• Title/Summary/Keyword: food resources

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Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters

  • Yeo, Eui-Joo;Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;He, Fu-Yi;Park, Jae-Hyun;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.34 no.4
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    • pp.415-422
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    • 2014
  • Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.

Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber

  • Choi, Yun-Sang;Choi, Ji-Hun;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Kim, Hyun-Wook;Lee, Chi-Ho;Paik, Hyun-Dong;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.29 no.2
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    • pp.260-268
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    • 2009
  • This study was conducted to determine the effects of added rice bran fiber on the physicochemical and sensory characterization of blood sausage. Blood sausages were supplemented with rice bran fiber at levels of 0% (control), 1%, 2%, and 3%. The moisture, hardness, gumminess, and chewiness of treatments with added rice bran fiber were higher than those of controls (p<0.05). The pH, lightness, redness, and yellowness of uncooked as well as cooked blood sausages increased with increasing addition levels of rice bran fiber levels, but energy values were lower in blood sausage treatments with containing rice bran fiber than that of controls (p<0.05). As the increase levels of rice bran fiber in blood sausage the energy levels were decreased (p<0.05). All sensory scores of treatments containing rice bran fiber were higher than controls, and the highest overall acceptability was attained when 2% rice bran fiber was added to blood sausage. The blood sausage with 2% rice bran fiber can be manufactured with high quality characteristics.

Effect of High Pressure Low Temperature Treatment on the Inactivation of Microorganism in Raw Milk

  • Kim, Jee-Yeon;Hong, Geun-Pyo;Park, Sung-Hee;Kim, Jeong-Mee;Min, Sang-Gi
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • 2006.05a
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    • pp.277-280
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    • 2006
  • This study was carried out to investigate the effect of HPLT on the inactivation rates of microorganisms in raw milk depending on the pressurization time and temperature. Raw milk samples were submitted to HPLT of 200 MPa at -4, 4, 12 and $20^{\circ}C$, respectively. Inactivation increased with pressurization time and HPLT of microorganisms at 200 MPa was time dependent at any temperature. At sub-zero temperature of $-4^{\circ}C$, high pressure pasteurization was the most effective in inactivating microorganisms.

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Effects of Brine Immersion Ohmic Thawing Process on Physico-Chemical Properties of Frozen Pork

  • Hong, Geun-Pyo;Park, Sung-Hee;Kim, Jee-Yeon;Ko, Se-Hee;Lee, Sung;Min, Sang-Gi
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • 2006.05a
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    • pp.214-218
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    • 2006
  • In the current study, ohmic combined with brine immersion thawing increased thawing time than plate contact type ohmic thawing even at low voltage. Moreover, rapid thawing resulted in high WHC and improved meat tenderness. The result indicated if the problems in safety would be solved, brine immersion type ohmic thawing could reduce processing time in industrial application promising both improved meat qualities and successful application in meat industry, and further works were needed.

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Effects of Salt, $Glucono-\delta-Lactone$ and High Pressure Treatment on Binding Properties of Restructured Pork

  • Hong, Geun-Pyo;Perk, Sung-Hee;Kim, Jee-Yeon;Ko, Se-Hee;Lee, Sung;Min, Sang-Gi
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • 2006.05a
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    • pp.219-223
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    • 2006
  • In the current study, the addition of either NaCl or GdL Increased the binding strength and it considered that the use of GdL with or without low NaCl concentration improved the binding strength of restructured pork meat. Major deterioration of GdL addition is cooked-like discoloration. However, the combination with washing process or addition of carrageenan could improve cold-set binding properties of restructured pork, even if low NaCl or GdL were added.

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Influences of Storage Temperature and Periods on the Physical Properties of Ice Cream

  • Park, Sung-Hee;Hong, Guen-Pyo;Kim, Jee-Yeon;Ko, Se-Hee;Min, Sang-Gi
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • 2006.05a
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    • pp.272-276
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    • 2006
  • In this research, storage temperature and periods had significant influence on the physical properties of ice cream. Lower storage temperature reduced the ice re-crystallization and discoloration of ice cream. Increased melt resistance was observed at the lower storage temperature, inducing a good shape retention of ice cream.

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Effect of High Pressure Low Temperature Treatment on the Inactivation of Saccharomyces cerevisiae

  • Kim, Jee-Yeon;Hong, Geun-Pyo;Park, Sung-Hee;Ko, Se-Hee;Min, Sang-Gi
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • 2006.05a
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    • pp.329-332
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    • 2006
  • This study was carried out to investigate the effect of high pressure low temperature (HPLT) on the inactivation rates of S. cerevisiae in 0.9% saline solution depending on the pressurization time and temperature. S. cerevisiae was inoculated with UHT milk and submitted to HPLT of 200 MPa at 4, 12 and $20^{\circ}C$, respectively Inactivation increased with pressurization time and HPLT of S. cerevisiae at 200 MPa was time dependent at any temperature. The morphological changes of yeast cells observed with a SEM after HPLT.

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Development of functional food products with natural materials derived from marine resources (건강기능성 수산식품소재의 개발)

  • Ryu, BoMi;Jeon, You-Jin
    • Food Science and Industry
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    • v.51 no.2
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    • pp.157-164
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    • 2018
  • Recently demand for safer and healthier food has augmented with advancements in health conditions. Food ingredients with yet to be known safety and functionality, are being investigated for their safety or detrimental effects. The Ministry of Food and Drug Safety has introduced "health functional food" by the "Health Functional Food Act" to evaluate bio-functional and safety properties of raw materials using standard methods including in-vitro and in-vivo testing before human consumption. Despite recent growth in net worth of domestic functional food market, most of the raw materials are not from local Korean industries with own research and development, and mostly terrestrial not marine resources. Geographically, Korea has access to diverse marine bio-resources that need to be managed and utilized sustainably. Recently, diverse novel physiologically active substances have been reported from marine organisms. Hence, the development of functional foods from marine bio-resources is considered as an inevitably important task.

Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

  • Lee, Choong-Hee;Hwang, Ko-Eun;Kim, Hyun-Wook;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;Choi, Yun-Sang;Jang, Sung-Jin;Jeong, Tae-Jun;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.36 no.3
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    • pp.359-368
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    • 2016
  • The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher DPPH radical scavenging activity, total phenol and anthocyanin content compared to the other treatments (p<0.05). Then, brown soybean extract with 75% ethanol was applied to pork patties at different concentration (0.05%, 0.1%, and 0.2%) and lipid oxidation was evaluated during 15 d of refrigerated storage. Addition of BE significantly increased redness and pH values, respectively (p<0.05). Moreover, TBARS value of pork patties decreased significantly (p<0.05) as BE concentration increased. In sensory evaluation, pork patties with 0.1% BE had significantly higher score than other treatments in flavor and overall acceptability (p<0.05). Consequently, these results indicate that 0.1% BE could be an effective natural antioxidant to inhibit lipid oxidation in pork patties.