• Korean journal of food and cookery science
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• v.29 no.4
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• pp.417-424
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• 2013

This study was carried out to investigate the effect of safflower seed on the physicochemical properties of ground pork during frozen storage. Three types of ground pork were evaluated: 20% pork back fat added (T0, control), 10% pork back fat and 10% added safflower seed (T1), and 20% added safflower seed (T2). Water holding capacity decreased with longer storage period, and that of T2 was the highest (p<0.05). Cooking loss increased with longer storage period, and that of T1 and T2 was higher than that of T0 (p<0.05). The reduction in diameter of T0 increased, but that of T1 and T2 was not significantly different with longer storage period. Hardness and chewiness increased, but springiness decreased with longer storage period (p<0.05). Hardness, springiness and chewiness of T2 was the highest (p<0.05). The pH decreased with longer storage period (p<0.05), and those of T0, T1 and T2 were pH 5.41, 5.43 and 5.32, respectively, after 50 days of storage. The TBARS (2-thiobarbituric acid reactive substances) values of T0 and T1 increased, but that of T2 was not significantly different with longer storage period. The TBARS values of T0, T1 and T2 were 4.76, 2.77 and 0.54 mg malonaldehyde/kg, respectively, after 50 days of storage. The $L^*$, $a^*$ and $b^*$ value of T0 was the highest among the samples (p<0.05), the $a^*$ value of the samples decreased with longer storage period (p<0.05). In conclusion, this study demonstrates that the addition safflower seed tended to improve physiological properties and antioxidative effects.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.265-270
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• 1972

An attempt was made in this study to investigate the possibility of processing squid along with pork into an intermediate moisture food, as an acceptable new item in Korea. To obtain a palatable and low cost product, portions of mixture consisting of equal amounts of ground squid and pork were cooked in soy sauce for 20 min, soaked in glycerol for 20 min at $80^{\circ}C$, and then air dried for 90 min at $60^{\circ}C$. During storage for 42 days in saturated humidity incubator at $37^{\circ}C$, the total microbial counts of the products packaged in polyethylene (0.05 mm), polypropylene (0.05 mm) and plastic laminated aluminum foil were decreased from 230 per gram to 40, 20 and 10 per gram respectively. In another long range storage test of 6 months, the results paralleled the above trends. Even though the TBA value of the samples increased during the storage, it was not so serious as to damage on the organoleptic quality of this product. The results indicate that stored product was as acceptable as the freshly prepared one.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.83-90
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• 2004

Processed meals, such as a ground meat and hamburger patty, are required to ensure that no pathogens remain in the final products. However, there was no rapid method available to verify that the recommended end-point cooking temperature(EPT) was reached. Thus, the objective of this study was to rapidly determine EPT of ground pork hams using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SOS-PAGE), based on the disappearance of sarcoplasmic proteins after cooking. Fresh pork hams were added two levels of salt(0, 2%) and fat(15, 25%) combinations, and stored in refrigerator overnight, and cooked to internal cooking temperatures of $64^{\circ}C$ to $74^{\circ}C$ with $2^{\circ}C$ increments. Cooked pork hams were measured cooking loss(CL, %), protein solubility(PS) and SOS-PAGE. CL(%) was reduced with the addition of 2% salt, as compared to the control, regardless of fat contents. It was also increased with increasing eooking temperature. Protein solubility was affected by the cooking temperature, resulting in reduced PS up to $64^{\circ}C$(P < 0.05), but remained constant higher than $68^{\circ}C$. In SOS-PAGE analysis, protein bands with the molecular weights of 36 and 66 kDa were affected by the addition of salt and fat combinations. regardless of treatments. These protein fractions were decreased gradually with increased cooking temperatures up to $68^{\circ}C$ ${\sim}$ $70^{\circ}C$ and might be good indicators for the determination of EPT in ground pork hams.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.636-648
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• 2020

This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder was prepared and used after fermentation for 2 wk. Six treatments were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate), treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and 0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder, 0.02% starter culture, and 0.2% acerola juice powder), treatment 3 (0.4% white kimchi powder, 0.04% starter culture, and 0.1% acerola juice powder), treatment 4 (0.4% white kimchi powder, 0.04% starter culture, and 0.2% acerola juice powder), and treatment 5 (0.4% celery powder, 0.04% starter culture, and 0.2% acerola juice powder). The pH values were decreased (p<0.05) because of lower pH of acerola juice powder, resulting in lower cooking yields (p<0.05) in these treatments. CIE L* and CIE a* values of indirectly cured meat products were not different (p>0.05) from the sodium nitrite-added control. However, indirectly cured meat products showed lower (p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had higher (p<0.05) total pigment contents and lipid oxidation than the control. This study indicates that white kimchi powder coupled with acerola juice powder has substantial potential to substitute synthetic nitrite to naturally cured meat products, which could be favored by consumers seeking clean label products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.26-30
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• 1993

To suggest a thermal diffusivity predicting equation for mixed meat products, heat penetration curves of pork products containing filefish meat were plotted in the temperature range of $80.44{\sim}121.03^{\circ}C$, and thermal diffusivities were calculated from the heat penetration curves. The ground pork was mixed with minced filefish meat and some additives such as lard, isolated soy protein, $1.5\%$ of table salt and $2\%$ of polyphosphate to control the composition and texture of products, and then stuffed into a model can. The heat penetration curves were plotted using a thermocouple fixed at the slowest heating point of the can. At constant heating temperature, the thermal diffusivities of the products increased linearly with increasing moisture content. The values of the products with constant moisture content also increased linearly with increasing heating temperature. The thermal diffusivities of the products with moisture content of $51.47{\sim}80.20\%$ could be predicted by following equation: $${\alpha}_p=(3.045+0.59{\cdot}X_w){\cdot}{\alpha}_w+0.0098{\cdot}10^{-6}{\cdot}X_w-0.4287{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$ Maximal differences of the thermal diffusivities predicted with this equation were in the range of ${\pm}0.8\%$ compared with the practical values. This equation and another predicting equation obtained from the previous study for the pork product without fish meat could be simplified as following one equation, and the maximal differences of the thermal diffusivities predicted with this equation for both products with and without fish meat were in the range of less than ${\pm}2.5\%$ $${\alpha}_p=(2.290+0.54{\cdot}X_w){\cdot}{\alpha}_w+0.0024{\cdot}10^{-6}{\cdot}X_w-0.3535{\cdot}10^{-6},(m^2{\cdot}s^{-1})$$

• Food Science of Animal Resources
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• v.26 no.4
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• pp.478-485
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• 2006

The treatments of Tteokgalbi studied were: control (no antioxidants); (T1) ethanol extracts of Bacillus polyfermenticus SCD (5%); (T2) ascorbic acid (0.06%); (T3) ascorbic acid (0.03%) + ethanol extracts of B. polyfermenticus SCD (2.5%). The pH of T1, T2, and T3 samples was significantly (p<0.05) lower than that of the control for up to 3 days of storage. Thereafter T1, T2 and T3 had a significantly higher (p<0.05) pH value than the control during storage. TBA values were significantly lower (p<0.05) in all treated samples relative to the control. The TBA value of the control rapidly increased after 6 days of storage, whereas the TBA values of the test samples did not sharply increase. T3 samples treated with vitamin C and Bacillus polyfermenticus SCD had a higher TBA value than T1 and T2 samples. The VBN values of T1, T2 and T3 sampleswere lower than that of the control (p>0.05). VBN values of the ground pork meat samples significantly increased (p<0.05) with storage time. The total microbial counts of each sample significantly increased with storage time (p<0.05). The $a^*$ values of T1 and T3 samples containing added vitamin C were significantly higher (p<0.05) than that of the control and T2 samples during storage. The $b^*$ value of T2 samples was significantly higher (p<0.05) than that of other ground pork meat products during storage.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.179-184
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• 2007

The objective of this study was to investigate the contents of meat and non-meat ingredients, calorie, fatty acid composition, and cholesterol contents of processed meat products of which informations are being provided for consumer and partly required for the current labeling system in Korea. A total of sixty-one domestic processed meat products produced from 6 domestic meat companies were collected at the large supermarkets in Suwon city; 1) 31 ham products(3 loin hams, 6 press hams, 20 mixed press hams and 2 fish hams), 26 sausage products(15 pork sausages, 7 mixed sausages and 4 fish sausages) and 4 ground processed meat products. Soy protein and com starch were widely used as non-meat ingredients for the most of processed meat products. The contents of meat, protein, fat, cholesterol contents, and calories were 75-98, 12-23, 1-16%, 7-50 mg/100g, and 1,620-3,127 cal/g for ham products and 60-96, 5-17, 3-27%, 5-73 mg/100g, and 1,271-3,546 cal/g for sausage products, respectively. The saturated(SFA), monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) contents of ham products were 31-40, 44-53 and 60-72%, and those of sausage products were 17-38, 34-61, and 13-37%, respectively. The ranges of meat contents and nutritional compositions were considerably broad even in the same type of the meat products. Therefore, the labeling system of the nutritional facts for ham as well as sausage products is necessary to categorize the quality level and thus to give the nutritional information to consumer for better choice of products in market.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.103-107
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• 2012

We compared between an automated most-probable-number technique $TEMPO^{(R)}$TVC and traditional plating methods $Petrifilm^{TM}$ for estimating populations of total aerobic bacteria in various livestock products. 257 samples randomly selected in local retail stores and 87 samples inoculated with $E.$ $coli$ ATCC 25922, $Staphylococcus$ $aureus$ ATCC 12868 were tested in this study. The degree of agreement was estimated according to the CCFRA (Campden and Chorleywood Food Research Association Group) Guideline 29 and the agreement indicates the difference of two kinds methods is lower than 1 log base 10($log_{10}$). The samples of hams, jerky products, ground meat products, milks, ice creams, infant formulas, and egg heat formed products were showed above 95% in the agreement of methods. In contrast, proportion of agreement on meat extract products, cheeses and sausages were 93.1%, 92.1%, 89.1%, respectively. One press ham and five sausages containing spice and seasoning, two pork cutlets containing spice and bread crumbs, two meat extract product and two natural cheeses and one processing cheese with a high fat content, and one ice cream containing chocolate of all samples showed the discrepancy. Our result suggest that $TEMPO^{(R)}$TVC system is efficient to analyses total aerobic bacteria to compare manual method in time-consuming and laborious process except livestock products having limit of detection.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.475-481
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• 2005

This study was conducted to determine the antioxidant activity of paprika in a lard model system. The effect of paprika (ground fresh paprika (FP) $3\%$, $50^{\circ}C$ far-infrared ray dried Paprika Powder (PP) $3\%$ and $5\%$) on the inhibition of lipid oxidation in lard was examined by pH, peroxide value (POV), thiobarbituric acid (TBA) value and fatty acid composition during 8 days of storage at $4^{\circ}C$. With paprika, POV and TBA values in lipid oxidation of lard were significantly lower than those of the control without paprika. Especially, in lard with FP $3\%$, there was hardly any change of lipid oxidation values such as POV, TBA values and destruction of unsaturated fatty acid inhibiting lipid oxidation. Heating of paprika during far-infrared ray drying decreased the inhibition effect on lipid oxidation in the lard model system probably due to loss of antioxidant substances, such as vitamin C, polyphenols and carotenoids including capsanthin, by heating. Therefore, FP containing a hish amount of antioxidant substance could be used as a good antioxidant in Pork Products containing large amounts of lard.