• Food Science of Animal Resources
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• v.29 no.1
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• pp.24-33
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• 2009

This study investigated the microbial contamination levels of raw meats used for short-ripened salami and changes in the microbial and physico-chemical properties of the product during storage at 10 and $25^{\circ}C$ for up to 120 days. The microbial counts of raw meats ranged between 2 and 4 Log CFU/g. Frozen-thawed sow meat showed higher total aerobe and Enterobacteriaceae counts than fresh chilled pork and pork back fat. Staphylococcus aureus was found in all raw materials except fresh chilled pork samples, and Clostridium perfringens was detected in a sample stored for 21 days at $25^{\circ}C$. The counts of total aerobes, lactic acid bacteria and Staphylococcus spp. decreased more rapidly at $25^{\circ}C$ than at $10^{\circ}C$ when the storage time was extended. The growth of Enterobacteriaceae, Pseudomonas spp., Clostridium spp., yeast, and mold were restricted to levels below 2 Log CFU/g during storage. The contents of salt, water, crude protein, crude fat, and ash of salami samples were 3.4, 33.4, 30.8, 32.7, and 4.3%, respectively, which were not affected by storage time or temperature. The pH value of the salami was initially 4.79 and increased to 5.02 and 5.26 after 120 days of storage at 10 and $25^{\circ}C$, respectively, whereas the water activity values decreased from an initial value of 0.91 to 0.90 and 0.88 after 120 days at 10 and $25^{\circ}C$, respectively. The TBA and VBN values increased slowly during storage. The redness value of the salami samples stored at $25^{\circ}C$ decreased more significantly than the samples stored at $10^{\circ}C$. With increased storage time, the values for the rheological characteristics of the salami in terms of hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness tended to decrease more remarkably at $25^{\circ}C$ than at $10^{\circ}C$. Based on sensory evaluation scores, it appears that short-ripened salami is no longer acceptable after 90 days at $10^{\circ}C$ and 30 days at $25^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.868-876
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• 2014

This study was performed to investigate the effects of lactic-fermented rice flour on the quality characteristics of pan-fried food (Jeon). Pan-frying flour containing 5~20% lactic fermentation rice flour mixture was prepared. In rapid visco analyzer examination, peak viscosity, trough, final viscosity, breakdown, and setback of the lactic-fermented rice flour mixture were lower than those of rice flour or wheat flour. The L-value (lightness) of Jeon decreased with increasing the ratio of lactic-fermented rice flour. On the other hand, a-value (redness) and b-value (yellowness) increased with increasing ratio of lactic-fermented rice flour. Texture profiles showed that Jeon prepared with lactic-fermented rice flour mixture had higher springiness and gumminess than 100% rice flour. The oil absorptions of Jeon prepared with 100% rice flour and 20% lactic-fermented rice flour were 7.5% and 6.33%, respectively. For digestive properties, Jeon prepared with lactic-fermented rice mixture showed a greater amount of rapidly digestible starch and lower amount of slowly digestible starch. In the sensory evaluation, Jeon prepared with lactic-fermented rice mixture showed higher scores for appearance, flavor, and taste than others (rice flour and wheat flour). Especially, Jeon prepared with 10% lactic-fermented rice mixture showed the highest overall preference. In conclusion, the results demonstrate that lactic-fermented rice flour may prove quite useful as a pan-frying flour with desirable qualities properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.877-884
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• 2013

This study investigated the optimal composition of sugar and artificial sweeteners in oatmeal cookies. Modified cookies were examined for their quality characteristics and glycemic index in humans. Oatmeal cookies with various amounts of sugar (20, 30, or 40%) were made to the equivalent sweetness of 100% sugar cookies (the control) with sucralose and stevioside. The density and acidity of cookie dough were not significantly different between the different cookie groups. However, baking loss and the spread index were significantly lower in the 100% sugar cookie group compared to cookies supplemented with artificial sweeteners. The color lightness (L value) and redness (a value) were highest in 30% and 100% sugar cookies, respectively. The strength of the cookies was negatively correlated with sugar content. In sensory evaluations, scores for taste, color and texture were higher in 30% and 40% sugar cookies, respectively, but the overall preference was higher in 30% sugar cookies. We therefore tested 30% and 100% sugar cookies for their glycemic index in college students. After overnight-fasted students consumed either 30% or 100% sugar cookies (containing 50 g of carbohydrate in dough weight), blood glucose levels increased 27.8 and 15.7 mg/dL, respectively, at 1 hour from the baseline. However, at 2 hours from the baseline, students who consumed 100% sugar cookies had a remarkably lowered blood glucose levels. Students who consumed 30% sugar cookies did not have as much of a change in blood glucose levels. In conclusion, 30% sugar oatmeal cookies made with sucralose and stevioside can be used to make a low-sugar cookie with a low glycemic index.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1358-1365
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• 2016

The purpose of this study was to verify the drying characteristics of seasoned red pepper sauce and establish optimal drying conditions for far infrared drying of seasoned red pepper sauce. Seasoned red pepper sauce, which was dried by heated air, was used. One kg of seasoned red pepper was spread at thicknesses of 10 and 20 mm and dried by a far infrared dryer until a final moisture content of $15{\pm}0.5%$. The far infrared dryer conditions were air velocity of 0.6, 0.8 m/s and drying temperatures of 60, 70, and $80^{\circ}C$. The drying models were estimated using a determination coefficient and root mean square error. Drying characteristics were analyzed based on factors such as drying rate, color changes, content of capsaicinoids, and energy consumption. The results can be summarized as follows. The drying rate (that is, drying time) tended to be reduced as temperature and air velocity for drying increased. The Page and Henderson models were suitable for drying of seasoned red pepper sauce by a far infrared dryer. Redness decreased after far infrared drying under all experimental conditions. The color difference was 18.18 under the following conditions: thickness 20 mm, temperature $70^{\circ}C$, and air velocity 0.8 m/s. This value was slightly higher than those under other far infrared drying conditions. The capsaicinoid properties of seasoned red pepper sauce decreased under all far infrared drying conditions. The highest capsaicin (19.91 mg/100 g) and dihydrocapsaicin (12.87 mg/100 g) contents were observed at a thickness of 10 mm, temperature of $80^{\circ}C$, and air velocity of 0.8 m/s. Energy consumption decreased with higher temperature, slower air velocity, and thinner seasoned red pepper sauce.

• Journal of Bio-Environment Control
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• v.19 no.3
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• pp.140-146
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• 2010

This experiment was conducted to find the day and night temperature combination and the light-emitting diodes (LEDs) on the most effective globe coloration and growth of Chamecereus silvestrii f. variegata 'Hee-Mang'. The $L^*$value, $a^*$value and $b^*$value were all significant difference in the yellow globe color expression in the day and night temperature combination. Especially, the bright yellow color and visual value were the highest in the temperature combination, the day temperature of $20^{\circ}C$ and night temperature of $20^{\circ}C$. Globe color quality was lowered from the day temperature of $25^{\circ}C$ and night temperatures of $5^{\circ}C$ and $10^{\circ}C$ combination. In light-emitting diodes (LEDs) treatments, $a^*$value and $b^*$value are significant difference. A unique beautiful yellow coloration and globe quality were maintained the $a^*$value of +5.23, $b^*$value of +39.9 in a red LED. The optimum temperature range and light-emitting diodes (LEDs) on the globe color expression were the most effective the day temperature of 200e and night temperature of $20^{\circ}C$ and a red LED. In addition, the outer globe color quality of Chamecereus silvestrii f. variegata cultivation, rather than the light environment improvement is better in a proper temperature environment to keep. Especially, a unique globe color expression of yellow lines was most effective in a red LED.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.776-783
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• 2005

To develop functional kimchi which had anti-obesity effect, garcinia cambogia extract containing $51.46\%$ hydroxy citric acid (HCA) was used as a sub-ingredient of American preferred kimchi (APK). The APK added to garcinia cambogia extracts of 0.5$\%,\;1.0\%,\;1.5\%\;and\;2.0\%$ were prepared, and fermentation characteristics and anti-obesity effect of those kimchi were investigated. The pH of APK added to garcinia cambogia extracts (APKH) was low as the amount of garcinia cambogia extract increased at initial stage of fermentation but the pH of those kimchi showed similar values after optimum ripened stage. The number of Lactobacillus sp. and Leuconostoc sp. were small as the amount of garcinia cambogia extract increased while the period was delayed that the number of Lactobacillus sp. and Leuconostoc sp. attained to maximum. In Hunter's color values of APKH, lightness and redness decreased as the amount of garcinia cambogia extracts increased while yellowness increased. Sensory scores in overall acceptance, taste and texture of APKH evaluated by Americans as sensory panels were similar until the addition amount of garcinia cambogia extract was $1.5\%$, therefore the garcinia cambogia extract of $1.5\%$ was determined as tile amount adding to APK. The secretions of glycerol and leptin as a key signalling factor for anti-obesity effect were examined in APK and APKH added to garcinia cambogia extract of $1.5\%$. There were no significant differences in the glycerol secretion when adipocytes were treated with APK and APKH extracts. However, leptin secretion in the adipocytes treated with APKH extract was significantly decreased compared to that of control (p<0.05).

• the MEAT Journal
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• s.36 summer
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• pp.72-86
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• 2009

Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beef patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation. the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed somewhat higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.

• the MEAT Journal
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• s.36 summer
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• pp.61-71
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• 2009

The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The H8 group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as L8 group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of NaNO2 (p<0.05), the L8 hams had significantly higher moisture content than HS + NaNO2 and L8 + NaNO2 (p<0.05). The level of salt and NaNO2 did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from L8 hams were significantly lower than in the muscles from HS + NaNO2 hams (p<0.05). The NaNO2 did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from L8 hams was significantly higher than in muscles from HS and H8+NaNO2 hams (p<0.04). The salt content in biceps femoris muscles from LS + NaNO2 hams was significantly lower than in the muscles from HS and HS + NaNO2 hams (p<0.05). The NaNO2 treatment did not affect the NaNO2 content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS + NaNO2 hams were significantly higher than in the muscles from HS and LS hams.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1011-1020
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• 2003

The present study was conducted to examine sensory characteristics of non-fermented tea and fermented teas with fermented times of 0 hr (green tea), 10 hrs (mild fermented tea), 17 hrs (medium fermented tea), 24 hrs (black tea), respectively. The lightness of tea powder and tea extract got lower, and the redness and the yellowness of those got higher as tea was more fermented. The result of sensory evaluation about the extracts of non fermented tea and fermented teas showed that the preference of flavor got higher in the more fermented tea but one got lower in a mild fermented tea according to temperatures, respectively. The preference of taste got higher at 60∼7$0^{\circ}C$ extracts in the green tea and got the highest at 80∼9$0^{\circ}C$ extracts in the medium fermented tea and black tea. A total of 76 flavor components was detected in non fermented tea and the total contents of those were 129.9 mg/kg. The major components were linalool, geraniol, nerolidol, benzyl alcohol, and linalool oxide. A total of 76 flavor components was detected in the mild fermented tea and total contents of those were 159.1 mg/kg. The major components were geraniol, linalool, linalool oxide, ethanol, benzyl alcohol, etc and were similar in those to the non fermented tea. A total of 79 flavor components was detected in the medium fermented tea and total contents of those were 455.6mg/kg. The major components were ethyl acetate, 3-methylbutanal, ethanol, (E)-2-hexenal, geraniol, linalooloxide. A total of 79 flavor components was detected in the Black tea and total contents of those were 680.5 mg/kg. The major components were 3-methylbutanal, ethyl acetate, geraniol, ethanol, (E)-2-hexenal, hexanal, linalooloxide. The amounts of flavor components was increased, but the amounts of aldehyde compounds was remarkably increased according to the degree of fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.643-650
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• 2007

It has been known that Samultang has positive effects on blood circulation and erythrocyte formation. Samultang was composed of four ingredients, Angelica gigas Nikai, Rahmanniae Radix Preparata, Paeonia lactiflora Pallas, and Cnidium officinale Makino. Five types of bread were prepared by replacing water with Samultang for dough proportionally. Control (C) did not have Samultang and the other four experimental bread contained Samultang: S-I (25% of water was substituted by Samultang), S-II (50% substituted), S-III (75% substituted), and S-IV (100% substituted). Moisture, protein, and ash contents of Samultang were $97.34{\pm}0.11%,\;0.42{\pm}0.04%,\;and\;1.40{\pm}0.16%$, respectively. Replacing water with Samultang decreased pH and increased significantly wet gluten content of the dough. Substitution of Samultang for water incremented redness and yellowness of the dough and bread and increased hardness. It also raised the contents of ash and protein. Although it was not significant, in addition, moisture loss of the bread during storage seemed to be lessened by replacing water with Samultang. However, total volume and specific loaf volume of the bread, baking loss rate, and the other textural characteristics except hardness were not affected by substituting water with Samultang. Due to the above results, sensory evaluation of volume and gumminess of the bread were improved significantly by substituting Samultang for water. The bread replaced 25% of the water with Samultang was ranked as the best by the test of sensory evaluation. These results imply that adding Samultang instead of water to dough for bread might bring positive effects on quality characteristics of the bread without any adverse influences. Therefore, it might be worth developing functional bread using Samultang.