Quality attributes of restructured pettitoes (jokbal) as affected by acid marination and the ratio of water addition 산 마리네이션과 가수 비율에 따른 재구성 족발의 품질특성
송동헌 Dong-heon Song , 박주효 Ju-hyo Park , 김현욱 Hyun-wook Kim
DOI:10.9724/kfcs.2022.38.4.199
Abstract
Purpose: This study was conducted to evaluate the quality characteristics of restructured pettitoes (jokbal) prepared through acid marination and the addition of water. Methods: Acidic marinades with pH 3 and 4 were prepared using apple vinegar, balsamic vinegar, and pineapple vinegar, respectively. Fresh pork feet were marinated with 10 volume of the acidic marinades for 3, 6, and 9 hours. The marinated pork feet were boiled in a brine solution at 100°C for 110 min. The boiled pork feet were ground and restructured with the addition of different amounts of water (0%, 10%, 20%, and 30%). The pH, color, processing yield, proximate composition, and textural properties of the restructured pettitoes were then determined. Results: Lower pH (pH 3) and longer marination time (9 hours) could be effective in increasing the marination yield and decreasing the hardness of Korean pettitoes. Moreover, the lowest hardness was found in the acidic marinade containing apple vinegar (p< 0.05). In terms of the quality characteristics, an increase in the water added increased the pH value and CIE L* (lightness) of restructured pettitoes but no effects on CIE a* (redness) and CIE b* (yellowness) were observed (p >0.05). The processing yield of restructured pettitoes ranged from 99.21% to 99.55%, and the highest processing yield was found with the addition of 30% water (p<0.05). An increase in the water added increased the moisture content of the restructured pettitoes, but decreased the protein, lipid, and ash contents (p<0.05). Additional water significantly decreased the hardness of the restructured pettitoes, and the addition of over 10% water caused the hardness value to fall within the 2nd grade (50,000-20,000 N/m2) of the Korean Industrial Standard (KS) for senior-friendly foods. Conclusion: The result of this current study shows that the acidic marination, restructuring process, and the addition of water could be practically useful manufacturing processes to produce restructured pettitoes, which meet the hardness and protein content stipulated by the Korean Industrial Standard for senior-friendly foods.
Quality characteristics of meat emulsion with egg shell and egg white to replace phosphate 인산염 대체를 위한 난각 및 난백을 첨가한 돈육 유화물의 품질특성
최유정 Yoo-jeong Choi , 김태경 Tae-kyung Kim , 구수경 Su-kyung Ku , 이재훈 Jae Hoon Lee , 임민철 Min-cheol Lim , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2022.38.4.207
Abstract
Purpose: This study was undertaken to establish a suitable substitute for the phosphate used in meat emulsion. Eggshells, egg white, and their mixture were added as substitutes to the meat emulsion, and the effects were evaluated. Methods: Five different groups of meat emulsion were prepared according to the following additives: negative control (without phosphate), positive control (0.15% phosphate), T1, T2, and T3 groups supplemented with 0.5% egg white, 0.5% eggshell, and 0.25% egg white + 0.25% eggshell, respectively. The procured meat emulsions were analyzed for cooking loss, emulsion stability, pH, color, protein solubility, textural properties, apparent viscosity, and differential scanning calorimetry. Results: The positive control (PC) and treatment groups had no significant difference in cooking loss and fat separation; moreover, egg white addition had no positive effect on the total expressible fluid separation. Supplementation of eggshell resulted in increased pH and CIE L* values of the meat emulsion, whereas egg white addition increased the CIE L* and CIE a* values. Although protein solubility of eggshell and egg white treatment was higher than the PC, the hardness, gumminess, chewiness, and apparent viscosity values were lower than the PC; some treatments showed values similar to those obtained in the negative control. This result might be due to a weak interaction between proteins and decreased enthalpy of unstable meat emulsion during heating. Conclusion: Our results indicate that adding eggshells and egg white improves the quality characteristics of phosphate-free meat emulsion, and the combination is potentially more useful than single treatments.
A study on the analysis of food properties of edible insects to enhance the utilization 식용곤충의 활용도 증진을 위한 식품학적 분석 연구
최영우 Yeong Woo Choi , 김태경 Tae-kyung Kim , 강민철 Min Cheoul Kang , 이재훈 Jae Hoon Lee , 차지윤 Ji Yoon Cha , 장혜원 Hae Won Jang , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2022.38.4.215
Abstract
Purpose: This study sought to contribute to the vitalization of the food industry through a food scientific analysis of edible insects as an alternative protein source. The demand for protein is expected to increase due to population growth. Currently, protein supply relies on traditional livestock farming. However, it will be difficult to meet the growing demand for protein from these traditional production resources, thus creating the need for alternative protein sources. Methods: A food scientific analysis was conducted for the evaluation of edible insects as food material. Results: There are a total of 10 types of edible insects registered as raw food materials by the Ministry of Food and Drug Safety, Korea including Oxya japonica Thunberg, Bombyx mori, Tenebrio molitor, Gryllus bimaculatus, Protaetia brevitarsis, Allomyrina dichotoma, Zophobas morio, Apis mellifera, and Locusta migratoria. These were recognized as food ingredients based on the following factors: traditional consumption, safety inspection, raw material characteristics, and manufacturing methods. A pre-treatment process is utilized to improve the processing aptitude of edible insects, involving methods such as blanching, drying, degreasing, extraction, and powderization. Edible insects have traditionally been prepared using cooking methods such as frying, stewing, roasting, and saute, and in modern times, they are consumed in various forms, such as snacks, pastes, or sauces. Many start-up companies around the world have been seeking to improve the utilization and functionality of edible insects and are attracting investments. Conclusion: The results of this study showed that the food science research suitable for evaluating the characteristics of edible insects must go beyond the application of these insects as simple food additives. It is anticipated that the active use of edible insects as food will be possible in the future.
Key Words
edible insect, alternative protein, livestock protein, food tech, food resources
Effects of drying temperature on antioxidant and antidiabetic activities of Orostachys japonicus 건조 온도에 따른 와송의 항산화 및 항당뇨 활성
유민영 Minyoung Yu , 김명현 Myunghyun Kim , 한영실 Youngsil Han
Effects of drying temperature on antioxidant and antidiabetic activities of Orostachys japonicus 건조 온도에 따른 와송의 항산화 및 항당뇨 활성
유민영 Minyoung Yu , 김명현 Myunghyun Kim , 한영실 Youngsil Han
DOI:10.9724/kfcs.2022.38.4.227
Abstract
Purpose: This study evaluates the antioxidant and antidiabetic activities of Orostachys japonicus by considering the drying temperature. Methods: Orostachys japonicus powder was prepared by drying at room temperature (72 h), 40℃ (24 h), 60℃ (12 h), 80℃ (6 h), and 100℃ (4 h), indicated as S1, S2, S3, S4, and S5, respectively. Results: Total polyphenol content, total flavonoid content, DPPH free radical scavenging activity, ABTS radical scavenging activity, and reducing power were evaluated to clarify the antioxidant activities and antidiabetic activities of Orostachys japonicus. In all the assays, the highest values were obtained for S4 (80℃, 6 h): total polyphenol content 152.28 mg GAE/g; flavonoid content 96.01 mg RE/g; DPPH activity 71.86%, and ABTS free radical scavenging activity 42.24%. Conclusion: Our results indicate that the optimal drying conditions for obtaining the highest antioxidant and antidiabetic activities of Orostachys japonicus are 80℃ for 6 h.
Color value, Hardness and Lipid Oxidation of Yakgwa with Added Powdered Turmeric, Ginger, or Burdock Powder 강황, 생강, 우엉 첨가가 약과의 색도, 견고성 및 지방질 산화에 미치는 영향
이경애 Kyong-ae Lee , 백만희 Manhee Baek , 문세훈 Saehun Mun
Color value, Hardness and Lipid Oxidation of Yakgwa with Added Powdered Turmeric, Ginger, or Burdock Powder 강황, 생강, 우엉 첨가가 약과의 색도, 견고성 및 지방질 산화에 미치는 영향
이경애 Kyong-ae Lee , 백만희 Manhee Baek , 문세훈 Saehun Mun
DOI:10.9724/kfcs.2022.38.4.235
Abstract
Purpose: This study investigated the color value, hardness and lipid oxidation of yakgwa with added turmeric, ginger, or burdock powder. Methods: Yakgwa samples were prepared using a dough with wheat and glutinous rice flour, sesame oil, sugar syrup, and with/without turmeric, ginger, or burdock powder, followed by shaping, frying, and Jupcheong. They were stored at 50℃ for 20 days. Lipid oxidation was then determined by peroxide and p-anisidine values. Results: Peroxide and p-anisidine values during storage were higher in the control yakgwa without turmeric, ginger, or burdock powder as compared to the yakgwa containing them. Conclusion: These results indicate that the addition of turmeric, ginger, or burdock powder could improves the lipid oxidative stability of yakgwa during storage for 20 days.
Effect of the milling conditions of an ultra-centrifugal mill on the quality characteristics of purple-colored whole wheat flour 고속원심분쇄기의 제분조건이 자색 통밀가루의 품질특성에 미치는 영향
Effect of the milling conditions of an ultra-centrifugal mill on the quality characteristics of purple-colored whole wheat flour 고속원심분쇄기의 제분조건이 자색 통밀가루의 품질특성에 미치는 영향
Purpose: The present study was to explore the effect of the milling condition of an ultra-centrifugal mill on the quality characteristics of whole wheat flour milled from purple-colored wheat ‘Ariheuk’. Methods: Six purple-colored whole wheat flours were obtained using an ultra-centrifugal mill mounted with one sieve of two sizes (0.5, 1.0 mm opening) operating at three rotation speeds (6000, 10000, 14000 rpm). The quality characteristics of the whole wheat flours (S group and L group for the flour with 0.5 mm and 1.0 mm opening sieve, respectively) were analyzed. Results: The particle size of the purple-colored whole wheat flours was smaller for the S group than for the L group. The solvent retention capacity in water and sodium carbonate showed a similar trend to the particle size. The sodium dodecyl sulfate sedimentation volume of the S group was larger than that of the L group, indicating greater gluten strength. However, total phenolic compound and total anthocyanin content and antioxidant activity by DPPH free radical scavenging activity showed no significant difference between the two groups. Conclusion: Overall, purple-colored whole wheat flours with different particle sizes and quality characteristics were produced by varying the milling conditions of an ultra-centrifugal mill.
A study on the consumption practices and satisfaction of adults with delivery food in South Korea 성인남녀의 배달음식 이용 실태와 만족도 분석
박민서 Min-seo Park , 배현주 Hyun-joo Bae
DOI:10.9724/kfcs.2022.38.4.250
Abstract
Purpose: This study analyzes the consumption practices and customer satisfaction of delivery foods. Methods: An online survey was conducted on enrolling adults in their 20s and 30s who had experience ordering delivery food. Statistical analyses were conducted using the SPSS program for χ2 test, t-test, factor analysis, and Importance-Satisfaction Analysis (ISA). Results: Of the 417 subjects surveyed, 38.4% were male, and 61.6% were female; 58.3% were in their 20s, and 41.7% were in their 30s; 30.2% were single-person households. Analysis of the 417 subjects revealed that the rate of using delivery food more than once a week was 54.4%, and dinner was mainly ordered (71.5%) using the delivery application (84.2%). The frequency of orders was chicken (87.1%), Chinese food (46.3%), and pizza (43.4%). The overall satisfaction with the delivery food was 4.0 out of 5.0 points. Factor analysis of delivery food selection attributes determined five main factors: quality of delivery company, convenience and diversity, quality of delivery food, quality of delivery service, and health and safety. Results of the difference analysis by selection attribute factor of delivery food revealed that compared to their male counterparts females had significantly lower satisfaction when considering the factors ‘quality of delivery company (p<0.05)’ and ‘health and safety (p<0.05)’. Moreover, subjects in their 20s had significantly lower satisfaction with ‘health and safety (p<0.05)’ than those in their 30s. Individuals who ordered delivery food more than once a week had significantly higher ‘convenience and diversity (p<0.05)’, ‘quality of delivery food (p<0.05)’, and ‘overall satisfaction (p<0.001)’. According to the ISA results, a key aspect that delivery restaurants and delivery food platforms should strengthen is the ‘quality of delivery company’. Conclusion: In order to improve the satisfaction of customers ordering delivery food, it is necessary to continuously improve the quality of delivery restaurants and delivery food platforms.
