• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.455-459
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• 2001

Tofu (soybean curd) was made with whole soybean flour (WSF, 420 mesh) by various processing conditions of water addition ratio, heating time, coagulation temperature, molding pressure and 0.3% of mixed coagulant (CaSO₄:GDL=50:50(w/w)). Yield content of WSF-tofu was the highest in processing condition of 85℃ coagulation temperature, 10 times water addition, 5min. heating time and 25.00 g/㎠ molding pressure. As the increase of the water addition ratio from 8 to 14 times (water:WSF, v/w), Hunter's L and a values were increased. Raising of heating time (100℃, 1, 5, 10 and 15 min), a and b value were increased. Textural properties of WSF-tofu were significantly affected by coagulation temperature (75, 80, 85 and 90℃). Hardness was increased, but adhesiveness and cohesiveness were decreased. heating time was influenced on harness of WSF-tofu, but water addition ratio was not affected on hardness of WSF-tofu. Increasing of molding pressure (16.83, 25.00, 33.22 and 41.67 g/㎠, 1 hr) was resulted from a increased hardness, gumminess and chewingss of tofu, but adhesiveness was addition ratio, 5 min heating time and 25.00 g/㎠ molding pressure recorded the highest score in sensory evaluation test.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.225-231
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• 2002

The physicochemical characteristics of pine nuts gruel were investigated to find the effects of processing condition during the processing. Three-dimensional response surface methodology was applied to investigate effects of ratio of water volume and pine nuts weight to rice weight and heating time on dependent variables of the physicochemical characteristics. The dependent variables in physicochemical characteristics were viscosity (cP), spreadability (cm), pH, soluble solid content (%), color, total sugar (%) and amylose content (%). The F-value of ratio of water volume and pine nuts weight to rice weight and heating time to viscosity were 8.91, 4.54 and 5.02 respectively and they are significantly different at 5% level. The F-value to spreadability were 5.44, 7.88 and 8.04 respectively and they are significantly different at 5% level. These results suggest that water volume, pine nuts weight and heating time greatly affect the viscosity and spreadability of pine nuts gruel. The processing condition also affect the soluble solid content. The changes of the processing condition did not affect the pH of pine nuts gruel. We found that the L, a, b value were affected more by ratio of water volume and pine nuts weight to rice weight than by heating time. The water volume affected more the total sugar and amylose content of pine nuts gruel than pine nuts weight and heating time.

• Journal of Microbiology and Biotechnology
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• v.34 no.4
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• pp.846-853
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• 2024

Adzuki bean (Vigna angularis), which provides plant-based proteins and functional substances, requires a long soaking time during processing, which limits its usefulness to industries and consumers. To improve this, ultrasonic treatment using high pressure and shear force was judged to be an appropriate pretreatment method. This study aimed to determine the optimal conditions of ultrasound treatment for the improved hydration of adzuki beans using the response surface methodology (RSM). Independent variables chosen to regulate the hydration process of the adzuki beans were the soaking time (2-14 h, X₁), treatment intensity (150-750 W, X₂), and treatment time (1-10 min, X₃). Dependent variables chosen to assess the differences in the beans post-immersion were moisture content, water activity, and hardness. The optimal conditions for treatment deduced through RSM were a soaking time of 12.9 h, treatment intensity of 600 W, and treatment time of 8.65 min. In this optimal condition, the values predicted for the dependent variables were a moisture content of 58.32%, water activity of 0.9979 a_w, and hardness of 14.63 N. Upon experimentation, the results obtained were a moisture content of 58.28 ± 0.56%, water activity of 0.9885 ± 0.0040 a_w, and hardness of 13.01 ± 2.82 g, confirming results similar to the predicted values. Proper ultrasound treatment caused cracks in the hilum, which greatly affects the water absorption of adzuki beans, accelerating the rate of hydration. These results are expected to help determine economically efficient processing conditions for specific purposes, in addition to solving industrial problems associated with the low hydration rate of adzuki beans.

• Food Science and Preservation
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• v.18 no.4
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• pp.527-534
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• 2011

The purpose of this studies was analyzed moisture content, rheology and sensual test of jujube jungkwa by addition of water, sugar, fructose at processing of jujube jungkwa for development the optimization for processing of jujube jungkwa. The changes of moisture contents at process condition of jujube jungkwa were increased by increasing of sugar and water quantity. And moisture contents of jujube jungkwa were increased by high fructose quantity and low sugar quantity, but were decreased by high sugar and fructose quantity. The 'b' values of jujube jungkwa at low sugar quantity were decreased by the increasing of water quantity, but increased at high sugar quantity. The cohesiveness of jujube jungkwa at 0.03 kg of fructose were high by the increasing of sugar quantity, but those at 0.065 kg of fructose were high by the decreasing of sugar quantity. And those at 0.050 kg of fructose were similar without the quantity of sugar. The sweet taste of jujube jungkwa were increased by the increasing of water and fructose quantity. The characteristics of jungkwa at conditions of processing for the best quality of jujube jungkwa were 18-20% of moisture content, 2.0-3.0 of 'b' values, 3.0-3.2 of color scores, and 3.3-3.4 of sweet taste scores. The conditions of processing for the best quality of jujube jungkwa were determined to 0.95-1.04 L of water, 0.052-0.060 kg of fructose at 0.95 kg of sugar.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.58-64
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• 2016

The effects of reducing pork hind legs concentrations from 80% to 60% and replacing the pork head meat with up to 20% pork head meat were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. The increasing the pork head levels from 0% to 20% increased the protein content, pH, reduction in diameter, reduction in thickness, and shear force of hamburger patties, but decreased the moisture content, lightness, redness, yellowness, cooking yield, and water holding capacity of hamburger patties. The fat and ash contents of the hamburger patties with different amounts of pork hind legs and pork head showed no significantly different sensory characteristics from the control and all the treatments (p>0.05). The hamburger patties with increasing pork head levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 and T2. Therefore, replacing pork hind legs with pork head meat in the formulation was successfully similar to control hamburger patties, with best results obtainedon replacing up to 10% pork head meat.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.794-798
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• 2008

Guar gum and $\kappa$-carrageenan were investigated as a substitutes for phosphate in pork meat processing. Emulsion-type pork sausages were prepared in which 0.5% phosphate was used for the control, and either $\kappa$-carrageenan or guar gum were added at levels of 0.1 or 0.5% for comparison. The hydrocolloid compounds significantly enhanced water holding capacity and cooking loss. However, hardness, cohesiveness, and chewiness were not well-maintained when compared to the control; this was attributable to the altered water distribution as well as enhanced water holding capacity of the sausages by the addition of $\kappa$-carrageenan and guar gum. Furthermore, the phosphate-free sausages had similar storage stability as the phosphate-added sausage. Overall, the results suggest that $\kappa$-carrageenan or guar gum can be used in place of phosphate in conventional processing to successfully prepare phosphate-tree pork sausages.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.6
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• pp.876-882
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• 2015

The aim of this study was to investigate changes in the biochemical characteristics of the Pacific oyster Crassostrea gigas in response to boiling water bath ($85^{\circ}C$, $100^{\circ}C$) and autoclaving ($100^{\circ}C$) heat treatments for 5, 10, 15, and 20 min. The weight loss (7.6-9.5%) of oysters exposed to a $100^{\circ}C$ boiling water bath for 15 min was lower compared to those receiving no treatment. Oysters exposed to the $100^{\circ}C$ boiling water bath for 20 min lost 27.8% of their total weight. The $100^{\circ}C$ autoclaving treatment resulted in weight loss of 13.0-26.1%, with the highest weight loss occurring after 10 min of treatment (26.1%). Heat-treated oysters had significantly higher levels of crude lipid and crude protein relative to untreated oysters (P<0.05). In the heat-treated oysters, total amino acids (including proline and glutamic acid) were increased, but they were decreased by the 20-min $100^{\circ}C$ boiling water bath and autoclaving treatments. The fatty acid composition of oysters was not significantly affected by the water bath heat treatment, but oysters treated with $100^{\circ}C$ autoclaving for 20 min had decreased polyunsaturated fatty acids. Oysters exposed to the water bath heat treatment had significantly increased vitamin A content, but $100^{\circ}C$ autoclaving for 20 min was associated with reduced vitamin A content, as compared to all of the other heat treatments. Therefore, oysters were affected by heat treatment, undergoing metamorphosis and weight loss, but nutrient quality did not change significantly compared to controls, except with the 20-min $100^{\circ}C$ boiling water bath and autoclaving treatments.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.399-402
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• 2000

Very little information is known on the canning of fishery products by vacuum pack. In this paper, some fundamental process conditions for the canning of fishery products were investigated. Moisture-controlled mackerel pike, shrimp and oyster were packed in lacquered cans with spice and additives. After sealing, pressure of the cans were reduced by do-aeration through specially designed gas-tight silicone rubber plug previously attacked to the lid. On this investigation, vacuum can prior to thermal processing were set up to 15, 30, 45 and 60 cmHg, The higher vacuum in cans showed the more quick heat transfer in thermal processing. tinder 60 cmHg vacuum, the heat transfer was more quick than that of the conventional water packed products, Under 15 cmHg, however, the heat transfer was markedly increased by air which acted as an insulator in conductive heat transfer. These results demonstrated that high vacuum was essential secure for the heat processing in vacuum pack.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.5
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• pp.662-669
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• 2022

The purpose of this study is to test the effects of electrolyzed water treatment on dried-laver Pyropia sp. processing facilities to control microbial contamination. Following the progression of the process to the next step, as well as during the lapse between process operating hours, the contamination level of total viable cell counts (TVC) and total coliform (TC) of laver increased. The TVC increased during the aging step, and after the molding-drying steps were completed, it increased by approximately 2.0 log CFU (colony forming unit)/g. Freshwater used for processing in April had a TVC of 4.31 log CFU/mL, which was more polluted than 2.61 log CFU/mL of seawater. Electrolyzed water was used to treat the sponge used in the laver-molding process, which resulted in a 2 log CFU/mL decrease.The TVC of dried-laver decreased by 1 to 2 log CFU/g when electrolyzed water was applied to the process. In conclusion, application of electrolyzed water in dried-laver processing was shown to be effective in reducing the microbiological contamination of the final product.