• 한국축산식품학회지
• /
• 제44권1호
• /
• pp.87-102
• /
• 2024

This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.

• Asian-Australasian Journal of Animal Sciences
• /
• 제28권2호
• /
• pp.252-259
• /
• 2015

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, $a_w$), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

• 한국식품영양학회지
• /
• 제17권2호
• /
• pp.120-127
• /
• 2004

생리적 활성이 높은 클로렐라 추출물을 효율적으로 활용하기 위한 방안으로 클로렐라 추출물 분말을 0.5％, 1.0％, 1.5％, 2.0％ 수준으로 첨가하여 제조한 생국수의 품질 특성에 관하여 조사하였다. 클로렐라 추출물 분말을 첨가한 국수는 조리시의 중량, 부피, 함수율, 고형분 용출량이 대조구보다 높게 나타났다. 색도는 클로렐라 추출물 분말 첨가량이 증가할수록 L값과 a값은 감소되었고 b값은 증가하였으며 조리하였을 때 L, a, b값이 모두 감소하는 경향을 보였다. 클로렐라 추출물을 첨가한 국수의 조리 후 텍스쳐에서 경도, 응집성, 탄성, 점성, 씹힘성은 대조구에 비해 낮은 값을 나타내었다. 관능 검사 결과 클로렐라 추출물 1.5％ 첨가구에서 맛, 텍스쳐, 후미, 전체적인 기호도가 가장 좋게 평가되었고, 색깔과 향은 대조구와 유의적인 차이를 나타내지 않았다. 이상의 결과를 보면 클로렐라 추출물 분말을 1.5％첨가함으로써 품질과 관능성이 향상된 생국수 제조가 가능함을 알 수 있었다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제20권12호
• /
• pp.1895-1900
• /
• 2007

An experiment was carried out to investigate the effects of different chilling temperature on duck breast and leg meat quality. Duck carcasses were chilled for 30 minutes in water at either $0^{\circ}C$, $10^{\circ}C$ or $20^{\circ}C$ within 20 minutes of post mortem with 6 carcasses per group. Results showed no significant effects of chilling temperature on ultimate pH, protein solubility, sarcomere length and shear force value for duck breast or leg meat (p>0.05). Leg meat had higher ultimate pH, redness and shear force value, lower cooking loss, lightness, yellowness and protein solubility values than breast meat. The interaction of meat type and chilling temperature on cooking loss was significant (p<0.05). The effect of chilling temperature on cooking loss was more severe in leg meat than breast meat and $20^{\circ}C$ chilling resulted in significantly higher cooking losses than the other chilling temperatures. Results of this experiment revealed that duck carcass can be chilled at $10^{\circ}C$ without any harmful effect on meat quality including toughness of meat.

• Food Science and Biotechnology
• /
• 제14권5호
• /
• pp.634-638
• /
• 2005

The effects of ingredients added (first cutting ingredients vs. both first and second cutting ingredients), and cooking method (smoking vs. boiling) on product quality and volatile compounds were examined for low-fat and regular-fat sausages. Regular-fat sausages had slightly higher pH values (6.2-6.3) than those (6.1-6.2) of low-fat counterparts. However, the pH values of the sausages were not significantly affected by the different ingredients and cooking methods (p>0.05). Approximately 30 volatile compounds were identified from these comminuted sausages. The headspace concentrations of 4-methyl-1-[1-methylethyl]-3-cyclohexen-1-ol, ${\alpha}$- terpenyl acetate, eugenol, trans-caryophyllene and myristicine were lower in low-fat and regular-fat sausages containing the first cutting ingredients alone, than in those with both cutting ingredients. The volatile compounds of the smoked comminuted sausages were mostly phenols and hetero-compounds, and a lot of volatile compounds were shown before the retention time (RT) of 30 min. However, not many volatile compounds were detected in the boiled sausages prior to the RT of 30 min.

• 한국식생활문화학회지
• /
• 제32권2호
• /
• pp.135-143
• /
• 2017

This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles; 32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at $13{\sim}18^{\circ}C$ temperature and 75~95% humidity. The proximate composition of Korean wheat flour was as follows: water $22.1{\pm}3.64%$, protein $8.6{\pm}0.13%$, fat $1.3{\pm}0.10%$, ash $0.7{\pm}0.02%$, carbohydrates $67.3{\pm}0.10%$. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.

• 한국축산식품학회지
• /
• 제28권5호
• /
• pp.535-542
• /
• 2008

The objective of this study was to determine the effects of different reheating methods on the quality characteristics of precooked ground pork patties with different combinations of salt (1, 2%) and phosphate (0, 0.3%). The cooking and reheating methods used were the electric grill and the microwave oven. The cooking method and the addition of phosphate had detectable effects on the quality characteristics of ground pork patties. The reheating rate by microwave oven was faster than by electric grill, and decreased with increases in salt and the addition of phosphate. Cooking loss and reduction in patty diameter after reheating by microwave oven were higher than by electric grill, and these values decreased with increasing of salt/phosphate levels. The pH of patties with added phosphate was significantly higher than patties without phosphate, and no significant difference in pH was observed among patties reheated by each method. The patties reheated by electric grill had higher moisture contents than those reheated by electric grill, and the addition of phosphate resulted in higher moisture contents. The hardness of patties reheated by electric grill was lower than patties reheated by microwave oven, and the addition of phosphate increased the hardness with both reheating methods.

• 한국식품조리과학회지
• /
• 제20권6호
• /
• pp.581-588
• /
• 2004

The purpose of this study was to test the moderating effect of value on relationship between foodservice quality and satisfaction in family restaurant. Accordingly, this study surveyed by questionnaire concerning 18 items of foodservice quality, 1 item of overall satisfaction, 1 item of value as well as respondents' characteristics. The result of this study were as follows. KMO and Bartlett's test statistics showed that the data fitted factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validitys of 4 factors were supported, and cronbach's alpha showed that the internal consistency of 4 factors was supported. It was found that satisfaction was influenced by the interaction between 4 factors of service quality and value rather than by either service quality or value directly. Finally, The results indicated that high level of service quality might not lead customer satisfaction because of moderating effect of value.

• 한국축산식품학회지
• /
• 제28권3호
• /
• pp.295-300
• /
• 2008

This study was carried out to elucidate the relationship between different fat levels (0%, 5%, 10%, 15%, 20%, and 25%) and the quality of ground pork patties cooked to reach an internal temperature of $75^{\circ}C$ in a microwave oven. The relationship between fat level and cooking rate of pork patties cooked by microwave energy was highly significant ($R^2=0.72$), and had a low determination coefficient ($R^2=0.55$). The relationship between fat level and total cooking loss of pork patties cooked by microwave energy was also very significant, with a high correlation coefficient of $R^2=0.89$. The correlation coefficient between fat level and cooking drip loss of patties cooked by microwave energy was 0.92, which was highly significant. Although the correlation coefficient between fat level and evaporation loss had a negative value ($R^2=-0.63$), there was a highly significant relationship between fat level and shear force of pork patties cooked by microwave energy.

• Applied Biological Chemistry
• /
• 제29권3호
• /
• pp.241-247
• /
• 1986

쌀밥 품질의 영향 요인을 규명하기 위하여 밥 짓기 과정중 밥과 밥물의 상호 관계를 분석하고, 저급의 장립종 밀양 23호의 밥맛 증진의 수단으로 새로운 밥짓기 방법을 제시하였다. 밥짓기 과정중 밥과 밥물의 높이 변화를 측정하였다. 끊는점 부근에서 밥물이 급격히 감소하고, 이어서 농축된 밥물이 밥알 표면에 엷은 피막층을 형성함을 관찰할 수 있었다. 피막 보강 물질로 찹쌀분 1,2%(W/W)를 첨가 한 후 밥짓기를 향한 결과, 피막이 크게 보강되었으며 이렇게 제조된 밥은 윤기와 외관이 향상되고 수분 함량이 증가하였으며 밥짓기중 가용성 쌀 고용분 함량의 용출을 감소시킬 수 있었다. 밥알 피막의 형성은 밥짓기의 최종단계에서 밥알의 진동과 밥물의 고형분 농도와 유관함을 보였고, 밥의 음질 결정의 중요 요소로 작용할 수 있음을 제안하였다.