http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
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.
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.
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 CO<sub>2</sub> 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 CO<sub>2</sub> 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 CO<sub>2</sub> 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 CO<sub>2</sub> extraction decreases the lipid oxidation stability of edible insect oil.