• Food Science of Animal Resources
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• v.24 no.4
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• pp.411-415
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• 2004

The transparisation technology for milk and milk products could be applied widely and very importantly to various determination because transparisation can economize the cost and increase with precision in the milk payment system. Component of butanone or Triton in transparisation solvent would inhibit the growth of bacteria and method. Enzymatic determination of leucocytes were proposed to evaluate milk quality as mastitis in the milk payment system, this can be easily applied to simplify automation of the determation with the lowest investment cost in milk pay system. The significance of this technique, it can be used in the quality control of raw milk and milk products, milk payment system, and programming of national dairy project. Transparisation technology is used in somatic cell counting by enzymic methods. The range of deviation for this method is 16％ in 74 samples. But the deviation is increased to 20％ when the Infoss method is used. It is affected by the percentage of epithelial cells and white blood cells in somatic cells from different animals and the stages of aging. NAgase activity has an obvious correlation with white-blood cells in milk. In the case of mastitis the white-blood cells is 90-95％ in somatic cells in milk, it is showing greater precision in measuring the state of mastitis. In conclusion the enzymic method of somatic cell counting is a relatively simple and easy method of measurement and can be easily practiced. And the importance of this method is also worth utilizing for indirect counting of Somatic cells by use of synthetic substrates to NAgase. In the future, with the further development of the research in this field, it will b possible to automatize the measurement.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.215-221
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• 2006

This study focuses on investigating the effect of porosity-controlled earthenware on fermentation of kanjang, Korean soy sauce. Porosity of fermentation vessel was controlled by changing the mixing ratio of raw soils at manufacturing earthenware. Earthenwares contented 0%, 40% and 60% of the mixture of red brown soil and powdered soil (1 : 1), respectively. The more contents of the mixed soil, the more porosity in earthenware. During fermentation of kanjang in porosity-controlled earthenwares at $30^{\circ}C$ for 4 months, physical, chemical, microbiological and sensory quality attributes were monitored. Compared to other containers, kanjang in the earthenware that had 0% mixed soil showed less water loss, salt content and pH. It also produced higher total acidity, protease activity, total nucleotide, and microbiological changes which included total aerobic bacteria, lactic acid bacteria and yeast. Total nitrogen and free amino acids in kanjang did not show the consistency with the mixed soil contents of fermentation containers, which may take more effect of other factors as water loss than the porosity of vessels. However, the percentage of glutamic acid in total free amino acids was a little higher in the earthenware that had 0% of mixed soil than other containers. These positive physicochemical, microbiological changes also resulted in higher sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1586-1592
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• 2005

In order to develop Houenia dulcis with natural food application the effect of Hovenia dulcis fruits powder content the physical, textural and sensory properties of noodles were examined. The analysis of the contents of free amino acids showed that 17 kinds of amino acids were detected and highest in 3$\%$ Hovenia dulcis fruits powder contents. The weight and the volume of cooked noodle were highest in control the more added of Houenia dulcis fruits powder contorts lessen the weight and the volume (p < 0.01, p < 0.001), the water absorption ratio was highest in control group. Hunter color value of noodle showed that L value was 7.62 in control, a and b values were highest in 5$\%$ added group. More added Houenia dulcis fruits powder contents increased a and b values (p < 0.001). Hardness, cohesiveness (p < 0.05), gumminess and brittleness (p < 0.001) were highest in control, springiness was highest in 1$\%$ added group (p < 0.001). Scanning electron micrographs of noodle showed that more added of Houenia dulcis fruits powder contents made the particle uniform, so softer and larger. Sensory properties showed that color of noodle and herb flavor were thicker in more added of Houenia duzcis fruits powder contents (p < 0.001). The taste was highest in 3$\%$ added Houenia dulcis fruits powder contents. Overall acceptability was also highest in 3% added group (p < 0.01).

• Journal of Fisheries and Marine Sciences Education
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• v.21 no.1
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• pp.28-42
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• 2009

For the utilization of seaweed (Capsosiphon fulvecense, algae) powder as an ingredient of bread, the quality of bread made with different concentration of seaweed powder was evaluated with physical and sensory properties. The powdered algae was shown to have crude protein content at 25.38%. The major minerals were identified with calcium with 8.38 g/kg, potassium with 9.5 g/kg, and magnesium with 5.6 g/kg, which comprised to 19.08% of total mineral content. Amount of essential amino acids content was estimated to be 835 mg/100 g. Content of essential fatty acid was found to be 27,25% of total fatty acids. For the preparation of bread added with seaweed powder, the addition ratio of seaweed was set at 3, 5 and 7% versus wheat flour with same ratio of other ingredients. L value, lightness of bread, was proportionally reduced with increse of seaweed powder. However, b value, yellowness, was increased with the addition of the seaweed powder. Adhesiveness, cohesiveness, and springiness of the bread were reduced with the addition of the seaweed powder, however, hardness of the bread was vice versa. Texture, flavor, color, and overall acceptance of the bread added seaweed powder were shown up significant differences among all tested groups (P < 0.001), that is, more seaweed powder showed less favorable texture, flavor, color, and overall acceptance. Although the bread added with seaweed powder showed a less preference compared to control group, the bread with 3% of seaweed powder was favorable to other test groups, which might have a potential for the commercialization of functional breads using seaweeds.

• Food Science and Preservation
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• v.21 no.1
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• pp.55-61
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• 2014

This study was to investigate the quality characteristics of brown rice mixed with white rice and boiled in hydrothermal extract of the medicinal herbs which was effective for diabetes in order to suggest a way of taking the rice everyday in Korean dietary life. The moisture content of the cooked rice was decreased with an increase of brown rice addition. The moisture content was same at Herbs extract ($H_2$). The physical properties of Herbs extract ($H_1$)and Herbs extract ($H_2$) showed a similar tendency. The hardness of the control, 100% of white rice, was lowest. The hardness was increased with increase of brown rice addition. The springiness, cohesiveness and gumminess tended to be decreased with increase of brown rice addition, while the chewiness was increased with increase of brown rice addition. In chromaticity, $H_1$ and $H_2$ revealed a similar trend. The color value L was decreased with increase of brown rice addition. The value a was decreased with increase of brown rice amount. On the contrary, the value b was increased with increase of brown rice amount. In the sensory test result of the cooked rice by using $H_1$, the appearance, taste, texture and the overall preference exhibited a tendency to decreased with increase of brown rice addition. The incase was similar to the rice cooked with $H_2$ and the overall preference showed a similar tendency, being highest at the sample added with 30% of brown rice.

• Food Science and Preservation
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• v.22 no.6
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• pp.851-858
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• 2015

This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at $95^{\circ}C$, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.196-205
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• 2013

This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.272-277
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• 1990

Some additives were applied to improve Yukwa(Popped rice snack) quality and process modifications were tested for cutting down soaking time and application of rice flour. Addition of soaked soybean (3%, w/w) to dough showed higher expansion rate and better physical properties with more acceptable quality by sensory evaluation of Yukwa. Baking powder, modified starch and alcoholic liquor, Mackeali(rice wine, turbid). Soju(distilled liquor) and Yakju(rice wine, clear), were no positive effect on quality of Yukwa but alcoholic liquor gave more fine texture than others. High temprature soaking $(60^{\circ}C)$ of rice for 3 hours which is near gelatinization temperature of rice starch. gave same quality of Yukwa comparing with long time soaking (12 hours) at room temperature. Extention of high temperature soaking (12 hours) did not improve the quality of Yukwa. The 100 mesh of rice flour by dry milling method was better in expansion rate and hardness than 40 and 80mesh but it was worse than ordinary wet milling. It was notified that milling method and milling mechines for Yukwa preparation should be studied in more detail.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1095-1101
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• 2001

Spinach was minimally processed into the unseasoned side dish to be used for Korean food service industry, using the techniques of cook-chill and sous vide. Spinach was blanched at 10$0^{\circ}C$ for 6 minutes, vacuum-packaged in the unit of 500 g by plastic film of low gas permeability, pasteurized at 9$0^{\circ}C$ and then cooled rapidly at 3$^{\circ}C$. The chilled products were then stored at 3 and 1$0^{\circ}C$ with measurement in their quality. Six log cycle (6D) inactivation of Listeria monocytogenes and 13 log (13D) thermal destruction of Streptococcus faecalis were compared as two pasteurization conditions, which corresponded to heating for 22.8 and 30.0 minutes at 9$0^{\circ}C$, respectively. Milder heat processing based on 6D process of L monocytogenes gave better quality of color, texture, ascorbic acid and chlorophyll than the conditions of 13D process of S. faecalis. Any microbial growth in total aerobic, psychrophilic and anaerobic bacteria was not observed until 8 days at 1$0^{\circ}C$ and 14 days at 3$^{\circ}C$, which might be regarded as strict guidelines of shelf life. Storage times based on the changes in physical and chemical quality were longer than those based on strict microbial quality in case of the products pasteurized by 6D process of L. monocytogenes. The seasoned vegetables prepared from sous vide processed spinach were found to be inferior in sensory quality to those from freshly blanched one.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.415-421
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• 2010

This work was carried out to investigate chemical composition and meat quality of crossbred Korean native chickens (KNC). Ninety 1-d male chicks were used in this work and were divided into 4 groups as A: (KNC egg-meat type C strains $\times$ KNC meat type S strains) (female) $\times$ KNC meat type H strains (male), B: (KNC egg-meat type C strains $\times$ KNC meat type H strains) (female) $\times$ KNC meat type S strains (male), C: (KNC native R strains $\times$ KNC meat type S strains) (female) $\times$ KNC meat type H strains (male), D: (KNC native L strains $\times$ KNC meat type H strains) (female) $\times$ Ross broiler (male) strains. They were fed the broiler diets for 12 weeks at the flat house and twenty seven chickens were slaughtered at week 5 and 10. Chicken thigh and breast were weighed and physicochemical compositions and sensory characteristics were investigated. Physical compositions of meats have no difference among strains at 5 week, and B strains differed from other strains at 10 week (P<0.05). The pH, moisture, and collagen content of meat from B strains were lower than other strains at 5 week. Ash and collagen of A strains were the lowest at 10 week (P<0.05), but others have no difference among strains. In sensory test, juiciness of D strains was the highest at 5 week, and tenderness of B strains was the lowest at 10 week (P<0.05). In conclusion, the crossbreeding of KNC did not affect physical traits but affected chemical composition of the chicken meat slaughtered at 5 week.