• Food Science of Animal Resources
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• v.41 no.6
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• pp.1036-1048
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• 2021

This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), meat quality indexes, and lipid oxidation rates were measured after receiving one of five different treatments consisting of conventional Samgyetang broth as a negative control, raw garlic (RG) extract as a positive control, BG, oven-dried BG, and maltodextrin-encapsulated BG extract as treatments. Employing retort cooking, fat trimmed carcasses were added to the initially prepared broth together with a phenolic extract that was set at 5% (w/w). A significant intensification of red and yellow color was observed in breast and thigh meat treated with BG extracts, regardless of pretreatment, compared to the negative control and RG. The moisture percentage was affected by the addition of BG extracts, where the encapsulation group retained the highest water content after retorting. In terms of antioxidative status, maltodextrin-encapsulated BG extract was as effective as an oven-dried extract to scavenge free radicals and showed the highest score among samples (p<0.01). The concentration of TFC was found to be the highest and did not differ between encapsulation and oven-dried groups, followed by BG, RG, and the negative control. However, the addition of encapsulated BG extract was the most effective in delaying the formation of malondialdehyde among the samples. Therefore, pre-treatment of BG extract through encapsulation is recommended to develop a higher antioxidative status and quality characteristics of Samgyetang.

• Korean Journal of Agricultural Science
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• v.46 no.3
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• pp.539-548
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• 2019

This study investigated the influence of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk). In this study, the internal temperature, malondialdehyde content, textural profile, color, dry matter, protein content, phenolic content and sensory properties of chicken breast meat broth from chicken soup with ultrasound treatment were analyzed. The chicken, plants, salt, and water were vacuum packaged in a retort pouch. The chicken soup was manufactured with ultrasound treatment (45 kHz and $1.6W\;cm^{-2}$) in a water bath at $85^{\circ}C$. The texture properties, color, and lipid oxidation of the chicken breast meat from the chicken soup were not affected by the ultrasound treatment. There was no significant difference in the lipid oxidation in the broth of the chicken soup between the control and ultrasound treatment. The dry matter and crude protein contents of the broth were significantly increased by the ultrasound treatment. The broth flavor of the chicken soup manufactured with the ultrasound treatment received a higher score than that of the control in the sensory analysis. There were no differences in the sensory properties of the chicken breast meat from the chicken soup between the control and ultrasound treatment Therefore, the broth quality of the chicken soup can be improved by heating with ultrasound treatment. Additionally, to apply ultrasound technology to the production chicken breast meat and the broth from chicken soup, it is necessary to further study the quality characteristics of the breast meat and broth according to various frequencies and strengths.

• Advances in concrete construction
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• v.12 no.5
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• pp.429-437
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• 2021

In the era of building engineering the intensification of Self Compacting Concrete (SCC) is world-shattering magnetism. It has lot of rewards over ordinary concrete i.e., enrichment in production, cutback in manpower, brilliant retort to load and vibration along with improved durability. In the present study, the mechanical strength of CM-2 (SCC containing 10% of rice husk ash (RHA) as cement replacement and 600 grams of glass fibers per cubic meter) was investigated at various dosages of cement replacement by fly ash (FA) and GGBS. A total of 17 SCC mixtures including two control SCC mixtures (CM-1 and CM-2) were developed for investigating fresh and hardened properties in which, ten ternary cementitious blends of SCC by blending OPC+RHA+FA, OPC+RHA+GGBS and five quaternary cementitious blends (OPC+RHA+FA+GGBS) at different replacement dosages of FA and GGBS were developed with reference to CM-2. For constant water-cement ratio (0.42) and dosage of SP (2.5%), the addition of glass fibers (600 grams/m³) in CM-1 i.e., CM-2 shows lower workability but higher mechanical strength. While fly ash based ternary blends (OPC+RHA+FA) show better workability but lower mechanical strength as FA content increases in comparison to GGBS based ternary blends (OPC+RHA+GGBS) on increasing GGBS content. The pattern for mixtures appeared to exhibit higher workablity as that of the concentration of FA+GGBS rises in quaternary blends (OPC+RHA+FA+GGBS). A decrease in compressive strength at 7-days was noticed with an increase in the percentage of FA and GGBS as cement replacement in ternary and quaternary blended mixtures with respect to CM-2. The highest 28-days compressive strength (41.92 MPa) was observed for mix QM-3 and the lowest (33.18 MPa) for mix QM-5.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.3
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• pp.275-283
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• 2023

This study optimized the vegetable rice porridge preparation process with Israeli carp Cyprinus carpio (VRP-IC). The optimum heating period for Israeli carp paste (IC-P) in a retort was 120 min as per yield results. Response surface methodology was performed with IC-P/[rice (glutinous rice: non-glutinous rice=6:4) (Rice, RI)+vegetable (carrot: zucchini=1:1) (vegetable, VE)] (X₁) and RI/VE (X₂) as independent variables; viscosity (Y₁), hardness (Y₂), amino nitrogen (Y₃), and overall sensory acceptance (Y₄) as dependent variables. Optimum rates of IC-P, RI, and VE were 47.37%, 24.49%, and 28.15%, respectively; predicted multiple response optimum values for the dependent variables were 20,150 mPa·s, 2,002.9 N/m2, 193.1 mg/100 g, and a 6.4 score for Y₁, Y₂, Y₃, and Y₄, respectively. Under optimum conditions, experimental values for Y₁, Y₂, Y₃, and Y₄ were 20,359.8±191.9 mPa·s, 2,015.0±9.6 N/m2, 188.1±4.9 mg/100 g, and a 6.5±0.2 score, respectively, which were not significantly different from the predicted values (P < 0.05). Results of F0 value, viscosity, hardness, volatile odor intensity, and browning suggested that the optimum sterilization period was 25 min. VRP-IC prepared under the optimum conditions was superior to commercial vegetable rice porridges in sensory evaluations.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.396-402
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• 2003

The aim of this study was to investigate the quality changes of retort pouched seasoned-conger eel products during a 60 day of storage at 4, 15 and -20$^{\circ}C$. The seasoned-conger eel products was sterilized at either 100 or 121$^{\circ}C$ for 90min., and then vacuum packed in plastic film bags. When comparing their duality before and after sterilization, the pH and VBN of all the products slightly decreased, while the TBA values slightly increased after sterilization. The color value, b, of the product decreased after sterilization, while the L value rarely changed. During storage the pH and VBN of all the products were little changed at the storage temperatures of 15 and -20$^{\circ}C$. The TBA values increased after 30 and 60 days at 15$^{\circ}C$, and at 4 and -20$^{\circ}C$, respectively. As for color difference during storage, the L and a values were little changed during storage, while the b value increased. In conclusion, the quality of the retort pouched seasoned-conger eel products remained good during the 60 day storage period when chilled and frozen after sterilization, and could be consumed as an instant food, keeping an appropriate content and soft texture.

• Korean Journal of Poultry Science
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• v.46 no.3
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• pp.137-154
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• 2019

This study was conducted to develop and compare Samgyetang broth from extract of pre-treated chicken feet. Chicken feet were subjected to non-heating (control), heating at $70^{\circ}C$ for 12 h in a hot air dryer, and heating at $180^{\circ}C$ for 1 h in an oven. The heat-treated chicken feet were extracted at $121^{\circ}C$ for 1 h and 2 h, respectively. The extract was placed in a pouch with whole chicken carcass ($470{\pm}10g$). The sealed Samgyetang retort was made according to the industrial method. The pH of the extract from preheated chicken feet was lower than that extracted from fresh chicken feet. The Thiobarbituric Acid Reactive Substances (TBARS) value of the preheated chicken feet extract was significantly lower (P<0.05) than that of fresh chicken feet extract, but there were no significant differences among the broths. As the extraction time increased, the pH and TBARS value decreased in the extract (P<0.05) but increased in the broth (P<0.05). According to the sensory evaluation test, the extract from 1 h hot air heating and drying was significantly better in appearance, aroma, and overall preference than the other treatments (P<0.05). The GC-MS results showed that benzaldehyde and benzothiazole, which are widely known to give meat and nuts flavor, were detected in those treatments (P<0.05). The Samgyetang broths prepared from 1 h hot air heating and drying extract were significantly higher in the overall acceptability according to the sensory test (P<0.05). In summary, the quality of retort Samgyetang broth can be improved by adding chicken feet extract which is subjected to heating and drying for 1 h.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.1018-1025
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• 2017

The present study collected 18 kinds of commercially circulated liquid Sansuyu (Corni fructus) in pouch form and conducted comparative analysis on markings and physicochemical characteristics in order to utilize this information as a base material for the development of Sansuyu liquid products. The most abundant valid substance was morroniside, followed by loganin and cornin, in that order. Total concentration of valid substances in Cornus fruit products produced in the Gurye region was 168.50 mg/100 g, which was significantly higher than the overall average of 130.89 mg/100 g. There were seven (1st) and seven (2nd) kinds that contained more morroniside than the overall average, six (1st) and four (2nd) kinds with more loganin than the overall average, and eight (1st) and one (2nd) kinds with more cornin than the overall average. There were also five types in which no loganin was detected. There were significant differences in the valid substances of most products according to production period. Overall, these results show that processing method standardization research on extraction conditions is needed to produce liquid Sansuyu products of excellent quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.6
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• pp.675-681
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• 1994

[ $F_0$ ]-values of the canned tuna in cottonseed oil (CTCO) were investigated under different sterilizing conditions to optimize the energy consumption and microbiological safety. The $F_0$-values were measured using a microcomputer based technique. The exact cold point was not the volumetric center of the cans, and it was located in the center of meat mass in can which had ca. $6\%$ of head space. Location of the test cans in retort showed no remarkable influence on the $F_0$-values when the cans were jumble loaded. The process time before sterilization should be shortened as much as possible to prevent the contamination of microorganisms. Thermophilic spore forming bacteria found from raw and precooked tuna were Bacillus subtilis, Bacillus cereus and Bacillus pasteurii, and the most heat resistant was Bacillus subtilis. The rational $F_0$-value for the CTCO obtained from the preservation test was regarded as 6min.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.306-312
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• 1984

In the present study, in succession to the previous reports, the sterilizing values ($F_0$) of the thermal processes for the canned minced hen-clams in brine and the canned smoked baby-clams in oil were determined ana discussed. The heat penetration tests were carried out three times with three cans at a time for each canned product. The thermocouple was setted on the can so as the tip of the applicaotor fixed on the position a little below the geometrical center of the can. The test cans were placed in the middle layer of the crate in which the same canned products were loaded with, and test cans were arranged to the front, the middle and the rear in the retort. The heat penetration curve obtained for the canned minced hen-clams in brine showed a broken logarithmic heating curve, while that of the canned smoked baby-clams in oil showed a simple logarithmic heating curve. The calculated $F_0$ values for the canned minced hen-clams in brine were 47.79 for No. 2 can, 52.99 for Ne. 7 can. and 45.21 for No. 2 tuna can, respectively. And the $F_0$ value for th canned baby-clams in oil packed into No. 3B square can was 14.12. Additionally, the nomographs represent the relationship between $F_0$ vlaues and B values (process time including $42\%$ of come-up time) for the each canned product were constructed.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.588-599
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• 2012

There is a limitation to estimate vitamin $B_{12}$ intake due to the lack of data on vitamin $B_{12}$ content of Korean commercial foods. In this study, vitamin $B_{12}$ content was determined in favorite Korean restaurant foods, convenient or instant foods, fast foods and bakery products through a modified microbioassay using Lactobacillus delbrueckii ATCC 7830. Bulgogi and seafood & green pepper griddle had high vitamin $B_{12}$ content, 3.50 and $2.96{\mu}g$/100 g, respectively. Pork suyook, pork griddle and pollack griddle had 0.48, 0.31 and $0.32{\mu}g$/100 g of vitamin $B_{12}$, respectively. In stew, soft-tofu stew with seafood and doenjang stew with seafood had relatively high vitamin $B_{12}$ content, 1.93 and $1.44{\mu}g$/100 g, respectively. Bibimbap and 4 different types of rice porridge, beef & mushroom, chicken & ginseng, seafood or abalone, had 0.36, 0.08, 0.09, 1.64 and $0.13{\mu}g$/100 g of vitamin $B_{12}$, respectively. One serving of haejanggguk, yookejang, chuotang and galbitang had 5.97, 2.04, 2.63 and $1.91{\mu}g$ of vitamin $B_{12}$, respectively. One serving of samgetang and sulongtang had $2.89{\mu}g$ and $6.64{\mu}g$ of vitamin $B_{12}$. In noodles, one serving of cram noodle soup, bibim-nangmyeon, and mul-nangmyeon had 18.8, 1.21 and $0.38{\mu}g$ of vitamin $B_{12}$, respectively. One regular gimbap and one triangle gimbap contained 1.09-2.53 and $0.54-1.11{\mu}g$ of vitamin $B_{12}$, respectively. One cheese-burger, chicken-burger and bulgogi-burger had 0.76, 0.62 and $0.54{\mu}g$ of vitamin $B_{12}$, respectively. A plain bagel and a waffle contained 0.13 and $0.17{\mu}g$/100 g of vitamin $B_{12}$, respectively. Ready-made tomato sauce or cream sauce for spaghetti in a retort pouch contained only a trace of vitamin $B_{12}$. In conclusion, these results should contribute to improving the present food vitamin $B_{12}$ content database, most of which were cited from foreign data, thereby it could be helpful to estimate the vitamin $B_{12}$ intake of Koreans more accurately than before. It will also provide new information for dietary education related to vitamin $B_{12}$ and health.