A Survey on the Use of Deep - fat - fried Foods and Treatment of the Used Oils at Home in Chonbuk Area 전북지역의 가정에서 튀김조리 이용과 사용된 튀김유의 관리실태
윤계순Gye Soon Yoon
17(6) 533-541, 2001
Title
A Survey on the Use of Deep - fat - fried Foods and Treatment of the Used Oils at Home in Chonbuk Area 전북지역의 가정에서 튀김조리 이용과 사용된 튀김유의 관리실태
윤계순Gye Soon Yoon
DOI:
Abstract
This research was carried out to obtain the information about the use of deep-fat-fried foods and treatment of oils used for deep-fat-frying at home. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The frequency of taking deep-fat-fried foods was affected by ages and residential area. Average score for the preference of deep-fat-fried foods was 3.60 in the 5 point scale. Fifty three percent of the respondents prepared deep-fat-fried foods by themselves at home. The oil most commonly used for deep-fat-frying was soybean oil followed by corn oil. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Oil color was used as a parameter for determining the life of frying oils by 81.2% of the respondents. Most of the respondents appeared to use oils one more time after filtering. For the disposal of used frying oil, 65.7% of the respondents used some kinds of absorbing papers; 16.1% made soaps and 10.7% discarded into a sink. According to correlation analysis, the frequency of taking deep-fat-fried food had positive relationships with housewives`s health status, preference for foods prepared with oil and fats and family`s preference for deep-fat-fried foods.
Key Words
Assessment on HACCP Recognition & Sanitary Management of the Industry Foodservice Manager in Seoul 식품 위해 요소 중점 관리 기준에 대한 서울 지역 사업체 급식 관리자의 위생관리평가
이헌옥Heon Ok Lee,심재영Jae Young Shim,김영경Young Kyoung Kim,조민호Min Ho Cho,최호순Ho Soon Choi,엄애선Ae Son Om
17(6) 542-548, 2001
Title
Assessment on HACCP Recognition & Sanitary Management of the Industry Foodservice Manager in Seoul 식품 위해 요소 중점 관리 기준에 대한 서울 지역 사업체 급식 관리자의 위생관리평가
이헌옥Heon Ok Lee,심재영Jae Young Shim,김영경Young Kyoung Kim,조민호Min Ho Cho,최호순Ho Soon Choi,엄애선Ae Son Om
DOI:
Abstract
Hazard Analysis Critical Control Point(HACCP) is becoming an important component of food safety worldwide. The aim of this study was to investigate comprehensively the education and knowledge level of food service managers on HACCP as well as applying HACCP system to industrial foodservice. Total 247 foodservice managers participated in the survey and 159 responses were used for analysis. The results were as follows; 1) 89% of foodservice managers were educated about HACCP, and 40.9% felt they did fully understand HACCP and 47.8% did half. 2) The score for the implementation of HACCP was in the order of apparatus and facility sanitation, personal sanitation, and time-temperature/etc. sanitation. 3) Foodservice managers who were taught HACCP kept a deep attention to food and personal sanitation, compared with those without education(p<0.05). However, the education time on HACCP affected conducting safety management. The results suggest that education and understanding of HACCP are positively related, and understanding of HACCP has a positive influence on conducting safety management.
Key Words
Observation of Muscle Structure and DSC Measurement of Collagen of the Cultured and Wild Red Sea Bream and Flounder 양식 및 자연산 도미와 넙치 어육 중의 콜라겐 DSC 측정 및 근육 조직 관찰
이경희Kyung Hee Lee,이영순Young Soon Lee
17(6) 549-554, 2001
Title
Observation of Muscle Structure and DSC Measurement of Collagen of the Cultured and Wild Red Sea Bream and Flounder 양식 및 자연산 도미와 넙치 어육 중의 콜라겐 DSC 측정 및 근육 조직 관찰
이경희Kyung Hee Lee,이영순Young Soon Lee
DOI:
Abstract
Thermal measurements were made for connective tissues of 5 different fish muscles by using a differential scanning calorimeter(DSC), and connective tissue between muscle fibers and the cross sections of muscle fibers were observed by a light microscope. Red sea bream(cultured and wild) and flounder(cultured, cultured with obosan and wild) were used in this study. It was found that the connective tissues of cultured and frozen fish muscle required less endothermic enthalpy and the endothermic peak temperature was lower than those of wild and fresh ones when they were shrunken and denatured. Therefore, it is likely that the former are more unstable to heat than the latter. The cultured flounder fed with obosan and wild flounder which contained more collagen than cultured flounder and the wild red sea bream showed clear connective tissues between fibers. The cross-section of cultured fish muscle fiber was larger than that of wild one. From these results, collagen content and thermal properties of collagen, cross section of muscle fibers seemed to contribute to the textural difference between wild and cultured fish.
Key Words
Physicochemical properties of Dongchimi added with Jasoja ( Perillae semen ) 자소자첨가 동치미의 이화학적 특성
황재희Jae Hee Hwang,장명숙Myung Sook Jang
17(6) 555-564, 2001
Title
Physicochemical properties of Dongchimi added with Jasoja ( Perillae semen ) 자소자첨가 동치미의 이화학적 특성
황재희Jae Hee Hwang,장명숙Myung Sook Jang
DOI:
Abstract
The optional ingredient jasoja(Perillae semen) was adopted to improve Dongchimi in quality during fermentation. The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0% per radish. Physicochemical characteristics were determined during fermentation for 45 days at 10℃. As the fermentation of Dongchimi proceeded, the pH decreased with the increase of total acidity; however, the decreasing rate was slowed down by increasing the level of jasoja. The delayed pH drop of Dongchimi was limited only for the initial period of fermentation and the ultimate pH became almost comparable even for the 1% treatment. The total vitamin C content increased initially to a certain level depending on the level of jasoja, and then decreased later. Dongchimi with 0.5% jasoja contained the highest level of total vitamin C and reducing sugars. In case of 1% treatment, the typical pattern of an initial high content followed by a gradual decrease in reducing sugar was destroyed by a rapid fermentation at the later stage. Turbidity level, along with total solid contents of the liquid part of Dongchimi increased in all treatments as the fermentation proceeded although the extent was rather suppressed by jasoja. As a result of fermentation, the colorimetric lightness values decreased, with the intial increase followed by the decrease at a certain point in redness and yellowness and the increase in color difference values (ΔE). Overall, fermentation with 0.5% jasoja for 11 to 30 days appeared to improve the quality of Dongchimi.
Key Words
Antimicrobial Activity of Methanol Extract from Soibirhym ( Portulace oleracea ) against Food Spoilage or Foodborne Disease Microorganisms and the Composition of the Extract 식품부패 및 식중독성 미생물에 대한 쇠비름 ( Portulace oleracea ) 메탄올 추출물의 항균활성과 성분분석
임미경Mee Kyoung Lim,김미라Mee Ra Kim
17(6) 565-570, 2001
Title
Antimicrobial Activity of Methanol Extract from Soibirhym ( Portulace oleracea ) against Food Spoilage or Foodborne Disease Microorganisms and the Composition of the Extract 식품부패 및 식중독성 미생물에 대한 쇠비름 ( Portulace oleracea ) 메탄올 추출물의 항균활성과 성분분석
임미경Mee Kyoung Lim,김미라Mee Ra Kim
DOI:
Abstract
Soibirhym(Portulace oleracea) was extracted by methanol and its antimicrobial activities against food spoilage or foodborne disease microorganisms were investigated by the paper disc method. The microorganisms used in this experiment included 5 species of bacteria(Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Klebsiella pneumoniae, Staphylococcus aureus) and 3 species of fungi(Fusarium solani, Aspergillus flavus, Penicillium citreonigrum). Soibirhym showed high antimicrobial activities against P. citreonigrum, P. aeruginosa and K. pneumoniae. Minimum inhibitory concentrations(MICs) on S. aureus, P. citreonigrum and K. pneumoniae were 200, 200 and 250 ㎎/mL, respectively. In the methanol extracts from Soibirhym, 147 kinds of compound were separated by GC/MS. The extraction yields of phenolics, furans, alcohols, acids and esters, ketones, aldehydes, and miscellaneous compounds were 7.43%, 6.13%, 2.20%, 41.06% 9.21%, 0.15% and 1.08%, respectively. Some antimicrobial compounds such as 2,3-dihydro-benzofuran, 4-hydroxy-3-methoxy-benzoic acid, 4-hydroxy benzeneethanol were detected in the methanol extract.
Key Words
A Study on the Determinant Factors for Dining at Family Restaurant in Sunchon City 순천시의 훼밀리레스토랑을 이용하는 고객들의 외식결정요인에 관한 연구
강종헌Jong Heon Kang
17(6) 571-582, 2001
Title
A Study on the Determinant Factors for Dining at Family Restaurant in Sunchon City 순천시의 훼밀리레스토랑을 이용하는 고객들의 외식결정요인에 관한 연구
강종헌Jong Heon Kang
DOI:
Abstract
The purpose of this study was to identify important selection attributes of customers for dining at family restaurants, and the determinant and predicting factors in customers` intentions of revisiting. A closed-ended questionnaire was used, and a systematic sampling approach was employed to survey a sample of customers in family restaurants. A total of 124 questionnaires were used for analysis among 300 distributed. Multivariate analysis(factor and regression analysis) was performed for 19 selection attributes measured on a five-point scale. A four-dimensional structure(harmonized decoration, consistent service, valuable food, and attractive facility) was established from 19 selection attributes. The results of the study showed that three dimensions were significantly related with the customer`s intention of revisiting. The dimension of consistent service had the greatest impact on customers` choice. It was clear that a family restaurant manager`s emphasis on only one dimension to attract customers might not be as effective as applying a multi-dimensional strategy.
Key Words
Vitamin C and Mineral Contents in Perilla Leaves by Leaf Age and Storage Conditions 깻잎의 엽령 및 저장에 따른 비타민 C 와 무기질 함량
최영희Young Hee Choi,한재숙Jae Sook Han
17(6) 583-588, 2001
Title
Vitamin C and Mineral Contents in Perilla Leaves by Leaf Age and Storage Conditions 깻잎의 엽령 및 저장에 따른 비타민 C 와 무기질 함량
최영희Young Hee Choi,한재숙Jae Sook Han
DOI:
Abstract
In this study, the differences in the contents of vitamin C and minerals in perilla leaves were compared according to the age of leaf and storage conditions. The content of vitamin C in perilla leaves the younger the perilla leaves, the higher the content of vitamin C: Vitamin C content of mature leaf at the lowest part of the stem was 63.7㎎/100g, and that of young leaf at the top of the stem was 129.0 ㎎/100g. However, the contents of Ca and Fe by the leaf age were in an opposite tendency with vitamin C: Ca content of the leaves at the lowest and the top part of the stem were 449.4 ㎎ and 311.8㎎/100g, respectively. But, the contents of Na and Mg were poor in mature leaf, and the content of K showed no particular difference according to leaf age. When stored at 5℃, residual rate of vitamin C content was 92.56, 81.52 and 77.05%, after stored 1, 5 and 10 days, respectively. In the case of 20℃, residual rate of vitamin C was 85.80, 79.90 and 72.53, respectively. When stored at 5℃, Ca content in perilla leaves was in the range of 348.93∼408.81㎎/100g, and at 20℃, the content of Ca was 360.26∼392.25㎎/100g. Storage time and temperature did not make a significant difference in the mineral content of perilla leaves.
Key Words
Development of a Standardized Recipe for Korean Cold Noodle Stock 냉면 육수 조리법의 표준화 연구
김업식Up Sik Kim,최일숙Il Sook Choi,구성자Sung Ja Koo
17(6) 589-597, 2001
Title
Development of a Standardized Recipe for Korean Cold Noodle Stock 냉면 육수 조리법의 표준화 연구
김업식Up Sik Kim,최일숙Il Sook Choi,구성자Sung Ja Koo
DOI:
Abstract
This study was conducted to develop a standardized Korean cold noodle stock recipe which can be used in food service establishments. The qualities of three kinds of stock made of beef rib only(B group), beef rib added with chicken(BC group), and beef rib added with chicken and vegetable(BCV group) were investigated by using sensory evaluation and instrumental analyses for free amino acids and nucleotides during heating (2, 3, 4, and 6 hr) at 90±5℃. The highest amino acid contained in B, BC, and BCV groups was arginine followed by alanine, glycine, and glutamic acid. B and BC groups was extracted to the best contents of amino acids by heating for 4 hours but BCV group for 3 hours. Nucleotides were extracted from B and BC group between 3 and 4 hours of heating but in BCV group between 2 and 3 hours. In sensory evaluation, BCV group obtained the highest score for overall preference. In the measurement of color difference, BCV group was the lowest in L value(lightness) but the highest in b value(yellowness).
Key Words
Gel characteristics of Starch during Steeping of Potato 감자의 수침에 따른 전분 겔의 특성
정난희Lan Hee Jung,김경애Kyung Ae Kim
17(6) 598-603, 2001
Title
Gel characteristics of Starch during Steeping of Potato 감자의 수침에 따른 전분 겔의 특성
정난희Lan Hee Jung,김경애Kyung Ae Kim
DOI:
Abstract
Gel characteristics of potato starches which were prepared by steeping potato at 10±1℃ and 25℃±1℃ incubator for 11days were investigated. Results of the instrumental test of potato starch gels showed significantly different strength, hardness, gumminess, chewiness, cohesiveness by steeping time. The light microscope and scanning electron microscope of starch gels showed three-dimensional network including macroporous structure by steeping. The syneresis of potato starch gel was decreased by steeping potato at 24 for 72 hours.
Key Words
A comparative study on quality characteristics of Jook ( traditional Korean rice gruel ) made of imported and domestic rices ( Chuchung byeo ) 수입쌀과 국산쌀 ( 추청벼 ) 로 제조한 죽의 품질 특성 비교
한승희Seoung Hee Han,오명숙Myung Suk Oh
17(6) 604-610, 2001
Title
A comparative study on quality characteristics of Jook ( traditional Korean rice gruel ) made of imported and domestic rices ( Chuchung byeo ) 수입쌀과 국산쌀 ( 추청벼 ) 로 제조한 죽의 품질 특성 비교
한승희Seoung Hee Han,오명숙Myung Suk Oh
DOI:
Abstract
Quality characteristics of Jook made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997) were examined. After cooking, Thai rice granules in Jook gained more weight than other rices and had a higher degree of swelling(p<0.05). The hardness of Thai rice granules in Jook was the highest and the adhesiveness of that was the lowest(p<0.05). Thai rice granules in Jook had high cohesiveness, chewiness and gumminess. Results showed that Thai rice has improper characteristics for making Jook which must be swallowed easily. In Thai rice, the time needed for the liquid part of Jook to flow was shortest with values of 4.33s(60℃) and 4.97s(40℃) and spreadability of Jook was highest with value of 7.37㎝(p<0.05). It showed that Jook made of Thai rice had nonsticky properties. Lightness of Jook made of Thai rice had the highest value of 66.3(p<0.05) and yellowness of Jook made of imported rice were higher than those made of domestic rices. Yields of reducing sugar by β-amylase reaction was highest in Jook made of Korean rice harvested in 1998 and lowest in Jook made of Thai rice(p<0.05). It showed that gelatinization of Korean rice harvested in 1998 was highest and that of Thai rice retarded. In sensory tests, Jook made of Korean rice harvested in 1997 had the highest acceptability and that made of Thai rice showed the lowest acceptability due to its strong off odor, low consistency and low smoothness in the mouth(p<0.05) There were no significant differences between the Jook made of Korean rice harvested in 1998 and that of Chinese rice.
Key Words
Effect of Various Lipids in Dough on Yackwa Quality 반죽내의 유지가 약과의 품질에 미치는 영향
김소원So Won Kim,김명애Myoung Ae Kim
17(6) 611-616, 2001
Title
Effect of Various Lipids in Dough on Yackwa Quality 반죽내의 유지가 약과의 품질에 미치는 영향
김소원So Won Kim,김명애Myoung Ae Kim
DOI:
Abstract
This study was carried out to investigate the effect of various lipids on the quality of Yackwa. Sesame oil, soybean oil, margarine for cream, margarine for pie and shortening were used as lipid for making dough of Yackwa in this study. The expansion rate of Yackwa ranked in the order of shortening, margarine for pie, soybean oil, margarine for cream and sesame oil. The Yackwa made with shortening showed low hardness, cohesiveness, gumminess and brittleness such as the ones made with sesame oil. The Yackwa made with sesame oil was oily and showed the lowest acceptability, but the Yackwa of shortening gained the highest score of acceptability in sensory evaluation. In conclusion, this experimental result indicated that shortening would be very useful as a substitute for sesame oil in making Yackwa.
Key Words
Microbiological and Genotoxicological Safety of Gamma - Irradiated Chicken 감마선조사 닭고기의 미생물학적 및 유전독성학적 안전성 평가
곽희진Hee Jin Kwak,정차권Cha Kwon Chung,강일준Il Jun Kang
17(6) 617-624, 2001
Title
Microbiological and Genotoxicological Safety of Gamma - Irradiated Chicken 감마선조사 닭고기의 미생물학적 및 유전독성학적 안전성 평가
곽희진Hee Jin Kwak,정차권Cha Kwon Chung,강일준Il Jun Kang
DOI:
Abstract
Gamma irradiation (1-10 kGy) was applied to chicken for the evaluation of their microbiological safety and possible genotoxicity. In 3 kGy-irradiated sample, the growth of psychrophile was inhibited about 1.5 log cycles and no cells were recovered in total microbial counts. All kinds of contaminated microorganism were sterilized by 7 kGy-irradiation. Also, irradiation followed by freeze-storage at the same time was very effective in inhibiting bacterial growth. The genotoxicity of 10 kGy-irradiated chicken was evaluated by Salmonella Typhimurium reversion assay and in vivo micronucleus assay using mouse bone marrow cells. The results were negative in the bacterial reversion assay with S. Typhimurium TA98, TA100, TA1535, and TA1539. Clastogenic effects were not shown in vivo mouse micronucleus assay at 10 kGy-dose tested.
Key Words
The Quality Characteristics of Kimchi Prepared with Salt - fermented Toha Jeot Juice 염장토하 숙성시 나오는 액즙을 이용한 김치의 품질연구
박복희Bock Hee Park,오봉윤Bong Yun Oh,조희숙Hee Sook Cho
17(6) 625-633, 2001
Title
The Quality Characteristics of Kimchi Prepared with Salt - fermented Toha Jeot Juice 염장토하 숙성시 나오는 액즙을 이용한 김치의 품질연구
박복희Bock Hee Park,오봉윤Bong Yun Oh,조희숙Hee Sook Cho
DOI:
Abstract
The purpose of this study was to investigate the growth of lactic acid bacteria and the self-life of Kimchi prepared with Toha sauce(TK) and different kinds of jeot-kal, a traditional fermented fish sauce. The Kimchi samples were stored for 42 days at 12±2℃. The results were as follows: The pH value was decreased in the order of TK, AK(prepared with fermented anchovy juice), SK(prepared with fermented shrimp) and CK(control), and the acidity was increased in the opposed order. Redox potentials decreased until 4 days of fermentation but increased thereafter. TK showed the lowest value in redox potential as well as the lowest change in the number of yeast; however, it had the highest contents of vitamin C and reducing sugar. The total number of lactic acid bacteria was higher in jeot-kal-added Kimchi than control throughout the fermentation period. In sensory evaluation, AK got the highest score in overall preference in the early stage of fermentation, but TK was preferred in the late stage.
Key Words
The Effect of Mugwort and Storage on Quality Characteristics of Ssookgaedduck 쑥의 첨가량 , 저장기간에 따른 쑥개떡의 품질특성
한명주Myung Joo Han,신지은Ji Eun Shin,한여옥Yeo Ok Han,김나영Na Young Kim,이경희Kyung Hee Lee
17(6) 634-638, 2001
Title
The Effect of Mugwort and Storage on Quality Characteristics of Ssookgaedduck 쑥의 첨가량 , 저장기간에 따른 쑥개떡의 품질특성
한명주Myung Joo Han,신지은Ji Eun Shin,한여옥Yeo Ok Han,김나영Na Young Kim,이경희Kyung Hee Lee
DOI:
Abstract
The objectives of this study were to investigate quality characteristics of Ssookgaedduck which containing 0, 5, 10, 15, 20% of mugwort. The result of sensory evaluation showed that the Ssookgaedduck containing 10-15% mugwort had the high overall acceptability, color and flavor preference. By increasing the level of mugwort, Hunter color L value of Ssookgaedduck decreased. The hardness of Ssookgaedduck increased by the addition of mugwort. However, during 3 days of storage, the hardness of 10-20% mugwort containing Ssookgaedduk increased slowly. For 3 days of storage, 20% mugwort containing Ssookgaedduk showed the lowest total bacterial count than others.
Key Words
A Study on the Recognition about Food Preparation and Cooking Ability of College Students majoring in Food & Nutrition and Others 식품영양학전공 및 비전공대학생들의 식품조리에 관한 의식과 조리능력 수준에 대한 조사
윤계순Gye Soon Yoon
17(6) 639-649, 2001
Title
A Study on the Recognition about Food Preparation and Cooking Ability of College Students majoring in Food & Nutrition and Others 식품영양학전공 및 비전공대학생들의 식품조리에 관한 의식과 조리능력 수준에 대한 조사
윤계순Gye Soon Yoon
DOI:
Abstract
The purpose of this study was to examine the recognition about food preparation and cooking ability of college students majoring in food & nutrition and others. Data were collected from 729 students residing in Chonbuk area by using a self-administered questionnaire. Food and nutrition major students got significantly higher scores than non-major ones in the recognition of significance and interest in cooking activity. Both food and nutrition major and non-major female students recognized the necessity of cooking ability than non-major male students. Sixty eight percent of the subjects answered that they have aided often his or her family to cook at home. The students majoring in food and nutrition were interested in various fields such as Korean, western style and fusion food. Most of the respondents learned how to cook from family at home; however major students have learned cooking not only from family but also from various channels such as culinary school, TV and books. The practical use of knowledge about food science was very low in most respondents. The cooking methods used frequently were sauteing, broiling and deep-fat-frying. This study showed that both food and nutrition major and non-major students recognized the necessity of cooking ability and had interests in cooking activity, but cooking ability of non-major ones was significantly lower than that of major students, and the traditional consciousness that women have to take charge of cooking at home tends to be decreasing.
