• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.70-79
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• 2018

This study was carried out to predict the shelf-life of emulsified red ginseng beverage. To investigate the quality changes during the storage, physicochemical properties such as acidity, pH, droplet size, Hunter's color value and sensory evaluation test were measured periodically. It was found that acidity, pH, and droplet sizes were little changed in initial stage. After about 70 days of storage, however, they tended to be changed possibly due to Maillard reaction. From the results of correlation analysis between sensory evaluation results and physicochemical characteristics, a-value was chosen as a quality index of red ginseng emulsions. Using reaction constants at various temperature, the activation energy and the $Q_{10}$ value for the a-value from Arrhenius equation found to be 13.37 kcal/mol, 1.56-2.14, respectively. It could be concluded that the shelf-life of red ginseng emulsions estimated to be 730 days (approximately 2 years) when stored at $20^{\circ}C$.

• Korean Journal of Poultry Science
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• v.44 no.2
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• pp.135-141
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• 2017

This study was carried out to investigate physical properties of chicken emulsion sausage containing various amount of buckwheat powder. The fat content and apparent viscosity were observed gradually raised with level of buckwheat powder. The buckwheat powder contents influenced to improvement of emulsion stability. Increasing of buckwheat powder contents induced statistically decreasing of cooking loss and increasing of moisture contents of cooked sausage. However, hardness of cooked sausage was increased with level of buckwheat powder, it was due to gelatinization between protein and starch. In this study, it was suggested that addition of buckwheat powder contained higher dietary fiber changed physical properties of meat products.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1986.08a
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• pp.95-100
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• 1986

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1989.12a
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• pp.116-116
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• 1989

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1989.12a
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• pp.117-118
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• 1989

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.02a
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• pp.215-220
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• 2000

• Proceedings of the Membrane Society of Korea Conference
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• 2003.11a
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• pp.214-218
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• 2003

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1987.12a
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• pp.133-133
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• 1987

• Journal of Dairy Science and Biotechnology
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• v.5 no.1
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• pp.32-37
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• 1987

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1996.06a
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• pp.42-42
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• 1996