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RISS 인기검색어
- 검색키워드
- 저자 : Juhui Choe (검색결과 16 건)
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Juhui Choe,Joong-Seok Min,Sang-Ok Lee,Muhammad Issa Khan,Dong Gyun Yim,Mooha Lee,Cheorun Jo 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.3
The objective of present study was to investigate the effect of cooking and their combinations with re-heating methods on the formation of cholesterol oxidation products (COPs) in stored chicken thigh meat. Pan roasting, steaming, oven grilling, charcoal grilling, and microwaving were used for cooking. Re-heating of samples was done using the same cooking methods or microwaving after 3 and 6 d of refrigerated storage. Cooking and re-heating resulted in reduction of crude fat and cholesterol contents of chicken thigh meat depending on storage period before re-heating. Cooking and storage period had no influence on the total amount of COPs. The highest total amount of COPs was observed in meat samples cooked by steaming and reheated by microwaving after 6 d of storage, which showed similar value to raw chicken meat stored for 6 days. However, different re-heating methods formed different types of COPs depending on storage period before re-heating. The high amount (p<0.05) of 25-hydroxycholesterol or α-epoxide was detected in meat samples reheated by steaming or microwaving at 3 or 6 d of storage after steamed cooking, respectively. As a result, the combination of steaming and re-heating with microwaving could increase the total amount of COPs in chicken thigh meat and different cooking/re-heating methods could form different types of COPs, even though no significant difference in the total amount of COPs depending on storage period.
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( Juhui Choe ),( Gye-woong Kim ),( Hack-youn Kim ) 한국축산학회(구 한국동물자원과학회) 2019 한국축산학회지 Vol.61 No.1
Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the a* values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.
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Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
Juhui Choe,Hack-Youn Kim 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.2
Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and lipid oxidative stability, of loin ham marinated with three commercial collagen mixtures sold as food additives. The addition of collagen mixtures led to significant increases in the moisture content, water holding capacity (WHC), cooking yield, and instrumental tenderness, regardless of the type of collagen mixture. In particular, meat samples containing collagen mixture C showed the highest (p<0.05) WHC and tenderness among all groups. Furthermore, collagen mixture B induced increases (p<0.05) in pH values in both raw and cooked samples. The a* values of samples with collagen mixtures were lower (p<0.05) than those of samples without collagen mixtures. All collagen mixtures effectively improved oxidative stability during 7 days of storage at 4°C. The samples containing collagen mixture B had the lowest lipid oxidation (p<0.05) among groups. These results indicated that collagen mixture C could be used in injection brine to enhance the quality characteristics of meat products, particularly the WHC and tenderness. Collagen mixture A could be used for meat products with high fat contents based on its ability to improve lipid oxidative stability during long-term storage.
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Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts
Minsu Kim,Juhui Choe,Hyun Jung Lee,Yeongkwon Yoon,Sungho Yoon,Cheorun Jo 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.1
Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, 2±1℃) and dry aging (air velocity, 2–7 m/s; temperature, 1±1℃; humidity, 85±10%), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wetaged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE L*, a*, and b* color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5′-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.
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Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage
Hyun Jung Lee,Juhui Choe,Ji Won Yoon,Seonjin Kim,Hyemin Oh,Yohan Yoon,Cheorun Jo 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.2
We investigated microbial and quality changes in wrap-packaged dry-aged beef after completion of aging and subsequent storage in a refrigerator. After 28 days of dry aging (temperature, 4℃; RH, approximately 75%; air flow velocity, 2.5 m/s), sirloins were trimmed, wrap-packaged, and stored at 4℃ for 7 days. Analyses of microbial growth, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid-reactive substance (TABRS), and instrumental color, myoglobin, and sensory evaluation were conducted on days 0, 3, 5, and 7. The results show that the number of total aerobic bacteria (TAB), yeast, and lactic acid bacteria increased with an increase in storage days, whereas no change in the growth of mold was observed during 7 days of storage. Based on the legal standard for TAB count, the estimated shelf-life of wrap-packaged dry-aged beef was predicted to be less than 12.2 days. However, the shelf-life shouldbe less than 6.3 days, considering the result of sensory quality(odor, taste, and overall acceptance). No significant change in visible appearance was also observed during 7 days of storage. Theresults suggest that the present quality indicators for meat spoilage (pH, VBN, and TBARS) should be re-considered for dry-aged beef, as its characteristics are different from those of fresh and/or wet-aged beef.
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Lee, Sang Hui,Choe, Juhui,Shin, Dong Jin,Yong, Hae In,Choi, Yukyung,Yoon, Yohan,Jo, Cheorun Elsevier 2019 Innovative food science & emerging technologies Vol.52 No.-
<P><B>Abstract</B></P> <P>We evaluated the combined effect of high pressure (HP) and vinegar addition on control of <I>Clostridium perfringens</I> and quality in emulsion-type pork sausages. Sausages were manufactured with different levels of commercial white distilled vinegar made with jasmine tea extract (0, 1, and 2%) and sodium nitrite (0.02%, control). The sausages except for sodium nitrite treatment were subjected to HP at 500 MPa (four cycles and each for 3 min). After storage, the combined treatment of HP and vinegar showed the lowest number of <I>C</I>. <I>perfringens</I> vegetative cells (4.8-log CFU/g reduction) among the all treatments. The combined treatment also inhibited the growth of <I>C</I>. <I>perfringens</I> spores for five weeks (stored at 4 °C for two weeks followed by at 20 °C for three weeks). Among all treatment combinations, the best pH, water-holding capacity and chewiness, were found with the HP-vinegar sausage. In addition, vinegar treatment inhibited the lipid oxidation of sausage throughout the storage. Use of HP and vinegar addition inhibited growth of <I>C</I>. <I>perfringens</I> without observed adverse effects on quality of the emulsion-type sausage.</P> <P><B>Industrial relevance</B></P> <P>Currently, the use of natural additives and novel processing technologies for replacing sodium nitrite in meat products is gaining attention owing to increase in consumer demand for nitrite-free and safe meat products. The study showed that the addition of 1% (w/v) of vinegar and pressure treatment at 500 MPa (four cycles and each for 3 min) can replace sodium nitrite to inhibit growth of <I>C</I>. <I>perfringens</I> in emulsion-type sausages.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Vinegar supplemented sausages (0, 1, 2%) were subjected to HP (0.1, 500 MPa) and stored for 5 weeks. </LI> <LI> Vegetative cells and spores of <I>C. perfringens</I> in 1% vinegar-HP sausages were reduced by 4.8 and 2.8 log CFU/g, respectively. </LI> <LI> No significant quality changes were observed in the sausage with HP (500 MPa for 12 min) and vinegar (1%). </LI> <LI> HP and vinegar can be applied for safer nitrite-free sausage against <I>C</I>. <I>perfringens</I> with acceptable quality. </LI> </UL> </P>
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Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
Sol Hee Lee,Juhui Choe,Jong-Chan Kim,Hack Youn Kim 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.3
The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.
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