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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal for Food Science of Animal Resources
Journal Basic Information
Journal DOI :
Korean Society for Food Science of Animal Resources
Editor in Chief :
Volume & Issues
Volume 21, Issue 4 - Dec 2001
Volume 21, Issue 3 - Sep 2001
Volume 21, Issue 2 - Jun 2001
Volume 21, Issue 1 - Mar 2001
Selecting the target year
Nitrite Scavenging Ability and Antioxidative Activity of Water Extract and Ethanol Extract from Cassia tora L. and Pueraria thunbergiana
Korean Journal for Food Science of Animal Resources, volume 21, issue 1, 2001, Pages 1~9
This study was carried out to investigate the extraction yield, the contents of total phenol substances and antioxidative substances, electron donating abilities, nitrite scavenging abilities of water and ethanol extracts from Cassia tora L. and Pueraria thunbergiana and antioxidative activity of water and ethoanol extract from Cassia tara L. Tatal phenol substances of water and ethanol extract from Cassia tora L. and Pueraria thunbergiana showed nearly the same levels, and the antioxidative substances of water and ethanol extract from Pueraria thunbergiana has as much as two times higher than those from Cassia tara L.. The nitrite scavenging abilities were measured at pH 1.2, 3.0, 4.2 and 6.0, respectively. Water and ethanol extracts from Cassia tora L showed 14.9%∼22.3% and 49.1%∼56.7%, and those from Pueraria thunbergiana revealed 57.7%∼61.0% of nitrite scavenging abilities, respectively. Especially the extracts from Pueraria thunbergiana showed higher pH dependence than those from Cassia tora L. The electrol donating abilities of water extract from Cassia tora L. were higher than those from Pueraria thunbergiana, and vice versa in the case of ethanol extracts. In the antioxidative activitiy of extracts from Cassia tora L. against linoleic acid during storage of 20 days at 50
, peroxide values at the addition level of 5mg and 10mg were consoderably lower than 2mg although peroxide value increased above 375 after 12days of storage compared with the control(BHA-added) of 129 at 8days.
Quality Evaluations of Refrigerated Korean Beef Loins Treated with Trisodium Phosphate and Chitosan
Korean Journal for Food Science of Animal Resources, volume 21, issue 1, 2001, Pages 10~17
The effect of trisodium phosphate and chitosan on aerobic plate counts, generation time, pH, shear force, and sensory evaluations in Korean beef loins stored at 4 or 10
was assessed. The beef loins were treated with 5∼7.5% (w/v) trisodium phosphate and 1% (w/v) chitosan at exposure times of 10 min. The generation time of aerobic microorganisms on the beef loins increased with higher trisodium phosphate levels during storage at 4
. During storage at 10
, treatments of 5% trisodium phosphate and 1% chitosan were the most effective for preventing the growth of aerobic spoilage microorganisms. Shear values of the beef loins treated with trisodium phosphate and chitosan or chitosan alone were lower than those of trisodium phosphate during storage at 4
. The results of sensory evaluation indicated that the beef loins treated with trisodium phosphate and chitosan were in the \"liked less to typical\" category for odor and appearance scores compated to the controls during storage at 4
Consumption Pattern of Meat Products in Korea
Korean Journal for Food Science of Animal Resources, volume 21, issue 1, 2001, Pages 18~23
A total of 100 adults were surveyed on types of favorable meat products. They tended to show much of unsatisfactory on the market products. Those unsatisfactory were mostly conceptual such as instant products, unreliable raw materials, sanitation conditions, list of unfavorable ingredients, mix of harmful additives, and etc. The results indicated that the consumers purchased the products of ham, cheese, chicken, sausages, and canned products mostly at medium-large marts(56%), department stores(22%), retail stores(19%) and others(3%). They were also concerned with the distribution date, prices, shape of packaging, and etc. The types of products and frequencies of purchasing various products were varied by time. For the purchase of products, mixed items were more favored rather than the single items.
Effects of Additions of Activated Carbon on Productivity and Physico-Chemical Characteristics in Broilers
Korean Journal for Food Science of Animal Resources, volume 21, issue 1, 2001, Pages 24~31
The effects of addition of activated carbon to diet of broiler on productivity and meat quality of broilers were investigated. 48 broiler raised for six week. The addition level of activated carbon to each group was added 0, 0.6, 0.9 and 1.2%, respectively. During the experimental feeding period, weekly gain and feed intake of treatment fed diets contain 0.6 and 0.9 percent activated carbon were higher compared with those fed on control diet, though effects of diets containing graded levels of activated carbon on the feed efficiency were not found. When broilers were fed activated carbon on crude protein level of birds were higher compared with that of control diet. Also, crude fat of broilers fed diet containing activated carbon were shown to decrease compared with those fed of control diet(p<0.05). The pH from activated carbon diets was rather higher than that of control(p<0.05). The content of VBN and TBARS was not significantly different among all treatments. The heating loss has tend to decrease in activated carbon diet groups(p<0.05). The WHC tend to be increase in activated carbon diet groups(p<0.05). Blood cholesterol was no significantly different.
Hydrostatic Pressure Effects on Physical Properties of Ultrafiltrated Skim Milk in the Presence of EGTA
;C. Kanno;T. Hagiwara;;
Korean Journal for Food Science of Animal Resources, volume 21, issue 1, 2001, Pages 32~37
The study investigated the effects of protein concentration, EGTA and strength of hydrostatic pressure on pH, viscosity and turbidity for ultra filtrated skim milk retentates. The results showed that hydrostatic pressure treatments up to 600 MPa did not affect the viscosity of skim milk, while the turbidity of skim milk increased at higher than 200 MPa. Addition of EGTA caused reduction in turbidity of skim milk, two times (2SR) and three times (3SR) concentrated skim milk retentates. Viscosity for 2SR and 3SR increased proportionally to the amount of EGTA, but viscosity of skim milk was not influenced by EGTA. High pressure treatment also did not cause any difference in viscosity and turbidity of skim milk. However, this treatment decreased viscosity and turbidity for 2SR and 3SR. In particular, 200 MPa treatment showed to induce a higher decrease in turbidity compared with 400 MPa.
Studies on the Texture Properties of the Processed Cheese Substituted with Vegetable Oils
Korean Journal for Food Science of Animal Resources, volume 21, issue 1, 2001, Pages 38~46
This study was carried out to develop the processed cheese with the increase of unsaturated fatty acid by substituting different vegetable oils for the improvement of nutritional aspects without reducing its sensory advantage and texture properties. The texture properties(hardness, elasticity, adhesiveness, cohesiveness, brittleness and gumminess), meltability, fat leakage degree and sensory evaluation of the processed cheese were analyzed and compared. The meltability of the processed cheese was measured in the range from 59.7 to 138.3mm, the sample substituted with corn oil showed the lowest meltability but the sample substituted with butter resulted in the highest meltability. The degree of fat leakage had the range from 8.28 to 14.71
. The sample substituted with safflower oil showed the lowest fat leakage degree but the sample substituted with butter had the highest fat leakage degree. The sample substituted with butter had the lowest hardness. There was no significant difference in the elasticity between the samples tested. The sample substituted with butter showed the lowest value in adhesiveness, cohesiveness, brittleness and gumminess, respectively. The preference score of the processed cheese samples ranged from 3.22 to 6.59. The texture score ranged from 3.12 to 3.26.
Effects of Marbling and Maturity on Physico-Chemical Properties of Hanwoo Meat during Cold Storage
Korean Journal for Food Science of Animal Resources, volume 21, issue 1, 2001, Pages 47~55
This experiment was conducted to investigate the effects of marbling and maturity on physicochemical properties of Hanwoo meat during cold storage. A total of 18 carcasses were collected by marbling and maturity score at the commercial slaughter house. Loins of carcasses were selected and moved to laboratory and used to measure physico-chemical characteristics during 7 weeks storage at
. The pH of samples was tended to be increased until 3 weeks storage. The water holding capacity of samples was not affected by marbling and maturity score. Lightness value of all samples was not changed, whereas redness value of high marbling samples was significantly(p<0.05) higher than that of low marbling samples. Purge loss of high marbling samples was significantly(p<0.05) lower than that of low marbling samples. These results indicate that high marbling and low maturity has better meat quality than low marbling and high maturity in Hanwoo.
Chemical Quality Evaluation of Commercial Infant Formulas
Korean Journal for Food Science of Animal Resources, volume 21, issue 1, 2001, Pages 56~63
In this study, three domestic and one foreign formulas for the infants up to 5 month old were examined to detect chemical changes such as pH, reactive sulfhydryl groups(RSH) content, 5-hydroxymethylfurfral(HMF) content, available lysine content, electrophoresis, and surface color caused by heat treatment for long term storage. In the SDS-polyacrylamide gel electrophoresis, A and B products showed similar pattern, while C product had a clearly distinguishable
-lacto-globulin band, but in casein, only D product showed a few strong casein band. RSH content, which indicate the extent of whey protein denaturation, ranged from 4.40 to 5.93 mmole/g protein. HMF content. which indicate the extent of Maillard reaction, ranged from 192 to 432
mole/100g in formulas. B product showed the highest RSH and HMF content. Available lysine content ranged from 31 to 46 mg/g protein. Among them D product contain the highest available lysine content and others showed no significant difference. In conclusion, the domestic infant formulas showed higher RSH and HMF content than the foreign product and the available lysine content of the domestic products were lower than of the foreign product.
The Simultaneous Analysis of Oxytetracycline, Chloramphenicol and Sulfamethoxazole in Pork by HPLC
Korean Journal for Food Science of Animal Resources, volume 21, issue 1, 2001, Pages 64~70
The extraction procedure and HPLC condition were modified to analyze the residues of oxytetracycline, sulfamethoxazole and chloramphenicol in pork, simultaneously. The antibacterial agents in pork were extracted with 0.02M EDTA-Mcilivine buffer:ethanol:acetonitrile (5:3:2). After the removal of fat with n-hexane, the extracts were evaporated and purified with Sep-pak
cartridge column using 0.01M oxalic acid 0.1% (v/v) triethylamine (TEA) in acetonitrile. The peak of antibacterial agents was detected with
Bondapak C18 column, UV detector (280nm) and 0.01M oxalic acid: methanol: acetonitrile (7.5:2.0:0.5). Detection limits for three antibacterial standards were 0.03 ppm. Calibration curves were linear between 0.03 and 2.0 ppm (R
>0.999). When spiked the level of 1.0 ppm of oxytetracycline, sulfamethoxazole and chloramphenicol into meats, the recoveries from meats were 77.3%, 79.7% and 59.3%, respectively. These results showed that the modified extraction method provided good analytical resolution and the recoveries of the above antibacterial agents in meats.
Effects of CLA-vegetable Oils and CLA-lard on TBARS, Color and Fatty Acid Composition of Emusion-type Sausage
Korean Journal for Food Science of Animal Resources, volume 21, issue 1, 2001, Pages 71~79
Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4
. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4
. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.
Study on the Physicochemical Characteristics of Hamburg Patties with Different Lipid Sources
Korean Journal for Food Science of Animal Resources, volume 21, issue 1, 2001, Pages 80~88
This study was carried out to evaluate the different physicochemical properties of various lipid sources in beef patties during storage for 6 months. Four groups of samples were made of beef meat patties with 22% of tallow, lard, chicken fat and 20% of palm oil. On the analysis result of physicochemical compositions, the patty has its own fatty acids composition and characteristic different from other lipids. Patty with chicken fat has the highest percentage of unsaturated fatty acid composition of 61.0% compared to the other groups of patties. Beef patty with chicken fat has 18.8% of poly unsaturated fatty acid(USFA) and beef patty with beef lipid has 1.5% of poly USFA which is the least percentage among the others. SFA/USFA ratio of beef patty with chicken lipid was 0.5 which was the least value. The composition of PUFA in beef patty with lard increased to 10.0% from 1.9% over initial value after storage for 6 months. On the contrary, the composition of PUFA in beef patty with chicken fat decreased to 9.2% from 18.8% over initial value after 6 months. Volatile free fatty acids of beef patties were evaluated with four kinds of lipid sources. Formic acid was the most as of 59
/g in beef patty with tallow, acetic acid was 15
/g, and heptanoic acid was 10
/g at starting time of storage. However, propionic acid, butyric acid, valeric acid and caproic acid were not detected. After 6 months, formic acid decreased from 59
/g to 7
/g in the patty with tallow, from 12
/g to non-detect level in the patty with palm oil, but two the others patties slightly increased. Volatile compounds in meat patties were reported nearly 1000 kinds of chemical compounds. Beef patty with tallow has aldehydes 5.3, alcohol 1.3, hydrocarbon 0.8, ketones 0.2, ester 0.1, furans 0.1, acid 0.04, sulfur 0.03 in peak area at starting and increased to aldehydes 8.5, alcohol 2.1, ketones 0.5, ester 1.0, furans 1.5 in peak area during the storage. But only furans was not detected after 6 months of storage. From starting to 6 months, aldehydes increased 2∼10 times, alcohol increased 2∼3 times, acids 4∼50 times and ester 9∼20 times in beef patties with pork lipid, chicken lipid and palm oil. Some volatile compounds such as alcohol, aldehydes and acids in all kinds of patties significantly increased after 6 months of storage. These increases cause oxidative rancidity taste in meat patties. These results showed that selt-life of meat patties with 4 different lipids were not over 6 months even though they were stored at -20
. Therefore, they should be classified as off-grade because of oxidative rancidity. Although beef patties with tallow are currently common type, the possibility for new type of hamburg patty can be developed by applying different lipids. Finally, we found out new type of beef patty added with lard, which has the best taste and quality compared to the other common types.