• Journal of Life Science
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• v.17 no.7 s.87
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• pp.964-969
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• 2007

This study was carried out to investigate the effects of addition of pork fat, olive oil and soybean oil on the quality and sensory of ground pork meat. The samples consisted of the ground pork meat containing 20% pork fat (GP-P), 20% olive oil (GP-O), and 20% soybean oil (GP-S). The chemical composition, surface color, fatty acid composition, water hold-ing capacity, pH, VBN content and TBARS value were determined for the ground pork meat as the quality characteristics, and the sensory score were also evaluated. The moisture, crude protein, crude fat and crude ash content were not different among the GP-P, GP-O and GP-S. The $L^{*}$(lighaess), $a^{*}$(redness) and $b^{*}$(yellowness) of /GP-P were higher than those of the GP-O and GP-S (p<0.05). Palmitic acid was the most abundant among saturated fatty acids, and palmitic acid content of GP-P (24.384%)was higher than that of the GP-O (15.611%) and GP-5 (14.423%). In case of unsaturated fatty acids, oleic acid of GP-P (43.773%) and GP-O (65.040%) were the highest, linoleic. acid for GP-5 (40.762) was the highest. The water holding capacity of GP-P was higher than that of the GP-0 and GP-5, the pH of GP-S was higher than that of the GP-P and GP-O, and the VBN content and TBARS value of GP-P was higher than that of the GP-O and GP-5 (p<0.05). The raw color of GP-0 and GP-S were higher than that of the GP-P (p<0.05), however the raw aroma was not different among the samples. In case of roasted ground pork meat, the aroma was not different among the samples, the taste, texture and palatability or GP-S were the highest among the samples, and the juiciness of GP-O and GP-S were higher than that of the GP-P(p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.896-901
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• 2007

This study was carried out to investigate the effect of the addition of olive and soybean oil on the color, water holding capacity, cooking loss, increase rate of thickness, decrease rate of diameter, pH, VBN content and TBARS value of ground pork loin during cold storage for 15 days. Ground pork loin were prepared by three types such as ground pork loin containing 20% pork fat (GP-P), ground pork loin containing 20% olive oil (GP-O) and ground pork loin containing 20% soybean oil (GP-S). The $L^{\ast}$ (lightness) and $b^{\ast}$ (yellowness) value of GP-P, GP-O and GP-S were not significantly different during storage, and the $L^{\ast}$, $a^{\ast}$ and $b^{\ast}$ value of GP-P were higher than those of GP-O and GP-S (p<0.05). The water holding capacity tended to increase along with storage period, the water holding capacity of GP-P was higher than that of GP-O and GP-S. Also, the cooking loss of GP-P was lower than that of GP-O and GP-S (p<0.05). The increase rate of thickeness by cooking increased along with storage period, but the decrease rate of diameter was tend to decreased with increase in storage period (p<0.05). The pH of all ground pork loins decreased until storage at 5 days, but increased at 15 days (p<0.05). The VBN content of all ground pork loins increased along with storage period, and the VBN content of GP-P was higher than that of GP-O and GP-S (p<0.05). The TBARS value of all ground pork loins increased along with storage period; also, the VBN content of GP-P was the highest among all ground pork loins and GP-O was the lowest among all ground pork loins (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.653-659
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• 2008

In this study, the optimum pre-heating condition was investigated to improve water extraction yield of Phelinus linteus tea. Pre-heating was carried out using drying oven or hot plate at different temperatures and times, and extraction yield was estimated by measuring optical density at 370 nm and soluble solid content. The highest optical density and soluble solid content of Phelinus linteus tea were observed when pre-heated at $70{\sim}80^{\circ}C$ for 30 minutes in drying oven. Pre-heating in drying oven resulted in also faster color changes of Phelinus linteus tea at lower temperature. According to the organoleptic evaluation, pre-heated Phelinus linteus tea in drying oven at $70{\sim}80^{\circ}C$ for 30 minutes was preferred compared to the non-treated. In conclusion, pre-heating in drying oven at $70{\sim}80^{\circ}C$ for 30 minutes was found to be the most efficient conditions to increase extraction yield of Phelinus linteus tea.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.204-210
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• 2009

Antioxidative activities of fresh, steamed and black garlics by different processing condition were investigated on the soybean oil. The crushed fresh, steamed and black garlics were added to 100 mL of soybean oil at a level of 0, 5, 10,20 and 40 g respectively, and then the oil mixture containing garlics (reaction samples) were heat-treated for 48 hrs at $180^{\circ}C$. The chromaticity of reaction samples were increased during heating. After 48 hrs heating, in the sample added 40 g/ 100 mL chromaticity of each samples were 1.36, 2.99 and 1.99, in the crushed fresh, steamed and black garlics, respectively. Anisidin value showed irregularly increased during heating. Acid values of reaction samples were higher than control during heating, those levels were ranged from 0.82 to 2.04 mg/g after 12 hrs, were gradually increased to $3.15{\sim}4.30\;mg$/g after 48 hrs. Peroxide value of reaction sample containing black garlic(40 g/ 100 mL) was lower than the samples containing tocopherol or BHT, after 48 hrs heating. TBA value of reaction samples containing fresh, steamed and black garlic of 40 g/ 100 mL were the lowest in the sample added black garlic, after 48 hrs heating. These results suggested that oxidative stability of black garlic in soybean oil was more potential than the other garlics during heating.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.640-645
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• 1995

Job's-tears(Coix lachryma-jobi L. var. Ma-yuen Stapf) seeds were processed to flakes by soaking, heat treatment, intermediate-moisture drying, flaking, drying, and cooking. Some functional properties of job's-tears flakes subjected to varing degree of heating were characterized by specific volume, texture, water absorption index(WAI), water solubility index(WSI), and viscosity. As degree of gelitinization increased within the intermediate range of $60{\sim}70%$, steam-cooked Job's-tears demonstrated appropriate rheological properties for further processes, resulting in increased specific volume and decreased breaking strength. However, excessive heat treatment rendered Job's-tears undesirably sticky for flaking, which caused adverse effects on the functional properties of flakes such as specific volume and breaking strength. Increasing steaming time$(5{\sim}30\;min)$ caused an increase in WAI and WSI values. Apparent viscosity of powdered flakes was increased with the extent of gelitinization as a function of heat processing. Viscosity of powdered flakes determined using the amylograph increased with the degree of heating applied to Job's-tears at low pasting temperatures, accompanied by a decrease in maximum viscosity as the pasting temperature increased.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.417-424
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• 2013

This study was carried out to investigate the effect of safflower seed on the physicochemical properties of ground pork during frozen storage. Three types of ground pork were evaluated: 20% pork back fat added (T0, control), 10% pork back fat and 10% added safflower seed (T1), and 20% added safflower seed (T2). Water holding capacity decreased with longer storage period, and that of T2 was the highest (p<0.05). Cooking loss increased with longer storage period, and that of T1 and T2 was higher than that of T0 (p<0.05). The reduction in diameter of T0 increased, but that of T1 and T2 was not significantly different with longer storage period. Hardness and chewiness increased, but springiness decreased with longer storage period (p<0.05). Hardness, springiness and chewiness of T2 was the highest (p<0.05). The pH decreased with longer storage period (p<0.05), and those of T0, T1 and T2 were pH 5.41, 5.43 and 5.32, respectively, after 50 days of storage. The TBARS (2-thiobarbituric acid reactive substances) values of T0 and T1 increased, but that of T2 was not significantly different with longer storage period. The TBARS values of T0, T1 and T2 were 4.76, 2.77 and 0.54 mg malonaldehyde/kg, respectively, after 50 days of storage. The $L^*$, $a^*$ and $b^*$ value of T0 was the highest among the samples (p<0.05), the $a^*$ value of the samples decreased with longer storage period (p<0.05). In conclusion, this study demonstrates that the addition safflower seed tended to improve physiological properties and antioxidative effects.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.651-659
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• 2015

This study was conducted to investigate the effects of addition of dandelion leaf, root and whole part extract on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 10% ice water added (control), 10% dandelion leaf extract added (DL), 10% dandelion root extract added (DR), and dandelion whole part extract added (DW). There was no significant difference in $L^*$, $b^*$, VBN content, moisture, protein, fat and ash of raw and cooked ground pork, cooking yield, water holding capacity, moisture retention, fat retention, reduction in diameter, total free amino acid, taste, texture, juiciness, or overall acceptability. The total polyphenol content of the control, DL, DR, and DW groups were 2.07, 6.49, 3.85 and 5.77 mg/100 g, respectively. Total phenol content of DL was significantly higher than those of the other samples. The pH was highest in the control. The TBARS values of the control, DL, DR and DW were 0.52, 0.20, 0.31, and 0.24 mg MA/kg, respectively, and TBARS values of the control were significantly higher than those of the other samples. Flavor was highest in DL. We suggest that dandelion leaf extracts may be a useful ingredient in ground pork to improve color, flavor, and antioxidant potential.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.339-344
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• 2013

This study is conducted to investigate the shelf life of pork rectum stored at refrigerated temperatures (1, 5 and $10^{\circ}C$). The pH of the boiled pork rectum ($7.1{\pm}0.1$) was slightly higher than that of the raw pork rectum ($6.7{\pm}0.1$). TBA value of the boiled pork rectum was higher than that of raw pork rectum. The TBA values of the raw and boiled pork rectum stored at $10^{\circ}C$ was rapidly increased at 4 days after beginning of preservation. The TBA values of raw and boiled pork rectum stored at $5^{\circ}C$ rapidly increased after 8 and 6 days after beginning of preservation, respectively. VBN values of both raw and boiled rectum preserved at $10^{\circ}C$ were maintained below 20 mg% for 8 days since the beginning of storage. Furthermore, it is preferred that the pork rectum was boiled for 20 minutes at $100^{\circ}C$ to restrain mesophiles, psychrophiles, and coliform bacteria effectively. Thus, the most desirable condition was when the pork rectum was consumed within 6 days and stored at $10^{\circ}C$.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.83-90
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• 2004

Processed meals, such as a ground meat and hamburger patty, are required to ensure that no pathogens remain in the final products. However, there was no rapid method available to verify that the recommended end-point cooking temperature(EPT) was reached. Thus, the objective of this study was to rapidly determine EPT of ground pork hams using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SOS-PAGE), based on the disappearance of sarcoplasmic proteins after cooking. Fresh pork hams were added two levels of salt(0, 2%) and fat(15, 25%) combinations, and stored in refrigerator overnight, and cooked to internal cooking temperatures of $64^{\circ}C$ to $74^{\circ}C$ with $2^{\circ}C$ increments. Cooked pork hams were measured cooking loss(CL, %), protein solubility(PS) and SOS-PAGE. CL(%) was reduced with the addition of 2% salt, as compared to the control, regardless of fat contents. It was also increased with increasing eooking temperature. Protein solubility was affected by the cooking temperature, resulting in reduced PS up to $64^{\circ}C$(P < 0.05), but remained constant higher than $68^{\circ}C$. In SOS-PAGE analysis, protein bands with the molecular weights of 36 and 66 kDa were affected by the addition of salt and fat combinations. regardless of treatments. These protein fractions were decreased gradually with increased cooking temperatures up to $68^{\circ}C$ ${\sim}$ $70^{\circ}C$ and might be good indicators for the determination of EPT in ground pork hams.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.477-486
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• 2013

This study was carried out to investigate the effect of lotus leaf extract on the physicochemical characteristics of ground pork stored at $4^{\circ}C$ for 10 days. Four types of ground pork were evaluated: ice water added (T0), 3% lotus leaf extract added (T1), 7% lotus leaf extract added (T2), and 10% lotus leaf extract added (T3). The pH was increased during storage, but decreased after 10 days of storage (p<0.05). The TBARS increased with a longer storage period (p<0.05), and those of T0, T1, T2 and T3 were 0.777, 0.244, 0.185, 0.182 mg MA/kg, respectively, after 10 days of storage. The VBN content of T0 and T1 increased with a longer storage period (p<0.05), but those of T2 and T3 were not significantly changed. In the case of surface color, the $L^*$ increased with a longer storage period, and that of T0 was the highest (p<0.05). The $a^*$ decreased with a longer storage period, and the $b^*$ was the highest after 1 day of storage (p<0.05). In the case of internal color, $L^*$ was not significantly changed, and $a^*$ was decreased with a longer storage period (p<0.05). The $b^*$ increased with a longer storage period (p<0.05). Water holding capacity increased with a longer storage period, and those of T2 and T3 were the highest (p<0.05). Cooking loss decreased with a longer storage period, and those of T0 and T1 were higher than those of T2 and T3 (p<0.05). Hardness and chewiness were not significantly different with a longer storage period, or among any samples.