This research paper delves into the effects of noni juice concentration, fermentation temperature, and incubation time on the physicochemical and sensory properties of noni juice-fortified yogurt. The study found that increasing the concentration of noni juice leads to higher acidity in the yogurt, resulting in a decrease in pH, total soluble solids content, and syneresis. The optimal concentration for achieving the desired physical and sensory qualities is 3%. Incubation time and temperature were also found to significantly influence the yogurt’s pH, acidity, total soluble solids content, and syneresis, with higher incubation time and temperature consistently producing higher-quality yogurt. The best incubation time and temperature for noni juice-fortified yogurt were determined to be 10 h at 42oC. Therefore, the research suggests that adding 3% Bestone noni juice and incubating for 10 h at 42oC using the starter culture powder Yogourmet can lead to the production of consistently high-quality noni juice-fortified yogurt, which is of significant relevance and importance to the dairy and fermentation industries.

This study was performed to evaluate the effect of pork belly thickness on physicochemical and sensory characteristics after pan frying. Pork belly with three different thickness (5, 10, 20 mm) from three different parts (A:thoracic vertebrae no. 5-9, B:thoracic vertebrae 10-14, C:lumbar vertebrae 1-6) was pan grilled with electronic grill until it reached an internal temperature of 71℃. Cooking loss, shear force, sensory characteristics, volatile compounds of cooked pork belly were determined. Electric nose analysis was performed to support descriptive analysis and consumer sensory analysis. The cooking loss of pork belly with 20 mm thickness from all positions was significantly low (p<0.05). Shear force increased with increase in thickness (p<0.05). Electric nose identified major seven volatile compounds such as acetonitrile, (Z)-4-heptenal, 2-octanol, linalool, carbon disulfide, methylcyclohexane, n-nonanal to discriminate those samples. The part of pork belly significantly affected the intensity of volatile compounds rather than thickness. In discriminate analysis, the overall acceptability of pork belly (A and B parts) with 20 mm thickness was higher than that of pork belly with 5 mm thickness. In addition, the overall acceptability by consumers for pork belly with 20 mm thickness from A, B, and C parts was higher than the overall acceptability for pork belly with 5 mm thickness. This preliminary study suggests that it is more desirable to use pork belly with 20 mm thickness from part A when cooking on a pan gril compared with pork belly of 10 mm or 20 mm thickness from part B or C in the meat markets and restaurant.

본 연구에서는 다양한 식물성 지방 대체제가 돼지고기 패티의 이화학적 특성 및 관능 특성에 미치는 영향을 평가 하고자 하였다. 동물성 지방 처리군, 식물성 기름 처리군, 비드 처리군 첨가에 따른 영향을 분석하였으며, 실험을 통해 지방 함량은 낮추면서 물리적 및 관능적 측면에서 돼지 등지방을 사용한 패티와 큰 차이를 나타내지 않음을 확인 하고자 하였다. 본 연구에서는 기존의 지방대체 방법인 식물성 기름 첨가와 식물성 기름 유화물 첨가 뿐 아니라 식물성 고체 지방 대체제를 제조할 수 있는 방법을 제시하였으며, 이를 육가공 제품에 적용하여 다양한 지방 대체제의 효과와 비교했다는 점에서 기존 지방대체 연구와 차이점이 있을 것으로 판단된다. 또한, 연구 결과 식물성 고체 지방 대체제는 패티의 조리손실을 줄이고 보수력을 개선하는 등 품질을 향상시킬 수 있었으며, 패티의 부드러움과 다즙성에 영향을 주어 선호도가 높은 것으로 분석되었다. 이는 새로운 지방 대체제의 적용 가능성에 대한 기초 연구 자료로 제공될 수 있다.

This study investigated the quality characteristics of dry-fermented sausage using goat meat and evaluated its applicability. For this, the samples were prepared by dry-fermenting a control (100% pork) and two treatments (50% goat meat replacement or 100% goat meat replacement) for 21days. The moisture content, ㏗ and water activity were decreased in all treatments whereas lactic acid bacteria (LAB), texture profile analysis (TPA) and volatile compounds were increased during dry fermentation periods. In comparison of treatments, the dry-fermented sausage showed no significant difference in proximate compositions, yield, ㏗, water activity, LAB and TPA compared to the control (P>0.05). However, sausages with goat meat also had significantly higher values of C14:1, C18:1t and C18:3 than the control (P<0.05). Analysis of volatile compounds showed increased level of hexanal, octanal and 1-hexanol as replacing pork by goat meat in dry-fermented sausages (P<0.05). Goat meat replacement increased flavor intensity of dry-fermented sausages, but no difference was observed in overall acceptability score of the control and treated samples (P>0.05). Therefore, goat meat could be useful on raw material in dry-fermented sausage as well as pork.

The quality characteristics of sugar-reduced green tea cookies were tested, and there was no significant differences in density, spreadability, loss rate, and pH in all experimental groups (p<0.05). The sugar content of the sample with 100% sugar replaced was 0.96oBrix, which was significantly higher than the 0.80 °Brix of the control (p<0.05). The sample with 75% sugar substituted was 0.76oBrix, which was similar to that of the control (p>0.05). The calories per 100 g of cookies were reduced from 482 to 433 kcal in the sample groups, where the sugar content was reduced from 0 to 100%. Carbohydrates also decreased with decreasing sugar content. The protein was 5g in the sugar sample group reduced by 0- 25%, and 6 g in the sugar sample group reduced by more than 50%. Dietary fiber was three times higher in the sugar sample group reduced by 75% than the control, and four times higher in the sugar sample group reduced by 100% than the control. No significant differences in the sweet sensory intensities were observed between the control and the 75% reduced sugar sample group (p>0.05). The brightness, savory, sweet, and aftertastes were similar in all experimental groups (p>0.05). Overall, high value-added green tea cookies with a more than 75% reduction in sugar were successfully developed with added functions of immunity, anti-cancer, antioxidant functions, preventing constipation and obesity, without deteriorating the sensory and physicochemical qualities tested.

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5oC), medium (10 and 15oC), and high (20oC) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer’s preference test enrolling five consumers, Dongchimi fermented at 15oC until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (−1, 2, 5oC) for four weeks after fermenting at 15oC for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5oC groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15oC and storage at −1oC for Dongchimi enables it to maintain the best quality for a long time.

In this study, the physical and sensorial properties of the meat analog were studied for the purpose of improving sensory preference and mimicking animal meat. The meat analog was made with different types of liquid materials such as oil, water, lecithin, polysorbate 80, or the emulsion of these components. At the aspect of density, the sample mixed with oil was higher than the sample mixed with water. Cooking loss value was higher at the sample with water than the sample with oil and this was the result opposite to the liquid holding capacity analysis. Also, texture profile analysis result showed that the samples with medium chain triglycerides (MCT) oil only showed the highest values in all attributes except for adhesiveness. Principal component analysis was carried out to analyze sensorial properties and it showed that the overall acceptance was high when the juiciness and softness increased. This result was highly related with the addition of emulsion. Therefore, emulsion technology can be a good candidate for improving the quality of meat analog and for mimicking the taste of animal meat.

본 연구에서는 vitamin C를 넣어 발효시킨 오징어 액젓을 조미용도로 활용하기 위해 발효 과정 중 아미노산함량 변화, 염도별 이화학적 특성, 오징어 액젓과 시판 저염간장 과의 관계양상을 파악하였다. 발효 중 총 아미노산은 증가 하였으며, 그중 Asp, Pro, Gly, Ala, Val, Ile, Leu의 함량은 발효 기간에 따라 증가하였다. 소금 첨가량에 따라 오징어 액젓의 염도와 당도는 증가하였으며, 수분과 pH는 감소하는 것으로 나타났다. 색도의 경우 소금을 넣을 경우 명도, 적색도, 황색도 모두 감소하였고, 소금 첨가량에 따른 차이는 있으나 특별한 경향을 보이지는 않았다. 동일한 염도의 오징어 액젓과 시판 저염간장의 관능검사 결과, 색은 모든 염도에서 차이를 보였으며, 향은 1, 2, 4%에서 차이를 보 였다. 짠맛은 염도가 높아질수록 기호도가 높아지는 경향 을 보였다. 오징어 액젓의 단맛은 가장 낮았으며, 신맛은 가장 높은 기호도를 가졌다. 오징어 액젓과 저염간장의 기 호도 양상은 83.84~94.51%의 설명력을 가지며, 향과 색의 기호도는 저염간장보다 오징어 액젓이 높았고, 감칠맛은 반대로 저염간장이 높은 것으로 나타났다. 또한 감칠맛과 단맛은 전반적 기호도와 양의 상관관계를 가지는 것으로 조사되었다. 오징어 액젓의 염도가 높아질수록 저염간장군과 가까워지는 것으로 나타나 일정 염도를 가질 때 간장과 유사한 용도로 사용이 가능할 것으로 보인다.

본 연구는 YorkshireⅹLandraceⅹDuroc(YLD), YorkshireⅹChester whiteⅹYorkshire(YCY), and YorkshireⅹBirkshireⅹDuroc(YBD) 삼원교잡종 목심의 육질특성을 비교하여 새로운 교잡종 생산을 통한 품종개량에 필요한 기초적 자료로 이용하고자 이화학적 분석 및 관능 평가를 실시하였다. 돈육은 출하체중 110-120kg의 규격돈으로서 교잡종 별로 10두씩 임의로 선택하여 도축 후 24시간 동안 0±1℃예냉실에서 냉도체를 만든 후 좌도체로부터 돈육 목심 부위를 발골 및 정형하여 진공포장 후 일반성분 분석, 이화학적 분석 및 관능검사를 실시하였다. 일반성분 분석결과, YLD 교잡종 목심의 지방함량이 다른 교잡종에 비해 높았다(p<0.05). 육색지수의 경우 YLD 교잡종 목심의 L*값이 가장 높았다(p<0.05). 가열감량의 경우 YBD 교잡종이 다른 교잡종에 비해 높았지만, 다른지표들은 낮았다(p<0.05). 저장기간별 YCY의 TBARS 수치가 저장 14일차에 다른 교잡종보다 가장 낮았다(p<0.05). 관능검사의 경우 YLD와 YCY 교잡종이 더 높은 값을 나타내었다. 따라서 본 연구결과를 통해 보수력이 뛰어나고, 전단력가는 낮으며, 지방함량은 높아, 결국 가장 훌륭한 관능검사 결과를 얻은 YLD 교잡종목심에 대한 선호도가 높을 것으로 판단된다. 본 연구 결과를 통해 세가지 형태의 삼원교잡이 육질에 영향을 미칠 수 있음을 확인하였다.

Excessive salt intake in body induces health risks resulting high blood pressure or heart diseases. Therefore, the low salt concentration and sale tasted food is needed by means of the modification of manufacturing process. The purpose of this study was to study the effect of inhomogeneous salt localization in bread to enhance the saltiness encapsulated salt. The 0, 0.5, 1, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted at 2% by addition of salt. After baking the bread, the moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate and sensory test were measured. From this study, moisture content has no significant difference between control and treatments (p>0.05), except for 2.0% LS. Lightness of all treatments was higher than control (p<0.05), whereas, there were no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS was showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt was represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using encapsulation of salt.

Non-thermal techniques for microbial decontamination in foods are becoming more promising. This work aims to evaluate suitability and effectiveness of corona discharge plasma jet (CDPJ) for the inactivation of microbial contaminants of dried squid shreds. CDPJ was generated at 20 kV DC and at 58 kHz frequency. Upon the CDPJ treatment for 3 min of the shreds, bacterial contaminants namely aerobic, marine and Staphylococcus aureus were inactivated by 2.0, 1.6, and 0.9 log units, respectively. Also, a 0.9 log reduction of yeasts and molds contaminants was observed. The inactivation pattern fitted well to the pseudo-first-order model rather than first-order kinetic model. The CDPJ treatment did not exert statistically significant (P>0.05) changes in color characteristics and volatile basic nitrogen content of the shreds, as compared to untreated controls. In contrast, the moisture and thiobarbituric acid reactive substances levels were significantly (P<0.05) altered by the plasma exposure. However, the treatment exerted no significant (P>0.05) impact on the sensory characteristics of the shreds. The CDPJ was found effective for bio-decontamination of real-world samples of dried squid. This technology can readily be applied to commercial dried squid processing.