Quality Characteristics of Pork Liver Sausage Containing Natural Vegetables 천연채소를 활용한 돈간소시지의 품질특성
한예진 Ye-jin Han , 김태경 Tae-kyung Kim , 황고은 Ko-eun Hwang , 최지훈 Ji-hun Choi , 전기홍 Ki-hong Jeon , 김영붕 Young-boong Kim , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2018.34.3.237
Abstract
Purpose: This study was investigated the quality characteristics of spreadable liver sausage adding natural vegetable powder to reduce the off-flavor of liver sausage and improve its sensory acceptability. Methods: The liver sausages prepared with control and five types of natural vegetable powders: water dropwort powder (T1), beet powder (T2), lettuce powder (T3), celery powder (T4), cabbage powder (T5). Each treatment was investigated by cooking loss, pH, color, volatile basic nitrogen (VBN), thiobarbituric acid reaction substances (TBARS), texture properties, and microbial counts. Results: The pH of treatments had lower value relative to the control except for T1. CIE L*-value of treatments showed lower values than the control. CIE a*-value of T2 was higher than the control and T3 had the lowest value in CIE b*-value (p<0.05). VBN values of treated samples were higher that of control (p<0.05) TBARS values of treated samples of T2-T5 decreased by adding natural vegetable powders to the control and cooking loss of treatments were decreased by adding natural powders except for T5 treatment (p<0.05). T2 and T5 had significant antimicrobial effects compared to the control. In textural analysis, the springiness, cohesiveness and chewiness of treatments were lower than the control. Among the treatments, T5 had the highest value and T2 had the lowest value in hardness (p<0.05). Conclusion: The natural vegetable powders especially cabbage powder could be ideal candidate to improve quality characteristics of liver sausage.
Antioxidant Activities and Meat-Tenderizing Effect of Hardy Kiwi (Actinidia arguta) as a Candidate for a Natural Meat Tenderizer 천연 연육후보제로서 강원도 토종다래의 항산화 활성 및 연육작용
한아름 Areum Han , 이재철 Jae-cheol Lee , 서정희 Jeonghee Surh
Antioxidant Activities and Meat-Tenderizing Effect of Hardy Kiwi (Actinidia arguta) as a Candidate for a Natural Meat Tenderizer 천연 연육후보제로서 강원도 토종다래의 항산화 활성 및 연육작용
한아름 Areum Han , 이재철 Jae-cheol Lee , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2018.34.3.247
Abstract
Purpose: This study examined the antioxidant activities and meat-tenderizing effects of hardy kiwi (Actinidia arguta) cultivated in Gangwon for the development of a value-added natural tenderizer. Methods: Hardy kiwi was analyzed for its physicochemical properties and antioxidant activities with kiwifruit as a control. Its freeze-dried powder was applied to marinate meat. The cooked meat was then examined for its texture properties. For comparison, meats treated with kiwifruit flesh or skin were tested separately along with a non-treated control. Results: The total reducing capacity and DPPH radical scavenging activity of hardy kiwi were significantly higher than those of kiwifruit flesh and comparable to those of kiwifruit skin. In addition, hardy kiwi showed characteristic patterns of both rapid kinetic behavior and slow kinetic behavior when scavenging DPPH radicals, presumably due to the use of the flesh and skin of hardy kiwi. The compression strain vs. stress curve obtained from texture profile analysis showed that hardy kiwi tenderized the meat effectively, which was comparable to the effects of kiwifruit flesh. On the other hand, meat treated with kiwifruit skin became stiff, which could be attributed to the abundance of dietary fiber in the kiwifruit skin. Conclusion: This study showed that hardy kiwi has potential use as a natural meat-tenderizer that is as effective as kiwifruit, with significantly higher antioxidant activities than the edible portion of kiwifruit.
Physicochemical Characteristics of Starches Purified from Newly Developed Colored Sweet Potatoes, Danjami and Hogammi 새로 개발된 유색고구마인 단자미와 호감미로부터 분리한 전분의 이화학적 특성
이채은 Chae Eun Lee , 노준희 Junhee No , 김욱 Wook Kim , 유경단 Gyeong-dan Yu , 신말식 Malshick Shin
Physicochemical Characteristics of Starches Purified from Newly Developed Colored Sweet Potatoes, Danjami and Hogammi 새로 개발된 유색고구마인 단자미와 호감미로부터 분리한 전분의 이화학적 특성
이채은 Chae Eun Lee , 노준희 Junhee No , 김욱 Wook Kim , 유경단 Gyeong-dan Yu , 신말식 Malshick Shin
DOI:10.9724/kfcs.2018.34.3.256
Abstract
Purpose: The physicochemical characteristics of starches purified from newly developed sweet potato cultivars, purple fleshed Danjami and orange fleshed Hogammi were examined to determine the processing quality and suitability for food products. Methods: The starch was isolated using the alkaline steeping method. The physicochemical, pasting, and thermal properties; morphology and crystallinity were investigated. Results: The amylose contents of Danjami and Hogammi starches were 26.77% and 27.37%, respectively, but the swelling power of Danjami starch was lower than that of Hogammi starch (p<0.05). The shape of the starch Danjammi and Hogammi granules were round, polygonal, with an average granule size of 11.86 μm and 11.70 μm, respectively. The initial pasting temperature of Danjami starch (76.75°C) was significantly higher than that of Hogammi starch (71.05°C), and the trough, final viscosities of Danjami starch were higher than those of Hogammi starch (p<0.05). The Danjami starch showed a single endotherm, whereas the Hogammi starch showed a biphasic endotherm with two peak temperatures. The difference between the onset temperature and conclusion temperature (ΔT) was higher in Hogammi starch than in Danjami starch. The two starches exhibited all Cb type crystallinity according to x-ray diffraction. Conclusion: The Danjami and Hogammi sweet potato starches have similar physicochemical properties, but different pasting properties, which might be caused the difference in the molecular structure of the starch.
Quality Properties of Whole Wheat Flour Sourdough Bread Using Sweet Persimmon Starter 단감 발효종을 이용한 전립분 Sourdough 식빵의 품질특성
마은빛 Eun Bit Ma , 윤희나 Hui Na Yoon , 이슬 Seul Lee , 정희남 Hee Nam Jung , 최옥자 Ok Ja Choi
DOI:10.9724/kfcs.2018.34.3.263
Abstract
Purpose: Persimmon is an alkaline food rich in vitamins, minerals, and citric acid. This study examined the quality characteristics of whole wheat sourdough bread using a sweet persimmon starter. Methods: Whole wheat sourdough bread using a sweet persimmon starter was prepared with 0%, 10%, 20%, 30%, and 40% of wheat flour. The dough volume, specific volume, baking loss, color, texture, and sensory evaluation of bread were determined. Results: The measurements showed that the pH decreased with increasing fermentation time of whole wheat flour sourdough, while the volume increased. In the group containing 20% sourdough, the volume, specific volume, and baking loss of bread were the highest. The L-value decreased with increasing amount of sourdough while the avalue increased. As the volume and specific volume of bread was increased, the hardness, gumminess and chewiness increased, but the springiness decreased. In the sensory evaluation, the taste, appearance, texture and overall preference were highest in the group containing 20% sourdough. Conclusion: As a result, sweet persimmon sourdough affected the quality characteristics of the bread. In particular, the addition of 20% sourdough to bread had positive effects on the quality characteristics.
Study on Quality Changes according to Thawing Conditions of Frozen Sulgidduk 냉동 설기떡의 해동조건에 따른 품질 비교 연구
구수경 Su-kyung Ku , 최현욱 Hyun-wook Choi , 최희돈 Hee-don Choi , 박종대 Jong-dae Park , 성정민 Jung-min Sung , 홍정선 Jung-sun Hong , 김태경 Tae-kyung Kim , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2018.34.3.272
Abstract
Purpose: The objective of this study was to compare the effects of different thawing methods on the quality characteristics of Sulgidduk. Frozen Sulgidduk was thawed using room temperature thawing (RT), running water thawing (RWT), pan-grill thawing (PT), steam thawing (ST), microwave thawing (MWT), and superheated steam thawing (SHST). Methods: This study attempted to determine a suitable thawing method to prevent loss of Sulgidduk quality. MWT had the shortest thawing time, which was about 57 times faster than that of RT thawing treatment. Results: The different thawing methods had significant effects on Sulgidduk quality. ST thawing treatment had the highest moisture content at 51.06% (p< 0.05), but this value was not significantly different from that of SHST thawing treatment (p >0.05). Water activity showed no significant difference according to thawing method. Hardness was the highest in RT thawing treatment and lowest in ST thawing treatment (p<0.05). As moisture content increased, hardness value decreased. Conclusion: This study suggests that the quality characteristics of frozen Sulgidduk vary depending on thawing method. Thus, SHST method reduced thawing time effectively and can be considered as suitable for developing convenience foods and industrial applications.
Quality Characteristics and Acceptability of Hotteok with Barley Flour for Development of Representative Foods of Traditional Market 전통시장 대표 음식 개발을 위한 보릿가루 첨가 호떡의 품질특성 및 기호도 평가
Quality Characteristics and Acceptability of Hotteok with Barley Flour for Development of Representative Foods of Traditional Market 전통시장 대표 음식 개발을 위한 보릿가루 첨가 호떡의 품질특성 및 기호도 평가
전재은 Jae-eun Jeon , 이인선 In-seon Lee
DOI:10.9724/kfcs.2018.34.3.279
Abstract
Purpose: This study investigated the quality characteristics and acceptability of Hotteok prepared with various levels of barley flour. Methods: The pH and volume of the dough as well as the color, texture, and sensory evaluation of Hotteok were measured. Results: The pH of each dough decreased with increasing fermentation time in all sample groups, ranging from 5.17-5.19 at 12 hours of fermentation. The results of the dough volume measurement showed an increase in volume over the fermentation time in all sample groups. Low lightness and high redness were observed in the sample groups at a high rate of barley flour substitution. The results of texture measurements showed low hardness and gumminess in the sample groups using barley flour, compared to the control group. The sensory intensities showed strong sweetness and savory flavor in sample groups BF-05 and BF-10. Conclusion: For the acceptance test results, all acceptance attributes were similar in sample group BF-10 and the control group, suggesting that the flour can be replaced with barley flour at a 10% substitution rate in Hotteok manufacturing.
Key Words
Hotteok, barley flour, traditional market
Effect of Aronia, Beet and Prickly Pear Powder on the Quality Characteristics and Antioxidant Activities of Turnip Mul-kimchi 아로니아, 비트, 백년호 분말 첨가 순무 물김치의 품질특성 및 항산화 활성 비교
김선희 Sun Hoi Kim , 김지형 Ji Hyeung Kim , 엄선아 Sun Ah Eom , 한영선 Young Sun Han , 허명제 Myung Je Heo
Effect of Aronia, Beet and Prickly Pear Powder on the Quality Characteristics and Antioxidant Activities of Turnip Mul-kimchi 아로니아, 비트, 백년호 분말 첨가 순무 물김치의 품질특성 및 항산화 활성 비교
김선희 Sun Hoi Kim , 김지형 Ji Hyeung Kim , 엄선아 Sun Ah Eom , 한영선 Young Sun Han , 허명제 Myung Je Heo
DOI:10.9724/kfcs.2018.34.3.287
Abstract
Purpose: This study examined the effects of aronia, beet and prickly pear powder on the properties of mul-kimchi made of turnip. Methods: Each turnip mul-kimchi was made by adding 0.2% aronia, beet or prickly pear powder. After a 24 hour fermentation process at 25°C, it was stored at 4°C. The antioxidant activities and quality characteristics of turnip mul-kimchi during 34 days of storage at 4°C were compared. The antioxidant activities were evaluated using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and ABTS (2,2’-azinobis-3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging methods, as well as FRAP (ferric reducing antioxidant power) assays and the total polyphenol content. Results: The antioxidant activity of aronia-added turnip mul-kimchi was higher than that of the control and others. The vitamin C content was the highest on day 6, with the following levels: aronia-added turnip mul-kimchi (182.36 mg/kg), beet-added turnip mul-kimchi (171.80 mg/kg), prickly pear-added turnip mul-kimchi (163.80 mg/kg) and control group (158.85 mg/kg). Conclusion: The addition of aronia powder can improve the quality characteristics and antioxidant activities of turnip mul-kimchi.
Sensory Attributes and Consumer Acceptability of Sesame Yeotganjeong with Binding Syrups Using Different Sugar Types 당종류가 다른 결착제 시럽이 깨엿강정의 관능적 특성 및 기호도에 미치는 영향
Sensory Attributes and Consumer Acceptability of Sesame Yeotganjeong with Binding Syrups Using Different Sugar Types 당종류가 다른 결착제 시럽이 깨엿강정의 관능적 특성 및 기호도에 미치는 영향
박진숙 Jin-sook Park , 이경애 Kyong-ae Lee
DOI:10.9724/kfcs.2018.34.3.295
Abstract
Purpose: This study examined the sensory attributes and observed the consumer acceptability of the Korean traditional sweet dessert, Yeotganjeong prepared with different binding syrups. Methods: Descriptive analysis and consumer acceptability test were conducted for three different types of Yeotganjeong samples: Yeotganjeong with jocheong syrup (JS), mulyeot syrup (MS) and trehalose syrup (TS). Results: For the descriptive analysis, 8 trained panelists developed and evaluated 16 descriptors. TS increased hardness and crispness, and decreased stickiness of Yeotganjeong significantly, compared to JS and MS. The consumers preferred the Yeotganjeong sample with TS. Conclusion: These results suggested that Yeotganjeong prepared with binding syrup using trehalose was particularly enjoyed by the consumers.
Foreigner Needs and Preference for Korean HMR Product Prepared with Halal Standard 한식을 기반으로 한 수출전략형 할랄 레토르트 편의식의 해외 소비자 요구도 및 기호도 조사
김지나 Ji-na Kim , 이근종 Kun Jong Lee , 박현지 Hyun-ji Park , 이현민 Hyeon Min Lee , 신원선 Weon-sun Shin
DOI:10.9724/kfcs.2018.34.3.301
Abstract
Purpose: The objective of this study was to develop export strategic home meal replacement (HMR) recipes for Halal retort food certification by analysis of manufacturing practices for certified Halal retort food processes. Methods: Selected retort foods in Halal meeting were prepared in laboratories. The frequency of consumer preference was examined. For this, an export strategic menu was surveyed and analyzed using a questionnaire. Based on the results of the first survey in Korea, a second survey was conducted for the sensory evaluation of Halal retort foods in Kuala Lumpur, Malaysia. The results of the second survey were analyzed by the response methods. In order to achieve the objective of this study, a consumer panel was formed and operated. We investigated developing Halal retort foods based on appearance, fragrance, saltiness, sweetness, texture, harmony of ingredients, off-flavor, and overall acceptability of Kimchi-pilaff (KP), Bulgogi-pilaf (BP), and Dolsot-pilaf (DP), which are commonly used in Korean style foods. Results: In the Malaysia survey results (9 scoring test), they preferred KP (7.1score) compared to BP (6.43 score) and DP (6.39 score) (p<0.001). In each category, KP showed high score compared to BP and DP samples.; appearance (KP 6.64 score, BP 6.45, DP 6.04 score), fragrance (KP 7.10 score, BP 6.20, DP 6.16 score), saltiness (KP 7.20, BP 6.35 score, DP 5.97 score), sweetness (KP 6.77, BP 6.28 score, DP 6.0score), harmony (KP 7.13 score, BP 6.47 score, DP 6.39 score), and off taste (KP 3.40, BP 3.69, DP 6.9 score). The study results show an export strategic developing menu as follows: First, export strategic menu development was conducted for BP and KP. χ2-test of general factor (gender, age, religion) was conducted. There was no difference. Conclusion: KP was a major retort food and has similar potential power or can be developed as an export strategic Halal food. Furthermore, we were developed foods through many expert meetings. So, we need to develop more HMR recipes.
Key Words
Halal retort food, Kimchi-pilaf, consumer need, sensory evaluation
Analysis of Consumer Consumption Status and Demand of Cheongju Using an Importance-Performance Analysis 국산 청주에 대한 소비자의 이용현황 및 IPA를 활용한 요구도 분석
Analysis of Consumer Consumption Status and Demand of Cheongju Using an Importance-Performance Analysis 국산 청주에 대한 소비자의 이용현황 및 IPA를 활용한 요구도 분석
이수현 Soo Hyun Lee , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2018.34.3.311
Abstract
Purpose: To measure the consumer perception and compare the importance and performance of Korean domestic Cheongju. Methods: Self-administrated questionnaires were completed by 318 adults in Seoul and Gyeonggi-do area and the data were analyzed by frequency, pared-samples t-test and Importance-Performance Analysis (IPA). Results: An analysis of the familiarity of domestic Cheongju brands showed that ‘Cheongha’, ‘Baekhwasubok’, ‘Seolhwa’, ‘Gookhyang’, and ‘Gyeongjubeopju’ had significant differences in familiarity according to ages. The importance scored higher than the performance for all 17 selection attributes. The paired t-test highlighted statistically significant differences (p<0.01) in all attributes, which suggested their high expectation of Cheongju. In particular, ‘taste’, ‘quality’, ‘aroma’, ‘diversity’ and ‘information offering’ were found to be key important attributes in the consumers’ choice of Cheongju. ‘Information offering’, ’diversity’, ‘ease of purchase’, ‘external image’, and ‘traditionality’ belonged to quadrant 2, where levels of importance and performance were high. Conclusion: This study suggests that suppliers need to develop various Cheongju brands by recognizing the segmented consumer preferences and demands.
Consumption Status of Foods Using Kimchi by Korean Adults: Analysis of the 2015 Korea National Health and Nutrition Examination Survey 한국 성인의 김치이용음식 섭취 현황: 2015년 국민건강영양조사 자료 이용
Consumption Status of Foods Using Kimchi by Korean Adults: Analysis of the 2015 Korea National Health and Nutrition Examination Survey 한국 성인의 김치이용음식 섭취 현황: 2015년 국민건강영양조사 자료 이용
최미경 Mi-kyung Choi
DOI:10.9724/kfcs.2018.34.3.319
Abstract
Purpose: This study analyzed the types and consumption status of foods containing kimchi by Korean adults using the 2015 Korea National Health and Nutrition Examination Survey (KNHANES) to provide basic data for the development of recipes using kimchi. Methods: The food intake survey (24-hour recall survey) data from the 2015 KNHANES were used and 83 kinds of foods cooked with kimchi consumed by adults aged 19-64 years were selected. A total of 1,014 foods cooked with kimchi were used for the analysis and complex sample χ²-tests of independence were conducted using SPSS 23.0 for windows. Results: The foods containing kimchi revealed a high frequency of stews & hot pots (55.6%), stir fried dishes (15.9%), rice & porridge dishes (9.7%), and soups (8.5%). The χ²-test of independence using a complex sample module showed that the consumption ratios of each food differed significantly according to gender (p<0.05), age (p<0.001), meal place (p<0.001), and meal time (p<0.001). As a result of the analysis of additional ingredients, the frequency of using pork (19.6%), tuna (7.7%), bean sprouts (3.1%), and other seafood, such as saury and mackerel (2.1%), were high. Conclusion: Recipes need to be developed for foods containing kimchi appropriate for the subjects and situations considering the general characteristics, meal places, and meal times. The development of recipe using pork could be more diversified because pork is the preferred ingredient in various foods containing kimchi, and recipe development using various ingredients found in this study should be attempted.
Key Words
kimchi, consumption status, Korean adult, Korea National Health and Nutrition Examination Survey
Influence of Cup Color on Perception of Basic Taste and Sensory Attributes of Coffee 컵(Cup) 색에 따른 기본 맛과 커피의 관능특성 인지 연구
차성수 Sung Soo Cha , 조윤주 Yun Ju Jo , 윤혜현 Hye Hyun Yoon
Influence of Cup Color on Perception of Basic Taste and Sensory Attributes of Coffee 컵(Cup) 색에 따른 기본 맛과 커피의 관능특성 인지 연구
차성수 Sung Soo Cha , 조윤주 Yun Ju Jo , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2018.34.3.327
Abstract
Purpose: The study was conducted to investigate the basic taste and the sensory properties of coffee according to cup color. Methods: Attribute difference tests were performed for basic taste solution and coffee samples in six different colored paper cups by 68 trained panelists. In addition, a check-all-that-apply (CATA) was conducted to evaluate flavor characteristics of coffee samples. Results: Based on the basic taste test, the scores of sweetness and saltiness were higher for samples in red and orange cups than those in other colored cups. while the highest bitterness score was observed in black cups. Moreover, sweetness of coffee was stronger in red cups, while sourness was highest in yellow and green cups. Bitterness, opacity, concentration and body of coffee in black cups were stronger than those of coffee samples in other colored cups, while the overall flavor of coffee in green cups was highest. The CATA revealed that the coffee sample in the green cup showed the most flavor attribute. Conclusion: This study showed that cup color influenced the perceived basic taste and sensory characteristics of coffee samples.
Key Words
coffee cup, coffee flavor, cup color, sensory evaluation, basic taste
