• Asian-Australasian Journal of Animal Sciences
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• 제31권8호
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• pp.1358-1365
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• 2018

Objective: The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods: The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results: The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion: Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.

• 한국축산식품학회지
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• 제38권3호
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• pp.636-652
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• 2018

The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution. With the response surface methodology (RSM), we analyzed 3 factors of processing conditions (the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan) and 2 response factors (sterilization rate and water activity). Sterilization rate and water activity of Larou were largely affected by the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan. The final optimum concentrations of lysozyme, sodium alginate, and chitosan were 0.09, 1.40, and 1.60% and realized the high sterilization rate. Water activity of sliced Larou was significantly correlated with the sterilization rate. Low-field nuclear magnetic resonance analysis verified the optimum processing conditions. The coating resulted in 99.69% rate of reducing bacteria after 30-day storage. The data of the total number of colony, peroxidation value, moisture content, pH, and sensory evaluation provided the theoretical basis for extending the shelf life of Chinese traditional smoke-cured bacon product (Larou) with natural coating solution.

• 한국식생활문화학회지
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• 제1권3호
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• pp.219-229
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• 1986

The consumption of meat processing products in was creased in Korean recently. Morever the demand of tasted meat processing products being gradual increase in general tendency, and so we expect that in the continuing of westernizing for food life and universalizing of urvanism, the demand of meat processing products. In order to improve the marketing strategies for the meat processing industries, consummeris particular behaviors were analyzed as for consummer's recognition, recognition of problem, the evaluation of substitutional proposal, the decision of purchasing intention an purchasing behavior and the evaluation of post-purchasing to the meat processing products.

• 한국식품위생안전성학회지
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• 제5권3호
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• pp.165-169
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• 1990

The natural occurrence of mycotoxins in food and foodstuffs and the fate of mycotoxins during food processing were investigated. Aflatoxins and /or Fusarium mycotoxins(nivalenol, deoxynivalenol and zearalenone) were detected in commercial samples of various foods and foodstuffs collected at Tokyo markets. It was found that the mycotoxins were decomposed at high temperature, but some remained after heating at usual temperatures for an ordinary period for domestic cooking(boiling, deep-frying of grilling). Industrial food manufacturing processes were relatively effective for removing mycotoxins.

• 한국축산식품학회지
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• 제37권3호
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• pp.360-367
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• 2017

This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck ham formulations were produced with the following compositions: T1 (duck breast 70% + duck skin 30%), T2 (duck breast 60% + duck skin 40%), T3 (duck breast 50% + duck skin 50%), T4 (duck breast 40% + duck skin 60%), and T5 (duck breast 30% + duck skin 70%). The cooking loss and fat separation were lower in T1, and the total expressible fluid separations were lower in T1 and T2 than others. The pH ranged from 6.48 to 6.59, with the highest values in T4 and T5. T5 had the highest CIE $L^*$-value, and T1 and T2 had the highest CIE $a^*$-values; however, CIE $b^*$-values did not differ significantly between the duck ham samples. The protein solubility and TPA (hardness, springiness, cohesiveness, gumminess, and chewiness) were the highest in T1. T1 and T2 had higher scores for color, tenderness, and overall acceptability. T1, T2, and T3 showed significantly higher values, but there were no significant differences for flavor and juiciness. Regarding apparent viscosity properties, T1 and T2 had higher viscosity values than the other formulations. In conclusion, the T1 (duck breast 70% + duck skin 30%) and T2 (duck breast 60% + duck skin 40%) duck hams show the highest quality characteristics.

• 한국축산식품학회지
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• 제35권3호
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• pp.307-314
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• 2015

In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.

• 한국식품영양학회지
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• 제28권3호
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• pp.465-469
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• 2015

An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the $B({\alpha})P$ content differed depending on the processing condition and raw materials. Generation of food $B({\alpha})P$ is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.

• 한국식품과학회지
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• 제26권4호
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• pp.448-452
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• 1994

압출물의 두께를 실시간 측정할 수 있는 컴퓨터 영상처리시스템이 제시되었다. 영상처리시스템은 CCD 카메라, 영상 취득기, 486 PC로 구성되었다. 시스템에 들어온 영상은 실시간 측정을 위해 작성된 C-프로그램에 의하여 분석되었다. 제안된 컴퓨터 알고리즘을 이용하여 정확한 압출물의 두께 측정이 실시간 내에 가능하였으며 처리 시간은 1초 이내였다.

• 동아시아식생활학회지
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• 제24권5호
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• pp.672-679
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• 2014

We studied an activation plan for utilizing eco-friendly agricultural products from agricultural producers' perspective through delphi techniques. Certification types of eco-friendly agricultural products held by producers were low-pesticide 26.1%, no-pesticide 39.1% and organic 52.2%. The major problems in handling the eco-friendly agricultural products were as follows: 'consumer distrust', 'lack of reliable and continuous shipping quantity' and 'lack of storage facilities, such as cold storage'. The major benefits of direct transactions between producers of eco-friendly agricultural products and processed food manufacturers including HMR processing companies were 'obtaining fresh food ingredients for processing' and 'confidence-building and income stabilization'. Regarding requirements for cooperation of eco-friendly agricultural producers and processed food manufacturers including HMR processing companies, the most common answers was 'multi-year contract based on trust'. When asked about governmental support for efficient cooperation between eco-friendly agricultural producers and processed food manufacturers including HMR processing companies, the most common answer was 'supporting plan for small producers' and 'arrangement for appropriate potential consumers'.

• Journal of Biosystems Engineering
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• 제30권4호
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• pp.242-248
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• 2005

There was no useful milling standard to produce high quality milled rice efficiently and adequately in Rice Processing Complex. Therefore, the whiteness of milled rice produced Rice Processing Complexes were different according to Rice Processing Complexes and milling periods at the same Rice Processing Complex. This research was carried out to contribute the production and distribution of high quality milled rice through determination of whiteness condition of milled rice as a milling stndard based on degree of bran removal using New $May-Gr\ddot{u}wald$ reagent dyeing method and taste of cooked rice. The optimum whiteness value of milled rice for efficient milling in Rice Processing Complex was found to be from 40 to 41, while the degree of milling was from $8.9\%\;to\;9.2\%.$ At this whiteness condition, the first derivative of whiteness value according to degree of milling was higher than the average value from brown rice to well milled rice, and the broken kernel ratio was from $3.0\%\;to\;3.4\%.$ This whiteness condition ($40\~41$) could be considered as a milling condition in Rice Processing Complex.