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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 26, Issue 4 - Dec 2006
Volume 26, Issue 3 - Sep 2006
Volume 26, Issue 2 - Jun 2006
Volume 26, Issue 1 - Mar 2006
Selecting the target year
Effect of Freeze-Thaw Process on Myoglobin Oxidation of Pork Loin during Cold Storage
Jeong Jin-Yeon ; Yang Han-Sul ; Kang Geun-Ho ; Lee Jeong-Ill ; Park Gu-Boo ; Joo Seon-Tea ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 1~8
To investigate the effect of
-hydroxyacyl CoA-dehydrogenase(HADH) activity increased by freezed and thaw process on myoglobin(Mb) oxidation without lipid oxidation during, pork loins were collected at postmortem 24 hts and sliced to steaks (3 cm thickness). Samples were packaged in a polyethylene bag and subjected to flesh group (control), one cycle fieezed and thaw group (treatment 1) and two cycles freezed and thaw group (treatment 2), respectively. Samples were measure meat color (CIE
), the contents(%) of MetMb, thiobarbituric acid reactive substance (TBARS) value and HADH(
-hydroxyacyl CoA-dehydrogenase) activity at 0, 3, and 7 days of storage at
. Both treatments showed significantly (p<0.05) lower
value compared to those of control at 7 days. On the contrary, MetMb contents(%) of treatments were significantly (p<0.05) higher than those of control during cold storage. However there were no significant (p> 0.05) differences in TBARS values between control and treatments during 7 days. There were significant (p<0.05) differences in HADH activity between control and treatments at 3 days of cold storage. Both treatments showed higher HADH activity compared to those of control. These results suggested that the freezed and thaw process could accelerate meat color deterioration, i.e. increased MetMb percentage without lipid oxidation in pork loin during cold storage. This also implied that autoxidation of Mb in freezed and thaw pork loin was influenced by enzyme-catalysed reactions in the tissue that would lead to decreased OxyMb.
Effect of Rearing Period on Chemical Composition of Duck Meats
Chae Hyun-Seok ; Yoo Young-Mo ; Ahn Chong-Nam ; Kim Dong-Hun ; Ham Jun-Sang ; Jeong Seok-Keun ; Lee Jong-Moon ; Choi Yang-Il ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 9~14
The aim of this study was to determine the chemical traits of duck meats with different rearing periods(45 70 days). The content of protein was 21.3 and 19.61% in the breast and leg at 70 days post hatched, respectively. Group at 70 days showed high protein composition than those of 45 days group. The content of fat was slightly increased with the rearing periods. The composition of Ca, mineral compound, was not showed the difference between leg and breast meat. However, it was increased with the rearing periods. The composition of Fe was not significantly different in the breast meat. However, there was a significant increase in the leg (p<0.05). It was compared 14.6 ppm at 45 days group to 27.5 ppm at 70 days group. The content of methionine was significantly increased in the breasts due to the increasing rearing periods (p<0.05), but not in leg meat. There was no significant difference between parts, but glutamic acid content was significantly decreased along with the increasing rearing periods (p<0.05). The content of collagen at 70 days(0.77 g/100 g) was higher than those of 45 days(0.65 g/100 g). It was affected by the rearing periods In the wing-removed skit, it was 0.15 g increases at 70 rearing period group. The cholesterol content was significantly increased in the leg but not in the breast. With the rearing periods, it was significantly increased in the leg (p<0.05).
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
Ohba K. ; Livera J.R.J. ; Seneviratne R.W. ; Serjmyadag D. ; Shimada K. ; Fukushima M. ; Han Kyu-Ho ; Lee Chi-Ho ; Sekikawa M. ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 15~19
The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and
. The total drying period was for 12 hr, In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of
for 12 hr, The moisture content water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.
Effect of Addition Levels of Sodium Chloride on Gel Properties of Surimi-like Pork
Kang Geun-Ho ; Han Chul-Yong ; Joo Seon-Tea ; Kim Byoung-Chul ; Park Gu-Boo ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 20~27
Effects of addition level of sodium chloride (NaCl) on gel properties of surimi-like pork (SLP) were investigated. Porcine semimembranosus muscle was used to manufacture SIP contained 1, 2, 3 and 4% NaCl to measure moisture content, pH, color, gel strength, micro-structure and sensory evaluation. The pH and moisture content of SLP were decreased as increasing of NaCl level. However, the gel strength of SLP was increased with increasing of NaCl level. Values of yellowness and chroma were lower in SLP of 2% and 3% NaCl compared with those of 1% and 4% NaCl. Amorphus protein particles size in micro-structure of SLP was decreased and coagulated as increasing level of NaCl. SLP of 1% NaCl had a structure formed by aggregates of densely packed globular proteins and arranged in clusters, whereas a well-structured matrix with a highly interconnected network of strand was observed in SLP of 4% NaCl. Result suggested that the increasing gel strength with NaCl level might be due to lower moisture content and denser micro-structure of gel.
Physicochemical, Microbiological and Sensory Properties of Vacuum Packaged Yakibuda Products for Export during Cold Storage
Kim Il-Suk ; Jin Sang-Heun ; Hah Kyoung-Hee ; Lyou Hyun-Ji ; Park Ki-Hoon ; Chung Ku-Young ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 28~36
This study was carried out to investigate the changes in physicochemical, microbiological and sensory properties on vacuum packaged Yakibuda products for Export during storage at
for 40 days. Yakibuda, Japanese favorite meat product, were produced with three different pork cuts or tenderloin (T1), loin (T2) and ham (T3). The pH of all produce was tend to increased with increase in storage period. After 40 days of storage, pH of T2 was significantly (p<0.05) higher compared to other treatments. TBARS and VBN values of all treatments were increased with increased storage period. The water holding capacity ranged
in T2 and
in T3. The shear force of T3 was higher than that of other treatments during whole storage time. The number of microorganism (Total plate counts, Escherichia coli, Lactobacilli spp.) were below 3.0
during the whole storage period. In sensory evaluation, the score of overall acceptability were above 5.5 point in all products. The storage properties of vacuum packaged Yakibuda could be maintained for 40 days at
A Survey on the Effect of Crate Type and Harvest Season on Preslaughter Condition and Mortality of Broiler
Kim Dong-Hun ; Park Beom-Young ; Hwang In-Ho ; Cho Soo-Hyun ; Kim Jin-Hyung ; Lee Jong-Moon ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 37~42
The current study was conducted to investigate the effect of types of crate and season on transport condition and mortality, and ultimately to identify the best practice for reducing economic lose. Total loading weight stocking density, transport and lairage times and mortality were surveyed from the management data sheet of two companies for each first week of January, April, August and October, An average loading weight, length of transport and lairage times and mortality were 3.9 ton, 96 min, 478 min and 0.6%, respectively. Mortality after lairage was not significant between two types of crate. In addition, container type crate showed higher loading weight and stocking density than box type one. Spring and winter had significantly higher mortality with 0.7 and 0.8%, respectively, then summer and fell of 0.5%. An interaction between crate type and season on mortality showed that mortality for box type on was higher in spring and winter with 0.8 and 0.7%, respectively, compared to summer and fall of 0,3 and 0.4% respectively. In the case of container type crate, spring, fall and winter had greatly different death into with 0.7, 0.5 and 0.8%, respectively, while there was no difference between spring and summer, and between summer and winter, Mortality after transportation was similar between both crate type, with higher rate for spring and winder than other seasons. The result was likely related to death of exposure due to extended waiting time without heating facility.
Effect of Boning Time and Storage Temperature on Meat Qualify of Duck Breast
Kang Geun-Ho ; Jeong Jin-Yeon ; Ali Shawkat ; Kim Sang-Ho ; Jang Beong-Gui ; Kang Hee-Seol ; Lee Duk-Su ; Lee Sang-Jin ; Park Gu-Boo ; Joo Seon-Tea ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 43~48
To investigate the effect of boning time and storage temperature on meat quality of duck breast, a total of thirty duck breasts were designed in frozen-thawed, chilled-storage, and cold-boning samples. No significant differences were found among pH of all samples. However, cold-boning samples showed significantly (p<0.05) lower cooking loss than the other samples. Frozen-thawed samples showed significantly (p<0.05) higher lightness (
) and yellowness(
), shorter sarcomere length and higher shear force values compared to the other samples. The result speculated that muscle shortening was affected by lower temperature (frozen) hence tenderness was decreased. Sarcoplasmic protein solubility showed no significant differences among samples, whereas cold-boning samples showed significantly (p<0.05) higher myofibrillar and total protein solubility than the other samples. The result of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns, chilled-storage and cold-boning samples showed degradation at high molecular protein (nebulin), which was not observed in frozen-thawed samples. Therefore, this data suggested that muscle shortening, tenderness and protein degradation are not affected by boning time rather affected by rapid change of temperature in frozen-thawed samples.
Effect of Feeding Probiotics on Quality Properties of Pork
Jin Sang-Keun ; Kim Il-Suk ; Song Young-Min ; Ha Ji-Hee ; Park Ki-Hun ; Lee Jeong-Ill ; Lee Jae-Ryong ; Lee Chang-Woo ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 49~57
A total of 120 pigs were used to investigate the effect of feeding probiotics on quality properties of pork. About 6 kg pigs were randomly alloted into one or three experimental diet groups (C: commercial diet feed; T1: 0.1% KBC1121 feed; T2: 0.1% YC2000+0.1% KBC1121 feed). Pigs were slaughtered at approximately 110 kg live weight and chemical composition and physico-chemical characteristics were measured in pork loin. Moisture, crude protein and crude ash were not differences among the treatments. However, crude fat content of T2 was significantly higher than that of other treatments. All of dietary probiotic groups showed significantly higher pH than control. WHC was significantly higher in T1 than other treatments. Cooking loss, shear force value and cholesterol content were not differences among the treatments. In meat color,
value was not difference among the treatments, but
value were lower in T1 than other treatments. In textrure properties of cooked meat, brittleness, hardness, gumminess and chewiness value were significantly higher in T1 than other treatments. Sensory evaluation was not difference among the treatments. The myristic, stearic and oleic acid content of T2 were significantly higher than those of other treatments. Whereas linoleic acid was significantly lower than other treatments. Unsaturated fatty acid (UFA) was significantly higher in T1 than T2. Essential fatty acid (EFA) and EFA/UFA were higher in the order of T1 > C > T2. In amino acid composition, total and essential amino acid, aspartic acid, threonine, serine, glutamic acid, valine, isoleucine, leucine and lysine level were lower in T2 than other treatments.
Effect of Diet with Meat for Crossbred Pig Fed with Tangerine Peel on lipid Metabolism, Protein Level and Enzyme Activities in Rats
Moon Yoon-Hee ; Yang Seung-Joo ; Jung In-Chul ; Yang Yang-Han ; Koh Jin-Bog ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 58~63
Three different diet were made with meat for Crossbred pig (
, 195 days old,
) and used as feed for rats after transformed into 12% protein, These diets include a pork not fed with tangerine peel during finishing period (Control,
), a pork fed with 3 and 5% tangerine peel during growing and finishing period, respectively (
), and a pork fed with 6 and 10% tangerine peel during growing and finishing period respectively(
). The effects of the diet on physiological activities of rats were studied by feeding 17 weeks-old Sprague-Dawley rats with the three diets for 4 weeks. The feed intake, weight gain, feed efficiency ratio, and weight of liver, kidney, spleen and epididymal fat pad for the rats was similar among the diets. The total lipid level of liver was similar among
. However, it was found that
had significantly lower triglyceride and cholesterol level than
(p<0.05). All the diet groups showed similar trends in terms of the serum total lipid, phospholipid, triglyceride, total cholesterol, HDL-cholesterol and LDL-cholesterol level, and atherogenic index, hemoglobin level, and
, ALT, AST and ALP activities.
Effect of pH Control on Physico-chemical Characteristics of Chicken Breast Surimi
Jin Sang-Keun ; Kim Il-Suk ; Hur Sun-Jin ; Park Ki-Hun ; Ha Ji-Hee ; Kang Seoc-Mo ; Choi Yeung-Joon ; Kim Jin-Soo ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 64~69
This study was conducted to determine the effect of pH adjustment on physico-chemical characteristics of chicken breast surimi. The chicken breast meat was ground with distilled water, of which pH was then adjusted to 2.5 (T1), 3.0 (T2), 10.5 (T3) and 11.0 (T4) for surimi manufacture, respectively. Water content was higher in order of T4>T1>T3>T2 (p<0.05). Crude protein and crude fat were higher in T3 and T4 compared with T1 and T2 (p<0.05).
values, myofibrillar protein and water holding capacity of T2 and T4 were higher than those of T1 and T3 (p<0.05). T4 had the lowest yield among the treatments (p<0.05). T1 was higher in yield and pH, whereas breaking force and deformation were higher in T1 (p<0.05).
was higher in order of T3>T2>T4>T1 and
was lower in T1 compared with other treatments (p<0.05). In textural properties, the chewiness values of T2 and T3 were higher than those of T1 and T4, the hardness was higher in order of T2>T3>T4>T1 (p<0.05). Cohesiveness and gumminess of T1 showed higher values than those of other treatments (p<0.05). In sensory evaluation, the note for appearance was higher in T2 than other treatments (p<0.05), however other traits were not significantly different (p>0.05). Therefore, the alkaline processing (T4, pH 11.0) would be recommended.
Physico-Chemical, Fatty Acid Composition and Sensory Properties of Venison from Cervus elaphus andadensis (Elk Deer)
Kim Il-Suk ; Jin Sang-Keun ; Hah Kyung-Hee ; Park Seok-Tae ; Kwuak Kyung-Rak ; Park Jung-Kwon ; Kang Yang-Su ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 70~77
This study was carried out to evaluate the quality characteristics on the two different muscles (Loin; T1, Ham; T2) from the Cervus elaphus andadensis (Elk deer). The water content and shear force of T1 were lower than that of T2. The protein content and water holding capacity were lower in T2 compared to the T1. In meat color,
values were not different between T1 and T2. In the texture properties, there were significantly (p<0.05) differences in hardness, adhesiveness, gumminess and brittleness, but cohesiveness and springiness were not different significantly (p<0.05). In fatty acid analysis, myristic acid and linoleic acid of T2 were high (p<0.05) as 5.06 and 10.37% respectively, while palmitoleic acid of T1 were significantly (p<0.05) higher than that of T2. SFA and UFA were not different between the T1 and T2, although EFA of T1 was significantly (p<0.05) higher than that of T2. In sensory evaluation, acceptability of T2 in fresh meat showed the slightly high, but that of T2 in cooked meat was slightly low score. All samples were not significantly different in overall acceptability.
Effect of Feeding Fish Oil and Mugwort Pelleted Addition on Meat Quality of Pork
Kim Young-Jik ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 78~84
Effect of fish oil and mugwort pelleted on meat quality in 40 pigs was investigated. The pigs were randomly assigned to one of the four dietary treatments : 1) Control (commercial feed 2) T1 (commercial feed supplemented with 1% fish oil and 1% mugwort pelleted 3) T2 (commercial feed supplemented with 1% fish oil and 3% mugwort pelleted) 4) T3 (commercial feed supplemented with 1% fish oil and 5% mugwort pelleted). The weight gain was not significantly difference between control and treatment groups(p<0.05). In proximate composition, crude fat of pork from treatment groups were decreased by addition level increased than that of control (p<0.05) but moisture crude protein and crude ash was no significantly difference. The total cholesterol, HDL-C and triglyceride of treatment groups was higher than that of control. LDL-C of control was higher than that of treatment groups. The pH, WHC (water holding capacity) and shear force of treatment groups were higher than control group. Especially pH, WHC and shear force was higher in T3 than other treatment groups (p<0.05). The meat color of treatment groups showed whiter than that of control group owing to higher
value. The hardness and flavor of sensory evaluation were improved by treatments, especially in T2 and T3 (p<0.05).
Effect of Aging at Low Temperature on Storage Stability of Seasoned Pork
Hah Kyoung-Hee ; Ahn Chong-Nam ; Joo Seon-Tea ; Park Gu-Boo ; Park Ki-Hoon ; Kim Il-Suk ; Jin Sang-Keun ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 85~91
This study was investigated the effect of aging at low temperature of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube (
) and porks were seasoned with Korean tradition sauce such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at
during 28 days. Surface meat color of seasoned pork was affected by the kind of sauces. Lightness of seasoned pork with soy sauce was decreased with increased in periods while red pepper sauce made it more red and soybean sauce produced a light seasoned pork, Lightness of inner meat color of seasoned pork was decreased with increased aging periods, and seasoned pork with soy sauce was lower compared to other treatments. TBARS of seasoned pork with soy sauce was lower compared to other treatments, and increased TBARS in all treatments with aging period. Total plate counts were increased with aging period, and those of seasoned pork with soy sauce were lower compared to other treatments. The microbial counts of Escherichia coli levels in all treatments was higher at the first day of aging periods. However Escherichia coli levels were decreased with increasing the aging period. Lactobacilli spp. of seasoned pork with soy sauce was not increased during aging periods, whereas other treatments were increased with aging period increased.
Quality Comparisons of Canned Deer Meat Produce with BBQ and Jangjorim Sauce
Kim Il-Suk ; Jin Sang-Keun ; Hah Kyung-Hee ; Park Ki-Hoon ; Jung Gi-Jong ; Park Seok-Tae ; Kwuak Kyung-Rak ; Park Jung-Kwon ; Kang Yang-Su ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 92~97
The objective of this study was to investigate the quality characteristics of canned deer meat produce with prepared BBQ sauce (T1) and Jangjorim sauce (T2). The mixture were stuffed into cylindrical can (about 150 g each) and thermally processed at
for 30 min, the sample were stored at
for 60 days and analyzed with an interval of 30 days. pH, salinity, saccarinity of T1 were significantly lower (p<0.05) than that of T2. TBARS and VBN of T1 were significantly higher (p<0.05) than that of T2. In the result of sensory evaluation, all product obtained good score (p>6.0) in overall acceptability during whole storage at
. Theses result should be useful in developing guidelines for canned deer meat preparation by consumer and processors.
Physico-chemical and Textural Properties, and Microbial Counts of Meat Products Sold at Korean Markets
Chin Koo-B. ; Kim Kyung-H. ; Lee Hong-C. ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 98~105
This study was performed to investigate the product characteristics of meat products sold in Korean markets and determine if these products meet the comsumer demands. The total nineteen meat produce were evaluated the physico-chemical, textural properties, and microbial counts of total bacteria and Enterobacteriaceae. pH values were ranged from 5.46 to 6.69, moisture
and the pH values of ham products were higher than those of sausages. Purge loss(%) and expressible moisture(%) were ranged
respectively. Varied hunter color values (Lightness
) were observed. Texture profile analysis values were observed and Frank A sausages made with chicken had highest fracturability, hardness and springiness, whereas loin ham and beershinken had highest cohesiveness, gumminess and chewiness. Most meat products had the total microbial counts of less than 3 log CFU/g and Enterbacteriaceae were not detected (< 2 log CFU/g) in this study. These data suggested that the meat products sold in Korean market were various and relatively safe. In addition, well-being meat products, such as low-fat, salt and containing functional ingredient, should be developed to meet the consumer needs these days.
Isolation and Identification of Probiotic Lactobacillus Isolates for Calf Meal Supplements
Lee Seung-Bae ; Choi Suk-Ho ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 106~112
Fifty four acid-resistant and bile-resistant isolates of lactic acid bacteria were initially isolated from the faces of Korea native cattle and Holstein using MRS agar and LAPT agar, and ten strains with superior activity against bile salt were finally selected LS1, LS15, and LL6 isolates showed survival of 66.5%, 82.6% and 80.7% against the simulated stomach liquid(pH 2.5), respectively. LL6 and LL7 isolates had the highest inhibitory activities against the pathogenic bacteria such as Salmonella typhimurium, Staphylococcus aureus, and Clostridium perfringens. By using API 50 CHL kit LS1, LS2 and LM1 isolates were identified as a L. fermentum. LL6 and LL7 isolates as a L. acidophilus, and LS3 isolate as a L. plantarum. The other four isolates belong to genus Lactobacillus. All the isolates tested were sensitive to some antibiotics such as ampicillin, amoxicillin and erythromycin, but resistant to colistin and ciprofloxacin. LB1, LL6 and LL7 isolates were resistant to gentamicin and neomycin. Especially, the LL6 isolate showed the highest resistance to both of the simulated stomach liquid and bile salt, in addition to the highest inhibitory activities against Sal. typhimurium, Staph. aureus and Cl. perfringens.
Effects of IGF-I Rich Fraction from Bovine Colostral Whey on Immune Activity of Mouse In Vitro
Hwang Hyung-A ; Yang Hee-Jin ; Lee Soo-Won ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 113~120
Insulin-like growth factor-I(IGF-I) rich fraction, which was obtained molecules ranged between 30 and 1 kDa, was fractionated by ultrafiltration from bovine colostral whey. IGF-I rich fraction was confirmed by SDS-PACE and western blotting and then the quantity of IGF-I was measured by sandwich ELISA. ICF-I concentration in IGF-I rich fraction was 10 ng/mg proteins. IGF-I rich fraction, standard IGF-I and colostral whey weie treated to murine peritoneal macrophages. And then we experimented that effect of immune activity on macrophage and splenocyte. As a result, in group treated with IGF-I rich fraction
, production of interleukin-6 and nitric oxide were 9.85 ng and
and production of phagocytosis, tumor necrosis factor-
were 78.3, 34.5 and 6% compared to the control group. In splenocyte immune response, B cell and T cell proliferation and NK cell activity were 103, 126 and 22.2% in group treated with IGF-I rich fraction
to compared to the control, respectively.
-Lactoglobulin Variants with Milk Yield and Composition in Dairy Cattle
Chung Eui-Ryong ; Chung Ku-Young ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 121~126
Major milk proteins have considerable variane which comes from substitution and deletions in their amino arid sequences. Variants in genes that code for milk proteins, such as
) have been established as genetic markers for milk production and milk protein composition in dairy cattle. The effect of
variant on milk production traits, such as milk yield. fat yield, protein yield, fat percentage and protein percentage, was estimated for 482 Holstein cows in the first lactation. The
variants were determined by PCR-RFLP technique at the DNA level. Single trait linear model was used for the statistical analysis of the data. Results of this study indicated that
variants affected significantly protein yield (p<0.05) and fat percentage (p<0.05). Animals with the AA variant produced 31kg of milk protein more than animals with the BB variant. On the contrary, cows with the BB variant had fat percentage higher by 0.35 and 0.32% compared with cows with the AA and AB variants, respectively. No associations between the
variants and milk yield, protein percentage and fat yield were found Therefore, milk production traits could be improved through
typing by increasing the frequency of A variant for protein yield or the frequency of B variant for fat content in Holstein dairy cattle population.
Properties of the Mixed Fermentation Milk Added with Red Ginseng Extract
Bae Hyoung-Churl ; Nam Myoung-Soo ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 127~135
This experiment was carried out to examine the fermentation properties of yogurt with bovine milk and soybean milk at the mixed ratio of 2:1 and added 0.1, 0.2, 0.4 and 1.0% red ginseng extract. The effect on promoting the fermentation by additives 0.1, 0.2, 0.4 and 1.0% red ginseng extracts were higher and pH was
when Lactobacillus acidophilus KCTC3150 and Lactobacillus salivarius ssp. salivarius CNU27 were used. Titratable acidity showed a little inhibiting due to increasing red ginseng extract content. The average viable counts of lactic acid bacteria after 15 hour culture was the highest level of
when Lactobacillus acidophilus KCTC3150 was used, and the additives content of red ginseng extract was 1.0% The production of lactic acid was the highest and the concentration was 332.22 mM when Lactobacillus acidophilus KCTC3150 was used, and the additives content of red ginseng extracts was 1.0% Lactose hydrolysis was completely hydrolyzed when Lactobacillus acidophilus KCTC3150 and Lactobacillus salivarius ssp. salivarius CNU27 were used. The highest viscosity of yogurt was 780 cP when Lactobacillus acidophilus KCTC3150 and Lactobacillus salivarius subsp. salivarius CNU27 were used and red ginseng extract was added 1.0% The overall acceptability,
, was the highest when Lactobacillus salivarius subsp. salivarius CNU27 was used and the additives content of red ginseng extract was 0.2%
Effect of Extracts of Codonopsis lanceolata on Macrophage Activity and on the Growth of Lactic Starter Culture during Fermentation
Lim Sang-Dong ; Kim Kee-Sung ; Do Jung-Ryong ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 136~143
We examined the macrophage activity of Codonopsis lanceolata and its effect on the growth of lactic starter culture when it was added to fermented milk. Nitric oxide(NO) and interleukin-1
were increased significantly(p<0.05) by addition of Codonopsis lanceolata water extract at
. Tumer necrosis factor-
was increased significantly (p<0.05) by addition of Codonopsis lanceolata water extract or 70% ethanol extract at
. Water extract of Codonopsis lanceolata showed higher macrophage activity than 70% ethanol extract. Growth of lactic starter culture was inhibited by the increased addition of Codonopsis lanceolata water extract, resulting in less decrease in pH. A stirred type or drink type fermentation process seemed mote suitable than a set type in proper production of Codonopsis lanceolata extract added fermented milk.
Effect of Mulberry Extract on the Growth of Yogurt Starter Cultures
Suh Hyung-Joo ; Kim Young-Soon ; Kim Jin-Man ; Lee Ho ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 1, 2006, Pages 144~147
This experiment was carried out to investigate the effect of mulberry fruit extinct on the acid production and growth of lactic acid bacteria. The extract of mulberry fruit was showed a high level of yield with 60% ethanol extraction. Lactic acid bacteria was used in a starter culture of Lactobacillus casei YIT9018 and 2782, and Lactobacillus acidophilus NCFM. After 24 hr culture in MRS broth added with 1.0, 5.0 and 10% of the extract 1.0% addition of the extract was showed pH
, titratable acidity
of viable cell count. The additions above 1.0% extract (5.0% and 10.0% addition) showed slightly lower effect than 1.0% addition. However, the addition of the extract showed a high effect on the growth of lactic acid bacteria comparing with the control. In yoghurt preparation with the extract, 1% addition of the extract showed a high effect on the growth of lactic acid bacteria, Therefore, it was suggested to manufacture of the yoghurt with the addition of 1% mulberry fruit extract and the inoculation of culture of Lactobacillus acidophilus for on the stimulation of growth of the lactic culture.