연구논문 : 한식 간장의 이화학 및 관능적 특성 -대기업 시판 제품과 경기지역 소규모 농가 생산 제품의 비교-

최남순 ( Nam Soon Choi ),정서진 ( Seo Jin Chung ),최지연 ( Ji Yeon Choi ),김혜원 ( Hye Won Kim ),조정주 ( Jung Joo Cho ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.3

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

수세횟수와 소금 첨가에 따른 닭가슴살 수리미의 이화학적 및 관능적 특성

하경희,진상근,김일석,고병순,양미라,최영준,Ha, Kyung-Hee,Jin, Sang-Keun,Kim, Il-Suk,Ko, Byung-Soon,Yang, Mi-Ra,Choi, Yeung-Joon 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2

수세 횟수와 소금 첨가에 따른 닭가슴살 수리미의 품질 특성을 측정하기 위해 C(명태수리미, 수세 2회, 소금 무첨가), 나머지 처리구들은 닭가슴살을 활용하여 T1(수세 2회, 소금 무첨가), T2(수세 2회,소금 첨가), T3(수세 4회, 소금 무첨가), T4(수세 4회,소금 첨가), T5(수세 6회, 소감 무첨가) 및 T6(수세 6회,소금 첨가) 처리구로 하여 시험한 결과를 하면 다음과 같다. 원료육 간에는 대조구에 비해 T1구가 명도, 적색도, 백색도, 전단가 및 다즙성은 높게 나타났으나, 경도, 응집성, 검성, 씹힘성, 관능평가의 향, 풍미 및 전체적 기호도는 낮게 나타났다(p<0.05). 수세 횟수 증가로 명도는 낮아졌으며, 2회 수세한 구들이 4회 및 6회 수세한 구들에 비해 적색도와 백색도는 높았으나 경도, 파괴강도, 젤강도, 전단가 및 모든 관능평가 항목들은 낮게 나타났다(p<0.05). 소금을 첨가하지 않은 구들에 비해 첨가한 구들이 명도, 황색도, 전단가는 낮게 나타났으나 적색도, 백색도, 경도, 응집성, 검성, 씹힘성, 접기시험 결과 및 모든 관능평가 항목들은 높게 나타났다(p<0.05). 관능평가의 전체적 기호도는 접기시험 결과, 응집성, 검성, 씹힘성 및 관능평가의 풍미 간에는 정의 상관관계를 나타낸 반면 전단가와는 0.6 이상의 부의 상관관계를 나타내었다. 종합적으로 볼 때 닭가슴살 수리미는 명태수리미에 비해 품질이 떨어져 대체 가능 수준에 관한 추가 연구가 필요하며, 수세 닭가슴살 수리미는 경제성과 품질을 고려할 때 4회 수세하여 소금을 첨가한 T4가 가장 좋았다. This study was carried out to investigate the effects of washing time and the addition of sodium chloride(2%) on the quality characteristics of surimi made with chicken breast. The control(C) prepared from Alaska pollack was washed 2 times without sodium chloride. For the test treatments, ground chicken breast was washed 2 times only(T1), washed 2 times followed by the addition of sodium chloride(T2), washed 3 times(T3), washed 4 times with added sodium chloride(T4), washed 6 times(T5), and washed 6 times with added sodium chloride(T6) to produce chicken breast surimi. The $L^*,\;a^*$, W, shear force, and juiciness values were significantly higher, but the hardness, cohesiveness, gumminess, chewiness, aroma, flavor, and overall acceptability of Tl were significantly lower than those of the control(p<0.05). The $L^*$ value decreased as the washing time increased, and the $a^*$ and W values were significantly higher, however the hardness, breaking force, gel strength, shear force, and overall sensory scores of the samples washed 2 times were lower than those washed 4 and 6 times (p<0.05). The $L^*,\;b^*$, and shear force values were significantly lower but the $a^*$, W, hardness, cohesiveness, gumminess, chewiness, folding test results and overall sensory scores were significantly higher due to the addition of sodium chloride (p<0.05). The correlation coefficients(r>0.6) for the overall sensory scores and other items were positive for the folding test, cohesiveness, gumminess, chewiness, and flavor, but negative for shear force(p<0.05). Overall, T4 had the highest qualities and economic value among all treatments.

콩 단백-지질막을 이용한 춘권피의 이화학적 특성 및 관능평가

정순영 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.10

This study investigated for diverse possibilities in which Soy Protein-Lipid Film (SPLF) can be applied to a cooking material through the physico-chemical properties and the sensory characteristics in Chungwon using SPLF. As a result, compared to flour paper, rice paper, the SPLF Chungwon was indicated that savory fragrance, spicy taste and crisp play an important role in its sensory characteristics. Also, in consequence of analyzing a preference for Chungwonpi using SPLF, the consumers' preference for SPLF had been affected the most by taste, fragrance and texture, namely by savory fragrance, delicate flavor, and crisp. In terms of consumers' preference, rice paper was the lowest. flour paper showed a moderate preference. The solid level and the level of sticking to the teeth appeared to have a bad effect. The terms and specimens, which were developed in this study, will be helpful for evaluating reproducibility given analyzing the depiction of Chungwonpi with the use of Soy Protein-Lipid Film. Current study expected to satisfy consumers' needs through clarifying taste, fragrance and texture of giving a different flavor from the existing Chungwonpi.

마쇄고추를 첨가한 김치의 이화학적 성분 변화 및 관능적 특성

황성연,박소희,강근옥,이현자,복진흥 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.2

We investigated the physico-chemical and sensory characteristics of Kimchi made with red pepper that was washed and mashed. The pH of juice from Kimchi made with red pepper powder was the highest on the day of Kimchi preparation. In the case of Kimchi made with mashed red pepper, the pH of juice and liquid was lower than that of other samples. A similar decrease in pH of juice and liquid was observed up to the second week of fermentation, but the significant difference between both samples wasn't found. The total acidity of Kimchi with mashed red pepper was significantly increased during early fermentation, but was similar during the second week, compared with that of Kimchi with red pepper powder. From the third week of storage, both juice and liquid from Kimchi made with red pepper powder was relatively increased. L and a value of liquid was highest in the case of Kimchi made with mashed red pepper, but b value was lowest during fermentation. In the case of organic acids. acetic acid and lactic acid contents were increased in Kimchi made with mashed red pepper while fermentation progressed. In addition, citric acid content was constant up to the second week in Kimchi made with mashed red pepper but from the third week wasn't detected in both Kimchi made with mashed red pepper and Kimchi made with red pepper powder. In the case of QDA(Quantitative Descriptive Analysis) profiles, the values of Kimchi made with mashed red pepper were significantly higher than those of Kimchi made with red pepper powder in respect to redness, pungency and fresh flavor immediately after the preparation of Kimchi and during the second week of fermentation, but during the fifth week the values were higher in respect to redness and fresh flavor of Kimchi. Appearance and overall acceptability was remarkably increased in Kimchi made with mashed red pepper, compared with that of Kimchi made with red pepper powder immediately after pickling, during the second and the fifth week of fermentation. Therefore, these results indicate that mashed red pepper increased more citric acid content, L and a value of Kimchi in comparison with red pepper powder, resulting in the good effects on overall acceptability due to the significant increase of redness and fresh flover.

냉동마쇄고추를 첨가한 깍두기의 저장기간에 따른 이화학적 성분 변화 및 관능적 특성

설민숙,황성연,박소희,이현자,김종군 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.5

The purpose of this study was to examine the physico-chemical and sensory characteristics of Kakdugi made with mashed red pepper. With regard to the pH of the Kakdugi. those of the juice from Kakdugi with red pepper powder and of the liquid with mashed red pepper were the highest and lowest immediately after preparation. respectively, but thereafter both slightly decreased, but were similar after the fifth week. Generally. the total acidity of Kakdugi liquid was the higher than that of Kakdtegi juice. With regard to the L value, that of the Kakdugi juice was higher than that of Kakdugi liquid and that of Kakdugi with mashed red pepper washigher than that of Kakdugiuitlr red pepper powder. From the third week, the values of all samples generally decreased. The 'a' value of the Kakdugi liquid with mashed red pepper during fermentation was highest During early fermentation, the juice of Kukdugi with red pepper powder showed a higher value than that of Kakdugi with mashed red pepper, but conversely, from the second week that of Kakdugr with mashed red pepper was higher than that of Kakdugi with red pepper powder. The 'L' value of the juice from Kakdugi with red pepper powder was highest until the second week, but trout the third week that of Kalotugi with trashed red pepper was highest. With respect to the organic acids contents, those of citric, quinic and malic acids decreased, but those of lactic and acetic acids increased during tcrrnentatton progression. In addition, the citric, lacticand malic acids contents of the Kakdugi with mashed red pepper werethe highest, whereas that of quinic acid of the Kakdugi with red pepper powder was the highest. From the forth week, the acetic acid content of the Kakdugi with mashed red pepper was further increased. As a result of the sensory test. Kakdugi with mashed red pepper showed significantly higher values with regard to redness and fresh flavor, hut in overall acceptability in the QDA, appearance and taste in the acceptance test. 'Therefore, our results indicate that mashed red pepper particularly increased the 'a' value and organic acid contents of Kakdugi compared to those of red pepper powder, leading to an increased overall acceptability.

한국산 수출용 냉동 돈육 등심의 물리화학적, 미생물학적 및 관능적 품질특성

최염순,김진형,박범영,이종문,김일석,김병철 한국동물자원과학회 2002 한국축산학회지 Vol.44 No.3

한국산 수출용 냉동 돈육의 품질 특성을 조사하기 위해 수출 육가공업체 3개소(Ⅰ·Ⅱ·Ⅲ)의 냉동 돈육 등심을 -20℃에서 40일간 냉동 저장한 후 각 수출업체별 시료의 pH, 일반성분, 이화학적 특성, 관능적 특성, 선도 및 미생물 변화를 조사하였으며, 그 결과는 다음과 같다. 일반 성분에서 조 단백질은 Ⅱ업체 시료가 유의적(p<0.05)으로 높았고, 조회분은 Ⅰ업체 시료가 유의적으로 높았다. 육질 특성에서 pH와 보수성은 Ⅱ업체 시료가 유의적으로 높았으며, 전단력과 가열 감량은 Ⅱ업체 시료가 가장 낮았다. 총세균 수는 3.04∼3.75 log cfu/㎠, 대장균군 수는 0.37∼1.32 log cfu/㎠ 수준이었으며 TBARS 값은 평균 0.35∼0.38 ㎎ malonaldehyde/㎏ sample 수준으로 비교적 낮았다. 척도묘사평가법을 이용한 관능검사 결과 세 업체 모두 평가 항목간에 유의적인 차이가 없는 것으로 나타났다. The Korean frozen pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for pH, proximate composition, cooking loss, physico-chemical and sensory characteristics. The frozen pork loins were stored at -20℃ for 40 days. The results were as follow; The protein contents were relatively higher in the samples from the company Ⅱ and the ash contents were relatively higher in the samples from the company Ⅰ than those from the other companies. The samples from the company Ⅱ had highest pH and water-holding capacity, and cooking loss and shear force were lowest in the company Ⅱ. The total plate counts and coliform bacteria for loins from 3 companies were in the range of 3.04∼3.75 log cfu/㎠ or g and 0.37∼1.32 log cfu/㎠ or g in average, respectively. The TBARS values were 0.35∼0.38 ㎎ malonaldehyde/㎏ sample. Three were no significant differences in sensory characteristics for raw and cooked loins from all companies.

과열증기 처리조건에 따른 닭 가슴살의 물리,화학적 및 관능 특성

오지혜 ( Ji Hye Oh ),윤선 ( Sun Yoon ),최윤 ( Yoon Choi ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.3

This study attempted to investigate the optimum cooking conditions of chicken breast fillets employing the superheated steam (SHS). The effects of SHS cooking conditions on the physico-chemical and sensory properties of chicken breast fillets were studied. Chicken breast fillets for SHS cooking were treated in six different combinations of steam temperature (330°C or 350°C) and cooking time (6, 8 and 10 min). As a result, when the chicken breast fillets were cooked for 8min at 330°C and 6 min at 350°C steam, the internal temperature of the chicken breast fillets reached 75~76°C. At that cooking condition, the chicken breast fillets demonstrated lower cooking loss, higher moisture content, lower hardness and fracturability, and higher springiness; further, they had more acceptable sensory properties compared to the other SHS conditions and conventional electric oven cooking (control). These results suggest that the application of SHS technology to chicken breast fillet products can reduce the cooking time and cooking loss; moreover, it can produce highly preferred chicken products compared to conventional electric oven cooking.

원료육 종류에 따라 알칼리 조절법으로 제조한 계육 수리미의 수율, 이화학적 및 관능적 특성 비교

진상근,김일석,김동훈,정기종,최영준 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.4

수국차 잎 추출액을 첨가한 깍두기의 이화학적 및 관능적 특성

이근종(Lee Kun Jong),김혜영(Kim Hye Young) 한국지역사회생활과학회 2011 한국지역사회생활과학회지 Vol.22 No.2