• Asian-Australasian Journal of Animal Sciences
• /
• v.29 no.11
• /
• pp.1639-1645
• /
• 2016

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color ($a^*$ and $b^*$) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.

• Journal of the Korean Society of Tobacco Science
• /
• v.28 no.1
• /
• pp.9-16
• /
• 2006

To get the informations of burley leaf, the chemical constituents, quality indices, leaf color and the effects of climatic factors on the physicochemical properties of leaf produced from 2000 to 2004 crop years at 6 growing areas were analysed. The average leaf chemical contents for 5 years were as follows ; nicotine 2.87%, total nitrogen 4.55%, and chlorine 0.57%. The nicotine content was low while total nitrogen was slightly high as compared with recommended contents(nicotine ; $3.0{\sim}3.5%$, total nitrogen; $4.0{\sim}4.5%$). The variations of physicochemical properties among crop years were high while those of growing areas were relatively low. The nicotine contents of upper leaves were positively correlated to the sunshine hours in June and negatively correlated to the rainfalls in June and July according to crop years. However the total nitrogen content of upper leaves were positively correlated to the rainfalls in July according to growing areas. The tan-tended colored leaves were produced under the high air temperature, drought and long sunshine weather condition while the buff-tended colored leaves were produced under the contra교 condition according to crop years. It is considered that the increasing of nicotine content of Lugs may be available to decrease the nitrogen number(nitrogen/nicotine ratio) of leaf tobacco.

• Journal of the Korean Society of Tobacco Science
• /
• v.28 no.1
• /
• pp.1-8
• /
• 2006

To get the information of flue-cured leaf, the chemical constituents, quality indices, leaf color and the effects of climatic factors on the physicochemical properties of leaf produced from 2000 to 2004 crop years at 6 growing areas were analysed. The average leaf chemical contents for 5 years were as follows ; nicotine 2.22%, total sugar 28.0%, total nitrogen 1.89%, ether extracts 6.37% and chlorine 0.38%. The nicotine and total nitrogen contents were low while the total sugar were high as compared with KT&G recommended contents(nicotine ; $2.5{\sim}3.0%$, total nitrogen; $2.0{\sim}2.5%$, total sugar ; below 25.0%). The variations of physicochemical properties among crop years were high while those of growing areas relatively low. The nicotine content of leaf was negatively correlated to the rainfalls in June and July sugar content was negatively correlated to the average air temperature in June and July according to crop years. The orange colored leaves were produced under the drought and long sunshine weather condition while the lemon colored leaves were produced under the contrary condition according to crop years. Blending the different crop year's leaves in the proper way may be beneficial to produce of uniform and consistent cigarettes. It is considered that the increasing of nitrogen fertilizer or improving of nitrogen uptake may be available to increase the nicotine and nitrogen and decrease the total sugar contents of flue-cured leaf tobacco.

• Food Science and Biotechnology
• /
• v.14 no.5
• /
• pp.676-680
• /
• 2005

This study investigated the effect of thawing rate on the physicochemical properties of frozen ostrich meat. Five different thawing rates (0.33, 0.54, 0.61, 0.68, and 0.78 cm/h) were delivered by controlling the air velocity as heat convection at $15^{\circ}C$. The pH value decreased with increasing thawing rate (p<0.05). In color measurement, $L^*$-values of all treatments were lower and $b^*$-values higher than those of control, but $a^*$-values were not significantly different among the treatments except at the thawing rate of 0.33 cm/h. Increasing thawing rate tended to improve the water holding capacity (WHC) of the samples. Thawing loss decreased with increasing thawing rate and significantly higher cooking loss was observed at the thawing rate of 0.33 cm/h. Thiobarbituric acid reactive substance (TBARS) levels of all treatments were significantly higher than that of control (p<0.05). Increasing thawing rate tended to decrease the total volatile basic nitrogen (TVBN) value. These results indicated that a rapid thawing process at $15^{\circ}C$ improved the quality of frozen ostrich meat.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.5
• /
• pp.706-715
• /
• 2016

Nutritional composition and physicochemical properties changes in mustard leaf kimchi were investigated during fermentation of up to 3 months. The pH decreased, and the titratable acidity gradually increased according to increase of fermentation periods. Fructose and glucose were the major free sugars in mustard leaf kimchi, and their amounts were significantly decreased with fermentation periods (p<0.05). Lactic acid content showed a significant increase with maximum increase at 3 months. All types of kimchi contained 20 amino acids, but the content of most amino acid fluctuated during fermentation. Except for K and Zn, the content of other ingredients including Ca, Fe, Mg, Na, Se were the highest in kimchi fermented for 2 months. The unsaturated fatty acid of mustard leaf kimchi was higher than that of saturated fatty acid, and total fatty acid of kimchi significantly decreased after 2 months (p<0.05). Most vitamin contents showed a tendency to decrease with fermentation, in particular, vitamin B complex except for $B_2$ significantly decreased after 3 months (p<0.05). The results provide fundamental data for determining the appropriate fermentation period to improve the quality of kimchi.

• Korean Journal of Food Science and Technology
• /
• v.33 no.3
• /
• pp.353-360
• /
• 2001

Physicochemical characteristics of kochujang prepared with addition of garlic and onion, were investigated for 22 weeks of fermentation to obtain information on improving the quality of traditional kochujang. Moisture contents of kochujang increased during fermentation, but total nitrogen contents decreased slightly. The pH and titratable acidity of kochujang changed a little by addition of garlic or onion. Total sugar contents of kochujang decreased rapidly after 4 weeks, but reducing sugar contents increased until 2 weeks of fermentation. As the ratio of garlic increased, reducing sugar contents decreased. Ethanol contents increased during fermentation as mixing ratio of onion increased. Amino nitrogen contents of kochujang increased as mixing ratio of garlic or onion increased, but ammonia nitrogen contents decreased. Water activities of kochujang decreased slightly during fermentation, but consistency increased until 18 weeks. The color values of garlic or onion added kochujang were low in the L-values, but a- and b-values increased. Results of sensory evaluation showed garlic added$(2{\sim}4%)$ kochujang were more acceptable than onion added kochujang due to more favorable taste and flavor.

• Food Science and Preservation
• /
• v.7 no.1
• /
• pp.44-50
• /
• 2000

Physicochemical properties and sensory evaluation of Satsuma mandarin produced in Cheju were investigated . Fruit index(width/Length), soluble solids and acid content of Citrus unshiu marc. var. miyagawa(miyagawa) and C. unshiu marc. var.(okitsu) harvested at 1st December were 1.16 and 1.23, 12.12 and 12.01, 0.97 and 1.09, respectively. and the fruit of miyagawa was showed somewhat round in shape, compared to ikitsu. the taste of miyagawa seemed to be better than okitsu. However, compared to miyagawa, peel thickness was thinner, flesh ratio was higher, and firmness was higher as 0.502kg-force in kitsu. Nevertheless there were some differences among panelist groups in sensory evaluation , middle size of citrus fruits were favorable to most panelists, but except very small or very large size of fruits, there were not so much differences in okitsu. The panelists referred to somewhat flat-shaped fruits from that sensory evaluation score was increased to 1.3 in fruit index. nevertheless there were not so much differences in full-colored fruits, the citrus peel color of reddish yellow was more favorable than greenish or pale yellow color. the score was increased more linearly according to citrusfruit produced in optimum ciltivation area, and was prefered to thinner in peel thickness , Correlation between soluble solids, acid content , Brix/acid ratio and flesh ratio with sensory evaluation score were not showed significantly, it was different to with citrus juice. This data obtained in this experiments are supposed to be applied to the quality evaluation of Satsuma mandarin produced in Cheju .

• Food Science and Preservation
• /
• v.9 no.2
• /
• pp.148-153
• /
• 2002

Effect of the thickness of low density polyethylene(LDPE) Film as packaging material on changes in physicochemical characteristics of mature-green mume (Prunus mume Sieb. et Zucc) fruits during storage at different temperatures(0, 10 and 25$\^{C}$) were investigated. Fruit samples stored in pouches with 30㎛ thickness of LDPE film maintained well not only external qualities such as Shape and firmness, but also internal chemical properties such as pH, acidity, the content of soluble solid and chlorophyll, and color, comparing with samples stored without packaging material or in other pouches with different film thickness(20 and 40㎛). From the results, it was found that the maintenance of quality of mature-green mume fruits during storage at 0, 10 and 25$\^{C}$ closely related to the changes in respiratory conditions for fruits affected by the film thickness of the packaging material.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.548-551
• /
• 1998

Physicochemical characteristics of the Korean type hot sauce during storage were investigated. Chemical analysis of the Korean type hot sauce showed as follows; pH 3.29, titratable acidity 3.88%, capsanthin 0.13% and capsaicin 2.68 mg%. The contents of capsanthin and capsaicin except pH and titratable acidity decreased during storage for 50 days at 20 and $30^{\circ}C$. The results of sensory evaluation showed the decrease of value according to storage time. Especially change of color in sensory evaluation was outstanding. For correlationship between the color of sensory evaluation and capsanthin content was high, capsanthin content was selected as a quality index of the Korean type hot sauce. Shelf-lives of the Korean type hot sauce were predicted to be 232.5 days at $20^{\circ}C$, and 178.0 days at $30^{\circ}C$, respectively.

• Culinary science and hospitality research
• /
• v.15 no.1
• /
• pp.59-66
• /
• 2009

To investigate the physicochemical characteristics of garlic(Allium sativum L.), general composition, mineral, vitamin C, free sugar and total acidity were determined in nine sample groups from Daejeong Jeju(DJ; Alttre, Gasiorum, Seoyukgaeri), four from Korea domestics(KD; Danyang, Uiseong, Taean and Namhae), and one from China. The average composition of the group from DJ included 63.0% of water, 35.6% of organic matter, and 1.40% of inorganic matter, which were similar to that of the group from KD. The contents of magnesium, phosphorus and sodium in the group from DJ were higher than those of the group from KD, whereas the contents of iron and calcium and total acidity showed a similar level. The mean vitamin C concentration in the group from DJ, especially from Alttre, was much higher than that in the groups from KD and China. It was also observed that the free sugar content of the group from DJ(Alttre) was the highest of all other garlic groups except that from China. In conclusion, the nutrient profiles of garlic groups from Daejeong Jeju are so comparable to those from Korean domestics, and so Daejeong Jeju should be recommended as the garlic cultivation area with acceptable quality.