• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.321-330
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• 2009

This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.

• Microbiology and Biotechnology Letters
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• v.44 no.2
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• pp.150-155
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• 2016

This study investigated the effects of combined treatments of immersion liquid and high hydrostatic pressure (HHP, 100−400 MPa) on the quality of mackerel. In this study, we measured viable cell counts, pH level, color value, texture properties, and sensory evaluation of mackerel. Viable cell counts of mackerel treated with combined HHP were decreased by 2 log cycles at 300 MPa and 400 MPa compared to the control. The pH values of mackerel treated with HHP at 300 MPa and 400 MPa were higher than that of other samples. Hardness, gumminess, and chewiness decreased when treated with combined HHP and increased with increase in HHP. Lightness and whiteness of mackerel increased, but redness decreased, with increase in HHP. In case of sensory evaluation, texture of mackerel treated with HHP at 300 MPa and 400 MPa showed higher scores than that of other samples. These results suggest that immersion liquid and HHP treatments can increase microbiological safety and improve textural properties of mackerel.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1176-1183
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• 2017

This study was investigated the quality characteristics and antioxidant of dried Dioscorea bulbifera with various pre-soaking concentrations of oligosaccharide. Dioscorea bulbifera are prepared by additions of 0, 4, 6, 8 and 10% oligosaccharide solution, and dried at $50^{\circ}C$. The effects of pre-soaking percent of Dioscorea bulbifera slices were evaluated by the moisture, soluble solid, pH, titratable acidity, color, browning degree, texture, antioxidant activities and sensory test. According to the percent of pre-soaking oligosaccharide solution was increased, the moisture was increased but soluble solids and titratable acidity were decreased. With respect to the result of colors, Dioscorea bulbifera slices that underwent the 10% pre-soaked process (85.86%) were lighter than control (73.88%). However, the redness and yellowness scores were the lowest than control. The springiness and cohesiveness of texture showed no significant differences among all groups. Gumminess and chewiness of texture results were increased according to per-soaking concentration increase. Also the polyphenol, flavonoid and DPPH (${\alpha},{\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were significantly increased with increasing immersion concentration. The Dioscorea bulbifera slices supplemented with 6% pre-soaking oligosaccharide solution treatment showed the highest total sensory score. The results of our study indicated that when pre-soaking oligosaccharide solution is used to immerse the Dioscorea bulbifera slice, it has browning inhibition and antioxidant effect.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.210-218
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• 1982

Correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those was studied. The results of evaluation of preference for appearance, flavor, texture and total quality of four commercial ice cream samples by multiple paired comparison test indicated that sample C was the best among samples in both type of carton and cone. There was some correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those in carton, but that was not shown in cone. The results showed that flavor of ice cream in carton and appearance and flavor of ice cream in cone affected total quality, but texture did not.

• Journal of Life Science
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• v.15 no.1 s.68
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• pp.66-70
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• 2005

In order to preserve the freshness of vegetables and to reduce the rate of decay, grapefruit seed extract (GFSE), a natural microorganism growth inhibiting agent, was applied during the preservation process of heat treated carrot and spinach. To investigate synergic effect of heat and GFSE treatment, carrots and spinaches were treated with or without 10 ppm of GFSE at $70^{\circ}C$. Surface color, texture and microbial counts of the samples were measured during storage at $4^{\circ}C$. GFSE showed an effective inhibitory activity against aerobic bacteria and yeast which might be involved in the decay of vegetables. Heat treatment at 2 min at $70^{\circ}C$ could also well preserve the color and texture of the vegetables. From the results, optimal concentrations of GFSE were 10 ppm and 50 ppm with heat treatment of 2 min $70^{\circ}C$ for the growth inhibitory effect to aerobic bacteria and yeast and preservation of color and texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1606-1611
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• 2009

This study was performed to evaluate the quality characteristics of sponge cakes in which erythritol were added in order to supply less calories. The sponge cakes were prepared with erythritol as replacement for sucrose with different ratios from 0 to 50%. The specific gravities of the batter with erythritol were higher than those of plain control batter and increased by substitution ratio. The cake volumes were also decreased by the replacement of sugar to erythritol. The addition of erythritol decreased moisture contents of the products. The crude ash and crude protein contents of the cakes were decreased by the substitution ratios. In texture analysis, hardness, gumminess, and brittleness of sponge cake were increased as increasing erythritol were added, while springiness was decreased. Cohesiveness showed no significant differences among the substitution ratios. In the sensory evaluations, the cakes with erythritol revealed high overall eating quality, especially the cakes with 30% erythritol were preferred for taste, odor, texture, and overall acceptability. The results show that the ingredients in sponge cakes were the most recommendable with the substitution ratio of 30% erythritol.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.431-436
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• 2022

This study optimized the finely ground meat ball analogue formulation by a series of experiments. Replacing isolated soy protein (ISP) to isolated mung bean protein (IMP) in total 27% protein caused an increase in hardness while adhesiveness, springiness, and chewiness were decreased (p<0.05), and the best ISP to IMP ratio was 10:17. When protein content was changed from 19% (w/w) to 31% (w/w) with the best ISP:IMP ratio, adhesiveness was increased with decreasing protein content, but all texture profiles were greatly decreased comparing to control (p<0.05). To modify texture of plant meat ball, potato starch (PS), κ-carrageenan (KC), methyl cellulose (MC), konjac (KJ), and potato protein (PP) were applied in formulation. Finally, KJ and MC were combined with and without PP in formulation. As a result, 0.5% KJ+MC+PP and 1% KJ+MC were best formulation for plant meat ball, nevertheless, highly harder texture than control must be regulated which warranted further exploration.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.362-375
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• 2018

This study proposed a rapid microscopic examination method for pork freshness evaluation by using the self-assembled hyperspectral microscopic imaging (HMI) system with the help of feature extraction algorithm and pattern recognition methods. Pork samples were stored for different days ranging from 0 to 5 days and the freshness of samples was divided into three levels which were determined by total volatile basic nitrogen (TVB-N) content. Meanwhile, hyperspectral microscopic images of samples were acquired by HMI system and processed by the following steps for the further analysis. Firstly, characteristic hyperspectral microscopic images were extracted by using principal component analysis (PCA) and then texture features were selected based on the gray level co-occurrence matrix (GLCM). Next, features data were reduced dimensionality by fisher discriminant analysis (FDA) for further building classification model. Finally, compared with linear discriminant analysis (LDA) model and support vector machine (SVM) model, good back propagation artificial neural network (BP-ANN) model obtained the best freshness classification with a 100 % accuracy rating based on the extracted data. The results confirm that the fabricated HMI system combined with multivariate algorithms has ability to evaluate the fresh degree of pork accurately in the microscopic level, which plays an important role in animal food quality control.

• Journal of the Korean Dietetic Association
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• v.28 no.4
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• pp.267-280
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• 2022

The purpose of this study was to investigate the consumption status and perception of soy meat among university students and to compare their sensory evaluations of commercial meatballs and soy meatballs. The subjects were students at a university who were grouped into those majoring in food and nutrition and those not majoring in the subject. The results of the two groups were compared. The main sources through which the students became aware of meat analogs were examined. The food and nutrition major students were about three times more likely to learn about meat analogs through 'education', and those not majoring in the subject were about four times more likely to learn about them from the social media (P<0.01). The most common reason for having tried soy meat was 'curiosity' and that for not eating it was 'no opportunity'. Without significant differences between groups, the most common answer for questions relating to the product that they had eaten was 'Ramen flakes' (30.5%) and the most common answer for the routes for eating the product was in the order of: 'restaurants' (36.6%)>school lunches (24.9%)>large and medium-sized supermarkets (22.8%). The most common answer to the question inviting suggestions on 'improvement points to promote the consumption of soy meat' was 'taste'(19.2%), followed by 'product promotion' and 'reasonable price'. About half of the subjects failed to differentiate the soy meatballs from regular meatballs before the sensory test and 21.3% after that. The difference in the sensory test scores of the two types of meatballs with respect to 'texture' was significantly higher for the major students than for the non-major students (P<0.05). These results could provide basic information that could enable the promotion of soy meat.

• Animal Bioscience
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• v.35 no.6
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• pp.927-937
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• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.