• Food Science of Animal Resources
• /
• v.32 no.5
• /
• pp.553-560
• /
• 2012

This study was conducted to compare the physicochemical and sensory properties of yogurt containing nanopowdered peanut sprouts (NPPS) and powdered peanut sprouts (PPS) at different concentrations (0.05-0.20%, w/v) during storage at $4^{\circ}C$ for 16 d. The pH values of NPPS (0.05-0.20%, w/v)-added yogurt were lower than those of PPS-added yogurt. The antiradical scavenging activity and LAB counts were significantly higher in NPPS-added yogurt than in PPS-added yogurt during the storage period of 16 d (p<0.05). Higher concentrations (0.15, and 0.20%) NPPS-added yogurt showed greater antiradical scavenging activity. The LAB counts were ranged from $9.00{\times}10^8$ to $1.10{\times}10^9$ and $1.30{\times}10^9$ to $9.10{\times}10^8$ CFU/mL in 0.05% and 0.20% NPPS-added yogurts, respectively. In sensory testing, 0.05 and 0.10% NPPS-added yogurt showed similar results to the control in whey-off, grainy texture, and overall acceptability. Yellowness and astringent scores increased with increasing addition of NPPS or PPS to the yogurt irrespective of its storage times. Peanut and beany flavors were lower during the storage for 0.05 and 0.10% NPPS-added yogurt. Based on the data obtained from the present study, it was concluded that 0.05 and 0.10%, w/v of NPPS could be used to produce NPPS-added yogurt without significant adverse effects on the physicochemical and sensory properties, but with an enhanced functional value added to the yogurt.

• Journal of Food Hygiene and Safety
• /
• v.22 no.1
• /
• pp.57-62
• /
• 2007

Microbiological, pH, and sensory evaluations on pork tender-loins treated with potassium sorbate (PS) during storage at $4^{\circ}C$ were assessed. Treatments of 0.5-2.0% PS for 10 min effectively (P < 0.05) inhibited the growth of aerobic plate counts (APC) and gram-negative bacterial counts (GNC) compared to those of controls for 9 days at $4^{\circ}C$, respectively. Results of this investigation demonstrate that antimicrobial activity on APC and GNC in all treatments enhanced by increasing concentrations of PS during storage at $4^{\circ}C$. pH values of pork tender-loins treated with PS gradually increased by storage of 6 days at $4^{\circ}C$. Sensory data showed that 0.5-1.0% PS treatments were quite close in odor and appearance compared to fresh controls. Results indicated that pork tender-loins treated with 1.0% PS for 10 min could extend shelf-life to 9 days during refrigerated storage at $4^{\circ}C$ without adversely affecting sensory quality.

• Journal of the Korean Dietetic Association
• /
• v.21 no.1
• /
• pp.1-10
• /
• 2015

The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61~4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5~36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45~72.23), and a value of dressing added with red paprika juice (9.81~10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.5
• /
• pp.582-590
• /
• 2005

The application of consomme prepared with different ratios of ground beef and ground chicken to improve taste preferences and the cost of foodstuffs was attempted by reviewing fundamental data and the effect on the sensory and physical characteristics of treatment These treatments were prepared with different ratios(9:1(A), 7:3(B), 5:5(C), 3:7(D), 1:9(E) w/w) of ground beef and ground chicken, respectively. Sensory properties were evaluated in the aspects of both acceptability and intensity. From the acceptability aspect, A treatment showed the highest scores in smell, B in mouthfeel and taste, A and B in color and overall acceptability, respectively. In terms of acceptability, B treatment was favored most for color, mouthfeel, taste and overall acceptability except smell. The more the ground chicken, the higher the intensity aspect E treatment showed higher values than A in all the intensity aspects. Moisture contents and crude proteins increased by increasing the mixed ratio of ground beef, whereas crude ash, solid matter and pH increased by increasing the mixed ratio of ground chicken. Tumidity values were the highest in E treatment, whereas the lowest in A. Tumidity values were increased significantly by increasing the mixed ratio of ground chicken. Viscosity increased by increasing the mixed ratio of ground chicken. The highest viscosity was shown in E treatment The colorimetric lightness values(L) decreased and redness(a), yellowness(b) and total color difference values(AE) increased significantly by increasing the mixed ratio of ground chicken. This experimental study showed that A and B treatment had the highest values in overall acceptability. The results of analysis in crude protein, solid matter, tumidity and viscosity were increased by increasing the mixed ratio of ground chicken. B treatment prepared with a ratio of 7:3 of ground beef and chicken had the most favorable sensory quality. These results suggested the basic information to improve acceptability and to save the costs of Consomme recipes for foodservice institutions.

• Food Science of Animal Resources
• /
• v.33 no.1
• /
• pp.9-15
• /
• 2013

A study was conducted to examine the physicochemical and sensory properties of milk supplemented with nanopowdered peanut sprouts (NPPS) at different concentrations (1, 3, 5, 7, and 9%, w/v) during the storage at $4^{\circ}C$ for 16 d. The size of NPPS ranged from 300-350 nm as observed by the particle size analyzer. The pH values of all samples ranged from 6.8 to 6.6 during the storage of 16 d. In color, the $L^*$ value of milk samples were not remarkably influenced by NPPS supplementation, whereas the $b^*$ and $a^*$ values significantly increased with the NPPS supplementation at all concentrations at 0 d storage, due to the original yellow color of NPPS powder (p<0.05). DPPH study revealed that higher antioxidant activity of milk supplement with higher concentrations of NPPS. TBARS value found to lower at the lower concentrations (1 and 3%, w/v) of NPPS supplementation. The sensory test revealed that the overall acceptability scores of NPPS supplemented milk samples (1 and 3%, w/v) were quite similar to control throughout the storage period of 16 d. Based on the data obtained from the present study, it was concluded that the concentrations (1 and 3%, w/v) of NPPS could be used to produce NPPS-supplemented milk without significant adverse effects on physicochemical and sensory properties, and enhance functional components from the supplementation.

• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.105-108
• /
• 1996

Microbial and sensory changes during storage at $4^{\circ}C$ of Angelica keiskei juice pressurized at $5700\;kg_f/cm^2$ for 7 min, an optimum process condition suggested from the previous study, were investigated. Pseudomonas, which is responsible for putrefaction of refrigerated food, was totally inactivated by pressurization. E. coli and coliform bacteria were also completely inactivated. According to the sensory evaluation data, high hydrostatic pressure does not change sensory characteristics of freshness, sweetness and bitterness (P<0.05). However, after 8 day storage at $4^{\circ}C$, pressurized Angelica keiskei juice showed higher freshness than untreated control. These results indicated that the high hydrostatic pressure can be used as an effective process method for preserving Angelica keiskei juice.

• Journal of Applied Biological Chemistry
• /
• v.61 no.4
• /
• pp.357-365
• /
• 2018

The quality of Korean doenjang, which was traditionally made for this study, was monitored for physicochemical properties, antioxidant capacity, and sensory properties at six months intervals for three years. The collected data were comprehensively analyzed using the k-means clustering via principal component analysis (PCA) to determine the optimal intake duration and sensory factors associated with acceptance. Doenjang samples were classified with every year interval based on PCA, and then the classified doenjang samples were further grouped into cluster one, two, and three based on the k-means clustering. In Cluster three, doenjang that was aged for thirty and thirty-six months, respectively, showed high total phenolic content, antioxidant capacity, superoxide dismutase like activity, and 2,2-diphenyl-1-picryl-hydrazyl radical scavenging capacity. Interestingly, along with acceptance, the levels of free amino acids and organic acids were higher in Cluster 3. The sensory factors found to be associated with acceptance included umami taste and brown color. In conclusion, this study proposes the intake of doenjang aged for thirty months based on its antioxidant activity and sensory properties although doenjang is usually ready after twelve months of aging.

• Animal Bioscience
• /
• v.37 no.1
• /
• pp.116-122
• /
• 2024

Objective: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes. Methods: Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel. Results: Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel. Conclusion: Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP.

• Journal of KIISE
• /
• v.43 no.12
• /
• pp.1365-1375
• /
• 2016

One of the most important capabilities for autonomous service robots working in living environments is to recognize and understand the correct context in dynamically changing environment. To generate high-level context knowledge for decision-making from multiple sensory data streams, many technical problems such as multi-modal sensory data fusion, uncertainty handling, symbolic knowledge grounding, time dependency, dynamics, and time-constrained spatio-temporal reasoning should be solved. Considering these problems, this paper proposes an effective dynamic context management and spatio-temporal reasoning method for intelligent service robots. In order to guarantee efficient context management and reasoning, our algorithm was designed to generate low-level context knowledge reactively for every input sensory or perception data, while postponing high-level context knowledge generation until it was demanded by the decision-making module. When high-level context knowledge is demanded, it is derived through backward spatio-temporal reasoning. In experiments with Turtlebot using Kinect visual sensor, the dynamic context management and spatio-temporal reasoning system based on the proposed method showed high performance.

• The Korean Journal of Applied Statistics
• /
• v.23 no.5
• /
• pp.857-870
• /
• 2010

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers palatability evaluation grades with Hanwoo sensory evaluation data from 2006 to 2008 by National Institute of Animal Science. The dichotomy logistic regression model and the multinomial logistic regression model are fitted with the independent variables such as the consumer living location, age, gender occupation, monthly income, beef cut and the the palatability grade as the categorical dependent variable and tenderness, 리avor and juiciness as the continuous dependent variable. Stepwise variable selection procedure is incorporated to find the final model and odds ratios are calculated to nd the associations between categories.