• Food Science of Animal Resources
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• v.31 no.6
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• pp.799-806
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• 2011

This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined using LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. However, there were no significant (p>0.05) differences in redness and yellowness. The solitary freezing treatment (0/90) had the significantly (p<0.05) lowest moisture content. The un-aged treatment had a significantly (p<0.05) higher total loss than the aged treatments due to an increase in thaw drip loss. The aging significantly improved the myofibrillar fragmentation index and shear force of Hanwoo LD muscle (p<0.05). In addition, the aged treatments produced a higher flavor, tenderness, juiciness, and overall acceptability relative to un-aged treatment. However, there was no significant (p>0.05) difference in shear force and sensorial properties between 20 and 40 d aging prior to freezing. Therefore, 20 d aging prior to freezing may be a sufficiently effective strategy to improve the tenderness and sensorial properties of Hanwoo LD muscle.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.167-177
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• 1990

Rapid production of sardine sauce using sardine meal koji and autolysate from sardine meat was investigated. The sardine meal koji was prepared by mixing sterillized sardine meal with $10\%$ flour and $10\%$ soy sauce koji, and cultivating the mixture for 48hrs at $30^{\circ}C$ and $80\%$ R. H. For sardine autolysate preparation, chopped sardine was mixed with water (10:8= sardine:water, w/w) and autolyzed for 6hrs at $550^{\circ}C$. The optimum temperature and salinity were $40^{\circ}C$ and $15\%$ for rapid fermentation of sardine sauce. Sardine sauce were prepared experimentally under 10 kinds of conditions and fermented for 20 days. The excellent effects of sardine meal koji and autolysates from sardine meat on rapid processing of sardine sauce were showed in enhancing its flavor and advancing of nitrogenous compounds.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.313-318
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• 1986

Four model systems of ground cooked meat (GCM), GCM-water (W), GCM-brine (B) and GCM-soybean sauce (S) were prepared and stored at $6^{\circ}C$ for 5 weeks. The oxidative behavior of lipids in the systems and the antioxidative effects of soybean sauce on the lipid oxidation were studied during the period of storage.Tiobarbituric acid values and peroxide values of the systems of GCM, GCM-B and GCM-W were increased significantly with the storage time, however, those values of GCM-S were hardly changed during the time of t u·eeks storage. The decreases in the contents of dienoic/polyenoic fatty acids of neutral or phospholipid fraction in GCM-S system were found to be the lowest among the systems during the 5 weeks storage. And also the least development of rancid flavor evaluated by sensory score during storage were observed in GCM-S system. These results are suggested that soybean sauce in the systems plays an important role as an antioxidative material on the lipid oxidation.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.536-541
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• 1989

In present paper, we investigated the quality stability of frozen seasoned anchovy meat products during storage at $-25\;{\pm}\;2^{\circ}C$. The pH and VBN contents of the products revealed a tendency to increase slightly during frozen storage 150 days. Viable cell counts and histamine contents of products are $0.8-2.6\;{\times}\;10^5/g,\;70.6-76.7 mg/100g$, respectively. In changes of fatty acid composition, percentage of polyenes such as eicosapentaenoic docosahexaenoic acid slightly decreased, while that of saturates and monoenes increased during frozen storage, The results of changes in POV, TBA values, color values, drips and salt extractable nitrogen contents during frozen storage showed that lipid oxidation and freeze denaturation of products could be retarded, and flavor could be enhanced by adding 0.2% sodium erythorbate and 12.8% emulsion curd.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.183-191
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• 2001

Comparisons between the Korean native pig(KNP: 75kg of slaughter weight and 240 days of age) versus Landrace(110kg of slaughter and 180 days of age) in dressing and lean meat percentages, compositions of fatty acids and amino acids and sensory evaluations on longissimus muscle are as below. Compared with Landrace, KNP had smaller percentages in dressing and lean meat percentages and a smaller backfat thickness. In retail cuts, KNP had greater percentages in shoulder butt, belly and picnic shoulder and smaller percentages in spareribs, ham and loin muscle. The KNP had greater percentages in crude fat, palmitic(C16:0) and linolenic(C18:3) acids and smaller percentages in oleic(C18:1) and linoleic(C18:2) acids, but total cholesterol content and ratios of saturated and unsaturated fatty acids and essential fatty acids did not differ between the two breeds. In amino acid composition, KNP had a greater percentage in lysine, but smaller percentages in most other amino acids. The KNP had a greater a*(redness) value in longissimus muscle(LM) color and a greater L*(whiteness) value in attached backfat color. Moreover, sensory evaluations on cooked LM showed that KNP had greater flavor, tenderness and springiness, which resulted in a greater overall acceptability. In summary, KNP, compared with Landrace, had smaller dressing and lean meat percentages, a smaller backfat thickness, greater percentages in popular retail cuts, greater percentages in intramuscular fat and an $\omega$-3 component linolenic acid, with no difference in cholesterol content, which, altogether, is considered to be more beneficial for human health.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.312-323
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• 2021

The purpose of this study was to use 1H nuclear magnetic resonance (1H NMR) to quantify taste-active and bioactive compounds in chicken breasts and thighs from Korean native chicken (KNC) [newly developed KNCs (KNC-A, -C, and -D) and commercial KNC-H] and white-semi broiler (WSB) used in Samgye. Further, each breed was differentiated using multivariate analyses, including a machine learning algorithm designed to use metabolic information from each type of chicken obtained using 1H-13C heteronuclear single quantum coherence (2D NMR). Breast meat from KNC-D chickens were superior to those of conventional KNC-H and WSB chickens in terms of both taste-active and bioactive compounds. In the multivariate analysis, meat portions (breast and thigh) and chicken breeds (KNCs and WSB) could be clearly distinguished based on the outcomes of the principal component analysis and partial least square-discriminant analysis (R2=0.945; Q2=0.901). Based on this, we determined the receiver operating characteristic (ROC) curve for each of these components. AUC analysis identified 10 features which could be consistently applied to distinguish between all KNCs and WSB chickens in both breast (0.988) and thigh (1.000) meat without error. Here, both 1H NMR and 2D NMR could successfully quantify various target metabolites which could be used to distinguish between different chicken breeds based on their metabolic profile.

• Journal of Microbiology and Biotechnology
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• v.31 no.12
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• pp.1684-1691
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• 2021

In this study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel (Scomber japonicus) meat in a refrigerator for 20 days. The inhibition of crude urease activity from Vibrio parahaemolyticus using HHP treatment was also investigated. The mackerel meat storage experiment demonstrated that production of trimethylamine (TMA) and volatile basic nitrogen (VBN), the main components of fishy smell, was significantly reduced on the 20th day of storage after the HHP treatment compared to the untreated mackerels. The results demonstrated that the increased ammonia nitrogen rates in the 2000, 3000, and 4000 bar, HHP-treated groups decreased by 23.8%, 23.8%, and 31.0%, respectively, compared to the untreated groups. The enzyme activity of crude urease was significantly reduced in the HHP-treated group compared to that in the untreated group. Measurement of the volatile organic compounds (VOCs) in mackerel meat during storage indicated that the content of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavor due to spoilage, were significantly reduced by HHP treatment. Collectively, our results suggested that HHP treatment would be useful for inhibiting the activity of urease, thereby reducing the fishy smells from fish and shellfish.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.811-818
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• 2010

This study was carried out to investigate the effect of different herb resource powders on meat quality and sensory properties in Korean native black goat for 500 d. The experimental treatment was arranged with 24 heads (3 treatment/8 heads) by control group, T1 and T2 group respectively (Control, not added herb powders; T1, 1% added herb powders; T2, 2% added herb powders). Total weight gain for the Korean native black goat was the highest in T2 group feeding for 500 days, and daily gain tended to be similar to the total weight gain. The total feed intake were the highest as 519.20 kg in T2 group, although feed conversion showed 18.35 in the T2 group, which means it had the best feed efficiency compared to the other treatment groups. The carcass rate was higher in the T1 group (51.10%) than in the other groups (p<0.05). The cooking loss and drip loss of Korean native black goat was the highest as 34.72% and 3.83% in the control group (p<0.05). However, total cholesterol amounts in the treatment group were not significantly different from, although tended to be higher than, the control group (p>0.05). Also, the overall sensory evaluation of the treatment group revealed low scores, meaning more meat flavor than those of the control in tenderness, flavor, texture, and black goat off-flavor and overall evaluation (p<0.05). Total synthesis evaluation was higher for the treatment group (3.71, 3.90 point) than that of the control group (4.82 point) (p<0.05). The MUFA/SFA ratio of the treatment group was not significantly different from, although tended to be higher than, the control group

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.833-840
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• 2004

The current study was conducted to analysis the effects of sex and live weight on carcass characteristics using total 773 Hanwoo, and to assess the effects of quality grade on chemico-physical and sensory characteristics in longissimus muscle. Results show that both steer and cow received superior quality grade to bull within the same weight c1ass(P < 0.05). Marbling score, texture, maturity, meat color and fat color were significantly( P< 0.01) affected by sex, whilst only marbling score and maturity were significantly affected by live weight. The ultimate quality grade showed significant relationships with marbling score(r = - $0.81^{**}) meat color (r= 0.21^{**}) fat color(r = 0.10^{**}) and with texture(r = 0.41^{**})$ but that had no such a relationship with maturity. WB-shear force and cooking loss were decreased when carcass grade was increased(P < 0.01), but water-holding capacity was identical between the quality grades. Objective meat color dimensions in lightness, redness and yellowness were increased for higher quality grade(P< 0.01). Meat flavor, juiciness and tenderness received higher scores for higher quality grade(P< 0.01). Intramuscular fat content had significantly relationships with WB-shear force(r = 0.$56^*), water-holding capacity(r = 0.18^{**}), juiciness(r = 0.46^{**}), tenderness(r= 0.49^{**})$, and flavor intensity(r = 0.$34^*$). In addition, a higher WB-shear force was related to a lower flavor, tenderness and juiciness scores.