• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.16 no.2
• /
• pp.140-146
• /
• 1983

Considering fermented sardine with $20\%$ salt as a reference, the fermented sardines were prepared with 8 or $10\%$ salt, $0.5\%$ lactic acid, $6\%$ sorbitol and $6\%$ ethanol. The taste compounds and TBA value as the index of lipid oxidation were analysed prior to fermentation and after 60 days fermentation in products. The major free amino acids in fermented sardine determined after 60 days fomentation were lysine, leucine, histidine, glutamic acid, arginine and alanine which occupied about $58\%$ of the total free amino acids while histidine and taurine occupied about $93.3\%$ of them in raw meat. Betaine and TMA increased while TMAO and total creatinine decreased filling the fermentation of 60 days. Addition of $0.02\%$ BHA was effective to retard rancidity of the product. The result of omission test showed that the major taste compounds of the fermented sardine with low salt contents were amino acid such as lysine, alanine, glycine, glutamic acid, leucine and nucleotides and their related compounds, and it is also suggested that betaine, total creatinine and TMAO acted as an auxiliary role.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.1
• /
• pp.14-18
• /
• 1989

Comparative effects of gamma irradiation and ethylene oxide treatments on the sterilization and physicochemical propperties of the condiment for soup of instant noodle (ramen) were investigated. The number of microorganisms contaminated ranged from $10^3\;to\;10^7\;CFU/g$ in total bacterial count, which were mainly composed of thermophiles and acid tolerant bacteria by over 90%. The yeast & molds were contaminated by $10^2\;to\;10^3\;CFU/g$. In the sterilizing effect of an irradiation on the microorganisms contaminated, 7 to 10 kGy gamma irradiation could eliminated yeast & molds, and also bring about the reduction of total bacterial count to below $10^3\;CFU/g.\;D_{10}$values of total bacteria! count of the samples ranged from 2.33 to 3.33 kGy. In comparative effects of irradiation and ethylene oxide treatments on the physicochemical properties of the sample, both treatments affected more or less rancidity, color, and amino-Ncontent, but less than 10 kGy irradiation was shown to be safe than ethylene oxide.

• Food Science of Animal Resources
• /
• v.22 no.2
• /
• pp.108-114
• /
• 2002

The effects of dietary vitamin E and selenium(Se) supplementation on meat color stability in M. Longissimus of Hanwoo(Korean native cattle) bull beef during retail display(5$^{\circ}C$, 1,200 lux) were investigated. Experimental groups were divided into control(Vit E 27 IU/head/day, Se 0.09 mg/head/day), Vit E (2,500 IU/head/day), Se(20 mg/head/day), Vit E+Se(Vit E 2,500 IU/head/day, Se 20 mg/head/day) groups. CIE a*(redness), chroma(C*) values, oxymyoglobin(%) and R630-R580 were significantly (p<0.05) decreased among the 4 treatment groups during retail display, in particular, those values decreased more rapidly in the control group. The metmyoglobin (%) of 0 day(before storage) was not significantly (p<0.05) different among the 4 treatment groups. However, the rate of metmyoglobin accumulation during storage increased more rapidly in the control group. Therefore, discoloration in the control group was more accelerated compared to the other groups. TBARS(thiobarbituric acid reactive substances) which represent lipid rancidity was significantly(p<0.05) lower in Se and Vit E+Se groups than in the control and Vit E groups. Reducing ability of 0 day(before storage) was significantly lower in the control group than in the other groups, and it decreased more rapidly in the control group after 3 days of storage. Consequently, Se-supplemented groups(Se and Vit E+Se groups) were more resistant to lipid oxidation than were the control and Vit E groups. The stability of meat color and myoglobin forms(%) were significantly (p<0.05) higher in Vit E, Se and Vit E+Se groups than in the control group, but there were no difference among Vit E, Se and Vit E+Se groups.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.4
• /
• pp.465-472
• /
• 2017

In this study, tuna sawdust was added to extruded meat analog in order to develop a meat analog with high quality. Addition of tuna sawdust has merit for utilizing a byproduct from poultry processing. Physicochemical characteristics were examined through the extrusion cooking process. The basic mixture of sample mixed with 65% deffated soy flour 25% isolated soy protein, and 10% corn starch was setup as the raw material. Three kinds of samples were made in total by addition of 15% and 30% tuna sawdust to this mixture. The extrusion process had a screw speed of 250 rpm, die temperature of $140^{\circ}C$, and moisture content of 50%. As addition of tuna sawdust increased, breaking strength and density decreased, specific length increased, and integrity and water holding capacity decreased. Likewise, nitrogen solubility index and protein digestibility decreased as addition of tuna sawdust increased. DPPH radical scavenging activity increased as addition of tuna sawdust addition, whereas it decreased as storage period increased to 30 or 60 days. The value of rancidity decreased as addition of tuna sawdust increased. However, 60 days later, radical scavenging activity increased more or less, and a significant difference was detected 150 days later. In conclusion, addition of tuna sawdust increased soft texture, and nutrition of the basic mixture sample. The process promoting functionality such as improvement of antioxidant function was confirmed through this study.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.2
• /
• pp.290-297
• /
• 2012

The nutritional composition of thawed Hanwoo beef fed no mugwort (T0) and thawed Hanwoo beef fed mugwort (T1) were analyzed after freezing at $-20^{\circ}C$ for 12 months. Also the effect of feeding mugwort was investigated by comparing physicochemical and palatability changes by chilling the beef after thawing. There were no significant differences in general components of T0 and T1 Hanwoo beef. Among the minerals, there were no significant differences in the contents of Ca, P, K, Mg and Zn, however Na content in T0 and Fe content in T1 were significantly higher. The total amino acid did not show a significant difference but leucine was found to be higher in T0 than T1, and glycine, cysteine, histidine and arginine were higher in T1 than T0. Regarding fatty acids, stearic acid was higher in T0, while palmitoleic acid, oleic acid and total unsaturated fatty acid was significantly higher in T1. The hardness value became lower by chilling after thawing regardless mugwort consumption, and therefore the tenderness improved. The freshness, fat rancidity and antioxidant activity of thawed Hanwoo beef changed more slowly for T1 than T0, which indicates that feeding mugwort had a positive effect. There were no significant differences in taste, juiciness, tenderness or and palatability of the cooked beef between T0 and T1 for both 0 days and 3 days after thawing. However, the aroma of cooked T1 beef was significantly superior.

• Korean Journal of Food Science and Technology
• /
• v.16 no.2
• /
• pp.127-132
• /
• 1984

Processing conditions of filefish steaks and effect of soybean protein on quality during frozen storage were investigated. Additives which is added to the filefish meat were 1% of table salt, 0.2% polyphosphate, 0.5% of sodium bicarbonate, 0.2% of monosodium glutamate, 0.2% of red pepper powder, 0.4% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced in the stone mortar and then stored at -3 to $-5^{\circ}C$ for two days prior to frozen storage. The benefical effects of adding 5% of soybean protein to the filefish steaks were the control of free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen filefish steaks, by sensory evaluvation, was not inferior to that of hamburger on the market.

• Korean Journal of Food Science and Technology
• /
• v.16 no.2
• /
• pp.133-138
• /
• 1984

For the purpose of improving the precooked frozen food, the processing conditions of sardine steaks and the effect of soybean protein and corn starch on quality of the products during frozen storage were investigated. Fresh sardines were purchased from Busan Central Whole Sale Market and filleted. And then sardine meats were separated from fillets by fish meat separator. The meats were mixed with 0.5% sodium bicarbonate, 1.5% of table salt and 0.2% of polyphosphate, monosodium glutamate, white pepper, garlic powder and nutmeg, respectively. The mixture was minced with the stone grinder and filled in polyvinylidene chloride film tube and then stored at $-3^{\circ}C$ for 36 hours prior to frozen storage. Sardine steaks containing 3% of soybean protein were superior to those of containing 3% of corn starch or without soybean protein and corn starch on texture and eating quality of them during the period of frozen storage. It is convinced that addition of 3% of soybean protein to the sardine steak was benefically effective for the control of free drip, oxidative rancidity and the improvement of texture. The quality of frozen sardine steaks, by sensory evaluation, were preserved in good eating quality for 90 days during frozen storage.

• Korean Journal of Food Science and Technology
• /
• v.14 no.4
• /
• pp.324-329
• /
• 1982

Processing conditions of fish steaks and the effect of soybean protein on quality during frozen storage were investigated. Added to the fish meat were 1.0% of table salt, 0.5% of sodium bicarbonate, 0.2% of polyphosphate, 0.2% of monosodium glutamate, 2.0% of sugar, 0.2% of red pepper powder, 0.2% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced with stone mortar and then stored at $-3^{\circ}\;to\;-5^{\circ}C$ for two days prior to frozen storage. The beneficial effects of adding soybean protein(5%) to the fish steaks were the control of color change, free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen mackerel steaks, by sensory evaluation, was not inferior to that of hamburger on the market.

• Korean Journal of Food Science and Technology
• /
• v.4 no.2
• /
• pp.100-105
• /
• 1972

This experiment was conducted to investigate the combined effects of radiation and antiseptics on the keeping qualities of pork sausage, which was treated with potassium sorbate and AF-2(2-(-2-furyl)-3-(5-nitro-2-furyl)-acrylamide), and then followed by gamma radiation of 0.25, 0.5, and 0.75 Mrad. Amounts of treated antiseptics were a quarter, half, and full levels of their maximum permissible concentration. Irradiated and unirradiated sausages were stored for 50 days at $5^{\circ}C\;and\;25^{\circ}C$, and their changes in rancidity, volatile basic nitrogen, bacterial counts, pH, and sensory analysis were examined during the storage period. The results obtained are as follows: 1) Preservative effects of antiseptics were manifested at cold storage; antiseptics treatment of a quarter-level and unirradiation following low-temperature storage showed the same good keeping qualities as the combined treatment of full-level antiseptics and radiation of 0.25 Mrad following high-temperature storage. 2) There did not appear to recognize irradiation-odor, while color and odor were deteriorated intensively by storage temperature. Sausage irradiated with 0.75 Mrad has shown slightly noticeable off-odor at the end of storage at $25^{\circ}C$. 3) The most suitable radiation dose was considered to be 0.5 Mrad, which could extend the storage life about $2{\sim}3$ times longer than untreated.

• Korean Journal of Food Science and Technology
• /
• v.49 no.4
• /
• pp.444-452
• /
• 2017

This study aims to investigate the physicochemical properties of the extruded rice snack with added the containing mealworm. Adding the mealworm addition enhanced protein and unsaturated fatty acid contents, which are insufficient in rice. As the extrusion process variables, the death temperatures and moisture content were set to at respective 130 and $140^{\circ}C$, and 20 and 25%, respectively. The expansion ratio increased as with death temperature, whereas the increased moisture content decreased. The nitrogen solubility index and protein digestibility index increased with the added mealworm content of mealworm increased. As mealworm content and death temperature, and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As the result of this study, confirmed that the addition of mealworm to the extruded rice snack was the confirmed as the effective process to improve nutrition, and antioxidation. Also, death temperature and moisture content have an effect on softened the texture of extruded rice snack.