In-Chul Jung

Physicochemical Properties and Sensory Score of Press Ham Made from Chicken Fed with Citrus Byproduct

In this study, the physicochemical and sensory characteristics of chicken press ham not fed with citrus byproduct (T0) and fed with citrus byproduct (T1) were compared. There was not a significant difference in moisture, crude protein, crude fat, crude ash, crude fiber, Hunters L * (lightness), a * (redness), b * (yellowness), hardness, springiness, cohesiveness, gumminess, chewiness, shear force, water holding capacity and pH between T0 and T1. There was not a significant difference between T0 and T1 in terms of the chicken hams VBN (volatile basic nitrogen) content for the first three weeks of storage, but after the fourth week of storage, the VBN content was 15.1 and 13.7 ㎎% for T0 and T1, respectively, which implies that feeding citrus byproduct significantly reduced the VBN content. There was not a significant difference between T0 and T1 in terms of the chicken press hams TBARS (2-thiobarbituric acid reactive substances) value for the first two weeks of storage. However, the TBARS value was 0.31 and 0.22 ㎎ malonaldehyde/㎏ for T0 and T1 during the third week of storage, and 0.49 and 0.32 ㎎ malonaldehyde/㎏ for T0 and T1 during the fourth week of storage. There was not a significant difference between T0 and T1 in terms of the chicken press hams TPC (total plate counts) for the first three weeks of storage, but after the fourth week of storage, the TPC was 4.96 and 4.72 log CFU/g for T0 and T1, respectively, which implies that T1 showed a significantly lower TPC than T0. T1 showed significantly higher aroma, taste, and palatability of the chicken press ham than T0, but there was a not significant difference in texture and juiciness between T0 and T1.

Changes in Quality of Pork Patty Containing Red Wine During Cold Storage.

This study was carried out to investigate the effect of addition of red wine on the water holding capacity, surface color, pH, TBARS value, VBN content and total bacterial counts of pork patties during cold storage. Pork patties were prepared by four type such as pork patty without red wine (control), pork paoy containing red wine 1% (RW-1), pork patty containing red wine 3% (RW-3) and pork patty containing red wine 5% (RW-5). The water holding capacity was increased significantly during cold storage, but was not influenced by addition of red wine (p (lightness), (redness) and (yellowness) value was low by addition of red wine, was decreased during cold storage (p

Physicochemical Properties and Sensory Characteristics of Korean Native Beef Loin Fed with Citrus Byproduct

The purpose of this research is to study the effects of feeding dietary citrus byproducts TMR (total mixed ration) on physicochemical properties and sensory characteristics of Korean native beef loin (KNBL). The samples for experiment consist of the KNBL not fed with citrus byproducts (TMR-0) and the KNBL fed with citrus byproducts during fattening period (TMR-1). The control (TMR-0) KNBL was fed by general practical feeding (roughages and concentrates were fed separately), while the TMR-1 KNBL was fed by the same as TMR-0 until 17 months yearling but was fed by citrus byproducts feeding for 10 months after that. The L* (lightness), a * (redness) and b * (yellowness) value were not significantly different between TMR-0 and TMR-1. The pH of TMR-1 was lower than that of TMR-0 (p＜0.05), the VBN content, TBARS value and EDA were not significantly different between TMR-0 and TMR-1. The water holding capacity, frozen loss and cooking loss were not significantly different between TMR-0 and TMR-1, but thawing loss of TMR-0 was higher than that of TMR-1 (p＜0.05). The hardness of TMR-0 was higher than that of TMR-1, and the springiness of TMR-1 was higher than that of TMR-0 (p＜0.05), but the cohesiveness, gumminess, chewiness and shear force were not significantly different between TMR-0 and TMR-1. The pH and VBN content during storage were not significantly different between TMR-0 and TMR-1, but the TBARS value of TMR-1 stored during 4 weeks was lower than that of TMR-0 (p＜0.05). In case of sensory score, the color and aroma of raw meat, and the taste, juiciness and palatability of cooked meat were not significantly different between TMR-0 and TMR-1. But the flavor and tenderness of TMR-1 were superior than those of TMR-0 (p＜0.05)

Effects of Feeding Citrus by Products on Nutritional Components of Korean Native Chickens

In this study, the effects of feeding citrus byproducts on nutritional components of Korean native chickens were investigated. Two samples of Korean native chickens were used for this study: T0 (chickens fed with only feed for laying hen until they became 39 weeks old, not with citrus byproducts) and T1 (chickens fed with citrus byproducts). The feed for T1 was the same as T0 for the first 16 weeks, and then was made by adding 4% of citrus byproducts to the feed for T0 between weeks. The chicken used for the experiment was obtained by chilling them for 2 days after slaughter. There was no significant difference between T0 and T1 regardless of feeding citrus byproducts, in terms of their breast/thigh`s calorie, contents of moisture, protein, fat and ash, total structural amino acid, total free amino acid and composition of saturated/unsaturated fatty acids. The breast`s cholesterol amount of T0 and T1 were 48.4 mg/100 g and 47.6 mg/100 g, respectively, while that of thigh for T0 and T1 were 75.7 mg/100 g and 72.8 mg/100 g, respectively, which implies that T1 showed lower amount of cholesterol than T0. T1 showed significantly higher amount of phosphorus, potassium, magnesium and vitamin B2 for thigh than T0 (p

Quality Change of Pork Patty Containing Lotus (Nelumbo nucifera) Leaf and Root Powder during Refrigerated Storage

This study was carried out to investigate the effect of lotus root and leaf powder on the quality characteristics of pork patty stored at 3℃ for 9 days. The pork patties were of four types: nothing added(control, T0), 0.5% lotus root powder added (T1), 0.25% lotus root and 0.25% lotus leaf powder added (T2), and 0.5% lotus leaf powder added (T3). The a * value tended to decrease with longer storage period (p＜0.05). The L * and a * value of T3 had the lowest value among the samples, the b * value T2 and T3 were higher than those of T0 and T1 (p＜0.05). Water holding capacity decreased with longer storage period (p＜0.05), the water holding capacity, cooking loss, increase rate of thickness and decrease rate of diameter were not significantly different among the samples. Hardness and chewiness increased and springiness decreased with longer storage period (p＜0.05). The pH creased with longer storage period (p＜0.05), but the VBN content not changed during storage. The TBARS values increased with longer storage period (p＜0.05), and those of T0, T1, T2 and T3 were 4.57, 1.85, 0.43 and 0.41 ㎎ MA/㎏, respectively, after 9 days of the storage. The result suggest that the addition of lotus root and leaf powder at the same time, or addition of lotus leaf powder can be applied to pork patty to its functionality.

Physicochemical Characteristics of Ground Pork with Safflower Seed Powder as an Animal Fat Replacer

This study was carried out to investigate the effect of the addition of safflower seed (Carthamus tinctorius L.) on the physicochemical properties of ground pork as an animal fat replacer. Three types of ground pork were evaluated: 20% pork fat added (control), 10% pork fat and 10% safflower seed powder added (10% SS), and 20% safflower seed powder added (20% SS). The moisture, protein, and ash contents were highest in 20% SS, and the fat content was highest in the control (p<0.05). The cooking yield, moisture retention, fat retention, and water-holding capacity were highest in 20% SS, and the control showed a reduction in the diameter (p<0.05). The external and internal L-, a-, and b-values of the control were higher than those of the 10% SS and the 20% SS (p<0.05). The cholesterol content of the control, the 10% SS, and the 20% SS was 50.85, 21.77, and 17.91 mg/100 g, respectively, and that of the 20% SS was lowest among the samples (p<0.05). The linoleic acid content of the control, the 10% SS, and the 20% SS was 28.68%, 41.04%, and 54.26%, respectively. The total unsaturated fatty acid content of the control, the 10% SS, and the 20% SS was 50.53%, 55.76%, and 64.93%, respectively. The linoleic acid and the total unsaturated fatty acid content were highest in the 20% SS (p<0.05). There was no significant difference in amino acid composition.

Effect on the Quality Characteristics of Beef Jerky Ripened by Wine

This study was carried out to investigate the effect of wine ripening on quality characteristics such as chemical compositions, Hunter`s color, rheological properties, water activity, pH, TBARS value, VBN content, total plate count and sensory score. Beef jerky was prepared by three types such as beef jerky containing water 50 ml (T0), beef jerky containing water 25 ml and wine 25 ml (T1), and beef jerky containing wine 50 ml (T2). The moisture, crude protein, crude fat, crude ash, (lightness), (redness), (yellowness), hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the beef jerky. The Aw, pH and TBARS value were not significantly different among the beef jerky, the VBN content and total plate count of T2 had the lowest among the beef jerky (p

Changes in the Quality of Beef Jerky Containing Additional Pine Needle or Mugwort Juice during Storage

This study was carried out to investigate the effect of the addition of pine needle juice and mugwort juice on the color, hardness, pH, VBN content, TBARS value and total plate count of beef jerky during storage at room temperature for 60 days. Beef jerky was prepared by three types such as beef jerky containing 50 ml water (control), beef jerky containing 50 ml pine needle juice (PBJ) and beef jerky containing 50 ml mugwort juice (MBJ). The L (lightness) value of the control and PBJ was not significantly changed during storage, but the value of MBJ tended to increase during storage (p (redness) value had the highest at the 60 day storage, and the value of PBJ and MBJ were higher than that of the control (p (yellowness) had the highest at the 60 day storage (p value was not significantly different among samples. The addition of pine needle juice and mugwort juice had no effect on the changes of color of beef jerky. The hardness tended to increase during storage period, the hardness of the control was higher than those of PBJ and MBJ until storage for 30 days (p

Quality and Sensory Score of Ground Pork Meats on the Addition of Pork Fat, Olive Oil and Soybean Oil

This study was carried out to investigate the effects of addition of pork fat, olive oil and soybean oil on the quality and sensory of ground pork meat. The samples consisted of the ground pork meat containing 20% pork fat (GP-P), 20% olive oil (GP-O), and 20% soybean oil (GP-S). The chemical composition, surface color, fatty acid composition, water hold-ing capacity, pH, VBN content and TBARS value were determined for the ground pork meat as the quality characteristics, and the sensory score were also evaluated. The moisture, crude protein, crude fat and crude ash content were not different among the GP-P, GP-O and GP-S. The (lighaess), (redness) and (yellowness) of /GP-P were higher than those of the GP-O and GP-S (p

Physicochemical Characteristics of Korean Black Cattle-Fed Mugwort

TMR (total mixed ration) feed was developed by adding mugwort and was fed to Korean black cattle. The effects on the physicochemical properties of the Korean black cattle, when fed mugwort, were investigated, as was the feasibility of producing beef with high quality and functionality. Korean black cattle were reared by using basal TMR (control) and basal TMR supplemented with mugwort of middle fattening 4.6% and late fattening 6.5% (treatment). The content of total catechin in Korean black cattle fed with the control and treatment was 0.262 and 0.379 mg/kg, respectively, while the content of epicatechin was 0.042 and 0.059 mg/kg, respectively, both of which were a significant increase from feeding the cattle TMR with mugwort (p<0.05). There was no significant difference between the control and treatment in terms of L* (lightness), b* (yellowness), pH, VBN (volatile basic nitrogen) content, bacterial counts, water-holding capacity, freezing loss, thawing loss, cooking loss, cohesiveness, chewiness, shear force, and sensory score. TBARS (2-thiobarbituric acid reactive substances) and springiness for the control were significantly higher than the treatment (p<0.05). The a* (redness), EDA (electron donating ability), hardness, and gumminess for the treatment were significantly higher than for the control (p<0.05). These results suggest that the feed containing mugwort can be used to improve color and increase antioxidant ability as functional feed.