• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.396-400
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• 2017

The quality of emulsion-type sausage manufactured using various amounts of red yeast rice powder (0, 1, 2, 3%) was investigated. Moisture and ash content increased, whereas the protein content decreased, upon increasing the red yeast rice powder content. The pH, lightness, and yellowness values of the uncooked and cooked samples decreased upon increasing the red yeast rice powder content. The redness of the cooked and uncooked samples containing 3% red yeast rice powder was higher than those of others. Cooking loss and emulsion stability of samples decreased upon increasing red yeast rice powder contents. Samples containing 2 and 3% red yeast rice powder showed lower viscosity than others. Sensory evaluation of samples increased with increas in red yeast rice powder content. Thus, red yeast rice powder improved the physicochemical and sensory properties of emulsion-type sausage.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.336-344
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• 2023

This study aimed to investigate the effects of Centella asiatica powder on the quality characteristics and storage stability of goat meat Tteokgalbi. The goat meat Tteokgalbi samples were prepared with four different quantities (0, 0.5, 1, and 1.5%) of Centella asiatica powder. The moisture content of the samples containing Centella asiatica powder was significantly lower than that of the control (p<0.05). The protein content of the samples containing Centella asiatica powder was significantly higher than that of the control (p<0.05). As the proportion of Centella asiatica powder increased, the pH, L^*, and a^* values of the uncooked and cooked samples decreased (p<0.05). The water holding capacity and the cooking yield of the uncooked and cooked samples were higher in the samples containing Centella asiatica powder than in the control (p<0.05). Also, with the increasing amounts of the Centella asiatica powder, the thiobarbituric acid reactive substance (TBARS) levels decreased. The 1-1.5% Centella asiatica powder group showed lower levels of volatile basic nitrogen (VBN) than the other groups as per the assay (p<0.05). The results indicate that Centella asiatica powder could enhance the quality characteristics and storage stability of goat meat Tteokgabi.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.1
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• pp.23-30
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• 2024

In this study, we investigated the use of Gondre, a special product from Gangwon-do, as an ingredient in Kimchi. Kimchi added with Gondre was manufactured for further analysis. The antioxidative properties of Kimchi with uncooked Gondre were found to be 1.2 times higher than those of Kimchi with boiled Gondre, suggesting that uncooked Gondre is the preferred additive. To assess the effect of Gondre over a 30-day period at 5℃, Kimchi was prepared with Gondre at mixed ratios of 20%, 40%, and 50% (w/w). No significant effects of Gondre on pH, titrated acidity, or microorganism growth were observed. However, sensory evaluation results indicated that Kimchi with 20% (w/w) Gondre was preferred over other ratios.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.672-688
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• 2022

The objective of this study was to explore the potential of front face fluorescence spectroscopy (FFFS) as rapid, non-destructive and inclusive technique along with multi-variate analysis for predicting meat adulteration. For this purpose (FFFS) was used to discriminate pure minced beef meat and adulterated minced beef meat containing (1%, 2%, 3%, 4%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100%) of chicken meat as an adulterant in uncooked beef meat samples. Fixed excitation (290 nm, 322 nm, and 340 nm) and fixed emission (410 nm) wavelengths were used for performing analysis. Fluorescence spectra were acquired from pure and adulterated meat samples to differentiate pure and binary mixtures of meat samples. Principle component analysis, partial least square regression and hierarchical cluster analysis were used as chemometric tools to find out the information from spectral data. These chemometric tools predict adulteration in minced beef meat up to 10% chicken meat but are not good in distinguishing adulteration level from 1% to 5%. The results of this research provide baseline for future work for generating spectral libraries using larger datasets for on-line detection of meat authenticity by using fluorescence spectroscopy.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.1-13
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• 2018

The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. $a^*$ values were decreased with PM addition, where $L^*$ values did not differ among treatments and $b^*$ values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.

• Journal of the Korean Dietetic Association
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• v.10 no.1
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• pp.58-64
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• 2004

This study was performed to investigate the kinds of health food advertised and sold through media like printed matter, TV broadcasting or internet. It was found that fifty three percent of the health food was circulated through internet, 27% through printed matter, 9% through TV Broadcasting. When the health foods was classified, the proportion of special purpose nutritious foods was 36.1%, health aid foods 33.9%, uncooked powdered foods 18.5%, functional foods for health 4.9%, Ginseng products 3.9%, and tea 0.9%. The special purpose nutritious foods was composed of 59% of nutrition supplementary foods, 24% of dietary fiber foods, 9% of weaning foods, 7% of milk formula and 2% of HCA. Vegetable extracts occupied 21.1% of health aid foods, yeast 7.5%, mushroom extracts 7.0%, chitosan 6.2%, aloe 5.3%. Dried powdered type health food occupied the highest proportion. The other type were capsule(18.8%), tablet(18.1%), and liquid type(16.4%). When the health food was classified with health claim, the proportion of "nutrition supplementation" was the highest (23.9%), "diet" 14.9%, "ergogenic"(18.8%), "promoting bowel movement" 7.8%, "growth" 5.7%, "regulation of blood sugar" 4.5%, "improving of immunity"(2.4%) and anti-aging effect(2.4%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.982-987
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• 2012

In this study, the quality characteristics of Topokkidduk, a traditional Korean rice cake, containing different amounts of garlic powder (0, 1, 3, 5, 7 w/w %) were investigated. The moisture content of Topokkidduk containing garlic ranged from 45.72~46.74% and was significantly higher than Topokkidduk in the absence of garlic. The Hunter color L value decreased with an increase in the amount of added garlic powder, whereas the a and b values increased. Texture analysis revealed that the hardness of uncooked Topokkidduk was significantly lower than Topokkidduk not containing garlic (p>0.05). The adhesiveness and springiness of both uncooked and cooked Topokkidduk did not vary significantly at the different garlic concentrations (p>0.05). The chewiness of Topokkidduk tended to decrease with an increase in the amount of added garlic powder. For the sensory evaluation, the intensity (color and flavor) and acceptability (color, flavor and taste) were lower for Topokkidduk containing 7% garlic powder than the other samples. The chewiness intensity was highest for Topokkidduk containing 1% and 3% garlic powder (p>0.05). The Topokkidduk containing no garlic powder and 3% garlic powder had the highest overall acceptability score (p>0.05).

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.339-347
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• 1998

Korean vegetable dishes-Na mul are indigenous and popular foods for a long time, and have been eaten by not only the common people but also the royale people in the ordinary meal and customary affairs. Grains are principal item of diet for Koreans and additions of Na mul in diet provide the nutritional minerals and vitamins. Especially vegetable oils in seasoning played the important role in nutrition balance. This manuscript historically investigate the Korean vegetable dishes-especially Na mul, Seng chae, Ssam, and the vegetables, additional ingredients and seasonings. 1. Foreign vegetable were introduced very actively. As the result of it, the more variety of vegetables are available. 2. Vegetable oils such as sesame oil, perilla oil, roasted sesame seed and pine nuts, etc were widely used for seasonings. 3. Seng chae dishes had been prepared with more than two different kinds of vegetables. Seasonings are used from the various sources, and combination of ingredients and development of condiments are expected to research further. 4. Ssam foods basically used uncooked vegetables, but steaming and boiling are also common methods.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.88-93
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• 1993

Semi-prepared frozen muscle foods purchased from local industry were tested for lipid oxidation. The effects of various storage conditions, cooking methods, defrosting methods and reheating methods on rancidity were examined using TBA assay and sensory evaluation. TBARS values were increased faster in cooked samples than in uncooked ones during storage periods. During refrigeration of cooked samples, TBARS values were increased significantly for 15 days (p<0.001). In defrosting experiments, refrigerated defrosting was proven to be better compared with room temperature or microwave defrosting (p<0.05). For overall explanation, stepwise regression analysis was done and the results are in this order: storage conditions, cooking methods, moisture content, and lipid content. Using these 4 variables, TBARS values could be explained by 40~53%.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.71-78
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• 2017

Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content. Uncooked and cooked pH values of samples increased with increasing black rice powder content. Lightness and yellowness of samples decreased with increasing concentration of black rice powder. Redness of cooked samples containing black rice powder was significantly lower than that of the control (p<0.05). Water holding capacity and cooking yield of samples increased with increasing black rice powder concentration. Diameter and thickness reduction ratio of samples decreased with increasing black rice powder content. Sensory evaluation of samples showed no significant difference between samples. Thus, black rice powder improved the quality of pork patties.