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고추냉이즙을 첨가한 간장 양념 계육의 냉장 저장 중 품질 특성
서광명,정장호,Seo, Kwang-Myung,Chung, Chang-Ho 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.5
This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at $4^{\circ}C$ for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness ($L^*$) and yellowness ($b^*$) increased in proportion to the increased amount of the blended wasabi juice, but the redness ($a^*$) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.
신승호(Seung-Ho Shin),성기협(Ki-Hyub Sung),정장호(Chang-Ho Chung) 한국식품과학회 2013 한국식품과학회지 Vol.45 No.6
넙치육의 품질특성을 향상시키기 위해 얼음물 전처리 방법을 이용하였고, 얼음물 전처리 방법을 이용하여 넙치육의 품질 특성을 향상시키는 시점을 알아보기 위해 핵산성분 분석과 기계적 품질특성을 분석한 결과 사후경직도(rigor index)에서는 3oC와 15oC에서 저장한 대조군이 3시간에서 각각 4.17%, 1.23%로 측정되었고, 얼음물 전처리 방법을 이용한 넙치육은 3oC와 15oC에서 저장한 3시간 저장 했을 때 각각 6.06%, 1.59%를 나타내어 얼음물 전처리 방법이 사후경직도(rigor index)를 앞당기는 것으로 나타났으며, ATP 분해가 진행 될수록 생선회의 정미성분인 IMP의 축적량은 증가하였고 저장온도와 저장 시간, 그리고 전처리 방법에 따른 3oC에서 저장한 얼음물 전처리 방법을 이용한 넙치육이 12시간을 저장하였을 때 가장 많은 IMP축적량을 나타내었다. 넙치육의 신선도 지수 측정은 3oC에서 저장한 얼음물 전처리 넙치육이 0.05%를 나타내었고, 3oC에서 저장한 대조군은 0.39%로 얼음물 전처리 방법을 이용한 넙치육이 더욱 신선하다는 것을 알 수 있었으며, 얼음물 전처리 조건 유무에 따라서 K-value의 변화와 K-value에 대한 시간이 경과함에 따라 온도의 의존성을 나타내었다. 즉살한 넙치육을 얼음물 전처리 방법을 이용하였을 경우 신선도의 지표값인 K-value의 증가를 현저히 억제하는 경향으로 나타났다. 각 시료의 관능적 특성을 살펴보면 대조군과 얼음물 전처리 방법을 이용한 넙치육의 외관(appearance)과 향(odor)은 각 시료간의 저장온도와 전처리 방법, 저장 시간에 따른 유의적인 차이를 나타내지 않았고, 씹힘성(chewiness)과 감칠맛(umami), 그리고 전체적인 기호도는 3oC에서 6시간 저장한 얼음물 전처리 방법을 이용한 넙치육이 가장 높은 값을 나타내며 유의적(p<0.001)인 차이를 나타내었다. 대조군에 비해 얼음물 전처리 방법을 이용한 넙치육이 치사 후 12시간 동안 정미성분과 texture, 그리고 기호도 분석에서 대조군에 비해 높은 값을 나타내었으며 어육의 신선도 지표 값인 K-value가 낮게 측정되어 대조군에 비해 신선한 것으로 나타내어 활어회를 주로 먹는 우리나라에서 얼음물 전처리 방법을 이용한 넙치육이 신선함과 감칠맛을 향상시키며, 씹힘성을 높이는 넙치회 전처리 방법인 것으로 판단되었다. The purpose of this study was to monitor physicochemical changes of olive flounder (Paralichthys olivaceus) muscle by iced water pre-treatment. Moisture content, crude fat content, nucleotide content, texture (hardness and toughness), and rigor mortis were assessed. The sensory evaluation was performed with a nine-point hedonic test. Kvalues, a parameter of fish flesh freshness, were also calculated from the content of nucleotides and their corresponding decomposition products. Pre-treatment of flounder flesh with iced water was found to be fresher compared to the control, as determined by a difference in the K-values. Iced water pre-treatment hastened postmortem stiffness, as judged from the rigor index, and increased inosine monophosphate (IMP), which is known to be a savory taste compound, more quickly as adenosine triphosphate (ATP) degradation proceeded.
건조방법에 따른 초석잠 분말의 품질 특성 및 항산화 활성
제갈준미(Jun-Mi Jegal),정장호(Chang-Ho Chung) 한국조리학회 2023 한국조리학회지 Vol.29 No.4
This study was performed to provide basic data for predicting the usefulness of Chinese artichoke as a food raw material. The changes in quality characteristics and antioxidant activities of Chinese artichoke powder prepared by different drying methods were investigated and analyzed. Chinese artichokes were dried by freeze drying, vacuum drying and hot-air drying methods. The dried samples were powdered to a size of 100 mesh. Chinese artichoke powder consisted the moisture (5.63%∼6.28%), crude protein (10.62%∼11.36%), crude fat (0.55%∼0.93%), carbohydrate (74.66%∼76.45%) and ash (6.52% ∼6.89%) according to the drying methods. The pH was greatest in freeze drying sample and the acidity of the hot-air drying sample was higher than that of the other samples. There were no differences in °Brix values and dietary fiber according to the drying methods. In chromaticity determination, the L values of hot-air drying sample and the a, b values of vacuum drying sample were higher than those of the other drying samples. The brown color value was greatest in the vacuum drying sample. The contents of total polyphenols and total flavonoides were higher in the vacuum drying sample. The DPPH radical scavenging activity, and ABTS radical scavenging activity of the hot-air drying sample were higher than the freeze drying or vacuum drying sample. The results indicated that vacuum-dried or hot-air-dried samples had better than freeze-dried samples in the quality and antioxidant activity when manufacturing the Chinese artichoke powder.