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Kethavath SC, Moreira LDC, Hwang KE, Mickelson MA, Campbell RE, Chen L, Claus JR. Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes. Meat Sci 2021; 184:108660. [PMID: 34736839 DOI: 10.1016/j.meatsci.2021.108660] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 08/12/2021] [Accepted: 08/19/2021] [Indexed: 11/29/2022]
Abstract
Commercially harvested cull dairy cow carcasses (n = 64) from the two lowest-valued marketing classes (MC: Lean, LE; Light, LI) were conventionally chilled (CN) or vascularly rinsed with a chilled isotonic substrate solution (Rinse & Chill®; RC). Longissimus lumborum (LL) and Triceps brachii (TB) muscles were processed (steaks, ground). Early postmortem (first 24 h), RC resulted in a lower pH at each time measured. RC steaks had longer sarcomeres and lower shear force than CN. RC produced greater redness associated with blooming and display times. RC LE beef resulted in greater oxymyoglobin during display times. RC ground TB had greater moisture fat-free than CN. RC Lean LL had less purge loss compared to CN LE. RC had greater total pigments than CN. RC ground TB had greater oxygen consumption and lower thiobarbituric acid reactive substances compared to CN. RC has the potential to improve tenderness and color as well as limit lipid oxidation with similar benefits across the two marketing classes.
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Affiliation(s)
- Subash C Kethavath
- Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - Ligia da Cunha Moreira
- Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - Ko-Eun Hwang
- Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA
| | | | | | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - James R Claus
- Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA.
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Hwang KE, Ham YK, Song DH, Kim HW, Lee MA, Jeong JY, Choi YS. Effect of gamma-ray, electron-beam, and X-ray irradiation on antioxidant activity of mugwort extracts. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109476] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Hwang KE, Claus JR. Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds). Meat and Muscle Biology 2021. [DOI: 10.22175/mmb.11589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The underlying changes in hen carcass color upon freezing were compared with the color of meat-type male pheasants upon freezing. Chemical and physical assessments of these two pheasant types (n=5) and the effects of different chilling methods on hen carcasses (n=10) were evaluated. The results showed that hen carcasses exhibited more red pigmentation (myoglobin, hemoglobin), as well as significantly higher pH values and redness, than the carcasses from meat-type pheasants. The moisture content was higher in hens than in meat-type pheasants, especially in the skin. The intermediate fiber (IIA) type was the only type found in the pectoralis major muscle, regardless of pheasant type. Chilling method significantly changed the color attributes of the hen carcass. Immersion chilling decreased skin redness (less pigmentation and Commission Internationale de l ́Eclairage [CIE] a*); the breast meat was less red than that from the chilling-in-a-bag condition. The skin had substantially higher levels of red pigmentation than the breast muscles, irrespective of the pheasant type and chilling method (P < 0.05). Our findings suggest that the more intense red appearance may be related to a combination of greater residual hemoglobin levels and higher pH within the skin. The greater moisture content of the skin may have facilitated the development of greater transparency to the darker, more red breast muscle.
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Affiliation(s)
- Ko-Eun Hwang
- University of Wisconsin–Madison Department of Animal and Dairy Sciences
| | - James R. Claus
- University of Wisconsin–Madison Department of Animal and Dairy Sciences
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Kethavath SC, Hwang KE, Mickelson MA, Campbell RE, Richards MP, Claus JR. Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat. Meat Sci 2020; 174:108409. [PMID: 33373849 DOI: 10.1016/j.meatsci.2020.108409] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 10/30/2020] [Accepted: 12/10/2020] [Indexed: 10/22/2022]
Abstract
Market hogs were conventionally chilled (CN, n = 12) or Rinse & Chill® processed (RC, n = 13, MPSC Inc.). Muscles (Longissimus lumborum, LL; picnic shoulder, PS) were processed (chops, ground), packaged, and displayed or stored in the dark. Color, pH, moisture fat free (MFF), expressible moisture (EM), oxygen consumption, Warner-Bratzler shear (WBS), total pigment, TBARS, and hexanal content were determined. RC generally resulted in a lower pH during the first 4 h compared to CN. RC compared to CN had lower fat, but were not different in moisture fat free, expressible moisture, and total pigments. RC did not affect cooler shrink, cook loss and WBS force. RC PS was redder than RC LM. RC had greater deoxymyoglobin than CN on 7 d display. RC chops (LL) were lighter and had less deoxymyoglobin compared to CN. RC ground pork had greater oxygen consumption, lower TBARS and hexanal values compared to CN. RC has the potential to improve color and reduce lipid oxidation.
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Affiliation(s)
- Subash C Kethavath
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - Ko-Eun Hwang
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin, Madison, WI 53706, USA
| | | | | | - Mark P Richards
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - James R Claus
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin, Madison, WI 53706, USA.
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Kim TK, Hwang KE, Song DH, Ham YK, Kim YB, Paik HD, Choi YS. Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin. Asian-Australas J Anim Sci 2019; 32:1933-1941. [PMID: 31208187 PMCID: PMC6819685 DOI: 10.5713/ajas.19.0117] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 04/08/2019] [Accepted: 04/17/2019] [Indexed: 01/24/2023]
Abstract
OBJECTIVE This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. METHODS Pork loin was cured in the brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (Control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4) and pickled samples with 0.012% nitrite (PC) and nitrite free brine (NC) were considered as the control. RESULTS The pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, hardness, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased. CONCLUSION Fermented Swiss chard solution had a positive effect on redness, lipid oxidation. Although there were shown in protein decomposition and sensory, Swiss chard can be replaced sodium nitrite as natural curing agent.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
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Ham YK, Hwang KE, Song DH, Choi JH, Choi YS, Kim HW. Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties. Meat Sci 2019; 158:107907. [PMID: 31402198 DOI: 10.1016/j.meatsci.2019.107907] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/09/2019] [Accepted: 07/30/2019] [Indexed: 11/28/2022]
Abstract
The aim of this study was to determine the relationship between in vitro antioxidant capacity of soy sauces and its impact on lipid oxidation in raw and cooked beef patties during 10 days of refrigerated storage. Three commercial soy sauces were used: industrially fermented soy sauce (IS), traditionally fermented Korean soy sauce (KS), and mixed soy sauce (MS). In vitro antioxidant capacity, KS showed the highest total phenol content, whereas IS and MS had a higher Fe2+ chelating activity than KS (P < .05). Heat treatment decreased total phenol content but increased Fe2+ chelating activity of soy sauces (P < .001). In both raw and cooked beef patties, the addition of IS or MS caused a lower 2-thiobarbituric acid reactive substances (TBARS) level than KS throughout the overall storage period (P < .05). This preliminary study suggests that the Fe2+ chelating activity of soy sauce may be one of the major mechanisms in preventing lipid oxidation in meat products.
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Affiliation(s)
- Youn-Kyung Ham
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Dong-Heon Song
- Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
| | - Ji-Hun Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea.
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Lee MA, Kim TK, Hwang KE, Choi YJ, Park SH, Kim CJ, Choi YS. Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage. J Sci Food Agric 2019; 99:2735-2742. [PMID: 30350316 DOI: 10.1002/jsfa.9441] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 09/05/2018] [Accepted: 10/15/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Kimchi is a Korean, traditional fermented food made from Korean cabbage, radish, fermented jeotgal, ginger, garlic, and red pepper powder. It is a good source of natural antioxidants such as phenolic compounds, flavonoids, vitamins, and carotenoids. In this study, the antioxidant effects of various kimchi extracts on raw ground pork during refrigerated storage were investigated. Raw ground pork samples were treated with ascorbic acid, butylated hydroxyl toluene, baechu kimchi extract (BKE), gat kimchi extract (GKE), puchu kimchi extract (PKE), and white kimchi extract (WKE) and compared with raw ground pork without antioxidant treatment (NC). RESULTS Increased metmyoglobin (MetMb), thiobarbituric acid reacting substance (TBARS), and total bacterial counts (TBC) were observed in all meat samples after storage, whereas pH, lightness, and redness values tended to decrease with increased storage time. All treated samples had lower TBARS and MetMb values and TBC compared to the control samples. Various kimchi ethanol extracts protected raw ground pork from lipid oxidation. The most potent antioxidant was GKE, whereas WKE was the weakest. CONCLUSIONS This study suggests that the tested extracts, especially kimchi, have potential as natural preservatives to reduce colour degradation, lipid oxidation, and bacterial count in raw ground pork meat. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Mi-Ai Lee
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea
| | - Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Wanju, Republic of Korea
| | - Ko-Eun Hwang
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA
| | - Yun-Jeong Choi
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea
| | - Sung-Hee Park
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Wanju, Republic of Korea
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Shin DJ, Choe J, Hwang KE, Kim CJ, Jo C. Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination. International Journal of Food Properties 2019. [DOI: 10.1080/10942912.2019.1588295] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Dong-Jin Shin
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul Republic of Korea
| | - Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul Republic of Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources 05029, Konkuk University, Seoul, South Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources 05029, Konkuk University, Seoul, South Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul Republic of Korea
- Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang Republic of Korea
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Kim TK, Hwang KE, Lee MA, Paik HD, Kim YB, Choi YS. Quality characteristics of pork loin cured with green nitrite source and some organic acids. Meat Sci 2019; 152:141-145. [PMID: 30827821 DOI: 10.1016/j.meatsci.2019.02.015] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 01/21/2019] [Accepted: 02/21/2019] [Indexed: 10/27/2022]
Abstract
This study was conducted to improve the quality characteristics of cured meat with natural nitrite. Control and treatment were conducted as follows: nitrite free, marinated with sodium nitrite and ascorbic acid, marinated with only fermented spinach (FS), and marinated with FS adding ascorbic acid, malic acid, citric acid, and tartaric acid. Treatments were pickled with regulated brine (8% salt and 0.08% nitrite). Cured meat with FS adding ascorbic acid, malic acid, and citric acid had higher redness values than sodium nitrite with ascorbic acid on cooked meat. There was a positive effect on lipid oxidation except for citric acid. Protein degradation appeared more in malic acid and tartaric acid treatment than others. Residual nitrite level was lower when adding organic acids. Among various organic acid, ascorbic acid had the highest efficient on quality properties of cured meat. Thus, ascorbic acid was a proper ingredient when curing meat product.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Ko-Eun Hwang
- Department of Animal Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - Mi-Ai Lee
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju 61755, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Scinece and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea.
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Kim TK, Shim JY, Hwang KE, Kim YB, Sung JM, Paik HD, Choi YS. Effect of hydrocolloids on the quality of restructured hams with duck skin. Poult Sci 2019; 97:4442-4449. [PMID: 30289488 DOI: 10.3382/ps/pey309] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Accepted: 09/27/2018] [Indexed: 11/20/2022] Open
Abstract
We investigated the quality of duck ham restructured with various hydrocolloids (Alginic acid, Konjac, Carrageenan) on proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis (TPA), protein solubility, sensory characteristics, and apparent viscosity. Restructured duck ham was prepared as follows: control with no hydrocolloids, T1 (Alginate 1%), T2 (Alginate 0.5% + Konjac 0.5%), T3 (Alginate 0.7% + Konjac 0.3%), T4 (Alginate 0.5% + Carrageenan 0.5%), and T5 (Alginate 0.7% + Carrageenan 0.3%). The restructured duck hams with hydrocolloids had higher value for moisture content, ash content, and apparent viscosity than the control (P < 0.05). The cooking loss, total expressible fluid and fat separation, redness, hardness, cohesiveness, gumminess, and chewiness of restructured duck hams with hydrocolloids was lower than those of the control (P < 0.05). The sensory score for overall acceptability of restructured duck ham with T1 (1% alginate) and T2 (0.5% alginate + 0.5% konjac) was higher than that of the control (P < 0.05). Thus, this study showed that adding 1% alginate or 0.5% alginate + 0.5% konjac in restructured duck ham formulations results in optimized quality characteristics.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Jae-Yun Shim
- R&D Center, Farm Duck, Seongnam 13103, Republic of Korea.,Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Ko-Eun Hwang
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Jung-Min Sung
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
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Kim TK, Hwang KE, Kim YB, Jeon KH, Leem KH, Choi YS. Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin. Korean J Food Sci Anim Resour 2018; 38:970-980. [PMID: 30479504 PMCID: PMC6238031 DOI: 10.5851/kosfa.2018.e29] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 08/03/2018] [Accepted: 08/03/2018] [Indexed: 12/01/2022] Open
Abstract
We evaluated the effects of pre-cooking methods on the quality of reheated
marinated pork loin. Frozen marinated pork loins cooked using various methods
(boiling, grilling, pan frying, infrared cooking, and superheated steam cooking)
were reheated in a microwave, and their pH, color, cooking loss, re-heating
loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory
properties, and shear force were determined. Although all parameters varied with
different cooking methods, lightness values and TBARS values showed the tendency
to decrease and increase, respectively, after reheating. Superheated
steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS
value, and shear force (p<0.05) and the highest lightness, redness, and
yellowssness values and juiciness, chewiness, and overall acceptability scores
(p<0.05). These results show that pre-cooking with superheated steam
maintains the quality characteristics of marinated pork loin upon reheating.
Therefore, pre-cooking with superheated steam may be beneficial for the
commercial distribution of frozen cooked marinated pork loin.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Ko-Eun Hwang
- Department of Animal Sciences, University of Wisconsin-Madison, WI 53706, USA
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Ki-Hong Jeon
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | | | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
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12
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Hwang KE, Kim TK, Kim HW, Seo DH, Kim YB, Jeon KH, Choi YS. Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage. Asian-Australas J Anim Sci 2018; 31:1358-1365. [PMID: 29381898 PMCID: PMC6043443 DOI: 10.5713/ajas.17.0767] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Accepted: 01/22/2018] [Indexed: 11/27/2022]
Abstract
Objective The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.
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Affiliation(s)
- Ko-Eun Hwang
- Department of Animal Science, University of Wisconsin-Madison, WI 53706, USA
| | - Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Hyun-Wook Kim
- Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Dong-Ho Seo
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
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Kim TK, Hwang KE, Sung JM, Park JD, Kim MH, Jeon KH, Kim YB, Choi YS. Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivumL.) sprout and collagen and its optimization for reduced-fat patties. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13576] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Ko-Eun Hwang
- Department of Animal Sciences, Meat Science and Muscle Biology Laboratory; University of Wisconsin-Madison; 1805 Linden Drive, Madison, WI 53706 USA
| | - Jung-Min Sung
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Jong-Dae Park
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Myung-Ho Kim
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea
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Song DH, Kim HW, Hwang KE, Kim YJ, Ham YK, Choi YS, Shin DJ, Kim TK, Lee JH, Kim CJ, Paik HD. Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage. Korean J Food Sci Anim Resour 2017; 37:698-707. [PMID: 29147093 PMCID: PMC5686328 DOI: 10.5851/kosfa.2017.37.5.698] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 09/18/2017] [Accepted: 09/20/2017] [Indexed: 11/06/2022] Open
Abstract
This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were stored at 4°C for 28 d to determine changes in quality attributes. The pH of low-salt sausages was unaffected by irradiation at 5 kGy (p>0.05). Higher redness values were found at irradiated low-salt sausages compared to control (p<0.05). The hardness, gumminess and chewiness of control sausage were higher than those of low-salt sausages (p<0.05). However, there were no significant differences in the textural parameters between low-salt sausage treatments. The overall sensory acceptability score of irradiated/low-salt sausages were lower than L-control due to decreased scores for cooked meat flavor but increased radiolytic off-flavor (p<0.05). The initial 2-thiobarbituric acid-reactive substances (TBARS) values of irradiated/low-salt sausages were higher than control and L-control (p<0.05). However, the TBARS values of irradiated treatments were significantly lower than control at the end of storage. Irradiation could effectively inhibit the microorganism growth (total aerobic bacteria, coliforms, Enterobacteriaceae, and Pseudomonas spp.) in low-salt sausages (p<0.05). Therefore, our findings show that irradiation could be to improve microbial safety of low-salt sausages, and suggest that further studies should be necessary to reducing radiolytic off-flavor of irradiated/low-salt sausages.
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Affiliation(s)
- Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Wook Kim
- Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Dong-Jin Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jae Hoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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15
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Hwang KE, Kim TK, Kim HW, Oh NS, Kim YB, Jeon KH, Choi YS. Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters. Food Sci Biotechnol 2017; 26:929-936. [PMID: 30263621 DOI: 10.1007/s10068-017-0113-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Revised: 01/18/2017] [Accepted: 03/26/2017] [Indexed: 10/19/2022] Open
Abstract
The effect of fermented red beet (FRB) on shelf-life of low-salt frankfurters stored for 4 weeks was investigated. The pH, volatile basic nitrogen (VBN), lightness, and yellowness of frankfurters decreased with increasing levels of FRB, whereas the redness of frankfurters increased with increasing levels of FRB. The VBN, thiobarbituric acid reactive substance values, total viable count, and redness of all treatments decreased with increasing period of refrigeration storage. The appearance, color, and juiciness scores of the control and treatments decreased with increasing period of refrigeration storage. However, there was no significant (p > 0.05) difference among the treatments except for the color of T3 (3.0% FRB) and juiciness of T4 (5.0% FRB). The flavor, tenderness, and overall acceptability scores of all the treatments decreased with increasing storage periods. These results demonstrated that FRB can be added to low-salt frankfurters to maintain their qualities and extend the shelf-life of refrigerated storage.
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Affiliation(s)
- Ko-Eun Hwang
- 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam, Gyeonggi 13539 Korea
| | - Hynu-Wook Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam, Gyeonggi 13539 Korea
| | - Nam-Su Oh
- Institute of Dairy Food Research, Seoul Dairy Cooperative, Ansan, Gyeonggi 15407 Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam, Gyeonggi 13539 Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam, Gyeonggi 13539 Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam, Gyeonggi 13539 Korea
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16
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Hwang KE, Kim HW, Song DH, Kim YJ, Ham YK, Choi YS, Lee MA, Kim CJ. Effect of Mugwort and Rosemary Either Singly, or Combination with Ascorbic Acid on Shelf Stability of Pork Patties. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12994] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 South Korea
| | - Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 South Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 South Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 South Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 South Korea
| | - Yun-Sang Choi
- Food Processing Research Center; Korean Food Research Institute; Seongnam South Korea
| | - Mi-Ai Lee
- World Institute of Kimchi; Gwangju South Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 South Korea
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17
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Kim HW, Kim YHB, Hwang KE, Kim TK, Jeon KH, Kim YB, Choi YS. Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein. Food Sci Biotechnol 2017; 26:955-958. [PMID: 30263624 PMCID: PMC6049545 DOI: 10.1007/s10068-017-0147-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 04/06/2017] [Accepted: 04/11/2017] [Indexed: 10/19/2022] Open
Abstract
The objective of this study was to investigate the physicochemical and textural properties of heat-induced gels prepared with pork muscles irradiated with gamma rays, electron beams, and X-rays. Pork muscles were irradiated at 5 kGy using the different irradiation sources, and heat-induced gels were prepared from the irradiated pork muscles at a protein concentration of 5 mg/mL. Each irradiation treatment produced lower water-holding capacity, protein solubility, apparent viscosity, hardness, springiness, cohesiveness, gumminess, and chewiness than the control gel prepared with non-irradiated pork muscle (P < 0.05). In addition, gamma irradiation was more influential than electron or X-ray irradiation on the negative impacts on water-holding capacity and texture of heat-induced gels. Therefore, this study suggests that the irradiation source could be one of the significant factors affecting gelling properties of irradiated meat.
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Affiliation(s)
- Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907 USA
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907 USA
| | - Ko-Eun Hwang
- Food Processing Research Center, Korean Food Research Institute, Seongnam, 13539 Korea
| | - Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam, 13539 Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam, 13539 Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam, 13539 Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam, 13539 Korea
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18
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Shin DM, Hwang KE, Lee CW, Kim TK, Park YS, Han SG. Effect of Swiss Chard ( Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage. Korean J Food Sci Anim Resour 2017; 37:418-428. [PMID: 28747828 PMCID: PMC5516069 DOI: 10.5851/kosfa.2017.37.3.418] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 06/03/2017] [Accepted: 06/08/2017] [Indexed: 01/25/2023] Open
Abstract
In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples (p<0.05). T1 resulted in the highest redness value (p<0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. The pH of the samples subjected to all treatments decreased with progress of the storage period (p<0.05). The pH of the T1 and T3 samples treated with PS was lower (p<0.05) than that obtained with other treatments, as PS has a lower pH value. The treatments in which PS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the control. T1 resulted in the highest flavor, off-flavor, and overall acceptability scores during storage (p<0.05). The total viable bacterial count for all treatments was below 1 Log CFU/g, and E. coli and coliform bacteria were not detected during storage. Therefore, these results suggested that pre-converted nitrite from Swiss chard powder is a potential replacement for nitrite in meat products.
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Affiliation(s)
- Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Cheol-Won Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yoo-Sun Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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19
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Park YS, Choi YS, Hwang KE, Kim TK, Lee CW, Shin DM, Han SG. Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae ( Bombyx mori) and Transglutaminase. Korean J Food Sci Anim Resour 2017; 37:351-359. [PMID: 28747820 PMCID: PMC5516061 DOI: 10.5851/kosfa.2017.37.3.351] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 05/27/2017] [Accepted: 05/28/2017] [Indexed: 11/07/2022] Open
Abstract
This study was conducted to investigate the physicochemical properties of meat batters prepared with fresh pork meat, back fat, water, and salt and formulated with three different amounts (5%, 10%, and 15%) of silkworm pupae (Bombyx mori) powder and transglutaminase (TG). Meat batters formulated with silkworm pupae powder showed significantly higher contents of protein and ash than control batter. Addition of silkworm pupae to batter also showed significantly lower cooking loss than the control. Moreover, meat batter containing 15% silkworm pupae showed no significant difference in redness value compared to the control. In addition, pH, viscosity, hardness, gumminess, and chewiness were improved after the addition of silkworm pupae. Furthermore, meat batter formulated with TG and silkworm pupae showed improved hardness, gumminess, chewiness and viscosity compared to control batter. Addition of 1% TG with 15% silkworm pupae to meat batter resulted in significantly higher pH, textures, and viscosity. Our data suggest that both silkworm pupae and TG can be added to meat batter to improve its physicochemical properties. Therefore, combination of silkworm pupae and TG could be a new nutritional and functional source for meat products.
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Affiliation(s)
- Yoo-Sun Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Cheol-Won Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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20
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Choi YS, Kim TK, Jeon KH, Park JD, Kim HW, Hwang KE, Kim YB. Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions. Korean J Food Sci Anim Resour 2017; 37:288-296. [PMID: 28515652 PMCID: PMC5434215 DOI: 10.5851/kosfa.2017.37.2.288] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Revised: 03/13/2017] [Accepted: 03/15/2017] [Indexed: 01/02/2023] Open
Abstract
We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the control with no added nitrite or fermented red beet extract (p<0.05), though the redness of the meat emulsions treated with fermented red beet extract only was lower than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). The highest VBN, TBARS, and total viable count values were observed in the control, and these values in the meat emulsions treated with fermented red beet extract were higher than in that treated with both fermented red beet extract and ascorbic acid (p<0.05). E. coli and coliform bacteria were not found in any of the meat emulsions tested. Treatment T2, containing nitrite and ascorbic acid, had the highest overall acceptability score (p<0.05); however, there was no significant difference between the T2 treatment and the T6 treatment, which contained 10% pre-converted nitrite from red beet extract and 0.05% ascorbic acid (p>0.05). The residual nitrite content of the meat emulsions treated with ascorbic acid was lower than in those treated without ascorbic acid (p<0.05). Thus, the combination of fermented red beet extract and ascorbic acid could be a viable alternative to synthetic nitrite for the stability of color development in meat emulsions.
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jong-Dae Park
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
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21
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Ham YK, Hwang KE, Song DH, Kim YJ, Shin DJ, Kim KI, Lee HJ, Kim NR, Kim CJ. Lotus ( Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics. Korean J Food Sci Anim Resour 2017; 37:219-227. [PMID: 28515646 PMCID: PMC5434209 DOI: 10.5851/kosfa.2017.37.2.219] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Revised: 02/14/2017] [Accepted: 02/19/2017] [Indexed: 11/12/2022] Open
Abstract
The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly (p<0.05) decreased when the level of lotus rhizome powder was increased in the sausages. The addition of lotus rhizome powder to sausages at over 1% resulted in significantly (p<0.05) darker and less red color of cooked sausage compared to control. Increase in lotus rhizome level slightly improved the emulsion stability and apparent viscosity. Significant (p<0.05) reduction in cooking loss was observed when more than 1% of lotus rhizome powder was added to sausages. The textural properties of sausages were unaffected by the inclusion of lotus rhizome except for springiness and chewiness. On the manufacture day, control sausage had significantly (p<0.05) higher TBARS value than treatments. Regarding sensory characteristics, increased levels of lotus rhizome powder decreased (p<0.05) color and juiciness scores. However, cooked sausages exhibited similar overall acceptability regardless of the level of lotus rhizome powder added to sausages. Therefore, lotus rhizome powder, an antioxidant dietary fiber, could be used as an effective natural ingredient in meat products for the development of healthier and functional food.
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Affiliation(s)
- Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Jin Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Kyung-Il Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hye-Jin Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Na-Rae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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22
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Lee CW, Kim TK, Hwang KE, Kim HW, Kim YB, Kim CJ, Cho YS. Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage. Korean J Food Sci Anim Resour 2017; 37:52-61. [PMID: 28316471 PMCID: PMC5355584 DOI: 10.5851/kosfa.2017.37.1.52] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Revised: 12/07/2016] [Accepted: 12/22/2016] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.
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Affiliation(s)
- Cheol-Won Lee
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Sang Cho
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
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23
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Kim TK, Kim YB, Jeon KH, Park JD, Sung JM, Choi HW, Hwang KE, Choi YS. Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin. Korean J Food Sci Anim Resour 2017; 37:105-113. [PMID: 28316477 PMCID: PMC5355574 DOI: 10.5851/kosfa.2017.37.1.105] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 12/28/2016] [Accepted: 01/22/2017] [Indexed: 01/24/2023] Open
Abstract
The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0.05) than those of the control groups (both positive and negative controls). The redness values of cooked cured meats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g. E. coli and coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics.
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Affiliation(s)
- Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jong-Dae Park
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jung-Min Sung
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Hyun-Wook Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
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24
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Choi YS, Sung JM, Park JD, Hwang KE, Lee CW, Kim TK, Jeon KH, Kim CJ, Kim YB. Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout. Korean J Food Sci Anim Resour 2017; 36:799-806. [PMID: 28115892 PMCID: PMC5243965 DOI: 10.5851/kosfa.2016.36.6.799] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2016] [Revised: 11/28/2016] [Accepted: 11/29/2016] [Indexed: 11/06/2022] Open
Abstract
The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level.
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jung-Min Sung
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jong-Dae Park
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ko-Eun Hwang
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Cheol-Won Lee
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
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Ham YK, Kim HW, Hwang KE, Song DH, Kim YJ, Choi YS, Song BS, Park JH, Kim CJ. Effects of irradiation source and dose level on quality characteristics of processed meat products. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2016.09.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Ham HJ, Kang GH, Choi YS, Jeong TJ, Hwang KE, Kim CJ. Effect of Gaeddongssuk ( Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage. Korean J Food Sci Anim Resour 2016; 36:601-611. [PMID: 27857535 PMCID: PMC5112422 DOI: 10.5851/kosfa.2016.36.5.601] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss while the treatment with GP showed decreased cooking loss depending on increasing GP content (p<0.05). Apparent viscosity of batter was increased as the amount of GP increased, whereas hardness of emulsion sausages was decreased with increasing GP level. In sensory evaluation, emulsion sausage with 0.1% GP resulted in the highest score in overall acceptability. The pH values of all treatments decreased at the early storage stage, followed by gradual increase. The lightness and redness of treatments were decreased when the level of GP was increased. However, the yellowness of sausages with GP were higher than that of control (p<0.05). The addition of GP inhibited lipid oxidation of emulsion sausages during storage depending on its level. The aerobic bacteria population and VBN was unaffected by addition of GP during the storage (p>0.05). Therefore, Gaeddongssuk powder up to 0.1% has a potential as a natural antioxidant for meat products because it can inhibit lipid oxidation of sausages without decreasing their sensory properties.
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Affiliation(s)
- Hyoung-Joo Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea; Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
| | - Geun-Ho Kang
- Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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Kim HW, Yeo IJ, Hwang KE, Song DH, Kim YJ, Ham YK, Jeong TJ, Choi YS, Kim CJ. Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet. Korean J Food Sci Anim Resour 2016; 36:665-670. [PMID: 27857543 PMCID: PMC5112430 DOI: 10.5851/kosfa.2016.36.5.665] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Revised: 06/28/2016] [Accepted: 07/11/2016] [Indexed: 11/06/2022] Open
Abstract
The objectives of this study were conducted to characterize pepsin-soluble collagen (PSC) extracted from bones (PSC-B), skins (PSC-S), and tendons (PSC-T) of duck feet and to determine their thermal and structural properties, for better practical application of each part of duck feet as a novel source for collagen. PSC was extracted from each part of duck feet by using 0.5 M acetic acid containing 5% (w/w) pepsin. Electrophoretic patterns showed that the ratio between α1 and α2 chains, which are subunit polypeptides forming collagen triple helix, was approximately 1:1 in all PSCs of duck feet. PSC-B had slightly higher molecular weights for α1 and α2 chains than PSC-S and PSC-T. From the results of differential scanning calorimetry (DSC), higher onset (beginning point of melting) and peak temperatures (maximum point of curve) were found at PSC-B compared to PSC-S and PSC-T (p<0.05). Fourier transform infrared spectroscopy (FT-IR) presented that PSC-S and PSC-T had similar intermolecular structures and chemical bonds, whereas PSC-B exhibited slight difference in amide A region. Irregular dense sheet-like films linked by random-coiled filaments were observed similarly. Our findings indicate that PSCs of duck feet might be characterized similarly as a mixture of collagen type I and II and suggest that duck feet could be used for collagen extraction without deboning and/or separation processes.
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Affiliation(s)
| | | | | | | | | | | | | | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Cheon-Jei Kim
- Corresponding author: Cheon-Jei Kim, Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea. Tel: +82-2-450-3684, Fax: +82-2-444-6695, E-mail:
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Choi YS, Hwang KE, Kim HW, Song DH, Jeon KH, Park JD, Sung JM, Kim YB, Kim CJ. Replacement of Pork Meat with Pork Head Meat for Frankfurters. Korean J Food Sci Anim Resour 2016; 36:445-51. [PMID: 27621683 PMCID: PMC5018502 DOI: 10.5851/kosfa.2016.36.4.445] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 03/15/2016] [Accepted: 05/04/2016] [Indexed: 11/18/2022] Open
Abstract
The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p<0.05) higher than those in the control. When the concentration of pork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p<0.05) hardness and gumminess. The hardness and gumminess of frankfurters in other treatments were not significantly different (p>0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat.
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jong-Dae Park
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jung-Min Sung
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Choi YS, Jeong TJ, Hwang KE, Song DH, Ham YK, Kim HW, Kim YB, Kim CJ. Combined effects of Laminaria japonica and transglutaminase on physicochemical and sensory characteristics of semi-dried chicken sausages. Poult Sci 2016; 95:1943-9. [PMID: 27252369 DOI: 10.3382/ps/pew093] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/04/2016] [Indexed: 11/20/2022] Open
Abstract
The effects of Laminaria japonica, Transglutaminase (TGase) and their combinations were investigated based on the physicochemical properties, textural properties, and sensory characteristics of semi-dried chicken sausages. The moisture content, ash content, and water activity of the semi-dried chicken sausage containing a combination of Laminaria japonica and TGase were higher than the control (P < 0.05). The semi-dried chicken sausage with 1.0% Laminaria japonica and 1.0% TGase (T3) had less cooking loss compared to the control and other treatments (P < 0.05). The protein content and fat content, pH of batters and sausages, springiness, and cohesiveness of the semi-dried chicken sausages were not significantly different between the control and treatments with a combination of Laminaria japonica and TGase (P > 0.05). Among the sensory traits, color score was highest in the control and in the treatment with 2.0% TGase (T5) (P < 0.05). The flavor score was highest in the control, while the treatments with 1.0% Laminaria japonica combined with 1.0% TGase (T3) had the highest tenderness and juiciness scores (P < 0.05). The results of this study show that the combination of Laminaria japonica and TGase successfully improved textural properties and sensory characteristics of the semi-dried chicken sausages, and the combination of 1.0% Laminaria japonica and 1.0% TGase improved quality of the semi-dried chicken sausages the most.
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Republic of Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea
| | - Yun-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Republic of Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea
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Choi YS, Jeong TJ, Kim HW, Hwang KE, Sung JM, Seo DH, Kim YB, Kim CJ. Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12945] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center; Korean Food Research Institute; Seongnam 13539 Republic of Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 05029 Republic of Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab; Purdue University; West Lafayette IN 47907
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 05029 Republic of Korea
| | - Jung-Min Sung
- Food Processing Research Center; Korean Food Research Institute; Seongnam 13539 Republic of Korea
| | - Dong-Ho Seo
- Food Processing Research Center; Korean Food Research Institute; Seongnam 13539 Republic of Korea
| | - Young-Boong Kim
- Food Processing Research Center; Korean Food Research Institute; Seongnam 13539 Republic of Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 05029 Republic of Korea
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Lee CH, Hwang KE, Kim HW, Song DH, Kim YJ, Ham YK, Choi YS, Jang SJ, Jeong TJ, Kim CJ. Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties. Korean J Food Sci Anim Resour 2016; 36:359-68. [PMID: 27433107 PMCID: PMC4942551 DOI: 10.5851/kosfa.2016.36.3.359] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Revised: 03/21/2016] [Accepted: 03/24/2016] [Indexed: 11/25/2022] Open
Abstract
The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher DPPH radical scavenging activity, total phenol and anthocyanin content compared to the other treatments (p<0.05). Then, brown soybean extract with 75% ethanol was applied to pork patties at different concentration (0.05%, 0.1%, and 0.2%) and lipid oxidation was evaluated during 15 d of refrigerated storage. Addition of BE significantly increased redness and pH values, respectively (p<0.05). Moreover, TBARS value of pork patties decreased significantly (p<0.05) as BE concentration increased. In sensory evaluation, pork patties with 0.1% BE had significantly higher score than other treatments in flavor and overall acceptability (p<0.05). Consequently, these results indicate that 0.1% BE could be an effective natural antioxidant to inhibit lipid oxidation in pork patties.
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Affiliation(s)
| | | | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA
| | | | | | | | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | | | | | - Cheon-Jei Kim
- Corresponding author: Cheon-Jei Kim, Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea. Tel: 82-2-450-3684, Fax: 82-2-444-6695, E-mail:
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Kim CJ, Kim HW, Hwang KE, Song DH, Ham YK, Choi JH, Kim YB, Choi YS. Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters. Korean J Food Sci Anim Resour 2016; 36:309-18. [PMID: 27433101 PMCID: PMC4942545 DOI: 10.5851/kosfa.2016.36.3.309] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Revised: 07/27/2015] [Accepted: 09/07/2015] [Indexed: 11/26/2022] Open
Abstract
In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.
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Affiliation(s)
- Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ji-Hun Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
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Choi YS, Kim YB, Hwang KE, Song DH, Ham YK, Kim HW, Sung JM, Kim CJ. Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages. Poult Sci 2016; 95:1465-71. [DOI: 10.3382/ps/pew096] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Accepted: 02/04/2016] [Indexed: 11/20/2022] Open
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Choi YS, Han DJ, Choi JH, Hwang KE, Song DH, Kim HW, Kim YB, Kim CJ. Effect of chicken skin on the quality characteristics of semi-dried restructured jerky. Poult Sci 2016; 95:1198-204. [DOI: 10.3382/ps/pew015] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 01/07/2016] [Indexed: 11/20/2022] Open
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Choi YS, Jeong TJ, Hwang KE, Song DH, Ham YK, Kim YB, Jeon KH, Kim HW, Kim CJ. Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat. Korean J Food Sci Anim Resour 2016; 36:152-8. [PMID: 27194922 PMCID: PMC4869540 DOI: 10.5851/kosfa.2016.36.2.152] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 07/23/2015] [Accepted: 07/27/2015] [Indexed: 12/01/2022] Open
Abstract
This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Choi YS, Hwang KE, Jeong TJ, Kim YB, Jeon KH, Kim EM, Sung JM, Kim HW, Kim CJ. Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak. Korean J Food Sci Anim Resour 2016; 36:1-7. [PMID: 27499656 PMCID: PMC4973943 DOI: 10.5851/kosfa.2016.36.1.1] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2014] [Revised: 05/20/2015] [Accepted: 06/17/2015] [Indexed: 11/06/2022] Open
Abstract
The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Eun-Mi Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jung-Min Sung
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN, 47907, USA
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Choi YS, Sung JM, Jeong TJ, Hwang KE, Song DH, Ham YK, Kim HW, Kim YB, Kim CJ. Effect of irradiated pork on physicochemical properties of meat emulsions. Radiat Phys Chem Oxf Engl 1993 2016. [DOI: 10.1016/j.radphyschem.2015.11.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Choi YS, Kum JS, Jeon KH, Park JD, Choi HW, Hwang KE, Jeong TJ, Kim YB, Kim CJ. Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters. Korean J Food Sci Anim Resour 2015; 35:748-56. [PMID: 26877634 PMCID: PMC4726954 DOI: 10.5851/kosfa.2015.35.6.748] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 08/06/2015] [Accepted: 08/07/2015] [Indexed: 11/24/2022] Open
Abstract
The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jun-Seok Kum
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jong-Dae Park
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Hyun-Wook Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Lim YB, Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, Jang SJ, Lee CH, He FY, Choi YS, Kim CJ. Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters. Korean J Food Sci Anim Resour 2015; 35:783-92. [PMID: 26877638 PMCID: PMC4726958 DOI: 10.5851/kosfa.2015.35.6.783] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2015] [Revised: 06/08/2015] [Accepted: 06/11/2015] [Indexed: 11/06/2022] Open
Abstract
This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batters and cooked frankfurters, the addition of glasswort hydrate decreased the redness and increased the yellowness in comparison with frankfurters without glasswort hydrate. The reduction in salt and fat content significantly increased cooking loss and decreased hardness, tenderness and juiciness (p<0.05). Glasswort hydrate containing non-meat ingredient improved cooking loss, water holding capacity, emulsion stability, hardness, and viscosity of reduced-salt, reduced-fat frankfurters. The GM treatment had the highest myofibiliar protein solubility among all treatments, which was associated with emulsion stability and viscosity. The GC treatment had higher values for all texture parameters than the control. In the sensory evaluation, the addition of glasswort hydrate with non-meat ingredient improved tenderness and juiciness of reduced-salt, reduced-fat frankfurters. GM, GC, and GI treatments improved not only the physicochemical properties but also the sensory characteristics of reduced-salt, reduced-fat frankfurters. The results indicated that the use of glasswort hydrate containing non-meat ingredient was improved the quality characteristics of reduced-salt, reduced-fat frankfurters.
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Affiliation(s)
- Yun-Bin Lim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Wook Kim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ko-Eun Hwang
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yong-Jae Kim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung-Jin Jang
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Choong-Hee Lee
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Fu-Yi He
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Cheon-Jei Kim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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He FY, Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, Kim SY, Yeo IJ, Jung TJ, Kim CJ. Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles. Korean J Food Sci Anim Resour 2015; 35:721-30. [PMID: 26877631 PMCID: PMC4726951 DOI: 10.5851/kosfa.2015.35.6.721] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2014] [Revised: 05/12/2015] [Accepted: 05/17/2015] [Indexed: 11/11/2022] Open
Abstract
The objective of this study was to examine the effect of ginger extract (GE) combined with citric acid on the tenderness of duck breast muscles. Total six marinades were prepared with the combination of citric acid (0 and 0.3 M citric acid) and GE (0, 15, and 30%). Each marinade was sprayed on the surface of duck breasts (15 mL/100 g), and the samples were marinated for 72 h at 4℃. The pH and proteolytic activity of marinades were determined. After 72 h of marination, Warner Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), pH, cooking loss, moisture content, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and protein solubility were evaluated. There was no significant (p>0.05) difference in moisture content or cooking loss among all samples. However, GE marination resulted in a significant (p<0.05) decrease in WBSF but a significant (p<0.05) increase in pH and MFI. In addition, total protein and myofibrillar protein solubility of GE-marinated duck breast muscles in both WOC (without citric acid) and WC (with citric acid) conditions were significantly (p<0.05) increased compared to non-GE-marinated duck breast muscles. SDS-PAGE showed an increase of protein degradation (MHC and actin) in WC condition compared to WOC condition. There was a marked actin reduction in GE-treated samples in WC. The tenderization effect of GE combined with citric acid may be attributed to various mechanisms such as increased MFI and myofibrillar protein solubility.
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Affiliation(s)
- Fu-Yi He
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Si-Young Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - In-Jun Yeo
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Jun Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, Yeo EJ, Jeong TJ, Choi YS, Kim CJ. Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles. Korean J Food Sci Anim Resour 2015; 35:577-84. [PMID: 26761884 PMCID: PMC4670885 DOI: 10.5851/kosfa.2015.35.5.577] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2014] [Revised: 03/31/2015] [Accepted: 03/31/2015] [Indexed: 11/30/2022] Open
Abstract
This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (p<0.05). On the other hand, the increase in pre-rigor salting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle.
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Affiliation(s)
- Hyun-Wook Kim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ko-Eun Hwang
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yong-Jae Kim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Eui-Joo Yeo
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Jun Jeong
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Sang Choi
- Food Processing Research center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Cheon-Jei Kim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Ham YK, Hwang KE, Kim HW, Song DH, Kim YJ, Choi YS, Kim CJ. Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12960] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab; Purdue University; West Lafayette IN 47907 USA
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
| | - Yun-Sang Choi
- Food Processing Research Center; Korean Food Research Institute; Seongnam 463-746 Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
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Jang SJ, Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, Lim YB, Jeong TJ, Kim SY, Kim CJ. Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky. Korean J Food Sci Anim Resour 2015; 35:622-9. [PMID: 26761890 PMCID: PMC4670891 DOI: 10.5851/kosfa.2015.35.5.622] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 04/30/2015] [Accepted: 05/17/2015] [Indexed: 11/08/2022] Open
Abstract
The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.
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Affiliation(s)
- Sung-Jin Jang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Bin Lim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Si-Young Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, Yeo EJ, Jeong TJ, Choi YS, Kim CJ. Effect of soy sauce type on the quality characteristics of emulsion sausages. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0168-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Kim CJ, Hwang KE, Song DH, Jeong TJ, Kim HW, Kim YB, Jeon KH, Choi YS. Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate. Korean J Food Sci Anim Resour 2015; 35:515-23. [PMID: 26761874 PMCID: PMC4662135 DOI: 10.5851/kosfa.2015.35.4.515] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2015] [Revised: 03/04/2015] [Accepted: 03/05/2015] [Indexed: 11/06/2022] Open
Abstract
The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.
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Affiliation(s)
- Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
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Hwang KE, Choi YS, Kim HW, Choi MS, Song DH, Kim YJ, Ham YK, Kim CJ. Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork. Korean J Food Sci Anim Resour 2015; 35:421-30. [PMID: 26761862 PMCID: PMC4662123 DOI: 10.5851/kosfa.2015.35.4.421] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2014] [Revised: 02/26/2015] [Accepted: 03/05/2015] [Indexed: 11/06/2022] Open
Abstract
This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentration, lactic acid bacteria count, and the sensory properties (discoloration, flavor, and overall acceptability) of seasoned pork were not significantly affected by adding MH and/or VC. All seasoned pork were rejected by sensory panel when LAB count reached levels of 5-6 Log CFU/g, TLA concentration has been above a level of 3.6-3.9 mg lactic acid/g, and pH values ranged from 5.31-5.51 (15 d). Therefore, the findings showed that spoilage of seasoned pork does not appear to be the result of lipid oxidation, but is caused by lactic acid producing bacteria which result in sour odor.
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Affiliation(s)
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA
| | | | | | | | | | - Cheon-Jei Kim
- Corresponding author: Cheon-Jei Kim, Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea. Tel: +82-2-450-3684, Fax: +82-2-444-6695, E-mail:
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Choi YS, Kim HW, Hwang KE, Song DH, Jeong TJ, Kim YB, Jeon KH, Kim CJ. Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties. Korean J Food Sci Anim Resour 2015; 35:307-14. [PMID: 26761844 PMCID: PMC4662353 DOI: 10.5851/kosfa.2015.35.3.307] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Revised: 12/11/2014] [Accepted: 12/12/2014] [Indexed: 11/18/2022] Open
Abstract
In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Tae-Jeon Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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Lee SY, Kim HW, Hwang KE, Song DH, Choi MS, Ham YK, Choi YS, Lee JW, Lee SK, Kim CJ. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork. Korean J Food Sci Anim Resour 2015; 35:277-85. [PMID: 26761840 PMCID: PMC4662349 DOI: 10.5851/kosfa.2015.35.3.277] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 07/01/2014] [Accepted: 05/28/2015] [Indexed: 11/21/2022] Open
Abstract
This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased the redness and yellowness of the emulsion sausage. The addition of onion peel extract decreased the thiobarbituric acid reactive substances value of the emulsion sausages prepared with irradiated pork. The volatile basic nitrogen value of the emulsion sausage prepared with kimchi powder was the highest, whereas that of the emulsion sausage prepared with onion peel extract was the lowest. The treatment without kimchi powder or onion peel extract and the treatments prepared with onion peel extract showed lower microbial populations than the other treatment. Sensory evaluations indicated that a higher acceptability was attained when kimchi powder was added to the emulsion sausages manufactured with irradiated pork. In conclusion, our results suggest that combined use of kimchi powder and onion peel extract could improve quality characteristics and shelf stability of the emulsion sausage formulated with irradiated pork during chilled storage.
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Affiliation(s)
- Soo-Yoen Lee
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Hyun-Wook Kim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Ko-Eun Hwang
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Dong-Heon Song
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Min-Sung Choi
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Youn-Kyung Ham
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Ju-Woon Lee
- Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185, Korea
| | - Si-Kyung Lee
- Departement of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea
| | - Cheon-Jei Kim
- Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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Choi YS, Kim YB, Kim HW, Hwang KE, Song DH, Jeong TJ, Park J, Kim CJ. Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber. Korean J Food Sci Anim Resour 2015; 35:258-64. [PMID: 26761836 PMCID: PMC4682521 DOI: 10.5851/kosfa.2015.35.2.258] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2014] [Revised: 10/06/2014] [Accepted: 10/09/2014] [Indexed: 11/23/2022] Open
Abstract
This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of meat emulsion systems were observed in T1 (30% back fat+1% BRF), T2 (30% back fat+2% BRF), T3 (30% back fat+3% BRF), T4 (30% back fat+6% BRF), and T15 (10% back fat+10% canola oil+2% BRF). Lower emulsion stability and higher apparent viscosity were observed in T1, T2, T3, T4, and T8 (20% back fat+3% BRF) compared to the control. Lower emulsion stability and higher hardness was detected in all treatments compared with the control, except T5 (20% back fat), T10 (10% back fat+10% canola oil+2% BRF), T11 (10% back fat+10% olive oil+2% BRF), T12 (10% back fat+10% grape seed oil+2% BRF), and T13 (10% back fat+10% soybean oil+2% BRF). This approach has been found particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Thus, the results obtained with emulsion mapping are useful in making emulsified meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10% back fat, 10% canola oil and 2% BRF was most similar to the control with 30% pork back fat.
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Jinhee Park
- Food Ingredients Solution Center, CJ Cheiljedang Corporation, Seoul 152-051, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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Choi YS, Kim HW, Hwang KE, Song DH, Kim YJ, Jung TJ, Kim YB, Kim CJ. Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi). Korean J Food Sci Anim Resour 2015; 35:149-55. [PMID: 26761822 PMCID: PMC4682527 DOI: 10.5851/kosfa.2015.35.2.149] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Revised: 11/19/2014] [Accepted: 11/25/2014] [Indexed: 11/21/2022] Open
Abstract
The combined effects of smoking and boiling on the proximate composition, technological quality traits, shear force, and sensory characteristics of the Korean traditional boiled loin were studied. Cooking loss, processing loss, and shear force were lower in the smoked/boiled samples than those in the control (without smoking treatment) (p<0.05). The results showed that the boiled loin samples between the control and treatment did not differ significantly in protein, fat, or ash contents, or pH values (p>0.05). The treated samples had higher score for overall acceptability than the control (p<0.05). Thus, these results show that the Korean traditional boiled loin treated with smoking for 60 min before boiling had improved physicochemical properties and sensory characteristics.
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Tae-Jun Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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