• Korean journal of food and cookery science
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• v.25 no.4
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• pp.445-451
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• 2009

In this study, the effects of Corchorus olitorius powder on the quality characteristics of emulsion type sausages during storage at $4^{\circ}C$ for 28 days was evaluated. Sausages were produced containing 0.5%, 1.0% and 1.5% C. olitorius powder. The pH values of sausage containing C. olitorius powder were higher than the control during 28 days of storage. The L and a values of sausage containing C. olitorius powder significantly decreased with increasing C. olitorius powder content; however, the b values significantly increased. The volatile basic nitrogen (VBN) and nitrite content of sausage containing C. olitorius powder were lower than that of the control. Especially, the VBN and nitrite content of sausages containing 1.5% C. olitorius powder were significantly lower compared to the control. In addition, sausages with $0.5{\sim}1.0%$ C. olitorius powder had higher hardness, cohesiveness, gumminess and brittleness than the control. In regards to the sensory evaluation, sausages containing 0.5% C. olitorius powder had the highest overall acceptability. Therefore, these results suggest that it may be possible to manufacture sausages containing 0.5% C. olitorius powder to help improve the overall quality of sausage.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.334-339
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• 2009

This study was carried out to determine the effects of olive-oil prepared tomato powder (OPTP) and lycopene on seasoned raw pork. 1.5% OPTP was added in T1 and 3.0% in T2; and 0.03% refining lycopene was added in T3. While in storage, pH values of the treated samples were lower (p<0.05) than those of the control samples. Upon increasing storage, salinity values of OPTP samples increased as well, however, the values of T3 did not change. There were significantly higher TBARS values observed in the OPTP samples compared to control, but no significant difference between T3 and the control samples in TBARS values during storage. VBN values of T2 samples were lower than that of other samples at Day 3 and Day 6 of storage. At Day 9 however, the VBN values of T1 and T2 were significantly higher than those of the control and T3. There was no significant difference between the control and the treated samples in the total plate counts. There were relatively higher redness, yellowness and chromatic values observed in the treated samples than in control. In sensory evaluation, there was no significant difference between the control and the treated samples in color, tenderness, juiciness and overall acceptability.

• Journal of Life Science
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• v.29 no.7
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• pp.792-799
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• 2019

This study was carried out to investigate the effect of persimmon peel on the physicochemical properties of ground pork stored at $4^{\circ}C$ for 10 days. Four types of ground pork were evaluated: T0 without dried persimmon peel powder, and T1 with 0.3%, T2 with 0.7%, and T3 with 1.0% dried persimmon peel powder. The pH increased during storage, with the pH of T3 being the lowest (p<0.01). The L-value and b-value were not significantly changed, but the a-value decreased during storage. On the 10th day of storage, the a-values were significantly higher for T2 and T3 than for T0 and T1 (p<0.001). TBARS significantly increased during storage, with lower values for T2 and T3 than for T0 and T1 (p<0.001). DPPH free radical scavenging activity decreased during storage, with T0 having the lowest value (p<0.001). The VBN content increased during storage, and the VBN content of T0 was the highest at the 10th day (p<0.05). The water-holding capacity decreased and cooking loss increased during storage. Hardness and chewiness increased, while springiness and gumminess decreased during storage. The results of this study showed that the addition of persimmon peel during the process of making ground pork had antioxidant effects that maintained redness and physical quality. A 0.7% addition was the most appropriate.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.142-143
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• 2001

본 연구의 목적은 젓갈 제조 공정에서 미생물학적, 화학적 위해 요소를 조사하고 젓갈 산업에 HACCP system의 적용과 관리 대책을 연구하는데 있다. 작업장내 공중낙하균을 측정하였으며 젓갈원료 및 제조공정별 생균수, 분변계대장균, 병원성균, VBN 등의 의해 요소를 검토했다. (중략)

• Culinary science and hospitality research
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• v.8 no.3
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• pp.279-294
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• 2002

The anchovy, Engraulis japonica, were prepared with two different salt concentration of 20%, 10% which was added 2, 5, 5 and 10 % of grind garlic(LSA 1, 2, 3, 4) and garlic juice(LSB 1, 2, 3, 4), respectively. The experimental samples were taken at 30, 60, 90 and 110 days fermentation, which were analyzed VBN(volatile basic nitrogen), amino acids, nucleotides and their related compounds and amino acids. VBN increased rapidly until 110 days fermentation, its contents in samples containing of 10% salt(CB) were increased about 2.4 times as compared with those of 30 days fermentation. And then its contents of 110 days fermented samples increased at average 2.3 times more than 30 days fermented samples containing grind garlic of 2, 5, 8% and garlic juice of 2%. Nucleotide and their related compounds were detected AMP, UMP, IMP, inosine and hypoxanthine. Hypoxanthine was dominants in all samples and increased steadily during fermentation of anchovy. The contents of composition amino acids decreased gradually during it's fermentation, but those content decreased 33% in CO group, 42% in the CB group and 38%(average) in the other garlic added low salt groups.

• Food Science and Preservation
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• v.17 no.4
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• pp.444-450
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• 2010

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at $4^{\circ}C$ and $-18^{\circ}C$. We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1051-1057
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• 1999

The effects of gamma irradiation on taste compounds of low salted and fermented squid were investig ated. Salted and fermented squid products were prepared with salt concentrations of 5%, 10%, and 20% and was fermented at 15oC and 25oC after gamma irradiation with a dosage of 2.5~10 kGy. Amino nitrogen (AN), volatile basic nitrogen(VBN), trimethylamine(TMA), and hypoxanthine(Hx) contents were examined during the fermentation periods. Results showed that gamma irradiation had no effect on the initial con tents of AN, VBN, TMA, and Hx compared with non irradiated salted and fermented squid. During the fermentation periods, these contents rapidly increased in accordance with the decrease in NaCl concen tration and irradiation dose, and the increase in fermentation temperature. Specifically, the taste compounds of salted and fermented squid prepared with a NaCl concentration of 10% and an irradiation dose of 10 kGy maintained the appropriate level for the fermentation period at 15oC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.932-936
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• 1996

Scallop, Pectinopecten yessoenis(Jay), cultivated in the cold east coast of Kwangwon region, Korea, is expected be to produced about 50, 000 tons in the year 2000. Scallop, first of all should be exuviated to process for new goods. In this study, vacuum and nitrogen packagings were applied to extend the shelf-life of exuviated scallop boiled with steam for 10 min. Vacuum and nitrogen packagings retarded the decrease in pH, whereas inhibited the production of $NH_2-N, $ VBN, TMA, and TBA of exuviated scallop stored at $5^{\circ}C.$ They also inhibited the microbial growth. But, there was no significant difference in the bacteriostatic effects between both packaging methods. The estimated shelf-lives of boiled and exuviated scallops for control, vacuum, and nitrogen packagings were about 30, 36, and 36 days, respectively.

• Food Science of Animal Resources
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• v.20 no.3
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• pp.214-221
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• 2000

사슴(Elk deer ♀, 월령 28~30개월, 체중 170$\pm$10kg)의 등심부위와 대퇴부위를 도축 직후 함기포장과 진공포장하여 4$^{\circ}C$에서 10일간 냉장하면서 경시적으로 이화학적 특성의 변화를 실험한 결과 지방산은 등심부위와 대퇴부의 모두 palmitic acid가 각각 35.16%와 31.75%가 많고 그 다음으로 oleic acid, stearic acid의 순으로 많아\ulcornerT다. 냉장기간이 경과하면서 포화지방산은 증가하였고 불포화지방산은 감소하는 경향이었는데 함기포장육의 변화 폭이 컸다. 냉장기간 중 TBA가는 등심부위 가 0.0598에서 0.5616 mgMA/kg, 대퇴부위가 0.0650에서 0.3770 mgMA/kg,이었으며, 냉장기간이 결과함에 따라 점차 상승하고 상승폭은 진공포장육보다 함기포장육이 대퇴부위보다 등심부위가 크게 나타났다. 냉장기간중 VBN가는 등심부위가 3.93에서 7.31 mg%, 대퇴부위가 3.98에서 6.35 mg%이 었으며 냉장기간이 경과함에 EK라 진공포장육보다 함기포장육이 대퇴부위보다 등심부위가 더 높게 나타났다. 이상의 결과를 종합하여 볼 때 등심부위와 대퇴부 모두 냉장 10일까지 신선한 상태이었고 진공포장육이 함기포장육보다 선도 유지가 잘 되었다.

• Food Science of Animal Resources
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• v.20 no.3
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• pp.222-229
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• 2000

본 연구는 동결 및 재동결 처리가 계육의 부위별 품질특성에 미치는 영향을 검토하기 위해 서 실시하였다. 드립감량은 동결육이 재동결육보다 낮았으며, 가슴육이 다리 및 날개육보다 높았다. 가열감량은 재동결육, 동결육 및 신선육의 순으로 높게 나타났다. L, a 및 b 값은 동결에 의한 차이는 없었으나, L 값은 가슴육이 다리 및 날개육이 가슴육보다 높았다. 수용성 단백질 추출성의 신선육 및 동결육이 재동결육보다 높았으며 , 다리 및 날개육이 가슴육보다 높았다. 염용성 단백질 추출성의 경우, 신선육, 동결육 및 재동결육의 순으로 높았고, 가슴육이 다리 및 날개육보다 높았다. 보수력은 신선육, 동결육 및 재동결육의 순으로 우수하였고, 부위별로는 다리, 날개 및 가슴육의 순이었다. 신선육 및 동결육의 pH는 재동결육보다 낮았으며 다리 및 날개육이 가슴육보다 높았다. TBA 및 VBN은 재동결육, 동결육 및 신선육의 순으로 높았고, 다리 및 날개육의 TBA는 가슴육보다 높았으나, VBN은 낮은 편이었다. 기호성은 신선육이 재동결육보다 우수하였고, 부위별로는 다리 및 날개육이 가슴육보다 우수하였다.