• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.587-594
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• 2020

In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (p < 0.05) than that of the control. The highest lightness value was recorded for T4 and T6 (p < 0.05), and the hardness was lower (p < 0.05) in the meat jelly with hydrocolloids than in the control, except for T2 and T5. The springiness of the meat jelly was the highest (p < 0.05) in T1 and T4. The onset, peak, and end temperatures were the lowest (p < 0.05) in the control. The highest appearance score of the meat jelly was observed in T6, and its overall acceptability was higher (p < 0.05) than that of the control, indicating that, of all the treatments, 0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the combined use of duck skin and gelatin with alginate and konjac is potentially applicable for the development of new cold-cut duck meat products.

• Bulletin of Food Technology
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• v.26 no.3
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• pp.196-202
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• 2013

• Bulletin of Food Technology
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• v.22 no.3
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• pp.631-639
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• 2009

• The Journal of the Convergence on Culture Technology
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• v.4 no.4
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• pp.407-412
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• 2018

Demand for functional and convenience foods in economic growth of emerging countries and developed countires is increasing. As a result, the frequency of use of food processing machines is continuously increasing, and disaster related to food processing machines is also increasing. Therefore, this study analyzes the characteristics of disaster related to food processing machinery and proposes preventive measures.

• Journal of Ginseng Research
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• v.36 no.4
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• pp.411-417
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• 2012

Ginseng seeds were treated with different autoclaving temperatures and autoclaving times, and extracted with 80% methanol to measure changes in antioxidant activity. The antioxidant activity of ginseng seeds treated by autoclaving was measured by 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, 2,2'-aziono-bis(3-ethylbenzthiazoline)-6-sulfonic acid radical scavenging activity, superoxide dismutase SOD-like activity, ferric reducing antioxidant power (FRAP), and total phenolic compound content. As autoclaving temperature and time were increased, the L lightness value decreased and the redness value tended to increase. Total phenolic compound content was about three times higher in ginseng seeds treated with autoclaving at 130°C than in ginseng seeds that were not treated. DPPH radical scavenging activity and ABTS radical scavenging activity increased as autoclaving temperature and time were increased. In particular, when the concentration was 100 ppm, the ABTS radical scavenging activity was 91.80% in ginseng seeds treated by autoclaving at $130^{\circ}C$, which was the highest antioxidant activity. FRAP and SOD-like antioxidant activity tended to increase significantly as autoclaving temperature and time were increased.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.889-893
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• 2007

The demand of quality green banana chips is increasing in the world snacks market, therefore, the preparation of quality chips and their subsequent shelf life in packaging were evaluated in this study. Banana slices were fried in hot oil to the desired moisture content (2-3%) and oil content (40%) in chips at 3 different temperatures, and the impact of different pretreatments were compared by sensory assessment. A linear relationship between time and temperature was used to achieve the optimal processing conditions. Banana slices fried at the lower temperature of $145^{\circ}C$ took longer to reach the desired chip qualities, but gave the best results in terms of color and texture. Blanching was the most effective pre-treatment for retaining the light yellow color in finished chips. For extending the shelf life of chips, moisture proof packaging in double layer high density polyethylene was more effective than single layer low density polyethylene.

• Fisheries and Aquatic Sciences
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• v.19 no.7
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• pp.30.1-30.7
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• 2016

Due to decreased supplies of marine resources and byproducts, new processing technologies for the development of analogs for natural fishery products are becoming increasingly important in the fishing industry. In the present study, we investigated the optimal processing conditions for flying fish roe analogs based on alginate hydrogels. Optimized processing of these analogs was performed by response surface methodology. The optimal processing conditions for the flying fish roe analogs (based on sphericity) were at a sodium alginate concentration of 2.41 %, calcium chloride solution curing time of 40.65 min, calcium chloride concentration of 1.51 %, and a reactor stir speed of $254{\times}g$. When the experiment was performed under these optimized conditions, the size (mm), sphericity (%), and rupture strength (kPa) of the analogs were $2.2{\pm}0.12$, $98.2{\pm}0.2$, and $762{\pm}24.68$, respectively, indicating physical properties similar to their natural counterparts.

• 축산식품과학과 산업
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• v.8 no.2
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• pp.55-68
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• 2019

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.95-99
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• 1988

The recent research results and applications of extrusion cooking in Korean traditional food processing are reviewed. It covers the development of rice bran extrusion stabilizer, instant rice cake production and researches in cereal based lactic beverage and alcohol beverage by using extrusion cooking technology.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.225-238
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• 2024

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives. This review provides the latest progress in extrusion-based 3D printing of animal resource-based inks. In addition, this review discusses the effects of ink composition, printing conditions, and post-processing on the printing performance and characteristics of printed constructs. Further research is required to enhance the sensory quality and nutritional and textural properties of animal resource-based printed foods.