The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25°C(± 2 °C). proximate composition roasted as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. contents decreased gradually according to the addition level. pH increased level, whereas fermentation. ...

This study aimed to evaluate the physicochemical and microbiological quality of kimchi seasoning products purchased from an online shopping mall, using cluster analysis inform consumers about commercial enable them make informed purchasing decisions. The clusters were classified into four groups: CKS02 03 (group I), CKS04 05 II), CKS07 09 III), others (CKS01, CKS06, CKS10) IV). Principal compon...

Three groups of rabbits from the same genetic type were fed respectively with three experimental diets supplemented with 100 ppm of α-tocopherol and including a 3% of added fat: animal fat (A), sunflower oil (SF) or linseed oil (L). Fifty-two rabbits per group were used. Animals were slaughtered at 63 days of age. Live weight, dressing out percentage and carcass and meat quality traits were mea...

Fruit leather is a healthy food with higher nutrition, but it has low plasticity. Annona muricata L. potential as raw material due to high fibre and pectin. Rosa sp. acts the antioxidant anthocyanin sources, while carrageenan plasticity improvement. This research aimed analyse interaction of (10%; 15%; 20%) (0.1%; 0.2%; 0.3%) fruit physic-chemical characteristics. The consisted 2 main steps: (i...

This study aimed to determine the effect of different packaging materials on physicochemical properties and anthocyanins content red cabbage-roselle blended drink during 6-month storage. The pasteurised was hot-filled into three materials: glass bottle, beverage can, polypropylene (PP) then stored in a dark place at ambient temperature (29 ± 2 °C). Packaging storage time were found affect signi...

The objective of this study was to investigate the effect distribution chain, distance between abattoir and meat retailer, storage duration at retailer class on physico-chemical quality red meat. Beef (n = 150), pork 150) mutton samples were collected during loading process carcasses into refrigerated trucks, offloading point marketing measure (butcher, middle high class) attributes. Meat attri...

In the study use of vacuum-oven dried cultivated purslane in ready-to-eat yogurt production was observed. Yogurt samples were fortified with different ratios 0%, 0.5% and 1.0% for PC (control), PUR1 PUR2, respectively kept at 4±1°C 21 days. Total dry matter (%) ash increased accordance amount used no pronounced change observed fat content pH. Titratable acidity (L.A %) pH values ranged between ...

The heritability of carcass quality traits and the genetic correlations between wool production and these carcass quality traits were estimated on 1216 Merino rams. The results showed that carcass quality traits are moderately heritable but pH appears to be lowly heritable. Yellowness and redness of L. dorsi had very low heritability estimate. Moderate negative genetic relationships were found ...

The purpose of this study was to obtain the best anthocyanin pigment extract powder from 3 types of drying process, vacuum drying, spray drying, and  freeze-drying. The duration and temperature for each type of drying process are 15 h with temperature of 40 oC, 2 h with temperature of 120 oC (inlet) and 60 oC (outlet), 24 h with temperature of -50 o</su...

Near infrared spectroscopy (NIRS) can be useful in order to determine meat quality traits as a rapid and non-destructive technique. The aim of the present study is assess accuracy NIRS technique on Longissimus thoracis et lumborum muscle open-air free-range Iberian pig (n = 287) both intact minced samples. Traits were measured by instrumental-chemical techniques: colour (L*, a* b*), myoglobin c...