• Journal of Radiation Industry
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• v.5 no.1
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• pp.21-24
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• 2011

This study was conducted to evaluated the sensory properties of Miyukgook, Korean seaweed soup, with gamma-irradiated Undaria pinnadifida for enhancing the storage of the harvested seaweed. The harvested seaweed was irradiated at the doses of 1, 3, 5, and 10 kGy. The Miyukgook was made by following the general recipe. The values of pH and acidity of the Miyukgook were not changed by the irradiation of harvested Undaria. The sensory evaluation result showed that the preference scores in all the sensory properties was a little decreased when it was irradiated, but sensory score of less than 5 kGy samples was similar in all terms. Therefore, it was considered that gamma irradiation with less than 5 kGy was effective for improvement of the storage stability of U. pinnatifida without the changes in the sensory of its major cooked food, Miyukgook.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1314-1319
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• 2007

This study is to compare food components and the sensory properties of common and functional Porphyra yezoensis, Pyroligneous liquor, Salicornia herbacea L. and Salicornia herbacea L. treated with oak charcoal. The samples used in this study were provided by a local manufacturer. We analyzed their proximate composition, mineral content, heavy metal content and amino acids. We conducted the sensory evaluation before and after grilling Porphyra yezoenis. Common components are more plentiful in functional Porphyra yezoenis than in common except for carbohydrate and crude fiber. In the case of mineral content, generally functional Porphyra yezoensis contains much more mineral than common except for magnesium and zinc. Especially Salicornia herbacea L. treated with oak charcoal contains abundant iron. Also, Salicornia herbacea L. contains a lot of calcium potassium, copper and sodium. There is a little more heavy metal except for chromium, cadmium and lead in Salicomia herbacea L. treated with oak charcoal than in common that contains a lot of chromium, cadmium and lead, although a wide difference was not discovered between them. In the case of composed amino acid, there are much glutamic acid, glycine, isoleucine and phenylalanine in both Porphyra yezoensis. Especially alanine and phenylalanine are trebled in functional Porphyra yezoensis. Also, there are far more serine and lysine in Salicornia herbacea L. and Salicornia herbacea L. treated with oak charcoal than in common Porphyra yezoensis and Pyroligneous liquor. In the case of the sensory properties, there isn't a big difference before grilling Porphyra yezoensis; however, after grilling, most functional Porphyra yezoenis had good sensory properties results, especially Salicornia herbacea L. were better than Pyroligneous liquor.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.750-754
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• 1991

The perceived intensities of Cheddar cheese flavor were investigated in terms of cheese processing conditions and types of panels participated. The mean intensities of sensory properties for Cheddar cheese were higher in untrained panels compared to those in trained panels. There are significant differences in Cheddar cheese flavor between six-month and eight-month ripening. Cheddar cheese ripening at 1$13^{\circ}C$ resulted in positive effects on sensory attributes compared to ripening at $8^{\circ}C$. The addition of lactobacilli as starter culture caused an increase of sharpness and a decrease of bitterness. Sharpness and bitterness were not related to other cheese sensory properties, and revealed a positive relationship each other. Cheese acidity was negatively related to rancidity and fruitiness.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.133-140
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• 2014

This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, thereby resulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increasing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition of chicken breast above 50% may contribute to a softer and more flexible texture of emulsion sausages. For sensory evaluations, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emulsion sausages, resulting in the high overall acceptance score for the formulation of 0-30% pork loin and 70-100% chicken breast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30% and 70-100% for enhancing the textural and sensory properties of emulsion sausages.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.780-786
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• 2010

This study compared the effects of autoclaving (AC; $121^{\circ}C$ for 15 min), gamma (GR), and electron beam irradiation (EB; 0-20 kGy) on the microbial, physicochemical, and sensory properties of ready-to-eat bulgogi during storage at $35^{\circ}C$ for 90 d. No viable cells were observed (p<0.05) upon AC, GR or EB at more than 15 kGy. However, adverse effects such as tenderization and deterioration of sensory properties were induced in bulgogi upon AC and high dose irradiation. Especially, the hardness and sensory qualities (texture and taste) of the AC-treated samples were extremely deteriorated (p<0.05). These results indicate that use of GR and EB (15 kGy) can ensure the microbial safety of bulgogi without compromising the hardness and sensory properties (texture, taste and flavor).

• Food Science of Animal Resources
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• v.30 no.5
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.245-254
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• 2000

The purpose of this study was to provide the basic information for bread with kinds of spice. The qualities of bread added with garlic, ginger, and cinnamon powder were investigated using sensory and mechanical evaluation. The result of sensory evaluation showed that the softness, color, brittleness, hardness, and chewiness of bread were increased as the amount of garlic, ginger and cinnamon powder increased. Lightness decreased by the addition of garlic, ginger and cinnamon powder, while redness and yellowness increased. Texture measurement showed that hardness, cohesiveness, springiness, gumminess and brittleness were the lowest in the breads with 1% garlic, ginger and cinnamon powder, and increased as the added amount of spice increased. A positive correlation was observed between the sensory and mechanical properties in general, while hardness and chewiness have negative correlation with sensory properties. Sensory properties of wheat flour odor, roasted taste, springiness and swelling were positively correlated with the acceptability. Breads with 1% garlic, ginger, and cinnamon powder showed a good overall preference.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.89-95
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• 2009

This study was conducted to evaluate the textural and sensory properties of Kong-sulgidduk prepared with two types of soyflour (yellow and black) according to the amount of added glutinous riceflour. The rheological properties of Kong-sulgidduk were changed by the amount of added glutinous riceflour. When the amount of added glutinous riceflour was increased from 10% to 40%, hardness, gumminess, and brittleness were significantly increased in the sulgidduk prepared with yellow soyflour. In the case of black soyflour, the addition of 10% glutinous riceflour began to increase in the gumminess and brittleness. The addition of 30% glutinous riceflour effected a significant increase in hardness. The addition of yellow soyflour resulted in higher cohesiveness, gumminess and brittleness scores than those of black soyflour. The results of color assessments demonstrated that the more glutinous riceflour was added to the sulgidduk, the lower were the L-values; however, as the b- and a-values of the sulgidduk prepared with yellow soyflour increased. The addition of the same quantity of glutinous riceflour to the sulgidduk prepared with black soyflour resulted in a reduction in a- and b-values as compared to the sulgidduk prepared with yellow soyflour. In our sensory evaluation, with to the increasing quantities of added glutinous riceflour, the moisture and chewiness values clearly increased. However, the addition of 10% glutinous rice flour resulted in the highest overall quality. Also, the addition of 20% and 30% black soyflour resulted in better scores than the yellow soyflour samples in terms of color, moisture, and overall acceptability. These results demonstrated that the addition of glutinous riceflour to Kong-sulgidduk improves the textual and sensory properties.

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

• Analytical Science and Technology
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• v.35 no.4
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• pp.169-180
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• 2022

Tomato has a limited shelf life and is highly perishable due to its high moisture content. As fruit leather, is a traditional food of Nepal, it can be beneficial to move towards value addition and diversification of the traditional product. The main aim was to analyze the nutritional values and phytochemicals of the tomato pulp and prepared leather, and sensory evaluation of prepared tomato leather. Five samples A, B, C, D and E were prepared with 80:20, 72.5:27.5, 95:5, 87.5:12.5 and 65:35 fruit pulp: sugar ratio respectively. Analysis of raw tomato pulp and all the five samples was performed. Sensory quality of the product sample A was found superior to that of other samples but chemical and phytochemical properties of product sample C was found superior than that of other prepared samples. Therefore, we had two best products, in terms of sensory properties and in terms of nutritional properties. The best product on the basis of nutrients (sample C) had acidity (%), TSS (°Bx), pH, total ash content (%), crude protein (%), crude fat (%), crude fiber (%), carbohydrate (%), vitamin C (mg/100 g), total energy (Kcal/100 g), TPC (mg GAE/g of dry extract), TFC (mg QE/g of dry extract), DPPH scavenging activity (% of inhibition) and lycopene content (mg/100 g) was found to be 3.70.1, 20 ± 0.02, 3 ± 0.1, 2.30 ± 0.05, 2.69 ± 0.04, 0.87 ± 0.02, 5.46 ± 0.01, 69.68 ± 0.02, 25.17 ± 1.25, 297.31 ± 0.01, 85.35 ± 0.02, 65.39 ± 0.02, 59.23 ± 0.03 and 98.57 ± 0.02 respectively. A tasty and nutritious product of tomato, leather can be prepared which can be more appealing to the consumer.