Quality Characteristics of Mannaji (Boiled Beef Down in Korean Soy Sauce) by Cooking Method during Storage Period

Kim, Jina; Park, Young Hee; Kim, Young; Lee, Jin Young; Han, Gwi Jung

doi:10.17495/easdl.2015.10.25.5.850

Cited by 2 publications

(1 citation statement)

References 11 publications

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“…Oxidation is considered to be the cause of deterioration of taste, flavor and meat quality (Scollan et al, 2014). However, all treatment groups (CS65, CS72, FS65, FS72, TS65, and TS72) were within the acceptable edible range of 1.2 mg MDA/kg meat (Kim et al, 2015). These results indicate that changes in storage method and sous-vide cooking temperature are not negative effect on the lipid oxidation.…”

Section: Resultsmentioning

confidence: 98%

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

Ji¹,

Kim²,

Yoon³

et al. 2019

Food Sci Anim Resour

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This study investigated the effect of storage state (chilled state on sous-vide, CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on sous-vide, TS) and sous-vide cooking temperature (65°C and 72°C) on the longissimus dorsi muscle quality of pork. FS showed a higher moisture content than that of CS and TS (p<0.001), whereas both FS and CS showed higher expressible moisture loss than that of TS (p<0.001). FS showed a lower cooking loss (p<0.001) than that of CS and TS. FS and TS exhibited significantly higher lipid oxidation than that of CS. Carbonyl and sulfhydryl content were not significantly affected by the storage treatment. FS and TS exhibited lower shear force than that of CS (p<0.001). FS and TS showed higher springiness than that of CS (p<0.001), FS exhibited lower gumminess than that of CS and TS (p<0.01). Sous-vide treatment at 65°C exhibited significantly higher moisture content and lower expressible moisture loss, cooking loss, and total and sarcoplasmic protein than those at 72°C. Shear force and springiness of 65°C-treated groups were lower than those of 72°C-treated groups (p<0.01). Cooking temperature significantly influenced overall acceptability, whereas the storage state did not affect the overall acceptability. These results indicated that meat quality might be improved upon cooking from the frozen or frozen/thawed state using sous-vide when compared with traditional processing.

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Section: Resultsmentioning

confidence: 98%

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

Ji¹,

Kim²,

Yoon³

et al. 2019

Food Sci Anim Resour

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Photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppers

Bae

Lee

et al. 2023

Sci Rep

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Pesticide residues in crops are widely monitored, and the residue reduction techniques at the post-harvest stage are important to maintain food safety. In dried crops, pesticide residues can be concentrated after dehydration, which increases concerns regarding residue risk. Therefore, the residue reduction effects of ultraviolet (UV), ozone, and photochemical advanced oxidative process (pAOP) were investigated for dried peppers at the post-harvest stage. UV254 treatment reduced 59.7% of the residue concentration on average, while UV360 showed a reduction of only 13.3% under 9.6 W m−2 of UV exposure for 24 h. Gaseous ozone treatments reduced the residue concentrations up to 57.9% on average. In contrast, the pAOP treatment reduced the concentration up to 97% and was superior to UV or ozone treatment alone. Increased drying temperature under pAOP condition resulted in higher reduction ratios at 40–80 °C. The pAOP conditions with 12 and 24 µmol/mol of ozone and UV254 irradiation for 24–48 h reduced the residue concentrations to 39–67%. Particularly, difenoconazole, fludioxonil, imidacloprid, and thiamethoxam residue concentrations were drastically reduced by over 50% under 12 µmol/mol ozone of the pAOP condition, while carbendazim, fluquinconazole, and pyrimethanil were relatively stable and their concentrations reduced below 50% under 24 µmol/mol ozone of the pAOP treatment. Various drying-related quality parameters of drying peppers such as water-soluble color, capsanthin, capsaicinoids, acid value, peroxide value, and thiobarbituric acid value were slightly altered, but not significantly, under 12 µmol/mol ozone of the pAOP condition, while the peroxide value was significantly altered under the higher ozone conditions. Therefore, pAOP treatment combined with gaseous ozone can be used for reducing residual pesticides in peppers without greatly reducing quality.

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Quality Characteristics of Mannaji (Boiled Beef Down in Korean Soy Sauce) by Cooking Method during Storage Period

Cited by 2 publications

References 11 publications

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

Photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppers

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