• International Journal of Industrial Entomology and Biomaterials
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• v.37 no.2
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• pp.63-68
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• 2018

Semi-dried mulberry fruit can be distributed at room temperature and maintained its chewy texture and shape. It can be used for its own itself or food materials. We develop the honey coating semi-dried mulberry fruit manufacturing method through hot air dryer. After extracting the moisture from the thawing process, honey was coated and dried. Drying time for semidried mulberry fruit was shortened by manufacturing on the day of work without going through aging process. The first the mulberry fruit juice was separated from the frozen mulberry fruit at room temperature of the laboratory or in the dryer of $60{\sim}90^{\circ}C$, then the first dried by a hot air drier at $60^{\circ}C$ for 3 to 4 h. Next, it is coated with honey, which is equivalent to 20% weight of the first dried mulberry fruit, and then the second dried at a temperature of $38^{\circ}C$ for 20 ~ 30 h. The honey coating semi-dried mulberry fruit by above method was shiny on the surface and retained its shape. The moisture content was about 15% and it was confirmed that it could be stored at room temperature.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.4
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• pp.417-425
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• 2015

Semi-dried conger eel Conger myriaster is considered as a health food in Korea due to its richness in vitamins, minerals, proteins and omega-3 fatty acids. This study characterize the sanitary quality of commercial semi-dried conger eel for developing high quality semi-dried products and suggested the guideline for controlling the quality. Moisture content ranged from 41.2% to 73.4% (mean: 61.5%), volatile basic nitrogen ranged from 16.1 to 93.6 mg/100 g (mean: 55.1 mg/100 g), and peroxide value ranged from 15.2 to 69.8 meq/kg. Viable cell counts ranged between 6.51 and 8.53 log CFU/g, while the Escherichia coli count ranged from undetectable to 4.6 log CFU/g. Based on these chemical and microbial findings, we suggest that provisions be established for development of high quality semi-dried conger eel as follows: 50-68% for moisture content, < 50 mg/100 g for volatile basic nitrogen content, < 60 meq/kg for peroxide value, and negative for E. coli. Among the 16 commercial semi-dried conger eel products used in this study, the standard-passed product was only GS-L.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.411-425
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• 2022

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%-50%) and drying time (0-580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, our data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.422-427
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• 1994

The quality of salted and semi-dried mackerel prepared by cold osmotic dehydration using a high osmotic pressure resin during storage at $5{\pm}1^{\circ}C$ was evaluated. The moisture contents in salted and semi-dried mackerel decreased in. range of 4 during storage. The brown pigment formation content and peroxide value of salted and semi-dried mackerel prepared by osmotic dehydration were more lower than those of salted and semi-dried mackerel prepared by traditional drying methods such as sun-drying, hot-air drying and cold air drying. The viable cell count and histamine contents of cold osmotic dried products were much lower and revealed a tendency to increase during storage, but even these values after storage of 15 days showed that the salted and semi-dried mackerel was safety in respect of food sanitation. The ratio of saline soluble nitrogen to total nitrogen in cold osmotic dried products were higher than that of traditional dried products during storage. Judging from the results of chemical and sensory evaluation, shelf-life of salted and semi-dried mackerel by cold osmotic drying were more longer than that of salted and semi-dried mackerel prepared by traditional drying.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.553-564
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• 2020

The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (p < 0.05). The processing yield of semi-dried restructured jerky with carrageenan was higher compared to that of the control group (p < 0.05). The rehydration capacities of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration capacity of the control group (p < 0.05). Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. No significant (p > 0.05) difference was observed in appearance score among restructured jerky prepared from duck skin gelatin and carrageenan. Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried restructured jerky formulations results in the optimization of quality characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.469-474
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• 2002

This study was conducted to investigate the effects of gamma irradiation on the shelf-life extension of semi-dried squid (Todarodes pacificus). Semi-dried squid was stored at 10$^{\circ}C$ after gamma irradiation with doses of 0, 3, 5 and 7 kGy. In microbiological aspects, non-irradiated semi-dried squid was rapidly deteriorated during storage, and molds and yeasts were detected in a selective medium. The total viable cells were reduced with the increase of irradiation dose, and a dose level of 7 kGy was considered optimum and effective dose for the preservation of semi-dried squid. Increase in the content of volatile basic nitrogen was reduced by irradiation treatment depending upon doses. Thiobarbituric acid values were not significantly different in all samples regardless of irradiation. Sensory qualities of irradiated semi-dried squid were acceptable.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.557-565
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• 2009

Effects of the addition of kimchi powder on the physico-chemical and sensory properties of semi-dried sausages were investigated at the following kimchi powder concentrations: control (0%), T1 (1%), T2 (2%), and T3 (3%). pH of the semi-dried sausages containing kimchi powder decreased with the addition of kimchi (p<0.05). Also, the addition of kimchi powder to the sausages significantly decreased the CIE $L^*$ and increased the CIE $a^*$ and CIE $b^*$ values (p<0.05). The T3 treatment resulted a higher mositure lose than other treatments. TBARS values of the T2 and T3 groups were significantly lower (p<0.05) than that of the control, while T3 had the highest VBN value among treatments at the end of the storage period. Addition of kimchi powder to semi-dried sausages improved the overall sensory properties of the sausages, and increased the softness and tenderness. These results suggest that addition of 2% kimchi powder to semi-dried sausage is helpful to improve the quality of sausages.

• Food Science and Preservation
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• v.15 no.3
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• pp.427-436
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• 2008

This research investigated the application of semi-dried red pepper in Kimchi manufactured using semi-dried red pepper with seed ratios of 20, 40, 60 or 80%. Among the treatments, there were no significant changes in pH, acidity and lactic acid bacterial cell counts during the fermentation period. Kimchi made with a higher pericarp ratio had higher levels of vitamin C, ASTA value and capsainoids during fermentation. The organic acid level showed no significant difference with the various semi-dried red pepper seed ratios, and during fermentation the malic and succinic acid levels decreased while the acetic and lactic acid levels increased. In a sensory evaluation, the overall acceptance was highest for the control group, but the acceptance of Kimchi prepared with semi-dried red pepper at a seed ratio lower than 20% was not significantly different.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.584-591
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• 2014

Salted semi-dried brown croaker, Miichthys miiuy, has been proposed as a palatable seafood in Korea due to its specific texture, taste, and nutritional content. This study was conducted to characterize the sanitary quality of commercial salted semi-dried brown croaker for the development of high quality salted semi-dried products. The chemical properties ranged from 64.2 to 77.1% (mean $74.7{\pm}3.5%$) for moisture content, from 2.1 to 9.5% for salinity, from 14.1 to 58.1 mg/100 g for volatile basic nitrogen, and from 19.1 to 107.2 meq/kg for peroxide values. The viable cell counts and Escherichia coli were 4.2~8.3 log(CFU/g) [mean: 6.2 log(CFU/g)] and 18>~4.6 log(MPN/100 g), respectively. The chemical and microbial results of commercial salted semi-dried brown croaker suggest that provisions should be established for development of high quality salted semi-dried products.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.622-629
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• 2015

The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.