검류를 첨가한 고령친화형 젤라틴 젤의 이화학적 특성

노신우 ( Sin-woo Noh ),함윤경 ( Youn-kyung Ham ),송동헌 ( Dong-heon Song ),김현욱 ( Hyun-wook Kim ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.6

Purpose: This study was conducted to evaluate the effects of various gums on the physicochemical properties of senior-friendly gelatin gels. Methods: The concentrations of gelatin and gum were fixed at 6 g/100 g and 2.5 g/100 g, based on the minimum protein and dietary fiber content recommendations for nutritional components of the Korea senior-friendly food standard (KS H 4897). The control gelatin gel was prepared with only pork skin gelatin (6%, w/v), and gum-gelatin gels were formulated with 6% gelatin and 2.5% κ -carrageenan, 2.5% tamarind gum, and 2.5% sodium alginate, respectively. The pH, color, hardness, and heat denaturation properties of the gum-gelatin gels were determined. Results: The addition of 2.5% gums significantly affected the pH of the 6% gelatin gels, of which the sodium alginate-gelatin gel showed the highest pH value (p<0.05). In terms of color characteristics, all the gum-gelatin gels showed lower CIE L* (lightness) than the control gelatin gel (p<0.05). The addition of 2.5% sodium alginate significantly changed the CIE a* (redness) and CIE b* (yellowness) of the 6% gelatin gel. The addition of 2.5% gums significantly decreased the hardness of the 6% gelatin gel samples, of which the gum-gelatin gel with 2.5% κ-carrageenan showed the lowest hardness (p<0.05). Moreover, the results for thermal denaturation properties showed decreased onset temperature in the gum-gelatin gel samples with 2.5% tamarind gum or 2.5% sodium alginate. Conclusion: The results of this current study show that the addition of 2.5% κ-carrageenan could permit the manufacture of senior-friendly gum-gelatin gels that belong to the 3rd grade of hardness (gingiva intake) based on KS H 4897. Furthermore, it could be suggested that the use of gums could be one of the promising strategies to produce senior-friendly gelatin gels with a soft texture and high protein content.

갈색거저리 유충 단백질과 당류의 당단백질 중합체 형성에 관한 연구

송동헌,노신우,함윤경,최윤상,김현욱 한국식생활문화학회 2019 한국식생활문화학회학술대회논문집 Vol.2019 No.11

당 종류에 따른 수비드 및 건식 가열한 돈육 등심햄의 품질 특성

양나은,노신우,유채은,김현욱 공주대학교 자원과학연구소 2023 자원과학연구 Vol.5 No.1

The objective of this study was to investigate the effect of various sugars on the quality attributes of sous-vide and dry-oven cooked pork loin hams. Pork loin hams were injected at a 15% pumping ratio, and the final salt concentration of all treatments was equally fixed at 2% NaCl (w/w). A control group was prepared without sugar, and treatments were formulated with 0.5% (w/w) molasses, allulose, and xylose, respectively. The injected pork loins were cooked at 63℃ for 4.42 hr (1st sous-vide cooking) in a water-bath and continually cooked in a dry oven at 220℃ until the core temperature reached 71℃. The pH, color characteristics, cooking yield, browning index, shear force, and lipid oxidation stability of the pork loin hams were evaluated. The addition of sugar decreased the lightness of pork loin hams (p<0.05), and the addition of molasses and xylose significantly increased the browning index. The addition of molasses and allulose significantly increased the 1st cooking yield of pork loin hams. The highest shear force was observed for molasses treatment (p<0.05), which was likely due to the high concentration of sugar contained in syrup-type molasses used. The addition of molasses significantly inhibited the lipid oxidation of pork loin hams during 3 wk of refrigerated storage. In conclusion, the results of this study show that sugars at even 0.5% (w/w) concentration changed the color and lipid oxidation stability of sous-vide and dry-oven cooked pork loin hams, probably concerning the occurrence of the Maillard reaction.

Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin

함윤경,노신우,이재혁,양나은,최윤상,김현욱 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.1

The practical use of Korean native black goat skin as a source of gelatin extraction is limited. The objective of this study was to optimize the extraction temperature and time of gelatin from Korean native black goat skin, and to compare the quality characteristics of goat skin gelatin and other commercial gelatin products. Response surface methodology was applied to optimize the extraction temperature and time of gelatin obtained from native Korean black goat skin. The effects of temperature (50℃–70℃) and time (2–4 h) on extraction yield and gel strength were investigated using a facecentered central composite design with 13 experiments. Gelatin extraction from Korean native black goat skin was prepared through the serial processes of alkali pre-treatment, bleaching, neutralization, hot-water extraction, and freeze-drying. Using the optimization plot of Minitab software, the optimized conditions for extracting temperature and time of goat skin gelatin were 59.49℃ and 3.03 h, and the optimized values of extraction yield and gel strength were 12.52% and 263.37 g, respectively. Based on a quality comparison of goat skin gelatin with commercial gelatin, the pH value of gelatin extracted from Korean native black goat skin was 5.57. The color of gelatin extracted from Korean native black goat skin was darker than that of commercial gelatin (p<0.05). Higher emulsifying properties and gel strength of goat skin gelatin were observed when compared to those of commercial gelatin (p<0.05). Therefore, the results of this study indicate that Korean native black goat skin may be a valuable source for gelatin extraction.

수비드 가열을 활용한 저나트륨 식육가공품의 개발

송동헌,함윤경,노신우,이재혁,변민석,김현욱,Song, Dong-Heon,Ham, Youn-Kyung,Noh, Sin-Woo,Lee, Jae-Hyeok,Byeon, Min-Seok,Kim, Hyun-Wook 한국축산식품학회 2020 축산식품과학과 산업 Vol.9 No.2

고령친화형 젤리푸드 개발을 위한 동 · 식물성 단백질의 농도별 젤 형성능 및 경도

구태완,송동헌,노신우,함윤경,김현욱 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.4

Purpose: This study was performed to evaluate the physicochemical properties of animal and plant heat-induced protein gels. The obtained results could serve as a fundamental database for future development of high-protein senior-friendly jelly foods. Methods: A total of nine food protein powders were used to manufacture heat-induced gels: pork skin gelatin, porcine myofibrillar protein, blood plasma protein, casein, whey protein concentrate, egg white protein, concentrated soy protein, isolated soy protein, and pea protein. The protein powders were mixed with distilled water at concentrations ranging from 6-20% (w/w), at 2% intervals. Mixtures were heated in a 90℃ water-bath for 30 min, at a heating rate of 3.80℃/min. The pH, moisture content, and protein content of the protein powders were determined, and the gel-forming ability, cooking yield, and hardness of the heat-induced protein gels were evaluated. Results: Gel formation was observed at all concentrations (6-20%, w/w) for pork skin gelatin, blood plasma protein, and egg white protein, whereas whey protein concentrate, concentrated soy protein, and isolated soy protein required over 10% (w/w) protein concentration for attaining heat-induced gels. The cooking yield of various proteins was over 96% for all concentrations examined, except porcine myofibrillar protein and casein. A dose-dependent increase was observed for hardness of the heat-induced protein gels, wherein proteins (excluding casein) showed linear regression between hardness and protein concentration (R2 > 0.9). Based on the regression equations, we predicted the protein concentrations corresponding to texture grades of Korea senior-friendly food standard. Conclusion: Whey protein concentrate and egg white protein presented higher protein content and cooking yield compared to other protein powders, and were therefore potentially useful ingredients for producing senior-friendly jelly foods. Further studies are required to develop the processing technique, for manufacturing soft hardness along with high protein concentration in jelly foods.

삼계탕 농축물의 첨가 수준에 따른 저염 닭가슴살 소시지의 품질 특성

박성연,송동헌,노신우,양나은,함윤경,김현욱 공주대학교 자원과학연구소 2022 자원과학연구 Vol.4 No.2

The objective of this study was to determine the effects of samgyetang concentrate prepared with chicken bone and medicinal herbs on the quality attributes of reduced-salt chicken breast sausages. Samgyetang concentrate was prepared using chicken bones and medicinal herbs, heated at 95°C for 1 h, evaporated, and diluted to 10 volumes. Control sausage was formulated with 1.5% NaCl, and reduced-salt chicken sausages were prepared with 0.75% NaCl and 1%, 3%, and 5% samgyetangconcentrate, respectively. The addition of samgyetang concentrate significantly affected the pH value, surface color characteristics, lipid oxidation, and total plate counts of reduced-salt chicken sausages. Even though 50% salt reduction, in particular, it was observed that samgyetang concentrate could delay lipid oxidation and microorganism growth in reduced-salt chicken sausages during 7 days of refrigerated storage. This result might be attributed to the antioxidant and antibacterial substances derived from the medicinal herbs used for samgyetang concentrate manufacturing. Based on the observed results, adding less than 3% samgyetang concentrate to reduced-salt chicken sausage could be appropriate since the higher concentration could deteriorate their textural properties.

전처리 방법에 따른 흰점박이꽃무지 유충 분말의 단백질 함량과 열변성 특성 변화

함윤경,송동헌,노신우,김현욱 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.6

Purpose: The objective of this study was to evaluate changes in protein content and thermal denaturation properties of white-spotted flower chafer (Protaetia brevitarsis) larvae, powdered using different pretreatment methods. Methods: White-spotted flower chafer larvae powders were prepared by applying the following three methods: oven-dried larvae powder (OLP), oven-dried at 100ºC for 16 hr without any pretreatment process; frozen and oven-dried powder (FOLP), frozen at -20ºC for 24 hr and oven-dried at 100ºC for 16 hr; and frozen and freeze-dried larvae powder (FFLP), frozen at -70ºC for 24 hr and freeze-dried (-45ºC, 0 m Torr) for 5 days. Results: No differences were observed in the moisture content and crude ash content among the larvae powders (p>0.05). However, FFLP exhibited lower crude protein and crude fat contents compared to OLP and FOLP treatments (p<0.05). The order of protein solubility in the white-spotted flower chafer larvae powder was determined to be FFLP (95.66%) > FOLP (76.20%) > OLP (68.71%) (p<0.05). Moreover, the results from differential scanning calorimetry (DSC) analysis showed that FFLP had significantly lower onset and peak temperatures, but higher ΔH than OLP and FOLP treatments. The results from protein SDS-PAGE indicate that although larvae powders prepared with the oven-drying process (OLP and FOLP treatments) present decreased intensity of protein bands (< 50 kDa), a new protein band (70~100 kDa) was also observed. Conclusion: The results of this current study indicate that freeze-drying could be an excellent pre-treatment method to produce white-spotted chafer larvae powder with minimizing the protein denaturation. Moreover, if oven-drying conditions (time and temperature) are fixed, freezing prior to oven-drying reduces the extent of protein denaturation in white-spotted flower chafer larvae powder as compared to direct oven-drying of the raw ingredient.

추출방법에 따른 갈색거저리와 아메리카왕거저리 유충 유지의 이화학적 특성 비교

김현욱 ( Hyun-wook Kim ),함윤경 ( Youn-kyung Ham ),이재혁 ( Jae-hyeok Lee ),노신우 ( Sin-woo Noh ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.3

Purpose: This study compares the physicochemical properties of edible insect oils obtained from yellow mealworm and superworm larvae by different extraction methods. Methods: Yellow mealworm and superworm larvae (19th-20th instar) were purchased from a commercial farm, fasted for 24 hr, freeze-dried, and powdered. The freeze-dried insect powder was used for oil extraction using n-hexane (1:5 ratio) or supercritical CO₂ extraction (250 bar, 45℃, 105 min). The extraction yield, fatty acid profile, phospholipid content, saponification value, iodine value, peroxide value, and 2-thiobarbituric acid reactive substances (TBA) value of the extracted edible insect oils were evaluated. Results: No significant difference was determined for the oil extraction yield between the two edible insect species. However, supercritical CO₂ extraction provided a lower extraction yield as compared to hexane extraction (p<0.001). Yellow mealworm larvae oil showed a higher proportion of unsaturated fatty acids (oleic acid and linoleic acid) than superworm larvae oil (p<0.001). Of the 14 fatty acids detected, the different oil extraction methods significantly affected the proportion of 8 fatty acids. Yellow mealworm larvae oil had significantly higher iodine value and TBA value compared to the superworm larvae oil. Moreover, supercritical CO₂ extraction significantly increased the TBA value of edible insect oils. Conclusion: Results of the current study indicate that superworm larvae oil evidently has different characteristics (fatty acid profile, iodine value, and TBA value) when compared to yellow mealworm larvae oil. Moreover, comparing the different extraction methods, our results indicate that supercritical CO₂ extraction decreases the lipid oxidation stability of edible insect oil.

온도체 염지 계육의 첨가수준이 저나트륨 계육 소시지의 품질특성에 미치는 영향

송동헌 ( Dong-heon Song ),함윤경 ( Youn-kyung Ham ),노신우 ( Sin-woo Noh ),최윤상 ( Yun-sang Choi ),김현욱 ( Hyun-wook Kim ) 한국식품조리과학회(구 한국조리과학회) 2020 한국식품조리과학회지 Vol.36 No.6

Purpose: This study evaluated the effects of changes in pre-rigor salted chicken levels on the quality attributes of reduced-sodium chicken sausages. Methods: Pre- and post-rigor chicken breasts were deboned within 10 min and 24 hr after slaughter, respectively. Pre-rigor salted chicken (PSC) was prepared with pre-rigor chicken breast and 1.5% NaCl (w/w). All chicken sausage samples were prepared by emulsifying 60% raw meat, 20% ice, and 20% pork backfat. The control group was formulated with 1.5% NaCl (w/w) and the reduced-sodium control and treatment groups were prepared with 0.80% NaCl (w/w). Moreover, reduced-sodium treatments were formulated with 10%, 30%, and 50% PSC, in which the total salt concentration was fixed as 0.80% NaCl (w/w), by adjusting the addition of NaCl. Results: The pH of reduced-sodium chicken sausage increased with increasing levels of PSC (p<0.05); however, there were no significant differences in color parameters. Moisture, protein, and fat content of the reduced-sodium chicken sausages were similar to those of the control chicken sausages, but reduced-sodium chicken sausages showed reduced ash and sodium content (p<0.05). In terms of processing characteristics, the addition of 50% PSC to reduced-sodium chicken sausage could decrease the cooking loss and improve protein solubility, emulsion stability, and hardness, which are affected by the salt reduction. Conclusion: The results of this current study indicate that the use of PSC could be a practically useful method to improve the quality attributes of reduced-sodium chicken sausages, without the additional inclusion of food additives.