The physical and sensorial properties of frankfurter with the addition of different sized defatted rice bran (DRB) were investigated. Coarse DRB (DRB-150; D50 = 267 μm), fine DRB (DRB-63; D50 = 115 μm), and super-fine DRB (DRB-JM; D50 = 5.0 μm) were prepared via conventional sifting followed by jet-milling with the milling pressure of 7 bars. Frankfurter was made with the addition of coarse DRB (FDRB-63), fine DRB (FDRB-150), superfine DRB (FDRB-JM), and without DRB (FC) with the DRB concentration of 0.5 and 1.0%. Frankfurter with larger DRB (FDRB-63 and FDRB-150) showed less smoother texture, while frankfurter with superfine DRB (FDRB-JM) resulted in little changes in physical and organoleptic qualities, which were verified by quantitative descriptive analysis (QDA), texture profile analysis (TPA), and color measurements.

The effects of pulsed electric field (PEF) treatments on tenderization of beef were investigated. The beef was prepared by using the eye of round. PEF treatment of beef was performed using a newly manufactured movable batch chamber. The PEF treatment was conducted with electric field strength of 0.5~2.0 kV/cm using a fixed pulse width of 30 μs and frequency of 20 Hz. There was no significant change in appearance of PEF treated beef. The cutting force [N] of the sample was greatly reduced as the field strength of the PEF was stronger. The cutting force of beef treated with PEF at 2.0 kV / cm was 41.18 ± 3.28 N and the control was 57.25 ± 4.16 N. In the texture profile analysis, hardness and chewiness weakened as the field strength increased (p <0.05). There was no difference in springiness, cohesiveness, resilience before and after PEF treatment (p <0.05).

The physicochemical and sensorial properties of fibrous tofu with the addition of different sized defatted soybean flour (DSF) were investigated. Coarse DSF (DSF-150; D50 = 279 μm), fine DSF (DSF-63; D50 = 105 μm), and super-fine DSF (DSF-JM; D50 = 5.0 μm) were prepared via conventional sifting followed by jet-milling with the milling pressure of 7 bars. Tofu was made with the 5% addition of coarse DSF (TDSF-63), fine DSF (TDSF-150), superfine DSF (TDSF-JM), and without DSF (TC). The yields of tofu were slightly decreased as coarse and fine DSF were incorporated while the yield of tofu with super-fine DSF was statistically identical with that of control tofu (p<0.05). Tofu with larger DSF (TDSF-63 and TDSF-150) showed less smoother texture and less pure in color, while tofu with superfine DSF (TDSF-JM) resulted in little changes in physical and organoleptic qualities, which were verified by quantitative descriptive analysis (QDA), texture profile analysis (TPA), and color measurements. Each fibrous tofu samples were prepared by mixing soymilk with 5% of DSF from sifting (150 μm, 63 μm sieve) and jet milling process which mentioned as TDSF-150 (DSF average particle size), TDSF-63 (D50 = 105 μm) and TDSF-JM (D50 = 5 μm), respectively. The fibrous tofus were compared to the normal tofu (TC). TDSF-JM has higher yielded (50.98%) among tofu samples. The moisture content of TC, TDSF-JM, TDSF-150 and TDF-63 were 75.81%, 75.47%, 69.89% and 69.80%, respectively. TDSF-JM and TC were having similar L-a-b index. Texture properties of TDSF-JM were similar with TC. On the other hand, TDSF-150 and TDSF-63 has statistically significant higher hardness value and lower point on springiness and cohesiveness compared with TC. Sensory evaluation with quantitative descriptive analysis (QDA) method shown that hardness, mouth feel and beany flavor intensity were decreased with the decreasing of particle size of DSF.