• Animal Bioscience
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• 제36권9호
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• pp.1314-1326
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• 2023

Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective strategies amongst these is feeding regimens. In this review, the major aspects of feeding regimens affecting growth rate, carcass traits and quality attributes of sheep and goat meat are thoroughly discussed, with a particular focus on physical-chemical composition, flavor profile, and fatty acid (FA) profile. Grazing lambs and kids receiving concentrate or under stall-feeding systems had greater average daily gain and carcass yield compared with animals reared on pasture only. However, growth rate was higher in lambs/kids grazing on pastures of improved quality. Moreover, the meat of grazing lambs receiving concentrate had more intense flavor, intramuscular fat (IMF) content, and unhealthy FA composition, but comparable color, tenderness, juiciness, and protein content compared to that of lambs grazed on grass only. In contrast, meat of concentrate-fed lambs had more intense color, greater tenderness and juiciness, IMF and protein contents, and lower flavor linked to meat. Additionally, the meat of kids grazed on concentrate supplementation had higher color coordinates, tenderness, IMF content and unhealthy FA composition, whereas juiciness and flavor protein content were similar. In contrast, kids with concentrate supplementation had superior color coordinates, juiciness, IMF content and unhealthy FA composition, but lower tenderness and flavor intensity compared to pasture-grazed kids. Thus, indoor-finished or supplemented grazing sheep/goats had higher growth rate and carcass quality, higher IMF content and unhealthy FA composition compared to animals grazed on grass only. Finally, supplementation with concentrate increased flavor intensity in lamb meat, and improved color and tenderness in kid meat, whereas indoor-fed sheep/goats had improved color and juiciness as well as reduced flavor compared to pasture-grazed animals.

• 한국식품조리과학회지
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• 제26권6호
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• pp.761-771
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• 2010

The purpose of this study was to determine the most desirable mixture ratio of Maesil (Prunus Mume) concentrate torice flour for the preparation of Sulgidduk. The five different levels of Maesil (Prunus Mume) concentrate were 0%, 4%,8%, 12%, and 16% and were stored over 3 days. The results of this study were as follows. First, the water activity of Sulgidduk was significantly increased upon addition of Maesil(Prunus Mume) concentrate to rice flour. However, in terms of mechanical texture characteristics, the hardness of Sulgidduk was decreased, Maesil(Prunus Mume) concentrate was added to Sulgidduk. The control was $764.58{\pm}5.3\;g/cm^2$. Each amounts of added Maesil(Prunus Mume) concentrate to rice flour (4%, 8%, 12%, and 16%) resulted in hardness levels of $633.44{\pm}13.0\;g/cm^2$, $617.64{\pm}16.2\;g/cm^2$, $585.31{\pm}27.5\;g/cm^2$, and $350.98{\pm}10.2\;g/cm^2$, respectively. In addition, both gumminess and cohesiveness of Sulgidduk increased with increasing amounts of added Maesil (Prunus Mume) concentrate to rice flour. Regarding the color value of Sulgidduk, with added Maesil(Prunus Mume) concentrate the L-value decreased, while both a-and b-value increased. In the sensory evaluation, surface color, taste, and flavor were improved with increasing amounts of Maesil(Prunus Mume) concentrate, whereas texture decreased. Based on sensory evaluation, Maesil (Prunus Mume) concentrate resulted in intensified color, taste, and flavor of Sulgidduk. Consequently, 4% to 8% Maesil (Prunus Mume) concentrate to rice flour was determined to the best formula for improving Sulgidduk in terms of sensory qualities such as moistness, color, taste, flavor and so on.

• 한국수산과학회지
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• 제28권6호
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• pp.761-769
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• 1995

About 2.1g of pale yellow flavor concentrate was obtained from 10kg of chopped fresh ascidians through a Likens-Nickerson steam distilllation/solvent extraction. These concentrates could be fractionated to neutral $(91.5\%),\;basic\;(1.0\%),\;phenolic\;(3.2\%),\;and\;acidic\;(4.3\%)$ fractions. Total 65 volatile compounds were identified from those concentrates. The neutral fraction was representative flavor fraction which showed a similar flavor of total steam distillates of ascidian. The major compounds $(38.2\%\;of\;neutral\;fraction)$ were identified as carbon atoms 8 to 10 of alcohols. Among these volatile alcohols, 1-octanol, 2,7-decadien-1-o1, 3-octen-l-01, 7-decen-l-ol, and l-decanol were the dominent compounds found in neutral fraction. But the basic, phenolic, and acidic fractions differs from ascidian steam distillates flavor.

• 한국조리학회지
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• 제18권4호
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• pp.199-208
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• 2012

본 연구는 올방개 전분을 겔화제로 하고 다양한 양의 산사농축액(0 % 5 % 10 % 20 %, 30 %)을 첨가하여 산사편의 품질 특성을 조사하는데 목적이 있다. 수분함량과 pH의 경우 산사농축액의 농도가 증가할수록 감소하는 경향을 보였다. 산사편의 명도는 산사 농축액이 증가할수록 유의적으로 감소하였으나, 적색도와 황색도는 증가하였다(p<0.001). 경도, 탄력성, 씹힘성, 검성, 응집성은 CW0에서 가장 높은 값을 보였고, 부착성은 CWC30에서 가장 높은 값을 보였다. 관능평가에서 산사농축액이 증가할수록 붉은 정도, 새콤한 냄새, 한약 냄새, 신맛, 단맛, 한약맛, 끈적이는 정도 그리고 후미에서 강하다고 평가되었으며, 매끄러운 정도, 단단한 정도, 탄력정도, 쫀득한 정도는 산사농축액이 증가할수록 감소한다고 나타났다. 전반적인 기호도는 산사 농축액 10%(CWC10) 첨가군이 가장 높은 평가를 받았으며 모든 첨가군에서 유의한 차이를 나타내었다(p<0.001). 또한 연구를 통해 전통 과편에 쓰였던 녹두 전분을 경제적이고 쉽게 접할 수 있는 올방개 전분으로의 대체 가능성을 시사하였다.

• Fisheries and Aquatic Sciences
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• 제17권4호
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• pp.403-408
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• 2014

Antarctic krill Euphausia superba is an excellent potential source of food protein. We used enzymatic hydrolysate of Antarctic krill and 10 other precursors to seek the optimum krill reaction flavor and apply to ramen sauce. Krill concentrate and powder were compared by sensory evaluation. The krill powder performed better preference, and was added to ramen sauce, which itself performed better than a commercial shrimp flavored sauce. In total, 47 and 39 volatile compounds were identified from krill concentrate and powder, respectively. Both products contained many aldehydes and sulfur-containing compounds. The whisky flavor of aldehydes lowered the shrimp flavor of the krill concentrate. Sulfur-containing compounds were found in krill powder, confirming the results from sensory evaluation.

• 동아시아식생활학회지
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• 제21권1호
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• pp.38-45
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• 2011

This study aimed to determine the sensory acceptability of Gochujang dressing containing added Maesil (Prunus mune) concentrate. Gochujang dressing was blended with different concentrations of Maesil concentrate (0%, 1%, 2%, 3%, 4%). Moisture contents, L, a, b values, pH level, and sugar contents decreased, whereas acidity and viscosity increased with increasing Maesil contents. Salinity did not change significantly. For attribute difference test, as Maesil concentration increased, color intensity, savory flavor, sour flavor, hot taste, and mouthfeel decreased, whereas glossiness decreased. The acceptance test showed that 2% Maesil concentrate was the most preferable for appearance, taste, texture, and overall quality. In conclusion, the results indicate that addition of 2% Maesil concentrate to Gochujang dressing is optimal and provides good properties as well as reasonably high overall acceptability.

• 한국조리학회지
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• 제19권3호
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• pp.259-273
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• 2013

Brown sauce is very frequently used for western meat dishes, and this study aims to develop brown sauce for Asians and Koreans by adding jujube concentrate which has natural sugar and is used in Chinese medicine. The ingredients and sensory characteristics of brown sauce added with jujube concentrate were examined and the results are as follows. First, the moisture content increased with increased amount of jujube concentrate added, while the pH decreased. In the results of the sensory evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score in color. In the flavor evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score. In overall acceptability, the sample added with 5% jujube concentrate had the highest score, and the scores were high in order of 3%, 7%, and 9% concentrates when the samples were heated for 16 hours. Also, when making brown sauce made with beef leg bones, their ingredients continued to flow out even heated for more than 10 hours. Therefore, it was considered that more delicious and healthier sauce could be made by adding jujubes when making beef leg bone brown sauce. Based on these results, even though brown sauce originated from western foods, it can be used to Koreans' taste by adding Korean ingredients. Moreover, more recipes can be made from the brown sauce added with jujube concentrate for more Asians including Koreans to enjoy.

• 한국축산식품학회지
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• 제27권3호
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• pp.345-350
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• 2007

본 연구는 감귤을 이용하여 산양취가 저감된 산양유 요구르트를 개발하고자 감귤농축액과 감귤향 그리고 과당을 이용하여 산양유 요구르트를 제조하였으며, 제조된 산양유 요구르트의 이화학적 특성 및 관능적 특성을 조사하여 반응표면분석을 이용하여 세 가지 요인이 이화학적 특성 및 관능적 특성에 미치는 영향을 도출하고 감귤 산양유 요구르트의 최적 제조조건을 설정하였다. 제조된 산양유 요구르트의 이화학적 특성에 있어서는 감귤농축액의 첨가가 pH, 적색도, 및 황색도에 고도로 유의적인(p<0.01) 영향을 나타내었으며, 관능적 특성에 있어서는 감귤농축액의 첨가가 색에, 과당의 첨가가 전체적인 기호도에 고도로 유의적인(p<0.01) 영향을 나타내었다. 반응표면 분석에 의한 산양취의 최대값은 2.35, 최소값은 1.08로 두배이상 차이가 나타났으며, 산양취를 최소화시키는 배합조건은 감귤농축액 1.44%,감귤향 0.0357%,및 과당 6.91%이었다.

• 동아시아식생활학회지
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• 제20권2호
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• 한국수산과학회지
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• 제50권5호
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• pp.467-472
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• 2017

There is increasing interest in developing flavor-enriched concentrate using byproducts of skipjack tuna Ktsuwonus pelamis as a replacement for commercial beef bone extract concentrate (CBB-EC). This study was compared on sanitary and nutritional characteristics between skipjack tuna frame extract concentrate (ST-EC) and CBB-EC as a control of skipjack tuna frame extract concentrate. The moisture contents of CBB-EC and ST-EC 41.4-4.9% and 45.3%, respectively. The results of viable cell counts and E. coli assays suggested that CBB-EC and ST-EC is a safe and sanitary for use in food. There were no differences in peroxide values among CBB-ECs. The total amino acid contents in CBB-EC and ST-EC were 25.6-29.3 g/100 g and 37.9 g/100 g, respectively, and the major amino acids present glutamic acid, proline, glycine, alanine and arginine. Regardless of kinds of the mineral, mineral contents of ST-EC higher than those of CBB-EC. The major fatty acids were 16:0, 18:0 and 18:1n-9 in CBB-EC, 16:0, 18:1n-9 and 22:6n-3 in ST-EC. These results can be used as background information to develop flavor-enriched concentrates from byproducts of skipjack tuna as replacement for CBB-EC.