• Asian-Australasian Journal of Animal Sciences
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• 제32권10호
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• pp.1621-1629
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• 2019

Objective: The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin. Methods: Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to four groups which were commercial beef (CON, control group), frozen beef (Hanwoo frozen, HF; 40 days in $-18^{\circ}C$ freezer), wet-aged beef (Hanwoo wet-aging, HW; 21 days), and dry-aged beef (Hanwoo dry-aging, HD; 40 days). HW and HD were stored in a $80%{\pm}5%$ relative humidity cooler at $1^{\circ}C$. Results: The HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p<0.05). The shear forces in the HW and HD groups were significantly lower than those in the CON group. The HD group had significantly higher omega-3 and polyunsaturated fatty acids compared with other groups. Glutamic acid levels in the HD group were significantly higher compared with those in other groups. Electronic tongue analysis revealed that sourness of the HD group was lower than that of other groups, whereas the HD group showed significantly higher umami, richness, and saltiness compared to other groups (p<0.05). Sensory test results revealed that the HW group had significantly higher tenderness, while the HD group had significantly higher chewiness, juiciness, and overall acceptability scores. Conclusion: These results suggest that both wet- and dry-aging treatments can effectively improve sensory characteristics, and dry-aging was much more useful to enhance umami tastes and meat quality of 2 grade Hanwoo sirloins.

• 한국약용작물학회지
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• 제28권6호
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• pp.428-434
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• 2020

Background: This study aimed to investigate the quality characteristics of Astragalus membranaceus Bunge leaf (AMBL) fermented with lactic acid bacteria and the applicability of its biologically active compounds. Methods and Results: An assessment of physicochemical properties such as pH, total acidity, free sugars, and isoflavonoid (calycosin-7-o-β-d-glucoside, ononin, calycosin, and formononetin) was conducted. Furthermore, the levels of antioxidant compounds, including polyphenols and flavonoids, and radical scavenging activities of the extracts using 2,2-Diphenyl-1-picryl-hydrazyl-hydrate and 2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) were investigated. The calycosin content in the water extract of AMBL fermented with Leuconostoc mesenteroides increased by approximately twice as much as the control. Conclusions: These results indicate that L. mesenteroides can be used to improve biological activity through fermentation, and that AMBL can be used as a functional materials and edible resource in industrial areas.

• 한국식품영양학회지
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• 제34권3호
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• pp.255-262
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• 2021

Centella asiatica (CA) is a vegetable that has been used for medicinal purposes for a long time, but it is not well known in Korea. In this study, the approximate analysis, physicochemical properties, free sugars, free amino acids and minerals of native and improved CA cultivated in Chungju area were measured. And the antioxidant contents and activities of CA solvent extracts were measured. There was no significant difference between native and improved species. As for the characteristics of CA, it was confirmed that the improved species had a large weight, size and a tough texture. Glucose was detected in native CA, fructose, glucose and sucrose were detected in improved species. A total of 15 free amino acids were detected and the content was slightly higher in improved species than in native species. The mineral content in CA was slightly higher in the improved species, and the detected minerals were Na, P, Ca, K, Mg and Fe. Polyphenols, ascorbic acid and flavonoids in each extraction solvent (water, 70% and 100% ethanol) were all higher in the improved species than in native species. And it was found that the antioxidant activities of ethanol extracts were higher than that of water.

• 한국식생활문화학회지
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• 제37권1호
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• pp.90-98
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• 2022

This study investigated the physicochemical and antioxidant properties of sponge cakes made using different amounts (2 and 4%) of barley sprout powder (BSP) and green tea powder (GTP), respectively. The results showed that the baking loss rate of GS2 (2% green tea) and GS4 (4% green tea) was 12.39% and 11.96%, respectively in the green tea addition group, which was higher than that of the barley sprout group, but significantly lower than that of the control group at 13.34% (p<0.05). The specific volumes of the sponge cake containing barley sprout and green tea 2% and 4% were between 2.84-2.95 mL/g, which was significantly higher compared to the control group at 2.69 mL/g (p<0.05). The sugar content was significantly higher in the control group and the barley sprout addition group at 2.30°Brix (p<0.05). As for the volume index, the control group with the lowest value at 13.43 showed a significant difference compared to the addition groups. The volume index significantly decreased as the addition amount increased, measuring 14.07 in BS4 (4% BSP) compared to 14.87 of BS2 (2% BSP) in the barley sprout group (p<0.05). In cross-sectional photography, the color became darker than that of the control group as the quantum of additives increased. In terms of the DPPH and ABTS radical scavenging activity, the total phenol content, and total flavonoid content, the groups with the addition of barley sprout and green tea showed higher antioxidant activity than the control group (p<0.05).

• 한국수산과학회지
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• 제55권3호
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• pp.294-301
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• 2022

Laver Pyropia tenera snack is typically manufactured as an attached laver and carbohydrate-based rice papers or glutinous rice paste. Carbohydrates contribute to a crispy texture and many various additives are used for development of texture. Isomalto-oligosaccharide (IMO) and corn starch (CS) are typical additives in snack products that produce several changes, including texture. We investigated physicochemical properties of laver snacks prepared using IMO/CS ratios of 1:0 (Sample 1), 3:1 (Sample 2), 1:1 (Sample 3), 1:3 (Sample 4), and 0:1 (Sample 5). All of the prepared laver snacks displayed constant drying rates up to 45 minutes. Samples 1 and 5 had higher drying rates than the other laver snacks. Concerning CIE color values, Sample 5 displayed the highest brightness (L^*) value (78.89) and lowest yellowness (b^*) value (6.66). In contrast, Sample 1 displayed the lowest L^* value (74.65) and highest b^* value (17.23). The hardness proportionally decreased along with IMO content. In the sensory evaluation, overall acceptance was highest for Sample 1 with the highest oligosaccharide content.

• 급식외식위생학회지
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• 제2권1호
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• pp.44-50
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• 2021

Physicochemical and antioxidant properties of the three different calorie types of HMR curry rice using fermented turmeric were analyzed in this study. The general tumeric added sample groups showed significantly higher carbohydrate content than the fermented turmeric sample group. In all sample groups, the ratio of protein, fat, and carbohydrate was found to be appropriate according to the nutritional composition ratio as one meal recommended by the Ministry of Health and Welfare. The brightness L value of the general turmeric-added sample group was measured to be significantly brighter than the fermented turmeric-added sample group. The fermented turmeric sample group showed a slightly lower pH value than the general sample group due to organic acids generated during fermentation. As a result of analyzing the radical scavenging activity of ABTS, LFTC, MFTC, and HFTC of the fermented turmeric group were 40.20, 40.46, and 36.16%, respectively, compared to those 32.41, 37.75, and 36.16% of LNTC, MNTC and FNTC of the general sample groups, respectively, consistently indicating that more free radicals were generated in the fermented sample group (p<0.01). Relatively unstable to heat and acid, DPPH scavenged radicals showed similar results to those of ABTS radical scavenging activity in terms of activity. Similar results were also shown in the measurement of total flavonoid and phenol content, which are known to have antioxidant antiviral and anticancer effects. Thus we could conclude that pilot products of the high quality varied calorie levels of HMR Bibimbap set with tumeric, which is helpful for antioxidant action have been developed to meet various customer needs.

• Animal Bioscience
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• 제36권9호
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• pp.1445-1452
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• 2023

Objective: This study was performed to evaluate the quality characteristics of pork sausage (PS) with sea tangle extract (STE) and rapid chilled pre-rigor muscle (RCPM) for the development of reduced-salt low-fat sausage. Methods: Pre- and post-rigor pork ham muscles were prepared to process PSs. Positive control (reference, REF) using post-rigor muscle were manufactured at a regular-salt level of 1.5%. Fresh and rapid-chilled pre-rigor muscle (FPM and RCPM) were used to manufacture reduced-salt sausages with 0.8% salt. Reduced-salt PSs were prepared with four treatments: FT1 (FPM alone), FT2 (FPM with 5% STE), RT1 (RCPM alone), and RT2 (RCPM with 5% STE). The physicochemical and textural properties of the sausages with reduced-salt levels and RCPM combination were measured to determine if the characteristics of RCPM were similar to those with FPM. Results: The pH values of PS with FPM and RCPM were higher than those of REF with post-rigor muscle. Color values (L^*, a^*, b^*) were not affected by different rigor-states and salt addition level. Textural properties of reduced-salt PSs were similar to those of REF due to the improved functionalities of pre-rigor muscle. RT2 had lower expressible moisture (%) than other treatments with post-rigor muscle and RCPM except for RT1. Conclusion: The addition of STE and RCPM to reduced-salt PS increased the water-holding capacity, which was lower than those of PS with STE using RCPM but similar to those of regular-salt sausage.

• 한국식품저장유통학회지
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• 제30권4호
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• pp.549-561
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• 2023

Recently, consumers have gained an interest in natural and minimally processed foods, inciting the food industry to consider using of natural products as preservatives. Strawberries are a widely consumed fruit but are also highly perishable. Therefore, in this study, the physicochemical properties of strawberries (Fragaria×ananassa) were evaluated after a 12-h treatment with lemon essential oil (Citrus×limon) or cinnamon essential oil (Cinnamomum cassia) vapor during storage at 22℃ for 4 days in an accelerated shelf-life study and 4℃ for 18 days in a validation study. Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p<0.05). Lemon essential oil delayed fruit darkening (p<0.05) but reduced the firmness of strawberries (p<0.05). Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p<0.05), and a decrease of 16.7% visible decay, although the difference was insignificant. Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control. Since lemon and cinnamon essential oils have well-documented antimicrobial properties, they may be suitable for the natural preservation of fruit. This study provides new information on using essential oil vapor treatment to preserve fruits, and potentially decrease fruit loss and waste.

• 한국축산식품학회지
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• 제44권3호
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• 한국축산식품학회지
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• 제44권3호
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• pp.684-698
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• 2024

We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control, NC), one with 1.00% C (C1), 2.00% C (C2), 4.00% C (C3), and 0.10% ascorbic acid (positive control, PC). C addition resulted in changes in composition, quality, and sensory attributes. Moisture content decreased with higher C levels; crude protein varied among the groups, with C1 having the highest crude protein levels and C3 the lowest. Crude fat decreased with increasing C concentration, whereas the carbohydrate content increased. The water-holding capacity notably decreased in the C3 group, resulting in increased cooking loss with higher C concentrations. C treatment altered color and texture, reducing CIE L^* and increasing CIE a^* before cooking and increasing CIE L^* and CIE a^* after cooking. CIE b^* decreased before cooking but increased thereafter. C-treated Tteokgalbi was less cohesive, chewy, and brittle compared to the NC. The C treatment increased the total phenolic and flavonoid contents and enhanced radical scavenging capacities. It also affects storage characteristics, lowers pH, and increases 2-thiobarbituric acid reactive substances values. The microbial counts were lower in C2 and C3 after 11 days. These findings suggest the potential use of C as a natural meat additive.