Search Results - "Samooel Jung"

Detection of malondialdehyde in processed meat products without interference from the ingredients by Jung, Samooel, Nam, Ki Chang, Jo, Cheorun

“…•Nitrites in processed meat interfere with analysis of MDA by the TBA assay.•A method for accurate quantification of MDA in meat products was developed.•The…”
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Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions by Kim, Binna, Yun, Hyejeong, Jung, Samooel, Jung, Yeonkook, Jung, Heesoo, Choe, Wonho, Jo, Cheorun

“…Atmospheric pressure plasma (APP) is an emerging non-thermal pasteurization method for the enhancement of food safety. In this study, the effect of APP on the…”
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The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage by Jung, Samooel, Kim, Hyun Joo, Park, Sanghoo, In Yong, Hae, Choe, Jun Ho, Jeon, Hee-Joon, Choe, Wonho, Jo, Cheorun

“…We investigated the possible use of atmospheric pressure plasma-treated water (PTW) as a nitrite source in curing process. Emulsion-type sausages were…”
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Strategies for modulating the lipid digestion of emulsions in the gastrointestinal tract by Lee, Seonmin, Jo, Kyung, Jeong, Seul-Ki-Chan, Choi, Yun-Sang, Jung, Samooel

“…The structural changes in emulsion products can be used to control the bioavailability of fatty acids and lipophilic compounds. After ingestion, lipid droplets…”
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Structural and Functional Changes in Soybean Protein via Remote Plasma Treatments by Kim, Hyun-Joo, Bae, Jin Hee, Lee, Seonmin, Kim, Jinwoo, Jung, Samooel, Jo, Cheorun, Lee, Jin Young, Seo, Jung Hyun, Park, Sanghoo

“…To the best of our knowledge, few studies have utilized cold plasma to improve soybean protein extraction yield and the functional properties of soybean…”
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Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin by Kim, Tae-Kyung, Lee, Min Hyeock, Kim, Se-Myung, Kim, Min Jung, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang

“…The effects of commercial vegetable oils and duck skin on quality characteristics of a reduced-fat duck meat emulsion were examined. The cooking loss, emulsion…”
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Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken by Jung, Samooel, Bae, Young Sik, Kim, Hyun Joo, Jayasena, Dinesh D, Lee, Jun Heon, Park, Hee Bok, Heo, Kang Nyung, Jo, Cheorun

“…The aim of this study was to examine the effect of chicken line on the contents of endogenous compounds, including carnosine, anserine, creatine, and inosine…”
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Changes in beef protein digestibility in an in vitro infant digestion model with prefreezing temperatures and aging periods by Lee, Seonmin, Jo, Kyung, Jeong, Hyun Gyung, Choi, Yun-Sang, Jung, Samooel

“…The protein digestibility of beef at three prefreezing temperatures (freezing at −20 °C, F20; freezing at −50 °C, F50; and freezing at −70 °C, F70) and aging…”
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Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes by Song, Hyun Pa, Kim, Binna, Choe, Jun Ho, Jung, Samooel, Moon, Se Youn, Choe, Wonho, Jo, Cheorun

“…The objective of this study was to evaluate the efficacy of atmospheric pressure plasma (APP), which is capable of operating at atmospheric pressure in air, in…”
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Quality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloids by Yong, Hae In, Kim, Tae-Kyung, Jung, Samooel, Kim, Young-Boong, Choi, Yun-Sang

“…This study explored the impact of reduced-fat meat emulsion with pre-emulsified duck skin and hydrocolloids on physicochemical properties such as cooking loss,…”
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Recent strategies for improving the quality of meat products by Lee, Seonmin, Jo, Kyung, Jeong, Seul-Ki-Chan, Jeon, Hayeon, Choi, Yun-Sang, Jung, Samooel

“…Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they…”
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Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review by Kim, Tae-Kyung, Yong, Hae In, Jung, Samooel, Kim, Hyun-Wook, Choi, Yun-Sang

“…Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food…”
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Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional korean cuisines by Jayasena, Dinesh D, Jung, Samooel, Kim, Hyun Joo, Bae, Young Sik, Yong, Hae In, Lee, Jun Heon, Kim, Jong Geun, Jo, Cheorun

“…With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different…”
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Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from commercial broilers and indigenous chickens by Jayasena, Dinesh D., Jung, Samooel, Bae, Young Sik, Park, Hee Bok, Lee, Jun Heon, Jo, Cheorun

“…•Compounds of meat from Korean native chickens (KNCs) and broilers were compared.•Effects of meat portion and cooking on the content of the compounds were…”
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Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel by Jeong, Hyun Gyung, Kim, Jake, Lee, Seonmin, Jo, Kyung, Yong, Hae In, Choi, Yun-Sang, Jung, Samooel

“…The solubility and structure of myosin and the properties of pork gel with NaCl, KCl, CaCl , and MgCl were investigated. Myofibrillar proteins (MPs) with…”
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Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens by Jayasena, Dinesh D, Kim, Sun Hyo, Lee, Hyun Jung, Jung, Samooel, Lee, Jun Heon, Park, Hee Bok, Jo, Cheorun

“…This study was aimed at comparing the taste-related compound content in the breast and leg meat from 100-d-old Korean native chickens (KNC-100) and 32-d-old…”
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Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics-A Review by Kim, Tae-Kyung, Yong, Hae-In, Jung, Samooel, Kim, Hyun-Wook, Choi, Yun-Sang

“…In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease…”
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Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices by Jeong, Seul-Ki-Chan, Jo, Kyung, Lee, Seonmin, Jeon, Hayeon, Kim, Soeun, Han, Seokhee, Woo, Minkyung, Kim, Hyeun Bum, Seong, Pil Nam, Jung, Samooel

“…This study investigated the relationship of carcass characteristics such as hot carcass weight and back fat thickness (BFT) and the pH of semispinalis capitis…”
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Inactivation of Listeria monocytogenes inoculated on disposable plastic tray, aluminum foil, and paper cup by atmospheric pressure plasma by Yun, Hyejeong, Kim, Binna, Jung, Samooel, Kruk, Zbigniew A., Kim, Dan Bee, Choe, Wonho, Jo, Cheorun

“…The objective of this study was to investigate the effect of atmospheric pressure plasma (APP) on Listeria monocytogenes inoculated onto disposable food…”
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Quality Variation of Pork Bellies by Cutting Manner and Quality Grade by Seong, Pil-Nam, Lee, Jeong-Ah, Song, Dong-Heon, Kim, Hyun-Wook, Kim, Dong-Gun, Jung, Samooel, Hoa, Van-Ba

“…In the meat industry, the quality grading system is commonly applied to classify carcasses based on quality and value. Presently, to facilitate consumer…”
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