• Food Science and Biotechnology
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• v.16 no.4
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• pp.520-525
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• 2007

The physicochemical properties of sun-dried and cyclic freeze-thaw dried Alaska pollack were analyzed to compare the 2 drying processes. The moisture content and water activity of sun-dried Alaska pollack were higher than cyclic freeze-thaw dried and 1 year-aged cyclic freeze-thaw dried Alaska pollack (hwangtae). The relatively low temperatures used in cyclic freeze-thaw drying retards lipid oxidation compared to sun drying based on the acid and peroxide values, and the levels of thiobarbituric acid-reactive substances (TBARS) in the dried fish. The water holding capacity of cyclic freeze-thaw dried Alaska pollack aged for 1 year (hwangtae) under ambient conditions at the drying location was higher than that of sun-dried Alaska pollack. The swelling of myofibrilar filaments during cyclic freeze-thaw drying may be responsible for the softening of the dried muscle protein. Aging the cyclic freeze-thaw dried Alaska pollack for 1 year contributed to an increased yellowish color of the hwangtae.

• Journal of Food Hygiene and Safety
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• v.8 no.3
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• pp.135-140
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• 1993

Dried fishes such as dried pollack, dried sliced squid, dried white bait, dried anchoy) and dried cod used to cook Korean traditional foods were airpacked in polyethylene tube and irradiated with 7 kGy of gamma-ray source. The effect of gamma irradiation on microbial growth in dried fishes was investigated during storage at ambient temperature for 12 months. The total aerobic bacteria in the control group were contaminated by $3.9{\times}10^{3}\;cells/g$ in dried pollack, $5.6{\times}10^{5}\;cells/g$ in dried sliced squid, $1.2{\times}10^{5}\;cells/g$ in dried white bait, $1.2{\times}10^{4}\;cells/g$ in dried anchovy and $1.2{\times}10^{4}\;cells/g$ in dried cod and 7 kGy irradiation could eliminate the bacteria and also reduce aerobic bacterial load to 1~3 log cycle and no apparent growth of microorganisms occurred during storage. Molds in the control group were contaminated by $4.0{\times}10^{2}\;cells/g$ in dried pollack, $$1.3{\times}10^{2}\;cells/g$ in dried sliced squid, $2.5{\times}10^{2}\;cells/g$ in dried white bait, 90 cells/g in dried anchovy and $2.0{\times}10^{2}\;cells/g$ in dried cod, respectively. 7 kGy irradiation could sterilize the molds and the growth of molds of nonirradiated samples were slightly decreased during storage. Yeasts in the control group were contaminated by $1.4{\times}10^{3}\;cells/g$ in dried poUack, 75 cells/g in dried sliced squid, $1.1{\times}10^{3}\;cells/g$ in dried white bait, 50 cells/g in dried anchovy, $1.6{\times}10^{2}\;cells/g$ in dried cod, respectively and irradiation could sterilize the yeasts and growth of yeasts was slightly decreased in dried pollack and dried white bait but increased in order of dried anchovy, dried cod and dried sliced squid. Coliforms in all sample were sterilized by irradiation and its growth was decreased during storage except dried anchovy.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1067-1077
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• 2014

A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content, and flavonoid content in freeze dried maquiberry powder of pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of freeze dried maquiberry powder of pound cakes (r=0.9126, p<0.001, r=0.8366, p<0.001, respectively). The quality characteristics of freeze dried maquiberry powder of poundcakes were estimated. The specific volume decreased significantly with increased substitution level of freeze dried maquiberry powder (p<0.01). The lightness significantly decreased with increased freeze-dried maquiberry powder of pound cake crust and crumb (p<0.01, p<0.01). The hardness and adhesiveness increased, while gumminess tended to reduce with increased maquiberry powder. The consumer acceptability score of 0.5~2.5% freeze dried maquiberry powder of pound cakes ranked significantly (p<0.01) higher than those of the other groups in overall preference. These results showed that freeze dried maquiberry powder is a good ingredient to increase consumer acceptability and health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.328-332
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• 1994

The purpose of present paper is to compare and analyze the quality of imported Chinese products with the Korean local products in terms of proximate composition, character of external appearance , ingredient composition of dried bracken , dried radish cubers, meju , dried pollack, dried mussel , and dried brown seaweed(Undaria puinnatidifida) which were imported between Oct., and Dec. 1992 and distributed in the market. Moisture recovery of dried products resulted in changed shape and incomplete moisture recovery due to an excessive drying in consideration of hygroscopic property in the course of distribution. The amounts of water soluble brown pigment were two times greater in Korean dried pollack and bracken than those of Chinese products. The content of volatile basic nitrogen (VBN) were twice in Chinese dried pollack, and this may be due to foregin odor from a long transport time and distribution process. The contents of aflatoxin in Korean products were not detectable and these of Chinese products were 5 $\mu\textrm{g}$(%) in dried pollack, bracken and radish cuber. the remaining agricultural chemicals were not detectable in all products. Because of poor technique and facilities, the external appearance of Chinese products especially dried mussels and dried pollack were not uniformed in size and color. Discoloration and foregin substance such as hair, dust were checked , Korean products were mostly packed in small size in PP or bag, and Chinese products were packed in bulk size and distributed as a bulk.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.593-600
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• 1996

This study was undertaken to investigate the knowledge and the use of Korean traditional basic side dishes, dried side dishes and Jabans, by housewives. Among the 59 kinds dried side dishes and Jabans, the most well-known food (above 90% of subjects) turned out to be squid Po (dried strip), kong Jaban (seasoned bean), pollack Po, dried yellow croacker, build -dried anchovy Jaban and laver Boogag in the order. In cooking experience of dried side dish and Jaban, over 40% of subjects for build-dried anchovy Jaban, squid Po, dried yellow croacker and kong Jaban have cooked frequently. The proportion of subjects who has bought the marketed dried side dishes and Jaban products was 61.5%. Major problem of that products was pointed out for a sanitary condition and high price. If marketed dried basic side dishes and Jabans were improved over the aspects, the proportion of subjects who would buy the products was 70.0%. Preparation ability of these basic side dishes was influenced by age and educational level. The working housewives had higher frequency in use than the non-job housewives. The interesting degree for basic side dishes was not significantly different from age, resident area and educational level.

• Food Science and Preservation
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• v.23 no.6
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• pp.819-824
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• 2016

The changes in physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods sun-dried, hot-air-dried and freeze-dried were investigated. The freeze-dried Aster scaber showed the lowest moisture content than those of sun-dried and hot-air-dried. Freeze-dried bracken and Aster scaber showed higher rehydration rate than sun-dried and hot-air-dried. In the color values, the freeze-dried bracken and Aster scaber had the highest $L^*$ value of 29.48 and 32.73, respectively, while freeze-dried Aster scaber showed the lowest $a^*$ value of -6.78. Rehydrated bracken and Aster scaber after freeze-dried were the highest value in $L^*$ and $b^*$, while the lowest in $a^*$ value. In sensory evaluation, freeze-dried bracken and Aster scaber showed the highest in color, appearance, flavor, texture and overall acceptability. There were no significant differences in texture between hot-air-dried bracken and freeze-dried bracken after rehydrating. However, freeze-dried bracken and Aster scaber were the highest in color, appearance, flavor and overall acceptability. In conclusion, freeze-dried bracken and Aster scaber showed the best rehydrated rate, color and sensory properties.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.172-184
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• 2006

This study was aimed to provide safety management guidance by evaluating the microbial quality of cooked dried-seafoods in school foodservice operations. Nineteen seafood items were collected from six elementary schools, those were dried-anchovy, dried-seaweed and dried-fish, which were classified as cooking process. The temperatures at receiving and after cooking were measured and the analyses of cooking processes and microbial quality were performed. The temperatures of all foods after cooking were higher than the temperature limit of $74\^circC$. The number of total aerobic bacteria and S. aureus in dried-anchovy over the limit of $10^5$ and even the level of S. aureus was found to be unsatisfactory. The count of total aerobic bacteria was 2.1x$10^8$ CFU/g and the number of total aerobic bacteria after cooking was over the limit in one school. The level of E. coli (3.1x$10^3$ CFU/g) was over the limit at one school and the number of S. aureus (1.2×$10^4$ CFU/g) was considered as unacceptable. Dried- tangle and green laver were contaminated with total aerobic bacteria showing the over the limit. The numbers of total aerobic bacteria in dried- filefish, pollack and squid were 4.3x$10^6$, 3.4x$10^6$-3.9x$10^7$ and 4.6x$10^5$-4.1x$10^7$ CFU/g, respectively, which were in acceptable or unsatisfactory level. The E. coli in dried- filefish and pollack were over the limit. The total aerobic bacteria levels, 4.6x$10^5$-1.5x$10^6$ CFU/g in dried-pollack and 8.0x$10^5$-2.2x$10^7$ CFU/g in dried-squid, were over the limit after cooking except dried-filefish. The E. coli levels, 4.3x$10^3$ CFU/g in dried-filefish and 2.5x$10^2$ CFU/g in dried-pollack, were over the limit of $10^2$ CFU/g. The numbers of Enterobacteriaceae were either acceptable (3.3x$10^3$ CFU/g) or unsatisfactory (1.6x$10^4$ CFU/g) level in dried-pollack. S. aureus was unsatisfactory level (6.5x$10^4$ CFU/g) in dried-filefish while unacceptable in dried-pollack both before and after cooking. Unacceptable levels of S. aureus, 2.4x$10^4$ and 1.3x$10^5$ CFU/g were found from two schools, respectively. These results suggest that the contamination of raw materials and the seasonings added after cooking should be controlled to manage the microbial safety of cooked dried-seafoods.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.796-802
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• 2012

This study was conducted in order to investigate the effect of different drying methods on free amino acids and dipeptide contents, Warner-Bratzler shear force and sensory property of beef jerky products. The drying methods used for this study were sun-drying, shade-drying and hot air-drying methods. The sun-dried beef jerky had the highest free amino acids (277.45 mg/100 g) followed by shade-dried (206.43 mg/100 g) and hot air-dried (111.88 mg/100 g) ones, whereas the amount of dipeptides were the highest in the shade-dried beef jerky followed by sun-dried and hot air-dried ones. The fatty acid composition of the beef jerky was not shown any difference among the beef jerkies with 3 different drying methods. The color $L^*$-value of the beef jerky was lower in the hot-air dried, while the $a^*$-value was higher in the sun-dried one. The shade-dried jerky showed a lower $b^*$-value. The shear force of beef jerky was lower when it was either sun-dried or shade-dried than when it was hot air-dried. Sensory evaluation revealed that hot air-dried beef jerky scored lower than the sun-dried and shade-dried ones (p<0.05). Therefore, using either the sun drying or shade drying methods is more desirable than using the hot air drying method when manufacturing beef jerky for superior physicochemical qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1182-1187
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• 2007

Changes in composition of fatty acids and free amino acids in three differently dried Alaska pollack (sun dried, naturally cyclic freeze-thaw dried, and 1-year-aged cyclic freeze-thaw dried Alaska pollack (Hwangtae)) were investigated to correlate them with browning reactions in drying and aging Alaska pollack. Major fatty acids of the sun dried Alaska pollack were palmitic acid, oleic acid, and eicosapentaenoic acid (EPA), and those in the Hwangtae were palmitic acid, oleic acid, and gondoic acid. Hwangtae showed the lowest amount of polyunsaturated fatty acids among the three types of dried Alaska pollack. Free amino acids content of sun dried Alaska pollack was higher than that of the cyclic freeze-thaw dried Alaska pollack and Hwangtae. Lesser amount of histidine in Hwangtae (0.02%) than that in the cyclic freeze-thaw dried Alaska pollack (0.087%) may indicate the degradation of histidine due to the browning reaction in aging the cyclic freeze-thaw dried Alaska pollack. Significant changes in compositions of fatty acids and free amino acids among the dried products revealed the browning reaction resulted from carbonyl compounds produced by decomposition of lipid hydroperoxides and free amino acids. Aging the cyclic freeze-thaw dried Alaska pollack for a year contributed to the development of browning.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.661-666
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• 2005

The specific objectives of this study were to dry yam chips using microwave vacuum drying, freeze drying and hot air drying, then to coat the dried yam chips with ascorbic acid cocrystallized sucrose, and finally to compare the quality of yam chip snack foods with respect to drying and coating characteristics. The microwave vacuum dried sample showed the highest drying rates and much less surface damage than the hot air dried one did. The shape and color of the microwave vacuum dried/coated sample were allocated between those of the freeze dried/coated sample and the hot air dried/coated sample. The freeze dried/coated sample scored excessively low in organoleptic hardness and chewiness to be suitable as a snack. The hot air dried/coated sample was too deep in color, wrinkled, excessively high in organoleptic hardness and chewiness, and excessively low in mouthfeeling. Therefore, the microwave vacuum dried/coated sample presented the best overall attributes as a snack, with respect to organoleptic characteristics, shape, color, and drying rates.