• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.317-321
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• 2001

Sweet dough bread is made by using sponge & dough method with the sweet dough formula which consists of wheat gluten and baking powder. The effect of wheat gluten and baking powder to the bread has been studied after the dough frozen, stored, thawed, fermented. and baked. The bread quality has been evaluated by measuring the product volute and also by the sensory evaluation after baking. When 4% of wheat gluten and 4% of baking powder were added into the dough. the bread has a larger volume than that of 2% wheat gluten and 2% baking powder in volume. However. wheat gluten shows better result than baking powder in terms of volume. In sensory evaluation, the bread has higher score when 2% of wheat gluten and 2% of baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder. Consequently, breads show better result when 2% wheat gluten and 2% baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder.

• Journal of the Korean Home Economics Association
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• v.17 no.4
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• pp.29-34
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• 1979

Three different defrosting methods were employed in order to investigated the change in the amount of the total proteins and the amino acids in the frozen Alaska Pollack. The sample were defrosted (1) in the air of 25$\pm$3$^{\circ}C$ (2) in the air at the temperature of 4 $\pm$ $1^{\circ}C$(3) in the flowing water of 22$\pm$ $3^{\circ}C$ respectively. The samples were quick-freezed at $-23^{\circ}C$ and stored for 1 month, 2 months, and 3 months keeping the temperature at $-15^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.3 no.2
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• pp.105-110
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• 1998

Color characteristic of thawed samples of frozen cooked soybean pree of selected cultivar (Gomultong) depending upon cooking temperature an dtime as well as freezing conditions were evaluated . Samples were either cooled in 4$^{\circ}C$ refrigerator (control), or frozen at - 4$0^{\circ}C$ deep freezer for 12 hrs and then stored in 4 $^{\circ}C$ refrigerator , or immersed in liquid nitrogen (LN2) and then each samples were cooked for 5, 10, 20 and 40 min at 65, 80 and 95$^{\circ}C$, respectively. Freezing effect was not significant for all color characteristics except for b. Significant cooking temperature by cooking time interacts were found for all characteristics excepts for L.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.234-241
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• 2007

The aim of this study was to investigate the effects of the addition of red wine of pork patties during frozen storage on their water holding capacity, thawing loss, cooking loss, diameter change, thickness change, surface color, pH, VBN (volatile basic nitrogen) and TBARS (2-thiobarbituric acid reactive substances). Four types of pork patty were prepared; pork patty without red wine (control), and with the addition of 1%, 3% and 5% red wine (RWP-1, 3 -and t respectively). The pork patties were stored for 5 months at $-20^{\circ}C$. The water holding capacity was significantly decreased during frozen storage, which was not influenced by the addition of red wine (p<0.05). The thawing loss and cooking loss were significantly increased during frozen storage, which also was not influenced by the addition of red wine (p<0.05). There were no significant differences in the diameter and thickness changes during frozen storage, which was not influenced by the addition of red wine (p<0.05). There were no significant differences in the $L^*\;and\;b^*$ values, but the a value was significantly decreased during frozen storage. The $L^*,\;a^*\;and\;b^*$ values of the pork patties containing red wine were lower than those of the control patties (p<0.05). There were no significant differences in the pH and VBN content during the frozen storage period or on the addition of red wine to the patties. The TBARS value of the pork patties tended to increased with increasing in frozen storage period, but were decreased with increasing amount of red wine addition (p<0.05).

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.162-167
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• 1990

10% salted egg yolk containing 12-21% e99 white (RI 42-45) was stored at $-15^{\circ}C\;and\;-25^{\circ}C$. Changes of appearent viscosity and emulsification capacity were measured monthly(1-6 months). Viscosity, oil particle size and emulsion stability of mayonnaise which was prepared with these yolks for each storage time were also tested . In salted e99 yolk, viscosity was increased gradually with increasing the storage time, and further increased in the yolk of less egg white (higher RI), stored at $-25^{\circ}C\;than\;-15^{\circ}C$. Emulsification capacity was decreased gradually with increasing the storage time. In mayonnaise, which was Prepared with these frozen egg folks, oil Particle size became smaller gradually with increasing the storage time of egg folk, and further became smaller in the egg yolks containing low levels of egg white , stored at $-25^{\circ}C\;than\;-15^{\circ}C$. The viscosity of mayonnaise was decreased by about 2 months storage of e99 yolk, and restored thereafter, emulsion stability was decreased by 3-4 months storage of egg yolk and restored slightly thereafter.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.151-155
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• 2004

This study was performed to develop the method of differentiation fresh and frozen meat by using the measurement of mitochondrial malate dehydrogenase. The principle of this experiment is based on the fact the enzyme proteins associated with mitochondria membrane could be released by freezing. The methods were studied by measurements of protein concentration of meat press juice, WHC (water-holding capacity), drip loss and mitochondrial malate dehydrogenase enzyme activity. Samples were stored at 4$^{\circ}C$ and -18$^{\circ}C$ during storage period, respectively. Protein concentration of meat press juice was ranged from 8.5 mg/mL to 12.7 mg/mL and increased by freezing below at -18$^{\circ}C$(p<0.05). The WHC was not significantly different between fresh meat and frozen chicken meat (p＞0.05). The amount of drip loss of fresh and frozen chicken meat at 4$^{\circ}C$ and -18$^{\circ}C$ was not significantly different (p＞0.05). Mitochondrial malate dehydrogenase activity of frozen meat (-18$^{\circ}C$) was significantly higher (p＜0.05) than that of fresh meat. Also, enzyme activity of frozen meat was maintained at the same level after 3 minutes reaction. But fresh meat had not this reaction. From these results, it suggests that mitochondrial malate dehydrogenase can be used as a promising enzyme to differentiate between fresh and frozen meat.

• Food Science and Preservation
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• v.20 no.3
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• pp.296-303
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• 2013

This study was conducted to assess the possibility of preserving frozen vegetables (Aster scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion) for a long period and of using them after such storage by measuring changes in quality due to their preservation. Various freshly harvested vegetables were blanched under optimal conditions (that were determined in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at $-20^{\circ}C$. The change in the chromaticity of the frozen A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion did not vary. The hardness of the frozen A. scaber, green pumpkin, Chinese cabbage and Welsh onion did not change during the preservation period, whereas the hardness of the cotyledon and hypocotyl of the soybean sprouts significantly increased on the sixth month of their storage. The total bacterial counts of the A. scaber during the preservation period remained constant at $10^3$ CFU/g, whereas those of soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion decreased slightly to $10^2$ CFU/g. Coliform was not detected in any of the samples. The sensory evaluation showed that the preservation period that was used in this study did not significantly affect the marketability of the frozen vegetables. Therefore, it was considered that A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion can be safely preserved by freeze-storing them for up to 12 months.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.349-355
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• 1990

Actomyosine prepared from Yellowtail fish(seriola quinqueradiata) were stored at $0^{\circ}C$(ice-cooling) -3.5$^{\circ}C$(partial freeaing) and -2$0^{\circ}C$(freezing) Another actomyosin samples were prepared from the fish previously stored at the temperatures for a week as the maximum .Remaining activity of {{{{ {Ca }^{2+ } }}}}-and {{{{ {Mg }^{2+ } }}}}- dependent adenosine triphosphatase(ATPase) activity was measured fronm the actomyosin preparations. Specific activity of {{{{ {Mg }^{2+ } }}}}-ATPase of actomy-osin before storagew was 0.253$\mu$ mole pi/min/mg of protein and it was 1.5 times higher than that of {{{{ {Ca }^{2+ } }}}} -ATPase. The enzyme activities were markedly decreased during early period of storage. However no significant differences in the enzyme activity were revealed among the samples stored at different temperature. The enzyme of actomyosin prepared from the fish previously stored at the temperatures for a week revealed an acitivity of 2-3 times higher than that of freezing. Apparent denaturation constant of {{{{ {Mg }^{2+ } }}}} -ATPase of actomyosin was between 0.810-1.139 per day and it was about 1.5 times hgiher than that of {{{{ {Ca }^{2+ } }}}} -ATPase. But the constant of {{{{ {Mg }^{2+ } }}}} ATPase of actomyosin extracted from the fist stored for a week at each temperature was between 0.176-0.356 per day. This constant was 4 times higher than that of {{{{ {Ca }^{2+ } }}}}- ATPase in frozen stored fish. It was presumed from these results that denaturation of ATPase is largely accorded to the structural changes of actomyosin.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.510-516
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• 1991

To improve the stability of frozen yeast raised dough for doughnuts, amounts of sugar, sodium steroyl lactylate(SSL) and $KBrO_{3}$ to be added to the premix were optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM computer program. The optimum sugar, SSL and$KBrO_{3}$ levels to be added to the premix were 2%, 0.3% and 25 ppm for a desired doughnut volume, and 2%, 0.4% and 10 ppm for a desired doughnut texture, and 2%, 0.4% and 20 ppm, respectively, for an overall optimum quality of doughnuts. The frozen stored yeast raised dough prepared without floor time resulted in better doughnut volume and texture than that with floor time. The yeast raised dough prepared with the formula for overall optimum quality, was formed to ‘plain ring’ type doughnuts and stored at $-18^{\circ}C$ for 5 weeks. Volume and texture of fried doughnuts were comparable to those of control for 2 weeks of storage, and then deteriorated noticeablly from 3 weeks of storage.

• Journal of Embryo Transfer
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• v.23 no.2
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• pp.115-118
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• 2008

Glycerol is the cryoprotectant most frequently used to freeze semen in several of species. The objective of the present study was to compare the effect of three different glycerol concentrations (4, 6 or 8%, v/v) on frozen-thawed dog sperm survival rate. Ejaculates from 9 dogs collected by digital manipulation were pooled and assessed by macroscopic and microscopic criteria. Semen was divided into 3 aliquots, which were centrifuged and the sperm pellets rediluted with first Tris-glucose-citric acid extender. After 1 h cooling at $4^{\circ}C$, second extender containing 4, 6 or 8% glycerol was added, respectively. The semen was loaded into 0.25 ml straws and frozen and stored in liquid nitrogen and thawed. Sperm vigor, live:dead spermatozoa ratio using HOS test, and sperm morphology using $Spermac^{(R)}$ stain were evaluated. After thawing, there were no significant differences among groups in vigor, viability and morphology. In conclusion, the three glycerol concentrations (4, 6 or 8%) can be used successfully in cryopreservation of canine semen. Therefore the use of 4% glycerol in the extender has less toxic effect and reduces of freezing injuries.