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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
Relationship between Classification of Sa-Sang Constitutional Medicine and Chemical Composition of Samgye-Tang Ingredients and Other Food
Korean Journal for Food Science of Animal Resources, volume 21, issue 2, 2001, Pages 97~102
The characteristic fitness of food to each Sa-sang constitution and the relationship between Han-Yeoul characteristics and chemical composition after classifying Samgye-tang ingredients and other food into Ohn-Yeoul-Ryang-Han characteristic were assessed. When the suitable constitution to the each characteristic was investigated after classifying Samgye-tang ingredients and other food into Han, Ryang, Pyound, Ohn and Yeoul of which fitness case for Soeumin was 44∼63% but fitness case for Soyangin and Taeyangin was only 0∼18%. When the relationship between Samgye-tang ingredients and other food classified into Ohn-Yeoul-Ryang-Han and chemical composition of fatty acid, amino acid, vitamin and mineral was investigated, the value of correlation coefficient was extremely low. There was not the relationship between chemical composition and Han-Yeoul classification. Therefore it should be further investigated the relationship between characteristic and chemical composition by additional analysis index.
A Study on the Developing Direction of New Samgye-Tang Products
Korean Journal for Food Science of Animal Resources, volume 21, issue 2, 2001, Pages 103~109
The major objective of this study is provide to basic data for developing of new Sangye-Tang products. The findings from this study are as follow. Consumers over half were thought Samgye-Tang products to be good for health. At the eating place of Samgye-Tang products, \"at home\" ranked high in their groups. Also consumers have eaten Samgye-Tang products for the good of their health. On the developing functional Samgye-Tang products, respondents over 80% showed that it is desirable to develop functional Samgye-Tang products. And it is indicated that consumers want to strengthen the physical stamina in the new Samgye-Tang products. Price is the most important factor in selecting the new Samghye-Tang products. In packaging, consumers have preferred retort pouch.
Comparative Analysis of Korean Consumption Behavior in Chicken
Korean Journal for Food Science of Animal Resources, volume 21, issue 2, 2001, Pages 110~115
The major objective of this study is provide to basic data for developing of new chicken products. The findings from this study are as follow. Eating times of chicken is increased in comparison with National Livestock Cooperative Federation(NLCF) & Korea Chicken Council(KCC)s survey results. Consumers are frequently having fried chicken and this results are no difference in KCCs survey results. In eating place of chicken, consumers are mostly preferred to have chicken at home. In the use of chicken consumption, the ratio of replacing meal is high and this is no difference in previous study. However there are a few differences in consumption behavior by age and gender.
The Consumption Pattern of Further Processed Chicken Product
Korean Journal for Food Science of Animal Resources, volume 21, issue 2, 2001, Pages 116~125
This survey is carried out in order to understand the perception and eating pattern of chicken further processed product of the housewives in Korea. 894 questionnaires were used for analysis. Chicken is loved by all age groups of people, especially at home of young housewives and of high educational background. The reasons of purchasing chicken further processed products were \"Children(57.8%)\", \"Convenience(43.2%)\" and \"Taste(30.1%)\". The average purchasing frequency of chicken further processed products is \"Once a month\". The criteria for selection of chicken further processed product were \"Hygiene(64.9%)\", \"Expiration date(58.4%)\", \"Brand(25.4%)\", \"Taste(21.9%)\" and \"Price(19.0%)\". Housewives depend on the \"Brand\" in selection of chicken further processed products as the educational background improves. The shopping place of purchasing chicken further processed product were \"Discount store(43.1%)\", Department store(27.4%)\" and so on. The pattern of consumption \"Buy chicken further processed products and cook at home(5.9%)\" was still very low. \"Order for delivery(57.4%)\" increased rapidly for chicken consumption. The housewives suggest to produce chicken further processed products \"Hygienically(16.7%)\", \"Improve taste(12.2%)\" and \"Restrict food additives(11.9%)\" among 311 responses.
Effect of Ultrasonic Treatment on Physicochemical Properties and Palatability of Cooked Chicken Meat
Korean Journal for Food Science of Animal Resources, volume 21, issue 2, 2001, Pages 126~132
This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.
Factors Affecting the Adherence of Bifidobacteria to Caco-2 Cell
Korean Journal for Food Science of Animal Resources, volume 21, issue 2, 2001, Pages 133~141
Adherence of probiotic bacteria to intestinal epithelium is found to be the most principal characteristics among the various physiological functionality. This study was conducted to investigate the effect of bifidobacterial growth properties and condition on the Caco-2 cell adherence and to construct a basic data on adherence-related research. Among 20 strains of bifidobacteris tested, when measured by cell surface hydrophobicity(CSH) and cell agglutination(CA), Bifidobacterium bifidum ATCC29521, Bif. adolescentis K8, and Bif. infantis K9 were selected. Using these strains, variations of Caso-2 cell adherence depending upon experimental condition were analyzed. The results obtained are as follows : Even though Bif. bifidum ATCC29521, Bif. adolescentis K8, and Bif. infantis K9 reached more 85% cell surface hydrophobicity there was no significant difference in cell agglutination, when reached 31.54
0.54mg/ml. By direct count method for adherence, viable cell count of M3, K1, K2, K8, K9 and K10 reached more 100 counts per 100 Caco-2 cells. When Bif. bifidum ATCC29521, Bif. adolescentistis K8, and Bif. infantis K9 were used to compare the adherence depending upon viable cell counts, reaction time, and growth phase, the more viable cell count, and the more adhered cell counts, the less adherence percentage. In addition, there was no difference in adherence percentage of bifidobacteria when bifidobacteria was incubated from 1 to 8 hrs after Caco-2 cells already formed monolayer. Considering of the effect of growth phase of bifidobacteria on adherence variation, all strains showed the highest adherence during the early stage of stationary phase. In conclusion, adherence of bifidobacteria was affected by strain specificity, viable cell count, and growth activity.
Physicochemical Characteristics of Longissimus Muscle between the Korean Native Pig and Landrace
Korean Journal for Food Science of Animal Resources, volume 21, issue 2, 2001, Pages 142~148
Comparisons in physicochemical characteristics of longissimus muscle between the Korean native pig(KNP: 75kg of slaughter weight and 240 days of age) versus Landrace(110kg of slaughter weight and 180 days of age) are as below. Compared with Landrace, KNP had a greater drip loss resulting from a lower muscle pH and water holding capacity, greater L*(lightness), a*(redness) and b*(yellowness) values in muscle color, and a greater L* value and smaller a* and b* values in attached backfat color. Tenderness were greater in the Korean native pig. Moreover, KNP had a greater number of muscle fibers and a smaller diameter of the fiber when examined by scanning electron microscopy. In sum, the Korean native pig, compared with Landrace, had a greater redness in meat color, a greater whiteness in fat color; the lower WHC and greater tenderness of the former apparently resulted from the lower slaughter weight rather than from a species difference.
Study on Pursuit of Contamination Sources and Establishment of Sanitary Standard from Raw Pork Meat
Korean Journal for Food Science of Animal Resources, volume 21, issue 2, 2001, Pages 149~155
The aims of this study were to examine contamination sources and provide the basic data in establishment of sanitary standard for raw pork meat. From \"Random sampling(I)\", initial total plate counts of post-slaughter samples for the group A, B and C were 1.5
, respectively, and of post-prechilling samples for the group A, B and C were 1.0
, respectively. Initial total plate counts of post-transportation samples for the group D, E and F did not increased, as did the group A, B and C. From \"Normal sampling(II)\", initial total plate counts of post-slaughter, post-prechilling, post-transportation and post-2 days preservation samples were 7.3
, respectively. From \"Clean sampling(III)\", initial total plate counts of post-slaughter, post-prechilling, post-transportation and post-2 days preservation samples were decreased to 7.0
, respectively, compared with "Normal sampling(II)". No E. coli O157:H7, Staphylococcus aureus and Salmonella were detected at each sampling step. Consequently, a slaughter method like "Clean sampling(III)" showed a better sanitary effect to low total plate counts of 10
times, compared with "Normal sampling(II)". The one of contamination sources for raw pork meat was at a slaughtering step, and "Clean sampling" method may be considered as the one of sanitary standards.
Changes on the Quality of Market Milk on the Storage Conditions
Korean Journal for Food Science of Animal Resources, volume 21, issue 2, 2001, Pages 156~162
The quality changes of UHT market milk product were investigated by the season and storage conditions. Throughout the year, standard plate counts(SPC) wasnt increased significantly during storage at 5
1 and 7
for 10 days. And except for summer, SPC was lower than 20,000 cfu/ml after storage at 10
or 10 days. But SPC was rapidly increased from 3 days at 15
, and there was gas forming by yeast growth after storage at 30
. Values of pH and titratable acidity of market milk products were 6.49 to 6.71 and 0.155 to 0.16%, respectively. pH and titratable acidity were a lot changes at the temperature over 15
, and milk products showed a curd at 30
. Carbohydrate of market milk product had little difference throughout the year, whereas fat, protein and total solids of market milk products in autumn showed a little higher value than that of other seasons. There were no changes of milk composition during storage periods, but carbohydrate was decreased a little after storage over 20
A Study on the Analysis of Errors occurred by Different Type of Automatic Bacteria Counting Equipments used in Counting Bacterial Number of Raw Milk
Korean Journal for Food Science of Animal Resources, volume 21, issue 2, 2001, Pages 163~168
This study was conducted to analyze the errors occurred between standard plate count(SPC) and Bactometer, Malthus, Bactoscan and to investigate correlation coefficient(r) between SPC and each equipments for the purpose of making new calibration curve. Correlation coefficients of three different types of equipments to SPC value were 0.71, 0.81, 0.84 respectively(n=287) and that of three types of equipments were 0.71∼0.82 relatively low. In raw milk, correlation coefficients of three types of equipments of SPC were in the range of 0.67∼0.73 below 3.0
(CUF/ml) of bacterial number, and those between the three types of equipments were 0.68∼0.72. Between 3.0
(CFU/ml) of bacterial number, correlation coefficients of the three different types of equipments were 0.71∼0.81. and those between the three different types of equipments were 0.64∼0.77. Over 5.0
(CFU/ml), correlation coefficient of the three types equipments were 0.66∼0.83 and those between them were 0.70∼0.85 respectively. The error of the three different types equipments to SPC value was significantly high, 37∼53% of them was under 50% of error range, and in case of raw milk less than 3.0
of bacterial number, 44∼67% of them showed over 100% of error.
Influence of Extracts from Mugwort on the Changes of Frozen Hamburg Patties during Storage
Korean Journal for Food Science of Animal Resources, volume 21, issue 2, 2001, Pages 169~174
This study was carried out to investigate the effects on the quality and shelf-life of beef Hamburg patties. The patties composition, which used in the preparation of beef Hamburg patties is as the followings: Beef Tallow 20 Sodium 2(A), Beef Tallow 20 Sodium 2 Mugwort 1(B), Beef Tallow 20 Sodium 2 Mugwort 3(C) and were stored at -18
for 30 days. The obtained results were summarized as the followings: The change of pH slightly decreased with increasing storage time. A(CON) decreased with increasing storage time, but the significant difference of pH changes were not shown between B(Mugwort 1%) and C(Mugwort 3%) group. The change of TBA values of all treatments increased during storage periods. The TBA value of A(CON) was the highest, and B(Mugwort 1%) was the lowest among groups. The change of VBN(volatile basic nitrogen) showed trends to increase during storage period in all groups. The number of microorganism increased during storage. The bacterial growth of C(Mugwort 3%) inhibited effectively, compared with the other groups. The number of E. coli decreased during storage periods. and the inhibitory effect of C(Mugwort 3%) was better than those of other groups.