• 한국축산식품학회지
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• 제41권2호
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• pp.247-260
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• 2021

This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein content, fat content, and pH. Uncooked Bulgogi also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of Bulgogi sauce. The yellowness of uncooked Bulgogi with 6%-12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control Bulgogi was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked Bulgogi with 6%-12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the Bulgogi with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of Bulgogi sauce and meat. The sensory characteristics of Bulgogi marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for Bulgogi sauce, and a 9% addition amount is optimal in terms of quality.

• 동아시아식생활학회지
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• 제26권3호
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• pp.230-236
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• 2016

The study was carried out to evaluate the quality of commercial pork and beef jerky at a market in Korea. The amount of food additives, place of origin, meat content, microbiological and physicochemical characteristics were investigated in 46 different jerky samples. Meat contents of pork and beef jerky were 75.2~94.0% and 80.0~95.6%, respectively. Food additives, including sodium nitrite, potassium sorbate, and sodium erythorbate were mainly used in jerky. Pork jerky was processed from domestic pork, and beef jerky was mostly processed from imported beef from the USA, Australia, or New Zealand. Pork jerky contained $23.82{\pm}5.74%$ moisture, $37.86{\pm}7.05%$ crude protein, $6.16{\pm}4.91%$ crude fat, and $4.6.87{\pm}1.76%$ crude ash. Beef jerky contained $26.64{\pm}5.21%$ moisture, $41.36{\pm}3.50%$ crude protein, $4.67{\pm}3.46%$ crude fat, and $7.21{\pm}1.91%$ crude ash. Water activity (Aw) of pork jerky was $0.73{\pm}0.09$ while that of beef jerky was $0.78{\pm}0.08$. Volatile basic nitrogen (VBN) content to jerky was 7.1~36.0 mg/100 g. There was no significant difference in the physicochemical composition of meat type (p<0.05). Coliform, Escherichia coli and Staphylococcus aureus were not detected in pork or beef jerky, whereas yeast and molds were detected below $1.2{\times}10^1CFU/g$ in beef jerky samples.

• 한국식품영양학회지
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• 제31권5호
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• pp.577-586
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• 2018

The proximate compositions, quality and physicochemical characteristics of mung-bean cultivars cultivated in the north-central region of South Korea with different seeding periods were evaluated. A significant difference was noted in the proximate compositions and chromaticity of mung-beans according to cultivars and different seeding periods. Crude ash and protein content decreased with the delay in seeding period and a slight increase in carbohydrate content was observed. Redness of the other five cultivars increased with the delay in seeding period except for the cultivar Jangan, while the yellowness decreased in cultivars Geumsung and Jangan. Water binding capacity of the $1^{st}$, $2^{nd}$ and $3^{rd}$ seeding on the cultivar Eoul was 115.15, 99.76 and 96.31%, respectively, and a decrease in the binding capacity was observed with the delay in seeding periods. Water solubility index and swelling power were significantly different among cultivars. Total polyphenol content of $1^{st}$ and $2^{nd}$ seeding on the cultivar Jangan was 8.59 and 8.57 mg GAE/g, respectively, and a decrease was observed with the delay in seeding periods except for the cultivar Sohyeon. Total flavonoid content of $1^{st}$ seeding on the cultivar Jangan was 5.25 mg CE/g, which decreased with the delay in seeding periods. DPPH radical scavenging activity of $1^{st}$ seeding on the cultivars Geumsung and Kyungseon was 2.44 and 2.32 mg TE/g, respectively, which decreased with the delay in seeding periods. The BTS radical scavenging activity of $1^{st}$ seeding on the cultivar Jangan was 6.98 mg TE/g. In the present study, the variations in phenol content and radical scavenging activity were observed to be dependent on the cultivars and seeding periods.

• 한국축산식품학회지
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• 제43권6호
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• pp.1067-1086
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• 2023

With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.

• Preventive Nutrition and Food Science
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• 제22권3호
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• pp.246-250
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• 2017

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.

• 한국식품조리과학회지
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• 제19권6호
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• pp.753-757
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• 2003

The quality characteristics of the traditional Korean snack Yut-gang-jung with Perilla, and the changes that occur during storage were investigated. The water and protein content of a fresh sample were 9.67％ and 10.83％, respectively. The water content in the sample stored at 20$^{\circ}C$ changed slightly, but that of the sample stored at 60$^{\circ}C$ showed larger changes from 9.33 ％ to 4.33％. The acidity of the sample stored for 8 days was significantly higher. The hardness of the sample stored at 60$^{\circ}C$ for 4 days was increased significantly. Results of the sensory evaluation indicated the sample stored at 60$^{\circ}C$ had a significantly decreased roasted perilla flavor. The rancid flavor of the sample stored at 20$^{\circ}C$ increased slightly, while that of the sample stored at 60$^{\circ}C$ showed a drastic increase during storage. Therefore, a one week storage of the Yut-gang-jung with Perilla at room temperature is recommended for a product to have a shelf-life with similar physicochemical and sensory properties to fresh samples.

• 한국식품저장유통학회지
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• 제14권5호
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• pp.504-510
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• 2007

양파의 이용성 증대를 위해서 양파김치 분말을 첨가하여 풍미와 물리적 특성을 개선한 쌀 압출스낵의 제조조건에 따른 팽화물의 수분흡수율, 경도, 팽창률, 색도변화 및 관능검사 등의 품질특성을 조사하였다. 양파김치 분말 $3{\sim}10%$를 쌀가루에 첨가한 후 수분함량 $20{\sim}26%$로 조절하여 바렐온도 $100{\sim}130^{\circ}C$, 스크루 속도 250 rpm에서 $7\;{\times}\;2\;mm$ 압출구로 압출성형 한 다음 건조하여 양파김치 분말을 첨가한 쌀 압출팽화물을 제조하였다. 이들 중에서 양파김치 분말과 쌀가루 혼합물의 수분함량 24%, 바렐온도 $130^{\circ}C$, 스크루속도 250rpm에서 제조한 압출성형물의 특성이 우수하였다. 쌀가루에 첨가한 양파김치 분말의 양이 증가할수록 압출물의 수분흡수율은 증가하였고, 경도와 팽창률은 감소하였으며 색차 ${\Delta}E$ 값은 증가하여 어두운 색깔을 보였다. 양파김치 분말 첨가량이 많은 10% 첨가구에서 수분흡수율은 가장 컸으나 경도는 가장 낮았다. 이같이 쌀 압출팽화물에 양파김치 분말을 첨가함으로써 팽화물의 물리적 특성을 개선하고 나아가 관능적 기호성을 향상시킬 수 있는 가능성을 보여 주었다.

• 한국식품조리과학회지
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• 제10권4호
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• pp.322-328
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• 1994

In order to standardize a recipe of Jeung-Pyun, fermented rice cake, we studied the sensory, rheological and physicochemical characteristics of Jeung-Pyun in terms of fermentation time and ratio of ingredients. Jeung-Pyun fermented for 3 hours was higher in pH, better in taste, hardness and overall quality than that fermented for 7 hours. It was softer, and had more moisture and fine grain as the amount of added water increased. Jeung-Pyun made with 80% added water had the greatest volume. Jeung-Pyun without salt was the worst in color and flavor and the smallest in volume. As the Jeung-Pyun was added more sugar and Tak-Ju, the volume was more larger and the moisture was more less. Taste and overall quality of Jeurig-Pyun was not affected by the amount of Tak-Ju added. The pH of Jeung-Pyun was lower as it was added more Tak-Ju. Therefore, Jeung-Pyun which is fermented for 3 hours, with 70% water, 0.8% salt, 15% sugar, and 30% Tak-ju was the most acceptable one in terms of sensory qualities and physiochemical properties.

• 한국식품조리과학회지
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• 제8권3호
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• pp.333-341
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• 1992

The physicochemical, rheological and sensory characteristics of 'BACKSULGIES', which was added with potato peel, guar gum or polydextrose, were investigated. The maximum acceptable addition ratio of dietary fiber to 'BACKSULGI' was 10%. And optimal addition ratio was 3% for all samples. The water binding capacity was affected by dietary fiber sources and incubation conditions (temperature and time). The Guar gum had me highest value of water binding capacity. The solubility was highly related with water binding capacity and me swelling power was increased with temperature increment. The degree of gelatinization was not significantly different with dietary fiber sources. But me values of gelatinization of 'BACKSULGIES' added with dietary fibers were significantly higher than mose of 'BACKSULGI' with no dietary fiber. Generally hardness and brittleness incresed along with storage time. But me hardness of 'BACKSULGIES' added with dietary fibers was significantly lower man those of 'BACKSULGI' with no dietary fiber. The retardation effect of dietary fibers for retrogradation of 'BACKSULGIES' was also proved by time constant determination of Avrami equation. Sernsory evaluation revealed that me addition of dietary fibers did not reduce the organoreptic quality. Therefore potato peel 3%, guar gum 3%, polydextrose 3% were optimum addition ratio which could be accepted as conventional 'BACKSULGI'. As me results of this study, it was proved mat the additions of dietary fibers to 'BACKSULGI' had the retardation effect of retrogradation.

• Journal of Ecology and Environment
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• 제41권8호
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• pp.213-222
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• 2017

Background: This study was conducted to assess the physicochemical water quality and the altitudinal distribution of low-temperature and mountain epilithic diatom (LTMD) community in Buk and Hangae streams that are located in Seorak Mountain with the height of 1708 m in Korea. And the community characteristics of LTMD found in the Buk and Hangae streams were compared to that of LTMD from the Han River system. Results: The physicochemical water qualities of Buk and Hangae streams were determined to be very clean. As a result of analyzing the community composition, 135 taxa of epilithic diatoms were determined, and 22 taxa appeared including Hannaea arcus var. subarcus which are known to have low-temperature and mountain ecological characteristics in the literatures. The relative frequencies of LTMD were 37.0~0.9% range from the upper to lower regions. Although Diatoma tenuis, Eunotia minor, and Gomphonema affine are known to be ubiquitous in streams and lakes, in this research, the three taxa were added into low-temperature and mountain epilithic diatom, since D. tenuis and E. minor appeared only in altitudes above 600 m, and G. affine had the highest relative frequency during spring and fall in altitudes above 700 m, when water temperature was around $10^{\circ}C$. Conclusions: Among the 24 taxa of low-temperature and mountain epilithic diatom (LTMD) (including the 3 taxa added in this study), 14 taxa (Diatoma hyemalis, D. mesodon, D. tenuis, Hannaea arcus, H. arcus var. subarcus, Ulnaria inaequalis, Eunotia bilunaris, E. implicata, E. minor, E. muscicola, E. silvahercynia, E. septena, Delicata delicatula, and Gomphonema affine) represented the characteristics of LTMD very well; they grow best in water temperatures below $15^{\circ}C$ in Buk and Hangae streams and Han River system.