• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.256-261
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• 2000

Effect of gamma irradiation on quality properties of half·cooked noodle was studied. The noodle were treated with lactic acid(0.1%, w/w), heat(10 min in boiling water) or their combination after cooking for 3 min, and irradiated at 0, 5 and 10 kGy. The noodle were stored at 25。C for 5 weeks and microbial population, Aw, pH, and texture profiles were examined. Fungi were completely eliminated by gamma-irradiation with 5 or 10 kGy does. Number of aerobic bacteria were also decreased by 2 and 4 log cycles with dose of 5 and 10 kGy, respectively. The D10 values of aerobic bacteria were 2.34∼2.95 kGy. Growth of the aerobic bacteria that survived even at 10 kGy of irradiation were significantly inhibited during storage. Acidification of half-cooked noodle was suppressed by gamma irradiation but A${_w}$ were not affected. Stickiness was decreased at the beginning of storage by gamma irradiation but was restored after 3 weeks. The results indicated that the gamma irradiation would be useful to improve quality and storage stability of half-cooked noodle.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.200-206
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• 2014

To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was increased from 5 to 7, but a reverse result was determined in the color tint and yellowness (p<0.05). The GSP polyphenol and flavonoid contents were influenced by the percentages of methanol solvents, and more flavonoids were established when 100% of methanol was applied as a solvent to the GSP. But, similar results were not observed in the polyphenol of GSP. In cooked pork sausages, significant decreases in the lightness and redness were found in both the 0.5% and 1.0% of GSP sausages during the storage period (p<0.05). However, an incompatible effect was observed in terms of yellowness, which increased as compared to the control sausage after 6 days of storage. The 0.5% addition of GSP decreased the levels of TBARS (p<0.05), but the ability of GSP to minimize lipid oxidation was not dose dependent. Therefore, the results indicated that the GSP is an efficient suppressor of lipid oxidation and has latent effects as a natural antioxidant when 0.5% of GSP is added to the cooked pork sausages.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.197-208
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• 2020

The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2℃ or 7℃, followed by cooking to 75℃, and cooling and storage at 2℃-3℃ until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L^⁎ values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a^⁎ values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.

• Korean Journal of Poultry Science
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• v.31 no.1
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• pp.45-54
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• 2004

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price, product research and development, favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.197-203
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• 2016

Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of ${\beta}$-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (${\beta}$-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans ($9.63{\mu}g/g$). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans ($759.49{\mu}g/g$), pressure cooked beans ($725.12{\mu}g/g$), boiled beans ($591.05{\mu}g/g$), steamed beans ($511.61{\mu}g/g$), and uncooked beans ($180.80{\mu}g/g$) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.8-13
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• 2018

The textural and antioxidant properties, as well as the changes in functional constituents of shiitake mushrooms cooked by three different methods (boiling, steaming, and frying) were analyzed. The hardness of the mushrooms did not change significantly at the end time of cooking for each method. The antioxidant properties determined by measuring the free-radical scavenging activity and total phenolic content were the highest in the control (uncooked shiitake), and these properties were adversely affected after cooking, especially by boiling. Both the riboflavin and eritadenine contents were the highest in the control, but decreased upon cooking, in the following order: frying > steaming > boiling. The ergocalciferol content after frying was less than that in other samples. Although uncooked shiitake mushroom showed a higher concentration of functional constituents, it needs to be cooked adequately owing to its tough texture. If the hardness of the mushrooms cooked by different methods is the same, frying is considered the most acceptable method.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.355-370
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• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.661-669
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• 2006

The purpose of this study was to investigate the consumption and perception on the effect of cooked rice mixed with multi-grain (CR-MG). Reason for like and dislike, intake frequency and variables related with the satisfaction of CR-MG were also investigated. The data for the analysis was collected from 315 adults who were residing at Seoul${\cdot}$Kyeonggi and Kangwon area and analyzed by the SPSS 11.0 program. The result showed that 84.8% of the respondents consumed CR-MG, showing significant difference by gender and occupation (p<0.05). It also revealed that they consumed it knowing their effect, showing significant difference by all general characteristics except for resident area and BMI, respectively. Kind of multi-grain (MG) mixed with cooked rice was high in the order of SoRiTae (80.1%) > brown rice (73.4%) > black rice (72.7%) > waxy rice (61.0%), respectively. As for the mixing type of MG, 61.4% of the respondents preferred non-mixed product rather than pre-mixed product. 2 or 3 kinds were preferred numbers of MG mixed with rice, showing significant difference by age (p<0.001) and marital status(p<0.05), respectively. 59.9% of the respondents answered 'high nutritive value more than polished rice' as the major reason for like, whereas 31.3% answered 'greatly rough more than polished rice' as that for dislike, respectively. By the use of multiple regression analysis, it revealed that health was the most significant variable which affect the satisfaction of CR-MG. From these results, it was suggested that in view of the high consumption and intention to continue the intake of CR-MG, following studies should be conducted to improve the preference of CR-MG.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.9
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• pp.1329-1337
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• 2012

This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (control) = 0.01% sodium nitrite, SP25 = 0.005% sodium nitrite and 0.25% purple-fleshed sweet potato powder combination, SP50 = 0.005% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination, PP25 = 0.25% purple-fleshed sweet potato powder, PP50 = 0.5% purple-fleshed sweet potato powder). The sausages were cooked to $74^{\circ}C$, stored at $4^{\circ}C$ for 6 wks, and used for chemical analysis, textural properties, and a sensory evaluation on 0, 2, 4 and 6 wks of storage, respectively. Similar CIE $a^*$ and $b^*$ values were determined in sausages from CON, SP25 and SP50 at the end of storage, and they were higher in CIE $a^*$ but lower in CIE $b^*$ than that of the PP25 and PP50 sausages. Significant differences were observed for brittleness and hardness when PFP was added to the sausages but were not confirmed after 4 wks of storage. The objective color score was influenced by adding PFP; however, the effect was not dose dependent. In overall acceptability, panelists favored the CON, SP25, SP50, and PP50 sausages but did not prefer PP25 sausages at the end of storage. Therefore, adding PFP to cooked pork sausages improved color and texture properties and sensory characteristics, but further study is needed to determine the proper ratio of sodium nitrite and PFP.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.310-321
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• 2014

This study investigated the effects of starches(potato, sweet potato, and corn starch) on the quality characteristics of raw and cooked noodles. The moisture content, color, mixogram, texture profile and sensory evaluation were performed. The mixogram showed the addition of starches shortened the kneading time. Mixing tolerance was higher in the noodles with starch than the control group, which indicates that the addition of starch increases dough durability. Moisture content of raw noodles was the highest in the samples with potato starch. L-value of raw noodles was the highest in the samples added with corn starch, whereas that of cooked noodles was the highest in the samples added with potato starch. The hardness of raw noodles was the highest in the control sample, and the chewiness of raw noodles was the highest in the samples added with sweet potato starch. The hardness of cooked noodles was the highest in the samples added with corn starch and the lowest in the control group. The tension distance of raw noodles was the longest in the control group and the tension force of raw noodles was the highest in the noodle with sweet potato starch. The acceptance test indicated that the noodles prepared with the addition of sweet potato starch scored the highest in flavor, taste, texture and overall acceptability.