• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.227-234
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• 2017

This study attempted to establish the optimal conditions for storage of spring kimchi cabbage to stably control supply and demand. To this end, this study stored kimchi cabbages in various manners for different periods and compared the quality characteristics of kimchi using these cabbages. According to the results, pre-drying with photocatalytic and pre-cooling treatments showed average selectivity loss rates of 18.83 and 21.37%, respectively, which were lower than those of other treatments. Spring kimchi cabbages were stored for 15 weeks under various conditions, and the kimchi was stored for 4 weeks at $4^{\circ}C$. After ripening, each kimchi was analyzed for their soluble solid content, pH, acidity, and salinity. The average pH of kimchi was 4.60 and tended to rise, whereas average acidity was 0.38% and fell by 0.24 to 0.31% as the storage period was extended. Extension of the storage period caused decreases in soluble solid content and salinity, and the number of lactic acid bacteria decreased due to increased pH and reduced acidity (p<0.05). Sensory evaluation showed that all experts and non-professionals preferred kimchi treated by precooling compared to any other treatment.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.116-129
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• 2013

The aim of this study is to investigate the effects of rosemary on the quality characteristics of tomato sauce during storage period(60days). As storage time went by, analysis of color differences of tomato sauce showed that "L", "a", "b"-value of tomato sauce less decreased with more herbs added, but there were no significant differences. As storage time went by, the pH ranged between 4.10-4.25, the sweetness between $10.50-9.67^{\circ}Brix$, and the salinity between 0.90~1.56 among all additions. Also, the more herbs were added, the more viscosity increased. The reducing sugar content ranged between 38.87-55.38, and its highest was shown in the sample with 0% of rosemary during the storage period. The sensory evaluation was performed with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability by 15 professional panelists. The result showed that the tomato sauce with 1% rosemary was the best in the color, flavor, taste, aftertaste, and overall acceptability. From the above results, the study suggests that the addition of 1% fresh rosemary to tomato sauce is recommended for commercial use.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.92-100
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• 2014

In this study, the physicochemical and sensory properties of glutinous rice kochujang added with germinated barley powder were periodically examined during storage at $20^{\circ}C$ for 40 days. The pH level of glutinous rice kochujang added with germinated barley powder increased gradually with a higher amount of germinated barley powder, whereas it gradually decreased during storage. On the other hand, acidity showed the opposite pattern. The salinity of samples decreased gradually with a higher amount of germinated barley powder. The L-, a and b-values of samples increased gradually with a higher amount of germinated barley powder, whereas they decreased gradually during storage. Amino nitrogen content of glutinouse rice kochujang increased gradually with a higher amount of germinated barley powder, whereas they increased gradually during storage. In the sensory evaluation, glutinous rice kochujang added with 5~10% germinated barley powder was superior in color, texture and overall preference. Therefore, addition of 5~10% germinated barley powder was optimum for improving kochujang quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.383-389
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• 2012

The objective of this study was to develop and standardize a preparation method for low-salt yacon jangachi using rice wine lees. The proximate composition of yacon was 81.08% (moisture), 0.77% (crude protein), 0.14% (crude lipid) and 0.70% (crude ash). In order to determine the preferred sodium concentrations of soaking solution and rice wine lees, we investigated the quality characteristics of yacon jangachi during storage for 50 days at $18^{\circ}C$. The salinity of yacon jangachi using rice wine lees with 2% and 4% salt increased with storage time, but the salinity did not rise above 3% during storage for 50 days. The salinity of rice wine lees with 4% salt decreased during storage time. a and b color values along with sheared force of yacon jangachi increased as storage time increased, but L color value was reversed. In the sensory evaluation, the color preference for yacon jangachi increased during storage time, and the taste preference was highest at day 30. The flavor preference decreased during storage time, but the texture preference was reversed. In the sensory evaluation of overall preference, yacon jangachi using rice wine lees with 0% salt decreased at day 30, whereas yacon jangachi using rice wine lees with 2% and 4% salt increased during storage time. In conclusion, the salinity of yacon jangachi stored for 50 days with 4% salt did not rise above 3%, and softening was not observed.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.50-56
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• 2004

The wienner sausage(natural casing, N), wienner sausage(collagen casing, C), frankfurter sausage(F) and can products[spam(S), luncheon meat(L), jangjorim(J)] were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. In sausage products, the saccharinity percent ranged 4.9∼5.0 in N, 6.6∼8.0 in C, and 5.2∼6.5 in F. The salinity percent of C and F were slightly higher than that of N. The pH values of all sausage product were above 6.0. The L＊ values of N were ranged 49.8∼56.7, which were slightly lower than those of C and R The sausage with high content of crude fat and high L＊value earned the highest score in overall acceptability. In can products, saccharinity percentage was higher in J compared to the S and L. The salinity percentage of S was slightly higher than those of Land J. In meat color, L＊ and a＊ values were not different between S and L, although b＊ value of L was slightly higher than that of S and J. There were not significantly different among can products, however, the product containing low-salt had the highest score in overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.61-68
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• 2013

This study tested the development of bechamel sauce with different ratios of soy milk to milk(0:4, 1:3, 1:1, 3:1, 4:0) to examine changes in quality characteristics. Proximate composition analysis showed a decrease in salinity with increasing amounts of soy milk, while the moisture content and, density increases. The highest pH values were found for a 1:1 ratio of soy milk to milk (S2) and the lowest pH values were found for a 0:4 ratio of soy milk to milk (CON). The L-value decreased, while a and b values increased with increasing amounts of soy milk. In the stability test, segregation occurred in CON after 5 days, while the highest segregation occurred at a 4:0 ratio of soy milk to milk (S4). The sensory evaluation results showed that the color, thickness, savory flavor, and savory taste increased with increasing amounts of soy milk. In the acceptance test, a 1:3 ratio of soy milk to milk (S1) and a 1:1 ratio of soy milk to milk (S2) had the highest acceptance scores (p<0.001) for appearance, taste, texture, and overall acceptance.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.634-641
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• 2012

In this study, the physicochemical and quality characteristics of eel sauce added with bokbunja powder were evaluated. Crude protein, crude fat, crude ash, and crude fiber contents increased in eel sauce with increasing amount of bokbunja powder. The lowest pH and salinity were observed in eel sauce added with 80% bokbunja powder, whereas the solid content, titratable acidity, and viscosity were the highest. Regarding Hunter's color results, lightness L and redness a values increased with increasing amounts of bokbunja, and the red color was significantly different between each sample. In the sensory evaluation results, the color, bokbunja flavor, bokbunja taste, salty taste, and moistness significantly increased with higher amount of bokbunja powder. Overall acceptability from 80%<60%<40%<0%<20% sequence supplemented with 20% in group symbols 7.08 to higher. Eel sauce added with 20% bokbunja powder produced the most desirable characteristics compared to other amounts of added bokbunja powder.

• Fisheries and Aquatic Sciences
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• v.5 no.3
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• pp.245-250
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• 2002

This study was conducted to compare the quality among commercial boiled-dried anchovies caught by different methods. Regardless of catch methods, the moisture, salinity and acid-insoluble ash contents of commercial boiled-dried anchovies ranged from $23.2-25.2\%,\;6.8-7.4\%$. and $0.32-0.46\%$, respectively. By sensory evaluation, these anchovies were less than $5\%$ in break-age, whitish or yellowish in color and had a foul smell. Judging from the above results and Korean Standards (KS) for foods, these anchovies were classified into special grade. There was no difference in total amino acid content. While, in a major mineral content, boiled-dried anchovy caught by set net (BA-SN) was the highest, and those caught by lift net (BA-LN) and tow net (BA-TN) followed in order. The lipid oxidation progressed at the slowest rate in the BA-SN, and then no difference in the lipid oxidation was found between the BA-LN and BA-TN. Judging from the results of chemical analysis and sensory evaluation, the BA-TN was the worst quality among the commercial boiled-dried anchovies. No difference in quality was found between the BA-LN and the BA-SN.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.525-532
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• 2009

The purpose of this study was to compare the ability of Northeast Asians to discriminate the salinity in salt solution and foods, and to compare their preference of salinity. Panels of Korean, Japanese and Chinese evaluated three kinds of samples that contained different level of salt such as salt solutions, julienned radish salad, Bulgogi. The salt levels had been manipulated to produce five samples of each one. The salt solutions were prepared by adding 0.3%, 0.7%, 1.1%, 1.5%, 1.9% salt into water. Different levels of salt in Julienned radish salad and Bulgogi were prepared by adding 0.5%, 1.5%, 2.5%, 3.5%, 4.5% salt to the recipe. The results of this study showed that the three ethnic groups had significant differences in their ability to distinguish the intensity of salinity in solutions containing a high contents of salt(1.5~1.9%). According to the regression analysis, Koreans(a=1.050) turned out to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.988) and Chinese (a=0.807). All ethnic groups preferred a salt concentration of 0.3%, and the preference for this concentration was lower in Japanese than in Koreans and Chinese. There were significant differences in the perception of salinity in the julienned radish salad containing more than 3.5% salt between Koreans and Chinese. Koreans (a=1.168) appeared to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.908) and Chinese (a=0.793). Both Koreans and Japanese had the strongest preference for the julienned radish salad containing a 1.5% salt concentration, while the Chinese preferred a salt concentraion of 2.5%. The ability of ethnic groups to detect the salinity in Bulgogi were significantly different at high salt -concentrations (more than 3.5%), and the awareness of salinity was as fallows : Koreans(a=0.161) > Japanese (a=0.896) > Chinese (a= 0.845). Koreans and Japanese had a higher preference or the Bulgogi containing a salt concentration of 1.5%, and the Chinese had higher preference at a salt concentration of 2.5%.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.582-589
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• 2020

This study was carried out to determine the optimum temperature of the jicama pickle solution by evaluating physicochemical and sensory characteristics at various temperatures. The soaking solution of the jicama pickle was prepared at different temperatures (95, 75, 50, and 25℃). During storage, the titratable acidity, Brix, and the salinity of the jicama pickles increased, and these values increased with increasing temperature of the soaking solution. The higher the temperature of the soaking solution, the lower the L and b values. In all samples, the hardness increased rapidly until the 5th day of storage, and then gradually decreased. During storage, the jicama pickles showed a high tendency to harden at soaking solution temperatures of 75 and 95℃. Sensory evaluation indicated that the taste, flavor, crispness, and overall preference of the jicama pickle were higher at a soaking solution temperature of 75℃ and above. The higher the temperature of the soaking solution, the higher the acceptability. Based on these results, we conclude that soaking solution temperature of 75°¦95℃ in the manufacture of jicama pickles had a positive effect on the reduction in tissue softening and the sensory properties of the jicama pickle.