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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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
Effects of Addition of Mugwort Powder and Carcass Grade on the Quality Characteristics of Pork Patty
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 97~102
This study was carried out to investigate the effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Pork patties prepared from A patty(grade B pork patty), B patty(grade B pork patty containing mugwort powder), C patty(grade E pork patty) and D patty(grade E pork patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat. Crude ash contents(%) were not different among patties, and residual nitrite contents(ppm) of patties containing mugwort powder were lower than those of patties without mugwort powder. Hunter L and b values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat, and Hunters a values of patties prepared from grade E pork meat were higher than those of patties prepared from grade B pork meat. Hardness, cohesiveness and chewiness values of patties prepared from grade B pork meat were lower than those of patties prepared from grade E pork meat. Aroma, taste, texture, juiciness, color and palatability values were not different among patties.
Migration of Di-(2-ethylhexyl) Adipate into the Fresh Meat Wrapped with Plasticized PVC Film Depending on Fat Content, Thickness, Storage Temperature and Period
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 103~108
The effect of fat content, thickness, and storage temperature and period of fresh meat samples on the migration of di-(2-ethylhexyl) adipate(DEHA) from plasticized PVC film was investigated. Pork samples were prepared to have different fat contents by mixing with pork loin and pork backfat and stored at 5
for 2 d. The migration values of DEHA into the pork samples were increased with a high fat content. There was a gradual increase in the DEHA concentration as a function of prolonged exposure period and elevated storage temperature when the pork samples were stored at -2, 5 and l0
for up to 7 d, respectively. The migration of DEHA into fresh pork and beef was limited only to a small depth under the meat surface(
2 cm). The migration value was higher when the pork belly was wrapped double with plasticized PVC film compared to once after storage at 5
for 3 d. However, when the samples was minced and repacked with new film after 2 d, and kept for a further 1 d, these showed lower migration value compared to the above two intact samples. Migration values exceeded in most cases the upper limit for DEHA migration proposed by the EU(18 mg/kg or 3 mg/d㎡), even though no limitation is currently set in Korea.
Effect of Carcass Traits, Sarcomere Length and Meat Quality Properties on Beef Longissimus Tenderness at 24 hr Postmortem
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 109~114
This study was conducted to investigate the effect of sarcomere length, carcass and quality traits on tenderness of Hanwoo beef at 24 hr postmortem. Immediately after slaughter, a total number of 30 carcasses(Hanwoo bull) selected, and sarcomere length was determined during rigor development(1, 3, 6, 12 and 24 hr). Tenderness group of longissimus dorsi muscle classified into tender group(
, n=9), or tough group(
, n=9) by shear force value at 24 hr postmortem, and estimated carcass traits, meat color, connective tissue and sensory property at 24 hr postmortem. Results showed that tender group had heavier carcass weight, thicker back fat, higher marbling score, lighter meat color, more white fat color and lower texture score(p<0.05). The change of sarcomere length was linearly decreased(p<0.05) from 3 hr postmortem, and the sarcomere length of tender group was significantly(p<0.05) longer than that of tough group at 3, 6 and 24 hr postmortem. The tender group showed significantly lower(p<0.05) shear force value of intramuscular connective tissue(IMCT), better(p<0.05) tenderness and overall acceptability compared to the tough group. Results indicated that tenderness of beef longissimus dorsi muscle could be improved by thicker back fat, higher marbling score and lower texture score, and predicted by sarcomere length of pre-rigor(3 and 6 hr postmortem). Also, the tenderness of beef longissimus dorsi muscle could be closely related to shear force value of IMCT, compared to total collagen and soluble collagen content in the same age.
Effects of Feeding Dietary Different Oil and Tocopherol on Physico-Chemical Characteristics of Pork
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 115~121
The pork quality was determined with following treatments. The meat samples were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(Control), 3% beef tallow and 2% perillar seed oil(T1), 250 ppm vitamin E(a-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vitamin E in T3(T4), 3% beef tallow and 2% CLA(Conjugated linoleic acid, T5). T1 had the lowest sarcomere length, salt solubility and total protein contents among the treatments. Salt solubility and total protein content of T2 and T4 which had been fed diets containing Vit. E were higher than those of T1 and T3 which had not been fed diets without Vit. E. pH and water holding capacity(WHC) values of control were higher than those of T1, T3 and T5, while WHC of T2 and T4 was higher than those of T1, T3 and T5. The hunter L value of meat and a value of fat showed higher in T5 than those in control, T, T3. The adhesiveness of T3 and the springiness of T5 in cooked meat showed higher level than other treatments.
Effect of Myofibrillar Protein Extracted from Pig Hearts on Quality Characteristics of Emulsion Type Sausages
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 122~127
A surimi like material was made from fresh pig hearts and used to manufacture emulsion-type sausages for the improvement of quality characteristics. The heart muscles were diced and frozen at -60
until processed. Then, the frozen diced heart muscles were thawed, chopped, filtered, and washed to extract myofibrillar proteins. The residue was centrifuged to take a surimi-like material. Emulsion-type sausages were made different levels of surimi-like material(5∼15%) and compared to the control. Cooking loss(CL, %) and water-holding capacity (WHC, %) were measured on raw meat batter, whereas shear force, hardness, color and panel test were measured after cooking. The addition of the surimi-like material up to 15% level in the sausage formulation reduced CL and increased WHC, as compared to the control. Shear force and hardness values of the control had the highest value, however sausages containing 15% surimi-like material had the lowest value(p<0.05). Increased surimi-like material became darker in color. Although no differences in panel scores of flavor and off-flavor were observed, panellists prefer to select sausages having 15% surimi-like material(p<0.05). These results indicated that a surimi-like material, which was a myofibrillar protein extracted from pig hearts, could be used to manufacture emulsion-type sausage up to 15% to improve cooking yield and textural characteristics without color and flavor defects.
Product Quality and Extension of Shelf-life of Low-fat Functional Sausages Manufactured with Sodium Lactate and Chitosans during Refrigerated Storage
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 128~136
This study was peformed to evaluate physico-chemical and textural properties, and shelf-life effect of low-fat functional sausages(LFFS) manufactured with sodium lactate(SL), lac color and various molecular weights of chitosans(low=1.5 kDa, medium=30∼40 kDa and high=200 kDa) during storage at 4
for 8 weeks. LFFS had a pH range of 6.39∼6.50, 76∼78% moisture, <2% fat, 14∼15% protein. The combination of SL and low molecular weight(MW) of chitosan improved water holding capacity(WHC), however those of SL and medium MW of chitosan reduced WHC. Vacuum purge(VP) reduced with increased MW of chitosans during refrigerated storage. The addition of chitosans reduced the lightness and yellowness, but increased the redness values, which was comparable to the sodium nitrite concentration between 75 and 150 ppm. LFFS containing SL and medium MW of chitosan increased most texture profile analysis(TPA) values, as compared to controls with 75 and 150 ppm. The addition of SL in LFFS retarded the microbial growth for Listeria monocytogenes, however no synergistic effect with the addition of chitosans were observed. E coli O157:H7 and Salmonella typhimurium reduced during refrigerated storage, regardless of SL and chitosan treatments. Increased storage time increased values for VP, yellowness and textural properties. These results indicated that the combination of SL and various MW of chitosans affected the functional and textural properties, and inhibited the microbial growth for LM effectively. In addition, 0.5% lac color as a replacer for sodium nitrite improved the color development, resulting in similar hunter color values, which was comparable to the sodium nitrite concentration between 75 and 150 ppm.
Safety Evaluation of IGEs Separated and Refined from Colostrum
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 137~144
This study was carried out to investigate safety evaluation of IGEs separated and refined from bovine milk and commercial recombinant human IGFs. In order to evaluate toxicity of these samples, acute toxicity test and short term toxicity test were investigated with IGF-I separated and refined from colostrum and commercial recombinant human IGF-I from R&D systems company. for acute toxicity test, we selected recombinant human IGF-I from R&D systems company and establish one control group and three dose-level groups(0, 10, 20 and 50
per rat). We have intravenously injected tail of rats with selected sample once. After 20 days, pathological cellular tissue analyses were investigated with liver, kidney and spleen of 12 rats in all test groups. However, Morbid tissue and abnormal statistical results were not discovered in all cellular tissues. For short term toxicity test, we selected IGF-I separated and refined from colostrum and establish one control group and three dose-level groups(0, 5, 10 and 15
/day per rat). Rats were orally injected with selected sample once a day during two weeks. After short term toxicity test period, Pathological cellular tissue analyses were investigate with liver, kidney and spleen of 12 rats in all test groups. However, Morbid tissue and abnormal statistical results were not discovered in all cellular tissues. These results suggest that IGF-I treated groups show no significant toxicological findings with changes of body weight, food consumption, water consumption, and pathological findings compared with control groups.
A Study on the Fatty Acid Composition of Mare Milk using GLC
Kim, Kee-Sung ; Kim, Ji-Seon ; Shin, Mi-Soon ; Lim, Sang-Dong ; Shim, Jin-A ; Jang, Eun-Hee ; Yang, Seung-Yong ; Park, Sung-Hae ; B. Delger ;
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 145~149
This study was to compare the fatty acid composition of mare milk with cow milk in liquid, powder, cream and oil by gas-liquid chromatography. This study was to compare the fatty acid composition of mare milk with cow milk in liquid, powder, cream and oil by gas-liquid chromatography. These results showed that overall fatty acid concentration of mare milk was much higher than that of cow milk especially linoleic acid(C18:2) and linolenic acid(C18:3). The concentrations of oleic acid, linoleic acid and linolenic acid of mare milk were higher than those of cow milk in liquid, powder, cream and oil.
A Study on Vitamin A Content of Mare Milk using HPLC
Kim, Kee-Sung ; Shin, Mi-Soon ; Park, Kyoung-Ok ; Lim, Sang-Dong ; Jang, Eun-Hee ; Shim, Youn-Young ; Koh, Kyung-Yuk ; Chae, Kyung-Hee ; L. Urtnasan ;
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 150~154
Mare milk has a unique composition compared to other animal milks. This study was to determine the content of vitamin A in mare milk using HPLC and compared with cow milk The RT(retention time) of vitamin A by HPLC was about 4.4 min in mare and cow milk The results showed that vitamin A content of cow milk was higher than that of mare milk in each gram of milk sample. And the vitamin A content of mare cream was lower than that of cow cream in each gram of lipid. Consequently, vitamin A content of cow milk was higher than that of mare milk.
Studies of Purification and Characterization of Epidermal Growth Factor from Human Colostrum
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 155~160
The purpose of this study was to purify epidermal growth factor(EGF) as growth factor from human colostrum. The effects of purified EGF fraction were directly related to the growth of cells. Results were as follows; After eliminated fat from colostrum, skim milk was obtained. We obtained the EGF fraction by performing ultrafiltration and gel filtration, and then were convicted by SDS-PAGE. The result of analysis of purified EGF fraction by high performance liquid chromatography(HPLC) was shown a peak at 31.185 min period. And it was similar with standard EGF that was shown a peak at 31.545 min. 10 ng of EGF was contained in 10 mg/mL through immunoassay to measure EGF content from isolated fraction. After SDS-PAGE, isolation degree of purified fraction was convicted through western blotting. BALB/3T3 cell was the most effectively stimulated and proliferated at 1 mg/mL concentration of the purified EGF fraction and percentage of cell proliferation was about 95%. In the case of IEC-6 cell, that was about 71%.
Detection of IgY Specific to Salmonella enteritidris and S. typhimurium in the Yolk of Commercial Brand Eggs using ELISA
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 161~167
Identification of salmonellosis-infected commercial poultry flocks has become a pivotal component of efforts to reduce incidence of egg-associated transmission of S. enteritidis and S. typhimurium to humans. As a basic study for sanitary control of S. enteritidis and S. typhimurium, main food-borne pathogenic bacteria in eggs produced by domestic hens, commercial egg samples were tested for specific antibodies to whole cells of S. enteritidis and S. typhimurium and outer membrane protein(OMP) of S. typhimurium by ELISA to detect infection of S. enteritidis and S. typhimurium in various groups of hens. When the antibody titers of yolks from three commercial brand eggs were tested after diluting in the ratio from 1:100 to 1:1,600 with double dilution method, ELISA values of the specific antibodies could be shown as differences in dilution patterns by comparing with negative control egg. When the antibody titers of the yolks from two commercial brand eggs were tested after diluting in the ratio of 1:200 and 1:1,000, ELISA values of specific antibodies were different among same brand eggs. When the antibody titers of yolks from five eggs sampled randomly from twenty one commercial brand eggs were tested after diluting in the ratio of 1:1,000, ELISA value of the specific antibodies were shown generally high. ELISA values of 28.5, 30, and 28.5% of yolks from 21 brand eggs were shown low and similar to negative control egg in antibody titers to whole cells of S. enteritidis and S. typhimurium and OMP of S. typhimurium, respectively. The results demonstrated that ELISA test of egg yolk antibody could provide a highly sensitive indicator to detect contamination of S. typhimurium and S. enteritidis in poultry, and could be used effectively to reduce incidence of S. typhimurium and S. enteritidis infection in poultry.
Antioxidative Effect of Different Kinds of Propolis on the Oxidation of Edible Oils
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 168~171
The study was conducted to investigate the antioxidative effect of various extracted propolis. After addition of those extracts to soybean oil at the same level, their antioxidative effects were compared by Rancimat test. The control without added antioxidant showed the shortest Antioxidative Index(AI). The AI of the general Water Extracted Propolis(GWEP) and boiling WEP(BWEP) added to soybean oil were 4.51 and 5.02, respectively. The oxidation period in the BWEP was longer than the ascorbic acid and the GWEP. This result indicated that BWEP had more antioxidative effect than GWEP.
Physiological Activity of Sarcodon aspratus Extracts
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 172~179
This study was carried out to find the preventive medical and therapeutic effects of Sarcodon asparatus on adult disease by employing several biological and biochemical assays. Nitrate scavenging ability(NSA) of Sarcodan asparatus extracts was displayed up to 99.9% at pH 1.2 in a dose-dependent manner. They also had 90.4% electron donating ability(EDA) at the concentration of 0.1 mg/mL. Extracts of Sarcodon asparatus were also able to function as a powerful antioxidant at all concentrations(0.01∼l.0 mg/mL). Furthermore, we observed that 1 mg/mL concentration of the extracts was more powerful than BHT, With respect to fibrolytic activity, Sarcodon asparatus showed 1,843.8 unit/g, which was higher than streptokinase(1,189 unit/g). The inhibitory effects of the extracts on angiotensin converting enzyme, measured by the normal and pretreatment methods, were 53 and 58%, respectively. We also performed cytotoxicity effect of Sarcodon asparatus extracts on a various cancer cell lines. The growth inhibitory effects of the extracts(5.0 mg/mL) on A549, HeLa, AGS, and SK-Hep-1 cells were 78.9, 55.3, 69.0, and 42.5 %, respectively. Interestingly, Sarcodon asparatusextracts induced mutation on Salmonella typhimurium TA98 and TA100 when Ames test was done.
Effect of the Treadmill Exercise and the Intake of DNA and Crude Catechin (from Puerariae thunbergiana Roots) on the Body Fat Composition and the Antioxidant Activity in Rats
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 180~185
Rats(Sprague-Dawley) were randomly assigned to the following four groups, control, exercise only, exercise and the intake of DNA, exercise, and the intake of DNA plus crude catechin. 0.4% of DNA from salmon egg and 0.1% crude catechins from Puerariae thunbergiana roots were fed to the rats. The exercise group was exercised in a treadmill at 20 m/min speed for 6 wks. Body weight and body fat weight of 4 groups were investigated, and the body fat composition and antioxidant activity were evaluated by measuring the weight of organs and biochemical test. After 6 wks, body weight did not show any significant differences among those 4 groups, but body fat weight in exercised groups was significantly decreased. The weight of liver, epididymal adipose tissue(E.A.T) and perirenal adipose tissue(P.A.T) were significantly decreased in groups of exercise only, exercise and the intake of DNA, exercise and the intake of DNA plus crude catechin(p<0.05). Phospholipid, cholesterol and triglyceride levels of serum were decreased by exercise, but HDL-cholesterol level of serum was significantly increased(p<0.05). GOT, GPT and glucose levels in serum were slightly decreased by crude catechin, but serum NEFA levels were significantly increased by crude catechin(p<0.05). Results indicated that excercise with the intake of crude catechin would be helpful for the functional development of the compositions in blood lipid.
Antioxidative Ability of Lactic Acid Bacteria
Korean Journal for Food Science of Animal Resources, volume 23, issue 2, 2003, Pages 186~192
The health benefits of friendly bacteria first came to the attention of the general public in 1908, when Dr. Elie Metchnikoff, a Russian biologist, wrote The Prolongation of Life. The longevity may be, in part, due to the antioxidative ability of lactic acid bacteria. However, the antioxidative effect of lactic acid bacteria has been reported only recently. Many kinds of reactive oxygen species can be formed in the human body and in food system, oxidative stress plays a significant pathological role in human disease. Antioxidants are effective for the reduction of oxidation induced by oxygen radicals by scavenging reactive oxygen species. Various synthetic and natural antioxidants have been reported, but there are doubts about the safety and long term effects on health. Antioxidants from natural sources are likely to be found more desirable. An elevated scavenging ability of reactive oxygen species would be a good property for commercially applied lactic acid bacteria. Antioxidant supplement or food containing antioxidants would be greatly applied for the reduction of oxidative damage for human body, and lactic acid bacteria are potentiated candidates for the production of functional foods or natural antioxidant supplements.