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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 31, Issue 6 - Dec 2011
Volume 31, Issue 5 - Oct 2011
Volume 31, Issue 4 - Aug 2011
Volume 31, Issue 3 - Jun 2011
Volume 31, Issue 2 - Apr 2011
Volume 31, Issue 1 - Feb 2011
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Composition, Structure, and Bioactive Components in Milk Fat Globule Membrane
Ahn, Yu-Jin ; Ganesan, Palanivel ; Kwak, Hae-Soo ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 1~8
DOI : 10.5851/kosfa.2011.31.1.001
A unique biophysical membrane which surrounds the milk fat globules is called the milk fat globule membrane (MFGM). Various researches were studied about origin, composition, structure and bioactive components of MFGM. Bioactive protein components of MFGM play an important beneficiary function such as defense mechanism in new born. Among the bioactive lipid components from MFGM phospholipids showed health enhancing functions. The phospholipids also help in the production of certain dairy product from deterioration. MFGM phospholipids also showed antioxidant activity in some dairy products such as butter and ghee produced from milk of buffalo. Based on the beneficial effects, researchers developed MFGM as functional ingredients in various food products. This current review focuses on health enhancing function of MFGM and its components in various dairy products.
Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage
Choi, Yun-Sang ; Choi, Ji-Hun ; Kim, Hack-Youn ; Kim, Hyun-Wook ; Lee, Mi-Ai ; Chung, Hai-Jung ; Lee, Sung-Ki ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 9~18
DOI : 10.5851/kosfa.2011.31.1.009
This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature (
). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.
Effects of Soybean Sauce and Pre-rigor Muscle on Physicochemical Properties of Frozen Hanwoo Patties
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 31, issue 1, 2011, Pages 19~26
DOI : 10.5851/kosfa.2011.31.1.019
In this study, we evaluated the physicochemical and sensorial properties of frozen Hanwoo beef patties prepared from prerigor and post-rigor muscle with soybean sauce or sodium chloride. The pH of the soybean sauce treatments was lower than the sodium chloride treatments (p<0.05); however, the Hanwoo patty prepared from pre-rigor muscle with soybean sauce had a lower cooking loss and smaller diameter than the Hanwoo patty prepared under the same conditions from post-rigor muscle (p<0.05). The addition of the soybean sauce inhibited lipid oxidation due to the antioxidative materials in soybean sauce such as melanoidin. The hardness of patties prepared from pre-rigor treatment was lower relative to those prepared from post-rigor muscle (p<0.05); however, there was no significant difference between springiness, cohesiveness, and chewiness (p>0.05). In the sensory evaluation, patties prepared from pre-rigor muscle with soybean sauce had a significantly high score in all traits (p<0.05); thus, pre-rigor muscle with soybean had the highest overall acceptability. Furthermore, the addition of soybean sauce to pre-rigor muscle produced similar effects as those observed for the addition of sodium chloride in regards to psychochemical properties. Moreover, meat products produced from pre-rigor muscle will have better antioxidative and sensorial properties.
Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets
Jung, Samooel ; Lee, Jae-Cheong ; Jung, Yeon-Kuk ; Kim, Min-Kyu ; Son, Hwa-Young ; Jo, Cheo-Run ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 27~31
DOI : 10.5851/kosfa.2011.31.1.027
To differentiate between frozen-thawed and fresh broiler breast fillets, different methods such as optical microscopy and measurement of drip loss, pH, torrymeter and K-value were performed. A total of 10 samples of fresh and frozen-thawed breast fillets were stored in a refrigerator (
) for 5 d. Optical microscopy of the frozen-thawed breast fillets found structural changes caused by ice crystals, which may have significantly increased drip loss compared to fresh breast fillet. The pH and K-value could not be distinguished between the two breast fillets during storage. However, the torrymeter values of the fresh and frozen-thawed breast fillets were significantly different (p<0.05). The results indicate that both optical microscopy and torrymeter measurement can be effective methods for differentiating between fresh and frozen-thawed breast fillets. However, optical microscopy may be difficult to implement in the marketplace since it requires much time and effort. Thus, the determination of the torrymeter value is the easiest and most rapid instrumental method among those tested for the differentiation of frozen-thawed chicken breast fillet from fresh one.
Antioxidant Properties of Lotus Leaf (Nelumbo nucifera) Powder and Barley Leaf (Hordeum vulgare) Powder in Raw Minced Pork during Chilled Storage
Choe, Ju-Hui ; 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 31, issue 1, 2011, Pages 32~39
DOI : 10.5851/kosfa.2011.31.1.032
The effects of additions of lotus leaf (0.1 and 0.5%) and barley leaf powder (0.1 and 0.5%) on the lipid oxidation and microbiological analysis of raw minced pork were investigated after 1, 4, 7, and 10 d at chilled storage. Days of storage caused (p<0.05) decreases in pH values in samples with lotus leaf (LP) and barley leaf powder (BP).
values decreased, and
values increased in the treatments with increasing lotus leaf and barley leaf powder contents, respectively. The decrease in
values was lowest (p<0.05) in the treatment with 0.1% BP. Thiobarbituric acid reaction substance values and free fatty acids in 0.5% LP were lowest (p<0.05) on day 10. Thus, the addition of lotus leaf powder significantly improved lipid oxidative stability in the raw minced pork during chilled storage of 10 d. Furthermore, the raw minced pork treatments with LP and BP presented low peroxide values and total microbes as compared to control (-) (without LP and BP). These results indicate that LP and BP can be incorporated into raw minced pork as natural additives to retard oxidation.
Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin
Oh, Mi-Hwa ; Ham, Jun-Sang ; Seol, Kuk-Hwan ; Jang, Ae-Ra ; Lee, Seung-Gyu ; Lee, Jong-Moon ; Park, Beom-Young ; Kang, Eun-Sil ; Kwon, Ki-Sung ; Hwang, In-Gyun ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 40~46
DOI : 10.5851/kosfa.2011.31.1.040
The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and
, but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at
, however, in ham, the main ingredient of sandwiches, B. cereus growth was observed at the same temperature, with bacterial levels reaching 7.94 Log CFU/g after incubation for 24 h at
. Toxigenicity of B. cereus was observed only at temperatures above
. In Kimbab, B. cereus produced toxin after 9 h at
and after 12 h at
. Ingredients of sandwiches and Kimbab were collected from 3 different Korean food-processing companies to investigate the source of contamination by B. cereus. Among the 13 tested food items, 6 items including ham were found to be contaminated with B. cereus. Of these ingredients, B. cereus isolates from 3 items produced enterotoxins. None of these isolates harbored the emetic toxin-producing gene. The findings of the present study can be used for risk assessments of food products, including ham and cheese, contaminated with B. cereus.
Genotyping, Phage Typing, and Antimicrobial Resistance of Salmonella Typhimurium Isolated from Pigs, Cattle, and Humans
Ju, Min-Seok ; Kang, Zheng-Wu ; Jung, Ji-Hun ; Cho, Seong-Beom ; Kim, Sung-Hun ; Lee, Young-Ju ; Hong, Chong-Hae ; Pak, Son-Il ; Hahn, Tae-Wook ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 47~53
DOI : 10.5851/kosfa.2011.31.1.047
Salmonella enterica serovar Typhimurium (ST) is one of the most common serovars isolated from humans and animals. It has been suggested that ST infections in Koreans are largely due to the consumption of contaminated pork and beef. To investigate the genotypes, phage types, and antimicrobial resistance patterns for ST isolates of different origins, a total of 70 ST strains, including 19 isolates from humans, 44 isolates from pigs, and 6 isolates from cattle, were analyzed using pulsedfield gel electrophoresis (PFGE), phage typing, and antimicrobial susceptibility tests. Forty-three distinct PFGE patterns were generated from 70 ST isolates, which were grouped into 14 PFGE groups (from A to N) at the level of 75% similarity. The most prevalent group was the A (A1-A17 subtypes) group, encompassing 54.5% (38/70) of ST isolates. ST isolates from pigs and cattle mostly belong to groups A and L, whereas ST isolates from humans mostly belong to groups F and C. Antimicrobial susceptibility tests using 11 antimicrobial agents showed that resistance to tetracycline (TE) (81.4%) was highly prevalent, followed by streptomycin (S) (64.3%) and nalidixic acid (NA) (31.4%) resistance. A total of seventeen antimicrobial resistance patterns were observed. Only 8.6% of isolates, including a reference strain, were susceptible to all antimicrobial agents tested. The most prevalent resistance pattern was TE-S (37.1%), which was seen in 66.6% of bovine, 40.8% of swine and 21.1% of human isolates. Three ST isolates from humans (15.9%) showed resistance to 7-8 antimicrobials. The most predominant phage type (PT) was U302 (64.3%), followed by DT170 (10.0%). PFGE types did not coincide with antimicrobial resistance patterns and phage types; therefore, the combination of those types allowed for further differentiation between tested ST isolates.
The Effect of the Water Extracts of Digestive Medicinal Plants on the Shelf-life of Pork Patties
Seol, Kuk-Hwan ; Seol, Hyun-Chul ; Prayad, Thirawong ; Kim, Hyoun-Wook ; Jang, Ae-Ra ; Ham, Jun-Sang ; Oh, Mi-Hwa ; Kim, Dong-Hun ; Lee, Moo-Ha ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 54~60
DOI : 10.5851/kosfa.2011.31.1.054
This study was performed to examine the possibility of water extracts of several digestive medicinal plants (DMPEs), such as Amomum tasoko, Alpinia oxyphylla, Citrus unshiu, and Myristica fragrans, as a natural antioxidant. Total phenol contents of each extract were expressed as gallic acid equibalents (GAE) and those were significantly different among A. tasoko (
mg GAE/g), A. oxyphylla (
mg GAE/g), C. unshiu (
mg GAE/g) and M. fragrans (
mg GAE/g) (p<0.05), and extract of A. tasoko showed significantly higher antioxidative effect than butylated hydroxyanisole (BHA) on linoleic acid peroxidation at 72 h after incubation (p<0.05). Addition of extracts in pork patties did not affect the pH value and total microbes during cold storage. However, thiobarbituric acid reative substances (TBARS) of treated patties were lower in dose dependant manner than that of control as storage period increased (except patties treated with C. unshiu extract), and patties treated with 0.5% A. tasoko extract showed no significant difference with patties treated with 0.5% BHA at day 7.
Effects of Egg Yolk from Hens Fed with Acanthopanax senticosus Extract on Physical Endurance and Reproductive Parameters in Rats
Han, Chan-Kyu ; Choi, Sang-Yoon ; Jung, Sung-Hwa ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 61~65
DOI : 10.5851/kosfa.2011.31.1.061
Acanthopanax senticosus, a member of the Araliaceae used as an invigorant in traditional Korean medicine, is known to relieve physical fatigue. The principal objective of this study was to evaluate the effects of eggs laid by hens fed on Acanthopanax senticosus extracts on physical endurance and reproductive parameters. Male Sprague-Dawley rats at 4 wk of age were divided into 3 groups of 15 rats each: group A (14% egg yolk powder from hens fed with Acanthopanax senticosus extracts+86% AIN-93G), group B (14% plain egg yolk powder + 86% AIN-93G) and group C (7% fat source + 93% AIN-93G), and studied for 5 wk. The rats' physical endurance was measured via forced swimming tests. According to the results, 53.3% rats of group A swam for longer than 20 min, in group B and C, only 48.9% and 46.7% of the rats achieved this. In terms of reproductive parameters, sperm motility was significantly higher in group A than in groups B and C (p<0.05). However, no differences in sperm count were detected among the groups. Additionally, the serum testosterone levels of groups A and B were higher than that of group C. Our findings suggest that rats fed with egg yolk powder from hens fed on Acanthopanax senticosus extracts may improve athletic endurance and reproductive parameters in rats.
Effects of the Extract Yam Powder Addition on Yogurt Properties during Storage
Lee, Sun-Young ; Ahn, Joung-Jwa ; Kwak, Hae-Soo ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 66~73
DOI : 10.5851/kosfa.2011.31.1.066
Physicochemical and sensory properties of Dioscorea opposita Thunb. (yam) powder-added yogurts (1, 3, 5, and 7%, w/v) were examined when stored at
for 16 d. When the yam concentration increased, the pH increased with 16 d storage. The lactic acid bacteria counts in all yogurt samples showed an increase during storage period, and the highest counts were appeared with 7% yam powder addition. The dramatic decrease was found in viscosity with higher concentrations of yam powder-added yogurt samples. No change was found in allantoin and diosgenin contents for 16 d storage periods. A significantly strong bitterness and astringency and decreased viscosity were found with 5 and 7% yam powder addition. However, less than 3% yam powder-added yogurt samples did not show a significant difference compared with the control (p>0.05) and overall acceptability score was the highest in 3% yam powder-added yogurt throughout the storage. The present study indicated that the concentrations (1 and 3%, w/v) of yam powder could be used to produce yam powder-added yogurt without significant adverse effects on physicochemical, microbial and sensory properties, and enhance functional components from the supplementation.
Effects of Addition of Pine Needle Extracts in Different Forms on the Antioxidant and Residual Nitrite Contents of Emulsified Sausages during Cold Storage
Kim, Young-Jik ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 74~80
DOI : 10.5851/kosfa.2011.31.1.074
The objective of this study was to determine the shelf-life effects and residual nitrite content of emulsified sausages added with pine needles during cold storage. The sausage consisted of four types: no pine needles added (control), pine needle juice added (T1), ethanol extract of pine needles added (T2), and boiling extract of pine needles added (T3). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20, or 30 d. As storage time increased, the presence of pine needles resulted in decreased pH, meat color (CIE
), residual nitrite value, and increased thiobarbituric acid reactive substances (TBARS) values and total plate counts (TPC). Values for pH, TBARS, residual nitrite, total plate counts and CIE
decreased significantly with added pine needles relative to the control (p<0.05). In particular, T2 was significantly (p<0.05) more effective for delaying lipid oxidation than the other treatment groups. In conclusion, the results demonstrate that adding an ethanol extract of pine needles (T2) to emulsified sausages tended to improve antioxidative and antimicrobial effects and reduce residual nitrite content during storage compared to the other treatment groups.
Inhibitory Effect of Polysaccharide from Kefir Grain on the Infection of MA-104 Cell by Human Rotavirus
Lee, Jong-Ik ; Song, Kwang-Young ; Chon, Jung-Whan ; Hyeon, Ji-Yeon ; Seo, Kun-Ho ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 81~85
DOI : 10.5851/kosfa.2011.31.1.081
The inhibitory effect of a polysaccharide from kefir on human rotavirus infection in MA-104 cells was investigated. The extracted polysaccharide was separated as fraction I in unbound materials and as fractions II, III, and IV in bound materials. Adding polysaccharide fractions II (4.8 mg/mL), III (5.3 mg/mL), and IV (1.4 mg/mL) inhibited the infection of MA-104 cells by human rotavirus. The 50% inhibitory concentrations (IC 50) were 0.075, 0.083, and 0.022 mg/mL, respectively. Based on these results, the kefir polysaccharide has anti-rotavirus activity. In conclusion, a polysaccharide from kefir had more than a 97% inhibition effect against human rotavirus infection in MA-104 cells.
Effects of Dietary Radish Green and Spinach on Meat Quality and Lutein Accumulation in Broiler Tissue
Kang, Geun-Ho ; Kim, Sang-Ho ; Kim, Ji-Hyuk ; Kang, Hwan-Ku ; Kim, Dong-Wook ; Cho, Soo-Hyun ; Seong, Pil-Nam ; Park, Beom-Young ; Ham, Jun-Sang ; Kim, Dong-Hun ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 86~91
DOI : 10.5851/kosfa.2011.31.1.086
This experiment was conducted to investigate the effects of dietary supplementation with lutein-containing materials on meat quality and lutein accumulation in broiler tissue. Broilers were subjected to one of the following treatments: C, basal diet (BD); T1, BD + 2.223% lutein from spinach extracted by ethanol fermentation; T2, BD + 2% radish green powder; T3, BD + 0.61% spinach powder; and T4, BD + 1.83% spinach powder. The weight gain, feed intake, and feed conversion did not differ among treatments. An evaluation of the color of the chicken breast meat revealed that the CIE
value of the control was significantly (p<0.05) lower than that of the other treatments, whereas T4 had a significantly (p<0.05) lower CIE
value and a higher (p<0.05) CIE
value than the other treatments. The lipid oxidation (thiobarbituric acid reaction substances, TBARS) value was not significant among treatments. The results of a high performance liquid chromatography analysis revealed that the lutein peak was present only in the T4 liver tissue. These results showed that spinach powder (T4) affected meat color (CIE
) however, TBARS and lutein accumulation were not affected.
Effect of Deep Sea Water Supplementation on the Quality Characteristics of Chicken Meat
Kang, Sun-Moon ; Lee, Ik-Sun ; Ohh, Sang-Jip ; Kim, Gur-Yoo ; Lee, Sung-Ki ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 92~99
DOI : 10.5851/kosfa.2011.31.1.092
This study was conducted to investigate the effect of a deep sea water (DSW) supplement on the quality characteristics of chicken meat. One-day-old broiler chicks (Ross 308) were assigned to three groups and supplemented with water (control) or DSW diluted with deionized water at 1:40 (DSW1:40) and 1:20 (DSW1:20) ratios, respectively, for 28 d. The control was fed a basal diet containing 0.18% salt. Five birds were slaughtered from each group, and the breast meat was collected and stored at
for 9 d. The DSW supplementation did not affect cholesterol content in the chicken meat. The DSW 1:40 supplement decreased fat content (p<0.05), water-holding capacity (p<0.05), and sodium and potassium contents (p<0.05) but increased unsaturated fatty acid content (p<0.05) and the
value (p<0.05) of the meat. The DSW 1:20 supplement increased the
value (p<0.05) but decreased thiobarbituric acid reactive substance inhibition, the
value (p<0.05), and the
value (p<0.05) in chicken meat. However, the DSW 1:20 supplement did not affect water-holding capacity, fatty acid composition, or mineral content. DSW supplementation at a higher concentration increased red color but decreased lipid oxidation stability. However, further studies are needed to support our findings.
Effect of Gas Mixture Ratio of Modified Atmosphere Packaging on Quality of Chicken Breast
Chae, Hyun-Seok ; Na, Jae-Cheon ; Choi, Hee-Cheol ; Kim, Min-Ji ; Bang, Han-Tae ; Kang, Hwan-Ku ; Kim, Dong-Wook ; Suh, Ok-Seok ; Ham, Jun-Sang ; Jang, Ae-Ra ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 100~106
DOI : 10.5851/kosfa.2011.31.1.100
The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of
to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of
were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80%
was lower than that of the control on day 1 (p<0.05). The lightness (
) of the breast increased with increasing
during storage (p<0.05), whereas no difference was found for redness (
) and yellowness (
). A lower volatile basic nitrogen level was found for chicken breasts exposed to higher
levels. Furthermore, lipid oxidation of the chicken breast packed with
decreased with increasing
level, and 40%
significantly reduced 2-thiobarbituric acid reactive substances (TBARS) values on days 1 and 6. The total number of microbes was reduced in chicken breast exposed to more than 40%
during storage days 3 and 6 (p<0.05); however, Escherichia coli was not affected by
level. Coliforms of chicken breast were reduced in the 40%
level on storage day 3. Moreover, tray-packed chicken breast exposed to 40%
did not collapse. These results suggest that 40%
were the optimal conditions for packaging chicken breasts during cold storage.
Effects of Whole Crop Barley Silage (WBS) Supplementation on Growth Performance and Meat Quality of Hanwoo Steers
Kook, Kil ; Lee, Byung-Chul ; Kim, Won-Ho ; Jang, Ki-Young ; Back, Kwang-Su ; Moon, Seung-Ju ; Kim, Gwang-Hyun ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 107~114
DOI : 10.5851/kosfa.2011.31.1.107
This study was conducted to investigate the effect of feeding whole crop barley silage (WBS) on the growth performance, carcass grade, and beef quality of Hanwoo steers. Twelve Hanwoo steers (12-mon-old) were allocated into either a control (rice straw fed) or WBS (whole crop barley silage fed) group (six animals per group) and fed for 540 d until the animals reached 30-mon-old. Concentrates and roughage were fed according to the feeding stage phases; finisher I (12.16-monold), II (17.21-mon-old), and III (22.30-mon-old). A significant increase in growth was observed during the finisher I stage for the steer fed WBS, whereas a significant increase in growth occurred during the finisher II stage in the control group. The yield grade of the WBS group increased significantly with a 15.6% increase in the longissimus dorsi area and a 25.7% reduction in back fat thickness. Marbling scores improved 52.4% in the WBS group compared with the control group. A significant difference in treatments was observed for the proximate chemical composition of the crude fat content. The results regarding palatability traits in the WBS group showed a significant improvement in appearance. The results indicate that the WBS group had improved longissimus muscle and marbling scores on carcass grading compared to the control.
Evaluation of Beef Freshness Using Visible-near Infrared Reflectance Spectra
Choi, Chang-Hyun ; Kim, Jong-Hun ; Kim, Yong-Joo ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 115~121
DOI : 10.5851/kosfa.2011.31.1.115
The objective of this study was to develop models to predict freshness factors (total viable counts (TVC), pH, volatile basic nitrogen (VBN), trimethylamine (TMA), and thiobarbituric acid (TBA) values) and the storage period in beef using a visible and near-infrared (NIR) spectroscopic technique. A total of 216 beef spectra were collected during the storage period from 0 to 14 d at a
storage. A spectrophotometer was used to measure reflectance spectra from beef samples, and beef freshness spectra were divided into a calibration set and a validation set. Multi-linear regression (MLR) models using the stepwise method were developed to predict the factors. The MLR results showed that beef freshness had a good correlation between the predicted and measured factors using the selected wavelength. The correlation of determination (
), standard error of prediction (SEP), and ratio of standard deviation to SEP (RPD) of the prediction set for TVC was 0.74, 0.64, and 2.75 Log CFU/
, respectively. The
, SEP, and RPD values for pH were 0.43, 0.10, and 1.10; those for VBN were 0.73, 1.45, and 2.00 mg%; those for TMA were 0.70, 0.19, and 2.58 mg%; those for TBA values were 0.73, 0.13, and 2.77 mg MA/kg; and those for storage period were 0.77, 1.94, and 2.53 d, respectively. The results indicate that visible and NIR spectroscopy can predict beef freshness during storage.
Effect of the Addition Method of Mugwort on Antioxidant Effect, Total Plate Counts, and Residual Nitrite Content of Emulsified Sausages during Cold Storage
Kim, Young-Jik ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 122~128
DOI : 10.5851/kosfa.2011.31.1.122
This study was conducted to investigate the antioxidant effects, total plate count (TPC), and residual nitrite content of emulsified sausage with added mugwort during cold storage. The sausages were of five types: nothing added (control), mugwort powder added (T1), mugwort juice added (T2), mugwort ethanol extract added (T3), and mugwort hot water extract added (T4). Each sausage type was tested in triplicate and assigned to one of five storage periods: 0, 1, 2, 3, or 4 wk. As storage time increased, the presence of mugwort resulted in decreased pH, residual nitrite content, and meat color (CIE
) and increased thiobarbituric acid reactive substance (TBARS) and TPC values. Values for pH, TBARS, residual nitrite, and TPC decreased significantly after adding mugwort compared with the control (p<0.05). Among all treatments, T3 was significantly (p<0.05) more effective in delaying lipid oxidation and microbial activity. The CIE
decreased significantly with the addition of mugwort relative to the control. In conclusion, the results demonstrate that adding an ethanol extract of mugwort (T3) to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite content during storage compared to the other treatment groups.
Development of Natural Meat-like Flavor Based on Maillard Reaction Products
Moon, Ji-Hye ; Choi, In-Wook ; Park, Yong-Kon ; Kim, Yoon-Sook ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 1, 2011, Pages 129~138
DOI : 10.5851/kosfa.2011.31.1.129
Hydrolyzed wheat gluten (HWG) and low glutamic acid (Glu) hydrolyzed wheat gluten with different quantities of NaCl were reacted with several precursors to develop natural meat flavor based on Maillard reaction products (MRP). The MRP based flavors were analyzed for their pH, browning index, DPPH radical scavenging effect, and sensory properties. Synthetic meat flavor from low Glu hydrolyzed wheat gluten with 7% NaCl and ribose, cysteine, methionine, thiamin, lecithin, and garlic powder reacted at
for 30 min and were most favorable for a roasted meat flavor. Based on an omission test, cysteine was selected as the most important precursor for producing meat flavor compared to methionine, thiamine, and lecithin. Natural precursors including mushroom powder and fat medium were applied to compensate for the synthetic precursors. The optimum formula for meat flavor was 5% ribose, 7.7% cysteine, 6.9% garlic juice powder, 2.1% Lentinusedodes powder digested with protease, and 1% lard. The sulfuric pungent, oily, and salty attributes of the formula decreased and a mild roasted meat flavor was expressed.