• Preventive Nutrition and Food Science
• /
• v.5 no.1
• /
• pp.15-19
• /
• 2000

This study was conducted to determine sensory and chemical traits of reduced-fat frankfurters made with lean lamb or lean lamb/pork (50%/50%), fat from three different sources(pork fat, lamb fat or high-oleic sunflower oil) and added water products designated as L-P-15, LP-L-15, LP-So-15 and LP-P-15, according to lean meat type, source of added fat and target fat content and to compare such products with a similar reduced-fat product made with lean beef/pork (50%/50%) with pork fat(product designated as BP-P-15) and high-fat products made with lean beef/pork (50%/50%) or lamb/pork (50%/50%) with pork fat (BP-P-30 and LP-P-30). Actual fat contents of reduced-fat and high-fat products formulated for 15% and 30% fat were 17~18% and 28~31%, respectively, after processing. Processing yields were lower for all reduced-fat products than for the high-fat products. Trained sensory panelists rated LP-P-15 less intense in lamb flavor as compared to LP-L-15 and LP-So-15. Off-flavor intensity was positively correlated with lamb-flavor intensity (r=0.80), whereas frankfurter-flavor intensity was negatively correlated with lamb-flavor intensity (-0.88) and off-flavor intensity (r=-0.90). According to consumer panelists, LP-P-15 was as desirable in flavor as BP-P-15 or the two high-fat products (BP-P-30 and LP-P-30), while LP-So-15 and LP-L-15 were not. LP-P-15 and BP-P-15 were not notably different from their high-fat counterparts in juiciness and texture desirability and overall palatability. Regardless of fat content, meat type and fat source, there was little lipid oxidation when vacuum-packaged products were refrigerated for 12 weeks.

• Animal Bioscience
• /
• v.34 no.10
• /
• pp.1674-1683
• /
• 2021

Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL). Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined. Results: The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p<0.05) and decreased redness (p<0.05) of frankfurters. Frankfurters were generally well accepted by consumers. However, general acceptability of sausages decreased with the addition of MO. Control sausages showed the highest acceptability. Conclusion: The MO and pecan nut paste do not affect drastically the quality of frankfurters. These results provide evidence that partial replacement of pork fat by pecan nut in frankfurters maintain a consistent physicochemical quality and its commercialization looks promising given consumers' acceptance.

• Food Science of Animal Resources
• /
• v.35 no.6
• /
• pp.783-792
• /
• 2015

Abstract This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batters and cooked frankfurters, the addition of glasswort hydrate decreased the redness and increased the yellowness in comparison with frankfurters without glasswort hydrate. The reduction in salt and fat content significantly increased cooking loss and decreased hardness, tenderness and juiciness (p<0.05). Glasswort hydrate containing non-meat ingredient improved cooking loss, water holding capacity, emulsion stability, hardness, and viscosity of reduced-salt, reduced-fat frankfurters. The GM treatment had the highest myofibiliar protein solubility among all treatments, which was associated with emulsion stability and viscosity. The GC treatment had higher values for all texture parameters than the control. In the sensory evaluation, the addition of glasswort hydrate with non-meat ingredient improved tenderness and juiciness of reduced-salt, reduced-fat frankfurters. GM, GC, and GI treatments improved not only the physicochemical properties but also the sensory characteristics of reduced-salt, reduced-fat frankfurters. The results indicated that the use of glasswort hydrate containing non-meat ingredient was improved the quality characteristics of reduced-salt, reduced-fat frankfurters.

• Journal of Music and Human Behavior
• /
• v.1 no.1
• /
• pp.47-71
• /
• 2004

Students with learning disability have difficulty with attention and academic achievement Music can be an effective tool to enhance level of participation. The purpose of this study is to examine how much can be structured to enhance the attention span and related academic skills needed to achieve educational goals. The study has implemented structured music therapy sessions for three middle school students with learning disability. They participated in 20 sessions which were 30 minutes in length for ten weeks. The implemented music therapy sessions were designed using songs, playing, and listening to music. In order to test their level of attention, Frankfurter Aufmerksamkeits-Inventar(FAIR) Attention Test is implemented and Conners' Comprehensive Teacher's Rating Scale(CTRS-10) are used on the week before and after music activities. Also videotaping is used so as to analyze how correctly they do their task and how the correctness is changed period by period and to evaluate how often for ten minutes they make an eye contact with their teacher. The conclusions of this study are as follows: Firstly, the organized music activities have a positive affection on improving the attention of three middle school students who have learning disabilities. Fair Attention Test shows that they can do their task with more accuracy than in the previous period. Secondly, three students of this study improved their attention and made an eye contact more often than before this study, which is revealed through the analysis of the pre and post test results evaluated by CTRS-10. The results of the study indicate that structured use of music in various level of activities can help students to enhance attention span and the related academic skills.

• Korean Journal of Food Science and Technology
• /
• v.48 no.4
• /
• pp.372-377
• /
• 2016

The quality characteristics of chicken thigh frankfurters prepared with various concentrations of red pepper seed powder (0, 0.5, 1.0, and 1.5%) were examined. With increasing levels of red pepper seed powder, moisture and ash contents of samples increased but protein contents significantly decreased (p<0.05). Moreover, the lightness of uncooked and cooked samples decreased with increasing concentrations of red pepper seed powder. Redness and yellowness values of uncooked and cooked samples containing 1.0% and 1.5% red pepper seed powder were significantly higher than those of control samples and samples containing 0.5% red pepper seed powder (p<0.05). The cooking yield and viscosity of the samples increased with increasing red pepper seed powder content. In conclusion, chicken thigh frankfurters containing 1.5% red pepper seed powder had better physicochemical properties than the other samples tested. Therefore, 1.5% red pepper seed powder is suitable additive for chicken thigh products.

• Sleep Medicine and Psychophysiology
• /
• v.1 no.1
• /
• pp.87-98
• /
• 1994

Objectives: To examine a defect in inhibitory gating of auditory evoked response in schizophrenics, to compare P3 latency and amplitude in negative and positive schizophrenics, and to assess the association of P3 with family history of the psychiatric disorders, electroconvulsive therapy, and clinical features. Methods: 54 schizophrenics(male 31, female 23) and 75 controls(male 33, female 42) were tested with event-related potential paradigm designed to elicit P3 response and Frankfurter Beschwerde Fragebogen. Results: In schizophrenics, the latency of P3 was significantly more delayed and the amplitude of P3 was significantly more reduced than in the controls. Significant differences in P3 latency and amplitude between negative and positive schizophrenics were not found. And significant difference in the P3 latency and amplitude between schizophrenics with family histories of psychiatric disorder and those without family histories of psychiatric disorder was not found also. The P3 latency and amplitude was not significantly related with electroconvulsive therapy and other clinical features such as age, duration of illness, onset of inllness, number of admission, and doses of antipsychotics etc. Conclusion: These results suggested that schizophrenics had a dysfunction in the process of selective attention and that P3 was not significantly related with family history of the psychiatric disorders, positive and negative symptoms, electro1convulsive therapy, and clinical features in schizophrenics.

• Food Science of Animal Resources
• /
• v.24 no.1
• /
• pp.50-56
• /
• 2004

The wienner sausage(natural casing, N), wienner sausage(collagen casing, C), frankfurter sausage(F) and can products[spam(S), luncheon meat(L), jangjorim(J)] were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. In sausage products, the saccharinity percent ranged 4.9∼5.0 in N, 6.6∼8.0 in C, and 5.2∼6.5 in F. The salinity percent of C and F were slightly higher than that of N. The pH values of all sausage product were above 6.0. The L＊ values of N were ranged 49.8∼56.7, which were slightly lower than those of C and R The sausage with high content of crude fat and high L＊value earned the highest score in overall acceptability. In can products, saccharinity percentage was higher in J compared to the S and L. The salinity percentage of S was slightly higher than those of Land J. In meat color, L＊ and a＊ values were not different between S and L, although b＊ value of L was slightly higher than that of S and J. There were not significantly different among can products, however, the product containing low-salt had the highest score in overall acceptability.

• Journal of Food Hygiene and Safety
• /
• v.33 no.3
• /
• pp.157-161
• /
• 2018

The objective of this study was to develop software to predict the kinetic behavior and the probability of foodborne bacterial growth on processed meat products. It is designed for rapid application by non-specialists in predictive microbiology. The software, named Foodborne bacteria Animal product Modeling Equipment (FAME), was developed using Javascript and HTML. FAME consists of a kinetic model and a probabilistic model, and it can be used to predict bacterial growth pattern and probability. In addition, validation and editing of model equation are available in FAME. The data used by the software were constructed with 5,400 frankfurter samples for the kinetic model and 345,600 samples for the probabilistic model using a variety of combinations including atmospheric conditions, temperature, NaCl concentrations and $NaNO_2$ concentrations. Using FAME, users can select the concentrations of NaCl and $NaNO_2$ meat products as well as storage conditions (atmosphere and temperature). The software displays bacterial growth patterns and growth probabilities, which facilitate the determination of optimal safety conditions for meat products. FAME is useful in predicting bacterial kinetic behavior and growth probability, especially for quick application, and is designed for use by non-specialists in predictive microbiology.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.7 no.1
• /
• pp.43-52
• /
• 1978

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.