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Ko-Eun Hwang Tae-Kyung Kim Hynu-Wook Kim Nam-Su Oh Young-Boong Kim Ki-Hong Jeon Yun-Sang Choi 《Food science and biotechnology》2017,26(4):929-936
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. 相似文献
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Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage 总被引:1,自引:0,他引:1
Hyun-Wook Kim Yun-Sang Choi Ji-Hun Choi Hack-Youn Kim Ko-Eun Hwang Dong-Heon Song Soo-Yoen Lee Mi-Ai Lee Cheon-Jei Kim 《Meat science》2013
This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (P < 0.05). A reduction (P < 0.05) in the 2-thiobarbituric acid, peroxide, and conjugated diene concentration as result of soy sauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P > 0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P < 0.05) color stability and retarded lipid oxidation. 相似文献
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Hyun-Wook Kim Yuan H. Brad Kim Ko-Eun Hwang Tae-Kyung Kim Ki-Hong Jeon Young-Boong Kim Yun-Sang Choi 《Food science and biotechnology》2017,26(4):955-958
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. 相似文献
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Shim So-Yeon Choi Yun-Sang Kim Hack-Youn Kim Hyun-Wook Hwang Ko-Eun Song Dong-Heon Lee Mi-Ai Lee Ju-Woon Kim Cheon-Jei 《Food science and biotechnology》2012,21(2):565-572
Onion peels extracted with various concentrations of ethanol were examined for their extraction yield, total phenolic content,
DPPH scavenging activity, and reducing power. Onion peel extracted with 50% ethanol exhibited higher extraction yields, total
phenolic content, and DPPH scavenging activity than extracts from distilled water, 70 or 95% ethanol. Thus, the antioxidative
efficiency to inhibit lipid oxidation of ascorbic acid (0.05%) and 50% ethanol extract of onion peel (0.05, 0.1, and 0.2%)
in raw ground pork was investigated during chilled storage (16 days). The pH of the samples decreased considerably during
storage (p<0.05). Addition of ethanol onion peel extract significantly improved the thiobarbituric acid reactive substances and peroxide
values in raw ground pork meat (p<0.05). Therefore, onion peel extract by 50% ethanol is a very effective inhibitor of lipid oxidation and has potential as
a natural antioxidant in raw ground pork. 相似文献
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Hwang Ko-Eun Choi Yun-Sang Choi Ji-Hun Kim Hack-Youn Kim Hyun-Wook Lee Mi-Ai Chung Hae-Kyung Kim Cheon-Jei 《Food science and biotechnology》2011,20(5):1381-1388
This study was conducted to examine the antioxidant effects of various levels of added ganghwayakssuk (Artemisia princeps Pamp.) extract on deep fried chicken nuggets. The frying loss, pH, and yellowness values of all treatments were higher than
those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount
of ganghwayakssuk ethanolic extracts (GEE) increased. At the end of the storage period (day 10), the peroxide values (POV), conjugated dienes
(CD), and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The sensory evaluation
of all samples was not different significantly at the early days of storage (p<0.05). With increases in the storage period, deep fried chicken nuggets containing various levels of GEE had higher overall
acceptability than those of the control. The results demonstrate that ganghwayakssuk has strong lipid antioxidation activity added to deep fried chicken nuggets. 相似文献
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Ko-Eun Hwang Yun-Sang Choi Sun-Mi Choi Hyun-Wook Kim Ji-Hun Choi Mi-Ai Lee Cheon-Jei Kim 《Meat science》2013
Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4 °C). The pH and color (lightness, redness, and yellowness) values of raw and deep fried samples were significantly affected by the addition of GE (P < 0.05). All antioxidant combinations except for Aa + GE 0.01 were effective at delaying lipid oxidation (CD, POV, and TBARS) when compared to the control or Aa. Raw samples with GE 0.2 and Aa + GE 0.1 exhibited lower bacterial populations during storage. The sensory characteristics (color, juiciness, flavor, tenderness, and overall acceptability) did not differ significantly in all deep fried chicken nugget samples, except color, whereas storage time had a significant effect (P < 0.05). The results suggest the possibility of utilizing raw and deep fried chicken nuggets with a mixture of ganghwayakssuk and ascorbic acid for the increase of shelf-life and quality. 相似文献
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Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork 总被引:1,自引:0,他引:1
The antioxidant effect of different kimchi extracts in cooked ground pork during storage for 14 days at 4°C was studied. Cooked ground pork was treated with ascorbic acid, BHT, baechu kimchi (BK), got kimchi (GK), puchu kimchi (PK), and white kimchi (WK) and compared to cooked ground pork without antioxidant. Radical scavenging and chelating activities of kimchi extracts were in the order: GK>PK>BK>WK. Total phenolic contents and flavonoid contents ranged from 32.52 to 46.73 mg of GAE/g and 5.87 to 25.58 mg quercetin/g, respectively. Significantly (P<0.05) lower values of TBARS, peroxide values, and hexanal contents were obtained for GK treated samples compared with cooked pork without antioxidant during refrigerated storage. GK showed good antioxidant activity and was significantly different (P<0.05) from the other treatments. Based on these findings, the natural antioxidants examined may have applications in the development of nutritionally enhanced meat products with enhanced shelf life. 相似文献
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Hyun-Wook Kim Ko-Eun Hwang Dong-Heon Song Yong-Jae Kim Youn-Kyung Ham Eui-Joo Yeo Tae-Jun Jeong Yun-Sang Choi Cheon-Jei Kim 《Food science and biotechnology》2015,24(4):1309-1315
The emulsion sausages were prepared with industrially brewed soy sauce at levels of 0, 1, 3, and 5%, and were additionally prepared with two further types of soy sauce (mixed and Korean traditional soy sauces) at a concentration of 1%. Soy sauce increased the satisfaction for flavor and saltiness of emulsion sausages. Addition of 1% soy sauce improved the overall acceptance without adverse effect on physicochemical and textural properties. From the results of electronic nose analysis, soy sauce results in an increased peak intensity of the emulsion sausages. In principal component analysis, clusters of emulsion sausages formulated with Korea traditional soy sauce and industrially brewed soy sauce were clearly distinct from the control (without soy sauce). Thus, our study suggested that addition of 1% soy sauce could be effective for improving the flavor of emulsion sausages, and the effects are highly dependent on the type of soy sauce used. 相似文献