• Korean Journal of Food Science and Technology
• /
• v.22 no.3
• /
• pp.363-368
• /
• 1990

As a work on the investigation of the processing aptitude of the Korean soybean cultivars, the soybean curd was made from 19 Korean soybean cultivars on a laboratory scale. The yield, proximate composition and rheological and organoleptic property of the resultant soygean curd were analyzed. The yields of soybean curd were ranged from 262.33% to 311.63%, being positively correlated with the soluble protein contents of the recommended soybean cultivars (r=0.9621). The recovery rate of protein in Baekun and Yeunha to the soybean curd was 72.94%, 70.62%, respectively. More than 80% of lipid in soybeans of Yeunha, Dankyung, Danyeob was transferred to the soybean curd. Lightness of the soybean curd made from Baekun, Kwanggyo, Saeal, Hill was higher than that of the others. The mechanical hardness of the soybean curd was strongly correlated with the final moisture content of the soybean curd (r =-0.8312), but not with the protein content of the soybean (r=0.1848). In the organoleptic test for color, texture, flavor and overall preference of the resultant soybean curd, the quality of Dankyung, Namcheon, S-138, Baekun was evaluated highly.

• Applied Chemistry for Engineering
• /
• v.16 no.1
• /
• pp.139-143
• /
• 2005

We evaluated grapefruit seed extract for antibacterial activity at varying time intervals and concentration levels against heat tolerant and spore-forming Bacillus stearothermophilus, mesophilic Bacillus subtilis, and food poisoning Staphylococcus aureus. Grapefruit seed extract showed growth inhibitory activity against B. stearothemophilus and B. subtilis, and S. aureus at the level of 0.01 tp 0.03% in nutrient broth. However, when applied to soymilk in a market, grapefruit seed extract at the level above 0.2% effectively inhibited the growth of B. stearothermophilus, However, it failed to completely sterilize the test organisms. On the other hand, B. subtilis and S. aureus were completely sterilized at the level of 0.2% within 48 hrs and 72 h, respectively. The higher concentration of grapefruit seed extracts showed more effective antibacterial activities against the test organisms, but caused deteriorated organoleptic quality and emulsion stability. We could conclude, by applying grapefruit seed extract (0.015%) with thermal treatment (10 min at $121^{\circ}C$) that the microbial stability of commercial soymilk was enhanced greatly.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.50 no.6
• /
• pp.442-446
• /
• 2005

This study was conducted to obtain basic information on the utilization of wheat flour for good organoleptic evaluation score. Wheat seed was milled by Buhler test mill. Volatile flavor compounds of five milling fractions such as Break $I{\cdot}II (B_1+B_2)$, Reduction I ($R_1$), Reduction II ($R_2$), Bran and Short were determined and their differences were discussed. There was significant difference in quantity of flavor compounds but no difference in qualitative composition among milling fractions. The outer layer of wheat endosperm ($R_2$ layer) showed higher amount of m-xylene and n-butanol in volatile flavor com­pounds compared with inner endosperm layer ($B_1,\;B_2,\;R_1$). The $R_2$ layer showed quantitatively higher composition of major flavor compounds than inner endosperm layer ($B_1,\;B_2,\;R_1$). This result points out that the $R_2$ layer exhibited stronger flavor than $B_1,\;B_2$, and Rl layers.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.5
• /
• pp.470-477
• /
• 2001

This study was conducted to investigate the effect of garlic on the fermentation and organoleptic quality of kimchi. For this study, changes in pH, acidity, reducing sugar content and microbial count of kimchi during fermentation were tested and sensory test of fermented kimchi was also conducted. The acidity of kimchi with garlic was increased rapidly more than control kimchi at early stage of fermentation. Though the reducing sugar content was higher in kimchi with garlic than control kimchi, but that of all samples were almost same at mature stage of fermentation. Total bacteria and lactic acid bacterial counts were higher in kimchi with garlic than control kimchi at early stage of fermentation, but those were reversed at final stage of fermentation. By the result of sensory test, garlic was contributed to taste and aroma positively at level of $2{\sim}3g$ garlic to 100g of kimchi.

• Food Science of Animal Resources
• /
• v.30 no.2
• /
• pp.190-197
• /
• 2010

The present study was conducted to determine the effect of tannery waste protein concentrate (TWPC) on fattening of cattle and the carcass and meat quality, with the aim of replacing the costly commercial protein concentrate (Jasoprot) with a more economical and effective alternative. Twelve young cattle (six male and six female) were fed during the study period on a control diet (T1) with 10% Jasoprot and on two test diets: 5% TWPC + 5% Jasoprot (T2) and 10% TWPC (T3). The test diets significantly affected (p<0.05) live weight gain and profitability compared to the control diet, perhaps due to the increased protein and essential amino acid content, relative to Jasoprot. TWPC was free of aflatoxin. Sensory-evaluated organoleptic scores did not differ among the groups. Chemical composition was normal as other beef and was non toxic especially within recommended chromium level ($1.90{\pm}0.6{\mu}g$) Total lipid contents were higher (p<0.05) in T3, and moisture, ash and crude protein contents were almost similar (p>0.05) among the three groups. It is concluded that TWPC or an equal mixture of TWPC and Jasoprot may be an economic and efficient alternative protein source to Jasoprot in the cattle industry, which minimizes adverse effects on carcass and sensory meat quality.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.17 no.3
• /
• pp.177-183
• /
• 1984

This study aims to find the taste compounds of wild loach, Misgurnis mizolepis, which is important fresh-water fish in this country. In order to elucidate the origin of the taste of wild loach meat, free amino acids, organic bases, nucleotides and their related compounds, organic acids, sugars and minerals were analyzed, and then followed by organoleptic test of synthetic extract prepared on the basis of the analytical data. Sensory evaluations of synthetic extracts prepared by omitting each extractive components were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, histidine, threonine, glycine, lysine, alanine were abundant. IMP and AMP were dominant in the wild loach in content. Total creatinine and butyric acid were abundant. As for the minerals, $Na^+,\;K^+,\;Cl^-\;and\;PO_4^{3-}$ were found to be the major ions. From the results of omission test of synthetic extracts the major components which contribute to produce the taste were arginine, glutamic acid, valine, aspartic acid, IMP, succinic acid, $Na^+,\;K^+,\;Ca^{2+}\;Mg^{2+}\;Cl^-\;and\;PO_4^{3-}$.

• Korean journal of food and cookery science
• /
• v.3 no.1
• /
• pp.64-70
• /
• 1987

The effects of salting on the compositional and textural changes of Korean cabbage were studied. The optimum brining conditions were established ana the dietary fiber composition, mineral contents and moisture content of raw and salted Korean cabbage were determined. The cutting test of cabbage was made by Rheometer and the brittleness and chewiness were evaluated organoleptically. The optimum condition for brining was at 20% NaCl concentration for 6 hours. In the compositional changes of Korean cabbage by salting at 20% NaCl solution for one month, the content of hot water soluble pectin (HW-P) increased from 43.6% to 55.9% and that of hexametaphosphate soluble pectin (HM-P) decreased from 35.9% to 29.5%. The contents of cellulose and hemicellulose increased, but that of lignin decreased slightly by salting, showing no significant differences in raw and salted cabbage. The content of Na increased significantly and those of Ca, Mg and K decreased by salting. And also moisture content decreased from 91% to 79%. In the textural changes of Korean cabbage by salting, the maximum cutting force and cutting work increased five times and two and half times respectively. And organoleptic test did show significant increase in chewiness and decrease in brittleness. The maximum cutting force by Rheometer was well correlated with the sensory parameters. The results taken together showed that the changes in textural properties during salting are relevant to the changes in pectic substances, moisture content and mineral contents, but relatively irrelevant to the changes in cellulose, hemi-cellulose ana lignin. And it is considered that the maximum cutting force by cutting test is good means for the expression of texture of Korean cabbage.

• Korean Journal of Food Science and Technology
• /
• v.35 no.5
• /
• pp.841-848
• /
• 2003

The sensory characteristics of red wine Gerbong (G), Campbell (C), Moru (M), Gerbong ＋ Moru (70 : 30, GM), Gerbong + Campbell (70 : 30, GC) and French wine (F, Carbernet Sauvignon, 1998) were evaluated. The preferences of color, flavor, taste and total evaluation were determined by a ranking test, and the organoleptic characteristics were evaluated by a quantitative descriptive analysis (QDA) method. The mean color scores of C, GM, F, GC, M and G were 4.74, 3.94, 4.67, 3.70, 2.65 and 1.47, respectively (p<0.001). The order for the mean score for flavor was GM (4.12) = M (3.94) = C (3.76) = F (3.76) ${\geq}$ GC (3.12)>G (2.29) (p<0.01), and the order for taste was F (4.75) ${\geq}$ C (4.25) ${\geq}$ GM (3.37) = GC (3.50) ${\geq}$ G (2.75) = M (2.37) (p<0.001). The total evaluation of mean scores showed G, M, C, GM, GC and F were 237, 2.44, 4.06, 3.87, 3.64 and 4.81, respectively (p<0.001). Influences of sensory characteristics on the total evaluation, in percentages, were 69.3% for taste, 3.7% for color, and 1.5% for flavor. The influences of taste, color, and flavor in red wine were 17% for sweet, acid, bitter and salty taste, 28.9% for purple and red color, and 14.4% for grape flavor. The attributes of the purple and red colors showed a positive correlation with grape flavor, oak flavor, grape taste, and floral tastes, but a negative correlation with $SO_2$, flavor. The attribute of sweet taste showed a positive correlation with grape flavorand floral flavor, but a negative correlation with bitter and astringency tastes, according to Pearsons correlation analysis (p<0.01).

• The Korean Journal of Food And Nutrition
• /
• v.8 no.3
• /
• pp.199-205
• /
• 1995

The study was carried out to compare the factors of overall preference In the sensory test to the analyzation of some compositions in the 7 kinds of old grasses : An Evening Primerose, a Spiderworts, the flower of a Convolvulus, So Ru Jang Yl, Shoe Bl Rum.O Yi Pul, Jip Sean Na Mul. Results were summaries as follows. 1. The Tannin contents of fresh sample and cooked samples were determined as 0.27~2.4g%, 0.25~1.439% respectively. The largest amount of fresh samples was contained In a Shoe Bi Rum. The smallest amount of them was in an Evening Primerose. The highest level of cooked samples was found in a Shoe Bi Rm, and the lowest was in the O Yi Pul. These results were similar to sensory test. 2. The free amino acid contents of 2 kinds of samples were determined as 25.15~179.5mg%, 1.86~13. 6mg% respectively. The largest amount of sweet taste of them was 0 Yi Pul and So Ru Jaeng Yl respectively. But So Ru Jaeng Yi is not appeared sweety becase this have much tannin. The smallest amount of sweet taste was a Spiderwort. The highest level of bitter taste was So Ru Jaeng Yl the and lowest was Jip Sean Na Mul. Among of them Jlp Sean Na Mul is similar to organoleptic test but So Ru Jaeng Yi is not strong bitter taste in sensory evaluation. The highest level of sour taste of cooked samples was So Ru Jaeng Yi and the lowest of them was Shoe Bi Rum. The reducing sugar contents of fresh sample and cooked samples were determined as 1.80~ 4.9g%, 1.84 ~3.579% respectively. The largest of fresh samples were So Ru Jaeng Yl and the lowest was Shoe Bi Rum. The highest of cooked samples were an Evening Primerose and the lowest was a Convolvulus. Among of these results an Evening Primerose was not similar to sensory test because it has much other components. The level of chlorophyll of fresh samples and cooked samples were determined as 11.7~39mg%, 11.3~40.3mg% respectively. The highest of fresh samples was Shoe Bl Rum and the lowest was J ip Sean Na Mul. The largest of cooked samples was So Ru Jaeng Yi and the lowest was a Jlp Seu Na Mul.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.17 no.1
• /
• pp.33-39
• /
• 1984

In order to elucidate the taste compounds of wild eel, Anguilla japonica, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals were analyzed, and then followed by organoleptic test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in profile were assessed. In free amino acid composition, lysine was dominant occupying $25\%$ of total free amino acid. The other abundant amino acids were glycine, arginine, alanine and histidine. From the results of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases total creatinine was abundant. The amount of betaine was 24 mg/100 g. The main organic acid were butyric acid, valeric acid and succinic acid. As for the sugars, glucose and inositol were 1-2 mg/ 100g in content. $K^+,\;Na^+,\;PO_{4}^{3-}\;and\;Cl^-$ were found to be the major ions. From the results of omission test the major components which contribute to produce the taste were glycine, serine, glutamic acid, IMP, $Na^+,\;K^+,\;Cl^-,\;PO_{4}^{3-}$, lysine, alanine, isoleucine, aspartic acid and creatinine.