감가루를 첨가한 매작과의 관능적 특성

이희해,고봉경 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.2

Persimmon powder (PW), which was prepared by pulverizing freeze-dried persimmon with peels, was added to Maejakgwa up to 25% of wheat flour. Maejakgwa samples were prepared by the central composit experimental design for three independent variables: amount of PW, frying time, and frying temperature. The color of Maejakgwa was influenced more by the frying time and temperature than the content of added PW. Crispiness and adhesiveness were highly correlated with overall preference. Although the amount of PW affected the adhesiveness, the adhesiveness could be controlled by the frying temperature and time. Frying temperature was the most effective factor on the crispness and hardness. The addition of high amount of PW obviously increased the sweetness and aftertaste. However, at the low amount of PW, frying for longer time at high temperature also increased the sweetness and aftertaste. Center sample (15% PW, frying for 4 min at 145℃) showed the best score at the overall preference. Overall preference was improved as the sample was fried at high temperature/short time or at low temperature/long time. Maejakgwa prepared with high amount of PW at 20% showed no significant difference with the center sample for overall preference as prepared by frying for 3 min at 155℃. The optimum condition obtained by superimposing color, crispiness and overall preference was frying for 5∼6 min at 131∼140℃.

감자 튀김의 가열 온도와 시간이 아크릴아마이드 생성 및 기호도에 미치는 영향

김진만(Jin-Man Kim),최지훈(Ji-Hun Choi),최윤상(Yun-Sang Choi),한두정(Doo-Jeong Han),김학연(Hack-Youn Kim),이미애(Mi-Ai Lee),정혜경(Hae-Kyung Chung),김천제(Cheon-Jei Kim) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.4

본 연구는 후렌치 후라이의 가열 온도 및 시간에 따른 아크릴 아마이드 생성량과 관능적 품질 특성을 조사하였다. 가열 온도와 가열 시간의 변화에 따라 아크릴아마이드 생성 함량에 많은 영향을 미치는 것으로 나타났다. 일반적으로 후렌치 후라이는 160-180℃ 온도에서 2-5분간 가열하는데 아크릴아마이드의 생성은 가열 온도 및 시간에 크게 영향을 받으므로 이를 조절함으로써 식품 내 아크릴아마이드 생성을 줄일 수 있다. 또한 아크릴아마이드 생성량을 줄이면서 관능적으로 우수한 후렌치 후라이를 제조하는 것이 중요하다. 따라서 후렌치 후라이 제조를 위해 165℃에서 2분 30초 동안 가열하는 것이 아크릴아마이드의 생성을 저감화하면서 크리스피 및 관능적 측면에서 우수한 후렌치 후라이를 제조할 수 있을 것으로 사료된다. The objective of this research was to study the effect of different frying temperatures and time conditions on acrylamide formation, crispness, and sensory evaluations of french fries. Acrylamide concentration in french fries increased as frying temperature and cooking time increased. The french fries treated at 165℃ frying had higher crispness values than those with other treatments. Frying treatments for 2 min 30 sec had the highest crispness values of the french fries. Sensory evaluations in terms of color, texture, and overall acceptability, showed the better quality of french fries treated at the frying condition of 165℃ and 2 min 30 sec than with other treatments. French fries cooked at 165℃ for 2 min 30 sec had not only good sensory properties in french fries, but also led to a reduction in acrylamide formation.

저장조건에 따른 유부의 품질평가

김동수,박현수,김현대 한국식품영양학회 1997 韓國食品營養學會誌 Vol.10 No.4

유부를 저온(8±2℃) 및 실온(25∼30℃)에 저장하였을 때 유부의 품질변화를 분석하였다. 초기 수분함량이 41.9%였던 유부를 8±2℃ 및 25∼30℃에 저장한 결과 저장기간 2일째에 각각 29.6%와 29.8%로 급격히 수분함량이 감소하였고 그 이후 큰 변화는 없는 것으로 나타났다. 저장온도와 저장기간이 증가할수록 pH는 감소하였고 저장 중 유부기름의 산가는 저온저장 때보다 실온저장 4일째까지 서서히 증가하다가 5일째 큰 폭으로 증가하였다. 과산화물가 역시 저장온도 8±2℃, 9일째까지 품질저하에 별 영향을 미치지 못하였으나 실온저장시 6일째에 12.20 meq/㎏으로 급격히 증가하는 것으로 나타났다. 또한, 저장전 지방산조성과 8±2℃에서 8일간 및 25∼30℃ 4일간 저장하였을 경우에 지방산 조성의 차이는 거의 나타나지 않았다. 생균수의 변화는 저장초기 1.0×1.0 CFU/g이었으며 25∼30℃의 경우 저장 2일째부터 호기성 전세균과 곰팡이수가 각각 6.1×10 exp (5)와 2.0×13CFU/g로 급격히 증가하였다. 관능검사결과 저온저장 6일간 기호성에 큰 변화는 없었으나, 25∼30℃ 저장 4일째에는 관능적 품질이 큰 폭으로 하락하는 것으로 나타났다. 따라서 식품위생법에 규정된 산가(3.0 KOH ㎎/g 이하) 및 과산화물가(30 meq/㎏ 이하)를 기준으로 하여 유부의 적절한 유통기간을 구하여 검토한 결과 8±2℃에서 저장한 경우 저장 7일째까지는 유통가능한 기간으로 생각된다. 그러나 식품위생법에 규정되어 있지는 않는 규격이지만 관능검사 결과로 보아서 실온저장 6일째 이후 상품적 가치가 다소 떨어질 것으로 추정된다. The study was carried out to investigate the changes of quality and the determine the optimal shelf-life of fried soybean curd under low temperature(8±2℃) and room temperature(25∼30℃), respectively. The quality criteria for fried soybean were acid value, peroxide value, fatty acid composition and microbial concentration, et al. The initial moisture content of fried soybean curd was 41.9%, it was rapidly decreased to 29.6% until the second days under low temperature. The pH value was 5.7 and 5.8 at the ninth days under 8±2℃ and the sixth days under 25∼30℃, respectively. Also, the acid value rised remarkly to 10.65 at the fifth days and the peroxide value was 12.20 at the sixth days under room temperature. However, there were no significant changes in the fatty acid composition under different storage conditions. The viable cell counts were 1.0×1.0 at the initial storage, but they were increased to 6.1×10 exp (5) over at the second days of room temperature. Moreover, the mold colony counts were in 2.0×10∼6.0×10 exp (3) and 2.0×10∼8.5×10 exp (7) during all storage days under 8±2℃ and 25∼30℃, respectively.

Oxidative Stability of Soybean Oil after Frying under the Different Storage Temperatur

김영성,최진영,권태은 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.2

The purpose of current study was to evaluate the oxidative stability of soybean oil after frying according to storage temperature. The soybean oil after 10 times deep fat frying with potato sticks (10% w/w of oil) were stored during 10 days at 30, 60 and 90℃ and chemical properties were determined. The acid value and peroxide value were the highest and the iodine value were the lowest when the oil stored at 90℃. Expecially, the production rate of peroxide was fast at over 60℃. According to the results, frying oil should not be stored for more than 6 days at 30℃ after use. Since the oil used had already produced unstable peroxides, oxidation could proceed relatively quickly even at low temperatures. Therefore, it is desirable to keep the used oil at a temperature as low as possible.

Study on Suitable Semen Additives Incorporation into the Extender Stored at Refrigerated Temperature

Bhakat, M.,Mohanty, T.K.,Raina, V.S.,Gupta, A.K.,Pankaj, P.K.,Mahapatra, R.K.,Sarkar, M. Asian Australasian Association of Animal Productio 2011 Animal Bioscience Vol.24 No.10

The objective of this study was to compare the effect of Butylated Hydroxy Toluene (BHT), Pentoxifylline (PTX) and ${\alpha}$-tocopherol (Vit E) on semen quality parameters of Karan Fries bulls. The fortification of extender by various semen additives improves motility as well as fertility of spermatozoa. Split samples of 24 ejaculates of four Karan Fries bulls were extended in extender with or without various additives such as BHT, PTX and Vit E, and performance was evaluated at an interval of 0, 24, 48 and 72 h at refrigerated temperature (4-$7^{\circ}C$). Results of the present study revealed that addition of BHT, PTX and Vit E in extender improved sperm cell function, such as motility, viability, HOST, and acrosome integrity, as compared to the control during liquid storage up to 48 h of preservation at refrigerated temperature. There was no significant (p<0.05) difference between any of the additives up to 48 h of preservation. Overall, the results showed a significant (p<0.05) deterioration in motility after each storage interval. The results showed a significant deterioration in the acrosome integrity and plasma membrane integrity up to 48 h; subsequently, there was not much degradation of both the semen quality parameters. There was a significant increase in spermatozoal tail and total abnormality after each storage interval at refrigerator temperature (4 to $7^{\circ}C$); however, the head and mid-piece abnormalities were almost unaffected. Tail and total abnormality were least in extender fortified with BHT, PTX and Vit E at different hours of incubation as compared to the control. The addition of 1.5 mM BHT, 3.6 mM PTX and 1 mg/ml Vit E in the semen extender has more beneficial effect in terms of semen quality and preservability of spermatozoa.

French fries의 아크릴아마이드 생성에 영향을 미치는 인자에 관한 연구

김혜영(Hye-Young Kim),박재영(Jae-Young Park),김청태(Cheong-Tae Kim),정소영(So-Young Chung),소유섭(You-Sub Sho),이종옥(Jong-Ok Lee),오상석(Sangsuk Oh) 한국식품과학회 2004 한국식품과학회지 Vol.36 No.6

튀김어묵의 Texture와 色調에 影響하는 要因에 대하여 : 1. 제품의 직경과 튀김온도

河璡桓,高珠連 제주대학교 공과대학 첨단기술연구소 2005 尖端技術硏究所論文集 Vol.16 No.1

The present study aims to obtain the affecting factors on quality such as texture and color value during production of fried fish meat paste using fish meat paste, the influence of the diameter, the flying temperature were investigated. Among the products of diameter of 12, 18 and 31mm, the products of diameter of 31mm showed high score at hardness, toughness and L value. The most profitable temperature for production of frying fish meat paste was 170°C.

집청온도와 집청시간이 구운 약과의 품질특성에 미치는 영향

장소영 ( So Young Jang ),박미정 ( Mi Jung Park ),이숙영 ( Sook Young Lee ) 韓國食生活文化學會 2009 韓國食生活文化學會誌 Vol.24 No.4

The quality of baked Yackwa with rice bran oil varied with dipping temperature (80 and 25℃) and dipping time (5, 10, and 15 minutes at 80℃, and 60, 90, and 120 minutes at 25℃). The moisture content and hardness of baked Yackwa increased and decreased, respectively, with dipping time. The expansion ratio increased with time when baked Yackwa was dipped at 80℃, but decreased with time when dipped at 25℃. Flavor and color were optimal for product dipped at 80℃ for 15 minutes followed those dipped at 25℃ for 120 minutes; the dipping conditions produced no significant difference in the degree of expension, aroma, texture, and overall quality. Baked Yackwa showed better results than fried Yackwa in sensory evaluation.

Protective effect of gallic acid on the thermal oxidation of corn and soybean oils during high temperature heating

정문웅,최동성 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6

The comparative protective effects of gallic acid with well-known synthetic antioxidants (tert-butylhydroquinone, butylated hydroxylanisole, propylgallate) on the thermal oxidations of corn and soybean oils during heating for 8 h at 180oC were studied. The quantitative effects of gallic acid at three different concentrations on the time-course thermal oxidations in the two different vegetable oils were also studied for a prolonged heating of 6 days at 180oC. Gallic acid at 200 ppm exhibited higher protective activity than the synthetic antioxidants at the same concentration. Gallic acid also exhibited persistently strong protective activity, in a concentration dependent manner, on the changes in oxidation indices in corn and soybean oils throughout the prolonged heating period (6 days) at 180oC. The present results clearly suggested that gallic acid would be a potential natural substitute of synthetic antioxidants for the protection of vegetable oils during high temperature heating.

Protective effect of gallic acid on the thermal oxidation of corn and soybean oils during high temperature heating

Jung, Mun Yhung,Choi, Dong-Seong 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6

The comparative protective effects of gallic acid with well-known synthetic antioxidants (tert-butylhydroquinone, butylated hydroxylanisole, propylgallate) on the thermal oxidations of corn and soybean oils during heating for 8 h at $180^{\circ}C$ were studied. The quantitative effects of gallic acid at three different concentrations on the time-course thermal oxidations in the two different vegetable oils were also studied for a prolonged heating of 6 days at $180^{\circ}C$. Gallic acid at 200 ppm exhibited higher protective activity than the synthetic antioxidants at the same concentration. Gallic acid also exhibited persistently strong protective activity, in a concentration dependent manner, on the changes in oxidation indices in corn and soybean oils throughout the prolonged heating period (6 days) at $180^{\circ}C$. The present results clearly suggested that gallic acid would be a potential natural substitute of synthetic antioxidants for the protection of vegetable oils during high temperature heating.