• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.585-592
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• 2012

This study was to investigate the quality characteristics and microbiological of simple preprocessed foods vege-ball with guava leaf powder (VB) for soup during storage at $4^{\circ}C$ and preparation of standard recipe. Lightness was increased during storage, but yellowness and redness were no significantly differences during storage, except for control. Hardness of VB increased with increasing guava leaves powder springness, cohesiveness significantly as a powder addition guava leaves was lower. DPPH, ABTS compared to the control showed higher levels in VB with increasing amounts significantly increased antioxidant activity (p<0.05). According to the sensory evaluation, VB 0.1% showed higher score in term of taste, flavor, overall preference. All the VB samples showed significantly lower values for acid, peroxide and than the control. Low level of total aerobic bacteria was detected during storage (<5.00 log CFU/g). Coliforms and yeast & mold were not detected during storage in VB samples. In conclusion, the addition of 0.1% with guava leaves powder would be useful way to enhance the anitoxidant quality and sensory characteristics of preprocessed food. The estimated storage was 8 days at $4^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.887-893
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• 2010

This study examined the shelf-life and quality characteristics of the wet noodle added with the Acanthopanax senticosus and Eucommia ulmoides extract (AEE). The wet noodle with AEE reduced total microbial counts and TBARS value compared with the control during storage at $4^{\circ}C$ for 21 days. Moisture content of the wet noodle with AEE and control was not different during the early storage period, but after 9 days of storage, that of the control was decreased about 7%, while that of the noodle with AEE was decreased slightly. Lightness of the wet noodle with AEE showed low value in uncooked and cooked noodles compared with the control and decreased during storage. The pH and texture of the wet noodle with AEE and control did not change during storage at $4^{\circ}C$ for 21 days. In sensory evaluation, texture, soup smell and springiness of the wet noodle with AEE were preferred than the control. These results suggested that the AEE can keep the quality characteristics and increase the shelf-life in the wet noodle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.867-874
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• 2011

This study was performed the effect of Sargassum fulvellum extracts (SFE) on the shelf-life and quality improvement of bread. Bread was added with 0.5, 1 and 2% SFE and stored for 9 days. Total microbial counts of the bread added with 1 and 2% SFE were reduced by 2 log cycles at 9 days, and there were no significant changes in pH value or moisture content compared to the control. In addition, the protection factor of the bread added SFE measured by Rancimat showed a higher level than that of the control. Yellowness increased as bread was added with SFE while lightness and redness decreased. Springiness showed no considerable differences between the control and the group added with SFE. Hardness, shear force, gumminess and chewiness were higher than those of the control. In the sensory evaluation, right after manufacturing, taste, texture, and total preference of the bread containing 0.5 and 1% SFE were preferred compared to the control. These results suggest that the addition of 0.5% and 1% SFE to bread enhance the quality and shelf-life of bread.

• Food Science and Preservation
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• v.17 no.4
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• pp.494-499
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• 2010

Pasteurization by radiation was performed to improve the microbiological quality of fresh yam juice. Samples were irradiated at doses of up to 5 kGy and microbiological, physicochemical, and sensory qualities were investigated during storage at 5oC for 8 days. Total aerobic bacterial, coliform bacterial, and yeast and mold counts in pre-irradiation samples were 7.09, 6.91, and 3.42 log CFU/g, respectively. Total aerobic bacterial and coliform counts fell significantly, in a dose-dependent manner, after irradiation, and these organisms were completely eliminated after 1 day of storage when 3 kGy or 5 kGy of radiation was applied. Yeast and molds were eliminated by irradiation at 3 kGy. Irradiation reduced sample viscosity. The $L^*$ value decreased after irradiation, whereas the $b^*$ value rose. Sensory evaluation testing revealed no significant difference between control samples and those irradiated with 1 kGy, except in color and texture, but sensory scores fell when irradiation of 3 kGy or over was employed, except in the taste domain. The results indicate that gamma irradiation with 1 kGy is effective to ensure the microbiological safety of fresh yam juice, without significant alteration in sensory characteristics, although further work should seek to reduce the detrimental effects of irradiation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.598-604
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• 2012

Four types of mixed citrus and carrot juice (CCJ) were prepared with citrus-pressed juice and cake, and carrot-pressed juice. Their physicochemical properties and antioxidative activities were investigated. The four types of juices were created using different ratios of citrus-pressed juice, carrot-pressed juice, citrus-pressed cake, and additives. The mixing ratios of the four CCJ were as follows (all ratios given in the order of citrus-pressed juice : carrot-pressed juice : citrus-pressed cake : additives; 70:30:0:0 for CCJ-1, 65:30:0:5 for CCJ-2, 65:30:5:0 for CCJ-3, and 60:30:10:0 for CCJ-4. Acidity was low in CCJ-3 and -4 at 0.82 and 0.80, respectively, compared with 0.95 in CCJ-1. The fructose, glucose, and sucrose content was 2.11~5.76 g/100 g, 1.20~2.75 g/100 g, and 3.00~4.21 g/100 g, respectively. Total phenolic content was 1.17 and 1.22 times high as 863 and 898 mg% in CCJ-3 and -4, respectively, compared with 735 mg% in CCJ-1. DPPH radical scavenging activities of methanol extracts of CCJ-3 and -4 were 3.05 and 3.29 times as high as 58.7% and 63.3%, respectively, compared with 19.2% in CCJ-1. Superoxide anion scavenging activities were also 1.67 and 1.80 times higher in CCJ-3 and -4 than that of CCJ-1. Inhibition of NO production in methanol extracts of CCJ-4 were 1.15 and 1.57 times as high as 20.9% and 28.5%, respectively, compared with 18.2% in CCJ-1. Based on the sensory evaluation, CCJ-3 was more preferable in terms of color, flavor, taste, and overall preference than CCJ-1, -2, and -4. It was concluded that CCJ-3 made with 65% citrus-pressed juice, 30% carrot-pressed juice, and 5% citrus-pressed cake were high in antioxidative activity and the inhibition of NO production, and more preferable in terms of sensory attributes.

• Korean Journal of Poultry Science
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• v.33 no.4
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• pp.283-293
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• 2006

Two experiments were conducted to investigate the effects of dietary activated charcoal mixed with wood vinegar (AC) on broiler performance and antibiotics residue in eggs. In experiment 1, a total of low hundred fifty, 1-day-old male broile. chicks (Ross) were divided into 6 groups, consisting 3 replicates of 25 birds each, and 134 one of the six experimental diets: devoid of AC and antibiotics (negative control), devoid of AC with 0.1% antibiotics (positive control), devoid of antibiotics with 1% AC, with 0.1% antibiotics and 1% AC, devoid of antibiotics with 2% AC, with 0.1% antibiotics and 2% AC, for 5 wks. Feed consumption and body weights were measured weekly. At the end of the experiment, eight birds from each group were selected and sacrificed. The relative weight of organs and characteristics of breast muscle were investigated. There were no significant differences in feed intake, body weight gain and feed conversion rate among the treatments. There were also no significant differences in the relative weight of breast meat, leg and liver. The abdominal fat tended to be decreased by the dietary AC. Significant differences were shown (P<0.05) in meat redness (a) and yellowness (b) among the treatments. However, the sensual characteristics of breast muscle was not affected by the dietary treatments. There were significant differences in total microbes, Coli forms and lactic acid bacteria (P<0.05) among the treatments. In experiment 2, a total of ninety, 40-wk-old Hy-line Brown laying hens were divided into 3 groups, consisting 3 replicates of 10 birds each and fed medicated control diet devoid of AC or diets containing 1% AC and 2% AC for 2 wks. The residue of antibiotics in Plasma and egg Yolk were significantly decreased (P<0.05) in 2% AC group compared to that of control. This study suggest that dietary AC may improve the external quality of edible meat and reduced antibiotics residue in chicken eggs without affecting laying performance.

• Korean Journal of Poultry Science
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• v.41 no.2
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• pp.77-85
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• 2014

This study was conducted to investigate the effect of duck and pork meat mixing ratio on quality characteristics of emulsion type sausage at $4^{\circ}C$ during 5 weeks. Treatments on the basis of the meat content were subjected to 100% duck meat (T1), 100% pork meat (T2), 50% duck meat + 50% pork meat (T3), 40% duck meat + 60% pork meat (T4), and 30% duck meat + 70% pork meat (T5). The moisture content was significantly (p<0.05) higher in TI sample but significantly (p<0.05) lower in T2 sample than those in comparison to the other treatments. Crude protein and fat content were significantly (p<0.05) higher in T2 sample compared to the other treatments. CIE $L^*$value was significantly (p<0.05) lower in T1 sample than those of other treatments until 5 weeks of cold storage. CIE $a^*$value was significantly (p<0.05) higher in T1 sample but significantly (p<0.05) lower in T2 sample than those in comparison to the other treatments until 5 weeks of cold storage. Hardness was significantly (p<0.05) higher in T4 sample compared to the other treatments during all cold storage. Cohesiveness was significantly (p<0.05) higher in T5 sample compared to the other treatments until 2 weeks of cold storage. The results of sensory evaluation showed that the meat flavor, taste and texture were significantly (p<0.05) lower in T5 sample compared to the other treatments whereas no difference among treatments except T5 sample. Overall acceptability was significantly (p<0.05) lower in T5 sample compared to the other treatments. Therefore, these results suggested that the ratio of 40% duck meat and 60% pork meat is appropriate levels for hardness and palatability when manufacturing emulsion type sausage with duck meat.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.850-856
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• 2013

This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1472-1478
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• 2008

Four kinds of wild grape Yakju were fermented with wild grape and cereal such as rice, glutinous rice, barley or millet, and their quality characteristics were investigated. Reducing sugar, total sugar, and activities of $\alpha$- and $\beta$-amylase decreased until 2nd day, increased on 3rd day, and gradually decreased after 5 days of fermentation. Reducing sugar content was in the order of glutinous rice> barley> rice> millet group, and this was consistent with the result of $\beta$-amylase activity. Total sugar content was in the order of glutinous rice> rice> barley> millet group, and it was consistent with starch content of each cereal. Alcohol content decreased after 2 days, then glutinous rice group gradually increased from 3 days whereas other groups showed no difference from 5 days of fermentation. pH decreased until 2 days of fermentation, slightly increased and then showed almost no change after 5 days of fermentation. Total acid increased until 2 days, then decreased on 3rd day of fermentation, and gradually increased in the order of barley> millet> rice> glutinous rice group. L value was the highest in the initial day of fermentation, however it decreased with fermentation time. While a value was also the highest in the initial day of fermentation, it gradually decreased after slightly increasing in 3 days of fermentation. In contrast, b value was the lowest in the initial day of fermentation. It greatly increased until 3 days, then decreased on 5th day of fermentation and gradually increased again. Groups of rice and glutinous rice had more brown color than those of barley and millet. In the sensory evaluation, wild grape Yakju using rice was the most preferred in taste, flavor, and overall preference.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.3
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• pp.187-194
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• 1986

For the purpose of obtaining basic data which can be applied to evaluate the quality of the retortable pouch and tin-plated canned product, the canned sardine and the retort pouched sardine were prepared and compared in terms of thermal sterilization times required and product duality during storage. Retort pouched sardine required $20\%$ less thermal sterilization time than the canned sardine. Volatile basic nitrogen (VBN) and amino nitrogen ($NH_2-N$) contents in both canned and retort pouched sardine showed little difference during processing and storage. During storage, peroxide value (POV) and thiobarbituric acid (TBA) value of the canned sardine had a slightly higher value compared to the retort pouched sardine, but acid value (AV) revealed little difference between both canned and retort pouched sardine. Trimethylamine (TMA) content of the both canned and retort pouched sardine showed little difference during processing and storage. The inosinic acid (IMP) content in canned and retort pouched sardine was $8.39{\sim}9.80{\mu}mole/g$ range, and had no significant change during processing and storage. The retort ponched sardine revealed a smaller reduction in polyenoic acid than the canned sardine during processing and storage. Among the TPA (texture profile analysis) parameters, hardness maintained a slightly higher value in the retort pouched sardine than in the canned sardine. Color values showed that the retort pouched sardine was generally lighter than the canned sardine. In sensory evaluation, the retort pouched sardine was scored slightly higher, in most cases, for color, flavor, texture, taste and overall acceptance than the canned sardine. It was concluded from the results that the retort pouched sardine was at least equal to the canned sardine in product quality.