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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
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Volume & Issues
Volume 27, Issue 4 - Dec 2007
Volume 27, Issue 3 - Sep 2007
Volume 27, Issue 2 - Jun 2007
Volume 27, Issue 1 - Mar 2007
Selecting the target year
Quality Characteristics of Low-Fat Sausage Containing Curcumin Extract during Cold Storage
Kim, Il-Suk ; Jin, Sang-Keun ; Park, Ki-Hoon ; Jeong, Ki-Jong ; Kim, Dong-Hoon ; Yang, Mi-Ra ; Chung, Young-Sin ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 255~261
DOI : 10.5851/kosfa.2007.27.3.255
The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.
Comparison of Vitamin A, E, and Cholesterol Contents and the Sensory Properties of chilled Hanwoo and Australian Beef
Yang, Seung-Yong ; Lim, Sang-Dong ; Jeon, Ki-Hong ; Nam, Kung-Bae ; Kwon, Sin-Ae ; Park, Ji-Eun ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 262~266
DOI : 10.5851/kosfa.2007.27.3.262
This study was carried out to compare the taste and nutrient characteristics of Hanwoo chilled sirloin and rump with Australian beef sirloin and rump. Vitamin A, vitamin E and cholesterol were highest in Hanwoo among the three breeds (p<0.05). With regard to hexane composition, the percentage of inosine monophosphate (IMP) was the highest in Hanwoo. In addition, the sensory scores were also highest from Hanwoo. These results indicated from Hanwoo had the most acceptable quality among the five breeds tested (vitamin A, vitamin E, cholesterol, hexane, and sensory test).
Effect of Cryoprotectants on the Physico-chemical Characteristics of Chicken Breast Surimi Manufactured by pH Adjustment during Freezing Storage
Jin, Sang-Keun ; Kim, Il-Suk ; Kim, Su-Jung ; Jeong, Ki-Jong ; Lee, Jae-Ryong ; Choi, Yeung-Joon ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 267~276
DOI : 10.5851/kosfa.2007.27.3.267
This study was conducted to determine the effect of cryoprotectants (sugar, sorbitol, polyphosphate) on the physico-chemical characteristics of chicken breast surimi manufactured by pH adjustment (pH 11.0) during freezing storage. The final surimi was divided into experimental units to which the following treatments were randomly assigned: C (Alaska pollack surimi: two washings, 4% sugar +5% sorbitol
0.3% polyphosphate additive): T1 (chicken breast surimi: pH 11.0 adjusted, 0.3% polyphosphate additive): T2 (chicken breast surimi pH 11.0 adjusted, 5% sorbitol +0.3% polyphosphate additive); T3 (chicken breast surimi: pH 11.0 adjusted, 4% sugar +5% sorbitol +0.3% polyphosphate additive). The crude protein content of the control was higher than all treated samples, however the moisture, crude fat and crude ash of T3 were higher than the control (p<0.05). The pH, WHC and collagen content of the control were higher than all of the treated samples, and these values decreased with storage time for all treatments and the control (p<0.05). The cholesterol content of the control was lower than all treated samples, but the myofibrillar protein contents of all treated samples were higher than the control (p<0.05). The cooking loss of T2 was lower than the control and the other two treatments (p<0.05). The
values of all treated samples were higher than those of the control during freezing storage (p<0.05). The W value of T3 at 1.5 and 3 months of freezing storage was higher than the control and T1 (p<0.05). The myoglobin and met-Mb contents of the control were similar to all treated samples, and the met-Mb content of the control and all treated samples increased with storage time (p<0.05). Immediately after freezing, the hardness of the control was higher than all treated samples, however it was lower after 1.5 and 3 months of frozen storage (p<0.05). The cohesiveness and gumminess of the control were higher than all treated samples immediately after freezing, however the values for T3 were higher than those of the control and the other two treatments during frozen storage for 1.5 and 3 months (p<0.05).
Effects of Feeding Dietary Mugwort Powder on the Fattening Performance and Carcass Characteristics in the Fattening Hanwoo
Kim, Byung-Ki ; Jung, Chang-Jin ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 277~283
DOI : 10.5851/kosfa.2007.27.3.277
This study was conducted to determine the effect of mugwort powder supplementation on the fattening performance and carcass characteristics during a 14 month period (from 14 months to 27 months after birth) in 32 heads of fattening Hanwoo. Fattening Hanwoos were randomly assigned 4 treatments (8 heads/treatment): C-1 [(control (0%) with Hanwoo steers)], C-2 [(control (0%) with Hanwoo heifers)], T-1 (supplementation with 2.0% mugwort powder with Hanwoo steers) and T-2(supplementation with 2.0% mugwort powder with Hanwoo heifers). The final body weights for C-1, C-2, T-1 and T-2 at 27 months were 648.6kg, 623.1kg, 663.3kg and 620.7kg, respectively. The total gain and the daily gain were highest in the T-1 group (342.4 kg, 0.88 kg). Hanwoo steers were not significantly different from Hanwoo heifers. The feed intake for the C-1, C-2, T-1 and T-2 groups were 9.35 kg, 9.09 kg, 10.08 kg and 9.69 kg, with the T-1 value being highest. The feed conversion ratios were as follows: C-1 (11.28) > T-1 (11.48) > C-2 (11.52) > T-2 (12.57). The concentrations of total cholesterol, GOT, GPT, glucose and BUN in blood serum during the fattening period were higher after than before the experiment The total cholesterol, GOT and glucose after completion of the experiment were higher in the treatment groups than the control groups (p<0.05). The carcass body weight was higher in the treatment groups than the control groups. The back fat thickness was lower in the treatment groups (12.75-14.75mm) than the control groups (15.76-16.00mm), and the longissimus muscle area was higher in the treatment groups
than the control groups
with the highest over-all values in the T-1 group (p<0.05). The yield grade and quality grade point were higher in the treatment groups (2.02-2.50, 2.85-3.05 point, respectively) than the control groups (1.80, 2.55-2.80 point, respectively). In conclusion, the effects of feeding dietary mugwort powder to Hanwoo steers improved the ADG, carcass body weight, longissimus muscle area and quality grade.
Effects of Copper and Zinc Supplementation on Growth Performance, Nutrient Digestibility, Meat and Carcass Characteristics in Finishing Pigs
Kim, Y.H. ; Kim, H.J. ; Park, J.C. ; Jung, H.J. ; Cho, J.H. ; Chen, Y.J. ; Yoo, J.S. ; Kim, I.C. ; Lee, S.J. ; Kim, I.H. ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 284~289
DOI : 10.5851/kosfa.2007.27.3.284
This study was conducted to investigate the effects of copper and zinc supplementation on growth performance, nutrient digestibility, and meat and carcass characteristics in finishing pigs. A total of 72
pigs (58.47 kg initial BW) were assigned to 6 treatments in a
. The sources of zinc and copper were Zn-methionine chelate and Cu-methionine chelate, respectively. Zinc levels used were 80 and 120 ppm and copper levels used were 10, 30 and 60 ppm. Throughout the entire experimental period, the average daily gain (ADG) and average daily feed intake (ADFI) were not significantly affected by Cu or Zn levels, or their relative levels. The G:F ratio was significantly affected by the relative levels of Cu and Zn (p<0.05), specifically at 30 ppm Cu and 120 ppm Zn. Dry matter digestibility was significantly affected by the levels of Cu (p<0.02), Zn (p<0.01) and the relative levels of each (p<0.04), in particular at 30 ppm Cu and 120 ppm Zn. Nitrogen digestibility was significantly affected by Zn levels (p<0.01) and the combination of 30 ppm Cu and 120 ppm Zn (p<0.03). The
, shear force, cooking loss and pH were not significantly affected by Cu levels, Zn levels or their combination. The $a^*- (p<0.04)\;and\;b^*- values (p<0.01)$ were significantly affected by Zn levels at 80 ppm. The Water hoding capacity was significantly affected by Cu and Zn in combination (p<0.01) at 10 ppm Cu and 120ppm Zn. The carcass weight, backfat thickness and carcass grade were not significantly affected by Cu levels, Zn levels or their relative levels. The carcass percentage was significantly affected by the combination (p<0.04) of 30ppm Cu and 120ppm Zn. In conclusion, dietary supplementation of Cu and Zn at 30 and 120 ppm, respectively, is effective for feed efficiency, nutrient digestibility and carcass percentage, while at the levels of Cu at 10 ppm and Zn at 120 ppm have effects on WHC.
Effect of Packaging Methods on the Quality Properties of Stick Type Restructured Jerky
Choi, Yun-Sang ; Jeong, Jong-Youn ; Choi, Ji-Hun ; Han, Doo-Jeong ; Kim, Hack-Youn ; Lee, Mi-Ai ; Paik, Hyun-Dong ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 290~298
DOI : 10.5851/kosfa.2007.27.3.290
The effect of packaging methods on the quality of stick type restructured jerky was investigated in terms of pH, water activity
, TBA (thiobarbituric acid) value, total bacterial counts, and sensory evaluation during storage at room temperature
for 90 days. The jerky was subjected to plastic or vacuum packaging at
. The pH decreased slightly as storage time increased (p<0.05), but there were no significant differences between the packaging methods. The water activity of jerky in plastic packaging decreased as storage time increased (p<0.05), however jerky in vacuum packaging showed no significant change. Vacuum packaging resulted in a higher water activity value than plastic packaging. The TBA and hardness values decreased as storage time increased (p<0.05), and there were significant differences between packaging methods during the storage period (p<0.05). The total bacterial counts in vacuum packaged jerky were lower than jerky in plastic packaging. The sensory evaluation of each treatment decreased slightly as storage time increased (p<0.05), however there was no significant difference between packaging methods. Based on our findings, we conclude that vacuum packaging provides more effective storage than common packaging of jerky.
Changes in Residual Nitrite, TBARS and Color of Meat Products during Storage
Kim, Gi-Suk ; Choi, Seong-Hee ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 299~307
DOI : 10.5851/kosfa.2007.27.3.299
Changes in nitrite content, TBARS content and color of meat products during storage were examined as part of studies addressing the reduction of residual nitrite and to ensure the safety of meat products. All 4 kinds of domestic meat product tested, Vienna sausage, bacon, smoked-ham and Dduggalbi, manufactured by C and L domestic companies had very low contents of residual nitrite, for below the legal tolerance limit of 70 ppm, and the residual nitrite decreased with storage. The reduction in nitrite content differed with each product, showing the greatest reduction in Vienna sausage and the least reduction in bacon when stored at
. On the other hand, when stored at
, the nitrite content of bacon decreased more rapidly than the other meat products. The results of this study show that the nitrite content of meat products decreases during storage, and that the rate of decrease is quite dependent on the storage temperature. In addition, the nitrite contents of most domestic meat products are very low compared to the legal limits, thus the health risks of nitrite in meat products might not be of great concern. More research on the reduction of residual nitrite and on the development of alternatives to nitrite is necessary.
Effects of Starter Cultures on the Quality Traits of Electron Beam Irradiated Fermented Meat during Aging
Lim, Dong-Gyun ; Seol, Kuk-Hwan ; Lee, Moo-Ha ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 308~313
DOI : 10.5851/kosfa.2007.27.3.308
The microbiological and physicochemical properties of irradiated (2 kGy) or non-irradiated fermented meats processed with or without a commercial starter culture were evaluated during fermentation and aging. The pH of irradiated (2 kGy) fermented meats with starter cultures dramatically decreased during fermentation and aging (p<0.05), and the final pH was 4.25. The total aerobic counts and lactic acid bacteria counts reflected the addition of the starter culture. As the fermentation progressed, the total aerobic counts closely paralleled the lactic acid bacteria counts. The TBARS values of irradiated fermented meats increased regardless of the treatment during fermentation and aging. These results show that the irradiated (electron-beam) meat/fat resulted in the reduction of the total microbes and survives lactic acid bacteria. The use of starter cultures in meat batters post-irradiation may be useful for the production of fermented meats.
Effect of Dehairing Methods and Sex on Pork Quality and Cold Storage Stability
Lee, Sang-Hoon ; Lim, Kwang-Soo ; Choi, Young-Min ; Ryu, Youn-Chul ; Kim, Byoung-Chul ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 314~319
DOI : 10.5851/kosfa.2007.27.3.314
The aims of this work were to compare the effects of dehairing methods and sex on pork quality and cold storage stability. For this study, one half of40 pigs were dehaired by scalding in the same abattoir, and the other half by dehiding. Each treatment consisted of one half gilts and one half castrated male pigs. Meat quality traits were measured at 24 hr after slaughter, and thiobarbituric acid (TBA), metmyoglobin contents and total plate counts (TPC) were evaluated at 1, 7, 14 and 21 days of cold storage. The carcass weight and backfat thickness of pigs dehaired by scalding were significantly higher than those dehided (p<0.05). Compared to scalded carcasses, dehided carcasses had a lower longissimus dorsi muscle temperature (p<0.05). Furthermore, dehided carcasses had significantly lower drip loss than scalded carcasses (p<0.05). However, meat color parameters were not affected by the dehairing method. During cold storage, TBA values of scalded carcasses were slightly higher initially, whereas the dehided carcasses had higher TBA values at 21 days (p<0.05). The total plate counts (TPC) associated with scalding and dehiding treatment were not significantly different at any point during cold storage. The TPC exponentially increased in both scalded and dehided carcasses from 7 to 14 days of cold storage.
Effect of Cryoprotectants on the Quality Characteristics of Chicken Breast Surimi Manufactured by pH Adjustment during Freezing Storage
Jin, Sang-Keun ; Kim, Il-Suk ; Choi, Yeung-Joon ; Yang, Han-Sul ; Park, Gu-Boo ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 320~328
DOI : 10.5851/kosfa.2007.27.3.320
This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.
Optimum Conditions for Glycoside Conversion to Aglycone by
Kim, Nam-Chul ; Jeon, Byung-Ju ; Ahn, Joung-Jwa ; Kwak, Hae-Soo ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 329~336
DOI : 10.5851/kosfa.2007.27.3.329
This study was designed to find the optimum conditions for converting isoflavone glycoside to aglycone by
. Three different forms of the enzyme were tested and the optimum enzyme concentration, incubation temperature, pH, and incubation time were determined. Before treatment with enzyme, isoflavone contained 89.4% glycoside including daidzin, glycitin and genistin, and only 10.6% aglycone including daidzein, glycitein and genistein. Among the enzymes tested, the highest rate of isoflavone hydrolysis to aglycone, 35%, was observed when 3 unit/g Fungal Lactase (Amano Enzyme) was used. Higher incubation temperatures resulted in a higher rate of hydrolysis along with a greater loss of isoflavone mass. Therefore, body temperature
may be adequate for isoflavone conversion, with 44.9% hydrolysis and less than 10% loss of mass. As expected, a higher amount of aglycone was produced at pH 7 compared with other pH values. During 5hr of incubation, the conversion of glycoside to aglycone increased dramatically from 0 to 1hr, and plateaued thereafter. In addition, commercial soy-based milk was hydrolyzed more effectively with
when incubated for 5hr. Based on the above results, the optimum conditions for isoflavone hydrolysis by
were for 3 hr at
, pH 7 with 3 unit/g Fungal Lactase (Amano Lactase), yielding an average total amount of aglycone ranging from 40 to 47%.
The Relationship between Food Allergen Sensitization and Allergic Disease in Childhood
Moon, Eun-Kyoung ; Bae, Hyung-Churl ; Renchinthand, Gereltuya ; Nam, Myoung-Soo ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 337~344
DOI : 10.5851/kosfa.2007.27.3.337
We have investigated the relationship between food allergen sensitization and allergic disease in 74 child (male 47, female 27) patients from 0 to 14 years of age diagnosed with allergic disease. The age distribution for the study was: newborn to 3 years old, 34 children; 4 to 6 years old, 24 children; 7 to 9 years old, 8 children and above 10 years old, 8 children. Of the 74 children, 10 children were allergic to 3 of the 21 types of foods tested, 21 children were allergic to 4 types and 15 children were allergic to 5 types. The results of specific IgE tests for class 2 (0.070-3.49 IV/mL, IgE density in serum) showed that 29 children were allergic to milk, 28 children to bean, 21 children to cheese, 7 children to egg, and 18 children to pork, while over class 2, 20 children were allergic to bean, 17 children to milk, 24 children to cheese, 20 children to egg, and 21 children to pork. A questionnaire was used to survey family allergy history and diet patterns for 40 child (male 22, female 18) patients with allergic disease. The frequencies of a family history of allergy were 45.5% for males and 50.0% for females. The allergic diseases included atopic dermatitis: 26.0%, atopic nasitis: 10.5%, atopic dermatitis + atopic nasitis : 31.5%, hives: 21.0%, and asthma: 10.5%. Children on diets of mixed breast feeding and infant formula were more allergic than those on either breast feeding or infant formula feeding. Eliminated allergenic foods were egg + milk: 12.5%, egg: 10.0%, and milk 2.5%.
Optimization of Goat Milk Yoghurt Preparation Conditions by Response Surface Methodology
Ham, Jun-Sang ; Jeong, Seok-Geun ; Shin, Ji-Hye ; Choi, Mi-Young ; Han, Gi-Sung ; Chae, Hyun-Seok ; Yoo, Young-Mo ; Ahn, Jong-Nam ; Ko, Sang-Hyun ; Park, Kwang-Wook ; Choi, Seok-Ho ; Lee, Wan-Kyu ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 345~350
DOI : 10.5851/kosfa.2007.27.3.345
This study was carried out to establish the optimal preparation conditions of yoghurt made from goat milk with reduced goaty flavor by adding citrus concentrate and flavor. A central composite design was applied to investigate the effects of citrus concentrate ratio (0.5, 1.0, 1.5, 2.0, 2.5%), citrus flavor ratio (0.01, 0.02, 0.03, 0.04, 0.05%) and fructose ratio (3, 4, 5, 6, 7%). The physico-chemical and sensory characteristics of the sixteen yoghurt samples were compared. The addition of citrus concentrate had a significant (p<0.01) effect on the pH,
values. Regarding organoleptic properties, the addition of citrus concentrate had a significant (p<0.01) effect on color, and fructose had an effect on overall palatability. The maximum value of organoleptic goaty flavor was 2.35, more than double the minimum value. The optimum conditions predicted for minimizing goaty flavor of the yoghurt were 1.44% citrus concentrate, 0.0357% citrus flavor, and 6.91% fructose.
Sex Identification of Bovine Meat Using Male Specific SRY and ZFY Genes
Shin, Sung-Chul ; Chung, Ku-Young ; Chung, Eui-Ryong ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 351~356
DOI : 10.5851/kosfa.2007.27.3.351
The objective of this study was to develop a rapid and reliable method for the sex determination of beef using the PCR(polymerase chain reaction) technique. We have used two bovine sex determining genes, SRY and ZFY, on the Y-chromosome to identify the sex of Hanwoo and Holstein beet. We attempted to amplify 1,348 bp and 979 bp fragments from male and female genomic DNA corresponding to the SRY and ZFY genes, respectively, using male specific primers. The amplified PCR products were separated by electrophoresis in a 1.5% agarose gel to detect a male specific DNA band. When DNA from male beef was amplified with primers specific for the SRY gene, a DNA band of 1,348 bp was present in all of the male samples, but absent from all of the female samples. Also, when DNA from male beef was amplified with primers specific for the ZFY gene, a DNA band of 979 bp was observed in all of the male samples, but absent from all female samples. In conclusion, the bovine SRY and ZFY genes are typically found only in male beef. For the practical application of this method for the sexing of commercial beef at the processing and marketing stages after slaughter. a total of 350 beef samples collected randomly from local markets were analyzed for sex determination. The proportions of male and female samples were 252 (72%) and 98 (28%), respectively. Therefore. the SRY and ZFY genes. which are specific for the Y-chromosome, may be useful sex-diagnostic DNA markers to distinguish male meat from female meat.
The Genetic Relationship between Regional Population of Hanwoo Brands (Korean Cattle) Using Microsatellite Markers
Oh, J.D. ; Kong, H.S. ; Lee, J.H. ; Moon, S.J. ; Jeon, G.J. ; Lee, H.K. ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 357~362
DOI : 10.5851/kosfa.2007.27.3.357
Nine brand populations of Hanwoo cattle were characterized using 11 microsatellite DNA markers. The studied populations were: Ansung, Yangpyang, DaeGwanryeng, Palkongsangkangwoo, Hoengseong, Jangsu, Sumjinkang, Hadong, Nam-hae. The observed heterozygosity, expected heterozygosity, and polymorphism information content were calculated. Allele frequencies were calculated and used for the characterization of each brand population and to study their genetic relationships. Genetic distances were estimated using Nei`s DA genetic distance and the resultant DA matrix was used in the construction of phylogenetic trees. The NJ tree showed that Ansung and Yangpyang, Sumjinkang and Jangsu, Namhae and Ha-Dong are closely related and are considered to have undergone genetic exchange within the same locale. This study will contribute to the local Hanwoo brand industry.
The Identification and Physiological Properties of Lactobacillus plantarum JK-01 Isolated from Kimchi
Cho, Jin-Koo ; Li, Guan-Hao ; Cho, Sung-Jin ; Yoon, Yoh-Chang ; Hwang, Seong-Gu ; Heo, Kang-Chil ; Choe, Il-Shin ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 363~370
DOI : 10.5851/kosfa.2007.27.3.363
In order to identify probiotic microorganisms, 25 isolates of Lactobacillus sp. were selected from kimchi based on their growth rates, lactic acid production and salt tolerance. The isolate JK-01 was identified as Lactobacillus plantarum by the API kit and 16S rDNA analysis (99.9% of homology), and named as L. plantarum JK-01. The maximum number of L. plantarum JK-01 was reached at 18 hr fermentation in MRS broth and the pH gradually decreased to 4.5. L. plantarum JK-01 showed high enzyme activities for xylanase, amylase, protease, and phytase on MRS agar plates containing each substrate. L. plantarum JK-01 showed high resistance to acidic pH and bile salts, and grew well even at pH 2.0 and 1.0% bile salt. In particular, L. plantarum JK-01 showed high heat stability as shown by
. The isolate showed remarkable antimicrobial activity against E. coli in MRS broth based on its disappearance after 18 hr and clear zone formation using a paper disk assay. These results suggest that L. plantarum JK-01 may be probiotic in nature.
Studies on the Anti-rotaviral and Anti-bacterial Effects of Phellinus linteus Mushroom Rice
Song, Jin-Ook ; Shin, Hee-Chul ; Kim, Yong-Hui ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 371~376
DOI : 10.5851/kosfa.2007.27.3.371
This study was conducted to evaluate the inhibitory effects of Phellinus linteus mushroom rice on food-borne pathogens (Staphylococcus aureus 305, Listeria monocytogenes ATCC 19114, Escherichia coli 0157:H7 ATCC 42894, Escherichia coli O55) and human rotavirus (KU, S2, YO, K-21). The results obtained are summarized as follows: The inhibitory effects of Phellinus linteus mushroom rice against food-borne pathogens; inhibition zone diameters for S. aureus 305, L. monocytogenes ATCC 19114 and E. coli 0157:H7 ATCC 42894 were 18mm, 20mm and 13mm, respectively. E. coli O55 did not form an inhibition zone. The inhibitory effects of l/3% Phellinus linteus mushroom rice on MA-104 cells using the MTT assay were, KU
. Phellinus linteus mushroom rice has inhibitory effects on the food-borne pathogens S. aureus 305, L. monocytogenes ATCC 19114 and E. coli 0157:H7 ATCC 42894, and human rotavirus (K-21, S2, YO, KU).
The Microbiological, Physicochemical, and Sensory Characteristics of Korean Pork Jerky Prepared with Kochujang
Kim, Hyoun-Wook ; Lee, Kyoung-Ah ; Han, Doo-Jeong ; Kim, Cheon-Jei ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 377~381
DOI : 10.5851/kosfa.2007.27.3.377
The aim of this study was to evaluate the microbial safety and quality changes of Korean sliced pork jerky, and to investigate these properties over 90 days and 28 days of storage at room temperature
and elevated temperature
. Based on the microbial counts of pork jerky, mesophilic bacteria were detected at 2.50 log CFU/g at day 0. The mesophilic bacterial count did not change significantly for all samples, and coliform bacteria and Bacillus cereus were not detected in any samples during storage at either
. The following physicochemical qualities were also investigated: TBA value, Aw, and pH. In the case of
storage, the Aw of Korean sliced pork jerky was 0.72 at day 0, and was reduced to 0.58 after 90 days of storage. The TBA value increased as the storage time increased, and was 0.52 after 90 days of storage. The pH of all samples did not change significantly. In the case of
storage, the TBA, Aw, and pH values were not significantly different from those obtained during
storage. In addition, the sensory properties of all samples were not significantly different between storage at the two temperatures. In conclusion, these results suggest Korean sliced pork jerky could be used to study the development of commercial pork jerky.
The Association between A-FABP Promoter Genotype and Carcass Traits in Pigs
Han, Sang-Hyun ; Cho, In-Cheol ; Lee, Chong-Eon ; Ko, Moon-Suck ; Seong, Pil-Nam ; Park, Beom-Young ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 3, 2007, Pages 382~386
DOI : 10.5851/kosfa.2007.27.3.382
The association between the promoter region genotypes of the porcine adipocyte fatty acid binding protein (A-FABP) gene and carcass traits in commercial pigs was examined. Interestingly, only two different genotypes (-406T/T and T/C) for the A-FABP gene were detected using Hinf-RFLP for the substitution mutation T-406C in the A-FABP promoter in commercial pigs, and no -406C/C homozygotes were detected. The reason for the lack of the -406 C/C genotype is due to the breeding system in which only Duroc, which has a high frequency of -406C/- in this locus among the three breeds involved in commercial pig production, is typically used as a terminal sire. The pigs containing the genotype -406C/- were significantly associated with an increase in intramuscula. fat content and carcass weight (p<0.05), but there was no association with the other carcass traits tested (fat composition, color score, texture score, moisture, and separation score between muscles). This study suggests that the -406C/- genotype of the porcine A-FABP gene may not only be a useful molecular marker for intramuscular fat, but may also contribute to the improvement of meat quality by the production of well-marbled pigs by breeding animals containing this genotype, especially Duroc, as a terminal sire for commercial pigs.