• Journal of Animal Science and Technology
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• v.64 no.6
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• pp.1245-1258
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• 2022

This study was conducted to determine the effect of natural ingredient seasoning on the reduction of heterocyclic amine (HCA) production that may occur when pork belly is cooked at a very high temperature for a long time. Pork belly seasoned with natural ingredients, such as natural spices, blackcurrant, and gochujang, was cooked using the most common cooking methods, such as boiling, pan fry, and barbecue. HCAs in pork belly were extracted through solid-phase extraction and analyzed via high-performance liquid chromatography. For short-term toxicity, a mouse model was used to analyze weight, feed intake, organ weight, and length; hematology and serology analysis were also performed. Results revealed that HCAs formed only when heating was performed at a very high temperature for a long time, not under general cooking conditions. Although the toxicity levels were not dangerous, the method showing the relatively highest toxicity among various cooking methods was barbecue, and the natural material with the highest toxicity reduction effect was blackcurrant. Furthermore, seasoning pork belly with natural materials containing a large amount of antioxidants, such as vitamin C, can reduce the production of toxic substances, such as HCAs, even if pork belly is heated to high temperatures.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.95-104
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• 2011

This study was conducted to investigate the effect of red wine on the quality properties and sensory score of seasoned pork meat. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The moisture, crude protein, crude fat, $L^*$ value, springiness, cohesiveness, gumminess, chewiness, and VBN content were not significantly different among the samples. Cooking yield, moisture retention, and fat retention were significantly higher in the RW5, RW10, and RW15 (p < 0.05) compared to those in the control. The $a^*$ value of RW5 was the highest among the samples, and the $b^*$ value increased significantly in the control and RW5 (p < 0.05). The hardness of the control was the highest among all samples (p < 0.05). The pH was significantly lower in RW5, RW10 and RW15 (p < 0.05) compared to that in the control. The TBARS value and total bacteria were significantly lower in RW5, RW10, and RW15 (p < 0.05) compared to those in the control. Adding red wine altered the fatty acid and free amino acid of cooked seasoned pork. These results suggest the possibility that red wine could be used an additive to improve the quality of cooked seasoned pork.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Journal of Nutrition and Health
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• v.10 no.2
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• pp.27-34
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• 1977

The present study was carried out to evaluate the nutritional quality of rabbit meat protein. The composition of amino acids contained in rabbit meat was compared with those of other animal meats such as beef, pork and chicken. Also included in this study was the question whether the cooking and storage conditions affect the amino acid composition and the pepsindigestibility of rabbit meat protein. The results are summarized as follows: 1. The large variation observed from sample to sample of EAA (essential amino acid) composition in rabbit meat was found to be an interesting but peculiar property of rabbit meat protein. The most limiting amino acid of rabbit meat protein was phenylalanine, whereas methionine was the first limiting amino acid of both beef and pork proteins. Chemical scores of various meat proteins were 68, 65, 66, and 74 for rabbit meat, beef, pork, and chicken respectively. 2. In pan roasting, the EAA damaged most by heat was methionine (15%). When cooked after two months of frozen storage, lysine decreased most. 3. Higher pepsin digestibility was obtained by cooking rabbit meat after seasoned in alcohol, ginger juice, and other spices compared with various other cooking conditions without seasoning. The pepsin digestibility value was even higher for the seasoned meat than for the raw meat. 4. Among various meats tested the rabbit meat showed the lowest pepsin digestibility. 5. A simple measurement of released methionine could be used to determine relative digestibility instead of measuring $NH_2-N$ content after pepsin digestion. From all the results obtained in this study it can be concluded that rabbit meat is a good Protein food item when used fresh and stored properly to prevent rancidity problems. It is suggested to study further the peroxidation effect of unsaturated fatty acids on protein quality. This study was supported by the Ministry of Science and Technology in Korea.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.144-154
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• 2003

A survey on meal preferences from 693 middle school students was conducted with the objective to enhance the quality of the school food service in Gwangju and the Chollanamdo area. Data were collected by questionnaires and analysed with the SAS program. The most preferred rice was cooked rice; the most unusual meal preference was laver rice; and the most-liked bread was sweet red bean jam bun. The noodle of choice was Tchajangmyon, and the most-liked rice cake was reasoned bar rice cake. The highest ranted korean soups were boiled fish paste soup, kimchi stew, and short rib sour. The most preferred fried meal included fried beef with sweet and sour sauce, and favorite side-dishes were seasoning vinegar squid and kimchi. Yogurt and strawberry were the preferred desserts. A gender difference in preferred foods was seen. The males tended to favor rice with blackish bean sauce, dumpling soup, beef bean curd soup, beef soup, short rib soup, beef bone and tripe soup, hot shredded beef soup, chopped roast chicken, pork roast, roast meat, steamed pork short-ribs, fried port, fried ham, sausage, milk, and yogurt. Males were partial to staple foods and side dishes, The, females favored laver rice, seasoned bar rice cake, bean sprouts soup, fried squid ring, seasoned cucumber, seasoned bean sprouts, fried kimchi, fruits salad, corn salad and citrus fruits. Females tended to choose lighter meals. Meal preference according to residential area showed that, students in Gwangju had more preferences than students in the Chollanamdo area. Classified according to grades, third graders had the greatest meal preference.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.837-850
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• 2005

This study was conducted to investigate the changes of quality characteristics on seasoned pork with Korean traditional 4 types seasoning such as soybean sauce(T1); Kimchi sauce(T2); pickled shrimps sauce(T3); onion sauce(T4). The seasoned samples were aged at 10±1℃ for 13 days. The results obtained were as follows; Except for T2, pH of treatments were significantly decreased(P<0.05) as aging period increased. Salinity(%) and saccharinity(%) of seasoned meat were tended to increased during aging period. Thiobarbituric acid reactive substances(TBARS) were increased significantly during storage in all treatment(P<0.05). T4 showed the highest TBARS among the all treatment groups. Volatile basic nitrogen(VBN) values of all treatments were significantly increased(P<0.05) as storage period increased. There were no significant differences in water holding capacity(WHC) among the all treatments, and those values were not changed by the passage of storage days. Shear force values of all treatments were tended to decreased by the passage of storage days. In surface color, the values of L*, a* and b* showed a tendency of increasing value along the storage days. The values of a* and b* of T2 were significantly higher than other treatments during aging period(P<0.05). In inner color, a* and b* values of T2 were significantly higher than those of other treatments during aging period(P<0.05). In the sensory evaluation of cooked meat, T3 treatment resulted in lower score in aroma, flavor, tenderness, juiciness and overall acceptability. The number of total plate counts and Lactobacilli spp. tended to increase with storage in all treatments group. The numbers of Escherichia coli were not changed by the passage of storage time.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.739-751
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• 2015

This study investigated the table settings used in Bul-chun-wi sacrificial rituals in Sangju, Gyeongpook Province. This study took place from May 2014 to April 2015 and incorporated field research and literature review. The subjects of the study were Sojae jongga (family head), Wolgan jongga, Ubook jongga and Ipjae jongga. There were four rows in the table setting of the Wolgan, whereas there were five rows in the other jonggas. In row 5, there were fruits, seeds and confections. In row 4, there were vegetables. In row 3, there was tang (stew); in row 2, juk (steamed meats or fishes) and pyun (rice cake); and in row 1, meh (boiled rice), geng (soup) and myun (noodles). The common food setting was arranged in the order of meh, geng, myun, ganjang (Korean soy sauce), poh (dried meat/fish), chimchae (water kimchi), dates, chestnuts, pears, persimmons, walnuts, bracken, bellflowers, croaker, pyun, and ssam (rice wrapped in lettuce leaves). Ubook jongga had the most number of stews at seven. Sojae and Ipjae jongga each had five stews, and Wolgan jongga had three. The smaller Wolgan jongga had gehjuk (boiled chicken), uhjuk (steamed fish) and yookjuk (boiled meat) arranged in a neat pile on one dish used for rituals, whereas Ubook jongga had gehjuk, uhjuk and yookjuk arranged separately. Sojae and Ipjae jongga had gehjuk arranged separately while yookjuk and uhjuk were arranged as dojuk (gehjuk, uhjuk, yookjuk). The uhjuk was arranged separately. In Wolgan jongga, po was arranged on the right while in the other jonggas, it was arranged to the left. For raw meat Ubook jongga, raw mackerel; Ipjae jongga, raw croaker, and Sojae jongga Yukhoe (beef tartare) were set. However, pork, chicken and croaker were cooked. Other ritual food were used in seasoning and boiling. In the geng Wolgan and Ipjae jongga used miyeokguk (seawood soup), whereas Sojae and Ubook jongga used tangguk (meat soup with vegetables). For the ritual food, most jongga ordered yoogwa, yakgwa and bonpyun as one part, rice cakes (steamed rice cake, glutinous rice cake, jeungpyun, gyungdan), and jehju (alcohol). The other ritual food was prepared on the day by jongga.