• Asian-Australasian Journal of Animal Sciences
• /
• 제27권2호
• /
• pp.247-255
• /
• 2014

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration ($4^{\circ}C{\pm}1^{\circ}C$) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

• 한국소성가공학회:학술대회논문집
• /
• 한국소성가공학회 2007년도 춘계학술대회 논문집
• /
• pp.425-426
• /
• 2007

The physical and mechanical properties of the sheets metals are closely related to the presence of preferred crystallographic orientations which were produced by the manufacturing process. To obtain the aluminum alloys sheets with good Al sheet formability, the plastic strain ratio (or r-value) of AA1050 Al sheets after asymmetric rolling and subsequent heat treatment was studied. The AA1050 aluminum alloy sheets after asymmetric rolling with high reduction ratio and following heat treatment had the higher plastic strain ratio.

• 한국축산식품학회:학술대회논문집
• /
• 한국축산식품학회 1997년도 제18차 정기총회 및 학술발표회
• /
• pp.19-39
• /
• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.

• Advances in Computational Design
• /
• 제5권4호
• /
• pp.349-362
• /
• 2020

Dynamic characteristics of a scale-dependent porous metal foam cylindrical shell under a traveling load have been explored within this article based on a numerical approach. Within the material texture of the metal foams, uniform and non-uniform porosities may be dispersed. Based upon differential quadrature method (DQM) and Laplace transforms, the equations of motion for a shear deformable scale-dependent shell may be solved numerically. Scale-dependent shell modeling has been provided based upon strain gradient elasticity. Solving the equations will give the shell deflection as a function of load speed. Also, it is reported that shell deflection relies on the porosity dispersion and strain gradient influences.

• Food Science and Biotechnology
• /
• 제14권1호
• /
• pp.11-15
• /
• 2005

Dynamic shear moduli of isolated soy protein solutions upon heating were measured to monitor gelation. Onsets of gelation coincide with onset temperatures of denaturation in glycinin and ${\beta}$-conglycinin solutions, whereas in isolated soy proteins, onset of gelation was above denaturation temperature of ${\beta}$-conglycinin with storage modulus increasing in two steps. The first increase in storage modulus of isolated soy proteins occurred at about $78.5^{\circ}C$, while the second increase started at about $93^{\circ}C$. Gel properties of soy protein gels having different proportions of glycinin and ${\beta}$-conglycinin were measured by compression-decompression test. ${\beta}$-conglycinin was responsible for gel elasticity. Glycinin significantly increased hardness, toughness, and fracturability of gels at high heating temperature near $100^{\circ}C$. Results reveal texture of soy protein gels can be controlled by regulating ratio of glycinin to ${\beta}$-conglycinin and heating temperature.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제13권1호
• /
• pp.43-54
• /
• 2002

단백질 분해효소활성을 가진 능이버섯 키위 배를 첨가하여 각 처리군의 수분함량을 비교한 결과 대조군에 비하여 능이버섯, 키위, 배를 첨가군 모두 첨가량이 증가할수록 유의적으로 수분함량이 증가하였다. 연육 효과가 있는 소재들을 첨가한 닭고기의 shear force를 비교해 보면 대조군에 비하여 능이버섯, 키위는 감소의 폭이 크게 나타났지만 배를 첨가한 것은 감소의 폭이 낮게 나타내었다. 닭고기의 색은 밝기를 나타내는 L값은 능이버섯, 키위, 배 모두 첨가량이 증가할수록 감소하였으며, 적색도인 a값은 첨가량이 증가할수록 증가하였고 황색도를 나타내는 b값은 능이버섯과 배는 첨가량이 증가할수록 증가하였지만 키위 첨가군은 첨가량이 증가할수록 감소하였다. 닭고기의 맛은 능이버섯 0.10% 가장 높았으며 능이버섯, 키위, 배 첨가 군 모두에서 첨가량이 증가할수록 닭고기의 점수가 낮아짐을 알 수 있었다. 닭고기는 능이버섯 1.5%와 배 10%첨가가 같은 점수 대를 나타내었다. 키위의 첨가는 능이버섯과 배에 배하여 맛이 떨어지는 것으로 나타났다. 가열한 닭고기의 색은 대조군이 가장 선호되었는데 이는 닭고기가 흰살이기 때문인 것으로 사료되어 진다. 닭고기의 향은 대조군과 배 10%첨가가 같은 점수로 높게 나타내었으며, 다즙성은 능이버섯 1.5%가 가장 높은 값이 였고 대조군 군이 낮게 나타내었다. 이것은 이들 소재의 첨가량이 증가할수록 수분함량이 증가한 결과와도 일치하였는데, 닭고기의 연화도는 이들 소재의 첨가량이 증가할수록 부드러운 조직감을 나타내었다. 배를 첨가한 군은 대조군과 비슷한 연화도를 나타내었고, 키위와 능이버섯 첨가군은 첨가량이 증가할수록 연화도가 증가하여 기계적인 조직감이 결과와도 일치하였다. 기호도는 배 10%군이 가장 선호되었고 그 다음이 대조군이며 키위 첨가가 가장 낮게 나타났다.

• 농업생명과학연구
• /
• 제46권6호
• /
• pp.147-156
• /
• 2012

본 연구에서는 건조 전처리로서 염침지가 사과의 건조 특성에 미치는 영향을 알아보고자 사과를 2, 5% 농도의 염수에 10분간 침지한 후 $50^{\circ}C$에서 3시간 동안 건조하였고, 건조 간에 수분활성도, 수분함량, 조직감 및 색도를 측정하였고, 관능검사를 실시하였다. 수분함량은 염침지에 의해 증가하였고, 반대로 수분활성도는 염침지에 의해 감소하는 경향을 보였다. 또한 수분활성도와 수분함량의 관계를 지수함수를 통해 분석한 결과 염침지에 따라 수분활성도에 해당하는 수분함량이 대조구에 비해 높아져 수분보유력이 높아짐을 알 수 있었다. 조직감의 경우 건조가 진행됨에 따라 감소하였는데, 5%에서 가장 균일한 감소를 보였다. 또한 염침지에 따라 전단력이 다소 증가함을 알 수 있었다. 처리구의 색도는 건조 후 L값이 감소하고 a값은 증가한 반면, 대조구는 L값이 증가하고 a값은 감소하여 상당한 수준의 갈변이 관찰되었다. 외관에서도 염침지한 시료는 갈변이 거의 나타지 않았다. 밀도는 염농도가 높을수록 낮았다. 관능평가결과는 2% 처리구가 유의적으로 높은 기호도를 보이는 것으로 나타났다.

• 한국식품조리과학회지
• /
• 제1권1호
• /
• pp.65-73
• /
• 1985

In this study, we tried to compare and determine wat the effects will be to the sensory characteristics and textures of a meat balls when the proportion of the textu-rized soy protein (TSP) varies from 0, 10, 20, 30, and 40％. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows: 1. As the level of 40％ TSP increased the meat ball maintained a better appearance. 2. Color, beef flavor, tenderness, juiciness and acceptability shelved the tendency to decrease as TSP proportion increased. (1) No significant change to the outside color revealed to the level of 20％. How-ever, inside color showed a significant change after the level exceeded 20％. (2) Soy flavor tended to increased and beef flavor tended to decrease as the TSP proportion increased. However up to the level of 30％ one could not taste the flavor of soy. (3) Tenderness tended to decrease as the TSP proportion increased however difference was not significant. (4) Juiciness decreased as TSP proportion increased. (5) Acceptability tended to decrease as the TSP proportion increased but to a 40％ addition, the level of TSP did not have much effect on the sensory characteristics as long as sufficient seasonings were added. 3. Instron measurement incidated that springiness, cohesiveness and shear force tended to dcrease as the TSP proportion increased but hardness increased and chewi-ness was the highest at 20％ TSP level. 4. Color and difference meter indicated that the figure L and b tended to increase and AE decreased as the TSP proportion increased. 5. Cooking retention tended to increase as the TSP proportion increased. From thiss tudy, we can conclude that the level of up to 40％ of TSP in making meat ball did not affect the preference.

• Asian-Australasian Journal of Animal Sciences
• /
• 제26권12호
• /
• pp.1753-1761
• /
• 2013

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at $4^{\circ}C$. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower $L^*$ (lightness) and W (whiteness) values, and higher $b^*$ (yellowness) values than sausage containing no nitrite, and exhibited the highest $a^*$ values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in $a^*$, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.

• 한국식품영양과학회지
• /
• 제30권2호
• /
• pp.266-272
• /
• 2001

An instrumental analysis of cooked beef was carried out along with sensory evaluation to find out the effect of Sarcodon aspratus on the physicochemical and sensory characteristics in comparision with kiwi fruit and pear. Transmission electron microscopy showed the muscle fiber started to be degraded when treated with Sarcodon aspratus(1,000unit) for 10 min at $25^{\circ}C$. No distinct sarcomere, A-band, and Z-line was observed when treated with Sarcodon aspratus for 60 min at same condition. The moisture content of cooked beef was increased in proportion to the increment of Sarcodon aspratus, kiwi fruit and pear. In the texture, shear force of cooked beef was decreased with the increment of Sarcodon aspratus, kiwi fruit and pear. In terms of color, L-value was decreased by addition of Sarcodon aspratus, whereas L-value was increased by addition of kiwi fruit and pear in dose-dependent manners. a-value and b-value was decreased with the increment of Sarcodon aspratus, kiwi fruit and pear. There were significant differences (p<0.05) in the sensory characteristics of the samples in which control was most preferred in taste and flavor. As the content of Sarcodon aspratus, kiwi fruit and pear was increased, the score of juiciness and tenderness was increased. In the overall acceptance, score of 0.05~0.1% Sarcodon aspratus and 10% pear was not different from that of control. Therefore, it can be concluded that 0.05~0.1% addition of Sarcodon aspratus might be desirable for the improvement of texture and juiciness of cooked beef.