• Title/Summary/Keyword: textural properties

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Structure and Textural Property of Mook (묵의 구조와 텍스쳐)

  • Bae, Kwang-Soon;Sohn, Kyung-Hee;Moon, Soo-Jae
    • Korean Journal of Food Science and Technology
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    • v.16 no.2
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    • pp.185-191
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    • 1984
  • The structure and textural properties of the traditional starch gel-form food Mook were investigated with the use of the Scanning Electron Microscope and Instron universal testing machine. Sensory evaluation was undertaken to evaluate the relationship between structure and textural properties of starch gel. When pure mungbean, potato, and sweet potato starches as well as 30% mungbean starches added to potato and to sweet potato starches were evaluated, it was found that mungbean starch gel had homogeneous and porous structure and showed the highest acceptability.

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The Effect of Squid Ink on the Textural Properties of Squid during Low Salt Fermentation (저염 오징어 젓갈의 숙성 중 오징어 먹즙이 물성에 미치는 영향)

  • Oh, Sung-Cheon;Song, Soo-Ik;Jang, Gi-Hwa
    • Journal of the Korean Applied Science and Technology
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    • v.30 no.3
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    • pp.488-493
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    • 2013
  • This study shows the effect of 4% squid ink on the textural properties of squid during fermentation for 8 weeks at $10^{\circ}C$ or 32 days at $20^{\circ}C$ in 5% salt solution. Although the hardness and chewiness of the squid fermented with squid ink continuously decreased during fermentation, the degree of decrease was smaller than that of squid fermented without squid ink. We can conclude that squid ink inhibited the ripening of the low salt fermented squid.

Evaluation of Physicochemical and Textural Properties of Low-Fat/Salt Sausages Manufactured with Two Levels of Milk Proteins

  • Lee, Hong-C.;Chin, Koo-B.
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • pp.218-222
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    • 2004
  • Low-fat (< 3%)/salt(< 1%) sausages were manufactured with two levels (1, 2%) of milk proteins(whey protein and sodium caseinate) to compensate for the textural problems due to reduced fat and salt(%). The addition of two levels of milk proteins into these meat products did not affect the most physicochemical and textural properties. As compared to regular-fat counterpart, higher expressible moisture of low-fat/salt sausages were observed. In addition, low-fat/salt sausages containing more than 2% of milk proteins reduced the textural hardness and gumminess, resulting in significantly lower these values, as compared to regular-fat counterparts. These results indicated that the low-fat/salt sausages were successfully manufactured with the addition of these milk proteins at the lower than 1% to improve the textural difference, however further research will be performed to improve the water holding capacity in these products.

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Sorption of $Pb^{2+}$ Ions on to Activated Carbons Prepared from Olive Stones

  • Attia, Amina. A.;Shouman, Mona. A.;El-Nabarawy, Th.
    • Carbon letters
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    • v.6 no.3
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    • pp.141-147
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    • 2005
  • The carbon sample "O", phosphoric acid-activated carbon "OP", zinc chloride-activated carbon "OZ", and two steam activated carbons "OS" and "OS2" with different burn-off of 25% and 58% respectively, were prepared from olive stones. The textural properties were determined from the results of nitrogen adsorption at 77 K and by analyzing these results through the application of different adsorption models. The chemistry of the carbon surfaces was determined from the base neutralization capacities, acid neutralization capacity and surface pH. The sorption of $Pb^{2+}$ ions on to the carbons prepared was followed under dynamic and equilibrium conditions. The differences between the values of the textural parameters were attributed to the inapplicability of some adsorption models and to the heterogeneity of the microporous carbons. The sorption of $Pb^{2+}$ ions is favored on carbon and activated carbons. However, chemically activated carbons are more effective compared with steam-activated ones. The sorption of $Pb^{2+}$ ions were related to the chemistry of the surface rather than to the textural properties.

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Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate

  • Choi, Ji Seon;Chin, Koo Bok
    • Journal of Animal Science and Technology
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    • v.62 no.4
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    • pp.577-586
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    • 2020
  • This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

Quality Characteristics of Acorn Bread added with Milk (도토리 우유식빵의 품질 특성)

  • Kim, Jeong-Mee;Joo, Jung-Im
    • Journal of the Korean Society of Food Culture
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    • v.34 no.3
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    • pp.343-352
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    • 2019
  • The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

Water Vapor Adsorption and Hydrogen Peroxide Decomposition on Date Pit Carbonization Products

  • Youssef, A.M.;El-Nabarawy, Th.;Ahmed, S.A. Sayed;Rashwan, W.E.
    • Carbon letters
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    • v.6 no.4
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    • pp.227-233
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    • 2005
  • Carbonization products C1, C2, C3, C4 and C5 were prepared by the carbonization of date pit in limited air, at 500, 600, 700, 800 and $1000^{\circ}C$, respectively. C1-V-600, C3-V-600, C1-V-1000 and C3-V-1000 were prepared by thermal treatment of C1 and C3 under vacuum at 600 and $1000^{\circ}C$. The textural properties were determined from nitrogen adsorption at 77 K and from carbon dioxide adsorption at 298 K. The surface pH, the FTIR spectra and the acid and base neutralization capacities of some carbons were investigated. The amounts of surface oxygen were determined by out-gassing the carbon-oxygen groups on the surface as $CO_2$ and CO. The adsorption of water vapor at 308 K on C1, C2, C3 and C4 was measured and the decomposition of $H_2O_2$ at 308 K was also investigated on C1, C2, C3, C4 and C5. The surface area and the total pore volume decreased with the rise of the carbonization temperature from 500 to $1000^{\circ}C$. The adsorption of water vapor is independent on the textural properties, while it is related to the amount of acidic carbon-oxygen groups on the surface. The catalytic activity of $H_2O_2$ decomposition does not depend on the textural properties, but directly related to the amount of basic carbon-oxygen complexes out-gassed as CO, at high temperatures.

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Quality Characteristics of Korean Rice Cake by Freezing Methods (냉동 방법에 따른 떡의 품질특성 변화)

  • Lee, Hye-Jin;Ku, Su-Kyung;Choi, Hee-Don;Park, Jong-Dae;Sung, Jung-Min;Kim, Young-Boong;Choi, Hyun-Wook;Choi, Yun-Sang
    • Korean journal of food and cookery science
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    • v.33 no.2
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    • pp.148-154
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    • 2017
  • Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions ($-20^{\circ}C$ and $-10^{\circ}C$) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at $-20^{\circ}C$ freezing regardless of freezing method. Water activity was higher at $-20^{\circ}C$ than $-10^{\circ}C$, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher $-20^{\circ}C$ freezing temperature compare to $-10^{\circ}C$ freezing temperature. Hardness and chewiness were the lowest $-20^{\circ}C$ magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at $-20^{\circ}C$ magnetic resonance quick freezing. Conclusion: Therefore, the $-20^{\circ}C$ magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.

Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles

  • Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;Yeo, Eui-Joo;Jeong, Tae-Jun;Choi, Yun-Sang;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.35 no.5
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    • pp.577-584
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    • 2015
  • This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (p<0.05). On the other hand, the increase in pre-rigor salting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle.

Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage

  • Bulut-Solak, Birsen;Akin, Nihat
    • Food Science of Animal Resources
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    • v.39 no.4
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    • pp.541-554
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    • 2019
  • Processed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values, the PC samples made with either 100% fresh curd and rennet casein coded processed cheese control ($PC_C$) as control or ~70% fresh curd-~30% traditional village cheese coded processed cheese with village cheese ($PC_V$). The main aim of this study was to determine the effect of the varying cooking pH values on the textural properties for the PCv samples compared with the control sample during 90 days of storage. Chemical and textural properties of all PC samples were investigated over time. The chemical compositions of the PC samples (dry matter and ash) increased at d 90 of storage significantly, due to 1-d ripening of all PC samples at ambient temperature in terms of the manufacturing protocol of the cheese. The textural properties of the PC samples were altered by the varying cooking pH values. It may propose that the interactions of the proteins at the cooking pH values during processing and biochemical mechanisms in the cheese systems could likely affect the texture of the PC samples over time. Hardness, gumminess and chewiness values of all PC samples also increased over time (p<0.05). This study is also to give some knowledge on the design of PC manufacture to cheese makers, and a marketing opportunity to local cheese makers who individually make a traditional village cheese in Turkey.