간함량비율과 제조방법에 따른 간소시지의 지질 산패에 관한 연구

이숙미,오성천,조정순 ( Sook Mi Lee,Sungcheun Oh,Jung Soon Cho ) 한국유화학회 1997 한국응용과학기술학회지 Vol.14 No.1

Objectives of this study were to investigate the lipid oxidation of liver sausages, one of the most favorite meet products and to examine the applicability of pork liver to sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of lipid oxidation. Based on the basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their contents of crude fat, AV, POV, and MA. Sausages manufactured with different methods(sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. In addition, the storage experiments were carried out. The findings from these experiments are summarized as follows : The content of crude fat was 17.12%. As the percentage of the liver increased, fat content of sausages siginificantly decreased. In the storage experiment, it was found that the acid value. peroxide value, and malonaldehyde content significantly increased in all samples regardless of the amount of liver or the storage time. The AV of experimental sausages was significantly increased by adding liver. There were significant differences in proportions of components but little differences were observed in contents among the samples.

닭고기 냉동저장과 조리법이 지질의 산패에 미치는 영향

최재희,이숙미,조정순 ( Jae Hee Choi,Sook Mi Lee,Chung Soon Cho ) 한국유화학회 1993 한국응용과학기술학회지 Vol.10 No.2

시판소시지의 조리방법 및 재가열이 조직특성에 미치는 영향

김성희(Sung-Hee Kim),이숙미(Sook-Mi Lee),조정순(Jung-Soon Cho) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.1

본 실험은 시중에서 판매하는 소시지를 전자렌지(microwaving), 가스오븐(gas-broiling), 튀김(frying)으로 조리한 다음, 냉장ㆍ저장하였다가 3일째, 6일째에 각각 재가열하여 관능검사와 조직감 측정을 하였다. 이를 통하여 조리방법, 냉장 저장 후 재가열에 따른 조직 특성에 대해 연구하여 다음과 같은 결론을 보고하는 바이다. 관능검사결과를 조리방법별로 살펴보면 조리하지 않은 상태의 소시지가 촉촉한 정도, 경도에서 높은 수치를 나타내었으며, 짠맛의 정도는 재가열함에 따라 수치가 높아졌다. 저작성은 전자렌지 조리에서 높은 수치를 보였으나 두 제조회사 제품이 다른 양상을 보였다. 뒷맛은 가스오븐 조리에서 가장 높게 나타났고, 조리하지 않은 상태의 소시지가 뒷맛이 가장 약함을 보였다. 산패취는 다른 조리방법에 비하여 튀김 조리에서 유의하게 높게 나타났다. 조리하여 냉장 저장한 후 3일째, 6일째 재가열했을 때, 저장 기간이 길어짐에 따라 경도, 짠맛의 정도, 산패취, 뒷맛의 수치는 증가함을 보였으나 촉촉한 정도, 저작성은 감소함을 보였다. 전반적인 기호도는 전자렌지와 가스오븐으로 조리하여 냉장ㆍ저장한 후 3일째 재가열했을 때가 가장 높은 수치를 나타내었다. 기계적인 분석을 하였을 때 튀김조리에서 경도 뭉침성 씹힘성이 높은 수치를 나타냈으며, 응집성과 탄력성에서는 조리방법별로 유의한 차이는 나타내지 않았다. 조리하여 냉장ㆍ저장한 후 재가열할 때에는 3일째, 6일째 재가열할수록 경도, 응집성, 탄력성, 뭉침성, 씹힘성이 증가하는 경향을 보였다. 경도, 응집성, 뭉침성, 씹힘성은 가스오븐으로 조리하여 냉장 저장한 후 3일째에 재가열한 소시지에서 유의하게 높았다. The purpose of this study was to evaluate the effect of cooking methods and reheating on texture characteristics of sausage. Sausage samples were cooked(microwaving, gas-broiling and frying), reheated on day 3 and 6 after refrigeration and put to evaluation of sensory and texture characteristics. The results of sensory evaluation showed that hardness, salty taste, rancid flavor and after-taste were increased but wetness and chewiness were decreased by reheating after refrigeration. Overall acceptability was the highest when the samples were gas broiled and reheated on day 3 after refrigeration. As for the estimation of texture changes by rheometer, hardness, cohesiveness, elasticity, gumminess and chewiness tended to increase by reheating after refrigeration. Hardness, cohesiveness, gumminess and chewiness were the highest when the samples were gas-broiled and reheated on day 3 after refrigeration.

간소시지의 영양성분에 관한 연구

조정순,이숙미 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.6

본 연구는 간을 함유하지 않은 소시지와 각각 5%, 15%, 30%, 45%의 간을 함유한 세절형(sliceable)과 퍼짐형(spreadable) 그리고 훈연 퍼짐형(smoked spreadable) 소시지를 제조하여 영양성분을 분석하여 영양학적으로 우수한 간소시지를 만들기 위한 기초자료를 마련하고자 하였다. 연구결과를 요약하면 다음과 같다. 간소시지는 평균 수분 함량이 62.31%, 조단백질 15.71%, 조지방 17.12%, 당질 3.88%, 조섬유소 0.24%, 조회분 1.48% 구성되어 있으며 열량은 234.04 kcal로 나타났다. 간소시지의 수분, 조단백질, 당질 그리고 조회분의 함량은 간의 함량이 증가할수록 증가한 반면 조지방과 열량은 감소하였다. 간소시지의 아미노산 함량은 간 30% 함유 소시지가 간 무함유 소시지에 비하여 valine, leucine, isoleucine, threonine, lysine, phenylalanine, arginine, aspartic acid, glycine, proline, tyrosine, cystine의 함량이 매우 높았으며 histidine, methionine, glutamic acid, alanine의 함량은 낮았다. 간소시지의 비타민 A의 함량은 간 무함유 소시지는 404∼439 IU/100g인데 비해 간 30%함유 소시지의 비타민 A의 함량은 2520∼7200 IU/100g으로 11배가 많았다. 비타민 B₁의 함량은 간 무함유 소시지는 0.94∼1.00mg/100g인데 반해 간 30%함유 소시지는 0.65∼0.97 mg/100g으로 낮은 수치를 나타내었다. 간소시지의 무기질 중 칼슘(Ca), 인(P), 마그네슘(Mg), 칼륨(K), 철(Fe)은 간의 함량이 증가할수록 증가하는 경향을 나타내었다 이상의 연구결과를 종합하여 볼 때 간소시지는 제조공정에 상관없이 간의 함량이 증가할수록 비타민 B₁을 제외한 다른 영양성분의 함량이 증가하여, 간 30% 함유소시지가 간 무함유 소시지보다 영양적으로 우수한 것으로 평가되었다. 또한 간 30% 함유 소시지 중 관능검사 결과 퍼짐형 소시지의 기호도가 가장 높은 것으로 나타나, 간 30%함유 퍼짐형 소시지가 관능적으로도 영양적으로도 가장 우수한 것으로 나타났다. The purposes of this study were to investigate the applicability of pork liver in manufacturing sausages and to examine the nutritional components of liver sausages prepared. Sausages containing different proportions of pork liver were manufactured with various processes and were analysed for their nutritional value. Based on the basic recipe for manufacturing sausages, fifteen recipes were proposed with different combinations of ingredients. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver also were evaluated. The results were obtained as follows : 1. The average contents of moisture, protein, fat, carbohydrate, fiber, ash, and energy were 62.31%, 15.71%, 17.12%, 3.88%, 0.24%, 1.48%, and 234.04 kcal/100 g respectively. As the percentage of liver increased, the fat content and total energy were decreased significantly. 2. As the percentage of liver in sausage increased, the content of amino acids including valine, leucine, isoleucine, threonine, lysine, phenylalanine, arginine, aspartic acid, glycine, proline, tyrosine, and cysteine was increased. However, the contents of histidine, methionine, glutamic acid, and alanine were decreased. 3. The vitamin A content of liver sausage was increased by 11 times compared with the control, however, the content of vitamin B was slightly decreased. 4. As the percentage of the liver was increased in sausage, the content of minerals such as calcium, magnesium, phosphorus, sodium, potassium, and iron were increased.

수리취 인절미의 수리취 첨가량에 따른 텍스쳐 특성

조정순,이숙미 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.1

수리취 첨가량(0∼40%)을 달리하여 제조한 수리취 인절미의 관능검사 결과 인절미의 색, 향, 전반적인 바람직한 정도에서 가장 높은 값을 나타낸 수리취 20% 첨가군이 다른 첨가군에 비하여 유의적으로 높은 기호도를 나타내었다. 수리취 인절미의 색도 중 명도(L값)는 수리취 첨가량이 증가할수록 감소하는 경향을 나타내었으며 적색도는 수리취 첨가량이 증가할수록 높은 음의 값을 나타내었고 황색도는 수리취 10% 첨가군을 제외하고는 수리취 첨가량이 증가할수록 감소하여 수리취 인절미의 녹색이 강하게 나타남을 알 수 있었다. 수리취 인절미를 20℃에 저장하면서 저장기간별로 수리취 인절미의 텍스쳐 변화를 측정한 결과 수리취인절미의 견고성, 씹힘성, 점착성, 그리고 응집성은 수리취의 첨가량이 증가할수록 감소하였다. 또한 수리취 인절미의 견고성, 씹힘성, 점착성, 그리고 응집성은 저장기간이 경과함에 따라 감소하는 결과를 나타낸 반면 탄력성은 저장기간이 경과함에 따라 증가하는 것으로 나타났다. 이상의 결과를 종합하여 보면 1% 소금물에 데친 수리취와 8시간동안 수침시킨 찹쌀을 이용하여 수리취의 첨가량(0∼40%)을 달리하여 제조한 수리취 인절미는 수리취 20% 첨가군이 기호도면에서 가장 우수하였다. 또한 이들 인절미를 20℃에서 96시간동안 저장할 경우 수리취가 첨가된 인절미가 무첨가된 인절미에 비하여 저장기간마다 견고도가 낮게 나타났으며 수리취의 첨가량이 증가할수록 견고도의 증가폭이 줄어들어 저장 중 노화가 지연되는 것으로 나타났다. The purpose of this study was to investigate sensory and mechanical characteristics of Surichwi-injeulmi by adding Surichwi contents. According to sensory evaluation of Surichwi-injeulmi, the acceptance was the best in the color. flavor and overa1l quality when adding 20% Surichwi. As the additional ratio of Surichwi was increased, the lightness and yellowness were decreased, however, the redness was negatively increased As a results of textural analysis of Surichwi-injeulmi by adding Surichwi contents in storing at 20℃, the hardness, chewiness, gumminess and cohesiveness were decreased with the increased by adding Surichwi contents. The hardness, chewiness, gumminess and cohesiveness were decreased by increased storage time, whereas the elasticity was increased. Textural characteristics of Surichwi-injeulmi added 30% and 40% Surichwi in storing at 20℃ showed less change than those of 0 and 10% group.

간함량비율과 제조방법에 따른 간소시지의 기호도에 관한 연구

이숙미,조정순 대한영양사협회 1997 대한영양사협회 학술지 Vol.3 No.1

Objectives of this study were to investigate the acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of sensory evaluation. Based on the basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their physicochemical and nutritional properties. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. The Findings from these experiments are summarized as follows: 1. As the percentage of the liver was increased, outer color of experimental sausages were significantly decreased. 2. The hardness, gumminess, chewiness were significantly decreased as the amount of liver increased. 3. Sausages containing 30% pork liver had best acceptability after swallowing. 4. The flavor and taste of liver in experimental sausages were significantly increased by adding liver. In summary, sausages containing 30% pork liver had best acceptability for consumption in terms of the indices measured in this study.

요리 방법이 쇠고기의 지방산 조성에 미치는 영향

이숙미,조정순,곽순미 한국유화학회 1992 한국응용과학기술학회지 Vol.9 No.2

This study was designed evaluate the change of fat content according to cooking methods of ground beef. The results are summarized as follows. 1. The fat content of ground beef is the lowest in boiling cooking method. 2. The fatty-acids composition of ground beef is mainly palmitic and oleic acids. The fatty acids hardly change according to cooking methods. 3. P/S ratio is inclined to increase a bit after cooking than pre-cooking. From all the results obtained in this study it can be conclude that fat content is the lowest in boiling and microwaving cooking methods and fatty acid composition is mainly palmitic and oleic acids.

장떡의 저장성에 관한 연구 : 제1보 ; 장떡의 제조와 저장기간에 따른 일반성분의 변화에 관한 연구 The First Report , Making and Effects of Storage Time on Proximate Composition Components of Jangduck

염초애,조정순,이숙미 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.2

This study was attempted to analyze the proximate composition content of Jangduck in order to find out usefulness as a stored food. Sex different group of Jangduck were assigned according to the contents of three different glutinous rice(10, 20, or 30%) with or without 30% beef supplematation. The contents of moisture, protein, fat, carbohydrate, fiber and crude ash of Jangduck were periodically analyzed four times during 60 days. The results were summarized as follows: 1. The content of moisture in jangduck decreased as the level of glutinous rice flour increased in 15days. The moisture content slightly decreasedafter 30days of storage time. 2. The content of protein, fat, carbohydrate, crude fiber and ash of Jangduck were shown to be unchanged. 3. The crude protein of Jangduck was relatively high. 4. There was little change of proximate composition contents of Jangduck throughout the total storage period.

장떡의 저장성에 관한 연구 : 제2보 ; 저장기간에 따른 장떡의 조직특성과 기호도에 관한 연구 The Second Report , A Study on the Texture and Sensory Characteristics of Jangduck during Storage

염초애,조정순,이숙미 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.1

This investigation was undertaken for the purpose of studying the quality and sensoryptability of Jangduck during storage containing various levels of glutinous rice flour. Composition of experiment Jangduck made with different components and contents. A standard samples of Jangduck were soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 10 or 20 or 30 : 30 : 10 : 5 : 2 (%) and measured acceptability by 15 days. Jangduck estimated for texture characteristics through acceptability. The acceptability of Jangduck was by both objective and subjective methods. Objective measures were made utilizing the Rheometer and Hunter colorimeter. Sensory evauated was done by a panel of 10 judges. The data analysis revealed following as for estimate of texture changes during storage by Rheometer, the hardness tended to increase as the addition level of glutinous rice flour and beef till 30 days. Hardness decreased slightly after 30 days of storage. Elasticity and cohesiveness tended to increase as the addition level of glutinous rice flour till 15 days and decreased slightly from 16 days to 60 days later. By color value of Jangduck, Lightness tended to increase as the addition level of beef during storage periods. Redness tended to increased as addition level of beef before storage and decreased 15 days later. Yellowness increasde than others from days later to 15 days later as the addition level of glutinous rice flour. The result of sensory evaluation revealed that C1 [soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 30 : 30 : 10 : 5 : 2(%)] produced the best quality in most sensory characteristics during storage.

쌀 품종에 따른 증편의 조직특성에 관한 연구

김효진,조정순,이숙미 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.1

The composition and polymeric structure of starch are the most important factors to determine the functional properties of rice. In an effort to relate the structural characteristics and its functional properties of starch in rice, molecular structural properties of starch from 6 rice cultivars were analysed. To relate the structure and function of starch the texture of Jeung-pyun made of rice were analyzed during retrogradation. The polymeric structure of rice starch was analyzed by debranching with isoamylase after gelatinization and fractionated with Sephadex G-75 gel filteration. The size fractionated debranched starch was categorized into four groups such as Fraction I, II, III and Intermediate Fraction depending in their max, The fractions with the max higher than 620㎚ were designated as Fraction I, while those in the range of 600∼620㎚ and 540∼600㎚ as the Inermediate Fraction and Fraction II, respectively. The Fractions with the max lower than 540 were described as Fraction III. The average degree of polymerization (DP) of the Fraction I was estimated to be higher than 200, and those of other fractions, i.e. the Intermediate Fraction I, Fraction II and III were 150, 45 and 25, respectively. The levels of Fraction I were varied from 11 to 35% of total sugar. The Fraction I showed the linear relationship with the amylse contents, and the Intermediate Fraction, which might contain the mixture of short chain of amylose and debranched long chain of amylopectin, were measured to be in the range of 2.7∼8.4%. The levels of Fraction II and III, both to be considered as the branches of amylopectin, were ranged 14.5∼23.6% and 39.7∼73.0%, respectively. The ratio of Fraction III to Fraction II describing the degree of branch or compactness of amylopectin was estimated to be around 4.0 for waxy varieties and around 2.0 for high amylose cultivars. With these results, it can be suggested that the degree of branch of the amylopectin may effect on amylose contents of starch or rice versa. To invertigate processing aptitude of different rice cultivars for the preparation of Jeung-pyun, its texture was analyzed by Instron, hardness, cohesiveness, elasticity, gumminess and chewiness of Jeung-pyun made of rice showed the significant relationship with the amylose content. Hardness was increased during retrogradation of product, but the relationship between hardness and amylose content due to not only difference in amylose content but also difference in structural characteristics of starch. In analysis of relationship between structure of rice starch and mechanical properties of Jeung-pyun during retrogradation elasticity did not show any relationship before retrogradation bur during retrogradation showed siginificant correlation. With these result, it can be suggested that the degree of branch of the amylopectin may effect on elasticity during retrogradation. However hardness, cohesiveness, gumminess and chewiness which were significant different before retrogradation, showed some correlation with structure of rice starch during retrigradation.