• Title/Summary/Keyword: Texture Degree

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Studies on the Taste of Korean for Cheese (한국인(韓國人)의 치이즈 기호성(嗜好性)에 관한 연구)

  • Kim, Jong Woo;Ko, Keun Hag
    • Korean Journal of Agricultural Science
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    • v.18 no.1
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    • pp.21-32
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    • 1991
  • This experiment was carried out to examine sensory testing for Mozzarella cheese, process cheese, Cheddar cheese and Cheddar cheese made with red pepper, garlic, ginger and welsh onion to develop new cheese varieties which can be prefered by Korean. The chemical composition and sensory testing of cheese were measured. The results were summarized as follows ; 1. Total nitrogen percentages in Cheddar cheese and spiced Cheddar cheeses were similar but those in process cheese and Mozzarella cheese were low. 5% NaCl soluble nitrogen percentages were highest in Cheddar cheese. 5% NaCl soluble nitrogen percentages in each cheese were different. Ripening degree, water soluble nitrogen, TCA soluble nitrogen and SSA soluble nitrogen percentages in each cheese were similiar level. 2. Spiced Cheddar cheeses were more breakdown than other cheese and ${\alpha}_s$-casein breakdowns faster than $\beta$-casein. 3. In the result of sensory evaluation, color score was high in Mozzarella cheese and process cheese. The color score of Cheddar cheese was high in 30's-40's and 50's- 50's. The color score of 10's and 20's was high in Cheddar cheese made with garlic. 4. Odor score was high in Mozzarella cheese and process cheese, too. The odor score of Spiced Cheddar cheeses was high in 10's. 5. Texture score was high in Mozzarella cheese, process cheese and Cheddar cheese. 6. Teste score was high in Mozzarella cheese, process cheese and Cheddar cheese. The taste score of spiced Cheddar cheese was higher in 10's and 20's than that in 30's-40's and 50's-50's.

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Effect of High Pressure Processing on Freshness of Meat Products (육류가공품의 고압처리가 신선도에 미치는 영향 평가)

  • Hwang, Seong-Hee
    • Journal of Food Hygiene and Safety
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    • v.33 no.4
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    • pp.272-279
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    • 2018
  • The high pressure processing (HPP) is a technology which can preserve the quality of foods, such as the fresh taste, incense, texture, vitamin content, and so on, by minimizing the heating process. It does so by applying an instantaneous and uniform pressure that is the same as the water pressure that is 60 km deep in the sea. HPP is a technology that can inhibit food poisoning and spoilage caused by microorganisms and is currently an actively studied area. In this study, we investigated the effects of a high pressure treatment (0, 4, 6 min) on sliced ham, which is a typical meat product, at 600 MP a were tested for their effect on freshness. Moisture contents varied from 48 to 69%, salinity varied from 1.07 to 1.11%, and the pH decreased from 6.4~6.5 to 6.1~5.15. However, there was no difference between the control and treatment groups. General bacteria stored at $20^{\circ}C$ after hyper-pressure treatment were found to have no significant microorganisms in all groups until 4 weeks. but exceeded $10^5$ in control group and HPP 6 min treatment group from 5 weeks, At week 7, it was found to exceed $10^6$. The results indicate it was not possible to ingest food in the 4-and 6 minute treatment groups. Coliform was not observed in all groups despite observing for a total of 7 weeks at $20^{\circ}C$ weight test. VBN, a method used to determine the protein freshness of meat, showed a VBN value of less than 1 mg% until the fourth week and a value of 1 to 2 mg% after 5 weeks. The TBA was used as an index of the degree of fat acidosis in the meat tissues. The results showed it was below 0.18 mgMA / kg until the end of 7 weeks; this value was within the range for fresh meat, and there was no difference in treatment group. In this experiment, deformation of the packaging material did not occur and no swelling occurred due to the generation of gas. It is believed that the basic preservation effect was achieved only by blocking with the air due to the close contact of the packaging material.

Effects of Cooking Method and Temperature on the Lipid Oxidation of Electron-Beam Irradiated Hanwoo Steak. (가열방법 및 온도가 전자선 조사한 한우 steak의 지질산화에 미치는 영향)

  • Park T. S.;Shin T. S.;Lee J. I.;Park G. B.
    • Journal of Life Science
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    • v.15 no.5 s.72
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    • pp.840-846
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    • 2005
  • This study was carried out to investigate the effect of electron beam irradiation and cooking temperature on physico-chemical characteristics and lipid oxidation of beef. A total of six beef carcasses ($280\∼300 kg$) that were quality grade $1^{+}$(marbling score No.7, meat color No.4, maturity No.1, texture No.1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteulized with $ 50\% $ ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5cm thickness) or ground beef respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator at Samsung Heavy Industries Ltd. Co. (in Taejun). Irradiated samples were cooked with different methods(electronic pan and gas oven) and temperatures ($ 60^{\circ}C, 70^{\circ}C and 80^{\circ}C$) and used to measure fatty acid composition, TBARS, cholesterol oxide products and panel test scores. The content of saturated fatty acids increased by increasing heating temperature in oven boiling steak (OBS) and pan boiling steak (PBS), and there was no difference by electron-beam irradiation. Both irradiated and non-irradiated treatment were high as the heating temperature increased in TBARS by heating temperature in PBS (p < 0.05) and the amount of Malonaldehyde (MA), standard of fat deterioration, was increased in OBS (p < 0.05). Non-irradiated and 3, 6 kGy treatment produced about 2 fold amount of MA at $ 60^{\circ}C $ compared with $ 80^{\circ}C $. In comparison with PBS, OBS produced much amount of MA and a bit different from non-irradiated treatment but did not show no tendency. As irradiation levels and heating temperature increased, the amount of cholesterol oxides products was increased and also pan-heating method, direct heating method, significantly increased the degree of oxidation compared with oven-heating method, indirect heating method (p < 0.05).

Environmental characteristics on habitats of Viola diamantiaca Nakai and its RAPD analysis (금강제비꽃(Viola diamantiaca Nakai) 자생지의 환경특성과 RAPD 분석)

  • Seo, Won-Bok;Yoo, Ki-Oug
    • Korean Journal of Plant Taxonomy
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    • v.41 no.1
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    • pp.66-80
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    • 2011
  • This study investigated the environmental factors and conducted a RAPD analysis for a better understanding of the environmental characteristics and regional genetic variation in samples from 18 different areas of Viola diamantiaca. The habitats are mostly located on the slopes of mountains facing north at an altitude ranging from 614 m to 1,462 m above sea level with angles of inclination ranging from 3 degrees to 30 degrees. A total of 268 vascular plant taxa are identified in 35 quadrates of 18 habitats. The importance value of V. diamantiaca is 11.58%, and four highly ranked species, Sasa borealis (5.61%), Meehania urticifolia (5.21%), Ainsliaea acerifolia (3.62%), Pseudostellaria palibiniana (3.60%) are considered to have an affinity with V. diamantiaca in their habitats. The degree of their average species diversity is 1.36, while this metric for their evenness and dominance are 0.89 and 0.07, respectively. The average field capacity of the soil is 25.99%, with organic matter at 17.47%, and the pH is 5.19. The soil texture was confirmed as sandy loam of eleven and loam of seven. The result of the RAPD analysis, among 78 bands amplified with a primer, 64 (84.6%) showed polymorphism. Eighteen populations could be classified into five groups with similarity coefficient values ranging from 0.53 to 0.86. The Mt. Jiri population, which is geographically segregated, shows basal branching within the 18 populations. Five populations, including two in the southern district in Gangwon-do and three in Chungcheongbuk-do, form a distinct clade. Four populations in the central district of Gangwon-do and Mt. Bohyeon in the Gyeongsangbuk-do clade form a sister to the clade containing two populations in Gyeonggi-do and five populations of the northern district in Gangwon-do. The Mt. Gariwang population is placed between the southern district and the central district in the Gangwon-do clades.

Quality Characteristics of Ice Creams using Tarak (타락을 이용한 아이스크림류의 품질 특성)

  • Ko, Seong-Hee;Han, Young-Sook;Yoon, Hyun-Geun;Jang, Sung-Sik;Myoung, Kil-Sun;Kim, Soo-A;Shim, Jae-Hun;Park, Seon-Yeong;Lee, Hye-Jin;Lee, Kyung-Yeoun
    • Culinary science and hospitality research
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    • v.20 no.6
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    • pp.91-101
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    • 2014
  • This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.

Studies on the productivity of mulberry field in Korea. (우리나라 상전의 생산성에 관한 조사연구)

  • 김문협;임수호
    • Journal of Sericultural and Entomological Science
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    • no.11
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    • pp.1-14
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    • 1970
  • The following results were obtained by surveying the productivity of mulberry fields in Korea. 1. The productivity of mulberry field per 10a in which cocoon can be yield belongs to the range of 9.8∼105kg, and among them the productivity of 20 to 60kg was chiefly distributed. And their average was 50.2kg. 2. In general, the larger the mulberry field in scale per a person is, the lower the productivity of it is, but about 6.6 ares per a person was estimated to be economic scale for high productivity. 3. As far as the texture of soil is concerned, sandy-loam and loam contained a capacity of higher productivity while others like clay and sand that of lower productivity, And the depth of surface soil must be at least 50cm, although 70cm's depth of surface sail could bring about high productivity. 4. Fertilization of 900kg's compost on planting and 1,200kg's that after planting could enhance the productivity, because the use of compost have a positive relation to the productivity. 5. The greater the number of farmer's domestic animals is as a source of organic matter the higher the productivity is. 6. In the case of fertilization of 1,200kg compost, the amount of 20kg's nitrogen per 10 ares as chemical manure was best for high productivity. However, fertilization of 14.7kg's nitrogen as average amount of that, which is far below the standard amount, had been a factor to reduce the productivity of mulberry field. 7. In pruning the low-cut form resulted in high productivity, but as their shape become taller due to the lack of techniques, they were turned out to be non head pruning, thus to produce poor harvest of leaves. 8. The pure mulberry fields showed better productivity than others such as wide and narrow ridge planting and inter-crop planting. 9. As for the degree of planting density, at least 800 trees per 10 ares should be planted to increase the productivity, although the planting of 713 trees per 10 ares could be possible in case of the low stemmed pruning. 10. The hole and tranch in planting must be digged as wider and dipper as possible far the better growth of mulberry tree. 11. On the whole, varieties like NOsang and Y oung-cheun choowoo had a tendency of lower productivity.

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Study on the Interpretation of the Features Affacting to the N-supplying Capability of Field Soils to Corn in Pennsylvania (Pennsylvania주 옥수수재배지(栽培地) 토양(土壤)의 질소공급능력(窒素供給能力)에 영향(影響)을 미치는 요인분석(要因分析))

  • Hong, Soon-Dal
    • Korean Journal of Soil Science and Fertilizer
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    • v.25 no.1
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    • pp.26-37
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    • 1992
  • Fifty-five field experiments were conducted in order to find out some useful indices for the prediction of N-supplying capability(NSC) of soils under cultivation of corn in Pennsylvania over 3 years from 1986. Contents of $NO_3-N$, absorbance at 200 nm of the extract from soil with 0.01M $NaHCO_3$ were identified to be used as indices before planting. Methods for the estimation of organic nitrogen available later in the growing season(KCLA-N, PBBA-N, UV260 nm absorbance of $NaHCO_3$ extract) were not to be used as good indices individually, but when those are combined together with inorganic $NO_3-N$ showed a highly significant correlationship with the NSC. The year of an even distribution of rainfall, 1987, gave the highest significant correlationship between NSC and the indices. For soils of the same texture with slightly different physical properties, combined indices obtained from physico-chemical factors improved the degree of predictability when the grades of soil slope, depth of Ap were considered at the same time. More futher researches such as this need to be done before any conclusive result can be drawn.

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Quality Characteristics of Baked Yakgwa Containing Different Amounts of Perilla frutescens Powder (자소엽 첨가량에 따른 구운 약과의 품질 특성)

  • Kim, Su In;Lee, Jin Seon;Son, Da Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.9
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    • pp.1106-1113
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    • 2017
  • The objective of this study was to determine the quality characteristics of fried yakgwa and baked yakgwa prepared with different amounts of P. frutescens powder. Moisture contents of fried yakgwa were 7.05%, and moisture content of baked yakgwa with different amounts of P. frutescens powder were 12.42~10.44% and decreased with higher amount of P. frutescens powder. This result can be attributed to loss of water in yakgwa in the course of the fried process. Although the degree of expansion of baked yakgwa was lower than that of fried yakgwa, size and shape of yakgwa were maintained. Yakgwa is appropriate as a cookie type product. Crude lipid contents of fried yakgwa were higher than those of baked yakgwa due to the exchange reaction of water and fat during the fried process. Energy of fried yakgwa was 501 kcal and was higher than that of baked yakgwa with different amounts of P. frutescens powder. This greatly affected the fat content of each sample. Energy of baked yakgwa increased with higher amount of P. frutescens powder due to the characteristics of the ingredients or jasoyeop. For chromaticity determination, L values of fried yakgwa were lower, but a, and b values were higher than those of baked yakgwa, and L, a, and b values decreased when P. frutescens powder increased. Texture measurement showed that hardness, cohesiveness, chewiness, gumminess increased with higher amounts of P. frutescens powder, whereas springiness decreased. The antioxidant activities of fried yakgwa measured based on DPPH scavenging activity were higher than those of baked yakgwa with 0%~0.2% P. frutescens powder and lower than those of baked yakgwa with 0.3%~0.4% P. frutescens powder. In the sensory evaluation, baked yakgwa with 0.1% addition of P. frutescens powder showed the highest preference in terms of overall acceptance, and 0% addition of P. frutescens powder showed the highest preference in terms of color and flavor. These results suggest that P. frutescens powder may be a useful ingredient in baked yakgwa to improve quality and sensory properties.

Petrological Study of Cretaceous Granitic Recks in the Waryongsan Area, Southwestern Gyeongsang Basin: Compositional Change of Granitic Rocks by Magma Mingling (경상분지 남서부 와룡산 일대에 분포하는 백악기 화강암류에 관한 암석학적 연구: 마그마 불균질 혼합에 의한 화강암류의 조성변화)

  • Kim Kun-Ki;Kim Jong-Sun;Jwa Yong-Joo
    • The Journal of the Petrological Society of Korea
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    • v.14 no.1
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    • pp.12-23
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    • 2005
  • Cretaceous granitic rocks in the Waryongsan area occur as a stock and show compositional changes with altitude. They include mafic microgranular enclaves (MME) with various sizes and types. The MMEs present clear evidence of magma mingling such as supercooling zone, mantling texture and back veining. The granitic rocks are divided into porphyritic granite, porphyritic granodiorite and fined-grained granite by their petrographic characteristics and modal compositions. The MMEs are discriminated to quartzdioritie, quartzmonzodiorite and tonalite. They have varying areal proportions in each granitic rock-type: 10∼l5% in the porphyritic granite, about 50% in the porphyritic granodiorite, and about 20% in the fined-grained granite. SiO₂ contents shows compositional change of 61.2∼72.0wt.%. Mean SiO₂ contents have 61.7wt.% in the porphyritic granodiorite, 68.6wt.% in the porphyritic granite. and 71.9wt.% in the fined-grained granite, respectively. Major oxide contents of the granitic rocks linearly vary with SiO₂ contents from the porphyiritic granodiorite to the fine-grained granite on Harker diagrams. Linear compositional variations seem to have been caused by differential degrees of mingling between mafic magma and host granite. Where larger amount of mafic magma was injected into the host granitic magma, the two magmas reached to thermal equilibrium more quickly and eventually chemical mixing occurred to produce the composition of the porphyritic granodiorite. On the other hand. less amount of injected mafic magma would have been responsible for mechanical mixing to produce the compositions of the porphyritic granite and the fined-grained granite. Therefore, it is considered that the granitic rocks in the Waryongsan area experienced magmas mingling resulting from the injection of more mafic magma into differentiating granitic magma, and that the compositional changes of the granitic rocks were ascribed to the degree of mingling between the two magmas.

Changes in Pood Components of Top Shell, Omphalius pfeifferi capenteri by Thermal Processing at High Temperature (고온가열처리에 의한 바다방석고둥 (Omphalius pfeifferi capenteri)의 식품성분 변화)

  • Ha Jin Hwan;Song Dae Jin;Kim Poong Ho;Heu Min Soo;Cho Moon Lae;Sim Hyo Do;Kim Hey Suk;Kim Jin Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.35 no.2
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    • pp.166-172
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    • 2002
  • The top shell, Omphalius pfeifferi capenteri meat vacuum-packed in can (diameter$\times$height, 74.1mm$\times$50.7mm) were heated at 115$^{\circ}C$ up to $F_0$ values of 5 min, 10 min, 15 min and 20 min, and the changes in food components were studied. After 14 days storage at 37$^{\circ}C$ and 55$^{\circ}C$, no growth of microorganism and panelling were recognized from the canned meats which were sterlized at 115$^{\circ}C$ with $F_0$ value of S min and over. In the case of proximate composition of the canned meats, the moisture content decreased with the increase of $F_0$ value, while crude protein increased. The increase of volatile basic nitrogen content, pH and degree of browning and the decrease of mineral, total amino acid, free amino acid, trimethylamine oxide, total creatinine contents and yields were observed during thermal processing, In sensory evaluation on color, texture and taste in the canned meats, no significant difference was observed among a boiled sample and the canned meats heated at re value of 10 min and below. But, in the canned meats heated at $F_0$ value of over 15 min, its sensory scores decreased with the increase of $F_0$ value. From these results, the reasonable $F_0$ value for preparation of the heat-treated top shell meats was in the range of 5$\~$10 min.