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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
Effect of Additions of Supplemental Activated Carbon on the Fatty Acid, Meat Color and Minerals of Chicken Meat
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 285~291
The experiment was conducted to study the effect of activated charcoal on the fatty acid composition, meat color and mineral contents of chicken meat with 48 birds of broiler for 6 weeks by adding 0%, 0.6%, 0.9% and 1.2% of activated charcoal to broiler diet. The activated charcoal level of 0.6% and 0.9% increased significantly oleic acid and arachidonic acid contents compared to control(p<0.05). L*, a*, b* values were not influenced by the added level of activated charcoal, however and a* value of different parts of chicken meat was significantly different(p<0.05). The activated charcoal diet increased significantly(p<0.05) the calcium, magnesium and phosphorus content of chicken meat, and tended to increase total mineral contents. In conclusion the activated charcoal supplements to chicken diet increased oleic acid, arachidonic acid the total mineral contents.
Effects of Oleoresin Spices on the Quality of Chicken Surimi during Frozen Storage
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 292~299
Chicken surimi from mechanically deboned chicken meat was prepared with 0.2% oleoresin spices such as rosemary, thyme, sage, mace, marjoram, and bay. Samples were stored at -18
for 14 weeks to observe quality change including lipid oxidation, color and textural properties. The pH of surimi decreased from pH 7.44∼7.58 stored at 1 day to pH 7.03∼7.13 stored at 14 weeks. The control surimi showed higher level of pH during storage periods. Color stabiilty of surimi decreased during frozen storage both in control and oleoresin added surimi. Control surimi comparatively maintained higher color stability during frozen storage because of higher L* and a* values, and lower b*. On the contrary, the marjoram addition significantly decreased L* and a* value, and increased b* value compared with other oleoresins. Therefore, the color of surimi seems to be affected original color of oleoresin spice itself. Gel strength showed loser level in oleoresin added surimi than control surimi. Oleoresin spices inhibited lipid oxidation significantly because less thiobarbituric acid-reactive substance(TBARS) were accumulated in oleoresin added surimi than control surimi. Sage was the most effective in minimizing lipid oxidation in frozen surimi as TBARS of sage added surimi stored for 14 weeks maintained only 42% compared with that of control. In conclusion, the 6 kinds of oleoresin in this experiment retarded oxidative rancidity in chicken surimi but there was no beneficial effect on the surface color and gel strength.
The Quality Characteristics of Imported and Korean Chicken Breast Meats in Korean Market
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 300~306
This study was carried out to compare the quality of imported chicken breast meats with domestic esse. In the proximate analysis. Thai chicken breast meats showed the highest content of tile crude protein(P<0.001), and the lowest contents of the crude fat and moisture. KAB(breast meat purchased at Korean traditional market) were higher. In total plate counts and in E. coli than other (P<0.001). and showed the highest TBARS value. In the descriptive analysis for the fresh meats. Thai chicken showed the highest acceptability score. In the results of cooked meat. KAB showed the highest acceptability score.
The Quality Attributes of Chicken Meats Imported from Korea and Other Countries in Japanese Market
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 307~313
This study was carried out to examine the physicochemical and microbiological characteristics of Korean and other countries chicken circulated in Tokyo, Japan. The breast meats of Korean, Japanese, and Chinese chickens and thigh meats of Korean, Japanese, Chinese, American, and Thai chicken were used. In the proximate analysis of breast meat, Korean chicken had the lowest crude protein and crude ash(P<0.01), but showed the highest content of moisture(P<0.001). TBA values of Japanese breast meat were higher than Korean and Chinese one. In thigh meat, crude fat of American one was significantly higher than the others(P<0.001), and had very high bacterial counts. Korean chicken thigh meats showed the lowest VBN values.
Changes of Physico-Chemical Properties of Beef Tenderloin Steak by Cooking Methods
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 314~322
This study was carried out to investigate the physico-chemical properties of imported beef and Hanwo beef tenderloin steak in proximate composition, pH, myofibril Fragmentation Index (MFI), meat color, cooking loss, rheology and panel test by various cooking methods (grilling, pan-frying, oven-roasting and microwaving). moisture content of microwaving steak was lower than steak by other cooking method, and fat content of microwaving steak was higher than those of other cooking method was showed. In general, the pH values were increased with cooking, but there were no significant differences among pH values by various cooking method. The highest level of MFI in oven-roasting was showed, but no significant difference could be found among various cooking method. L* and b* -values of microwaving and pan-frying were higher than those of grilling and oven-roasting, also a* -value of microwaving was the lowest. Cooking loss was affected by cooking method. Microwaving method resulted in the highest cooking loss. Generally higher value of hardness and brittleness in microwaving than those of other cooking method were showed, and microwaving had the lowest cohesiveness, but there was no significant difference among the elasticity by the cooking method. Grilling, pan-frying and oven-roasting had high score of sensory evaluation, while microwaving had the lowest score in all sensory profile scores.
Studies on Quality Characteristics of Pork Classified by Hunter L Value
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 323~328
Meat quality of the domestic pork carcasses(n=330) classified in 3 groups according to the Hunter L values postmortem(
50, 50.1∼55.0 and
55.1) was investigated. The carcass temperature(3, 5, 10 and 15hr postmortem) and temperature falling rate of postmortem increased as the Hunter L value increased. The pH postmortem(pH
24hr/) decreased as the Hunter L value decreased. In physical traits, the water holding capacity(WHC) increased and the purge loss decreased as the Hunter L value increased. However, shear force, cooking loss and fat hardness were not significantly different among different. Hunter L value groups(p<0.05). The meat color indices(CIE L*, a*, b*, chroma, hue and ΔE) increased as Hunter L value increased. The sensory characteristics had no significant difference among different Hunter L value groups(p<0.05). In conclusion, the results suggested that Hunter L values were related with pork quality such as temperature, pH, physical traits and color.
Quality Comparison of Loin Muscles from Carcass of Grade B2 and D
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 329~336
The experiments were carried out to investigate the aging effect between loin muscles from Hanwoo and Helstein. Two kinds of loin samples were prepared from the carcasses of grade B2 from Hanwoo and D from Holstein. The carcasses were chilled for 24 hours after slaughter. The carcasses was obtained by chilling the loin fort 1 day after wrapping it. On the other hand. was obtained divided by 500g and stored at 2
for 11 days after air packing. In the case of fresh beef pH and lactic acid of grade B2 were lower than that of grade D. Hardness and chewiness of grade B2 were lower than that of grade D, but myofibrillar fragmentation index(MFI) of glade B2 were higher than that of grade D. Total concentrations of free amino acid of grade B2 were higher than those of D. The contents of monounsaturated fatty acid of grade B2 was lower than grade D, and monosaturated fatty acid/saturated fatty acid(MUFA/SFA) of grade B2 were higher than grade D. The contents of nonprotein nitrogen of the aged beef was higher than the fresh beef, and beef of grade B2 was higher than that of grade D. In case of aging beef. cooking loss of grade B2 was lower than grade D.
Changes of Physicochemical Compositions in Domestic Broiler Chickens of Different Marketing Standard
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 337~343
Changes of Physicochemical compositions in domestic broiler chickens of different marketing standard range from 5ho (Korean traditional weight unite for chicken) to 16ho were assessed. The moisture contents of chicken breast were 74.00 ∼ 76.15% and there were no significant trend with weight difference. The chicken breasts of the light weight range(5ho∼8ho) contained high fat contents of 2.35∼2.78%. The chicken breasts of the heavy weight range(12ho∼16ho) contained low fat contents of 0.47 ∼0.66%. The chicken breasts of the heavy weight range had more protein contents than those of the light weight range. The chicken breast of the light weight range showed low Warner Braztler shear force (WBS) values when compared to those taken from chicken of the heavy weight range. However. there was no significant differences in water ho1ding capacity (WHC ) and cooking loss(p>0.05). In meat color the L* values (lightness) were 61.83∼71.33 and there were no significant differences for samples in different weight range except 5ho and 13ho. The b* valuers (yellowness) were 1.73 ∼6.79 and the values decreased with increasing chicken weight. In mineral composition. calcium and iron contents were decreased with increasing chicken weight. Phosphate, potassium and magnesium contents increased as weight ranges increased. The thigh meat separated from 11ho to 16ho had a similar tendency. In chemical composition(%). WBS, WBC. cooking loss, meat colors and mineral contents, compacted to breast in the same weight ranges. The results from this study would provide a basic information for establishment of marketing standard of chicken.
Effect of Vitamin E Supplementation in Diets on Pork Quality
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 344~348
This study was carried out to examine the effect of vitamin E additive supplements on the meat quality of finishing pigs. Two treatments were provided as commercial diet and commercial diet +vitamin E 200 IU. Dressing percent and carcass length were not different between treatments. Longissimus muscle color and longissimus muscle firmness were a significant differences between two treatments(P<0.05). However, longissimus muscle marbling. longissimus muscle loin area and back fat thickness were not significantly differences. Water holding capacity was increased along the level supplement of vitamin E increased(P<0.05). However. there were not differences on shear force, thawing loss, and cooking loss between treatments. L*, a*, b* and TBARS value were not different between treatments. In conclusion. longissimus muscle color and water holding capacity were affected by vitamin E supplement.
Effect of Dietary Conjugated Linoleic Acid on Texture and Sensory Characteristics of Pork
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 349~357
The effects of dietary conjugated linoleic aicd on pork quality was investigated using sixty four pigs. CLA was synthesized by alkaline isomerization method with corn oil. Pigs were devided into 4 treatment groups(16 pigs/group) arid subjected to one of four treatment diets(0, 0.1, 0.2, and 0.3% CLA diets) for 2 weeks before slaughter. Pork loin and belly were collected from the animals(105∼110kg body weight) slaughtering at the commercial slaughter house. Pork loin and belly meat were aerobic packaged and then stored during 2. 5. 8. 11 and 13 days at 4
refrigerator. Samples were analysed for meat color, texture and sensory characteristics. There were no diference in meat color(L*, a*, b*), texture and sensory property among control and CLA treatment (s), and no changes as the storage period passed. This results mean that feeding CLA to pork doesn\`t change the meat color and texture of the pork what consumers consider when they buy some meat. Especially, feeding CLA to pork didn\`t transform sensory property of the pork. We considered these result as no problem in the pig fed with CLA.
Changes in Compositions of Holstein Colostrum during Lactation Period
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 358~366
To investigate the compositions of Holstein colostrums, samples were collected at 12 hour-interval after 12hrs postpartum. Milk protein, milk fat, SNF and total solid content of the colostum rapidly decreased from 12 hours to 48 hours after calving whereas lactose was the lowest at 12 hours after calving. Ash content was not shown to changes during lactation periods. Immunoglobulin G(IgG) concentration was also significantly(p<0.05) high in both primiparous and multiparous colostrum collected at 12 and 24 hours after calving. IgG concentration of primiparous and multiparous colostrums at 12 hours after calving was 44mg/ml and 44.27mg/ml, respectively. There was no apparent difference in IgG level between primipara and multipara. Fatty acid composition of colostral lipid was not shown to changes during lactation period. However, lauric acid, myristic acid and total saturated, fatty acid were slightly decreased in multiparous colostral lipid. Capric acid, myristic acid and palmitoleic acid composition in primiparous colostral lipid were slightly higher than those of multiparous colostral lipid throughout all lactation periods.
Analysis of Sugar Chain Structure of PAS-7 Glycoprotein from Bovine Milk Fat Globule Membrane by US RAAM 2000
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 367~373
Glycoproteins PAS-6(50 kDa) and -7(47 kDa) from the bovine milk fat globule membrane share a common protein core but differ in their carbohydrate moiety. We have analyzed and proposed the structures of the N-linked sugar chains of PAS-7 by Oxford Glyco System(OGS) RAAM2000. The N-linked sugar chains were liberated from PAS-7 by hydrazinolysis and, after modifying the reducing ends with 2-aminobenzamide(2-AB), were separated into one neutral(7N, 55%) and two acidic(7M, mono-, 43%; 7D, di-, 2%) sugar chain groups. 7N was finally separated into 5 chains(a, b, c, d, and e), respectively. The structure of this 2AB-neutral sugar chain was determined by sugar analysis, exoglycosidase digestion with OGS glycosidase Kit and OGS RAAM2000 system. The results show that fraction e was the same of reported 7N1A, the biantennary complex type with a fucose on reducing end and two N-acetyllactosamine branch on non-reducing end. Therefore, it was proved that OGS RAAM2000 method is in conformity with conventional analysis of sugar chain structure from bovine PAS-7.
Effect of Lactoferrin from Korean Native Cattle on the Production of Tumor Necrosis Factor-
and Nitric Oxid
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 374~382
Lactoferrin(Lf) has the function of modulation in the host defense systems, including cytokine production and immune responses. We have tested the effect of Lf and Lf ydrolysates(Lf-H) on the productions of tumor necrosis factor-
) and nitric oxide(NO) in macrophage cells. Lf from Korean native cattle(K-Lf) and hydrolyzed K-Lf(K-Lf-H) increased the production of TNF-
in RAW264.7 cells with dose-dependency. Bovine Lf(B-Lf), human Lf(H-Lf), and its hydrolysates did not induce either TNF-
production or NO production. On the other hand those didn\`t affect on the production of TNF-
in lipopolysaccharide(LPS)-stimulated RAW264.7 cells. K-Lf induced the production of NO similar to its role on the TNF-
Studies on the Chemical Characteristics of Korean Propolis
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 383~388
This study was conducted to analyzed the chemical compositions of Korean propolis. In proximate analysis, the moisture, crude protein. crude fat. ash and carbohydrate content of Yecheon and Youngwol propolis were 3.25 and 3.97%, 9.82 anti 7.04%, 48.25 and 50.7%, 3.91 and 5.89%, 34.77 and 32.4%, respectively. The highest level of P, Ca and Cu were revealed at Youngwol propolis as much as 184.15, 128.32 and 1.77ppm. As a harmful heavy meta1s, the Cr. AS, Cd, find Pb level of Australian propolis were revealed 2.2888, 0.9534, 0.2611 find 2.5595ppm. However, Korean propolis was not detected the Cd. The benzoic acid content of Yecheon and Youngwol propolis were 1,130.6 ppm and 1,049.1 ppm. And than Chinese product revealed the highest levee of benzoic acrid content. The linoleic and linolenic acid content of Yecheon and Youngwol propolis were 47.6:70.0 and 37.3:47.0mg/100g, respectively.
Studies on the Flavonoid Compositions of Korean Propolis
Korean Journal for Food Science of Animal Resources, volume 21, issue 4, 2001, Pages 389~394
This study was conducted to investigate the flavonoid contents of Korean propolis. The total flavonoids content measured by spectrophotometer of Yecheon, Youngwol, Brazilian, Chinese. Aus- tralian propolis were 6.33, 6.43, 2.44, 6.52 and 8.11mg/g. The p-coumaric acid content of Yecheon and Youngwol propolis were 5.58 and 6.84mg/100g, respectively. Luteolin, however, was not detected both in Yecheon and Youngwol, respectively. the quercetin content of Yecheon and Youngwol propolis revealed between 0.41 to 0.53%, however, overseas propolis was not detected. The t-cinnamic acid of Brazilian propolis was 7.92% and Chinese propolis was 8.74%. And than, the t-cinnamic acid of Chinese propolis was not detected.