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자숙크릴의 일반성분 분석과 항산화 활성을 위한 반응표면법에 의한 알카라제 가수분해 최적화
김경묘(Kyoung Myo Kim),조용범(Yong Bum Cho),황영정(Young Jeong Hwang),이다선(Da Sun Lee),이양봉(Yang Bong Lee) 한국조리학회 2012 한국조리학회지 Vol.18 No.1
The objective of this study is to optimize enzymatic hydrolysis of cooked krill by using Alcalase. To optimize krill hydrolysis on such dependent variables as TCA, DPPH-scavenging, and Fe-chelating activities by using Alcalase, independent variables of hydrolysis pH and temperature were investigated. Their formulas and three dimensional graphs were obtained by using SAS and Maple softwares, respectively. For comparison of general composition of raw krill, its contents of moisture, crude protein, crude fat, and ash were 17.48%, 53.74%, 15.66%, and 10.21%, respectively, and for cooked krill, its contents were 4.80%, 71.84%, 5.26%, and 15.09%, respectively. The composition of fatty acids for cooked krill was similar to that of raw krill. The most abundant fatty acid was palmitic acid (16:0) and the following order was oleic acid (18:1), eicosapentaenoic acid (20:5), palmitoleic acid (16:1), and docosahexaenoic acid (22:6). For DH optimization of hydrolysates from cooked krill, its result was pH 8.5 and 66.6℃ hydrolysis temperature for the maximum DH of 29.4%. For DPPH-antioxidative optimization of hydrolysates from raw krill, its maximum result of 27.1% was obtained in the hydrolysis condition of pH 7.4 and 67.5℃. For Fe-chelating optimization of hydrolysates from cooked krill, its maximum result of 24.9% was in the condition of pH 8.7 and 65.5℃. These results can be used for basic data for using krill products and other fish products as bioactive ingredients.
김경묘(Kyoung Myo Kim),박현주(Hyun Joo Park),남민희(Min Hee Nam),김선봉(Seong Bong Kim),전병수(Byung Soo Chun),이양봉(Yang Bong Lee) 한국조리학회 2013 한국조리학회지 Vol.19 No.3
Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.
데리야끼 소스의 재료별 선호도와 소스 선택에 미치는 영향
김경묘(Kyoung Myo Kim),조은혜(Eun Hye Cho),이양봉(Yang Bong Lee) 한국조리학회 2010 한국조리학회지 Vol.16 No.5
This study aims to provide basic data about the diversification and the development of sauces by making four kinds of Teriyaki sauce, and the findings are as follows. The satisfaction with Teriyaki sauce by age and cooking career and groups showed a significant difference in several items. According to the result of the preference analysis on professors and teachers, the preference for health/nutrition showed a significant difference; also, the result of the preference analysis on Teriyaki sauce ingredients among the culinary students showed a significant difference in awareness and health/nutrition. In addition, the result of the preference analysis on Teriyaki sauce ingredients among college students showed a significant difference in the order of taste, awareness, price, and health/nutrition. Lastly, the result of the preference analysis on Teriyaki sauce ingredients among all groups showed a significant difference in the order of awareness, price and health/ nutrition. As the mindset that main ingredient of Teriyaki sauce is eel bone prevails and the sauce made by crab shells is highly preferred, sauces added with sea food products are considered to be possibly developed. The follow-up study will have to deal with a manufacturing method of sauce with high nutrition and economy efficiency resulting from cheap manufacturing unit price by making Teriyaki sauce with inedible but nutritious sea food products.
진주지역 약선요리 선택속성이 고객만족과 구매태도에 미치는 영향에 관한 연구
이지용(Ji Yong Lee),김경묘(Kyoung Myo Kim),황영정(Young Jeong Hwang) 한국조리학회 2013 한국조리학회지 Vol.19 No.4
The purpose of this research is to examine the effects of selection attributes of medicinal food on customer satisfaction and purchase attitude in Jinju area. A survey was conducted to 300 people who live in Jinju area, and 252 completed copies of questionnaire was returned. Statistical package ``SPSS WIN 20.0`` was used to analyze the sample data, and the result of the analysis is as follows. First, for the hypothesis, ``selection attributes of medicinal food have a significant effect on satisfaction,`` food quality, health food and services have a significant effect on customer satisfaction. Second, customer satisfaction with medicinal food has a significant effect on revisit. Third, customer satisfaction leads to recommendation to others. In conclusion, this research shows that medicinal food restaurants in Jinju area should provide healthy food menu, high-quality food and high-class services, which could be effective to promote the specialty of medicinal food restaurants for costumers.