• Food Science of Animal Resources
• /
• v.31 no.5
• /
• pp.756-762
• /
• 2011

This study was conducted to investigate the effects of moisture content on microbiological stability and texture characteristic of dry-cured ham. The moisture content of dry-cured hams was adjusted to 35% (C) or 45% (T) and then vacuumpackaged after slicing to a 1 inch thickness. All packaged dry-cured hams were stored at $10^{\circ}C$ for 3 mon, and physicochemical analyses and a sensory evaluation were conducted to verify the quality of dry-cured hams during four different storage periods. Moisture content was significantly higher in T (44.89%) compared to that in C (35.03%). However, crude fat content was higher in C (14.08%) than that in T (11.11%). The pH, salinity, and shear force were higher in C than those in T, and dry-cured hams derived from C seemed to provide low lipid oxidation stability during storage. In contrast, T showed high CIE $L^*$, CIE $a^*$ and CIE $b^*$, and aw values when compared to dry-cured hams from C. Total plate counts and Lactobacillus tended to increase with the increase in storage period, and both were lower in T than those in C after 1 mon of storage. Our results indicate that 45% moisture content improved dry-cured ham quality as compared to that of dry-cured hams containing 35% moisture.

• Food Science of Animal Resources
• /
• v.27 no.2
• /
• pp.157-162
• /
• 2007

Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.

• Food Science of Animal Resources
• /
• v.33 no.6
• /
• pp.787-795
• /
• 2013

This study was carried out to investigate the characteristics of goat and cow milk yogurts containing high-exopolysaccharide fermented by Streptoccous thermophilus LFG isolated from kefir. The pH of cow milk yogurt was higher than that of goat milk yogurt. The contents of lactic acid was greater in goat milk yogurt (743.9-1043.8 mg/100 g) than in cow milk yogurt (441.6-709.9 mg/100 g). The numbers of survival lactic acid bacteria were the greatest in goat milk yogurt fermented by Str. thermophilus LFG. Viscosity was greater in cow and goat milk yogurts cultured by Str. thermophilus LFG than in yogurts by Str. thermophilus TH3. Syneresis of yogurt fermented by Str. thermophilus LFG was 9.6-16.1% and 28.2-31.8% in yogurt fermented by Str. thermophilus TH3 after 10 d storage at $4^{\circ}C$. Flavor compounds identified from goat milk were acetone, ethylbutanoate, ethyl-3-methylbutyrate, ethyl-2-butenoate and ethylhexanoate, and those from cow milk were ethylbutanoate, acetone, 2-heptanone and acetoin. Flavor compounds detected from goat milk and cow milk yogurts were acetic acid, butanoic acid, butanol, diethylcarbinol, acetone, diacetyl, decane, 2-methyl-3-pentanone, hexanal, 2-heptanone, acetoin, benzaldehyde, dimethyldisulfide, and dimethyltrisulfide. In sensory evaluation, overall preference and texture values were higher in goat milk yogurt fermented by Str. thermophilus LFG than in cow milk yogurts and the yogurt fermented by mixed culture resulted in the highest score.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.5
• /
• pp.698-704
• /
• 2014

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.7
• /
• pp.997-1001
• /
• 2003

Addition of synnemata of Beauveria bassiana on the baking qualities of bread was studied. There were no differences in the loaf volume of bread made of composite flour blended with the synnemata powder at level of 1%, 3% from that of control, but that of 5% was lower than the control. The addition of synnemata powder caused a decrease in the lightness of bread crumb and an increase in the redness and yellowness. The hardness of bread made of composite flour blended with synnemata powder at level of 1% and 3% was similar to that of control, while 5% addition was higher than the control. There were no differences in the springiness, gumminess and chewiness of bread made with synnemata powder at level of 1%, 3% from those of control. In sensory evaluation, the addition of the synnemata powder at level of 1% and 3% did not affect appearance, flavor, taste, texture and overall acceptability, while 5% addition significantly decreased those values.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.36 no.2
• /
• pp.80-87
• /
• 2003

Recovery conditions and characteristics of a high molecular soluble protein from surimi processing wastewater in marine manufacture using calcium powder of cuttle bone treated with acetic acid (ATC) were examined. Judging from results of total-N, pH, COD, turbidity and yields, optimal treatment concentration of ATC for recovery of high molecular soluble proteins from wastewater was $1.0\%.$ The protein recovered from seafood waste (PRW) was macromolecule weight. The COD value in the wastewater treated with ATC was very high. The PRW had a $78.4\%$ in moisture, $1.0\%$ in crude lipid and $5.7\%$ in crude ash. The proximate composition, except the crude ash, of the PRW was similar to that of commercial surimi. The PRW showed white index and similar in the content and in the composition of total amino acid to those of commercial surimi. From the results of sensory evaluation on white index and texture, the heat-induced surimi gel prepared with $5\%$ subsititution of the PRW for bulking agent of commercial surimi was not significantly different compared to that prepared with the original commercial surimi.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.52 no.6
• /
• pp.580-586
• /
• 2019

Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.

• Korean Journal of Poultry Science
• /
• v.32 no.3
• /
• pp.219-224
• /
• 2005

This study was carried out to investigate the effect of feldspar on laying Performance and e99 qualify in hens. A total of 96 'Tetra Brown' layers were assigned to 4 treatments in a completely randomized design. Each treatment consisted 4 replicates accommodating 6 layers per replication. Experiment diets were a control diet without feldspar and supplemented 0.5, 1.0 and $1.5\%$ feldspar. The egg Production rate was significantly increased in layers 134 diets supplemented 0.5 and $1.0\%$ feldspar compared to that of control (P<0.05). Egg weight, egg mass, feed intake, feed conversion ratio, egg shell strength and egg yolk color were not significantly different among the treatments (P>0.05). The haugh unit and blood spot of the eggs were significantly increased in $1.5\%$ feldspa. diets compared to that of control (p<0.05). However, the albumen index and meat spot in the eggs were not statistically different among treatments (P>0.05). Sensory evaluation traits were not significantly differed in terms of appearance, color, texture flavor and overall acceptability of eggs (P>0.05). The juiciness of boiled eggs was significantly increased in eggs of birds fed $1.0\%$ feldspar diets(P>0.05).

• Korean journal of food and cookery science
• /
• v.28 no.6
• /
• pp.857-863
• /
• 2012

This study prepares dried sweet pumpkins to optimize pretreatment conditions of blanching, steaming and microwave heating and to investigate the quality characteristic of each method. The sweet pumpkin blanching treatment of moisture content decreased gradually with increasing temperature, and soluble solids, and weight loss was increased. Color temperature is lower, and a higher value of L value and b value increased. As for the sweet pumpkin steaming treatment of moisture content, it was observed that the longer the steaming time was decreased, sugar content was increased. Change of color in the L value, the longer the steaming time a and b values. Also, as for the microwave treatment of the sweet pumpkin, the longer the time the moisture content decreased, it slightly increased soluble solids and weight loss. Blanching showed the lowest hardness of texture, followed by steaming, and microwaves, in order. Penetration per 20 hours per type was determined by sensory evaluation of sugar, and sugar:fructose(1:2)ratio were higher in the composition.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1197-1202
• /
• 1998

Organic acids-eggshell calcium salts were prepared to recycle calcium component from discarded egg shells, and the effects of addition of the salts on dough characteristics of raw noodle and physical properties of cooked noodle were also investigated. Based on Farinograms, calcium malate (CM) affected absorption, stability time, and development time more considerably than calcium citrate (CC). Maximum concentrations of both CM and CC with little influence on dough characteristics were found to be 0.1% and 0.4%, respectively. Addition of calcium salts led to reduce the volume expansion rate of cooked noodle and this was more clearly shown in a sample fortified with CM than CC. As for CC, addition of more than 0.6% resulted in rapid increase in springiness which was in a good agreement with sensory evaluation results. Calcium ion concentration of cooked noodle fortified with 0.4% CC was 48 ppm, equivalent to 86 mg of calcium obtained from 200 g of cooked noodle.