• Food Engineering Progress
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• v.15 no.1
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• pp.80-84
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• 2011

The effects of incorporating hot water extract of Schisandra chinensis fruit on the physicochemical and sensory properties of Sikhe were investigated. The extract was incorporated at 5 levels (0, 10, 20, 30, 40, and 50%, v/v) by replacing equivalent amount of distilled water. The pH decreased while the soluble solids content increased significantly with the increase in the extract replacement (p<0.05). Redness ($a^*$-value) increased significantly as the extract concentration increased (p<0.05); on the other hand, lightness ($L^*$-value) and yellowness ($b^*$-value) did not show any direct relationships with the extract replacement. Color, sour taste, and sweet taste except for Sikhe flavor were distinctively classified by the sensory analyses (p<0.05). Correlation analysis indicated that level of extract incorporation was well-correlated with all the physicochemical and sensory properties studied except for $L^*$- and $a^*-$ value. Finally, the consumer test based on Friedman-type statistic, suggested that 10% incorporation of the hot water extract of Omija fruit was recommended for making Sikhe.

• Food Engineering Progress
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• v.14 no.3
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• pp.256-262
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• 2010

Saururus chinensis powder was added into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%) by partially replacing equivalent amount of wheat flour in cookie formulation, and cookies thus made were evaluated for physicochemical properties and sensory quality by a small semi-trained panel. Thickness and density of cookies increased significantly with increase in Saururus chinensis powder content (p<0.05); however, those of dough were not affected (p<0.05). The pH of both dough and cookies decreased significantly as the level of Saururus chinensis powder increased (p<0.05). Lightness and yellowness decreased significantly as the Saururus chinensis powder content increased while redness increased significantly (p<0.05). Spread factor decreased with the powder addition (p<0.05). Sensory evaluation indicated that samples with higher amount of the powder received higher scores in terms of taste, flavor, and color but not for hardness (p<0.05). Finally, correlation analysis showed that level of Saururus chinensis powder incorporation was well-correlated with most of the physicochemical properties and sensory attributes studied.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.115-126
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• 2007

This study was conducted to preserve the quality of Gangjung (Traditional Korean cookies) during storage with the addition of sorbitol in Gangjung dough. Sorbitol was added with different levels (0, 1.5, 3%) in the Gangjung dough and the Gangjung samples were stored for different periods (1, 16, and 31 days). Compared to the control group, the Gangjung samples with sorbitol groups had higher moisture content, expansion ratio, and ceil size. As the storage was extended, peroxide values, hardness, fracturability, chewiness and stickiness to teeth were increased, while cohesiveness, moistness, and degree of melting were decreased. From the PCA in the sensory analysis, Gangjung with addition of 3% sorbitol stored for 1, 16, and 31 days showed high levels in moistness, cohesiveness, degree of expansion, cell size, and degree of melting, whiie Gangjung in control group stored for 16 and 31 days showed high levels in fracturability, heated oil flavor, chewiness, and stickiness to teeth. The moisture content of Gangjung was significantly increased as the level of sorbitol was increased. The changes of physicochemical and sensory characteristics by storage were increased in control groups the most, 1.5% sorbitol groups the next, and 3% sorbitol groups the least. Therefore, the sorbitol added groups could be delayed in the quality deterioration during storage, especially in the texture, and could be increased in the preservation of Gangjung.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.813-819
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• 2007

Physicochemical and sensory properties of sponge cakes using 2 kinds of domestic wheat flour(white flour, whole wheat flour) and imported cake flour were investigated. In the proximate analysis, white flour had higher contents of water and protein compared with those of imported flour. Whole wheat flour had the highest contents of protein, lipid and ash. Regarding the batter, imported flour sample showed lower specific gravity and higher viscosity than those of domestic flour sample, implying that there was more air incorporation and higher batter stability. As a result, imported flour batter produced larger cake compared to that of domestic flour batter. But indexes of symmetry and uniformity showed no significant difference among the samples. In textural analysis using rheometer, cakes with imported flour were softer compared with that with domestic flour. In gumminess and brittleness, cakes with domestic white flour showed the highest value while that with the imported flour showed the lowest value. For the color measurements of cake crumb, no significant difference in DE was found among the samples. Regarding the cross-sections of the cake observed using SEM, imported flour produced cake with smaller and more even air cells compared to that with the domestic flour cake. In sensory evaluation, cakes with the domestic white flour showed the highest moistness value. But there was no significant difference in springiness, firmness, adhesiveness and ease of swallow among the samples. In conclusion, cakes with domestic white flour and whole wheat flour were as good as that with imported cake flour for the sponge cake preparation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.728-732
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• 2002

To assess the quality of commercial sikhes, we compared physicochemical and sensory characteristics of commercial sikhe with home-made one. Six different brands and home-made sikhes were analysed for physicochemical (sugar content, acidity, color, viscosity, transparancy, texture of rice) and sensory characteristics (7-point scoring test,18 experienced panel members). Commercial sikhes (6 different companies) exhibited lower sugar content (11.6～12.5$^{\circ}$Brix) and viscosity (5.33～9.33 cP) than home-made one, whereas higher pH (5.93 ～6.87), transparency (9.1～46.5% at 558 m), Hunter L, a and b values. In the texture of rice, commercial sikhe showed higher hardness, springiness and chewiness than those of home-made one in. Sensory evaluation showed that malt and rice content, tex-ture and color of rice, and over-all preference for commercial sikhe was significantly lower than those for home-made one (p<0.05). Especially, the scores of over-all preference for 3 commercial sikhes (2.7～3.6) were much lower than that of home-made one (5.7).

• Food Science of Animal Resources
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• v.27 no.1
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• pp.16-21
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• 2007

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.287-293
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• 2013

This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade $1^{{+}{+}}$, $1^{+}$, 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p<0.05). In contrast, increasing quality grade correlated with significant increase in crude fat contents (from 8.18% to 19.55%). Crude fat contents showed a negative correlation with moisture content (r=-0.966), myoglobin content (r=-0.998), and WBs (r=-0.969). In sensory evaluation experiments it was revealed that quality grades were associated with significantly altered (all p<0.05) flavor, taste, juiciness, tenderness, and overall acceptability. Moisture contents showed negative correlation with taste (r=-0.969) and overall acceptability (r=-0.988). Crude fat contents showed significant correlation with taste (r=0.971), tenderness (r=0.983) and overall acceptability (r=0.968). WBs showed negative correlation with taste (r=-0.957) and overall acceptability (-0.978). The marbling score of fresh meat showed significant correlation with taste (r=0.958), juiciness (r=0.953), and overall acceptance of cooked meat. These results could be used as a fundamental dataset to evaluate the effect of quality grade on the physicochemical and sensory characteristics of Hanwoo beef.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.800-806
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• 1997

Effect of temperature on Kakdugi during fermentation was investigated by measuring sensory, physicochemical and microbiological, properties up to 57 days. The diced(2.5$\times$2.5$\times$2.5cm) Chinese radishes(Ra-phanus sativus L.) with other ingredients were fermented under the different temperatures. Kakdugi were stored at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 12 hours(treatment E) from initial fermentation to the end at each temperature on preparation. The pH was decreased to the range of 4.14~4.29 in the initial of pH 5.8, and total acidity was increased 2~4 times more than that of in the initial period (0.24%). And the changes of treatment A, B, and C were nearly constant up to 57 days in the range of 0.80~0.88% (pH 4.1). The changes of vitamin C showed sigmoidal curve, increasing significantly in the palatable period after decreasing gradually in the initial period. The content of vitamin C in treatment E was rapidly decreased, but that of treatment C was kept high content up to 57days. the number of lactic acid bacteria was remarkably increased in palatable period and was gradually decreased thereafter. The scores of aroma, taste, overall acceptability in sensory evaluation during the fermentation was high in order of treatment E, C, D, B and A. The scores of sensory evaluation treatment D and E during fermentation was rapidly decreased, however, treatment A, B and C were maintained. Changes of lactic acid bacteria, and sensory properties, among treatment A, B and C which kept a good quality up to 57 days, had high scores of sensory evaluation, abundant vitamin C in the palatable period. The result showed that Kakdugi fermented at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 36 hours had better taste and quality than those of other treatments.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1120-1130
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• 2018

This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0.01). There was a significant difference in WHC between standard pork and sow pork in loin, tenderloin, and hind legs (p<0.05). The CIE $L^*$ and CIE $b^*$ values of standard loin were significantly higher than those of sow loin (p<0.05). The CIE $a^*$ values of sow loin were significantly higher than those of standard loin (p<0.05). The contents of arachidonic acid for standard pork and sow pork were 0.33% and 0.84%, respectively (p<0.05). However, there was no difference in the total content of unsaturated fatty acid between the two groups. There were no significant differences between standard pork and sow pork after sensory evaluation, except for color and tenderness. The overall acceptability of standard pork was significantly higher than that of sow pork (p<0.05).

• Food Science of Animal Resources
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• v.21 no.2
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• pp.126-132
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• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.