• Culinary science and hospitality research
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• v.22 no.2
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• pp.29-43
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• 2016

Pesto were prepared with five different nuts including pine nut, sunflower seed, pumpkin seed, walnut and almond to examine the antioxidant properties(total polyphenols, total flavonoids, electron donating ability) and sensory test(attribute difference, acceptance). Pesto were measured based on color value, pH, viscosity, total cell numbers for 0, 5, 10, 15 and 20 days at $4^{\circ}C$. The higher total phenol and total flavonoid content of pesto added with various nuts was higher antioxidant capacity. Basil pesto added with sunflower seeds and walnuts were considered to be more functional more than pine nuts addition. The attribute difference test results was the color intensity, nut taste, bitter taste, coarseness, oily taste, thickness were evaluated significant difference kinds of nuts. Gloss, basil flavor, nuts flavor, basil taste were not evaluated significant difference in kind of nuts. The preference test results reveal that the appearance, taste, texture and overall preference level was the highest in PNP(pinenut pesto) and SSP(sunflower seed). L value, pH, decrease while a value, b value and viscosity increased as kind of nuts in during storage. Total cell number increased and then decreased a little at a certain point. When prepared pesto, SSP(sunflower seed) was the highest in antioxidant property, and change of color value, pH, viscosity, total cell number were the lowest. In addition to the use of pine nuts, sunflower seeds have been identified are possible.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.2
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• pp.51-58
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• 2007

This research investigated the effect of different onggi containers (Korean earthenware) on the ripening of kochujang (Korean hot pepper paste). The physical characteristics of 'onggi', were evaluated as function of manufacturing variables such as raw material soils (onggi-specific soil, red brown soil, and fine powdered soil) and galzing treatments. The physical properties were then related to the compositional quality changes of the kochujang fermented at $30^{\circ}C$ for 4 months. The porosity of the onggi containers seems to be increased by the content of finer raw soil rather than the chemical component of soil (amount of CaO, MgO, $K_2O$ and $Na_2O$, acting as melting aid in the firing). Natural glaze was measured to contain higher contents of CaO, MgO, $K_2O$ and $Na_2O$ than the other soils, which is desirable property for the fired onggi. The glazed surface showed higher far-infrared radiation emissivity than the non-glazed part. The kochujang fermented in P0-BG (the glazed onggi from 100 % onggi soil) attained higher concentration of reducing sugar, amino nitrogen and nucleotides compared to those in the other onggis. All of these changes of kochujang in P0-BG resulted in significantly better sensory quality than the other treatments.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.699-705
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• 2014

This study was conducted to select the coagulant for konjac processing and to identify the antibacterial activity on foodborn pathogens by concentration of $Ca(OH)_2$. In rheological properties such as hardness, gumminess and chewiness, konjac jelly were increased by progressing coagulation regardless of coagulant. In mineral contents, the Ca content of konjac jelly made with $Ca(OH)_2$ was significantly higher than that of NaOH. On the contrary, the Na content of konjac jelly made with NaOH coagulant was significantly higher than that of $Ca(OH)_2$. There were no significant differences in the Mg and P contents according to coagulant. In sensory evaluation, there were no significant differences in the color, flavor, taste, texture and overall quality according to coagulant. The antimicrobial activities of Staphylococcus aureus, E. coli, Salmonella typhimurium were inhibited in proportion to the concentration of $Ca(OH)_2$. According to the manufacturing process of konjac jelly, the change in microorganism was not found after molding.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1017-1023
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• 1999

Several extraction conditions of mussel were investigated for preparation of the extract as a natural shellfish seasoning. The conditions studied were extraction temperature and time, addition of sodium phosphates and citrate and hydrolysis with commercial proteolytic enzymes. The extracts were prepared by deshelling, grinding and aqueous extraction followed by centrifugation and filtration. Extraction at $90^{\circ}C$ for 40min showed the highest solids yield with less fishy and high umami taste. Among the several phosphates and citrate added, $Na_{3}PO_{4}$ and $Na_{4}P_{2}O_{7}$ at 1% level were most effective in terms of the yield and umami taste. The pH effects showed that pH 10 resulted the highest solids yield of 28% with less fishy taste. Even though the effect of enzymatic hydrolysis was not greatly different among the commercial enzymes tested, Protamex and Protease II were somewhat better than other enzymes in taste. When the mussel were extracted by the combined conditions, hydrolysis with Protamex followed by extraction at $90^{\circ}C$ for 40min with addition of $Na_{3}PO_{4}$ at pH 10, the solid yields increased up to 30% which was about 58% improvement and high intensity of umami taste and less fishy flavor.

• Food Science and Preservation
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• v.13 no.4
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• pp.477-482
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• 2006

This study was carried out to evaluate the effect of the masting temperature on the phycochemical properties of the roasted Job's tears. Raw seeds were roasted for 20 min at 150, 170, 190, 210 or $230^{\circ}C$, were milled and extracted with hot water. The L and a values of the powder were sharply decreased or increased at the masting temperature of above $190^{\circ}C$, respectively. The b value was maximum at $190^{\circ}C$. Water absorption capacity of the powder and browning index of the extract were proportionally increasing with increasing the masting temperature. The pH of the extracts was decreased at the masting temperature of above $190^{\circ}C$. Total sugar content of the extract tended to be decreased until $170^{\circ}C$ and then be increased from $190^{\circ}C$. Content of phenolic compound of the extract was increased at the masting temperature of above $210^{\circ}C$. At the sensory evaluation of the extract, aroma and taste of samples masted at $170^{\circ}C$ and above $190^{\circ}C$, respectively were higher than those masted at the others. Overall acceptability of the extract was highest at $190^{\circ}C$.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.20-27
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• 2006

Effects of addition level of sodium chloride (NaCl) on gel properties of surimi-like pork (SLP) were investigated. Porcine semimembranosus muscle was used to manufacture SIP contained 1, 2, 3 and 4% NaCl to measure moisture content, pH, color, gel strength, micro-structure and sensory evaluation. The pH and moisture content of SLP were decreased as increasing of NaCl level. However, the gel strength of SLP was increased with increasing of NaCl level. Values of yellowness and chroma were lower in SLP of 2% and 3% NaCl compared with those of 1% and 4% NaCl. Amorphus protein particles size in micro-structure of SLP was decreased and coagulated as increasing level of NaCl. SLP of 1% NaCl had a structure formed by aggregates of densely packed globular proteins and arranged in clusters, whereas a well-structured matrix with a highly interconnected network of strand was observed in SLP of 4% NaCl. Result suggested that the increasing gel strength with NaCl level might be due to lower moisture content and denser micro-structure of gel.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.608-613
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• 2007

This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimating meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB roup was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The total free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were higher in the FRB groups an the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and overall acceptability. Taken together, adding FRB to the feed improved the quality of pork.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.109-114
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• 2003

This study was conducted to investigate the effect of sarcomere length, carcass and quality traits on tenderness of Hanwoo beef at 24 hr postmortem. Immediately after slaughter, a total number of 30 carcasses(Hanwoo bull) selected, and sarcomere length was determined during rigor development(1, 3, 6, 12 and 24 hr). Tenderness group of longissimus dorsi muscle classified into tender group($\leq$7.5 kg/$\textrm{cm}^2$, n=9), or tough group($\geq$9.0 kg/$\textrm{cm}^2$, n=9) by shear force value at 24 hr postmortem, and estimated carcass traits, meat color, connective tissue and sensory property at 24 hr postmortem. Results showed that tender group had heavier carcass weight, thicker back fat, higher marbling score, lighter meat color, more white fat color and lower texture score(p<0.05). The change of sarcomere length was linearly decreased(p<0.05) from 3 hr postmortem, and the sarcomere length of tender group was significantly(p<0.05) longer than that of tough group at 3, 6 and 24 hr postmortem. The tender group showed significantly lower(p<0.05) shear force value of intramuscular connective tissue(IMCT), better(p<0.05) tenderness and overall acceptability compared to the tough group. Results indicated that tenderness of beef longissimus dorsi muscle could be improved by thicker back fat, higher marbling score and lower texture score, and predicted by sarcomere length of pre-rigor(3 and 6 hr postmortem). Also, the tenderness of beef longissimus dorsi muscle could be closely related to shear force value of IMCT, compared to total collagen and soluble collagen content in the same age.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.3
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• pp.179-187
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• 2010

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

• Food Science and Preservation
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• v.21 no.1
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• pp.146-150
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• 2014

The feasibility of incorporating jujube powder as a value-added food ingredient in cookies was investigated. The amount of jujube powder added (0~20%) was found to have significantly affected the cookie quality (p<0.05). Furthermore, the pH ranged from 6.16 to 6.69, and moisture content gradually increased from 4.11% to 4.76%, while the spread ratio and loss rate have significantly decreased with the increasing levels of the powder added (p<0.05). Lightness decreased; however, the redness and yellowness, as well as hardness, have significantly increased with the higher amount of jujube powder in the formulation (p<0.05). In addition, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was significantly increased (p<0.05) without remarkable differences between the control and 5% sample, and 15% and 20% sample (p>0.05). The consumer acceptance test indicated that the addition of jujube powder of up to 10% had a favorable effect on the consumer preferences in general. Based on the overall observation, the cookies with 5~10% jujube powder is recommended for taking advantage of the functional properties of jujube powder without sacrificing the sensory quality.