• 한국식품과학회지
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• 제35권2호
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• pp.206-210
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• 2003

DFD육의 가공적성과 NaCl 농도에 따른 batter의 이화학적 변화를 연구하기 위하여 NaCl 농도$(0{\sim}3%)$를 다르게 하여 DFD육 batter와 정상육 batter를 제조한 후 pH, 가열감량, 직경감소율, 단백질용해성, 유화안정성, 점도 및 경도를 조사하였다. DFD육 batter와 정상육 batter는 NaCl 농도가 0%에서 3%로 증가함에 따라 가열전 pH가 DFD육은 0.23, 정상육은 0.2 unit 감소하였으며, 가열후 batter의 pH는 정상육과 DFD육 모두 가열전에 비해 다소 증가하였다. DFD육 batter의 가열감량과 직경감소율은 정상육 batter보다 낮았으며 NaCl 농도가 증가함에 따라 감소하였다. 단백질 용해성은 DFD육과 정상육 모두 NaCl 농도가 증가함에 따라 증가하였으며 DFD육의 단백질용해성이 정상육보다 높은 것으로 나타났다. 유화안정성에 있어서 DFD육 batter는 NaCl 농도가 증가함에 따라 지방분리가 급격히 감소하였으며, 정상육 batter에 비교하여 유화안정성이 다소 우수한 것으로 평가되었다. DFD육 batter의 점도는 정상육 batter보다 높게 나타났으며 NaCl 농도가 증가함에 따라 증가하였다. 또한 DFD육 batter의 경도는 NaCl 농도가 증가함에 따라 증가하였으며, 정상육 batter보다 높았다. 본 실험의 결과를 종합해 볼 때 육제품 원료육으로서 DFD육의 이용가치는 매우 우수한 것으로 사료된다.

• Journal of Animal Science and Technology
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• 제63권1호
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• pp.170-179
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• 2021

This study was conducted to determine the effects of addition of porcine blood plasma (PBP) to the emulsified pork batter as a substitute for the soy protein isolate (SPI) or sodium caseinate (SC) on the emulsion stability and physicochemical and textural properties of the emulsified pork batter. A total of 10 treatments were no addition and 0.5%, 1.0%, and 1.5% addition with each of SPI, SC, and PBP. The moisture and fat losses of the pork emulsion after cooking decreased with increasing percentage of any of SPI, SC, and PBP (p < 0.05). Further, moisture loss was less for the PBP treatment than for SPI and SC (p < 0.05). The lightness, redness, and whiteness of the emulsified pork batter decreased (p < 0.05) due to any of the SPI, SC, and PBP treatments whereas the yellowness and the chroma and hue values increased. The lightness, redness, yellowness, and chroma and hue values differed also among the SPI, SC, and PBP treatments (p < 0.05); however, the numerical difference between any two types of substitutes was less than 8% of the two corresponding means in all of these variables. Textural properties, including the hardness, cohesiveness, springiness, gumminess, chewiness, and adhesiveness, were not influenced by any of the SPI, SC, and PBP treatments (p > 0.05), except for greater gumminess and chewiness for the PBP treatment than for SC. The present results indicate that PBP is comparable or even superior to SPI or SC in its emulsion-stabilizing effect and therefore could be used a substitute for the latter as a non-protein ingredient of pork emulsion batter.

• Food Science and Biotechnology
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• 제15권1호
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• pp.77-81
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• 2006

The dextransucrase activity of microorganisms which were identified as contributing to the fermentation of jeungpyeon made with yeast was measured. The dextran generated during fermentation was quantified and the viscosity changes were measured. The mechanism of network structure formation was clarified by observing the inside of the network structure over the fermentation periods ranging from 1 to 7 hr using scanning electron microscopy (SEM). The pH of jeungpyeon batter decreased significantly as the fermentation proceeded, whereas the viscosity increased. The identified lactic acid bacteria (LAB) were Leuconostoc mesenteroides subsp. mesenteroides, Pediococcus pentosaceus, Tetragenococcus halophilus, and Leuconostoc mesenteroides subsp. dextranicum. The yeast was identified as Saccharomyces cerevisiae A/Tor. Pretorien. The dextransucrase extracted from those microorganisms showed high activity. On the other hand, the amount of dextran generated from the batter increased significantly beyond 2 hr of fermentation, and the viscosity increment showed a similar trend. The SEM photos showed that the most homogeneous fine network structure was observed in the batter fermented for 2 hr. Therefore, we assumed that the dextran that was generated by microorganisms during fermentation interacted with the components of the batter to increase the stability of the network structure.

• 한국식품영양학회지
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• 제22권4호
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• pp.508-516
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• 2009

Chiffon cakes with 2, 4, 6, 8, or 10% of mulberry powder were made. Specific gravity and batter stability of chiffon cake batter were measured. And moisture content, color, height, weight, texture of chiffon cakes were measured. Consumers also evaluated the chiffon cakes for their liking. Specific gravity of control batter was 0.5 and there were no significant differences between control and chiffon cakes with 2, 4, 6, and 8% of the mulberry powder. The sample with 10% mulberry powder had specific gravity of 0.64 and it was significantly higher compared to the control. Stability of the batters were measured using Turbiscan and the control was the least stable whereas the batter with 2% mulberry powder was the most stable. The moisture content and weight of the cake did not differ between the control chiffon cake and cakes with mulberry powder. The height of the cake was the highest for the control cake at 7.56cm, but the differences between control, and samples with 2, 4, 6, and 8% mulberry powder were not significant. The sample with 10% mulberry powder had lower height of 6.55cm. 'L', 'a', and 'b' values of crust decreased significantly with increased content of mulberry powder. Crumb color('L' and 'b' values) decreased as mulberry powder content increased, while the 'a' value increased. Hardness significantly decreased as mulberry content increased. However, fracturability and springiness did not differ between control and sample cakes. Resilience of the control and sample cakes prepared with 2% mulberry powder were lowest, and resilience increased significantly as the amount of mulberry powder increased beyond 4%. Control cake was preferred overall by consumers, while the color, softness, and flavor of mulberry powder prepared cakes(particularly 2% powder) were specifically preferred. Mulberry flavor and astringency increased as the amount of mulberry powder increased, while sweetness did not change. The intensity of the egg flavor significantly decreased as the amount of mulberry powder increased. Intensity ratings of off-flavor did not differ among control and sample cakes. We recommend the addition of 2~6% mulberry powder to the recipe for chiffon cake.

• 한국축산식품학회지
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• 제27권1호
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• pp.22-28
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• 2007

본 연구는 비육 단백질인 ISP와 CSP의 대체제로서 식이섬유인 wheat fiber를 첨가함으로써 돈육 유화물의 품질에 미치는 영향에 대해서 조사하고자 하였다. 돈육 유화물의 대조구와 모든 처리구에서 pH는 차이가 없었으며 (p>0.05), 보수력과 육색의 L-값은 대조구보다 처리구들이 높게 나타났다(p<0.05). 가열감량, a-값과 b-간은 처리구들이 대조구보다 낮게 나타났지만, 처리구들간에는 차이가 없었다. 유화안정성에서 수분리는 ISP처리구가 유의적으로 가장 낮은 것으로 나타났고, 유분리의 경우는 비육 단백질을 첨가한 처리구에서 낯은 것으로 나타났다(p<0.05). 점도는 대조구와 비교하여 처리구들이 높았지만(p<0.05), 처리구들 사이에는 차이가 없는 것으로 나타났다(p>0.05). 물성은 대조구와 비교하여 경도, 검성, 씹음성의 경우 모든 처리구에서 높게 나타났으나, WF-200 처리구와 대조구는 유의적인 차이가 없었다. 이상의 결과로 종합하여 볼 때, ISP와 CSP의 대체제로 wheat fiber가 새로운 기능성 소재로 타당할 것으로 사료된다.

• 한국식생활문화학회지
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• 제22권6호
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• pp.813-819
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• 2007

Physicochemical and sensory properties of sponge cakes using 2 kinds of domestic wheat flour(white flour, whole wheat flour) and imported cake flour were investigated. In the proximate analysis, white flour had higher contents of water and protein compared with those of imported flour. Whole wheat flour had the highest contents of protein, lipid and ash. Regarding the batter, imported flour sample showed lower specific gravity and higher viscosity than those of domestic flour sample, implying that there was more air incorporation and higher batter stability. As a result, imported flour batter produced larger cake compared to that of domestic flour batter. But indexes of symmetry and uniformity showed no significant difference among the samples. In textural analysis using rheometer, cakes with imported flour were softer compared with that with domestic flour. In gumminess and brittleness, cakes with domestic white flour showed the highest value while that with the imported flour showed the lowest value. For the color measurements of cake crumb, no significant difference in DE was found among the samples. Regarding the cross-sections of the cake observed using SEM, imported flour produced cake with smaller and more even air cells compared to that with the domestic flour cake. In sensory evaluation, cakes with the domestic white flour showed the highest moistness value. But there was no significant difference in springiness, firmness, adhesiveness and ease of swallow among the samples. In conclusion, cakes with domestic white flour and whole wheat flour were as good as that with imported cake flour for the sponge cake preparation.

• 한국축산식품학회지
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• 제36권3호
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• pp.309-318
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• 2016

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.

• 동아시아식생활학회지
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• 제18권4호
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• pp.539-546
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• 2008

This study was conducted in order to investigate the effects of maesil extract on medium and cake flour using the falling number and RVA tests, as well as farinography, and alveography. The maesil extract were added on the medium and cake flour bases, 3% and 5% each. The falling numbers of the medium and cake flour with maesil extract were increased due to alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of maesil extract did not have a significant effect on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and the breakdown and setback values of the medium flour were not consistent, but those of the cake flour decreased. Farinography demonstrated that the addition of maesil extract decreased water absorption and improved the stability of the medium and cake flour. The characteristics of the alveogram showed that the addition of maesil extract increased the extensibility and swelling index. Based on the experimental data, the processing rheology may be good when using maesil extract to make yellow layer cake.

• 한국지역사회생활과학회지
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• 제20권2호
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• pp.231-237
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• 2009

This study was conducted to investigate the effects of mugwort powder on two types of flour batters, i.e., medium and cake, using the Falling Number test, RVA test, alveogram, and farimogram. The mugwort powder was added at 3% and 5% on the medium and cake flour bases, respectively. The Falling Numbers of the medium and cake flour batters with mugwort powder were increased due to the alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of mugwort powder did not have significant effects on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and set back values of the medium flour batter were not consistent, but those of the cake flour batter were decreased. The characteristics of the alveogram showed that the addition of mugwort powder increased the extensibility and the swelling index. Farinogram demonstrated that the addition of mugwort powder decreased the water absorption and improved the stability of the medium and cake flour batters.

• 한국축산식품학회지
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• 제27권2호
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• pp.228-234
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• 2007

본 연구는 미강 추출 식이섬유 혼합물을 첨가하였을 경우 돈육 유화물의 이화학적 품질 특성을 조사하여 미강을 이용한 기능성 육제품의 활용성에 대한 연구를 실시하였다. 돈육 유화물의 일반성분은 첨가되는 미강 추출 식이섬유 함량이 높을수록 수분함량이 낮아지고 단백질, 지방, 회분함량은 증가하였으며, 식이섬유 첨가량이 적정 수준 이상 되면 수분함량이 낮아지고, 단백질과 회분함량이 높아졌다. pH는 가열 전과 가열 후 모두 처리구들이 대조구와 비교하여 높은 pH를 나타내었고, 가열 후 pH가 가열 전 pH보다 높게 나타났다. 색도는 가열 전 돈육 유화물의 명도와 적색도는 대조구와 비교하여 미강 추출 식이섬유를 첨가한 처리구들이 유의적으로 낮았으며, 황색도는 대조구가 처리구들보다 낮은 값을 나타내었다. 가열 후 돈육 유화물의 명도는 대조구가 미강 추출 식이섬유를 첨가한 처리구들과 비교하여 높은 값을 나타내었고, 황색도는 대조구가 처리구들보다 낮은 값을 나타내었다. 가열감량과 유화안정성도 수분리와 유분리 모두 대조구와 비교하여 모든 처리구에서 유의적으로 낮았으며, 점도도 미강 추출 식이섬유 6% 첨가구가 유의적으로 높은 것으로 나타났다. 경도, 응집성, 검성, 씹음성은 대조구와 비교하여 미강 추출 식이섬유 첨가구가 유의적으로 높게 나타났다. 따라서, 미강 추출 식이섬유 혼합물을 첨가하였을 때 이화학적 품질 특성이 우수한 결과를 보여, 최근 건강에 대한 높은 관심을 반영한 웰빙 식품에 활용한다면 현대인들이 선호할 것으로 기대된다.