• Journal of the Korean Data and Information Science Society
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• v.25 no.5
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• pp.1011-1024
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• 2014

This study is to identify the relationship between unsaturated fatty acids, which are indicators of beef flavor, and unsaturated fatty acid biosynthetic enzymes, which are associated with SNPs in the SCD, SREBPs, $PPAR{\gamma}$, FABP4, FASN and LPL in Hanwoo population. For analysis of fatty acid in Hanwoo, we used to Hanwoo steer(n=513). Also, following an analysis of the relationship raised from Gyeongbuk province region. FABP4; g.3977-325 T>C was selected and the distribution of beef grade of g.3977-325 T>C related in field trial was proved very excellent.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.54-58
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• 2016

Physicochemical and sensory characteristics of persimmon jelly products with different levels (3, 5, and 7% w/w) of Daebong ripened persimmon puree was investigated. The moisture content of all jelly products used in this experiments was maintained within $8{\pm}2%$ of the products. Levels of crude chemical composition (moisture, crude protein, crude lipid, and crude ashes), texture, soluble materials, vitamin C, dietary fiber and ${\beta}$-carotene were increased as amount of puree addition increased in the products. Color values, $L^*$, $a^*$, and $b^*$ of the persimmon jelly products were 33.08-42.04, 0.93-1.31 and 8.85-11.21, respectively. There was no significant difference in pH (5.51-5.61) as the levels of Daebong ripened persimmon puree increased. Sensory evaluation in terms of appearance, color, taste, flavor, chewiness, and overall acceptance resulted in the highest score in the persimmon jelly product with 5% level of Daebong ripened persimmon puree. In conclusion, level of Daebong ripened persimmon puree affected color value, texture and vitamin C, dietary fiber, and ${\beta}$-carotene content of the persimmon jelly products. In addition, optimum level of Daebong ripened persimmon puree would be 5% for manufacturing the persimmon jelly product.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.382-387
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• 2004

This study was performed to evaluate the quality characteristics of the drink with chlorella and Prunus mume. The chlorella drinks were prepared in four different ratios such as chlorella extract 5%, 10% and Prunus mume extract 0.2%, 0.4% added in chlorella extract 5%. In the color of the chlorella drinks, chlorella extract 10% had lower Hunter's color values(L, a, b) than chlorella extract 5%. The hunter's L(lightness) and a(redness) values were lower for Prunus mume extract 0.4% compared to Prunus mume extract 0.2%, however, there was no difference in the b(yellowness) values. A safety test showed that the drinks are clear from heavy metals and total bacteria and colifom bacteria. In the sensory test of the drinks, the sensory scores(color, taste, flavor, overall acceptability) show the best result on chlorella extract 5%(with Prunus mume extract 0.4% added), followed by chlorella 5%(with Prunus mume extract 0.2% added). The score for chlorella extract 10% was the lowest.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.636-641
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• 2006

Jeolpyun with different amounts of added ramie (Ramie Jeolpyun) was prepared and the quality characteristics were examined. Texture profile analysis, Hunters color and total microbial counts were carried out during storage for 4 days. Sensory evaluation was carried out during storage for 2 days. The L value of Jeolpyun with 0% added ramie was one of the highest in the sample and increased with increasing storage time. In texture profile analysis, hardness, chewiness, gumminess were increased with increasing storage time. The hardness of Ramie Jeolpyun with 80% added ramie was one of the lowest in the samples. The total microbial counts of Ramie Jeolpyun were increased during storage. The results of sensory evaluation showed that Ramie Jeolpyun with 60% and 80% added ramie had a high score in color, flavor and softness.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.395-400
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• 1999

This study was to investigate the effects of green tea powder addition on the quality of white bread. Initial pasting temperature on amylograph increased and peak and final viscosity decreased with the addition of green tea powder. The lightness values of bread crust decreased and lightness and redness value of bread crumb was not affected, but b values decreased with the increase of green tea powder contents. The volume was significantly reduced with addition of green tea powder up to 5.0% level, compared to that of control. The addition of green tea powder at 2.5% was not affected in most of texture parameters(hardness, springiness, cohesiveness, gumminess and chewiness). But, 10% green tea powder addition to the bread increased significantly hardness, gumminess and chewiness. As results of sensory evaluation, the bread containing 2.5% green tea powder had the highest score in appearance, color, flavor, taste, texture, and overall acceptance. Concludingly, in terms of overall properties, the addition of 2.5% green tea powder to white bread showed the best result.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.16-21
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• 2006

Effect of heat (160, 190, and $220^{\circ}C$ for 24 hr) on coconut oil was examined by principal component analysis using electronic nose consisting of six metal oxide sensors. Increase in heating temperature decreased ratio of resistance and first principal component score (from +0.952 to -0.325), indicating rancidity of coconut oil increased at high heating temperature. Result of electronic nose based on GC with surface acoustic wave sensor showed significant changes in volatile profiles of coconut oil. High resolution olfactory imaging $(VaporPrint^{TM})$ was particularly useful for evaluating oil quality. Peak numbers and areas increased with increasing heating time and temperature (160, $220^{\circ}C$). Electronic nose analysis can provide simple, fast, and straightforward results and is best suited for quality control and process monitoring in flavor field of food industry.

• Food Engineering Progress
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• v.13 no.4
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• pp.302-307
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• 2009

In this study, four Korean black raspberry wines were developed from different regions in Korea; Gochang (G), Heongsung (H), Jeongup (J), and Sungchang (S). Their flavor profiles were determined using a combination of volatile analysis and sensory evaluation. From the volatile analysis of the developed wines, 8 acids, 17 alcohols, 12 esters, 9 terpenes, 3 aldehydes and ketones, and 4 miscellaneous compounds were identified. Preferences of appearance, aroma, full-body, and overall acceptability in the developed wines were determined using 9-point hedonic scale by 43 panelists, compared with one commercial black raspberry wine (Sunw). The sweetness, sourness, astringency levels were also evaluated using 9-point just-about-right (JAR) scale. The mean overall acceptability score of Sunw (5.58) was the highest among the tested wines, followed by G (4.81), S (4.44), H (4.41), and J (4.13) (p<0.05). Sweetness levels in the developed wines were overall lower than JAR level, while sourness and astringency levels were overall higher than JAR level.

• Korean Journal of Agricultural Science
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• v.46 no.3
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• pp.539-548
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• 2019

This study investigated the influence of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk). In this study, the internal temperature, malondialdehyde content, textural profile, color, dry matter, protein content, phenolic content and sensory properties of chicken breast meat broth from chicken soup with ultrasound treatment were analyzed. The chicken, plants, salt, and water were vacuum packaged in a retort pouch. The chicken soup was manufactured with ultrasound treatment (45 kHz and $1.6W\;cm^{-2}$) in a water bath at $85^{\circ}C$. The texture properties, color, and lipid oxidation of the chicken breast meat from the chicken soup were not affected by the ultrasound treatment. There was no significant difference in the lipid oxidation in the broth of the chicken soup between the control and ultrasound treatment. The dry matter and crude protein contents of the broth were significantly increased by the ultrasound treatment. The broth flavor of the chicken soup manufactured with the ultrasound treatment received a higher score than that of the control in the sensory analysis. There were no differences in the sensory properties of the chicken breast meat from the chicken soup between the control and ultrasound treatment Therefore, the broth quality of the chicken soup can be improved by heating with ultrasound treatment. Additionally, to apply ultrasound technology to the production chicken breast meat and the broth from chicken soup, it is necessary to further study the quality characteristics of the breast meat and broth according to various frequencies and strengths.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.816-822
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• 2020

This study investigated the antioxidant activity and general and sensory properties of soybean curd supplemented with Codium fragile. The yield of soybean curd containing 0%, 20%, and 40% C. fragile was 113.62, 104.09, and 108.06, respectively. Antioxidant activities and pH were significantly increased (P<0.05) depending on the amount of C. fragile supplemented in soybean curd. Compared to that in additive-free soybean curd (control), the amount of crude ash and protein in soybean curd containing 40% C. fragile was significantly decreased (P<0.05) and increased (P<0.05), respectively. We observed a dose-dependent increase (P<0.05) in the hardness and chewiness of soybean curd concomitant with the amount of C. fragile supplemented. In contrast, we observed no significant difference (P>0.05) in soybean curd's cohesiveness between the groups. As determined by sensory evaluation based on seven-point hedonic scale, soybean curd supplemented with 20% C. fragile received an excellent score (6.55) for color. As the same method, we observed that the flavor and overall acceptability significantly increased (P<0.05) in the C. fragile content increased. Taken together, the antioxidant and sensory assays in our study make a compelling case for the practical development of soybean curd supplemented with C. fragile owing to its good antioxidant activities, general properties, and consumer acceptance.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.214-223
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• 2021

This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties for 0 (control) to 120 s (ST120), and all patties were then cooked using an SV cooker at 75℃ for 120 min. Noticeable differences were observed in quality properties between the groups. The seared SV loin patties exhibited lower lightness and higher browning index values compared to the unseared SV loin patties (p<0.001). Cooking loss gradually increased with increasing ST times, and the control group had a lower percentage compared to the ST60 group (19.5 vs. 25.7%, p<0.001). Changes in cooking properties were associated with the extent of ST, and the ST groups exhibited a higher hardness value compared to the control group (p<0.001). Regarding palatability, loin patties from the control group scored lower in appearance acceptability compared to patties from the ST groups (p<0.05) due to extent of browning on the surface. Moreover, the ST groups did exhibit a higher flavor intensity compared to the control group, but no differences were observed in tenderness and juiciness scores between the control and ST60 groups. Due to these results, the ST60 group exhibited a greater score in overall acceptability compared to the other groups except for the ST90 group. Therefore, an additional ST before SV cooking can achieve a more appealing appearance and palatability as well as to enhance the availability of pork loin.