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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 Properties of Pork Loin Marinated with a NaCl and Sodium Tripolyphosphate Solution and Sensory Attributes of Tomato Sauce-Stewed Products using Marinated Loin
Kim, Il-Suk ; Jin, Sang-Keun ; Park, Ki-Hoon ; Jung, Gi-Jong ; Kim, Dong-Hun ; Lee, M. ; Choi, Jine-Sang ; Hoe, Soon-Ku ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 411~417
This study was conducted to evaluate the physicochemical properties of pork loin marinated with a solution of Nan and sodium tripolyphosphate, and the sensory attributes of tomato sauce-stewed products using marinated loin. Pork loin samples were cut
and assigned to 3 treatment groups [C; unmarinated control (100% distilled water), T1; 10% sodium chloride, T2; 10% sodium chloride + 3% sodium tripolyphosphate]. Samples were marinated for 24hr at
. The uptake of marinade in the treatment groups was significantly greater (p<0.05) than that of C, however no significant difference between the two treatments was observed. Cooking losses were highest (p<0.05) for T1, while lowest (p<0.05) for T2. All marinated loins had a significantly higher (p<0.05) yield than the control. The pH of the marinade solution ranged from 7.00 for T1 to 8.47 for T2. The two marinated loins had a significantly higher (p<0.05)
than the control. The water holding capacity (WHC) was highest for T2, and lowest for T1. CIE
tended to be slightly higher in the control than either treatment group. The shear force value
of yaw meat did not differ between the control and marinated muscle samples. However, cooked meat had a significantly lower (p<0.05) shear force value in T2 than C and T1. Hardness values were significantly lower (p<0.05) for both treatments compared with the control. There were no differences in texture profile, except hardness, between the control and the two treatments. Regarding the sensory evaluation of tomato sauce-stewed products manufactured with marinated pork loin, the treatment groups scored marginally well in tenderness, juiciness and overall acceptability, while the flavor score of the control was significantly higher than those of T1 and T2.
Characteristics of Ginseng Extract and Its Effects on Sensory Properties of Pork Sausage
Park, Kyoung-Mi ; Hwang, In-Ho ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 418~425
This study was conducted to evaluate extraction properties of crude saponin and ginsenosides, and their effects on sensory properties of emulsified pork sausage. Non-dried ginseng root was boiled in 0 (e.g., 100% distilled water), 20, 40, 60, 80 or 100% ethanol, and powdered by a freezing dry method. Weight of dried powder for the 0% ethanol extraction was 20% of initial non-dried ginseng weight, while
and 100% ethanol extractions resulted in approximately 15 and 10% of their initial weights, respectively. On the other hand, crude saponin content in the dried powder was linearly increased for a higher ethanol content where 100% ethanol extraction resulted in 123.52 mg/g. LC/MS analysis of crude saponin for quantifying ginsenosides showed that Rb1, Rb2 and Rc were significantly (p<0.05) higher levels for both 80 and 100% ethanol extractions. In the case of Rg1 ginsenoside, 60, 80 and 100% ethanol extractions resulted in significantly (p<0.05) higher levels. Emulsified pork sausages containing 0, 1 or 2% ginseng extracts were smoked or non-smoked and their sensory characteristics and preference were evaluated. Smoking process significantly (p<0.05) decreased juiciness and tenderness, but the treatment significantly (p<0.05) improved flavor and consumer preference. It was particularly noticed that a 2% addition of ginseng extract prevented the adverse effects of smoking process on juiciness and tenderness while the 2% addition significantly (p<0.05) improved consumer preference. The current results implied that addition of ginseng extract in emulsified pork sausage could improve sensory quality.
Effects of Gender on Sensory Scores, Fatty Acid and Amino Acid of Berkshire Pork
Hah, Kyung-Hee ; Jin, Sang-Keun ; Kim, Il-Suk ; Jung, Hyun-Jung ; Kim, Dong-Hoon ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 426~430
This study was conducted to investigate the effects of gender on sensory scores, fatty acid and amino acid of Berkshire pork A total of 40 pigs (60 kg) were divided into 2 group (gilt and barrow) and raised up to 110 kg live weight. Pigs were conventionally slaughtered, and then chilled overnight. Pork loin (longissimus dorsi) muscle was removed from each left side and meat qualities were evaluated. The results obtained were as follows; In sensory evaluation, color, marbling score, aroma and overall acceptability of brrow groups were significantly higher than that of gilt groups (p<0.05). In fatty acid analysis, linoleic acid and arachidonic acid of gilt groups were higher than those of barrow groups, EFA (essential fatty acid) and UFA (unsaturated fatty acid) were lower in barrow groups compared to the gilt groups. In amino acid compositions, alanine, tyrosine and arginine of barrow groups were significantly higher and threonine, proline and histidine lower than those of gilt groups (p<0.05).
Comparison of Yield, Physico-chemical and Sensory Characteristics for Chicken Surimi Manufactured by Alkaline Adjustment with Different Raw Materials
Jin, Sang-Keun ; Kim, Il-Suk ; Kim, Dong-Hoon ; Jeong, Ki-Jong ; Choi, Yeung-Joon ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 431~440
This study was carried out to compare of yield, physico-chemical and sensory characteristics for chicken surimi manufactured by alkaline (pH 11) adjustment with different raw materials. Four experimental groups were surimi with chicken breast (T1) and chicken leg (T2) by spent hen, SF-MDCM (T3) and JY-MDCM (T4). Yield was higher in order of T1>T2>T3>T4 (p<0.05). The yield, physico-chemical and sensory characteristics of T1 were significantly higher than those of other treatments. Especially,
and W value, shear force, textural properties, folding test, breaking force, gel strength, breaking
, flavor, color and overall acceptability were higher in T1 but ar value, cooking loss, collagen and myoglobin content of T1 were lower than those of other treatments (p<0.05). Deformation, aroma, juiciness, tenderness were higher but met-myoglobin and yield of T4 were lower than those of T2 and T3 (p<0.05). Crude fat cooking loss and met-myoglobin content were higher in T2 but
value, brittleness, hardness, gumminess, chewiness, folding test, breaking
and aroma of T2 were lower than those of other treatments (p<0.05). pH, collagen and moisture content and br value were higher but crude protein, folding test,
and W value, cohesiveness, tenderness of T3 were lower than those of other treatmene (p<0.05). Correlation coefficients (r>0.8) between folding test and other items was positive in crude protein
value, shear force and cohesiveness but negative in moisture content (p<0.05).
Evaluation of Various Storage Temperatures and Times on the Composition of Volatile Compounds Extracted from Fresh Pork Belly
Park, Sung-Yong ; Chin, Koo-Bok ; Yoo, Seung-Seok ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 441~446
The objective of this study was to investigate volatile compounds extracted from fresh pork belly during storage time at 4 or
. Approximately thirty-one volatile compounds includingaromatics (6), aldehydes (6), acids (5), alcohols (4), ketones (4), alkanes (4), alkenes (1) and amines (1) in fresh pork belly were identified. Among them, volatile compounds such as 1-butanol, propane, 2-butanol, 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol, 1-pentanol, phenol, 2-pentyl-furan, indole and 2-dodecanone correlated with storage temperature and storage time. Aldehydes including hexanal and hexadecanal at 4t were the predominant volatile compounds, whereas at
storage, aromatics including phenol and indole, and alcohols including 2-butanol and 1-butanol were the predominant volatile compounds. Contents of 1-butanol, 2-butanol, 3-hydroxy-2-butanone, acetic acid, phenol and indole increased markedly with increased storage time, and 1-butanol, 2-butanol, 3-hydroxy-2-butanone, acetic acid, indole and 2-dodecanone were only detected at
Effects of Dietary Supplemental
on Growth Performance, Nutrients Digestibility, Blood Characteristics, Meat Quality and Carcass Traits in Weaning-to-Finishing Pigs
Kim, Y.H. ; Wang, Y. ; Cho, J.H. ; Chen, Y.J. ; Kim, H.J. ; Yoo, J.S. ; Min, B.J. ; Lee, S.J. ; Park, J.C. ; Jung, H.J. ; Kim, I.H. ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 447~453
This study was conducted to investigate the effects of
(a mineral mix) supplementation on growth performance, nutrients digestibility, blood characteristics, meat quality and carcass traits in weaning-to-finishing pigs. A total of 48 crossbred
pigs with initial body weight (BW) of
were used in a 21 wks trial. Pigs were blocked by weight and allotted to two dietary treatments in a completly randomized design. There were 6 pens per treatment. Dietary treatments included: 1) Control (CON: basal diet) and 2) MT (basal diet+0.8%
). Through the entire experimental period, there were no effects of dietary
supplementation on growth performance nutrients digestibility, blood characteristics and meat quality traits (p>0.05). Market weight and backfat thickness also had no differences between the two treatments (p>0.05). However, carcass weight and carcass ratio in MT treatment were improved significantly compared with CON treatment (p<0.05). In conclusion, supplmentation of
can increase carcass weight and carcass ratio in weaning-to-finishing pigs, however, it has no effects on growth performance, nutrients digestibility, blood characteristics and meat quality traits.
Effects of Green Tea Extracts on Quality Characteristics and Reduced Nitrite Content of Emulsion Type Sausage during Storage
Yang, Han-Sul ; Jeong, Jin-Yeon ; Lee, Jeong-Ill ; Yun, I-Ran ; Joo, Seon-Tea ; Park, Gu-Boo ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 454~463
This study was carried out to investigate the effects of addition of green tea extract material with or without nitrite (0.02 g) on the quality characteristics and reduced nitrite content of emulsion-type sausages during 4 weeks of storage at
. The treatments were; non-added nitrite and green tea extract (0, added nitrite and non-added green tea extract (T1), added nitrite and 0.2% green tea extract (T2), added nitrite and 0.5% green tea extract (T3), and added nitrite and 1% green tea extract (T4). The lightness
of sausage containing nitrite and green tea extract together were significantly lower than control and T1 (p<0.05). The redness
of sausage containing only nitrite (T1) and, nitrite and green tea extract at 1% (T4) were significantly higher than control (p<0.05). The total expressible fluid (%) of sausage containing nitrite and green tea extract were significantly lower than control (p<0.05). Cohesiveness of sausage containing green tea extract were significantly lower than control (p<0.05) at 2 and 4 weeks storage period. Addition of nitrite and green tea extract decreased the TBARS values (p<0.05). It was also found that natural extract (green tea) treatments decreased TBARS formation more than only added nitrite (Tl) (p<0.05). The changes of total plate count and coliform plate count were increased during storage time. The total plate count of T1 was higher at 4 weeks of storage period, while the coliform plate count was higher in control at 2 and 4 weeks of storage period compare to other treatments. The residual nitrite content was decreased during storage time in all treatment except control and the effectiveness of decreasing ability was higher with increasing green tea extract.
Studies on Physical Properties of Pork Frozen by Various High Pressure Freezing Process
Ko, Se-Hee ; Hong, Geun-Pyo ; Park, Sung-Hee ; Choi, Mi-Jung ; Min, Sang-Gi ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 464~470
This study was carried out to investigate the effect of various high pressure freezing treatments on the physical properties of pork To compare the effect of freezing on meat quality, atmospheric freezing (AF), pressure and freezing (PF), pressure shift freezing (USF) and pressure assisted freezing (PAF) were conducted at pressure of 100 MPa. Water binding properties, shear force and colour were measured as physical properties of pork PAF showed shorter phase transition time than PSF. Although significant increase (p<0.05) in water binding properties was found only at PAF, meat frozen under hydrostatic pressure environment showed improved water binding properties. However, all high pressure freezing treatment caused significantly increased shear force (p<0.05), especially at PF treatment. In color, all high pressure freezing treatments showed significantly higher color parameters (p<0.05) than AF, whilst no significant differences among high pressure freezing treatments were found (p>0.05). Therefore the result indicated that applied hydrostatic pressure improved functional properties of pork with increasing freezing rate and PAF had more potential benefit than PSF at mild pressure range.
Effects of High Dose Gamma Irradiation on Shelf Stability and Lipid Oxidation of Marinated and Precooked Pork Rib Steak
Lee, Ju-Woon ; Park, Jae-Nam ; Kim, Jae-Hun ; Park, Jin-Gyu ; Kim, Cheon-Jei ; Kim, Kwan-Soo ; Byun, Myung-Woo ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 471~477
This study was conducted to evaluate the application of high dose irradiation for ensuring shelf stability of marinated and precooked pork rib steak in the severe environments such as desert or space, etc. Marinated and precooked pork rib steak was manufactured, vacuum-packaged and gamma-irradiated with the absorbed doses of 10, 20, 30, 40 and 50 kGy, and used for the tests of the growth of microorganisms and lipid oxidation during storage at 35t of acceleration condition. Any growth of microorganisms was not observed in irradiated samples after irradiation immediately. However, the growths were observed in 10, 20 and 30 kGy samples at 4, 7 and 14 day storage, respectively. High dose (40 and 50 kGy) gamma irradiation retarded the growth of aerobic microorganisms by the analysis of kinetic parameter. The content of malondialdehyde increased in all samples during storage periods, and gamma irradiation accelerated the increase of lipid oxidation. Therefore, the application of combination of the various food processing technology should be considered for the sterilization of marinated and precooked pork rib steak without any deterioration of the quality occurred by high dose irradiation.
Effects of Ethanol Extracts of Bacillus polyfermenticus SCD on Tteokgalbi Quality during Storage
Kim, Hack-Youn ; Jeong, Jong-Youn ; Choi, Ji-Hun ; Lee, Mi-Ai ; Lee, Jang-Hyun ; Chang, Kyung-Hoon ; Choi, Shin-Yang ; Paik, Hyun-Dong ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 478~485
The treatments of Tteokgalbi studied were: control (no antioxidants); (T1) ethanol extracts of Bacillus polyfermenticus SCD (5%); (T2) ascorbic acid (0.06%); (T3) ascorbic acid (0.03%) + ethanol extracts of B. polyfermenticus SCD (2.5%). The pH of T1, T2, and T3 samples was significantly (p<0.05) lower than that of the control for up to 3 days of storage. Thereafter T1, T2 and T3 had a significantly higher (p<0.05) pH value than the control during storage. TBA values were significantly lower (p<0.05) in all treated samples relative to the control. The TBA value of the control rapidly increased after 6 days of storage, whereas the TBA values of the test samples did not sharply increase. T3 samples treated with vitamin C and Bacillus polyfermenticus SCD had a higher TBA value than T1 and T2 samples. The VBN values of T1, T2 and T3 sampleswere lower than that of the control (p>0.05). VBN values of the ground pork meat samples significantly increased (p<0.05) with storage time. The total microbial counts of each sample significantly increased with storage time (p<0.05). The
values of T1 and T3 samples containing added vitamin C were significantly higher (p<0.05) than that of the control and T2 samples during storage. The
value of T2 samples was significantly higher (p<0.05) than that of other ground pork meat products during storage.
Manufacture and Product Evaluation of Fermented Sausages Inoculated with Freeze-Dried Kimchi Powder and Starter Culture(Lactobacillus plantarum)
Han, Kyu-Ho ; Park, Jin-Kwan ; Lee, Chi-Ho ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 486~490
The fermented sausages were produced using 10% freeze-dried kimchi powder and kimchi powder plused 0.1% Lactobacillus plantarum, and their manufacture and product properties were investigated. The pH values were decreased rapidly at 7 days, and pH values of final products became to
. Water contents were
. Lactic acid bacteria were range from
, and Enterobacteriacease group and Salmonella were not detected in the products at 20 days. The sour taste of fermented sausages with kimchi powder and starter culture had higher score than counterparts.
A Study on the Pork Market Analysis of the Philippines and the Export Prospect of Korea Pork
Kwak, Young-Tai ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 491~496
This study was focused on the pork market analysis of the Philippines and the export prospect of Korean pork to the Philippines. The main results are as follows; first, the Philippines have relied on import some quantity of pork consumption every year because climate condition is unfavorable for pig raising and production technologies are undeveloped. Major exporting countries to the Philippines are Germany, Canada, Belgium, Denmark, France, Holland. Second, Korea exported pork of 2,885 tons to the Philippines from Jan. 2004 to Oct. 2004. It was 5.7% of total import pork Third, pork of skinning was 20% higher than the pork of scalding in the consumer price of pork in the Philippines. The consumer price of pork in Korean pork market was 281% in belly, 118% in loin, 106% in leg, 117% in tenderloin higher than the Philippines pork market. Fourth, the export of Korean pork to the Philippines depends on the price of Korean pork market entirely for future, but low grade part of pork and byproducts can be exported to the philippines because consumer price of pork in the Philippines is low compared to Korean pork market.
Adhesion of Bifidobacteria to Caco-2 Cells and in Relation to Cell Surface Hydrophobicity
Lim, Kwang-Sei ; Huh, Chul-Sung ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 497~502
The adhesion of 16 bifidobacterial strains, including 10 isolates from Korea infants, to Caco-2 cells and their cell surface hydrophobicity were tested. The results of adhesion and cell surface hydrophobicity of for various bifidobacterial strains were obtained and correlations between adhesion and hydrophobicity were strain-dependent properties. Any correlations between species of tested strains were not observed. Among the tested strains, Bifidobacterim longum D6, B. longum H4, B. thermophilum ATCC 25525, B. suis ATCC 27533, and B. animalis subsp. lactis BB12 had higher adherent properties and B. bifidum B3, B. longum D6, B. longum stronger hydrophobicity, respectively. Due to the strain-dependant correlation between adhesion to Caco-2 cells and cell surface hydrophobicity of bifidobacteria, these results provide a possible method for preliminary selection of bifidobacteria potentially adherent to Caco-2 cells by means of cell surface hydrophobic properties.
Viability of Bifidobacterial Strains against Acid, Bile Acid, and Oxygen Exposure
Lim, Kwang-Sei ; Huh, Chul-Sung ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 503~510
Survival and stability of 19 bifidobacterial strains included 13 isolates from Korean infants against acid, bile acid and oxygen exposure were examined. Acid resistance of selected strains at pH values of 4.0, 3.0 and 2.0 was tested. Among the bifidobacterial strains tested, B. bifidum B3, B. longum D6, and B. adolescentis F1 exhibited higher viable cell counts exposed to acid whereas other strains had various results. The abilities of the strains to grow in the MRS broth containing 0.2% thioglycolic acid and 0.2% oxgall were tested and the tolerance of B. bifidum B3 and B. longum D6 to bile acid were higher than that of others. Even though in same species, the tolerance of tested strains to bile acid were variable. Stabilities of tested strains to oxygen exposure were variable and B. bifidum and B. longum strains showed relatively higher viable cell counts after 48 hours exposure to aerobic incubation. These results demonstrated that the survival and stability of bifidobacterial strains to acid, bile acid, and oxygen exposure were variable and strain-dependent. Due to their tolerant ability to environmental factors like acid, bile acid, and oxygen, B. bifidum B3 and B. longum D6 had good potential properties as probiotic cultures and may be useful for industrial application.
Screening of Lactic Acid Bacteria as Starter Culture for Making Fermented Sausage
Han, Soo-Min ; Kim, Young-Joo ; Lee, Hong-Chul ; Chin, Koo-Bok ; Oh, Se-Jong ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 511~516
The objectives of this study was to compare the probiotic characteristics of lactic acid bacteria (LAB) for their ability to assimilate cholesterol, production of bacteriocin, inhibition of angiotensin I-converting enzyme (ACE), and viability under artificial gastrointestinal fluids. Among tested lactic acid bacteria, L167 strain exhibited the highest ACE inhibitory activity (58.75%). The production of ACE inhibitory peptide derived from fermented milk by L167 strain started at the beginning of stationary phase with maximum activity occurring late of the stationary phase. The highest ACE inhibitory activity was observed at 20 h in 10% skim milk medium. L155 strain exhibited cholesterol assimilation activity compared with probiotic strains such as Lactobacillus acidophilus ATCC 43121. With addition of bacteriocin culture, viable cells of Staphylococcus aureus in fermented sausage were slightly decreased during storage. Among selected strains of LAB, 3 strains weve identified as L. plantarum (L155, L165, L167), and two strains were identified as Pediococcus damnosus (L12) and L. paracasei ssp. paracasei (P113) by use of API carbohydrate fermentation pattern and physiological tests.
Effects of Dietary Fats on the Cholesterol Content and Fatty Acid Composition of Egg Yolk
Kang, Hwan-Ku ; Kim, Gyeom-Heon ; Park, Byung-Sung ; Jang, Ae-Ra ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 517~524
We investigated the effect of different kinds of dietary fats on the fatty acid composition, cholesterol content and quality of hens' eggs. The Haugh units, breaking strength, shell thickness and yolk color were not significantly different among the test groups. The type of dietary fat fed each test group notably altered the polyunsaturated fatty acid composition and cholesterol content of egg yolk. The n-6 fatty acid content of egg yolk was highest in the corn oil fed group being 31.61%, and this tended to decrease in the tallow, linseed oil and fish oil fed groups(P<0.05) in that order. The n-3 fatty acid content of egg yolk tended to increase in the linseed oil and fish oil fed groups with values of 9.74% and 5.16%, respectively(p<0.05). The increase of n-3 fatty acids in the yolk resulted in a reduced cholesterol content of the eggs. The cholesterol content ranged from
of yolk or
of egg(p<0.05). The cholesterol content of egg yolk was highest in the tallow fed group, and significantly reduced to 13.01% in the fish oil group, 11.49% in the linseed oil group and 6.91% in the corn oil group(p<0.05). This result suggests that it is possible to reduce the cholesterol content or to increase the n-6 and n-3 polyunsaturated fatty acid contents in eggs by the manipulation of dietary fats.
Quality Properties of Appenzeller Cheese Added with Chlorella
Heo, Ji-Youn ; Shin, Hyun-Jung ; Oh, Dong-Hwan ; Cho, Sung-Kyun ; Yang, Chul-Ju ; Kong, Il-Keun ; Lee, Sang-Suk ; Choi, Kap-Sung ; Choi, Sung-Hee ; Kim, Sang-Chul ; Choi, Hee-Young ; Bae, In-Hyu ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 525~531
Effects of Chlorella powder on the growth of lactic acid bacteria, ripening velocity and organoleptic properties in Appenzeller cheese were investigated. Added levels of Chlorella powder were 0, 0.5, 1.0 and 2.0%. The lactic acid bacteria count was higher in cheese added with Chlorella than those in the control cheese. The pH of cheese increased gradually after 3 weeks, reaching pH
at 15 weeks of maturation, and the pH was slightly lower in Chlorella added cheese than in control cheese. The soluble nitrogen compounds, non casein nitrogen (NCN) and non protein nitrogen (NPN), in Appenzeller cheese increased during 15 weeks of ripening, and they were higher in Chlorella added cheese than in control cheese. Electrophoresis of cheese proteins revealed that caseins were degraded more rapidly in Chlorella cheese as the level of Chlorella increased so that the cheese with 2% Chlorella could have developed a bitter taste and a stench by an excessive degradation of proteins. Sensory scores of the cheese ripened for 15 weeks were diminished as the level of Chlorella increased especially the cheese added with 2% Chlorella obtained significantly lower values of sensory scores than control cheese. Among the Chlorella cheeses, 0.5% Chlorella added cheese showed the highest score in overall sensory preference. From the results, the adequate level of Chlorella powder being added to produce an Appenzeller cheese product with acceptable quality was suggested to be 0.5%.
The Effects of Exopolysaccharide Produced by Streptococcus thermophilus BODY1 on Infection of Rotavirus in MA-104 Cell
Song, Jin-Ook ; Kim, Yong-Hui ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 532~539
This study was conducted to evaluate the inhibitory effects of exopolysaccharide(EPS) produced by Streptococcus thermophilus BODY1 on rotavirus(RV). EPS was isolated from a commercial lactic acid bacteria, Str. thermophilus BODY1. The results obtained were as follows : At 0.1% of EPS, inhibitory effects of EPS on the MA-104 cell using MTT assay were,
, respectively. At 0.1/128%, the effects were
, respectively. These results indicate that EPS have inhibitory effects on various serotype and sources of RV from different animals.
Cholesterol Removal of Milk and Dairy Products using
Han, Eun-Mi ; Kim, Song-Hee ; Kwak, Hae-Soo ;
Korean Journal for Food Science of Animal Resources, volume 26, issue 4, 2006, Pages 540~547
This review highlights areas of interest in the cholesterol removal of milk and dairy products. The demand for cholesterol removal has increased due to consumer demand for cholesterol-reduced products. At present the best method for producing without changing flavor, taste and texture of the products is entrapping cholesterol by
. Especially, crosslinking of
is important due to recycling that could be separated the
from treated cream or milk. The recycling can be up to 10 times with keeping the rate of cholesterol removal. Various functional milk and dairy products can be produced in this manner. This report reviews general information including methods of cholesterol removal, crosslinking of
, and recycling of the
in milk and dairy products.