• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1256-1256
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• 2001

The physico-chemical and texture characteristics of meat determine the nutritional, technological and sensory quality. However, the analysis of meat quality requires expensive, laborious and time consuming analytical methods. The objective of this study was to evaluate NIR spectroscopy using transmittance for determining the moisture, fat, protein and total pigment content, the water holding capacity (WHC) and the toughness of beef meat. A total of 318 spectra were recorded from ground beef samples by a Feed Analyzer 1265 of Infratec. The samples were obtained from the Longissimus muscle of the 10$^{th}$ rib of yearling bulls, ground with an electrical chopper, vacuum packaged, aged during 7 days and frozen at -24$^{\circ}C$ until the analyses were done. Moisture content was measured by oven drying at 10$0^{\circ}C$, fat content was determined by Soxhlet extraction and protein content was estimated from nitrogen content using the Kjeldahl analysis. The total pigment content was determined by the method of Hornsey and the WHC using the method of filter paper press. The instrumental evaluation of texture (maximum load WB, maximum stress MS and toughness) was conducted in an Instron equipment with a Warner-Bratzler shearing device. This analysis was performed on a chop of 3.5 cm obtained from the longissimus of the 8$^{th}$ rib, aged during 7 days, kept frozen at -24$^{\circ}C$ and cooked before the analysis. Near infrared spectra were recorded as log 1/T (T=transmittance) at 2 nm intervals from 850 to 1050 nm using a Feed Analyzer 1265 of Infratec. Calibrations were performed with the WinISI software (vs. 1.02) using the MPLS method. To examine the effect of scatter correction o. derivation of spectra on the calibration performance, calibrations were calculated with the crude spectra or pretreated with different mathematical treatments (inverse MSC, SNVD) and/or second derivative operation. For chemical composition, the use of the scatter corrections improved the calibration statistics, in terms of lower SECV and higher $r^2$. In most of the variables, the use of the 2$^{nd}$ derivative improved the predictions, mainly when combined with the SNVD treatment. However, for predicting the texture traits, the best estimation was obtained from the crude spectrum. These results showed that the equations obtained for predicting moisture, fat and total pigments were very accurate, with $r^2$ being higher that 0.9. However, the prediction of the texture traits (WB, MS, toughness) from ground meat was poor.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.799-805
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• 2000

In order to manufacture the high-quality products as well as to promote their consumption, dry noodles were prepared with Korean wheat flour and brown glutinous rice flour with and without aroma and quality characteristics of dry noodles were investigated. The average particle size distributions of aromatic brown glutinous rice flour and brown glutinous rice flour ranged from 12.38 to $15.59\;{\mu}m$, which was different from that of control. As a result of farinograph study, water absorption of dough increased and decreased with increasing amounts of brown glutinous rice flour with and without aroma, respectively. Stability, developing time and elasticity of dough showed a decreasing tendency. When compared with the control, aromatic brown glutinous rice samples produced noodles with a greater degree of lightness and a less intensity of yellowing. Replacement of up to 20% of Korean wheat flour by aromatic brown glutinous rice flour and brown glutinous rice flour in noodle had similar cooked properties such as weight gain, volume and water absorption as compared with the control. From the result of sensory evaluation, composite flours(addition up to 30% aromatic brown glutinous rice flour and up to 20% brown glutinous rice flour) and control were rated with a relatively high quality score for appearance, taste and overall eating quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.386-392
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• 2015

The purpose of this study was to evaluate the quality characteristics and antioxidant activities of noodles added with Rehmanniae Radix Preparata powder (RP). Wheat flour noodles were prepared with four levels of RP (0, 2.5, 5, and 7.5%). Moisture absorption of RP added noodles was somewhat greater than that of control. The turbidity of RP noodles decreased according to addition of RP. Hunter L (lightness) and b (yellowness) values of RP added noodles decreased according to addition of RP amount. Textural properties (measured by a texture analyzer), hardness, and springiness of RP noodles up to 5% were not significantly different from those of control. Antioxidant activity of RP added noodles increased according to addition of RP: $IC_{50}$ values of DPPH radical scavenging activity for raw noodles was 3.77 mg/g, whereas values of raw noodles with RP 2.5 and 7.5% were 3.69 mg/g and 2.47 mg/g, respectively. Polyphenol content increased according to addition of RP. Amylogram showed that RP addition increased initial gelatinization temperature, decreased breakdown, and reduced setback and consistency, which indicates protection against retrogradation. The sensory preference test revealed that cooked noodles with added 2.5% RP showed the highest scores for color, odor, taste, and overall preference. It is suggested that RP up to 2.5% could be substituted for wheat flour to improve noodle quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1077-1081
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• 2016

Feasibility of incorporation of licorice powder (LP) as a value-added food ingredient into convenient food products was investigated using yanggaeng as a model system. LP was incorporated into yanggaeng at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of cooked white beans and LP. pH level decreased while soluble solid content significantly increased with increasing levels of LP (P<0.05). In terms of color, lightness decreased while redness and yellowness increased significantly (P<0.05) with increasing levels of LP. Hardness also decreased significantly with a higher amount of LP in the formulation (P<0.05). 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2'-diphenyl-1-picrylhydrazyl radical scavenging activities were significantly elevated by LP addition, and they increased significantly as LP concentration increased in the formulation (P<0.05). Finally, consumer acceptance test indicated that the highest levels of LP incorporation (8%) had an adverse effect on general consumer preferences. In contrast, yanggaeng with moderate levels of LP (2%) is recommended based on its overall scores to take advantage of the antioxidant properties of LP without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1133-1138
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• 2013

Characteristics of Cheonggukjang with addition of different dropwort (Oenanthe javanica D.C.) powders were investigated. The selected strain, with proteolytic, amylolytic, and antimicrobial activity, was identified as B. subtilis RS-9, using 16S rRNA analysis. The Cheonggukjang was prepared with cooked soybean without dropwort (Control), 0.5% raw dropwort powder (DW0.5), and 1% raw dropwort powder (DW1), 0.5% steamed dropwort powder (SDW0.5), and 1% steamed dropwort powder (SDW1) were added, respectively. The changes in pH of Cheonggukjangs with addition of dropwort powder were lower than those of control during fermentation for 72 hr at $40^{\circ}C$. The total aerobes of the various Cheonggukjangs reached 8.88 (control), 8.82 (DW0.5), 8.70 (DW1), 8.85 (SDW0.5), and 8.75 (SDW1) log CFU/mL after fermentation for 72 hr at $40^{\circ}C$, respectively. The amino nitrogen and viscous substance contents of different dropwort powders added to Cheonggukangs were lower than those of control. The total polyphenol contents and ABTS radical scavenging ability of various Cheonggukjangs were increased by addition of dropwort powder and fermentation. The polyphenol contents and ABTS radical scavenging ability of SDW1 were $590.24{\mu}g/mL$ and 82.16% and showed the highest value among tested Cheonggukangs. The sensory quality of DW0.5 was higher in taste and overall acceptability, compared with other groups.

• Food Science and Preservation
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• v.12 no.2
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• pp.123-129
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• 2005

This study was conducted to investigate the quality characteristics of functional 'sunsik' as the nutritionally balanced diet for the moderns. The major nutrient of nutritionally balanced 'sunsik' was carbohydrate, while contained lower contents of protein and lipid than general 'sunsik'. Sucrose was the major free sugar of nutritionally balanced 'sunsik', and major organic acids were malic, tartaric, oxalic and citric acid. Free amino acids were predominantly serine, arginine, alanine and glutamic acid. Linolenic acid $(12.52\%)$ was contained in the nutritionally balanced 'sunsik'. Ca, Mg, K, Na and Fe were found as major minerals. Antioxidant activity was about $29\%$ compared to BHA and BHT(200 ppm), and about $40\%$ of $\alpha-tocopherol$(400 ppm). Sensory evaluation of nutritional balanced 'sunsik' gained higher sensory score in color, cooked aroma, flavor, chewiness and overall acceptance, compared to the general 'sunsik'.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.157-162
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• 2007

Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.70-77
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• 2006

This study was carried out to evaluate the quality characteristics on the two different muscles (Loin; T1, Ham; T2) from the Cervus elaphus andadensis (Elk deer). The water content and shear force of T1 were lower than that of T2. The protein content and water holding capacity were lower in T2 compared to the T1. In meat color, $L^*,\;a^*\;and\;b^*$ values were not different between T1 and T2. In the texture properties, there were significantly (p<0.05) differences in hardness, adhesiveness, gumminess and brittleness, but cohesiveness and springiness were not different significantly (p<0.05). In fatty acid analysis, myristic acid and linoleic acid of T2 were high (p<0.05) as 5.06 and 10.37% respectively, while palmitoleic acid of T1 were significantly (p<0.05) higher than that of T2. SFA and UFA were not different between the T1 and T2, although EFA of T1 was significantly (p<0.05) higher than that of T2. In sensory evaluation, acceptability of T2 in fresh meat showed the slightly high, but that of T2 in cooked meat was slightly low score. All samples were not significantly different in overall acceptability.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.73-79
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• 2007

We investigated the effects of dietary supplements such as probiotics, illite, active carbon and hardwood vinegar on growth performance and meat quality characteristics in finishing pigs. One hundred fifty pigs ($Landrace{\times}Yorkshire{\times}Duroc$; $32.3{\pm}1.3 kg$ average initial body weight) were used for a 100 day experiment. Pigs were randomly placed into one of five experimented diet groups (control, 0.2% probiotics, 1.0% illite, 1.0% active carbon, and 1.0% hardwood vinegar) and were slaughtered at approximately 110 kg live weight. The addition of 1.0% active carbon and hardwood vinegar caused a decrease in free water while, WHC (water holding capacity) was higher compared with controls. Drip loss in hog flesh was decreased by feeding probiotics, illite, active carbon and hardwood vinegar. Cooking loss was decreased when hogs were fed hardwood vinegar. Lightness ($L^*$) and redness ($a^*$) were no difference between the all treatment groups, yellowness ($b^*$) was higher when feeding active carbon and hardwood vinegar by 1.0%. When hogs were fed hardwood vinegar, drip loss was decreased, and meat color was higher in sensory evaluation of fresh meat. In cooked hog meat, meat color and juiciness were higher in hogs fed hardwood vinegar. These results showed that supplementing hog diets with 1.0% hardwood vinegar may noticeably improve the meat quality of finishing hogs.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.3
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• pp.357-366
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• 1997

Rice quality is considered to have two general meanings; 1) milling, cooking, and processing quality, which refer to suitability of the grain for a particular end-use; and 2) physical quality, which means cleanliness, soundness, and freedom from foreign materials. Grain type is associated with specific milling, cooking, and processing characteristics. Thus, this experiment was conducted to classify the grain type categories and marketing grades for Korean leading rice varieties. Length: width ratio of brown rice kernel ranged from 1.57 to 2.25 and most of varieties belonged to short grain except Tongil type rice varieties. Mean of length: width ratio of brown rice kernel was 1.77 and coefficient of variance was 4.79％ in short grain type varieties. Grain shape could be further classified into 5 types by length:width ratio of brown rice kernel; 1 type(less than 1.75), 2 type(1.76∼1.80), 3 type(1.81∼1.90), 4 type(1.91∼2.00), and 5 type (greater than 2.00). For 1 and 2 type of varieties, woven wire sieve having 1.7mm openings showed better whole-kernel yields for special marketing grade, and sieve having 2.0mm openings for 3 and 4 type of varieties. Grain type which classified into 5 categories was not associated with physicochemical and cooking characteristics of rice grain, but sensory evaluation of cooked rice showed better score for 1 type varieties in terms of appearance, gloss, flavor, texture, stickiness, and taste.