• Food Science of Animal Resources
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• v.44 no.3
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• pp.586-606
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• 2024

The study was performed to determine the effect of faba bean protein isolate (FBPI) alone or in combination with microbial transglutaminase (MTG) on the rheological properties of pork myofibrillar protein gel (MPG), and physiochemical and textural properties of reduced-salt, low-fat pork model sausages (LFMSs). The cooking yields of MPGs with MTG or FBPI alone decreased and increased, respectively. However, the combination of FBPI and MTG was similar to the control (CTL) without FBPI or MTG. Gel strength values of MPG added with both FBPI and MTG were higher than treatments with FBPI or MTG alone. The hydrophobicity values of CTL were lower than those of MPG with FBPI alone, whereas the addition of MTG decreased the hydrophobicity of MPGs. The incorporation of FBPI alone or in combination with MTG decreased sulfhydryl groups (p<0.05). Shear stress values of MPGs with MTG tended to be higher than those of non-MTG treatments at all shear rates, and the addition of FBPI into MPGs increased shear stress values. Reduced-salt (1.0%) LFMSs with FBPI alone or combined with MTG had both lower cooking loss and expressible moisture values than those of CTL and similar values to the reference sample (REF, 1.5% salt). Textural properties of reduced-salt LFMSs with FBPI or MTG were similar to those of REF. These results demonstrated that the combination of FBPI and MTG could improve the water binding capacity and textural properties of pork MPGs and LFMSs and might be suitable for application in the development of healthier meat products.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.246-250
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• 2017

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.

• The Korean Journal of Quaternary Research
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• v.14 no.1
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• pp.1-5
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• 2000

During the last three years (1997∼2000), a research project of beach dynamic environmental process and dynamic nature of the Nobong Beach, East Sea of Korea has been carried out for a better understanding of beach cycle (winter and summer). In fact, however, this paper deals with a particular feature of beach dynamics, that is, overwash process of overwash water and its sediments. The overwash mark sediments (OMS) are analyzed to understand various textural characters.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.901-911
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• 2018

Response surface methodology was used to study the effect of egg albumen (5-15 g), vegetable oil (5-15 g), and corn bran (5-15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.156-163
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• 1999

This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.

• Korean Chemical Engineering Research
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• v.48 no.4
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• pp.475-482
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• 2010

In this work, soft sensor based on image anlaysis is proposed for quantitatively estimating the visual appearance of manufactured products and is applied to quality monitoring. The methodology consists of three steps; (1) textural feature extraction from product images using wavelet transform, (2) numerical estimation of the product appearance through projection of the textural features on subspace, and (3) use of latent variables of textural features (i.e., numerical estimates of product appearance). The focus of this approach is on the consistent and quantitative estimation of continuous variations in visual appearance rather than on classification into discrete classes. This approach is illustrated through the application to the estimation and monitoring of the appearance of engineered stone countertops.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.482-487
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• 2001

To find the possibility in utilizing the fish meat processing by-products, protein nutritional quality and textural properties of crucian carp extraction residue (CCER, feeze dired) incorporated into cookies were investigated. Moisture, ash and protein contents in cookies were increased with the higher residue treatments, but lipid contents were similar within all levels (3%, 9% and 15%). Major constitutional amino acids were revealed as glutamic acid, proline, leucine and arginine, and the sum of those amino acids was about 50% of total amino acid contents. Cookies with residue (CCER) had higher (80.74~84.50%) in vitro protein digestibility than standard cookies (83.32%), while slightly lower trypsin indigestible substrate (TIS) contents were showed in CCER containing cookies than control. CCER treatments resulted the decreased protein nutritional quality in C-PER (computed protein efficiency ratio) value from 2.41 (standard) to 1.15 (cinnamon flavored. 9% CCER), and those C-PER of all cookies were lower than ANRC casein (2.50). Lipophilic browning was developed steadily till 60 days storage and a significant (p<0.05) changes of browning ws not noteed between 60 days and 90 days storage. Color of cookies, expressed as L, a and b value, was significantly (p<0.05) lightened with the increased CCER. Similar trends by treatments were noted for hardness. Cookies containing 9% CCER were similar to control regarding textual and sensory properties.

• Carbon letters
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• v.10 no.4
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• pp.293-299
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• 2009

Potassium hydroxide activated carbons were prepared from Egyptian petroleum cokes with different KOH/coke ratios and at different activation temperatures and times. The textural properties were determined by adsorption of nitrogen at $-196^{\circ}C$. The adsorption of iodine and methylene blue was also investigated at $30^{\circ}C$. The surface area and the non-micropore volume increased whereas the micropore volume decreased with the increase of the ratio KOH/coke. Also the surface area and porosity increased with the rise of activation temperature from 500 to $800^{\circ}C$. Textural parameter considerably increased with the increase of activation time from 1 to 3 h. Further increasing of activation time from 3 to 4 h was associated with a less pronounced increase in textural parameters. The adsorption of iodine shows the same trend of surface area and porosity change exhibited by nitrogen adsorption, with KOH/coke ratio and temperature of activation. Adsorption of methylene blue follows pseudo-first-order kinetics and its equilibrium adsorption follows Langmuir and D-R models.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.468-476
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• 2006

The objectives of this study were to determine the antioxidant and cytotoxic activities of Zelkova leaf extract and the sensory and textural characteristics of Zelkova leaf rice cake. The ethyl acetate layer of Zelkova leaf extract showed the most effective DPPH radical and superoxide anion scavenging activities. The residual layer of Zelkova leaf extract exhibited potent cytotoxicity against the HeLa cell line. In the sensory evaluation, the color and taste of Zelkova leaf rice cakes were not significantly different. Zelkova leaf rice cakes with 20%(5.18), 25%(4.94) and 30%(4.88) added Zelkova leaves showed higher overall acceptability than 0%(4.06) added Zelkova leaves. In the textural analysis, the hardness of the Zelkova leaf rice cake increased slowly with increasing leaf content during 3 day storage. The cohesiveness of 25% and 30% Zelkova leaf rice cakes showed no variation with storage time but that of 0% Zelkova leaf rice cakes decreased with increasing storage period. The 'L' value of Zelkova leaf rice cake decreased with increasing leaf content while the 'a' value of 0% Zelkova leaf rice cake was lower than that of 20%, 25% and 30% Zelkova leaf rice cakes.

• The Korean Journal of Quaternary Research
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• v.7 no.1
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• pp.93-101
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• 1993

A sedimentation study of the Cheonripo intertidal beach sands and its related coastal dune sands, Cheonripo, Seosan Gun, Choongcheong Namdo, Korea has been carried out based on a series of several summer time field surveys. Each subenvironment in the Cheonripo coastal zone, that is, intertidal sand beach and coastal sand dune, could be differenciated in terms of textural parameters. The coastal dune sands are finer than the intertidal beach sands in mean grain size, and the sorting of dune sands is relatively poorer than that of intertidal beach sands. However, the skewness of intertidal beach and dune sands is commonly positive. Such textural parameters are characteristically differentiated on scatter diagrams. A series of megaripple bedform observations for 6 tidal cycle periods(August 13, 14 and 15, 1990) are interpreted to find out migration pattern of bedforms and its related sand migration. Such migration natures are shown on the tables and figures.