• Asian-Australasian Journal of Animal Sciences
• /
• v.29 no.2
• /
• pp.263-270
• /
• 2016

This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based on protein level (P), fat level (3P, 3.5P, and 4P), and water level (4P+10, 4P+15, 4P+20, and 4P+25). The pH and shear force values were significantly higher in T7 (3.5P fat and 4P+20 water) than those of other treatments. The lightness and redness were greatly reduced by increasing the quantity of water. The treatments containing 3P fat and 4P+20 water had the highest values of cohesiveness, springiness, gumminess, and chewiness. On the whole, when the protein (P) and fat (3P, 3.5P, 4P) levels were fixed, an increase over the appropriate moisture level deteriorated many physicochemical characteristics.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.5
• /
• pp.491-498
• /
• 2004

In order to study the quarantine and sanitization methods for dried red pepper, comparative effects of commercial fumigation (methyl bromide/MeBr, $phosphine gas/PH_{3}$ and gamma irradiation (5, 10 kGy) were investigated in terms of its physicochemical properties. There were no noticeable chances in pH and soluble solids among the untreated control, irradiated and fumigated samples soon after treatments, but some decrease was found in stored samples (especially soluble solid in fumigated samples) for 8 months under room temperature. Total sugar content was influenced by storage time rather than both treatments. Immediately after treatments, reducing sugar content was significantly reduced in the samples including pericarp when exposed to fumigants (p<0.05), while an apparent decrease was observed in the stored samples including seeds with negligible differences among treatment groups. The electron donating ability (EDA) of the extracts was high in the order of pericarp, whole pepper, powdered pepper and seeds, which was reduced during storage for 8 months particularly in the samples containing seeds. The EDA of irradiated samples during storage was equal to that of the control sample, whereas that of fumigated samples was relatively low (p<0.05).

• Food Science of Animal Resources
• /
• v.40 no.6
• /
• pp.980-989
• /
• 2020

The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated seawater (CSW). The CIE L*, CIE a*, and CIE b*, and chroma values of cooked and uncooked sausages with added CSW were significantly higher than those of the sausages with added SC (p<0.05). However, uncooked and cooked sausages with added SN and CSW had similar CIE a* values (p>0.05). The residual NO₂^- content of sausages with added CSW was significantly lower than that of sausages with added SN. Addition of CSW to sausages resulted in a higher cooking yield compared to the other treatments (p<0.05). Addition of SC resulted in significantly higher volatile basic nitrogen (VBN) and thiobarbituric acid (TBA) values compared to the other treatments. Furthermore, addition of CSW enhanced important physicochemical properties, including CIE a*, CIE b*, residual nitrite content, cooking yield, VBN, TBA, textural properties, and cross-sectional area.

• Food Science of Animal Resources
• /
• v.40 no.5
• /
• pp.722-733
• /
• 2020

This study was aimed to investigate the physicochemical properties, texture, and antioxidant, and antimicrobial activities of regular-fat sausages (RFSs) mixed with 0.25 and 0.5% of oven-dried and freeze-dried grape tomato powder (GTP, 150 ㎛) during storage at 4℃. RFSs were made by six treatments that included: control (CTL), REF (sausages with 0.1% ascorbic acid alone), F1GTPSs (F1) and F2GTPSs (F2) (sausages with 0.25% and 0.5% freeze-dried GTP), and O1GTPSs (O1) and O2GTPSs (O2) (sausages with 0.25% and 0.5% GTP oven-dried at 100℃). Sausages with added oven-dried grape tomato powders (OGTPs) showed decreased pH, lightness (L^⁎), total plate count (TPC), and thiobarbituric acid-reactive substances (TBARS) compared to the sausages mixed with freeze-dried GTP (FGTPSs), but also had the highest redness (a^⁎) and yellowness (b^⁎) values among the treatments. With increasing levels of GTP, the hardness and chewiness of the sausages gradually decreased and these were decreased more in the FGTPSs (F) than in the OGTPSs (O). Compared to the FGTPSs, OGTPSs had higher antioxidant and antimicrobial activities, which extend the shelf-life of meat products. Application of OGTP to RFSs resulted in higher lipid antioxidant, antimicrobial activities, improving physicochemical properties and extended the shelf-life.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.4
• /
• pp.387-396
• /
• 2004

It was investigated to study the sensory and physicochemical properties of chicken consomme made with different boiling time(1, 2, 3, and 4 hr). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouthfeel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for smell, mouthfeel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the treatments, the color and smell showed higher scores by increasing the boiling time. Whereas, in clarify and taste, the 3hr treatment showed the highest values. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values L decreased, and redness a, yellowness b and color difference values ΔE increased with increasing boiling time. There were 18 free amino acids indentified ； the glutamic acid, alanine, arginine and lysine were high in the free amino acid of the chicken consomme made with different boiling times. There were 3 free sugar indentified, glucose, fructose and sucrose. The free amino acid and free sugars contents increased with increasing boiling time. There were changes in the mineral contents of the chicken consomme made with different boiling time ; with high K, Na, P, Mg, Ca and Fe contents. The mineral contents increased with increasing boiling time. Especially, the 3hr treatments was more highly increased than rest of the treatments in all characteristics. The results showed the chicken consomme made by boiling far 3hr was the most preferably in the sensory and physicochemical quality.

• Food Science and Biotechnology
• /
• v.14 no.1
• /
• pp.21-27
• /
• 2005

To improve Dongchimi (watery radish kimchi) quality and preservation, 0, 3, 5, 10, and 15% of gatt (Brassica juncea; leaf mustard) per radish was added. Chemical characteristics were determined during fermentation at $10^{\circ}C$ for 45 days. Total acidity increased slowly by addition of gatt during initial fermentation period, and 15% treatment showed lowest total acidity. Total vitamin C content increased initially in all treatments depending on gatt content, and decreased thereafter. Period for reaching maximum value was delayed by addition of gatt. Highest total vitamin C was found in 15% treatments. In the case of reducing sugar, 5% treatment showed highest contents. Lactic, succinic, and tartaric acid contents consistently increased during fermentation, while those of malic and citric decreased. Turbidity and total solid contents of Dongchimi liquid increased in all treatments as fermentation proceeded, although the extent was rather suppressed by addition of gatt. Colorimetric lightness values decreased, while the initial increased and then decreased in redness and yellowness. Addition of gatt at above 15% weight level per radish accelerated fermentation at the later fermentation stage thus it should be avoided. Most changes in typical characteristics of fermentation were similar depending on treatments. More acceptable Dongchimi could be prepared by fermenting at 5% gatt concentration under given conditions.

• Food Science and Biotechnology
• /
• v.17 no.1
• /
• pp.72-79
• /
• 2008

In this study, changes in the physicochemical properties and functional components of uncooked foods, including carrots, cabbage, shiitake (Lentinus edodes) and white button (Agaricus bisporus) mushrooms, sea mustard, and laver treated with electrolyzed water were investigated. No changes were observed in the primary compositions of any of the materials that were hot air- or freeze-dried after being treated with electrolyzed water. The lightness (L), redness (a), and yellowness (b) values of the carrots, shiitake, and laver were not affected by drying, while changes did occur in the cabbage (L-, a-, and b-values), mushrooms (a-value), and sea mustard (b-value) specimens that were hot air- or freeze-dried following the treatments with electrolyzed water. The dietary fiber contents of all the materials increased when they were hot air-dried. Vitamin C content decreased when the samples were treated with alkalic electrolyzed water. No changes occurred in the lectin, $\beta$-carotene, or total phenolic compound contents after the electrolyzed water treatments, suggesting that electrolyzed water could be used effectively as a pasteurization step for uncooked carrots, cabbage, shiitake and white button mushrooms, sea mustard, and laver.

• Preventive Nutrition and Food Science
• /
• v.21 no.4
• /
• pp.338-347
• /
• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.6
• /
• pp.688-694
• /
• 2017

The effects of heat treatments on the physicochemical properties and in vitro biological activities of quinoa (Chenopodium quinoa Willd.) were investigated. Quinoa grains were subjected to two different heat treatment methods: boiling and steaming plus roasting (steaming/roasting). Compared with raw quinoa, boiled quinoa samples had slightly lower crude protein, crude fat, crude ash, and starch contents. However, steaming/roasting treatment did not cause significant differences in proximate composition. Heat treatments reduced total phenolic and flavonoid contents in quinoa extracts, and higher reduction was detected upon boiling treatment. Heat treatments also reduced lightness and increased yellowness of quinoa samples. Heat treatments increased water absorption index but decreased water solubility index. In vitro starch hydrolysis increased substantially after both heat treatments, and slightly higher values were observed in the boiled quinoa samples. 1,1-Diphenyl-2-picrylhydrazyl free radical scavenging activity and nitrite scavenging activity were reduced by heat treatments, and the boiled quinoa sample showed the lowest activity likely due to loss of activities in cooking water.

• Food Science of Animal Resources
• /
• v.20 no.1
• /
• pp.56-63
• /
• 2000

This study was investigated the effects of the addition of adlay with levels of 1%(T1), 2%(T2), 3%(T3) and 4% (T4) in skim milk substrate on the physicochemical and microbiological properties of yoghurt during fermentation and storage period at 4$\pm$1$^{\circ}C$. Adlay yoghurt were fermented with the mixed cultures of YC-380, ABT-4 and ABT-D. Titratable acidity and pH values of all treatments were increased and decreased significantly(p<0.05) with fermentation period, respectively and increased and decreased slightly during the storage period, respectively. There were increased and decreased in order of all treatments fermented with YC-380, ABT-4 and ABT-D. Viscosity of adlay yoghurt increased rapidly in order of T4, T3, T2 and T1 during fermentation and slowly in order of T1, T2, T3 and T4 during the storage period. There were increased in order of all treatments fermented with ABT-D, YC-380 and ABT-4. The counts of viable cells of lactic acid bacteria in all treatments were rapidly and slightly increased during fermentation and storage period, respectively. There were increased in order of fermented with ABT-D, ABT-4 and YC-380 in all treatments. The counts of E. coli were not found in adlay yoghurt. In all treatments, T1 showed slightly high compared to that of control. Based on the results of this experiment, the optimum level of addition of adlay were 1% (w/v) for production of acid production, pH, viscosity and the counts of viable cells of lactic acid bacteria.