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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
Quality Characteristics of Pork Patties Containing Silkworm Powder and Vegetable Worm (Paecilomyces Japonica) during Cold Storage
Kim, Il-Suk ; Jin, Sang-Keun ; Jo, Cheor-Un ; Lee, Moo-Ha ; Jang, Ae-Ra ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 521~528
DOI : 10.5851/kosfa.2008.28.5.521
This study was performed to evaluate the quality change of pork patties containing silkworm powder and vegetable worm (Paecilomycis japonica) stored for 9 days at
. pH values were higher in treatment groups than that in controls by storage day 6. L (lightness) and a (redness) value were decreased with increasing addition of silkworm powder and vegetable worm powder in pork patties (p<0.05). However, b value (yellowness) was increased with increasing addition amounts of the silkworm powder and the vegetable worm powder (p<0.05). Water holding capacity (WHC) of pork patties was not affected by the silkworm powder and the vegetable worm powder, while pork patties containing 0.4% silkworm powder (T2) showed low cooking loss (p<0.05). Pork patties containing either silkworm powder and vegetable worm alone or a combination of them showed lower lipid oxidation value than that of control (p<0.05). Sensory preference of pork patties was decreased with increased of storage days. The overall acceptance was higher in treatment groups than at control groups at the initial day (p<0.05), yet no significant difference was found during storage. From these results, 0.4% silkworm powder decreased not only cooking loss but also lipid oxidation of pork patties. Also, no adverse effect was found in water holding capacity (WHC) and sensory preference of pork patties. Therefore, the silkworm powder and the vegetable worm powder could be useful to pork meat product industry as additives.
The Effect of Dietary Ionized Water and Premixed Mineral on Fatty Acid and Amino Acid Composition in Finishing Pigs
Jin, Sang-Keun ; Kim, Il-Suk ; Song, Young-Min ; Kang, Suk-Nam ; Je, Yun-Jong ; Oh, Hee-Suk ; Min, Chan-Sick ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 529~534
DOI : 10.5851/kosfa.2008.28.5.529
This study was conducted to determine the effects of ion water and premixed mineral supplementation on the growth performance, carcass, and meat quality parameters in finishing pigs (LY
D). Each 20 pigs were randomly allotted to three treatments; CON (basal diet), T1 (CON diet added active water), T3 (T1 diet added 1.0% premixed mineral). Used ion water and premixed mineral consisted mainly of Zn and Si, respectively. Cholesterol content (mg% meat) were not differ significantly in the samples, however, the ratios of cholesterol to fat in T1 and T2 was significantly lower than the control (p<0.05). The fatty acid qualities of palmitic acid, linoleic acid, arachidonic acid, SFA (saturated fatty acid), EFA (essential fatty acid), and EFA/UFA ratio were the highest significantly, however, those of the oleic acid, UFA (unsaturated fatty acid), and UFA/SFA ratio were the lowest significantly in T2 (p<0.05). The amino acid levels of glutamic acid, alanine, leucine, lysine, total amino acids, and EAA (essential amino acid) were the highest in T1 (p<0.05). Whereas, the levels of serine, valine, isoleucine were the highest in T2 (p<0.05). The results indicate that dietary ionized water and premixed mineral affects fatty acid composition and improves amino acid composition.
The Effects of Electric Grill and Microwave Oven Reheating Methods on the Quality Characteristics of Precooked Ground Pork Patties with Different NaCl and Phosphate Levels
Choi, Ji-Hun ; Jeong, Jong-Youn ; Kim, Hack-Youn ; An, Kwang-Il ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 535~542
DOI : 10.5851/kosfa.2008.28.5.535
The objective of this study was to determine the effects of different reheating methods on the quality characteristics of precooked ground pork patties with different combinations of salt (1, 2%) and phosphate (0, 0.3%). The cooking and reheating methods used were the electric grill and the microwave oven. The cooking method and the addition of phosphate had detectable effects on the quality characteristics of ground pork patties. The reheating rate by microwave oven was faster than by electric grill, and decreased with increases in salt and the addition of phosphate. Cooking loss and reduction in patty diameter after reheating by microwave oven were higher than by electric grill, and these values decreased with increasing of salt/phosphate levels. The pH of patties with added phosphate was significantly higher than patties without phosphate, and no significant difference in pH was observed among patties reheated by each method. The patties reheated by electric grill had higher moisture contents than those reheated by electric grill, and the addition of phosphate resulted in higher moisture contents. The hardness of patties reheated by electric grill was lower than patties reheated by microwave oven, and the addition of phosphate increased the hardness with both reheating methods.
Effects of Corn Distillers Dried Grain with Soluble (DDGS) of American and Chinese Origin on Meat Quality and Amino Acid of Meat in Finishing Pigs
Jang, Hae-Dong ; Hong, Jong-Wook ; Lee, Jong-Ha ; Lee, Un-Sun ; Lee, Chul-Young ; Yoo, Jong-Sang ; Lee, Je-Hyun ; Kim, Jong-Gyu ; Kang, Dae-Kyung ; Kim, In-Ho ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 543~548
DOI : 10.5851/kosfa.2008.28.5.543
This study was conducted to evaluate the effects of com distillers dried grain with soluble (DDGS) in American and Chinese on quality and amino acid of meat in finishing pigs. 120 pigs (Landrace
Duroc, 64.50 kg average initial body weight) were used in 56 day growth assay. Dietary treatments were included CON (basal diet), ADS (basal diet + DDGS from American) and CDS (basal diet + DDGS from Chinese). The pigs were allotted into four pigs per pen with ten replicates per treatments by completely randomized design. Backfat thickness and lean percentage were not affected by treatment (p>0.05). For the meat color, redness was significantly increased in DDGS treatments compared to CON treatment (p<0.05). CDS treatment was higher than in ADS treatment (p<0.001). Water holding capacity was higher in CON and CDS treatments compared to ADS treatment (p<0.05). pH was greater in DDGS treatments than CON treatment (p<0.05), and ADS treatment was higher than in CON treatment (p<0.05). For the amino acid of meat, CDS treatment significantly increased their arginine, isoleucine, leucine and lysine compared to other treatments (p<0.05). DDGS treatment was higher than in CON treatment (p<0.001). Methinonine, phenylalanine, threonine and valine were significantly increased DDGS treatments than CON treatment (p<0.05). Cysteine was greater in CDS treatment than CON and ADS treatments (p<0.001). DDGS treatments was higher cysteine than in CON treatment (p<0.001). Proline significantly improved in CON treatment compared to CDS treatment (p<0.05). Tyrosine was greater in DDGS treatments than CON treatment (p<0.01). In conclusion, redness and amino acids of meat were affected by DDGS treatments.
Physical Property and Stability of Liposome Prepared from Egg Yolk Phospholipids at Various Storage Conditions
Park, Sun-Hyun ; Kim, Myung-Hee ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 549~554
DOI : 10.5851/kosfa.2008.28.5.549
Liposomes were prepared from egg yolk phospholipids to study their physical properties and stability at various storage conditions. Under storage conditions at different pH levels, the particle sizes of liposomes increased at the range of pH 1-2, and the absolute values of
-potentials were reduced at the range of pH 1-4. The leakage of sulforhodamine B (SRB), a fluorescent dye which is encapsulated in the liposome, increased greatly at pH 2-4. At different storage temperatures, the particle size of liposomes increased from the 10 days of storage at
and the 40 days at 20 and
-potentials decreased slightly later during storage under 4, 20 and
. At the storage temperature of
, the leakage of SRB was the greatest. Therefore, we concluded that the pH conditions lower than pH 6 and high temperature of
are not conducive to storing liposomes. The results obtained here may prove helpful in developing liposome-based encapsulation and diagnostic reagents.
Microbiological Quality and Potential Pathogen Monitoring for Powdered Infant Formulas from the Local Market
Hwang, Ji-Yeon ; Lee, Ji-Youn ; Park, Jong-Hyun ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 555~561
DOI : 10.5851/kosfa.2008.28.5.555
Ninety-nine samples of powdered infant formula in a market were collected from the local market and their contaminations for total aerobic bacteria, coliform, FAO/WHO Category A, B, and C pathogens were analyzed. Total aerobic bacteria were detected in 92 of 99 samples (93%) at levels of
. These levels were below legal levels specified for infant formulas except for one sample detected by 4.5 Log CFU/g. Coliform was detected in 12 of 99 samples (12%) at levels of
whereas non-detection was required according to the specification of coliform in infant formulas. Escherichia coli was detected in 1 of 99 samples by 0.48 Log MPN/g. Salmonella and Enterobacter sakazakii among Category A weren`t detected in all the samples. Enterobacteriaceae, Category B group, were detected in 25 samples of total 99 samples (25%) by
. Enterobacteriaceae identified by API 20E were Escherichia vulneris, Es. hermannii, Pantoea spp., Citrobacter koseri, Klebsiella pneumoniae, En. cloaceae. Bacillus cereus among Category C was highly detected in 29 of 99 samples (29%) at levels of
with the most probable number count method, which were below legal levels for the specification of B. cereus in infant formulas. Clostridium perfringens, E. coli O157, Staphyloccus aureus, Listeria monocytogenes, Yersinia enterocolitica, and Campylobacter jejuni/coli were not detected. Contamination level of major pathogens was low and falls within the range of specification of infant formulas. However, Enterobacteriaceae and B.cereus showed the high prevalence and some Enterobacteriaceae causing disease were detected. Therefore, it is necessary to monitor the potential pathogens continually and reduce them to improve the microbial quality of non-sterilized powdered infant formulas.
Comparison of Cross-contamination of Salmonella spp. on Pork Meat and Workers` Hands during Pork Cutting Processing
Hong, Chong-Hae ; Bahk, Gyung-Jin ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 562~566
DOI : 10.5851/kosfa.2008.28.5.562
This study describes cross-contamination events that occur in animal food processing. We analyzed the number of Salmonella spp. contamination transferred from pork meat to workers` hands (wearing polyethylene gloves; PG, cotton gloves; CG, and bare hands), cutting boards and knives, and vice versa. Transfer rate of CG 38.80% was higher than that of PG 3.11% and bare hands 1.35%. In particular, when wearing CG, the transfer rate from the CG to bare hands with CG was 0.07%. Also, the range of transfer rates from the contaminated pork meat to cutting board and knife was 0.20-1.99%. In contrast, the transfer rates from the worker`s hands (with PG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.0015-0.21%. There was a lower transfer rate from workers` hands than from pork meat. These findings indicate that the use of PG compared with CG could effectively reduce or prevent the cross-contamination and provide important information concerning the consecutive transfer of Salmonella spp. during food processing.
Effects of Sodium Chloride, Potassium Chloride, Potassium Lactate and Calcium Ascorbate on the Physico-chemical Properties and Sensory Characteristics of Sodium-reduced Pork Patties
Moon, Sung-Sil ; Kim, Young-Tae ; Jin, Sang-Keun ; Kim, Il-Suk ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 567~573
DOI : 10.5851/kosfa.2008.28.5.567
This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1 (control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% NaCl, 0.3% potassium lactate) and T4 (0.7% NaCl, 0.3% calcium ascorbate). The pH, cooking loss, total plate counts, TBARS (2-thiobarbituric acid reactive substances), surface color (L, a, b) and sensory characteristics were evaluated. The partial substitution of NaCl with KCl and calcium ascorbate decreased the cooking loss and TBARS values, and enhanced microbial stability. The partial substitution of NaCl with potassium lactate significantly decreased TBARS values and enhanced microbial stability, but significantly increased cooking loss compared to the control after 1 and 4 days of storage. However, the surface color and sensory characteristics were not affected by any of the treatments.
Effect of Gamma Irradiation on the Overall Quality of a Commercial Plain-type Yogurt Products
Kim, Hyun-Joo ; Song, Hyun-Pa ; Ham, Jun-Sang ; Lee, Ju-Woon ; Kim, Kee-Hyuk ; Jo, Cheor-Un ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 574~579
DOI : 10.5851/kosfa.2008.28.5.574
To develop a yogurt for sensitive consumer such as infants, children or immuno-compromised patients using gamma irradiation, the effects of gamma irradiation on the microbiological, chemical, and sensory quality in a commercial plain yogurt were investigated. No viable coliform bacteria were detected in the sample and approximately a 6 decimal reduction was achieved in the number of total aerobic bacteria by irradiation at 5 kGy. The initial population of lactic acid bacteria observed in the commercial plain yogurt was 8.95 log CFU/g. Gamma irradiation significantly reduced the initial microbial level to 6.47 and 2.85 log CFU/g after irradiation at 1 and 3 kGy, respectively (p<0.05). However, irradiation dose up to 5 kGy could not completely eliminate the lactic acid bacteria in commercial plain yogurt. pH, color, lactose and lactic acid content, and sensory quality were not affected by irradiation treatment and storage. Our results suggest that irradiation can improve the microbial quality of commercial plain yogurt without impairing the physicochemical and sensory quality.
Production of Conjugated Linoleic Acid by Lactobacillus acidophilus Isolated from Breast-Fed Infants
Park, Jeong-Gyu ; Song, Won-Ho ; Hong, Sung-Moon ; Kim, Cherl-Hyun ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 580~586
DOI : 10.5851/kosfa.2008.28.5.580
Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of linoleic acid with conjugated double bonds. These conjugated dienes were found to be responsible for many biological properties related to health. The objective of this study was to evaluate the production of cis-9, trans-11 CLA by Lactobacillus acidophilus isolated from breast-fed infants. Nine different cultures were tested for their ability to produce cis-9, trans-11 CLA from free linoleic acid in MRS broth and 8% reconstituted skim milk medium supplemented with linoleic acid at
for 48 hr. cis-9, trans-11 CLA was not detected or detected in very small amount when cell pellets of strains grown in MRS broth and 8% reconstituted skim milk supplemented with linoleic acid of
. However, free cis-9, trans-11 CLA was produced in both media. It appeared that 8% reconstituted skim milk produced more cis-9, trans-11 CLA than MRS broth. L. acidophilus NB 203 and NB 209 produced more cis-9, trans-11 CLA than other tested cultures. The inhibitory effects of supplemented linoleic acid on the growth of L. acidophilus NB 203 and NB 209 were not detected up to
linoleic acid addition during the growth at
for 48 h. The production of cis-9, trans-11 CLA by these two L. acidophilus strains increased in the logarithmic growth phase until 24 hr incubation. Under this experimental condition, the best yield of CLA isomers for L. acidophilus NB 203 and NB 209 could be obtained from medium supplemented with
linoleic acid at
after 24 hr of incubation. These results indicate that the use of lactic acid bacteria producing free CLA in fermented dairy products may have potential health or nutritional benefits.
Physiological Characteristics and ACE Inhibitory Activity of Lactobacillus zeae RMK354 Isolated from Raw Milk
Lim, Sang-Dong ; Kim, Kee-Sung ; Do, Jeong-Ryong ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 587~595
DOI : 10.5851/kosfa.2008.28.5.587
In order to develop a new starter for fermented milk, 1037 bacterial strains were isolated from raw milk. The strain that showed excellent acid producing and angiotensin converting enzyme (ACE) inhibitory activity (88.6%) was selected and identified as a Lactobacillus zeae based on the result of API carbohydrate fermentation pattern and 16S rDNA sequence. Lactobacillus zeae RMK354 was investigated further to study its physiological characteristics. It showed strong ACE inhibitory activity compared with commercial LAB starters tested. The optimum growth temperature of L. zeae RMK354 was
and it took 10 hr to reach pH 4.3 under this condition. L. zeae RMK354 showed more sensitive to penicillin-G, bacitracin, novobiocin, in a comparison of 14 different antibiotics, and showed most resistance to polymyxin B and vancomycin. It showed higher esterase and leucine arylamidase activities compared with 16 other enzymes. It was comparatively tolerant to bile juice and able to survive at pH 2 for 3 hr. It showed inhibitory activity against Salmonella Typhimurium with the rate of 60%. Based on these and previous results, L. zeae RMK354 could be an excellent starter culture for fermented milk with high level of ACE inhibitory activity.
Production of Flavor Compounds in Fermented Milk by Lactobacillus acidophilus Isolated from Breast-Fed Infants
Park, Jeong-Gyu ; Song, Won-Ho ; Hong, Sung-Moon ; Kim, Cherl-Hyun ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 596~603
DOI : 10.5851/kosfa.2008.28.5.596
Lactobacillus acidophilus is a normal inhabitant of the human intestine and its numerous health benefits have been reported. This organism is referred to as a "starter culture". This study was conducted to verify that the production of flavor compounds in fermented milk was obtained using a good probiotic strain of L. acidophilus from breast-fed infant feces. The bitter-tasting amino acids, such as arginine and histidine were produced in larger amounts than other free amino acids when L. acidophilus strains were inoculated in skim milk. The lactic acid was the major acid produced from glucose. L. acidophilus NB 209 was the best producer of lactic acid. This L. acidophilus NB 209 produced higher amounts of acetaldehyde than other L. acidophilus strains. L. acidophilus NB 209 gave higher flavor and taste score of the yogurt produced than other L. acidophilus strains in sensory evaluation. These results indicate that L. acidophilus NB 209 has the potential to be developed as a starter culture for fermented milk products.
Study on the Carcass Yield Grade Traits and Prediction of Retail Product Weight in Hanwoo Beef
Lee, Jong-Moon ; Hah, Kyoung-Hee ; Kim, Jin-Hyong ; Cho, Soo-Hyun ; Seong, Pil-Nam ; Jung, Meyung-Ok ; Cho, Yong-Min ; Park, Beom-Young ; Kim, Dong-Hun ; Ahn, Chong-Nam ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 604~609
DOI : 10.5851/kosfa.2008.28.5.604
Analyses were conducted to estimate carcass component of yield grade factors by sex and live weight class and to develop the prediction equation of retail product weight by sex in Korean native cattle (Hanwoo). Data from 42,113 Hanwoo carcasses were used to estimate the traits of yield grade factor and an additional 1,066 carcasses were used to develop the prediction equation of retail meat weight. The average of fasting weight of cow, bull and steer were 529 kg, 596 kg, and 634 kg respectively. Carcass weight (CW), backfat thickness (BFT), loineye area (REA), Index score of wholesale meat and yield grade were significantly (p<0.01) affected by sex and live weight. The lean meat percentage, fat percentage and bone percentage based on the weight of cold carcasses were significantly different (p<0.05) between sex groups. The equation of predicting the retail meat product from this study could be expressed as a multiple regression $Y
Effects of Feeding Rhus verniciflua Extract on Egg Quality and Performance of Laying Hens
Kang, Hwan-Ku ; Kang, Geun-Ho ; Na, Jae-Cheon ; Yu, Dong-Jo ; Kim, Dong-Wook ; Lee, Sang-Jin ; Kim, Sang-Ho ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 610~615
DOI : 10.5851/kosfa.2008.28.5.610
This experiment was conducted to investigate the effects of drinking of Rhus tree-extract on laying performance and egg quality in hens. Four hundred eighty, 55-wk-old ISA brown, laying hens were divided into six groups, control, Rhus tree-extract 500 ppm, 1,000 ppm, 2,000 ppm, 3,000 ppm and 5,000 ppm. The hens were fed a supplemented drink containing Rhus tree-extract for 12 weeks. Egg production and egg mass increased by drinking Rhus tree-extract (p<0.05) and the feed conversion ratio also improved in Rhus tree-extract groups. Cecal numbers of Lactobacillus spp., E. coli and Salmonella were not different in treatments. Availability of protein and ash improved in the Rhus extract groups. The eggshell breaking strength and egg shell thickness were significantly increased in Rhus tree-extract 3,000 ppm and Rhus tree-extract 2,000 ppm groups compared to the other groups. Also, egg yolk color and Haugh unit were significantly improved by the dietary Rhus tree-extract (p<0.05).
Evaluation of Conventional Culture Methods and Validation of Immunoassays for Rapid Detection of Listeria monocytogenes in Dairy and Processed Foods
Han, So-Ri ; Hyeon, Ji-Yeon ; Kim, Hee-Yun ; Park, Jong-Seok ; Heo, Seok ; Shin, Ho-Chul ; Seo, Kun-Ho ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 616~622
DOI : 10.5851/kosfa.2008.28.5.616
Listeria monocytogenes is a foodborne pathogen inducing listeriosis in human. We compared two different culture methods for detection of L. monocytogenes and validated two commercial kits,
for Listeria. L. monocytogenes was inoculated into various food samples to generate partial positive samples. The inoculated samples were enriched in half-Fraser broth for 48 hr at
. The enriched samples were streaked onto Oxford agar at 24 and 48 hr postincubation followed by biochemical confirmation and concurrently analyzed by using the two commercial kits for comparison. When the enrichment period was extended from 24 to 48 hr, the numbers of positive samples were dramatically increased from 6 to 52 out of 80 samples tested using the culture method. With the commercial kits, the numbers of positive samples were also significantly increased from 10 to 18 and 1 to 18, respectively, when the enrichment period was extended from 48 to 72 hr. There was no statistical difference between the 24 hr culture method and
with 48 hr enrichment. In conclusion, the 24 hr for the culture method was insufficient to detect L. monocytogenes in various foods. The commercial kits could be adequate means for presumptive screening of L. monocytogenes in food.
Evaluation of Environmental Circumstance Within Swine and Chicken Houses in South Korea for the Production of Safe and Hygienic Animal Food Products
Kim, Young-Hwan ; Suh, Hyung-Joo ; Kim, Jin-Man ; Jung, Yeon-Hoon ; Moon, Kyong-Whan ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 623~628
DOI : 10.5851/kosfa.2008.28.5.623
This study was undertaken to determine the concentrations of airborne bacteria, fungi, particles, and endotoxin in swine and chicken houses. Six swine buildings and seven chicken houses were randomly selected in southern Gyonggi Province, South Korea. The geometric mean concentrations of airborne bacteria in swine and chicken houses were
, respectively. The airborne bacteria concentrations in chicken houses were significantly higher than those of swine houses (p<0.05). The geometric mean concentration of airborne fungi in swine houses was
, which was higher than the value of
found in chicken houses. The mean concentrations of airborne particles and endotoxin in swine houses were
, and they were
in chicken houses, respectively. A significant difference between swine and chicken houses was found for total dust (p<0.05), but not for endotoxin. In this study, the concentrations of endotoxin in both swine and chicken houses as well as particles in chicken houses were high, and in about 50% of the samples exceeded the worker health safety levels of
suggested in previous studies. These results may indicate a considerable respiratory hazard for workers in these environments.
Quality Comparison of Beef from Outdoor-Reared before Finishing and Indoor-Reared Hanwoo
Kang, Sun-Moon ; Cheong, Jae-Kyoung ; Pan, Jo-No ; Kang, Chang-Gie ; Lee, Sung-Ki ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 629~636
DOI : 10.5851/kosfa.2008.28.5.629
This study was carried out to compare the quality of beef from outdoor-reared before finishing and indoor-reared Hanwoo. Among the experimental animals,
mon-aged Hanwoo cows (n
Comparison of Different Solid-Phase Extraction Methods for the Analysis of Heterocyclic Amines from Pan-Fried Pork Meat
Lee, Jae-Hwan ; Back, Yu-Mi ; Lee, Kwang-Geun ; Shin, Han-Seung ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 637~644
DOI : 10.5851/kosfa.2008.28.5.637
Four different extraction and purification methods were evaluated to determine the heterocyclic amines (HCAs) in fried pork patties. Pork patties were cooked in the teflon-coated electric frying pan at
for 8 min per side. HCAs in the fried pork patties were extracted and purified using four different solid-phase extraction (SPE) methods and quantitated by LC-MS (API-ESI). Recovery of four different extraction and purification methods was evaluated by comparing the HCAs amounts quantified by the standard addition method. Validation of extraction and purification methods for fried pork patties was determined to establish accurate sample preparation. The recoveries of HCAs from different SPE methods were calculated. The recovery yields were 15.7-68.7% (Polar amine group) and 25.0-74.7% (less-polar amine group) in method A. Method D provided recovery yields ranging from 14.1% to 68.7% in polar amine groups and from 3.0% to 72.3% in less-polar amine groups, respectively. Modified procedures of Method A and D were the most suitable extraction and purification method for HCAs analysis from fried pork patties.
Effect of Peel and Whole Crop of Kale and Angelica Keiskei Koidz on Fatty Acid Composition and Quality of Eggs
Kang, Hwan-Ku ; Kang, Geun-Ho ; Kim, Dong-Wook ; Lee, Sang-Jin ; Kim, Sang-Ho ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 645~650
DOI : 10.5851/kosfa.2008.28.5.645
The effects of various levels of dietary dried whole crop of kale (0.1%, 0.3%), dried peel of kale (0.3%), dried whole crop of Angelica keiskei (Koidz) (0.1%, 0.3%), and peel of Angelica keiskei (Koidz) (0.3%) in egg-laying performance were studied with 560 ISA brown layers for a period of 12 weeks. No significant differences were recognized between the treatments and control in egg production, feed intake and egg mass. The quality of egg and eggshell were not different among treatments but egg yolk color was improved in the both of whole crop and peel of kale and Angelica keiskei (Koidz). Vitamin and polyunsaturated fatty acid concentration of eggs increased in treatments compared to control but were not significantly different from controls. In conclusion, dried peel of kale and Angelica keiskei (Koidz) supplementation in laying hens diet improved egg yolk color, and improve vitamin concentration of chicken eggs.
Development of Polyclonal Antibodies to Abdominal and Subcutaneous Adipocytes for Fat-Reduced Hanwoo Beef Production
Choi, Chang-Weon ; Kim, Yu-Hyun ; Kim, Sang-Jin ; Song, Man-Kang ; Kwon, Eung-Gi ; Oh, Young-Kyoon ; Hong, Seong-Koo ; Choi, Seong-Ho ; Baek, Kyung-Hoon ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 651~659
DOI : 10.5851/kosfa.2008.28.5.651
This study aimed to develop polyclonal antibodies to regional inedible adipocytes of Korean native cattle (Hanwoo) and investigate cross-reactivity of the antibodies. Patterns in plasma membrane proteins (PMPs) from abdominal and subcutaneous adipocytes of Hanwoo isolated by collagenase digestion were investigated using SDS-PAGE. As antigens, abdominal and subcutaneous adipocyte PMPs of Hanwoo were injected to sheep 3 times at 3 wk intervals for passive immunization, and non-immunized serum and antisera were collected before and after the injections. Titers of the antisera obtained from sheep and their cross-reactivities with heart, kidney, liver, lung, muscle, and spleen of Hanwoo were determined by ELISA. Isolation and culture of abdominal and subcutaneous adipocytes of Hanwoo were performed for analysing LDH concentration. Based on the SDS-PAGE analysis, specific proteins of PMPs in abdominal and subcutaneous adipocytes appeared despite rather similar patterns between both adipocytes. At the level of 1:1,000 dilution, little antibody reactivity appeared in non-immunized serum whereas the antisera had relatively strong reactivity up to the level of 1:128,000 and 1:64,000 dilution. These findings may indicate that strong antibodies against adipocyte PMPs can be developed using an immunological approach. Extremely low reactivities of abdominal and subcutaneous adipocyte antisera were detected with PMPs of the organs. Both antisera strongly reacted with each adipocyte PMPs and showed statistically (p<0.01) higher cross-reactivities compared with non-immunized serum. In conclusion, these results may indicate that the present polyclonal antibodies against regional inedible adipocyte PMPs are well developed and have safety in cross-reactivities with body organs. Further studies on in vivo cross-reactivity and fat reduction of the antibodies against abdominal and subcutaneous adipocytes PMPs of Hanwoo should be required for inedible fat-reduced high quality beef production.
Effect of Hot Pepper Seed Oil, Capsaicin, and Alpha-Tocopherol on Thermal Oxidative Stability in Lard and Soy Bean Oil
Lee, Chi-Ho ; Han, Kyu-Ho ; Kim, Ah-Young ; Lee, Seul-Ki ; Hong, Go-Eun ; Pyun, Chang-Won ; Choi, Kang-Duk ; Yang, Cheul-Young ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 660~666
DOI : 10.5851/kosfa.2008.28.5.660
This study was designed to compare the thermal oxidative stability of lard, soy bean oil, and hot pepper seed oil for 0-3 d at
, and to evaluate the effect of capsaicin on thermal oxidative stability in lard and soy bean oil. As result, thermal oxidation stability was shown in the order hot pepper seed oil>soy bean oil>lard for 0-3 d at
. In blended oils, hot pepper seed oil effectively inhibited lipid oxidation when mixed with lard than soy bean oil by showing the ratio of 30% pepper seed oil plus 70% lard and 60% pepper seed oil plus 40% soy bean oil inhibited lipid oxidation during storage periods. And to investigate the antioxidative effect of antioxidants such as capsaicin and alpha-tocopherol in hot pepper seed oil, 1,200 and 2,400 ppm capsaicin, or 0.3% alpha-tocopherol were added in soy bean oil and lard and stroed for 0-3 d at
. Capsaicin inhibited lipid oxidation in lard but not in soy bean oil, however alpha-tocopherol exhibited a prooxidaton effect in soybean oil. Therefore, it suggests that the application of hot pepper seed oil or capsaicin in lard may be better for thermal oxidative stability.
Effects of Germinated and Fermented Unmarketable Soybean on Laying Performance and Egg Quality in Laying Hens
Shin, Jin-Ho ; Park, Jung-Min ; Bak, Da-Jeong ; Jean, Woo-Min ; Song, Jea-Chul ; Kim, Sung-Ki ; An, Byoung-Ki ; Kang, Chang-Won ; Jung, Woo-Suk ; Kim, Jin-Man ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 667~674
DOI : 10.5851/kosfa.2008.28.5.667
This study was conducted to investigate the effects of germinated and fermented unmarketable soybean (GFS) on laying performance and egg quality in laying hens. A total of two hundred laying hens were divided into 5 groups (5 treatment
10 birds each) and fed with the experimental diets for 8 wk as follows: control, GFS free; T1, GFS 0.15%; T2, GFS 0.3%; T3, GFS 1%; T4, GFS 2%. The laying performance, egg quality, blood profiles, cecal microbial population, isoflavone content in egg yolk were investigated. There were no significant differences laying performance, relative liver and spleen weights, egg yolk color, eggshell color among groups. Eggshell strength in groups fed with diets containing GFS increased, but not significantly. Eggshell thickness significantly increased in the GFS-supplemented group. No significant differences were observed in the blood profiles and intestinal microflora after supplementation. The decrease of Haugh unit during storage was alleviated by feeding of GFS (p<0.05). The concentrations of malondialdehyde in groups fed with GFS were decreased as compared with control (p<0.05). Isoflavones in the egg yolk were detected in group fed with diet containing 2% GFS. These results showed that unmarketable GFS could be used as a favorable feed additive and feedstuff for production of quality enhanced and isoflavone fortified eggs.
Effect of Tenderizer on Physical Quality and Microbial Safety during Korean Beef Jerky Production
Kim, Hyoun-Wook ; Han, Doo-Joung ; Kim, Cheon-Jei ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 28, issue 5, 2008, Pages 675~680
DOI : 10.5851/kosfa.2008.28.5.675
The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds at 1.92 Log CFU/g. Spore-forming bacteria and coliforms were not detected in raw beef samples. Spices and spiced meats showed similar trends in microbial counts, demonstrating minimal microbial contamination during these stages of preparation. The final beef jerky product exhibited counts of mesophillic bacteria at 1.15-1.66 Log CFU/g, psychrotrophic bacteria at 1.15-1.66 Log CFU/g, and anaerobic bacteria at 0.81-1.72 Log CFU/g. Spore-forming bacteria, yeast and molds, and coliforms were not detected in beef jerky. Significant differences from added ingredients occurred for instron textural profile analysis traits for hardness. In general, Korean beef jerky with humectant and tenderizer had lower hardness than control (without humectant and tenderizer). Also, the sample added with 0.01% protease from Streptomyces griseus had lower hardness than all samples. All samples had 0.7l to 0.72 water activities, and the color and pH were not shown in significant changes of all samples.