• Food Science and Preservation
• /
• v.21 no.4
• /
• pp.491-499
• /
• 2014

Changes in various physicochemical and sensory characteristics of Samgyetang retorted at the $F_0$ values of 4.0 (F4), 7.0 (F7), and 10.0 (F10) were investigated during storage at $25^{\circ}C$ for 12 months. The pH level tended to decrease in all the treatments with the increase of the storage time, but no significant difference in the extent of the decrease was observed among the treatments. The values of volatile basic nitrogen, thiobarbituric reactive substances, and carbonyl contents increased rapidly over the storage period in the order of F4 > F7 > F10. The viscosity decreased most sharply between month 0 and month 2, after which the rate of increase declined. The oxygen concentration in the headspace of the retort pouch of the Samgyetang was higher for the samples retorted at higher $F_0$ values. In the sensory tests, the scores of the samples retorted at higher $F_0$ values tended to be lower, but all the characteristics of the samples, except for the texture of the T10 samples, were evaluated with scores higher than 5.0, the limit of marketability, over the storage time. In conclusion, the quality of the Samgyetang samples treated at higher $F_0$ values deteriorated more noticeably during storage.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.2
• /
• pp.213-218
• /
• 2007

The aim of this study was to investigate the effect of the addition of red wine on the physicochemical properties ana sensory score of cooked pork patties. The samples consisted of the pork patty without red wine(control), and 1, 3 and 5% red wine(RWP-1, 3 and 5, respectively). There were no significantly differences in the moisture$(58.1\sim58.7%)$, crude protein$(15.9\sim16.3%)$ crude fat$(23.2\sim23.7%)$, and crude ash$(2.7\sim2.9%)$ contents, and the Hunter's $a^*-value(0.2\sim0.6)$, cooking loss$(16.5\sim19.2%)$, VBN$(11.9\sim15.6mg%)$, total bacterial count($(11.9\sim15.6mg%)$ Log cfu/mL), hardness$(3,193\sim3,336\;dyne/cm^2)$, springiness$(75.8\sim79.7%)$, cohesiveness$(47.8\sim52.1%)$, gumminess$(489\sim509kg)$, chewiness$(183\sim209g)$ and strength $(1,144\sim1,199g)$ between the pork patties. Of the pork patties the $L^*$ value of the control and the b value of RWP-5 were the lowest(p<0.05). The pH and TBARS value of RWP-5 were the lowest of all the pork patties. The flavor of RWP-5 was superior to that of the other pork patties, and the taste, texture, juiciness and palatability of RWP-3 and RWP-5 were superior to those of the control and RWP-1. In conclusion, the addition of 5% red wine was most suitable for enhancing the physicochemical properties and sensory score of pork patties.

• Food Science and Preservation
• /
• v.13 no.1
• /
• pp.18-23
• /
• 2006

This study was carried out to analyze the quality change of mackerel treated extracts of Diospyros kaki, Teuceriun veronicoides and Zanthoxylum schinifoliun during storage to develope the preparation methods for high quality of salted mackerel. The mackerel treated with Z schinifoliun extract was lowest pH change among group. Titration acidity of mackerel was increased during storage at $4^{\circ}C\;and\;25^{\circ}C$. The changes of acid value (AV) of mackerel were lower treated herbal extracts at early storage than those in control group (5.79 meq/kg) at $4^{\circ}C$. Acid values were increased in all group at $25^{\circ}C$ during storage. Peroxide value (POV) was 10 meq/kg in the salted Mackerel. Increasing of peroxide values was lower in the salted mackerel during storage. Contents of volatile basic nitrogen (VBN) were increased during storage, and were lower in group treated herb extracts than in control group. Total viable cells of mackerel were more in groups treated hem extracts at early storage than in control group, but less in groups treated herb extracts during storage than in control group.

• Food Science and Preservation
• /
• v.15 no.1
• /
• pp.144-149
• /
• 2008

Physiological, sensory and microbiological evaluations were conducted during fermentation of Chungkookjang. with Choi-cha (non-fermented green tea) powder in efforts to improve the sensory quality of Chungkookjang. Growth of fermentative microorganisms in Chungkookjang was inhibited by Choi-cha; the pH and VBN value decreased as the concentration of Choi-cha increased. Brightness (L) and redness (a) of Chungkookjang fermented with Choi-cha were significantly decreased, resulting in the appearance of all samples fermented with Choi-cha being less attractive than was the control. The sensory quality of Chungkookjang was significantly increased when Choi-cha was added up to 3%, (w/v), and off-odor was reduced. The antioxidative property of Chungkookjang fermented with 3% (w/v) Choi-cha was significantly higher than that of the control. This result indicated that the sensory quality of Chungkookjang was improved by fermentation with 3% (w/v) of Choi-cha powder.

• Korean Journal of Food Science and Technology
• /
• v.32 no.1
• /
• pp.187-191
• /
• 2000

This study was performed to examine the effects of salt addition level on the changes in physicochemical properties of the salted and fermented shrimp during fermentation. Amino nitrogen content increased with the fermentation time, and was higher at low salt addition level. Volatile basic nitrogen content in the fermented shrimp with 3 and 8% salt increased rapidly at initial fermentation period, but decreased at 6 week fermentation and remained constant afterward, while that with 18 and 30% salt maintained its initial level through 22 week fermentation. Thiobarbituric acid(TBA) value decreased rapidly in the early stage of the fermentation, but slightly increased after 4-6 week fermentation. The TBA value was higher at lower salt level after 6 week fermentation. Peroxide value of the fermented shrimp with salt content higher than 8% increased rapidly at 2-4 week fermentation and decreased sharply at 6 week, while that with 3% salt showed the maximum value at 10 week fermentation.

• Korean Journal of Food Science and Technology
• /
• v.32 no.1
• /
• pp.111-116
• /
• 2000

Effects of ultra-high pressure treatment on viable cell count and quality characteristics of low salt fermented anchovy under different operating conditions such as pressure$(200{\sim}500\;MPa)$, temperature$(20{\sim}50^{\circ}C)$ and treatment time$(5{\sim}20\;min)$ were investigated. Viable cell count decreased gradually with the increase of pressure and suddenly at 400 MPa. It also decreased by seven folds at $50^{\circ}C$ and logarithmically with the increase of treatment time. Peroxide value increased with the increase of pressure, temperature and treatment time, and temperature played a major role. Thiobarbituric acid value was higher by two folds in samples treated than in the untreated regardless of any conditions investigated. Volatile basic nitrogen was almost the same in all samples except the one at $50^{\circ}C$. The sample treated at greater than $30^{\circ}C$ under high hydrostatic pressure indicated higher value in amino nitrogen. Treatment at $20^{\circ}C/300$ MPa/15 min showed greater reductions in viable cell counts, remaining better quality of low salt fermented anchovy.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.1
• /
• pp.96-103
• /
• 2006

Alaska pollock roe is mainly used as the production salted instead of salt-seasoned seafood (Myungranjeot). Alaska pollock roes with broken egg membrane are usually discarded as a waste product. In order to utilize the broken roes of Alaska pollock, imitated fish sausage was manufactured for commercial production. Hardness, cohesiveness, elasticity, brittleness, and gumminess of Alaka pollock roe sausage were evaluated based on mixture design and regression models. The higher amounts of carrageenan and tile lower amounts of starch caused the higher the texture intensity of Alaska pollock roe sausage. The pHs of control, vacuum and $N_2$ packages, increased up to 6.28, 6.23 and 6.24, respectively, during 4 months storage and then decreased. The values of volatile basic nitrogen (VBN), thiobarbituric acid (TBA), and total viable cell counts increased during storage periods, while the parameters were higher in control than in vacuum and Na packages. Coliform bacteria was not detected in all treatments during storage periods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.5
• /
• pp.721-729
• /
• 2013

To improve the quality and functionality of the low salt squid Jeot-gal, extracts from three types of medicinal and edible plants (bay leaf, green tea, pine needle) were added. The quality characteristics, bioactivities, and shelf-lives of these preparations were determined at three different fermentation temperatures. The pH decreased more rapidly at higher temperatures, while the amount of volatile basic nitrogen (VBN), total viable cells, and amino nitrogen ($NH_2$-N) increased. The shelf-lives of Jeot-gal with natural plant extracts at $10^{\circ}C$ were 34~35 days, similar to the control. The major free and compositional amino acids of Jeot-gal were glutamic acid, proline, and alanine, while the major nucleotides (and related compounds) were hypoxanthine and inosine. In bioactivity assays, samples supplemented with plant extracts showed higher bioactivities than the control. The DPPH radical scavenging activity of ethanol extracts from Jeot-gal were stronger than the water extracts; in contrast, the water extracts were stronger for hydrogen peroxide scavenging activity. However, superoxide dismutase (SOD)-like activity and ${\beta}$-glucuronidase inhibitory activity were moderately low at 20 mg/mL. Based on sensory evaluation results, the quality of low salt squid Jeot-gal with natural plant extracts is similar to the control. Therefore, low salt squid Jeot-gal with natural plant extracts can be commercialized as a functional fermented food.

• Journal of Animal Science and Technology
• /
• v.47 no.1
• /
• pp.39-48
• /
• 2005

Outside muscle of pork ham were cut to cube(7 $\times$ 10 $\times$2 ern) and three Korea traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3) were seasoned by the proportions of meat to seasonings(1 : 1), respectively. The seasoned samples were fermented by fill into plastic box at 0 $\pm$ 1 $^{\circ}C$ for 10 days. And then, the fermented meat from each pack was vacuum-packaged and stored at 0 $\pm$ 1 $^{\circ}C$ for up to 9 weeks. pH and shear force were decreased during storage periods in all treatment groups and WHC was decreased with storage in T2. The saccarinity of T1 was increased and salinity increased during storage in all treatment groups. pH of T2 was increased than that of other treatments, while decreased saccarinity and shear force of in T2. The salinity were higher in the order of T1 > T2 > T3. Volatile basic nitrogen (VBN) value were increased with storage in all treatment groups. Thiobarbituric acid reactive substances (TSARS) value of Tl was increased with storage while it was decreased T2. Thiobarbituric acid reactive substances(TSARS) value was higher in the order of T1 > T3 > T2 at 9weeks of storage. Surface meat L' values of T1 was increased with storage and T3 decreased with storage whereas, surface meat a' values of T1 was decreased with storage, and T2 was increased with storage. Surface meat b' values of T3 was decreased with storage. Escherichia coli were decreased during storage periods in all treatment groups.

• Journal of Animal Science and Technology
• /
• v.54 no.4
• /
• pp.307-313
• /
• 2012

This study was conducted to investigate the effects of glucomannan (GMN), carrageenan (CAR), carboxymethyl cellulose (CMC), and transglutaminase-B (TGB) on the quality and storage properties of pork patties manufactured with pork skin connective tissue during 21 d of storage at $4^{\circ}C$. Results showed that CIE color values like lightness, redness and yellowness did not differ significantly among the pork patties. Sensory attributes also did not differ between the treatments (P>0.05). However, cooking loss was significantly lower in the group with added GMN, CAR, CMC, and TGB compared to the control at 21 d of storage. The shear force value of GMN and TGB were lower than the control at 21 d of storage (P<0.05). The pork patties added with GMN and TGB had lower thiobarbituric acid reactive substances (TBARS) values than the control at 1 or 21 d of storage (P<0.05). Volatile basic nitrogen (VBN) values of all treatment samples was lower than the control at 21 d of storage (P<0.05). Therefore, result of cooking loss suggested that the decrease in shear force in GMN and TGB were due to higher moisture retention. Also, the pork skin connective tissue with added GMN and TGB decreased lipid oxidation of pork patties.