• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.791-797
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• 2009

We investigated the quality and sensory characteristics of model tomato sauces which was made from fresh Vitaking tomatoes and American canned tomatoes in the mixture ratios of 0:100% ($S_1$), 25:75% ($S_2$), 50:50% ($S_3$), 75:25% ($S_4$) and 100:0% ($S_5$). Soluble solids, reducing sugars, vitamin C and organic acids increased as the contents of fresh tomatoes increased. pH and contents of $\beta$-carotene and lycopene decreased as the contents of fresh tomatoes increased. Lightness(L value) and yellowness (b value) increased as the contents of fresh tomatoes increased whereas redness (a value) didn't show any significant differences among samples. In the preference test, $S_3$ was the most preferred in red color, taste and overall preference. In the descriptive test, $S_1$ ranked the highest in redness, viscosity, palatability and flavor except for sweet and sour taste. $S_5$ was the lowest in redness, viscosity and palatability, being the highest in sour taste. From this result, we found that the mixture ratio of half fresh tomatoes and canned tomatoes was the best condition to make tomato sauce with preferred red color.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.719-725
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• 2014

This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.

• Restorative Dentistry and Endodontics
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• v.47 no.1
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• pp.8.1-8.9
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• 2022

Objectives: The aim of this study was to compare the color change of the Giomer resin composite (Beautifil-Bulk) by using photographs obtained with a smartphone (iPhone 6S) associated with Adobe Photoshop software (digital method), with the spectrophotometric method (Vita Easyshade) after immersion in different pigment solutions. Materials and Methods: Twenty resin composite samples with a diameter of 15.0 mm and thickness of 1.0 mm were confectioned in A2 color (n = 5). Photographs and initial color readings were performed with a smartphone and spectrophotometer, respectively. Then, samples were randomly divided and subjected to cycles of immersion in distilled water (control), açai, Coke, and tomato sauce, 3 times a day, 20 minutes for 7 days. Later, new photographs and color readings were taken. Results: The analysis (2-way analysis of variance, Holm-Sidak, p < 0.05) demonstrated no statistical difference (p < 0.005) between the methods in all groups. Similar color changes were observed for all pigment solutions when using the spectrophotometric method. For the digital method, all color changes were clinically unacceptable, with distilled water and tomato sauce similar to each other and with statistical differences (p < 0.005) for Coke and açai. Conclusions: Only the tomato sauce produced a color change above the acceptability threshold using both methods of color assessment. The spectrophotometric and digital methods produce different patterns of color change. According to our results, the spectrophotometric method is more recommended in color change assessment.

• Fisheries and Aquatic Sciences
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• v.8 no.4
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• pp.195-200
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• 2005

This study optimized the mixing ratios of seafood sauce with blue crab for maximal sensory attributes using a response surface methodology with central composite design. It evaluated sensory appeal, nutritional value, and some rheological properties. The optimal formulation appeared to be 252 g of tomato paste, 78 g of chopped garlic, and 519 g of blue crab block; this ratio resulted in a predicted sensory score of 5.7 (on a 7-point scale) for overall acceptability. Addition of blue crab block increased moisture, ash, and protein contents in various sauces, but fat contents were similar in every sauce. Major free amino acids such as glutamic acid, phospho serine, asparagine, and arginine composed about $60\%$ of the total amino acid content. Standard and optimized sauces were red and light yellow, and those color values were significantly higher than in American-style sauces. Optimal viscosity was half the value of American-style sauces; more blue crab block added to the sauce resulted in lower viscosity. Adding this sauce to seafood dishes will likely aid development of flavoring substances.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.343-348
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• 2009

This study sought to determine changes in self-selected diets in response to a high energy tomato pasta entree. Thirty men, mostly African-American, who were diagnosed with prostate cancer and also scheduled for prostatectomy were enrolled in the study. Dietary intakes were obtained by 24 hr diet recall for 3 days before the intervention and 3 days in week 2 during the intervention. Tomato pasta entrees were formulated to contain 30 mg of lycopene with roughly the same macronutrient composition and averaged 771 kcal/entree. Mean adherence to lycopene dose was 82% and, days when the entree was consumed, the mean adherence to lycopen was 90%. Lycopene intake in their self-selected diet decreased from 5 to 1 mg/day which lowered the exposure to lycopene, planned during the intervention. The men were able to decompensate for most of the added energy to their diet, but there was still a mean increase in total intake of 242 kcal/day (p=0.04), which did not result in weight gain over the short period of the study. There were no significant changes in the percent of energy from protein, fat or carbohydrates, but dietary cholesterol increased from 341 to 472 mg/day (p=0.0002). Mean intakes of vitamins A and C, and folate were not significantly different and were above the EAR. Vitamin E intake decreased, but, because of the variance in intake, the decrease was not statistically significant. Possible deterioration of diet quality should be a consideration when recommending whole food interventions for the prevention of chronic disease or the amelioration of physiological dysfunction.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1348-1359
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• 2013

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.197-209
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• 2002

This study was performed to investigate and analyze the level of recognition, preferences and quality factors of sauces. A total of 1,340 subjects, 660 males and 680 females in the Daegu and Kyeongbuk areas participated in a questionnaire for this study. The results were summarized as follows: Among the respondents, 41.1% answered that they learned about the sauces from a western style restaurant. 73.4% of the respondents suggested that the taste and the quality of sauces had an influence on their preferences of western dishes. 51.2% of the respondents recognized that sauces are mainly used when baking and broiling; it was widely known that demiglace sauce is used on steaks. The preferred colors of sauces from most popular to least popular were brown, blond, white, yellow and red. The overall favorite stock material of demiglace sauce was beef bone. Foods that were preferred to be served with sauces were found to be beef, pea seafood, fish, shellfish, poultry and cereals from most preferred to least preferred. The favorite sauces were brown stock sauce, tomato sauce, liquor sauce, and cream sauce from most preferred to least preferred. The oil and butter sauces were preferred the least. Using a scale of 1 to 5 with 5 being the highest, the respondents rated the way sauces were cooked as the most important the quality-determining factor, with a mean value of 4.31. The raw ingredient as the most important factor was rated 4.45. Among sensory factors, the respondents agreed taste was that the most important characteristic, with a mean value of 4.65. 36.0% evaluated the overall quality of sauces as good and 47.0% as ordinary when served with western dishes. 44.1% of the respondents stated that the taste is was the topmost characteristic that needed to be improved, and that flavor and color were next in order.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.11
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• pp.8089-8095
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• 2015

Gochujang, a kind of fermented red pepper paste with soybean koji, is a traditionally using spices in Korea and is characterized by its special taste in combination with hot, sweet and salty taste, and its component are consist of protein, carbohydrates, capsanthin and capsinoids, vitamin and other minor components. We tried to develop Gochujang sauce characterized by mild hot and spicy taste, proper viscosity and its strong application to steak, fried food, pizza and others. Gochujang sauce tended to show strong red color and lightness as pH decreases and Paprica oleoresin improved a value to 12.11 and L value to 24.24 which is similar to tomato paste 1:1-1.5:1 ratio of Gochujang and tomato paste was evaluated to be acceptable in the aspect of Gochujang's characteristics.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.287-298
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• 2010

This study aims to develop chicken stock, which is the base of sauce, soup, etc., using various nourishing elements in chicken bones. For this purpose, we prepared chicken stock with varying the amounts of tomato added in order to produce basic data for enhancing the taste and nutrition of chicken stock, improving the quality of stock-based dishes, and developing stock. Sensory characteristics of tomato chicken stock such as water, ash, color, sugar, pH and sensory tests were studied by adding tomatoes for finding out the effect on free amino acid and various nutrients. The total free amino acid content and general acceptance were highest when 7.4% of tomato added. Based on the results of this study, the optimal tomato content for maximizing the overall quality of chicken stock was 7.4%.