• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.95-102
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• 2016

This study investigated the effects of the oxygen permeability of vacuum packaging film and the storage temperature on the quality and shelf life of Hamburg steaks during storage for 14 days. Control samples (C) were packaged in a polyamide/polyethylene (PA/PE) film and stored at $5^{\circ}C$. Treatment samples were either packaged in an ethylene vinyl alcohol/polyethylene (EVOH/PE) copolymer film and stored at $5^{\circ}C$ (T1), and in a PA/PE film and stored at $-18^{\circ}C$ (T2). The initial total plate count (TPC) was 3.6 log cfu/g. In T1 samples, TPC and Brochothrix thermosphacta counts were increased, similar to those in C samples, whereas Pseudomonas spp. counts were significantly lower than those in C samples during storage. Over the storage period, the volatile basic nitrogen values increased most rapidly in C samples, followed by T1 and then T2 samples. The values of thiobarbituric acid reactive substances steadily increased in all samples during storage. The colour parameters were not significantly different among the samples during storage. T1 samples maintained sensory qualities in flavour and off-odour parameters for two days longer than C samples did. At day 12, T2 samples were evaluated as being below the marketability score of 5.0 for texture. In conclusion, using high oxygen barrier films like EVOH/PE copolymer for packaging Hamburg steaks could extend the sensory qualities in view of flavour and off-odour during chilled storage. However, frozen storage at $-18^{\circ}C$ is recommended when the storage period is extended beyond 14 days at $5^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1474-1481
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• 2011

This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 ${\mu}M$ were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 ${\mu}M$ in size. Durum rimachinata had more protein (13.84${\pm}$0.03) and ash (0.70${\pm}$0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.356-361
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• 1995

This study was conducted to know the quality of marketed green teas which were devided into high, middle and low grade according to the price. we examined the content of water, ash, total nitrogen, tannin, caffeine, chlorophyll and color value and did sensory evaluation. The results were as follows: 1) The content of water was 2.17-3.67％ and content of ash was 4.50-5.17％, there were no significant difference in each grade. 2) The content of total nitrogen was 4.38％ in high grade, 4.60％ in middle grade and 4.68％ in low grade. 3) The content of tannin was 11.09％ in high grade, 14.22％ in middle grade and 14.44％ in low grade, middle and low grade were significantly higher than high grade. 4) The nitrogen rate to tannin (N/T) was 39.5％ in high grade, 32.6％ in middle grade and 32.70％ in low grade, N/T rate of high grade was significantly highest than others. 5) The content of caffeine is 1.78％ in high grade, 1.32％ in middle grade and 0.92％ in low grade, high and middle grade were significantly higher than low grade. 6) The content of total chlorophyll is 297.37 mg％ in high grade, 192.89 mg％ in middle grade and 204.79 mg％ in low grade, chlorophyll a was 69.23 mg％ in high grade, 51.99 mg％ in middle grade and 63.42 mg％ in low grade, and chlorophyll b was 228.47 mg％ in high grade, 131.21 mg％ in middle grade and 141.63 mg％ in low grade. 7) Yellow value of high and middle grade were significantly higher than low grade, but blue and red value were no significant diffrence in groups. 8) In sensory evaluation, appearance, taste, odor of high grade were better than others and total score was 15.25 in high grade, 12.97 in middle grade and 9.80 in low grade. 9) Price had a positive correlation with caffeine, appearance and taste, but a negative correlation with tannine. NT rate had a negative correlation with tannine, but a positive correlation with caffeine.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.130-137
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• 1986

The five fish meal kojis which contained various ratios of barley were prepared and processed to produce six different fish-soy sauces. The chemical compositions including enzyme activities during fermentation were determined and sensory evaluation was done and changes of absorbance during heating process were also measured. The contents of reducing sugar increased until 12 hours, then slightly decreased and maintained constant level after 36 hours during koji making. The contents of total nitrogen were proportional to the amount of fish meal used in koji. The activities of amylase and protease were increased until 48 hours and then were not changed during koji making. The contents of reducing sugar were increased until 50 days and then were not much changed during koji making. The contents of nitrogen and amino nitrogen in sauces were increased gradually during fermentation. The total acid contents of sauces were increased until 70 days, after which it was constant during fermentation. The absorbances of sauces were increased with time during heating process. In sensory test, the fish-soy sauce the ratio of fish meal: barley of which was 10 : 16 received the highest score for flavor of sauce and the conventional soy sauce, for color and taste in a soup test. Fish-soy sauce resulted good quality when the ratio of fish meal to barley was 10 to 13 and 10 to 16.

• Korean Journal of Medicinal Crop Science
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• v.7 no.2
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• pp.101-106
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• 1999

These studies were carried out to investigate the quality of green tea processed by different 1st-pan-firing time and to select the best conditions of green tea processing. The results were as follows. At harvesting tea plant leaf, tea plants had 4 leaves, each leaf size was $6.4cm\;{\times}\;2.4cm$, and weight of 100 buds was 40.2g. The content of moisture of green tea was decreased with the prolongation of 1st-pan-firing time, and the yield of green tea at 10 min. pan-firing time was the highest value of 20.12%. After processing green tea, 1st 10 min. pan-fired one had much more contents of total nitrogen(TN 5.41%) and total amino acid(T.A.A; 3,282mg/100g) and less content of tannin(13.22%) and caffeine(1.64%) than the other treatments. The content of chlorophyll and vitamin C went down with the extension of 1st pan-firing period. Sixteen kinds of free amino acid including theanine as a good taste component of green tea were isolated and measured by HPLC. T.A.A contents were in the range of $2,447{\sim}3,192mg/100g$ and among various pan-firing methods, 10 min. 1st pan-fired one had the highest content of T.A.A. The taste-determinants such as theanine, aspartic acid, serine, glutamic acid and arginine in green tea liquor, occupied as much as $89.4{\sim}90.0%$ of T.A.A.s. Among these, theanine was more than 50%, Lightness and yellowness of green tea were increased with delay of pan-firing time, while green color appeared to be more distinct at 10 min. 1st pan -firing time than other treatments. Besides, it gained the highest score of sensory evaluation among them. These above results suggested that 10 min. pan-fired green tea was considered to be the best level as pan-firing time of green tea processing.

• The Journal of Korean Academy of Sensory Integration
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• v.14 no.1
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• pp.31-40
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• 2016

Objective : This study aimed to provide the preliminary data as a pilot study on standardizing BOT-2 by using an assessment criteria linked to Bruininks-Oseretsky Test of Motor Proficiency (BOTMP) short form for the children with preschool years(4-6 year old) in South Korea. Methods : A total of 81 children aged 4-6 in Busan and Gimhae were participated in this study. They were evaluated by using BOT-2 SF. It provides the average values and standard deviations about the abilities of praxis along with descriptive statistical analyses, and has the verification of gender differences by using independent t-test and using ANOVA for discrepancies in the abilities of praxis. Results : There were significance difference in the total raw score between four and five (p=.000), the items on fine motor accuracy between five and six year olds (p=.014). Girls showed higher scores than boys in fine motor accuracy, fine motor integration and balance (p=.022, p=.006, p=.031). Also, mean raw scores of 4 and 5 year olds (p=.007, =.000), and the all age group's standard scores were higher than the age in American children who were the participants of BOT-2. Conclusion : This study suggested the average of each item with regard to the ability of motor praxis about the children of preschool ages and showed the dissimilarity in the ability of motor praxis between age and gender, also between the participants in this study and American children who were participants of BOT-2. The research could provide basic data for future studies to standardize BOT-2 SF for korean preschoolers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1017-1024
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• 2011

Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with >30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the >30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with ${\leq}$ 30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the >30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that >30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.115-124
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• 2016

The purpose of this paper is to verify improvement of the basic quality of food resources and make the pork legs as the more advanced food products after taking special processing steps with the mixture of traditional medical herbs and hot water extracted coffee meal. The pH level of the pettitoes(Jokbal) showed the highest rate among the control group but it showed no statistical differences in the moisture content between the control and the pettitoes(Jokbal) processed with coffee waste extract as an additional component. In addition, the levels of crude fat and crude ash showed slight increases as the addition of the amount increase. In case of the proteins, however, tendency of slight was decreased but it was not significantly difference as the amount increases. The sodium rate in the pettitoes(Jokbal) was higher in the additional group than in the control group. Texture analysis showed a tendency of wide decrease in the hardness and chewiness depending on amount of the added coffee waste extract. On the other hand, as for the cohesiveness and springiness, there was no significant difference with the control group. In case of the lightness value, as the amount of added coffee waste extract is increased from 10% to 20% and 30%, the 'L' value was reduced significantly compared to that of the control. And the 'a' value was not significantly different compared to the coffee waste extract foil impregnated furniture control. But the 'b' values were significantly increased in accordance with the result of increasing the amount of control is at the lowest level. The result may come from the influence of coffee waste extract, which affects the color of the pettitoes(Jokbal). According to the sensory evaluation, the pork part with 10% of coffee waste extract showed the highest score in looking, chewiness, smell and preference, resulting in the improvement in quality of the pettitoes(Jokbal).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1103-1108
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• 2013

This study was conducted in order to determine the effect of autoclave and microwave treatments on cookies. Wheat dough was treated in an autoclave (30 min), a microwave (1 min), and both autoclave and microwave (30 min/1 min). The treated dough was baked or non-baked and cookies quality was assessed. The pH, moisture content, color, and texture were measured, and sensory evaluation was performed. The pH showed a slight increase when dough was treated in a microwave (before baking) and decreased in both the autoclave and autoclave/microwave (after baking) treatments. The moisture content showed a significant increase, compared to the control, in autoclave treatments. Regarding surface color of cookies, lightness was decreased in all treatments and redness was higher compared with the control, except for microwave (before baking), and yellowness was lower compared to the control, except for microwave treatment (after baking). Hardness, gumminess, chewiness, and shear force showed a significant increase when dough was treated in an autoclave/microwave (after baking) compared to the control. In the sensory evaluation, color, taste, texture, shape, and overall preference of cookies treated with an autoclave/microwave (after baking) showed a low score. These results suggest that autoclaving and microwaving may reduce the quality of bread and that preparation of countermeasures is necessary.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.529-536
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• 2004

In this study, the author examined the fermentative abilities and baking properties of commercial baker's yeasts and suggested the fundamental data for the development of the yeast products industry. Carbon dioxide production, expansion abilities of doughs, and maltose fermentative abilities were measured with commercial yeasts. The fermentative abilities of various bread doughs were determined in comparison to a reference yeast and a selected yeast from commercial yeast. Various breads were prepared by these two yeasts and their sensory properties were evaluated. Y7, followed by Y5 and Y4, showed higher ability than any other commercial yeasts in the gassing power of the dough, as measured by a Meissle fermenter. In the expansion abilities of the doughs made from various yeasts by M-Cylinder, Y7, followed by Y4 and Y5, showed the best expansion ability the results were similar to those for gassing power. Therefore, Y7 was selected. The maltose fermentative abilities of various yeasts in Atkin's liquid medium showed a higher value in Y5, Y7 and Y 4. Selected yeast Y7 and the reference yeast K were used for determining the fermentative abilities of various bread doughs. For the various breads prepared by K and Y7, the qualities of the breads such as volume, weight and specific volume were measured. The volume by Y7 was higher in the straight dough bread, and that by K was higher in the sponge dough bread. In the sweet dough bread, both Y7 and K were excellent groups for it. Sensory properties of various breads made from K scored high on the items such as external properties and color in the straight dough bread. It also acquired a good score on the item of the crusts in the sweet dough bread. The overall acceptability of Y7 and K were similar.