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.

The processing properties of spent hen and broiler chicken were investigated before and after treatment to improve texture characteristics. Each treatment consisted steaming (S) with 85℃ for 20 min, Pulsed Electric Field (PEF) with 1.5 KV/cm for 4 sec, and Super Heated Steam (SH) with an oven temp. of 300℃, a steam temp. of 350℃ for 8 min. The yield of spent hen and broiler were 66.85% and 63.80% respectively in the control, but decreased in every treatment was lowest at 61.05% in the PEF treatment (p<0.05). In the color test, L value decreased, but the a and b values increased regardless of the species of spent hen or broiler. In the test of heating loss, the S treatment of spent hen had the highest result of 45.25% but lowest of 30.66% in the SH treatment of the broiler. When it was compared with various treatments, SH after PEF treatment showed the better result in terms of heating loss than the PEF or SH treatment respectively. In the test of texture, the broiler showed the lowest hardness of 5.57 kg in the SH (p<0.05). Otherwise, the spent hen resulted in 14.08 kg of hardness in steaming after PEF, but it improved significantly to 10.73 kg in SH after PEF. In the test of 9 scored sensory evaluation of overall palatability, 7.8 point was the best score with SH treatment in the broiler. The best score in spent hen was 6.3 point which was SH after PEF treatment. With this experiment, SH after PEF was the condition in the treatments to have the better texture of spent hen.

Broccoli, one of Brassica vegetables, has been known to possess various health beneficial activities including anti-inflammation, anti-oxidation and anti-cancer etc. Various metabolites were indicated as active compounds in broccoli. Glucosinolates such as glucoraphanin, glucobrassicin, glucoerucin and isothiocyanates, i.e. sulforaphane, which is produced through the enzymatic action of myrosinase are getting focus as their bioactivities. In this study, we treated broccoli with pulsed electric field (PEF) processing and the metabolite profiles were investigated based on the metabolomics analysis. PEF process was applied to stem and floret of broccolis with three different levels; 500, 1000, 1500 pulses with 2 kV/cm, then metabolites were extracted with 70% methanol. Metabolomic analysis was carried out with mass spectrometry through multivariate statistical analysis based on the OPLS-DA model. Significant changes of metabolite profiles were observed by PEF treatment and specific metabolites were affected as dose dependent manner. Content of major glucosinolates compounds such as glucoerucin, glucoiberin, glucoraphanin, glucobrassicin, 4-hydroxy glucobrassicin, and 4-methoxy glucobrassicin were significantly reduced, while sulforaphane was distinctively increased in PEF treated broccolis. The results implied that myrosinase released from vacuole by PEF processing transformed glucosinolate into isothiocyanate, which would be useful findings for enhancing bioactivity of broccoli by simple PEF treatment.

The effects of pretreatment by pulsed electric fields (PEFs) on the juice expression characteristics of the Malus pumila fruit were investigated. Fresh fruits were divided into quarters, were produced on a laboratory scale (100 g apples per lot) by pretreatment with electric fields at two different field intensities (1, 2 kV/cm; n=50, 100, 200, and 400 pulses), and were then pressed at room temperature. Relative to the control samples, the juice yield increased with increasing field intensities. The total phenolics and antioxidant activity were higher in the juice from the PEF-treated fruit than in the juice from the untreated fruit. There was no significant difference in soluble-solid and reducing sugar contents between the PEF-treated and untreated fruits. These results suggest that PEF pretreatment may be useful for increasing the juice yield, total phenolics, and antioxidant activity of the Malus pumila fruit.