• Journal of Animal Science and Technology
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• v.48 no.4
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• pp.587-594
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• 2006

Gamma-oryzanol was prepared from rice bran, and added at 0.05%, 0.10%, 0.15% or 0.20%(w/w) to linoleic acid and ground pork to determine their antioxidant effect. Linoleic acid containing γ-oryzanol had significantly lower peroxide values than the control during the storage of 10 days at 40℃ compared to the control (P<0.05). The peroxide values of linoleic acids containing γ-oryzanol decreased as the addition level increased (P<0.05). Raw ground pork patties containing oryzanol 0.20% had significantly lower thiobarbituric acid reactive substances (TBARS) values as equivalent with butylated hydroxy anisole(BHA) when stored at 4℃ for 6 days. Cooked ground pork patties containing more than 0.05% of γ-oryzanol showed lower TBARS values than those containing BHA during storage at 4℃ for 4 days (P<0.05). This study indicated that γ-oryzanol can be used to inhibit lipid oxidation for meat and meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.858-864
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• 1999

This study was conducted in order to evaluate the effect of gamma irradiation on improvement of the quality and safety of meat products. Emulsion type bologna sausages were manufactured with 3 kGy gamma irradiated ground beef. Beef patties were also manufactured with the addition of antioxidants (200 ppm, BHA, ascorbyl palmitate, ${\alpha}-tocopherol,\;or\;{\beta}-carotene$) following gamma irradiation of 1.5 or 3 kGy. Bologna sausages could be successfully manufactured with 3 kGy gamma irradiated ground beef and lower salt content(NaCl of 1.0 or 1.2% and phosphate of 0.2 or 0.3%) without any deteriorative results when compared with the products manufactured with regular salt content(NaCl of 1.5~2.0% and phos phate of 0.4~0.6%). No colony formations of aerobic microorganisms were observed in the sausage with NaCl of 1.2% and phosphate of 0.2 or 0.3% up to 30 days storage at $10^{\circ}C$. No significant differences appeared in the TBA values among all the sausages during storage for 30 days. No colonies of aerobic microorganisms were observed in the 3 kGy irradiated patty. Lipid oxidation of the beef patties was inhibited by the addition of an antioxidant.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.514-520
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• 2008

This study addresses the development of a soy hamburger patty containing enzyme-treated textured soy protein (TSP) as a meat analogue. In order to reduce the beany flavor and enhance the texture, TSP was treated with 0.3% Flavourzyme for 5, 10, 20, or 30 min. The degree of hydrolysis and the water holding capacity of the TSP increased with increasing hydrolysis time. The oil binding capacity of the TSP also increased with increasing hydrolysis time, approaching the maximal value, 175.82%, at 30 min, whereas that of pork scored with the lowest value of 128.67%. The volume of pork was reduced to 81.5% as the result of heat treatment, whereas that of the TSP increased to 140.57%. The values of 'L', 'b', and '${\Delta}E$' differed significantly (p<0.001) with heat treatment, but the 'a' values did not differ significantly. With regard to texture, the hardness values were highest in the pork hamburger patty (PHP), and were lowest in the soy hamburger patty (SHP) containing untreated TSP. The hardness of the SHP containing TSP treated for 20 min did not differ significantly from that of the PHP. The cohesiveness and gumminess of the SHP treated for 20 min were highest, whereas those treated for 10 min were the lowest. The gumminess of the SHP treated for 20 min did not differ significantly from that of pork. The chewiness of the PHP was the highest, whereas that of the SHP treated for 5 min was the lowest. In our sensory evaluation, PHP evidenced the highest scores, followed by the SHP treated for 30 min, as color, texture, beany flavor, and overall quality all improved as the consequence of increasing enzyme treatment duration. In conclusion, it is believed that SHP has great potential as a substitute for meat, in that the flavor, texture, and beany flavor of SHP did not differ significantly from those of PHP.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.626-632
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• 2013

This study was performed to determine the antioxidant activity of the oven-dried paprika powder as affected by the color differences of paprika and to evaluate physicochemical characteristics and antioxidant activity of pork patties with various levels of paprika powders. The total phenolic contents of the paprika were not affected by color and solvent (p>0.05). The methanol extracted paprika powder showed higher DPPH radical scavenging activity than water extracted counterpart, and no differences were observed at concentration of 0.5% as compared to the reference (ascorbic acid) (p>0.05). In all treatments, the iron chelating ability increased with increasing concentrations. At a concentration of 1.0%, methanol extracts of orange paprika (MOP) and water extracts of red paprika (WRP) were not different from the reference, (ethylendiaminetetraacetic acid, EDTA). The paprika color and extraction solvent didn't affect reducing power of paprika powder at each concentration (p>0.05). Pork patties with red paprika powder were higher redness values than those with orange ones, regardless of addition level. The addition of red paprika increased the yellowness, and patties with 1.0% orange paprika powder showed the highest value. TBARS values were decreased with increasing paprika powder, especially, patties with 1.0% paprika powder were lower TBARS than those with 0.5% paprika powder, resulting in similar to those with ascorbic acid (p>0.05). Although the microbial counts increased with storage time, paprika powders did not inhibit microorganisms during storage. In conclusion, paprika powders could be used as a natural antioxidant in meat products, regardless of paprika color.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.477-487
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• 2014

This study aimed to develop a new commercialization model for theindustrialization of head family food as a gentry families' complex food culture product. We tried to develop a head family food and propose a city sightseeing style's head family product by interviews with 'Hakindang' as the center, the head house of the Suwon Baek clan, and Injaegong group in Jeonjoo. Hakindang (in Jeonju) was confirmed as an improved model Korean-style house in the enlightenment period and the twentieth style modern head family as emerging capitalist. Hakindangsupported independence war funds in the Japanese colonial era and was widely known as gate of filial piety in Jeonju. Representative seasonal foods of Hakindang include pan-fried sweet rice cake with flower petals in the spring, hot spicy meat stew and polypus variabilis in summer, hanchae in autumn, and napa cabbage kimchi with salted flatfish seafood in the winter. When parents-in-law had a birthday, there were party noodles, sliced abalone stuffed with pine nuts, brass chafing dish, fish eggs, slices of blilde meat, and matnaji. Daily, there were mainly salted seafood, slices of raw fish, grilled short rib patties, braised fish, baked fish, syruped chestnut, grilled deodeok root, bean sprouts, radish preserved with salt, dongchimi, soy sauce-marinated horseshoe crab, butterbur, perilla seed stew, salted clams, raw bamboo shoot, agar, fried kelp, etc. The most basic virtue of the head family is filial duty, and they developed mosim dining as a representative food of Hakingdang's head family. The mosim menu is composed of 65% carbohydrates, 20% protein, and 15% fat because it is table for parents-in-law like more than 75 years old. The sensory evaluation showed a chewy texture that is easily swallowed.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.382-390
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• 2009

This study was carried out to determine the effects of tomato powder (TP) as nitrite (NT) on pork patties. The following treatments were made: 0.01% NT (Tl), 0.01% NT and 1.0% TP (T2), 0.5% TP (T3), 1.0% TP (T4), and 0.01% NT and 1.0% TP (T5) were in basal formula (C). The following observations were made: T5 displayed lower gumminess and adhesiveness values than those of C and T1 (p<0.05) on Day 1 of storage; the hardness and surface hardness of T3 and T4 were relatively lower and the surface hardness and gumminess of T3 were relatively higher than the others (p<0.05) on Day 21 of storage; Y4 had significantly lower TBARS values than the others during storage; VBN values of the tested groups were significantly lower than the control samples on Day 7 and 21 of storage; T3 and T4 samples displayed lower pH values (p<0.05) than the control samples on Day 21 of storage; T3, T4 and T5 revealed lower CIE $L^*$ and W than those of C and T1 during storage; T2 had the highest CIE $a^*$ (p<0.05); T4 had significantly higher CIE $b^*$ and chroma values than those of others; T3 and T4 had significantly lower total plate counts than the others; T1 had significantly lower yeast and mold and Staphylococcus sp. counts than the other groups'; and T1 and T2 displayed significantly higher color acceptability than the others.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.33-40
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• 2012

This study was carried out to investigate the effect of the addition of lotus (Nelumbo nucifera) root and leaf powder on the quality characteristics of pork patties. The pork patties were of four types: nothing added (CTL), 0.5% lotus root powder added (LRP), 0.25% lotus root and 0.25% lotus leaf powder added (LRLP), and 0.5% lotus leaf powder added (LLP). There was no significant difference in $L^*$ value (whiteness), cohesiveness, gumminess, chewiness, water holding capacity, VBN content, and total bacterial amount. The moisture was highest in CTL, protein was highest in LRLP, fat was highest in LRLP and LLP, and ash was highest in LRLP (p<0.05). The total polyphenol content of the CTL, LRP, LRLP, and LLP were 3.34, 3.64, 3.90 and 3.90 mg/100 g, respectively. The $a^*$ value was highest in CTL, and the $b^*$ value of LRLP and LLP were higher than those of CTL and LRP (p<0.05). The hardness of CTL and LRP were higher than those of LRLP and LLP, and springiness was lowest in LLP (p<0.05). The cooking loss, thickness change, diameter changes, and pH were highest in CTL (p<0.05). The TBARS was highest in CTL, and was lowest in LLP (p<0.05).

• Food Science of Animal Resources
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• v.34 no.2
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• pp.166-171
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• 2014

The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of $75^{\circ}C$. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purge-and-trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile compounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg and garlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, the major proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpenes was different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfully changes the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meat aroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.237-246
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• 2008

Four different pork loaves were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freezer dried sweet persimmon powder), respectively. HP and FP(3% and 6%) were added into ground pork loin separately. A control without persimmon powder were used for comparison. Patties were cooked to 74℃ in electric oven, after cooling, the aerobic packaged meat loaves were stored at 5℃. The moisture and crude ash were higher in the FP-6%, and the crude protein and crude fat were no different among the samples. The pH in control sample was significantly higher(p<0.05) than those of treatment group, however no significant difference was found among the 4 treatments. The TBARS(thiobarbituric reactive substance) values of all samples showed a tendency of increasing value along the storage days. The TBARS and a* value increased(p<0.05) as the addition ratio of HP/FP increased, respectively. With regard to microorganisms, the number of total aerobic bacteria were lower than 3.11 log10 CFU/g. In sensory evaluation, meat loaves containing persimmon powder resulted in a high overall acceptability, although they were not significantly different in overall acceptability.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.91-99
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• 2011

Risk ranking must be determined for various hazards/food combinations to conduct microbial risk management effectively. Risk Ranger is a simple, easy-to-use calculation tool developed in Microsoft Excel and designed to rank the risk (low, medium, and high) for semi-quantitative microbial risk assessment. The user is required to answer 11 questions in Risk Ranger related to 1) severity of the hazard, 2) likelihood of a disease-causing dose of the hazard being present in the meal, and 3) the probability of exposure to the hazard in a defined time. This study determined the risk ranking for twenty three combinations of foodborne pathogens/potentially hazardous foods (PHFs) using a Risk Ranger. In this study, pathogenic E. coli in fresh cut produce salad was scored as 79, which was the highest rank among the 23 combinations of the foodborne pathogens and PHFs. On the other hand, zero risk was obtained with V parahaemolyticus in sushi, Salmonella in meat products and E. coli O157:H7 in hamburger patties. Although Risk Ranger is very simple method to rate the risk of foodborne pathogens and PHFs combination, the accuracy of result was mainly affected by the availability and accuracy of data in the literature. According to the result of literature review, the data are needed for contamination rate of raw materials, consumption amount/frequency of PHFs, and the effect of processing on pathogen. Risk ranking must be continuously revalidated with new data.