• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.198-201
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• 2004

To investigate hydrostatic pressure (HP) effect on myofibrillar protein (Mf) extracted from bovine Semitendinosus muscle, Ca- and Mg-ATPase activities to evaluate denaturation of myosin and actin, and soluble protein contents were observed. In Mf treated with 100 MPa for 5 min was not observed denaturation of myosin and actin. In Mf treated with 200 MPa for 5 min, denaturation of myosin and actin were observed but inactivation rate was low (0.0136 $min^{-1}$). Inactivation rate of myosin and actin was dramatically increased above 300 MPa treatment. However denaturation of myosin and actin was not that critical with duration time. By increasing pressure size, the amount of myosin and actin in soluble protein eluted in 20 mM potassium phosphate buffer (pH 7.0) containing 0.6 M NaCl were decreased. SDS-PAGE of soluble protein released from Mf suspension in 0.1 M NaCl buffer (pH 7.0) showed that low molecular weight proteins (15${\sim}$36 KDa) were released by HP treatment above 200 MPa. From the results, denaturation of myosin and actin, and release of light molecule proteins of Mf were observed by HP treatment over 200 MPa.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.33-37
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• 2003

Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.553-564
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• 2020

The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (p < 0.05). The processing yield of semi-dried restructured jerky with carrageenan was higher compared to that of the control group (p < 0.05). The rehydration capacities of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration capacity of the control group (p < 0.05). Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. No significant (p > 0.05) difference was observed in appearance score among restructured jerky prepared from duck skin gelatin and carrageenan. Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried restructured jerky formulations results in the optimization of quality characteristics.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.523-528
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• 2006

The digestibility of heat- or high-pres sure-treated beef extracts was evaluated with an in vitro simulated gastric digestion model and each sample also underwent immune assay to detect its antigenicity with the sera of beef allergic patients. Heat treatment of the beef extracts considerably decreased their digestibility, whereas high-pressure treatment at 200 MPa improved their digestibility compared with the control, but the difference was not significant. The digestibility of the high pressure-treated beef extract was generally higher than that of the heat-treated samples. Depending on the degree of digestion, the degree of antigenicity of the main beef allergens decreased. On the basis of these results, we hypothesized that the allergenicity of beef could be eliminated if the allergenic proteins are sufficiently digested in the digestive organ, leading to the suggestion that the digestibility of allergenic proteins must be improved in food processing. In conclusion, high-pressure processing is a more acceptable food processing technique for beef considering its digestibility.

• Food Science and Industry
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• v.45 no.1
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• pp.70-75
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• 2012

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.303.1-303
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• 2001

• Food Science and Industry
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• v.43 no.1
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• pp.21-34
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• 2010

• Food Science and Industry
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• v.49 no.1
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• pp.70-86
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• 2016

• Bulletin of Food Technology
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• v.23 no.2
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• pp.159-166
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• 2010

• Food Science and Preservation
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• v.6 no.4
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• pp.521-529
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• 1999

The high influx of imported fruits into Korea is threatening to price and quality competition of domestic fruits. This investigation was conducted to raise price and quality competition of domestic fruits and to develop new products. The scale of production and processing, amount of processing and new processing technology were discussed. The area of cultivation land as well as the rate of processing is decreasing annually, an item of processing is limited to several kinds. Accordingly in this study, the status of production and manufacturing of some fruits and the new processing technologies such as high voltage pulsed electric fields, high hydrostatic pressure, ohmic heating, membrane separation and microwave treatment have investigated to fruit processing. Consequently, the minimal processing technology has to take advantage of various agricultural products in the food industry.