Study on the quality characteristics of duck blood gel with κ-carrageenan 카라기난 첨가에 따른 오리혈액 겔의 품질특성 연구
구수경 Su-kyung Ku , 김태경 Tae-kyung Kim , 김예지 Yea-ji Kim , 차지윤 Ji Yoon Cha , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2023.39.3.137
Abstract
Purpose: The purpose of this study was to investigate the quality characteristics of duck blood gel based on the addition of κ -carrageenan to lyophilized duck blood powder. Methods: Five different groups of duck blood gel were prepared: The control group was without κ-carrageenan. The T1, T2, T3, and T4 groups were prepared with 0.5% κ-carrageenan, 1.0% κ-carrageenan, 1.5% κ -carrageenan, and 2.0% κ-carrageenan, respectively. The study analyzed duck blood gel with the addition of κ-carrageenan for pH, color, cooking loss rate, water holding capacity (WHC), textural properties, dynamic viscosity, and differential scanning calorimetry. Results: The lightness of the duck blood gel was significantly lower in the samples as the persentage of κ-carrageenan increased. The pH, redness, and yellowness did not show significant differences between the control and the sample groups with κ-carrageenan. The cooking loss rate and the springiness of the gel prepared from duck blood powder showed a tendency to decrease as the percentage of κ -carrageenan increased. The WHC, hardness, gumminess, chewiness, and apparent viscosity of the duck blood gel were significantly higher in the sample groups with κ-carrageenan than in the control without κ-carrageenan. The higher the κ-carrageenan content of the duck blood gel, the higher the storage modulus (G′) and the loss modulus (G″). Conclusion: These results indicate that κ-carrageenan affects the physical properties of duck blood gel. It appears that κ-carrageenan can control these physical properties through interaction with duck blood protein and can therefore be used as a gelling agent in the manufacture of meat products.
Turmeric powder addition to fish balls affects the oxidative stability of frying oil during deep-frying 강황분말 첨가가 피시볼 튀김 중 튀김유지의 산화안정성에 미치는 영향
이지예 Jiyea Lee , 서정희 Jeonghee Surh
DOI:10.9724/kfcs.2023.39.3.144
Abstract
Purpose: This study investigated the effect on the physicochemical properties and oxidation stability of the deep-frying oil after turmeric powder (TP) supplementation of fish balls. Methods: Fish balls with TP (W/ TP) and without TP (W/O TP) were deep-fried at 180℃ for 3 minutes. The fried oils were then collected from the fryer and compared to non-heated oil to assess their characteristics. The oil samples were subsequently stored at 4℃ for 4 months, and the color properties, moisture content, and primary and secondary lipid oxidation products were evaluated during storage. Results: The W/ TP oil exhibited the lowest lightness (p<0.001) and the highest yellowness (p<0.001) and redness (p<0.001) compared to the other oils. The moisture content increased significantly from 803 ppm in the non-heated oil to 3,140 ppm in the W/ TP oil and 1,153 ppm in the W/O TP oil. Oxidation stability showed no significant differences in the contents of hydroperoxides and malondialdehyde for all three oils. However, during the 4-month storage period, the hydroperoxide content continued to increase in the W/ TP oil, while it initially increased and then decreased in the non-heated and W/O TP oils. The malondialdehyde content did not show a significant difference during the same period. These findings indicate that the addition of TP accelerates oxidation of the frying oil. Pearson’s correlation analysis revealed that the moisture content was positively correlated with the content of hydroperoxide at 4 months (ρ=0.922, p<0.001), indicating that moisture acts as a prooxidant in the oils. Conclusion: Our results demonstrate that the oxidative stability of frying oils is influenced by the matrix of fried foods, despite being subjected to the same frying conditions. This highlights the importance of considering the impact of the food matrix when assessing the oxidation stability of frying oils.
Purpose: This study compares the physicochemical properties of commercially available aronia vinegar in the Korean market. Methods: Eleven vinegar products prepared with aronia were collected and analyzed for anthocyanins, total phenols, proanthocyanidins, and antioxidant activity. Results: The pH, acidity, and soluble solid values were 2.90~3.58, 3.18~6.30%, and 5.60~50.00°Brix, respectively. The color was visually different among the samples. Despite that aronia was a major ingredient, anthocyanins were detected only in three samples, suggesting that anthocyanins were mostly degraded during processing and storage. Total phenols content and ABTS radical scavenging activity were 290.50~751.01 mg GAE/L and 0.90~3.54 mM TE/L, respectively. Anthocyanins and proanthocyanidins contents were positively correlated with redness and negatively correlated with lightness, suggesting that high anthocyanin and proanthocyanidin concentrations resulted in deep reddish hues with lower lightness. Conclusion: Large difference was found in color, anthocyanins content, total phenols content, and antioxidant activity of commercial aronia vinegar.
Physicochemical characteristics of amylose-lipid complexes according to amylose content and type of fatty acid 아밀로스 함량과 지방산의 종류에 따른 아밀로스－지질 복합체 이화학적 특성
김온유 On You Kim , 권가현 Gahyeon Gwon , 이수진 Su Jin Lee , 박연옥 Yeon-ok Park , 노준희 Junhee No
Physicochemical characteristics of amylose-lipid complexes according to amylose content and type of fatty acid 아밀로스 함량과 지방산의 종류에 따른 아밀로스－지질 복합체 이화학적 특성
김온유 On You Kim , 권가현 Gahyeon Gwon , 이수진 Su Jin Lee , 박연옥 Yeon-ok Park , 노준희 Junhee No
DOI:10.9724/kfcs.2023.39.3.161
Abstract
Purpose: This study investigates the physicochemical properties of amylose-lipid complexes by determining the amylose content and the type of fatty acid used. Methods: The amylose-lipid complexes were formed using different fatty acids, including stearic acid, oleic acid, and linoleic acid, with varying levels of unsaturation. Results: We observed that regardless of the amylose content and the fatty acid type, the addition of fatty acids increased the resistant starch content in the amylose-lipid complexes, with stearic acid resulting in the highest increase. Compared to native starch, the amylose-lipid complexes exhibited an amorphous structure, increased water binding capacity, and decreased swelling power and solubility. Thermal analysis revealed dissolution temperatures ranging from 80.72℃ to 112.91℃, with the fatty acid affecting the initial temperature values. Conclusion: Overall, the findings highlight the influence of amylose content and fatty acid type on the physicochemical properties of amylose-lipid complexes, providing valuable insights for the production of resistant starch.
Changes in the metabolites and microbial community of vegan kimchi during fermentation 비건 김치 발효 중 대사산물과 미생물 군집의 변화
박미희 Meehui Park , 최윤정 Yun-jeong Choi , 임주영 Ju-young Lim , 박성희 Sung-hee Park , 민승기 Sung Gi Min , 이미애 Mi-ai Lee
DOI:10.9724/kfcs.2023.39.3.168
Abstract
Purpose: The study analyzed the changes in the microbial community and metabolites produced in fermented vegan and non-vegan kimchi prepared at 6°C for 28 days. Methods: Three types of kimchi were prepared and stored at 6℃ for 28 days to investigate the effects of adding salted fish and soybean paste on the fermentation characteristics: without salted fish (TA), with salted fish (TB), and with soybean paste (TC). The pH, titratable acidity, microbial properties, existent bacterial communities, free sugar and amino acid contents, and sensory properties of both vegan and non-vegan kimchi were evaluated during fermentation. Results: Generally, the fermentation and production of metabolites in kimchi with salted fish tended to be faster than in other kimchi types. Lactillactobacillus sakei was the dominant bacteria in kimchi without salted fish, while Weissella koreensis was dominant in kimchi with salted fish and soybean paste. An analysis of the amino acid content revealed higher glutamic acid and glutamine contents in kimchi with added salted seafood. Higher levels of asparagine, phenylalanine, ornithine, and proline were detected in kimchi with added soybean paste. It has been found to affect the pattern of components. Conclusion: Salted fish and vegan ingredients added during kimchi production affect the fermentation metabolites and the physicochemical properties of kimchi, depending on the type of material.
Key Words
kimchi, quality characteristics, vegan, fermentation, salted fish
Effects of blackcurrant supercritical fluid extract on palmitate-induced non-alcoholic fatty liver disease in a cellular model Palmitate로 유발된 비알코올성 지방간 세포 모델에서 블랙커런트 초임계 추출물의 지방증 개선효과
이수정 Su Jung Lee , 양은숙 Eun-suk Yang , 김영호 Young-ho Kim , 김혜연 Hye-yeon Kim , 최혜란 Hye Ran Choi , 김용석 Yong-suk Kim , 류태호 Tae Ho Ryu
Effects of blackcurrant supercritical fluid extract on palmitate-induced non-alcoholic fatty liver disease in a cellular model Palmitate로 유발된 비알코올성 지방간 세포 모델에서 블랙커런트 초임계 추출물의 지방증 개선효과
이수정 Su Jung Lee , 양은숙 Eun-suk Yang , 김영호 Young-ho Kim , 김혜연 Hye-yeon Kim , 최혜란 Hye Ran Choi , 김용석 Yong-suk Kim , 류태호 Tae Ho Ryu
DOI:10.9724/kfcs.2023.39.3.178
Abstract
Purpose: Non-alcoholic fatty liver disease (NAFLD) encompasses a wide range of liver diseases, from simple steatosis to liver fibrosis and cirrhosis. In addition, numerous patients with NAFLD have comorbid metabolic diseases, such as obesity, diabetes, and hyperlipidemia. Also, insulin resistance is known to be the most important factor contributing to the development of NAFLD. We conducted a study to identify functional food materials and natural products which may improve the clinical status of NAFLD and prevent its progression. Methods: In this study, after inducing steatosis in HepG2 cells with palmitate, blackcurrant water extract (BWE) and blackcurrant supercritical fluid extract (BSFE) were analyzed for their effects on intracellular lipogenesis and cholesterol biosynthesis. Results: The results showed that the BSFE inhibited intracellular triglyceride and cholesterol production by suppressing expression of sterol regulatory element-binding protein 2 (SREBP2) gene. Furthermore, it ameliorated palmitate-induced steatosis by reducing hydroxymethylglutaryl-coenzyme A (HMG-CoA) reductase activity and gene expression. Conclusion: The results of this study suggest that the BSFE shows potential as a functional food ingredient to improve hepatic steatosis. To use BSFE as a treatment for NAFLD, additional non-clinical experiments and identification of functional components are required.
Analysis of dietary patterns of meal-kit consumers and influence of meal-kit selection attributes on consumer satisfaction of meal-kit products 밀키트 이용 고객의 식생활 양식과 밀키트 선택속성이 밀키트 제품의 만족도에 미치는 영향 분석
Analysis of dietary patterns of meal-kit consumers and influence of meal-kit selection attributes on consumer satisfaction of meal-kit products 밀키트 이용 고객의 식생활 양식과 밀키트 선택속성이 밀키트 제품의 만족도에 미치는 영향 분석
김세은 Se-eun Kim , 배현주 Hyun-joo Bae
DOI:10.9724/kfcs.2023.39.3.187
Abstract
Purpose: This study examined the meal-kit consumption practices and selection attributes that influence consumer satisfaction with meal-kit products. Methods: An online survey was conducted on adults who had ordered meal-kit products. Statistical analyses were conducted using the SPSS program (ver. 28.0) for χ2-test, t-test, ANOVA, Pearson correlation analysis, and multiple regression analysis. Results: The survey showed that Korean soup dish (38.6%) was the most preferred meal-kit, followed by Korean street snacks (18.0%), Korean main dishes (13.7%), western pasta (9.9%), and western meat dish (6.9%). In addition, the frequency of orders was Korean soup dish (68.7%), Korean main dish (47.2%), Korean street snack (47.2%), western pasta (30.5%), and western meat dish (24.0%). Analysis of the 233 subjects showed that the rate of using a meal-kit more than once a month was 66.0%. The meal-kit was purchased most frequently from discount stores (43.3%) or on-line shopping malls (35.6%) and priced between 10,000 won and 20,000 won per person (47.3%). The overall consumer satisfaction score of the meal-kit product was 4.10 out of five points on average. The satisfaction evaluation scores of the meal-kits were highest for convenience (4.37), followed by simplicity (4.35), food safety (4.21), taste (4.18), and delivery service time (4.14). According to multiple regression analysis, one portion size (p<0.05) and expiration date (p<0.05) had significant positive effects on the overall consumer satisfaction. Conclusion: To enhance consumer satisfaction among meal-kit consumers, manufacturers and retailers of meal-kit products should implement HACCP, develop expiration dates and set up a proper one-serving size for meal-kits.
Key Words
meal-kit, consumer satisfaction, convenience, simplicity, expiration date
Dietary behavior related to a healthy diet and perception of the nutrition policy of secondary school students in Chungbuk 충북지역 중등학생의 건강식생활 관련 식행동과 영양관리 정책에 대한 인식
Dietary behavior related to a healthy diet and perception of the nutrition policy of secondary school students in Chungbuk 충북지역 중등학생의 건강식생활 관련 식행동과 영양관리 정책에 대한 인식
고은서 Eun Seo Ko , 이영은 Young Eun Lee
DOI:10.9724/kfcs.2023.39.3.197
Abstract
Purpose: This study aimed to analyze perception on nutrition policies and dietary behavior. Methods: A survey was conducted on 130 students of middle and high schools located in Chungbuk from July 11, 2022 to July 15, 2022. One hundred and twenty returned questionnaires (92.3%) were used for the final analysis. Results: The level of implementing sugar intake reduction was 2.69 points, and the awareness level of the need for sugar intake reduction was 3.52 points. For dietary behavior related to sugar intake reduction, ‘Drink white milk instead of sweetened milk’ had the highest performance level, with 3.44 points. In comparison, ‘Check nutritional information and choose products that are low in sugar’ had the lowest level, with 2.34 points. The average preference for salty food was 3.33 points. The level of implementing sodium intake reduction was 2.98 points, and the awareness level of the need for sodium intake reduction was 3.72 points. For high-salt dietary behavior, ‘Enjoy fried rice or bowls of rice covered by other ingredients’ had the highest performance level with 3.50 points, while for dietary behavior related to sodium reduction, ‘Ask for sodium reduction in ordering food at restaurants’ had the lowest level with 1.77 points. Regarding the sugar and sodium intake reduction policy, 38.3% and 30.0% of subjects responded that there was a lack of policy promotion. Conclusion: Efforts should be made to increase the recognition rate of the government's nutrition policy and effectively conduct policy-related nutrition education.
Pre- and post-COVID-19 comparisons in the physical and mental health and dietary behavior of middle and high school students in limited school situations: A Study based on the Korea National Health and Nutrition Surveys of 2019 and 2020 제한적인 등교 상황에서 중고등학생의 신체적·정신적 건강 및 식생활 행태 변화: COVID-19 발생 전후 2019년과 2020년의 국민건강영양조사 자료의 비교를 바탕으로
Pre- and post-COVID-19 comparisons in the physical and mental health and dietary behavior of middle and high school students in limited school situations: A Study based on the Korea National Health and Nutrition Surveys of 2019 and 2020 제한적인 등교 상황에서 중고등학생의 신체적·정신적 건강 및 식생활 행태 변화: COVID-19 발생 전후 2019년과 2020년의 국민건강영양조사 자료의 비교를 바탕으로
손민지 Minji Son , 윤은주 Eunju Yoon
DOI:10.9724/kfcs.2023.39.3.213
Abstract
Purpose: School food services have been severely affected by the COVID-19 pandemic. To determine the impact of the pandemic, this study compares the dietary behavior and perceived health status of Korean middle and high school students in 2019 and 2020, using data from the Korea National Health and Nutrition Examination Survey. Methods: Considering the nature of the data, complex sample analyses were performed. A total of 583 subjects from the 2019 and 2020 KNHANES were included in the study. Diet- and health-related variable behaviors were compared separately for boys and girls. Nutrient intake was compared after adjusting the consumed calories using the 24-hour recall data. Quality of the nutrient intake was compared against the 2020 Dietary Reference Intakes for Koreans. Results: After the outbreak of COVID-19, students were more likely to skip breakfast and less likely to eat out. In 2020, the physical activity was lowered but the weight control effort remained similar to 2019. Although the percentage of students with alcohol consumption decreased in 2020, the overall number of heavy drinkers increased among consumers. Compared to 2019, the proportion of female smokers quadrupled in 2020 and the frequency and the amount of male student smokers also increased significantly. Changes in the nutrient intake differed between male and female students. Conclusion: U sing t he s econdary d ata, this s tudy f ound t hat t he COVID-19 pandemic affected the dietary- and health-related behaviors of students. We recommend that the impact and circumstances of these changes should be investigated in more depth.
Key Words
COVID-19, adolescent, dietary behavior, physical and mental health, nutrient intake
Effect of L-carnitine on 3T3-L1 adipocyte differentiation L-carnitine이 3T3-L1 지방세포 분화에 미치는 영향
이경애 Kyong-ae Lee , 조선기 Sun Ki Jo , 김성호 Sung-ho Kim , 이윤진 Yoon-jin Lee
Effect of L-carnitine on 3T3-L1 adipocyte differentiation L-carnitine이 3T3-L1 지방세포 분화에 미치는 영향
이경애 Kyong-ae Lee , 조선기 Sun Ki Jo , 김성호 Sung-ho Kim , 이윤진 Yoon-jin Lee
DOI:10.9724/kfcs.2023.39.3.227
Abstract
Purpose: This study investigates the effect of L-carnitine on 3T3-L1 cell adipocyte differentiation. Methods: The cytotoxicity of L-carnitine to 3T3-L1 was confirmed through the MTT assay, and fat accumulation of 3T3-L1 cells was observed by Oil-Red O staining. The effect of L-carnitine on adipogenesis-related protein expressions was determined with Western blot. Results: Compared to the control group, the degree of adipogenesis inhibition was confirmed by Oil-Red O staining. Intracellular liposynthesis-induced fat cell differentiation with MDI(1 μM dexamethasone, 1 μg/mL inulin, 0.5 mM 3-isobutyl-1-methylxanthine) showed inhibition rates of 86.0%, 52.3%, and 32.5% at L-carnitine concentrations of 1.25, 2.5, and 5 nM, respectively. Protein expression levels of PPARγ and C/EBPα, which are transcription factors expressed during adipocyte differentiation, decreased in a concentration-dependent manner after exposure to L-carnitine. Moreover, compared to the MDI alone treatment group, we confirmed that the expression of the fatty acid synthase regulator (FAS) decreased to 84.4%, 50.9%, and 9.3% in the L-carnitine 1.25, 2.5, and 5 nM treatment groups, respectively. Conclusion: These results indicate that L-carnitine has the potential to suppress fat accumulation and exert an anti-obesity effect.
Key Words
L-carnitine, 3T3-L1, adipocyte, differentiation
Analysis of health-related and dietary factors according to skeletal muscle mass in middle-aged Adults using the KoGES Ansung cohort study KoGES 안성 코호트 연구 자료를 활용한 중년층 성인의 골격근량에 따른 건강 및 식이요인 분석
장지은 Ji-eun Jang , 김경윤 Kyoung Yun Kim , 윤정미 Jung-mi Yun
Analysis of health-related and dietary factors according to skeletal muscle mass in middle-aged Adults using the KoGES Ansung cohort study KoGES 안성 코호트 연구 자료를 활용한 중년층 성인의 골격근량에 따른 건강 및 식이요인 분석
장지은 Ji-eun Jang , 김경윤 Kyoung Yun Kim , 윤정미 Jung-mi Yun
DOI:10.9724/kfcs.2023.39.3.234
Abstract
Purpose: Sarcopenia is an age-related disorder characterized by a decrease in muscle mass, grip strength, and physical capacity. Large cohort studies evaluating sarcopenia and diet quality have been lacking and have yielded inconsistent results. This study was undertaken to investigate the relationship between diet quality and skeletal muscle mass in 40-69 year adults. Methods: All data for this study were obtained from a population-based prospective cohort study, the Korean Genome Epidemiological Survey (KoGES). A total of 1,124 men and women aged 40 to 69 years, residing in Ansung who participated in KoGES, were followed up every 2 years from 2001-2002 to 2013-2014 to confirm low skeletal muscle mass. We estimated skeletal muscle mass by applying lean body mass; the skeletal muscle mass was estimated by dividing the body weight and multiplying by 100 to express the skeletal muscle mass index (SMI). A Cox proportional hazard regression model was used to analyze the hazard ratio (HR) and 95% confidence intervals of low SMI according to diet quality at baseline and was gender-specific. Results: During the 12-year follow-up period, a total of 413 subjects (36.7%) had low SMI. This study did not find any significant association between diet quality and low SMI. Conclusion: Although several cross-sectional studies have shown an association between diet quality and sarcopenia, results are varied and there is insufficient evidence in cohort studies validating that diet quality affects sarcopenia. Therefore, additional large-scale studies are required to confirm the association between diet quality and sarcopenia in middle-aged people.
Key Words
diet quality, mean adequacy ratio, Mediterranean diet score, skeletal muscle mass, cohort study
