Zobrazeno 1 - 10
of 153
pro vyhledávání: '"Koo Bok Chin"'
Autor:
Geon Ho Kim, Koo Bok Chin
Publikováno v:
Animal Bioscience, Vol 37, Iss 11, Pp 1979-1986 (2024)
Objective This study was performed to evaluate the quality characteristics of reduced-nitrite boiled pork sausages (BPSs) with paprika oleoresin solution (POS) to compensate for the reduced sodium nitrite (NaNO2). Methods POS was prepared by diluting
Externí odkaz:
https://doaj.org/article/613208368aab46b298c591189fc1a751
Autor:
Haeun Kim, Koo Bok Chin
Publikováno v:
Animal Bioscience, Vol 37, Iss 5, Pp 908-917 (2024)
Objective Although pork loins is not a tough meat, they need to develop meat products with a soft texture for the elderly. This study focused on the physicochemical properties and tenderness characteristics of pork loin injected with green kiwifruit
Externí odkaz:
https://doaj.org/article/70730cd79de848899683311e834e1569
Autor:
Geon Ho Kim, Koo Bok Chin
Publikováno v:
Animal Bioscience, Vol 36, Iss 11, Pp 1738-1746 (2023)
Objective The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods Pork ham w
Externí odkaz:
https://doaj.org/article/6565de0ec3864d9db582c98d26b7b0ea
Autor:
Geon Ho Kim, Koo Bok Chin
Publikováno v:
Animal Bioscience, Vol 36, Iss 9, Pp 1445-1452 (2023)
Objective This study was performed to evaluate the quality characteristics of pork sausage (PS) with sea tangle extract (STE) and rapid chilled pre-rigor muscle (RCPM) for the development of reduced-salt low-fat sausage. Methods Pre- and post-rigor p
Externí odkaz:
https://doaj.org/article/f0979bee0e964342a42ee99fa7e3d309
Autor:
Geon Ho Kim, Koo Bok Chin
Publikováno v:
Animal Bioscience, Vol 35, Iss 8, Pp 1270-1278 (2022)
Objective The objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperature
Externí odkaz:
https://doaj.org/article/9d5e4293a1fc4ef5914f8069b7ed7b85
Publikováno v:
Animal Bioscience, Vol 35, Iss 8, Pp 1279-1288 (2022)
Objective The aim of this study was to investigate antioxidant activities of cinnamon (Cinnamomum cassia) extracts (extracted with different solvents) at various concentrations and to determine product quality of raw chicken patties added with differ
Externí odkaz:
https://doaj.org/article/da6176d80e874bd5b7a30a3ecaff0d35
Autor:
Haeun Kim, Koo Bok Chin
Publikováno v:
Animal Bioscience, Vol 35, Iss 3, Pp 494-502 (2022)
Objective The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (−30°C and −70°C) during storage. Methods Pre-rigor cured pork
Externí odkaz:
https://doaj.org/article/c0455ab0dfc24b41934bfb9505c9570b
Autor:
Geon Ho Kim, Koo Bok Chin
Publikováno v:
Journal of Animal Science and Technology, Vol 63, Iss 2, Pp 394-404 (2021)
The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO2). Pork ESs were prepared with four treatments (r
Externí odkaz:
https://doaj.org/article/51fb6c3b9ab046a28252a86014103c78
Autor:
Zhuang Zhuang Qiu, Koo Bok Chin
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 9, Pp 1470-1476 (2020)
Objective This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linki
Externí odkaz:
https://doaj.org/article/34509b66cd224bb098b0a4e3f97b1181
Autor:
Ji Seon Choi, Koo Bok Chin
Publikováno v:
Journal of Animal Science and Technology, Vol 62, Iss 4, Pp 577-586 (2020)
This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proxi
Externí odkaz:
https://doaj.org/article/db43c2c5c8fa4c5fa197c9d1e0f21b7a