• Food Science of Animal Resources
• /
• v.44 no.2
• /
• pp.483-497
• /
• 2024

This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of restructured black goat jerky. Restructured black goat jerky was prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), and sea string (SS; Gracilaria verrucosa) powders. Moisture and ash contents were significantly higher in the USP-treated group than in the control (p<0.05). Potassium, calcium, and zinc contents were significantly higher in the SM than in the other USP-treated groups (p<0.05). In contrast, pH values were significantly higher in the ST and SM than in the control and SS (p<0.05). CIE L^*, CIE a^*, CIE b^*, and shear force were significantly lower in the USP-treated groups than in the control (p<0.05). Sensory evaluation revealed no significant difference in taste, texture, seaweed-like odor, and goaty flavor (p<0.05). Principal component analysis (PCA) and peak graph analysis of the electronic nose showed that the SS differed the most from the control compared with the other USP-treated groups, owing to the seaweed odor of ultra-ground SS powder. The PCA and ranking analysis of the electronic tongue showed that the umami taste of the SM was higher than that of the control and other USP-treated groups. Therefore, the potassium, calcium, zinc contents, and umami taste of reconstituted black goat jerky were significantly higher in the SM than in the control and other USP-treated groups.

• Journal of Pharmaceutical Investigation
• /
• v.40 no.spc
• /
• pp.9-17
• /
• 2010

Polymorphism has been recognized to be a critical issue throughout the drug product development process. Most of solid phase drugs have polymorphism, which has generated a great deal of interest and the field has been evolving rapidly. Preferably, thermodynamically most stable form of a drug substance is selected to obtain consistent bioavailability over its shelf life and various storage conditions. Moreover, it has the lowest potential for conversion from one polymorphic form to another. However, metastable or amorphous forms may be used intentionally to induce faster dissolution rate for rapid drug absorption and higher efficacy. For pharmaceutical industry, polymorphism is one of the key activities in form selection process together with salt selection. This article introduces the main features in the investigation of solid form selection especially polymorphic behavior with thermodynamic backgrounds, physicochemical properties with solubility, dissolution, and mechanical properties, and characterization techniques for proper analysis. The final form can be recommended based on the physicochemical and biopharmaceutical properties and by the processability, scalability and safety considerations. Pharmaceutical scientists especially in charge of formulation need to be well aware of the above issues to assure product quality.

• Journal of Animal Science and Technology
• /
• v.61 no.6
• /
• pp.352-358
• /
• 2019

The supplementation effects of sea tangle powders were determined for the meat quality in Korean native black goats. A total 90 castrated male black goats at 3-month age were divided into 3 dietary treatment groups: control (basal diet + mineral block), T1 (0.3% sea tangle feeding with the basal diet), T2 (0.9% sea tangle feeding with the basal diet). At 9-months feeding, 10 goats per treatment group were slaughtered, and the longissimus dorsi muscle samples were vacuum-packed, and subsequently analyzed for physicochemical evaluations. Analysis revealed decrease in the shear force and TBARS values of meat in the sea tangle dietary groups (p < 0.05). The T2 group exhibited increased levels of unsaturated fatty acids such as C16:1, C18:1, C18:2, and C20:4 (p < 0.05). The content of free amino acids with desirable taste such as aspartic acid, glutamic acid, glycine, histidine, and serine were higher in T2, whereas alanine content was higher in both sea tangle dietary groups, as compared to control (p < 0.05). These data indicate that feeding dietary sea tangle as an alternative mineral source results in an improvement in the physicochemical profiles of goat meat.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.42 no.6
• /
• pp.574-579
• /
• 2009

Acid- and pepsin-solubilized collagens were extracted from the skin of shark (Isurus oxyrinchus) and their physicochemical properties were characterized by amino acid analysis, SDS-PAGE, the composition of collagen types, solubility and denaturation temperature. Acid - and pepsin-solubilized collagens from shark skin had an imino acid of 188.8 and 186.2 residues/1,000 amino acids, respectively. SDS-PAGE showed two different${\alpha}$ chains ($\alpha1$ and $\alpha2$) and $\beta$-component. The component ratio of type I and V was 10:1, and the type III was not found. Solubility of acid-soluble collagen was low in the range of pH 6.0 to pH 11.0. On the other hand, pepsin-solubilized collagen showed a low solubility in the range of pH 7.0-9.0. Temperature for denaturation of acid- and pepsin-solubilized collagens were $25^{\circ}C$ and $27^{\circ}C$, respectively.

• Korean journal of food and cookery science
• /
• v.29 no.3
• /
• pp.309-316
• /
• 2013

Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at $80^{\circ}C$ and $100^{\circ}C$. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.4
• /
• pp.588-596
• /
• 2020

The seaweed Hizikia fusiformis is rich in protein, carbohydrates, vitamins, and minerals. We investigated the physicochemical properties and antioxidant activities of yanggaeng made with agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 1, 2, 3, 4, and 5%) of H. fusiformis powder. The proximate composition, pH, sugar content, color, texture, antioxidant activity, and sensory properties of the yanggaeng were investigated. The moisture and sugar contents of the yanggaeng did not change despite increasing the amount of H. fusiformis. The pH decreased with increasing H. fusiformis. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of H. fusiformis. In the texture profile analysis, the hardness, gumminess, and chewiness decreased with increasing H. fusiformis content. The antioxidant activity of the yanggaeng increased with the concentration of the H. fusiformis powder. The yanggaeng containing 2% H. fusiformis had the highest overall sensory acceptance score. The addition of H. fusiformis to yanggaeng appears to improve its quality and antioxidant activity.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.5
• /
• pp.672-680
• /
• 2020

This study investigated the physicochemical properties and antioxidant activities of yanggaeng prepared from agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 0.5, 1.0, 1.5, 2.0, and 2.5%) of Pyropia yezoensis powder. The moisture, pH, sugar content, color, texture, antioxidant activity, and sensory properties of yanggaeng were investigated. The moisture content of yanggaeng did not change despite the increasing amount of P. yezoensis. The pH and sugar content decreased with increasing P. yezoensis concentration. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of P. yezoensis. Regarding texture profile analysis, the hardness, gumminess, chewiness, and cohesiveness decreased with increasing P. yezoensis content. The antioxidant activity of yanggaeng increased with increasing concentrations of P. yezoensis powder. Yanggaeng containing 2.5% P. yezoensis had the highest overall sensory acceptance score. Therefore, the addition of P. yezoensis to yanggaeng appears to improve its quality and antioxidant activity.

• Preventive Nutrition and Food Science
• /
• v.9 no.2
• /
• pp.126-132
• /
• 2004

The physicochemical properties and sensory characteristics of red pimiento kakdugi (radish kimchi) during fermentation at 1$0^{\circ}C$ were compared with red pepper kakdugi (control). The fermentation patterns of two kakdugies were similar, although total acidity, reducing sugar content and lactobacilli number of the red pimiento kakdugi were somewhat higher than those of control. The hardness and fracturability of the radish cubes of kakdugi were not significantly different from those of red pepper kakdugi during fermentation. The Hunter color L, a and b values of both kakdugies increased gradually until the 10th day, and then decreased thereafter. The AST A value and redness of red pimiento kakdugi were consistently higher than those of control, which is consistent with the sensory results. While red pepper powder kakdugi contains high concentrations of capsaicin and dihydrocapsaicin, in pimiento kakdugi capsaicinoids were not detected by HPLC analysis. Also, capsainoids in red pepper kakdugi decreased gradually as fermentation proceeded. Sensory evaluation showed that the score of hot taste for red pimiento kakdugi was lower, compared with that of control (p < 0.05), whereas the score of over-all acceptability for red pimiento kakdugi was higher than that of control.

• Preventive Nutrition and Food Science
• /
• v.20 no.2
• /
• pp.148-152
• /
• 2015

To develop functionally and nutritionally improved whole soybean curd (WSC), the effects of partial (0~4%) replacement with pine needle powder (PNP) on the quality characteristics of WSC were investigated. The moisture content and pH ranged from 76.96~77.80% (wet basis) and 6.69~6.74, respectively, with no considerable differences. Lightness significantly decreased with higher PNP content in the formulation (P<0.05), as indicated by visual observation that the color of WSC became darker. Redness and yellowness also significantly decreased (P<0.05). The texture profile analysis indicated that WSC containing PNP was softer and less cohesive than control WSC. 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activities significantly increased (P<0.05) with higher substitution of PNP, and they were well correlated. Results from the consumer test revealed that WSC with 1% PLP received the most favorable acceptance scores for sensory attributes, including overall acceptability. The present study indicated that the characteristics of PNP may play a role in improving WSC quality in terms of physicochemical, sensorial, and antioxidant characteristics.

• Journal of the Korean Society of Food Culture
• /
• v.15 no.3
• /
• pp.189-194
• /
• 2000

Freshly squeezed juices were prepared using the domestic Chunggyun, Hanrabong, and imported oranges and physicochemical and sensory characteristics of the juices were investigated. The Chunggyun had significantly the lowest pH value of 3.35, and imported and Hanrabong showed the pH values of 3.82 and 3.93, respectively(p<0.05). The refractive index of Hanrabong showed significantly the highest values of $14.7^{\circ}Bx$ (p<0.05), and the samples of imported and Chunggyun did not show significant differences with indices of 12.5 and 12.2, respectively. The quantitative descriptive analysis(QDA) showed imported sample had significantly the highest values of sweet and sour aroma with values of 11.57 and 11.08, respectively. However, Hanrabong showed significantly the highest value of sweet flavor with value of 12.31. Consumer acceptance test represented the Chunggyun was the most accepted one but did not show any great differences in overall, appearances, and flavor among the samples.