• Culinary science and hospitality research
• /
• v.20 no.2
• /
• pp.89-99
• /
• 2014

This study aims to make stock using cod bones with the hot water extraction method. Moisture content, chromaticity, pH, salinity, sugar content, mineral contents, quantitative analysis, and overall acceptance were studied to determine the standard formula. The results are as follows. The moisture content decreased (p < 0.001) and color value increased as heating time increased. The pH was highest in CS5 which was heated for 30 minutes and lowest in CS1. The salinity and sugar content significantly increased with more heating time (p < 0.001). In terms of mineral contents, sodium was highest in 138.87~154.17 mg, magnesium and iron showed proportion difference with increased heating time. The mineral analysis test result revealed that sodium, magnesium and iron showed proportional difference with increased heating time, while potassium and calcium did not change. The result of quantitative analysis test showed transparency, fishy smell, delicate flavor, savory flavor, salt taste and umami taste became stronger as high-pressure heating time increased. From these result, CS4 was evaluated to be the best in appearance, flavor, taste, aftertest and overall acceptance. Also, 60 minute high-pressure heating time is the most desirable to produce stock using cod bones as a main ingredient.

• Culinary science and hospitality research
• /
• v.19 no.4
• /
• pp.1-12
• /
• 2013

The purpose of this study was to find the effects of guava leaf powder as a natural tenderizing ingredient for low-fat pork seasoned with meat sauce, and to promote a consumer demand and practical use of low-fat pork. Moisture content, pH, color, texture, and sensory tests (quantitative descriptive sensory evaluations and acceptance) were conducted to the control and 5 samples of pork seasoned with 0.75, 1, 1.5, 2, 3% guava leaf powder) to determine the highest effectiveness on tenderizing pork. Moisture content and pH values were the highest in the samples with 1% and 1.5% of guava leaf powder added. L-value of cooked meat decreased, while a-value increased. In the texture test, most of the experiments showed the best values in the sample with 1.5% added. Based on quantitative descriptive sensory evaluations, the unpleasant smell of meat tended to decrease with more guava leaf powder, and the scores of the others were highest in the sample with 1.5% added. This sample also got the highest score in the acceptance test. These results can be used as primary data for research on the tenderizing effect of a functional ingredient and solutions to unbalanced consumption of pork.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.1
• /
• pp.105-110
• /
• 2016

The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were evaluated and compared. The sensory characteristics of five kinds of rice confections were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). In the descriptive analysis, 10 trained panelists evaluated sensory characteristics consisting of 19 attributes, and there were significant differences (p<0.05) among the 16 characteristics. For the descriptive data, multivariate analysis of variance was carried out and identified differences among the samples. The PCA of rice confections for the first two principal components could explain 85.66% of the variations. The Korean, Japanese, and Chinese rice confections were savory, gritty, and particle-sized, the other Korean local specialty rice confections were fruity, sweet, honey-flavored, compact, and crispy, and those from the USA were glossy, grainy, bright, adhesive, cohesive, crispy, and sweet.

• Food Science of Animal Resources
• /
• v.24 no.4
• /
• pp.319-325
• /
• 2004

The objective of the present study was to investigate the effect of processing conditions on the physical and sensory properties of pork cutlet produced from chilled pork loin (T1), the cured and massaged chilled pork loin (T2), the cured and massaged frozen pork loin (T3), frozen pork loin (T4), massaged frozen pork loin (T5). Water holding capacity (WHC) of pork cutlets were not significantly different among the treatments. In chilled pork loin, WHC of T2 were slightly higher than that of T1. T4 showed the lowest WHC among all treatment group. In meat color, CIE L$\^$*/, a$\^$*/. b$\^$*/ values in chilled pork loin were not significantly different between T1 and T2. L$\^$*/ values of T3 and T5 were higher than that of T4. a$\^$*/ values were not significantly different among the all treatments. T3 produced through the curing and massaging treatment showed the highest tenderness in shear force (p< 0.001), while force value (kg/㎤) of T4 were the highest among all treatments. Separation ratio of wheat dough from pork cutlet was highest (p.<0.001) in T4. In triangle test, T1 : T3 combination was higher than that of other pairs. No differences in acceptability of sensory evaluation were observed among T1, T2, T3, and T5 groups, while the frozen pork showed the lowest (p<0.001) acceptability. In conclusion, pork cutlets from T4 with the curing and/or massaging process showed similar acceptance than those from chilled pork loins, and this treatments may contribute to promote the consumption of frozen pork loins.

• Korean Journal of Food Science and Technology
• /
• v.51 no.6
• /
• pp.551-557
• /
• 2019

The purpose of this study was to investigate the changes of flavor and taste characteristics of black pepper treated with three different nonthermal sterilization methods, which are intense pulsed light (IPL), ultraviolet (UV), and cold plasma (CP). Also, the sensorial and instrumental evaluation of black pepper before and after nonthermal treatments were analyzed. As a result of color value, UV and CP treatments did not show chromacity difference (ΔE), but IPL treatment showed a significant difference of 6.58. Piperine contents of sample before nonthermal treatments was 10.7±0.53 mg/g and the piperine contents of all samples decreased after nonthermal treatments. The result of the electronic nose analysis were divided into two groups before and after nonthermal treatments, and divided into three group by principle component analysis. According to the intensity test, after nonthermal treatments, all sample had low flavor and taste, and the intensity was in the order of IPL, CP, and UV. In thirteen sensory attribute languages developed through quantitiative descriptive analysis (QDA), the intensity value of the samples were low after nonthermal treatments.

• Food Science of Animal Resources
• /
• v.21 no.4
• /
• pp.300-306
• /
• 2001

This study was carried out to compare the quality of imported chicken breast meats with domestic esse. In the proximate analysis. Thai chicken breast meats showed the highest content of tile crude protein(P<0.001), and the lowest contents of the crude fat and moisture. KAB(breast meat purchased at Korean traditional market) were higher. In total plate counts and in E. coli than other (P<0.001). and showed the highest TBARS value. In the descriptive analysis for the fresh meats. Thai chicken showed the highest acceptability score. In the results of cooked meat. KAB showed the highest acceptability score.

• Korean Journal of Human Ecology
• /
• v.24 no.5
• /
• pp.725-739
• /
• 2015

The purpose of this study was to investigate the quality characteristics and descriptive analysis of Yanggaeng prepared with Lycii fructus extract (LD). LD were added in ratios (w/w) of 0 (C), 1.5 (LY1), 3.0 (LY2), 4.5 (LY3), and 6% (LY4), and then proximate compositions, physicochemical properties, and sensory evaluations of the Yanggaeng were measured LY1~LY4 samples showed higher contents of crude lipid, crude protein and crude ash as well as $^{\circ}Brix$ compared to control (p<0.001). pH and lightness (L) of samples decreased as the LD increased. With regard to the texture of Yanggaeng samples, the scores of hardness, adhesiveness, springness, and cohesiveness was significantly increased by the Addition of LD (p<0.05, p<0.01). For the descriptive analysis, ten panelist generated and evaluated 29 sensory attributes for the Yanggaeng, and there were significant differences among the samples for all 26 sensory attributes. For the descriptive data, principal component analysis (PCA) was performed to summarize the sensory characteristics of the Yanggaeng. The results of PCA showed that the positive attributes, e.g. savoury, were closely in relationship with LY2 and LY3. Form the findings, this study suggests that 3~4.5% addition of LD was effective for preparation of Yanggaeng in the aspects of the consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.9
• /
• pp.1279-1284
• /
• 2016

To obtain enzyme hydrolyzed vegetable protein (EHVP) with a salty and umami taste, defatted soybean meal was treated with proteases such as Flavourzyme$^{(R)}$ (F), Neutrase$^{(R)}$ (N), Alcalase$^{(R)}$ (A), and Protamex$^{(R)}$ (P) in various reaction orders. The highest soluble solid content of EHVP was 5.60% in enzyme reaction order NAFP although there was no significant difference. Amino type nitrogen was highest in ANFP (102.76 mg%) and APNF (102.85 mg%). In the sensory descriptive analysis, salty taste was highest in PNFA (11.81), followed by NPAF (10.14), FPNA (10.00), APNF (9.80), NAFP (9.76), AFNP (9.57), APFN (9.52), and NPFA (9.50) with no significant difference among treatment. Umami taste was not significantly different among the various enzyme treatments. Bitter aftertaste was highest in AFPN (5.67) and lowest in FAPN (2.38), PNAF (2.62), and NAPF (2.48). In the principle component analysis, EHVPs of PNFA, NAFP, APFN, NPAF, FPNA, NPFA, and APNF showed a strong salty and umami taste. Therefore, the PNFA, NAFP, APFN, NPAF, FPNA, NPFA, and APNF are desirable methods for making EHVP with a salty and umami taste.

• Culinary science and hospitality research
• /
• v.16 no.4
• /
• pp.247-259
• /
• 2010

In order to apply oriental medicine materials, which are applicable to the LOHAS concept demanded recently in society, to sauces, this study added different amounts of Omija, which has been proved to have various efficacies, effects and functions, to Bulgogi sauce with soy sauce as its main ingredient and analyzed the functionality of the prepared sauce through physical and sensory tests. General component analysis showed that, with increase in the Omija content, water content, crude ash and crude protein decreased, and crude fat was not detected As to color, L-value gradually increased with Omija content increased, and a-value indicating redness also increased as Omija extract added increased The higher the Omija content was, the lower pH and salinity were and the higher viscosity was. In the quantitative descriptive analysis of Omija Bulgogi sauce, with increase in the Omija content, color, flavor, taste and aftertaste grew stronger, and in the results of palatability test, the sauce containing Omija 5% was preferred most in all the evaluated items. In the quantitative descriptive analysis of Omija Bulgogi, with increase in the amount of Onija extract added, the strength of color, the flavor of sauce, and the taste of Omija grew stronger and the unpleasant smell, saltiness, sweetness and unpleasant taste grew weaker. Summing up the result of this study, when we tested five specimens of different Omija contents including a control, the specimen of 5% content was preferred most This result suggests that other kinds of fruit juice may be usable in soy sauce Bulgogi sauce and continuous efforts should be made to develop new types of Bulgogi sauce.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.10
• /
• pp.1543-1548
• /
• 2014

To study traditional Doenjang characteristics, Doenjang was purchased from five different provinces: Chungcheong (CC), Gangwon (GW), Gyeonggi (GG), Gyeongsang (GS), and Jeolla (JL). To determine physicochemical characteristics, contents of reducing sugar, amino type nitrogen, salt, pH, and acidity were analyzed. The sensory characteristics were analyzed by sensory descriptive analysis. Reducing sugar content was highest for Doenjang from GW province. Amino type nitrogen content was highest for Doenjang from JL province. The salt content was highest in Doenjang from CC and GS provinces. After principal component analysis (PCA) based on sensory descriptive analysis, salty taste and aftertaste were highly correlated with overall acceptance. In the correlation analysis among chemical compounds and overall acceptance, Doenjang contained low reducing sugar content, and high pH value was positively correlated with overall acceptance. In conclusion, Doenjang with high pH value and salty taste and aftertaste have high overall acceptance.