A5041466245- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Food Quality and Safety Studies
- Agriculture Sustainability and Environmental Impact
- Nutrition, Health and Food Behavior
- Advanced Chemical Sensor Technologies
- Phytochemicals and Antioxidant Activities
- Fish Biology and Ecology Studies
- Biochemical Analysis and Sensing Techniques
- Protein Hydrolysis and Bioactive Peptides
- Sensory Analysis and Statistical Methods
- Olfactory and Sensory Function Studies
- Fisheries and Aquaculture Studies
Gyeongsang National University
2018-2021
This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised commercial texture vegetable protein (C-TVP) and textured isolate soy (T-ISP) as key ingredients, compared to beef patty control. A significantly higher difference was observed in moisture content control with increasing MC concentration than C-TVP T-ISP patties. However, varied among three sources, had PBMA Crude fiber recorded values Significantly lower...
The physicochemical characteristics and oxidative stability of wet-aged dry-aged pork cuts were investigated at different aging periods (1, 7, 14 21 d). Samples assigned into four groups in terms shoulder blade-wet (SW), blade-dry (SD), belly-wet (BW), belly-dry (BD). SD showed significantly higher pH d than the other samples. Wet-aged had released water (RW) %, lightness (L*) shear force compared to meats. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis greater...
The effects of dry-aging on changes in taste compounds and electronic sensing traits pork were investigated. Ten belly shoulder blade cuts divided into wet-aging treatments stored for 21 days at 2°C. contents nucleotides free amino acids, tongue analysis investigated different aging periods (1, 7, 14, days). inosine hypoxanthine dry-aged increased more rapidly, they significantly (p<0.05) higher than wet-aged cuts. Total acids also those after aging. Consequently, umami intensity rapidly the...