방사선 조사 건고사리의 수화 복원성, 색상 및 조직감 특성

성태화,허옥순,김미리 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.1

The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with γ-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fembraken during and after soaking, especially in texture.

[P2-46] 방사선조사 도토리묵가루의 호화 특성

성태화,양윤형,김미리 한국식품영양과학회 2005 한국식품영양과학회 학술대회발표집 Vol.2005 No.10

습열 조리 조건에 따른 방사선 조사 건고사리의 연화도

성태화(Tae Hwa Seung),이주운(Ju Woon Lee),변명우(Myung Woo Byun),김미리(Mee Ree Kim) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.1

건고사리에 Co-60 감마선을 0, 3, 5, 7 kGy로 달리하여 조사한 후 습열 조리 조건에 따른 연화정도를 분석하였다. 건고사리의 경도는 5 kGy이상의 조사선량에서 유의적으로 감소하였다(p<0.05). 습열 조리 조건에 따른 고사리의 경도는 조사선량이 높을수록 대조군에 비하여 유의적으로 감소하였다. 고사리의 경도가 대조군에 비하여 50% 감소되는 시간인 DT_(50)은 조사선량이 높을수록 단축되었다. 즉, 60℃에서 조리 시 대조군은 23분, 5 및 7 kGy 조사군은 2.2~5.0분이었다. 건고사리 습열 조리 시 연화에 따른 활성화 에너지는 조사선량이 높을수록 크게 낮아져 대조군은 4.30 ㎉/mole, 5 및 7 kGy 조사군은 1.85~1.88 ㎉/mol이었다. 또한, 조사선량이 높을수록 일정온도에서 습열 조리 시간 경과에 따른 수분함량, 부피증가율, 수화 복원력은 대조군에 비해 유의적으로 증가하였으나 관능검사 시 이취 및 냄새에 대한 점수는 대조군과 유의적인 차이가 없었다. 이상의 결과로부터 건조 채소류에 적정선량의 방사선을 조사할 경우 조리 시 재수화 및 연화에 필요한 시간 및 에너지를 단축시킬 수 있었다. Effect of gamma irradiation on the softening of dried fernbrake at different moist-heating conditions was investigated. Dried fernbrake packaged in controlled atmosphere (CO₂ 25%, N₂ 75%) was irradiated up to 7 kGy with γ-ray. Hardness of dried fernbrake was significantly decreased at the irradiation dose of above 5 kGy. Hardness of cooked fernbrake was significantly decreased with increasing irradiation dose level as well as heating temperature and time. DT_(50) value (The heating time required to reach the 50% reduction of hardness) for irradiated fernbrake was shortened according to dose level as well as heating temperature and heating time: DT_(50) value of control: 23 min, 5 or 7 kGy: 2.2~5.0 min at 60℃. Also, the activation energy for softening of irradiated fernbrake (1.85~1.88 ㎉/mole for 5~7 kGy) decreased compared to control (4.30 ㎉/mole). Moisture content, swelling and rehydration rate of gamma irradiated fernbrake during moist heating increased according to the irradiation doses. Sensory results showed that scores of off-flavor and odor in irradiated fernbrake upto 7 kGy were not significantly different from control. Based on these results, gamma irradiation was effective for the reduction of cooking time and the activation energy for softening of dried fernbrake with increasing dose levels.

생강차의 품질특성

성태화(Tae Hwa Sung),엄인숙(In Sook Um),허옥순(Ok Soon Heo),김미리(Mee Ree Kim) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.1

시판생강차의 이화학적, 관능적 품질특성을 전통생강차와 비교하고 전국의 식품영양학과 학생 및 교수 382명을 대상으로 생강차의 품질에 대한 설문조사를 실시한 결과는 다음과 같다. 시판생강차는 분말 생강차로 전통생강차에 비해 투명도, 점도, L 및 b 값은 유의적으로 낮았으나(p<0.05), 당도, 산도, pH, a 값은 유의적인 차이가 없었다. 관능검사 결과 시판 생강차는 전통 생강차에 비해 맛, 매운 맛, 색에 있어서 유의적으로 낮은 점수를 나타내었으나(p<0.05), 감미도, 향, 기호도는 유의적인 차이가 없었다. 전공자들을 대상으로 한 설문조사 결과, 시판 생강차가 전통생강차에 비해 동일하지 않다가 54.7%이었고, 동일하지 않은 이유로는 향이 22.0%, 매운맛 21.3%, 단정도 15.7%의 순이었다. 또한 시판 생강차에서 개선할 점으로는 생강 함량, 28.6%, 향, 25.2%, 단정도, 24.5%, 쓴맛, 17.7%의 순이었다. 시판생강차는 전반적인 기호도와 유의적으로 양의 상관관계를 나타낸 관능적 특성은 맛, 매운정도, 향, 색, 감미정도이었으며, 그 중에서 상관계수가 높은 특성은 맛(0.623)>매운맛(0.582)>향(0.542)의 순이었다. 이 같은 결과로부터 생강차 고유의 맛과 향이 생강차의 전반적인 기호도에 크게 영향을 주는 것으로 나타났으므로 기업체에서는 이 같은 점들을 고려하여 시판 생강차의 품질을 향상시키기 위해 노력해야 할 것으로 생각된다. To evaluate the quality of commercial ginger tea, we compared physicochemical (sugar content, pH, acidity, color, viscosity, transparancy) and sensory (7-point scoring test, 18 experienced panel members) characteristics of commercial ginger tea with home-made one. Additionally, we assessed the opinion of Food and Nutrition specialists, about commercial ginger tea. Questionaires were hand delivered to 530 subjects consisted of University students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Youngin, Taejon, Chungju, Taegu, Kwangju, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, ANOVA, x²). The questionaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Commercial ginger tea was lower in transparancy, Hunter color (L and b value) and viscosity than home-made one. However, commercial tea was not significantly different in sugar content, pH, acidity and Hunter color a value compared to home-made one. Also, among sensory attributes, over-all preference and flavor, sweetness were not significantly different between commercial and home-made one, However, scores of color, taste and pungency of home-made ginger tea were significantly higher than commercial one (p<0.05). Factors to be improved for commercial ginger tea were in the order of ginger content (28.6%), flavor (25.2%) and sweetness (24.5%).

쌀의 과학과 건강 : 화학/분석/생리활성 분야 ; 방사선 조사 건고사리의 습열조리 중 연화속도

성태화 ( Seong Tae Hwa ),김미리 ( Kim Mi Li ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 국제학술심포지움 쌀박람회 Vol.2003 No.-

수정과의 품질특성

서지현,성태화,김미리 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.5

To assess the quality of commercial Sujongkwa, we compared physicochemical and sensory characteristics of commercial Sujongkwa with home-made one. Two different brands of Sujongkwa and home-made one were analyzed for physicochemical (sugar content, pH, acidity, color, viscosity, transparency) and sensory characteristics (7-point scoring test, 18 experienced panel members). Separately, we assessed the opinion of food and nutrition specialists about the commercial Sujongkwa. Questionnaires were hand delivered to 530 subjects consisted of university students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Yongin, Daejon, Chungju, Daegu, Kwangju, Busan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, ANOVA, χ²). The questionnaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Both commercial Sujongkwas were lower in sugar content, transparency, color(L and b value) and viscosity, and commercial brand B was higher in pH and color a value than home-made one. Also, among sensory characteristics, over-all preference and color for brand B were significantly higher than those for brand A and home-made one (p<0.05). Especially, the scores of over-all preference were 1.9 for brand A, 5.7 for brand B, and 4.9 for home-made Sujongkwa. Points to be improved for commercial Sujongkwa were in order of sweetness (33.0%), pungency (24.2%), dried persimmon (19.1%).

자염(煮鹽)으로 절인 배추김치의 발효숙성 특성

김미리,오상희,성태화,박지현,김숙진 동아시아식생활학회 2002 동아시아식생활학회 학술발표대회논문집 Vol.- No.-

Effect of Gamma-Irradiated Red Pepper Powder on Physicochemical Properties of Kakdugi, a Korean Traditional Radish Kimchi

김미리,이정희,성태화 한국식품영양과학회 2005 Preventive Nutrition and Food Science Vol.10 No.1

Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5 C. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

시판새우젓 종류별 이화학적ㆍ관능적 특성

오상희(Sang Hee Oh),성태화(Tae Hwa Sung),허옥순(Ok Soon Heo),방옥균(Ok Kyun Bang),장해춘(Hae Choon Chang),신현수(Hyun Soo Shin),김미리(Mee Ree Kim) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.6

시판되는 새우젓을 종류별(오젓, 육젓, 추젓, 자하젓, 새하젓), 제조자별(재래, 기업), 원산지별(국산, 중국산, 베트남산)로 구입하여 그 이화학적, 관능적 특성을 분석, 비교하였다. 기업 새우젓은 염도, VBN 및 AN 등 이화학적 특성들이 제품별로 거의 일정하였던 반면, 재래 새우젓은 제품별로 차이가 많았다. 기업 새우젓은 재래 새우젓에 비해 염도가 높았던 반면, VBN 및 AN 함량은 낮은 경향을 나타내 낮았다. 재래 새우젓은 그 종류별로 다양한 특성을 나타내었는데, 대체적으로 기업 새우젓보다 VBN 및 AN 함량이 높게 나타났다. 새우젓의 VBN 및 AN 함량의 차이는 새우의 어획 및 제조시기의 차이에 따른 차이보다는 그 숙성 정도의 차이로 사료된다. 수입산 추젓의 경우 다른 새우젓에 비해 높은 염도와 낮은 VBN, AN 함량을 보였다. 육젓의 L값과 b값이 높은 반면, 자하젓, 새하젓은 a값이 높았다. 관능검사 결과 재래 새우젓은 기업 새우젓에 비해 외관의 수용도는 낮았으나, 감칠맛, 전반적인 맛, 전반적인 수용도의 점수가 높았다. 새우젓의 종류별로 볼 때, 재래 및 기업 새우젓 모두에서 육젓의 관능평가 점수가 높았으며, 자하젓과 새하젓은 전반적인 맛 및 감칠맛 정도의 점수가 높게 나타났다. 주성분 분석 결과, 주성분 PC1에 대해 재래새우젓에서는 각각 새하젓, 오젓, 자젓이 기업새우젓에서는 육젓이 그리고 주성분 PC2에 대해서는 재래새우젓의 경우 자젓, 육젓이 기업새우젓에서는 추젓이 양의 방향으로 부하되고 있었다. 또한 전반적인 수용도와 가까이 위치한 이화학적 특성으로는 재래새우젓에서는 a값, TBA, AN값이었으며, 기업새우젓에서는 L값과 b값이었다. We evaluated physicochemical and sensory characteristics of 25 commercial salt-fermented shrimps by kind (Oh Jeot, Yook Jeot and Chu Jeot) by manufacturer (traditional marketer (TS) & company (CS)). Salinity and pH ranged 17.9~28.7% and 7.82~8.74, respectively, of which Chu Jeot was somewhat higher in salinity and pH, compared with those of the others. Amino nitrogen (AN), volatile basic nitrogen (VBN) and thiobarbituric acid reactive subjects (TBARS) showed great variation ranged with 21.41~661.13 mg%, 263.2~1180.2 mg% and 0.507~1.322 ㎍/g, respectively. Hunter color of L value was 53.99~67.45, a value, 4.98~12.06 and b value, 4.45~10.4. Physicochemical quality showed greater variations in Chu Jeot of TS than that of CS. Products of CS have higher salinity while lower VBN and AN than those of TS. Sensory results showed that mean scores of appearance, over-all taste, over-all flavor and over-all acceptability between TS and CS were not significantly different. The mean score of over-all acceptance was the highest in Yook Jeot. Physicochemical and sensory characteristics of salt-fermented shrimps in a PCA plot comprised of first principal component (68.36%) and second principal component (31.36%).

쌀의 과학과 건강 : 화학/분석/생리활성 분야 ; 방사선 조사에 의한 고춧가루의 매운 맛 성분과 색의 변화

이정희 ( Lee Jeong Hui ),성태화 ( Seong Tae Hwa ),김미리 ( Kim Mi Li ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 국제학술심포지움 쌀박람회 Vol.2003 No.-