The Quality Characteristics of Pork Patties According to the Replacement of Mealworm (Tenebrio molitor L.) 갈색거저리 유충의 대체 비율에 따른 돈육 패티의 품질특성 연구
최주혜 Ju-hye Choi , 용해인 Hae In Yong , 구수경 Su-kyung Ku , 김태경 Tae-kyung Kim , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2019.35.5.441
Abstract
Purpose: The objective of this study was to investigate the quality characteristics of pork patties with mealworm (Tenebrio molitor L.) according to different replacement ratios. Methods: Seven different groups of patties were prepared with various ratios (0%, 10%, 20%, 30%, 40%, 50%, and 60%) of mealworm. The patties were analyzed for cooking loss, reduction rate of diameter, pH, color, approximate compositions, shear force, and sensory characteristics. Results: Cooking loss and reduction rate of diameter were significantly reduced depending on the addition level of mealworm (p<0.05). With increasing mealworm content in the patties, pH and fat content were increased but lightness, moisture content, protein content, and shear force were decreased (p<0.05). However, there were no significant differences in sensory characteristics. Conclusion: The study results demonstrated the possibility addition of mealworm as a substitute for meat.
Analysis of Jangajji Nutrients for Development of National Nutrient Database 국가 식품영양성분 DB 구축을 위한 장아찌류의 영양소 함량 분석
김병희 Byung Hee Kim , 정희선 Hee Sun Jeong , 정은경 Eun Kyung Jung , 이인영 In Young Lee , 곽상아 Sang A Kwak , 주나미 Nami Joo
DOI:10.9724/kfcs.2019.35.5.450
Abstract
Purpose: This study investigated the contents of major nutrients, including, moisture, crude fat, crude protein, fiber, crude ash, sugars, vitamins, minerals, and amino acids in traditional Korean cooking Jangajji. Methods: The reliability and accuracy of the method used in this study were supported by employing an analysis quality control chart. All the samples were prepared with traditional standard recipes used in Korea. Results: Oijangajji was significantly higher in moisture, while the crude fat content was significantly higher in Kkaennipjangajji. Protein and fiber were similarly higher in Deodeokjangajji, and the ash content was higher in Gochujangajji than that in Jangajji. Deodeokjangajji had the highest total sugar, glucose, fructose, maltose, vitamin B1, folic acid and niacin contents, while Gochujangajji was a good source of vitamin C, and Kkaennipjangajji had significantly higher vitamin B2, β-carotene and tocopherol contents. Jangajji which had the highest Na content, was the Gochujangajji, while Ca was the highest in Kkaennipjangajji, and the K, P and Mg contents were the highest in Deodeokjangajji. Among trace minerals, the Fe, Cu and Zn contents were significantly higher in Deodeokjangajji than those in Jangajji. Conclusion: The results of this study can be utilized as basic data for the establishment of national food nutrition database those representation and reliability were assured by conducting quality control of the analysis.
Changes of Inorganic Component in Bone Broth of Hanwoo Cow by Extraction Time 한우 암소의 부위별 뼈 육수 추출시간에 따른 무기 성분의 변화
홍영신 Young Shin Hong , 정지영 Ji Young Jeong , 손지현 Ji Hyeon Son , 송옥연 Ok Yeon Song , 황인민 Hwang In Min , Atikul Islam , 김희은 Hui Eun Kim , 김경수 Kyong Su Kim
DOI:10.9724/kfcs.2019.35.5.460
Abstract
Purpose: This study was designed to determined the changes of inorganic components in Hanwoo cow bone (shank, sacrum, feet and miscellaneous) according to the different extraction times of bone broth. Method: The extraction time of bone broth was up to 14 hours, and the broth was sampled every 2 hours. The macro (Na, S, K, Ca, P and Mg) and micro (Mo, Cr, Mn, Cu, Rb, V, Li, Ba, Sr, Ga and Co) inorganic components were analyzed by ICP-OES and ICP-MS respectively. Results: The highest amount of Na was found in all parts of Hanwoo cow bone. The amount of S and Na were most abundant in feet, whereas the K, P, Ca and Mg were the highest in the miscellaneous bones. The quantity of Ca is increased until 14 hours of heating, but the quantity of Na, K, P, S and Mg were increased until heating for 12 hours. The micro mineral (Mo) was the highest in sacrum broth and it was increased by heating up to 14 hours. Conclusion: The quantity of macro and micro inorganic components varied according to the bones of Hanwoo cows and it is depending on bone of Hanwoo cow. Extracted inorganic matter with heating time was found to be different according to kinds of inorganic components. Based on the above results, it was determined that the optimum heating time for Hanwoo cow bone broth was 12 hours.
Effects of Canola Oil and Persimmon Peel Addition on the Quality Characteristics of Low-Fat Pork Patty during Cold Storage 카놀라유와 감 껍질을 첨가한 저지방 돈육 Patty의 냉장저장 중 품질변화
Effects of Canola Oil and Persimmon Peel Addition on the Quality Characteristics of Low-Fat Pork Patty during Cold Storage 카놀라유와 감 껍질을 첨가한 저지방 돈육 Patty의 냉장저장 중 품질변화
심동욱 Dong-wook Sim
DOI:10.9724/kfcs.2019.35.5.471
Abstract
Purpose: This study examined the effect of canola oil and persimmon peel as animal fat replacements on the physicochemical properties of low-fat pork patty during cold storage. Methods: Four treatments were performed: control (CON, 20% pork fat) and three low-fat formulations: CP2 (canola oil 8% and persimmon peel 2%), CP4 (canola oil 8% and persimmon peel 4%) and CP6 (canola oil 8% and persimmon peel 6%). Results: The pH during storage was the highest and lowest in CON and CP6, respectively. The DPPH free radical scavenging activity decreased during storage, CP6 was the highest (p<0.05). The TBARS increased during storage, CON was the highest (p<0.05). The VBN content increased after storage for three days (p<0.05). The L-value increased and the a-value decreased during storage (p<0.05). The b-value during storage was not changed significantly, and that of CON was lowest among the samples (p<0.05). The water holding capacity and cooking yield were highest and the diameter reduction was lowest in CP2 during storage (p<0.05). Conclusion: The addition of canola oil and persimmon peel during the process of making low-fat pork patties has antioxidant effects that maintain the physical qualities. The addition of 2% persimmon peel was most appropriate.
Quality Characteristics of Yeast Bread Added Watermelon (Citrullus vulgaris L.) White Rind as Waste Resource 폐자원 수박내피를 첨가한 식빵의 품질특성에 관한 연구
민성희 Sung Hee Min
DOI:10.9724/kfcs.2019.35.5.480
Abstract
Purpose: This study evaluated the quality characteristics of yeast bread supplemented with powdered white rind from watermelon (Citrullus vulgaris L.) Methods: The powdered white rind from watermelon (3, 6, and 9%) was added during bread preparation. Results: The total dietary fiber content in the powdered watermelon rind was 19.9%. The dough pH increased with increasing powdered white watermelon rind(p<0.001). On the other hand, dough volume during fermentation decreased significantly among the samples (p<0.001). The baking loss rate and specific volume decreased (p<0.05) with increasing amount of powdered rind from watermelon. In addition, as the powdered watermelon rind content increased, the Hunter’s color ‘L’ value of the crust decreased (p<0.001) and the ‘a’ value increased(p<0.01). For the crumb, the ‘L’ value decreased (p<0.001) and the ‘a’ and 'b' values increased(p<0.01, p<0.001 each). Textural property analysis indicated that the hardness increased with increasing amount of watermelon rind powder. Up to the 3% level, there were no sensory attribute differences among the samples. Conclusion: In conclusion, 3% powdered white rind from watermelon may be useful as a substitute for wheat flour and fiber enhancer in the production of yeast bread.
Quality Characteristics and Antioxidant Activities of Ganache Supplemented with Kochujang Powder 고추장 파우더를 첨가한 가나슈의 품질특성 및 항산화성
백서이 Seo I Baek , 김수진 Su Jin Kim , 김미리 Mee Ree Kim
DOI:10.9724/kfcs.2019.35.5.488
Abstract
Purpose: This study evaluated the quality characteristics and antioxidant activities of white chocolate ganache supplemented with Kochujang powder. Methods: Freeze-dried Kochujang powder was added to white chocolate at concentrations of 0, 1, 3 and 5%, and sand type ganache chocolate was coated with dark chocolate to evaluate preference test. The moisture content, sugar content, color, and texture was subsequently measured. Antioxidant activities were examined by evaluating the total phenol content and DPPH radical scavenging activity. Results: The moisture content and sugar concentration of the Kochujang ganache had a tendency to increase with increasing amounts of Kochujang powder. The Hunter color L (lightness) value decreased with increasing Kochujang powder, whereas a (redness) and b (yellowness) values were increased. Increased Kochujang powder also resulted in decreased hardness. Total phenol content and DPPH radical scavenging activity increased with the increase of the Kochujang powder amount. Preference properties test results show that the 3% supplemented Kochujang sand type ganache had the highest scores in appearance, flavor, taste, texture, overall preference and purchasing intention properties. Conclusion: These results are indicative of excellent antioxidant activities of chocolate containing Kochujang powder, showing proportional increase with increasing amount of Kochujang powder. We suggest that Kochujang chocolate has the potential of being included as a functional chocolate with high antioxidant activity and preference.
Purpose: Oral dryness refers to the subjective symptoms of a dry feeling in the mouth. Older people tend to increase dry mouth as more drugs are taken or taken over long periods to treat multiple diseases, such as diabetes, high blood pressure, and hyperlipidemia. Oral dryness treatments include the use of saliva-based stimulant drugs or alternatives, such as artificial saliva, but these have side effects or limitations when used for a long time. In the present study, candy-type lozenges with medicinal effects for the relief of oral dryness were developed using Ixeridium dentatum, Cassia tora L., and indigestible maltodextrin. Methods: The effects of I. dentatum and indigestible maltodextrin were analyzed to determine the optimal formular of the lozenge using the central composite design of Design Expert 8 program. The mixing conditions of the lozenge were optimized by a sensory evaluation as well as by physicochemical and mechanical analyses using a response surface methodology. Results: Physicochemical analyses of the lozenges showed significant values for yellowness, pH, sweetness, and hardness (p<0.05) and the sensory evaluation showed significant values for color (p<0.01), refreshing feeling (p<0.001), and overall quality (p<0.05). Conclusion: The optimal sensory combination of I. dentatum lozenge was found to be I. dentatum extracts (10%) 8.83 g, indigestible maltodextrin 4.16 g, D-sorbitol 77.84 g, and C. tora L. extracts (5%) 3.0 g. The I. dentatum lozenge candy for oral dryness was competitive in terms of quality characteristics. Overall these results are expected to be useful for producing a lozenge of optimal quality that will contribute to the development of various functional foods for oral dryness. I. dentatum and indigestible maltodextrin can be used as new materials in the Korean food industry, but more research and development of these foods will be needed.
Key Words
oral dryness, lozenge, Ixeridium dentatum, Cassia tora L., indigestible maltodextrin
Comparison of the Processing Properties of Citrus Cultivars 감귤의 품종별 가공특성 비교
이미연 Mi-yeon Lee , 이보람 Bo-ram Lee , 최지호 Ji-ho Choi , 박보람 Bo-ram Park , 최한석 Han-seok Choi , 윤수현 Su-hyun Yun , 강석범 Seok-beom Kang , 김상숙 Sang-suk Kim , 박경진 Kyung-jin Park , 박신영 Shin-yeong Park
Comparison of the Processing Properties of Citrus Cultivars 감귤의 품종별 가공특성 비교
이미연 Mi-yeon Lee , 이보람 Bo-ram Lee , 최지호 Ji-ho Choi , 박보람 Bo-ram Park , 최한석 Han-seok Choi , 윤수현 Su-hyun Yun , 강석범 Seok-beom Kang , 김상숙 Sang-suk Kim , 박경진 Kyung-jin Park , 박신영 Shin-yeong Park
DOI:10.9724/kfcs.2019.35.5.507
Abstract
Purpose: This study examined the processing properties of citrus fruit for the choice of cultivars for juice and dried chip. Methods: The chemical and processing properties of 10 cultivars of citrus fruit were evaluated according to the fruit size, hardness, pectin, moisture, color, organic acid, and free sugar contents. Results: Tangor showed a three to four fold higher weight than Satsuma mandarin. Hallabong had the highest peel ratio, whereas Setoka and Redhyang had the highest pulp ratio. Redhyang and Hallabong showed the highest quantity of organic acid and free sugar. Setoka showed three to five fold higher hardness than Citrus Unshiu. Tangor had higher quantity of pectin than Satsuma mandarin. Setoka and Hallabong had the highest value of pectin (5.49~5.72%) in the peel and Redhyang had the highest value of pectin in the pulp (0.86±0.08%). Harye-josaeng showed the highest yield of juice extraction and Hallabong showed the highest yield of the drying process. Conclusion: From the results, Tangor is recommended for jam, puree, or dried chip, and Satsuma mandarin is recommended for juice.
Key Words
citrus, Tangor, Satsuma mandarin, juice, chip
Contribution of Emotional Labor to Service Attitude of Dietitians in Contracted Foodservice Management Company 위탁급식전문업체 영양사의 감정노동이 서비스 태도에 미치는 영향
Contribution of Emotional Labor to Service Attitude of Dietitians in Contracted Foodservice Management Company 위탁급식전문업체 영양사의 감정노동이 서비스 태도에 미치는 영향
이경아 Kyung-a Lee , 류은순 Eun-soon Lyu
DOI:10.9724/kfcs.2019.35.5.518
Abstract
Purpose: This study examined the contribution of emotional labor (surface acting and deep acting) to the service attitude (appearance, customer-serving attitude, and self-improvement) of dietitians engaged in contracted foodservice management companies. Methods: The research was performed using questionnaires conducted from May to August 2018 on 178 dietitians of contracted foodservice management company including 5 major companies. Results: The mean scores for surface acting, deep acting, total service attitude, appearance, customer-serving attitude, and self-improvement were 2.81/5.00, 3.70, 3.86, 4.08, 3.86, and 3.57, respectively. The mean surface acting score and service attitude differed significantly (p<0.05) according to age and marriage status. A negative correlation (p<0.01) was observed between the service attitude and surface acting, but a positive correlation (p<0.01) with deep acting was noted. Surface acting had a negative influence on the service attitude (β=-0.414, p<0.001), appearance (β=-0.322, p<0.001), customer-serving attitude (β=-0.367, p<0.001), and self-improvement (β=-0.401, p<0.001). Deep acting had a positive influence on the service attitude (β =0.271, p<0.001), appearance (β=0.229, p<0.001), customer-serving attitude (β=0.235, p<0.001), and self-improvement (β=0.255, p<0.001). Conclusion: These results suggest that the management of surface acting is essential for improving the service attitude. Therefore, the contracted foodservice management companies should design efficient education and training programs and develop an internal marketing strategy to change the dietitians’ emotional labor.
Key Words
contracted foodservice management company, dietitian, emotional labor, service attitude
Comparative Analysis of Degrees of Importance and Performance Related to Culinary Education among Career-Interrupted Women and Employers of Korean Food Restaurants 경력단절여성과 한식전문점 채용자의 조리교육 중요도-수행도 비교 분석
Comparative Analysis of Degrees of Importance and Performance Related to Culinary Education among Career-Interrupted Women and Employers of Korean Food Restaurants 경력단절여성과 한식전문점 채용자의 조리교육 중요도-수행도 비교 분석
김지희 Jihee Kim , 정라나 Lana Chung
DOI:10.9724/kfcs.2019.35.5.527
Abstract
Purpose: This study examined the direction of culinary education that can be satisfied by both industry and academia by surveying the importance and performance of culinary education items from career-interrupted women and employers of Korean food restaurants. Methods: This study Conducted a survey of 150 career-interrupted women who received culinary education in vocational training organizations and had experience with re-employment at Korean food restaurants. Also gathered opinions from 150 employers of Korean food restaurants who had employment authority and experience of hiring career-interrupted women. Both of the groups were surveyed about the degree of importance and performance related to culinary education. The survey was conducted from November 7, 2015 to November 12, 2015. Results: In relation to basic education training among items of culinary education, the employers assigned greater importance to Basic personality education and Interpersonal education in the workplace compared to the women. Regarding the relation to the training on facility and equipment maintenance, the employers considered that degree of performance was higher than the women did. As for culinary theory education, the employers considered that the degree of performance was lower than the degree of importance in connection with cost control education, Inventory management education. Regarding culinary practice education, the employers considered that degree of importance and degree of performance were high in connection with education on sales preparation such as preparation of food materials. The two groups also differed in hygiene and safety education. Conclusion: Improving the courses of 'Basic Personality Education, Interpersonal Education in the Workplace, Inventory management training, Cost management training, Primary training for business' which shows the low performance compared to their importance, could be an advantage to the career interrupted women and the employers of Korean food restaurants.
Key Words
culinary education, career interrupted women, employer of Korean food restaurants, importance-performance analysis (IPA)
Recognition and Preference of Rice and Sesame-Nut Yeotganjeong by Chinese Students Residing in China 중국 현지 대학생의 쌀엿강정과 깨-견과엿강정에 대한 인식 및 기호도
Recognition and Preference of Rice and Sesame-Nut Yeotganjeong by Chinese Students Residing in China 중국 현지 대학생의 쌀엿강정과 깨-견과엿강정에 대한 인식 및 기호도
박진숙 Jin Sook Park , 이경애 Kyong Ae Lee
DOI:10.9724/kfcs.2019.35.5.539
Abstract
Purpose: Chinese local students' perception and preference of yeotgangjeong with rice or sesame-nut were examined. Methods: Yeotgangjeong, Korean traditional sweets made of rice or sesame seeds, nuts (pine nut, walnut) mixed with rice syrup (jocheong) as a binder. 62 Chinese local students were asked about their impression, preference, purchase intention and improving factors of rice or sesame-nut yeotgangjeong. Results: The scores of Chinese students' impression for rice or sesame-nut yeotgangjeong improved by eating it, mainly due to good odor. Most Chinese students preferred yeotgangjeong as snacks. Texture was chosen as the most important factor for developing Chinese students' favorite yeotgangjeong. Conclusion: These results suggested that the texture might be improved for Chinese preferred rice or sesame-nut yeotgangjeong.
Key Words
yeotgangjeong, Chinese local student, recognition, preference
Evaluation of Various Ingoing Sodium Nitrite Levels on pH, Residual Nitrite Levels and Color Values of Low-Fat Pork Model Sausages during Refrigerated Storage 돈육 저지방 모델 소시지의 제조 시 첨가한 아질산나트륨의 함량이 냉장 저장 중 pH, 잔존 아질산나트륨 잔류량 및 색도에 미치는 영향
Evaluation of Various Ingoing Sodium Nitrite Levels on pH, Residual Nitrite Levels and Color Values of Low-Fat Pork Model Sausages during Refrigerated Storage 돈육 저지방 모델 소시지의 제조 시 첨가한 아질산나트륨의 함량이 냉장 저장 중 pH, 잔존 아질산나트륨 잔류량 및 색도에 미치는 영향
김건호 Geon Ho Kim , 진구복 Koo Bok Chin
DOI:10.9724/kfcs.2019.35.5.547
Abstract
Purpose: This study examined the pH, residual levels of sodium nitrite (NaNO2), and color values of low-fat pork model sausages (LFPMS) with various ingoing levels of sodium nitrite during three weeks of refrigerated storage. Methods: LFPMSs were prepared with four different ingoing levels of NaNO2 (N50-50 ppm NaNO2; N100-100 ppm NaNO2; N150-150 ppm NaNO2; N200-200 ppm NaNO2), and the pH, residual levels of sodium nitrite (NaNO2), and color values (L*, a*, b*) during storage were measured. Results: The pH values of N150 and N200 were higher than those of N100 (p<0.05). The ingoing levels of NaNO2 in LFPMS did not affect the lightness (L*). Among the treatments, the redness (a*) value of N200 and N50 was highest and lowest, respectively (p<0.05). The yellowness (b*) of N50 and N200 was the lowest and highest among the treatments, respectively (p<0.05). In addition, the b* value of LFPMS decreased during the storage days. The residual levels of nitrite were proportional to the ingoing levels of NaNO2, in decreasing order of N200, N150, N100 and N50 (p<0.05). Conclusion: An increase in the ingoing levels of nitrite increased the level of nitrite during early storage. As a result, the residual levels of nitrite depend on the ingoing levels of sodium nitrite and storage period.
Key Words
low-fat model sausage, sodium nitrite, pH, color, residual level of sodium nitrite
