This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey ‘sweet taste’, ‘light flavour’, ‘soft flavour’, ‘savoury flavour’, ‘familiar flavour’, ‘harmonious flavour’, ‘softness’, and ‘harmoniousness with food ingredients’ were determined as drivers of liking, on the other hand, ‘disturbance with food ingredients’ and ‘soybean fishy smell’ were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.

This study was performed to evaluate the effect of pork belly thickness on physicochemical and sensory characteristics after pan frying. Pork belly with three different thickness (5, 10, 20 mm) from three different parts (A:thoracic vertebrae no. 5-9, B:thoracic vertebrae 10-14, C:lumbar vertebrae 1-6) was pan grilled with electronic grill until it reached an internal temperature of 71℃. Cooking loss, shear force, sensory characteristics, volatile compounds of cooked pork belly were determined. Electric nose analysis was performed to support descriptive analysis and consumer sensory analysis. The cooking loss of pork belly with 20 mm thickness from all positions was significantly low (p<0.05). Shear force increased with increase in thickness (p<0.05). Electric nose identified major seven volatile compounds such as acetonitrile, (Z)-4-heptenal, 2-octanol, linalool, carbon disulfide, methylcyclohexane, n-nonanal to discriminate those samples. The part of pork belly significantly affected the intensity of volatile compounds rather than thickness. In discriminate analysis, the overall acceptability of pork belly (A and B parts) with 20 mm thickness was higher than that of pork belly with 5 mm thickness. In addition, the overall acceptability by consumers for pork belly with 20 mm thickness from A, B, and C parts was higher than the overall acceptability for pork belly with 5 mm thickness. This preliminary study suggests that it is more desirable to use pork belly with 20 mm thickness from part A when cooking on a pan gril compared with pork belly of 10 mm or 20 mm thickness from part B or C in the meat markets and restaurant.

The purpose of this study was to evaluate cookies prepared with five different quantities (0, 5, 10, 15, and 20%) of watermelon powder (WP). This study analyzed quality characteristics, consumer liking, and CATA (check-all-that-apply) of the samples. The density and pH of the cookie dough and the L-value of the cookies tended to decrease as the amount of watermelon powder increased (p<0.05), whereas the spread factor, a-value, and hardness of the cookies tended to increase as the amount of watermelon powder increased (p<0.001). The b-value tended to increase up to WP10, but it tended to decrease from WP15 (p<0.001). The results of the evaluation of consumer liking showed that overall liking was the highest for WP5 and lowest for WP20 (p<0.05). In the analysis of the CATA survey, the main reasons for liking for all the samples were ‘Appearance’, ‘Color’, ‘Sweet taste’, ‘Nutty odor/flavor’, ‘Crispiness’, and ‘Familiarity’. WP5 showed the most diverse reasons for being liked. The common reason for disliking samples with the addition of watermelon powder was ‘Residual feel in the mouth’. In the correspondence analysis, attributes of ‘Stale taste’, ‘Clean taste’, ‘Softness’, ‘Familiarity’, ‘Moistness’, ‘Color’, ‘Blandness’ were detected in the WP0 and WP5. The results indicate that WP5 with a 5% supplementation of watermelon powder is appropriate for improving the quality and consumer acceptability of the cookies.

식물성 떡갈비를 조리방법을 달리하여 조리한 후 수분함량, pH, 가열감량, 직경 감소율, 두께 감소율, 색도, 물성, 관능검사를 측정하였다. 수분함량은 전자레인지로 조리한 식물성 떡갈비가 가장 높은 값을 나타냈으며, 오븐으로 조리했을 때 가장 낮은 값을 나타냈다. pH는 전자레인지로 조리한 경우 가장 높은 값을, 팬 프라잉한 떡갈비에서 가장 낮은 값을 나타냈다. 가열감량과 직경 감소율, 두께 감소율은 모두 오븐에서 조리한 떡갈비에서 가장 높게 나타났다. 가열감량은 전자레인지 조리시 가장 낮게 나타났으 며, 직경 감소율과 두께 감소율은 에어프라이어에서 조리한 떡갈비에서 가장 낮게 나타났다. 식물성 떡갈비의 명도와 적색도는 각각 전자레인지, 오븐으로 조리한 경우 가장 높게 나타났고, 명도와 적색도 모두 팬 프라잉이 가장 낮은 값을 나타냈다. 황색도는 팬 프라잉한 떡갈비에서 가장 높은 값을 나타냈으나 오븐과 유의적 차이는 없었으며 전자레인지로 조리한 경우 가장 낮은 값을 나타냈다. 물성은 경도, 씹힘성, 탄력성, 응집성 모두 팬 프라잉한 식물성 떡갈비에서 가장 높은 값을 나타냈으며, 전자레인지로 조리한 경우 가장 낮은 값을 나타냈다. 식물성 떡갈비의 기호도 평가는 전반적으로 팬 프라잉한 경우 높은 값을 나타냈으며. 조직감 항목을 제외하고 전자레인지로 조리한 식물성 떡갈비의 기호도가 낮게 나타났다. 이와 같은 결과로 보아 팬 프라잉이 식물성 떡갈비의 기호도를 향상시킬 수 있는 적절한 조리방법으로 판단된다.

본 연구에서는 다양한 식물성 지방 대체제가 돼지고기 패티의 이화학적 특성 및 관능 특성에 미치는 영향을 평가 하고자 하였다. 동물성 지방 처리군, 식물성 기름 처리군, 비드 처리군 첨가에 따른 영향을 분석하였으며, 실험을 통해 지방 함량은 낮추면서 물리적 및 관능적 측면에서 돼지 등지방을 사용한 패티와 큰 차이를 나타내지 않음을 확인 하고자 하였다. 본 연구에서는 기존의 지방대체 방법인 식물성 기름 첨가와 식물성 기름 유화물 첨가 뿐 아니라 식물성 고체 지방 대체제를 제조할 수 있는 방법을 제시하였으며, 이를 육가공 제품에 적용하여 다양한 지방 대체제의 효과와 비교했다는 점에서 기존 지방대체 연구와 차이점이 있을 것으로 판단된다. 또한, 연구 결과 식물성 고체 지방 대체제는 패티의 조리손실을 줄이고 보수력을 개선하는 등 품질을 향상시킬 수 있었으며, 패티의 부드러움과 다즙성에 영향을 주어 선호도가 높은 것으로 분석되었다. 이는 새로운 지방 대체제의 적용 가능성에 대한 기초 연구 자료로 제공될 수 있다.

본 실험은 지방 함량을 5.0, 10.0, 20.0 또는 30.0%로 조절하여 발효-건조 소시지를 제조하였을 때 발효-건조 30일차 이후의 제품의 이화학적, 지방 산화도, 미생물학적 및 관능적 특성을 조사한 내용이다. 지방함량이 5%에서 30%로 증가할 때 수분활성도(water activity, Aw)는 0.65에서 0.77로 증가하였으며(p<0.01), pH는 5.59에서 5.47로 유의적으로 감소하였고(p<0.01), 전단가는 10.45에서 3.47kg/㎠로 감소하였다(p<0.01). 육색의 경우, 지방함량이 30%로 증가할 때 대조구에 비해 L*, b*값은 유의적으로 증가하였으며(p<0.01), a*값은 유의적으로 감소하였다(p<0.01). 지방산화도는 지방함량이 증가함에 따라 유의적으로 높게 나타났다(p<0.01). 지방함량의 변화에 따른 단백질 변패도(volatile basic nitrogen, VBN), 총균수 및 유산균 수의 유의적인 차이를 보이지 않았다(p>0.05). 관능검사의 경우 30% 지방 첨가구가 다른 시험구보다 유의적으로 낮은 유산취, 높은 곰팡이 냄새, 높은 산화 맛을 보였으며(p<0.05), 조직감 선호도도 낮았으며, 종합적인 기호도도 낮게 나타났다(p<0.01). 이상의 결과 지방 첨가 20%까지가 발효-건조 소시지의 이화학적 특성 및 관능적인 특성인 색깔, 냄새, 산화 맛, 조직감에 있어 부정적인 영향을 미치지 않아 좋은 결과를 보였으나, 지방 산화를 초래하기 때문에 지방산화를 억제하는 방법을 병행하는 더 많은 연구가 필요할 것으로 평가된다.

The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible.

After making kimchi by adding 0, 0.5, 1.0, 1.5% aronia (Aronia melanocarpa), microbiological and sensory characteristics were measured while fermenting it at 10oC for 28 d. The numbers of total cell and lactic acid bacteria were decreased after the maximum levels of microbial counts; that is, day 3 for control and 0.5% treatment and day 14 for 1.0, 1.5, and 2.0% treatments. Coliforms were not detected after 7 d in control and 0.5% treatments; however, they were detected after 14 d i-n 1.5 and 2.0% treatments throughout the fermentation period. Sensory properties were evaluated in the aspects of both acceptability and intensity characteristics. In the preference characteristics, overall acceptability was highest in the 1.0% group after preparation and after 14 d of fermentation. As for the aronia-added group, the intensity of the hot taste of Nabak Kimchi decreased while that of its sweet taste and sour taste increased according to the rise of both the amount of the added aronia to the kimchi and fermentation period. In conclusion, the addition of 1.0% aronia can be used to produce high-quality Nabak Kimchi while extending its storage period.

본 연구는 성별에 따른 2등급 한우의 소분할 부위별 보수력, 가열감량, 전단력 및 관능 특성을 조사하고자 실시하였다. 한우 15두(암소 5두, 수소 5두 및 거세우 5두)를 도축한 다음 등급 판정을 한 후 39개 소분할 부위를 발골하여 육질 특성을 조사하였다. 2등급 한우의 소분할 부위별 보수력은 46.97~63.16%를 나타내었으며, 가열감량은 52.44~71.58%로 안심살과 꽃등심살 부위를 제외한 부위에서 유의적인 차이가 나타나지 않았다(p>0.05). 전단력은 2.36~6.80 kg/cm2으로 암소의 안심살, 윗등심살, 꽃등심살, 아래등심살, 부채살, 앞다리살, 갈비덧살, 삼각살, 업진살, 꽃갈비 부위에서 수소와 거세우에 비해 낮은 전단력을 나타내었으며(p<0.05), 거세우의 살치살, 꾸리살, 부채덮개살, 우둔살, 설깃살, 설깃머리살, 도가니살, 양지머리, 차돌박이, 뒷사태, 안창살 부위는 수소와 암소에 비해 낮은 전단력을 나타내었다(p<0.05). 풍미는 윗등심살, 아래등심살, 홍두깨 살, 보섭살, 양지머리 및 차돌박이 부위에서 수소가 암소와 거세우에 비해 낮은 점수를 받았으며, 나머지 부위에서 유의적인 차이가 나타나지 않았다(p>0.05). 저작감은 암소의 아래등심살, 채끝살, 목심살, 꾸리살, 부채살, 설깃머리살 및 차돌박이 부위에서 수소와 거세우에 비해 높은 점수를 받았으며(p<0.05), 거세우의 치마살 및 뭉치사태 부위가 암소와 수소에 비해 높은 점수를 받았다(p<0.05). 종합적인 기호도는 암소의 채끝살, 꾸리살 및 부채살 부위가 수소와 거세우에 비해 높은 점수를 받았으며(p<0.05), 거세우의 윗등심살, 살치살, 앞다리살, 치마살 및 앞치마살 부위가 암소와 수소에 비해 높은 점수를 받았다(p<0.05). 2등급 한우고기는 수소가 암소와 거세우에 비해 높은 보수력을 나타내었으며, 암소와 거세우가 수소보다 낮은 전단력을 나타내었으며, 풍미에서 높은 점수를 받은 거세우의 부위와 저작감에서 높은 점수를 받은 암소의 부위는 종합적인 기호도에서 도 높은 점수를 받았다.

This study was conducted to understand the sensory characteristics and consumer acceptance for the commercially available clear broth for noodles. Totally, eight different clear broth samples were evaluated in this study. Seven trained panelists developed and evaluated sensory characteristics in the descriptive analysis. Significant differences (p<0.05) were obtained for all 28 attributes evaluated. Descriptive data was obtained by performing multivariate analysis of variance to identify differences between samples. Principal component analysis (PCA) was performed on the mean values of descriptive attributes obtained in the descriptive analysis, and summarizes the sensory characteristics of clear broth for noodles. PCA of the clear broths revealed that the first two principal components are responsible for 80.66% variations. For sensory testing, 160 consumers were recruited, and their acceptance for each sample was assessed. Consumer data was obtained by applying partial least square-regression (PLSR) to establish the relationship between the descriptive data and the consumer acceptance data.

The objective of this study was to investigate the effects of gender on meat quality traits and sensory characteristics of pork loin. A total of 90 pork carcasses (180 days old, 45 barrows and 45 gilts, each gender group was consisted of fifteen 1+, 1 and 2 carcass grades) were selected and loin cuts were excised to investigate meat quality, electronic tongue measures and sensory panel test. There were significant differences in drip loss (1.66% vs 1.21%), released water (12.19% vs 10.68%) and cooking loss (23.67% vs 21.04%) between loins from barrow and gilt (p<0.05). However, no significant differences in meat color (CIE L* a* b*) and shear force were observed between gender groups (p>0.05). Umami and richness values of barrow were significantly higher than those of gilt, while barrow had significantly lower sourness value compared to gilt (p<0.05). On the sensory evaluation, barrow scored higher in flavor, juiciness and tenderness both, and as a result, barrow (5.51 points) also scored significantly higher than gilt (4.86 points). These results suggest that the umami intensity and sensory taste of barrow loin are superior to gilt loin due to its high water-holding capacity.

This study was conducted to investigate the effects by supplementing concentrates during the late fattening phase in TMR (total mixed ration) feeding of Korean steer on the performance, carcass traits, physico-chemical characteristics and sensory test of the longissimus dorsi muscle. Eight Korean steers (24 months of age) averaging 604 kg in body weight were fed the TMR (Control) or the TMR supplemented with concentrates (TMR+conc.) until 30 months of age, then they were slaughtered. Steers fed the TMR supplemented with concentrates had a higher (p<0.05) intakes of dry matter and TDN (total digestible nutrient), carcass weight and marbling score compared to those fed TMR only, but carcass grade did not differ (p>0.05) between treatments. Amino acid concentration of the longissimus dorsi muscle did not differ between treatments, However, the highest concentrations were for glutamic acid and lowest for cystine; further, and the content of essential amino acids was highest for lysine, leucine, threonine, arginine, and isoleucine in that order. Cis-oleic acid and arachidonic acid of fatty acids in the longissimus dorsi muscle were higher (p<0.05) in the control condition compared to TMR+conc. The contents of oleic acids, palmitic acid, stearic acid constituted about 88% of the total fatty acids. Although the physico-chemical characteristics of the longissimus dorsi muscle did not significantly differ between treatments (p>0.05), but the sensory test results were lower for the TMR+conc. condition. These results suggest that supplementing concentrates during the late fattening phase of Korean steers resulted in increasing the carcass weight and marbling score. However, the cis-oleic acid content of the longissimus dorsi muscle was decreased as a result of supplementing concentrates, which could affect negatively in meat sensory evaluation.

collected from approximately 1100 purebred Duroc pigs between 2011 and 2017. The meat quality traits evaluated were: moisture content (MC), fat content (FC), water holding capacity (WHC), cooking loss (CL), and shear force (SF). Meat samples were evaluated for the following fatty acids: palmitic, stearic, oleic, linoleic, and linolenic acids. We evaluated the meat for the following sensory traits: color, flavor, tenderness, juiciness, and acceptability of the meat. Variance and covariance components were estimated using restricted maximum likelihood procedures on different animal models. The results showed that the estimates of heritability for MC, FC, WHC, CL, and SF were 0.17, 0.58, 0.34, 0.31, and 0.42, respectively. The heritability estimates for fatty acid composition were moderate to high (0.34 to 0.63). The estimates of genetic correlation were -0.60 and 0.46 between MC and FC, and MC and SF, respectively. Generally, phenotypic correlation between meat quality traits was low. Linoleic acid had moderate to high negative phenotypic and genotypic correlation with both palmitic and oleic acid. Comparison of meat quality traits and sensory traits revealed a positive correlation (0.208) between acceptability and WHC, while the correlation between acceptability and SF was negative (-0.207). The estimated genetic parameters among meat quality traits, sensory traits, and fatty acid composition in this study are expected to be used to improve pork to suit consumer preferences.

In this study, 30 kinds of long-term and mature Korean soy sauce were collected and classified by the fermentation period, and the components related to taste and sensory characteristics were analyzed. A total of 4 kinds of organic acids were detected. The total organic acid content was in the range of 97.2~341.6 mg%, but did not show the tendency to increase or decrease in proportion to the aging period. The total free amino acid content was within the range of 3,001.0~3,834.7 mg% and showed a tendency to increase in proportion to the ripening period of the soy sauce. The contents of aspartic acid and glutamic acid subsequently increased in the long-term matured soy sauce. The ratio of essential amino acid to total amino acid was 31.6~35.7%, and the ratio of glutamic acid to total amino acid was 19.6~23.9%, respectively. The panel of 20~29-year-old indicated that the longer the aging period of soy sauce, the lower the preference while the panel of 30 or more years indicated that the longer the aging period of soy sauce, the higher the preference. This study was the first to investigate the quality of long-term matured soy sauce in more than one year.