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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 23, Issue 4 - Dec 2003
Volume 23, Issue 3 - Sep 2003
Volume 23, Issue 2 - Jun 2003
Volume 23, Issue 1 - Mar 2003
Selecting the target year
The Effects of Emulsion-type Sausages Containing Mulberry Leaf and Persimmon Leaf Powder on Lipid Oxidation, Nitrite, VBN and Fatty Acid Composition
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 1~8
The purpose of this study was to investigate the effects of the sausage containing mulberry leaf(0.04%, 0.08%) and persimmon leaf powder(0.04%, 0.08%) on lipid oxidation(Thiobarbituric Acid Reactive Substances, TBARS), nitrite, volatile basic nitrogen(VBN) and fatty acid composition. The TBARS values of sausage containing mulberry leaf and persimmon leaf powder were not significantly different(p > 0.05) as compared to control during 45 days of storage, but TBARS values of sausage containing 0.04% mulberry leaf and persimmon leaf powder were significantly lower than those of control at 60 days of storage. The nitrite scavenging ability of sausage containing mulberry leaf and persimmon leaf powder was higher than that of control. The VBN content of all treatments significantly increased(p < 0.05) during the storage periods. In fatty acid compositions, the percentages of PUFA/SFA of sausage containing mulberry leaf and persimmon leaf powder were significantly higher as compared to control. In conclusion, sausage containing mulberry leaf and persimmon leaf powder was a more effective natural resource on the basis of the lipid oxidation and nitrite scavenging ability of sausage.
The Influence of Feeding Dietary Differences on Growth Performance and Carcass Quality in Finishing Pigs
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 9~15
All diets were based on feeds of fattening period pigs(LY x D, ca. 90 kg) with six treatments, which were the control, containing 5% beef tallow(C), 3% beef tallows and 2% perilla seeds oil(T1), 250 ppm vit. E(
-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vit. E in T3(T4), and 3% beef tallow and 2% CLA(T5), respectively. Produced porks and their carcass characteristics were as follows. The daily gain of pigs was higher in T2 and 73 than any other treatments(p<0.05). Its T2 and T3 was 3.71 and 3.80 respectively, however, there was no significance in feed intake. The highest back fat thickness was shown in control group on market weight, while there was no significant difference on their initial weight. Loin-eye muscle area did not show any significant difference on initial weight and on market weight, however, its T5 was about twice as large as T2's. Content of triglyceride in blood was high in control group as compared to others; especially, the values for T3, T4 and T5 were significantly low(p <0.05). There was no significant difference in total cholesterol contents, and the ratio of HDL cholesterol/total cholesterol was higher in vit. E treated samples than untreated sample. Atherogenic index was high in sample with T3 and low in sample with T2. The perilla seed oil, squid fish oil, and vit. E decreased atherogenic index. Dressing percentage, back fat thickness, and grade did not show any significant difference(p >0.05); however, T2, C and T3, T1 and T5 showed 4.67, 4.29, 4.00 respectively, in grades.
Effect of Feeding Mugwort Powder on the Physico-chemical Properties of Pork
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 16~20
This study was conducted to investigate the effect of dietary mugwort powder on the physico-chemical characteristics of pork. Pig was randomly selected based on three dietary treatments: 1) control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort powder) and 3) T2(commercial feed with 3% mugwort powder). They were fed with the experimental diets for 30 days and slaughtered. Meat samples were wrap packaged and stored at 4
In the proximate composition, crude fat was slightly low in the T1 and T2(p<0.05). The pH and TBARS of the control were higher than those of the treatment groups(T1, T2). The pH, TBARS, VBN and WHC of all treatments significantly increased during storage period at 4
(p<0.05). Oleic acid, palmitic acid, linoleic acid and stearic acid were major fatty acids in pork Linoleic acid and linolenic acid contents were higher in treatment groups than in the control.
Effects of Tumbling and Immersion on Quality Characteristics of Cured fork Meat with Soy Sauce
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 21~27
This study was carried out to investigate the effect of curing method(tumbling and immersion) and curing time (10 min to 48 hrs) on pH, color, product yield, cooking yield, water holding capacity, shear force, and sensory evaluation of cured pork meat with soy sauce. Curing method had an effective on color of cured meat(before cooking), Meats were tumbled for 30 min, followed by 24 hr and 48 hr delay period showed higher lightness than meat immersed for 24 and 48 hrs, respectively. Tumbling processing improved product yield and cooking yield as compared to immersion counterpart. Therefore, tumbled meat had significantly greater product yield(p <0.05) during working time for 30 min. Increasing curing time improved water holding capacity and tenderness. Although curing time had no influence on sensory evaluation, tumbling processing improved sensory evaluation of texture, juiciness, and overall acceptability fer cured pork meat with soy sauce, as compared to immersion counterpart.
Comparison of Incidence of PSE Pork by Lairage Time, Use of Electrical Probe, Stunning Voltage and Chilling Condition
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 28~31
The incidence of PSE pork by lairage time, use of electric probe, stunning voltage condition and carcass chilling rate was compared. The incidence of PSE pork was 22.2% when pigs were held in lairage overnight without electric probe, whereas it was 59.3% when held in lairage for < 1.5 hr with electric probe before slaughter. The incidence of PSE pork was 42.37% when pigs were treated with 230 V of stunning condition, and was 66.67% when treated with 500V of stunning condition. The incidence of PSE pork was 52.2% when the ultimate carcass internal temperature was controlled higher than 38
with the slow chilling(-5
for 70 min), and was 39.6% when controlled lower than 30
with the fast chilling(-15
for 70 min). Results indicated that the incidence of PSE pork was decreased by 37.1% with lairage overnight and without use of electric probe, 24.3% with low voltage stunning treatment and 12.6% with fast chilling. However, the incidence of PSE pork was not significantly correlated with carcass weight.
Effects of Curing Temperature and Times on Chemical Properties and Palatability of Cured Boiled Pork Loins
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 32~38
The effects of curing temperatures(1, 5 and 10
) and times on the chemical properties and palatability of cured pork loins which were cured in the 7% curing solution were investigated. The pork loins cured at 10
curing temperature showed the decreased level of pH and water holding capacity up to 15 days of curing time. The growth of bacteria in the curing solution and surface region of cured loins, cured at 10
were rapid after 12 days of curing. However, bacteria were not detected(<0.05
CFU/g) in the central region of cured loin until 15 days of curing. The penetration of salt into the central region of cured loins was faster at 10
curing temperature than at lower curing temperatures for all curing times. The difference of salt contents between surface and central regions in the cured loins was less at higher temperature than at lower temperatures, and the difference decreased in boiling process for all curing times. The color fixation of the cured boiled loins was better at 5 and 10
curing temperatures than at 1
. The sensory scores for saltiness and flavor of the cured boiled pork loins were higher at higher temperature than at lower temperatures until 9∼12 days of curing. Palatable cured boiled pork loins could be produced under the curing solution at low temperatures of 1 and 5
for 12 and 9 days, respectively.
Effect of Ginseng Powder and Distillate on Lipid Oxidation, Sensory Properties and Flavor Profiles of Pork Cutlet
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 39~45
Pork cutlets containing ginseng powder 1% + ginseng distillate 1%(P1/D1), ginseng powder 2%(P2), ginseng powder 1.5% + ginseng distillate 1.5%(P1.5/D1.5) and ginseng powder 3%(P3) were manufactured and compared with the control(no ginseng powder and distillates) in meat quality, sensory evaluation and flavor intensity. The L values were significantly lower and a values were significantly higher for pork cutlets containing ginseng additives as compared to the control. The pork cutlets containing ginseng powder and distillates were higher in hardness only at the beginning stage, but no significant differences in springness, cohesiveness and chewiness among the treatments were observed during storage at -20
for 8 weeks. Flavor analysis indicated that spathulenol, panasinsanol, neointermedol and ginsenol were responsible for ginseng flavor. The sensory panels detected most intense ginseng flavor and taste for pork cutlet which contained combination mixtures of ginseng powder 1.5% and distillate 1.5%. In conclusion, sensory panels evaluated that ginseng distillates produced intense ginseng flavor and enhanced ginseng flavor when used as mixtures with ginseng powder. Therefore, ginseng distillates can be used as a natural antioxidant and flavor enhancer in pork products.
Antioxidative Effect of Glasswort(Salocornia herbacea L.) on the Lipid Oxidation of Pork
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 46~49
Classwort (Salicornia herbacea L.), a halophyte, is a potential functional food resource in Korea. This study was conducted to determine the antioxidant activity of glasswort, as a functional food material, on the lipid oxidation of pork. To compare antioxidant effect of different parts of glasswort, samples such as dried ground leaves, stems, and roots of glasswort were prepared. The antioxidant activity was determined by the TBARS(Thiobarbituric Acid Reactive Substances) method. Freeze-dried leaves of glasswort at 0 day of storage had the lowest TBARS values, suggesting the highest antioxidant effect. But the antioxidative effect of freeze-dried leaves of glasswort was less than that of BHT. At 7 days after storage, however, the values were not different from oven-dried leaves. The oven-dried leaves at 14 days after storing should highest antioxidative activity. In conclusion, antioxidative effect of glasswort was apparently exhibited through measurement of TBARS. Antioxidative effect from ground leaf sample of glasswort harvested in coastal region was the highest, followed by root and stem samples. Glasswort had twice as high antioxidative effect as sea salt and bamboo salt.
Effect of Different Conveyer Speed of Electron Beam Irradiation on the Oxidative and Microbiological Stability of Ground Pork during Refrigeration
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 50~55
Fresh ground pork was irradiated with the electron beam(3.0 and 5.0 kGy) using 2 different conveyer speeds (10 and 20 ㎐), respectively, in order to determine the effect of conveyer speeds on the development of lipid oxidation and microbial stability. During refrigerated storage, the development of lipid oxidation decreased significantly (p<0.05) with the increase in the electron beam conveyer speed from 10 to 20 ㎐. The ground pork with electron beam inhibited the growth of total aerobic bacteria and mesophiles. The inhibitory effect increased when the electron beam dose increased from 0 to 5.0 kGy. The finding that higher speed(20 ㎐) of electron beam had some antioxidative effect is very promising, however, other means to control the lipid oxidation must also be employed to fully utilize the sterilization effect of electron beam in ground pork.
Studies on Physico-chemical Properties of Spreadable Liver Sausage during Storage Period
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 56~62
This study was carried out to evaluate the physicochemical properties of spreadable liver sausage manufactured from ostrich and pork during storage. It was found that the changes in pH of all treatments increased significantly over 7 d, but did not show significant difference in the remaining periods. L-value deceased with liver sausage containing ostrich liver and ostrich meat, but others showed only slight increase during storage periods. Although a-value of liver sausage containing pork meat was higher than that containing ostrich meat over 7 d of storage; after this period the trend of a-value was inverse. However, b-value in all treatments did not show significant difference during storage periods. The initial average TBA-value of all products was below 0.1 mg/kg. However, TBA-value increased to about 0.63 mg/kg, and 0.77 mg/kg at 7 and 21 d, respectively. Hardness of liver sausage containing ostrich meat and pork liver was higher than that containing pork meat and ostrich liver. Cohesiveness and elasticity did not show significant changes during storage periods.
Emulsifying Properties of Whey Protein Hydrolysates
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 63~69
This experiment was carried out to study changes in solubility and emulsifying properties of whey protein. Whey protein hydrolysates were obtained from tryptic hydrolysis of whey protein concentrate at pH 8.0 and 37
for 6 hours. Emulsifying activity of whey protein hydrolysate was highest at 4 hours of hydroysis and at 5.50% of DH. During hydrolysis of whey protein concentrate with trypsin,
-lactalbumin was not easily broken down. But
-lactoglobulin was hydrolysed rapidly from the early stage of hydrolysis, producing several low molecular weight peptides, which have to participate in increasing emusifying activity. The solulbility of hydyolysates tended to increase depending on hydrolysis time; however, there was a gradual decrease after 5 hours. The hydrolysate had a minimum solubility near the isoelectric point range (pH 4∼5). The more hydrolysed the whey protein concentrates, the more soluble they are near the pl. They aye also more soluble above pH 6. Emulsifying activity of hydrolysates showed similar results to solubility. Creaming stability gradually increased when hydrolysis increased, increasing rapidly above pH 8 after 4 hours of hydrolysis.
Studies on the Textural Characteristics and the Standard for Cheese Products
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 70~74
Cheese consumption in Korea has continuously increased far the last decades by industrialization and globalization. In addition, import of fresh cheese has increased from 2 tons, and 30 thousand dollars in 1991 to 20 thousand tons, and 49 million dollars in 2001. However, Korea standard for cheese differs from CODEX, and is not consistent. To investigate more proper standards for cheese, 20 natural cheeses and 17 process cheeses were obtained from market and analysed. All the cheeses except 1 soft cheese met the standard, but 'unripened cheese' was not different from 'soft cheese' in milk solid content. Natural cheese firmness showed exponential inverse relationship(R=0.8226) to moisture on a fat-free basis(MFFB) which is used for the natural cheese standard in CODEX. Therefore, it was thought appropriate to refer to CODEX standard for using textural terminology in Korea standard for natural cheese. For process cheese, milk solid cant be estimated by the analysis, and there are no merits and penalties by the classification. It was thought proper to classify the process cheese by types, such as 'Powder', 'Slice', 'Spread', and 'Portion'. Rule for 15∼34% milk solid content of products should be prepared in standard for animal products as 'Process cheese products' for the promotion of development and consumption of cheese.
A Study on Cytokines in the Mongolia Mare's Milk
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 75~79
This study was carried out to detect the pro-inflammatory cytokines(IL-1, IL-6, TNF-a, IL-18) and IL-1 receptor accessory in mongolia mare's milk by western blotting. IL-1 and TNF-a were detected in 4 samples of mare's milk Proteins of 6 kD and 7 kD were bound to specific antibody against hIL-18. But, IL-l and TNF-a were not detectable in Difco skim milk IL-6 like factor of 60 kD was detected in both Difco skim milk and mare's milk. Also, IL-1 receptor accessory of 55 kD was detected in the mongolia mare's milk.
Antimicrobial and Antitumoral Activities of Candida kefyr TEP 7 Isolated from Tibetan Fermented Milk
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 80~85
This study was carried out to investigate antimicrobial and antitumoral activities of Candida kefyr TFP7 isolated from Tibetan fermented milk Strains of TFP1∼10 were isolated from Tibetan fermented milk by agar diffusion method using potato dextrose agar(PDA). Antimicrobial activities were examined against 18 microorganisms of food-related bacteria, yeast, algae, fungi and actinomycetes isolated from soil. Antitumor activities were examined against 9 human tumor cell lines. Strains of TFP2∼10 showed strong antimicrobial activities against Micrococcus luteus ATCC l1880, and strains of TFP6∼10 to actinomycetes, Streptomyces murinus JCM 4333. In antitumor test, all isolated strains(TEP1∼10) showed the growth inhibition of SNU-5 and SW-534 by 60% and 70%, respectively. Among those, the strain TFP7 showed the most antitumor activity, which was 77.5% for SNU-5 and 76.5% for SW-534. The strain was identified as Candida kefyr by use of API 20C AUX kit and scanning electron micrograph.
Improvement of Oxidative Stability of Myoglobin and Lipid with Vitamin E in Meat
Korean Journal for Food Science of Animal Resources, volume 23, issue 1, 2003, Pages 86~95
Potential mechanisms by which vitamin E improves oxidative stability of myoglobin are documented. The basis by which this lipid-soluble antioxidant,
-tocopherol, protects water-soluble oxymyoglobin is beginning to be understood. Recent evidence suggests that
-tocopherol delays the release of prooxidative products of lipid oxidation from biomembranes, which in turn delays oxymyoglobin oxidation and the concomitant loss of desirable beef color.
-Unsaturated aldehydes are one class of lipid oxidation products that enhance oxymyoglobin oxidation in vitro and appear to act by covalently binding to the protein. If
-tocopherol delays the formation of these reactive aldehydes, then this could inhibit the prooxidative effect of these oxidation products toward oxymyoglobin. Additionally,
-tocopherol may exert part of its color-stabilizing effect in beef by enhancing the metmyoglobin reduction.