• Title/Summary/Keyword: Palatability test

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Study on Appropriate Mixing Ratios of Various Animal Meats with Other Ingredients to Improve the Palatability of Stock (육수 개발을 위한 수조육류 및 부재료의 최적 배합비율에 관한 연구)

  • Shin, Myung-Eun;Lee, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.26 no.4
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    • pp.409-415
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    • 2011
  • The objective of this study was to develop a stock that can be used to make a variety of dishes. For this, stock was prepared with beef, chicken, and pork meat as animal meats as well as anchovy, mushroom, and sea tangle as other ingredients. The qualities of six[only four though] kinds of stocks made with beef only (B), beef and chicken (BC), beef and pork (BP), and beef added with chicken and pork (BCP), and seven kinds of stocks made with anchovy (A), mushroom (M), sea tangle (S), anchovy and mushroom (AM), anchovy and sea tangle (AS), mushroom and sea tangle (MS), and anchovy added with mushroom and sea tangle (AMS) were investigated by sensory evaluation. The most preferred stock made with animal meat was mixed with the most preferred stock made with other ingredients at a 5% level to test the synergistic effects of palatability. As a result, BCP stock and AMS stock obtained the highest scores for overall preference. BCP stock within the range of 30%-65% along with the mixed stock containing AMS (35%-70%) showed synergistic effects for palatability.

Changes of Taste Components and Palatability during Chunggugjang Fermentation by Bacillus subtilis DC-2 (Bacillus subtilis DC-2를 이용한 청국장 발효과정 중 맛성분 및 기호도의 변화)

  • 정영건;최웅규;손동화;지원대;임무혁;최종동
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.5
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    • pp.840-845
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    • 1998
  • This study was conducted to produce the high quality of chunggugjang. The taste compounds of chunggugjang produced with Bacillus subtilis DC-2, pigment producing bacterium, were analysed, and palatability of chunggugjang was compared to that of commercial chunggugjang. Among the volatile organic acids, the contentof acetic acid was contained more than any other volatile organic acid. The major nonvolatile organic acid was lactic acid, followed by oxalic acid and citric acid. Tartaric acid was not detected. In case of free sugars, raffinose was sharply decreased between 72 and 96 hours after fermentation. Free amino acid was increased to 20 folds at 48 hours after fermentation compared to that of stemed soybean. As a result of sensory test, it was founded that the chunggujang fermented by Bacillus subtilis DC-2 was suitable to produce for commercial purpose.

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A study on the effect of shapes and chemical properties of rice on its palatability (쌀의 형태(形態)와 화학적(化學的) 성질(性質)이 식미(食味)에 미치는 영향에 관한 연구)

  • Jung, Hae-Ok
    • Korean journal of food and cookery science
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    • v.2 no.2
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    • pp.32-42
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    • 1986
  • Two Tongil type rice varieties and two Japonica rice varieties were prepared and experimented to investigate the effect of physicochemical properties on rice palatibility. Obtained results are as follows; (1) Width and thickness of unhunlled and unpolished grains of Tongil type rices were shorter than those of Japonica type rices and the length of the former was much longer than the latter. (2) Protein contents of Tonsil type varieties were greater than Japonica ones and amylose contents of the former is less than the latter. Alkali digestibility of them showed no significant differences. These means that the qualities of Tongil rices are not less than Japonica ones. (3) Sensory evaluation test showed that Japonica type rices are more excellent than Tongil types in expansion, glutinosity, flavour and taste while the former is inferior to the letter in gloss. (4) Preconceived ideas on the shape of rice seemed to affect most on its palatability.

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Comparison of Quality of Model Tomato Sauces Produced with Different Mixture Ratios of Fresh Tomatoes and Canned Tomatoes (신선한 토마토와 통조림 토마토의 배합 비율을 달리하여 제조한 모델 토마토 소스의 품질 비교)

  • Ha, Dae-Joong;Kwak, Eun-Jung
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.5
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    • pp.791-797
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    • 2009
  • We investigated the quality and sensory characteristics of model tomato sauces which was made from fresh Vitaking tomatoes and American canned tomatoes in the mixture ratios of 0:100% ($S_1$), 25:75% ($S_2$), 50:50% ($S_3$), 75:25% ($S_4$) and 100:0% ($S_5$). Soluble solids, reducing sugars, vitamin C and organic acids increased as the contents of fresh tomatoes increased. pH and contents of $\beta$-carotene and lycopene decreased as the contents of fresh tomatoes increased. Lightness(L value) and yellowness (b value) increased as the contents of fresh tomatoes increased whereas redness (a value) didn't show any significant differences among samples. In the preference test, $S_3$ was the most preferred in red color, taste and overall preference. In the descriptive test, $S_1$ ranked the highest in redness, viscosity, palatability and flavor except for sweet and sour taste. $S_5$ was the lowest in redness, viscosity and palatability, being the highest in sour taste. From this result, we found that the mixture ratio of half fresh tomatoes and canned tomatoes was the best condition to make tomato sauce with preferred red color.

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Evaluating feed value of native Jeju bamboo (Sasa quelpaertensis Nakai) for beef cattle

  • Seul, Lee;Youl Chang, Baek;Mingyung, Lee;Seoyoung, Jeon;Han Tae, Bang;Seongwon, Seo
    • Animal Bioscience
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    • v.36 no.2
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    • pp.238-247
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    • 2023
  • Objective: Recently, indigenous Korean grass Sasa quelpaertensis Nakai (SQ) has garnered much interest as a roughage source for livestock to mitigate its adverse effects on habitat diversity. Thus, the objective of the present study was to evaluate the ruminal fermentation, palatability, and nutrient digestibility of SQ for Korean native beef cattle (Hanwoo) using in vitro rumen fermentation, in situ rumen degradability, and in vivo feeding trials. Methods: Using in vitro tests with rumen fluid as the inoculum for 48 h, ruminal fermentation of SQ was evaluated and compared with that of other roughage sources commonly used in Korea (i.e., rice straw, Timothy hay, and Italian ryegrass [IRG]). Additionally, an in situ trial 96 h was performed using three cannulated Hanwoo steers. Further, an in vivo trial was performed using eight Hanwoo steers to compare the palatability of SQ with rice straw in total mixed ration (TMR) and forage-concentrate separate feeding conditions. Finally, an in vivo digestibility trial of SQ fed as TMR of two particle sizes was performed with four Hanwoo steers. Results: In vitro and in situ trials revealed that SQ was comparable or superior to rice straw in terms of the ruminal fermentation characteristics of pH, gas production, total volatile fatty acid content, and effective ruminal dry matter digestibility (DMD), although its fermentability was lower than that of Timothy hay and IRG. In the palatability test, steers showed a greater preference for SQ when given as TMR. The total tract DMD of SQ fed as TMR was 75.9%±1.37%, and it did not differ by particle size. Conclusion: The feed value of SQ as a roughage source for Hanwoo steers is comparable or superior to that of rice straw, particularly when provided as TMR.

Optimization of Garlic Jam Making by Response Surface Methodology (반응표면분석에 의한 마늘잼 제조조건의 최적화)

  • Sim, Gi-Hyeon;Ju, Na-Mi;Han, Yeong-Sil
    • Journal of the Korean Dietetic Association
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    • v.12 no.1
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    • pp.32-43
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    • 2006
  • The purpose of this study is to find out the optimal mixing ratios of three different amounts of pectin, sugar and citric acid for preparation of garlic jam through response surface methodology(RSM) based on the sweetness, pH, color, sensory and texture test. As the sucrose content increased, the sweetness, cohesiveness, color, flavor, gloss and overall palatability of garlic jam tended to be high and the lightness tended to be low. As the pectin content increased, the adhesiveness of garlic jam tended to increase. As the citric acid content increased, the overall palatability of garlic jam tended to be high and the pH tended to be low. The Pectin levels were included 1.8-2.1g, sucrose levels were included 325-342g and citric acid levels were 5.8-6.1g. The optimal mixing ratios of a pectin, sugar and citric acid for manufacturing the best quality of garlic jam were 2.0g, 334g and 6.0g, respectively.

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Effects of Cold Water Irrigation on Quality Properties of Rice (냉수처리에 따른 쌀의 품질특성 변화)

  • Jeong, Eung-Gi;Kim, Deog-Su;Lee, Jeong-Il;Kim, Sun-Lim;Kim, Kee-Jong;Yea, Jong-Doo;Son, Jong-Rok
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.51 no.spc1
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    • pp.119-124
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    • 2006
  • This study was carried out at the Chuncheon Substation, National Institute of Crop Science to determine the effect of cold water irrigation on the milling and polished quality of rice, as well as its physicochemical and amylogram characteristics, and palatability Chilling by Irrigation of cold water $(17^{\circ}C)$ induced delay of days to heading, reduction of culm length, inferiority of panicle exsertion and high sterility of panicle. Head rice ratio was decreased, while the percentage of chalky and creak rice increased with increasing sterility over from 20%. Protein content was gained 0.9-2.0% more than, while whiteness and palatability of the milled grain were reduced under cold water irrigation treatment. Significant decrease in maximum viscosity and breakdown viscosity of rice flour was investigated under cold water treatment by amylogram analysis, while the initial gelatinization temperature and setback viscosity were increased. Sensory panel test showed that the palatability of cooked rice was unfavorable and its stickiness was lower compared with that under normal condition. Differences in the aroma of cold-treated and untreated cooked rice were not performed significantly.

A Study on Physicochemical Characteristics and Sensory Evaluation According to Development of Herbal Sauces of Jujube and Omija (대추와 오미자 약선소스의 이화학적 밑 관능적 특성에 관한 연구)

  • 곽은정;안준희;이호근;신민자;이영순
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.1
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    • pp.7-11
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    • 2002
  • Hydrothermal extraction from dates was done, and then 3 groups of the date extract liquid group (A), the date puree group (B) and the jujube skin flesh group (C) were prepared. And, the omija extract liquid was added to the 3 groups at respective rates of 3:7, 5:5 and 7:3. Then, total 9 medicated diet sources were prepared by adding cinnamon, the ginger extract liquid, honey and pectin. And their physicochenmical and sensory attributes were examined. Total sugar, free sugar and pH increased in the samples of the 3 groups as the addition amount of the jujube extract increased. In chromaticity of respective samples, the "L" value did not show any difference among the 3 groups, but the "a" value was the highest in the "A"group, and "b"value was the highest in the "B"group. In the date puree group and the jujube skin flesh group, their viscosity increased as the addition amount of the jujube extract increased, but in the jujube extract liquid group, no difference was found in its viscosity. As a result of conducting the discrimination test, it was identified that the as the addition amount of the jujube extract was increased, color and sweet taste were feltto be stronger and our taste was felt to be weaker in all 3 groups. In the jujube puree group and the jujube skin flesh group, as the addition amount of the jujube extract increased, the jujube fragrance was felt to be stronger, but in the jujube extract liquid group, no difference was found in its fragrance. And, no difference was found in brightness and viscosity between samples. As a result of conducting the palatability test, no difference was showed in the appearance, but as for the overall palatability including texture, taste and fragrance, preference increased as the addition amount of the jujube extract increased.

Effect of Lactic Acid Bacteria and Temperature on Kimchi Fermentation (II) (젖산균과 온도가 김치 발효에 미치는 영향(II))

  • Cho, Young;Rhee, Hei-Soo
    • Korean journal of food and cookery science
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    • v.7 no.2
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    • pp.89-95
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    • 1991
  • The effects of lactic acid bacteria on the chemical and microbial changes of fermented kimchi at various temperatures were studied. Kimchi was homogenized and was sterilized by ultra violet (UV), then Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococous acidilactici, Lactobacillus brevis and the mixture of these bacteria inoculated on sterilized kimchi, respectively. The measurement of alcohol by gas chromatography, and changes of sugar content and total viable count were investigated and palatability test was carried while inoculated kimchi was fermented at $30^{\circ}C$, $21^{\circ}C$ and $7^{\circ}C$. Ethyl alcohol was detected by GC in sample I (original Kimchi homogenate), III(inoculated Leu. mesenteroides), V(inoculated with Lac. brevis), then especially, more content were detected at $14^{\circ}C$. Sugar content reduced in accordance with fermentation proceeding. Total viable count increased at early fermentation stage, but thereafter decreased slowly. In the result of palatability test, sample I was the highest at all temperatures, sample III and IV (inoculated with mixed lactic acid bacteria) was the following in that kimchi odor and taste and the temperature.

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