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- 저자 : 차경숙(Kyung-Sook Cha) (검색결과 3 건)
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차경숙(Kyung-Sook Cha),임채원(Chae-Won Lim),김성준(Seong-Joon Kim),정인철(In-Chul Jung),문윤희(Yoon-Hee Moon) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.2
저장조건과 조리방법이 시금치의 captan 잔류량에 미치는 영향을 검토하기 위하여 시금치에 captan을 부착시키고 풍건한 후 저장조건과 조리방법에 따라서 그 잔류량의 변화를 조사한 결과는 다음과 같다. 시금치에 captan을 부착하고 풍건한 후의 captan 잔류량은 2.938ppm이었으며, 이것을 15℃에서 5, 10, 15 및 20일 저장하는 동안 각각 73.18, 80.80, 89.99 및 98.40%로 감소하였고, 풍건 후 3℃에서 저장하는 경우에는 각각 58.20, 61.37, 72.84 및 76.31%의 감소율을 보였다. 그리고 풍건 후 - 17℃에서 저장한 것은 각각 7.18, 22.67, 34.58 및 40.91%의 감소율을 보여서 저장온도가 낮을수록 captan 잔류량의 감소율이 낮았다. 양념을 첨가한 시금치의 captan 잔류량은 15℃에 저장한 것은 2, 24 및 48시간째에 각각 1.772(39.69%), 0.661(77.50%) 및 0.063ppm(97.86%)으로 감소하였고, 냉장한 것은 각각 2.344(20.22%), 1.021(65.25%) 및 0.329ppm(88.80%), 냉동저장은 2.428(17.36%), 1.520(48.26%) 및 0.726ppm(75.29%)으로 감소하였다. 식용유와 함께 2, 4 및 6분 동안 조리한 경우 식용유를 제거한 것은 감소비율이 각각 96.29, 97.86 및 99.18%, 식용유와 함께 분석한 처리구는 감소비율이 각각 73.32, 86.32 및 87.13%이었다. 이상의 결과로 부터 얻은 결론은 시금치에 부착시킨 captan 함량은 실온저장이나 양념을 첨가하므로써 감소시킬 수 있었으며, 그것은 가열조리로서 더 큰 감소효과를 얻을 수 있었다. Elimination of residual captan during the storage and cooking process was investigated. The concentration of residual captan after sticking and drying of captan on spinach was 2.938ppm. During storage of 5, 10, 15 and 20 days at 15℃, the amount of residual captan decreased to 73.18, 80.80, 89.99 and 98.40% of the initial amount, respectively. When spinach was stored at 3℃, the concentration of residual captan decreased to 58.20, 61.37, 72.84 and 76.31% and the storage was carried out at-17℃, residual captan amount decreased to 7.18, 22.67, 34.58 and 40.91% of the initial amount, respectively according to the storage period. In the case of the residual captan of seasoned spinach, the storage of 2, 24 and 48 hours at 15℃, the amount of residual captan decreased to 0.772(39.69%), 0.661(77.50%) and 0.063ppm(97.86%) of the initial amount, respectively. When spinach was stored at 3℃, the amount of residual captan decreased to 2.344 (20.22%), 1.021 (65.25%) and 0.329ppm(88.80%) and the storage was carried out at -17℃, residual captan amount decreased to 2.428(17.36%), 1.520 (48.26%) and 0.726ppm(75.29%) of the initial amount, respectively according to the storage period. In the case of the residual captan of spinach cooked with edible oil for 2, 4 and 6 minutes and then cooking oil was discarded, each decreasing rate of the captan sticked to the spinach was 96.29, 97.86 and 99.18%, respectively. The rate of removed the captan sticked to the spinach with oil was 73.32, 86.32 and 87.13%, respectively. From these results, the storage in room temperature and the addition of seasoning to the spinach could lead to decrease in the concentration of the residual captan, furthermore the cooking could inhance decreasing of residual captan.
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박경숙 ( Kyung Sook Park ),최영준 ( Young Joon Choi ),박현숙 ( Hyun Suk Park ),차경숙 ( Kyung Sook Cha ),이경숙 ( Kyung Sook Lee ),정인철 ( In Chul Jung ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.4
본 연구는 홍화씨가 동결저장 중 분쇄돈육의 이화학적 품질에 미치는 영향을 규명하고자 하였다. 분쇄돈육은 돈육등심 68%, 냉수 10%, 소금 2%에 돼지지방 20%를 첨가한 분쇄돈육(T0), 돼지지방 10%와 홍화씨 10%를 첨가한 분쇄돈육(T1) 그리고 홍화씨 20% 첨가한 분쇄돈육으로 구분하여 제조하였다. 보수력은 동결저장 중 유의적으로 감소하였으며, 홍화씨를 20% 첨가한 T2가 가장 높았다(p<0.05). 가열감량은 동결저장 기간이 경과하면서 유의적으로 증가하였으며, T1 및 T2의 가열감량이 T0보다 낮았다(p<0.05). 직경감소율의 경우 T0는 저장기간에 따라 증가하였지만 T1 및 T2는 동결저장 중 유의적인 변화가 없었다. 경도와 저작성은 동결저장 중 유의적으로 증가하였으며, 탄성은 감소하는 경향이었다(p<0.05). 경도, 탄성 및 저작성은 T2가 가장 높게 나타났다(p<0.05). 동결저장 중 pH는 유의적으로 낮아져 50일째에는 T0, T1 및 T2가 각각 5.41, 5.43 및 5.32를 나타내었다(p<0.05). TBARS값의 경우 T0 및 T1은 동결저장 중 유의적으로 증가하였으나 T2는 저장 중 유의적인 변화가 없었다. 그리고 동결저장 50일째의 TBARS값은 T0, T1 및 T2가 각각 4.76, 2.77 및 0.54 mg malonaldehyde/kg을 나타내었다. 명도(L*), 적색도(a*) 및 황색도(b*)는 T0가 가장 높았으며, 적색도는 동결저장 중 유의적으로 감소하는 경향이었다(p<0.05). 이상의 결과들을 종합적으로 고찰해보면 홍화씨의 첨가는 물리적 성질을 개선하면서 지반산화를 억제하여 기능성 육제품의 소재로서의 활용가능성이 있는 것으로 사료된다. This study was carried out to investigate the effect of safflower seed on the physicochemical properties of ground pork during frozen storage. Three types of ground pork were evaluated: 20% pork back fat added (T0, control), 10% pork back fat and 10% added safflower seed (T1), and 20% added safflower seed (T2). Water holding capacity decreased with longer storage period, and that of T2 was the highest (p<0.05). Cooking loss increased with longer storage period, and that of T1 and T2 was higher than that of T0 (p<0.05). The reduction in diameter of T0 increased, but that of T1 and T2 was not significantly different with longer storage period. Hardness and chewiness increased, but springiness decreased with longer storage period (p<0.05). Hardness, springiness and chewiness of T2 was the highest (p<0.05). The pH decreased with longer storage period (p<0.05), and those of T0, T1 and T2 were pH 5.41, 5.43 and 5.32, respectively, after 50 days of storage. The TBARS (2-thiobarbituric acid reactive substances) values of T0 and T1 increased, but that of T2 was not significantly different with longer storage period. The TBARS values of T0, T1 and T2 were 4.76, 2.77 and 0.54 mg malonaldehyde/kg, respectively, after 50 days of storage. The L*, a* and b* value of T0 was the highest among the samples (p<0.05), the a* value of the samples decreased with longer storage period (p<0.05). In conclusion, this study demonstrates that the addition safflower seed tended to improve physiological properties and antioxidative effects.
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저장온도 0,15 및 30℃에서 계육의 핵산관련물질과 관능성의 사후변화
이지은,정인철,차경숙,김명준,문윤희 慶星大學校 1995 論文集 Vol.16 No.3
This study was carried out to investigate changes of nucleotide related compounds and sensory property by freshness index of chicken meat during stored at 0, 15 and 30℃. In case of chicken meat stored at 0, 15 and 30℃, ATP+ADP, AMP and IMP was decreased, HxR and Hx was increased gradually. And such situation was higher in high temperature. But the amount of nucleotide related compounds was hard to decide freshness. The result of freshness estimated by sensory score was fresh to 9 days at 0℃, to 3 days at 15℃ and to 18 hours at 30℃ generally.
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