• Korean Journal of Poultry Science
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• v.51 no.3
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• pp.145-151
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• 2024

This study was conducted to compare the meat quality characteristics of organic chicken and conventional chicken meat based on traditional meat products such as broilers and Korean native chickens. There were a total of 3 treatment groups: commercial broilers, Korean hanhyup-3 broiler (HH3), Korean organic chickens (KOC), consisting of chicken breast and thigh meat. For the comparison of chicken meat quality, proximate composition (moisture, crude protein, crude fat, crude ash), pH, water holding capacity (WHC), cooking loss (CL), drip loss, shear force and color were analyzed, and sensory evaluation was conducted. KOC showed higher moisture content compared to broilers and lower crude protein content compared to HH3 (P<0.05). KOC exhibited the highest pH among the three breeds, resulting in higher WHC and lower CL (P<0.05). In terms of shear force, higher values were observed in HH3 and KOC compared to broilers (P<0.05). KOC showed higher redness, while lower lightness and yellowness were observed in chicken thigh meat (P<0.05). Sensory evaluation revealed HH3 thigh meat had the highest overall preference.

• Journal of Sasang Constitutional Medicine
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• v.19 no.3
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• pp.188-205
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• 2007

1. Objectives This study was carried our to investigate the actual nutrient intake based on Sasang Constitution. 2. Subjects and Methods This study was performed with 984 adults(292 males, 692 females) aged 40 to 69, diagnosed of their Sasang constitution(1 Taeyangin, 242 Soyangin, 492 Taeumin, 249 Soeumin). Data was collected using the Semi-Quantitative Food Frequency Questionnaire. The daily mean nutrient intake and the index for evaluation of quality of nutrient intake were investigated and compared among three constitutional groups(Soyangin, Taeumin, Soeumin) 3. Results and Conclusions The comparisons of the daily mean nutrient intake and the index for evaluation of quality of nutrient intake among three constitutional groups were as followings. (1) In male, the daily mean fat-intake of Taeumin was significantly more than that of Soeumin. In the ratio of car bohydrate-intake in total calorie, Soemuin was significantly higher than the other two groups, and in the ratio of fat-intake lower. %RDA of vitamin B was significantly different among groups. (2) In female, the daily mean fat-intake of Soyangin was significantly more than that of Soeumin. In the ratio of carbohydrate-intake in total calorie, Soemuin was significantly higher than Soyangin, and in the ratio of protein and fat-intake lower. In INQ of protein, Soyangin was significantly higher than Soeumin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.571-575
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• 2012

The objective of this study was to evaluate the quality characteristics of noodles made with a dried powder of the shoots and leaves from $Aralia$ $elata$and $Kalopanax$ $pictus$. Ash, protein, and dietary fiber contents of $A.$ $elata$ and $K.$ $pictus$ were higher than those of wheat flour. The protein and fat contents of $K.$ $pictus$ powder were higher than those of the $A.$ $elata$ powder, but ash and dietary fiber contents were less than those of $A.$ $elata$. When the amount of $A.$ $elata$ powder increased, brightness (L) values of dough decreased, and redness (a) and yellowness (b) values of dough increased. The weight and volume of the cooked noodles also increased, as did the turbidity of the soup. Addition of $A.$ $elata$ and $K.$ $pictus$ powders in noodles reduced the cutting forces needed to cut the cooked noodles. The sensory evaluation indicates that noodles with 5% $A.$ $elata$ and $K.$ $pictus$ powder added were the most preferable.

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.1055-1066
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• 2022

This study investigated quality characteristics of chicken stock with added plum extract (PE) and green tea powder (GP) stock during storage. Plum extract (0, 0.5, 1, 3%) and green tea powder (0, 0.5, 1, 3%) were added at three levels. Chicken stock was stored at room temperature for 14 days. The pH of the chicken stock decreased significantly as the content of PE and GP increased (p < 0.05). The group with 3% plum extract added showed significantly lower pH values (p < 0.05). Total numbers of microorganisms (TMC) showed significant differences according to the storage period (p < 0.05), where the groups with PE and GP added showed lower TMC values than the control group, This indicates that PE and GP could inhibit the growth of microorganisms. The addition of 3% PE or GP decreased lipid oxidation (TBARS) and protein deterioration (VBN) values. In sensory test, the results showed that adding PE or GP has a positive effect on storage characteristics of chicken stock. The addition of PE rather than GP is effective not only in improving sensory evaluation, but also in minimizing changes in quality by suppressing lipid oxidation and protein deterioration during storage. In conclusion, 3% PE addition was found to be the most optimal supplementation choice for increasing the storability of chicken stock.

• Food Science and Preservation
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• v.20 no.6
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• pp.798-804
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• 2013

Chlorella is an attractive potential food source because it is high in protein and other essential nutrients; when dried, it is about 45% protein, 20% fat, 20% carbohydrate, 5% fibre, and 10% minerals and vitamins. It has been widely used as a well-being food. We investigated the quality characteristics of cookies prepared after addition of various concentrations of chlorella powder (0%, 1%, 3%, and 5%, all w/w) as a substitute for flour. In this study, as chlorella powder concentration rose, decreases in the moisture content, pH, L, a and b value became evident. The spread factor and hardness of the cookies slightly increased after the addition of chlorella powder. Sensory evaluation scores in terms of color, flavor, and texture were statistically very similar, but taste and overall acceptability scores were lower than those of the control. The result of this study showed that the quality of the cookies with the addition of 1% chlorella powder was the best in terms of its taste, flavor, texture, and sensory properties.

• Animal Bioscience
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• v.34 no.10
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• pp.1695-1704
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• 2021

Objective: The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of emulsified sausage. Methods: The ESH content was determined by high performance liquid chromatography. The antioxidant activity of Flammulina velutipes (F. velutipes) extract was determined through radical-scavenging activity of 1,1 diphenyl-2-picryl-hydrazyl, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and hydroxyl radicals. Four different groups of emulsified sausage were manufactured: control, no antioxidants; BHA, 0.01% butylated hydroxyanisole; EEME, 0.8% ESH-enriched mushroom (F. velutipes) extract; AE, 0.012% authentic ESH, after storage for 14 days (at 4℃), the quality of sausage including oxidative stability (2-thiobarbituric acid reactive substances and protein carbonyls content), volatile compounds and sensory quality were studied. Results: It was demonstrated that adding ESH-enriched F. velutipes extract to sausage could effectively prevent lipid and protein oxidation, and its efficacy was equivalent with 0.01% BHA. During meat processing, the ESH mainly contributed to the antioxidative activity of F. velutipes extract. The flavor and sensory attributes of emulsified sausage were improved through adding ESH-enriched F. velutipes extract. Conclusion: Accordingly, the extract of F. velutipes contained high-level of ESH and could be a good antioxidant candidate for processed meat production.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.460-473
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• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.1
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• pp.47-53
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• 2014

Varietal difference of eating quality by milling degree was investigated for total nine rice varieties comprised of three varieties each as excellent, good, and normal according to sensory evaluation results of cooked rice. Nine varieties were analyzed for their physicochemical properties and for the sensory evaluation according to five different degree of milling(5.5~13.5% based on brown rice). Overall score obtained through sensory evaluation was found the best in the milling degree at 9.5% and 11.5%. The overall score by rice variety was categorized into type A that showed high score at milling degree 9.5%, type B at milling degree 11.5%, and similar type C at both milling degrees 9.5% and 11.5%. The best eating quality was observed in Ilmibyeo and Koshihikari having overall eating quality excellent at milling degree 9.5% and in Chucheongbyeo and Dongjinbyeo having overall eating quality good at milling degree 11.5%. While, Palgongbyeo and Nonghobyeo having eating quality normal showed the best eating quality at milling degree 9.5% and 11.5%. Correlation analysis between overall score and physicochemical properties and five sensory evaluation items by three types of rice showed that Mg content and stickiness of type A, protein content and taste of type B, and K content and appearance of type C were highly significant correlation on overall score by panel test. Therefore, Mg contents might have affected on the stickiness of cooked rice in type A, protein contents on the taste in type B, and K contents on the appearance in type C, respectively.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.518-523
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• 2008

Experiments were conducted to assess the quality properties of steamed fish paste by addition level, along with a fish meat replacement(dried bovine plasma). The moisture, crude protein, crude fat and ash contents evidenced partially significant difference among the controls, DBP1, DBP2 and DBP3 groups(p<0.05). The pH values of the steamed samples were higher than those of the non-steamed samples, and when the content of the dried bovine plasma as meat replacement agent was increased, the pH was increased. The water holding capacity of the steamed fish past samples, along with the replacement levels were significantly higher than in the samples without the meat replacer(p<0.05). The range of cooking loss was $5.19{\sim}5.38%$. Structural weakening of the boiled samples was significantly higher than that observed in the fried sample. Hardness and chewiness were increased slightly by the addition of bovine plasma, but gel strength evidenced a pattern of decreased in DBP1, DBP2 and DBP3 groups. The result of our sensory evaluation on taste, texture, color and overall acceptance evidenced significant differences among the controls, DBP1, DBP2 and DBP3 groups, and the sensory score of color was the highest.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.634-641
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• 2012

In this study, the physicochemical and quality characteristics of eel sauce added with bokbunja powder were evaluated. Crude protein, crude fat, crude ash, and crude fiber contents increased in eel sauce with increasing amount of bokbunja powder. The lowest pH and salinity were observed in eel sauce added with 80% bokbunja powder, whereas the solid content, titratable acidity, and viscosity were the highest. Regarding Hunter's color results, lightness L and redness a values increased with increasing amounts of bokbunja, and the red color was significantly different between each sample. In the sensory evaluation results, the color, bokbunja flavor, bokbunja taste, salty taste, and moistness significantly increased with higher amount of bokbunja powder. Overall acceptability from 80%<60%<40%<0%<20% sequence supplemented with 20% in group symbols 7.08 to higher. Eel sauce added with 20% bokbunja powder produced the most desirable characteristics compared to other amounts of added bokbunja powder.