• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.231-238
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• 2021

This study investigated the effects of different amounts of aronia juice (0, 4, 8, 12, 16, and 20%) on astringency perception and quality characteristics of cup jelly. With increasing aronia juice content, soluble solid content, redness, yellowness, total acidity, antioxidant components, and antioxidant activities increased, whereas lightness, pH, and gel strength decreased. Regarding sensory evaluation, with 12% or more added aronia juice, purpleness and sourness increased, whereas hardness and cohesiveness decreased in the jelly samples. Cup jelly with 16% aronia juice content had the highest overall acceptability score. These results indicate that aronia can be used as a good source of anthocyanins when developing functional jelly products.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.473-480
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• 2022

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X₁), and the sugar content (X₂). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.183-188
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• 2020

The manufacturing process for konjac jelly is largely divided into the three processes of powder manufacturing, a coagulation and finishing. It was found that the number of aerobic bacteria in konjac jelly decreases as the concentration of coagulation agent and soaking liquid increases. The temperature of the water has no significant effect. When the concentration of coagulation agent was maintained at 1.0%, the tensile strength was also maintained without significant change for up to 10 months. When the concentration was kept below 0.8%, however, the tensile strength showed a tendency to sharply decrease. After fixing the coagulant concentration to 1.0%, the effect by the soaking liquid was confirmed. At all concentrations of soaking, it was found that both tensile strength and bacterial numbers are unchanged until 10 months of storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.2
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• pp.73-78
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• 1992

To investigate the desirable index for evaluation of frozen surimi's grades, the relationship between indices for grading of surimi, such as ATPase activity $(Ca^{2+}-,\;Mg^{2+}-\;and\;EDTA-)4, solubility, viscosity and K-value of frozen surimi and jelly strength of kamaboko was studied. The myofibrillar $Ca^{2+}-ATPase$ activity and solubility from frozen surimi of grades SA, FA, A, RA and B gave values of $1.184\pm0.2,\;0.956\pm0.14,\;0.766\pm/0.07,\;0.453\pm0.07\;and\;0.227\pm0.08$(umoles Pi/min/mg) for $Ca^{2+}-$ATPase activity and $93.19\pm5,\;84.62\pm4,\;70.63\pm5,\;41.21\pm4\;and\;32.82\pm4(\%)$ for solubility, respectively. Therefore, the myofibrillar $Ca^{2+}-$ATPase activity and solubility of surimi were closely related to the jelly strength of kamaboko from same material, as the correlation coefficient were 0.9584 and 0.9849, respectively. K-value, the index of freshness, was related to the jelly strength of frozen surimi as the correlation coefficient 0.9053 and shown as SA $15.67\pm1.4,\;FA\;14.94\pm 3,\;A\;28.00\pm5,\;RA\;32.16\pm3\;and \;B\;48.68\pm 5(\%)$. $Mg^{2+}-$ and EDTA-ATPase activity and viscosity were not related to the jelly strength. The $Ca^{2+}-$ATPase activity and solubility were found to be useful index for evaluating the quality of frozen surimi.

• Journal of Environmental Science International
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• v.21 no.2
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• pp.233-240
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• 2012

In this study, the alkiline water washing condition of mackerel(Scomber japonicus) dark meat was investigated to improve processing conditions of red muscle fish meat paste heating gel. Chemical alkaline water(CWM) and electrolytic alkiline water(EWM, pH 12) were used for washing the mackerel raw meat. Washed meats were minced with 2.5% salt and heated at $90^{\circ}C$/15 min to testing texture profile analysis. Moisture of CWM and EWM was increased with both washing times(p<0.05). Crude lipids and protiens were decreased with washing times. Lightness of chemical alkaline water washed mackerel heated paste gel(CWHPG) was higher than electrolytic alkaline water washed mackerel heated paste gel(EWHPG). Redness and yellowness were more decreased than control meats. Jelly strength of CWHPG and EWHPG was not increased more than 2 times wased meat and was increased with protein decrease. Texture profile analysis, max force1 of CWHPG and EWHPG was higher hardeness than the control meat except gel strains. From these results, it could be suggested that electric alkialine water washing is also effective in advance the red meat paste heating gel process of kamaboko industry.

• Journal of Fisheries and Marine Sciences Education
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• v.4 no.1
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• pp.62-74
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• 1992

The effect of additional amounts of subsidiary materials on texture of fish meat paste were examined using Instron Universal Testing Machine to obtain fundamental data for steamed Alaska pollack meat paste showing good quality. The hardness revealed the good correlation with jelly strength among the six kinds of parameters of Instron texturometer. Products with higher hardness showed a better quality, but those with hardness higher than 16kg showed decreasing quality with increasing hardness. Predicting the quality of steamed Alaska pollack meat paste with various additional amounts of subsidiary materials as a function of hardness, H, the equation could be deduced as follows: H=11.56+0.54Xcs, H=12.22-0.23Xsp and H=11.65-7.13Xpp. The reasonable equations for predicting the quality of steamed Alaska pollack meat paste with various additional amounts of mixed subsidiary materials could be summarized as follows: H=11.57+0.53Xcs+0.44Xsp, H=11.97-1.83Xpp-0.17Xcs, and H=11.58+0.08Xpp-0.23Xsp.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.627-634
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• 2009

In this study, the physicochemical and sensory characteristics of jellies prepared with various types and amounts of garlic were investigated; jellies with dried garlic powder (0.5%, 1%, 1.5%, 2%), jellies with $50^{\circ}$ brix fresh garlic extract (0.5%, 1%, 1.5%, 2%), jellies with $15^{\circ}$ brix black garlic extract (5%, 10%, 15%, 20%). The total polyphenols, flavonoids and crude protein contents of the black garlic extract were similar to those of the fresh garlic extract. The ability of the black garlic extract to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzthiazoline-6 -sulfonate) (ABTS) radicals were significantly (p<0.01) higher than those of the fresh garlic extract. The Hunter b values decreased as the amount of added garlic increased. In addition, the hardness and gel strength of texture also decreased as the amount of added garlic increased. The flavor preference of jellies prepared with the dried garlic powder (1% and 1.5%) was significantly lower compared to normal jelly (p<0.05). Jelly prepared with 20% black garlic extract showed the highest texture preference of all the tested jellies (p<0.05). There were no significant differences in color, taste and overall preference between normal jelly and garlic jellies.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.6
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• pp.573-581
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• 1987

The fish meat paste products are rapidly growing in its production. However, the recent prohibition of AF-2 gives a lot of difficulties in the marketing of fish meat paste products manufactured ty the conventional procedures. The present study aims to obtain the optimal conditions for retaining tile quality of the fish meat paste products with long shelf-life on the market. The fried fish meat paste was sealed in the retort pouches and sterilized under the conditions which the Fo value designated to 6. The effects of the sterilization temperature and the diameter of the products on the quality factors such as jelly strength, water holding capacity, texture and in vitro protein digestibility were investigated. The jelly strength and hardness increased as the sterilization temperature increased. On the other hand, there were no differences found in water holding capacity and elasticity. Of the samples, product with diameter of 12mm showed the highest values of jelly strength, hardness, L values and in vitro protein digestibility which sterilized at $124^{\circ}C$. However. tile results of the organoleptic tests showed rather score in the products with diameter of 16 mm than 12 mm which were sterilized at $124^{\circ}C $. From the results described above, it was concluded that the fried fish meat paste products with 16 mm or less in a diameter which were sterilized at higher temperature could keep high quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.6
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• pp.754-760
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• 1996

Effects of washing and additives on the texture of squid surimi gel which has been known to hard to gelation due to high protease activities and many water solubles were studied by SDS-PAGE, compression test, jelly strength and transmission electron microscopy analysis (TEM). Myosin (205 kDa) heavy chain was the major protein in water soluble fractions. It was impossible to make a gel after washing of the minced squid meat. These results suggested that squid (Todarodes pacificus) minced meat does not need a washing for good jelly products. $3.0\%$ of bovine plasma protein (BPP) produced the hardest gel ($16\%$ harder than the control) among the additives including egg white (EW), potato extracts (PE) and transglutaminase-K (TG-K) by compression test (P>0.05). Microstructure of control, $2\%$ EW and $4\%$ TG-K treated gels showed a sponge-like structure with more vacant space. Gels containing $3\%$ BPP formed the most rigid and arranged networks. Those results indicates that poor gel-network formation Was due to the degradation of myofibrillar proteins by proteases contained in the minced meat, which result in non-interlinkage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.325-330
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• 1995

Seaweed Jellys(Muks) were prepared with sea mustard and sea tangle, Optimum conditions for preparation of seaweed Muks with soy protein were investigated. Gel strength of Muks with sea mustard and soymilk decreased as the quantity of soy milk increased, and increased as the moisture content of soy milk had been decreased. Optimum mixing ratio of seaweed and soy milk was 7 : 1 and optimum temperature of gelation was $65^{\circ}C$. Gel strength of seaweed Muk mixed $5\%$(w/w) of soy protein isolate was higher$(900g/cm^2)$ than those of seaweed Muks with and without soy milk.