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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 24, Issue 4 - Dec 2004
Volume 24, Issue 3 - Sep 2004
Volume 24, Issue 2 - Jun 2004
Volume 24, Issue 1 - Mar 2004
Selecting the target year
Effects of Korean Traditional Seasoning on Growth of Pathogenic Germ in Fermented Pork
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 103~107
This study was carried out to investigate the growth of pathogenic germ in fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut by the shape of cube (7
2cm) and seasoned with five Korean traditional seasonings such as garlic paste (Tl), pickled Kimchi (T2), pickled Kimchi juice (T3), soybean paste (T4), red pepper paste (T5). The rate of meat to seasonings was same. The seasoned samples were fermented at -1
for 28 days. Microbial pathogens such as Escherichia coli O157, Listeria monocytogenes, Salmonella enteritidis were not detected in all paste and samples. When 1.5
of Escherichia coli O157 was inoculated, the numbers were slightly increased to 10
at 3 days and gradually decreased to the level of inoculation at 18 days in all samples. In the inoculation with Listeria monocytogenes (8
), the numbers were below 10
during 28 days in T3 and T4, while they were increased to 10
in Tl and T2 at 3 and 13 days respectively, and decreased to 10
. In the inoculation with Salmonella enteritidis (3
), the numbers increased to 10
at 18 days, but they were rapidly decreased to the level of initial inoculation at 23 days.
Comparison of Carcass and Pork Physical Characteristics by Market Weight and Gender of Berkshire
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 108~114
In a trial involving 72 pigs, the effects of market weight and gender on the carcass and pork quality characteristics were investigated. A total of 72 pigs were divided into 3 groups(95-104, 105-110 or 111-120kg), market weight was assigned to 2 gender group (gilt or boar). The carcass characteristics (carcass weight, backfat thickness or grades) were determined on those carcass, longissimus muscle was removed from each left side at 5th to 13th rib and meat qualities were evaluated. The carcass weight and backfat thickness of pigs slaughtered at 111-120kg were increases than the other weights. The carcass grade of pigs slaughtered at 105-110kg had higher then at pigs slaughtered 94-104kg. Compared with boars, gilts carcass had higher in carcass weight and backfat fat. The pH
u/, drip loss and cooking loss tended to similar for market weight and gender, meat of boars had higher shear force values than gilts (p＜0.05). The meat color tended to similar for market weight and gender. The total myoglobin content of gilts slaughtered at 95-104kg and boars slaughtered at 111-120kg had higher than the other weight and gender. The meat of gilts had higher springiness and brittleness than boars (p＜0.05). These results imply that the carcass characteristics (carcass weight and backfat thickness) could be affected by market weight and gender, meat of gilts was improved the shear force values and texture properties when compared to boars.
Effect of the Scalding Temperature at Slaughtering Process on Meat Quality and Storage Properties of Chicken
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 115~120
This study was carried out to investigate the effect of the scalding temperature at slaughtering process on meat quality and storage properties of chicken. The yellowness (b
*/ value) of skin decreased at high scalding temperature (65-67
) and WHC (water holding capacity) increased from 67.04％ at low temperature (53-55
) to 69.26％ at high temperature. WBS (Warner-Bratzler Shear force) significantly increased from 1.70kg/0.5inch
as the scalding temperature increased (p＜0.05). TBARS (Thiobarbituric Acid-Reactive Substance) values were 0.25mgMA/kg at low temperature, 0.24mgMA/kg at middle temperature (59-61
) and 0.27mgMA/kg on 3 days of storage. Total aerobic counts (TPC) were 4.99 logCFU/mL at low temperature, 4.88 10gCFU/mL at middle temperature and 4.05 logCFU/mL. Although TPC was decreased as the scalding temperature increased. The detection rate of feather at carcass inspection was low as the scalding temperature increased and the detection rate of large feather (＞lcm) was not significantly different between middle temperature and high temperature. Exposed flesh was severe as the scalding temperature increased. In conclusion, meat color and physical properties of chicken were acceptable when the carcasses were scalded at low temperature, but they were microbiologically susceptible and uneasy to remove the feather. The yellowness (b
*/ value) of skin decreased at high scalding temperature, and total aerobic counts (TPC) were decreased as the scalding temperature increased, and easy to remove the feather.
Effect of Mugwort Pelleted Diet on Storage Stability of Pork Loins
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 121~127
This study was conducted to investigate the effect of dietary mugwort pelleted on the storage stability of pork. barrow (T1) and boar (T2) were alloted into six treatments: 1) control (commercial feed) 2) T1-1 and T2-1(commercial feed supplemented with 3.0％ mugwort pelleted) 3) T1-2 and T2-2 (commercial feed supplemented with 5.0％ mugwort pelleted). They were fed with the experimental diets for 60 days and slaughtered. Meat samples were in wrap package and stored at 4
for 10 days. pH, WHC and cooking loss were not siginificanly different in all treatment. But these values were tended to increase during storage for all treatment groups (p＜0.05). Thiobarbituric acid reactive substances (TBARS) and Volatile Basic Nitrogen (VBN) values were low for pork samples prepared from pigs supplemented mugwort pelleted diet and the values were increased as storage period increased for all treatment groups (p＜0.05). But L value was highest for pork samples prepared from pigs supplemented of 3.0％ mugwort pelleted diet among treatments group.
Effects of Dietary Xanthophylls and See Weed By-Products on Growth Performance, Color and Antioxidant Properties in Broiler Chicks
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 128~134
This experiment was conducted to investigate the effects of dietary pigment sources on the performance, color and antioxidant properties in broiler chick. Experimental diet was formulated to have isocalories and isonitrogen during the experiment period. Total xanthophylls content in the experimental diet was formulated to have 30ppm. Experimental trials were done for five weeks with six treatment groups; T1 (Control), T2 (Olo Glo, natural yellow pigment), T3 (Kern Glo, natural red pigment), T4 (canthaxanthin, synthetic red pigment), T5 (asthaxanthine, natural red pigment), and T6 (seaweed by-products). Body weight gain and feed intake were significantly lower (p＜0.05) in T6 group than in other treatments. Mortality was lower in T2, T3 and T4 than in control, but higher (p＜0.05) in T5 and T6. The sources of pigments did not have any effects on the dressed carcass and abdominal fat pad (p＞0.05). The gizzard weight was significantly lower in T6 (p＜0.05) than in others. Pigmentation of leg skin was significantly lower (p＜0.05) in control and T6. Effects of dietary pigments was greater with red pigments than with yellow pigments, and those were also greater with natural pigments than with synthetic ones. The peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and pH values of chicken meat were increased (p＜0.05) in all treatments at 12 day storage, and was higher (p＜0.05) in pigments supplementation group. No differences of CIE L
*/(lightness) and b
*/(yellowness) were not found by storage days and xanthophylls sources. The a
*/(redness) after 12 day storage was significantly (p＜0.05) decreased in all treatments, but those of T4 and T5 were higher than those of others. These results showed that feeding of xanthophylls sources to chick could improve color intensity and inhibit lipid oxidation of leg meat.
Effects of Conjugated Linoleic Acid Accumulated Pork on Fatty Acid Composition and Quality Characteristics of Press Ham
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 135~145
The CLA used to add in diet was chemically synthesized by alkaline isomerization method with corn oil. Pigs were divided into 5 treatment groups (4 pigs/group) and subjected to one of five treatment diets (0, 1.25％ CLA for 2weeks, 2.5％ CLA for 2weeks, 1.25％ CLA for 4weeks and 2.5％ CLA for 4weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals (110kg body weight) slaughtering at the commercial slaughter house. Manufacture press ham using CLA accumulated pork loin were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4
. Samples were analyzed for texture characteristics, sensory evaluation, fatty acid composition and CLA content. There was no significant difference in texture among control and CLA treatment groups. It was not clearly changed by storage time. No remarkable differences were found in sensory properties (color, flavor, texture and acceptability) between control and CLA treatment groups. It was not clearly changed by the passage of storage time. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic were decreased by dietary CLA-supplementation, whereas the increase level of CLA-supplementation resulted in the higher palmitic and stearic acid than control. As dietary CLA was increased in feed, the content of CLA in pork was increased.
Evaluation of Un-Cooked Restructured Belly and Cooked Restructured Bacon using a Protein-Emulsion Material from Pork
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 146~150
The objectives of this study were to develope the uncooked-restructured belly (URB) and the processed-restructured bacon (PRB) using a protein-emulsion material (PEM) from pork, and to evaluate the quality characteristics of the URB and PRB. The PEM used to adhere muscle and fat tissues was prepared with a salt-soluble protein and emulsions (ratio 9:1). In color measurements, L
*/ and b
*/ values were significantly (p＜0.05) higher in URB than PRB. There was no significant difference in L
*/ value between PRB from fresh pork and PRB from thaw pork PRB showed significantly (p＜0.05) higher water holding capacity compared to URB. Tensil strength of PRB was also significantly (p＜0.05) higher than that of URB. However, PRB from thawed pork marked the lowest color score among restructured meats in sensory evaluation. The scores of juiciness and tenderness were significantly (p＜0.05) Higher in URB compared to PRB. Consequently URB had significantly (p.＜0.05) higher score of overall acceptability than PRB. These results suggested that URB made with PEM could have a better sensory characteristics compared to PRB. Results also suggested that the PEM would not be enough to adhere fresh muscle and fat tissues as much as PRB, even though the possibility of PEM was confirmed as a meat glue.
Study on the Method of Differentiating between Fresh and Frozen Chicken Meat by Using Mitochondrial Malate Dehydrogenase Activity
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 151~155
This study was performed to develop the method of differentiation fresh and frozen meat by using the measurement of mitochondrial malate dehydrogenase. The principle of this experiment is based on the fact the enzyme proteins associated with mitochondria membrane could be released by freezing. The methods were studied by measurements of protein concentration of meat press juice, WHC (water-holding capacity), drip loss and mitochondrial malate dehydrogenase enzyme activity. Samples were stored at 4
during storage period, respectively. Protein concentration of meat press juice was ranged from 8.5 mg/mL to 12.7 mg/mL and increased by freezing below at -18
(p<0.05). The WHC was not significantly different between fresh meat and frozen chicken meat (p＞0.05). The amount of drip loss of fresh and frozen chicken meat at 4
was not significantly different (p＞0.05). Mitochondrial malate dehydrogenase activity of frozen meat (-18
) was significantly higher (p＜0.05) than that of fresh meat. Also, enzyme activity of frozen meat was maintained at the same level after 3 minutes reaction. But fresh meat had not this reaction. From these results, it suggests that mitochondrial malate dehydrogenase can be used as a promising enzyme to differentiate between fresh and frozen meat
A Study on the Improvement of Stretchability of Mozzarella Cheese
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 156~163
This study was carried out to investigate the improvement of stretchability in Mozzarella cheese based on the influence of various factors such as starter type, fat content, salt content and stretching temperature. To do this study, stretchability, meltability, fat leakage and the change of soluble nitrogen compound were measured during storage of the Mozzarella cheese at 4
for 10 weeks. When L bulgaricus starter was added, stretchability of the cheese was excellent and cheese manufactured with starter of L bulgaricus and L. bulgaricus : Str. thermophilus = 1:2 improved meltability because of high soluble nitrogen compound. When salt content of cheese was 0.5％, this resulted in extreme deterioration of quality in regard to stretchability, meltability and fat leakage at five weeks and when salt content of cheese was 0.5, 1.0 and 1.5％, soluble nitrogen compound was 4.49, 4.45 and 2.61 ％ at one week and 19.71, 19.44％ and 17.07％ at eight weeks, respectively. Stretchability was good at high stretching temperature, and cheese with stretching at 60'C showed poor meltability at the first stage, but this cheese had good meltability in process of time because increase in soluble nitrogen compound was high at low stretching temperature.
Isolation and Identification of Lactic Bacteria Containing Superior Activity of the Bile Salts Deconjugation
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 164~170
The purpose of this study is to isolate probiotic lactic acid bacteria (LAB) that produced bile salts hydrolase. One hundred twenty strains were initially isolated from human feces. Based on their resistance of acid, tolerances of bile salts, and inhibitory activity against Escherichia coli, five strains were selected. A strain producing highest activity of bile salts hydrolase was identified as Lactoacillus plantarum using API carbohydrate fermentation pattern and 16S rRNA sequences, and named CK102. Lactobacillus plantarum CK102 survived at a level of 1.36
in pH 2 buffer for 6 h and showed exhibited excellent bile tolerance. When L plantarum CK102 was cultured with E. coli in MRS broth, no viable cells of E. coli was detected after 18 h fermentation. These results suggest that Lactobacillus plantarum CK 102 may be commercially used for the probiotic culture.
Effect of Bovine Colostral Whey Fraction containing Insulin-like Growth Factor on Cell Proliferation
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 171~175
Insulin-like growth factor-I (IGF-I) rich fraction, which was obtained molecules ranged between 30 kDa and 1 kDa, was fractionated by ultrafiltration from bovine colostral whey with 30 kDa and 1 kDa membrane. IGF-I included in fractionated IGF-I rich fraction was confirmed by SDS-PAGE and western blotting and then the quantity of IGF-I was measured by ELISA. IGF-I concentration in IGF-I rich fraction was 10ng/mg protein. Effect of IGF-I rich fraction on in vitro proliferation of several cells was tested. IEC-6 cell proliferation rate was increased 60％. 53％, 30％, and 20％ at l0ng, 1ng, 0.1ng and IGF-I of IGF-I, respectively, compared to control group which was not supplemented by IGF-I rich fraction. IGF-I rich fraction stimulated in vitro proliferation of IEC-6 cell in a dose dependent manner by increasing cell number. Detroit 551 cell proliferation was enhanced 56％ and 26％ at 10ng and 1ng level of IGF-I, respectively, compared to control group. EL-4 cell and L6 cell proliferation was increased 53％ and 46％ at 10ng of IGF-I, respectively, compared to control group.
Detection of Salmonella in Milk by Sandwich ELISA using Anti-Outer Membrane Protein Immunoglobulins
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 176~181
The specificity of sandwich enzyme-linked immunosorbent assay (ELISA) to detect Salmonella in milk was determined in this study. The antibodies used in sandwich ELISA were egg yolk immunoglobulin G (IgY) obtained after immunization of hen with outer membrane protein (OMP) fraction from Salmonella typhimurium and rabbit IgG obtained after immunization of rabbit with the purified OMP with the molecular weight of 40,000. The immunoblot assay showed that the IgY reacted strongly with OMP with the molecular weight of 6,000 and the rabbit IgG reacted strongly with OMP with the molecular weights of 40,000, 35,000, and 6,000 from the bacteria including Salmonella which belongs to Enterobacteriaceae. The IgY and rabbit IgG also reacted with other proteins from Salmonella typhimurium in immunoblot assay. Competitive ELISA showed that IgY showed specifity to react with two strains of Salmonella typhimurium and Salmonella cholerasuis but not with Escherichia coli and Yersinia enterocolitica. Two strains of Salmonella typhimurium added to UHT milk showed the highest absorbance of all the bacteria used in the sandwich ELISA. Some strains of Salmonella cholerasuis showed higher absorbances than non-Salmonella bacteria.
Indirect ELISA Method for Measurement of Lactoperoxidase using IgY Antibody
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 182~188
To determine the concentration of Lactoperoxidase (LPO), an indirect enzyme-linked immunosorbant assay(ELISA) was developed. Anti-LPO egg yolk immunoglobulin(IgY) was transferred to egg yolk by immunizing of Brown hens with LPO. The titer of purified anti-LPO IgY was 1: 520,000. The immunological response of anti- LPO IgY with
-lactoglobulin, casein and lysozyme were evaluated, resulting that the anti-LPO IgY found to be a specific antibody toward LPO and no cross-reaction was observed against
-lactoglobulin, casein, and lysozyme in double immunodiffusion test and ELISA test. In indirect ELISA method, coating concentration of LPO and dilution rate of anti-LPO IgY was 0.25
/mL and 1:8,000 respectively. Sensitivity in the standard curve of LPO was ranged from 0.01 to 1
/mL using anti-LPO IgY.
Effect of the Feeding Belly Fat on Plasma Lipids Levels in Rats
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 189~197
This study investigated the effect of belly fat on the plasma lipid concentrations in rats. The results were obtained from the rats that had been fed the experimental purified diets containing 5％ corn oil (C) as the control, 5％ commercial lard (Tl), 5％ belly fat (T2), 10％ belly fat(T3), and those given diet(T4) by feeding either C or T3 alternately every 3 days for 30 days. The food intake and food efficiency were not show any significant difference among the treatments. The body weight gain tended to significantly increased when the feeding of added-belly fat in diets (p＜0.05). The plasma triacylglycerides of T3 was higher than the other treatments, and significantly elevated as the number of feeding days of the diets with the belly fat passed when compared to diet C (p＜0.05). The plasma total cholesterol of T3 showed the highest levels in the treatment groups, and was high in the order of T1, T2, T4, and there was a significant difference between the rats given the diet with belly fat and C (p＜0.05). The plasma HDL-C of T2 and T3 was showed the lowest levels in the treatment groups. The plasma HDL-C of T1, T2, T3 and T4 groups were significantly decreased as the number of feeding days of the diets with the belly fat increased when compared to diet C (p＜0.05). The plasma LDL-C and Al of T3 showed the highest levels in the treatment groups, and the levels were in order of T1, T2, T4. There was a significant difference between the groups of rats given the belly fat and C (p＜0.05). The bleeding times significantly decreased as the number of feeding days of the belly fat diets increased, and T3 showed the lowest levels, there was a significant difference among the treatment groups (p＜0.05). The whole blood clotting times of T3 showed the lowest values, and significantly decreased according to the number of days of the rats were fed the belly fat diet (p＜0.05). These results showed that frequent consumption and high intake of pork belly can elevate the plasma triacylglyceride and cholesterol levels, and also accelerate red thrombus formation because belly fat contains high levels of saturated fatty acids and cholesterol.
The Effect of Hangover Drink using Propolis on Ethanol Oxidation
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 198~201
The studies was conducted to investigate the effect of hangover drink using natural products propolis on ethanol oxidation. The hangover drink developed using propolis concentrates and various medicinal plants. The extractions of propolis and acanthopanax senticosus was shown the highest alcohol oxidation among the combination raw. The ethanol oxidation effect were not significantly different between propolis drink and in other company products in acute alcoholic toxic doses. In the case that it was conducted oral administration with acute alcoholic toxic doses 1/3(1.8mg per 1kg body weight of mouse), propolis drink comparative products of other company was shown 0.026％ to 270 min, 0.000％ to 360 min. In conclusion, propolis drink was shown excellent alcohol oxidation in fixed dose of alcohol, but was not shown in a large quantities of alcohol.
Implications of Feed Withdrawal in Broiler Meat Safety and Quality
Korean Journal for Food Science of Animal Resources, volume 24, issue 2, 2004, Pages 202~208
This review is summarized the importance of feed withdrawal treatment before slaughter based on the related recent research literature. Practical feed withdrawal program is required to prevent from carcass contamination when broilers are slaughtered. The feed withdrawal is more important in countries where regulate the microbial contamination. The feed withdrawal treatment for broiler has also advantage to reduce the carcass contamination from intestinal tract at slaughtering plant. Most researches were conducted to focus on proving the feed withdrawal effect on the efficiency of slaughtering and processing, proper duration and safety of broiler carcass. However, it is pointed out that the feed withdrawal programs are different depending on the production capability, feeding and slaughtering methods, inspection regulation of each country.