• Food Science of Animal Resources
• /
• v.21 no.2
• /
• pp.126-132
• /
• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.

• Korean Journal of Food Science and Technology
• /
• v.29 no.3
• /
• pp.395-399
• /
• 1997

Meat model emulsions ware prepared with salt-soluble protein and soybean oil. Effects of water-soluble protein (WSP) on the meat model emulsion treated with/without BHT during 8 day storage $5^{\circ}C$ under both dark and light illumination were studied by measuring POV and TBA. An emulsion without BHA and WSP was used as a control. Under light storage, there was no significant difference in peroxide values between the control and the sample treated with BHA except the 2nd day of storage. However, TBA values of the sample treated with BHA were significantly (p<0.05) lower than those of control except the 4th day of storage. TBA and POV of the samples treated with WSP and WSP + BHA were higher than control after 4th day of storage under light. That is, water soluble protein, which was composed mainly of myoglobin, increased lipid oxidation under light storage. The similar trends were also shown in the samples stored under dark. These results suggested that acceleration of lipid oxidation of the meat model emulsions by water soluble protein (WSP) under both light and dark might not be due to the singlet oxygen formation, but due to superoxide anion formed.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.6
• /
• pp.786-790
• /
• 2006

This study was carried out to analyze the physicochemical properties according to salting methods of eggplants exported mainly to Japan. Moisture contents of Chukyang and Shikibu were decreased after 3 days of salting regardless of salting methods. The decrease of moisture content in mixed treatment of rice husk and salt was higher than that of salt treatment after 7 days of salting. Ash contents of Chukyang and Shikibu were increased according to extended salting time regardless of salting methods. The Brix of Chukyang and Shikibu without salting were $4.0^{\circ}brix\;and\;5.0^{\circ}brix$, respectively, and were increased according to extended salting time regardless of kinds and salting methods. pH of Chukyang and Shikibu without salting were 6.04 and 6.00, respectively. Extended the salting time from 0 to 7 days did not result in a pH change. Reducing sugar contents of Chukyang and Shikibu were increased according to extended salting time, the increase of reducing sugar content in mixed treatment of rice husk and salt was higher than that of salt treatment during salting. Soluble protein contents of Chukyang and Shikibu without salting were 1.40 g and 1.85 g, respectively. Extended the salting time from 0 to 7 days resulted in gradual increase in soluble protein content of Chukyang and Shikibu.

• Asian-Australasian Journal of Animal Sciences
• /
• v.17 no.1
• /
• pp.131-136
• /
• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• Korean Journal of Environmental Agriculture
• /
• v.17 no.4
• /
• pp.296-300
• /
• 1998

The analysis of biochemical changes in tobacco plant as increase of NaCl concentraion was conducted. Total protein content and soluble protein content were decreased as NaCl concentration was increased, in that steady decreased until 120mM NaCl and largely decreased at 150mM NaCl. The expression of 74Kd subunit was increased until 60mM NaCl. However, the amount of 74Kd protein was decreased from 90mM NaCl. There was no difference for expression of other protein subunits. Chlorophyll a content was significantly decrease as NaCl concentration was increased, but chlorophyll b content was not much decreased. The slow increase up to 120mM NaCl and large increase at 150mM NaCl for ATPase and peroxidase activities indicated that 120mM NaCl could be a limiting concentration for salt injury.

• The Korean Journal of Ecology
• /
• v.16 no.2
• /
• pp.135-149
• /
• 1993

In order to study and ecotypic variation of Phragmites communis Trin., we investigated germination rates, velocities, and protein band patte군 of seeds of three population of salt marsh, estuary and fresh water areas of Muan Peninsular in southwestern coast of Korea from March, 1990 to October, 1992. The highest germination rates of seeds were observed at $25^{\circ}C$; those of population of the estuary and fresh water are were 100% and that of the salt marsh was 95%. Similar germination rates were observed from the populations of estuary and fresh water areas at $30^{\circ}C$ and $20^{\circ}C$, but they decreased at $15^{\circ}C$. The onset of germination of seeds of three population was earlier $^{\circ}C$, but they decreased at $15^{\circ}C$. The onset of germination of seeds of th three populations was earlier at both $25^{\circ}C$, which was higher than those of any other areas, while that of fresh water areas was the lowest. were different; those of salt marsh and estuary decreased to 30% and 2.5%, respectively, at 3.0% of salt content, but seeds of the fresh water area did not germinate at all at the same salt content. The onset of germination was delayed in the order of the salt marsh, esturay and fresh water areas as salt content of culture solution increased. Germination of seeds from the population of salt marsh was found to begin earliest. The highest germination velocity of three populations was observed in the culture containing no salt. The germination velocity constant decreased as salt content of culture solution increased from 0.5% to 3.0%: those of the populations of the salt marsh, estuary, and fresh water areas were 9.50, 0.75 and 0.00, respectively, at the salt concentration of 3.0%. Soluble protein patterns of seedings from the three populations were analyzed by SDS-PAGE method. The results showed that protein patterns of the three populations were distinctly different qualitatively and quantitatively. The present study suggests that populations of Phragmites communis Trin. in the coast of Korea had taken ecotypic variations of habitats, i.e., fresh water, estuary, and salt marsh types, according to the salt content.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.4
• /
• pp.647-653
• /
• 1994

This study was conducted to investigate the contents of dietary fiber (DF), compositions of fatty acids in lipid fraction and amino acids in salt-soluble protein from the functional food source such as Platycodi radix, perilla seed, evening primrose seed and aloe vera. The contents of dietary fiber, neutral detergent fiber (N.D.F) , acid detergent fiber( A.D.F) . kignin, hemicellulose an dcellulose in evening primorse seed were higher than those of other samples, except the content of cellulose .The ration of polyunsaturated /saturated (P/S) fatty acid in total lipids was 6.31 in perilla seed, which was higher than those of other samples. The content of linolenic acid (n-3) in perilla seed was 55.47%. The content of linoleic acid (n-6) in evening primrose seed was 71.88% , which was higher than those of other samples. The fatty acid composition in neutral lipids were the same as those of total lipids. The PUFA contents of fatty acid in glycolipids were 61.76% in perilla seed. And also, the ratio of n-6/n-3 in evening primrose seed was 15.19. The fatty acid compositions in phospholipids were the sameas those of glycolipids. The contents of PUFA in Platycodi radix were 62.96% . The essential amino acid contents of salt-soluble protein were 47 mole % in Platycodi radix , which was slightly higher than those other samples. The ration of essential amino acid /nonessential amino acid (E/N) was 0.9 and 0.66 in Platycodi radix and aloe vera, respectively.

• Journal of Life Science
• /
• v.10 no.4
• /
• pp.326-332
• /
• 2000

In order to investigate the possibility of functional property improvement of meat products, four kinds of pork patties were prepared with water 10% as control, mugwort extract 10%, pine needle extract 10% and fatsia leaf extract 10%, respectively. In case of control moisture content was higher, but crude fat was lower, compared to patties treated with plant extracts. Crude ash content of pine needle extract treatment showed higher level than that of other patties. pH range of patties revealed to 5.92∼5.978. In raw patties Hunter's L-and a-value of control were higher than those of plant extract treatment, and a-value of raw patties showed higher level than that of cooked. Yield, water holding capacity, salt soluble protein extractability and gel strength among patties did not show significant differences. In control patty, fat retention was lower compared to other plant extract treatments, but water soluble protein extractability was higher compared to pine needle. Values such as hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the patties. In sensory scores such as aroma, juiciness and palatability, significant differences were not observed among cooked patties, but texture score was higher in the order pine needle, mugwort, fatsia leaf and control.

• Korean Journal of Poultry Science
• /
• v.14 no.2
• /
• pp.145-151
• /
• 1987

In order to select the optimum freezing condition for the minimization of physico -chemical changes such as protein denaturation, lipid oxidation and pH change, the effect of freezing rates on the poultry meat quality changes was studied during frozen storage at -20$^{\circ}C$. Results obtained from the experiments are as fellows. When chicken breast and leg meat were frozen at above -3cm/hr or the freezing rate, pH change during frozen storage was minimal Although TBA value and free ratty acids were increased during frozen storage, the effect of freezing rates was different depending on muscle types. In terms of protein extractability, the extractability of salt soluble protein and water soluble protein were the highest at above -3cm/hr of the freezing rate during frozen storage. This trend was more obvious with breast meat than leg meat. Considering the above - described results, above -3cm/hr of the freezing rate seemed to be the optimum freezing condition for chicken meat because or the least pH change, low TBA value and high protein extractability.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.3
• /
• pp.259-270
• /
• 1992

The changes in life style today appear many ways. Many housewives turn away from home preparation of the time consuming traditional foods, such as 'Andong sikhe'. The importance, however, of succeeding the traditional cuisines is getting appreciated widely nowadays. This study aimed to investigate the preparation of Andong sikhe by use of pure culture inoculation and the improvement of storage stability by the addition of stabilizers to the product. Lactobacillus delbreuckii was selected for the pure culture inoculation in the fermentation. The changes in chemical composition such as total acidity, sugar content, amino acid and various forms of nitrogen during fermentation were determined. The changes in pH of the product, the enzyme activities and the population of lactic acid bacteria were also followed in the process of fermentation. The Lactobacillus dominated in the beginning of the fermentation but the Streptococcus out numbered the former as the fermentation proceeded. The crude protein content increased up to the 4th day of fermentation but slowly decreased there after. The pH of the product rapidly decreased to 4.2 by the 2nd day of fermentation. The total acidity reached to the 0.38% by the 2nd day of fermentation and kept on increasing slowly during the fermentation. The free sugar consisted of 6 kinds including maltose and one unknown sugar. The amino form nitrogen increased up to 38.5mg% at the 2nd day of fermentation and the product tasted best at this time. The ammonia form nitrogen, water soluble and salt soluble protein decreased during fermentation. Proline and aspartic acid were the two major free amino acids. The free methionine increased while the free lysine decreased in the process of fermentation. The major amino acids of water soluble and salt soluble protein were glutamic acid and aspartic acid. The arginine content of salt soluble protein increased as the fermentation proceeded. Linoleic, palmitic and oleic acid were the three major fatty acids and occupy 90% or more of the total fatty acids. The activities of acid protease and liquefying amylase reached to the maximum at the 4th day of fermentation while those of saccharogenic amylase and lipase reached to the peak at the 2nd day of fermentation.