Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

Van Ba Hoa,성필남,조수현,강선문,김윤석,문성실,최용민,김진형,설국환 아세아·태평양축산학회 2019 Animal Bioscience Vol.32 No.9

Objective: The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. Methods: Pork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the relationship between carcass QG and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results: Pork meat of higher QG (QG1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower QG groups. The sensory evaluation results (flavor, juiciness, tenderness, and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r = 0.987), C18:1n-9 level (r = 1.000) but negatively correlated to the fat content (r = –0.949), and flavor (r = –0.870), juiciness (r = –0.861), tenderness (r = –0.862) and acceptability (r = –0.815) scores. Conclusion: The pork with higher QG had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher QGs should be considered in order to satisfy the consumer’s expectation.

Effects of milk proteins and gums on quality of bread made from frozen dough

Shon, Jinhan,Yun, Young,Shin, Malshick,Chin, Koo Bok,Eun, Jong-Bang John Wiley Sons, Ltd. 2009 Journal of the Science of Food and Agriculture Vol.89 No.8

<P>BACKGROUND: Mixtures of milk proteins and gums incorporated into bread formulations may enhance the quality of bread and retard the deterioration of frozen dough. Our objective was to investigate the effects of mixtures of milk proteins (casein (C) and whey protein (W)) and gums (sodium alginate (A) and κ-carrageenan (K) on the quality of bread made from frozen dough. We hypothesized that bread containing milk proteins and gums would be of improved quality. Milk proteins improve texture, moisture retention and specific volume, and reduce the size of ice crystals, while gums incorporated into the bread improve moisture retention, control water mobility and prevent the growth of ice crystals, so we hypothesized milk proteins and gums would suppress the quality deterioration of bread during frozen storage.</P><P>RESULTS: We found that mixtures of milk proteins and gums proved effective with regard to the maintenance of the baking quality of frozen dough. Breads containing CA had a higher specific loaf volume than the control bread. The addition of WK enhanced crumb firmness during extended frozen storage. In sensory evaluation, the addition of WA and CA contributed to the improvement of baking quality, taste, texture and acceptability.</P><P>CONCLUSION: These findings are consistent with the hypothesis that mixtures of milk proteins and gums improved baking quality by reducing the deterioration of frozen dough. These results indicate that the addition of CA and WA improved the bread quality and WK could effectively be used as an anti-staling agent in bread. Copyright © 2009 Society of Chemical Industry</P>

Sous vide Cook-Chill법으로 생산된 삼치 데리야끼 조림의 레몬즙과 생강즙 첨가에 따른 품질 평가 -이화학적 및 관능적 품질을 중심으로-

김혜영 ( Heh Young Kim ),고성희 ( Sung Hee Ko ),이경연 ( Kyung Yeoun Lee ),박화연 ( Hwa Yyun Park ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.3

In this study, we evaluated the physicochemical and sensory quality of Glazed Spanish Mackerel in Teriyaki sauce containing added lemon juice and ginger juice using a Sous vide Cook-Chill method. The products were stored at below 3℃ and then its physicochemical and sensory quality was estimated after varous storage periods(0, 5, 10, 15 days). Measured extent of 40.91~52.04% in extent and reheating after of 42.35~54.40% when moisture content and did not significant by storage period in all sample are until save 15 days. The VBN was increased as the storage period increased. A similar trend was observed after reheating, and while lemon juice additions was significantly low on 15 days(p<0.01). Based on the results of the sensory evaluation, the Teriyaki sauces containing the added lemon juice additions were evaluated that had a better sensory quality is excellent in external appearance, flavor, taste, texture, and acceptability than the control group, and while were the evaluated excellently in overall flavor and taste in occasion of were found to be excellent after the addition of ginger juice.

Evaluation of Rice Quality based on Consumer Utility in Korea : Conjoint Model Approach

Moo yul Huh,Se wook Seo,Sang sook Kim 한국농업경제학회 2000 農業經濟硏究 Vol.41 No.4

Qauality improvement is the most crucial factor in sustaining the domestic cultivation of rice. The importance of sensory quality became more pronounced among the other types of quality characteristics. The conjoint analysis procedure examined the joint effect of four attributes of rice on the ordering of overall rice quality. Among all four attributes, texture was the most influential factor to the Korean standard of cooking quality and explained about 34.28% of the utility of cooked rice, while taste and appearance accounted for 28.31% and 27.03%, respectively. Market-share differences between high and low quality rice was much greater than price differences.

참외를 이용한 각종 절임식품의 품질

이명희,오영애,노홍균,김순동 대구효성가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-

생과로서 부적합한 미숙과 및 잉여분의 참외를 이용하여 절임식품을 개발코자 여러가지 절임액을 이용한 참외절임을 제조함과 동시에 절임과정중 성분 및 색상변화와 저장성을 검토하였다. 10일간 1차 소금절임(15%) 과정중 중량은 16%정도 감소되었으며, pH는 5.7에서 4.7로, vitamin C 함량은 20%가 손실되었다. 또 chlorophyll 함량은 35% 감소되었고 색상 L^(*)값은 6% 감소, a^(*)값은 17% 증가, b^(*)값은 7%가 감소되었다. 2차 절임시의 중량은 된장과 간장절임에서 약 8%의 감소가 있었다. pH는 간장, 된장에서는 큰 변화없이 유지되었으나 술지게미와 조미액은 pH 4.7에서 3.8로, 식초절임의 경우는 3.0으로 감소하였다. Vitamin C의 경우는 2차 절임후기에 약간의 증가현상이 관찰되었으며 특히 간장의 경우는 현저한 증가가 있었다. Chlorophyll은 모든 절임이 절임기간동안 계속 감소하는 경향을 보였으며 술지게미와 식초절임에서 감소율이 가장 컸다. L^(*)값은 감소현상을 나타냈고 그중 간장의 감소율이 두드러지게 나타났다. a^(*)값은 증가하는 경향으로 간장이 가장 높고 된장이 그 다음으로 높게 변화되었다. b^(*)값은 감소현상을 보였으며 간장의 감소가 가장 컸다. 15% 소금용액으로 10일간 절임한 후 각종 조미액으로 10일간 2차 절임한 결과 된장, 조미액, 간장, 식초절임의 품질은 제각기 기호성을 갖는 특성있는 절임이었으나 술지게미절임의 경우 숙성중 심하게 연화되어 앞으로의 연구가 요망되었다. 포장방법과 포장재료에 따른 저장성을 조사하기 위하여 10일간 20% 소금절임한 참외를 polyvinyl, polypropyene, polystylene film을 사용하여 각각 가열접착포장, 질소충진포장, 진공포장하여 20℃에서 저장한 결과 polystylene으로 진공포장했을 경우 부패율, 연화정도, 조위상태등에서 품질이 가장 양호하였다. 그러나 제염방법과 제염후의 2차 절임과정에 대한 앞으로의 연구 필요성이 요구되었다. 2차절임을 끝낸 각종절임류를 polystylene film으로 진공포장한 후 4℃와 20℃에서 각각 25일간 저장하면서 품질변화를 조사한 결과, pH 변화는 20℃에서 저장한 경우 약간의 감소 현상을 보였다. Vitamin C 함량은 20℃에서 저장시 4℃에서 저장했을때 보다 함량의 손실이 컸다. Chlorophyll 함량은 4℃에서의 경우 전반적으로 25-30%의 감소를 보였고 20℃에서는 30%의 감소를 보였다. 색상 L^(*)값과 b^(*)값은 저장온도와 저장기간에 관계없이 큰 변화는 없었다. a^(*)값은 4℃에서 저장시 서서히 증가하는 경향을 나타냈으며 20℃ 저장의 경우 평균 25%정도의 증가를 보였다. 2차절임한 참외의 4℃에서 50일간 저장중 경도변화는 저장 10일까지는 약간 증가하다가 그 후 간장, 된다, 조미액절임은 서서히 감소하는 경향을 나타낸 반면 식초, 술지게미절임은 급격히 감소하였다. Considerable amounts of unripened and excessively produced oriental melon are discarded yearly from the rural vinylhouse. This investigation involved utilization of waste oriental melon to produce the pickles, and to study quality changes of the pickles during soaking and fermentation, and storage. During the 1st soaking and fermentation of the oriental melon in 15% brine solution for 10 days, weight, pH, vitamin C and chlorophyll content, color L^(*) and b^(*) value decreased, but a^(*) value increased. During the 2nd soaking and fermentation in various soaking materials for another 10 days, a similar trend in the quality change was observed as in the 1st soaking and fermentation except the followings. Vitamin C content and a^(*) value of the pickles, especial ly the one soaked and fermented in soysauce significantly increased. Results of sensory quality of the final products showed that each pickle has its own characteristic quality property. However, the pickle fermented in lees of refined rice wine was evaluated as too softening. In a storage study of the pickle, fermented in 20% brine solution and packed by various packing methods (sealing, nitrogen and vacuum-package) and packing materials (polyvinyl, polypropylene and polystylene), the vacuum-packed pickle into a polystylene bag showed the best storage stability in terms of the sensory quality.

막걸리와 물의 첨가비율에 따른 증편의 품질특성

윤숙자 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.1

막걸리와 물의 첨가비율에 따른 증편의 기계적, 관능적 품질특성을 0, 1, 2, 3 및 4일간 저장하면서 평가하였다. 증편의 높이와 부피는 1:2 시료가 가장 높아 발표가 잘 된 것으로 나타났고 물성특성의 경우 막걸리와 물의 첨가비율과 저장기간에 의해 시료간에 유의적인 차이를 보여, 물 비율의 증가와 저장기간의 증가에 따라 그 값이 증가하는 경향으로 증편이 단단하게 경화되는 것으로 나타났다. 기계적 색도의 경우 물의 비율이 증가할수록 증편의 명도는 증가하였고 저장기간에 따라 감소하였다. a값, b값은 물의 비율이 증가할수록 감소하였고 저장에 따라 증가하다가 감소하는 것으로 나타났다. 관능적 품질의 경우 관능검사 결과 증편의 막걸리와 물의 첨가비율이 1:2인 시료가 가장 관능적 특성이 큰 것으로 나타났다. Jeungpyun was prepared with different ratios of makkulli leaven to water in order to examine the changes in its quality characteristics. The results on the height and volume of the samples showed that Jeungpyun prepared with the ratio of 1 makkulli leaven to 2 water showed the highest degree of fermentation. Texture profile analysis, Hunter’s color and sensory evaluation of jeungpyun were carried out for 4 days from the day of its steaming, to see its quality changes. In texture profile analysis, the hardness, gumminess and chewiness increased in all samples as the time elapsed, and at the same time texture parameters were increased as the water ratio increased. As the water ratio increased, L value was increased; however, a value and b value were decreased. The results of sensory evaluation showed that Jeungpyun prepared with the ratio of 1 makkulli leaven to 2 water had the most favorable sensory qualities.

Sous vide 포장된 소고기 장조림의 배합비 최적화

성호정,이동선,류은순 한국포장학회 2008 한국포장학회지 Vol.14 No.2

Vinegar and/or sake are often added for preservation hurdle in Korean seasoned beef product, affecting its sensory quality. Sous vide packaging formerly developed requires optimization of formulation recipe in these ingredients. Therefore this study looked into the effect of vinegar and sake on the sensory quality attributes by response surface methodology. The addition of vinegar lowered the product pH significantly but sake addition did increase it slightly. Water activity did not change with the addition of these. Ten day storage at 8oC did not make any significant changes in pH, salt content and water activity. The added vinegar and/or sake in the formulation degraded the hedonic sensory scores of the product. The storage of the product made the degradation effect less pronounced. For the stored product the effect of sake on taste, texture and flavor was greater than that of vinegar. The respective addition of vinegar and sake less than 4.0 and 4.5% could maintain the required sensory quality and thus was suggested in this study as their affordable use level for preservation hurdle.

Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4℃

Seonjin Kim,Hyun Jung Lee,Minsu Kim,Ji Won Yoon,Dong Jin Shin,Cheorun Jo 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.2

Although the production of dry-aged beef has been increasing, most purveyors are unaware of the changes in quality that ensue after completion of the aging period and do not adhere to specific guidelines for its packaging and storage. The objective of this study was to investigate the storage stability of vacuum-packaged dry-aged beef based on changes in microbial, physicochemical, and sensory properties during refrigeration at 4°C for 21 d. The total aerobic bacterial count exceeded 6 Log CFU/g at approximately day 11 and significantly increased after day 14. Freshness indicators such as pH and volatile basic nitrogen content were acceptable until day 14 and 21, respectively. Based on the evaluation of overall sensory acceptability, the dry-aged beef was acceptable until 14 d without any sensory deterioration. Therefore, vacuum-packaged dry-aged beef could be stored for 11 d at 4°C without any adverse effect on its microbial and sensory quality.

거세시기에 따른 재래흑염소 육의 육질 및 관능적 특성

김병기,황은경,김수민,Kim, Byung-Ki,Hwang, Eun-Gyeong,Kim, Su-Min 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3

This study was conducted to investigate the effect of different castration ages on meat quality and sensory properties of Korean native black goats over 410 days. For the experiment, 32 heads of goat (eight heads/4 treatment) were subjected to either a control (5 month non-castration), T1 (7 month castration), T2 (5 month castration) or T3 (3 month castration). The total weight gain for Korean native black goats was highest in the T2 group after feeding for 410 days and the weight gain/day tended to be similar to the total weight gain. The total feeding amounts were lowest (410.82 kg) in T3; however, the feed intake ratio was 16.39 in T2, indicating that it had the best feed efficiency among groups. The cooking loss and drip loss of the Korean native black goats was highest in the control, being 35.53% and 2.08%, respectively (p<0.05), while the total cholesterol of the treatments was higher than that of the control (p<0.05). Moreover, the overall sensory evaluation of the treatment groups was low, indicating that there was more meat flavor when compared to the controls in terms of juiciness, tenderness, flavor, texture, black goat off-flavor and overall evaluation (p<0.05). T2 was found to have the best meat flavor upon sensory evaluation. Additionally, the meat color of the control showed the highest $L^*$ value and Hue value, while T3 showed the highest $a^*$ value (3.61) and T2 showed the highest $b^*$ value and Chroma. The composition of fatty acids was 53.76% oleic acid in T2, while the amounts of Mono-unsaturated fatty acid (MUFA) were highest in T1 and T2 (p<0.05). As a result, the MUFA/SFA ratios of T1 and T2 were higher than those of the control (p<0.05). In conclusion, it is most advantageous to castrate Korean native black goats at the age of 5 months for the best performance and meat quality.

감각활동기반 인지재활 그룹 프로그램이 시설거주 치매노인의 인지기능과 우울 및 삶의 질에 미치는 효과

이혜식,양민아,김정란 대한신경계작업치료학회 2023 재활치료과학 Vol.12 No.3

Objective : This study was to apply a cognitive rehabilitation group program based on sensory activity in patients with dementia living in a facility and to check its effectiveness on cognitive function, depression, and quality of life (QOL). Methods : Sensory-based cognitive rehabilitation group programs (20 sessions) were conducted for eight elderly with dementia over the age of 65 living in a nursing facility located in H-gun, Gangwon-do. The participants’ cognitive function, depression level, and QOL were evaluated before and after the program. Results : The mean of Mini-Mental State Examination-Dementia Screening increased; however, there was no statistically significant difference. In contrast, the mean post-test score of the Subjective Memory Complaints Questionnaire decreased, and there was a statistically significant difference (p < .05). The mean post-evaluation score of Short Geriatric Depression Scale measured to confirm the decrease in depression compared to the pre-evaluation score, but there was no statistically significant difference. Finally, the mean post-evaluation score of the World Health Organization QOL assessment instrument-Brief confirmed the change in the QOL, and there was a statistically significant difference (p < .001). Conclusion : This study will provide the basis for suggesting the usefulness of developing a sensory activity-based cognitive rehabilitation group program for dementia patients living in facilities. 목적 : 본 연구는 감각활동기반 인지재활 그룹 프로그램이 시설거주 치매노인의 인지기능과 우울감, 삶의 질에 미치는 영향에 대해 알아보고자 실시하였다. 연구방법 : 강원도 H군에 위치한 노인 요양시설에 거주하는 65세 이상 치매노인 8명을 대상으로 감각기반 인지재활 그룹 프로그램 총 20회기(사전/사후평가 포함)를 실시하였다. 대상자들의 인지기능, 우울수준과 삶의 질 수준을 프로그램 전과 후에 측정하였다. 결과 : 인지기능 평가에 사용한 한국어판 간이 정신상태 검사(Mini-Mental State Examination-Dementia Screening)의 평균점수는 증가하였지만 통계적으로 유의미한 차이는 없었다. 주관적 기억감퇴 설문지(Subjective Memory Complaints Questionnaire) 결과 통계적으로 유의한 향상이 있었다(p < .05). 우울정도 변화를 확인하기 위해 측정한 한국형 단축형 노인우울 척도(Short Geriatric Depression Scale, SGDS-K)의 사후평가 평균점수는 사전평가보다 향상을 보였으나 통계적으로 유의미한 차이는 없었다. 마지막으로 삶의 질의 변화를 확인하기 위해 측정한 세계보건기구 삶의 질 간편형 척도(World Health Organization Quality of Life assessment instrument-Brief) 결과에서 통계적으로 유의미한 향상이 있었다(p < .001). 결론 : 본 연구 결과를 통해서 시설에 거주하는 치매노인을 위한 감각활동기반 인지재활 그룹 프로그램 개발의 필요성과 유용성을 제시하는 데 기초적 근거를 마련할 수 있을 것이다.