• Food Science of Animal Resources
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• v.32 no.6
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• pp.695-705
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• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.362-367
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• 2006

This study was conducted to evaluate the feasibility of determination of hydroxyproline (Hyp) contents in pork meat for the quality evaluation of meat products. The relationship between the Hyp contents and pork grade was not high in porcine semitendinosus muscle. Whereas, Hyp contents of pork fresh ham and hamburger patties prepared with them were significantly increased as the decrease of pork grade. These results showed that the determination of Hyp contents might be a useful method for the quality evaluation of meat products.

• 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.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.536-544
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• 2005

In the results of sensory evaluation, beef steak was preferred with the highest overall acceptability while lamb steak was less preferred than pork in flavor and overall acceptability. Sensory tests were conducted to examine whether taste, aroma, or texture is the dominant contributor to people's ability to identify the animal species of meat. The meat samples used were beef, pork, and lamb. Panelists wearing eye masks ate cooked pieces, patties, and heated soups prepared from the meats of these 3 species with and without pinching their noses to regulate the aroma sensation. The results led us to the conclusion that aroma is the most important contributor to the identification of lamb meat, with texture being the 2nd most important contributor. The contribution of taste appeared much smaller than that of aroma and texture. A sensory evaluation of lamb steaks with added herbs or herbal vegetables showed that steak with ginger and rosemary was preferred as having the significantly highest overall acceptability. It was also more preferred au 3 kinds of steak with added garlic and mint, garlic and rosemary, and ginger and mint in appearance, taste and flavor, although there was no significant difference. In difference test, odor was least noticeable in lamb steak when ginger and rosemary were added. Its taste gained the highest preference level, although the difference was not significant. A sensory evaluation that measured the effect of herbs and herbal vegetables on lamb steaks showed that steak with ginger and rosemary had the significantly highest overall acceptability. The second most preferred was beef steak, which had most significantly preferred in taste, and which ranked lower than lamb in flavor with no significant differences. The difference test showed lamb steak with ginger and rosemary scored the least odor and the highest level of palatability.

• Journal of Life Science
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• v.21 no.12
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• pp.1732-1739
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• 2011

This study was carried out to investigate the effect of lotus root and leaf powder on the quality characteristics of pork patty stored at $3^{\circ}C$ for 9 days. The pork patties were of four types: nothing added(control, T0), 0.5% lotus root powder added (T1), 0.25% lotus root and 0.25% lotus leaf powder added (T2), and 0.5% lotus leaf powder added (T3). The $a^*$ value tended to decrease with longer storage period (p<0.05). The $L^*$ and $a^*$ value of T3 had the lowest value among the samples, the $b^*$ value T2 and T3 were higher than those of T0 and T1 (p<0.05). Water holding capacity decreased with longer storage period (p<0.05), the water holding capacity, cooking loss, increase rate of thickness and decrease rate of diameter were not significantly different among the samples. Hardness and chewiness increased and springiness decreased with longer storage period (p<0.05). The pH creased with longer storage period (p<0.05), but the VBN content not changed during storage. The TBARS values increased with longer storage period (p<0.05), and those of T0, T1, T2 and T3 were 4.57, 1.85, 0.43 and 0.41 mg MA/kg, respectively, after 9 days of the storage. The result suggest that the addition of lotus root and leaf powder at the same time, or addition of lotus leaf powder can be applied to pork patty to its functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.522-529
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• 2014

Sea tangle (Laminaria japonica) is well known as having anti-diabetic and hypolipidemic effects in animals as well as in humans. In this study, we evaluated the effects of sea tangle-added patty on postprandial blood glucose and lipid profiles in borderline-hypercholesterolemic (cholesterol ${\geq}200$ mg/dL) adults. Eleven subjects voluntarily participated in the experiment, and each subject provided written consent. Experimental patty (E) was made by adding 2.25 g of sea tangle powder as a substitution to 1.125 g each of pork and chicken. In the first week, 200 g of Control patty (C) was provided to each subject, who had fasted more than 12 hours. In the second week, the same amount of E patty was supplied under the same conditions. Serum glucose levels increased significantly less at 30, 60, and 120 min after consumption of E patty compared to the levels at all time points after eating C patty. Thus, the change in the area under curve (${\Delta}AUC$) of serum glucose levels through 120 minutes was lower when consuming E patty compared to C patty. Although serum C-peptide concentrations were not significantly different at all time points between the two patties, the ${\Delta}AUC$ of serum C-peptide concentrations through 120 minutes was lower when consuming E patty compared to C patty. However, there were no differences in serum levels of triglyceride, total cholesterol, LDL-C, and HDL-C at 30, 60, 120, 180, and 240 min between the two patties. Further, each ${\Delta}AUC$ of these lipid levels through 240 minutes was not significantly different between the two patties. The results indicate that sea tangle-added patty may decrease postprandial plasma glucose concentrations and reduce insulin secretion, although it might not ameliorate serum lipid profiles in adults with borderline-hypercholesterolemia.

• 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.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.685-698
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• 2010

Acrolein is a highly toxic, reactive mutagenic aldehyde. Humans are exposed to acrolein vapors from overheated cooking oil, cigarette smoke, and combustion of organic products. In this study, we investigated elementary and middle school students' consumption of foods cooked at high heat, such as fried, direct fire, and indirect fire cooked foods. The subjects of this survey study were 265 fifth grade students and 396 middle school students nationwide. According to the results of the frequency test, broiled fish was the most frequently consumed, followed by fried fish, indirect cooked samgyebsal, and other fried foods, which were eaten more than three times per month. The total intake of foods cooked at high heat per child over 1 year was in the following order: Fried chicken(7.50 kg) > Samgeybsal(6.57 kg) > Broiled pork ribs(4.18 kg) > Broiled fish(4.12 kg) > Bulgogi(3.31 kg) > Fried dish(3.18 kg) > Pork cuttlet(3.17 kg) > Jeyukbockeum(3.13 kg) > Charcoal-broiled beef ribs(2.74 kg) > Roasted whole chicken(2.05 kg) > Dackochi(1.87 kg) > Tangsuyuk(1.87 kg) > Fried fish(1.83 kg) > Hamburger patties(1.21 kg) > Fried potato(1.01 kg) > Barbecue(0.95 kg) > Doughnut(0.80 kg) > Corn dog(0.66 kg) > Croquette(0.51 kg). The favorite cooking method was indirect fire cooking for beef, pork, and fish, whereas frying was preferred for chicken. The results of this study provide important data for assessment of acrolein exposure via foods cooked at high heat temperature. The results also indicate that children might be exposed to acrolein through consumption of foods cooked at high heat temperature, suggesting the need to promote education of proper food consumption behavior.