• Asian-Australasian Journal of Animal Sciences
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• 제29권5호
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• pp.702-708
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• 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.

• 한국축산식품학회지
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• 제38권2호
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• pp.224-239
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• 2018

In this study, the possible changes in the quality characteristics of pastirma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.

• 한국지역사회생활과학회지
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• 제15권2호
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• pp.179-187
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• 2004

The purpose of this study is to investigate the preservation of traditional sesame dasik when stored in different packaging material by comparing its physical and sensorial characteristics. The quality and sensory characteristics of sesame dasik that were evaluated were moisture content, water activity, number of microflora, texture profile, Hunter color different value, and sensory properties (color, chewiness, overall acceptability, etc) during the storage at 35\pm1^\circ{C}$ temperature and $73\pm{2%}$ relative humidity. And the packaging materials were paper boxes (coated 0.02mm thickness polyethylene film), plastic boxes, and oriented polypropylene laminated film. Traditional sesame dasik is made from sesame powder 100g, honey 25g, rice syrup 25g, and table salt 0.5g. During the storage period, the changes in water content and water activity of sesame dasik with different packaging material showed a slight decline. On the other hand, it increased in hardness, and "a" and "b" value of Hunter color difference during the storage. Texture profile analysis data change in hardness was the greatest after the third day in a paper box, and it was affected by the moisture content of dasik and the temperature and relative humidity of the air. Therefore plastic boxes or oriented polypropylene laminated film was found to be better suited than paper boxes for storing sesame dasik.

• Preventive Nutrition and Food Science
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• 제9권3호
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• pp.236-239
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• 2004

Microbial contamination of ready-to-eat ingredients for Kimbab manufacturing and the effect of irradiation to reduce the microbial contamination of the products were investigated. Among 9 food items tested, there were no viable cells in the ham, seasoned and cooked beef, imitation crab leg, fried egg, and seasoned burdoc. Cucumber, surimi gel, and seasoned and blanched spinach were counted at 5.07$\pm$0.97, 3.50$\pm$0.14, and 5.41$\pm$0.51 log CFU/g, respectively. Irradiation at 1 kGy reduced the number of microorganism in these ready-to-eat foods to an undetectable level. However, the dried laver showed an 8.83$\pm$0.10 log CFU/g and an irradiation at 3 kGy reduced the level to only 7.14$\pm$0.23. Sensory evaluation of the irradiated Kimbab prepared from these food materials indicated that the measure of the control of the sensorial quality should be provided before applying an irradiation to the prepared Kimbab.

• 한국포장학회지
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• 제24권3호
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• pp.141-148
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• 2018

Photo-oxidation is one of the main causes of food deterioration of great variety of foods, such as dairy products, nuts, meat products, and wine. It causes a loss of both nutritional value and sensorial quality of products and may even leads to the formation of toxic compounds. Active packaging for food and beverages has been investigated and developed with embedding light absorbers or blocking materials into the plastics. In recent years, several novel light barrier materials have been proposed as an alternative option for different applications. This article reviews the up-to-date technology in light absorber and blocking material with special emphasis on chemical compound and mechanism. Inorganic, organic, hybrid organic-inorganic, and natural light absorbers were scoped. The challenges and future perspectives of light barrier materials are also discussed.

• 한국식품영양학회지
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• 제28권3호
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• pp.415-421
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• 2015

This study investigated the quality change of strip loin from hanwoo with quality grade 2 produced by dry aging, and compared the quality of dry-aged strip loin with that of strip loin from hanwoo with quality grade $1^+$. Hanwoo strip loins with quality grade $1^+$ (SL1) and 2 (SL2) after a day of slaughter and dry-aged strip loin (DSL2) aged for 21 days at $2^{\circ}C$ with 85% humidity were obtained from local markets. The proximate composition, pH, cooking loss, lipid oxidation, instrumental color (CIE $L^*$, $a^*$ and $b^*$ value) and sensory properties of the strip loins were measured. DSL2 contained low moisture and high protein contents compared with SL2, and low fat, high protein, and high ash contents compared with SL1 (p<0.05). The pH and cooking loss were higher and lower, respectively, in DSL2 compared to SL2 (p<0.05). SL1 had a higher pH than DSL2 (p<0.05). However, the cooking loss was not different between SL1 and DSL2. The TBARS value was the highest in DSL2 and the lowest in SL2 (p<0.05). DSL2 had higher $L^*$ and $b^*$ value compared with SL2 (p<0.05). There were no significant differences of $L^*$, $a^*$ and $b^*$ values between DSL2 and SL1. Sensory properties such as the color, flavor, taste, texture, and acceptability of DSL2 were higher than those of SL2 (p<0.05). There was no significant different in all sensory properties between DSL2 and SL1. According to the results, dry aging can improve the nutritional and sensorial quality of strip loin with quality grade 2 to quality comparable to quality grade $1^+$.

• Asian-Australasian Journal of Animal Sciences
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• 제27권8호
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• pp.1164-1173
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• 2014

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

• 한국식품저장유통학회지
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• 제14권3호
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• pp.256-262
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• 2007

포도주스는 건강에 유익한 phenolic compounds의 함량이 풍부하여 최근 많은 주목을 받고 있다. 본 연구에 사용된 Campbell 포도주스는 Sample A(씨와 줄기를 첨가하지 않은 경우), Sample B(씨만 첨가한 경우), Sample C(씨와 줄기를 첨가한 경우)의 세 가지로 제조하여 포도 씨와 줄기의 첨가 가 포도주스의 성분, 관능적 특성, 기능적 특성에 미치는 영향을 시험하였다. 포도주스 제조 시 포도 씨와 줄기의 첨가는 pH와 가용성 고형분($^{\circ}Brix$)에는 유의적인 영향을 주었지만 다른 물리화학적 특성이나 색에는 유의적인 영향을 주지 않았다. 또한 total phenol, radical scavenging activity, total anthocyanin, total flavonoid는 증가하였다. 관능적 특성시험의 결과에서도 sample들 사이에서 유의적인 차이를 볼 수 없었다. 이번 연구로 Campbell 포도주스 제조 시 포도 씨와 줄기의 첨가가 포도주스의 물리화학적 특성이나 관능적 특성에 영향을 주지 않으면서 기능적 특성을 향상시킬 수 있는 것으로 여겨진다.

• 산업식품공학
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• 제23권1호
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• pp.62-68
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• 2019

현재 본 연구에서 기름, 물 그리고 기름과 물의 혼합형태로 식물성 고기에 혼합하였을 때의 식물성 고기의 물성 및 관능 특성을 비교하고 각각의 결과값과 시료와의 관련성을 비교하였다. 식물성 고기의 단면은 물을 혼합한 물만 넣은 시료와 물과 polysorbate 80가 첨가된 시료보다 기름을 혼합한 MCT oil만 넣은 시료와 MCT oil과 lecithin이 첨가된 시료의 밀도가 높아 보였다. 가열감량은 기름을 넣은 시료가 낮게 물을 넣은 시료가 높게 확인되었으며, LHC는 반대로 물을 넣은 시료가 높게 기름을 넣은 시료가 낮은 값을 가지는 것을 확인 할 수 있었다. 물성검사는 부착성를 제외한 모든 항목에서 MCT oil만을 넣은 시료가 가장 높게 나타났으며, lecithin이 혼합될 경우 경도, 응집성, 점착성, 씹힘성 값이 크게 감소하는 것을 확인할 수 있었다. 관능검사 결과에 대한 PCA 분석에서 시료의 다즙성과 부드러움이 증가할수록 전반적 기호도가 증가하였으며, 유화액을 첨가한 시료가 다른 시료들에 비해 다즙성, 부드러움, 전반적 기호도 모두에서 높은 값을 가지는 것을 확인 할 수 있었다. 관능검사와 이화학적 특성에 대한 시료 간의 관련성을 본 PLSR 분석에서 실험에 사용한 시료들은 가열감량이 증가할수록 다즙성과 부드러움이 증가하는 특성을 가지고 있었으며, 부착성를 제외한 경도, 응집성 탄력성, 점착성, 씹힘성와 LHC와 양의 상관관계를 가지며, 시료의 다즙성과 부드러움과는 반대 경향을 보이는 것을 확인하였다. 본 연구에서는 전체적인 결과값을 확인하였을 때 유화액을 첨가한 시료가 가장 적합한 것을 확인하였다. 하지만 균질화 과정에서 생성된 어떠한 요인 때문에 MCT oil과 물에 lecithin과 polysorbate 80을 첨가한 시료와 유화액을 첨가한 시료의 결과가 차이를 보이는 가에 대한 추가적인 연구가 필요하다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권11호
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• pp.1630-1636
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• 2013

An investigation was carried out to assess the carcass characteristics and meat quality aspects of immunocastrated male pigs of medium genetic potential for lean meat deposition in carcass (53 to 55%). When the crossbred Large White x Landrace pigs (n = 45) were 70 days old, they were distributed in a totally randomized design in three treatments (castrated males, females and immunocastrated males) with three replicates of five animals. The pigs were slaughtered when they were 140 days old. Carcass temperature and pH were recorded twice, at 45 min and 24 h after slaughter. The carcasses were evaluated for hot and cold carcass yield, commercial cuts yield, length and depth, back fat thickness, loin eye area and lean meat percentage. The Longissimus dorsi muscle was extracted for analysis of color ($L^*$, $a^*$, $b^*$), exudate loss, cooking loss and centesimal and sensorial analysis of the meat. There were no significant differences for the evaluated parameters between castrated males, immunocastrated males and females, except for backfat thickness between the 7th and 8th thoracic vertebra and the point P2 (lower for immunocastrated males) and carcass temperature at 45 min post slaughter (higher in immunocastrated males), however, this did not interfer with the rate of pH decrease post mortem and the meat quality. The results from this research did not indicate a benefit of immunocastration on carcass characteristics of pigs of medium genetic potential for lean meat deposition in carcass, when compared to surgical castration.