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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 28, Issue 5 - Dec 2008
Volume 28, Issue 4 - Oct 2008
Volume 28, Issue 3 - Aug 2008
Volume 28, Issue 2 - Jun 2008
Volume 28, Issue 1 - Mar 2008
Selecting the target year
Comparison of Textural Properties of Crab-flavored Sausage with Different Proportions of Chicken Meat
Jin, Sang-Keun ; Kim, Il-Suk ; Nam, Young-Wook ; Park, Seong-Chan ; Choi, Seung-Yun ; Yang, Han-Sul ; Choi, Young-Joon ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 395~400
DOI : 10.5851/kosfa.2008.28.4.395
This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.
Effect of Feeding Periods of Dietary Rhus verniciflua Stokes on the Quality Characteristics of Hanwoo Beef during Refrigerated Storage
Kang, Sun-Moon ; Kim, Yong-Sun ; Liang, Cheng-Yun ; Song, Young-Han ; Lee, Sung-Ki ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 401~407
DOI : 10.5851/kosfa.2008.28.4.401
This study was carried out to investigate the effect of feeding periods of dietary Rhus verniciflua Stokes (RVS) on the quality characteristics of Hanwoo beef during refrigerated storage. Hanwoo steers were fed a 4% RVS-contained diet for 0 (control), 3, 4, 5, or 6 mon prior to slaughter (28 mon of age). The M. semitendino년 from carcasses were stored at
for 7 d. The crude fat content was lower in the 4 and 5 mon groups than in the other groups (p<0.05), however the crude protein content and water-holding capacity (WHC) were higher in the 4 and 5 mon groups than in the other groups (p<0.05). The monounsaturated fatty acid (MUFA) content was higher in the 3, 4, and 5 mon groups than in the other groups (p<0.05). During storage. the TBARS content was reduced in the RVS groups, and the MetMb content showed slower accumulation in the 3, 4, and 5 mon groups than in the other groups. With regard to meat color, the 3, 4, and 5 mon groups had higher L, a, and C values than the other groups until 7 d, and in particular, the a value at 7 d was the highest in the 4 mon group (p<0.05). Consequently, the beef from 4% RVS-fed Hanwoo for 4-5 mon was effective at improving the WHC, MUFA content, and color stability relative to the other beef.
Physicochemical and Textural Properties, and Shelf-Life Effects of Low-fat Sausages Manufactured with Various Levels of Activated Lactoferrin during Refrigerated Storage
Kang, In-Hye ; Lee, Hong-Chul ; Chin, Koo-Bok ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 408~414
DOI : 10.5851/kosfa.2008.28.4.408
Low-fat sausages (LFS) containing various levels (0, 0.3, and 0.6%) of activated lactoferrin (ALF) which was prepared by dialysis to chelate irons of native lactoferrin, were manufactured and measured the physicochemical and textural properties, and shelf-life effect during refrigerated storage (
). LFSs contained 72-16% moisture, 1-2% fat, 12-14% protein and a pH range of 6.04-6.08. No differences in physico-chemical and textural properties were observed with the increased ALF (p>0.05). Microbial growth of Listeria monocytogenes (LM), which inoculated at the levels of
CFU/g, was increased with increased storage time. ALF at the amount of 0.6% slightly inhibited the microbial growth on the LFS (p<0.05), as compared to those of LFSs without ALF, however it had lower antimicrobial activity than those of 3.3% sodium lactate. These results indicated that the addition of ALF at the level of 0.6% affected the antibacterial activity of LFSs, resulting in the suppression of microbial growth in LFSs without quality defects.
Effects of Thermal Processing Combined with High Pressure on the Characteristics of Cooked Pork
Hong, Geun-Pyo ; Shim, Kook-Bo ; Choi, Mi-Jung ; Min, Sang-Gi ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 415~421
DOI : 10.5851/kosfa.2008.28.4.415
This study evaluated the effects of thermal processing combined with high pressure on the properties of cooked pork. Pressurization followed by heating (PFH), heating followed by pressurization (HFP) and heating under pressurization (HUP) treatments were compared to a heated only control. Cooked meat without simultaneous pressurization showed little or no decrease in water binding properties relative to the control, regardless of the sequence of pressurization and heating. However, HUP treated pork had significantly higher water binding properties than the control (p<0.05). The pH values of all treatments were not significantly different with the exception of HUP at 300 MPa. The HUP treated pork showed the best tenderizing effects among all the treatments tested and the effect was more significant at increased pressure levels (p<0.05). In addition, increasing pressure levels significantly increased the L-values of pork (p<0.05). PFH and HFP treated pork had significantly lower a-values (p<0.05), while no significant differences were observed in HUP. HUP treated pork had the lowest b-values at 100 MPa. however, the differences were not significant at increasing pressure levels. These results indicate that heating under pressure is the best cooking condition for improving the quality characteristics of pork without adversely affecting its appearance.
Physico-chemical Meat Quality Properties and Nutritional Composition of Hanwoo Steer Beef with 1
Cho, S.H. ; Kim, J.H. ; Seong, P.N. ; Cho, Y.M. ; Chung, W.T. ; Park, B.Y. ; Chung, M.O. ; Kim, D.H. ; Lee, J.M. ; Ahn, C.N. ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 422~430
DOI : 10.5851/kosfa.2008.28.4.422
This study was conducted to investigate the nutritional composition and meat quality properties of Hanwoo steer beef by different cut. Ten 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), Yanaji (brisket)] prepared from 10 Hanwoo steers (28-30 months old) were used for this experiment. The range of pH was 5.46-5.64. In the chemical analysis, Hongduke contained highest protein contents (21.15%) and Dngsim had lowest protein contents (16.94%) (p<0.05). Fat contents were higher in Dngsim whereas those of Guri, Hongduke and Udoon were significantly lower when compared to the other cuts (p<0.05). There were not significantly different in meat color (L, a and b values) properties only except that L values were significantly higher in Dngsim among 10 cuts (p<0.05). Cooking loss (%) was higher in Guri, Hongduke, Udoon and Yangji whereas it was significantly love. in Cheggt (p<0.05). Warner-Bratzler shear force (WBS) was significantly higher in Abjin
, whereas Dngsim
were significantly lower than the other cuts (p<0.05). There was no significant difference in water-holding capacity (WHC) among 10 cuts (p>0.05). Total amino acid contents were significantly higher in Hongduke (p<0.05). Hongduke was highest in most kinds of amino acids, however, Udoon had the highest methionine and histidine contents among 10 cuts (p<0.05). Glutamate contents were high in all cuts and followed by aspartate, leucine and lysin. With regard to mineral contents, Ca was ranged from 47.63-70.69 mg/kg and Fe was ranged from 15.09-26.68 mg/kg in 10 cuts. Zn was highly contained in Guri (50.56 mg/kg) when compared to the other cuts (p<0.05).
Neuroprotective Effects and Physicochemical Characteristics of Milk Fortified with Fibroin BF-7
Choi, Gooi-Hun ; Jo, Mi-Na ; Moon, Sun-Hee ; Lim, Sung-Min ; Jung, A-Ram ; Yoon, Yoh-Chang ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 431~436
DOI : 10.5851/kosfa.2008.28.4.431
The impact of storage on the neuroprotective effects against
-induced cell death and physicochemical characteristics of milk fortified with BF-7 were investigated. The BF-7 milk exerted protection of neuronal cells SK-N-SH from amyloid beta (
)-induced neuronal stress. Our results showed that incubation of the cell with pretreated BF-7 milk, significantly attenuated apoptotic stress by
, considered in cell morphology and nucleus shape. The general compositions were maintained consistently in BF-7 fortified milk (BF-7 milk). The BF-7 did not make any disturbance on pH and titratable acidity. The color change was not detected, either. Also, any microorganism had not been detected with more than 7 days storage at
. In sensory evaluation study. the average scores of each sensory attribute were quite similar with plain milk. In conclusion, our results strongly indicate that BF-7 characteristics are quite adequate to be included in milk and BF-7 milk is still working well on neuro-protection, result in enforcing our brain and delaying neurodegeneration.
Quality Properties of the Refrigerated or Frozen Irradiated Beef Patty
Jeon, Ki-Hong ; Oh, Se-Wook ; Lee, Nam-Hyouck ; Kim, Yun-Ji ; Park, Ki-Jae ; Kim, Young-Ho ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 437~444
DOI : 10.5851/kosfa.2008.28.4.437
Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beer patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation, the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed some-what higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.
Effects of Goat Milk Yogurt Supplemented with Citrus Concentrate on Blood Glucose and Serum Lipids in Diabetic Rats
Ham, Jun-Sang ; Shin, Ji-Hye ; Jang, Ae-Ra ; Jeong, Seok-Geun ; Park, Kwang-Wook ; Kim, Hyun-Uk ; Kang, Su-Yeon ; Hwang, Hye-Joong ; Lee, Wan-Kyu ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 445~450
DOI : 10.5851/kosfa.2008.28.4.445
The effects of fermented goat milk supplemented with citrus concentrate on blood glucose levels in streptozotocin-nicotinamide-induced diabetic rats were examined. Streptozotocin-nicotinamide-induced diabetic rats (type II) were divided into five experimental groups treated with metformin, goat milk, fermented goat milk, fermented goat milk containing citrus concentrate, or no supplementation (control). The rats in each group were examined weekly for blood levels of glucose, total cholesterol, triglyceride. HDL-cholesterol, LDL-cholesterol. and body weight. On the
day of the experiment, an oral glucose tolerance test (OGTT) was carried out. Administration of fermented goat milk to the diabetic rats significantly decreased blood glucose and triglyceride levels, while administration of metformin (33.3 mg/kg body weight) did not significantly lower blood glucose levels. Fermented goat milk containing citrus concentrate caused a significant decrease in blood glucose levels in the OGTT at 30 min. This study shows that supplementation with fermented goat milk containing citrus concentrate may be a practical method of reducing blood glucose levels in type II diabetics.
Effect of Dietary Conjugated Linoleic Acid on Growth Performance, Carcass Characteristics and Muscular Fatty Acid Composition in Broiler
Kim, Young-Jik ; Kim, Byung-Ki ; Yoon, Yong-Bum ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 451~456
DOI : 10.5851/kosfa.2008.28.4.451
This study was conducted to determine the effects of dietary supplementation with conjugated linoleic acid (CLA) feeding levels (0, 0.5, 1.0, 1.5, and 2.0%) on the carcass characteristics, growth performance, serum cholesterol, and fatty acid in thigh of chicken meat. Two hundred broiler (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was used for determining fatty acid composition. There was no significant difference in growth performance, such as weight gain, feed intake and feed conversion by CLA levels. Among carcass characteristics, percentage of carcass, thigh, breast, and drumstick was not influenced by the dietary CLA levels, but abdominal fat was significantly reduced with the increased CLA amount in the broilers diets (p<0.05). Higher CLA levels increased HDL-C and reduced total cholesterol and LDL-C (p<0.05). As the dietary CLA levels increased, muscular palmitic acid (saturated fatty acid) levels was increased, but the rates of oleic acid, linoleic acid, and arachidonic acid (unsaturated fatty acid) were decreased. In addition. CLA isomers were linearly increased with the increase in dietary CLA levels (p<0.05). As a conclusion, 2% of CLA feeding is possible to maximize accumulation of CLA in meat, but changes in fatty acid composition is not profitable. Therefore, 1% of CLA feeding i,j considered to be proper for accumulation of CLA and minimization of the change in fatty acid.
Purification and Characterization of Lacticin NK34 Produced by Lactococcus lactis NK34 against Bovine Mastitis
Lee, Na-Kyoung ; Park, Yeo-Lang ; Kim, Hyoun-Wook ; Park, Yong-Ho ; Rhim, Seong-Lyul ; Kim, Jong-Man ; Kim, Jae-Myung ; Nam, Hyang-Mi ; Jung, Suk-Chan ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 457~462
DOI : 10.5851/kosfa.2008.28.4.457
Lactococcus lactis NK34, isolated from jeotgal (Korean traditional fermented fish), produces bacteriocin against bovine mastitis pathogens such as Staphylococcus aureus 7, S. aureus 8, Staphylococcus chromogenes 10, S. chromogenes 19, Staphylococcus hominis 9, Streptococcus uberis E290, Enterococcus faecium E372, Streptococcus agalactiae ATCC 13813, Pseudonocardia autotrophia KCTC 9455, and Staphylococcus simulans 78. Lacticin NK34 was inactivated by protease XIV but not by protease IX, protease XIII, proteinase K,
-chymotrypsin, trypsin, and pepsin. Also, lacticin NK34 was stable over a pH range of 2 to 9 for 4 hr and withstood exposure to temperatures of 30-
for 30 min. Lacticin NK34 showed bactericidal effects against S. simulans 78. This bacteriocin was purified using ammonium sulfate precipitation, ion exchange chromatography, ultrafiltration, and hydrophobic chromatography. Tricin-SDS-PAGE of purified bacteriocin gave the same molecular weight (3.5 kDa) as nisin. The gene encoding this bacteriocin was amplified by PCR using nisin gene-specific primers. It showed similar sequences to this nisin Z gene. These results indicate that lacticin NK34 is a nisin-like bacteriocin, and could be used as an antimicrobial alternative for livestock.
Properties of Cholesterol-reduced Block-type Process Cheese Made by Crosslinked β-Cyclodextrin
Kim, S.Y. ; Park, S.Y. ; Ahn, J. ; Kwak, H.S. ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 463~469
DOI : 10.5851/kosfa.2008.28.4.463
The objective of the present study was to compare the chemical, rheological and sensory properties of regular process cheese (control) and cholesterol-reduced block-type process cheese. The cholesterol-reduced process cheese was made by accelerated ripened cholesterol-reduced Cheddar cheese and cholesterol-reduced butter treated by crosslinked
-CD). The composition of the block-type process cheese was similar to the control cheese. Approximately 91.0% of cholesterol removal was observed when treated by crosslinked
-CD. The production of total free amino acids was significantly higher in cholesterol-reduced process cheese in all storage periods compared with those in the control. In sensory analysis, a significantly higher score of acidic, salty and bitterness. and lower score of elasticity were found. However, no difference was found in free fatty acids, rheological properties, and TBA test between the control and cholesterol-reduced process cheese. Therefore, the present study indicated that even though some of the significant difference was observed in sensory properties in the cholesterol-reduced block-type process cheese, most of chemical and rheological properties were comparable to the control process cheese.
Quality Properties of Brand Pork
Jin, Sang-Keun ; Kim, Il-Suk ; Lee, Jae-Ryong ; Shin, Teak-Soon ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 470~479
DOI : 10.5851/kosfa.2008.28.4.470
This study was carried out to investigate the quality characteristics of brands pork: a crossbred between Korean native and wild pigs (Y), a commercial LYD breed fed with probiotics (J), and a commercial LYD fea without probiotics (M). The moisture and crude ash content of Y treated pork was higher than those for J and M brands, but the crude fat content of J pork was significantly lower (p<0.05) than Y and M brands. The moisture and crude fat contents of Y gilts were higher (p<0.05) than those of barrows. The pH values of Y gilts were higher (p<0.05) than those of gilts of J and M brands. The L and W values of Y pork were lower (p<0.05) than with J and M brands. The springiness value of J pork was significantly higher (p<0.05) than Y and M porks. The sensory scores of Y pork were higher than pork of J and M. The juiciness of gilts of M brands was higher (p<0.05) than for barrows. With regard to the fatty acid profiles among the pork loins, linoleic and arachidonic acid contents of Y pork were higher than with J and M, while the palmitic, pamitoleic, stearic, and oleic acid contents were lower. The saturated fatty acid (SFA) content of Y pork was lower than that for J and M ones, while the unsaturated fatty acids (USFA), essential fatty acids (FFA), USFA/SFA ratio, FFA/SFA ratio, and EFA/USFA ratio were higher. The stearic acid content of M barrows was higher (p<0.05) than that for gilts.
Effect of the Feeding Probiotics, Illite, Activated Carbon, and Hardwood Vinegar on the Meat Quality and Shelf-Life in Chicken Thigh
Kim, Young-Jik ; Yoon, Yong-Bum ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 480~485
DOI : 10.5851/kosfa.2008.28.4.480
In this experiment, 5 treatments consisted of control, probiotics (0.2%; T1), illite (1.0%; T2), activated carbon (1.0%; T3), and hardwood vinegar (1.0%; T4) as diets of chicken were evaluated for 35 days through feeding of 200 male chickens (Arbor Acre Broiler). Thigh muscle from slaughtered chickens were analyzed on pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), shear force, and meat color during 10 d of cold storage at
. Groups of T3 and T4 showed higher pH levels compared to the control group, and T4 showed significantly higher value. Over the storage period, all treatment groups showed increase in pH (p<0.05). Values of VBN of T1, T3, and T4 were lower than those of the control group and T2 up to 7 d of storage (p<0.05), but there was no significance at 10 d of storage. Values of TBARS of T3 and T4 were lower than the control group, T1, and T2, while all treated groups showed rapid increase of TBARS values over storage period (p<0.05). Shear force did not show significant difference among treated groups, but it was decreased over storage. Lightness of meat color (L) in treated groups was higher than the control, and T4 showed the highest value during entire storage period (p<0.05). Yellowness levels (b) of T3 and T4 were higher than the control group. These results may suggest the improvement of chicken meat quality and shelf life via the addition 1% activated carbon and 1% hardwood vinegar into feed.
Effects of Various Humectants on Quality Properties of Pork Jerky
Han, Doo-Jeong ; Jeong, Jong-Youn ; Choi, Ji-Hun ; Choi, Yun-Sang ; Kim, Hack-Youn ; Lee, Mi-Ai ; Lee, Eui-Soo ; Paik, Hyun-Dong ; Kim, Cheon-Je ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 486~492
DOI : 10.5851/kosfa.2008.28.4.486
We investigated the quality properties of pork jerky prepared with various humectants (Konjac, egg albumin, isolated soy protein). Jerky was prepared as follows; control with no humectants, treatments with 0.05, 0.1, and 0.2% humectants, respectively. Humectant treatments had higher drying yields of pork jerky than the control (p<0.05), Konjac treatment produced the the highest drying yields among the humectants tested. CIE a-and b-value were lowest in isolated soy protein treatments. b-value in 0.2% egg albumin treatments were higher than other treatments (p<0.05). Jerky water content increased as humectant content increased. Water activity (Aw) in 0.2% Konjac treatments was higher than controls and 0.05% Konjac (p<0.05). In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than other treatments, but very low springiness (p<0.05). Control had significantly (p<0.05) lower scores than the other treatments in sensorial texture, juiciness and overall acceptability. Based on our findings, we conclude that 0.05% Konjac was the most effective humectant among those we tested in this study.
The Effects of Salt and NaNO
on Physico-Chemical Characteristics of Dry-cured Ham
Seong, Pil-Nam ; Kim, Jin-Hyoung ; Cho, Soo-Hyun ; Lee, Chang-Hyun ; Kang, Dong-Woo ; Hah, Kyoung-Hee ; Lim, Dong-Gyun ; Park, Beom-Young ; Kim, Dong-Hoon ; Lee, Jong-Moon ; Ahn, Chong-Nam ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 493~498
DOI : 10.5851/kosfa.2008.28.4.493
The aim of this work was to analyze the effects of salt and
on weight loss, proximate compositions. chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The HS group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+
group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm
. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+
group of 3 hams (10.62 kg) was salted same as LS group and added 100 ppm
. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of
(p<0.05), the LS hams had significantly higher moisture content than HS+
(p<0.05). The level of salt and
did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from LS hams were significantly lower than in the muscles from HS+
hams (p<0.05). The
did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from LS hams was significantly higher than in muscles from HS and HS+
hams (p<0.05). The salt content in biceps femoris muscles from LS+
hams was significantly lower than in the muscles from HS and HS+
hams (p<0.05). The
treatment did not affect the
content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and
of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS+
hams were significantly higher than in the muscles from HS and LS hams.
Changes in Allergenicity of Porcine Serum Albumin by Microwave, Sonication, and High Hydrostatic Pressure
Kim, Koth-Bong-Woo-Ri ; Kim, Seo-Jin ; Lee, So-Young ; Song, Eu-Jin ; Ahn, Dong-Hyun ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 499~504
DOI : 10.5851/kosfa.2008.28.4.499
Even though pork have frequently induecd allergic reactions in Korea, few papers have been published on pork allergy. This study was carried out to investigate the changes in allergenicity of porcine serum albumin (PSA) by microwave, sonication, and high hydrostatic pressure (HHP). The binding ability of p-IgG to PSA treated with microwave (1,5, or 10 min) directly decreased with increasing treatment time. Particularly, the binding ability of PSA treated 10 min was about 30%. Immunoblotting assay with p-IgG showed that band of PSA treated microwave directly disappeared at 5 and 10 min. However, the binding ability of PSA was not changed by the microwave treatment without heat. Also the reduction of allergenicity by sonication or HHP treatment was not found. In conclusion. allergenicity of PSA treated with microwave directly decreased with increasing time, therefore these results may be used for development of hypoallergenic pork.
Effects of Dietary Mugwort Powder on the VBN, TBARS, and Fatty Acid Composition of Chicken Meat during Refrigerated Storage
Park, Chang-Ill ; Kim, Young-Jik ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 505~511
DOI : 10.5851/kosfa.2008.28.4.505
The goal of this study was to investigate the effects of dietary mugwort on the proximate composition, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS) and fatty acid in chicken meats. One hundred sixty broiler chicks (1 d old) were assigned to one or four dietary groups: Control; commercial feed supplemented with 1% mugwort (T1); commercial feed with 3% mugwort (T2) and commercial feed with 5% mugwort (T3). After 42 d, broilers from each group were slaughtered and meat samples were vacuum packaged and stored at
over a period of 0, 1,2,3, and 4 wk. Chicken breast was not influenced by all treatments in moisture, crude protein and crude fiber, while crude fat was lowered (p<0.05) in chickens fed with the T2 and T3 diets compared to the control and T1 diets. All treatments with mugwort diets tended to have decreased VBN values for chicken breast and thigh compared to control. As storage time increased, VBN was increased for all chickens (p<0.05). No significant differences in TBARS were observed among all treatments at 0 wk. TBARS values were reduced with the T2 and T3 diets and initially increased from 0 through 3 wk, then abruptly decreased at 4 wk. Dietary mugwort supplementation resulted in increased stearic acid (excepted T2) and oleic acid and decreased linoleic acid. Stearic acid in thigh meat was decreased in the T1, T2 and T3, however linoleic acid levels tended to increase with mugwort powder supplementation. It is concluded that dietary mugwort has a positive effect on increasing unsaturated fatty acid contents and decreasing saturated fatty acids.
Screening of a Natural Feed Additive Having Anti-viral Activity against Influenza A/H5N1
Lee, Jang-Hyun ; Kwon, Su-Min ; Seo, Sang-Heui ; Park, Young-Seo ; Kim, Young-Bong ; Kim, Soo-Ki ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 4, 2008, Pages 512~516
DOI : 10.5851/kosfa.2008.28.4.512
To search for anit-H5N1 influenza virus agent, the anti-viral activity of methanol and aqueous extracts from thirty medicinal plants were examined in this study. The plant material (30 g) was extracted with methanol (300 mL) for 24 hr at room temperature. Methanol extracts were filtered and evaporated, then freeze-dried. Aqueous extracts were prepared with dried plant material (30 g) and hot distilled water (300 mL). After 3 hr, the aqueous extracts were filtered and evaporated, then lyophilized. Extracts prepared from different plants were tested the antiviral activity against influenza viruses [A/vietnam/1194/04 (H5N1)-NIBRG-14] using the hemagglutination (HA) assay. Among the test plants, Asarum sieboldii was found to be a potent inhibitor of H5N1 influenza virus in MDCK cell culture. Virus titers were 7 log, whereas with methanol extract of Asarum sieboldii for 48 hr titers were 3 log, indicating that methanol extract of Asarum sieboldii inhibited the H5N1 influenza viruses from the infected cells.