• 한국축산식품학회지
• /
• 제30권2호
• /
• pp.216-222
• /
• 2010

This study was carried out to determine the effects of olive oil prepared tomato powder (OPTP) used as lycopene source on fresh pork patties. OPTP was not added (0%; C), or was added at 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) in a basic pork patty formula and patties were stored for 7 days at $5^{\circ}C$. pH values of T3 and T4 were lower (p<0.05) than those of control until storage day 3. However, pH values of treated samples were dramatically increased (p<0.05) after 7 d of storage. Cooking loss values of treatments were lower (p<0.05) than those of control at day 1 of storage. Thiobarbituric acid reacting substances values were lower (p<0.05) in all treatments than in untreated samples during storage. All treated samples had lower values (p<0.05) for lightness ($L^*$) but significantly higher values (p<0.05) for redness ($a^*$) and yellowness ($b^*$) than the untreated samples during storage. Total plate counts of T4 were lower (p<0.05) than others during storage. In sensory evaluation, the scores of color, aroma and overall acceptability in T3 and T4 scored higher (p<0.05) than those of control at days 1 and 3 of storage, however, statistical significance was not found (p>0.05) among the samples after 7 days of storage. In conclusion, tomato powder-treated groups were significantly higher in redness ($a^*$) and yellowness ($b^*$), and lipid oxidation was inhibited, as compared with control during storage. Therefore, as a natural additive, tomato powder could be used to extend the self-life of meat products, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.

• 한국식품과학회지
• /
• 제38권1호
• /
• pp.68-74
• /
• 2006

다시마를 Vibrio sp.로 분해하여 제조한 SCD를 modified distance design의 최적 배합 비율에 따라 기능성 국수를 제조하였다. 밀가루의 함량이 증가할수록 다시마 SCD 국수의 texture parameter논 증가하였고, 물의 함량이 증가할수록 texture parameter는 반대로 감소하였으며 SCD의 함량이 증가할수록 texture parameter는 감소 후 증가하였다. 밀가루와 SCD의 함량이 증가할수록, 물의 함량이 감소할수록 L 값과 b 값은 증가하였으며, a 값은 밀가루의 함량이 증가할수록 감소하였고 물의 함량이 증가할수록 감소 후 증가하였다. Constraint coefficient 값의 분석 결과 SCD는 건면과 조리면의 texture parameter와 색도의 L(명도) 및 b(황색도) 값, 물은 a(적색도) 값에 가장 큰 영향을 주었으며, hardness를 제외한 texture parameter와 색도에서 원료간의 상호작용이 있었다. Modified distance design에 의해 결정된 최적 배합비율은 밀가루, 물, SCD의 함량이 각각 63.3, 31, 3.7%이었다. 관능검사 결과 잔해수로 처리한 SCD 국수는 시중제품보다 모든 면에서 점수가 약간 떨어지나, 전해수 미처리 SCD 국수보다는 월등히 높은 점수를 받아 전해수의 처리는 본 SCD 국수의 품질향상에 기여할 것으로 판단된다.

• 한국수산과학회지
• /
• 제53권6호
• /
• pp.816-822
• /
• 2020

This study investigated the antioxidant activity and general and sensory properties of soybean curd supplemented with Codium fragile. The yield of soybean curd containing 0%, 20%, and 40% C. fragile was 113.62, 104.09, and 108.06, respectively. Antioxidant activities and pH were significantly increased (P<0.05) depending on the amount of C. fragile supplemented in soybean curd. Compared to that in additive-free soybean curd (control), the amount of crude ash and protein in soybean curd containing 40% C. fragile was significantly decreased (P<0.05) and increased (P<0.05), respectively. We observed a dose-dependent increase (P<0.05) in the hardness and chewiness of soybean curd concomitant with the amount of C. fragile supplemented. In contrast, we observed no significant difference (P>0.05) in soybean curd's cohesiveness between the groups. As determined by sensory evaluation based on seven-point hedonic scale, soybean curd supplemented with 20% C. fragile received an excellent score (6.55) for color. As the same method, we observed that the flavor and overall acceptability significantly increased (P<0.05) in the C. fragile content increased. Taken together, the antioxidant and sensory assays in our study make a compelling case for the practical development of soybean curd supplemented with C. fragile owing to its good antioxidant activities, general properties, and consumer acceptance.

• 한국축산식품학회지
• /
• 제41권2호
• /
• pp.173-184
• /
• 2021

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.

• The Journal of Advanced Prosthodontics
• /
• 제14권1호
• /
• pp.45-55
• /
• 2022

PURPOSE. This in vitro study investigates the effect of different post-rinsing times and methods on the trueness and precision of denture base resin manufactured through stereolithography. MATERIALS AND METHODS. Ninety clear photopolymer resin specimens were fabricated and divided into nine groups (n = 10) based on rinsing times and methods. All specimens were rinsed with 99% isopropanol alcohol for 5, 10, and 15 min using three methods-automated, ultrasonic cleaning, and hand washing. The specimens were polymerized for 30 min at 40℃. For trueness, the scanned intaglio surface of each SLA denture base was superimposed on the original standard tessellation language (STL) file using best-fit alignment (n = 10). For precision, the scanned intaglio surface of the STL file in each specimen group was superimposed across each specimen (n = 45). The root mean square error (RMSE) was measured, and the data were analyzed statistically through one-way ANOVA and Tukey test (α < .05). RESULTS. The 10-min automated group exhibited the lowest RMSE. For trueness, this was significantly different from specimens in the 5-min hand-washed group (P < .05). For precision, this was significantly different from those of other groups (P < .05), except for the 15-min automated and 15-min ultrasonic groups. The color map results indicated that the 10-min automated method exhibited the most uniform distribution of the intaglio surface adaptation. CONCLUSION. The optimal postprocessing rinsing times and methods for achieving clear photopolymer resin were found to be the automated method with rinsing times of 10 and 15 min, and the ultrasonic method with a rinsing time of 15 min.

• 한국생활과학회지
• /
• 제21권3호
• /
• pp.577-586
• /
• 2012

본 연구에서는 키토산 첨가가 스폰지 케이크의 품질에 미치는 영향을 위하여 키토산을 세 가지 농도(1,000, 2,000, 3,000 ppm)로 첨가하여 제조한 스폰지 케이크를 $5^{\circ}C$, $15^{\circ}C$ 및 $25^{\circ}C$에 5일간 저장하여 저장 중 일어나는 품질변화, 노화도, 색도 변화 및 관능평가를 측정하여 품질 특성에 대하여 조사하였다. Hardness는 키토산 첨가한 시료가 대조구에 비해 조직이 부드러웠고, gumminess와 chewiness도 대조구에 비해 낮은 값을 나타내고, 키토산을 첨가한 시료들간의 차이는 나타나지 않았다. 키토산을 함유한 스폰지 케이크의 노화도는 대조구에 비해 상대적으로 높은 것으로 나타났으며, 그 값은 키토산의 첨가농도 및 저장조건에 관계없이 약 30% 이내로 작게 나타났다. 저장온도에 대한 노화 진행 정도를 속도론적 관점에서 분석한 결과 키토산을 함유한 시료의 경우 대조구에 비해 느리게 노화가 진행되어 상대적으로 저장온도의 영향을 작게 받는 것으로 분석되었다. 키토산을 함유한 시료군들의 명도(lightness, a value)는 대조구에 비하여 높은 값을 보였으며, 2,000ppm과 3000 ppm 농도로 첨가한 시료군들의 명도는 유의적으로 증가하여 대조구의 71.49에 비해 높은 74.23 및 73.57의 값을 나타내었다. 적색도(redness, a value)의 경우는 키토산을 첨가한 시료군들의 값이 대조구에 비해 감소하는 것으로 나타났으며, 키토산을 1,000 ppm 수준으로 첨가한 시료가 가장 낮은 -4.88의 값을 나타내었다. 그리고 황색도(yellowness, b value)는 키토산의 첨가농도에 따라 일정한 경향을 보이지 않았다. 키토산을 첨가한 시료군들과 대조구와의 색차(Total color difference, E)의 경우 키토산의 첨가농도에 따른 색차의 값은 유의차가 없는 것으로 나타났다. 전체적인 선호도를 살펴보면, 키토산은 2,000 ppm의 농도까지 첨가하여 제조한 스폰지 케이크는 대조구와 유의적 차이를 보이지 않았다.

• 한국식품조리과학회지
• /
• 제27권6호
• /
• pp.671-680
• /
• 2011

In this study, frying mix was prepared containing 0.5, 1.0, 1.5 or 2.0% brown rice fiber(BRF). The samples along with a control were then compared regarding their quality characteristics, including pasting properties, spreadability, pick-up ratio, color, textural characteristics, moisture and oil contents, and sensory qualities, all to determine the optimal ratio of BRF. For the pasting properties of frying mix, the control group was evidenced by a significantly higher peak viscosity, through viscosity, and final viscosity than that observed in the BRF samples. Breakdown was the highest at the 1.0% addition level, and time to peak viscosity and pasting temperature were maximal with the 0.5% addition. There was no significant difference in setback among the experiments. Spreadability and pick-up ratio of frying batter were not significantly different among the samples. As the BRF content increased, the lightness, greenness decreased, whereas yellowness increased. The BRF samples presented significantly higher hardness of fried batter than the control group and there was no significant difference in crispiness among the samples. Moisture content of fried sweet potato decreased with increasing BRF and oil content was the maximum on the control group. In the sensory evaluation, appearance, color, flavor, savory taste, yellowishness, coating thickness, off-flavor, and oiliness were not significantly different among the fried sweet potato samples. Bindingness, crispiness, and chewiness were highest in the control samples but minimal at a addition level of 2.0%. The control group evidenced significantly higher overall acceptability than were observed in the BRF samples. In conclusion, the results demonstrated that 0.5~1.0% BRF may prove quite useful as a additive for frying mix in the preparation of fried sweet potato and may provide favorable textural and functional properties.

• 동아시아식생활학회지
• /
• 제22권5호
• /
• pp.593-603
• /
• 2012

This study was carried out to investigate the effects of pine needle extract on the color, hardness, springiness, chewiness, pH, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of seasoned pork meat stored at $4^{\circ}C$ for 9 days. The pH levels of sauce samples were not affected by the mixing rate of the extracts. Acidity, soluble solids, and salinity gradually increased as the amount of added extract increased. Total polyphenolic contents in the sauce ranged from $1.01{\pm}0.02$ mg GAE/mL to $1.41{\pm}0.04$ mg GAE/mL, DPPH radical scavenging activity ranged from $0.06{\pm}0.01$ AEAC to $0.12{\pm}0.01$ AEAC, and ABTS radical scavenging activity ranged from $0.11{\pm}0.01$ AEAC to $0.19{\pm}0.01$ AEAC. The pH levels significantly decreased as the amount of added extract increased. The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of meat tended to decrease with longer storage period (p<0.05). Hardness and chewiness also increased with longer storage period (p<0.05). The TBARS values decreased as the amount of added extract increased after 6 days (p<0.05). Total bacterial numbers of P5, P10, and P15 decreased compared to the control (p<0.05). In the sensory evaluation, taste and palatability were not significantly different among C, P5, and P10 (p<0.05). Further, flavor, color, tenderness, and juiciness were not different among the seasoned pork meats. These results suggest that pine needle extract can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive to seasoned pork meat.

• Asian-Australasian Journal of Animal Sciences
• /
• 제28권2호
• /
• pp.180-187
• /
• 2015

This study was conducted to determine the effects of feeding by-product feed (BF)-based silage on the performance, blood metabolite parameters, and carcass characteristics of Hanwoo steers. The BF-based silage was composed of 50% spent mushroom substrate, 21% recycled poultry bedding, 15% cut ryegrass straw, 10.8% rice bran, 2% molasses, 0.6% bentonite, and 0.6% microbial additive (on a wet basis), and ensiled for over 5 d. Fifteen steers were allocated to three diets during the growing and fattening periods (3.1 and 9.8 months, respectively): a control diet (concentrate mix and free access to rice straw), a 50% BF-based silage diet (control diet+50% of maximum BF-based silage intake), and a 100% BF-based silage diet (the same amount of concentrate mix and ad libitum BF-based silage). The BF-based silage was fed during the growing and fattening periods, and was replaced with larger particles of rice straw during the finishing period. After 19.6 months of the whole period all the steers were slaughtered. Compared with feeding rice straw, feeding BF-based silage tended (p = 0.10) to increase the average daily gain (27%) and feed efficiency (18%) of the growing steers, caused by increased voluntary feed intake. Feeding BF-based silage had little effect on serum constituents, electrolytes, enzymes, or the blood cell profiles of fattening steers, except for low serum Ca and high blood urea concentrations (p<0.05). Feeding BF-based silage did not affect cold carcass weight, yield traits such as back fat thickness, longissimus muscle area, yield index or yield grade, or quality traits such as meat color, fat color, texture, maturity, marbling score, or quality grade. However, it improved good quality grade (1+ and 1++) appearance rates (60% for the control group vs 100% for the BF-based silage-fed groups). In conclusion, cheap BF-based silage could be successfully used as a good quality roughage source for beef cattle.

• 센서학회지
• /
• 제29권2호
• /
• pp.93-99
• /
• 2020

A colorimetric paper sensor was used to detect volatile nitrogen-containing compounds emitted from spoiled salmon filets to determine their freshness. The sensing mechanism was based on acid-base reactions between acidic pH-indicating dyes and basic volatile ammonia and amines. A sensing layer was simply fabricated by drop-casting a dye solution of bromocresol green (BCG) on a polyvinylidene fluoride substrate, and its color-change response was enhanced by optimizing the amounts of additive chemicals, such as polyethylene glycol, p-toluene sulfonic acid, and graphene oxide in the dye solution. To avoid the adverse effects of water vapor, both faces of the sensing layer were enclosed by using a polyethylene terephthalate film and a gas-permeable microporous polytetrafluoroethylene sheet, respectively. When exposed to basic gas analytes, the paper-like sensor distinctly exhibited a color change from initially yellow, then to green, and finally to blue due to the deprotonation of BCG via the Brønsted acid-base reaction. The use of ammonia analyte as a test gas confirmed that the sensing performance of the optimized sensor was reversible and excellent (detection time of < 15 min, sensitive naked-eye detection at 0.25 ppm, good selectivity to common volatile organic gases, and good stability against thermal stress). Finally, the coloration intensity of the sensor was quantified as a function of the storage time of the salmon filet at 28℃ to evaluate its usefulness in monitoring of the food freshness with the measurement of the total viable count (TVC) of microorganisms in the food. The TVC value increased from 3.2 × 10⁵ to 3.1 × 10⁹ cfu/g in 28 h and then became stable, whereas the sensor response abruptly changed in the first 8 h and slightly increased thereafter. This result suggests that the colorimetric response could be used as an indicator for evaluating the degree of decay of salmon induced by microorganisms.