• Food Science of Animal Resources
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• v.32 no.2
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• pp.174-183
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• 2012

The effects of dietary fiber extracted from pumpkin (pumpkin fiber) on physicochemical properties, textural properties, and sensory characteristics of chicken frankfurters were investigated. Chicken frankfurter was supplemented with pumpkin fiber at levels of 0, 1, 2, 3, and 4%. Adding different levels of pumpkin fiber affected the proximate composition of the chicken frankfurters (p<0.05), except for protein content. In addition of different levels of pumpkin fiber influenced the physicochemical and textural properties of the chicken frankfurters (p<0.05). The yellowness, viscosity, and hardness were higher in chicken frankfurters samples containing pumpkin fiber than those in the control (p<0.05). The results showed that chicken frankfurter samples with higher pumpkin fiber levels had lower lightness values (p<0.05), as well as less cooking loss, emulsion stability, and lower color scores (p<0.05) compared to those control without pumpkin fiber treatment. The chicken frankfurters with 2% and 3% pumpkin fiber had higher overall acceptability than that of the control (p<0.05). The results show that adding pumpkin fiber produced acceptable chicken frankfurters and improved their quality characteristics.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.361-370
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• 1985

The effect of major ingradients (Water, Soybean oil, Na-caseinate, Soybean protein isolate, Corn starch. Lactic acid and disodium phosphate) on the textural properties of imitation cheese were studied by response surface methodology and evaluated by contour diagram. The hardness of imitation cheese was directly influenced by the contents of water, oil and Na-caseinate and also affected by the interactions between water and oil and corn starch and lactic acid/phosphate. The adhesiveness was strongly affected by the interactions between caseinate and lactic acid/phosphate, SPI and corn starch and corn starch and lactic acid/phosphate. The springiness was directly influenced by the contents of oil, caseinate and lactic acid/phosphate, and also affected by the interactions between SPI and lactic acid/phosphate and corn starch and lactic acid/phosphate. The melting property was strongly influenced by the contents and interactions of lactic acid/phosphate.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.5
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• pp.609-621
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• 1998

Sand ridges in the South Sea of Korea have been investigated to reveal the surface morphology and vortical variation in sediment physical property. Both field and laboratory methods such as high resolution subbottom profiling, side scan sonar, and physical property and sediment textural study on cored sediments were employed. Asymmetric sand waves are found on the ridge, No prominent difference in the sediment was recorded throughout the ridge area. Sediment sorting is generally poor due to interbedded mud. Average compressional wave velocity is 1753 m/sec for the sand dominated core section, Most of cores show two prominent facies: facies A and B. Facies A is defined as modern mud sediment and B is dominated by relict sand. Facies B is characterized by gravel, sand, and shell fragment, It is suggested that the facies B was developed in transgressive environment by tide and sporadic high energy events.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.568-573
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• 2004

Effects of dry heating and pH on pasting, thermal, and textural properties of corn starch containing soy protein isolate (SPI) were investigated. Samples were prepared by drying corn starch dispersions containing 3% SPI at $40^{\circ}C$ (unheated sample) or additionally heating dried mixtures at $130^{\circ}C$ (heated sample). Pasting properties of starch samples and textural properties of starch gels were measured using Rapid Visco-Analyzer (RVA) and Texture Analyzer (TA), respectively. Effects of SPI addition and dry heating on retrogradation and microstructure of gel samples were investigated using DSC and SEM, respectively. Pasting viscosity of dry-heated samples was significantly higher than that of unheated samples, and at pH 8 compared to pH 6. Dry-heat treatment decreased fracture stress and strain of starch gels containing SPI. No significant effects of dry-heat treatment and pH were observed on retrogradation of starch gels. Addition of SPI retarded starch retrogradation and modified starch gel properties with increased nutritional value. Dry-heat treatment with SPI could be possible method for starch modification.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.557-566
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• 2005

In preparation of steamed foam-cakes, effects of whipping time, amount of wheat flour, and amounts of emulsifier on physical properties of the steamed foam cakes were investigated using RSM (response surface methodology). The three independent variables selected for the RSM experiment were whipping time $(X_1)$, amount of wheat flour $(X_2)$, and amounts of wheat flour $(X_2)$, and concentration of emulsifier $(X_3)$ were set for single-stage mixing, respectively. A rotatable central composite design was used for treatment arrangement. The responses from the product for loaf volume, color values and textural properties were analysed. In the analysis of variance for the foam cakes prepared by single-stage method, significant interactions were observed between independent variables (experimental factors) and physical property like loaf volume (p<0.05); textural properties like hardness, gumminess, and chewiness (p<0.05). Among independent variables, concentration of emulsifier had the most effects on physical properties while whipping time. The ordinary points in surface response showed maximal points with physical property like colorimetric b value while other properties revealed saddle points. The 3-dimensional response surface graphs of the predicted regression models displayed decreasing loaf volumes with increasing whipping times and emulsifier concentrations beyond optimum levels. The optimum conditions for best loaf volume and textural property (hardness, gummimess and chewiness) of the products selected by extracting intersectional areas of the contour maps that commonly overlapped all characteristics were; $11\~13$ min whipping time, $470\~486\;g$ amount of wheat flour, and $19\~20\;g$ emulsifier concentration, in case of single-stage method. The median values extracted from the RSM experimental results for optimum manufacturing conditions for single-stage method, i.e., 12 min whipping time, 478 g amount of wheat flour, and 20 g emulsifier concentration were empirically proven to fit the predicted levels of physical properties from the final foam cakes.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.741-748
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• 2015

This study evaluated the effects of adding blood levels to phycochemical properties, textural properties, and sensory characteristics of blood sausage. 4 treatment groups of blood sausage were produced, T1 (pork ham : pork blood = 60:15), T2 (55:20), T3 (50:25), and T4 (45:30). T1 had the highest moisture content, most cohesiveness, and gumminess, CIE L-value, CIE a-value, and CIE b-value of raw and cooked blood sausages. Protein content, fat content, ash content, and VBN values were not significantly different among the treatments. T4 was treated with the most added pork blood, and had the highest pH of raw and cooked blood sausages, cooking loss, and TBA values. T2's sausage was the hardest, but had more springiness, cohesiveness, gumminess, and chewiness than T4. The best scores were from T4 and had the most overall acceptability. The results of this study show that blood sausages containing 20% pork blood had higher improved quality characteristics in blood sausages.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1753-1761
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• 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.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.871-881
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• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.665-671
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• 2008

The principal objective of this study was to assess the quality properties of noodles to which browned oak mushroom (Lentinus edodes) paste was added at concentrations of 10%, 20%, and 30% to wheat flour, respectively. With regard to the cooking properties of the noodles, the weight and water absorption of the cooked noodles increased with increasing paste contents, but the turbidity of the noodle soups decreased (p<0.05). The hardness and gumminess of the uncooked and cooked noodles decreased significantly in proportion to the quantity of added paste, except in the case of the cooked noodles with 30% paste. The springiness and cohesiveness of both noodles with Lentinus edodes paste were significantly higher than in the controls. The lightness of the uncooked and cooked noodles decreased in accordance with the amount of added paste. However, the yellowness of both noodles was significantly increased. Moreover, the results of our sensory evaluation showed that the cooked noodles with 20% and 30% added Lentinus edodes paste had higher values. Thus, Lentinus edodes paste added to a concentration of up to 30% was shown to effectively improve the quality of noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.328-333
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• 1993

The effect of defatted and dehydrated beef muscle on the physical properties of thermoplastically extruded defatted soybean, cottonseed, peanut and sunflower seed flours were investigated. To minimize the adverse effect of meat fat and to increase the mixing efficiency of the meat with defatted oilseed flours at a given moisture level, beef muscle was extracted with chloroform-ethanol(2 : 1) at 2$0^{\circ}C$ and air dried. The variety of oilseed flours used had greater effects on color, expansion, bulk density, water absorption rate and textural strength of the extrudate than did the added level of defatted, dehydrated beef muscle (0 to 20% on a dry weight basis).