• Journal of Animal Science and Technology
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• v.63 no.2
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• pp.417-425
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• 2021

The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepared from different edible insect larvae. Three edible insect species (Tenebrio molitor, Allomyrina dichotoma and Protaetia brevitarsis seulensis) were used to prepare larval emulsions that were formulated with 65% of insect larvae, 20% of pork back fat, and 15% ice. The A. dichotoma emulsion had the highest pH and lightness, redness, and yellowness values, while the T. molitor emulsion had the lowest pH and lightness, redness, and yellowness values. The T. molitor emulsion had the highest hardness, gumminess, chewiness, and apparent viscosity values but the lowest springiness and cohesiveness values. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, T. molitor had the thickest bands, followed by P. brevitarsis seulensis. The differential scanning calorimetry distributions for the T. molitor and A. dichotoma emulsions showed one peak, while that of the P. brevitarsis seulensis emulsion had two peaks. The collective results suggest that T. molitor was the most suitable candidate (of the three tested species) for use as a meat replacement in terms of its physicochemical and rheological properties. It is important that such properties of insect-based emulsions are maintained using various technologies.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.95-104
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• 2011

This study was conducted to investigate the effect of red wine on the quality properties and sensory score of seasoned pork meat. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The moisture, crude protein, crude fat, $L^*$ value, springiness, cohesiveness, gumminess, chewiness, and VBN content were not significantly different among the samples. Cooking yield, moisture retention, and fat retention were significantly higher in the RW5, RW10, and RW15 (p < 0.05) compared to those in the control. The $a^*$ value of RW5 was the highest among the samples, and the $b^*$ value increased significantly in the control and RW5 (p < 0.05). The hardness of the control was the highest among all samples (p < 0.05). The pH was significantly lower in RW5, RW10 and RW15 (p < 0.05) compared to that in the control. The TBARS value and total bacteria were significantly lower in RW5, RW10, and RW15 (p < 0.05) compared to those in the control. Adding red wine altered the fatty acid and free amino acid of cooked seasoned pork. These results suggest the possibility that red wine could be used an additive to improve the quality of cooked seasoned pork.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.398-410
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• 2022

We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace×Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (Berkshire and LYD), aging temperature groups (0℃ and 9℃), and aging method groups. One samples of vacuum-packaged hanging pork bellies were hung in a refrigerated cooler with 83±2.0% humidity, while the other samples were immersed in a 3.5% salt solution in a vacuum package and subsequently stored in the same cooler for 2 weeks. LYD pork had lower pH and purge loss and higher lightness values than those of Berkshire pork (p<0.05). Moreover, thiobarbituric acid reactive substances and hardness values of LYD pork were lower than those of Berkshire pork after aging (p<0.05). Berkshire pork had a higher level of flavorful amino acids than LYD pork did during aging (p<0.05). Bellies aged at elevated temperatures for two weeks had higher volatile basic nitrogen. However, significantly higher percentages of flavorful and sweet taste amino acids were observed in bellies aged at 9℃ compared to those aged at 0℃ for 2 weeks. Moisture content was higher in immersed samples than hanging samples after two weeks of aging (p<0.05). Hanging pork bellies exhibited higher texture profiles than immersed pork bellies at two weeks (p<0.05). We concluded that breeds, aging temperature, and methods affected most quality attributes of pork belly.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.3
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• pp.208-212
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• 1987

In order to enrich the nutritional value of instant noodle and diverse utilization of Alaska pollack meat paste(AMP), several quality parameters of instant noodle mixed with AMP as enrichment of protein were investigated. Protein and amino acid contents of instant noodle were increased to $4.7\%\;and\;4,\;006.1mg\%$ by incremental level up to $30\%$ of AMP. Hardness, cooking weight and volume of noodle were also increased by the increments of AMP added, but tensile strength and soup turbidity were decreased. Sensory scores in flavor, color and soup taste of instant noodle mixed with AMP were revealed higher than that of without AMP, but texture scores were decreased with the increase of the AMP over $20\%$.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.577-586
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• 2020

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

• Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.265-273
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• 2012

The effects of processing and frozen storage conditions on the quality of anchovy Engraulis japonica fried surimi gels were investigated. Protein content decreased after surimi gel processing from 19.6% (raw meat) to 12.1% (kamaboko) due to the added ingredients and change in water content. Lipid content decreased from 2.8% (raw meat) to 1.3% in minced and 0.5% in surimi, but fried kamaboko showed a 6.9 % lipid level. Thiobarbituric acid values and thiobarbituric acid reactive substances levels were highest in kamaboko samples, 89.5 and 1.9 mg/g solid, and increased gradually with storage time to 101.8 and 4.6 mg/g solid, respectively. In vitro protein digestibility increased from 79.2% in raw anchovy to 88.5% in kamaboko samples. Levels of trypsin inhibitor decreased gradually with processing and during storage time from 2.43 in raw anchovy to 0.31 mg/g solid in the kamaboko sample after 60 days of frozen storage. No noticeable changes in total essential amino acid was observed during processing conditions. Computed protein efficiency ratio for kamaboko was highest (2.59) compared with whole anchovy (1.96), minced (1.94) and surimi (2.50). Fresh fried anchovy kamaboko showed similar values of hardness, springiness, gumminess and chewiness to commercial surimi gel, but a higher values were seen for fracturability and adhesiveness, and lower values for cohesiveness and resilience. The frozen and thawed anchovy kamaboko showed higher values for all of these rheological parameters compared with fresh and commercial kamaboko. Anchovy kamaboko showed the lowest lightness (62.9) and redness (0.16) and similar yellowness (11.9) compared with commercial kamaboko. Frozen storage and vacuum packaging were effective maintaining the shelf life of anchovy kamaboko within 30 days, but were not effective after 45 days due to fat oxidation.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.248-253
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• 2010

The effect of maturity and marbling score on meat quality properties in fattening Hanwoo loin was investigated. No differences attributable to maturity and marbling score were noted in pH, $L^*$ value (lightness), $a^*$ value (redness), $b^*$ value (yellowness), cooking loss. Myofibrils extractability, hardness, springiness, cohesiveness, gumminess and chewiness. In the case of water holding capacity, a maturity score of 6 and 7, and marbling score of 8 and 9 were the highest among the groups (p<0.05). The shear force become higher when maturity score increased and marbling score decreased (p<0.05).

• Food Science of Animal Resources
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• v.31 no.4
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• pp.588-595
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• 2011

In this study, the effects of red ginseng extracts (RGE), which has been used as an antioxidant and antimicrobial agent, on pork sausage were evaluated. The treatments were as follows; addition of 0.01% sodium ascorbate (V), 0.5% RGE (T1), 1.0% RGE (T2) and 1.5% RGE (T3) to the basal formula (C). T3 had a significantly higher pH, cooking loss and yellowness ($CIEb^*$) and lower lightness (CIE $L^*$) and redness (CIE $a^*$) than the other samples. The hardness and surface hardness values of 1.5% RGE treated sample were significantly lower (p<0.01) than those of C. However, the cohesiveness values of the RGE samples were higher than the others (p<0.05). In the sensory evaluation, no significant differences in color, taste, texture, juiciness and acceptability were observed among the tested samples, while, the aroma scores of T2 and T3 were higher than those of the C and V samples (p<0.05). The TBARS values of RGE treated groups were higher (p<0.05) than the C sample after 1, 2 and 3 weeks of storage; however, this value did not increase with storage time (p>0.05). When the RGE concentration was high, the reduction in total plate counts and VBN value at week 3 and 4 of storage (p<0.01) decreased. In conclusion, red ginseng extracts seemed to have a positive impact on lipid oxidation, aroma and the microbial characteristics of pork sausage.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.2
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• pp.324-332
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• 2012

This study was performed to evaluate the food value of starry flounder Platichthys stellatus reared in different salinity. Results of salinity experiment in starry flounder clearly showed that there were no significant difference among cohesiveness and hardness except springiness. Proximate composition of muscle, crude lipid at the salinity 0 psu was significantly higher than those 15 psu and 33 psu, but there was no significant difference in terms of crude protein, moisture and ash. While variations in some amino acid composition, serine and threonine contents were observed among fishes reared in different salinity of water, but no significant difference among the other amino acid contents. Muscle fatty acid composition showed significant difference among C16:0, C16:1n-7, C20:1n-9, C22:5n-3 and C24:0. Results of a sensory evaluation clearly indicated that there were no significant difference in odor and color of fish muscle reared in different salinity. But taste, texture and overall acceptability showed the lowest values in 0 psu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.855-858
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• 2003

The friend fish meat paste was prepared to enhance physiological functions by adding 0, 5, 10, 15, and 20% of king oyster mushroom (Pleurotus eryngii). The properties of fried gel were evaluated the color, quality properties and sensory characteristics. L-value was decreased, and a-value and b-value were increased by addition of king oyster mushroom. The folding test showed good level (AA). The quality properties showed that 10% addition of mushroom was the highest values in strength, hardness, gumminess and brittleness. The fish meat paste added 10% mushroom gave the highest favorite score in color, flavor, and overall acceptance. The results suggest that king oyster mushroom can be applied to fish paste for the purpose of high quality and functionality.