중중량품 포장의 경향과 과제

서광명 (사)한국포장협회 1999 包裝界 Vol.70 No.-

고추냉이즙을 첨가한 간장 양념 계육의 냉장 저장 중 품질 특성

서광명,정장호,Seo, Kwang-Myung,Chung, Chang-Ho 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.5

This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at $4^{\circ}C$ for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness ($L^*$) and yellowness ($b^*$) increased in proportion to the increased amount of the blended wasabi juice, but the redness ($a^*$) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.

오가피 추출물 첨가량을 달리하여 제조한 양념치킨소스의품질 특성 및 항산화성

서광명,제갈준미 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.7

This research investigates the quality characterisics and antioxidant activities of spicy chicken sauce prepared with different contents of Acanthopanax sessiliflorus extract. Approximate compositional of Acanthopanax sessiliflorus material was 4.58% of moisture, 5.45% of crude protein, 1.25% of crude fat, 4.16% of crude ash, and 84.56% of crude carbohydrate. The range of pH (4.32~4.36), titratable acidity (0.45~0.48), soluble solids (4.36~4.66) and viscosity (4,015.66~5,800.33) were increased along with the addition of Acanthopanax sessiliflorus extract, but the salinity was not significantly different between control group and the treatment group. The lightness (L), redness (a) and yellowness (b) of sauce were decreased as the amount of extract increased. In the measure of antioxidant activity, total polyphenol contents and DPPH․ABTS radical scavenging activities increased with the addition of Acanthopanax sessiliflorus extract. The total number of bacteria measured the spicy chicken sauce with the Acanthopanax sessiliflorus extract was analyzed at an interval of 15 days during 60 days at refrigerated storage (5℃). As storage time extended total plate counts did not detected until 30 days, and it counts were 3.6×10∼2.0×103 CFU/mL after 45~60 days. Yeast and mold did not appear until 45 days during cold storage and counts were 3.0×10 at 60 days. In the preference test, the overall acceptance of spicy chicken sauce added with 2% Acanthopanax sessiliflorus extract showed the highest preference among all samples.

아로니아 분말을 첨가한 팥다식의 품질 및 관능 특성

서광명 (사)한국조리학회 2022 한국조리학회지 Vol.28 No.5

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계피 첨가량을 달리한 양념치킨 소스의 품질 특성

서광명,김자경 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.5

The object of this research analyzed the Quality and sensory characteristics of spicy chicken sauce with the addition of various amounts of cinnamon extract (0~4%). Approximate compositional of dried cinnamon material was 12.85% of moisture, 3.78% of crude protein, 3.15% of crude fat, 2.98% of crude ash, and 77.24% of crude carbohydrate. Salinity of the spicy chicken sauce was not significant differences among samples. The soluble solids and viscosity of the spicy chicken sauce ranged from 4.36 to 4.63, and between 4,015.66 to 5,358.52 respectively increased according to increase cinnamon extract. The pH and acidity of the spicy chicken sauce ranged from 4.32 to 4.37, and between 0.45 to 0.48 respectively increased according to increase cinnamon extract. The color evaluation appeared that L-value, a value and b value were decreased with increasing cinnamon extract. After 60 days of cold storage, total plate counts did not detect until 30 days and it showed 3.6×10∼2.0×103 CFU/mL from 45 days to 60 days. Yeast and mold did not detect until 45 days and it showed 2.0×10~3.0×10 at 60 days. In the preference evaluation, overall preference was highest for the spicy chicken sauce added with 1% cinnamon extract.

엄나무 추출물 첨가 양념치킨소스의 제조조건 최적화 및 저장성 연구

서광명(Kwang-Myung Seo) 한국조리학회 2020 한국조리학회지 Vol.26 No.4

가열시간에 따른 재첩 육수의 품질 및 관능 특성

서광명(Kwang-Myung Seo) 한국조리학회 2021 한국조리학회지 Vol.27 No.4

울금 분말을 첨가한 설기떡의 품질 특성

서광명(Kwang-Myung Seo),정연훈(Yeon-Hun Chung) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.2

This study was conducted to evaluate the quality characteristics of sulgidduck with addition of 0, 1, 3, 5 and 7% turmeric powder. The moisture content of sulgidduck ranged from 33.71% to 37.75. The addition of turmeric powder to sulgidduck tended to decrease the pH value, whereas it did not change brix° values of the samples. For Hunter color values, addition of turmeric powder to sulgidduck tended to decrease lightness (L) and increase redness (a) and yellowness (b). For textural characteristics, addition of turmeric powder decreased hardness, whereas adhesiveness and springiness of the samples were unaffected. The addition of turmeric powder to sulgidduk tended to increase gumminess. The addition of turmeric powder to sulgidduk tended to decrease chewiness. In the sensory evaluation, addition of 3% turmeric powder resulted in the best score in terms of taste and overall preference. Therefore, these results suggest that addition of 3% turmeric powder could be applied for making turmeric powder sulgidduk.

당귀 추출물을 첨가한 양념 치킨 소스의 품질 특성

제갈준미,서광명,정장호 동아시아식생활학회 2019 동아시아식생활학회지 Vol.29 No.6

This study investigated the quality characteristics of spicy chicken sauce added with 0%, 1%, 2%, 3%, 4% Angelica gigas Nakai extract. Compositional analysis of Angelica gigas Nakai material confirmed 71.39% carbohydrate, 7.52% moisture, 8.12% protein, 6.85% fat, and 1.23% ash contents. The quality characteristics of spicy chicken sauces added with Angelica gigas Nakai extract were measured. The range of pH, acidity and soluble solids were 4.32∼4.40, 0.45∼0.49 and 4.36∼4.66, respectively. The pH, viscosity, soluble solids and acidity all increased as the content of Angelica gigas Nakai extract increased. Salinity was not significantly different between the samples. Hunter’s color (L, a, and b values) decreased as the extract concentration increased. The total number of bacteria in the spicy chicken sauce added with Angelica gigas Nakai extract was measured in samples at an interval of 15 days for 60 days in refrigerated storage (5℃). Bacteria did not appear until 30 days during refrigerated storage, and the total plate count was 2.6 × 101∼2.0 × 103 CFU/mL from 45 to 60 days. Yeast and mold did not appear until 45 days during refrigerated storage, and the total plate count was 1.6 × 101∼3.0 × 101 at 60 days. In the preference test, the overall acceptance of spicy chicken sauce added with 2% Angelica gigas Nakai extract was the highest among all of the samples.

황기 추출물을 첨가한 양념 치킨 소스의 품질 특성

제갈준미,서광명,정장호 동아시아식생활학회 2019 동아시아식생활학회지 Vol.29 No.5

Astragalus membranaceus is one of the most used plant roots in Oriental medicine. This study investigated the quality characteristics of spicy chicken sauce added with 0%, 1%, 2%, 3% and 4% Astragalus membranaceus extract. Compositional analysis of Astragalus membranaceus material showed 82.24% carbohydrate, 7.58% moisture, 6.75% protein, 0.85% fat, and 2.58% ash contents. The quality characteristics of spicy chicken sauces were measured. The ranges of pH, titratable acidity, and soluble solids (°brix) were 4.32∼4.39, 0.45∼0.51, and 4.36∼4.63, respectively. The pH, viscosity, soluble solids and titratable acidity increased as Astragalus membranaceus extract increased. Salinity was not significantly different between the samples. Hunter’s color (L, a and b value) were reduced as extract increased. The total number of bacteria in the spicy chicken sauce wtih the Astragalus membranaceus extract was measured at an interval of 15 days for 60 days at refrigerated storage (5℃). Total plate counts did not appear until 30 days during refrigerated storage, and counts were 6 × 101∼8.6 × 102 CFU/mL from 45 days to 60 days. Yeast and mold did not appear until 45 days during refrigerated storage, and counts were 1.3 × 101∼3.0 × 101 at 60 days. In the preference test, overall acceptance of spicy chicken sauce added with 1% Astragalus membranaceus extract was the highest among all of the samples.