Isoflavone Contents, Antioxidative and Fibrinolytic Activities of red Bean and Mung Bean 팥과 녹두의 이소플라빈 함량과 항산화 및 혈전용해 활성
오혜숙 Hae Sook Oh , 김준호 Jun Ho Kim , 이명희 Myung Hee Lee
19(3) 263-270, 2003
Title
Isoflavone Contents, Antioxidative and Fibrinolytic Activities of red Bean and Mung Bean 팥과 녹두의 이소플라빈 함량과 항산화 및 혈전용해 활성
오혜숙 Hae Sook Oh , 김준호 Jun Ho Kim , 이명희 Myung Hee Lee
DOI:
Abstract
This study was conducted to investigate the isoflavone (daidzein and genistein) contents. and the antioxidative and fibrinolytic activities of red and mung beans. Daidzein was not found in either the red or mung beans. The genistein contents of the red and mung beans were 40.7 and 27.8 mg/kg, respectively. Both samples had very high electron donating abilities and SOD-like activities. Fibrinolytic activities were not detected in the crude mung bean extract, but fibrinolytic substances were purified or activated under various pH conditions and with heat treatments. With heat treatment at 100℃ for 10 min. the specific activity was increased 4.61 fold. This study revealed that. although red and mung beans were poor in isoflavone, they could be good sources for functional products due to their strong antioxidative activities and heat- and acid-resistant proteolytic abilities.
Key Words
red bean, mung bean, isoflavone content, antioxidative activity, fibrinolytic activity
The Study of Acceptance and Physicochemical Characteristics of Beef Consomme by Boiling Time 가열시간에 따른 Beef Consomme의 기호도 및 이화학적 특성에 관한 연구
김용식 Young Sik Kim , 장명숙 Myung Sook Jang
19(3) 271-279, 2003
Title
The Study of Acceptance and Physicochemical Characteristics of Beef Consomme by Boiling Time 가열시간에 따른 Beef Consomme의 기호도 및 이화학적 특성에 관한 연구
김용식 Young Sik Kim , 장명숙 Myung Sook Jang
DOI:
Abstract
This study was conducted to investigate the sensory and physicochemical properties of beef consomme´ made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristic (color, smell, clarify, taste). From the results. the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color. smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (b), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine. glutamic acid, arginine and ieucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing boiling time. The results showed the consonme node by boiling for 3hrs was superior in both its sensory and physicochemical qualities.
Key Words
consomme, sensory evaluation, physicochemical characteristics, boiling time
Quality Characteristics of Sesame Dasiks According to amount and the kind of Sweetener 당의 종류 및 첨가량을 달리한 깨다식의 품질특성
김진숙 Jin Sook Kim , 한영실 Young Sil Han , 유선미 Seon Mi Yoo , 김행란 Haeng Ran Kim , 전혜경 Hye Kyung Chun
19(3) 280-285, 2003
Title
Quality Characteristics of Sesame Dasiks According to amount and the kind of Sweetener 당의 종류 및 첨가량을 달리한 깨다식의 품질특성
김진숙 Jin Sook Kim , 한영실 Young Sil Han , 유선미 Seon Mi Yoo , 김행란 Haeng Ran Kim , 전혜경 Hye Kyung Chun
DOI:
Abstract
This study was carried out to investigate the effects of the addition of sweeteners to Sesame Dasiks. Sesame Dasiks were prepared by adding various sweeteners to sesame seeds powder, at 40, 50, 60 and 70%, and their quality characteristics were measured. In the chewiness and hardness analyses of Sesame Dasiks, the 50% group (the same ratio and mixture of honey and lire jelIy) gave the highest results. For the sweetness, taste and overall acceptability of the Sesame Dasiks, the 50% group was also the better The texture profile analyses found the optimal chewiness and hardness of the Sesame Dasik to be 0.28 ~ 0.30 and 27.22 ~ 27.44, respectively.
Key Words
traditional food, sesame, dasik, packing, storage stability
Assessing Productivity of Elementary School Lunch Foodservices in Daegu and Gyeongsangbuk-do Area 대구,경북지역 초등학교 급식소의 급식생산성 분석
박영숙 Young Sook Park
19(3) 286-294, 2003
Title
Assessing Productivity of Elementary School Lunch Foodservices in Daegu and Gyeongsangbuk-do Area 대구,경북지역 초등학교 급식소의 급식생산성 분석
박영숙 Young Sook Park
DOI:
Abstract
The Purpose of this study was to analyze the food service management practices and productivity in 49 elementary schools in the Daegu and Gyeongsangbuk-do areas. Survey questionnaires were used to obtain a variety of quantitative and qualitative information, including general food service management and productivity, on elementary schoo1 food service systems. Descriptive analysis, +2-test, t-test and one-way ANOVA analysis were used as the statistical methods in this study. Eighteen elementary schools were located in urban areas, 13 in provincial areas and 18 in isolated areas. The average number of meals was 565.1, with a significant difference (p=0.001) between the areas. The average cost per a meal was 1151.0 Won, with a significant difference (p=0.001) between the areas. The productivity Index (meal/hour) was 13.5, with a significant difference (p=0.001) between the areas. There was a significant positive correlation of the productivity Index between the total number of meal, the number of employees, the total food cost, meals Per employee and the employee`s working period. There was a significant negative the relation between the productivity Index and the number of side dishes, the cost per meal, the labor cost per meal and the employee`s job satisfaction degree index (JDI).
Key Words
Productivity index, cost per meal, job satisfaction, foodservice system
Quality Characteristics of sprouted brown rice bread with an anionic alkali mineral complex solution BARODON(R) 다목적 고기능성 알칼리용액 BARODON(R)을 첨가한 발아 현미 식빵의 품질 특성
노숙령 Sook Nyung Rho , 조영자 Young Ja Cho , 최수일 Soo Il Choi , 이재경 Jae Kyoung Lee
19(3) 295-299, 2003
Title
Quality Characteristics of sprouted brown rice bread with an anionic alkali mineral complex solution BARODON(R) 다목적 고기능성 알칼리용액 BARODON(R)을 첨가한 발아 현미 식빵의 품질 특성
노숙령 Sook Nyung Rho , 조영자 Young Ja Cho , 최수일 Soo Il Choi , 이재경 Jae Kyoung Lee
DOI:
Abstract
This study was carried out to investigate the effects of the addition ratio of BARODON^(r) on the dough volume, moisture content. loaf volume and weight and the sensory characteristics of sprouted brown rice bread. The loaf volume and sensory characteristics of the bread with BARODON^(r) were higher than those without. The moisture content and loaf weight of the bread with BARODON^(r) were lower than those without. Although these results were irregular with increasing amounts of BARODON addition. The sprouted brown rice bread with 0.6% BARODON^(r) gave the best loaf volume and overall acceptance, whereas those with 4.8% BARODON^(r) had the best odor, color and mouthfeel. BARODON^(r) will be very useful as a leavening agent for improving the overall quality of sprouted brown rice bread.
Key Words
BARODON(r), sprouted brown rice bread, quality characteristics
A survey on the rice-based processed food consumption of the housewives at Daegu 대구지역 주부들의 쌀 가공식품 이용실태조사
조진휘 Jin Hwee Cho , 고봉경 Bong Kyung Koh
19(3) 300-307, 2003
Title
A survey on the rice-based processed food consumption of the housewives at Daegu 대구지역 주부들의 쌀 가공식품 이용실태조사
조진휘 Jin Hwee Cho , 고봉경 Bong Kyung Koh
DOI:
Abstract
This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30 ~40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family`s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies. instead of wheat, was "They may be food for health" indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice rake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and they have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers. which were a potential cause of environmental hormones. and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.
Key Words
using frequency, rice-based processed food , housewives, Daegu
Conjoint Measurement of Tourist Preferences for Foodservice in Sunchon City 순천시 음식서비스에 대한 관광객 선호도의 컨조인트 평가
강종헌 Jong Heon Kang
19(3) 308-317, 2003
Title
Conjoint Measurement of Tourist Preferences for Foodservice in Sunchon City 순천시 음식서비스에 대한 관광객 선호도의 컨조인트 평가
강종헌 Jong Heon Kang
DOI:
Abstract
The purpose of this study was to identify combinations of factors, with regard to the use of restaurants by tourists, and to establish the relative importance of these factors in terms of their contribution to the total usage. Of 250 questionnaires, 209 were utilized for analysis in this study. Crosstabs, conjoint analysis, paired-samples t-test, k-means fluster analysis, one-way ANOVA analysis, and the Friedman test were used for the statistical analysis. The findings from this study were as follows: First, the Pearson`s R and Kendall`s tau statisties show that the model fits the data well. Second, it was found that 209 tourists most preferred restaurants that provided excellent quality traditional food, with a high quality of service, at a cheap price for the suburb. The 81 tourists of the first cluster most preferred restaurant that provided excellent quality fusion food, at a cheap price for the suburb. The 65 tourists of tile second cluster most preferred restaurant that provided average quality national food. at an expensive Price for the suburb. The 63 tourists of the third cluster most preferred restaurant that provided excellent quality traditional food, at a reasonable price for the suburb. Third, it was found that all tourists and the three clusters groups regarded both the type of food and its price to be very important factors. Finally, the results used in this study have provided some insight into the types of marketing strategies and tourism policies that may be successfully used by the operators and policymakers managing a location, the quality. price and type of food, and quality of service required by tourists dining at restaurants.
Physicochemical Characteristics of Freeze Dried Soybean Paste Block with Sea Mustard 동결건조 미역 된장 블록의 제조 및 이화학적 특성
정복미 Bok Mi Jung
19(3) 318-323, 2003
Title
Physicochemical Characteristics of Freeze Dried Soybean Paste Block with Sea Mustard 동결건조 미역 된장 블록의 제조 및 이화학적 특성
정복미 Bok Mi Jung
DOI:
Abstract
This study was aimed at investigating the physicochemical characteristics of a freeze-dried soybean paste block with sea mustard. In the proximate composition, the crude protein, lipid and ash contents were higher in the product prepared with commercial doenjang than in a green tea product, whereas the carbohydrate content was high in the green tea doenjang than in the commercial Product. There was a rich composition of free amino acids, alanine, phenylalanine, hydroxyproline, valine, leucine, isoleucine and lysine in both products. The majority of the free amino acids were more abundant in the green tea doenjang product than in the commercial doenjang product. There were no differences between the two products in the total saturated, mono- and polyunsaturated fatty acids. The order of the abundance of the fatty acid contents in both products were linoleic acid. oleic acid and palmitic acid. The major of the organic acid in both the commercial soybean paste product and the green tea product was oxalic acid, followed by tartaric acid and citric acid. In the sensory evaluation test, the taste, color and overall acceptability were not significantly different between both products, but the odor was significantly higher in the commercial product than in the green tea Product. The freeze-dried doenjang product could be convenient for cooking nutritious sea mustard soup, without tedious preparations for a husband and wife that are both working.
Key Words
soy paste block with a sea mustard, freeze dry, nutrients, sensory evaluation
Quality Characteristics of Functional Muffins Containing Hesperetin Hesperetin이 첨가된 기능성 머핀의 품질 특성
전소윤 So Yun Jeon , 김효정 Hyo Chung Kim , 김미라 Mee Ra Kim
19(3) 324-327, 2003
Title
Quality Characteristics of Functional Muffins Containing Hesperetin Hesperetin이 첨가된 기능성 머핀의 품질 특성
전소윤 So Yun Jeon , 김효정 Hyo Chung Kim , 김미라 Mee Ra Kim
DOI:
Abstract
The quality characteristics of muffins prepared with hesperetin (0.2, 0.4 or 0.8%), a flavonoid, were evaluated. There were no significant differences in volumes and heights of the muffin due to the various additions of hesperetin, or in the L, a and b values of the crust and crumb of the various muffin groups. The sweetness of the muffin containing the highest level of hesperetin (0.8%) gave the highest scores in the sensory test. A stepwise regression analysis showed the sweetness and after taste were the significant factors affecting the overall preference for the muffins. Therefore, hesperetin may be useful as a muffin additive as its addition did not impair the sensory characteristics of the muffins.
Key Words
hesperetin, muffin, quality, sensory property
A Study on the Recognition and Preference of Korean Traditional Cookie among College Students 한국 전통 한과류에 대한 대학생들의 인지도 및 기호도에 관한 연구
정효선 Hyo Sun Jung , 신민자 Min Ja Shin
19(3) 328-338, 2003
Title
A Study on the Recognition and Preference of Korean Traditional Cookie among College Students 한국 전통 한과류에 대한 대학생들의 인지도 및 기호도에 관한 연구
정효선 Hyo Sun Jung , 신민자 Min Ja Shin
DOI:
Abstract
The purpose of this study was to investigate the perceptions and preferences of college students to Korean traditional cookies. Self administered questionnaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsane, Junla and Gangwondo areas. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The recognition of Korean traditional cookie was generally low with the exception of these items as either a seasonable or festive food. There were significant differences in the mean recognition and preference values for each kind of Korean traditional cookie between the major subject studied, gender and subject grade. (Eds note: how were the mean values different for the 3 specified variables?) The preference of tome Korean cookies was relatively higher than estimated, (Eds note: how was the original estimate arrived at?) such as Yugwa, Gangjeong, Han-gwa. Hobak-yeot, Ddangkong-yeot-eanaieong and Ssal-yeot-gangieong. However, it is impossible to discriminate low preference, as over 80% of the low preference values had not been completed on the questionnaires.
Key Words
Korean traditional cookie, Recognition, Preference, College Students
Development of the Hospital Foodservice Facility Evaluation tools based on the General HACCP-based Sanitation Standards and Guidelines 병원급식에 일반위생관리기준과 HACCP 제도 적용을 위한 시설,설비 위생관리 점검도구 개발
이정숙 Jaung Sook Lee , 곽동경 Tong Kyung Kwak , 강영재 Young Jae Kang
19(3) 339-353, 2003
Title
Development of the Hospital Foodservice Facility Evaluation tools based on the General HACCP-based Sanitation Standards and Guidelines 병원급식에 일반위생관리기준과 HACCP 제도 적용을 위한 시설,설비 위생관리 점검도구 개발
이정숙 Jaung Sook Lee , 곽동경 Tong Kyung Kwak , 강영재 Young Jae Kang
DOI:
Abstract
The rapid increase in food borne illness outbreaks in Korea hat been one of the major threats to the Nation`s Health. Foodservice establishments have been identified at the major place for these outbreaks. mainly due to the lack of sanitary management and sanitary facility management practices. The purposes of the study were to develop hospital food service facility evaluation tools, based on the general HACCP-based standards and guidelines, for hospital food service establishments, to ensure the safety) of these foodservices and to reduce the risk of food home illness. The scope of this study included: 1) an assessment of the current foodservice sanitation practices and managements for 6 general hospitals, with more than 400 beds. and 3 general hospitals, with less than 400 beds; 2) the development of foodservice establishments sanitation evaluation tools and sanitation standards, based on the HACCP system. The survey data showed varied results between the hospitals surveyed. Most of the hospital foodservice operations had many problems with ventilation and the plumbing. The total dimensional mean scores for the hospitals with more than 400 beds and less than 400 beds were 31.5 and 27.0, respectively. The highest dimension scores were for the water supply facility and lighting, with the lowest for insect and rodent control and toxic materials management. The levels of the mean scores were very low, especially for the general hospitals with less than 400 beds. These low mean scores may have arisen from critical problems within the hospital foodservice operations. The most needed facility management items for improvement were: storage shelf should be spaced 6 inches from the floor and walls, the use of three compartment sinks, utility sinks and cleaning facilities, with a floor drain for cleaning mops or liquid wastes, a ventilation hood designed to prevent dripping onto food, cooking facilities should be disassembled for washing and sanitizing, a separated hand washing sink and a sanitized food board for each area should be provided, all toxic material must have warning labels attached, and be stored in an area away from food preparation under padlock. The evaluation tool consisted of 14 dimensions, with 65 check-off items. The results of this study will provide basic facilities` guidelines to regulators, or foodservice industry personnel, wishing to build. or expend. and establish an efficient flow of food. As a result, food Pome illnesses will be effectively prevented, and the Nation`s health will be promoted for the development of their own sanitation standards, with a checklist for the safe production of foods.
Key Words
foodservice facility, sanitation evaluation tool and standard, HACCP based sanitation, hospital foodservice operations
Quality Characteristics of Jeung-Pyun added with concentrations of Paecilomyces japonica powder 동충하초 첨가에 따른 증편의 품질 특성
박금순 Geum Soon Park , 박찬성 Chan Sung Park , 최미애 Mi Ae Choi , 김정숙 Jung Suk Kim , 조현정 Hyun Jung Cho
19(3) 354-362, 2003
Title
Quality Characteristics of Jeung-Pyun added with concentrations of Paecilomyces japonica powder 동충하초 첨가에 따른 증편의 품질 특성
박금순 Geum Soon Park , 박찬성 Chan Sung Park , 최미애 Mi Ae Choi , 김정숙 Jung Suk Kim , 조현정 Hyun Jung Cho
DOI:
Abstract
higher The Hunter color test showed lower L values with higher amounts of added JP to the Jeung-Pyun. In the sensory test, the 7% added group had the strongest color according to the texture; the highest cohesiveness was shown in the 5% added group. and the highest springiness was shown by the 3% added group, but none of these showed any significant differences. As for flavor, the more JP added the higher the stale grain flavor and bitterness. In the result of the overall acceptability test, the stale grain flavor of the 5% added group showed the highest values for the favorite texture and flavor. From the results of this experiment, when making stale grain flavored Jeung-Pyun, the 3 and 5% added groups were the optimum concentrations for the observed improvements in the quality. This study was carried out to investigate the possibility of improving the quality characteristics of Jeung-Pyun, by the addition of Paecilomyces japonica powder (JP). Regarding the volume of the Jeung-Pyun fermentation, with respect to the different amounts of JP added, the groups containing JP showed increased volumes, and as for the pH, the group containing 5% showed the lowest value. Regarding the moisture content, the groups containing JP showed lower moisture contents than the control group. Regarding the amino acid content, the control group showed a higher amino acid content than those of the JP containing groups, and contained an even amount of essential amino acids, and Leucine, Phenylalanine and Arginine were especially
Key Words
Jeung-Pyun, Paecilomyces japonica, amino acid content, sensory test
Analyzing Difference among Fast Food Restaurants by Measuring University Student`s Attitude to Foodservice Attributes 음식서비스속성에 대한 대학생들의 태도 평가에 의한 패스트푸드점들 간의 차이 분석
민계홍 Kye Hong Min
19(3) 363-373, 2003
Title
Analyzing Difference among Fast Food Restaurants by Measuring University Student`s Attitude to Foodservice Attributes 음식서비스속성에 대한 대학생들의 태도 평가에 의한 패스트푸드점들 간의 차이 분석
민계홍 Kye Hong Min
DOI:
Abstract
The purpose of this study was to identify university students` attitude to the foodservice attributes in their contribution to the selection of a fast food restaurant. Among 300 subjects, 214 were used in the analysis. The frequencies, Descriptives, ANOVA and t-test were used for the statistical analyses in this study. The findings from this study were as follows: firstly, there were no significant differences in the importance (or salience) of the foodservice attributes between the three different types of fast food restaurant. Secondly, there were no significant differences in the foodservice attributes between the means of the importance and salience for each of the selected fast food restaurants. Thirdly, there were no significant differences in the foodservice attributes in determining between the three types of fast food restaurant. Fourthly, there were no significant differences for the foodservice attributes between the mean importance (or salience) and universal mean for each of the selected fast food restaurants. Finally, the results of this study could provide some insight into the type of marketing strategies that may be successfully used by marketers who manage fast food restaurants.
Key Words
Attribute, determinant, salience, importance
Changes of Physical and Sensory Quality in Home-delivered meals for elderly as affected by Packaging methods and Storage conditions 3 노인을 위한 가정배달급식의 포장방법 및 저장조건에 따른 물성,관능적 품질 변화 3
김혜영 Heh Young Kim , 류시현 Si Hyun Ryu
19(3) 374-389, 2003
Title
Changes of Physical and Sensory Quality in Home-delivered meals for elderly as affected by Packaging methods and Storage conditions 3 노인을 위한 가정배달급식의 포장방법 및 저장조건에 따른 물성,관능적 품질 변화 3
김혜영 Heh Young Kim , 류시현 Si Hyun Ryu
DOI:
Abstract
The purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly. Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18℃, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The Sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the relied. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glared hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging. in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage. was preserved for five days.
The Relationship between Food Service Satisfaction and Plate Wastes in Elementary School Students 초등학생의 학교급식 만족도와 잔식의 관계 분석
홍완수 Wan Soo Hong , 장혜자 Hye Ja Chang
19(3) 390-395, 2003
Title
The Relationship between Food Service Satisfaction and Plate Wastes in Elementary School Students 초등학생의 학교급식 만족도와 잔식의 관계 분석
홍완수 Wan Soo Hong , 장혜자 Hye Ja Chang
DOI:
Abstract
The purposes of this study were to identify the attributes of food and service Quality, to examine the levels of satisfaction and plate wastes leftover in school meals and to determine the relationship between student satisfaction and plate wastes. A questionnaire was administrated to 1000 elementary students. The respondents comprised of 505 boys and 494 girls. The satisfaction score with the food service quality was rated as `average`, with a score of 3.06 out of 5. The quality attributes of the food service were categorized into three aspects, which included food, service and hygiene. The satisfaction scores for the food- and hygiene-related factors were 3.20 and 3.24. respectively. However, the aspect of service was rated at 2.74, indicating a low level of satisfaction. The intake rates of soup, kimchi, fish and vegetables were lower than those of other types of foods. Two groups, a no-leftovers group and a leftovers group, were classified based on whether students ate ail or left foods. The satisfaction scores for the school food service attributes between the two groups revealed that the no-leftovers group was more highly satisfied with the food service quality than the leftovers group (p<0.001).
Key Words
elementary school food service, student satisfaction, plate wastes
Studies on quality changes of ready-prepared conger eel products adding ginseng and pine mushroom during storage and sterilization 인삼과 송이를 첨가한 조리장어제품의 저장 및 살균방법에 따른 품질변화에 관한 연구
김혜영 Heh Young Kim , 임양이 Yaung Iee Lim
19(3) 396-402, 2003
Title
Studies on quality changes of ready-prepared conger eel products adding ginseng and pine mushroom during storage and sterilization 인삼과 송이를 첨가한 조리장어제품의 저장 및 살균방법에 따른 품질변화에 관한 연구
김혜영 Heh Young Kim , 임양이 Yaung Iee Lim
DOI:
Abstract
The aim of this study was to investigate the quality changes of retort pouched seasoned-conger eel products during a 60 day of storage at 4, 15 and -20℃. The seasoned-conger eel products was sterilized at either 100 or 121℃ for 90min., and then vacuum packed in plastic film bags. When comparing their quality before and after sterilization, the pH and VBN of all the products slightly decreased, while the TBA values slightly increased after sterilization. The color value, b, of the product decreased after sterilization, while the L value rarely changed. During storage the pH and VBN of all the products were little changed at the storage temperatures of 15 and -2 0℃ The TBA values increased after 30 and 60 days at 15℃, and at 4 and -20℃, respectively. As for color difference during storage, the L and a values were little changed during storage, while the b value increased. In conclusion, the quality of the retort pouched seasoned-conger eel products remained good during the 60 day storage period when chilled and frozen after sterilization, and could be consumed as an instant food, keeping an appropriate content and soft texture.
