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Kang SI, Kim JS, Park SY, Park SH, Park JH, Jang MS, Oh JY, Choi JS. Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus ( Octopus minor) as an Elderly-Friendly Food. Foods 2023; 12:4375. [PMID: 38137179 PMCID: PMC10742802 DOI: 10.3390/foods12244375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 12/02/2023] [Accepted: 12/03/2023] [Indexed: 12/24/2023] Open
Abstract
We prepared a long-arm octopus Jangjorim prototype (LOJP) by optimizing the ratio of ingredients for seasoning and establishing heat sterilization parameters. The optimal amounts of purified water (2.9-56.6%, A), starch syrup (0.3-37.8%, B), and soy sauce (25.5-71.5%, C) for the production of seasoning soy sauce were obtained using response surface analysis. The LOJP was prepared by combining A, B, and C under the optimal conditions and evaluated for consumer preferences and physicochemical, nutritional, and microbiological properties and compared with Korea's legal management standards for geriatric nutrition. The hardness of the LOJP produced using the optimal mixing ratio of purified water (51.2%, 154.0 g), starch syrup (29.3%, 308.0 g), and soy sauce (19.5%, 256.9 g) was 36.7 × 1000 N/m2. This value was lower than the hardness of raw octopus (2153.6 × 1000 N/m2) by 2116.9 × 1000 N/m2. It received the highest score (8.7) in the preference evaluation of older consumers. The LOJP was classified as level 2, allowing consumption through the gums of elderly consumers per Korea's food standards for the elderly. The LOJP was the product highly preferred by elderly consumers with chewing disorders due to its ease of intake and nutritional content.
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Affiliation(s)
- Sang-In Kang
- Seafood Research Center, Industry-Academic Cooperation Foundation, Silla University, 606, Advanced Seafood Processing Complex, Wontang-ro, Amanam-dong, Seo-gu, Busan 49277, Republic of Korea;
| | - Jin-Soo Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
| | - Sun-Young Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
| | - Si-Hyeong Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
| | - Ji-Hoon Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
| | - Mi-Soon Jang
- Food Safety and Processing Research Division, National Institute of Fisheries Science, 216, Gijanghaean-ro, Gijang-eup, Busan 46083, Republic of Korea; (M.-S.J.); (J.-Y.O.)
| | - Jae-Young Oh
- Food Safety and Processing Research Division, National Institute of Fisheries Science, 216, Gijanghaean-ro, Gijang-eup, Busan 46083, Republic of Korea; (M.-S.J.); (J.-Y.O.)
| | - Jae-Suk Choi
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
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Okuskhanova E, Caporaso N, Yessimbekov Z, Assenova B, Smolnikova F, Rebezov M, Shariati MA, Usman Khan M, Thiruvengadam M. Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.1950008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Eleonora Okuskhanova
- Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan
| | - Nicola Caporaso
- Department of Agricultural and Food Sciences, University of Naples Federico II, Portici, NA, Italy
| | - Zhanibek Yessimbekov
- Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan
| | - Bahytkul Assenova
- Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan
| | - Farida Smolnikova
- Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan
| | - Maksim Rebezov
- V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation
- Prokhorov General Physics Institute of the Russian Academy of Science, Moscow, Russian Federation
| | - Mohammad Ali Shariati
- K.G. Razumovsky, Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russian Federation
| | - Muhammad Usman Khan
- Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muthu Thiruvengadam
- Department of Applied Bioscience, Konkuk University, Seoul, Republic of Korea
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Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? Journal of Food Science and Technology 2019; 57:1003-1012. [PMID: 32123421 DOI: 10.1007/s13197-019-04133-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/01/2019] [Accepted: 10/12/2019] [Indexed: 10/25/2022]
Abstract
To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final product. In this study, mixture design was used to investigate the effects of partial substitution of pork fat by inulin, fructooligosaccharides and α-cyclodextrin on the technological and sensory quality characteristics of low-fat Italian type salami. The partial substitution of fat using dietary fibers shows no effect on weight loss, Aw and pH during ripening time. However, the addition of up to 2% α-cyclodextrin increased lightness and reduced redness and yellowness. Up to 2% of inulin or fructooligosaccharides added improved the sensory acceptance, texture parameters and redness. Healthier low-fat Italian type salami can be produced using inulin or fructooligosaccharides as fat substitute for pork fat and still obtain good technological and sensorial results.
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