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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
Effects of Casein Hydrolysate on the Systolic Blood Pressure and Serum Lipid Profiles in Spontaneously Hypertensive Rats
Do, Jeong-Ryong ; Back, Su-Yeon ; Lim, Sang-Dong ; Kim, Hyun-Ku ; Sung, Ki-Seung ; Han, Chan-Kyu ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 545~550
DOI : 10.5851/kosfa.2010.30.4.545
The effects of casein hydrolysate on blood pressure (BP) and serum lipid profiles were investigated in spontaneously hypertensive rats (SHR). Twenty-four 6-wk old male SHRs were assigned to 3 groups in a completely randomized design. Experimental groups were as follow: control, market milk group (MLG) and casein hydrolysate group (CHG). Reference blood pressure (RBP) showed average
. Blood pressure (BP) of CHG reduced 24 mmHg after 2 wk of treatment, but these increased after 3 wk. BP of CHG was significantly lower than BP of Control in experimental time (p<0.05). Serum lipid profiles were not differ significantly among groups (p<0.05). These data suggest that casein hydrolysate may beneficially improvement of blood pressure level in SHR.
Manufacture of Precheese Powder by Use of Low-temperature Renneting Made from Raw Milk Using Spray Dryer
An, Shuo-Feng ; Piao, Jing-Zhu ; Chang, Oun-Ki ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 551~559
DOI : 10.5851/kosfa.2010.30.4.551
Among the food constituents, proteins differ in coagulation properties as compared to other constituents in food system. Especially milk protein coagulate through different pathways thus this coagulability can be used for manufacture of various dairy products or as a determinant of dairy product analysis. These milk coagulation methods include organic solvent, isoelectric point, trichloroacetic acid, Ca-sensitive casein, heavy metal ion and rennet coagulation. The coagulation experiment was performed using above parameters at
to find the dehydration conditions before coagulating for precheese powder making. After different chemical treatments, there was no coagulation at
whatever the mode of coagulation methods was. The appearance of precipitate with coagulation methods was quite different from above mentioned methods of coagulation illustrated by scanning electron microscope. These powders were used for fabrication of camembert cheese by renneting coagulation at
, showing the possibility of cheese materials and of food additives for fabrication of products.
Adhesive Properties of Lactobacillus brevis FSB-1 In Vivo
Kim, Seong-Yeong ; Shin, Kwang-Soon ; Lee, Ho ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 560~567
DOI : 10.5851/kosfa.2010.30.4.560
This study was conducted to evaluate the in vivo gastrointestinal survival and adhesive properties of orally administered Lactobacillus brevis FSB-1. ELISA conducted using polyclonal antibodies specific for L. brevis FSB-1 was able to detect the organism in feces; therefore, we used ELISA to determine the concentration of lactic acid bacteria in feces collected from Wister rats that had been administered
cells/rat/d orally for 20 d. The mean recovery of L. brevis FSB-1 was approximately
cells/g of wet feces during the oral administration period, and
at 8 and 10 d after the end of oral administration, respectively. These results indicate that L. brevis FSB-1 was able to survive in the gastrointestinal tract of rats, and that it had a high adhesive property in rat colons.
Characterization of the Pathogenesis Mechanism after Pseudomonas aeruginosa Infection through Food Consumption Using Chick Embryo Model
Song, Jin-Soo ; Jin, Eun-Jung ; Choi, Kyoung-Hee ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 568~574
DOI : 10.5851/kosfa.2010.30.4.568
This study introduced a chick embryos’ infection model to elucidate the pathogenesis mechanism of Pseudomonas aeruginosa, which causes serious diseases in human after ingestion of P. aeruginosa-contaminated animal originated foods. The embryonic chick model is able to give a rapid and relatively inexpensive method to assess bacterial pathogenicity compared to embryos of other vertebrates. Embryos were infected with P. aeruginosa and elastase-deficient P. aeruginosa. After infection with P. aeruginosa cells, total bacterial cell numbers and gelatinase activities in the embryos were compared. Thereafter, precartilage condensation and chondrogenesis were assessed by peanut agglutinin (PNA) binding on day 3 and by Alcian blue staining for sulfated proteoglycans on day 5, respectively. P. aeruginosa significantly increased in embryos, resulting in abnormal limb development, whereas P. aeruginosa defective in elastase activity partly impaired proliferation. In addition, P. aeruginosa-infected chick embryos significantly stimulated the production of matrix metalloproteinases. Several analyses showed that elevated proteases suppressed the proliferation and survival of chondrogenic cells. The results show that this infection model was a useful assay to determine the virulence mechanism of P. aeruginosa in human after intake of microbiologically contaminated foods.
Production of Ready-to-Reconstitute Functional Beverages by Utilizing Whey Protein Hydrolysates and Probiotics
Kumar, Sabbini Kalyan ; Jayaprakasha, Heddur Manjappa ; Paik, Hyun-Dong ; Kim, Soo-Ki ; Han, Song-Ee ; Jeong, A-Ram ; Yoon, Yoh-Chang ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 575~581
DOI : 10.5851/kosfa.2010.30.4.575
This investigation was aimed at developing a ready-to-reconstitute beverage by utilizing probiotics and whey protein hydrolysates carrying bioactive peptides. Cheddar cheese whey was ultrafiltered. The 18% protein retentate was subjected to protein hydrolysis using Neutrase. The hydrolyzed retentate was further condensed to 35% total solids and spray-dried at
outlet air temperature. Different levels of sugar, citric acid and stabilizer were blended for spray-dried hydrolysates. Spray-dried hydrolysate was further inoculated with different levels of probiotics grown in a whey medium and dried in fluidized-bed drier at
to obtain a ready-to-reconstitute beverage. Hydrolysis was greatest at an enzyme:substrate ratio of 1:25 for 3 h. Spray-dried hydrolysate reconstituted to 1% protein and blended with 15% sugar, 0.2% citric acid and 0.15% xantham gum resulted in a superior product with no sedimentation. Accordingly, sugar, citric acid and xanthum gum were dry-blended with spray-dried hydrolysates. Bifidobacterium bifidum and Lactobacillus acidophilus that was grown separately in a whey medium, blended to produce 2% spray-dried hydrolysate and dried as described above resulted in a readyto-reconstitute beverage mix. The fluidized dried product typically exhibited a probiotic count of
colony forming units (CFU)/g. However, blending of probiotic to the retentate and direct spray-drying precipitously reduced the probiotic count to
CFU/g of powder.
Effects of Emulsified Sausage Supplemented with Ginseng Saponin on Lipid Metabolism in Rat
Shim, Kwan-Seob ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 582~589
DOI : 10.5851/kosfa.2010.30.4.582
The current study was designed to assess the effects of emulsified sausage supplemented with ginseng saponin on lipid metabolism by applying a rat model. Four groups of 8 rats (5 wk old) were each allocated one of 4 treatments: basal feed (C), and basal feed with 20% sausage powder containing 0% (S0), 2% (S2) and 4% (S4) ginseng saponin. The experiment was conducted for 4 wk. The results did not differ among the treatments with different amounts of sausage (ST), but daily feed intake (p<0.01) and feed conversion (p<0.001) were significantly increased in STs compared to C. Both total serum cholesterol and triglyceride concentrations were significantly (p<0.001) reduced, by 45 and 46%, and 48 and 46%, in S2 and S4, respectively, compared to S0. In the liver, the total cholesterol level was dramatically (p<0.05) decreased according to increasing sausage powder levels. In particular, S4 showed approximately 14% reduction compared to S0 (p<0.05). Liver triglyceride content also showed a similar tendency, where S2 and S4 resulted in 7% and 31% reduction. With regard to fatty acid composition in the liver tissues, palmitic acid (16:0), oleic acid (18:1), eicosanoic acid (20:1), and eicosatrienoic acid (20:3) did not differ among the STs, whereas both linoleic acid (18:2) (p<0.01) and linolenic acid (18:3) (p<0.001) showed significant increases in S2 compared to S0. The current data demonstrated that emulsified sausages supplemented with ginseng saponin effectively reduce total cholesterol and triglyceride concentrations in the serum and liver, and increase unsaturated and essential fatty acid in the liver. These data collectively imply that the sausage improved the overall lipid profile in a rat model, and can be further generalized to the result that emulsified sausage can improve lipid metabolism depending on the products' formula.
A Multiplex PCR Assay for the Detection of Food-borne Pathogens in Meat Products
Kim, Hyoun-Wook ; Kim, Ji-Hyun ; Rhim, Seong-Ryul ; Lee, Kyung-A ; Kim, Cheon-Jei ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 590~596
DOI : 10.5851/kosfa.2010.30.4.590
Meat and meat products are a potential source of food-borne pathogens, including Staphylococcus aureus, Salmonella spp., Escherichia coli O157:H7, and Bacillus cereus. A sensitive and specific PCR assay for the detection of these pathogens in meat and meat products was developed in this study, as part of a broader effort to reduce the potential health hazards posed by these pathogens. Initially, PCR conditions were standardized with purified DNA. Under standard conditions, the detection level for PCR was as low as 10 pg of purified bacterial DNA. After overnight growth of bacteria in a broth medium, as few as
CFU of bacteria were detected by PCR assay. The primers employed in the PCR assay were found to be highly specific for individual organisms, and evidenced no cross-reactivity with heterologous organisms. Additionally, the multiplex PCR assays also amplified some target genes from the four pathogens, and multiplex amplification was obtained from as little as 10 pg of DNA, thus illustrating the excellent specificity and high sensitivity of the assay. In conclusion, this PCR-based technique provides a sensitive and specific method for the detection of S. aureus, Salmonella spp., E. coli O157:H7, and B. cereus in meat and meat products.
Effect of Inclusion of Lacquer (Rhus verniciflua Stokes) Meal on Carcass Traits and Meat Quality in Growing-finishing Pigs
Song, Chang-Hyun ; Kim, Jin-Soo ; Shinde, Prashant ; Kim, Young-Woo ; Kim, Kwang-Hyun ; Kwon, Ill-Kyung ; Kang, Sun-Moon ; Lee, Sung-Ki ; Chae, Byung-Jo ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 597~602
DOI : 10.5851/kosfa.2010.30.4.597
In this study, pigs [n=117; (Landrace
Kg initial body weight] were used to investigate the effect of feeding different levels of lacquer (Rhus verniciflua Stokes) meal on performance, carcass traits and quality of meat kept under refrigeration at
. The pigs were randomly allotted to 3 treatments on the basis of body weight and sex and each treatment was replicated 3 times (13 pigs in each replicate). Lacquer meal in sawdust form obtained from the stem bark and heartwood of sun-dried lacquer trees was added to the grower and finisher diets at 0, 20 and 40 g/kg diet. The experimental diets were fed for 8 wk. Inclusion of lacquer meal had no influence (p>0.05) on growth performance of pigs. Improvement in carcass traits and decreased back fat thickness were noticed in pigs fed diets added with 20 and 40 g/kg lacquer meal. Longissimus muscle obtained from pigs fed lacquer meal had higher moisture and lower fat content, thiobarbituric acid reactive substances and water holding capacity. Meat from lacquer fed pigs was also darker and redder. The data indicates that lacquer meal can be incorporated up to 40 g/kg in the diet of fattening pigs without affecting growth performance. Also, lacquer meal increases carcass lean content and improves the oxidative stability of the meat.
Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage
Kim, Hyun-Joo ; Yun, Hye-Jeong ; Jung, Samooel ; Jung, Yeon-Kuk ; Kim, Kee-Hyuk ; Lee, Ju-Woon ; Jo, Cheor-Un ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 603~608
DOI : 10.5851/kosfa.2010.30.4.603
This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (<
CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.
The Effects of Dietary Soybean Fermented with Aspergillus oryzae or Bacillus natto on Egg Production and Egg Lipid Composition in Layer
Hong, Hee-Ok ; Abanto, Oliver D. ; Kim, Ki-Hyun ; Nam, Ki-Taeg ; Son, Jong-Youn ; Jung, Woo-Suk ; Nam, In-Sik ; Hwang, Seong-Gu ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 609~616
DOI : 10.5851/kosfa.2010.30.4.609
This study was conducted to determine the effects of dietary low grade soybean, fermented with Aspergillus oryzae (FSB 1) or Bacillus subtilis var. natto (FSB 2), on egg production and quality, fat and cholesterol content, and the fatty acid (FA) profile of eggs by lipid layer. A total of 18 Hi-Line strain layers, 22 wk of age, were randomly assigned to three dietary treatments: no fermented soybean (control), control with 15% FSB 1 (C + FSB 1), and control with 15% FSB 2 (C + FSB 2). The rate of egg production and egg weight were evaluated between two periods: one was from the 1st to 4th wk and the other was from the 5th to 8th wk. At the 8th wk, a total of 30 eggs were randomly selected from each treatment group and analyzed for physical quality, fat content, fatty acid composition and cholesterol content. The results showed that egg production was increased in hens fed with diets containing fermented soybeans from the 5th to 8th wk period (p<0.01). A similar tendency was observed through eight weeks' cumulative egg production (p<0.05). There were no significant differences in egg production between the C + FSB 1 and C + FSB 2 treatment groups (p>0.05). Egg weight and other physical properties did not vary between treatment groups (p>0.05). Egg yolks among different treatment groups were similar in fat content, but egg yolks in the C + FSB 1 and C + FSB 2 groups had lower oleic acid (p<0.05), higher linoleic,
-linolenic, and arachidonic acids (p<0.01), and lower cholesterol content (p<0.05) than those in the control group. In conclusion, supplementation of fermented low grade soybeans might be useful as a functional feedstuff to improve egg production and quality for a healthy human diet.
Effects of Reheating Conditions and Sodium Chloride/Phosphate Levels on Color Characteristics of Precooked Pork Patties
Choi, Ji-Hun ; Choi, Yun-Sang ; Han, Doo-Jeong ; Kim, Hack-Youn ; Lee, Mi-Ai ; Kim, Si-Young ; Lee, Ju-Woon ; Jeong, Jong-Youn ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 617~625
DOI : 10.5851/kosfa.2010.30.4.617
The objective of this study was to determine the effect of reheating methods on the color characteristics of precooked pork patties with various NaCl and phosphate levels. NaCl/phosphate levels for each formulation were as follows; N1 (1% NaCl), N1+P (1% NaCl+0.3% phosphate), N2 (2% NaCl), and N2+P (2% NaCl+0.3% phosphate). The reheating methods used were by electric grill and microwave oven. The surface color of the patties reheated by microwave showed more brown and less-intense red, and the phosphate-treated patties reheated by microwave were more reddish and less brownish. With increased amounts of added NaCl and phosphate, the internal color of patties was more reddish, and the phosphate-treated patties reheated by microwave had more brown than those reheated by electric grill. Among all of the treatments, there were no significant differences in surface color, internal color, and overall appearance. Thus, the color changes in reheated patties were influenced by reheating methods and phosphate.
The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality
Kim, Gap-Don ; Jeong, Jin-Yeon ; Hur, Sun-Jin ; Yang, Han-Sul ; Jeon, Jin-Tae ; Joo, Seon-Tea ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 626~633
DOI : 10.5851/kosfa.2010.30.4.626
This study examined the relationship between meat color and myoglobin content, and evaluated their influence on muscle fiber characteristics and overall pork quality. Four groups of pigs were classified by lightness (CIE
) and redness (CIE
): HH, high lightness and high redness; HL, high lightness and low redness; LH, low lightness and high redness; LL, low lightness and low redness. Myoglobin content ranged from 1.2 mg/g to 2.1 mg/g, and was highest in the LH group and lowest in the LL group (p<0.05). Myoglobin content correlated significantly with redness (CIE
) (r = 0.45, p<0.01). Fiber compositions of type I and IIA were closely related to lightness and redness. Pork with higher sizes of type IIA and IIB fibers had lower lightness and redness, respectively, which was tougher than the other pork. Pork having the highest lightness and lowest redness, often considered "pale", has higher values in drip loss than the other classes of pork tested.
Screening of Immunostimulatory Probiotic Lactic Acid Bacteria from Chicken Feces as Animal Probiotics
Lee, Eun-Kyung ; Lee, Na-Kyoung ; Lee, Si-Kyung ; Chang, Hyo-Ihl ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 634~640
DOI : 10.5851/kosfa.2010.30.4.634
The principal objective of this study was to screen and select acid-tolerant Lactobacillus strains from chicken feces, feeds, and other sources. Fourty six strains evidencing acid tolerance (pH 3.5) were isolated in this study. Among them, nine strains exhibited marked immunostimulatory effects. Therefore, nine candidate strains were characterized for probiotic use. In order to evaluate macrophage activation, NO production was measured using RAW 264.7 cells. In particular, three strains (FC812, FC222, and FC113) evidenced the highest levels of NO production measured at
, respectively, at a concentration of
. The majority of strains, with the exception of strain FC322, evidenced marked resistance to artificial gastric juice (pH 2.5 with 1%(w/v) pepsin). Additionally, strains FC222, FC421, FC511, and FC721 were highly resistant to artificial bile acid (0.1%(w/v) oxgall), whereas strains FC113, FC322, FC422, FC621, and FC812 were the least resistant to bile. All nine strains exerted antimicrobial effects against chickenrelated pathogens. Additionally, all nine strains were found to be resistant to several antibiotics. The isolated strains, except for strain FC322, were tentatively identified as Lactobacillus salivarius, using an API 50 CHL kit. These results demonstrate that some probiotic organisms may potentially probiotic properties, and thus may serve as an effective alternative to antibiotics in animal applications.
Evaluation of Antioxidant Activities of Ethanol Extracted Garlic and Onion as Affected by Pre-heating for the Application of Meat Products
Park, Sung-Yong ; Chin, Koo-Bok ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 641~648
DOI : 10.5851/kosfa.2010.30.4.641
The objective of this study was to evaluate the pre-heating treatment effects on the antioxidant properties of ethanolic garlic and onion extracts. Garlic and onion with or without heating (
, 30 min) were extracted with ethanol, and the total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, iron chelating ability, reducing power, and antioxidant activity in a linoleic acid emulsion system were evaluated. Garlic (41%) had a higher drying yield than onion (11%). Regardless of pre-heating, ethanol extracts of onion resulted in an approximately 25-fold higher yield than those of garlic. Thermal treatment before extraction decreased the levels of ethanol-soluble phenolics for both garlic and onion. Regardless of pre-heating, the radical scavenging abilities of ethanol extracts from garlic were greater than the ethanol extracts from onion. The iron chelating abilities of ethanol extracts from fresh and heated garlic were 85 and 81% at 10 mg/mL, respectively, whereas those of onion extracts were 10 and 9% at the same concentration, respectively. However, no differences in reducing power between garlic and onion extracts were observed. Both garlic and onion inhibited the formation of hydroperoxide in linoleic acid emulsion systems when ethanol was used as a solvent. Overall, garlic extracts had greater antioxidant activity than onion extracts, and the antioxidant activity of garlic and onion extracts were not significantly affected by thermal treatment.
Development of Functional Yogurts Prepared with Mulberries and Mulberry Tree Leaves
Lee, An-Cheol ; Hong, Youn-Ho ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 649~654
DOI : 10.5851/kosfa.2010.30.4.649
In order to develop new functional yogurts using mulberries and mulberry leaves, which were cultivated in Hwasun-gun, Jeonnam Province, Korea, the nutritional compositions, fermentation conditions, sensory properties, and storage stabilities of the yogurts were analyzed. The mulberry powder yogurt contained 87.96% moisture, 3.21% carbohydrate, 4.52% protein, 3.63% lipid, and 0.68% ash, and the mulberry leaf yogurt contained 86.36% moisture, 4.13% carbohydrate, 4.87% protein, 3.79% lipid, and 0.85% ash. A yogurt base was fermented for 13 h with 0.01% ABT-5 starter inoculum at
. To prepare the mulberry jam and mulberry leaf yogurts, a variety of mulberry jam and mulberry leaf samples were added to the yogurt base. The sensory evaluation results of the yogurts containing the mulberry jam and mulberry leaves indicated that a product made with 15% mulberry jam was more strongly preferred than other samples. When the mulberry jam and mulberry leaf yogurts were stored at
for 15 d, there were no significant changes in pH, titratable acidity, or viable cell numbers of lactic acid bacteria and Bifidobacterium bifidum.
Association of -867G>C, -877Gdel, and Exon 5G>T Polymorphisms in the Stearoyl-CoA Desaturase (SCD) Gene with Fatty Acid Composition in the M. longissimus dorsi Muscle of Hanwoo (Korean Cattle)
Cho, Yong-Min ; Lee, Seung-Hwan ; Park, Eung-Woo ; Kim, Nam-Kuk ; Lim, Da-Jeong ; Kim, Kyoung-Hoon ; Park, Beom-Young ; Lee, Chang-Soo ; Oh, Sung-Jong ; Kim, Tae-Hun ; Yoon, Du-Hak ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 655~660
DOI : 10.5851/kosfa.2010.30.4.655
This study aimed to identify genetic polymorphisms associated with fatty acid composition in Hanwoo beef. In this study, three SNPs (-867G>C, -877Gdel and 878T>C) were detected in SCD gene by DNA sequencing and PCR-RFLP. Statistical analysis revealed that 878T>C SNP was significantly associated with total saturated (p=0.016), unsaturated (p=0.016), and monounsaturated fatty acid (p=0.026) composition. However, the other two SNPs (-867G>C and -877Gdel) that are detected in the regulatory region of the SCD gene have no association with the fatty acid composition of Hanwoo meat. The 878C (alanine type) allele was found to be associated with 2.2% higher monounsaturated fatty acid, 1.5% lower saturated fatty acid, and 1.4% higher unsaturated fatty acid content than those associated with the 878T (valine type) allele. These results indicate that the non-synonymous SNP (878T>C) in the SCD gene could be a causal mutation that contributes to the MUFA variation in Hanwoo beef.
Optimization of Microencapsulation of Inonotus obliquus Extract Powder by Response Surface Methodology and Its Application into Milk
Ahn, Sung-Il ; Chang, Yoon-Hyuk ; Kwak, Hea-Soo ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 661~668
DOI : 10.5851/kosfa.2010.30.4.661
This study was carried out to optimize microencapsulation conditions for Inonotus obliquus extract powder with mediumchain triacylglycerol (MCT) using response surface methodology (RSM), and to determine the possibility of adding encapsulated I. obliquus extract to milk toward improving the functionality of milk. and to investigate the effects of added encapsulated I. obliquus extract on the physicochemical and sensory properties of the product. The microencapsulation efficiency of I. obliquus extract powder was investigated with respect to three variables (ratios of core material to coating material, amounts of water added, and spray pressure) in RSM. The optimal conditions for microencapsulation of I. obliquus extract powder were obtained from the ratio of core material to coating material (2.92:10) and the amount of water added (0.5 mL); the spray pressure had an insignificant effect on the microencapsulation (p<0.05). Adding encapsulated I. obliquus extract into milk did not significantly affect either color (L, a and b values) or thiobarbituric acid (TBA) values. Sensory test revealed that there were significant improvements in brownish, herb flavor, and bitterness scores for encapsulated I. obliquus extract-added milk as compared with those for uncapsulated I. obliquus extract-added milk. Based on the data obtained from the present study, it is concluded that microcapsules of I. obliquus extract powder could be applicable to milk without remarkably adverse effects on physicochemical and sensory properties
Applications of Proteolytic Enzymes from Kiwifruit on Quality Improvements of Meat Foods in Foodservice
Lee, Kyung-A ; Jung, Sook-Hee ; Park, In-Shik ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 669~673
DOI : 10.5851/kosfa.2010.30.4.669
The purpose of this study was to evaluate kiwifruit as a tenderizer by its effects in improving the quality of various beef parts. Basic data are provided for development of standard recipes for convenient cooking in foodservice. The optimum temperature of the crude proteolytic enzymes in the kiwifruit was determined to be
. The substrate specificity of the enzymes was higher in beef than in pork, chicken, or duck. The enzymes had their greatest effects on chuck and rib parts, and had lower effects on loin, breast, and round parts, in that order. As the amount of kiwifruit extract increased, the moisture content of the cooked beef also increased. The addition of 10% kiwifruit improved the sensory quality of the cooked beef. In particular, the texture scores of cooked beef samples treated with 10% and 15% kiwifruit extract were significantly higher than the other samples (p<0.001), and juiciness and overall acceptability scores were also highest. In summary, 10% kiwifruit extract is deemed an appropriate addition to improve.
Effect of Organic Acid Salts and Chitosan on Case-Ready Packed Ground Beef and Pork Patties
Park, Seon-Hee ; Chung, Seung-Hee ; Lee, Sung-Ki ; Lee, Keun-Taik ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 674~684
DOI : 10.5851/kosfa.2010.30.4.674
The effects of ascorbic acid (AA) alone or in combination with sodium acetate/calcium lactate (AA+SACL) and chitosan (AA+CH) on the physicochemical properties and microbial growth of beef and pork patties stored at
were investigated. The patties were case-ready packed in an air-containing polypropylene (PP) tray and sealed with polyethylene terephthlate (PETP)/casted polypropylene (CPP) top film. Treatments with AA, AA+SACL and AA+CH were effective in inhibiting total aerobic bacteria from day 4 compared to the control. In general, thiobarbituric acid, volatile basic nitrogen, and hue values in treated samples were lower than the control over the storage, whereas Hunter
(redness) values and sensory scores for surface color and off-odor were higher. Regarding quality and shelf-life extension, ground beef and pork patties treated with AA+SACL produced the most desirable results among all treatments during storage.
Combined Effects of Modified Atmosphere Packaging and Organic Acid Salts (Sodium Acetate and Calcium Lactate) on the Quality and Shelf-life of Hanwoo Ground Beef Patties
Muhlisin, Muhlisin ; Kang, Sun-Moon ; Choi, Won-Hee ; Lee, Keun-Taik ; Cheong, Sung-Hee ; Lee, Sung-Ki ;
Korean Journal for Food Science of Animal Resources, volume 30, issue 4, 2010, Pages 685~694
DOI : 10.5851/kosfa.2010.30.4.685
The present study investigated the combined effects of modified atmosphere packaging (MAP) and organic acid salts on the quality and shelf-life of Hanwoo ground beef patties. The ground beef containing 500 ppm of ascorbic acid was prepared with air-packaging (Air-P), high oxygen-MAP (70%
/OxyMAP), and nitrogen-MAP (100%
/NitroMAP), in combination with organic acid salts (1500 ppm of sodium acetate and 500 ppm of calcium lactate). The samples were stored for 11 d at
. The pH value of ground beef patties decreased during storage in all the treatments. The ground beef patties with organic acid salts showed relatively higher level of pH during storage compared with non-added patties (p<0.05). Lipid oxidation was accelerated in OxyMAP while it was delayed in NitroMAP treated with organic acid salts. Nitro-MAP treated with organic acid salts was effective in stabilizing the color characteristics of lightness (CIE
) and redness (CIE
) during storage. Oxygen content in MAP was shown to be a more important factor affecting color stability and lipid oxidation of ground beef than organic acid salts. The aerobic and anaerobic bacterial counts were reduced both in OxyMAP and NitroMAP (p<0.05), and the lactic acid bacteria was inhibited by Oxy-MAP (p<0.05). Coliform bacteria decreased during storage as pH value was decreased in all treatments. According to the sensory evaluation, the ground beef patties in NitroMAP showed the best quality among all treatments during storage. Therefore, Hanwoo ground beef patties added with sodium acetate and calcium lactate and packed with NitroMAP showed better quality characteristics than other treatments. This packaging method is recommended and could be utilized for packaging hanwoo ground beef patties for improving quality and extending shelf-life.