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Woonseo Baik,Juhee Kim,Gyeonghye Yoon,Giho Kim,Daeun Kim,Yoojin Jeong,Youngseung Lee 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study was conducted to examine the textural properties of a meat analogue consisting of cricket powders (0∼9%) made using a 3D food printer. Steady flow and dynamic viscosity of the meat analogue paste was measured by a rheometer. TPA of the samples printed was performed using Texture Analyzer, while sensory characteristics of the samples printed and cooked were profiled with eight trained panelists. The apparent viscosity of the control (0% cricket) was the highest, while it tended to decrease as the amount of crickets increased. The control showed high values in both the storage and loss modulus, indicating high viscoelastic properties, whereas similar trends were observed among the other treatments. Descriptive analysis showed higher intensities in most characteristics for the control, while the sample added with 6% cricket was the highest for initial hardness and springiness. Most of textural properties decreased as the amount of cricket powders increased in TPA. This study implies that appropriate ingredients to enhance textural properties of meat analogue consisting of cricket powders produced using 3D food printer should be utilized.
Gyeonghye Yoon,Woonseo Baik,Juhee Kim,Daeun Kim,Yoojin Jeong,Giho Kim,Yejun Lee,Youngseung Lee 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
The balance between omega-3 and omega-6 in fatty acid is critical due to its conflicted effects on health. Omega-3 reduces inflammation, whereas excessive omega-6 may cause inflammation. The objective of this study was to examine the sensory and hedonic perception of chicken salad produced either using meat balanced ratio of 1:4 between omega-3 and omega-6(treatment) or commercial meat (control) by descriptive analysis and consumer testing under blind and informed conditions. A total of 70 consumers assessed the sample"s hedonic level on a 9-point scale, while a total of 12 sensory attributes of the samples were profiled by descriptive analysis. Significant differences were observed for the informed consumer test, showing the treatment with higher acceptance although no difference was found between the control and treatments for the blind test. This implies that the health-related positive effect of the treatment was manifested compared to the control. Descriptive analysis showed higher intensities in savory taste, juiciness, and tenderness for the treatment, indicating that the treatment showed superiority to the control in terms of health benefits and sensory attributes.
Juhee Kim,Woonseo Baik,Gyeonghye Yoon,Sungsoo Park,Eui-Cheol Shin,Youngseung Lee 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Winter radish is harvested in the middle of winter and eaten throughout the winter. It is characterized by its firm tissue and less spicy taste. This study was conducted to investigate the volatile components and sensory characteristics of four different kinds of winter radish harvested in Korea. The olfactory properties of the raw radish were identified through the electronic nose while a total of 13 sensory characteristics of the raw and blanched radish were profiled by 7 trained descriptive panelists. Methanetiol was the highest fragrant component out of 18 fragrance components detected in all samples, followed by pyridine. PCA results confirmed that each variety had its own aromas. In raw radish, no significant differences were observed among varieties for most of characteristics except for hardness. On the other hand, the blanched radish showed differences for hardness and crunchiness. According to the PCA, each sample had its own characteristics being located in a different quadrant in the PCA map. Therefore, winter radishes should be used appropriately considering the characteristics of the variety.
제주 월동무 크기 및 분자량에 따른 분획물의 감각 특성
김주희(Juhee Kim),백운서(Woonseo Baik),윤경혜(Gyeonghye Yoon),이상혁(Sanghyeok Lee),정지윤(Ji-Yoon Jung),서위(Wei Xu),김창숙(Chang-Sook Kim),신의철(Eui-Cheol Shin),이영승(Youngseung Lee),박성수(Sung-Soo Park) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.1
본 연구에서는 크기에 따른 제주산 월동무의 품질 특성을 알아보기 위해 처리조건을 달리한 월동무 시료를 이용하여 조직감 분석 및 묘사분석을 실시하였다. 생무와 데침무 모두 중간 크기의 것이 유의적으로 가장 낮은 경도 값을 보였다. 하지만, 묘사분석에서는 특성에 대한 뚜렷한 차이는 없었으며 데침무에서만 큰 크기의 무가 씹힘성과 섬유질성에서 유의적으로 낮은 값을 나타내었다. PCA를 이용한 주성분 분석결과, 시료는 크기마다 서로 다른 방향에 위치하여 각자 고유한 특성을 보였으며 처리 방법에 따라 그 특성이 조금씩 달라졌다. 따라서 제주산 월동무는 크기에 따라 고유의 감각특성을 보이고, 이를 제품의 성격에 따라 알맞게 활용한다면 월동무가 식품소재로서 다양하게 사용될 수 있을 것으로 사료된다. 또한, 생무와 데침무가 지니는 특성이 서로 다른 것을 볼 수 있는데, 이는 데치는 과정에서 발생하는 열에 의해 월동무의 조직이 수분과 작용하여 감각 특성에 영향을 미치는 것으로 생각된다. 무 추출물을 이용한 단백질 분자량에 따른 비교에서는 분자량이 적을수록 향 관련 특성들과 쓴맛의 강도가 유의적으로 높았다. 이는 분자량이 월동무의 특성을 결정짓는 데 일부 기여하기 때문이라고 생각된다. 그러나 본 연구에서 분자량이 어떠한 작용으로 월동무의 관능적 특성에 영향을 주는지에 대한 기작이 설명될 수 없다는 부분은 제한점으로 보인다. 결론적으로 현재까지 크기에 따른 월동무의 감각 특성에 대한 연구가 거의 전무한 실정이므로 이에 대한 추가 연구가 필요하다고 판단된다. 이를 통해 본 연구결과는 월동무 크기에 따른 고유 특성에 기반한 가공제품 개발에 대한 기초 자료를 제공할 수 있다. This study was performed to investigate the effect of size and fractions based on the molecular weight on the sensory and textural properties of winter radishes grown in Jeju. Samples were sorted into large, medium, and small sizes according to their weight and treated either in a raw or blanched state. The samples were separated into three fractions according to their molecular weight. The blanched radish showed increased moisture and reduced astringent taste, hardness and chewiness compared to the raw radish, while no significant differences were observed among samples according to size. The small size of raw radish was more astringent compared to the large and medium sized radishes. There were significant differences in mechanical hardness among the products with medium-sized raw and blanched radishes being the softest and having highest uniformity. This indicates that the different sizes of radish should be taken into consideration when developing a product using radishes. The intensity of the pungent taste and aroma decreased with the increase in the molecular weight of the radish extracts. The extract with the lowest molecular weight also showed the highest bitterness. This suggests that the molecular weight of separated radish ingredients accounts for the inherent flavor of winter radish.