• 한국식품저장유통학회지
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• 제11권1호
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• pp.130-133
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• 2004

고품질 참외 농축액을 제조하기 위해 농축공정에서 중요한 변수로 작용하는 가열온도 및 가열시간을 달리하면서 제조한 농축물에 대한 관능적 평가를 실시한 결과, 가열 후 맛이 최대평점을 나타낸 조건은 가열온도가 96.63$^{\circ}C$ 및 가열시간이 14.31 min일 때 였으며, 전반적인 기호도가 가장 높은 조건은 가열온도가 97.18$^{\circ}C$ 및 가열시간이 14.55 min일 때였다. 가열온도 및 가열시간을 달리하면서 실험한 결과 참외 농축액 제조를 위해서는 가열온도 98$^{\circ}C$로, 가열시간 13 min으로 처리하는 것이 적당하였다.

• Journal of Dairy Science and Biotechnology
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• 제35권4호
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• pp.266-269
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• 2017

This objectives of this study were to assess the pH and titratable acid (TA) and conduct sensory evaluation of the high-protein yogurt supplemented with Oxya chinensis sinuosa (grasshopper). High-protein yogurt containing Oxya chinensis sinuosa powder displayed TA of 0.93% to 1.1%, and a pH of 4.3 or 4.4. There were no significant differences between the control and treated groups in pH and TA. Organoleptic evaluations revealed that, except for color and texture, taste, flavor, and overall acceptability showed decreased trends in proportion to the amount of Oxya chinensis sinuosa powder. Further studies will explore the potential of Oxya chinensis sinuosa powder as a protein with health benefits for humans.

• Journal of Dairy Science and Biotechnology
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• 제40권3호
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• pp.110-121
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• 2022

The root of ginger (Zingiber officinale) contains gingerol, which is known to be responsible for its pharmacological activity. The essential oil extracted from ginger has been found to have various pharmacological effects. Thus, interest in the development of various beverages using ginger oil has recently increased. Therefore, in this study, the organoleptic quality assessment of cow milk, yogurt, kefir, soy milk, oat milk, and almond milk was conducted by supplementing them with oil extracted from ginger at various concentrations (supplemented with 0.5% increments from 0% up to 2%). A poor grade was obtained in the organoleptic quality evaluation, owing to the strong odor of ginger oil. However, when compared to that of the control, the samples supplemented with 0.5% ginger oil showed a good grade of organoleptic quality assessment. Therefore, this study is considered valuable as it is the first study to review the organoleptic quality assessment by supplementing milk, yogurt, kefir, soy milk, oat milk, and almond milk with ginger oil. Additionally, in order to improve organoleptic quality assessment, it is critical to estimate how much ginger oil supplementation concentration could be reduced and whether ginger oil exhibits various bio-activities at this concentration.

• 한국축산식품학회지
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• 제42권4호
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

• Asian-Australasian Journal of Animal Sciences
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• 제16권10호
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• pp.1451-1454
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• 2003

The present investigation was carried out to study the affect of feeding urea ammoniated neem kernel meal on carcass characteristics and organoleptic properties of the meat in goats. Eight local weaned kids of 3-4 months age with mean body weight of $7.85{\pm}0.42kg$ were assigned to two groups of four each in a completely randomised design and were offered diets containing isonitrogenous concentrate mixtures containing either peanut meal or urea ammoniated neem (Azadirachta indica) seed kernel meal (UANSKM) along with ad libitium oat hay or green sorghum as roughage for 13 fortnights. The animals were slaughtered at the end of the experimental period and the carcass characteristics and organoleptic evaluation of the meat was carried out. The carcass characteristics in terms of dressing percentage, meat bone ratio, percent edible and inedible did not differ between the treatments. Similarly the organoleptic characteristics and cooking loss were comparable between the treatments implying that UANSKM can be substituted for peanut meal in goat diets to alleviate the shortage and high cost of peanut meal without affecting meat quality.

• 한국식품저장유통학회지
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• 제9권2호
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• pp.161-167
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• 2002

송이를 첨가한 김치를 제조하여 1$0^{\circ}C$에서 저장하면서 숙성 중 관능적 특성 변화를 반응표면분석으로 조사하였다. 김치의 관능점수는 저장 4일과 8일경에 가장 높았고 12일에는 낮아졌다. 담금 직후에는 송이함량이 높을수록 모든 관능점수가 낮았으나, 향과 맛만은 송이함량과 고춧가루함량이 동시에 높을 경우 높았다. 저장 4일째는 색상, 향, 맛 및 전반적인 기호도가 높았는데 특히 송이함량 5.0-6.0% 및 고춧 가루함량 3.0-3.5%에서 가장 우수하였고, 저장 8일째에는 씹힘성이 우수하였다. 송이를 첨가한 김치는 1$0^{\circ}C$에서 4-8일 저장한 경우 관능적으로 우수하게 나타났다.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.401-405
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• 2003

The antibiotic and antioxidant effect of botanical antimicrobial agent-citrus product(BAAC) prepared from citrus fruits were investigated by using fishmeats made from pollack and ascidian fillet. We inoculated Salmonella typhi into fishmeats that were aferwards treated with BAAC varying the concentration level (50-500ppm) including the control not-treated with BAAC. While specimens were stored at 5$^{\circ}C$ for designated period, we measured changes of total number of bacteria, peroxide level and textural properties. In addition, we performed organoleptic examination, focusing on appearance, texture and odor for fishmeats treated with BAAC and stored for designated period. For pollack and ascidian fishmeats, the initial total number of bacteria were 3.7${\times}$l0$^4$CFU/g and 7.5${\times}$l0$^4$CFU/g, respectively. After they were treated with 250 ppm of BAAC solution and stored for 5 days at 5$^{\circ}C$, the figures reduced to 2.5${\times}$l0CFU/g and 8.4${\times}$10CFU/g. No bacteria were found in fishmeats treated with above 500 ppm of BAAC, which remarkably proved antibiotic effect of BAAC solution. Furthermore, all the BAAC-treated specimens exhibited notable antioxidant effect. Fishmeats which were previously treated with 500 ppm of BAAC solution and stored for 30 days at 5$^{\circ}C$, showed the lower peroxide level of 16.5 meq/kg than 68.9 meq/kg in the control of pollack and 21.2 meq/kg than 80.7 meq/kg in the control of ascidian. In the results of texture and organoleptic evaluation we could also observe good effects of BAAC on maintaining the freshness of fisher products.

• 한국식생활문화학회지
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• 제20권1호
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• pp.61-67
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• 2005

The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.54-59
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• 2009

To improve the functional and organoleptic properties of the fermented soymilk with Bacillus subtilis 2829PNU015 which has chungkukjang like flavor, functional materials from the edible plant extracts with well-known health promoting effects were examined by fibrinolytic activity and sensory evaluation. Among five samples such as Corni fructus, garlic, purple sweet potato, aged garlic, and pumpanini were tested, Corni fructus showed the highest fibrinolytic activity. The appearance and taste of the fermented soymilk (FS) was varied to the amount of Corni fructus added, and the highest acceptability of FS was observed from FS containing 1% Corni fructus extracts ($10^{\circ}$Brix) in it. Best way of applying Corni fructus to the fermented soymilk (FFS) was found to be incubating the mixture of soymilk and Corni fructus with Bacillus subtilis. FFS demonstrated dose dependent radical scavenging activities and these activities were found to be higher than those of FS at designated concentration.

• Journal of Applied Biological Chemistry
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• 제54권4호
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• pp.303-308
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• 2011

전통고추장의 품질을 개선하고 기호성을 높이기 위하여 단감을 분말화 하여 고추장에 0, 3, 4, 5% 첨가하여 단감 분말을 첨가한 고추장을 제조하고 $20^{\circ}C$에서 90일 동안 숙성시키면서 미생물학적 특성 및 관능적 특성을 조사하였다. 고추장의 숙성 중 총균수는 숙성 초기부터 숙성 마지막 단계까지 서서히 증가하여 $10^8$ CFU/g 수준을 유지하였고 모든 숙성 과정에서 대조구와 단감 분말 첨가한 것 사이에 유의적 차이는 없었다(p <0.05). 효모 및 곰팡이 수는 숙성기간 동안 $10^4-10^5$ CFU/g을 유지하였다. 고추장의 관능검사를 숙성 30, 60, 90일 째 실시한 결과, 관능적 특성에 있어서 단감 분말의 첨가는 고추장의 색에 긍정적인 영향을 미치지 않았으나, 단맛의 경우에 단감 분말 첨가량에 비례적으로 높아지는 경향을 보였고, 감칠맛의 경우에도 비슷한 경향을 보였다. 전체적 기호도 측면에서 보았을 때 숙성 30일 경에는 유의적 차이가 없었으나(p <0.05), 숙성이 진행됨에 따라 4% 단감분말 첨가구가 관능적으로 높은 값을 나타냈으며 숙성 최종 단계에서 단맛과 감칠맛 그리고 전체적 기호도에서 높은 선호도를 보여 단감 분말을 첨가한 고추장을 제조 시 단감 분말을 4% 첨가하는 것이 적절할 것으로 생각된다.