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Trends in markets for home meal replacamnets (가정간편식의 시장 동향 분석)

  • Kim, Young-Wan
    • Food Science and Industry
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    • v.50 no.1
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    • pp.57-66
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    • 2017
  • Home meal replacements (HMR) are kinds of convenient foods as cooked or semi-cooked foods, which are produced outside of home, to eat directly or after simple cooking in substitution for traditional home meals. Recently the market size for HMR is expanding rapidly around the world due to the changes of global consumer trends, growth of single-person household, increase in economic participation of women, aging population, and so on. The Europe takes over 52.4% of the global market share for HMR in global HMR market, and North America, Asia-Pacific, and Africa-Middle East are following. The most popular HMR products in US and Europe are frozen foods, whereas the market share of chilled products in Asia including Japan, South Korea, and Vietnam are much higher than that in US and Europe. Currently, the trends in HMR is focus on the expansion of the list of products that replace for meals with simple cooking, but it is expected that nutrition-enforced HMR product for aged persons or patients who live alone are requested for the further growth of the HMR market.

A Study of Food Habit and Food Purchase Behavior on Healthy Dietary Life by Housewives in Daejeon (대전지역 주부의 건강식생활과 관련된 식습관과 식품구매행동 조사)

  • Yu, Ji Hyun;Koo, Nan Sook
    • Korean Journal of Human Ecology
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    • v.22 no.2
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    • pp.375-389
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    • 2013
  • This survey was conducted to compare the housewife's food habit and food purchase behavior on healthy dietary life. The questionnaires were collected from 151 working housewives and 159 housewives in Daejeon. The average meal time was 20~30 min., 67.6% of respondents ate breakfast and bap with guk(72.9%) was the most favourite foods. Almost half of them ate egg, fruit, vegetable everyday. They concerned highly about less intake of frozen foods(64.2%) and food additives(61.6%) for wellbeing dietary life. Because of close distance and various foods items, big discount store was chosen as food purchase place. The most considering purchase factor was food additives in working housewife and nutrition in housewife(p<0.05). In grocery shopping, working housewife considered children and their husbands(p<0.05). The most important purchase factor was the freshness in vegetables fishes fruits seaweeds eggs. TV or Radio was utilized the most frequently to obtain the useful knowledge on healthy foods. It is suggested that practical information should be offered housewives to purchase proper foods within their income and to manage dietary life according to their family's health condition.

A study for the utilization of ready-prepared foodservice system concept to the Korean hospital foodservice operations (병원급식에서 Ready-Prepared Foodservice System 이용에 관한 연구)

  • Kim, Ji-Young;Kim, Hah-Young
    • Korean journal of food and cookery science
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    • v.2 no.2
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    • pp.21-31
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    • 1986
  • Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below $7^{\circ}C$ in a cooling stage, and in the case of cook/chill storage, the days were shortened within weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as $0{\sim}4^{\circ}C$ the days must be shortened within 2 weeks and its was possible to store until 6 weeks in $-20{\sim}-23.3^{\circ}C$. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

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Texture Profiles of Frozen Cheese Pizzas and Effects of Heating in Microwave or Conventional Oven (냉동 치즈피자의 텍스쳐 프로필과 가열방법에 따른 영향)

  • Kim, Hye-Young
    • Korean journal of food and cookery science
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    • v.10 no.3
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    • pp.232-237
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    • 1994
  • A Texture profile for frozen pizzas was developed and applied to a comparison of the texture of frozen pizzas heated by conventional and microwave ovens. The texture profile consisted of 29 attributes evaluated at the following five stages: visual and manual. lip feel, first bite, mastication, and swallowing. The microwave pizza tended to be more crisp, dry, and rough but less tender than the conventionally heated pizza. Separate evaluations of the center and edge portions showed differences only in top greasiness, wetness of sauce on palate, moisture release for both types of pizza suggesting that the separated evaluations were not necessarily required. The edge tended to be less greasy and moist than the center possibly because it is more susceptible to overcooking and subsequent drying out.

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Effects of Ohmic Thawing on the Physicochemical Properties of Frozen Pork

  • Kim, Jee-Yeon;Hong, Geun-Pyo;Park, Sung-Hee;Lee, Sung;Min, Sang-Gi
    • Food Science and Biotechnology
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    • v.15 no.3
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    • pp.374-379
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    • 2006
  • This study was carried out to investigate the physicochemical properties of frozen pork muscle which has been thawed using the ohmic thawing process, and to establish the optimal ohmic power intensity. The samples were frozen at $-40^{\circ}C$ and thawed at 0, 10, 20, 30, and 40 V by ohmic thawing. Increasing ohmic power intensity correlated with increased thawing rates. The relationship between ohmic power intensity and thawing rate can be represented as a polynomial function. The pH value decreased with increasing ohmic power intensity (p<0.05). With regard to color measurement, the $L^*$, a, and b values of thawing at all ohmic power intensities were not significantly different. The water holding capacity showed a peak value of 41.62% with an ohmic thawing intensity of 30 V. Cooking losses were lowest at the lowest ohmic thawing intensity of 10 V. Thiobarbituric acid reactive substance (TBARS) levels with all thawing processes were slightly higher than that of the control (p<0.05). Increasing ohmic power intensity did not tend to change the total volatile basic nitrogen (TVBN) value.

Quality Changes of Frozen Scallop[Patinopecten yessonensis(Jay)] Stored in theDomestic Refriogerator (가정용 냉장고에서 동결저장 중의 가리비의 품질 변화)

  • 김상무
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.3
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    • pp.450-455
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    • 1997
  • Scallop, Patinopecten yessonensis(Jay), cultivated in the cold east coast of Kwangwon region, Korea, is expected to be producted to about 50,000 tones in 2000 year. Freezing is one of the most effective methods applied for soraging seafoods. But, the domestic refrigerator with an automatic defrost system shows the temperature fluctuation during defrosting, thus might result in the deterioration of the frozen foods. In this study, the domestic refrigerator with an automatic defrost system, temperature fluctuation from -18 to -5$\pm$1$^{\circ}C$ and fluctuation intervals from 16 to 20 hr, was used for storing scallop. pH was decreased rapidly after 3 month storage, while the content of amino nitrogen was increased continuously. The TMA content of open state was increased very rapidly on 3 month storage and then increased slowly, whereas that of vinyl package increased slowly. The VBN content was increased almost constantly with no significant differences between storage methods. The TBA content was increased up to 3 month storage with the higher value in open state than vinyl package in the beginning periods of storage, and then decreased very rapidly. The number of total viable cell was increased continuously during storage with higher number in open state than vinyl package. The estimated shelf-lives of frozen scallop with open state and vinyl package stored at -18$^{\circ}C$ in the domestic refrigerator with an automatic defrost system were 3.55 and 3.78 months, respectively.

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Chemical, Textural and Sensorial Attributes of Biltong Produced through Different Manufacturing Processes

  • Engez, Semih;Baskan, Pelin;Ergonul, Bulent
    • Food Science of Animal Resources
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    • v.32 no.3
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    • pp.263-267
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    • 2012
  • Six different types of biltong samples were manufactured from beef which was slowly frozen, quickly frozen or unfrozen. After marinating the samples according to the formulation used, meats were dried at two different temperatures ($28{\pm}1^{\circ}C$ or $42{\pm}1^{\circ}C$) until they lost half of their weights. Chemical, instrumental textural and sensorial analyses were done for determination of the most preferred sample and to compare the attributes of the samples with each other. It was found that, aw values of the samples were among 0.81 and 0.83, whereas water contents were changing among the values 39.64% and 45.37%. There were no significant differences determined among the protein contents of the biltong samples (p>0.05). Fat, ash and salt contents of the samples were among the values 1.32% and 2.07%, 5.30% and 6.06%, 2.68% and 3.30% respectively. Hardness of the samples were found between 34.81 N and 44.13 N and there was no significant difference observed among the hardness values of the biltong samples (p>0.05). As results of the analyses, it can be concluded that the highest flavor, color, tenderness and overall acceptability scores were obtained for the sample QF-LT which was made from quickly frozen beef and was dried at low temperature ($28{\pm}1^{\circ}C$) (p<0.05).

BACTERIOLOGICAL STUDIES ON MAEKET SEA FOODS 3. Sanitary indicative bacteria in frozen sea foods (시판 수산식품에 대한 세균학적연구 3. 냉동식품의 위생지표세균에 관하여)

  • CHANG Dong-Suck;CHOE Wi-Kyung;CHO Kwon-Ok
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.8 no.3
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    • pp.157-165
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    • 1975
  • This experiment was carried out to evaluate the sanitary quality of commercially frozen sea foods. One hundred and sixteen samples in six different items from several refrigeration plant in Busan city were examined from March to December in 1974. In addition, the changes in bacterial density through the process from thawing, round or semifilleted frozen alaska pollack to the finishing as frozen fillet blocks were observed. To evaluate the sanitary quality, sanitary indicative bacteria such as total coliform, fecal coliform, fecal streptococci and enterococci as well as plate counts were determined. From the results, the median value of fecal coliform MPN was 20 per 100 grams of the samples and that of enterococci was 790. The median value of plate counts was $2.2\times10^4$ per gram. The plate counts were not correlated with the number of sanitary indicative bacteria. The results suggest that enterococci could be used advantageously in preference to coliform organisms as indicative bacteria for the evaluation of sanitary quality of frozen sea foods. The plate counts at $20^{\circ}C$ of the samples were 14 times higher than that at $35^{\circ}C$. Geometric mean of total coliform MPN was 310 and that of enterococci was 143. Bacterial density was reduced by fleering. Morethan 50 percent for total coliform MPN and $35^{\circ}C$ plate counts, and about 35 percent for enterococci MPN and $20^{\circ}C$ plate counts were reduced under the contact freezing unit which was generally operated at $-40^{\circ}C$. About fifty-five percent of the samples were negative in fecal coliform test and 10 percent of those were exceeded $1.0\times10^5$ per gram in $35^{\circ}C$ plate counts.

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A Comparative Study on the Dietary Behavior and Recognition on Food Labelling of Processed Foods according to the Degree of Health Concern in University Students (대학생들의 건강 관심도에 따른 가공식품 관련 식행동과 식품표시 인식에 관한 비교 연구)

  • Jang, Jae-Seon;Hong, Myung-Sun
    • The Korean Journal of Food And Nutrition
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    • v.29 no.4
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    • pp.529-537
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    • 2016
  • The purpose of this study was to analyze University student's dietary behavior for processed foods and recognition on food nutrition labelling according to the degree of health concern. For this study, 302 University students in Gyeonggi region was surveyed by questionnaire from May in 2016 and it included the questions about general matters, dietary behavior on processed foods, and the food nutrition label system. It was analysed by SPSS win 23.0 program. And the results are as follows. According to the result of the factor analysis, the preference of processed foods were showed 3.21~3.97. There were significant differences in milk and milk products preference according to health concern (p<0.05). Also frequency of processed foods was shown significant differences in milk and milk products, noodles, beverage, and fast food (p<0.05), whereas no significant differences were found in meat products, snack, bread and frozen food (p>0.05). Also, the processed food purchase consideration according to health concern was shown significant differences in nutrition, origin, manufacturing company (p<0.05), whereas no significant differences were found in taste, price, exterior, brand, and shelf life (p>0.05). Thus, it is necessary to do continuing public relations and to provide more opportunities for nutrition education so that the University students may obtain right dietary behavior on processed foods and the system of food nutrition indication be established properly.

Processing and quality stability of precooked frozen fish foods : (Ⅳ) Quality stability of mackerel based burger during frozen storage (조리냉동식품의 가공 및 저장중 품질안정성 : (Ⅳ) 고등어버어거의 동결저장 안정성)

  • Lee, Eung-Ho;Kim, Jin-Soo;Ahn, Chang-Bum;Joo, Dong-Sik;Lee, Chung-Suk;Son, Kwang-Tae
    • Applied Biological Chemistry
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    • v.36 no.1
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    • pp.58-63
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    • 1993
  • In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were $60.2{\sim}61.5%$ and $14.7{\sim}14.9%$, respectively. The pH showed a tendency of decrease, while volatile basic nitrogen content showed a tendency of increase during frozen storage. The histamine content was $2.60{\sim}2.81\;mg/100g$, and this value increased slowly during frozen storage. The increasing ratio in the peroxide value, carbonyl value, TBA value, fatty acid composition and color value of vacuum packed product and antioxidants added product were lower than those of air packed product. The texture profile analysis parameters such as hardness and toughness showed a tendency of a slight increase in air packed product and showed less increase in vacuum packed product and antioxidants added product. From the results of chemical experiments and sensory evaluation during frozen storage, it is concluded that the vacuum packed mackerel based burger and antioxidants added mackerel based burger were good condition for preserving the quality during frozen storage of 60 days.

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