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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal for Food Science of Animal Resources
Journal Basic Information
Journal DOI :
Korean Society for Food Science of Animal Resources
Editor in Chief :
Volume & Issues
Volume 30, Issue 6 - Dec 2010
Volume 30, Issue 5 - Oct 2010
Volume 30, Issue 4 - Aug 2010
Volume 30, Issue 3 - Jun 2010
Volume 30, Issue 2 - Apr 2010
Volume 30, Issue 1 - Feb 2010
Selecting the target year
The Role of the Immune System in the use of Probiotic Lactic Acid Bacteria in Preventing and Treating Allergic Diseases
Choi, Kyeong-Ok ; Nguyen, Hoang-Hai ; Kwak, Hae-Soo ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 1~12
DOI : 10.5851/kosfa.2010.30.1.1
The immune system is generally divided into the innate and the adopted immune systems, both protecting the body from pathogens. Recently, allergies, a disease associated with an imbalanced immune system, have increased rapidly in developed countries. Prevailing symptoms of allergic diseases are eczema, allergic rhinitis, asthma, inflammatory bowel disease, and food allergy. Probiotic bacteria, mainly consisting of lactic acid bacteria, are used in the prevention and treatment of allergic diseases. The function of them is to stimulate the intestinal immune cells and form a complex signal network to activate other immune cells. Beneficial health effects of probiotics are based on the hygiene hypothesis, which suggests that sanitary environment is important for health, but limited exposure to environmental factors increases allergic diseases. An immunoregulatory effect of probiotic bacteria is demonstrated by controlled trial, animal model, in vitro, in vivo and ex vivo designs. However, the immunoregulatory effect of probiotic bacteria is controversial because it depends on probiotic strains, a dose and a type of diseases. In this review, we discussed clinical evidences on immunoregulatory effects of probiotic bacteria.
Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
Choe, Jun-Ho ; Nam, Ki-Chang ; Jung, Samooel ; Kim, Bin-Na ; Yun, Hye-Jeong ; Jo, Cheo-Run ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 13~19
DOI : 10.5851/kosfa.2010.30.1.13
To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler (CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.
Composition of Biologically Active Substances and Antioxidant Activity of New Zealand Deer Velvet Antler Extracts
Je, Jae-Young ; Park, Pyo-Jam ; Kim, Eun-Kyung ; Kim, Hyun-A ; Lim, Dong-Hwan ; Jeon, Byong-Tae ; Ahn, Chang-Bum ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 20~27
DOI : 10.5851/kosfa.2010.30.1.20
Deer velvet antler was subjected to the extraction process using boiling water at three different temperatures (100, 110 and
) and 70% ethanol solution. Functional components such as uronic acid, sulfated-glycosaminoglycans (sulfated-GAGs) and sialic acid in the extracts were analyzed, and their antioxidant activities were investigated using several in vitro models. Uronic acid and sulfated-GAGs content of each extract significantly decreased with increasing extraction temperature (p<0.05), while the residues obtained from the upper and middle part of the antler had a higher uronic acid content than the residues obtained from the base section. Sialic acid contents were highest in compounds extracted at
, followed by 120 and
. The 70% ethanol extracts also had a high levels of uronic acid content, but not for sulfated-GAGs and sialic acid. All extracts showed good antioxidant ability in a dose-dependant manner, with the
residue exhibiting the strongest activity compared to the 110 and
extracts. In relation to the hydroxyl radical scavenging activity and reduction power, the 70% ethanol extract exhibited the strongest activity. Furthermore, the velvet antler extracts inhibited apoptosis in hydrogen peroxide-induced PC-12 cells.
Physicochemical Properties of Reconstituted Milk Made from Freeze-dried Milk Powder or Spray-dried Milk Powder
Kim, Song-Hee ; Chang, Yoon-Hyuk ; Kwak, Hae-Soo ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 28~35
DOI : 10.5851/kosfa.2010.30.1.28
This study was designed to compare the physicochemical and nutritional properties between reconstituted milk samples made from freeze-dried milk powder (FDMP) and spray-dried milk powder (SDMP). Reconstituted milk (87%, wb) was made by combining FDMP or SDMP with water. In the color analysis, the
values of the reconstituted milk samples made from both powders were not significantly different from the control. The thiobarbituric acid values and short-chain free fatty acid concentrations were considerably greater in the reconstituted milk made from SDMP than in the milk made from FDMP. The quantities of water-soluble and fat-soluble vitamins in the reconstituted milk samples made from SDMP were significantly lower than those made from FDMP. Based on the findings obtained in the present study, the reconstituted milk made from FDMP appeared to be more resistant to lipid oxidation and exhibited little changes in the nutrients levels when compared with reconstituted milk made from SDMP.
Enzyme-linked Immunosorbent Assay for the Detection of Hen's Egg Proteins in Processed Foods
Shon, Dong-Hwa ; Kim, Hyun-Jung ; Kim, Soo-Ho ; Kwak, Bo-Yeon ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 36~41
DOI : 10.5851/kosfa.2010.30.1.36
The Hen's egg is widely used in many processed foods as an ingredient and is one of the most prevalent food allergens in children. To detect egg proteins in processed foods, we developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) using an anti-ovomucoid (OM) antibody, which was produced by immunization of rabbits with OM, the most heat-stable component of the egg proteins. The detection limit of this quantitative assay system was 30 ng/mL. Cross-reactivity of the anti-OM antibody toward OM, ovalbumin, skim milk, casein, whey protein isolate, and isolated soy protein was 100, 0.4, 0.2, 0.04, 0, and 0%, respectively. In the spike test of egg white powder in milk replacer, commercial sausage, and in-house sausage, the assay recoveries (
, respectively. When egg white in a commercial crab meat analog and sausage was determined by ciELISA, the assay recovery was found to be 108% and 127%, respectively. The combined results of this study indicate that this novel ciELISA for OM detection could be applied for the quantification of hen's egg proteins in processed foods.
Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)
Chae, Young-Chul ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 42~48
DOI : 10.5851/kosfa.2010.30.1.42
This research was conducted to evaluate the effects of cooking conditions on quality characteristics of Soo-Yuk, a traditional Korean food. The cooking conditions were as follows: boiled until the core temperature of a sample in
cold water reached at
(T1); boiled until the core temperature of a sample in
boiling water reached at
(T2); and boiled with sample from
and kept at
for 25 min (T3, Korean traditional method). The sample cooked at
water (T2) had the fast cooking time, and the highest cooking yield and moisture content. Soo-yuk boiled in
water (T3) showed the longest cooking time, the lowest cooking yield and moisture content, and the highest shear force. The instrumental color showed a significant difference among the cooking conditions. The sarcomere length of soo-yuk boiled in
water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at
(T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in
water (T3) was of superior flavor and overall acceptability.
The Development of Predictive Growth Models for Total Viable Cells and Escherichia coli on Chicken Breast as a Function of Temperature
Heo, Chan ; Kim, Ji-Hyun ; Kim, Hyoun-Wook ; Lee, Joo-Yeon ; Hong, Wan-Soo ; Kim, Cheon-Jei ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 49~54
DOI : 10.5851/kosfa.2010.30.1.49
The aim of this research was to estimate the effect of temperature and develop predictive models for the growth of total viable cells (TVC) and Escherichia coli (EC) on chicken breast under aerobic and various temperature conditions. The primary models were determined by Baranyi model. The secondary models for the specific growth rate (SGR) and lag time (LT), as a function of storage temperature, were developed by the polynomial model. The initial contamination level of chicken breasts was around 4.3 Log CFU/g of TVC and 1.0 Log CFU/g of E. coli. During 216 h of storage, SGR of TVC showed 0.05, 0.15, and 0.54 Log CFU/g/h at 5, 15, and
. Also, the growth tendency of EC was similar to those of TVC. As storage temperature increased, the values of SGR of microorganisms increased dramatically and the values of LT decreased inversely. The predicted growth models with experimental data were evaluated by
, RMSE, and
. These values indicated that these developed models were reliable to express the growth of TVC and EC on chicken breasts. The temperature changes of distribution and showcase in markets might affect the growth of microorganisms and spoilage of chicken breast mainly.
Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages
Kim, Hyun-Wook ; Choi, Ji-Hun ; Choi, Yun-Sang ; Han, Doo-Jeong ; Kim, Hack-Youn ; Lee, Mi-Ai ; Kim, Si-Young ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 55~61
DOI : 10.5851/kosfa.2010.30.1.55
Breakfast sausages containing 1, 2, 3, and 4% sea tangle powder (Lamina japonica) were prepared. No differences were found in moisture, protein, and fat contents among the control and treatments. However, the ash content increased with increasing amounts of sea tangle powder (p<0.05). The pH levels in the treated samples were lower than the control in both the meat batters and the breakfast sausages (p<0.05). The
values of the meat batters and breakfast sausages were decreased by the addition of the sea tangle powder, and the control had the highest
value (p<0.05). The added sea tangle powder improved cooking loss and improved emulsion stability. The T4 sample (containing 4% sea tangle powder) was shown to have the lowest cooking loss and water loss (p<0.05). The hardness, gumminess, and chewiness of the treatments increased compared to the control due to the presence of dietary fibers in the sea tangle. In the sensory evaluations, the 1% sea tangle powder treatment received a lower color score, but received significantly higher scores for flavor, tenderness, and juiciness (p<0.05). Collectively, the breakfast sausage containing 1% sea tangle powder was determined to have the highest overall acceptability. Altogether, the best results, in terms of physicochemical and sensory properties, were obtained for the breakfast sausage containing 1% sea tangle powder.
Seroprevalence of Swine Salmonellosis in Korean Swine Herds
Kim, Yeong-Hun ; Kwon, Ill-Kyong ; Han, Jeong-Hee ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 62~65
DOI : 10.5851/kosfa.2010.30.1.62
Salmonellosis is one of the most important wasting diseases that leads to economic damage in the swine industry. Many risk factors have been reported to increase the spread of Salmonella infection; therefore, it is important to understand how to treat the risk factors of Salmonella to effectively prevent salmonellosis in commercial pig farms. To accomplish this, we conducted a study to determine if the seasons and porcine production stages affected the serological response to Salmonella in Korea. A total of 1,592 serum samples submitted to the School of Veterinary Medicine of Kangwon National University between Jan. 2001 and Dec. 2004 from commercial farms were tested by ELISA. The overall apparent seroprevalence of salmonellosis was 38.1% (95% CI, 38.0-38.2), while the prevalence of Salmonella according to seasons and production stages ranged from 17.9% to 62.8% for the former (24.6% in spring, 17.9% in summer, 38.5% in autumn, and 62.8% in winter) and from 16.1% to 68.3% for the latter (17.9% in suckling pigs, 16.1% in weaning pigs, 37.50% in growers, 41.9% in finishers, 48.0% in gilts, and 68.3% in sows). In this study of seroprevalence by production stage, most pigs were naturally infected by Salmonella during the weaning stage. Also, seroprevalences were found to have a seasonal pattern in which most pigs were infected in autumn to winter.
Medium Optimization for Pediocin SA131 Production by Pediococcus pentosaceus SA131 against Bovine Mastitis Using Response Surface Methodology
Park, Yeo-Lang ; Lee, Na-Kyoung ; Park, Keun-Kyu ; Park, Yong-Ho ; Kim, Jong-Man ; Nam, Hyang-Mi ; Jung, Suk-Chan ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 66~72
DOI : 10.5851/kosfa.2010.30.1.66
Pediococcus pentosaceus SA131 was isolated from jeotgal, is the bacteriocin producer against bovine mastitis pathogens, Streptococcus uberis E290, Enterococcus gallinarum E362, and Staphylococcus epidermidis ATCC 12228. The medium composition for pediocin SA131 production by P. pentosaceus SA131 was optimized using response surface methodology. Component of medium was studied as carbon source (glucose, fructose, lactose, glycerol, sucrose, maltose, and mannitol), nitrogen source (beef extract, yeast extract, peptone, malt extract, and tryptone), mineral and surfactant (
, NaCl, sodium acetate, and Tween 80). Through one factor-at-a-time experiment, glucose, fructose, yeast extract, malt extract, NaCl,
, and Tween 80 were determined as the good ingredient. The effects of major factors for pediocin SA131 production were investigated by two-level fractional factorial designs (FFD). By a
FFD, fructose, yeast extract, and
were found to be the important factors for the bacteriocin production. Subsequently, a
central composite design (CCD) was adopted to derive a statistical model for optimizing the composition of the fermentation medium. The estimated optimum composition for the production of pediocin SA131 by P. pentosaceus SA131 was as follows; 0.13% fructose, 1% glucose, 1.8% yeast extract, 2.58%
, 0.2% NaCl, and 0.2% Tween 80. The pediocin production under optimized medium was increased to 1,000 AU/mL, compared to the 400 AU/mL in MRS medium.
Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis
Ba, Hoa Van ; Oliveros, Maria Cynthia ; Ryu, Kyeong-Seon ; Hwang, In-Ho ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 73~86
DOI : 10.5851/kosfa.2010.30.1.73
The current study was designed to optimize solid phase microextraction (SPME)-GC-MS conditions for extraction and analysis of volatile components for Hanwoo beef and to establish a tentative database of flavor components. Samples were taken from Hanwoo longissimus muscle (30 mon old steer,
carcass grade) at 24 h postmortem. Results indicated that the optimum adsorption time for
CAR/PDMS fiber was 60 min at
. Thermal cleaning at
for 60 min was the best practice for decontamination of the fiber. A short analysis program with a sharp oven temperature ramp resulted in a better resolution and higher number of measurable volatile components. With these conditions, 96 volatile compounds were identified with little variation including 22 aldehydes, 8 ketones, 31 hydrocarbons, 12 alcohols, 8 nitrogen- and sulfurcontaining compounds, 5 pyrazines and 10 furans. A noticeable observation was the high number of hydrocarbons, aldehydes, ketones, alcohols and 2-alkylfurans which were generated from lipid decomposition especially the oxidation and degradation of unsaturated and saturate fatty acids. This implies that these compounds can be candidates for flavor specification of highly marbled beef such as Hanwoo flavor.
Development of Polyclonal Antibodies to Abdominal and Subcutaneous Adipocyte for Producing Fat-reduced High Quality Pork
Choi, Chang-Weon ; Baek, Kyung-Hoon ; Choi, Chang-Bon ; Oh, Young-Kyoon ; Hong, Seong-Koo ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 87~94
DOI : 10.5851/kosfa.2010.30.1.87
The aim of the present study was to develop polyclonal antibodies to regional inedible adipocytes of pigs and investigate the effect of these antibodies on adipocytes in vitro. As antigens, abdominal and subcutaneous adipocyte PMPs from pigs were injected into sheep 3 times per 3 wk intervals for passive immunization, and non-immunized serum, antisera against abodominal (AAb) or subcutaneous adipocyte PMPs (SAb) were collected before and after the injections. Titers of the antisera obtained from sheep and their cross-reactivities with the heart, kidney, liver, lung, muscle, and spleen of pig were determined by ELISA. Isolation and culture of abdominal and subcutaneous adipocytes from pigs were performed to analyze LDH concentration. At a 1:1,000 dilution, little antibody reactivity was observed for non-immunized serum whereas both AAb and SAb had relatively strong reactivity up to a dilution of 1:16,000. These findings may indicate that strong antibodies against adipocyte PMPs can be developed using an immunological approach. Extremely low reactivity of AAb and SAb was detected with the PMPs of the organs. Both antisera most strongly reacted with each adipocyte PMPs and showed statistically (p<0.05) higher cross-reactivities compared with the non-immunized serum. In conclusion, these results may indicate that the present polyclonal antibodies against regional inedible adipocyte PMPs are well developed and are safe against cross-reactivities with the organs of pigs. Further studies on the in vivo nutritional safety and fat reduction of these antibodies in pigs will be required fat-reduced high quality pork production.
Preparation of Folic Acid-loaded WPI (Whey Protein Isolate) Nanoparticles by Cold-induced Gelation
Kim, Bum-Keun ; Lee, Won-Jae ; Oh, Se-Jong ; Kim, Jin-Man ; Park, Dong-June ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 95~101
DOI : 10.5851/kosfa.2010.30.1.95
Folate loaded WPI (whey protein isolate) nanoparticles were prepared using the cold-induced gelation process. The aim of this work was to investigate the effects of process parameters, such as the concentration of the WPI solution, pH, temperature, etc, on the properties of nanoparticles. The results show that the smallest nanoparticles were obtained when a WPI concentration of 1% was used at a pH of 8.0 (<330 nm). In the case of the concentration of
, the smallest particles were obtained at a concentration of 5 mM. Alginate produced the smallest mean size with the narrowest particle size distribution, while the largest particles were prepared with k-carrageenan. As the w:o ratio increased, the mean particle size also increased. When the release profile was analyzed, the particles were shown to be stable for more than 6 h at a pH of 1.2, where almost all of the folic acid was released within 2 h in the dissolution media of PBS at a pH of 7.4. Thus, the process parameters appear to be important factors that affect the properties of nanoparticles.
The Development of Imitated Cheese Using Whole Milk Powder and Fermented Milk
Jo, Ae-Ri ; Noh, Hae-Won ; Kim, Kee-Sung ; Chung, Keun-Hee ; Jeon, Woo-Min ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 102~109
DOI : 10.5851/kosfa.2010.30.1.102
Imitated cheese was prepared from whole milk powder and fermented milk and the moisture content, general components, noncasein nitrogen, nonprotein nitrogen and free amino acids were analyzed to determine the optimal ripening conditions needed to produce imitated cheese that was similar to natural cheese. The moisture content of the imitated cheese was 40.27% one day after being produced. The cheese was ripened using two different methods; at
with vacuum sealing and at
and 95% RH with a spray of Penicillium camemberti. The lactose content decreased rapidly from 24.64 to 5.43% at the
wk of ripening when it was ripened with Penicillium camemberti. The degradation of protein by mold ripening in the imitated cheese was more rapid than that of vacuum sealing. The flavor and body texture were optimal at the
wk ripening. The noncasein nitrogen and nonprotein nitrogen content increased from 28.10 to 54.05, and from 6.58 to 23.06 mg/mL, respectively, when ripened with P. camemberti. When the cheese was ripened at
, 95% R.H with P. camemberti after 4 wks, all free amino acids increased significantly except asparagines. The total free amino acid and bitter amino acid concentrations increased from 8.40 to 34.87, and from 1.53 to 10.02 nmol/mg, respectively. When the imitated cheese was prepared, the protein degradation and flavor of the cheese was better when ripened with P. camemberti.
Comparison of Fatty Acid Composition of Hanwoo Beef by Different Quality Grades and Cuts
Lee, Yeon-Jung ; Kim, Cheon-Jei ; Kim, Jin-Hyong ; Park, Beom-Young ; Seong, Pil-Nam ; Kang, Geun-Ho ; Kim, Dong-Hun ; Cho, Soo-Hyun ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 110~119
DOI : 10.5851/kosfa.2010.30.1.110
The fatty acid composition of Hanwoo beef was investigated by different quality grades and cuts. Five cuts (strip loin, loin, chuck roll, top round, brisket) were obtained from 15 Hanwoo beef cattle [bulls and steers, 24-30 mon old]. For each quality grade of
, 1, 2, 3, three animals were selected. The contents of C18:0 in chuck roll, strip loin, brisket, top round and loin were significantly higher in 3 quality grades than those of the other grades respectively (p<0.05). The C18:1n9 content in the chuck roll was not significantly different among the different grades, but those of strip loin, top round, brisket, and loin were significantly higher in
quality grade than those of 3 quality grade (p<0.05). The C18:3n3 content was significantly higher in brisket of
quality grade and loin of 3 quality grade than the other grades for the same cut (p<0.05). However, those of strip loin, top round and chuck roll were not significantly different (p>0.05) among the different grades. The C18:3n6 content in chuck roll and loin was significantly higher for 2 quality grade than in those of the other grades (p<0.05). For five cuts, total SFA contents for 3 quality grade were significantly higher than in other cuts. The total MUFA content of
quality grade was significantly higher than in 3 quality grade (p<0.05). The total n-3 PUFA content was not significantly different in chuck roll, strip loin and top round; however, those of brisket were significantly higher in
quality grade (0.15%) and those of loin were significantly higher in 3 quality grade than in the other grades (p<0.05). The total n-6 PUFA content was significantly higher in 3 quality grade than in those of the other grades (p<0.05).
Comparison of Measuring Methods for Somatic Cell Count in Goat Milk
Lee, Seung-Gyu ; Kim, Min-Kyung ; Lee, Yeon-Jeong ; Jeong, Seok-Geun ; Oh, Mi-Hwa ; Kim, Dong-Hun ; Park, Kwang-Wook ; Lee, Wan-Kyu ; Ham, Jun-Sang ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 120~123
DOI : 10.5851/kosfa.2010.30.1.120
The standard method for somatic cell counts in goat milk is the direct microscopic method after a pyronin Y-methyl stain. It has been reported, however, that are found to differ by measuring methods, but. A total of forty eight goat milk samples from eight farms were compared by pyronin Y-methyl stain, ADAM-SCC in National Institute of Animal Science, and Somacount 500 in Chungbuk Veterinary Service. The average SCC of the samples was
cells/mL by pyronin Y-methyl stain,
cells/mL by ADAM-SCC, and
cells/mL by Somacount 500. The correlations between the methods were not significant. SCC measuring equipment should be developed for reducing the SCC in goat milk, and pyronin Y-methyl green stain for estimating SCC in goat milk should be included in NVRQS Notice for livestock products processing and composition standards.
Comparison of the Effects of Gamma Ray and Electron Beam Irradiation to Improve Safety of Spices for Meat Processing
Kim, Byung-Hee ; Kim, Hyun-Joo ; Yoon, Yo-Han ; Shin, Myung-Gon ; Lee, Ju-Woon ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 124~132
DOI : 10.5851/kosfa.2010.30.1.124
This study evaluated the effects of gamma ray and electron beam (E-beam) to improve the safety of spices for meat processing. The spices (garlic powder, curry powder, turmeric powder, black pepper, white pepper, oregano, parsley, laurel leaf powder, basil, and rosemary) were irradiated by gamma ray and E-beam at 0, 2, 4, 6, 8, and 10 kGy. Total bacterial populations were then enumerated on total plate count agar, and bacteria isolated from the samples were identified by polymerase chain reaction (PCR). In addition,
values for Bacillus cereus and Staphylococcus aureus inoculated in spices was determined, and the Ames test was conducted for genotoxicity analysis. The contaminated total bacterial populations in spices ranged from 1.5 to 3.8 Log CFU/g, and most of identified bacteria were Bacillus spp., and Staphylococcus spp. However, the bacterial populations decreased below the detection limit (2 Log CFU/g) after irradiation at 4 kGy except for parsley, which required 6 kGy in gamma ray and 8 kGy in E-beam to decrease total bacterial populations below detection limit.
values were also higher (p<0.05) in E-beam treated samples than gamma-ray treated samples. No genotoxicity was observed in both conditions with and without metabolic activation. These results indicate that gamma ray (>4 kGy and <6 kGy) could be more useful to improve food safety of meat processing spices compared to E-beam.
Reduction of Allergenicity of Domestic Pork Ham and Bacon by Autoclave Treatment
Kim, Seo-Jin ; Kim, Koth-Bong-Woo-Ri ; Song, Eu-Jin ; Lee, So-Young ; Yoon, So-Young ; Lee, So-Jeong ; Lee, Chung-Jo ; Kim, Kyu-Earn ; Ahn, Dong-Hyun ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 133~140
DOI : 10.5851/kosfa.2010.30.1.133
The pork hams and bacon comprising the most popular processed pork were treated with autoclave to investigate application of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected for experiments. The results of ci-ELISA on pork hams treated with autoclave showed that the binding ability of p-IgG and pigallergic patient's sera (P2) to PSA (porcine serum albumin) from pork ham samples by autoclave treatment at
for 30 min was slightly decreased. The binding ability to p-IgG of b and c bacon treated with autoclave was declined to below 16% and 11% as compared with control sample that showed 60% and 91% binding ability. The binding ability to P2 of b and c bacon treated with autoclave decreased to below 22% and 34% as compared with control sample that showed 95% and 126% binding ability. A result of immunoblotting on bacon showed that p-IgG as well as pig patient's sera did not recognize PSA well in autoclave treatment. The results obtained from this work indicated that autoclave treatment was effective for a reduction of allergenicity of pork hams and bacon. Therefore the autoclave treatment may be applied to development of hypoallergenic pork.
Antimicrobial Effects of Retort and Gamma Irradiation on Bacterial Populations in Spicy Chicken Sauce
Kim, Young-Sik ; Kim, Hyun-Joo ; Yoon, Yo-Han ; Shin, Myung-Gon ; Kim, Cheon-Jei ; Shin, Mee-Hye ; Lee, Ju-Woon ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 141~147
DOI : 10.5851/kosfa.2010.30.1.141
This study evaluated the antimicrobial effects of retort process and gamma irradiation on reduction of total bacterial populations in spicy chicken sauce, which is served on top of the steamed rice. Commercial spicy chicken sauce was treated with retort and gamma ray at 0, 1, 3, 5, and 10 kGy. Total aerobic bacterial populations were then enumerated on plate count agar and isolated bacteria from the test samples were identified using PCR analysis. Moreover, gamma ray sensitivity of identified bacteria was evaluated by
values, and genotoxicity of gamma-irradiated samples was examined. Gamma irradiation at 3 kGy reduced total aerobic bacterial cell counts in spicy chicken sauce below detection limit, but total aerobic bacterial cell counts in test samples treated with retort were 2.1 log CFU/g. Identified bacteria from the samples were Bacillus subtilis, B. amyloiquefaciense, and B. pumils, and the
values for B. subtilis and B. cereus were 0.39 (
) and 0.28 log CFU/g (
), respectively. The SOS chromotest showed that the gamma-irradiated spicy chicken sauce did not cause mutagenicity. These results indicate that gamma irradiation of spicy chicken sauce could be useful in ensuring microbial safety.
Virulence Factor Profiles of Escherichia coli Isolated from Pork and Chicken Meats Obtained from Retail Markets
Choi, Sun-Keum ; Lee, Min-Hwa ; Lee, Bog-Hieu ; Jung, Ji-Youn ; Choi, Chang-Sun ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 148~153
DOI : 10.5851/kosfa.2010.30.1.148
The aim of this study was to investigate the virulence factor profiles of Escherichia coli strains isolated from pork and chicken meats purchased from retail markets in Korea. From 943 pork and 142 chicken meats, 217 isolates of E. coli were cultured. The presence of 11 virulence factors (elt, estI, estII, astA, stx, cdt, cnf, agg, inve, eae, afa) were detected by polymerase chain reaction. Forty one (18.9%) of 217 E. coli isolates carried at least one virulence factor. Among 175 E. coli isolates from pork, the detection rate of astA, elt, eae, estII, estI, afa, and cnf were 6.9%, 4.6%, 4.6%, 4.0%, 2.3%, 1.1%, and 0.6%, respectively. However, stx, agg, and cdt were not detected in our isolates. Therefore, we conclude that astA is the most prevalent virulence factor in E. coli isolates contaminated in pork and chicken meats in Korea.
Comparison of Bifidobacteria Selective Media for the Detection of Bifidobacteria in Korean Commercial Fermented Milk Products
Kim, Eung-Ryool ; Cho, Young-Hee ; Kim, Yong-Hee ; Park, Soon-Ok ; Woo, Gun-Jo ; Chun, Ho-Nam ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 1, 2010, Pages 154~162
DOI : 10.5851/kosfa.2010.30.1.154
This study was carried out to compare the efficacy and selectivity of TOS and BS media for enumeration of bifidobacteria in commercial fermented milk products. First, bifidobacteria was isolated from 20 fermented milk products, and all isolated bifidobacteria were identified by genomic technology as Bifidobacterium lactis. The two media significantly differed from each other with regard to the recovery of B. lactis, that is, the recovery of this organism was as much as 6 logs lower on BS medium than on TOS. When the concentration of BS solution (mixture of paromomycin sulfate, neomycin, sodium propionate, and lithium chloride) used in BS medium was reduced to 50% (BS50), a relatively high percentage recovery of bifidobacteria from pure cultures was achieved. Susceptibility tests to antibiotics and tests for selective agents for the isolated bifidobacteria and lactic acid bacteria were conducted. The BS solution inhibited some lactic acid bacteria and Bifidobacterium species, while mupirocin (MU) suppressed the growth of all tested lactic acid bacteria but not Bifidobacterium. As compared with BS50 medium, TOS with or without MU showed good bifidobacteria recovery and readily distinguishable colonies; in particular, TOS supplemented with MU had a high selectivity for bifidobacteria. In conclusion, all results suggested that TOS medium with or without MU was found to be suitable for selective enumeration of bifidobacteria from mixed cultures in fermented milk, and better in that capacity than BS medium.