• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.488-493
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• 2001

The know the possibility in development of the low-fat beef patty models using crucian carp9 extraction residues (CCER, freeze dried powder : 5%, 10%, 15%), those protein nutritional quality, texture, color and sensory properties were investigated. About 13∼23% (on dry basis) of lipid in control was reduced in cooked beef patties with the higher addition ratios of CCER. In vitro protein digestibility was not changed in raw patties before cooking but 2∼4% higher digestibility was revealed in cooked patties. Computed protein efficiency ratio (C-PER) and discriminant computed protein efficiency ratio (DC-PER) of beef patties containing CCER were almost same as control. Lightness and red color value of both (raw and cooked) beef patties were decreased with the higher CCER addition ratios but brown color value of cooked samples were similar to control. Stronger hardness was noted in all beef patties containing CCER significantly (p<0.05). Consumer's acceptability were generally decreased by addition of CCER, but 10% level could be recommendable in beef patty processing.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.306-311
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• 2000

Lipid and cholesterol were extracted from beef and pork by the supercritical carbon dioxide $(SC-CO_2)$ for the manufacturing of low-lipid and low-cholesterol sausage. The ranges of extraction temperature and pressure were from 35 to $55^{\circ}C$ and from 103 to 375 bar, respectively. $SC-CO_2$ extraction yield of beef lipid increased as extraction pressure increased and/or extraction temperature decreased, while extraction temperature was more influential on the cholesterol extraction than pressure condition. When lipid and cholesterol of freeze-dried beef with varied moisture contents were extracted, their solubilities increased as the moisture content reduced. The extraction of lipid and cholesterol from pork was shown the same tendency as the beef. The chunk type of beef shape was more suitable for the lipid and cholesterol extraction than the powder type of beef. The color of meat after $SC-CO_2$ extraction was lighter than the raw freeze dried meat because of the extraction of color pigments. After $SC-CO_2$ extraction, beef and pork were rehydrated and mixed with raw beef and pork containing lipid and cholesterol. Their mixing ratio up to 50 : 50 did not affect physical properties of the sausage compared with the control sausage.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.412-419
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• 2004

In odor to select optimum extraction methods of volatile compounds in beef extract powder(BEP) as basic data for the development of a new detection method of irradiated BEP, four extraction methods, such as solid phase microextraction with polar fiber(S-PD) and non-polar fiber(S-CD), purge and trap(P&T) and liquid liquid continuous extraction(LLCE) methods, were tested with gas chromatography/mass spectrometry method. A total of 106 volatile compounds including 22 hydrocarbons, 7 aldehydes, 6 ketones, 13 alcohols, 6 sulfur-containing compounds, 19 nitrogen-containing compounds, 6 aromatic compounds, 17 terpenes, 8 furans and 2 miscellaneous compounds were detected in BEP by four detection methods. The most compounds(62 compounds) were detected by S-PD method, followed by P&T(43), LLCE(38) and S-CD method(30). Among these methods, S-PD and P&T methods showed a complementary interrelationship to detect volatile compounds as S-PD method showed high detectabiltiy to all compound groups except hydrocarbons and ketones, which had high volatility and low molecular weight(less than RI 1200), but P&T method showed the contrary pattern to that of S-PD method. Moreover, the most of volatile compounds detected by S-CD and LLCE methods were also detectable by S-PD or/and P&T methods. Therefore, the simultaneous application of S-PD and P&T methods were selected as the optimum volatile extraction methods of BEP.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.621-627
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• 2006

To characterize aroma properties of burnt beef reaction flavor manufactured by extrusion, volatile flavor compounds and aroma-active compounds were analyzed by simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Hydrolyzed vegetable protein (HVP) was successfully extruded with precursors (glucose, cystine, furaneol, thiamin, methionine, garlic powder, and lecithin) at $160^{\circ}C$, screw speed of 45 rpm, and feed rate of 38 kg/hr. Sixty eight volatile flavor compounds were found in burnt beef reaction flavor. The number of volatile flavor compounds decreased significantly when HVP was extruded either with furaneol-free precursors or without precursors. Twenty seven aroma-active compounds were detected in burnt beef reaction flavor. Of these, methional and 2-methyl-3-furanthiol were the most intense aroma-active compounds. It was suggested that furaneol played an important role in the formation of burnt beef reaction flavor.

• Korean Journal of Agricultural Science
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• v.17 no.2
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• pp.130-141
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• 1990

In order to investigate possible utilization as a naturall antioxidant, antioxidative fraction from pueraria root powder was obtained by solvent extraction. PO,CO and TBA values were measured at $60^{\circ}C$, $100^{\circ}C$, $145^{\circ}C$, respectively, after adding the pueraria root extract to the final concentration of 0.1% to the lard, beef tallow, pallm and soybean oil. The results of antioxidative effect of pueraria root extract to edible oils and fats were as follows : 1. Antioxidative fractions in pueraria root were extracted by sequential solvent systems using ethanol, methanol : isopropyl alcohol (1: 4) and chloroform : methanol(95 : 5). 2. Antioxidative activity of the extracts to edible oils and fats was more effective than that of adding 100 ppm $\alpha$-tocopherol at $60^{\circ}C$. 3. At $60^{\circ}C$ and $100^{\circ}C$, antioxidative effect was beef tallow>palm oil>lard>soybean oil in its orders. 4. At $145^{\circ}C$, the pueraria root extract showed antioxidative activity in beef tallow, lard and palm oil, but not in soybean oil. 5. The content of saturated fatty acids by the heat treatment was remained smalll change, but that of unsaturated fatty acids was noticeable decreased.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.146-151
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• 2012

In this study, effective gene extraction methods were compared to identify raw materials of processed meat products through molecular biological methods. Species specific primers were used to identify ingredients of processed foods and, as a sample, 13 kinds of processed meat products including beef, pork and chicken. According to the type of sample, 13 kinds of samples were classified into liquid type, source type and powder type. The samples were pre-treated (centrifugation) and (or) performed Whole Gene Amplification (WGA) kit for amplification of the extracted DNA. As a result, it was possible to identify the raw material of products through the centrifugation of sample 1 ml for liquid type of processed meat products. For source type of products after gene extraction, it was required to perform WGA for the identification of ingredients. For powder type products did not required any further pre-treatment and WGA. In this study, it was an opportunity to confirm the possibility of identification of raw material from the gene extraction of processed meat products and this method could be used to examine the authenticity of raw material of products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1064-1070
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• 2005

Tocopherol and tocotrienol contents of commonly consumed foods in Korea were determined by saponification or direct solvent extraction followed by normal phase liquid chromatography. All samples were locally obtained in the year of 2002 and 2003. The study included 13 meats, 15 fishes and shellfishes, 4 seaweeds, 7 mushrooms, 19 milk and milk products, 6 legumes, 12 nuts, 17 processed foods and 17 Korean traditional foods. All of the vitamin E isomers were quantitated and the results were expressed as $\alpha-tocopherol$ equivalent $(\alpha-TE)$. The relatively higher amount of vitamin E was found in beef boiled in soy, dried squid, toasted seaweed, milk powder, soritae, sunflower seeds, ramyon (instant noodle), and kochujang from meats, fishes, seaweeds, milk products, legumes, processed foods, and traditional foods, respectively. This study provided reliable vitamin E data in commonly consumed foods in Korea for the nutritional information and food composition database.