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물리적 연육 처리 및 강화약쑥 첨가에 따른 계육 너비아니의 저장 안정성에 미치는 영향
황고은,김현욱,송동헌,김천제,전기홍,김영붕,최윤상,Hwang, Ko-Eun,Kim, Hyun-Wook,Song, Dong-Heon,Kim, Cheon-Jei,Jeon, Ki-Hong,Kim, Young-Boong,Choi, Yun-Sang 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3
Purpose: The purpose of this study was to investigate the effects of mechanical processing (tumbler, tenderizer, injector) and Ganghwa mugwort extracts (GM) on the stability of chicken Neobiahni during storage for 10 days at $4^{\circ}C$. Six treatments of chicken Neobiahni were manufactured with the following conditions: CON (tumbler), CON-A (tumbler + 0.2% GM), T1(tenderizer) T1-A (tenderizer + 0.2% GM), T2 (injector), T2-A (injector + 0.2% GM). Methods: The pH, POV, TBA, and sensory characteristics of chicken Neobiahni during storage for 10 days at $4^{\circ}C$ were measured in triplicate. Results: The pH of chicken Neobiahni was in the range of 6.00-6.37, with the highest values in the treatments containing GM (CON-A, T1-A, T2-A). Mechanical processing had no significant effects during storage. The color values (lightness, redness, and yellowness) did not differ significantly in all chicken Neobiahni samples, whereas storage time had a significant effect (p<0.05). The mechanical processing combined with GM appeared to effectively control the POV and TBA levels of chicken samples during the entire storage period. In addition, sensory evaluation ratings (color, juiciness, flavor, tenderness, and overall acceptability) were improved by the mechanical processing and the addition of GM. Conclusion: These results suggest that the combination of mechanical processing and Ganghwa mugwort extracts is a useful technique for retarding lipid oxidation in chicken Neobiahni.
한예진,김태경,황고은,최지훈,전기홍,김영붕,최윤상,Han, Ye-Jin,Kim, Tae-Kyung,Hwang, Ko-Eun,Choi, Ji-Hun,Jeon, Ki-Hong,Kim, Young-Boong,Choi, Yun-Sang 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.3
Purpose: This study was investigated the quality characteristics of spreadable liver sausage adding natural vegetable powder to reduce the off-flavor of liver sausage and improve its sensory acceptability. Methods: The liver sausages prepared with control and five types of natural vegetable powders: water dropwort powder (T1), beet powder (T2), lettuce powder (T3), celery powder (T4), cabbage powder (T5). Each treatment was investigated by cooking loss, pH, color, volatile basic nitrogen (VBN), thiobarbituric acid reaction substances (TBARS), texture properties, and microbial counts. Results: The pH of treatments had lower value relative to the control except for T1. CIE $L^*$-value of treatments showed lower values than the control. CIE $a^*$-value of T2 was higher than the control and T3 had the lowest value in CIE $b^*$-value (p<0.05). VBN values of treated samples were higher that of control (p<0.05) TBARS values of treated samples of T2-T5 decreased by adding natural vegetable powders to the control and cooking loss of treatments were decreased by adding natural powders except for T5 treatment (p<0.05). T2 and T5 had significant antimicrobial effects compared to the control. In textural analysis, the springiness, cohesiveness and chewiness of treatments were lower than the control. Among the treatments, T5 had the highest value and T2 had the lowest value in hardness (p<0.05). Conclusion: The natural vegetable powders especially cabbage powder could be ideal candidate to improve quality characteristics of liver sausage.
우육 및 돈육 부위에 따라 고기 유화물의 유화맵에 미치는 영향
최윤상,정태준,황고은,김현욱,김천제,성정민,오남수,김영붕,Choi, Yun-Sang,Jeong, Tae-Jun,Hwang, Ko-Eun,Kim, Hyun-Wook,Kim, Cheon-Jei,Sung, Jung-Min,Oh, Nam-Su,Kim, Young-Boong 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.3
This study was conducted in order to evaluate emulsion mapping between emulsion stability and moisture content, cooking yield, hardness, protein solubility, apparent viscosity, and overall acceptability of pork or beef emulsion batters. The pork and beef emulsion batters were added to different parts of the meat. The formulations indicating low emulsion stability and high cooking yield were T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. Low stability, low hardness and protein solubility were also T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. The Pearson's correlation coefficients show that emulsion stability is negatively correlated with cooking yield (p<0.05), with a value of -0.90, and positively correlated with hardness (p<0.05), and protein solubility (p<0.01) with values of 0.65 and 0.59, respectively. This approach has been found to be particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Therefore, the results obtained with emulsion mapping are useful in the making of new emulsified meat products of the desired quality.
소금과 아질산염 감소 수준이 돈육 패티의 품질특성 및 저장성에 미치는 영향
송동헌(Dong-Heon Song),황고은(Ko-Eun Hwang),최윤상(Yun-Sang Choi),김용재(Yong-Jae Kim),함윤경(Youn-Kyung Ham),정태준(Tae-Jun Jeong),이재훈(Jae Hoon Lee),김천제(Cheon-Jei Kim),백현동(Hyun-Dong Paik) 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.5
Purpose: The objective of this study was to determine the minimum addition requirements for NaCl and nitrites to guarantee the desirable quality attributes and shelf-life of ground patty. Methods: Five different groups of pork patties were prepared according to formula; HSHN treatment was prepared with 1.75% NaCl and 110 ppm nitrite, HS treatment was prepared with only 1.75% NaCl, NSLN treatment was prepared with 1.50% NaCl and 30 ppm nitrite, NSLN treatment was prepared with 0.75% NaCl and 30 ppm nitrite, and AKS treatment was prepared with 0.75% NaCl, 0.25 KCl and 0.40% celery powder. Experiments analyzed pork patties for pH, color, cooking loss, salt contents shear force, sensory characteristics, residual nitrite content, volatile basic nitrogen, 2-thiobarbituric acid-reactive substances and microbiological analysis. Results: The different levels of NaCl and nitrites did not affect the pH levels of pork patties (p>0.05). HSHN and HS treatments resulted in significantly higher salinities than the NSLN, LSLN, and AKC treatments (p<0.05). The residual nitrite content of pork patties was dependent upon the addition level of nitrite, and residual nitrite content decreased with longer storage duration (p<0.05). Addition of 30 ppm nitrite showed increasing redness indicating inhibition of lipid oxidation during storage. Total bacterial counts did not exceed 6 log CFU/g over 30 days in all treatments. Improvement of microbial inhibition was considered necessary, except for HSHN. In addition, LSLN and AKS treatments slightly reduced the quality properties (cooking loss and shear force) compared to other treatments, whereas the sensory of overall acceptance scores were over 6 points. Conclusion: Therefore, pork patties containing 0.75% salt and 30 ppm nitrite are industrially applicable.
최윤상,성정민,전기홍,최현욱,서동호,김천제,김현욱,황고은,김영붕,Choi, Yun-Sang,Sung, Jung-Min,Jeon, Ki-Hong,Choi, Hyun-Wook,Seo, Dong-Ho,Kim, Cheon-Jei,Kim, Hyun-Wook,Hwang, Ko-Eun,Kim, Young-Boong 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.6
This study evaluated the effects of adding blood levels to phycochemical properties, textural properties, and sensory characteristics of blood sausage. 4 treatment groups of blood sausage were produced, T1 (pork ham : pork blood = 60:15), T2 (55:20), T3 (50:25), and T4 (45:30). T1 had the highest moisture content, most cohesiveness, and gumminess, CIE L-value, CIE a-value, and CIE b-value of raw and cooked blood sausages. Protein content, fat content, ash content, and VBN values were not significantly different among the treatments. T4 was treated with the most added pork blood, and had the highest pH of raw and cooked blood sausages, cooking loss, and TBA values. T2's sausage was the hardest, but had more springiness, cohesiveness, gumminess, and chewiness than T4. The best scores were from T4 and had the most overall acceptability. The results of this study show that blood sausages containing 20% pork blood had higher improved quality characteristics in blood sausages. 본 연구는 영양학적으로 우수한 혈액을 활용한 식육제품의 품질 특성에 미치는 영향을 규명하여 혈액 소시지를 개발하고자 실시하였다. 수분함량, 명도, 적색도, 황색도, 지질 산패도, 응집성, 검성 및 씹음성은 혈액 첨가량이 증가함에 따라 감소하는 경향을 보였으나, 단백질 함량, 지방 함량, 회분 함량, 휘발성 염기태질소 함량은 혈액 첨가량에 따라서 유의적인 차이를 보이지 않았다. 경도 및 탄력성은 혈액을 20% 첨가한 처리구가 다른 처리구들에 비하여 높은 수치를 나타내었다. 또한 혈액을 20% 첨가한 처리구가 전체적인 기호도에서 가장 높은 점수를 받았으며, 색, 풍미, 연도 및 다즙성에서도 혈액을 20%첨가한 처리구가 우수한 평가를 받은 것으로 보여진다. 따라서, 활용도가 낮은 돈육 부산물 중 혈액을 활용하여 혈액 소시지를 제조할 시 혈액의 첨가량이 20%로 하는 것이 혈액 소시지의 품질 및 관능적으로 우수한 혈액 소시지를 제조할 수 있을 것으로 보여진다.
자일리톨과 솔비톨로 설탕을 대체한 인절미의 물성 및 관능적 특성
최윤상 ( Yun Sang Choi ),김현욱 ( Hyun Wook Kim ),황고은 ( Ko Eun Hwang ),김천제 ( Cheon Jei Kim ),이홍미 ( Hong Mie Lee ),김옥경 ( Ok Kyung Kim ),최경숙 ( Kyung Suk Choi ),정해정 ( Hai Jung Chung ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.6
The study examined the physico-chemical properties and sensory characteristics of injeolmi when sugar was substituted to sugar alcohol such as sorbitol and xylitol. The moisture content, crude protein content, crude fat content, crude ash content, energy value, redness, water activity, hardness, cohesiveness, gumminess, and chewiness were not significantly different between the control with sugar and treatments with the sugar alcohol group (p>0.05). The lowest sugar content of injeolmi was observed in the treatment with sorbitol (T1). The adhesiveness of control was higher than that in treatment with sugar alcohol (p<0.05), but control had the lowest springiness (p<0.05). Although the sensory characteristics on color, flavor, tenderness did not show any statistical significance, the sweetness and the overall acceptability were the best in control and T5 group, which replaced sugar to 100% xylitol (p<0.05). The results of this study show that substitution by xylitol improved quality characteristics in injeolmi.