Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties

Oh, Imkyung,Lee, JaeHwan,Lee, Hyeon Gyu,Lee, Suyong Elsevier 2019 Food Research International Vol.122 No.-

<P><B>Abstract</B></P> <P>Canola oil was successfully structured with foam-structured hydroxypropyl methylcellulose (HPMC) into solid-like oleogels, and the feasibility of the HPMC oleogels as a replacement for animal fat (beef tallow) was evaluated to reduce the level of saturated fat in meat patties. The textural properties (firmness and work of shear) of HPMC oleogels were higher than those of beef tallow and had a tendency to increase with increasing levels of HPMC in the oleogels. HPMC oleogels behaved rheologically like an elastic gel and also exhibited temperature-independent solid fat contents. They exhibited greater resistance against oxidation than the canola oil under the accelerated storage condition. When the beef tallow in the formulation of meat patties was replaced with HPMC oleogels at 50% and 100%, the cooking loss of the patties was significantly reduced, and their texture became much softer. Furthermore, the sensory evaluation indicated that the highest overall acceptability was attained at the 50% replacement level. The replacement of beef tallow with HPMC oleogels was significantly effective in reducing the ratio of saturated to unsaturated fat from 0.73 to 0.18, consequently producing meat patties with nutritional superiority.</P> <P><B>Highlights</B></P> <P> <UL> <LI> HPMC oleogel was used as an animal fat replacer for saturated fat-reduced meat patty. </LI> <LI> Oleogel with a firmer texture had more gel-like behavior and oxidative stability. </LI> <LI> Use of oleogel for animal fat produced patties with lower cooking loss/softer texture. </LI> <LI> The highest sensory acceptability was obtained at the 50% replacement level. </LI> <LI> Animal fat replacement with HPMC oleogel reduced saturated fat level from 42% to 15%. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

Effect of Butter Replacement with Oleogel on the Rheology and Baking Performance of Yeast-Leavened Doughs

Daeun Jung,Imkyung Oh,Suyong Lee 한국산업식품공학회 2019 학술대회 및 심포지엄 Vol.2019 No.10

Development of fermented beverage with citrus fruit extract using probiotics: impact on antioxidant activity and in vitro digestibility

Kim Doyoung,Oh Imkyung 한국응용생명화학회 2024 Applied Biological Chemistry (Appl Biol Chem) Vol.67 No.-

Redhyang (Citrus hybrid ‘Kanpei’,CHK) is a subtropical citrus species introduced in Korea due to climate change. To enhance the nutritional value and usability of CHK as a processed food product, CHK extract was fermented with four types of commercial starters (YoFlex Harmony 1.0 (YFH), ABY-3 (ABY), YC-X11 (YXC), and YC-180 (YC)), and their antioxidant activities and changes in chemical properties during fermentation were investigated. The consumer acceptance of probiotic beverages containing fermented CHK extracts and their viability and antioxidant activity through in vitro digestion were also elucidated. The enumeration of lactic acid bacteria (LAB) in all samples after fermentation was above 7.60 log colony-forming units (CFU)/mL, with YC exhibiting the highest number after 24 h. Fermented CHK extracts containing higher levels of organic acids, total polyphenols, and flavonoids tended to exhibit higher antioxidant activities. YFH, ABY, and YC showed maximum antioxidant activity at 24 h, whereas YXC showed differences in the types of LAB at 12 h. After in vitro digestion, YXC showed higher antioxidant activity and LAB viability than the control. This result indicates that CHK extract fermented with YXC can increase antioxidant activity, bioactive ingredients, and sensory preference and positively impact the production of probiotic beverages.

Evaluation of physicochemical, textural, and sensory characteristics of gluten-free snack containing fish protein

Chae Young Jung,Imkyung Oh 한국산업식품공학회 2022 학술대회 및 심포지엄 Vol.2022 No.11

Evaluation of the chemical and functional characteristics, and in vitro gastrointestinal survival of probiotic Citrus hybrid Kanpei beverage

Do Young Kim,Hyun Jin Jeong,Imkyung Oh 한국산업식품공학회 2022 학술대회 및 심포지엄 Vol.2022 No.11

Evaluation of rheological and thermal properties of oleogel with Tenebrio molitor larvae oil and application as partial substitutes of saturated fat in cakes

Sohui Jeong,Hae Won Song,Imkyung Oh 한국산업식품공학회 2022 학술대회 및 심포지엄 Vol.2022 No.11

국내산 파인애플의 유산균 발효를 통한 항산화 활성 증진 및 기능성 성분 변화 연구

정현진(Hyun Jin Jung),오임경(Imkyung Oh) 한국식품과학회 2022 한국식품과학회지 Vol.54 No.5

본 연구는 국내산 파인애플을 이용해 새로운 가공기술 및 제품을 개발하고자 4종의 유산균 스타터를 이용하여 파인애플 유산균 발효물을 제조하였고, 이화학적 품질 특성과 항산화 기능성 분석 및 파인애플 유산균 발효음료의 관능검사를 실시하였다. pH는 발효 시간 증가에 따라 감소하였고, 산도는 증가하였으며 이때 SL-LAB 유산균을 이용하여 발효했을 때 가장 큰 변화를 보였다. 당도는 발효 초기 14.8에서 발효 48시간 경과 후 12.1-12.5°Bx로 감소하였다. 유산균수는 유산균 종류에 따라 최대값을 나타내는 시간이 차이가 있었으나 모든 시료에서 9.0 log CFU/mL 이상을 함유하고 있었고 특히, SL-LF의 경우 발효 24시간에 최대 유산균수를 나타내었다. 항산화 활성 분석 결과, 발효 후 모든 시료에서 항산화 능력이 증가하였는데, 이는 유산균 발효에 의해 총 플라보노이드 함량과 총 폴리페놀 함량이 증가하여 나타난 것으로 판단된다. 또한 유기산의 함량은 유산균 발효 후 유의적으로 증가하였으며 특히 모든 샘플에서 citric acid와 lactic acid가 크게 증가하였다. 파인애플 유산균 발효물을 이용해 제조한 발효음료의 관능적 특성의 경우 7개의 항목 중 단맛, 신맛, 목넘김, 총평 항목에서 SL-LAB 시료가 유의적으로 높아 관능특성이 우수한 것으로 판단된다. 따라서 유산균 스타터 SL-LAB를 이용하여 파인애플 유산균 발효물 또는 발효음료의 제조는 폴리페놀, 플라보노이드 및 유기산 등의 생리활성 물질을 증가시킴과 동시에 관능 특성이 우수한 제품개발이 가능하며 앞으로 기능성식품 산업에서의 활용이 가능할 것으로 기대된다. The aim of this study was to investigate changes in the functional ingredients and antioxidant activities of pineapple extracts during lactic acid fermentation. The pineapple extract was fermented with four types of commercial Lactobacillus starters (SL, SL-LL, SL-LF, and SL-LAB) at 37℃ for 48 h. The greatest changes in pH and acidity were observed for SL-LAB. Lactic acid bacteria counts increased over 9.0 log CFU/mL in all the samples during fermentation. The antioxidant activities of fermented pineapple extracts were increased by approximately 20% compared to those before fermentation, which was thought to be a result of the increase in total flavonoid and polyphenol contents by lactic acid fermentation. In the case of organic acid content, citric acid and lactic acid levels significantly increased in all the samples. The highest overall preference was observed for SL-LAB starter regarding sensory characteristics. Therefore, this study indicated that pineapple extract fermented by SL-LAB has a great potential to be developed into a healthy beverage.

새싹인삼 분말 열수추출물의 유식품 적용 연구

신기주 ( Gi-ju Shin ),허창기 ( Chang Ki Huh ),오임경 ( Imkyung Oh ),김정실 ( Jungsil Kim ),하호경 ( Ho-kyung Ha ) 한국낙농식품응용생물학회 2021 Journal of Dairy Science and Biotechnology (JMSB) Vol.39 No.4

본 연구에서는 수용해도가 낮은 새싹인삼 분말을 열수 추출하여 식품 적용성을 높이고자 하였다. 본 연구에서는 다양한 열수추출 온도와 시간 조절을 통해 가장 높은 항산화 활성을 지닌 새싹인삼 분말 열수추출물 제조 조건을 선별하였다. 본 연구에서 제조된 새싹인삼 분말 열수추출물은 유식품 제조 및 저장 조건에서 항산화 활성을 유지할 뿐만 아니라 우유 및 요구르트 적용 시 pH 및 유산균 생균 수와 같은 유제품의 주요 특성에도 큰 변화가 없어 높은 유식품 적용성을 나타내었다. 결론적으로 본 연구에서 제조된 수용성 새싹인삼 분말 추출물은 뛰어난 유식품 적용성을 지닐 뿐만 아니라 식품 저장 및 제조 공정 중 항산화 활성을 유지하기 때문에 다양한 식품 적용이 가능할 것으로 기대된다. This study aimed to determine the effect of extraction temperature and time on the antioxidant activity of hot water extract from Panax ginseng sprout powder and to evaluate the suitability of this extract for use in dairy products. Water-soluble fractions of commercial Panax ginseng sprout powder were obtained by hot water extraction at 25, 60, or 80℃ for 0.5, 2, 12, or 24 h. The antioxidant activity of each extract was evaluated by measuring its free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS). DPPH and ABTS free radical scavenging activity increased with extraction temperature from 25 to 80℃. At 80℃, increasing the extraction time from 0.5 to 2 h led to increases in DPPH and ABTS free radical scavenging activity. Thus, the extract obtained under 2 h at 80℃ was selected for addition to milk and yogurt. After 16 days of storage, there were no significant changes in the pH of the milk or the antioxidant activity of the extract. With regard to yogurt fermentation, adding the extract did not affect the pH or the number of viable lactic acid bacteria. In conclusion, hot water extract from Panax ginseng sprout powder can be added to dairy products to enhance antioxidant activity.