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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal for Food Science of Animal Resources
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Journal DOI :
Korean Society for Food Science of Animal Resources
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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
Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial Broilers
Jeon, Hee-Joon ; Choe, Jun-Ho ; Jung, Yeon-Kook ; Kruk, Zbigniew A. ; Lim, Dong-Gyun ; Jo, Cheo-Run ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 171~178
DOI : 10.5851/kosfa.2010.30.2.171
The objective of this study was to compare the quality characteristics of chicken breast and thigh meat from North Korean native chickens (NKNC), South Korean native chickens (SKNC, woorimotdak), and commercial broilers (CB). NKNC thigh meat had a higher crude protein content than CB. In addition, the breasts of NKNC and CB had higher pH values than that of SKNC, but the cooking loss was higher in NKNC. The surface color of the breast and thigh meat of NKNC was darker and redder than that of SKNC and CB. The total collagen content of the breast and thigh muscles was the highest in NKNC, followed by SKNC and CB. A similar trend occurred with breast meat hardness. The content of arachidonic and docosahexaenoic acids was higher in both the breast and thigh muscles of NKNC than in those of the other groups, while the concentrations of linoleic and linolenic acids were higher only in thigh meat. Sensory evaluation did not show any differences among the three different strains of chicken except for the meat color. Sensory panelists preferred thigh meat from SKNC and CB to that of NKNC due to the strong dark color of the NKNC. Based on these results, NKNC had harder breasts based on texture, as well as a darker surface color and higher composition of long chain polyunsaturated fatty acids than CB. The quality characteristics of SKNC tested in this study were intermediate between NKNC and CB; however, SKNC may have a better chance of acceptance by Korean consumers due to the undesirable color of NKNC.
Comparison of Methods for Detection of Escherichia coli O157:H7 in Ground Beef and Radish Sprouts
Lee, Jae-Hoon ; Hyeon, Ji-Yeon ; Heo, Seok ; Hwang, In-Gyun ; Kwak, Hyo-Sun ; Choi, In-Soo ; Park, Chan-Kyu ; Seo, Kun-Ho ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 179~184
DOI : 10.5851/kosfa.2010.30.2.179
Escherichia coli O157:H7 is a food-borne pathogen that causes bloody diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome (HUS). We compared three selective media and evaluated the performance of immunomagnetic separation (IMS) for the detection of low levels of E. coli O157:H7 in ground beef and radish sprouts with different levels of background flora. Bulk food samples (500 g for each trial) were artificially inoculated with nalidixic acid-resistant E. coli O157:H7 at the lowest dose that would generate 20 partial-positive samples of 25 g each. All samples were homogenized in mTSB (225 mL) and incubated overnight at
. IMS was performed using the enriched mTSB samples (1 mL) along with conventional spreads plated onto three different selective media: Sorbitol MacConkey agar (SMAC), Sorbitol MacConkey agar with cefixime and tellulite (CT-SMAC), and Sorbitol MacConkey agar with nalidixic acid (NAL-SMAC) as the gold standard. Two suspicious colonies from each medium were selected and confirmed usinga serological test after transfer to tryptic soy broth with yeast extract (TSAYE). CT-SMAC was better than SMAC for detecting E. coli O157:H7 in all food types. Although there was no statistical difference in the number of positive samples when using IMS vs. non-IMS techniques, more positive samples were detected when IMS was used in both ground beef and radish sprouts. It appears that the improvement was more significant in radish sprouts, which had a higher level of background flora than ground beef. The results also suggest that the combination of CT-SMAC and IMS is sufficient to recover low levels of E. coli O157:H7 in high background flora food samples.
Analysis of Salmonella Contaminated Beef Odor Using an Electronic Nose
Kim, Gi-Young ; Lee, Kang-Jin ; Son, Jae-Yong ; Kim, Hak-Jin ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 185~189
DOI : 10.5851/kosfa.2010.30.2.185
An electronic nose was used to identify Salmonella contamination on beef based on odors. To detect pathogen contamination of beef,
Salmonella Enteritidis or Salmonella Typhimurium cell suspensions were spiked onto 5 g beef sirloin samples in individual vials. Odor changes over time were then measured and analyzed using an electronic nose system to identify pathogen contamination. In principle, the electronic nose system based on a surface acoustic wave (SAW) detector produced different frequency responses depending on the time and amount of each chemical. Multivariate analysis of the odor data was conducted to detect Salmonella contamination of beef. Salmonella odors were successfully distinguished from uncontaminated beef odors by principal component analysis (PCA). The PCA results showed that Salmonella contamination of beef could be detected after 4 h of incubation. The numbers of cells enumerated by standard plate count after 4 h of inoculation were
for both Salmonella Enteritidis and Salmonella Typhimurium.
Effects of Tannery Wastes on the Fattening of Growing Cattle, Carcass, and Meat Quality
Alam, Jahangir ; Hossain, Mufazzal ; Beg, Anwarul Haque ; Nam, Ki-Chang ; Lee, Sang-Suk ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 190~197
DOI : 10.5851/kosfa.2010.30.2.190
The present study was conducted to determine the effect of tannery waste protein concentrate (TWPC) on fattening of cattle and the carcass and meat quality, with the aim of replacing the costly commercial protein concentrate (Jasoprot) with a more economical and effective alternative. Twelve young cattle (six male and six female) were fed during the study period on a control diet (T1) with 10% Jasoprot and on two test diets: 5% TWPC + 5% Jasoprot (T2) and 10% TWPC (T3). The test diets significantly affected (p<0.05) live weight gain and profitability compared to the control diet, perhaps due to the increased protein and essential amino acid content, relative to Jasoprot. TWPC was free of aflatoxin. Sensory-evaluated organoleptic scores did not differ among the groups. Chemical composition was normal as other beef and was non toxic especially within recommended chromium level (
) Total lipid contents were higher (p<0.05) in T3, and moisture, ash and crude protein contents were almost similar (p>0.05) among the three groups. It is concluded that TWPC or an equal mixture of TWPC and Jasoprot may be an economic and efficient alternative protein source to Jasoprot in the cattle industry, which minimizes adverse effects on carcass and sensory meat quality.
Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky
An, Kwang-Il ; Choi, Ji-Hun ; Choi, Yun-Sang ; Han, Doo-Jeong ; Kim, Hack-Youn ; Lee, Mi-Ai ; Kim, Si-Young ; Kim, Tae-Hyun ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 198~205
DOI : 10.5851/kosfa.2010.30.2.198
This study was carried out to investigate the effects of kimchi powder addition on the quality properties of semi-dried pork jerky. Jerky was unamended (control) or was amended with dried kimchi powder to a concentration of 1% (T1), 2% (T2) or 3% (T3). The contents of moisture and ash were the highest in the T3 treatment. The protein content was highest in the control, but there was no significant difference in the fat content. The control exhibited the highest pH value, whereas T2 exhibited the lowest metmyoglobin content. The dry yield and water activity of T2 treatment were highest. There was no significant difference in the thiobarbituric acid value. Shear force was highest in the control. Overall, T2 produced a product with the best sensory evaluation results.
Effects of Increasing Slaughter Weight on Production Efficiency and Carcass Quality of Finishing Gilts and Barrows
Jeong, Jin-Yeun ; Park, Byung-Chul ; Ha, Duck-Min ; Park, Man-Jong ; Joo, Seon-Tea ; Lee, Chul-Young ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 206~215
DOI : 10.5851/kosfa.2010.30.2.206
A total of 582 gilts and barrows were analyzed to investigate the regressive relationships to slaughter weight (SW) of variables related to production efficiency and pork quality. Average initial weights and SW were 88.6 and 122.5 kg, respectively, for gilts and 88.7 and 121.4 kg, respectively, for barrows. Average daily gain and gain:feed ratio were not affected by SW. Backfat thickness, which was significantly greater (p<0.01) in barrows (23.3 mm) than in gilts (20.7 mm), increased with increasing SW (0.21 mm/kg; p<0.001). When the 4-notch carcass yield and quality grades were quantified according to an arbitrary 1 point-per-1 notch scale, the former, but not the latter, regressed on SW (-0.64/10 kg; p<0.01). The percent yield of the belly per total lean (overall mean=20.7%) increased with increasing SW (0.37%/10 kg; p<0.001), whereas in other cuts, the SW effect was negligible. The redness of the loin also increased with increasing SW (p<0.05), but other physicochemical characteristics were minimally influenced by SW. In sensory evaluation, effects of SW for fresh and cooked loin, ham, and belly were mostly considered insignificant in terms of quality, albeit statistically significant in several cases. However, positive regressions on SW (p<0.01) of the marbling and acceptability scores of fresh loin as well as the fat:lean ratio of fresh belly were noteworthy. Collectively, SW of approximately 125 kg was maximal for both sexes under the current carcass yield grading, in which 94 kg is the upper weight limit for grade A carcass. However, if the carcass weight limit of the grading was to be removed or broadened, the SW for gilts (but not that for barrows because of their excessive fat content at above 125-kg SW) could be increased to 135 kg or greater without compromising carcass quality.
Changes in Quality Characteristics of Fresh Pork Patties Added with Tomato Powder during Storage
Kang, Suk-Nam ; Jin, Sang-Keun ; Yang, Mi-Ra ; Kim, Il-Suk ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 216~222
DOI : 10.5851/kosfa.2010.30.2.216
This study was carried out to determine the effects of olive oil prepared tomato powder (OPTP) used as lycopene source on fresh pork patties. OPTP was not added (0%; C), or was added at 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) in a basic pork patty formula and patties were stored for 7 days at
. pH values of T3 and T4 were lower (p<0.05) than those of control until storage day 3. However, pH values of treated samples were dramatically increased (p<0.05) after 7 d of storage. Cooking loss values of treatments were lower (p<0.05) than those of control at day 1 of storage. Thiobarbituric acid reacting substances values were lower (p<0.05) in all treatments than in untreated samples during storage. All treated samples had lower values (p<0.05) for lightness (
) but significantly higher values (p<0.05) for redness (
) and yellowness (
) than the untreated samples during storage. Total plate counts of T4 were lower (p<0.05) than others during storage. In sensory evaluation, the scores of color, aroma and overall acceptability in T3 and T4 scored higher (p<0.05) than those of control at days 1 and 3 of storage, however, statistical significance was not found (p>0.05) among the samples after 7 days of storage. In conclusion, tomato powder-treated groups were significantly higher in redness (
) and yellowness (
), and lipid oxidation was inhibited, as compared with control during storage. Therefore, as a natural additive, tomato powder could be used to extend the self-life of meat products, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.
Physiological Characteristics and Immunomodulating Activity by Lactobacillus paracasei subsp. paracasei BFI46 Isolated from New-Born Infant Feces
Lim, Sang-Dong ; Kim, Kee-Sung ; Cho, Seong-A ; Do, Jeong-Ryong ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 223~231
DOI : 10.5851/kosfa.2010.30.2.223
In order to develop a new starter for fermented milk, Lactobacillus paracasei subsp. paracasei BFI46 (BFI46) obtained from new-born infant feces was investigated for physiological characteristics. Good immunomodulating activity was evident compared with commercial lactic acid bacteria starter cultures. The optimum growth temperature of BFI46 was
with 12 h required to reach pH 4.3. Testing with 13 different antibiotics revealed greatest sensitivity of BFI46 to penicillin- G and chloramphenicol, and heightened resistance to neomycin, kanamycin and polymyxin. BFI46 displayed higher esterase activities compared to 18 other enzymes, was comparatively tolerant to bile juice and able to survive at pH 2 for 3 h, and displayed high resistance against Escherichia coli and Salmonella Typhimurium with a survival rate of 57.14% and 96.36%, respectively. The results indicate that BFI46 could be an excellent starter culture for fermented milk with high level of immunomodulating activity.
Detection of Gamma-irradiated Red and Black Pepper Powders in a Model Meat Product by Photostimulated Luminescence
Shin, Mee-Hye ; Yoon, Yo-Han ; Sharma, Arun Kumar ; Lee, Ju-Woon ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 232~235
DOI : 10.5851/kosfa.2010.30.2.232
This study examined the photostimulated luminescence (PSL) detection method suggested by the Korean Food and Drug Administration to assess whether the method can be used to identify irradiated spices in restructured pork patties, which served as a model system for processed meat products. Red and black pepper powders were irradiated at 0, 5.0, 7.5, and 10 kGy, and pork patties were formulated with the spice at irradiated pepper concentrations of 0.1% and 0.5%. PSL was then used to estimate amounts of light derived from the spice itself and pork patties. The results of PSL analysis showed that red and black pepper powders were determined as positive and presumptive positive, respectively, when irradiated at more than 7.5 kGy. However, when used in pork patties, all samples were negative for irradiation. Thus, PSL may not be useful in detecting irradiated ingredients used in processed meat products.
Investigation on the Microbiological and Biochemical Properties of Kimchi in the Solid-state Model System Designed for Fermented Sausages
Lee, Joo-Yeon ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 236~242
DOI : 10.5851/kosfa.2010.30.2.236
The objective of this study was to investigate the potential of the application of kimchi LAB as starter culture in the production of fermented sausages. For this, the solid-state model media composed to simulate the substantial conditions of meat mixtures were fermented for 120 h after the treatment with different concentrations of kimchi (0.5, 1.0, 1.5, 3.0, and 5.0%) and lyophilized kimchi-powder (0.2 % and 0.5%). During the fermentation period, the growth of total viable cells and LAB, and the changes of pH and titratable acidity were investigated. The initial LAB counts ranged from 7.18 to 8.34 Log CFU/ mL for kimchi media and from 6.93 to 6.94 Log CFU/mL for kimchi-powder media depending on the added concentrations. The kimchi LAB in this study were not influenced by the immobilized condition for their adaptation and growth by showing no lag phase and thus acted similar as in the submerged medium. The initially increased counts reached around 9 Log CFU/ mL in 12 h independent of the concentrations of a ded kimchi. However, the growth and metabolic activity of kimchi-powder LAB were influenced by the immobilized condition. Supposedly, as the nutrient supply in solid-state depended solely on diffusion, these differences in the souring properties were caused by the LAB topography in the medium matrix. Nevertheless, the differences in the numbers of LAB between two media were less than 0.5 Log units and the pH drop in the solidstate batches was quite rapid and reached low values. Therefore, it can be assumed that kimchi and kimchi-powder LAB showed the utility as the substitute of commercial starter culture even without a rehydrating pretreatment.
Effect of Cordyceps ochraceostromat, Silkworm Cocoon, and Conjugated Linoleic Acid on the Quality and Storage Characteristics of Pork Sausage Manufactured by MDCM (Mechanically Deboned Chicken Meat) Recovered Protein
Jin, Sang-Keun ; Kim, Il-Suk ; Kang, Suk-Nam ; Hur, In-Chul ; Choi, Seung-Yun ; Kang, Sang-Ha ; Yang, Han-Sul ; Joo, Seon-Tea ; Park, Gu-Boo ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 243~251
DOI : 10.5851/kosfa.2010.30.2.243
This study was conducted to investigate the effects of the addition of cordyceps ochraceostromat, conjugated linoleic acid (CLA) and silkworm cocoon on the quality and storage characteristics of pork sausage manufactured by MDCM (mechanically deboned chicken meat) recovered protein. The samples were divided into 5 groups (sausage made from pork ham; control, 40% of MDCM recovered protein to replace pork ham; T1, 40% of MDCM recovered protein to replace pork ham with 0.1% cordyceps ochraceostromat; T2, 40% of MDCM recovered protein to replace pork ham with 0.1% CLA; T3, and 40% of MDCM recovered protein to replace pork ham with 0.1% silkworm cocoon; T4). The control sample had a higher moisture and protein contents and lower fat content than the other samples during 4 weeks of storage at
The treatment samples had lower lightness and higher redness values than the control (p<0.05). Hardness, cohesiveness, gumminess and chewiness were significantly lower in the treatment samples than the control (p<0.05). All sausage samples showed a significant increase in thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, and total plate counts during the storage time (p<0.05). In addition, the MDCM treatment samples had higher TBARS values than the control, but the VBN value of the treatment samples was lower than the control after the 4 weeks storage period.
Effects of Dietary Pegmatite, Precious Stone and Grape Pomace Extracts on the Meat Quality of Pigs
Kim, Dong-Yeop ; Han, Gi-Dong ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 252~260
DOI : 10.5851/kosfa.2010.30.2.252
A 90-d trial was conducted to determine the influence of additives such as pegmatite (Peg), precious stone (PS), grape pomace extracts (GPEx) and complexes of these additives (Peg + GPEx and PS + GPEx) via evaluation of meat quality including sensory properties in 90 d old finishing pigs. There were no significant differences in the approximate composition and physiochemical characteristics, including meat color, among the treated groups. However, the Peg treated group was found to have a higher water holding capacity than the other groups. The shear-force was evaluated as an indicator of hardness and found to be lower in the Peg and GPEx treated groups, and this tendency was greater when the complex of Peg and GPEx was supplied. No significant differences were observed among groups following analysis of the free amino acid composition and fatty acid (FA) composition. Sensory evaluation of the boiled loins showed significantly (p<0.05) better results from pigs fed diets containing Peg and GPEx complex. These results suggest that Peg may improve the water holding capacity and tenderness. In addition, supplementation with a complex of Peg and GPEx may improve tenderness.
Effects of Environmental Temperature and Antibiotic Substitute on Quality of Chicken Breast Meat
Kang, Geun-Ho ; Kim, Sang-Ho ; Kim, Ji-Hyuk ; Kang, Hwan-Ku ; Kim, Dong-Wook ; Cho, Soo-Hyun ; Seong, Pil-Nam ; Park, Beom-Young ; Kim, Dong-Hun ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 261~268
DOI : 10.5851/kosfa.2010.30.2.261
This study was conducted to investigate the effects of environmental temperature (ET;
) and antibiotic substitute conditions on meat quality of chicken breast during cold storage. Seven treatments were as follows; T1, ET
+ antibiotics (+); T2, ET
+ antibiotics (-); T3, ET
+ antibiotics (+); T4, ET
+ antibiotics (-); T5, ET
+ 0.1% Lactobacillus; T6, ET
+ 0.1% medicinal plant extract; T7, ET
+ 0.1% essential oil. T7 had a higher (p<0.05) pH at 72 h post-slaughter value when compared to the other treatments. The CIE
value of treatments at ET
showed significantly (p<0.05) higher when compared to the treatments at
. T7 also had significantly (p<0.05) lower TBARS values than the other treatments as the storage time increased. T6 contained significantly (p<0.05) higher extractability of salt-soluble protein contents than the other treatments. The results from SDS-PAGE showed that the actin protein decreased for ET treatments at
. The concentration of actin protein was not significantly different among T1, T2 and T7. Therefore, these result suggested that the antibiotic alternative with essential oil was effective under the high environmental temperature (
) for chicken meat production.
Effects of Chitosan with Different Molecular Weight and Nitrite Addition on the Residual Nitrite Contents and Self-life of Emulsified Sausage during Cold Storage
Park, Woong-Yeoul ; Kim, Young-Jik ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 269~276
DOI : 10.5851/kosfa.2010.30.2.269
The objective of this study was to determine the effects of residual nitrite contents, chitosan with different molecular weight and nitrite addition on emulsified sausage during cold storage. Six types of sausages were evaluated: control, 0.5% 50 kDa chitosan (T1), 0.5% 200 kDa chitosan (T2), 150 ppm nitrite (T3), 0.5% 50 kDa chitosan+150 ppm nitrite (T4), and 0.5% 200 kDa chitosan+150 ppm nitrite (T5). Each type of sausage was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As the storage time increased, the presence of chitosan and nitrite resulted in decreased residual nitrite value and increased pH (in control and T2), TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite and total plate counts decreased significantly in response to the addition of chitosan and nitrite relative to the control (p<0.05). T5 was redder than the control (higher CIE
) at 30 d; however, no difference in the CIE
values was observed. T5 was significantly (p<0.05) more effective at delaying lipid oxidation when compared to the other treatment groups. T5 presented TPC that was significantly lower (p<0.05) than the other groups after three days of storage. In addition, the use of chitosan and nitrite in combination had much better antioxidant and antimicrobial effectiveness than other treatment groups. In conclusion, this study demonstrates that the addition of 0.5% 200 kDa chitosan and 150 ppm nitrite in combination with emulsified sausages tended to improve antioxidative and antimicrobial effects during storage when compared to other treatment groups.
Manufacture of Spent Layer Chicken Meat Products by Natural Freeze-Drying during Winter
Lee, Sung-Ki ; Kang, Sun-Moon ; Lee, Ik-Sun ; Seo, Dong-Kwan ; Kwon, Il-Kyung ; Pan, Jo-No ; Kim, Hee-Ju ; Ga, Cheon-Heung ; Pak, Jae-In ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 277~285
DOI : 10.5851/kosfa.2010.30.2.277
The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at
for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were
, 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.
Inhibitory Effect on Angiotensin-converting Enzyme (ACE) and Optimization for Production of Ovotransferrin Hydrolysates
Lee, Na-Kyoung ; Ahn, Dong-Uk ; Park, Keun-Kyu ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 286~290
DOI : 10.5851/kosfa.2010.30.2.286
Angiotensin-converting enzyme (ACE) inhibitory activity and production optimization of ovotransferrin hydrolysates were studied. Ovotransferrin was hydrolyzed by several enzymes (protamex, alcalase, trypsin, pepsin, neutrase, and flavorzyme) and acid (0.03 N HCl). Ovotransferrin hydrolysate reduced ACE activity by 60.2%, 55.8%, and 42.6% when treated with trypsin, acid, and pepsin, respectively. Trypsin was selected for production of peptide having maximum AC inhibitory effect, which was greatest with 7 h hydrolysis. Central composite design determined that optimum composition of ACE inhibitory substances using substrate concentration of 20-35%, temperature of
, and pH of 6.0-8.0. The optimum composition was 1% trypsin, substrate concentration of 26.32%,
, and pH 6.32. Under this conditions, a maximum ACE inhibitory effect of 69.1% was evident, similar to the predicted value.
Evaluation of Antioxidantive and Antimicrobial Activities of Garlic Stem and Red Cabbage, and Their Application to Pork Patties during Refrigerated Storage
Min, Del-Re ; Park, Sung-Yong ; Chin, Koo-Bok ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 291~297
DOI : 10.5851/kosfa.2010.30.2.291
This study was carried out to investigate antioxidative and antimicrobial activities of ethanol extracted garlic stem and red cabbage, and their application to pork patties during refrigerated storage. Total phenolic compounds of ethanol extracted garlic stem and red cabbage were 3.13 g/100 g and 3.99 g/100 g, respectively. 1,1'-diphenyl-2-picryhdrazyl (DPPH) radical scavenging activity of garlic stem extracts increased up to 0.05%. Iron chelating activities of both garlic stem and red cabbage increased up to 0.5%, and red cabbage up to the concentration of 1% had similar iron chelating activity to those of EDTA. Pork patties containing garlic stem had higher Hunter L and b values, (p<0.05), whereas those with red cabbage had highest Hunter a values, resulting in similar value to those of control (p>0.05). Thiobarbituric acid reactive substances (TBARS) of pork patties with garlic stem were lower than those of the control (p<0.05). In addition, antioxidantive activities of pork patties with red cabbage were higher than those with garlic stem. No differences in microbial contents were observed between the control and treatments. In conclusion, garlic stem and red cabbage extracts might be used as natural antioxidants to be used in the manufacture of functional meat products.
Evaluation of Textural Properties of Low-salt Pork Shoulder Comminuted Meats with Transglutaminase under Phosphate Combinations
Kim, Hyeong-Sang ; Chin, Koo-Bok ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 298~304
DOI : 10.5851/kosfa.2010.30.2.298
This study was performed to evaluate functional and textural properties of low-salt pork meat products treated with transglutaminase (TG) using sodium polyphosphate (STPP) and sodium pyrophosphate (SPP). In experiment 1, lightness and yellowness decreased (p>0.05), but moisture content and cooking yield (%) increased with increased salt level (p<0.05). Based on these results, at least 1.0% salt was required to manufacture comminuted pork meat without quality defects. The effect of STPP and SPP with TG in low-salt (1%) pork comminuted shoulder meat products was evaluated in experiment 2. pH values increased with the addition of phosphate (p<0.05), with pH values in treatments containing TG and PP alone or in combination being higher than those with STPP alone (p<0.05). Cooking yield of treatments with TG and phosphates was higher than those without phosphates, but lower than CTL (1.5% salt and 0.4% STPP; p<0.05). Springiness of pork comminuted meat containing SPP was higher than those of CTL (p<0.05). These results indicate that low-salt meat products can be produced by the combination of TG and phosphate either alone or in combination to maintain cooking yield and textural properties.
Effects of Dietary Supplementation of Castor Aralia (Kalopanax pictus Nakai) on Performance and Fatty Acid Composition of Chicken Meat
Lee, Sang-Moo ; Hwang, Joo-Hwan ; Kim, Young-Jik ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 305~312
DOI : 10.5851/kosfa.2010.30.2.305
The effects of dietary supplementation with Kalopanax pictus branch, leaves, and extracts on performance, proximate composition, pH, total phenol and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, cholesterol and fatty acid composition of chicken meat. Broiler chicks were fed for 5 weeks with a diet containing 5% Kalopanax pictus branch (T1), 2% Kalopanax pictus leaves (T2), and 5% Kalopanax pictus extracts (60% leaves + 40% branch) (T3). T1 and T3 resulted in much better feed conversion than T2. In proximate composition, crude fat of chicken meat was increased, but not signi-ficantly (p>0.05) in Kalopanax pictus-supplemented diets than control diet. Total phenol contents and DPPH radical scavenging activity were significantly increased (p<0.05) by the dietary-supplementation with Kalopanax pictus branch and leaves compared to the control diet. Total and high density lipoprotein cholesterols of treatment groups were higher than the control group, and control group low density lipoprotein cholesterolwas higher than treatment groups (p<0.05). Especially, T3 was significantly (p<0.05) more effective in improving cholesterol compared to other treatment groups. The treatment groups (especially T3) showed significantly higher total fatty acid and unsaturated fatty acid compositions compare to the control group.
Evaluation of Freshness of Chicken Meat during Cold Storage Using a Portable Electronic Nose
Lee, Hoon-Soo ; Chung, Chang-Ho ; Kim, Ki-Bok ; Cho, Byoung-Kwan ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 313~320
DOI : 10.5851/kosfa.2010.30.2.313
The purpose of this study was to evaluate the freshness of chicken meat during 19 d of storage at
using a portable electronic nose. The portable system consisted of six different metal oxide sensors and a moisture sensor. Determination of volatile compounds with gas chromatography-mass spectrometry, total bacterial count (TBC), and 2-thiobarbituric acid reactive substances (TBARS) monitored the quality change of the samples. These results were compared with the results measured by the electronic nose system. TBC and TBARS measurements could be separated into five groups and seven groups, respectively, among ten groups. According to principal component analysis and linear discriminant analysis with the signals of the portable electronic nose, the sample groups could be clearly separated into eight groups and nine groups, respectively, among ten groups. The portable electronic nose demonstrated potential for evaluating freshness of stored chicken.
Effect of Sex on Quality Grade Factors, Physicochemical and Sensory Traits of Longissimus Dorsi in Hanwoo
Lee, Jong-Moon ; Choe, Ju-Hui ; Oh, Mi-Hwa ; Kim, Yong-Su ; Cheon, Dong-Won ; Seo, Sang-Chul ; Hwang, Kyu-Seok ; Jang, Ae-Ra ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 321~327
DOI : 10.5851/kosfa.2010.30.2.321
The effect of cattle sex (cow, bull, and steer) on carcass traits of quality grade factors, physicochemical, and sensory traits of Longissimus Dorsi in Hanwoo was evaluated. Carcass traits of 42,113 heads were collected nation-wide and 257 heads were slaughtered to analyze beef quality. Sex affected significantly marbling score, meat color, fat color, texture, maturity, and quality grade of Hanwoo (p<0.05). Hanwoo steer carcasses had the highest marbling score (5.02), maturity (2.17), and texture (1.31) than those of cows and heifers. Crude fat of steers was higher than that of other cows and bulls. Steers showed the highest
(39.01), Warner-Bratzler shear force (4.03 kg), and water holding capacity (57.08%), however, there was no significant differences between those of cows and bulls. Ultimate
was shown difference among sex (5.58-5.69), however, the values remained within normal range. In sensory evaluation analyses, sex affected significantly tenderness, juiciness, and flavor (p<0.05). Also, the over all acceptability of steer beef was significantly higher than that of cow and bull beef. These results could be used as fundamental data set for further research activities to elevate Hanwoo beef qualities (p<0.05).
A Study on the Sensory Characteristic of Yogurt and Antimicrobial Activity of Lactobacillus plantarum LHC52 Isolated from Kimchi
Lee, Seung-Gyu ; Han, Ki-Sung ; Jeong, Seok-Geun ; Oh, Mi-Hwa ; Jang, Ae-Ra ; Kim, Dong-Hun ; Bae, In-Hyu ; Ham, Jun-Sang ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 328~335
DOI : 10.5851/kosfa.2010.30.2.328
The aim of our study was to develop a new starter culture for fermented milk. Polymerase chain reaction screening of 103 acid-producing isolates from Kimchi identified 72 Lactobacillus strains. The ability of the strains to inhibit the growth of the food-borne human pathogens (Escherichia coli, Salmonella Enteritidis, Staphylococcus aureus) was measured, using a conventional paper disk method. Among the 72 strains, strain LHC52 displayed potent antagonistic activity. Use of 16S rDNA sequencing and the API 50CHL system identified the strain as Lactobacillus plantarum and it was designated L. plantarum LHC52. Biochemical analyses revealed especially high antibacterial activity against E. coli. Yogurt produced using L. plantarum LHC52 did not show different microbiological and physicochemical properties compared to conventionally-prepared yogurt, implicating L. plantarum LHC52 as a useful, potently antibacterial starter culture for yogurt preparation.
Survey of Hygienic Condition and Management of Meat Markets in Seoul and Gyeong-Gi Area, Korea - HACCP-certified and Non Certified -
Lee, Joo-Yeon ; Paik, Jin-Kyoung ; Hwang, Hye-Sun ; Lee, Joo-Eun ; Shin, Weon-Sun ; Kim, Hyoun-Wook ; Paik, Hyun-Dong ; Hong, Wan-Soo ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 336~344
DOI : 10.5851/kosfa.2010.30.2.336
Considering the increasing trends of the consumption of livestock products in Korea, proper hygienic management and policies for ensuring their safety to protect public health and strengthen consumer confidence are demanded. It is particularly important to manage the livestock distribution processes to provide safe meat and meat products. This study was conducted to examine factors related to the hygiene management of livestock products and to check out the condition of hygienic management in meat markets. To accomplish this, 156 meat markets divided into HACCP-certified and non certified and evaluated for five factors, which received the following scores: facility and equipment management (1.00/2.0 points, 50.0%), storage and transport management (1.93/2.0 points, 96.5%), work place management (0.76/2.0 points, 38.0%), personal hygiene management (0.75/2.0 points, 37.5%), and inspection management (0.22/2.0 points, 11.0%). The results revealed that the scores of HACCP-certified meat markets were significantly higher than those of the non certified markets (p<0.05, p<0.01, p<0.001). These findings suggest that meat markets that are not HACCP-certified must improve hygienic management conditions and educate their employees to improve the safety of livestock products during distribution.
Screening of Antiviral Medicinal Plants against Avian Influenza Virus H1N1 for Food Safety
Lee, Jang-Hyun ; Van, Nguyen Dinh ; Ma, Jin-Yeul ; Kim, Young-Bong ; Kim, Soo-Ki ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 2, 2010, Pages 345~350
DOI : 10.5851/kosfa.2010.30.2.345
Various extracts from 30 medicinal plants were evaluated for their antiviral activity against influenza virus A/Puerto Rico/8/34 (H1N1) and cytotoxicity in MDCK cell culture. The plant material (30 g) was extracted with methanol (300 mL) at room temperature for 24 h, after which the methanolic extracts were filtered, evaporated, and subsequently lyophilized. Evaluation of the potential antiviral activity was conducted by a viral replication inhibition test. Among these medicinal plants, Tussilago farfara, Brassica juncea, Prunus armeniaca, Astragalus membranaceus, Patrinia villosa, and Citrus unshiu showed marked antiviral activity against influenza virus A/H1N1 at concentrations ranging from 0.15625 mg/mL to 1.25 mg/mL, 0.3125 mg/mL to 10 mg/mL, 5 mg/mL to 10 mg/mL, 0.625 mg/mL to 10 mg/mL, 0.625 mg/mL to 10 mg/mL, and 0.3125 mg/mL to 5 mg/mL, respectively. The extracts of Tussilago farfara showed cytotoxicity at concentrations greater than 2.5 mg/mL, whereas the other five main extracts showed no cytotoxicity at concentrations of 10 mg/mL. Taken together, the present results indicated that methanolic extracts of the six main plants might be useful for the treatment of influenza virus H1N1.