• 한국축산식품학회지
• /
• 제39권3호
• /
• pp.379-387
• /
• 2019

The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at $2^{\circ}C$. The contents of nucleotides and free amino acids, and electronic tongue analysis were investigated at different aging periods (1, 7, 14, and 21 days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased more rapidly, and they were significantly (p<0.05) higher than wet-aged pork cuts. Total free amino acids of dry-aged pork cuts were also significantly (p<0.05) higher than those of wet-aged pork cuts after 21 days of aging. Consequently, umami intensity of dry-aged pork cuts increased more rapidly and the values were significantly (p<0.05) higher than those of wet-aged pork during 21 days of aging. Results suggested that the better palatability of dry-aged pork cuts might be due to higher umami intensity in relation to higher contents of inosine, hypoxanthine, and free amino acids.

• 한국조리학회지
• /
• 제8권2호
• /
• pp.217-226
• /
• 2002

Stuffed pork cutlets were prepared by adding kimchi, pineapple, and seasoned green onion, and they were analyzed to measure sensory and nutritional characteristics. Sensory evaluation means of stuffed pork cutlet with kimchi, pineapple and seasoned small green onion was significantly higher than means of control pork cutlet especially for appearance after cutting, tenderness of meat, tenderness of stuffing, moistureless of stuffing, balance of meat and stuffing, flavor before taste, and flavor after taste. Dietary fiber, Vit. A, and Vit. C of kimchi pork cutlet was higher than them of control pork cutlet and frozen pork cutlet Dietary fiber, K and Vit. C of pineapple pork cutlet was higher than them of control pork cutlet. And Dietary fiber, Vit Ca, and P contents of pineapple pork cutlet was higher than them of frozen pork cutlet. Vit. A, $\beta$-carotene, dietary fiber, Ca, and P contents of seasoned small green onion pork cutlet was higher than them of control pork cutlet and frozen cutlet.

• 한국식생활문화학회지
• /
• 제21권5호
• /
• pp.565-570
• /
• 2006

This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at $100^{\circ}C$. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess, and springness of the pork with 30g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400g) with 30g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.

• 한국축산식품학회지
• /
• 제32권6호
• /
• pp.769-775
• /
• 2012

This study was conducted to survey the preference and consumption patterns of foreign residents who live in Seoul and Gyeonggi province about Korean pork dishes. The results of the survey showed that respondents took pork dishes below 2 times a week on average and they replied the best pork dishes were Bulgogi and Samgyeopsal. In the result of survey for the respondents only who have experienced Korean traditional pork dishes to evaluate about appearance, flavor, taste, texture and palatability, Samgyeopsal and Bulgogi showed higher score than other dishes as much as 4.02-4.21 and 3.90-4.26 each, while Sundae had lowest result in the every evaluation survey item as low as 2.79-3.04. The inquiry on the expected popularity for the foreign consumers to evaluate Korean traditional pork dishes with 5 scales resulted that Bulgogi, Galbi gui, Samgyeopsal showed higher popularity score than other dishes but Sundae was lowest in the list. The results of investigate of improvement for these dishes are as followed: too hot for Jeyuk bokkeum, poor taste, appearance, flavor, texture for Jokbal and Sundae, too sweet for Bulgogi, poor appearance, texture for Bossam, Pyeonyuk and Samgyeopsal.

• 한국가금학회지
• /
• 제41권3호
• /
• pp.181-189
• /
• 2014

연구는 원료육 대비 5% 닭갈비 양념을 첨가한 닭갈비 맛 계육 소시지를 제조하는데 있어서 닭 껍질과 돼지 등지방의 첨가가 저장 중 이화학적 품질을 비교하기 위하여 실시하였다. 닭갈비맛 계육 소시지를 대조구(100% 닭 가슴육), 닭껍질 첨가구(85% 닭 가슴육 + 15% 닭껍질), 돼지 등지방 첨가구(85% 닭 가슴육 + 15% 돼지 등지방)로 나누어 제조하였다. 완성된 닭갈비맛 계육 소시지를 진공포장하여 $4^{\circ}C$에서 14일간 저장하면서 이화학적 품질을 검사하였다. 소시지의 일반 조성을 보면, 대조구에서 수분(72.73%)과 조단백(21.46%) 함량이 높았고, 돼지 등지방 첨가구에서 조지방(10.48%) 함량이 높았다(p<0.05). 대조구와 닭 껍질 첨가구는 돼지 등지방 첨가구보다 불포화지방산 및 단일불포화지방산 함량이 높았다(p<0.05). 보수력은 저장 기간 동안 돼지 등지방 첨가구에서 가장 높은 수준을 보였다(p<0.05). 조직감 비교를 위한 경도는 돼지 등지방 첨가구가 대조구와 닭 껍질 첨가구보다 낮았고, 탄성은 높았다(p<0.05). 결론적으로 닭갈비맛 계육 소시지에 닭 껍질을 첨가하면 불포화지방산 조성이 증가하나, 돼지 등지방 첨가구에 비해 보수성과 조직감이 떨어지는 것으로 나타났다.

• 한국산학기술학회논문지
• /
• 제12권7호
• /
• pp.3123-3129
• /
• 2011

돈가스는 청소년층이 선호하는 메뉴이지만 기름에 튀겨 조리하므로 지방함량과 칼로리가 높아 비만을 유발할 수 있는 메뉴이다. 본 연구에서는 이러한 점을 개선하여 국민건강에 기여하고자, 오븐을 이용한 돈가스의 조리 방법 개발 및 이에 따른 돈가스의 품질 특성을 연구하였다. 기름조리 방법을 대체하기 위하여, 갈색 생 빵가루에 카놀라 오일을 혼합하여 돈가스를 제조하였고, 오븐 조리시간, 온도, 습도, 팬 스피드를 최적화하였다. 기름조리 돈가스 대비 오븐조리 돈가스의 지방 함량과 칼로리는 55.4%, 28.6% 유의적으로 감소하였다(P<0.05). 색도와 조직감, 베터 분리율 분석에서 유의차가 없었으며(P>0.05), 관능평가 에서도 전체적인 맛 항목 등에서 유의차가 없었다(P>0.05). 따라서 돈가스를 최적화된 조건으로 오븐 조리한다면, 기름 조리 돈가스와 맛이 유사하여 고객의 선호도를 유지하고, 다이어트를 필요로 하는 사람들에게 유용할 것으로 기대된다.

• Journal of Animal Science and Technology
• /
• 제47권5호
• /
• pp.857-866
• /
• 2005

한국 전통 장류를 이용한 양념 돈육의 맛성분에 관한 연구로 돼지고기의 등심을 채취하여 $5{\time}15{\time}5$cm 크기로 자른 후 육을 동일한 비율의 양념액에 침지하여 $1{\pm}1^{\circ}C$에서 28일간 숙성하면서 양념육(간장소스 양념육, T1; 고추장소스 양념육, T2; 된장소스 양념육, T3)의 품질 특성을 조사하였다. Citric acid와 fumaric acid는 숙성 14일 높게 나타났으며, 고추장소스로 양념한 돈육이 다른 처리구에 비해 높은 함량을 나타내었다. Propionic acid와 lactic acid는 다른 처리구에 비해 된장소스로 양념한 돈육에서 높게 나타났다. 유리 아미노산은 간장소스로 양념한 돈육에 비해 된장과 고추장소스로 양념한 돈육에서 높게 나타났으며, 숙성기간에 따라 모든 처리구에서 약간 증가하였다. 숙성기간동안 IMP 는 감소한 반면, inosine은 증가하였으며, inosine은 간장소스로 양념한 돈육에 비해 된장과 고추장소스로 양념한 돈육에서 높게 나타났으며, 숙성기간에 따라 모든 처리구에서 증가하였다. 관능검사는 숙성기간의 증가에 따라 향과 맛은 물론 연도와 다즙성도 증가되어 기호성도 숙성 초기에 비해 증가되었다. 이상의 결과를 요약해 보면 기존의 양념육은 간장소스가 대부분이었으나 고추장소스나 된장소스를 활용한다면 맛과 품질이 우수한 다양한 양념육 생산이 가능할 것으로 사료된다.

• 한국축산식품학회지
• /
• 제38권6호
• /
• pp.1305-1314
• /
• 2018

To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p<0.05). IS had the highest inosine monophosphate (IMP) content while LL had the lowest IMP content (p<0.05). In contrast, LL had significantly higher hypoxanthine content compared to PM and IS (both p<0.05). For taste-traits, IS had significantly higher umami and richness values but lower sourness value than LL and PM (p<0.05). Sourness and astringency values of LL were significantly higher than those of IS (p<0.05). The proportion of type IIB fiber was positively correlated with sourness and astringency but negatively correlated with saltiness. These results suggest that sourness and astringency tastes are increased with increasing proportions of type IIB fibers in porcine muscles due to increase of hypoxanthine content. These results also imply that umami and richness tastes are increased with increasing contents of type I and IIA fibers because of increased IMP content in porcine muscles.

• 한국식품영양학회지
• /
• 제25권1호
• /
• pp.116-122
• /
• 2012

The objective of this study was to address the issues associated with the solubility of the pork meat oligopeptide, while maintaining its original nutritional value and improving its digestibility. The pork meat oligopeptide was used to produce an oral liquid supplement that was contained in a 200 $m{\ell}$ can. The formulation was designed to satisfy 20% of the daily recommended nutrition intake of an adult male aged between 20 and 29. Analysis of the quality characteristics showed that this formulation was highly homogenized as an oral liquid supplement with advanced solubility. In addition, based on the viscosity, pH, color value, turbidity, and brix, the product was shown to advanced processing quality with great solubility; however, there was some concern that the taste would be deteriorated due to the bitter taste of the peptide. Thus, further studies need to be performed before this formulation can be commercialized.

• 한국축산식품학회지
• /
• 제25권3호
• /
• pp.271-276
• /
• 2005

경남 지역에 거주하는 178명의 주부를 대상으로 브랜드 돈육의 소비행동을 분석하였다. 소비자들은 브랜드 돈육에 대한 인지도와 신뢰도는 낮은 것으로 조사되었다. 돼지고기 구입 시 고려하는 품질 요인은 안전성과 위생성, 맛과 연한 정도, 육색 순이었다. 재래 브랜드 돼지고기가 일반 돼지고기 보다 맛이 더 좋다($68.7\%$)고 하였으나, 가격은 비싼 편($67.0\%$)이라고 하였다. 한편, 돼지고기 품질인증은 정부기관보다는 소비자단체에서 하는 것을 선호하였다. 소비자들은 연령이나 수입에 따라서 정보를 얻는 경로나 구입횟수 및 구입장소가 다른 소비행동을 보인 것으로 분석되었다. 따라서 향후 브랜드 돈육 개발 시에는 브랜드의 가치에 대한 소비자들의 인식을 파악하고 또한 소비자의 구매 행동과 인지도, 기호도, 의사 결정 과정 등을 종합적으로 분석하여 반영하는 더 많은 연구가 진행되어야 할 필요성이 있다.