미더덕 껍질 추출물을 함유한 곤약의 제조 및 품질 분석

김시경(Si-Kyung Kim),김승완(Seung-Wan Kim),노수진(Su-Jin Noh),김연주(Yeon-Joo Kim),강지희(Ji-Hee Kang),이승철(Seung-Cheol Lee) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.3

수산물 가공 부산물로 여겨지는 미더덕 껍질을 소재로 한 식품을 개발하기 위하여 건조한 미더덕 껍질에 물을 가하여 끓인 추출물을 얻은 후, 이를 이용하여 미더덕 껍질 추출물 함유 곤약을 제조하였다. 미더덕 껍질 추출물은 농도가 증가할수록 ABTS 라디칼 소거능이 증가한 것으로 보아 항산화능을 보유하고 있었다. 미더덕 껍질 추출물 함유 곤약의 색도는 미더덕 껍질 추출물의 함량이 증가할수록 L값은 감소하지만 a값과 b값은 증가하였고, 갈색도도 증가하는 경향을 보였다. 또한, 미더덕 껍질 추출물의 함량이 증가할수록 곤약의 강도와 경도가 증가하였으며, 절곡검사 결과 모든 곤약에서 유연성과 탄력성이 우수하였다. 관능검사 결과, 맛과 향은 농도가 높아질수록 미더덕 특유의 맛과 향이 높게 나타났으며, 질감과 촉촉한 정도는 대조군을 포함한 모든 곤약에서 유의차를 보이지 않았고, 전체적인 선호도는 25% 농도의 미더덕 껍질 추출물을 함유한 곤약에서 가장 높았다. 이상의 결과는 적절한 농도의 미더덕 껍질 추출물을 이용하면 기존의 곤약과 비교하여 영양적, 물성적, 관능적으로 소비자들에게 긍정적인 반응을 보일 수 있는 제품이 제조될 수 있음을 시사한다. Styela (S.) clava (Korean name: miduduk) tunic is produced as a by-product after processing of S. clava. For utilizing this tunic, a konjac containing the tunic extracts was prepared and the qualities evaluated for their color, textural properties, and sensory attributes. The tunic extract was prepared by boiling tunic with water, followed by filtration through filter paper. Significant 2,2"-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity was found in the tunic extract. Increasing the concentration of tunic extract in the konjac tended to decrease lightness (L) and increase the redness (a) and the yellowness (b) of the konjac. The strength and hardness of the konjac increased with increasing concentrations of the tunic extract. All test samples with a 3 mm thickness had good flexibility and did not break even after 4 times folds. In sensory evaluations, the konjac containing 25% S. clava tunic extracts acquired a relatively higher score. The results suggest that S. clava tunic can be applied to konjac products to improve their quality and functionality.

Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

( Tae-kyung Kim ),( Hae In Yong ),( Hae Won Jang ),( Young-boong Kim ),( Jung-min Sung ),( Hyun-wook Kim ),( Yun-sang Choi ) 한국축산학회(구 한국동물자원과학회) 2020 한국축산학회지 Vol.62 No.4

In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (p < 0.05) than that of the control. The highest lightness value was recorded for T4 and T6 (p < 0.05), and the hardness was lower (p < 0.05) in the meat jelly with hydrocolloids than in the control, except for T2 and T5. The springiness of the meat jelly was the highest (p < 0.05) in T1 and T4. The onset, peak, and end temperatures were the lowest (p < 0.05) in the control. The highest appearance score of the meat jelly was observed in T6, and its overall acceptability was higher (p < 0.05) than that of the control, indicating that, of all the treatments, 0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the combined use of duck skin and gelatin with alginate and konjac is potentially applicable for the development of new cold-cut duck meat products.

Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

Kim, Tae-Kyung,Yong, Hae In,Jang, Hae Won,Kim, Young-Boong,Sung, Jung-Min,Kim, Hyun-Wook,Choi, Yun-Sang Korean Society of Animal Sciences and Technology 2020 한국축산학회지 Vol.62 No.4

In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (p < 0.05) than that of the control. The highest lightness value was recorded for T4 and T6 (p < 0.05), and the hardness was lower (p < 0.05) in the meat jelly with hydrocolloids than in the control, except for T2 and T5. The springiness of the meat jelly was the highest (p < 0.05) in T1 and T4. The onset, peak, and end temperatures were the lowest (p < 0.05) in the control. The highest appearance score of the meat jelly was observed in T6, and its overall acceptability was higher (p < 0.05) than that of the control, indicating that, of all the treatments, 0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the combined use of duck skin and gelatin with alginate and konjac is potentially applicable for the development of new cold-cut duck meat products.

Different Response Mechanisms of Rhizosphere Microbial Communities in Two Species of Amorphophallus to Pectobacterium carotovorum subsp. carotovorum Infection

Min Yang,Ying Qi,Jiani Liu,Penghua Gao,Feiyan Huang,Lei Yu,Hairu Chen 한국식물병리학회 2023 Plant Pathology Journal Vol.39 No.2

Soft rot is a widespread, catastrophic disease caused by Pectobacterium carotovorum subsp. carotovorum (Pcc) that severely damages the production of Amorphophallus spp. This study evaluated the rhizosphere bacterial and fungal communities in Pcc-infected and uninfected plants of two species of Amorphophallus, A. muelleri and A. konjac. Principal component analysis showed that the samples formed different clusters according to the Pcc infection status, indicating that Pcc infection can cause a large number of changes in the bacterial and fungal communities in the Amorphophallus spp. rhizosphere soil. However, the response mechanisms of A. muelleri and A. konjac are different. There was little difference in the overall microbial species composition among the four treatments, but the relative abundances of core microbiome members were significantly different. The relative abundances of Actinobacteria, Chloroflexi, Acidobacteria, Firmicutes, Bacillus, and Lysobacter were lower in infected A. konjac plants than in healthy plants; in contrast, those of infected A. muelleri plants were higher than those in healthy plants. For fungi, the relative abundances of Ascomycota and Fusarium in the rhizosphere of infected A. konjac plants were significantly higher than those of healthy plants, but those of infected A. muelleri plants were lower than those of healthy plants. The relative abundance of beneficial Penicillium fungi was lower in infected A. konjac plants than in healthy plants, and that of infected A. muelleri plants was higher than that of healthy plants. These findings can provide theoretical references for further functional research and utilization of Amorphophallus spp. rhizosphere microbial communities in the future.

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

Han, Doo-Jeong,Choi, Ji-Hun,Choi, Yun-Sang,Kim, Hack-Youn,Kim, Si-Young,Kim, Hyun-Wook,Chung, Hae-Kyung,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.2

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

한두정,최지훈,최윤상,김학연,김시영,김현욱,정혜경,김천제 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.2

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

Doo Jeong Han,Ji Hun Choi,Yun Sang Choi,Hack Youn Kim,Si Young Kim,Hyun Wook Kim,Hae Kyung Chung,Cheon Jei Kim 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.2

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

핫도그 쌀 반죽의 검류 첨가에 따른 품질특성 변화

구수경,김태경,박종대,성정민,최현욱,장혜원,최윤상 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.3

Purpose: This study was conducted to examine the effectiveness of gums in improving the quality characteristics of rice batter. Methods: Quality characteristics of rice batter and bread added with gums (alginate, carrageenan, guar gum, pectin, konjac and carboxy methyl cellulose) were investigated based on pH, moisture content, cooking loss, specific volume, color, texture profile analysis, and apparent viscosity. Results: The rice bread added with gums showed higher specific volume and moisture content than that without the added gums; however, the cooking loss and hardness were lower. Cooking loss was lowest for rice bread added with guar gum, and highest for rice bread added with carrageenan. The specific volume was highest in konjac. The apparent viscosity of batters was increased with the addition of pectin and carrageenan. Conclusion: The results of this study showed the effect of quality improvement due to apparent viscosity and specific volume increase according to the addition of gums. This indicates the possibility of replacing wheat flour.

Quality Characteristics of Light Pork Burgers Fortified with Soy Protein Isolate

Adisak Akesowan 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.5

Effect of soy protein isolate (SPI) (0.5 to 3%,w/w) on physical, chemical, sensory, and microstructure properties of light pork burgers containing added water incorporated with 0.7% mixed gum (konjac/gellan gum=3:1) was carried out. Increasing of SPI levels resulted in significantly (p<0.05) higher cooking yield, lower reduction in diameter, and darker color of light pork burgers in relation to the control. Textural characteristics including cohesiveness, springiness, and chewiness significantly increased (p<0.05) with increasing of SPI up to 2% level; however, decreased these parameters were evident at 3% SPI used. Sensory results indicated that the 2% SPI light formulation showed significantly higher (p<0.05) scores for texture and juiciness than those of the control. The product was considered nutritious and provided the reduction of fat and total caloric content about 62.3 and 43.1% of the full-fat product, respectively.

에리스리톨을 첨가한 흑미미강 곤약젤리의 품질 특성

강미승,윤혜현 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.1

This study investigated the quality characteristics of black rice bran (brb) Konjac jelly added with erythritol. The brb Konjac jelly samples were designed based on black rice bran content; CON-1(0%), BRB 1 (0.5%), BRB 2 (1%), BRB 3 (1.5%), BRB 4 (2%). According to the acceptance test of brb Konjac jelly, formula of BRB 2 (1%) were used as control for brb Konjac jelly added with erythritol. The brb Konjac jelly added with erythritol samples were designed based on erythritol solution content out of sweetener solution; CON-2(0%), BRB-E25(25%), BRB-E50(50%), BRB-E75(75%), BRB-E100 (100%). The moisture content of brb Konjac jelly added with erythritol did not indicated difference among samples. As the erythritol content of brb Konjac jelly were increased, the soluble solids were increased. pH of brb Konjac jelly added with erythritol did not indicated difference between samples. The L-value(lightness) and a-value(redness/greenness) were showed increasing tendency while b-value (yellowness) decreased according to adding erythritol solution to the brb Konjac jelly. As the erythritol content of brb Konjac jelly were increased, hardness, gumminess and chewiness was increased, and adhesiveness was decreased. In the springiness, cohesiveness and resilience, the control was the highest; however. there was no significant difference among experimental groups. Based on the attribute different test, the score of sweet taste, refreshing taste, tooth adhesion and refreshing after taste increased according to adding erythritol to the brb Konjac jelly. The acceptance results showed that BRB-E75 was preferred the most. Limitations and future research directions of this study were discussed.