• Title, Summary, Keyword: textural property

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Gamma-Irradiation Sensitivity of Aspergillus flavus Contaminated in Semi-Dried Beef Jerky

  • Lee, Ju-Woon;Lee, You-Seok;Kim, Jang-Ho;Byun, Myung-Woo
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • pp.181-184
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    • 2004
  • This study was conducted to investigate the adequate irradiation dose to eliminate harmful fungi inoculated if beef jerky with a 10% higher moisture content and improved textural property. Aspergillus flavus (approximately $10^6\;CFU/cm^2$) was tested in broth, spore suspension, and inoculated jerky. $D_{10}$ values of A. flavus were 0.36 kGy in the broth and suspension, and 0.47 kGy in the jerky. The results indicate that gamma irradiation can be effectively used to control the fungus growth in beef jerky with an improved quality and higher moisture content.

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Effect of Constituent Characteristics of Cotton Fabrics on the Visual Perception and Image Scale (면직물의 구성특성이 시지각에 미치는 영향과 이미지 스케일에 관한 연구)

  • 노의경;유효선
    • Journal of the Korean Society of Clothing and Textiles
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    • v.28 no.8
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    • pp.1142-1152
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    • 2004
  • The purpose of this study is to verify the visual perception on various cotton fabrics of the same color. Results obtained through subjective evaluation of cotton fabrics showed that the textural adjectives could be classified into 3; warm/cool, flexibility and surface property, the sensibility adjectives into 5; simple, attractive, masculine, conservative, comfortable and visual perception adjectives into 6; hard, warm, smooth, brilliant, classic and casual. Image distribution results on 12 different fabrics, showed different distributions among textiles on visual perception due to varying texture and sensibility. In thickness, weight, weave type, bending and surface characteristics which are structure characteristics, significant differences were shown for visual perception examination. Having placed into an image scale, visual perception dimension developed divided into the 'soft-hard' axis and the 'warm-cool' axis.

The Textural Properties of Imitation Cheese by Response Surface Analysis (반응 표면분석에 의한 Imitation Cheese의 조직감 형성)

  • Lee, Cherl-Ho;Son, Hye-Sook
    • Korean Journal of Food Science and Technology
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    • v.17 no.5
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    • pp.361-370
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    • 1985
  • The effect of major ingradients (Water, Soybean oil, Na-caseinate, Soybean protein isolate, Corn starch. Lactic acid and disodium phosphate) on the textural properties of imitation cheese were studied by response surface methodology and evaluated by contour diagram. The hardness of imitation cheese was directly influenced by the contents of water, oil and Na-caseinate and also affected by the interactions between water and oil and corn starch and lactic acid/phosphate. The adhesiveness was strongly affected by the interactions between caseinate and lactic acid/phosphate, SPI and corn starch and corn starch and lactic acid/phosphate. The springiness was directly influenced by the contents of oil, caseinate and lactic acid/phosphate, and also affected by the interactions between SPI and lactic acid/phosphate and corn starch and lactic acid/phosphate. The melting property was strongly influenced by the contents and interactions of lactic acid/phosphate.

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Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

  • Choi, Yun-Sang;Park, Kwoan-Sik;Kim, Hack-Youn;Kim, Hyun-Wook;Song, Dong-Heon;Chung, Hai-Jung;Lee, Ju-Woon;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.31 no.6
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    • pp.817-826
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    • 2011
  • The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.

Effects of Pre-rigor Salting on the Physicochemical and Textural Properties of Ground Duck Breast Muscle

  • Lee, Sang-Hun;Choi, Ji-Hun;Choi, Yun-Sang;Kim, Hack-Youn;Kim, Hyun-Wook;Park, Jae-Hyun;Song, Dong-Heon;Kim, Yong-Jae;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.32 no.6
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    • pp.756-762
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    • 2012
  • The pre-rigor salting effects on physicochemical properties of ground duck breast muscle were evaluated in this study. The pre-rigor salting treatments were prepared within 30 min after slaughter, the duck breast muscles after post mortem 48 h were used to prepare the post-rigor treatments. The pre-rigor salting treatment had significantly higher pH value than post-rigor salting treatment (p<0.001), and all pre-rigor salting treatments showed a significant higher pH value. As a result, the pre-rigor salting treatment showed increased water holding capacity and decreased cooking loss compared to those in the post-rigor salting treatment. No significant differences in redness and yellowness were observed among the treatments (p>0.05). The increased solubility of salt-soluble proteins in the pre-rigor salting treatment leads to increase the hardness, gumminess, and chewiness. Also, the pre-rigor salted duck breast muscle had similar textural properties compared to those of post-rigor duck breast muscle containing sodium tri-polyphosphate (STPP). The 2-thiobarbituric acid (TBA) values of all treatments were ranged from 0.121 to 0.177 mg/kg. The lowest TBA value was observed for post-rigor duck breast muscle containing STPP, however, pre-rigor salting did not influence lipid oxidation of ground duck breast muscle. Therefore, the pre-rigor salting method, especially a single addition of sodium chloride to pre-rigor muscle, is more efficient method for improving cooking loss.

Quality Characteristics of Cooked Rice with Mixed Cereals by Blending Ratio of the Cereals Frequently Consumed in Korea (섭취빈도가 높은 곡류의 혼합비율에 따른 곡류 혼합밥의 품질특성)

  • Han, Gyusang;Chung, Hae-Jung;Lee, Youngmi;Yoon, Jihyun
    • The Korean Journal of Community Living Science
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    • v.23 no.4
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    • pp.537-552
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    • 2012
  • This study was conducted to investigate the quality characteristics of cooked rice with cereals frequently consumed in Korea by blending ratio. Seven kinds of cereals, white rice, glutinous barley, brown rice, black rice, glutinous rice, glutinous foxtail millet and proso millet, were chosen for the study. According to the results from rapid viscosity analyzer, glutinous barley had the lowest pasting temperature($66.55^{\circ}C$) and black rice had the highest values in the peak(231.77 RVU), trough(162.25 RVU), final viscosity(295.81 RVU) and set back(64.05 RVU)(p<0.05). Water absorption rate by soaking time for black rice and brown rice was increased only 18.77% and 14.57%, respectively, even after 120 minutes, whereas those of other cereals were increased up to 20.28~39.32% after 50 minutes. The pasting characteristics of white rice blended with cereals tended to be lower than white rice in the peak, trough, and final viscosity. Textural property of cooked white rice blended with black rice, brown rice, and glutinous foxtail millet showed a significantly higher value for hardness than that of cooked white rice only(p<0.05). The most preferred blending ratio of the respective cereals was 25% for glutinous barley, 10% for black rice, brown rice and proso millet, and 5% for glutinous foxtail millet and glutinous rice in the sensory evaluation for overall quality, but there were no significant differences except glutinous barley, brown rice and glutinous foxtail millet.

Effects of Gamma Irradiation on Physicochemical Properties of Red Beet and Stability of Betalain in the Red Beet (Beta vulgaris L.) (감마선 조사가 비트(Beta vulgaris L.)의 물리화학적 특성 및 Betalain 색소 안정성에 미치는 영향)

  • Kim, Kyoung-Hee;Lee, Sung-A;Yook, Hong-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.4
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    • pp.453-457
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    • 2007
  • The physicochemical properties of red beets and the stability of betalain pigments irradiated at 2.5, 5, 10 and 30 kGy were evaluated. Betalain extraction yield of irradiated red beets was not significantly different from non-irradiated red beet. The red beet irradiated at 5kGy showed high optical density value in betacyanin and betaxanthin. In Hunter's color value lightness (L), redness (a) and yellowness (b) decreased with increment of irradiation dose. All red beets showed no difference in pH. The red beets irradiated above 10 kGy had poor textural property quality but antioxidant activity of betalain was not significantly changed by gamma irradiation. Considering natural colorant and textural quality, the gamma irradiation above 10kGy was an undesirable technique for red beets.

Effects of Wheat Flour Ferment Cultured by Lactobacillus acidophilus on the Physical Properties of Cooked Noodles (Lactobacillus acidophilus를 배양한 밀가루 발효물이 면의 물리적 특성에 미치는 영향)

  • Cha, Wook-Jin;Lee, Si-Kyung
    • Korean Journal of Food Science and Technology
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    • v.40 no.3
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    • pp.321-325
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    • 2008
  • This study was carried out to examine the effects of wheat flour ferment cultured by Lactobacillus acidophilus on the physical characteristics of cooked noodle. Different scanning calorimeter(DSC) analysis results for noodle gelatinization showed that the noodles containing flour ferment had higher enthalphy values than the control noodle. And based on the degree of retrogradation for the noodles containing the flour ferment, enthalpy decreased as the amount of the ferment increased, resulting in the delay effect on the retrogradation. According to textural property evaluations over a storage period, the noodles containing the flour ferment had increases in hardness and cohesiveness, and the springiness of the control group was higher than that of the noodles containing the flour ferment; however, this difference between groups gradually disappeared with increasing storage time. Finally, the noodles containing 10% flour ferment had a higher overall preference score than the control group, indicating that the addition of the flour ferment during noodle production can have a beneficial effect on the preference.

Food Quality and Shelf-life of Korean Commercial Fried Kamaboko (시판어묵의 식품학적 품질과 저장안정성)

  • Ryu, Hong-Soo;Choi, Nam-Do;Lee, So-Yeon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.47 no.3
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    • pp.211-219
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    • 2014
  • To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at $4{\pm}1^{\circ}C$. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.

Effects of Pumpkin (Cucurbita maxima Duch.) Fiber on Physicochemical Properties and Sensory Characteristics of Chicken Frankfurters

  • Choi, Yun-Sang;Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Park, Jae-Hyun;Lee, Soo-Yeon;Choi, Min-Sung;Choi, Ji-Hun;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.32 no.2
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    • pp.174-183
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    • 2012
  • The effects of dietary fiber extracted from pumpkin (pumpkin fiber) on physicochemical properties, textural properties, and sensory characteristics of chicken frankfurters were investigated. Chicken frankfurter was supplemented with pumpkin fiber at levels of 0, 1, 2, 3, and 4%. Adding different levels of pumpkin fiber affected the proximate composition of the chicken frankfurters (p<0.05), except for protein content. In addition of different levels of pumpkin fiber influenced the physicochemical and textural properties of the chicken frankfurters (p<0.05). The yellowness, viscosity, and hardness were higher in chicken frankfurters samples containing pumpkin fiber than those in the control (p<0.05). The results showed that chicken frankfurter samples with higher pumpkin fiber levels had lower lightness values (p<0.05), as well as less cooking loss, emulsion stability, and lower color scores (p<0.05) compared to those control without pumpkin fiber treatment. The chicken frankfurters with 2% and 3% pumpkin fiber had higher overall acceptability than that of the control (p<0.05). The results show that adding pumpkin fiber produced acceptable chicken frankfurters and improved their quality characteristics.