• Preventive Nutrition and Food Science
• /
• v.10 no.1
• /
• pp.22-28
• /
• 2005

Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

• Journal of Animal Science and Technology
• /
• v.47 no.1
• /
• pp.91-98
• /
• 2005

Results of meat quality, physicochemical characteristics, fatty acid and amino acid composition of the Korean Native Black Pig(70 and 90 kg of slaughter weight; KNBP) versus Landrace(110kg of slaughter) are as below. Compared with Landrace, the KNBP exhibited a greater lean meat yield, with no difference in backfat thickness between Landrace and KNBP. There were no difference in chemical composition between Landrace and KNBP, but pH, and cooking loss in the KNBP were superior value than those of the Landrace. These results, KNBP were affected in sensory property and cooking yield. Amino acid content of KNBP and Landrace were significant differences between Landrace and KNBP. Except for the methionine, essential amino acid contents of KNBP had significantly higher than those of Landrace. In the change of fatty acid composition, the Landrace had significantly higher percentages of palmitic(l6: 0), stearic(18: 0) and linolenic(18: 3) acids than that of KNBP, but linoleic acid(l8: 2) was decreased.

• Food Science and Preservation
• /
• v.17 no.3
• /
• pp.370-375
• /
• 2010

Cherries (Prunus avium L) were selected at the light red (LR) and dark red (DR) stages of maturation. Soluble solid content and the physicochemical properties of fresh 'Bing' cherries were analyzed to identify an instrumental nondestructive attribute reflecting changes in sweetness. Soluble solid content was significantly correlated with various physicochemical properties (firmness, color, and acid level) in LR-stage cherries. In DR-stage cherries, only firmness was positively correlated with soluble solid content. A positive correlation was found between soluble solid content and firmness of 200 randomly selected cherries. Thus, flesh firmness may be a useful quality factor indicating potential consumer acceptance of 'Bing' cherries.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.5
• /
• pp.816-821
• /
• 1994

The physicochemical properties and cooking qualities of six cultivars of covered barley, four malting barley and six naked barley were investigated. The 1, 000 kernel weight was heavier in the malting barley and ash content was the highest in covered barley. The varietal variation of amylose content was 17.7 to 20.2%. $\beta$-Glucan viscosity was generally lower in the malting barely, and varied greatly among barley cutivars with 2.16 to 8.47 cSt. The pearling rate was highest in naked barley with a mean of 75.5% and protein content of aw and pearled barely was significantly different with cultivars. In the cultivars tested, Doosan 8, Youngsan and Iri 5 showed the higher milling rate. Amylose patterns showed that the covered barley cultivars has lower gelatinization temperature and higher peak height and height at 50 $^{\circ}C$ than the malting and naked barley. The water absorptions were highest in covered barley cultivars , and lowest in naked barley cultivars. The soluble solid was highest in naked barley cultivars.

• Asian-Australasian Journal of Animal Sciences
• /
• v.29 no.5
• /
• pp.702-708
• /
• 2016

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.4
• /
• pp.588-596
• /
• 2020

The seaweed Hizikia fusiformis is rich in protein, carbohydrates, vitamins, and minerals. We investigated the physicochemical properties and antioxidant activities of yanggaeng made with agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 1, 2, 3, 4, and 5%) of H. fusiformis powder. The proximate composition, pH, sugar content, color, texture, antioxidant activity, and sensory properties of the yanggaeng were investigated. The moisture and sugar contents of the yanggaeng did not change despite increasing the amount of H. fusiformis. The pH decreased with increasing H. fusiformis. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of H. fusiformis. In the texture profile analysis, the hardness, gumminess, and chewiness decreased with increasing H. fusiformis content. The antioxidant activity of the yanggaeng increased with the concentration of the H. fusiformis powder. The yanggaeng containing 2% H. fusiformis had the highest overall sensory acceptance score. The addition of H. fusiformis to yanggaeng appears to improve its quality and antioxidant activity.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.5
• /
• pp.672-680
• /
• 2020

This study investigated the physicochemical properties and antioxidant activities of yanggaeng prepared from agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 0.5, 1.0, 1.5, 2.0, and 2.5%) of Pyropia yezoensis powder. The moisture, pH, sugar content, color, texture, antioxidant activity, and sensory properties of yanggaeng were investigated. The moisture content of yanggaeng did not change despite the increasing amount of P. yezoensis. The pH and sugar content decreased with increasing P. yezoensis concentration. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of P. yezoensis. Regarding texture profile analysis, the hardness, gumminess, chewiness, and cohesiveness decreased with increasing P. yezoensis content. The antioxidant activity of yanggaeng increased with increasing concentrations of P. yezoensis powder. Yanggaeng containing 2.5% P. yezoensis had the highest overall sensory acceptance score. Therefore, the addition of P. yezoensis to yanggaeng appears to improve its quality and antioxidant activity.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.55 no.4
• /
• pp.408-416
• /
• 2022

This study investigated the physicochemical properties and physiological activities of jelly prepared from gelatin, sugar, bokbunja extract, and different amounts (0, 0.5, 1, 2 and 3%) of fermented sea tangle Saccharina japonica powder (FSP). The jelly moisture, pH, and sugar content slightly increased with increasing the FSP content. Hardness, springiness, gumminess, chewiness, and cohesiveness also increased with increasing FSP concentration. Jelly antioxidant activity did not change significantly with increasing FSP. In contrast, alcohol dehydrogenase and aldehyde dehydrogenase activities in the jellies increased significantly with increasing FSP concentration. β-secretase inhibitory activity in jellies also increased with increasing FSP concentration. Jellies containing 0.5 or 1% FSP achieved the highest overall sensory acceptance scores. Taken together, these data indicate that addition of FSP to jelly appears to improve its quality and physiological activities.

• Culinary science and hospitality research
• /
• v.9 no.2
• /
• pp.22-32
• /
• 2003

The cheese cakes of three family restaurants (A, B, and q were compared for water activity, Brix, free sugar contents, color difference, viscosity, and sensory evaluation. The carbohydrate contents of cheese cake made in B is higher than the others. However, the products in C have the highest values for the crude protein contents. In viscosity, the products in C have the lowest values in cutting strength and compression strength. In order to measure the quality of cheese cake for different family restaurants, 83 undergraduate students were selected. It is found that they like the products in A better than those in Band C for aroma, sweetness, and taste. The results suggest that the taste is the most important factor for quality, and the aroma is the secondary effective factor.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.4
• /
• pp.453-457
• /
• 2007

The physicochemical properties of red beets and the stability of betalain pigments irradiated at 2.5, 5, 10 and 30 kGy were evaluated. Betalain extraction yield of irradiated red beets was not significantly different from non-irradiated red beet. The red beet irradiated at 5kGy showed high optical density value in betacyanin and betaxanthin. In Hunter's color value lightness (L), redness (a) and yellowness (b) decreased with increment of irradiation dose. All red beets showed no difference in pH. The red beets irradiated above 10 kGy had poor textural property quality but antioxidant activity of betalain was not significantly changed by gamma irradiation. Considering natural colorant and textural quality, the gamma irradiation above 10kGy was an undesirable technique for red beets.