Study on Index Factor and Processing Quality of Low-Fat and Non-Preferred Parts of Hanwoo and Holstein 한우와 홀스타인 저지방ㆍ비선호 부위의 가공적성 및 지표인자 설정 연구
김태경 Tae-kyung Kim , 구수경 Su-kyung Ku , 김영붕 Young-boong Kim , 홍승희 Seung-hee Hong , 유환희 Hwan-hee Yu , 백현동 Hyun-dong Paik , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2018.34.1.1
Abstract
Purpose: The aim of this study was to compare the characteristics of low-fat and non-preferred parts of Hanwoo and Holstein. Methods: Blade shoulder, top round, and bottom round parts from Korean native (Hanwoo) and Holstein cattle were selected for the experiment group. The characteristics of cut meats were investigated based on proximate compositions, fatty acid compositions, pH, L-value (lightness), a-value (redness), b-value (yellowness), cooking loss, water holding capacity, and shear force, and the correlation coefficient between main measurements was analyzed. Results: The moisture content and pH levels of parts from Korean native cattle were significantly lower compared to parts from Holstein cattle, while cooking loss and water-holding capacity of parts from Korean native cattle were higher compared to parts from Holstein cattle. The blade shoulders from Korean native and Holstein cattle showed higher shear force than other parts. Conclusion: The results of this study provide valuable information for developing new strategies to improve quality characteristics of meat products based on pH, color, and water holding capacity. Therefore, these data can be to improve meat processing.
Key Words
Korean native cattle, Hostein, blade shoulder, top round, bottom round
Inactivation of Cronobacter sakazakii on Apples Using Organic Acid 사과에 오염된 Cronobacter sakazakii에 대한 유기산의 저해 효과
Inactivation of Cronobacter sakazakii on Apples Using Organic Acid 사과에 오염된 Cronobacter sakazakii에 대한 유기산의 저해 효과
김민수 Min-soo Kim , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2018.34.1.8
Abstract
Purpose: Organic acids are generally recognized as safe (GRAS) and have been used to reduce bacteria in foods. This study aimed to evaluate the inhibitory effects of organic acids on Cronobacter sakazakii on the surfaces of apples using microbiological challenge testing. Methods: To examine the sanitizing effects of four organic acids (acetic acid, citric acid, lactic acid, and propionic acid), we treated four organic acids to C. sakazakii at 1, 3 and 5% and compared the number of C. sakazakii using viable cell counting. We inoculated C. sakazakii to the peel, pulp, stem end, and blossom end of apples, followed by immersion into lactic acid at 1, 2, 3, and 5% for 1 minute. We also immersed the peel and pulp of apples inoculated with C. sakazakii into 1% lactic acid for 30 sec and 1, 3, and 5 minutes. Results: As exposure concentrations and times to the four organic acids increased, the number of viable C. sakazakii decreased significantly (p<0.05). Lactic acid showed the greatest sanitizing effect on C. sakazakii compared to the other organic acids, and the sanitizing effects on the peel of apples were pronounced the most compared to the pulp and two ends of apples. Conclusion: The sanitization of bacteria on the surfaces of fruits may be dependent on the physical structure of fruits and interactions between the fruit matrix and bacteria. Although we suggest 1% lactic acid as the most efficient sanitizer for removing C. sakazakii on the surfaces of apples, fruit type-dependent variability in the sanitizing effects of organic acids needs to be further studied.
Focus Group Interviews with U.S. Americans with Respect to Recipe and Sensory Characteristics of Seolgitteok (Korean Rice-Flour Cake) 설기떡의 조리법 및 관능적 특성에 관한 미국인 대상 포커스 그룹 인터뷰
Focus Group Interviews with U.S. Americans with Respect to Recipe and Sensory Characteristics of Seolgitteok (Korean Rice-Flour Cake) 설기떡의 조리법 및 관능적 특성에 관한 미국인 대상 포커스 그룹 인터뷰
서한석 Han-seok Seo , 조성은 Sungeun Cho
DOI:10.9724/kfcs.2018.34.1.15
Abstract
Purpose: The main objectives of this sudy were to identify obstacles experienced by U.S. Americans during their preparation of Seolgitteok and determine sensory characteristics that might reduce sensory acceptance of Seolgitteok. Moreover, this study aimed to identify how to modify the current recipe of Seolgitteok to be more approachable to Americans from both cooking and sensory standpoints. Methods: Focus group interviews were conducted with three different groups: undergraduate student group (n=7), homemaker group (n=7), and culinary professional group (n=5) at the University of Arkansas Sensory Service Center (Fayetteville, AR, USA) in March 2015. Prior to focus group interviews, panelists were asked to cook and taste Seolgitteok samples prepared with either white or brown rice flour according to the currently available recipe. Main contents of collected interview data were identified and categorized into ‘theme’ and ‘sub-theme’ with respect to four aspects: 1) obstacles encountered during cooking, 2) how to overcome such obstacles, 3) sensory characteristics of Seolgitteok, and 4) how to increase consumer acceptance of Seolgitteok. Results: All three groups suggested to shorten the durations of soaking rice grains, to employ an alternative milling process, and to simplify the steaming procedure. Panelists emphasized that using dry rice flour rather than wet rice flour seemed to be easier and more accessible for Americans to cook Seolgitteok. To improve bland taste and flavor attributes, it was suggested to add other flavors and/or ingredients to Seolgitteok using white rice flour. Based on sensory characteristics, while Seolgitteok sample using white rice flour was found to be suitable for consumption as a dessert, Seolgitteok using brown rice flour was identified as acceptable in side dishes or bread items. Conclusion: In conclusion, this study provides a better understanding of how to modify the current recipe of Seolgitteok to be more friendly and acceptable to people in the U.S.
Key Words
Seolgitteok, Korean rice-flour cake, recipe, sensory characteristics, focus group interview
Comparative Studies of the in vitro Antioxidant Properties of 80% Ethanol or Water Extracts of Formica rufa L. Gastrodia elata Blume, Cnidium officinale Makino and Their's Mixture 불개미, 천마, 천궁 및 그들 복합원료의 80% 에탄올 또는 물 추출물의 in vitro System에서 항산화 연구
홍석민 Seok-min Hong , 안수미 Su-mi An , 정빛나 Bit-na Jeong , 강명화 Myung-hwa Kang
Comparative Studies of the in vitro Antioxidant Properties of 80% Ethanol or Water Extracts of Formica rufa L. Gastrodia elata Blume, Cnidium officinale Makino and Their's Mixture 불개미, 천마, 천궁 및 그들 복합원료의 80% 에탄올 또는 물 추출물의 in vitro System에서 항산화 연구
홍석민 Seok-min Hong , 안수미 Su-mi An , 정빛나 Bit-na Jeong , 강명화 Myung-hwa Kang
DOI:10.9724/kfcs.2018.34.1.27
Abstract
Purpose: Antioxidants are vital substances possess the ability to protect the body from damage caused by free induced oxidative stress. Methods: In this study, antioxidative properties of 80% ethanol and water extracts Gastrodia elata Blume, Formica rufa L. and Cnidium officinale Makino. Extracts were examined antioxidant properties by different in vitro experiments including DPPH radical scavenging activity, hydroxyl radical scavenging activity, ABTs scavenging activity, reducing power assay for BHT equivalents, total phenolics for catechin equivalents. Results: The present study revealed that fire F. rufa L. and G. elata Blume extracts from water and 80% ethanol highest DPPH radical scavenging activity. Hydroxyl radical scavenging activity and SOD-liked activity were the highest in G. elata Blume, F. rufa L., C. officinale Makino. Results of reducing power assay of F. rufa L. water or 80% ethanol were highest. ABTs radical scavenging activity was highest F. rufa L. and G. elata Blume, and the highest G. elata Blume, F. rufa L., and C. officinale Makino 80% ethanol. Conclusion: The above results, the antioxidant activities of mixtures of two or three medicinal plants increased extracts.
Changes in Quality of Jicama (Pachyrhizus erosus) Pickle by Storage Temperature 저장온도에 따른 히카마 피클의 품질변화
정현숙 Hyun Sook Jung
DOI:10.9724/kfcs.2018.34.1.34
Abstract
Purpose: This study investigated the quality characteristics of jicama pickle during storage at different temperatures (5°C, 10°C, 15°C, 20°C). Methods: The pH, titration acidity, Brix, salinity, hardness and sensory evaluation of jicama pickle were measured. Results: The measurement showed that pH decreased, while titration acidity, Brix, and salinity increased as the storage time increased, and as storage temperature increased. In the analysis of Hunter’s color value during storage, L and b values were the highest at 10°C, while those at 20°C were the lowest. Hardness during storage was highest in jicama pickle at 10°C. In the sensory evaluation of jicama pickle, overall acceptability of jicama pickle at 5°C and 10°C was high. Conclusion: These results suggest that storage temperature affected the quality characteristics of jicama pickle, and suitable storage temperature for preparing jicama pickle was 5-10°C.
Quality Characteristics of Rice Puff Pastry Substituted with Tapioca Powder 타피오카 분말 대체 쌀 퍼프 페이스트리의 품질특성
박재희 Jae-hee Park
DOI:10.9724/kfcs.2018.34.1.41
Abstract
Purpose: This work investigated the quality characteristics of rice puff pastry substituted with tapioca powder (5-15%). Methods: The quality characteristics of puff pastry were evaluated based on oven spring, baking loss, color, texture, and sensory evaluation. Results: The oven springs of rice puff pastry, which were replaced by 10% tapioca powder, increased when compared to the rice control. Cooking loss of the rice control was higher than that of the wheat control, which decreased upon substitution of tapioca powder. For crust color, lightness of rice puff pastry replaced with 10% tapioca powder was not significantly different from that of the wheat control. Crumb color (L and b value) of rice puff pastry with 5~10% tapioca powder was not significantly different from that of the wheat control. For texture, rice control showed the highest hardness, springiness, cohesiveness, gumminess, and chewiness, and these texture significantly decreased upon substitution of tapioca powder. Hardness, gumminess, and chewiness showed strong negative correlations with oven spring. In the sensory evaluation, the wheat control showed higher scores for brown color, crust, and flaky than the other samples. It can be concluded that these sensory properties are enhanced by substitution of tapioca powder compared with the rice control. Conclusion: The quality of rice puff pastry substituted with 10% tapioca powder was similar with that of 100% wheat puff pastry.
Antioxidant Activity and Quality Characteristic of Sulgidduk Added Liriope platyphlla Powder 맥문동 분말 첨가 설기떡의 항산화활성 및 품질특성
박진희 Jin Heei Park , 진소연 So-yeon Jin
DOI:10.9724/kfcs.2018.34.1.49
Abstract
Purpose: This study combines Liriope platyphylla containing various bioactive components with varying dosages to make Sulgidduk (Korean rice cake) in order to compare the antioxidant activity and quality characteristics. Methods: Sulgidduk was prepared with 5%, 10%, 15% and 20% L. platyphylla powder. To measure the quality and antioxidant effects, the following parameters were examined: total phenol content, DPPH radical scavenging activity, proximate compositions, color value, sugar contents, pH, volume, electron micrograph scans, textural characteristics, and sensory evaluations. Results: With increasing L. platyphylla powder content, the phenol content and DPPH radical scavenging activity, crude protein, crude ash, potassium, color a- and b-values, and sugar content significantly increased (p<0.001), while the moisture content, crude fat and L-value were significantly decreased (p<0.001). The sensory evaluation of the Sulgidduk with L. platyphylla additives showed significant differences in all the criteria, and the sample with 10% L. platyphylla content scored the highest for flavor, taste, color, and overall quality. Conclusion: These study results show that, Sulgidduk can be developed as a health food ingredient for increased antioxidant activity and the sensory preferences were optimized when 10% lyophilized and powdered L. platyphylla was added to Sulgidduk.
Effect of Different Types of Soy Sauce and Curcuma longa L. Extract on Quality Characteristics of Laver Jangajji 간장의 종류와 울금 추출액 첨가비율이 김 장아찌의 품질특성에 미치는 영향
Effect of Different Types of Soy Sauce and Curcuma longa L. Extract on Quality Characteristics of Laver Jangajji 간장의 종류와 울금 추출액 첨가비율이 김 장아찌의 품질특성에 미치는 영향
이인선 In-seon Lee
DOI:10.9724/kfcs.2018.34.1.57
Abstract
Purpose: This study investigated the quality characteristics of laver Jangajji prepared with different types of soy sauce and Curcuma longa L. extract (CLE). Methods: The pH, salt concentration, °Brix value, mineral content, color, and acceptance of the laver Jangajji were measured. Results: The pH of sample groups of fish sauce was higher than that of sample groups of soy sauce. The salinity of the sample groups of fish sauce was significantly lower than that of the sample groups of soy sauce using soybean (p<0.05). The sugar content ranged from 16.47 to 26.83°Brix. In addition, calcium, phosphorus, sodium, potassium, magnesium, sulfur, iron and zinc were detected. The redness (a) and yellowness (b) of sample groups of fish sauce were higher than those of sample groups of soy sauce using soybean. Moreover, among sample groups prepared using the same soy sauce, the a and b values of samples with high CLE substitution ratios were higher than those of samples with lower CLE substitution ratios. Glossiness (p<0.05), sweetness (p<0.01), savory taste (p<0.001), after taste (p<0.01), and texture (p<0.05) were found to be factors influencing the overall acceptability for laver Jangajji. Conclusion: Based on the acceptance test results, when producing laver Jangajji by using soy sauce, 20-30% of the CLE could be substituted with water, whereas when producing laver Jangajji by using fish sauce, only 10% of the CLE could be substituted with water.
Key Words
soy sauce, fish sauce, Curcuma longa L, laver Jangajji, quality characteristics
Quality Characteristics of Noodles Added with Aronia Powder 아로니아 분말을 첨가하여 제조한 생면의 품질특성
Quality Characteristics of Noodles Added with Aronia Powder 아로니아 분말을 첨가하여 제조한 생면의 품질특성
정복미 Bok-mi Jung
DOI:10.9724/kfcs.2018.34.1.68
Abstract
Purpose: This study examined the quality characteristics of the noodle added with aronia powder at 1, 3, 5%. Methods: The proximate composition, cooking properties, color, texture, gelatinization characteristics, antioxidant activity, preservability, sensory characteristics of the aronia noodles were investigated. Results: The moisture content of the control and aronia noodles was 35%. The weight and water absorption of the cooked noodle decreased with increasing amount of aronia powder, and the volume decreased in the 3% and 5% noodles. Lower L and b-values and higher a-values were observed with both raw and cooked aronia noodles than those of control. The hardness and gumminess increased with increasing amount of aronia powder. The adhesiveness decreased, but there were no changes with elasticity, chewiness and cohesiveness. The total phenolic compounds and DPPH radical scavenging activity increased with increasing amount of aronia powder substituted with flour. The initial pasting temperature increased with increasing amount of aronia powder, and the peak, final and setback viscosity decreased. The pH and total viable counts of aronia noodles decreased with increasing storage period. The sensory evaluation showed no differences among the control and aronia groups. Conclusion: These results suggest that functional noodles made with aronia powders could be prepared within the range of 5% aronia powder, and showed high antioxidative activity and extended shelf life.
Purpose: This study was performed to investigate the effect of water hardness on bread making performance for expanding the applicability of Jeju magma seawater. Methods: Seven water samples with different water hardness levels were used to analyze gelatinization and mixing properties of flour using DSC and mixography, respectively. Bread making performance was evaluated based on dough pH and height after fermentation as well as bread crumb color, volume, texture, and moisture content during storage. Results: With increasing water hardness, gelatinization temperature of flour shifted to a higher temperature and band width of mixograms increased. After fermentation, bread dough height decreased as water hardness increased (R=-0.92, p< 0.001). Bread volume decreased in the following order: distilled water >tap water>Samdasoo□10% ED mineral water>50% ED mineral water□100% ED mineral water> magma sweater. With increasing water hardness, bread firmness increased (R=0.89, p<0.001). During storage at 4°C, bread firmness increased and bread moisture content decreased. Bread crumb color was not affected by changes in water hardness. Conclusion: Despite the high water hardness of magma seawater, 100% ED mineral water and 50% ED mineral water negatively affected bread making performance, 10% ED mineral water with about 400 water hardness can be successfully applied to achieve equivalent bread quality as tap water, Samdasoo, and distilled water. The results suggest that applicability of magma seawater can be expanded through further investigation by increasing yeast usage and fermentation time as well as by utilizing alkaline-resistant yeast for producing mineral-enriched bread.
Key Words
water hardness, gelatinization, mixograph, bread making performance, Jeju magma seawater
Variations with Respect to Acceptance of Pudding Samples Prepared Using Rice Flour-Based Premix Products as a Function of the Type of Consumer Acceptance Test: Standardized Central Location Test versus Home-Use Test 기호도 검사방법이 쌀가루 기반의 프리믹스 제품으로 만든 푸딩 시료들의 소비자 기호도에 미치는 영향: 실험실 검사와 가정사용 검사 간의 비교
서한석 Han-seok Seo , 이지현 Jihyun Lee , 이광락 Kwangrag Lee , 이성희 Sunghee Lee , 이준영 Junyoung Lee
Variations with Respect to Acceptance of Pudding Samples Prepared Using Rice Flour-Based Premix Products as a Function of the Type of Consumer Acceptance Test: Standardized Central Location Test versus Home-Use Test 기호도 검사방법이 쌀가루 기반의 프리믹스 제품으로 만든 푸딩 시료들의 소비자 기호도에 미치는 영향: 실험실 검사와 가정사용 검사 간의 비교
서한석 Han-seok Seo , 이지현 Jihyun Lee , 이광락 Kwangrag Lee , 이성희 Sunghee Lee , 이준영 Junyoung Lee
DOI:10.9724/kfcs.2018.34.1.87
Abstract
Purpose: The main objective of this study was to determine whether or not acceptance of pudding samples prepared using rice flour-based premix products could vary as a function of type of consumer acceptance test. Methods: U.S. American participants evaluated acceptance of both familiar (milk pudding) and unfamiliar (porridge pudding) types of pudding samples prepared using premix products with respect to appearance, flavor, texture, and overall impression. Just-about-right (JAR) intensities of attributes were also rated. Participants evaluated pudding samples at either a standardized laboratory (standardized central location test, CLT) or their homes (home-use test, HUT). After preparing pudding samples at home, participants in the HUT rated easiness degrees of premix recipes. Results: While hedonic ratings of milk pudding were higher in the HUT, those of porridge pudding were higher in the CLT. While appearance liking could predict overall impression of either pudding sample in the HUT, such a trend was not observed in the CLT condition. In addition, impacts of the JAR ratings on overall impression were found to differ with the type of acceptance test. Finally, as participants considered preparation of porridge pudding to be easier, they more strongly appreciated the pudding sample. Conclusion: In conclusion, this study provides empirical evidence that consumer acceptability of food samples prepared using premix product can vary between CLT and HUT conditions.
Key Words
central location test, home-use test, sensory evaluation, premix, familiarity
Effects of Amylose Content Controlled by Blended Rice Flours on the Quality Characteristics of Gluten-Free Rice Cupcake 혼합쌀가루로 조절한 아밀로스 함량이 글루텐 프리 쌀 컵케이크의 품질특성에 미치는 영향
송난주 Nan Ju Song , 김지명 Ji Myoung Kim , 신말식 Malshick Shin
Effects of Amylose Content Controlled by Blended Rice Flours on the Quality Characteristics of Gluten-Free Rice Cupcake 혼합쌀가루로 조절한 아밀로스 함량이 글루텐 프리 쌀 컵케이크의 품질특성에 미치는 영향
송난주 Nan Ju Song , 김지명 Ji Myoung Kim , 신말식 Malshick Shin
DOI:10.9724/kfcs.2018.34.1.96
Abstract
Purpose: To determine the optimal amylose content of rice flour to make gluten-free rice bakery products, blended rice flours with high amylose contents and waxy rice flours were used. Methods: The physicochemical and pasting properties as well as particle size distribution of blended rice flours with different amylose contents (0, 8, 12, 15, 17, 19, 21, and 25%) and quality characteristics of rice cupcakes were investigated. Results: Solubilities of blended rice flours decreased with increasing amylose contents. Total and damage starch contents ranged 76.89-85.11% and 6.60-8.29%, respectively. Particle sizes of all flours were distributed in two peaks at 10-20 μm (free starch granules) and at 100 μm (cells) fractions. The initial pasting temperature and setback viscosity increased while peak viscosity decreased with increasing amylose contents. Hardness of rice cupcake showed minimum values in the range of 15-17% amylose contents. Adhesiveness of rice cupcake with waxy rice flour showed the highest values. Rice cupcakes prepared from blended rice flours with 15% amylose contents had not only the highest volume and homogeneous air cells but also the highest scores in the acceptability test. Conclusion: Based on the above results, it is suggested that the amylose content of rice flour, blended or not, should be an important factor in making bakery products.
Anti-Oxidative and Anti-Diabetic Effects of Butanol Faction from Yangha (Zingiber mioga ROSC) 양하 부탄올 분획물의 항산화 및 항당뇨활성
김명현 Myung-hyun Kim , 한영실 Young-sil Han
DOI:10.9724/kfcs.2018.34.1.105
Abstract
Purpose: This study investigated the antioxidant activities and anti-diabetic effects of the butanol fraction from Yangha. Methods: Yangha butanol fraction was measured for its antioxidant activity, hydrogen peroxide-induced oxidative stress, and α-amylase inhibitory and α-glucosidase inhibitory activities. Results: The physiological activity of Yangha butanol fraction was measured, and the ABTS radical scavenging activity of IC50 was 39.49 μg/mL, which was higher than that of trolox. DPPH radical scavenging activity and SOD-like activity IC50 were measured to be 98.36 and 605.45 μg/mL, respectively. The α-glucosidase and α-amylase inhibitory activities IC50 of Yangha butanol fraction were 120.67 μg/mL and 232.54 μg/mL, respectively. Conclusion: These data results show that Yangha butanol fraction has antioxidant and antidiabetic activities and thus great potential as a natural source for human health.
Perception of Foodservice Quality according to the Customer Loyalty among University Students in Daegu·Gyeongbuk Area 대구ㆍ경북지역 대학생의 고객충성도에 따른 급식 서비스 품질에 대한 인식
Perception of Foodservice Quality according to the Customer Loyalty among University Students in Daegu·Gyeongbuk Area 대구ㆍ경북지역 대학생의 고객충성도에 따른 급식 서비스 품질에 대한 인식
류은순 Eun-soon Lyu , 이경아 Kyung-a Lee
DOI:10.9724/kfcs.2018.34.1.113
Abstract
Pupose: The purpose of this study was to improve satisfaction of university foodservice customers through analysis of the importance and performance of foodservice quality as well as the underlyingfactors affecting customer’ loyalty. Methods: Surveys were administered from May 1 to 30, 2017. University students in the Daegu and Gyeongbuk areas were surveyed, and 373 out of 390 surveys were chosen (response rate: 97.4%). SPSS (ver. 18.0) was used to conduct descriptive analysis, factor analysis, reliability analysis, t-test, and multiple regression analysis. Results: Total mean for the importance of low loyalty group was significantly higher (p<0.05) than that of the high loyalty group, whereas performance was significantly lower (p<0.001) than that of the high loyalty group. For the results of the importance-performance analysis, ‘taste’, ‘freshness of food’, ‘temperature’, ‘menu variety’, ‘rapid treatment about complaints’, ‘appropriate temperature of dining hall’, ‘sanitation of meals’, ‘cleanliness of utensils’, ‘cleanliness of restaurants’, ‘cleanliness of distribution and return area’, and ‘waiting time’ fell into quadrant I (focus here) for the low loyalty group. On the other hand, nothing fell into quadrant I (focus here) in the high loyalty group. Customer loyalty showed significant positive correlations with six foodservice quality factors. The meal (β=0.165, p<0.05) and accessibility (β=0.174, p<0.05) factors among university foodservice qualities had significantly positive effects on customer loyalty of the high loyalty group, whereas meal (β=0.372, p<0.05) and menu (β =0.170, p<0.05) factors had significantly positive effects on customer loyalty of the low loyalty group. Conclusion: The results indicate that meal factor was very important in explaining customer loyalty. Thus, university foodservice managers should focus on increasing the perception of customer’ foodservice quality, especially meal and menu factor.
Key Words
university foodservice quality, customer loyalty, importance, performance
