Food and Life

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The Food and Life has published all type articles such as research articles, review articles, survey articles, research note, short communication or editorial since 2020. It covers the all scientific and technological aspects of food and life science.
Research Article

Jun 30, 2025

Evaluation of oxidative stability and metabolite compounds of yellowfin tuna (Thunnus albacares) under refrigerated storage

Madiththe Gedara Asela Sandaruwan Abeyrathna, Yapa Mudiyanselage Dishan Maduranga Yapa, Wathsala Wimalarathna, Shine Htet Aung, Ramesh Nimantha Rupasinghe, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ki-Chang Nam

Food Life 2025;2025(2):43-54.
https://doi.org/10.5851/fl.2025.e5

With the increase in the market demand for yellowfin tuna, it has become increasingly important to maintain the oxidative stability and metabolic processes of the fish. The present study aimed to measure changes in oxidative stability and biological processes during 7 d of refrigerated storage. The samples were vacuum packaged and stored under refrigerated conditions (4°C) in the laboratory, and the pH, protein oxidation, and antioxidant activity were analyzed on the 1^st, 3^rd, 5^th, and 7^th days. Ch...
Research Article

Jun 30, 2025

Correlation of pH and cooking loss in muscles from different primal cuts of pork
돈육의 부위별 근육의 pH 및 가열감량 상관 관계

Seul-Ki-Chan Jeong, Soeun Kim, Seokhee Han, Hayeon Jeon, Minkyung Woo, Seonmin Lee, Samooel Jung, Kyung Jo
정슬기찬, 김소은, 한석희, 전하연, 우민경, 이선민, 정사무엘, 조경

Food Life 2025;2025(2):55-63.
https://doi.org/10.5851/fl.2025.e6

This study was investigated to identify the relationship between the muscle properties of pork shoulder butt (3 muscles), belly (9 muscles from 6^th, 11^th thoracic, and 4^th lumber vertebrae), and loin from 30 pork carcasses. The pH and cooking loss of 390 muscles (13 muscles × 30 carcasses) were measured. M. Cutaneous trunci from 4^th lumber vertebrae and M. Semispinalis capitis (SeC) from the shoulder butt had a significant correlation in pH with all other muscles. In the correlations ...
Research Article

Jun 30, 2025

Characterization of Hanwoo beef flavor across cooking doneness levels using solid-phase microextraction gas chromatography-mass spectrometry and chemometric analysis

Xi Liu, Yang Song, Inho Hwang

Food Life 2025;2025(2):65-72.
https://doi.org/10.5851/fl.2025.e7

This study investigates the impact of cooking doneness on the volatile flavor profile of Hanwoo gluteal muscle using gas chromatography-mass spectrometry and multivariate statistical analyses. Beef samples were cooked to rare (60°C), medium (71°C), and very well-done (82°C), with volatile compounds extracted via solid-phase microextraction. A total of 31 volatile compounds, including aldehydes, alcohols, ketones, hydrocarbons, furans, and sulfur-containing compounds, were identified. Higher cooking temperatures intensified lipid oxidation an...
Research Article

Jun 30, 2025

Quality characteristics and sensory evaluation of unsalted butter with basil and garlic
바질과 마늘을 첨가한 무염버터의 품질 및 관능적 특성

Min-Ji Kim, Ye-Won Kang, Dan-Bi Lee, Sung-Min Lim, Sin-Young Park
김민지, 강예원, 이단비, 임성민, 박신영

Food Life 2025;2025(2):73-82.
https://doi.org/10.5851/fl.2025.e8

The amounts of 500 g of unsalted butter (Con), basil, and garlic were classified as 1% and 0.3% (T1), 2% and 0.6% (T2), and 3% and 0.9% (T3). The pH of basil and garlic added samples was determined decreased with increasing amounts of basil and garlic (p<0.05). The lightness and redness of T3 sample was significantly lower than the other samples (p<0.05). However, yellowness of T3 samples with basil and garlic was significantly higher than the Con (p<0.05). The viscosity of samples shown significantly increased wit...

CURRENT ISSUE: Jun 2025, Vol. 2025 , No. 2

Research Article

Evaluation of oxidative stability and metabolite compounds of yellowfin tuna (Thunnus albacares) under refrigerated storage

Madiththe Gedara Asela Sandaruwan Abeyrathna, Yapa Mudiyanselage Dishan Maduranga Yapa, Wathsala Wimalarathna, Shine Htet Aung, Ramesh Nimantha Rupasinghe, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ki-Chang Nam

Food Life 2025;2025(2):43-54.
https://doi.org/10.5851/fl.2025.e5

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Research Article

Correlation of pH and cooking loss in muscles from different primal cuts of pork
돈육의 부위별 근육의 pH 및 가열감량 상관 관계

Seul-Ki-Chan Jeong, Soeun Kim, Seokhee Han, Hayeon Jeon, Minkyung Woo, Seonmin Lee, Samooel Jung, Kyung Jo

정슬기찬, 김소은, 한석희, 전하연, 우민경, 이선민, 정사무엘, 조경

Food Life 2025;2025(2):55-63.
https://doi.org/10.5851/fl.2025.e6

HTML PDF PubReader

Research Article

Characterization of Hanwoo beef flavor across cooking doneness levels using solid-phase microextraction gas chromatography-mass spectrometry and chemometric analysis

Xi Liu, Yang Song, Inho Hwang

Food Life 2025;2025(2):65-72.
https://doi.org/10.5851/fl.2025.e7

HTML PDF PubReader

Research Article

Quality characteristics and sensory evaluation of unsalted butter with basil and garlic
바질과 마늘을 첨가한 무염버터의 품질 및 관능적 특성

Min-Ji Kim, Ye-Won Kang, Dan-Bi Lee, Sung-Min Lim, Sin-Young Park

김민지, 강예원, 이단비, 임성민, 박신영

Food Life 2025;2025(2):73-82.
https://doi.org/10.5851/fl.2025.e8

HTML PDF PubReader

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Article Classification of shear force and cooking loss of pork tenderloin using the hyperspectral imaging analysis Seul-Ki-Chan Jeong, Soeun Kim, Seokhee Han, Hayeon Jeon, Minkyung Woo, Samooel Jung Food Life 2025 [published online ahead of print: Jun 13, 2025] https://doi.org/10.5851/fl.2500013 HTML PDF PubReader

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