• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1285-1291
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• 2003

This study was carried out to find optimum substitution amounts of garlic juice for the purpose of garlic-Yackwa development. Five experimental groups containing 0 t.s, 1/2 t.s, 1 t.s, 1 and 1/2 t.s, and 2 t.s of garlic juice per 1 cup of flour were compared with basic group containing 2 t.s of ginger juice per 1 cup of flour (ginger-Yackwa), by Hunter's colorimetry, texture profile analysis and sensory evaluation. In Hunter's color value, Yackwa, substituted garlic juice from 1/2 t.s to 2 t.s per 1 cup of flour for ginger juice, were lower than ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the lower tendancy of L and a values. The b value of garlic-Yackwa containing from 0 t.s to 2 t.s of garlic juice was higher than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancy of b value. In the texture characteristics, hardness, adhesiveness, springiness and chewiness of all garlic-Yackwa were significantly lower than those of ginger-Yackwa. Cohesiveness of garlic-Yackwa containing from 1 t.s to 2 t.s of garlic juice was significantly higher than that of ginger-Yackwa. Gumminess of Yackwa with garlic juice was higher ($1_{1/2}$ t.s, 2 t.s) than that of ginger-Yackwa, or lower (0 t.s∼l t.s) than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancies of hardness, cohesiveness and gumminess, while springiness and chewiness showed vice versa. In sensory evaluation, the higher amounts of garlic juice in garlic-Yackwa showed the better color, appearance, flavor, taste and overall acceptability. Especially garlic-Yackwa with 2 t.s of garlic juice showed the best color, appearance, taste, overall acceptability among them. Garlic-Yackwa with 2 t.s of garlic juice evaluated the best, while ginger-Yackwa evaluated the worst. In conclusion, these results indicated that 2 t.s of garic juice per 1 cup of flour could be very useful as a substitute for ginger juice in developing garlic-Yackwa.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.243-251
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• 2010

This study was conducted to investigate the effects of the addition of cordyceps ochraceostromat, conjugated linoleic acid (CLA) and silkworm cocoon on the quality and storage characteristics of pork sausage manufactured by MDCM (mechanically deboned chicken meat) recovered protein. The samples were divided into 5 groups (sausage made from pork ham; control, 40% of MDCM recovered protein to replace pork ham; T1, 40% of MDCM recovered protein to replace pork ham with 0.1% cordyceps ochraceostromat; T2, 40% of MDCM recovered protein to replace pork ham with 0.1% CLA; T3, and 40% of MDCM recovered protein to replace pork ham with 0.1% silkworm cocoon; T4). The control sample had a higher moisture and protein contents and lower fat content than the other samples during 4 weeks of storage at $4^{\circ}C$ The treatment samples had lower lightness and higher redness values than the control (p<0.05). Hardness, cohesiveness, gumminess and chewiness were significantly lower in the treatment samples than the control (p<0.05). All sausage samples showed a significant increase in thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, and total plate counts during the storage time (p<0.05). In addition, the MDCM treatment samples had higher TBARS values than the control, but the VBN value of the treatment samples was lower than the control after the 4 weeks storage period.