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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
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 29, Issue 6 - Dec 2009
Volume 29, Issue 5 - Oct 2009
Volume 29, Issue 4 - Aug 2009
Volume 29, Issue 3 - Jun 2009
Volume 29, Issue 2 - Apr 2009
Volume 29, Issue 1 - Feb 2009
Selecting the target year
Characteristics of Exopolysaccharide Produced in Goat Milk Yogurt Cultured with Streptococcus thermophilus LFG Isolated from Kefir
Lim, Young-Soon ; Lee, Si-Kyung ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 143~150
DOI : 10.5851/kosfa.2009.29.2.143
This study was carried out to investigate the properties of crude exopolysaccaride (CEPS) produced by Streptococcus thermophilus LFG in goat milk. The yields of CEPS from yogurt cultured with Str. thermophilus LFG were greater at higher temperatures
than at lower temperatures
. Goat milk yogurt had lower viscosity values than cow milk yogurt. However, the CEPS yield was higher in goat milk yogurt than in cow milk yogurt. The yields of CEPS from yogurt were also higher in cultured milk containing 3% glucose (14-21%), and 3% sucrose (4-16%) relative to the control yogurt. Antioxidant activities were higher in goat milk yogurt supernatant (21%) and its CEPS (28%) than cow milk yogurt supernatant (11%) and its CEPS (24%). The amino acid contents of CEPS were higher in yogurt using goat milk than that using cow milk. The CEPS extracted from goat milk yogurt produced by Str. thermophilus LFG consists of carbohydrate (37% w/w) and protein (63% w/w). The CEPS consisted of monosaccharides such as glucose 56.45% (w/w), galactose 42.35% (w/w), galactosamine 1.37% (w/w), glucosamine 1.09% (w/w) and fucose 0.27% (w/w).
Studies on Prevalence of Meat Allergy and Potential Beef Allergens
Jeong, Bo-Young ; Kim, Dong-Yeop ; Fan, Jiang Ping ; Chung, Hyun-Chae ; Han, Gi-Dong ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 151~156
DOI : 10.5851/kosfa.2009.29.2.151
The prevalence of food allergies was investigated using questionnaires with 300 subjects whose ages ranged from 19 to 24 years old and the causative food allergens was analyzed using immunological analysis with serum of the subjects who answered that they have/had food allergy. The questionnaire showed that 11.33% of subjects have/had experience of food hypersensitivity, where the main causative foods were fish, beef, chicken, milk, egg, and pork in order. The meat allergy shared 4.65% (2.33% for beef, 1.66% for chicken, 0.66% for pork) in the prevalence of food allergies. The causative beef allergens were investigated with the serum of 6 subjects who have had beef allergy. Western blots were carried out with the serum of P6 subject who showed a positive reaction to beef extract in ELISA. The two specific bands were detected in beef extract on the PVDF membrane, and no band was detected in extracts of pork and chicken. A calculation of the distance of migration by SDS-PAGE enabled the molecular masses of the two bands to be estimated as 67kDa and 31kDa, respectively. The 67kDa was revealed as bovine serum albumin (BSA) which is one of the important beef allergens as reported previously though an analysis of the N-terminal amino acid sequence. However we could not identify the sequence of 31kDa, probably because they comprised several subunits and were modified proteins such as glycoprotein that were unlikely to be easily degraded by the Edman method. The 31kDa band were dyed with the PAS (periodic acid-schiff reagent), suggesting that it might be a glycoprotein. These results suggested that the 31kDa might be considered as a novel potential beef allergen which is not reported previously, although further studies are needed.
Purification and Characterization of a Protease from Korean Pear (Pyrus serotina L.) as Meat Tenderizer
Guan, Hao-Li ; Mandal, P.K. ; Lim, Hee-Kyong ; Baatartsogt, Oyungerel ; Lee, Chi-Ho ; Jeon, Gwang-Joo ; Choe, Il-Shin ; Choi, Kang-Duk ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 157~163
DOI : 10.5851/kosfa.2009.29.2.157
This study was conducted for the isolation, purification, and characterization of a protease from Korean pear, to see its proteolytic activity on chicken actomyosin and to find the optimum pH and temperature of activity on chicken actomyosin. The protease was isolated from crude extract of Korean pear by ammonium sulfate precipitation. Further purification was done by DEAE-Sepharose ion-exchange chromatography, Mono-Q and Mini-Q column chromatography. The purified enzyme gave a single protein band on SDS polyacrylamide gel electrophoresis and the molecular weight was found to be 38 kDa. The specific activity of purified enzyme was 34,907 unit/mg with 25 fold purification and the yield was 2%. The purified enzyme incubated with chicken actomyosin showed high activity. The optimum pH and temperature for enzyme activity on chicken actomyosin were 6.5 and
, respectively. A protease was purified from Korean pear for the first time and characterized. It was found to be promising for meat tenderization.
Purification and Characterization of Mongolian Mare Lactoferrin
Kim, Kee-Sung ; Kim, Ji-Sun ; Shin, Mi-Soon ; Noh, Hae-Won ; Lim, Sang-Dong ; Suvd, Duvjir ; Alimaa, J. ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 164~167
DOI : 10.5851/kosfa.2009.29.2.164
The lactoferrin from mongolian mare colostrum has been purified by gel filtration (Sephadex G-100), affinity chromatography (Toyopear1-AF-Heparin-650M) in two steps. Mare lactoferrin-containing fractions were identified in the first peak among 3 peaks on Sephadex G-100 as first step, and purified lactoferrin was eluted with a step gradient of 0.5M NaCl as a 3 step (gradient 0.1,0.3, 0.5M). Eluted fractions were analyzed by 12% SDS-PAGE, and showed a single protein. Its molecular weight was estimated to be 82kDa. N-terminal amino acid sequence was determined as APRKSVRWCTISPAEXAKXA.
Effects of Dietary Locally Grown Herbs (Mentha piperascens, Rubus coreanus, Tagetes patula) on the Growth Performance and Meat Quality of Broiler Chicken
Kim, Yong-Ran ; Lee, Bo-Keun ; Kim, Jae-Young ; Kim, Ji-Suk ; Lee, Wan-Seob ; Lee, So-Yeon ; Kim, Eun-Jib ; Ahn, Byoung-Ki ; Kang, Chang-Won ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 168~177
DOI : 10.5851/kosfa.2009.29.2.168
This study was conducted to investigate the dietary effects of locally grown herbs (Mentha piperascens, PM; Rubus coreanus, RC; Tagetes patula, MG) on the growth performance and meat quality of broiler chicken. A total of 600 1-d-old Ross male broiler chicks were divided into eight groups and were fed control diets (antibiotics-medicated or non-medicated commercial diets) or experimental diets (non-medicated diets containing 0.3 or 0.5% PM, 0.3 or 0.5% RC, or 0.3 or 0.5% MG) for 5wk. The body weight gains and feed conversion rates (FCRs) in all the groups that were fed diets containing PM, RC, or MG were significantly improved compared to those in the non-medicated control group (p<0.05). The relative weights of various organs, the serum cholesterol levels, and the GOT/GPT activities in all the groups were also not significantly different. The superoxide dismutase (SOD)-like activities in the groups that were fed diets containing 0.3% PM or 0.3% MG were significantly increased compared to those in the non-medicated control group (p<0.05). The number of cecal lactic-acid bacteria in the groups that were fed diets containing 0.3% PM or 0.5% RC tended to increase. The malondialdehyde contents in the leg muscles were significantly lowered by feeding with PM or MG (p<0.05). The physicochemical properties of the edible meat, including the shear force, water-holding capacity, heat loss, pH, and muscle color degrees
, were not affected by the dietary treatments. It has been suggested that spontaneous Korean plants promote the growth of broilers and may delay lipid oxidation in edible muscles without any negative effect when added in broiler diets.
Effects of Grape Seed Oil Additives on Quality Characteristics of Pressed Ham
Lee, Jeong-Ill ; Yang, Han-Sul ; Jeong, Jin-Yeon ; Moon, Sang-Hoon ; Kim, Cap-Don ; Lee, Jin-Woo ; Jung, Jae-Doo ; Ha, Young-Joo ; Kwack, Suk-Chun ; Park, Jeong-Suk ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 178~187
DOI : 10.5851/kosfa.2009.29.2.178
This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at
. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color
of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.
Effects of Mugwort Powder Supplementation on Carcass and Meat Characteristics in the Finishing Period of Gilts
Kim, Il-Suk ; Jin, Sang-Keun ; Kang, Suk-Nam ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 188~193
DOI : 10.5851/kosfa.2009.29.2.188
This study was conducted to determine the effect of mugwort powder on meat composition and sensory characteristics in finishing gilts
. Twenty pigs (75kg) were randomly allotted to four treatments. Mugwort powder was added to final concentrations of 0(C), 0.5(T1), 1.0(T2), and 1.5%(T3) in the basal diet. Pigs were fed with the specified diet for 50 days. Carcass characteristics and cooking loss were not significantly affected by mugwort powder supplementation. The WHC and cooking loss of T2 and T3 were not significantly different than the control. However, the pH values for meat from gilts fed the T1 and T3 diets were significantly lower than the control (p<0.05). Shear force values of fresh meat were highest with the T3 diet (p<0.05), while the shear force values of cooked meat were significantly lower than the control with the T2 and T3 diets. Texture values of hardness, brittleness, gumminess, chewiness, and adhesiveness were significantly higher with the T3 diet (p<0.05), however values for cohesiveness and springiness were not significantly affected by mugwort powder supplementation. These results indicate that the feeding of mugwort powder improves the shear force of cooked meat from gilts fed the T3 diet, however the carcass, WHC and cooking loss characteristics in gilts are not affected by mugwort powder supplementation.
Comparison of the Quality of Gamma Ray- or Electron Beam-irradiated Minced Pork and Pork Patties
Song, Beom-Seok ; Park, Jin-Gyu ; Kim, Wang-Geun ; Kim, Jae-Hun ; Choi, Jong-Il ; Yoon, Yo-Han ; Byun, Myung-Woo ; Kim, Cheon-Jei ; Lee, Ju-Woon ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 194~202
DOI : 10.5851/kosfa.2009.29.2.194
This study was conducted to determine the effects of gamma and e-beam irradiation on the quality of minced pork and pork patties. Each sample was irradiated at 5 to 20kGy, and its quality characteristics were then evaluated during storage at 30. The results of the total bacterial populations in the minced-pork and pork patty samples showed that the antimicrobial effect of gamma irradiation was superior to that of e-beam irradiation. The 2-thiobarbituric acid reactive substances (TBARS) value of all the samples significantly increased (p<0.05) as the irradiation dose and storage period increased. In addition, the gamma-irradiated (GI) samples had higher (p<0.05) TBARS values than the e-beam-irradiated (EI) samples. The volatile basic nitrogen contents of the GI samples were lower (p<0.05) than those of the EI samples. The color values, such as the
(yellowness) of the minced pork and pork patties, were increased (p<0.05) by irradiation. The hardness and sensory properties, such as the color, chewiness, taste, and overall acceptability of the pork patties, were decreased when the irradiation dose increased, and the hardness and sensory scores of the GI samples were lower than those of the EI samples.
Effect of Kimchi Powder Levels and Pork Skin on the Quality Characteristics of Liver Sausages
Choe, Ju-Hui ; Han, Doo-Jeong ; Choi, Ji-Hun ; Choi, Yun-Sang ; Kim, Hack-Youn ; Lee, Mi-Ai ; An, Kwang-Il ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 203~212
DOI : 10.5851/kosfa.2009.29.2.203
The aim of this study was to evaluate the effect of kimchi powder levels (0, 1, 2, and 3%) and pork skin (5%) on the quality characteristics of liver sausages. The additions of the kimchi powder and pork skin improved the color, cooking yield, and sensory properties of the sausages. The addition of the pork skin and increasing concentrations of the kimchi powder significantly increased cooking yields. The moisture and protein contents of the sausages made with kimchi powder and pork skin were higher than those of the control (p<0.05). Due to the low pH of the kimchi powder, the pH values of the batter and sausages with added kimchi powder were lower than those of the treatment without kimchi powder (p<0.05). The control had the lowest hardness, gumminess, and chewiness values (p<0.05). For the sensory attributes of the samples, color, flavor, juiciness, and overall acceptability were higher in the treatments made with kimchi powder than in the treatments without kimchi powder, in which the treatment with 2% kimchi powder had the highest overall acceptability (p<0.05). In conclusion, the additions of kimchi powder and pork skin improved the quality characteristics of liver sausages.
Changes in the Physicochemical Properties of the Muscles from Low-Fat Pork Cuts during Chilled Storage
Seong, Pil-Nam ; Cho, Soo-Hyun ; Kim, Jin-Hyoung ; Kim, Young-Tae ; Park, Beom-Young ; Lee, Jong-Moon ; Kim, Dong-Hoon ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 213~219
DOI : 10.5851/kosfa.2009.29.2.213
This study was conducted to investigate the changes in the physicochemical properties of five muscles from low-fat pork cuts during storage at
for 14d. As the chilled-storage time increased, the moisture and fat contents and the pH of the muscles did not significantly (p>0.05) change, but the water-holding capacity of the supraspinatus, semitendinosus, and longissimus dorsi muscles significantly (p<0.05) improved. The purge loss of the five muscles significantly (p<0.05) increased with the increase in the storage time, but their cooking loss and hardness did not significantly (p>0.05) change as the chilled-storage time increased. It can be seen from these results that the physicochemical properties of the five muscles do not changes greatly during the 14-day cold storage. Therefore, it is possible to distribute such five pork muscles to fresh-pork-meat retail stores or shops without meat quality degradation.
Preblending Effects of Curing Agents on the Characteristics of Mechanically Deboned Chicken Meat
Kang, Soo-Yong ; Park, Ki-Soo ; Choi, Yang-Il ; Lee, Sang-Hwa ; Auh, Joong-Hyuck ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 220~228
DOI : 10.5851/kosfa.2009.29.2.220
This study was conducted to determine the preblending effect of curing agents on the characteristics of mechanically deboned chicken meat (MDCM), including the pH, water-holding capacity (WHC), and stability under refrigeration conditions. MDCM was preblended with different curing agents [NaCl, 0.75 or 1.5%; sodium tripolyphosphate (STPP), 0.25 or 0.5%; ascorbic acid, 250 or 500 ppm; sodium nitrite, 75 or 150 ppm] and were stored at
overnight. The preblending of NaCl was found to have improved the WHC and emulsion stability; STPP was found to have improved the pH, WHC, and emulsion stability; and ascorbic acid or sodium nitrite did not affect the pH, WHC, and emulsion stability. The addition of ascorbic acid or sodium nitrite, however, decreased the 2-thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values of the preblended MDCM through the antioxidizing properties. The mixing effects of different curing agents on MDCM were also evaluated with nine different conditions. Among the treatments, the mixture of NaCl and STPP improved the WHC and emulsion stability due to the increased solubility of salt-soluble protein in the preblended MDCM. The mixture of NaCl, STPP, and ascorbic acid increased the pH, WHC, and emulsion stability, but the mixture of NaCl, STPP, ascorbic acid, and sodium nitrite improved the WHC, emulsion stability, and redness of the surface color with improved storage stability due to the decreased VBN and TBA values. As a result, the mixture of 1.5% NaCl, 0.5% STPP, 500 ppm ascorbic acid, and 75 ppm sodium nitrite showed the best properties as curing agents for MDCM preblending.
Changes in the Quality of Loin from Pigs Supplemented with Dietary Methyl Sulfonyl Methane during Cold Storage
Lee, Jeong-Ill ; Min, Hyoung-Kyu ; Lee, Jin-Woo ; Jeong, Jae-Doo ; Ha, Young-Joo ; Kwack, Suk-Chun ; Park, Jeong-Suk ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 229~237
DOI : 10.5851/kosfa.2009.29.2.229
This study was conducted to compare the quality of the pork from finishing pigs that were fed diets containing different levels of methyl sulfonyl methane (MSM). A total of 135 crossbred pigs
were fed either with a control commercial diet or the control diet supplemented with 300- and 500-ppm MSM for 158d. The pigs were slaughtered at approximately 110kg live weight and were transported to the local slaughterhouse for electrical stunning followed by exsanguination. After the slaughter, the pork muscles were dissected from each carcass, placed in wrap package bags, and stored for 8d at
. The TEARS values of the pigs that were fed MSM diets were significantly lower (p<0.05) compared with those of the pigs that were fed with non-supplemented diets. The Na, Mg, and Ca contents of the dietary MSM were significantly lower (p<0.05) than those of the non-supplemented diets, but the Fe, Cu, and Zn contents of the dietary MSM were significantly higher (p<0.05) than those of the non-supplemented diets, and the increased level of MSM supplementation resulted in higher sulfur contents. There was no difference among the diets in terms of amino acid content. The dietary supplementation with MSM, however, led to increased saturated fatty acid and decreased unsaturated fatty acid (%) in the pork muscles (p<0.05). The sensory panelists recorded greater marbling and overall acceptability scores in the samples with 500-ppm-MSM dietary supplementation (p<0.05). These data suggest that supplementing pig diets with MSM can improve the quality of the pork and can enhance the eating quality because the sensory panels found that the pork from pigs that were fed an MSM-supplemented diet had better sensory characteristics.
Effect of Digestive Enzymes on the Allergenicity of Autoclaved Market Pork Sausages
Kim, Seo-Jin ; Kim, Koth-Bong-Woo-Ri ; Song, Eu-Jin ; Lee, So-Young ; Yoon, So-Young ; Lee, So-Jeong ; Lee, Chung-Jo ; Ahn, Dong-Hyun ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 238~244
DOI : 10.5851/kosfa.2009.29.2.238
Food allergy is a serious nutritional problem in both children and adults. Therefore, food allergenicity reduction methods are greatly needed. The allergenicity is altered by various manufacturing processes, and the digestibility of food proteins can be affected by food processing. This study was conducted to investigate the effect of in-vitro digestibility on the allergenicity of autoclaved market pork sausages using pepsin (30min) and trypsin (5, 30, 60, 90, and 120min). The binding ability of the porcine serum albumin (PSA) from sausages A and B significantly decreased by about 30 and 23%, respectively, after autoclave treatment (121; 5, 10, and 30 min). After the pepsin and trypsin treatments, the binding ability of products A and B at 30 min decreased. These competitive indirect enzyme-linked immunosorbent assay (ci-ELISA) results corresponded well with the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting results. The results demonstrated that the allergenicity of pork sausages considerably decreased after autoclave treatment, and were also maintained or decreased after enzyme treatment. Accordingly, autoclave treatment represents a promising processing technology for the reduction of the allergenicity of diverse food products.
Effects of Raising Altitude on the Fatty Acid Composition, Aroma Pattern, Color, and Oxidative Stability of M. Longissimus from Hanwoo Steers
Panjono, Panjono ; Kang, Sun-Moon ; Lee, Ik-Sun ; Lee, Sung-Ki ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 245~251
DOI : 10.5851/kosfa.2009.29.2.245
This study was carried out to investigate the fatty acid composition, aroma pattern, color, and oxidative stability of M. longissimus from 28-mon-old Hanwoo steers with different raising altitude (100, 200, 300, 400, 700, and 800 m above sea level). The samples were stored at
for 9 d. Meat from 700 and 800m had lower palmitic acid, saturated fatty acids and higher oleic acid, monounsaturated fatty acids (MUFA) than that from 100 m (p<0.05). There was no positive discrimination of the aroma pattern of meat among all groups. There were no significant difference in TBARS values of beef among all groups at 6 and 9 d of storage. At 9d of storage, meat from 700m showed the highest MetMb concentration and the lowest a* value among all groups. However, the differences in Mb concentration and color among groups were not linear to the difference in raising altitude. Consequently, the difference in raising altitude at 100-800 m affected the fatty acid composition of meat from Hanwoo steers; the higher the raising altitude, the higher the MUFA concentration. The difference in fatty acid composition among them didn't affect the aroma pattern and oxidative stability.
The Effect of Ion Water and Premixed Mineral Supplementation on the Growth Performance, Carcass, and Meat Quality Parameters in Finishing Pigs
Jin, Sang-Keun ; Kim, Il-Suk ; Song, Young-Min ; Kang, Suk-Nam ; Jong, Je-Yun ; Oh, Hee-Suk ; Min, Chan-Sick ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 252~259
DOI : 10.5851/kosfa.2009.29.2.252
This study investigated the effects of ion water and premixed mineral supplementation on the growth performance, carcass, and meat quality parameters in finishing pigs (
). Each 20 pigs were randomly allotted to three treatments; CON (basal diet), T1(CON diet added with active water), T2 (T1 diet added with 1.0% premixed mineral). Used ion water and premixed mineral were consisted mainly of Zn and Si, respectively. Daily weight gain feed efficacy were the highest in T2, while fat content was the highest in control (p<0.05) than the others. However, the slaughter qualities including dressing percent, backfat thickness, marbling score, meat color, meat texture, drip loss, meat separation and meat qualities including pH, cooking loss, water holding capacity (WHC), shear force, meat color, backfat color, meat texture were not significantly different (p>0.05) among the treatment groups. Panel test scores of tenderness were the highest in T2 compared to the others.
Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber
Choi, Yun-Sang ; Choi, Ji-Hun ; Han, Doo-Jeong ; Kim, Hack-Youn ; Lee, Mi-Ai ; Kim, Hyun-Wook ; Lee, Chi-Ho ; Paik, Hyun-Dong ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 260~268
DOI : 10.5851/kosfa.2009.29.2.260
This study was conducted to determine the effects of added rice bran fiber on the physicochemical and sensory characterization of blood sausage. Blood sausages were supplemented with rice bran fiber at levels of 0% (control), 1%, 2%, and 3%. The moisture, hardness, gumminess, and chewiness of treatments with added rice bran fiber were higher than those of controls (p<0.05). The pH, lightness, redness, and yellowness of uncooked as well as cooked blood sausages increased with increasing addition levels of rice bran fiber levels, but energy values were lower in blood sausage treatments with containing rice bran fiber than that of controls (p<0.05). As the increase levels of rice bran fiber in blood sausage the energy levels were decreased (p<0.05). All sensory scores of treatments containing rice bran fiber were higher than controls, and the highest overall acceptability was attained when 2% rice bran fiber was added to blood sausage. The blood sausage with 2% rice bran fiber can be manufactured with high quality characteristics.
A Study on the Effects of Probiotic Yogurt on the Microbial Quality of Fresh Chicken Meat during Cold Storage
Kim, Kook-Kyung ; Eom, Seok-Jin ; Im, Jung-Hyun ; Lee, Kyung-Min ; Yoo, Seok-Jin ; Kim, Hyun-Uk ; Kim, Geun-Bae ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 269~277
DOI : 10.5851/kosfa.2009.29.2.269
This paper reports the results of the research on the effects of probiotic yogurt on the microbiological quality, pH, and sensorial characteristics of fresh chicken meat when packed with probiotic yogurt. The chicken meat pieces were packed with yogurt and were stored at
for 7 days. Samples were taken after 0, 2, 4, and 7 days of storage, and were analyzed for total bacterial count, E. coli, and coliform, and for the chemical parameters, including the pH. In the control group (packed without yogurt), the Pseudomonas species predominated when the spoilage was obvious after 4-day storage at
. The yogurt-mixed chicken meat package was found to have a significantly lower total viable count and significantly fewer coliform bacteria during storage. Furthermore, the yogurt package showed a growth-inhibiting effect on the Salmonella typhimurium, which were inoculated into the chicken meat pieces for the study. The study findings indicate that probiotic yogurt can be used in packing fresh chicken meat to decrease the population of spoilage bacteria therein and to extend its shelf life.
Milk Containing BF-7 Enhances the Learning and Memory, Attention, and Mathematical Ability of Normal Persons
Kim, Do-Hee ; Lee, Hyun-Jung ; Choi, Gooi-Hun ; Kim, Ok-Hyeon ; Lee, Kwang-Gill ; Yeo, Joo-Hong ; Lee, Jun-Young ; Lee, Sang-Hyung ; Youn, Young-Chul ; Lee, Jang-Han ; Paik, Hyun-Dong ; Lee, Won-Bok ; Kim, Sung-Su ; Jung, Hee-Yeon ;
Korean Journal for Food Science of Animal Resources, volume 29, issue 2, 2009, Pages 278~282
DOI : 10.5851/kosfa.2009.29.2.278
Previous studies indicate that BF-7 enhances learning and memory in normal and elderly individuals. Here, we evaluated whether milk containing BF-7 (BF-7 milk) could improve the brain function, with thirty normal university students
. Two versions of the Paced Auditory Serial Addition Test were used under double-blinded conditions to measure the efficacy of BF-7 milk on learning and memory, especially working memory and attention, and on mathematical ability. As a result, BF-7 milk improved the accuracy of the task more than 3-fold. Furthermore, BF-7 milk protected cultured neuronal cells from 3-hydroxykynurenine, a normal endogenous brain stress agent. These results indicate that BF-7 milk enhances memory, attention and mathematical ability in normal persons.