• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.127-136
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• 2004

This study was conducted to investigate the changes in physico-chemical characteristics of beef tenderloin steak by oven roasting at different internal temperatures. 1. Cooking time required for the internal temperatures of 60, 70 and $80^{\circ}$ of steaks were 15min, 23min and 28min, respectively, and standing time of cooked beef steaks were 10.5min at $60^{\circ}$, 9.4min at $70^{\circ}$ and 8.5min at $80^{\circ}$, respectively. 2. Total losses and evaporation losses were larges in cooked steaks at $60^{\circ}$ and $70^{\circ}$ than that of $80^{\circ}$ cooking. Total losses were 14.5% by cooking at $60^{\circ}$, 23.3% at $0^{\circ}$ and 26.6% at $80^{\circ}$ respectively. As internal temperature of meat was increased, moisture and fats content was decreased and protein content of meat was not changed.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.3
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• pp.83-89
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• 1999

Bast fibers of paper mulberry ( Broussonetia Kazinoki Sieb) were cooked with a weak alkaline salt, potassium carbonate which has been known as a major inorganic component of the traditional lye, and its cooking characteristics were investigated . The bast fiber was easily cooked by potassium carbonate. The pulp yield was rapidly decreased up to 20-30 mol of potassium carbonate, but the Kappa number was slowly decreased with increasing of potassium carbonate. The potassium carbonate pulps were easily defibered at low cooking chemical charge of 25mm on and high pulp yield of about 80%. These results were confirmed that pectin was easily removed during the potassium carbonate cooking. In contrast, when sodium carbonate was used as a cooling agent, the bast fiber was only partially defibered. Thus, sodium carbonate was a less effective cooling chemical of the bast fiber. The results of this experiment indicated that potassium carbonate could not only be used as a good cooling agent of bast fiber, but also as an alternative agent of sodium hydroxide.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1256-1259
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• 1999

The rheological properties and sensory evaluation were investigated in the noodle from composite flours added with 0%, 10%, 20%, 30%, 40% of perilla flour. The maximum viscosity measured by amy lograph decreased gradually with the adding amount of perilla flour, while the gelatinization temperature increased with perilla flour. The weight and volume of the cooked noodle decreased with increasing perilla flour content. In the color of the noodle, lightness and yellowness decreased, but redness increased with increasing perilla flour content. Hardness and cohesiveness of the cooked noodle reduced, but adhesiveness increased with increasing perilla flour content. In sensory evaluation, the noodle with 20% perilla flour was evaluated the best in taste, texture and overall acceptability. Based on the cooking and sensory evaluation test, addition of 20% perilla flour to wheat flour is considered suitable for the noodle of perilla flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.163-167
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• 1990

Antioxidative effects of soybean paste(SP) on the lipid oxidation were studied with the model systems of ground cooked meat(GCM)-SP or ground cooked fish(GCF)-SF and model systems of linoleic acid mixture(LA)-SP powder (SPP) or LA-SP extract fractions during oxida-tion reaction. SP played a role as an antioxidative substance in the system employed especially in GCM-SP and the antioxidative activity was increased with the increase of SP addition in the system of GCF-SP during storage at 6$^{\circ}C$ SPP also exhibited some antioxidative activity during the oxidation reaction of LA. the activity was increased as the concentrations of SPP increased in the range from 0.1% to 0.5% Considerable antioxidative activities have been observed in both water soluble and lipid soluble fractions from SP on LA reaction system.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.1
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• pp.21-28
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• 2002

Noodle texture parameters of Korean style wet and dry noodles and relationships between noodle quality and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, using Korean winter wheat cultivars and lines. No significant difference for chewiness was found between cultivars over locations. Noodles made from flours from 1997 showed significantly higher chewiness than those from 1998. Chewiness of cooked noodles showed positively significant correlations with protein content and SDS sedimentation volume and negatively significant correlations with starch peak viscosity and flour swelling volume. Korean winter wheat cultivars, except for Gobunmil, Keumkangmil Tapdongmil, Suwon 265 and Suwon 280, showed chewiness of cooked noodles similar to commercial flours used for noodle making in Korea and Japan.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.5
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• pp.367-374
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• 2001

End-use properties of six Korean waxy wheat lines and their parental plants were evaluated in this study. Korean waxy wheat lines showed unsuitable characteristics for end products, such as sticky crumb of bread, sticky cooked wet and dry noodles and small cookie diameter. Korean waxy wheat lines produced lower loaf volume and less desirable crumb grain structure of bread, and lower chewiness of cooked wet and dry noodles than their parental plants even though Korean waxy wheats were much higher in protein content and SDS-sedimentation volume than their parental plants. We observed adverse effects of high flour protein content in Korean waxy wheat lines, such as smaller cookie diameter and harder snapping force than those produced from their parental plants.

• Korean Journal of Veterinary Service
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• v.30 no.2
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• pp.283-286
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• 2007

Fungus generally doesn't produce toxic or harmful substances so it has low chances to cause food poisoning. However it leads to change appearance, odor and characteristics of the contaminated foods and result in sanitary risk problems. Therefore the contamination of fungi should be prevented since they are not proper for human consumption. Green fungi with white outline raised from the air cell of cooked eggs which were collected by Gyeongi Livestock Veterinary Service in August, 2006. The results came out after the cultivation using Sabouraud's Dextrose Agar(SDA). The conidium appeared white and monospore, the shape of colony was round and oval. Conidiophore was brown and granulated and wrinkles and formed. It was confirmed as Aspergillus nidulans based on the dying using Lactophenol cotton blue, the observation of septum and vesicle from the grown spores, and rDNA sequencing.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.312-319
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• 2013

This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP). Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of the composite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after 15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP were added, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cooked noodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness, cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusion of 5% LLP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.471-476
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• 2001

The effects of aging time (1,4 and 7 day), endpoint cooking temperature (70, 75 and 8$0^{\circ}C$) and cooking time (15, 30 and 45 sec) on the textural and sensory characteristics of pork loin were evaluated. As an aging period became longer, the pH, L＊ and b＊ value of raw meat became higher. As an aging period became longer, the cooking loss, hardness, chewiness and shear force value (SFV) of cooked meat became lower, and their tenderness and juiciness became better. However, no difference was observed in the aroma, and the one aged for 4 day among the cooked meat showed the best palatability. Increasing endpoint cooking temperature from 70 to 8$0^{\circ}C$ increased SFV and hardness and decreased chewiness, sensory tenderness and juiciness. Also, the pork cut with a thickness of 1.5 cm showed the best palatability when its internal temperature was 75$^{\circ}C$. And the pork cut with a thickness of 0.8 mm showed the best palatability when its cooking time was 30 sec.

• Korean Journal of Poultry Science
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• v.44 no.2
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• pp.135-141
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• 2017

This study was carried out to investigate physical properties of chicken emulsion sausage containing various amount of buckwheat powder. The fat content and apparent viscosity were observed gradually raised with level of buckwheat powder. The buckwheat powder contents influenced to improvement of emulsion stability. Increasing of buckwheat powder contents induced statistically decreasing of cooking loss and increasing of moisture contents of cooked sausage. However, hardness of cooked sausage was increased with level of buckwheat powder, it was due to gelatinization between protein and starch. In this study, it was suggested that addition of buckwheat powder contained higher dietary fiber changed physical properties of meat products.