Publications by authors named "Yoo-Sun Park"
Article Synopsis
- - This study examined how pre-converted nitrite from Swiss chard powder affects the color stability and shelf-life of cooked pork patties stored in the fridge for 28 days, using various treatments with different nitrite sources and concentrations.
- - Results showed that samples with Swiss chard powder (especially T1) displayed higher redness levels and reduced pH compared to the control, indicating better color and flavor retention.
- - Overall, the addition of Swiss chard powder was effective in decreasing harmful compounds and maintaining meat quality, suggesting its potential as a nitrite alternative in meat products.
Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae () and Transglutaminase.
Korean J Food Sci Anim Resour
June 2017
This study was conducted to investigate the physicochemical properties of meat batters prepared with fresh pork meat, back fat, water, and salt and formulated with three different amounts (5%, 10%, and 15%) of silkworm pupae () powder and transglutaminase (TG). Meat batters formulated with silkworm pupae powder showed significantly higher contents of protein and ash than control batter. Addition of silkworm pupae to batter also showed significantly lower cooking loss than the control.
View Article and Find Full Text PDFIntroduction: Oesophageal leiomyoma is a rare tumour. The purpose of this paper is to describe the form of presentation, the approaches and the surgical technique, in five consecutive cases.
Material And Method: A retrospective analysis was performed on the data recorded prospectively on five consecutive patients operated on between 2003 and 2007.