• Korean journal of food and cookery science
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• v.11 no.1
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• pp.69-76
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• 1995

This study was concentrated on the subject of chou formation and physicochemical characteristics on medium flour mixed with 0, 25, 50, 75, 100% of rice flour in order to clarify the possibility to substitute rice flour for wheat flour on chou preparation. The water holding capacity, swelling power, and maximum viscosity were higher in rice flour than those in medium flour but the initial pasting temperature was equal to 65$^{\circ}C$ in the two flour groups. The ratio of setback during cooling became 0.94 in the rice flour and 1.14 in the medium flour. So, the rice flour showed a slow tendency during gel formation as compared with the medium flour. The volumes of the rice choux were ranged from 80.0% to 89.0% according to the mixing ratio of medium flour as compared with that of the chou of wheat flour. But, the choux formation were increased as much as 108.8% out the paste added gelation of glutinous substance and 124.4% at the paste added Span20 of emulsifier compared to the non-addition treatment. The paste of rice flour added gelatin and Span20 showed better dispersion of components, especially, the small granules of lipid were fairly or plentifully dispersed in the paste added Span20 due to emulsifying activity. In sensory evaluation, the chou of l00% rice flour was inferior to that of medium flour on cavity-forming but the choux of wheat flour mixed with 25%, 50%, and 75% of rice flour were equal or superior to that of medium flour on all characteristics tested such as appearance, surface color, cavity-forming, chewiness, and taste. There were no significant differences on the cavity-forming expansion and taste between choux of rice flour and wheat flour Therefore, the results of this study made conclusion that rice flour would be substituted for wheat flour on the chou preparation.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.568-576
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• 2000

Physicochemical and sensory properties of turnip kimchi prepared with traditional two cultivars were examined during fermentation at 0$\^{C}$ Greater decrease in pH and reducing sugar content, and higher increase of acidity' was observed in green-colored turnip kimchi than red-colored one. Lactobacilli number of green one was greater than that of red one. Antocyanin content increased upto day 45-50 and then decreased, the anthocyanin content of red one was higher than that of green one. The Hunter color L and a values increased gradually upto day 30 and then decreased, and the a value of green one was lower than that of red one. The hardness, fracturability and chewiness of turnip, determined by texture analyser, decreased during fermentation, and the values of textural parameters were smaller than those of red one. Sensory evaluation showed that the scores of 'sour odor', 'sour taste, 'sweet taste', 'savory taste, and carbonate taste' of green one were higher than those of red one, but the scores of 'hardness', 'fracturability' and 'chewiness' were lower than those of red one. Meanwhile there were no difference in 'juiciness'. Score of 'over-all acceptability' of green one was the highest with 8.8-8.9 on day 30, 40 and 45, but the score of red one was the highest with 8.5-9.1 at day 40 and 45. On the 70th day, this score of green one decreased to 2.2, but the red one maintained 6.3 on the 70th day of fermentation.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.529-536
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• 2004

In this study, the author examined the fermentative abilities and baking properties of commercial baker's yeasts and suggested the fundamental data for the development of the yeast products industry. Carbon dioxide production, expansion abilities of doughs, and maltose fermentative abilities were measured with commercial yeasts. The fermentative abilities of various bread doughs were determined in comparison to a reference yeast and a selected yeast from commercial yeast. Various breads were prepared by these two yeasts and their sensory properties were evaluated. Y7, followed by Y5 and Y4, showed higher ability than any other commercial yeasts in the gassing power of the dough, as measured by a Meissle fermenter. In the expansion abilities of the doughs made from various yeasts by M-Cylinder, Y7, followed by Y4 and Y5, showed the best expansion ability the results were similar to those for gassing power. Therefore, Y7 was selected. The maltose fermentative abilities of various yeasts in Atkin's liquid medium showed a higher value in Y5, Y7 and Y 4. Selected yeast Y7 and the reference yeast K were used for determining the fermentative abilities of various bread doughs. For the various breads prepared by K and Y7, the qualities of the breads such as volume, weight and specific volume were measured. The volume by Y7 was higher in the straight dough bread, and that by K was higher in the sponge dough bread. In the sweet dough bread, both Y7 and K were excellent groups for it. Sensory properties of various breads made from K scored high on the items such as external properties and color in the straight dough bread. It also acquired a good score on the item of the crusts in the sweet dough bread. The overall acceptability of Y7 and K were similar.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.44-49
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• 2004

This study was conducted to evaluate the effects of non-specific immuno-stimulator(NIS) supplementation on growth performance and carcass characteristics in finishing pigs. A total of eighty[Duroc${\times}$Yorkshir${\times}$Landrace] pigs(60.55${\pm}$3.72 kg in average initial body weight) were used for a 9-week assay. Dietary treatments included as follows 1) CON(basal diet), 2) NIS1(basal diet for 6 weeks and 0.05% NIS for 3 weeks), 3) NIS2(basal diet for 3 weeks and 0.05% NIS for 6 weeks) and 4) NIS3(0.05% NIS for 9 weeks). Average daily gain during the feeding period was not significantly different among the treatments (p>0.05). However, average daily feed intake was higher in NIS2 than CON(p<0.05). Backfat thickness did not differ among the treatments(p>0.05). The appearance rate of A or B carcass grade was much higher in NIS1 (58%) and NIS3 (75%) than CON(50%) and NIS2(50%). L＊(lightness) value of loin was higher in NIS1 and NIS3 than CON and NIS2. However, there was no effect by dietary NIS(p>0.05). Although a＊(redness) value of loin was lower in CON than other treatments, there was no significant difference among the treatments(p>0.05). No remarkable differences were found in sensory properties(marbling, firmness and color) among the treatments. The results from the present study suggest that NIS could be an effective feed additive to improve pork quality. However, further research is needed to investigate effect of carcass characteristics.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.327-332
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• 2008

This study was conducted to evaluate the effects of dietary Bacillus subtilis on meat quality, growth performance and fecal malodor gas emission in finishing pigs. Thirty-six pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc, $83.53{\pm}1.01\;kg$ average initial body weight) were used in a 35 d growth assay. Dietary treatments were 1) CON (basal diet), 2) B1 (basal diet + B. subtilis 0.1%) and 3) B2 (basal diet + B. subtilis 0.2%). The pigs were distributed into four pigs per pen with three replicate pens per treatments by completely randomized design. For the entire period, the final weight, ADO, ADFI and gain/feed were not significantly different among the treatments. There were no significant differences in meat quality (sensory evalution, meat color, TBARS, water holding capacity, drip loss, cooking loss and M. longissimus dorsi area) among the treatments. $H_2S$ was significantly decreased in B2 treatment compared to CON and B1 treatments (p<0.05). However, ammonia, mercaptans and acetic acid were not significantly different among the treatments. In conclusion, B. subtilis 0.2% treatments decreased fecal $H_2S$ gas emission in finishing pigs.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.123-129
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• 2003

Kimchi made with the addition of 2 percent of boiled overgrown antler, raw overgrown antler, overgrown antler treated with lactic acid(acid treated overgrown antler) has been fermented for 15 days at 11 $^{\circ}C$. After 15 days of fermentation, the results show that pH of boiled overgrown antler Kimchi was 3.82, that of raw overgrown antler Kimchi was 4.07, acid treated overgrown antler Kimchi was 3.98 control Kimchi was 3.86, and acidity of boiled overgrown antler Kimchi was 7.2 that of raw overgrown antler Kimchi was 10.1, that of acid treated overgrown antler Kimchi was 8.6, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.20% in boiled overgrown antler Kimchi, 0.46% in raw overgrown antler Kimchi, 1.15% in acid treated overgrown antler Kimchi, 1.46 % in control Kimchi, and reducing sugar was 0.47% in boiled overgrown antler Kimchi, 0.09% in raw overgrown antler Kimchi, 0.58% in acid treated overgrown antler Kimchi and 0.39% in control Kimchi, respectively. Amino acid content was 16.35${\mu}$mol/m1 in boiled overgrown antler Kimchi, 20.83${\mu}$mol/ml in raw overgrown antler Kimchi, 15.06${\mu}$mol/m1 in acid treated overgrown antler Kimchi, 17.60${\mu}$mol/m1 in control Kimchi, and protein was 1.830% in boiled overgrown antler Kimchi, 2.011% in raw overgrown antler Kimchi, 2.101% in acid treated overgrown antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.036% in raw overgrown antler Kimchi, 1.485% in acid treated overgrown antler Kimchi, 0.954% in boiled overgrown antler Kimchi, 1,200% in control Kimchi, and the content of succinic acid and acetic acid was highest in acid treated overgrown antler Kimchi, and the result was 0.1531% and 0.188%, respectively. The number of microorganism was 0.96${\times}$10$\^$8/g∼3.05${\times}$10$\^$8/g. The number of microorganism was highest in raw overgrown antler Kimchi, and followed by acid treated overgrown antler Kimchi, control Kimchi, and boiled overgrown antler Kimchi, respectively, The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled overgrown antler Kimchi and raw overgrown antler Kimchi has the excellent taste, and followed by control Kimchi, acid treated overgrown antler Kimchi, respectively.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.449-457
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• 2005

This study was conducted to evaluate the effects of feeding rye silage on growth performance, blood and carcass characteristics in finishing pigs. The total of eighteen $(Landrace{\times}Yorkshire{\times}Duroc)$ pigs $(94.03\pm0.71kg)$ were used in a 28-days assay. Dietary treatments included 1) CON(commercial diet ME 3,350 kcal/kg and crude fiber $2.84\%$), 2) T1(ME 3,294kcal/kg and crude fiber $2.99\%$ diet with rye silage $1.66\%$) and 3) T2(ME 3,237kcal/kg and crude fiber $3.15\%$ with rye silage $3.32\%$). In growth performance, total feed intake, basal feed intake and average daily feed intake were significantly higher in T1 and T2 treatments than CON treatment(P<0.05). Cortisol concentration in blood of pigs fed rye silage was significantly decreased compare to pigs fed CON diet(p<0.05). In meat quality characteristics, the hunter's $L^*$ value and marbling of pork were the highest in T2 treatment among treatments (P<0.05). Fatty acid composition in lean meat, the composition of palmitic and arachidic acid were significantly Higher in CON than others(P<0.05), also, palmitoleic acid was highest in T2 treatment among treatments(P<0.05). In fats those, palmitic and arachidic acid were the highest in CON treatment than those of other treatments(P<0.05). Digestibility of dry matter and nitrogen in pigs fed T1 and T2 diets were greater than that of pigs fed CON diet(p<0.05). Propionic acid concentration of fecal was the highest in T1 treatment among treatments(P<0.05). In conclusion, feed intake, the hunter's $L^*$ value, meat color of sensory evaluation and marbling of pork were affected by $3.32\%$ rye silage feeding.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.391-396
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• 2005

The objective of this study was carried out investigate the changes of carcass characteristics, physico-chemical characteristics and fatty acid composition in crossbred pigs (Korean native breed ${\times}$ Landrace breed) by backfat thickness. A total 182 Pigs were divided into 3 groups by there backfat thickness, i.e., <11.80mm, $11.80\~25.01mm\;and\;25.01mm<.$ The live weight carcass weight and dressing percent of backfat thickness 25.01mm< group were higher compared to those for backfat thickness <11,80mm and $11.80\~25.01mm group, but the final grade were lower. The pH of backfat thickness 25.01mm< group were higher compared to those for backfat thickness <11.80mm and $11.80\~25.01mm$ group. Shear lone of 25.01 mm< group were lower than that of other groups. Water, crude fat content and cooking loss have no difference between the 3 groups. The hardness of backfat thickness 25.01mm< group were higher compared to those for backfat thickness <11.80mm and $11.80\~25.01mm$ group. The yellowness $(b^*)$ of meat and fat color in backfat thickness 25.01mm< group were lower compared to those for backfat thickness <11.80mm and $11.80\~25.01mm$ group. The stearic acid and saturated fatty acid content were higher compared to those for backfat thickness <11.80mm and $11.80\~25.01mm$ group but the linoleic acid and unsaturated fatty acid content were lower.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.346-353
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• 2007

The purpose of this study was to find the optimal mixing ratios of Breen tea power and Opuntia ficus indica var. saboten powder for making acorn starch moot The pH, acidity, color values(L-value, redness, and yellowness), texture properties, and sensory characteristics of the acorn starch moot made with varying contents of the additives were measured. The acorn starch mooks were prepared at different ratios using 0.5, 1, 1.5, 2%(w/w) green tea powder and Opuntia ficus indica var. saboten powder, respectively, based on 9% acorn starch. The overall optimal ratios that satisfied all the sensory properties of the acorn starch moot were 1.5% green tea power and 0.5% Opuntia ficus indica var. saboten powder. The results suggest that the use of green tea and Opuntia ficus indica var. saboten is valuable for making acorn starch moot of good quality.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.431-440
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• 2006

This study was carried out to compare of yield, physico-chemical and sensory characteristics for chicken surimi manufactured by alkaline (pH 11) adjustment with different raw materials. Four experimental groups were surimi with chicken breast (T1) and chicken leg (T2) by spent hen, SF-MDCM (T3) and JY-MDCM (T4). Yield was higher in order of T1>T2>T3>T4 (p<0.05). The yield, physico-chemical and sensory characteristics of T1 were significantly higher than those of other treatments. Especially, $L^*$ and W value, shear force, textural properties, folding test, breaking force, gel strength, breaking $force{\times}deformation$, flavor, color and overall acceptability were higher in T1 but ar value, cooking loss, collagen and myoglobin content of T1 were lower than those of other treatments (p<0.05). Deformation, aroma, juiciness, tenderness were higher but met-myoglobin and yield of T4 were lower than those of T2 and T3 (p<0.05). Crude fat cooking loss and met-myoglobin content were higher in T2 but $b^*$ value, brittleness, hardness, gumminess, chewiness, folding test, breaking $force{\times}deformation$ and aroma of T2 were lower than those of other treatments (p<0.05). pH, collagen and moisture content and br value were higher but crude protein, folding test, $L^*$ and W value, cohesiveness, tenderness of T3 were lower than those of other treatmene (p<0.05). Correlation coefficients (r>0.8) between folding test and other items was positive in crude protein $L^*$ value, shear force and cohesiveness but negative in moisture content (p<0.05).