Cooking Pattern and Quality Properties of Ground Pork Patties as Affected by Microwave Power Levels

정종연,이의수,최지훈,최윤상,Long-Hao Yu,이시경,이치호,김천제 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.1

This study was carried out to evaluate the effects of microwave power level on cooking properties of ground pork patties (fat level: 20%). Each patty was cooked from a thawed state to 76.7℃ (center temperature) in a microwave oven with power levels of 40% (360 W), 60% (540 W), 80% (720 W), and 100% (full power, 900 W), respectively. Cooking rate increased with power level, and the non-uniformity also increased with time during cooking. Overheating at the edge of the patties was observed for all power levels, and maximum temperature differences in between the edge position and center position were found in patties cooked at the 900 W power level. Compositional properties, total cooking loss, and drip loss were not affected by power level, although moisture content was lower at the edge than at the center position. As the power level increased, the reduction in patty diameter of cooked patties increased while the reduction in patty thickness decreased. Pork patties cooked at lower power levels (360 W and 540 W) had higher shear force values than those cooked at higher power levels (720 W and 900 W). Few changes were observed in instrumental color values. This study was carried out to evaluate the effects of microwave power level on cooking properties of ground pork patties (fat level: 20%). Each patty was cooked from a thawed state to 76.7℃ (center temperature) in a microwave oven with power levels of 40% (360 W), 60% (540 W), 80% (720 W), and 100% (full power, 900 W), respectively. Cooking rate increased with power level, and the non-uniformity also increased with time during cooking. Overheating at the edge of the patties was observed for all power levels, and maximum temperature differences in between the edge position and center position were found in patties cooked at the 900 W power level. Compositional properties, total cooking loss, and drip loss were not affected by power level, although moisture content was lower at the edge than at the center position. As the power level increased, the reduction in patty diameter of cooked patties increased while the reduction in patty thickness decreased. Pork patties cooked at lower power levels (360 W and 540 W) had higher shear force values than those cooked at higher power levels (720 W and 900 W). Few changes were observed in instrumental color values.

Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts

Su Min Bae,Min Guk Cho,Gi Taek Hong,Jong Youn Jeong 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.2

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures (70℃, 75℃, 80℃, and 85℃). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE a* values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE a* values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.

Processing Properties of Korean Rice Varieties in Relation to Rice Noodle Quality

한혜민,조준현,고봉경 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.5

The purpose of this study was to investigate the physicochemical and pasting properties of rice developed in Korea in relation to noodle quality. Two indica lines (Hanareumbyeo and Chenmaai) and 7 japonica lines (Jinsumi, Goamibyeo, Manmibyeo, Milyang261, Seolgaeng,Suweon517, and YR24088 Acp9) were wet milled followed by lyophilized and passed through a 115 mesh sieve. The amylose contents were varied from 10.1 to 32.1%. Among them, Milyang261 showed unique paste viscosity although its amylose content was very high as 32.1% with poor cooking properties. Except Milyang261 and Suweon517,the high amylose content lines of Chenmaai, Goamibyeo,and YR24088 Acp9 showed desirable cooking properties in cooking loss, tensile strength, and texture profile. No item was selected as a key factor for rice noodles. However,amylose content, paste viscosity, and damaged starch could be positive components for improvement of rice noodle quality. The high amylose line of Chenmaai, YR24088Acp9, and Goamibyeo showed the most appropriate properties for making extruded rice noodles with good cooking and textural properties. The paste properties,damaged starch, and high amylose content of the flour can be used as indicators of the rice noodle quality.

A comparative study of the physical and cooking characteristics of common types of rice collected from the market by quantitative statistical analysis

Evan Butrus Ilia,Mahmood Fadhil Saleem,Hamed Hassanzadeh 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.4

Fifteen types of rice collected from Kurdistan region-Iraq were investigated by principal component analysis (PCA) in terms of physical properties and cooking characteristics. The dimensions of evaluated grains correspond to 5.05-8.75 mm for length, 1.54-2.47 mm for width, and 1.37-1.95 for thickness. The equivalent diameter was in the range of 5.23-10.03 mm, and the area took 13.30-28.25 mm2. The sphericity analysis values varied from 0.32 to 0.56, the aspect ratio from 0.17 to 0.39, and the volume of the grain was measured in the range from 4.48 to 17.74 mm3, hectoliter weight values were 730-820 kg/m3, and true density from 0.6 to 0.96 g/cm3. The broken grain ratio was 1.5-18.3%, thousand kernel weight corresponded to 15.88 to 22.42 g. The water uptake ratios for 30 min of soaking were increased at 60℃ compared to 30 and 45℃. The PCA was used to study the correlation of the most effective factors. Results of PCA showed that the first (PC1) and second (PC2) components retained 63.4% and 34.8% of the total variance, which PC1 was mostly related to hectoliter, broken ratio, and moisture content characteristics while PC2 was mostly concerned with hardness and true density. For cooking properties, the PC1 and PC2 retained 88.5% and 9.3% of the total variance, respectively. PC1 was mostly related to viscosity, spring value, and hardness after cooking, while PC2 was mostly concerned with spring value, hardness before cooking, and hardness after cooking.

유청분말 첨가 국수의 품질 특성

김선경,유양자 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.5

Quality characteristics of conventional and whey noodles were investigated by studying the textural properties, cooking properties, and sensory characteristics. The whey noodles were prepared by mixing whey powder with the wheat flour before noodle production, with the mixture ratio ranging between 1 and 7% in volume. The results are summarized as follows- the addition of whey powder noticeably improved the textural characteristics of the cooked noodles, i.e, hardness, gumminess, and chewiness. The best results were obtained using the following percentage of whey in the mixture: the hardness with 1% added, the gumminess and chewiness with 3% added, and the elasticity with a 7% addition. The tension force also increased with addition of whey powder. The highest tension force was obtained when 3% of the whey was mixed. While the cooking water of the general noodles displayed a light reddish tint, the cooking water of the whey noodles had a yellow-greenish tint. The cooking water of the whey noodles was more turbid than that of the conventional noodles. The whey noodles increased in volume more than the conventional noodles, after cooking. There was no difference in weight increase and water absorption rates between both types of noodles. More favorable results were shown for appearance, color, texture, and sensory acceptability in the whey noodle than in the conventional noodles.

품종에 따른 유기재배와 관행재배 쌀의 취반 후 텍스처 특성 비교

정희남,최옥자 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.2

Purpose: This study compared the texture properties of organic and conventional rice varieties after cooking. Methods: Five rice varieties, Haiami, Hyunpum, Haepum, Jinsumi and Sindongjin, were produced by organic and conventional farming. The proximate composition, water absorption, expansibility, soluble solids of rice, color value, hardness, adhesiveness, springiness, cohesiveness, and chewiness of cooked rice were analyzed. Results: Significant differences in the crude ash, crude fat and crude protein were observed between the organic and conventional rices. Significant differences in the water absorption, expansibility and soluble solids were observed among the rice varieties. On the other hand, there was no difference between the organic and conventional farming. The hardness after cooking, as well as after storing at 70℃ and 25℃ for 24 hours, was highest in Jinsumi. Adhesiveness was significantly lower in Haepum than other rice varieties. The springiness, cohesiveness and chewiness after storage tended to increase, and was high in Jinsumi. Conclusion: A slight difference in the texture properties of cooked rice was observed between organic and conventional farming according to the rice varieties.

The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking

정종연,임승택,김천제 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.4

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75°C in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.

기능성 부재료를 첨가한 시판 건국수류의 물성 및 조리 특성

황성연(Seong-Yun Hwang),강근옥(Kun-Og Kang) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.3

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value (94.89±0.02) of wheat flour noodle was the highest. Among functional noodles, L value (88.65±0.01) and a value (7.42±0.02) of cactus noodle were the highest, whereas b value of pumpkin noodle was 40.81±0.03, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest (12836.8±7.1 g/㎠) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking

Jeong, Jong Youn,Lim, Seung Taek,Kim, Cheon Jei Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.4

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.

The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking

Jong Youn Jeong,Seung Taek Lim,Cheon Jei Kim 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.4

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75°C in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.