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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 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
Effects of Dietary Nutrient Levels on Growth Performance, Blood Urea Nitrogen, and Meat Quality in Finishing Pigs
Shin, Seung-Oh ; Cho, Jin-Ho ; Kim, Hae-Jin ; Chen, Ying-Jie ; Yoo, Jong-Sang ; Wang, Yuan ; Huang, Yan ; Kim, In-Ho ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 387~391
DOI : 10.5851/kosfa.2007.27.4.387
This study was conducted to evaluate effects of dietary nutrient levels on growth performance, blood urea nitrogen, and meat quality in finishing pigs. A total of ninety six pigs (
) were used in this 66 day study. Dietary treatments included 1) T1 (ME 3,441 kcal/kg, CP 16.30%, Lysine 0.93%), 2) T2 (ME 3,433 kcal/kg, CP 17.00%, Lysine 1.00% and 3) T3 (ME 3,449 kcal/kg, CP 17.00%, Lysine 1.00%). During the overall period, there were no significant differences in ADG (average daily gain), ADFI (average daily feed intake), gain/feed ratio or BUN (blood urea nitrogen) among the treatments (p>0.05). The
value of M. longissimus dorsi muscle color significantly increased (p<0.05) with T3 treatment compared to T2 treatment. However, there were no differences in the
values, pH, M. logissimus dorsi area, drip loss, cooking loss, TBARS and WHC (water holding capacity) for pigs fed the various treatments (p>0.05). The total feed cost per kg of weight gain was not significantly different among the various dietary treatments (p>0.05). In conclusion, these results show no effects of dietary nutrient levels on growth performance and meat quality in finishing pigs, and also suggest that a high nutrient density diet may not be a beneficial feeding strategy for finishing pigs in terms of cost.
Effects of Rye Silage on Growth Performance, Blood Characteristics, and Carcass Quality in Finishing Pigs
Shin, Seung-Oh ; Han, Young-Keun ; Cho, Jin-Ho ; Kim, Hae-Jin ; Chen, Ying-Jie ; Yoo, Jong-Sang ; Whang, Kwang-Youn ; Kim, Jung-Woo ; Kim, In-Ho ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 392~400
DOI : 10.5851/kosfa.2007.27.4.392
This experiment was conducted to evaluate effects of various periods of rye silage feeding on the growth performance, blood characteristics, and carcass quality of finishing pigs. A total of sixteen [(
)] pigs (90.26 kg in average initial body weight) were tested in individual cages for a 30 day period. Dietary treatments included 1) CON (basal diet), 2) S10 (basal diet for 20 days and 3% rye silage for 10 days) 3) S20 (basal diet for 10 days and 3% rye silage for 20 days) and 4) S30 (3% rye silage for 30 days). There were no significant differences in the ADG and gain/feed ratio among the treatments(p>0.05), however the ADFI was higher in pigs fed the CON diet than with pigs fed diets with rye silage (p<0.05). The DM digestibility was higher with the S20 diet than with the S30 diet (p<0.05). With regard to blood characteristics, pigs fed rye silage had a significantly reduced cortisol concentration compared to pigs fed the CON diet (p<0.05). The backfat thickness was higher with the CON diet than with the S20 or S30 diets (p<0.05). Regarding the fatty acid contents of the leans, the C18:0 and total SFA were significantly higher with the CON diet than with the other diets (p<0.05). However, the C18:1n9, total MUFA and UFA/SFA levels were significantly lower with the CON diet than the other diets (p<0.05). Regarding the fatty acid contents of fat, the levels of C18:1n9 and MUFA were similar with the S20 and S30 diets, however, these levels were higher than with the CON or S10 diets (p<0.05). In conclusion, feed intake and DM digestibility were affected by rye silage, and the cortisol concentration, backfat thickness and fatty acid composition of pork were positively affected by feeding pigs rye silage.
Histochemical and Physiological Characteristics during Korean Native Ogol Chicken Development
Nam, Yun-Ju ; Kim, Dong-Uk ; Choi, Young-Min ; Ryu, Youn-Chul ; Lee, Sang-Hoon ; Kim, Byoung-Chul ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 401~408
DOI : 10.5851/kosfa.2007.27.4.401
This study examined the histochemical and physiological characteristics during Korean native Ogol chickens (KNOC) development. The body weight, Pectoralis major and soleus muscle weights, and muscle samples were taken at hatching as well as at 3, 5, and 15 weeks of age. The fiber characteristics of the Pectoralis major and soleus muscles from the KNOC at hatching to 15 weeks of age were determined, and the deoxyribonucleic acid (DNA), ribonucleic acid (RNA), and protein concentrations were measured from the left Pectoralis major muscles. A greater increase in body and muscle weights was detected between hatching and 3 weeks of age than during any other period. Moreover, the cross sectional area (CSA) of the fibers, as well as the total concentration of DNA, RNA, and protein also showed a greater increase betweenhatching and 3 weeks of age than during any other period. The KNOC breed is a dual purpose breed, however, the it has lower body and muscle weights than commercial meat type chickens or layer type chickens. Moreover, the KNOC breed has a small muscle fiber CSA of and a low nucleic acid concentration.
The Effects of Dietary Enzyme Mixture Fortified with β-Glucanase Activity on the Growth Performance, Serum Components, and Meat Quality of Broiler Chicks
Cho, Jin-Kook ; Jung, Soo-Jin ; Joo, Eun-Jeong ; Choi, Jin-Young ; Kim, Byoung-Suk ; Youn, Byeng-Sun ; Nam, Ki-Taek ; Hwang, Seong-Gu ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 409~415
DOI : 10.5851/kosfa.2007.27.4.409
This experiment was conducted to investigate the effects of dietary enzyme mixture fortified with
on the growth performance, serum components and meat quality of broiler chicks. 31,800 Ross 208 male broiler chicks were randomly allotted into 2 groups, the control and 0.3% enzyme diet with
supplementation groups. Control group chicks were fed the control (corn-soybean meal based) diet and the treatment group chicks were fed the 0.3% enzyme mixture supplemented with
. The growth performance, serum components and meat qualities such as pH, color, water holding capacity, cooking loss, and shearing force of meats were investigated. The results showed that the growth performance of chicks fed the 0.3% enzyme mixture diet were improved compared to that of the control group, as much as 5% in growth rate, 19% in average weight, 6.8% in performance index, and 5.5% in feed efficiency. Although, there were no significant differences in the muscle color degrees (
) and shearing force between the control group and experimental group, the water holding capacity and cooking loss of the experimental group were significantly higher than those of control group (p<0.05). The antibody titers in serum against the antigens of Newcastle disease and Infectious Bursal disease were higher in the experimental group than in the control group. Altogether, these suggest that the broiler diet containing 0.3% enzyme mixture fortified with
activity can improve the growth performance, immune reaction, and meat quality of broiler chicks.
Effects of Brine Immersion and Electrode Contact Type Low Voltage Ohmic Thawing on the Physico-chemical Properties of Pork Meat
Hong, Geun-Pyo ; Min, Sang-Gi ; Ko, Se-Hee ; Shim, Kook-Bo ; Seo, Eun-Ju ; Choi, Mi-Jung ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 416~423
DOI : 10.5851/kosfa.2007.27.4.416
This study investigated the effect of ohmic thawing on the physicochemical properties of pork meat. The physicochemical properties of pork meat thawed by brine immersion and electrode contact ohmic systems were compared. A more rapid thawing rate was seen with the electrode contact thawing system than with brine immersion. No significant differences in pH were found with increasing voltage for both thawing methods (p>0.05). Increasing the voltage level tended to decrease drip loss, resulting in increased water holding capacity. The shear forces of pork thawed at 50 V did not differ from the control (p>0.05) for both thawing methods. Although significantly high TBARS (p<0.05) values were found at 20 and 40 V for immersion, and 0 V for contact thawing, increasing the voltage level tended to decrease the TBARS values. Regarding TVBN, no significant effect was observed with increasing voltage levels (p>0.05). The total color difference of pork was significantly higher (p<0.05) with immersion thawing than with electrode contact thawing. These results indicate that brine immersion thawing is favorable at high voltage levels, while lower voltage levels are applicable for electrode contact thawing.
Studies on the Standardization of Carcass Quality Scores for Pork Quality Assurance
Kim, Doo-Hwan ; Seo, Jong-Tae ; Kwack, Suk-Chun ; Lee, Jeong-Ill ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 424~431
DOI : 10.5851/kosfa.2007.27.4.424
This study was conducted to investigate the effect of intramuscular fat scores on pork quality assurance. Pork loins were collected from animals (110-120 kg body weight) slaughtered in a commercial slaughterhouse, assigned an IMF score (1-3) from and stored for 24 hrs at
. Samples were analyzed for chemical composition, pH, cooking and drip loss, shear force, meat color, and texture characteristics. The moisture, crude protein and crude ash content were not significantly different among the various IMF score groups. The crude fat content of the IMF score 3 group was significantly higher than the IMF score 1 and 2 groups (p<0.05). The pH values of the IMF score 2 and 3 groups was significantly higher than the IMF score 1 group (p<0.05). There was a no significant difference in shear force value and cooking loss among the IMF score groups. The purge loss content of the IMF 3 group was significantly lower than that of the IMF score 1 group (p<0.05). The increase in IMF score resulted in lower hardness, gumminess, and brittleness values. The hardness and gumminess of the IMF score 3 group were significantly lower than those of the IMF 1 score group. The adhesiveness, cohesiveness, and springiness were not significantly different among the IMF score groups. With regard to meat color traits, lightness (
) was not significantly different among the IMF score groups. The
values correlated positively with the IMF score. In general, the results of this study show that the CIE color values and drip loss had a positive correlation, while only redness was positively correlated with shear force and hardness. pH was negatively correlated with CIE color values and drip loss, while positively correlated with moisture content.
Evaluation of Antioxidant Activity in Pork Patties Containing Bokbunja (Rubus coreanus) Extract
Park, Sun-Young ; Chin, Koo-Bok ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 432~439
DOI : 10.5851/kosfa.2007.27.4.432
This study was performed to investigate the physicochemical properties and antioxidative activities of water or methanol extracts of Bokbunja (Rubus coreanus), and pork patties containing bokbunja extract at various levels. The total phenolic content of methanol extract (6.76 g/100 g, dry base) was higher than that of water extract (3.38 g/100 g, dry base). In addition, methanol extract had higher 1,1`-diphenyl-2-picrylhdrazyl (DPPH) radical scavenging activity than water extract at low concentrations (0.025-0.1%). However, no significant differences were found at high concentrations (0.2% or higher) (p>0.05). The DPPH radical scavenging activities of methanol and water extracts were 76.97% and 74.87% at 0.2% level, respectively. The lightness and yellowness values of pork patties containing Bokbunja extract decreased with increasing concentrations. The thiobarbituric acid reactive substances (TBARS) in pork patties with Bokbunja extract were lower than that of the control (p<0.05). The antioxidative activities increased with increasing concentrations of Bokbunja extract. In conclusion, Bokbunja extract might be used as a natural antioxidant in meat products, however levels lower than 3% will be required to prevent quality defects in pork patties.
Cholesterol, Free Amino Acid, Nucleotide-related Compounds, and Fatty Acid Composition of Korean Hanwoo Bull Beef
Cho, Soo-Hyun ; Kim, Jin-Hyoung ; Seong, Pil-Nam ; Choi, Yeon-Ho ; Park, Beom-Young ; Lee, Yeon-Jung ; In, Tae-Sik ; Chun, Sun-Young ; Kim, Yong-Kon ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 440~449
DOI : 10.5851/kosfa.2007.27.4.440
This study was conducted to investigate the compositions of different cuts of Hanwoo bull beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi(brisket)] were prepared from 10 Hanwoo bulls (-24 month old) slaughtered during 3 consecutive days. There were no significant differences in the calorie contents among the 10 cuts (p<0.05). In cholesterol content, Hongduke was significantly lower (26.74 mg/100 g) and Abjin was significantly higher (31.08 mg/100 g) than the other cuts (p<0.05). Free amino acid analysis revealed that there were high contents of glutamate (94.33-216.36 mg/100 g) and alanine (154.88-200.31 mg/100 g), followed by arginine, phenylalanine and lysine in the 10 cuts. In addition, Abjin, Bosup, Cheggt, Hongduke, Sulgit and Udoon had significantly higher inosine monophosphate (IMP) contents than Dngsim or Moksim (p<0.05). Inosine contents were highest in Bosup and Sulgit, whereas hypoxanthine contents were highest in Guri (p<0.05). Total collagen contents were significantly higher in Abjin followed by Yangi, Guri and Moksim (p<0.05). With regard to fatty acid composition, Dngsim had significantly higher
than the other cuts, and Udoon had significantly higher
than the other cuts (p<0.05). Total contents of saturated fatty acids (SFA) were significantly higher in Abjin, Dngsim and Yangi, whereas total contents of unsaturated fatty acids (UFA) were significantly higher in Hongduke than the other cuts (p<0.05).
Effects of Supplementation Period and Levels of Fermented Mineral Feed(Power-Mix
) on the Growth and Carcass Characteristics of Hanwoo Steer
Kim, Sung-Hwan ; Byun, Sung-Hyo ; Lee, Sang-Moo ; Hwang, Joo-Hwan ; Jeon, Byong-Tae ; Moon, Sang-Ho ; Sung, Si-Heung ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 450~456
DOI : 10.5851/kosfa.2007.27.4.450
This study was carried out investigate the effects of the period of dietary supplementation and the level of fermented mineral feed on daily body weight gain and carcass characteristics of Hanwoo steer. The dietary treatments were compared during two supplementation periods (T1:Feeding Hanwoo steers from 18 months to 25 months, T2: feeding Hanwoo steers from 7 months to 25 months), and the diets tested were of four types (0%: normal concentrate as a basal diet, 1%: 1% addition of fermented mineral feed, 2%: 2% addition of fermented mineral feed, and 3%: 3% addition of fermented mineral feed). A Total of 35 Hanwoo steers were allocated into 7 feeding groups. The daily gain of the 0% fermented mineral feed group was lower (0.64 kg) than that of the other groups (1%: 1.08 kg, 2%: 0.90 kg, 3% treatment: 0.75 kg) for the T1 period, and for the T2 period the order was 1% (0.98 kg) > 0% (0.75 kg) > 1% (0.89 kg). The amount of back fat in decreasing order was as follows: 0% (12.0) > 1% (10.8) > 2% (10.2) > 3% fermented mineral feed (7.8 mm) for the T1 period, and for the T2 period the order was C (16 mm) > T1 (13.8 mm) > T3 treatment (12.6 mm). Eye muscle area increased with increased fermented mineral feed levels. The marbling score of the T1 groups was highest with 3% fermented mineral feed (4.2), and of the T2 groups, the highest score was seen with 1% fermented mineral feed (5.6). Meat color and meat maturity were not different among all groups. The grade of meat quantity and meat quality of both the T1 and T2 groups were highest with the addition of 3% fermented mineral feed. The daily income ranged from 2,062 won to 5,265 won in the T1 groups, which were ordered as follows: 1% > 2% > 3% > 0% fermented mineral feed, and of the T2 groups, the 1% group was highest at 6,098 Won, while the 3% group was lowest at 4,590 Won.
Effects of Sonication on the Water-solubilization of Myofibrillar Proteins from Breast Muscle of Spent Hen
Cho, Young-Jun ; Lee, Nam-Hyouck ; Yang, Sung-Yong ; Kim, Young-Boong ; Kim, Young-Ho ; Lim, Sang-Dong ; Jeon, Ki-Hong ; Kim, Kee-Sung ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 457~462
DOI : 10.5851/kosfa.2007.27.4.457
Effects of sonication on water-solubilization of myofibril from breast muscle of spent hen effects investigated in this study. To evaluate effect of salt concentration and pH, salt concentration was varied with range from 0.1 to 0.8 M, and pH was varied with range from 6.0 to 8.0. Solubility, SDS-PAGE, viscosity and ATPase activity of sonicated myofibril were measured. Solubility of myofibrillar protein containing 0.1 M NaCl at pH 8.0 after sonication was above 90%. Main components of soluble protein by SDS-PAGE were myosin heavy chain and actin. That is, it indicated breaking of myofibril structure by sonication. Also, viscosity of soluble protein increased, but Ca- and Mg-ATPase activities decreased by increasing sonication time. From these results, we concluded that most of myofibrillar proteins were denatured by sonication.
Effect of Maturity Scores and Number of Extractions on the Chemical Properties of Water Extract from Hanwoo Shank Bones
Kim, Jin-Hyoung ; Cho, Soo-Hyun ; Seong, Pil-Nam ; Hah, Kyung-Hee ; Jeong, Jin-Hyung ; Lim, Dong-Gyun ; Park, Beom-Young ; Lee, Jong-Moon ; Kim, Dong-Hun ; Ahn, Chong-Nam ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 463~468
DOI : 10.5851/kosfa.2007.27.4.463
This study was conducted to investigate the effect of maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions (up to 4 times) on the chemical properties of water extract from Hanwoo shank bones (arm, fore shank, round and hind shank). The turbidity, meat color (CIE L value), collagen, protein, caloric and chondroitin sulfate contents of samples were observed. The turbidity and lightness were higher for water extract of Hanwoo shank bones with a maturity score of 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). The turbidity and lightness of water extract from shank bones of all Hanwoo maturity scores significantly increased with the 1st and 2nd extractions, but significantly decreased with 3rd and 4th extractions (p<0.05). The collagen and protein contents were highest for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) (p<0.05). The caloric and chondroitin sulfate contents were higher for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). As the number of extractions increased, the chondroitin sulfate content significantly decreased (p<0.05). Based on these results, differences correlating with maturity scores were found only with collagen and protein contents. Therefore, further studies should be considered to address whether different maturity scores affect the price of shank bones in the meat industry.
Quality Changes of Supraspinatus M. of Hanwoo by Packaging Methods during Chilled Storage
Chung, Ku-Young ; Chung, Eui-Ryung ; Lee, Hyun-Jung ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 469~474
DOI : 10.5851/kosfa.2007.27.4.469
The aim of this study was to investigate the quality changes in Supraspinatus muscle of Hanwoo with different packaging methods, such as wrapped packaging (C), vacuum packaging (V) and modified atmosphere packaging (MA). These samples were stored for 25 days under
. Each sample was evaluated for pH, volatile basic mitrogen (VBN) value, purge loss, hardness, meat color and microbial counts. From the results obtained, no significant differences were observed among treatments at the pH. The VBN values of MA were significantly lower than those of C. Also, MA was enhanced stability of meat color compared with other packaging methods during storage days. The purge loss was the most in the V samples, followed by the C and the MA was the lowest. Total bacteria counts of MA sample were significantly lower than those from C. Therefore, it has been concluded that MA could be used as an effective packaging since it extends the shelf life and improve the quality of Hanwoo supraspinatus m.
Comparison of Meat Quality, Nutritional, and Sensory Properties of Korean Native Pigs by Gender
Cho, Soo-Hyun ; Seong, Pil-Nam ; Kim, Jin-Hyoung ; Park, Beom-Young ; Kwon, Oh-Seob ; Hah, Kyung-Hee ; Kim, Dong-Hun ; Ahn, Chong-Nam ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 475~481
DOI : 10.5851/kosfa.2007.27.4.475
A total of 40 Korean native pigs (gilt 21, boar 19) were used to investigate the meat quality, nutritional and sensory properties by gender. Gilts had significantly lower moisture and ash contents (%) than boars, but protein contents were not significantly different between the gender (p<0.05). Gilts contained high intramuscular fat contents were significantly lower in Warner-Bratzler shear force (WBS) and Water holding capacity (WHC) when compared to those of boars. There was no significant difference in meat color L (lightness) and a (redness) values between the gender (p>0.05), but gilt had higher b (yellowiness) values than boar. Regarding amino acid compositions, there were glutamic acid (3.25%), aspartic acid (1.94%) lysine (1.83%), leucine (1.77%), alanine (1.17%) and arginine (1.15%) for gilts and boars. There were no significant differences in the contents of the minerals such as calcium, potassium, phosphorous, sodium, magnesium, iron, zinc and copper (p>0.05). The results of fatty acid composition showed that gilts had significantly higher C16:1n7, C18:1n9, in intramuscular fat., whereas they had significantly higher contents of C14:0, C16:0, C20:1n9, C20:5n3 in subcutaneous fat than boars (p<0.05). Boars had significantly higher contents of C18:0, C18:1n7, C18:2n6, C20:1n9, C20:4n6, C22:4n6 in intramuscular fat and they had significantly higher contents of C18:2n6, C22:4n6 than gilts in subcutaneous fat (p<0.05). In sensory evaluation, gilts had significantly higher scores in juiciness, tenderness and flavor when compared to boars (p<0.05).
Optimum Conditions for the Separation of Lecithin from Egg Yolk by Response Surface Methodology
Jang, Ae-Ra ; Lim, Dong-Gyun ; Jeon, Hee-Joon ; Jo, Cheo-Run ; Kim, Il-Joon ; Lee, Moo-Ha ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 482~488
DOI : 10.5851/kosfa.2007.27.4.482
The optimum conditions for the extraction of lecithin from egg yolk were determined using response surface methodology (RSM). On the basis of the results of preliminary experiments, the most effective values were selected. The effects of three independent variables, dilution ratio, solvent composition, and extraction temperature on the response of crude egg lecithin (g) were then determined. The optimum conditions for egg lecithin separation obtained using ridge analysis were 6.51, 95.83%, and
for the dilution ratio, solvent composition, and extraction temperature, respectively. Using the optimum conditions, 55.04% of crude lecithin in total phospholipid can be obtained from 100 g liquid egg yolk. The experimental values (56.21% crude lecithin in total phospholipid) agreed with the predicted values.
Effects of Acanthopanax senticosus Extract on Macrophage Activity and the Growth of Lactic Starter Culture during Fermentation
Lim, Sang-Dong ; Kim, Kee-Sung ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 489~495
DOI : 10.5851/kosfa.2007.27.4.489
We examined the effect of Acanthopanax senticosus extract on macrophage activity and its effect on the growth of lactic starter culture when added to fermented milk. Greater amounts of Acanthopanax senticosus extract correlated with higher macrophage activity (p<0.05), in particular at
. Water extract of Acanthopanax senticosus resulted in higher levels of nitric oxide (NO) than 70% ethanol extract at
. In contrast, 70% ethanol extract resulted in higher
and Tumor necrosis
levels than water extract. The growth of lactic starter culture was inhibited by increasing amounts of Acanthopanax senticosus water extract, resulting in a lower decrease in pH. A stirred type or drink type fermentation process seemed more suitable than a set type for the proper production of Acanthopanax senticosus extract added to fermented milk.
Effect of Milk Containing Streptococcus thermophilus KACC 91147 on Blood Glucose Levels
Ham, Jun-Sang ; Jeong, Seok-Geun ; Noh, Young-Bae ; Shin, Ji-Hye ; Han, Gi-Sung ; Chae, Hyun-Seok ; Yoo, Young-Mo ; Ahn, Jong-Nam ; Cho, Yong-Min ; Kim, Geun-Bae ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 496~500
DOI : 10.5851/kosfa.2007.27.4.496
The lactase activities of nine species of lactic acid bacteria were compared using the chromogenic substrate,
. Streptococcus thermophilus KACC 91147 had the highest lactase activity among a total of thirty strains of Lactobacillus and S. thermophilus tested, including commercial strains. S. thermophilus KACC 91147 released
of galactose in treated milk A (
in treated milk B (
milk) over 2 hours. In milk tolerance tests, the blood glucose level (BGL) of 6 volunteers (2 males and 4 females) clinically diagnosed as lactose intolerant increased 3.0 mg/dl after drinking milk A, but a significant (p<0.05) additional increase of
was found after drinking milk B. This result suggests that the addition of S. thermophilus KACC 91147 cells into milk aids the digestion of lactose in milk and ameliorates the symptoms of lactose-intolerant individuals due to the activity of lactase from the lactic streptococci.
Physiological Characteristics and Tyrosinase Inhibitory Activity of Lactobacillus plantarum M23 Isolated from Raw Milk
Heo, In-Sook ; Kim, Kee-Sung ; Yang, Seung-Yong ; Lee, Nam-Hyouck ; Lim, Sang-Dong ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 501~508
DOI : 10.5851/kosfa.2007.27.4.501
In order to develop a new starter for fermented milk, Lactobacillus plantarum M23 was isolated from raw milk and investigated for physiological characteristics. It showed good tyrosinase inhibitory activity compared with commercial lactic acid bacteria. The optimum growth temperature of Lactobacillus plantarum M23 was
and cultures took 17 hr to reach pH 4.3. Lactobacillus plantarum M23 showed more sensitivity to Penicillin-G, Oxacillin, Novobiocin, Chloramphenicol in a comparison of 12 different antibiotics, and showed most resistance to Vancomycin. It showed higher leucine arylamidase and
activities compared to 16 other enzymes. It was comparatively tolerant to bile juice and able to survive at pH 2 for 3 hours. It showed high resistance to Escherichia coli, Salmonella typhimurium and Staphylococcus aureus with rates of 77.8%, 86.5% and 83.8%, respectively. Based on these and previous results, Lactobacillus plantarum M23 could be an excellent starter culture for fermented milk with high resistance to melanin.
Identification and Characterization of Lactic Acid Bacteria Starters Isolated from the Commercial Drink-Yogurt Products
Jeon, Sang-Rok ; Song, Tae-Suk ; Kim, Ji-Yoon ; Shin, Won-Cheol ; Her, Song-Wook ; Yoon, Sung-Sik ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 509~516
DOI : 10.5851/kosfa.2007.27.4.509
Starters of lactic acid bacteria(LAB) were isolated from the commercial yoghurt products and the four isolates have been studied on their identification and some physiological characteristics. For the purpose of identification, microscopic examination, API test, and 16s rRNA gene sequencing were conducted. Isolate A from a yogurt product of local dairy company A was shown to be Gram-positive rod-shaped bacterium. All strains isolated were turned out to be as Lactobacillus paracasei by using a API 50 CHL kit. In contrast, isolate A was identified as a strain of Lactobacillus helveticus based on the 16S rRNA sequencing data, and L. casei ssp. casei for both B and D and L. paracasei for C. All the isolates survived the simulated gastric juice, pH 2.0 within 3 hours and sharply decreased in viability so that no viable cell was observed after 4.5 hours incubation. In addition, the four isolated strains were almost identical in antibiotic susceptibility to six different kinds of antibiotics including erythromycin (
), ampicillin (
), gentamycin (
), neomycin (
), but rather resistant to colistin (
) and streptomycin (
). It was noteworthy that four isolates were confirmed to produce antibacterial substance against foodborne pathogens of Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli 0157:H7 as test organisms based on the inhibitory zones on an MRS soft agar medium. At presence, the inhibitory factor is unknown so that further studies are required to ascertain the active factor responsible for the inhibitory activities.
Studies on Situation and Utilization of Domestic Colostrum
Bae, Hyung-Churl ; Renchinthand, Gereltuya ; Na, Seuk-Han ; Choi, Seong-Hyun ; Nam, Myoung-Soo ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 517~521
DOI : 10.5851/kosfa.2007.27.4.517
Questionnaire on utilization of colostrum was carried out in 33 farms. Highest milking cow numbers were 20-40 heads in 45.5% of the farms. Calf numbers were 20-40 heads in 39.4% of the dairy farms and 40-60 heads in 42.4% of the farms. The amount of colostrum production per day was 20-30 kg in 30.3% of the farms and 30-40 kg in 30.3% of the farms. Colostrum intake per calf per day was 4 kg in 45.5% farms. Surplus colostrum after intake by calf was farms (85%) was wasted in 67% of the farms. More than 90% of dairy farms recognize an necessity to use surplus colostrum. Selling price of surplus colostrum was below 1,000 won per kg at 15 dairy farms and 1,000-2,000 won per kg at 4 dairy farms. Colostrum collection and use should be done by the dairy farms of antibiotics free. Quality control of colostrum should be done by testing antibiotics, microbacterium, chemical composition, somatic cells and etc. The colostrum is subjected to cool down below
just after milking and process for the colostrum products.
Measurement of Lactoferrin, IgA, IgG
, Antibacterial Activity, and Lactic Acid Bacterial Growth in Holstein Colostrum
Renchinthand, Gereltuya ; Bae, Hyoung-Churl ; Nam, Myoung-Soo ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 522~530
DOI : 10.5851/kosfa.2007.27.4.522
This experiment was carried out to measure the content of lactoferrin, IgA,
, in Holstein colostrum, and to test the effect of it`s colostrum on the antibacterial activity to pathogenic bacteria and the growth stimulation of lactic acid bacteria. Colostrum was collected at the first, second, and third day after parturition in summer and winter season. The levels of lactoferrin, IgA,
in Holstein cow colostrum were 0.30 mg/mL, 0.37 mg/mL, 4.00 mg/mL, 0.37 mg/mL, respectively, on the first day of the summer season whereas they were 1.16 mg/mL, 2.60 mg/mL, 13.35 mg/mL, 1.30 mg/mL on the first day of the winter season, postpartum. Heat treated (
for 30 min) or non-treated colostrum showed antibacterial activity toward Escherichia coli. The growth of commercial mixed strains (Bifidobacterium longum, Lactobacillus acidophilus, Streptococcus themophilus), L. acidophilus, L. casei, L. bulgaricus, and L. lactis subsp. cremoris were improved in first, second and third day colostrum compared to normal milk. Commercial miked strains (B. longum, L. acidophilus S. themophilus) lowered the pH to 4.97-5.22 and 4.89 while increasing the titratable acidity to 0.75-0.88% and 0.70% in colostrum and normal milk, respectively. However, L. casei, L. bulgaricus, L. lactis subsp. cremoris lowered the pH to 5.96-6.47 and 6.5-6.8 while increasing the titratable acidity to 0.29-0.48% and 0.20-0.25% in colostrum and normal milk, respectively.
Analysis of Trans Fatty Acid Content in Processed Foods and Meat Products
Park, Jung-Min ; Ji, Won-Gu ; Kim, Eun-Jung ; Park, Da-Jung ; Shin, Jin-Ho ; Shim, Soon-Mi ; Suh, Hyung-Joo ; Chang, Un-Jae ; Kang, Duk-Ho ; Kim, Jin-Man ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 531~537
DOI : 10.5851/kosfa.2007.27.4.531
Small amounts of trans fatty acids exist naturally in beef and dairy foods. Also, they can be produced in the process of partial hydrogenation to manufacture shortning or margarine. They can provide a better palatability and shelf life. According to the recently studies, trans fatty acids can raise health risk such as heart diseases and coronary artery diseases. They can also increase low-density lipoprotein (LDL) cholesterol and decrease high-density lipoprotein (HDL) cholesterol in the blood plasma, therefore increasing the risk of atherosclerosis and diabetes. The aim of this study was to determine total lipids and trans fatty acids (TFAs) content in processed foods and meat products. The analysis of trans fatty acids was performed in 28 samples of donuts, 18 samples of bakeries, 4 samples of frozen doughs, 2 samples of popcorns, and 4 samples of meat products (ham, sausage, nuget, and bacon). Total lipids in processed foods and meat products were extracted by chloroform-Methanol method and acid digestion, respectively. They were analyzed by gas chromatography using a SP-2560 column and flame ionization detector. The amounts of TFAs per 100 g of foods were 0-3.3% (0.74% on average) in donuts, 0.2-5.8% (1.18% on average) in bakeries, 0.2-6.3% (1.93% on average) in frozen doughs, and 0-5.8% in popcorns. Meat products such as ham, sausage, and nuget analyzed 0.1% of TFAs, respectively and trans fatty acids in bacon were not detected. As a result, the distribution of TFAs in processed foods was widely ranged from O% to 6.3% according to manufacturers and types of products, whereas the content of TFAs in meat products ranged from 0% to 0.1%.
Inhibitory Effect on Rotavirus by Exopolysaccharides Extracted from Kefir
Song, Jin-Ook ; Kim, Tae-Jin ; Kim, Yong-Hui ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 538~542
DOI : 10.5851/kosfa.2007.27.4.538
This study was carried out to investigate the toxicity of exopolysaccharides (EPS) from kefir toward MA104 cells and evaluate the inhibitory effects of kefir EPS on rotavirus infection. The results obtained are summarized as follows: Lactic acid bacteria (Lactobacillus fermentum, L. acidophilus, L. brevis) and yeasts (Candida kefyr, Cryptococcus albidus, Pichia ohmeri) were isolated and identified from kefir grain and culture. At 1% EPS, the inhibitory effects of EPS on the infection of MA-104 cells using the MTT assay were
for human rotavirus (KU),
for bovine rotavirus (NCDV), and
for porcine rotavirus (OSU). At 1/128% EPS, the effects were
for human rotavirus (KU),
for bovine rotavirus (NCDV), and
forporcine rotavirus (OSU). EPS isolated from kefir have inhibitory effects on rotaviruses of various serotypes and rotaviruses from different animals.
Screening of Antimicrobial Lactic Acid Bacteria against Bovine Mastitis
Lee, Na-Kyoung ; Choi, In-Ae ; Park, Yong-Ho ; Kim, Jong-Man ; Kim, Jae-Myung ; Jung, Suk-Chan ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 27, issue 4, 2007, Pages 543~547
DOI : 10.5851/kosfa.2007.27.4.543
Bovine mastitis is costly infectious disease of dairy cattle, being responsible for significant economic losses all over the world. Also, mastitis has troubled about resistance to antibiotics. The purpose of this study was to screen a novel antimicrobial strain from various sources (raw milk and feeds (from farm of Paju, Dangjin, and Hwasung), commercial milk, Korean traditional fermented foods, and chicken feces). The isolate was screened using triple agar layer method and deferred method was used for confirmation of antimicrobial effect. Seventy six of isolates were screened using triple agar layer method. In these strain, 42 isolates were shown a broad spectrum of autimicrobial activity against mastitis pathogens. Especially, fourteen isolates were shown over 20 mm inhibition zone against S. aureous ATCC 25923. These results suggest that these novel antimicrobial strains could be used for the alternative of antibiotics.