• Food Science of Animal Resources
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• v.32 no.6
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• pp.756-762
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• 2012

The pre-rigor salting effects on physicochemical properties of ground duck breast muscle were evaluated in this study. The pre-rigor salting treatments were prepared within 30 min after slaughter, the duck breast muscles after post mortem 48 h were used to prepare the post-rigor treatments. The pre-rigor salting treatment had significantly higher pH value than post-rigor salting treatment (p<0.001), and all pre-rigor salting treatments showed a significant higher pH value. As a result, the pre-rigor salting treatment showed increased water holding capacity and decreased cooking loss compared to those in the post-rigor salting treatment. No significant differences in redness and yellowness were observed among the treatments (p>0.05). The increased solubility of salt-soluble proteins in the pre-rigor salting treatment leads to increase the hardness, gumminess, and chewiness. Also, the pre-rigor salted duck breast muscle had similar textural properties compared to those of post-rigor duck breast muscle containing sodium tri-polyphosphate (STPP). The 2-thiobarbituric acid (TBA) values of all treatments were ranged from 0.121 to 0.177 mg/kg. The lowest TBA value was observed for post-rigor duck breast muscle containing STPP, however, pre-rigor salting did not influence lipid oxidation of ground duck breast muscle. Therefore, the pre-rigor salting method, especially a single addition of sodium chloride to pre-rigor muscle, is more efficient method for improving cooking loss.

• Food Science and Preservation
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• v.19 no.2
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• pp.216-222
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• 2012

The optimum annealing conditions of corn starch slurry were studied for RS4 type resistant starch production by phosphorylated cross-linking. When a corn starch slurry was cross-linked by using phosphate salts (STMP/STPP mixture) in the presence of 0.9%, 1.2% and 1.5% NaOH/st.ds, a high concentration of NaOH resulted in a rapid increase of the RS contents at the early reaction stage. However, similar RS contents were obtained after 12 h of cross-linking regardless of NaOH concentrations. The annealing treatment was conducted under various conditions such as pH between 2-10, temperature $40-60^{\circ}C$, time 0-14 h followed by phosphorylated cross-linking. The lower slurry pH was for the annealing treatment, the higher RS contents were obtained after cross-linking. When the slurry annealed for various period of time and temperature, a maximal amount of RS was formed after 2 h of annealing at $50^{\circ}C$ of annealing temperature of the starch slurry (pH 2.0). Therefore, an optimal annealing conditions at pH 2.0 and $50^{\circ}C$ for 2 h were proposed under the cross-linking conditions of sodium sulfate 10%/st.ds, NaOH 1.2%/st.ds and 12 h of the reaction time. The RS contents were linearly increased with the increase of phosphate salt addition. The RS4 prepared under the optimal conditions contained RS 72.3% and its phosphorus content was 0.36%/st.ds, which was below the limit (0.4%/st.ds) of modified starch by Korea Food Additives Code.

• Journal of the korean academy of Pediatric Dentistry
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• v.26 no.1
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• pp.109-118
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• 1999

The aim of this study was to evaluate the optical density of laser fluorescence for detection of incipient caries. Prepared and polished bovine enamel specimens were demineralized in a STPP solution for varying periods of time between 3 hrs. and 60 hrs. with an area of sound enamel retained on each specimen. The randomized specimens were analyzed for optical density of enamel demineralization using laser fluorescence. The specimens were sectioned and examined lesion depth by polarizing light microscope. Results were analyzed statistically with SAS program. The results from this study can be summarized as follows: 1. Optical density measured by laser fluorescence and lesion depth measured by polarizing light microscope was increased as demineralization time was increased(p<0.001). 2. Between optical density measured by laser fluorescence and lesion depth measured by polarizing light microscope was correlated highly(${\gamma}{\geq}0.74956$, p<0.001). 3. Regressive equation was obtained in this study as follows. Y=[X-0.260851]/0.000271(R-square:0.5618, p<0.001) (X:DENSITY, Y:DEPTH) In summary, optical density measured by laser fluorescence would be within the range of possibility to quantitatively presume demineralization amount of incipient caries lesion

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.200-205
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• 1979

Effects of monosodium phosphate, disodium phosphate, trisodium phosphate, ${\alpha}-polygel$, sodium ultrametaphosphate and sodium tripolyphosphate on the growth of bacteria, pH and acidity in single culture of Lactobacillus bulgaricus and mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus were investigated. Phosphates exerted definite effect in enhancing the growth of the bacteria and acidity of the fermented milk. For the single-culture of Lactobacillus bulgaricus monosodium phosphate and sodium tripolyphosphate were most effective in terms of bacterial growth and acidity, whereas for the mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus monosodium phosphate and disodium phosphate showed the best results. In the presence of the phosphates, particularly of trisodium phosphate, the decrease of viable count of bacteria in fermented milk during storage was reduced significantly. The stability of the fermented milk prepared with the mixed-culture of Lactobacillus bulgaricus and Streptococcus thermophilus was improved by the addition of phosphates, particularly of monosodium phosphate.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.431-436
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• 2002

To develop a method for increasing RS level in maize starch, cross-linked resistant starches treated with annealing were prepared. Maize starch and amylomaize VII were used in the study and annealed at $40{\sim}60^{\circ}C$ before cross-linking modification. To compare effect of annealing below gelatinization temperature, starches were heat treated at 70 and $100^{\circ}C$. RS contents were assayed by pancreatin-gravimetric (P/G) method. When maize starch and amylomaize VII were cross-linked at $45^{\circ}C$ and pH 11.0 by slurrying the starch on a solution of STMP(sodium trimetaphosphate), STPP(sodium tripolyphosphate), and sodium sulfate, RS content was 14.7% and 45.3%, respectively. Annealing below gelatinization temperature before cross-linking increased RS contents of prepared cross-linked starches but did not affect the swelling power. Heat treatment above gelatinization temperature increased the swelling power of cross-linked starch prepared from maize starch. The characteristics by X-ray diffractometry and scanning electron microscopy of cross-linked resistant starch were not changed by annealing.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.245-268
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• 2023

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4℃ for 1 d, and the rest of the meats were kept at -18℃ for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L^* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C^*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.

• Food Science and Preservation
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• v.20 no.4
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• pp.539-545
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• 2013

Effects of RS4 type resistant corn starch on the quality characteristics of cookies were investigated by physicochemical, instrumental and sensory evaluation. The resistant starch was made by cross-linking of corn starch as following; corn starch slurry was annealed at pH 2.0 and $50^{\circ}C$ for 2 h followed by the cross-linking reaction. The cross-linking reaction was performed at $50^{\circ}C$ for 12 h in the presence of 1.2%/st.ds NaOH, 10%/st.ds sodium sulfate and 10%/st.ds of sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture. Dietary fiber content of the resistant starch was estimated to be 73.8% by the AOAC method. For quality characteristics, dough pH decreased with the increase of the resistant starch content and spread factor decreased a little at 20% of the resistant starch. The moisture content and L value of cookies increased with the increase of the resistant starch content. However, the hardness and fracturability decreased with the increase of the resistant starch content. In the sensory evaluation, no significant differences were observed between the two cookies with or without the resistant starch. The results of this study suggest that the RS4 type resistant corn starch can be a good ingredient to increase dietary fiber content in cookies without changes of their qualities.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.469-476
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• 2011

This study was conducted to evaluate the functional effects of adding oyster shell powder on the quality properties and storage stability of emulsion-type pork sausages to substitute phosphates as a curing agent. Seven treatments were prepared: T1 (Control), T2 (0.3% STPP), T3 (1.5% NaCl), T4 (1.5% NaCl + 0.5% whey protein), T5 (1.5% NaCl + 0.5% whey protein + 0.15% oyster shell powder), T6 (1.5% NaCl + 0.5% whey protein + 0.3% oyster shell powder), and T7 (1.5% NaCl + 0.5% whey protein + 0.5% oyster shell powder). Significant differences were observed for ash in the proximal analysis. Adding 0.5% oyster shell powder significantly increased pH values when compared to the other treatments. Pork sausages with 0.3% oyster shell powder had significantly improved water holding capacity and cooking loss. Adding oyster shell powder (0.15, 0.3, and 0.5%) resulted in significantly higher hardness, cohesiveness, springiness, and chewiness values than those in the other treatments. No significant differences were observed among treatments during 14 d of cold storage at $4^{\circ}C$.