도 증가하였다.

• 한국식품영양과학회지
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• 제27권2호
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• pp.275-280
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• 1998

The possibility of utilizing Porphyra yezoensis, Undaria pinnatifida and Laminaria religionsa into algae-tea having biological functionality was investigated by analysis of functional component, experimentation for low viscosity and various pretreatments. In water soluble fraction of powdered algae extracted for 3 minutes with 30 times of hot wate, major functinal components were composed of 1.53% porphyran and 170.04mg% taurine in P. yezoensis, 1.09% fucoidan and 1.18% sodium sodium alginate in U. pinnatifida, and 1.28% fucoidan, 1.99% soidum laginate and 371.25mg% iodine in L.religiosa, on dry basis. For lowering viscosity and masking off-flavor in each water soluble fraction, it was desirable that P. yezoensis was washed for 12 hours in sea water and 30 mimutes in fresh water, dried at 3 to 5$^{\circ}C$, powdered to size of 30 mesh nd then roasted for 3 minutes at 12$0^{\circ}C$, and that both U. pinnatifida and L. religiosa were washed, semidried to 40~50% moisture content, heated for 40 minutes at 12$0^{\circ}C$ by autoclave, dried, powdered to size of 30 mesh and then roasted for 5 minutes at 11$0^{\circ}C$.