• Journal of agriculture & life science
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• v.46 no.6
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• pp.97-104
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• 2012

The aim of this study was to investigate the quality properties of beef jerky replaced salt (NaCl) with red pepper paste, soy sauce and soybean paste. The quality properties of beef jerky including water activity ($a_w$), pH, moisture content, protein content, color, shear force, texture profile analysis and sensory evaluations were investigated. The sliced beef samples were marinated at salt (control), soybean paste (T1), soy sauce (T2) and red pepper paste (T3) for 24 h and then dried at $70^{\circ}C$ for 8 h. The $a_w$ and moisture content varied from 0.88 to 0.79 and from 28.87% to 22.98%, respectively. All treatment samples showed higher final $a_w$ and moisture content than the control sample after drying for the 8 h (p<0.05). The protein content of T2 and T3 samples were lower than the control. Also, shear force and hardness value of all treatment samples had lower than the control (p<0.05). However, all treatment samples showed lower saltiness intensity than the control sample. Sensory panelists recorded greater flavor and texture scores to the samples with soy sauce replacement. Therefore, sensory panels found that the T2 samples had better overall acceptability scores than the other beef jerky samples (p<0.05).

• Food Science and Preservation
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• v.19 no.4
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• pp.470-476
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• 2012

Enzymatic action and microbial growth degrade the quality of fresh-cut lettuce. Browning, a bad smell, and softening during storage are the major forms of quality deterioration. Health-oriented consumers tend to avoid foods treated with chemicals to maintain their freshness. This study was conducted to evaluate the change in the quality of fresh-cut lettuce with combined low-temperature blanching (LB) and ultrasonication (US). The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables; the ultrasonication time (X1), blanching temperature (X2), blanching time (X3), and dependent variable; ${\Delta}E$ value (y). It was found that the condition with the lowest ${\Delta}E$ value occurred with combined 90s US and $45^{\circ}C$ 90s LB (US+LB). The combined treatment group (US+LB) was stored at $10^{\circ}C$ for 9 days with the control group and each single-treatment group, with low-temperature blanching and ultrasonication. Overall, the US+LB group had a significantly high $L^*$ value, which indicates significantly low $a^*$, $b^*$, ${\Delta}E$, browning index, PPO, and POD activity values, and a low total bacteria count (p < 0.05). The US+LB group also had the highest sensory score (except for aroma and texture; p > 0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.11
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• pp.1655-1661
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• 2007

Prolyl 4-hydroxylase (P4H) plays a central role in collagen synthesis by catalyzing the hydroxylation of the proline residue in the X-Pro-Gly amino acid sequence, and controls the biosynthesis of collagen that influences overall meat quality. In order to verify expression level of the catalytic ${\alpha}$ subunit of P4H, a 2.7 kb clone of the ${\alpha}$ subunit gene for P4H was selected from a cDNA library prepared from the muscular tissue of Sancheong berkshire pigs, and the whole gene sequence was determined. As expression level of the ${\alpha}$ subunit of P4H differed between tissues of pigs, we intended to assess more precisely the level of ${\alpha}$-subunit expression between tissues of Sancheong Berkshire pigs by using RT-PCR. Muscular and adipose tissues were taken from each pig grouped by growth stage (weighing 60, 80, and 110 kg) of Yorkshire and Sancheong Berkshire pigs, and the expression levels of the ${\alpha}$-subunit of P4H were examined. Since there were significant differences in the expression level with respect to variation in growth stage (p<0.01), an attempt was made to identify any influences of pig species and tissue variation. The muscular and adipose tissues of pigs weighing 110 kg showed higher expression levels than pigs weighing 60 kg and 80 kg. In general, significantly higher expression levels were found in muscular than in adipose tissue. The expression levels in Sancheong Berkshire were significantly higher than in Yorkshire pigs (p<0.01 or p<0.05). Since expression level of the ${\alpha}$-subunit of P4H affects the activity of P4H and is connected to the biosynthesis of collagen and increased collagen can improve meat texture, this finding may explain why meat quality of the Sancheong Berkshire pig is acclaimed in Korea. Given the higher expression levels of the ${\alpha}$-subunit gene in adipose than in muscular tissue, and also in the heavier pigs, more intensive studies are required to assess the correlation between expression level of the ${\alpha}$ subunit gene and overall meat quality.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.738-743
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• 2015

This study was conducted to investigate the quality characteristics and antioxidant activities of jelly prepared with different amounts of aronia juice. Aronia juice was incorporated into jelly at concentrations of 3, 6, and 9%, based on the total weight of water. While the total water content of the jelly in different groups was not significantly different, the sugar content significantly increased with increasing levels of aronia juice. In the chromaticity measurements, $L^*$ and $b^*$ values decreased, whereas the $a^*$ values increased with increasing levels of aronia juice in the jelly. Further, the hardness and chewiness of jelly increased with increasing amounts of aronia juice. On the other hand, resilience, cohesiveness, and gumminess of the jelly were nearly similar for the control and samples treated with aronia juice. The total polyphenols, flavonoids, and anthocyanin contents increased proportionally with increasing levels of aronia juice. In addition, the antioxidant activity measured in terms of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities of the jelly extracts were significantly higher for the samples containing aronia juice compared to the control and increased proportionally with increasing concentrations of aronia juice. In the sensory evaluation, the sample containing 6% aronia juice was perceived to have the best color, taste, texture, chewiness, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in jelly for improving its quality as well as sensory and antioxidant potential.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.1-7
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• 2017

Made using a natural mixed starter of lactic acid bacteria and yeast, Koumiss is a slightly alcoholic fermented mare's milk beverage, and a traditional drink of the nomadic populations of Central Asia. Cichorium intybus L. (chicory) is a sedative with potential cardioactive properties, and its oligosaccharides are beneficial in maintaining healthy gastrointestinal flora. Hence, in this study, we have generated a functional Koumiss containing two different concentrations of chicory. After fermentation of the Koumiss premix, the TA increased to 0.85~0.88%, and the pH decreased to ~4.3. The addition of either concentration of chicory had no significant effect on pH and TA. However, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of chicory. This study has provided the first data on Koumiss supplemented with chicory. The results could be useful in developing high-quality Koumiss with functional activity using chicory, and allowing large-scale industrial production. Further studies are needed to determine if chicory root extract is beneficial for lifestyle-related diseases.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.794-801
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• 2015

This study investigated the quality characteristics and antioxidant effect of muffins that were prepared with the following lemongrass-powder concentrations: 0%, 1%, 3%, 6%, and 9%. The lemongrass-powder concentrations were added to the flour during the basic-formulation process, whereby the heights and volumes decreased significantly when the amount of lemongrass powder was increased. As a result of measuring the colors, the lightness and yellowness of the muffins decreased, whereas the redness increased with the increases of the lemongrass-powder concentrations. When the textures of the lemongrass muffins were measured, the chewiness and adhesiveness decreased with the increases of the lemongrass-powder concentrations. When the sensual qualities of the muffins were measured, the colors, flavors, tastes, textures, and overall quality of all of the samples show that the 3% lemongrass-powder concentration revealed the highest sensual-quality indexes. Further, the DPPH and ABTS radical-scavenging activities increased according to the concentration of lemongrass powder, whereby the former increased significantly when the amount of lemongrass powder was increased.

• Korean Journal of Soil Science and Fertilizer
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• v.20 no.1
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• pp.23-28
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• 1987

A series of field and laboratory experiments were conducted to find out the changes of some soil chemical constituents in different soil depth with three different soil textures as Bongnam-clayey, Gwanghwal-silty loam and Mangyeong fine sandy soil on the assessment of reclamation duration in Fluvio-marine soil. The result obtained were summarized as follows; 1. Exchangeable potassium, calcium, magnessium, sodium with manganes, silica and cation exchange capacity were remarkably decreased with assessment of reclamation duration. Decreasing tendency was pronounced more in sandy soil than silty loam or clayly soil. 2. Soil organic matter content in top soil was increased with increasing of reclamation years. From reclamation time, about 30 years in clayly and about 80 years in silty loam and sandy soil were necessary for the maintanance of averaged organic matter content to 2.5%. 3. Potassium activity ratio ($K/{\sqrt{Ca+Mg+Na}}$) was differed with soil depth, soil texture and assessment of reclamation duration. About 50 years is may be necessary for the maintanance of potassium activities ratio in ordinary paddy soil of 0.05-0.2. 4. Percent of adsorbed sodium (PAS), ratio of adsorbed sodium (RAS) and ratio of sodium adsorbtion(RSA) were remarkably decreased with assessment of reclamation duration. Specially, decreasing tendency was pronounced more in sandy soil than silty loam and clayly soil 5. Amount of clay content in subsoil was appearently decreased during 30 years of reclamation, but clay contents in top soil was appearently decreased 50 years after reclamation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1903-1907
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• 2010

Drying curves for raw Alaska pollack seemed to follow typical food dehydration process with a very short initial settling down period. It was evident that there are some differences in drying rates between each part of fish body showing the highest drying rate for fish head followed by that for fish skin and that for flesh, presumably because of differences in water holding capacity of the components of each part. Specifically, the drying curve of fish flesh revealed that a boundary layer, thereby, a time period, existed which showed a big difference in moisture content and/or water activity as drying proceeds. The boundary layer in fish flesh with high moisture content between the layer contributes to reduce drying rate mainly as a consequence of protein aggregation resulting in hardening of fish flesh. The first boundary layer in this work appeared to show within several hours after initiation of drying. For Hwangtae, a naturally cyclic freeze-thaw dried and aged Alaska pollack which was popular in Korea, manufacturing process, it is clear that periodic moistening of boundary layer in fish flesh prohibits hardening fish flesh in boundary layer and enables steady moisture diffusion from inside of the fish flesh to surface of the fish body.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1672-1677
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• 2010

The purpose of this study was to examine the qualities of muffins made with 0.1, 0.5, and 1% of Ecklonia cava hot water extracts (WEC). The muffins containing 0.1, 0.5, and 1% of WEC were acceptable by sensory evaluation such as color, flavor, taste, texture, and overall acceptability. The moisture contents of muffins made with WEC were not significantly different from muffins not containing WEC (control) during the early storage period (p<0.05), whereas after 3 days of storage, the moisture contents of muffins made with WEC were higher than that of control. The total microbial count in muffins made with 1% of WEC decreased as compared to that of control with an increase in storing time. The antioxidative activities, DPPH radical scavenging and superoxide dismutase-like activity of muffins increased with an increase in the concentrations of WEC. These results suggest that the addition of WEC to muffins has a good effect on improving the shelf-life and overall quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.99-106
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• 1982

Vacuum-packed and seasoned-dried products of filefish, Navodon modestus, caught in large quantities in the coasts of Japan and Korea, were prepared tentatively and stored at $35^{\circ}C$ for $3\sim4$ months to test their keeping quality. Headed, eviscerated, ana skinned filefish were purchased from Tokyo central wholesale market and filleted. The fillets were seasoned with the seasoning powder prepared from sugar, sorbitol, salt, glutamate, 5'-ribonucleotide, and either beef flavor (Flava-Beef, Kyowa Hakko Kogyo Co. Ltd.), red pepper, or smoke flavor (Smok-EZ, Alpha Foods Co. Ltd.). After seasoning, the fillets were dried at $39\sim41^{\circ}C$ for several hours, vacuum-packed in the bag of plastic film, and cooked in water of $80^{\circ}C$ for 40 min. Two kinds of products different in moisture level were prepared : one containing moisture of $26\sim29\%$ and the other $40\sim46\%$. The moisture level, water activity, color value (L,a, and b values), texture, and viable counts of bacteria of these products were determined during storage at $35^{\circ}C$. From the results obtained, it became clear that the products could be preserved in good condition for $3\sim4$ months at $35^{\circ}C$, though they slightly decreased in the softness with decrease of moisture content and developed a pale brown during storage. Judging from organoleptic evaluation on the flavor, the products containing beef flavor as a seasoning was most desirable.