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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
Physicochemical, Microbiological and Sensory Properties of Food Additive-Free Grilled Fork Products during Cold Storage
Kim, Il-Suk ; Jin, Sang-Keun ; Park, Ki-Hoon ; Jung, Gi-Jong ; Kim, Dong-Hun ; Yang, Mi-Ra ; Hah, Kyung-Hee ; Lee, M. ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 269~275
The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at
, and then 50 min for
. After cooling, vacuum packaged grilled pork samples was stored at
for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities(%) was
for T2 and
for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher(p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher(p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing
CFU/g via total plate counts, and
CFU/g far lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.
Effect of Mugwort Powder and Fish Oil Addition on the Fatty Acid of Chicken Meat
Park, Chang-Ill ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 276~283
This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatment: 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 3% mugwort powder) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort powder and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at
. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The major fatty acids found in chicken meat were oleic acid, palmitic acid, linoleic acid, stearic acid. However, the fatty acid was not significantly different between control and treatment groups (p>0.05). Palmitoleic acid, EPA, DHA contents were higher in T3 treatment group than the control. The TBARS (thiobarbituric acid reactive substances) of all treatments significantly increased during the storage periods (p<0.05). The TBARS of the thigh was rather higher than that of the breast. The WHC (water holding capacity) of breast and thigh were significantly increased in both control and treatment groups during storage (p<0.05). WHC of the breast was rather higher than that of the thigh. The drip loss was tended to increase during the storage periods (p<0.05).
Effects of Feeding Timothy Hay Roughage on the Beef Quality of Growing Period Fattening Hanwoo Steers
Kim, Byung-Ki ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 284~289
Effects of feeding timothy hay roughage in the growing period on the beef quality with during 24 month(5 month from 28 month to) in twenty Hanwoo steers were investigated. Hanwoo steers were randomly assigned to 2 groups (10 heads/treatment), the control group (C) and the treatment group (T). Cooking loss and the shear force value of m. longissimus tended to be higher in the control group, and the panel test scores of juiciness and flavor were higher in the treatment group. However the tenderness was significantly higher in the treatment group (5.10 points) relative to the control group (4.30 points) (p<0.05). The proportion of fatty acids that were saturated ranged from
. The unsaturated fatty acid, mono-unsaturated fatty acid and poly-unsaturated fatty acid contents in the two groups were not significantly different (59.25%, 55.61% and 3.40%, respectively, for T; 57.17%, 54.40% and 2.77%, respectively, for C) (p>0.05).
Effects of Long Term Tangerine Peel Consumption on the Physicochemical Properties and Palatability of Crossbred Pig Meats
Yang, Jong-Beom ; Yang, Seung-Ju ; Ko, Suk-Min ; Jung, In-Chul ; Moon, Yoon-Hee ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 290~296
Crossbred pigs (female, 198 days old,
, Tamra Marketing Farm) were fed a diet supplemented with tangerine peel fer an extended period to study its effect on the physicochemical properties and palatability of the pork. The samples for this study consisted of the pork from pigs fed a diet without tangerine peel (T0), and the pork from pigs fed a diet containing 8% tangerine peel during the entire breeding period, from early pregnancy through the finishing period (T1). The pH Hunter's
value, water holding capacity, freezing loss, thawing loss, cooking loss, hardness, springiness, cohesiveness, sensory raw meat color and cooked meat palatability of loin and belly were not significantly different between T0 and T1 pork (p>0.05). However, the Hunter's
value, gumminess, shear force value (SFV) and smell were significantly higher in meat from loin of T1 than T0 pigs (p<0.05). Thus T1 pork exhibited an improved SFV, DPPH reduction and aroma of cooked belly meat (p<0.05).
Quality Characteristics of Low-fat Emulsified Sausage Containing Tomatoes during Cold Storage
Hoe, Soon-Ku ; Park, Ki-Hoon ; Yang, Mi-Ra ; Jeong, Ki-Jong ; Kim, Dong-Hoon ; Choi, Jine-Shang ; Jin, Sang-Keun ; Kim, Il-Suk ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 297~305
This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at
for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force (
) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from
. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach
until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.
Physicochemical Characteristics of Silky Fowl(Gallus domesticus var. silkies)
Cho, Chae-Min ; Park, Chung-Kil ; Lee, Min-Young ; Lew, In-Deok ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 306~314
In this study, the anatomic characteristics and the contents of nutritional ingredients and minerals of silky fowl and yeonsan ogolgye was investigated. Silky fowl is covered with white silky feather. There is a pinch of vertical white tassel on peak of the head, especially a silky fowl cock. The crown of a silky fowl has a nickname of phoenix crown, the crown of a cock is mostly like a rose, while that of a hen like strawberry or mulberry. The ear of silky fowl is mostly peacock green(Light blue turquoise), bronze for a small part. Peacock green is most common for Silky Fowl with a age of
days, over the age of 150 days, the peacock green will be gradually replaced by purplish red. Beaks are leaden blue, short and stout while the face is smooth and fine. The lower jaw of silky fowl has comparatively long tiny hair, similar to beard. The two legs of silky fowl are covered with a handful of feather, or known as 'Putting on trousers'. Each leg of silky fowl has five talons. The whole skin, eyes, mouth, talons of silky fowl are grey black The bone and marrow of silky fowl are light black the periosteum is black. The whole meat, internal organs and abdominal fat of sillry fowl aye black the heart and leg meat are light black. Silky fowl meat had lower moisture and lipids content, but higher Ash and protein content than meats of yeosan ogolgye and general chickens. For mineral contents of leg muscle and breast muscle, silky fowl had higher contents of phosphorus (P), iron (Fe), potassium (K), zinc (Zn) than those of yeonsan ogolgye, while yeonsan ogolgye had higher contents of calcium (Ca) than that of silky fowl. The contents of iron (Fe) and zinc (Zn) is higher in leg muscle than in breast muscle for the silky fowl and yeonsan ogolgye. Leg muscle of silky fowl contains a lot of iron (Fe), about 4 times as much as that of leg muscle of yeonsan ogolgye. For the silky fowl and the yeonsan ogolgye, leg muscles contains a lot of zinc (Zn), about 5 times, 4 times respectively as much as that of breast muscle.
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Moon, Sung-Sil ; Jin, Sang-Keun ; Kim, Il-Suk ; Park, Ki-Hoon ; Hah, Kyung-Hee ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 315~321
Sixteen somimembranosus muscles were seamed out from sixteen left carcasses. They were cut into
pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each treatment was aged in plastic box at
for 10 days. These samples were vacuum-packaged after treatment with sauces and held in a chill at
for 28 days. The pH of aged port in general, was decreased significantly (p<0.05) with storage in all treatments. Its falling rate was the slowest in T4 of all treatments, while it was faster in T2 and T3 than in T4. The salinity of aged pork was decreased (p<0.05) for T2 with increased storage days, but increased (p<0.05) for T1. The salinity showed T2 to be significantly higher (p<0.05) than T1 and T4 on 1 day, but to be lower(p<0.05) than T1 on 28 day. The saccharinity of T3 was significantly higher (p<0.05) on 1 day than those of T1 and T4, but decreased (p<0.05) on 14 and 28 day. While saccharinity of T1 was significantly the lowest(p<0.05) of all treatments on 1 day and increased (p<0.05) with increased storage days. For T1 and T2, the WHC (water holding capacity) results showed higher (p<0.05) on 14 day than on 1 and 28 day. On 28 day, the WHC result showed T4 to be the highest(p<0.05) of all treatments, but T2 to be the lowest (p<0.05). On 28 day, the shear force results showed a big difference (p<0.05) among treatments, being in order of T4>T3>T2>T1. Panelists rated T1 as having higher(p<0.05) aroma, flavor and overall acceptability than other treatments.
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Moon, Sung-Sil ; Jin, Sang-Keun ; Kim, Il-Suk ; Park, Ki-Hoon ; Hah, Kyung-Hee ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 322~330
Sixteen semimembranous muscles were removed from sixteen left pig carcasses. They were cut into
pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each sample was aged in a plastic box at
for 10 days, then vacuum packed and held at
for 28 days. The lightness and redness values of the aged pork were, in most cases, significantly increased on the surface and in the interior (p<0.05) by day 28 for all treatments, relative to day 1. The thiobarbituric acid reactive substances (TBARS) value significantly (p<0.05) increased for T1 and T4 from day 1 until day 14, but decreased after 14 days of storage (p<0.05). The TBARS value for T3 decreased with storage time (p<0.05), although there was no difference between 14 and 28 days. The total volatile basic nitrogen (VBN) content increased significantly with storage time (p<0.05) for all treatments, with the exception of T2. Total plate counts (TPC) increased significantly (p<0.05) with increasing storage time for all treatments. On day 1, T2 had the highest TPC value (p<0.05), while T4 was lowest (p<0.05). On 28 day, T2 had the lowest TPC value (p<0.05), while T3 was highest (p<0.05). E. coli levels showed a significant (p<0.05) decrease with increased storage for T1, T2 and T4. These results indicate that T2 was move effective at inhibiting the growth of E. coli than the other pork samples. The levels of Lactobacillus spp. increased with storage time for all samples. These results suggest that traditional Korean ingredients could be utilized to extend the shelf-life of aged pork during storage.
-Oryzanol on Lipid Oxidation, Color, Texture and Sensory Properties of Pork Sausage
Cho, S.H. ; Park, B.Y. ; Seong, P.N. ; Lee, J.M. ; Kim, D.H. ; Ahn, C.N. ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 331~336
-oryzanol was obtained from rice bran and added at 0.05%, 0.10% or 0.20% (w/w) to pork sausages. Sausages containing
-oryzanol showed higher CIE
color values than the control (p<0.05). Sausages containing
-oryzanol had significantly lower hardness and chewiness in textural properties than the control (p<0.05) when determined by Instron testing machine. However, there were no differences in cohesiveness and springiness between the control and the sausages containing
-oryzanol. Sausages containing >0.05% of
-oryzanol had significantly lower thiobarbituric acid reactive substances (TBARS) values than the control since 12 days of storage when sausages were aerobically stored at
for 18 days (p<0.05). Thus,
-oryzanol may have a potential application for the sausage products to inhibit lipid oxidation when used at >0.05%.
Effects of Artificial Culture Medium of Wild Ginseng on the Physico-chemical Characteristics of Pork
Jin, Sang-Keun ; Kim, Il-Suk ; Jung, Hyun-Jung ; Kim, Dong-Hoon ; Lee, Jae-Ryong ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 337~342
A total of 120 pigs (Berkshire) were used to investigate the effect of dietary supplementation with artificial culture medium of wild ginseng (CWG) on the physico-chemical characteristics of pork About
pigs were randomly assigned to 4 pens based on sex and diet (C: commercial diet feed or T: commercial diet+1 L CWG per day for 70 days). Pigs were slaughtered at approximately 110 kg live weight, and proximate composition and physico-chemical characteristics were measured in pork loin. The moisture content, hardness and chewiness of pork were higher in gilt fed CWG than in gilt fed the control diet, but the water-holding capacity of pork and
values of fat color were lower. The shear force and
values of pork were higher in barrow fed CWG than in harrow fed the control diet. The crude fat content, hardness, cohesiveness, chewiness of pork and
values of fat color were lower in barrow than in gilt, but the pH was higher. These results imply that the proximate composition and physico-chemical characteristics of pork could be affected by dietary supplementation with CWG and the sex of the pig, while the texture properties and at values of pork may be improved with dietary CWG.
Effect of Pleurotus eryngii and Meat Particle Size on Sausage Quality
Jin, Sang-Keun ; Kim, Il-Suk ; Kim, Dong-Hoon ; Jeong, Ki-Jong ; Moon, Sung-Sil ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 343~348
The effect of Pleurotus eryngii and meat particle size on properties of sausage quality was investigated. Pleurotus eryngii and meat were processed and combined in the following three ways: T1 (minced Pleurotus eryngii+emulsified meat), T2 (chopped Pleurotus eryngii+emulsified meat) and T3 (chopped Pleurotus eryngii+chopped meat). The pH values of sausages showed T1 to be significantly higher (p<0.05) than T2 and T3. The shear force values showed no significant difference between treatments. T2 and T3 had significantly higher hardness values (p<0.05) than T1. With regard to color, the lightness and whiteness of sausage were significantly higher (p<0.05) for T1 and T2 than for T3. No significant differences between treatments were found regarding redness and yellowness. Panels rated T2 and T3 significantly higher (p<0.05) for aroma and flavor than T1. T2 was rated significantly juicier (p<0.05) than T1, T2 and T3 were rated significantly higher (p<0.05) for overall acceptability than T1.
Fatty Acid, Amino Acid Composition and Sensory Traits of Pork from Pigs Fed Artificial Culture Medium of Wild Ginseng
Jin, Sang-Keun ; Kim, Il-Suk ; Kim, Su-Jung ; Jeong, Ki-Jong ; Lee, Jae-Ryong ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 349~355
A total of 120 pigs (Berkshire) were used to investigate the effect of dietary supplementation with artificial culture medium ot wild ginseng (CMWG) on the fatty acid composition, amino acid composition and sensory characteristics or pork About
pigs were randomly assigned to one of four experimental diet groups[(both sexes)
(C: commercial diet feed; T: commercial diet+1 L CMWG per day for 70 days)]. Pigs were slaughtered at approximately 110 kg live weight, and fatty acid composition, amino acid composition and sensory characteristics were measured in pork loin. The monounsaturated and saturated fatty acid contents was greater in barrow fed a diet containing CMWG than those of the gilt pork and control groups, however the polyunsaturated fatty acid composition decreased. The EAA (essential amino acid) content was lower in pigs fed diets containing CMWG than that of the control groups, whereas the SAA (amino acid with sulfide) and FRAA (fragrant amino acid) contents were higher. The EAA and FAA (amino acid in relation to flavor) contents were lower for harrow than for gilt, however the SAAA (amino acid in relation to saccarinity), SAA and FRAA the contents were higher. Regarding the sensory evaluation of fresh meat, the color of gilt pork increased with diets containing CMWG relative to the control group. Drip loss and the marbling score for pigs fed with diets containing CMWG were higher in barrow than in gilt. The flavor and overall acceptability of cooked meat from the control group was higher for barrow than for silt.
The Physicochemical and Storage Characteristics of Sausage added Mugwort Powder
Han, Kyu-Ho ; Choi, Il-Shin ; Lee, Chi-Ho ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 356~361
This study was carried out to investigate the physico-chemical and storage characteristics of sausages added mugwort powder at
during 13 days. The composition of fresh sausages was as the following : meat 60 % (w/w), lard 20 %, ice 20 %, salt 1.5 %, sugar 0.5 %, phosphate 0.25 %, mugwort 2 % or 5 %. Sausages were divided into three groups; control group mugwort 0 %, Treatment I mugwort 2 % and Treatment II mugwort 5 %. The pH, TBA(thiobarbituric aid) value, VBN(volatile basic nitrogen), rheology, and sensory evaluation were measured. The changes of pH of all groups were slightly decreased with increasing storage days. But, the significant difference of pH changes were not shown between mugwort 2 % (Treatment I) and mugwort 5 % (Treatment II) groups. The changes of TBA values of all treatments increased during storage periods. TBA values of Treatment I and Treatment II groups were significantly (p<0.05) higher than that of the control group. The change of VBN showed trends to increase during storage periods. The change of VBN of Treatment I was significantly (p<0.05) lower than those of the control and Treatment II. Hardness and brittleness of 2 % and mugwort 5 % groups were significantly (p<0.05) higher than that of the control group. Elasticity and cohesiveness of 2 % and Treatment II were significantly (p<0.05) lower than that of the control group. Also, Treatment I was superior to the other groups by the results of sensory evaluation. Therefore, these results suggest that it may be possible to manufacture sausages added 2 % mugwort powder which can help to increase storage periods, and improve quality of sausage.
Determination of Hydroxyproline Contents of Pork Meat for Quality Evaluation of Meat Products
Kim, Jin-Seong ; Kim, Jae-Hun ; Park, Jin-Gyu ; Park, Jae-Nam ; Lee, Ju-Woon ; Byun, Yu-Ryang ; Byun, Myung-Woo ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 362~367
This study was conducted to evaluate the feasibility of determination of hydroxyproline (Hyp) contents in pork meat for the quality evaluation of meat products. The relationship between the Hyp contents and pork grade was not high in porcine semitendinosus muscle. Whereas, Hyp contents of pork fresh ham and hamburger patties prepared with them were significantly increased as the decrease of pork grade. These results showed that the determination of Hyp contents might be a useful method for the quality evaluation of meat products.
Characterization of Equine Milk and Cheese Making
Chang, O.K. ; Humbert, G. ; Gaillard, J.L. ; Lee, B.O. ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 368~374
We have studied on characterization and cheese making like mineral contents, protein composition and coagulation pattern on equine milk. At first, for contents of mineral on equine milk, It was lower in equine than bovine milk Contents of Na, Mg, P, Ca and K the major minerals, were indicated as 18.3 mg, 0.4 mg, 33.3 mg, 80.9 mg and 134.9 mg respectively by 100 g. In the distribution of nitrogen, the ratio NPN to Nt was indicated as 9.8% while that of bovine milk was 7%. And In NCN, its percentage was indicated as 45.6% shelving that Equine casein was lower than bovine. From these results, equine milk could not be applicable to cheese production since there are no coagulable nitrogen fraction such as
-casein, as there aye with bovine milk. Equine milk will be more acceptable if we accept that the phylogenic affinity is near to human. It is the same as equine from the view points that monogastric, which did not contain ruminant's casein. For the rennet coagulation, equine milk was different than bovine milk. Equine milk did not coagulated by rennet after the addition of
. But when bovine
-casein was added in the presece of rennet, and
to equine milk, coagulation occurred. Such phenomenon was also observed by the use SEM. Verification of
-casein by SDS-PACE did not existed in equine milk. The Casein of equine milk(54.4%) is similar to human milk in that casein/whey is about 1. For equine milt this can be explained because distance between casein and Ca is great, casein being lower, which result in reaction of casein with
because it could not activated which lasting time of coagulation is too long.
Identification of Meat Species Using PCR-RFLP Marker of Cytochrome b Gene
Shin, Sung-Chul ; Chung, Ku-Young ; Chung, Eui-Ryong ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 375~379
Food labeling regulations require that the meat species in various meat products are accurately declared to the consumer. Substitution or adulteration of costly meat with a cheaper one is one of the most common problems in the meat industry. In this study, PCR-restriction fragment length polymorphism(RFLP) method of the mitochondrial cytochrome b(mt cyt b) gene has been applied for identification of the origin of six mammalian meat species(beef, port horse, goat, mutton and deer) and three poultry meat species(chicken, turkey and duck) as raw materials for meat products. PCR was used to amplify a variable region of mt cyt b gene. Meat species differentiation was determined by digestion of the amplified products with a 359 bp fragment using HaeIII and HinfI restriction enzymes, which generated species-specific RFLP patterns. This PCR-RFLP DNA marker of mt cyt b gene could be very useful for the accurate and reliable identification and discrimination of animal meat species in routine analysis.
Consumer's Purchase Behavior of Branded Pork by Income and Age in Gyeongnam Province
Lee, Moon-Hee ; Kim, Tae-Wan ; Heo, Soon-Ku ; Han, Il-Moon ; Jin, Sang-Keun ; Kim, Il-Suk ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 380~385
A total 178 housewives in Gyoungnam province were surveyed with regard to branded pork purchasing behavior. The results of this study suggest the existence of income and age differences in attitudes toward branded pork. Based on the collected survey data, income level plays a significant role in the information/perception channel (p<0.01), purchasing power associated with brand name value (p<0.1), and attitudes toward quality assurance (p<0.01) of branded pork. Consumer age was significantly different with regard to the purchase place (p<0.05) and purchase frequency (p<0.1) of branded pork.
Enhancement of Liver Function by Curcuma Extract on Acute Hepatotoxicity in Rat
Kim, Chang-Ryoul ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 386~393
The effects of Curcuma extract Solomon's seal (Polygonatum odoratum var. pluriflorum), and maltodextrose on acute hepatotoxicity in Sprague-Dawley (SD) rats were investigated. Acute hepatotoxicity was induced by 0.5 mL of carbon tetrachloride (
) per kg of SD rats, which was injected to them before administration of Curcuma extract or both Solomon's seal (Polygonatum odoratum var. pluriflorum) and maltodextrose mixtures. SD rats dose with Curcuma extract of 4 mg or 40 mg per kg per day significantly (p<0.05) reduced the levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALKP) after 7 days compared to the controls dose with water. Treatments of Curcuma extract with 4 mg per kg per day in SD rats significantly (p<0.05) reduced aspartate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALKP) to 78.0%, 82.6%, and 76.3% after 7 days compared to the controls, respectively. The levels of AST and ALT in SD rats dose with both Solomon's seal (Polygonatum odoratum var. pluriflorum) and maltodextrose mixtures or either alone had no significantly different (p>0.05) compared to the controls. Treatments of Curcuma extract combined with Solomon's seal (Polygonatum odoratum var. pluriflorum) and maltodextrose mixtures was 'liked more' to the sensory scores for odor and flayer compared to the controls. It was considered that Curcuma extract combined with both Solomon's seal (Polygonatum odoratum var. pluriflorum) and maltodextrose mixtures could be used to functional food for enhancement of health and consumer acceptance.
Toxin Gene Typing, DNA Fingerprinting, and Antibiogram of Clostridium perfringens Isolated from Livestock Products
Lee, Seung-Bae ; Choi, Suk-Ho ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 394~401
Forty Clostridium perfringens isolates were obtained from twelve animal products, following the examination of eighty six beef, pork, broiler chicken and salami meat products, and eleven milk powder products. There were 21 isolates from salami stored at
, 3 isolates from pork, 4 isolates from beef, 9 isolates from broiler chicken, and 3 isolates from milk powder. Only the cpa gene encoding a toxin among the 5 toxin genes tested (cpa, cpb, etx, iap, and cpe) was detected in all forty isolates, suggesting contamination with C. perfringens type A. DNA fingerprinting analysis using PCR of the tRNA intergenic spacer (tDNA-PCR) and the 16S-23S internal transcribed spacer (ITS-PCR), and randomly amplified polymorphic DNA (RAPD) analysis were attempted to differentiate the isolates. RAPD analysis was the most discriminating method among the three PCR analyses. Isolates from the same products tended to show similar RAPD patterns. Antimicrobial susceptibility tests showed that some isolates from broiler chickens had the same antibiogram with multiple resistance to streptomycin, colistin, and ciprofloxacin. Antibiograms were similar between isolates from the same livestock products, but differed considerably between the products.
Quorum-Sensing Mechanisms in Bacterial Communities and Their Potential Applications
Yoon, Sung-Sik ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 3, 2006, Pages 402~409
Although microorganisms are, in fact, the most diverse and abundant type of organism on Earth, the ecological functions of microbial populations remains poorly understood. A variety of bacteria including marine Vibrios encounter numerous ecological challenges, such as UV light, predation, competition, and seasonal variations in seawater including pH, salinity, nutrient levels, temperature and so forth. In order to survive and proliferate under variable conditions, they have to develop elaborate means of communication to meet the challenges to which they are exposed. In bacteria, a range of biological functions have recently been found to be regulated by a population density-dependent cell-cell signaling mechanism known as quorum-sensing (QS). In other words, bacterial cells sense population density by monitoring the presence of self-produced extracellular autoinducers (AI). N-acylhomoserine lactone (AHL)-dependent quorum-sensing was first discovered in two luminescent marine bacteria, Vibrio fischeri and Vibrio harveyi. The LuxI/R system of V. fischeriis the paradigm of Gram-negative quorum-sensing systems. At high population density, the accumulated signalstrigger the expression of target genes and thereby initiate a new set of biological activities. Several QS systems have been identified so far. Among them, an AHL-dependent QS system has been found to control biofilm formation in several bacterial species, including Pseudomonas aeruginosa, Aeromonas hydrophila, Burkholderia cepacia, and Serratia liquefaciens. Bacterial biofilm is a structured community of bacterial cells enclosed in a self-produced polymeric matrix that adheres to an inert or living surface. Extracellular signal molecules have been implicated in biofilm formation. Agrobacterium tumefaciens strain NT1(traR, tra::lacZ749) and Chromobacterium violaceum strain CV026 are used as biosensors to detect AHL signals. Quorum sensing in lactic acid bacteria involves peptides that are directly sensed by membrane-located histidine kinases, after which the signal is transmitted to an intracellular regulator. In the nisin autoregulation process in Lactococcus lactis, the NisK protein acts as the sensor for nisin, and NisR protein as the response regulator activatingthe transcription of target genes. For control over growth and survival in bacterial communities, various strategies need to be developed by which receptors of the signal molecules are interfered with or the synthesis and release of the molecules is controlled. However, much is still unknown about the metabolic processes involved in such signal transduction and whether or not various foods and food ingredients may affect communication between spoilage or pathogenic bacteria. In five to ten years, we will be able to discover new signal molecules, some of which may have applications in food preservation to inhibit the growth of pathogens on foods.