바질과 마늘을 첨가한 유화형 소시지의 이화학적 및 관능적 특성

박신영,정다원,정유다,김학연 공주대학교 자원과학연구소 2019 자원과학연구 Vol.1 No.1

The aim of this study was to investigate the effects of basil and garlic powder on the physicochemical and sensory properties of emulsion-type sausage. Ash contents was increase tendency with increasing amount of basil powder and decreasing garlic powder. In contrast, fat contents was decrease tendency with increasing amount of basil powder and decreasing garlic powder. Uncooked and cooked lightness·redness·yellowness values of samples were decreased with increasing basil powder content. Uncooked and cooked pH values of B1G3 treatment was significantly higher than other treatment and control (p<0.05). Water holding capacity was increase tendency with increasing basil powder contents. Cooking loss, water loss, and fat loss of treatment were significantly lower than control (p<0.05). Hardness, gumminess, and chewiness of samples were increase tendency with increasing amount of basil powder. Sensory properties of B1G3 treatment was significantly higher than control (p<0.05). The present results show that B1G3 has excellent physicochemical and sensory properties. Thus, emulsion-type sausage added with basil powder 1% and garlic powder 3% is suitable for quality properties.

쌀의 품종에 따른 이화학적 및 관능적 특성

이지선;신현아;조아라;우혜임;채유진;엄애선 한양대학교 2010 韓國 生活 科學 硏究 Vol.30 No.2

This study was compared the physicochemical properties and sensory properties of Korean high quality rice(Kopoomkyuck) and Japanese Koshihikari rice. Amounts of protein, fat and water were examined to understand the physicochemical properties. Also, sensory properties were examined by cooked rice and evaluated two different kinds on five-point scale in terms of seven categories - color, glossy, flavor, sweet taste, delicate taste, sticky and overall preference. As a result, we found that two groups of physicochemical properties were not much different. However, Japanese Koshihikari rice was found high score especially, color and glossy categories. Therefore, this study showed that sensory categories for Korean rice has better qualities. Furthermore, we suggested that Korean rice markets should make to improve and produce the high quality type of rice in order to make to increase of consumer’s demand because many consumers interest has been decreased which is related with reduced consumption of rice.

Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese “Primo Sale”

Isa Fusaro,Melania Giammarco,Michael Odintsov Vaintrub,Matteo Chincarini,Anna Chiara Manetta,Ludovica M. E. Mammi,Alberto Palmonari,Andrea Formigoni,Giorgio Vignola 아세아·태평양축산학회 2020 Animal Bioscience Vol.33 No.12

Objective: This study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino "Primo Sale” (PS). Methods: Fifty-four sheep were divided into three feeding groups: total mixed ration (TMR) enriched with extruded linseed (TL), control diet with TMR without any integration (TC), and pasture (P). During cheese production, six cheeses per experimental group were produced each week, stored for 10 days at 4°C, and then analyzed for chemical composition, FA profile, and sensory properties. Results: Saturated fatty acids (SFA) were significantly higher in PS from group TC (82.11%) than in cheese from other two groups (P 75.48% and TL 66.83%). TL and P groups presented higher values of polyunsaturated fatty acids, 4.35 and 3.65%, respectively, than that of TC group (2.31%). The lowest SFA/unsaturated fatty acid ratio was found in TL and P groups, while the highest was found in the TC group. Vaccenic acid and conjugated linoleic acid (CLA) were higher in group P (p<0.05) than in groups L and TC. Sensory properties of cheese from group P received the highest scores for odor intensity and friability, while control group had a greater chewing consistency. Overall, all cheeses received good scores for acceptability. Conclusion: In conclusion, this study showed how the integration of extruded linseed improved the FA profile of fresh pecorino cheese PS preserving its sensory properties. Levels of CLA in the PS group achieved using this approach was not higher than that in a grazing diet. Cheeses from groups P and L contained a higher value of FA, with nutritional implications for humans, when compared with un-supplemented diet. Linseed may be a good feeding strategy when pasture is not available.

느티떡(楡葉餠)의 재료 배합에 따른 관능적 및 텍스쳐 특성

이효지;백현남 한양대학교 2004 韓國 生活 科學 硏究 Vol.- No.23

Neuti-dduk was a steamed rice cake which is made of nonglutious rice flour with Neuti leaves, sugar, and water. The objective of study was designed to seek for the best recipe to make Neuti-dduk. The procedure is the following ; Neuti-dduk containing different ratio of ingredients such as Neuti leaves(20, 30g), sugar, and water. The most desirable recipe was determined after sensory examination and mechanical test for measurement texture, moisture content. The results of sensory evaluation showed that Neuti-dduk containing 20g Neuti leaves, sugar 30g, water 30㎖ had the higher scores in overall acceptability, chewiness preference. In the textural analysis of Neuti-dduk, cohesiveness were decreased by adding Neuti leaves. The moisture content of Neuti-dduk with 30g Neuti leaves was higher than those with 20g. Relationship between sensory and texture properties. The overall quality of sensory examination for Neuti-dduk of Neuti leaves had positive correlation with color and negative correlation with flavor. As the result of these tests, the most desirable recipe for the Neuti-dduk was 20g of Neuti leaves, 30g of sugar, 30㎖ of water, 2g of salt, in 200g of rice powder, Moisture content was 42.82%.

Development of anti-insect multilayered films for brown rice packaging that prevent <i>Plodia interpunctella</i> infestation

Lee, Soo-Hyun,Chang, Yoonjee,Na, Ja Hyun,Han, Jaejoon Elsevier 2017 Journal of stored products research Vol.72 No.-

<P><B>Abstract</B></P> <P>The aim of this study was to develop a multilayered insect-proof film that prevents contamination with <I>Plodia interpunctella</I> (Hübner; Lepidoptera: Pyralidae) insect larvae. The anti-insect activities of five essential oils (EOs), allyl disulfide (AD), and allyl mercaptan isolated from garlic and onion, respectively, were evaluated. Subsequently, fumigation insecticidal assays were performed to identify the anti-insect agents, their optimal concentrations. Garlic, onion EOs and their compounds were chosen as efficient anti-insect agents for application to rice flour-based multilayered plastic films. Penetration tests were then used to evaluate the ability of multilayered films to resist invasion by <I>P. interpunctella</I> larvae. Films containing 5% AD (AD-5) had the strongest resistance to penetration by insects. Thus, AD-5 was applied to brown rice packaging to measure protection from insects and to assess sensory properties. In these analyses, AD-5 showed insect-proofing effects and no undesirable changes to the sensory properties of the rice after cooking. Hence, this novel multilayer film could be used as an active packaging material with effective anti-insect activities and desirable physical properties.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Insecticidal activity of allyl disulfide was shown against <I>Plodia interpunctella.</I> </LI> <LI> A multilayered LDPE film containing 5% allyl disulfide and rice was developed. </LI> <LI> Newly developed film prevented contamination with <I>Plodia interpunctella</I> larvae. </LI> <LI> Undesirable effects on sensory characteristics were not shown in cooked brown rice. </LI> </UL> </P>

Physicochemical and sensory properties of milk supplemented with dispersible nanopowdered oyster shell during storage

Lee, Y.K.,Ahn, S.I.,Chang, Y.H.,Kwak, H.S. American Dairy Science Association 2015 Journal of dairy science Vol.98 No.9

The current study was carried out to investigate the dispersibility of powdered oyster shell (POS), nanopowdered oyster shell (NPOS), and Zn-activated nanopowdered oyster shell (Zn-NPOS) in milk and to determine effects of adding oyster shell on the physicochemical and sensory properties of milk during storage at 4<SUP>o</SUP>C for 16 d. To ensure dispersibility, 10% (wt/vol) oyster shell was added to distilled water and stirred at 800 rpm for 2 h, and then the emulsifier 0.5% polyglycerol monostearate (PGMS) was added and stirred continually for 24 h. The particle sizes of POS, NPOS, and Zn-NPOS were 180μm, 389 nm, and 257 nm, respectively. The pH values of all milk samples ranged from 6.62 to 6.88 during storage, and the zeta-potential of milks with NPOS and Zn-NPOS added were more stable than that of milk with POS in low concentrations (0.5 and 1.0%, vol/vol) during storage. The L and a color values of the milks were not significantly influenced by treatment; however, the b value (yellow-blue color) significantly increased during storage after adding POS, NPOS, or Zn-NPOS. Sensory analysis revealed that sedimentation score significantly increased with POS-supplemented milk, but the NPOS- and Zn-NPOS-supplemented milks did not show sedimentation until after 8 d of storage. Based on the data obtained, we conclude that dispersible nanosized oyster shell at concentrations of 0.5 and 1.0% (vol/vol) could be supplemented to milk without significant adverse effects on physicochemical and sensory properties.

유기산 처리가 돈육의 VBN, TBARS, 색깔, 관능적 특성에 미치는 영향

강석남,장애라,이상옥,민중석,이무하 한국동물자원과학회 2002 한국축산학회지 Vol.44 No.4

유기산 처리가 돈육의 VBN, TBARS, 육색, 관능적 특성에 미치는 영향을 조사하였다. 지방산패도 변화 비교(TBARS)의 경우, 젖산을 처리하지 않은 구와 0.5%, 1% 처리구에서 저장기간별로 지방산패도가 증가하였으나 1.5%와 2% 처리구에서는 유의적인 변화가 없었다. 하지만 저장 14일째에는 S1.5%와 2% 처리구에서 0.3㎎MA/㎏이하 수준의 낮은 값을 보였다. 구연산을 처리한 구에서도 저장 1일을 제외한 3, 7, 14일째에 처리구간별로 유기산 처리구가 유의적으로 낮은 지방산패도를 나타내었다(p<0.05). 저장 14일째에 대조구와 0.5%의 구연산 처리구에서의 지방산패도는 다소 높게 나타났으나 1.5%와 2% 처리한 구에서는 0.249∼0.229gMA/㎏으로 아주 낮은 값을 나타내었다. 그리고 모든 처리구내의 저장기간별 유의성은 발견되지 않았다. 단백질 변패도 변화 비교(VPN)의 경우 저장 기간에 따라 대조구 및 0.5% 젖산 처리구를 제외한 모든 처리구, 그리고 1% 초산(1% 젖산, 1% 구연산은 제외) 처리구에서 단백질 변패도가 유의적으로 증가하였으나, 모든 유기산 1.5%, 2% 처리구에서는 초기의 값과 14일의 값이 비슷한 경향을 보였다. 유기산을 살포한지 30분 경과 후의 육색의 경우(0일차) 모든처리구에서 대조구보다 높은 L*값이 나타나 표백현상이 나타났음을 확인할 수 있었다(p<0.05). 젖산 및 구연산의 경우 저장초기의 표백현상이 저장 14일까지 영향을 미치는 것으로 나타났다. 젖산의 경우 대조구에서 저장기간에 따라 L*값이 감소하였으나, 모든 처리구에서 저장기간에 따라 L*값의 감소는 나타나지 않았다. 초산의 경우 모든 처리구 및 대조구에서 저장기간에 따라 육색의 변화에 대한 유의성이 발견되지 않았다. 젖산을 관능검사한 구의 육색의 선호도에 있어서는 1, 1.5, 2% 처리한 구가 유의적으로 낮았으나 대조구 및 0.5% 처리구에서는 유의적으로 높은 선호도를 보였다. 이는 유기산에 의한 탈색 현상 때문으로 생각된다 구연산의 경우는 육색의 선호도가 대조구보다 처리구가 낮았으나 선호도에서는 처리구가 오히려 높은 값을 나타내었다. 또한, 젖산처럼 산취, 비린내, 피냄새, 불쾌취에 대해 대조구와 처리구간 유의적인 차이가 발견되지 않았다. 반면, 초산 처리의 경우 처리구 모두에서 심한 산취를 느꼈으며 전체적인 선호도도 낮았다. 그러나 비린내는 대조구가 높았음을 알 수 있었다. 결국 처리된 유기산의 농도가 높을수록 지방산패도와 단백질 변패도가 낮고 관능적인 특성에는 유의적인 영향은 없었음을 알 수 있었다. The objective of this study was to evaluate the effects of concentration(0, 0.5, 1, 1.5 and 2%) of lactic, citric and acetic acid on chemical and sensory characteristics of fresh pork loins. The pork loins were sprayed with organic acid by a hand sprayer for 15 sec at 30℃, packaged under air and stored for 14 days at 4℃ and then during the storage time analyzed for VBN, and TBARS, color and sensory property. All treated loins showed lower(p<0.05) VBN, TBARS values than the control's. Two percents of organic acid was the most efficient than the rest of treatments(p<0.05). All of pork loins that were sprayed with organic acids had higher CIE L*value(p<0.05) during storage, However, on 14th day, L* value of meat treated with lactic and acetic acid in 1.5 and 2% concentrations was not different from that of initial fresh loins(0 days). According to the results of sensory test, lactic acid, citric acid and acetic acid did not affected bloody and off-flavor of the meat for one day at 4℃. While the acetic acid spraying resulted in the strong sour flavor of meat after one day.

땅콩 분말을 첨가한 마카롱의 품질 특성

박영미(Young Mi Park),김수진(Su Jin Kim),김다희(Da Hee Kim),김미리(Mee Ree Kim) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.4

여러 가지 생리활성을 지닌 땅콩 분말을 첨가한 마카롱을 개발하기 위하여 아몬드 분말을 대체하여 땅콩 분말을 아몬드 가루의 10%, 20%, 30%, 40%, 50%로 첨가하여 마카롱꼬끄를 제조한 후 땅콩 분말의 첨가량에 따른 이화학적 특성과 관능적 특성을 분석하였다. 수분 함량은 아몬드 분말을 대체하여 땅콩 분말을 첨가했을 때 땅콩 분말의 첨가량이 증가할수록 점차 감소하다가 땅콩 분말을 40% 이상 대체했을 때부터 증가하는 경향을 나타냈다. 부피와 무게는 땅콩분말의 첨가량이 증가할수록 감소하여 땅콩 분말 50% 첨가군에서 유의적으로 가장 낮은 값을 나타냈다. 당도와 환원당은 땅콩 분말의 첨가량이 증가할수록 역시 감소하는 경향을 보여 땅콩 분말로 대체했을 때 당 함량이 증가하는 것으로 나타났다. pH는 땅콩 분말을 첨가할수록 유의적으로 감소하여 땅콩 분말 50% 첨가군의 pH가 가장 낮게 나타났다. 산도는 이와 반대의 경향을 보여 땅콩 분말의 첨가량이 증가함에 따라 증가하여 땅콩 분말 10% 첨가군이 산도가 가장 낮은 반면, 땅콩 분말 50% 첨가군의 산도가 가장 높게 나타났다. 색도는 땅콩 분말의 첨가량이 증가할수록 명도를 나타내는 L값은 감소한 반면, 적색도는 나타내는 a값은 유의적으로 증가하였다. 기계적 조직감 측정 시에 경도는 땅콩 분말의 첨가량에 따라 감소했으며, 검성과 씹힘성도 이와 유사한 경향을 보여 땅콩 분말의 첨가량에 따라 감소했고 땅콩 분말 50% 첨가군이 가장 낮은 경도와 검성, 씹힘성을 보였다. 관능 평가 시에 전반적인 기호도는 땅콩 분말을 아몬드 분말의 30% 대체한 땅콩 분말 30% 첨가군의 점수가 5.6점으로 가장 높았다. 이는 아몬드 분말을 대체하여 땅콩 분말을 첨가했을 때 아몬드 분말의 30% 수준으로 첨가하는 것이 색, 향, 맛을 비롯한 관능적인 측면에서 가장 적절할 것으로 예상된다. 땅콩 분말로 아몬드 분말의 특성을 대체하기는 어렵지만 본 논문에서는 땅콩 분말로 대체했을 때 관능적으로 우수하며 경제적으로도 원가절감을 통한 기능성 마카롱을 개발할 수 있음을 시사한다. This study evaluated the physicochemical properties of macaron supplemented with peanut (Arachis hypogaea L.) powder. Varying amounts of peanut powder (10, 20, 30, 40, and 50%) were added during preparation of macarons. A gradual decrease was observed in the moisture content of macarons with increasing amount of peanut powder, with a subsequent increase in moisture from more than 40% addition. Increasing amount of peanut powder also resulted in decreased volume and weight of the macaron, with significantly lowest values observed in the 50% added peanut powder group. Sugar contents (°Brix) and reducing sugar contents (%) were decreased with increasing amount of peanut powder. Compared to control macarons, increasing peanut powder addition showed a tendency towards decreasing pH and increasing acidity levels in the macarons. Furthermore, increasing peanut powder significantly decreased the lightness (L) values of macaron; however, the redness (a) values were found to be significantly increased in the Hunter color system. Textural properties by Textural Profile Analysis revealed decreasing hardness with increasing amount of peanut powder. Gumminess and chewiness also showed a similar tendency to decrease. Therefore, the 50% added peanut powder group showed the lowest hardness, gumminess and chewiness. Assessment of the sensory properties revealed that macarons supplemented with 30% peanut powder had the highest overall acceptance score. Taken together, our results indicate that it is desirable to add an optimum amount of peanut powder to the macaron for improving the physiochemical properties.

다수확 품종 쌀을 이용한 스폰지 케익의 제조 시 트랜스글루타미나제 첨가에 의한 물성 향상

하기용,유재수,강현중,김보경,이미자,강동오 한국국제농업개발학회 2012 韓國國際農業開發學會誌 Vol.24 No.4

본 연구에서는 다수확 품종인 벼 품종들의 이화학적인 특성을 조사하여 가공적성이 우수한 품종을 선정하고, TG를 첨가하여 쌀 스폰지케이크를 제조함으로써 로프 볼륨과 조직감 등 품질향상을 위해 실험을 수행하였다. 아밀로오스 함량은 품종간 18.5~20.2% 범위로 유의적인 차이가 없었다. 물결합력은 품종 중 보람찬이 높아 제빵 제조에 적절하였으며 물결합력과 전분손상도는 서로 정의 상관을 나타냈다. 품종들의 호화특성은 트랜스글루타미나제를 첨가하지 않은 쌀가루보다 첨가된쌀가루에서 향상되었다. 쌀 스폰지 케이크의 부피와 견고도는 부의 상관관계를 가졌고, 0.2% TG 첨가 시 밀가루와 유사한 부피를 나타냈다. 스폰지케이크의 경도는 무첨가 보다 TG 첨가 시 변화가 적어 노화가 억제되었고, 0.2% 첨가 시 물성개선에 적절하였다. 관능검사 결과 보람찬 품종이 외형, 조직, 맛과 전체적인 평가에서 우수하였다. This study was carried out to select the rice variety that had excellent processing quality through physicochemical properties and to examine the textural properties of rice sponge cake prepared with different amounts of added transglutaminase(TG). The amylose contents of cultivars were in a range of 18.5~20.2% that did not show significantly differences among the rice cultivars. The water binding capacity of Boramchan was higher than those of the other rice flours, which makes it an appropriate rice flour for bread baking properties. Water binding capacity was positively correlated with the damaged starch content of each rice cultivar. Amylogram properties of cultivars were improved in rice flour with addition of transglutaminase with comparison to those of rice flour without transglutaminase. The volume of rice sponge cake increased as addition level of transglutaminase increased up to 0.6% and decreased thereafter. It was similar to it used with wheat flour when 0.2% transglutaminase was added. The hardness of the sponge cake added with transglutaminase increased more slowly than that of the sponge cake without transglutaminase, 0.2% addition of TG led to the best textural properties. On sensory evaluation, the appearance, taste, texture, overall acceptability of sponge cake made from Boramchan were much better than those of the other cultivars.

Efficacy of Flaxseed Flour as Bind Enhancing Agent on the Quality of Extended Restructured Mutton Chops

Sharma, Heena,Sharma, Brahma Deo,Mendiratta, S.K.,Talukder, Suman,Ramasamy, Giriprasad Asian Australasian Association of Animal Productio 2014 Animal Bioscience Vol.27 No.2

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration ($4^{\circ}C{\pm}1^{\circ}C$) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.