• Food Science of Animal Resources
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• 제27권2호
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• pp.228-234
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• 2007

The purpose of this study was to investigate quality characteristics of the meat batter containing dietary fiber extracted rice bran. The formulations of meat batters were manufactured in a model system with 2% raw rice bran and 2, 4, 6% levels of dietary fiber extracted rice bran, respectively. The proximate compositions of dietary fiber extracted rice bran were 53.27% dietary fiber, 6.10% crude fat, 22.99% crude protein, 12.78% crude moisture, and 7.41% crude ash. Compared with control of uncooked meat batter, the pH value of all treatments were significantly different(p<0.05). The pH of cooked meat batter were similar to uncooked meat batter. $CIE\;L^*-\;and\;CIE\;b^*-value$ of uncooked meat batter containing dietary fiber extracted rice bran were lower than control, but CIE $a^*-value$ of treatment was higher than those in control(p<0.05). All treatments had significantly lower cooking loss and emulsion stability than control(p<0.05). Compared with control, viscosity of the treatments containing dietary fiber extracted rice bran were observed significantly higher than those in control (p<0.05). And then hardness, cohesiveness, gumminess, and chewiness of treatments were higher than in control(p<0.05). Conclusively, the results of this study showed that addition of dietary fiber extracted rice bran affected the high quality properties of meat batter.

• Journal of the Korean Society of Food Science and Nutrition
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• 제46권9호
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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.

• Food Science of Animal Resources
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• 제26권1호
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• pp.64-69
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• 2006

This study was conducted to determine the effect of pH adjustment on physico-chemical characteristics of chicken breast surimi. The chicken breast meat was ground with distilled water, of which pH was then adjusted to 2.5 (T1), 3.0 (T2), 10.5 (T3) and 11.0 (T4) for surimi manufacture, respectively. Water content was higher in order of T4>T1>T3>T2 (p<0.05). Crude protein and crude fat were higher in T3 and T4 compared with T1 and T2 (p<0.05). $L^*$ values, myofibrillar protein and water holding capacity of T2 and T4 were higher than those of T1 and T3 (p<0.05). T4 had the lowest yield among the treatments (p<0.05). T1 was higher in yield and pH, whereas breaking force and deformation were higher in T1 (p<0.05). $a^*$ was higher in order of T3>T2>T4>T1 and $b^*$ was lower in T1 compared with other treatments (p<0.05). In textural properties, the chewiness values of T2 and T3 were higher than those of T1 and T4, the hardness was higher in order of T2>T3>T4>T1 (p<0.05). Cohesiveness and gumminess of T1 showed higher values than those of other treatments (p<0.05). In sensory evaluation, the note for appearance was higher in T2 than other treatments (p<0.05), however other traits were not significantly different (p>0.05). Therefore, the alkaline processing (T4, pH 11.0) would be recommended.

• Culinary science and hospitality research
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• 제17권1호
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• pp.248-258
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• 2011

To analyze die quality characteristics of loaf bread added with waxy black rice flour by its storage period, this study stored loaf bread made of wheat flour added with 10% 20% 30% and 40% of waxy black rice flour for 4 days while measuring water activity, pH, chromaticity and texture. The results of die study are as follows. Based on die results of measurements of water activity of loaf bread added with waxy black rice flour by storage period, die control group and die groups added with 10% and 20% of waxy black rice flour showed significantly low water activity from the $3_{rd}$ day of storage and die groups added with 30% and 40% of waxy black rice flour from the $2_{nd}$ day of storage. As for pH changes over the storage period, only die group added with 40% of waxy black rice flour showed significant pH decreases from die $3_{rd}$ day of storage while the control group and the groups added with 10% and 30% of waxy black rice flour showed significant pH decreases from die $2_{nd}$day of storage. As for the pH of each group of loaf bread by storage days, die loaf bread added with 40% of waxy black rice flour showed significantly higher pH compared to the control group. Brightness decreased significantly from the 2nd day of storage and die yellowness from the $3_{rd}$ day of storage. As for chromaticity changes by storage days, as die amount of added waxy black rice flour increased, L values and b values decreased while redness values significantly increased. Over die storage period, hardness, gumminess and chewiness increased and die waxy black rice flour added groups showed lower increase rates compared to die control group. Especially, die groups added with 30% and 40% of waxy black rice flour showed low hardness changes. Springiness level was decreased as die addition rate of waxy black rice flour was increased, and the group added with 40% of waxy balck rice flour showed die lowest springiness level. It also showed lower cohesiveness up to the 3rd day of storage compared to die day of manufacturing. Therefore, it could be seen that die loaf bread made from wheat flour added with 30% of waxy black rice flour showed better quality feature until die $3_{rd}$ day of storage than die other experimental groups.

• Journal of the Korean Society of Food Science and Nutrition
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• 제37권1호
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• pp.109-116
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• 2008

In this study, the breads with medicinal herbs (MH) composites showing immunostimulating activity were prepared and their characteristics were examined. Fourteen kinds of medicinal herbs were extracted with hot water and divided into 3 groups (MH-1, MH-2, MH-3) based on their contents. All groups showed immunostimulating activity in terms of macrophage phagocytosis, nitrite production, cytostatic activity and cytokine production. In the preparation of breads containing MH extracts of various contents (0, 30, 50, 70, and 100%), there was no significant difference among dough pHs of all groups after first fermentation, but loaf volume was significantly (p<0.05) increased in 70% added group while decreased in 30%, 50%, and 100% added groups compared to the control. The "a" and "b" values of bread crumb increased with the content of MH extracts while "L" value decreased, but these values of bread crust were similar to the control group. Most improvements in hardness, adhesiveness, gumminess and chewiness of bread were noticed by the addition of 70% MH extracts, but those of springiness, cohesiveness and resilience were mostly by the 50% addition ones. Through the sensory evaluation, it was revealed that mouth feeling, taste and overall preference decreased at breads containing 70% and 100% extracts, although appearance and crumb texture were not significantly (p<0.05) different among all groups.

• Korean journal of food and cookery science
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• 제21권6호통권90호
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• pp.895-907
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• 2005

In an attempt to improve the taste and storage characteristics of Sulgidduk, a Korean traditional rice cake product, baekbokryung(White Poria cocos Wolf) powder was supplemented as one of the ingredients and Product Quality waw assessed. The baekbokryung Powder was added in rations of 0, 5, 7, 10, and $15\%$(w/w) per rice powder during the raw material preparations. The sensory, objective quality, and microbiological characteristics of the products were examined at 4-hr intervals during storage for 36 hours at $20^{\circ}C$ The sensory evaluation was conducted based on the acceptability and intensity characteristics of the product. In the acceptability test, a $5\%$ treatment wae renerally ranked with the highest score, among all the treatments while the preference differed according to ages of the panels ; namely, those in their 20's to 30's liked a $5\%$ supplementation while those in their 40's to 60's Preferred a $7\%$ one. The addition of baekbokryung Powder proportionally decreased the moisture content of the products. The colorimetric redness(a) and yellowness(b) of the Products increased with increasing added baekbokryung Powder. The redness values began to decrease slowly from the beginning while the rates were accelerated after 8 to 12 hours of the storage. In the textural characteristics, hardness, gumminess and adhesiveness values increased with increasing added baekbokryung powder. The rapid increase in adhesiveness during the initial 4 hour of storage and the following stabilization was noted. Cohesiveness and springiness values tended to decrease gradually with increasing added baekbokryung Powder. Except for the control sample, no significant differences in the total microbial counts among the treatments were noted. After 20 hours of storage, the control sample exhibited a rapid increase in total microbial count, while the Proliferations of microorganisms were rather suppressed in baekbokryung Powder treatments according to the added amounts The results of the study support the benefits of baekbokryung powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of further increase of baekbokryung Powder in Sulgidduk without causing the adverse qualify effects remains for future study.

• Journal of the East Asian Society of Dietary Life
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• 제18권4호
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• pp.524-530
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• 2008

In this study, the effects of feed containing citrus byproducts on the physicochemical characteristics and palatability of Korean native chickens were investigated. The Korean native chickens used in this study were divided into two groups: T0 (chickens that were not fed citrus byproducts until they were 39 weeks old) and T1 (chickens that were fed citrus byproducts). The feed given to the T1 chickens was the same as that given to the T0 chickens for the first 16 weeks. Between weeks $17{\sim}39$, the feed given to the T1 chickens was prepared by adding 4% of the citrus byproducts to the feed given to the T0 chickens. The chickens used in the experiment were chilled for 2 days after being sacrificed. The feed containing citrus byproducts did not cause any statistically significant differences in the breast and thigh characteristics of lightness ($L^*$ value), redness ($a^*$ value), yellowness ($b^*$ value), water-holding capacity, frozen loss, thawing loss and boiling loss. As for the rheological properties, there was no statistically meaningful difference in the breast/thigh characteristics of springiness, cohesiveness, gumminess, and chewiness between the T0 and T1 chickens. However, hardness and shear force were significantly lower in the T1 chickens than in the T0 chickens (p<0.05). The acid and peroxide values were also lower in the T1 chickens than in the T0 chickens, but the difference was not statistically significant. Antioxidant activity was better in the T1 chickens than in the T0 chickens. Thus, the results of the present study show that consumption of citrus byproducts did not affect the color and smell of raw meat. The palatability of boiled meat was significantly better in the T1 chickens than in the T0 chickens.

• Journal of the Korean Society of Food Science and Nutrition
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• 제46권8호
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• pp.971-978
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• 2017

Danggui leaf (Angelica acutiloba Kitagawa) has numerous dietary fiber and healthy functional properties such as anti-inflammatory activity. However, it is usually discarded after its roots are harvested. For wide application of danggui leaf, squeezed danggui leaf juice was used for making pan bread. Treatments included imported wheat flour (IMWF) and domestic wheat flour (DOWF) as a control, 1% soluble solid contents of squeezed danggui leaf juice instead of wheat flour (1% SDLJ), 2% SDLJ, 3% SDLJ, and 4% SDLJ. In the fermentation expansion, dough volume was not significantly different between DOWF and 1% SDLJ, whereas it decreased according to increased amount of squeezed danggui leaf juice. Regarding physical properties, springiness and cohesiveness decreased according to increased amount of squeezed danggui leaf juice and longer storage period. Gumminess, brittleness, and hardness increased according to increased amount of squeezed danggui leaf juice, although these were not statistically different among IMWF, DOWF, and 1% SDLJ after making pan bread. Principal component analysis (PCA) was performed to assess the correlation between storage period and physical properties. In the PCA, variance proportion of principal component (PC) 1 was 0.87 while that of PC 2 was 0.10. Further, 1% SDLJ showed similar results as DOWF and INWF after making pan bread and after 3 days of storage. In conclusion, use of 1% SDLJ is desirable for making squeezed danggui leaf juice.

• Food Science of Animal Resources
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• 제30권2호
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• pp.243-251
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• 2010

This study was conducted to investigate the effects of the addition of cordyceps ochraceostromat, conjugated linoleic acid (CLA) and silkworm cocoon on the quality and storage characteristics of pork sausage manufactured by MDCM (mechanically deboned chicken meat) recovered protein. The samples were divided into 5 groups (sausage made from pork ham; control, 40% of MDCM recovered protein to replace pork ham; T1, 40% of MDCM recovered protein to replace pork ham with 0.1% cordyceps ochraceostromat; T2, 40% of MDCM recovered protein to replace pork ham with 0.1% CLA; T3, and 40% of MDCM recovered protein to replace pork ham with 0.1% silkworm cocoon; T4). The control sample had a higher moisture and protein contents and lower fat content than the other samples during 4 weeks of storage at $4^{\circ}C$ The treatment samples had lower lightness and higher redness values than the control (p<0.05). Hardness, cohesiveness, gumminess and chewiness were significantly lower in the treatment samples than the control (p<0.05). All sausage samples showed a significant increase in thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, and total plate counts during the storage time (p<0.05). In addition, the MDCM treatment samples had higher TBARS values than the control, but the VBN value of the treatment samples was lower than the control after the 4 weeks storage period.

• Journal of agriculture & life science
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• 제45권5호
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• pp.81-89
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• 2011

This study was carried out to investigate changes in physicochemical and sensory properties of cooked sausages replaced sodium chloride (NaCl) to potassium chloride (KCl) or magnesium chloride ($MgCl_2$) during storage for 30 days under $4^{\circ}C$. All sausages were prepared with different combination of salts as follow; CTL (1.5% NaCl), KCL (0.9% NaCl+0.6% KCl), MCL (0.9% NaCl+0.6% $MgCl_2$), KML (0.9% NaCl+0.3% KCl+0.3% $MgCl_2$) and PST (1.5% PanSalt). Among sausages moisture content in KML was the highest (p<0.05). Lightness and redness in CTL were lower than those of other treatments, but MCL and KML containing $MgCl_2$ showed higher CIE $L^*$ and $a^*$ values than CTL. The pH in CTL was the highest during storage, however, no significant difference was determined between two treatments, MCL and KML (p>0.05). Crude fat content and water holding capacity (WHC), hardness and cohesiveness of MCL sausages were higher than those of CTL. In sensory characteristics of cooked sausages, saltness in MCL was the lowest during 10 and 20 days of storage (p<0.05). Yellowness in PST was lower than other treatmeants. Gumminess and chewiness of texture property of sausages from MCL and KML were higher than CTL. The results indicate that the replacement of NaCl by KCl improved texture, but meat color was not improved as expected. In contrast, the replacement of NaCl by $MgCl_2$ enhanced color, texture and WHC, whereas partial replacement of NaCl by $MgCl_2$ must reduce bitter taste as compared to sausages manufactured with a NaCl only. Therefore, $MgCl_2$ may be a salt replacing NaCl in cooked pork sausages.