• Culinary science and hospitality research
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• v.8 no.2
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• pp.217-226
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• 2002

Stuffed pork cutlets were prepared by adding kimchi, pineapple, and seasoned green onion, and they were analyzed to measure sensory and nutritional characteristics. Sensory evaluation means of stuffed pork cutlet with kimchi, pineapple and seasoned small green onion was significantly higher than means of control pork cutlet especially for appearance after cutting, tenderness of meat, tenderness of stuffing, moistureless of stuffing, balance of meat and stuffing, flavor before taste, and flavor after taste. Dietary fiber, Vit. A, and Vit. C of kimchi pork cutlet was higher than them of control pork cutlet and frozen pork cutlet Dietary fiber, K and Vit. C of pineapple pork cutlet was higher than them of control pork cutlet. And Dietary fiber, Vit Ca, and P contents of pineapple pork cutlet was higher than them of frozen pork cutlet. Vit. A, $\beta$-carotene, dietary fiber, Ca, and P contents of seasoned small green onion pork cutlet was higher than them of control pork cutlet and frozen cutlet.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.190-196
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• 2009

To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54 g of garlic powder, and 2,120 mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.107-114
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• 1990

The keeping quality of seasoned mackerel meat products during frozen storage were investi-gated for the effective utilization of mackerel as a food source. The pH and volatile basic nitrogen (VBN) contents of products revealed a tendency to increase slightly during frozen storage,. Viable cell counts(1.5$\times$104-2.0$\times$104/g) and histamine contents(2.45-2.89mg/100g) were decreased during frozen storage. In fatty acid composition of the products polye-nes such as 22:6, 18:3, 20:4 and 20:5 were the maincomponents. From the results of chemical experiments and sensory evaluation the products could preserved with good quality during frozen storage(-$25^{\circ}C$) of 120 days.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.3_4
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• pp.97-102
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• 2007

A Korean seasoned meat product, seasoned bulgogi was developed in processing and packaging for improved convenience and extended shelf life. The optimal process conditions were found to consist of aging for $20{\sim}30$ hours at $5^{\circ}C$ and air heating for 20 minutes at $210^{\circ}C$ Aging of 24 hours could attain soft texture with little change in pH, color and total aerobic bacterial count. Appropriate drip level could be achieved at air heating of 20 minutes at $210^{\circ}C$, while the air heating at $180^{\circ}C$ could not give suitable level of texture. Modified atmosphere packaging of 60% $CO_2$ and 40% $N_2$ could preserve the product significantly better compared to control of air package and vacuumed package.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.579-588
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• 2012

This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at $4^{\circ}C$ for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness ($L^*$) and yellowness ($b^*$) increased in proportion to the increased amount of the blended wasabi juice, but the redness ($a^*$) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.6
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• pp.580-584
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• 2009

The effect of freshwater crab meat additive on protein quality of tofu was studied. Tofu containing freshwater crab meat(TCM) prepared by the formulation for the best sensory qualities had about 20% more lipid and ash content than those of commercial tofu. TCM showed a higher content of lysine, methionine, cysteine and tyrosine compared with those in commercial tofu. TCM was comparable to commercial tofu(CT) regarding the in vitro protein digestibility(95%). A considerable difference in computed protein efficiency ratio(C-PER) resulted between CT(1.76-1.81) and TCM(2.61). Therefore, crab meat has potential as an ingredient for enriching essential amino acid and improving protein quality of CT.

• Journal of the Korean Applied Science and Technology
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• v.6 no.2
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• pp.75-87
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• 1989

Study to report this result that state of lipid peroxides while beef Bulgogi Coocking of general-seasoning, sale-seasoning, each flavour's characteries. Raw meat show high lipid peroxides amount and high increasing in heat and antioxidative effected by flavour about lipid peroxidies change existence by beef Bulgogi seasoning. Change of lipid peroxides are significant increased in meat cold storage and cold storage and cold storage heat meat after while 30 minute after seasoned and reduced 9 hour - 33 hour cold storage raw meat, that change of lipid peroxides by cooking time. every condition by adding soften were revealed lipid peroxides, reduce. Lipid peroxide change are very high while no-sugar in raw meat and not a stone look in 9-hour raw-meat after seasone about antioxidative effect by each flavour characteristic TBA showed very high not take parched seasone seeds item about 30-minute cold storage beat raw-meat and high lipid peroxides revealed increase in not take wine item, not take a pear item, in 9 hour cold storage heat-meal and it showed little amount not-sugar item, no opepper item. According to high lipid peroxides change reduced high after seasoned cold storage stage in Korea traditional Bulgogi Cooking and thought high that action of antioxidative lipid peroxides wine and a pear in flavour.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.498-504
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• 1989

Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.421-430
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• 2015

This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentration, lactic acid bacteria count, and the sensory properties (discoloration, flavor, and overall acceptability) of seasoned pork were not significantly affected by adding MH and/or VC. All seasoned pork were rejected by sensory panel when LAB count reached levels of 5-6 Log CFU/g, TLA concentration has been above a level of 3.6-3.9 mg lactic acid/g, and pH values ranged from 5.31-5.51 (15 d). Therefore, the findings showed that spoilage of seasoned pork does not appear to be the result of lipid oxidation, but is caused by lactic acid producing bacteria which result in sour odor.

• Journal of Nutrition and Health
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• v.10 no.2
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• pp.27-34
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• 1977

The present study was carried out to evaluate the nutritional quality of rabbit meat protein. The composition of amino acids contained in rabbit meat was compared with those of other animal meats such as beef, pork and chicken. Also included in this study was the question whether the cooking and storage conditions affect the amino acid composition and the pepsindigestibility of rabbit meat protein. The results are summarized as follows: 1. The large variation observed from sample to sample of EAA (essential amino acid) composition in rabbit meat was found to be an interesting but peculiar property of rabbit meat protein. The most limiting amino acid of rabbit meat protein was phenylalanine, whereas methionine was the first limiting amino acid of both beef and pork proteins. Chemical scores of various meat proteins were 68, 65, 66, and 74 for rabbit meat, beef, pork, and chicken respectively. 2. In pan roasting, the EAA damaged most by heat was methionine (15%). When cooked after two months of frozen storage, lysine decreased most. 3. Higher pepsin digestibility was obtained by cooking rabbit meat after seasoned in alcohol, ginger juice, and other spices compared with various other cooking conditions without seasoning. The pepsin digestibility value was even higher for the seasoned meat than for the raw meat. 4. Among various meats tested the rabbit meat showed the lowest pepsin digestibility. 5. A simple measurement of released methionine could be used to determine relative digestibility instead of measuring $NH_2-N$ content after pepsin digestion. From all the results obtained in this study it can be concluded that rabbit meat is a good Protein food item when used fresh and stored properly to prevent rancidity problems. It is suggested to study further the peroxidation effect of unsaturated fatty acids on protein quality. This study was supported by the Ministry of Science and Technology in Korea.