• Title/Summary/Keyword: Food color additive

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Manufacturing of Hemp Seed Flake by Using Extrusion Process (압출성형공정을 이용한 삼 종자 후레이크 제조)

  • Tie, Jin;Gu, Bon-Jae;Ryu, Gi-Hyung
    • Food Engineering Progress
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    • v.14 no.2
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    • pp.99-105
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    • 2010
  • Proximate composition of whole hemp seed, paste viscosity of whole hemp seed pellets, bulk density, color, compression force, water solubility and absorption index and bowl life of whole hemp seed flakes manufactured by extrusion process were determined to evaluate whole hemp seed as flake additive. Extrusion process conditions were 35% of moisture content and 90, 100 and 110$^{\circ}C$ of barrel temperature. Content of moisture content, crude protein, crude fat, crude ash from whole hemp seed were 5.67${\pm}$0.02%, 25.93${\pm}$0.16%, 28.21${\pm}$0.56% and 7.70${\pm}$0.08%, respectively. The pellets hemp seed at 100 or 110$^{\circ}C$ had higher paste viscosity as compared to those pellet at 90$^{\circ}C$. The bulk density values of all hemp seed flakes were between 0.24 to 0.43 g/mL, depending on the barrel temperatures. The hardness of flake increased with decreasing percentage of hemp seed in flakes. An increase in barrel temperature from 90$^{\circ}C$ to 110$^{\circ}C$ resulted in increase of WSI and decrease of WAI. The bowl life of hemp seed flakes was increased from 5.8 to 15.5 min with the decrease in percentage of hemp seed. The highest overall quality was showed in flake added with 20% of hemp seed.

Addition of Fermented Chitosan on Carcass Composition and Physico-chemical Characteristics of Meat in Finishing Pigs (키토산 발효사료의 첨가가 비육돈의 도체특성 및 육질에 미치는 영향)

  • Kim, J.W.;Kim, J.D.;Seong, K.S.;Kang, S.N.
    • Journal of Animal Science and Technology
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    • v.45 no.3
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    • pp.463-472
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    • 2003
  • This experiment was carried out to investigate the effect of fermented chitosan additive(FCA) as a probiotics in finishing pig. The levels of 0.2% and 0.5% of FCA powder was added to the regular feed. A total of 30 pigs were used to evaluate the growing performance. Those FCA supplemented feeds were supplied to the pigs at 17 weeks of age for 6 weeks. After slaughtering, 4 pigs of each treatment were used to compare the physico-chemical characteristics and sensory evaluation. Addition of 0.2% of FCA improved the average daily weight gain and feed efficiency. The pH of the FCA treated loin was slightly higher than control. The L*, a*, b* values of the treatment groups were generally low compared to control group. So the effect of FCA to meat color was expression of purplish red color. Juiciness of the pork shoulder treated with 0.5% FCA was significantly(p<0.05) higher than the other groups. Flavor and overall preference scores for bacon treated with 0.5% of FCA were significantly(p<0.05) higher than the other groups.

Effect of potato starch on suitability for 3D printing in golden threadfin bream (Nemipterus virgatus) surimi mixture preparation (감자 전분의 첨가가 수리미 혼합물 제조에서 3D 프린팅 적합성에 미치는 영향)

  • Seo, Hun-Seo;Park, Ye-Lin;Park, Jeong-Cheol;Han, Hyeon-Su;Kang, Yoo-Seok;Choi, Ye-Hui;Kim, Su-Hyeong;Kim, Han-Ho;Jeong, So-Mi;Kang, Woo-Sin;Kim, Su-Ryong;Ryu, Si-Hyeong;Lee, Ji-Eun;Xu, Xiaotong;Lee, Ga-Hye;Ahn, Dong-Hyun
    • Journal of Applied Biological Chemistry
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    • v.64 no.4
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    • pp.413-419
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    • 2021
  • In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.

Studies on the Film forming Yeasts Isolated from Commercial Soy Sauce (제품(製品)간장에서 분리(分離)한 산막효모(産膜酵母)에 관(關)한 연구(硏究))

  • Chu, Young-Ha;Yu, Tai-Jong;Yu, Ju-Hyun
    • Korean Journal of Food Science and Technology
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    • v.7 no.2
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    • pp.61-68
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    • 1975
  • This study was conducted (1) to isolate the film-forming yeast from the commercially available soy sauce, (2) to identify the state of soy sauce fermentation by the use of yeasts, (3) to confirm characteristics of yeasts. The result were as follows. 1. These yeast strains in the soy sauce fermentation test showed full fermentation of whole sugar content, reduction of the pure extract and relative reduction in total nitrogen. Soy sauce color was somehow faded to lower the stability of soy sauce. 2. In anti-fungal activity test butylparaben at a higher level 60 ppm., sodium propionate 2,400 ppm, sodium benzoate 800 ppm., menadion 165 ppm, showed their anti-fungal effect, while alcohol did not show the effect in the 3% additive group. 3. The optimum sodium chloride concentration for these strains in the 2% G.Y.P. medium was 5% and optimum temperature was $30^{\circ}C$. The extinction temperature was $62^{\circ}C$ for strain No-1 and No-3, and was $65^{\circ}C$ for No-2 and No-4. 4. The film-forming soy sauce turned out in the gas chromatogram to possess much flavor of low boiling point as compared with the standard. These flavors were considered due to flavor spoilage of the soy sauce. 5. These isolated yeasts were identified Saccharomyces rouxii (film-forming yeast) in the Lodder's taxanomic study.

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Quality Characteristics of Homemade-Sausage by the Addition of Red Pepper (홍고추를 첨가한 수제 소시지의 품질특성)

  • Choi, So-Young;Ko, Seong-Hye;Yoo, Seung-Seok
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.4
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    • pp.506-513
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    • 2011
  • Meat products have become prevalent in people's diet, and sausages, with the Korean diet getting more westernized in modern times. In particular, emerged as one of the favorite and the most consumed food products in Korea. In order to attain the best recipe to maximize the sausage's sensual taste, we have attempted to experiment and to analyze the differences in characteristic tastes of the sausages with varying increments of crushed red pepper of 0%, 2.5%, 5,%, 7.5%, and 10%. The followings are our findings from our experiment. As the result shows that red pepper, instead of nitrite, added sausage has twice more red chromaticity than those not added, sausage can be colored in red solely with natural materials when sold in the market. pH and moisture decreased as more red pepper was added, it did not show large difference. Texture results showed that the original sausage became harder and its viscosity decreased as more red pepper was added. Cohesion appeared to be similar and red pepper added sausage was munchier and more flexible. In the results of sensory test, 5% of red pepper added sausage showed the highest score but did not have any significant difference. For each items, red pepper added sausage got higher scores and by supplementing it would be seen as a useful additive in developing natural color sausages.

Solubillzation and Extraction Of Antioxidant Astaxanthin by Micelle Formation from Phaffia rhodozyma Cell Homogenate (Phaffia rhodozyma 세포파쇄액으로부터 항산화제 Astaxanthin의 미셀 형성을 통한 가용화 및 추출)

  • Kim, Young-Beom;Ryu, Kang;Lim, Gio-Bin;Lee, Eun-Kyu
    • KSBB Journal
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    • v.17 no.2
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    • pp.176-181
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    • 2002
  • Astaxanthin (3,3'-dihydroxy-${\beta}$, ${\beta}$-carotene-4-4'-dione), a natural pigment of pink to red color, is widely distributed in nature particularly in the skin layer of salmonoids and the crust of shrimp, lobster, etc. Recently, it was produced from the yeast culture of Phaffia rhodozyma. Because of its high thermal stability and antioxidant functionality, its applications can be extended into food, cosmetics, and pharmaceutical ingredient beyond the traditional feed additive. Because of its very high lipophilicity, astaxanthin has been extracted traditionally by strong organic solvents such as chloroform, petroleum ether, acetone, etc. In this study, we developed a surfactant-based solubillization system for astaxanthin, and used it to extract astaxanthin from disrupted yeast cells. Among Tween 20, Triton X-100 and SDS, Tween 20 was identified as the most suitable surfactant in terms of extraction capacity and safety. The ethylene oxide group of Tween 20 was identified as the most significant factor to increase the HLB value that determined the extraction capacity. The effects of micelle formation condition, such as the molar ratio of astaxanthin and Tween 20, pH, and ionic strength were also investigated. pH and ionic strength showed no significant effects. The optimal molar ratio between astaxanthin and Tween 20 was 1 : 12. Antioxidant activity of astaxanthin was higher than ${\beta}$-carotene and ${\alpha}$-tocopherol. Astaxanthin in the crude extract from the yeast cell was more resistant to air and/or light degradation than pure astaxanthin, probably because of the presence of other carotenoids and lipids.

Genotoxicity and Anti-Oxidative Effectiveness Study of Functional Food Additive Containing Astaxanthin (Astaxanthin 함유 기능성 식품소재의 유전독성 및 항산화능 검사)

  • Kim, Jun-Sung;Park, Jin-Hong;Jin, Hua;Cho, Hyun-Sun;Hwang, Soon-Kyung;Nah, Woon-Seong;Kang, Hwan-Goo;An, Gil-Hwan;Cho, Myung-Haing
    • Toxicological Research
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    • v.22 no.4
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    • pp.381-390
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    • 2006
  • Astaxanthine is a pigment that belongs to the family of the xanthophylls, the oxygenated derivatives of carotenoids whose synthesis in plants derives from lycopene. Astaxanthine is also a carotenoid widely used in salmonid and crustacean aquaculture to provide the pink color characteristic of that. Recent study reported that astaxanthine has the role as a detoxicant against the free radicals. On our study, we estimated the genotoxicity in ICR mice and possibility as antioxidant reagents of mutant Phaffia rhodozyma strain over expressing the astaxanthine by gamma-lay and carophyll pink including astaxanthine in apoE knock out mice, respectively. In our study, we administered Phaffia rhodozyma (2 mg and 3 mg) and carophyll pink for 4 and 8 week. The clinical sign and mortality were not detected compared with control groups. In the mutant frequency of hprt gene and chromosome aberration in splenic cells, there was not detected abnormality. There was not critical change in hematological and serum biochemical test compared to control. In expression level of repair enzyme, increase of catalase were detected and increase of expression level of Nrf-2 was detected in Phaffia rhodozyma (3 mg) and carophyll pink in 8 week treated group. In GSH level, the group of treated with Phaffia rhodozyma (3 mg) showed the increase of the GSH. In conclusion, mutant Phaffia rhodozyma and caphyll pink may be applied to the effective food additives to reduce the free radical.

Effects of High Molecular Weight Water-Soluble Chitosan On Storage Characteristics and Quality Attributes of Sponge Cake (수용성 키토산 첨가에 따른 스폰지 케이크의 저장 중 품질 특성)

  • Lee, Hee-Tae
    • Korean Journal of Human Ecology
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    • v.21 no.3
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    • pp.577-586
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    • 2012
  • The purpose of this study was to investigate the influence of the additive chitosan on the storage characteristics and quality attributes of sponge cake. In addition to a control sample with no chitosan, sponge cake was prepared with the addition of various concentrations of chitosan (1,000, 2,000 and 3,000 ppm), and stored for 5 days at three temperatures ($5^{\circ}C$, $15^{\circ}C$ and $25^{\circ}C$). The control sample demonstrated considerable hardness compared to other samples containing chitosan regardless of storage temperature and period. The degree of retrogradation of the samples containing chitosan was higher than that of the control samples, with values under 30% regardless of the concentration of chitosan or storage condition. The total color variance(E) of the control sample and the samples with chitosan did not show a significant difference. The overall acceptability of the samples containing 1,000 ppm chitosan was similar to the control sample.

Effects of Cultured Oyster Powder on Food Quality of Soybean Pastes (양식산 굴 첨가가 된장의 품질에 미치는 영향)

  • Kim, Jin-Soo;Heu, Min-Soo
    • Applied Biological Chemistry
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    • v.47 no.2
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    • pp.208-215
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    • 2004
  • As a part of a study on the effective use of cultured oyster, oyster powder-added soybean pastes were prepared and its characteristics were examined. As the concentration of oyster powder added to commercial soybean paste was increased, the moisture level decreased, the crude and amino nitrogen content increased with no change in the salinity and titratable acidities. Also, the color of the soybean paste changed to a darker color as the concentration of oyster powder added to commercial soybean paste increased. Judging from the results of the above experiment and sensory evaluation, the optimal additive concentration of oyster powder to commercial soybean paste was revealed as 9%. The total amino acid content of oyster powder-added soybean paste was 2% higher than that of commercial soybean paste. The ratio of calcium and phosphorus of oyster powder-added soybean paste was about 1:2-2:1, an improvement in calcium absorption as compared to commercial soybean paste. Functional fatty acids, such as 20:5n-3 and 22:6n-3, were not detected in commercial soybean paste but detected in oyster powder-added soybean paste. The major free amino acids in oyster powder-added soybean paste were glutamic acid and aspartic acids. According to the above results, the nutritional, functional and taste properties of commercial soybean paste were improved while reducing preparation time of the housewife.

Effects of Size Adjusted with Red Ginseng Powders on Quality of Fish Pastes (사이즈를 조절한 홍삼분말의 첨가가 어묵의 품질 특성에 미치는 영향)

  • Shim, Do-Wan;Jiang, Jun;Kim, Jin-Hyo;Kim, Won-Wu;Kang, Wie-Soo;Choi, Won-Seok;Hur, Sun-Jin;Kim, Dong-Young;Kim, Kyu-Cheon;Lee, Kwang-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.10
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    • pp.1448-1453
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    • 2012
  • Fried fish pastes containing different size and amounts of red ginseng powder (RGP) were manufactured, and their physico-chemical and biological properties, including color changes, preservation, weight loss after heating, lipid oxidation, and total colony count were analyzed to improve fish paste quality. Sensory evaluation of fish pastes containing RGP was carried out, and the results showed that 1% and 850 ${\mu}m$ sized RGP additives were most preferred. In the color change test, decreased $L^*$ (lightness), increased $a^*$ (redness), and increased $b^*$ (yellowness) values were observed, which was similar to other additive-containing commercial fish pastes. In the physical properties test, hardness and chewiness significantly increased in the 90 ${\mu}m$ sized RGP group. Weight loss of fish pastes containing RGP after heating was attenuated compared to commercial fish pastes. Fish paste containing RGP showed an inhibitory effect on lipid oxidation. Especially, the 10 ${\mu}m$ sized RGP group showed the most significant inhibitory effect on lipid oxidation and reduced total microbes during storage. Therefore, 1% addition of RGP can give rise to high quality fish pastes through improvement of sensory evaluation and physico-chemical properties. Moreover, functionally and physiologically improved fish pastes can be produced by adding different amounts of RGP.