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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
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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
Selecting the target year
Quantitative Trait Loci and Candidate Genes Affecting Fatty Acid Composition in Cattle and Pig
Maharani, Dyah ; Jo, Cheo-Run ; Jeon, Jin-Tae ; Lee, Jun-Heon ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 325~338
DOI : 10.5851/kosfa.2011.31.3.325
Investigations into fatty acid composition in meats are becoming more important due to consumer demand for high quality healthy food. Marker-assisted selection has been applied to livestock to improve meat quality by directly selecting animals for favorable alleles that affect economic traits. Quantitative trait loci affecting fatty acid composition in cattle and pigs were investigated, and five candidate genes (ACACA, FASN, SCD, FABPs, and SREBP-1) were significantly associated with fatty acid composition. The information presented here should provide valuable guidelines to detect causative mutations affecting fatty acid composition in cattle and pigs.
Effects of Rice Bran Fiber on Changes in the Quality Characteristics of Raw Ground Pork during Chilled Storage
Kim, Hyun-Wook ; Choi, Yun-Sang ; Choi, Ji-Hun ; Han, Doo-Jeong ; Kim, Hack-Youn ; Hwang, Ko-Eun ; Song, Dong-Heon ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 339~348
DOI : 10.5851/kosfa.2011.31.3.339
Ground pork containing 0, 1, 2, or 3% rice bran fiber was prepared. pH increased as the amount of rice bran fiber added increased (p<0.05) but decreased during storage. The lightness and redness values of the raw ground pork decreased with the addition of rice bran fiber, and ground pork containing 3% rice bran fiber had the highest yellowness value during early storage (p<0.05). Moreover, adding rice bran fiber was not associated with color stability during storage. Samples containing 2 or 3% rice bran fiber had improved cooking loss, hardness, gumminess, and chewiness. Furthermore, rice bran fiber enhanced tenderness, juiciness, and overall acceptability on a sensory evaluation. These physico-chemical properties were maintained to the final storage period. The best results were obtained with ground pork containing 2 or 3% rice bran fiber. Rice bran fiber combined with useful antioxidants may be a more effective approach to increase the stability of ground pork during cold storage.
Antioxidant, Anti-acetylcholinesterase and Composition of Biochemical Components of Russian Deer Velvet Antler Extracts
Je, Jae-Young ; Park, Pyo-Jam ; Lim, Dong-Hwan ; Jeon, Byong-Tae ; Kho, Kang-Hee ; Ahn, Chang-Bum ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 349~355
DOI : 10.5851/kosfa.2011.31.3.349
Russian deer velvet antlers were divided into three parts and subjected to a extraction process using hot water at 100, 110, and
or an extraction with 70% ethanol. Each extract was analyzed for its biochemical components, including uronic acid, sulfated-glycosaminoglycans (sulfated-GAGs), and sialic acid, and the antioxidant and anti-acetylcholinesterase activities were investigated. Different levels of uronic acid and sulfated-GAGs were observed in the extracts according to the water temperature used for the extraction, and contents decreased with increasing extraction temperature. The upper layer of each extract showed high amounts of uronic acid and sulfated-GAGs, followed by the middle and base layers. Ethanol extraction was more effective for recovering uronic acid than sulfated-GAGs. Sialic acid content was the highest in the
extracts but was not observed in the ethanol extracts. Velvet antler extracts showed strong antioxidant activities against DPPH and hydrogen peroxide as well as strong reducing power in a dose-dependent manner. However, the antioxidant activities were different in each layer and according to the extraction method. Additionally, velvet antler extracts exhibited inhibitory activity against acetylcholinesterase, which is associated with Alzheimer's disease, in a dose-dependent manner. These results suggest that velvet antler extracts are useful as a functional food ingredient and/or a pharmaceutical.
Porcine Fatty Acid Synthase Gene Polymorphisms Are Associated with Meat Quality and Fatty Acid Composition
Kim, Sang-Wook ; Choi, Yang-Il ; Choi, Jung-Suck ; Kim, Jong-Joo ; Choi, Bong-Hwan ; Kim, Tae-Hun ; Kim, Kwan-Suk ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 356~365
DOI : 10.5851/kosfa.2011.31.3.356
We assessed the effects of single-nucleotide polymorphisms (SNPs) within the porcine fatty acid synthase (FASN) gene regarding meat quality and fatty acid composition in two pig populations: Korean native pigs (KNP) were crossed with Yorkshire (YS)
, and KNP were crossed with Landrace (LR)
. Direct DNA sequencing using eight KNP and eight YS pigs revealed two SNPs: c.265C>T (silent) in exon 4 and c.6545A>C (Asn
His) in exon 39. The frequency of the two SNPs was analyzed using the polymerase chain reaction-restriction fragment length polymorphism method in seven pig breeds and their association with meat quality traits and fatty acid composition was studied. In the
population, both SNPs were significantly associated with the level of monounsaturated fatty acids, including palmitoleic (C16:1) and oleic acid (C18:1) (p<0.005). c.6545A>C was associated with intramuscular fat content in both populations. Our results indicate that variations in c.265C>T and c.6545A>C of the pig FASN can be used to select animals with better fatty acid composition and meat quality. Moreover, KNP was a useful breed for identifying genetic factors affecting meat quality and fatty acid composition and for producing high quality pork.
Development of Ready-to-Eat Bulgogi Sauce with No Change of Sensory Properties after High-Dose Irradiation
Shin, Mee-Hye ; Park, Jin-Gyu ; Kim, Cheon-Jei ; Lee, Ju-Woon ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 366~371
DOI : 10.5851/kosfa.2011.31.3.366
Viscosity is critically important for bulgogi sauce. However, exposure to irradiation may decrease the rheological properties of bulgogi sauce. This study was conducted to compare the effects of gamma irradiation (0-9 kGy) on viscosity, molecular weight, pH, reducing end level, and water solubility of xanthan gum, guar gum, and locust bean gum as thickening agents/stabilizers in bulgogi sauce. The physicochemical properties of all samples changed (p<0.05) from 3965 to 0 cP (viscosity), from 6048 to 28 kDa (molecular weight), from 5.79 to 4.62 (pH), from 0.13 mg/mL to 1.72 mg/mL (reducing end level), and from 6% to 87% (water solubility) following gamma irradiation. Viscosity after irradiation was most stable (p<0.05) in xanthan gum (from 1249 to 92 cP) compared with guar gum (from 3965 to 0 cP) and locust bean gum (from 1631 to 0 cP). The sensory properties (texture and taste) of bulgogi sauce prepared with xanthan gum (1%, w/w) were highly maintained (about 7.0-5.0) after high-dose irradiation of up to 40 kGy. These results indicate that xanthan gum can be effectively used as a thickening agent/stabilizer in bulgogi sauce, which had low viscosity after irradiation.
The Effects of Immunocastration on Meat Quality and Sensory Properties of Pork Bellies
Jeong, Jong-Youn ; Choi, Ji-Hun ; Choi, Yun-Sang ; Han, Doo-Jeong ; Kim, Hack-Youn ; Lee, Mi-Ai ; Lee, Duk-Hun ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 372~380
DOI : 10.5851/kosfa.2011.31.3.372
This study was conducted to assess meat quality and sensory properties of pork bellies from immunocastrated males (IC) compared to meat from surgically castrated males (SC), intact males (IM), and females (FE). Pork bellies from IC had significantly higher pH values than meat from either SC or FE. Pork bellies from IC showed lower CIE
values than those from SC, but were redder (higher CIE
values) than meat from SC or FE. However, no differences in visual color were observed between pork bellies from IC and SC pigs using National Pork Producer Council scales. Water holding capacity was higher in SC and FE than that in IC. IC showed no significant difference in cooking loss and shear force values compared with those of SC. Both SC and IC had improved fat content when compared to that in IM, and IC meat showed a similar fat content to that of FE. Pork bellies from IC showed higher ratings for all visual evaluation traits than those of SC and were the same as meat from FE. Boar odor was not significantly different among the treatments. IC was rated similar to SC for taste, tenderness, and overall acceptability.
Conjugated Linoleic Acid Negatively Regulates TR4 Activity in 3T3-L1 Adipocytes
Choi, Ho-Jung ; Kim, Eung-Seok ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 381~388
DOI : 10.5851/kosfa.2011.31.3.381
Dietary conjugated linoleic acid (CLA) play key roles in lipid metabolism. Here, we investigated the effect of CLA on the transcriptional activity of TR4, an orphan nuclear receptor that plays an important role in lipid homeostasis. CLA increased TR4 gene mRNA level in 3T3-L1 adipocytes, but inhibited TR4 transcriptional activity in a dose-dependent manner. TR4 induced perilipin expression in 3T3-L1 adipocytes by activating perilipin promoter activity. In a gel shift assay, TR4 bound direct to the putative TR4 response element in the perilipin promoter. Interestingly, CLA reduced the interaction between TR4 and consensus DR1, a well-known TR4 binding site. Additionally, CLA inhibited TR4-induced perilipin promoter activity in a dose-dependent manner. Together, our results suggest that CLA may play a role in lipid homeostasis in adipocytes by functionally regulating TR4.
Effects of Salt Concentration in Soybean Sauce on the Physicochemical Properties of Pre-rigor Ground Hanwoo Muscle
Kim, Hyun-Wook ; Choi, Ji-Hun ; Choi, Yun-Sang ; Kim, Hack-Youn ; Han, Doo-Jeong ; Kim, Tae-Hyun ; Lee, Sung-Ki ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 389~397
DOI : 10.5851/kosfa.2011.31.3.389
This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobar-bituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.
TR4 Inhibits LXR-mediated Decrease of Lipid Accumulation in 3T3-L1 Adipocytes
Choi, Ho-Jung ; Kim, Eung-Seok ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 398~404
DOI : 10.5851/kosfa.2011.31.3.398
TR4 has been suggested to play an important role in lipid metabolism in adipocytes. Although TR4 facilitates lipid accumulation during adipogenesis, the regulatory effect of TR4 on lipid storage in mature adipocytes remains unclear. We showed that TR4 inhibited the LXR agonist GW3965-mediated decrease of lipid accumulation in 3T3-L1 adipocytes. A reporter gene analysis revealed that TR4 suppressed LXR
transcriptional activity, although LXR
was unable to affect TR4 transcriptional activity. Moreover, adding TR4 resulted in reduced LXR
binding to the LXR responsive element in a gel shift assay. Additionally, the suppressive effect of GW3965 on perilipin expression and lipid accumulation in 3T3-L1 adipocytes was abolished by TR4 overexpression. Taken together, our data demonstrate that TR4 plays an inhibitory role in LXR
-mediated suppression of lipid accumulation in 3T3-L1 adipocytes. This TR4 protective effect is mediated, in part, y blocking the suppressive effect of GW3965 on perilipin gene expression.
Screening of Bacteriocin-producing Bacillus Strains Isolated from Domestic Animal Feces for Antagonistic Activities against Clostridium perfringens
Han, Sun-Kyung ; Choi, Hyun-Jong ; Lee, Sang-Myeong ; Shin, Myeong-Su ; Lee, Wan-Kyu ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 405~412
DOI : 10.5851/kosfa.2011.31.3.405
The purpose of this study was to isolate and characterize bacteriocin-producing bacteria against Clostridium perfringens from domestic animals to determine their usefulness as probiotics. The feces of cattle and chicken were used as sources to isolate bacteriocin-producing bacteria using the spot-on-lawn method. In total, 900 bacterial stains were isolated from domestic animal feces, and 19 strains were finally selected after determining the inhibitory activity against the pathogenic indicator C. perfringens KCTC 3269. Eighteen strains of Bacillus subtilis and one strain of Brevibacillus parabrevis were identified by 16s rRNA sequencing. Most of the bacterial strains isolated were resistant to 0.5% bile salts and remained viable after 2 h at pH 3.0. Additionally, some B. subtilis strains showed strong inhibitory activity against Listeria monocytogenes. We isolated and screened B. subtilis strains CB 153 and CB 189 from cattle and B. subtilis MSC 156 and B. parabrevis MSC 164 from chickens using probiotic selection criteria such as inhibition activity against C. perfringens and tolerance to acid and bile salts. The isolated bacteriocin-producing bacteria and/or bacteriocin have the potential to be used as probiotics in the livestock industry.
Antimicrobial Effects of Natural Flavonoids and a Novel Flavonoid, 7-O-Butyl Naringenin, on Growth of Meat-borne Staphylococcus aureus Strains
Moon, Sun- Hee ; Lee, Kyoung-Ah ; Park, Keun-Kyu ; Kim, Kee-Tae ; Park, Yong-Sun ; Nah, Seung-Yeal ; Mendonca, Aubrey F. ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 413~419
DOI : 10.5851/kosfa.2011.31.3.413
The antimicrobial effects of the natural flavonoids kaempferol, quercetin, apigenin, and naringenin as well as a novel flavonoid 7-O-butyl naringenin against the growth of four meat-born Staphylococcus aureus strains were evaluated. First, the flavonoids were screened for inhibitory effects against the growth of each strain using the paper disc diffusion method. Second, the growth inhibitory effects of flavonoids that showed antimicrobial activity were measured using the microplate method. Third, the bactericidal effects of flavonoids were evaluated in a 0.8% (w/v) NaCl solution. All flavonoids showed bacteriostatic effects at >20 mM. Among the flavonoids studied, quercetin was more effective than the others tested. However, the inhibitory effect of 7-O-butyl naringenin on growth of S. aureus KCCM 32395 was greater than that of quercetin at the same concentration. Additionally, 7-O-butyl naringenin exhibited significant bactericidal effects at >25
. When bacterial cells were examined using scanning electron microscopy, it appeared that the S. aureus membranes were damaged or morphologically changed when treated with quercetin and 7-O-butyl naringenin at 200
Alleviation of Atopic Dermatitis through Probiotic and Mixed-probiotic Treatments in an Atopic Dermatitis Model
Seo, Jae-Gu ; Chung, Myung-Jun ; Lee, Hyun-Gi ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 420~427
DOI : 10.5851/kosfa.2011.31.3.420
The use of lactic-acid bacteria (LAB) is effective for preventing and curing immune disorders by activating the immune system in the digestive tract and the consequent immune response in the blood. In this study, LAB and mixed LABs were used in an atopic dermatitis (AD) mouse model. Alleviation of AD was observed based on the change in cytokine level and immunohistochemical staining. An ex vivo test showed that immunoglobulin-E and interleukin (IL)-4 levels were significantly lower in all groups treated with LAB than in the group treated with only 1-chloro-2,4-dinitrobenzene. Results of an in vivo test based on the ex vivo results showed that the scratch score decreased in all groups treated with the LAB and particularly decreased in the group treated with mixed LABs. Additionally, the T helper (Th) 1 cytokines interferon-gamma and IL-12p40 were upregulated by the LAB and mixed-LABs, whereas levels of the Th2 cytokine IL-4 were downregulated in a mouse model of AD-like skin lesions. Furthermore, hematoxylin & eosin and immunohistochemical staining of the dorsal area of the mice in each group showed that AD improved in the LAB-treated groups. These results suggest that LAB and mixed LABs inhibit the development of AD in NC/Nga mice by suppressing the Th2 cell response and increasing the Th1 cell response. Our results indicate that mixed LABs are better than LAB for treating AD-like skin lesions.
Assessment of Dipping Treatment with Various Lactic Acid or Sodium Benzoate Concentrations to Extend the Shelf-life of Spent Hen Breast Meats
Gu, Ja-Gyeong ; Park, Jung-Min ; Yoon, Su-Jin ; Ahn, Byoung-Ki ; Kang, Chang-Won ; Song, Jae-Chul ; Kim, Jin-Man ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 428~435
DOI : 10.5851/kosfa.2011.31.3.428
This study was conducted to investigate the effect of immersion treatment using lactic acid (LA) and sodium benzoate (SB) on the physicochemical quality and freshness of spent hen breast meats. A total of 135 spent hen breast meats were subjected to 9 different treatments using various concentrations of LA and/or SB in sterile DW. The 9 treatment groups were as follows: Control, sterile DW without LA or SB; T1, 1% LA; T2, 2% LA; T3, 4% LA; T4, 1% LA and 0.1% SB; T5, 2% LA and 0.1% SB; T6 2% LA and 0.2% SB; T7, 2% LA and 0.4% SB; T8, 4% LA and 0.2% SB, respectively. All groups were kept at 4oC for 15 d. The microbial counts in the control group gradually increased during storage, but those for the treated groups were significantly lower than the control or were not detected. The pH values of the control were significantly higher than those of the treated groups (p<0.05). In the color measurements, the lightness (
) and yellowness (
) values increased during storage and the redness (
) values decreased (p<0.05). The K-value and volatile basic nitrogen of the treated groups were significantly lower than those of the control group (p<0.05). Overall, the combined results of this study indicate that LA and SB could be used as favorable preservatives for spent hen breast meats to extend their shelf-life during refrigerated storage.
Physico-chemical Properties and Antioxidant Activity of Pork Patties Containing Various Tomato Powders of Solubility
Kim, Hyeong-Sang ; Chin, Koo-Bok ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 436~441
DOI : 10.5851/kosfa.2011.31.3.436
This study was performed to evaluate physico-chemical properties and antioxidant activity of pork patties with tomato powder as affected by water solubility. Fresh tomatoes were homogenized and dried in a
oven. Dried tomato powder was added to double deionized-water and stirred. The soluble and insoluble portions were collected by freeze-drying. Thus, total dried powder (T1) and water soluble (T2) and insoluble powders (T3) were prepared for the experiment. Pork patties containing 0.5% water insoluble powder had the highest redness and yellowness values among the treatments (p<0.05). Thiobarbituric acid reactive substance values of pork patties containing 0.5% dried tomato powder were lower than those of the control (p<0.05) and not different from those of the reference (0.01% BHT). Total bacteria and Enterobacteriaceae (VRB) tended to increase with increasing storage time from 0 to 14 d; however, these values were not statistically different among treatments. These results suggest that lipid oxidation may be suppressed by adding tomato powder to pork patties; thus, tomato powder could be used as a natural antioxidant in meat products as a partial replacement for synthetic antioxidants.
Effect of Functional Yogurt (R&B Rhythm
) on the Improvement of Constipation in Animal Models
Im, Joong-Hyun ; Choi, Jae-Kyoung ; Lee, Myoung-Hee ; Ahn, Young-Tae ; Lee, Jung-Hee ; Huh, Chul-Sung ; Kim, Geun-Bae ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 442~450
DOI : 10.5851/kosfa.2011.31.3.442
We investigated the improvement in intestinal function and the constipation preventive and remedial effects of the fermented milk product R&B
in mice and rats. The results showed that the effects varied significantly among different doses. The digestive tract transfer rate increased dramatically in a dose-dependent manner in both animals. Compared with treating constipation with loperamide alone, treatment with loperamide and the fermented milk R&B Rhythm improved the number of fecal pellets from the animals, suggesting that it is effective for preventing and relieving constipation. Both the quantity of feces and water content of the feces increased significantly at high levels of yogurt feeding. These results suggest that repetitively ingesting fermented milk products could be effective for preventing and treating constipation symptoms.
Effects of Supplementation of Rice Bran and Roasted Soybean in the Diet on Physico-chemical and Sensory Characteristics of M. longissimus dorsi of Hanwoo Steers
Kim, Sung-Il ; Jung, Keun-Ki ; Kim, Duck-Young ; Kim, Jin-Yeoul ; Choi, Chang-Bon ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 451~459
DOI : 10.5851/kosfa.2011.31.3.451
We investigated melting points and sensory characteristics by adding rice bran and roasted soybean to the finishing diet of Hanwoo steers. Thirty-six Hanwoo steers (average age, 20.92 mon-old; average weight, 599.89 kg) were assigned to either Control, Treatment 1 (rice bran) or Treatment 2 (roasted soybean) groups (12 steers/group), considering body weight and age. Supplementation levels of rice bran and roasted soybean were determined to meet total 5% crude fat in the concentrates, and the experimental animals were fed for 314 d until they reached 31.2 mon old. No significant differences were found in the moisture and crude fat content among groups. Melting points of lipid extracted from M. longissimus dorsi, subcutaneous fat, and perirenal fats were 25.83-26.17, 17.26-18.53 and
, respectively, resulting in remarkable differences depending on fat depots. Contents of free amino acids in M. longissimus dorsi related to sweet taste were 39.48 mg/100 g for Treatment 1, which was significantly (p<0.05) higher than those for Control (32.24 mg/100 g), whereas those related to bitter taste were 25.93 mg/100 g for Treatment 2, which was the lowest (p<0.05) among the groups. Fatty acid composition, such as
, in M. longissimus dorsi was not different among the groups. Results of a panel test on M. longissimus dorsi showed that Treatment 1 scored the highest (p<0.05) in juiciness, and both Treatments 1 and 2 scored higher (p< 0.05) in overall palatability than the Control group.
showed a positive (+) relationship with tenderness (r = 0.650; p<0.05), and
with flavor (0.698; p<0.05). The results suggest that rice bran and roasted soybean are beneficial for improving M. longissimus dorsi sensory characteristics, whereas no significant differences were found in the physico-chemical characteristics among the groups.
Quality and Storage Characteristics of Mechanically Deboned Chicken Meat Added Chicken Sausage
Lee, Jae-Joon ; Choi, Jung-Soek ; Jung, Dong-Soon ; Park, Sung-Hyun ; Choi, Yang-Il ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 460~468
DOI : 10.5851/kosfa.2011.31.3.460
We evaluated the effect of adding mechanically deboned chicken meat (MDCM) (0, 10, 20, 30 or 50%) on quality characteristics of chicken sausage. Adding MDCM decreased the protein content of chicken sausage, but ash content increased significantly. Adding MDCM had no effect on pH and water holding capacity of sausage. Adding MDCM increased cooking loss, but did not affect the shear force value of the sausage. Adding MDCM decreased the L- (lightness) and b- (yellowness) values but increased the a- (redness) value of sausage. Adding MDCM decreased the hardness and cohesiveness values, but did not affect the springiness value of chicken sausage. Adding MDCM decreased the juiciness and hardness but increased the flavor and chewiness scores of chicken sausage. Regardless of the MDCM addition level, all chicken sausage contained low residual nitrite ion (<4 ppm). During the 10 d of storage at
, adding MDCM did not affect total microbial count or TBA values of chicken sausage, but the VBN value of the sausage increased slightly. However, all storage characteristic values in the sausage were within the safety range. Adding MDCM (0, 10 or 20%) to chicken sausage resulted in a finely structured protein matrix under scanning electron microscopy (SEM), which indicated a good meat emulsion, but adding MDCM at more than 20% resulted in a very coarse protein matrix structure.
Effect of Oyster Shell Powder on Quality Properties and Storage Stability of Emulsion-type Pork Sausages
Lee, Jae-Joon ; Park, Sung-Hyun ; Choi, Jung-Soek ; Kim, Jong-Hee ; Lee, Sang-Hwa ; Choi, Suk-Hyun ; Choi, Yang-Il ; Jung, Dong-Soon ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 469~476
DOI : 10.5851/kosfa.2011.31.3.469
This study was conducted to evaluate the functional effects of adding oyster shell powder on the quality properties and storage stability of emulsion-type pork sausages to substitute phosphates as a curing agent. Seven treatments were prepared: T1 (Control), T2 (0.3% STPP), T3 (1.5% NaCl), T4 (1.5% NaCl + 0.5% whey protein), T5 (1.5% NaCl + 0.5% whey protein + 0.15% oyster shell powder), T6 (1.5% NaCl + 0.5% whey protein + 0.3% oyster shell powder), and T7 (1.5% NaCl + 0.5% whey protein + 0.5% oyster shell powder). Significant differences were observed for ash in the proximal analysis. Adding 0.5% oyster shell powder significantly increased pH values when compared to the other treatments. Pork sausages with 0.3% oyster shell powder had significantly improved water holding capacity and cooking loss. Adding oyster shell powder (0.15, 0.3, and 0.5%) resulted in significantly higher hardness, cohesiveness, springiness, and chewiness values than those in the other treatments. No significant differences were observed among treatments during 14 d of cold storage at
The Analysis for Trans Fatty Acids in Dairy Products Imported to Republic of Korea
Park, Jae-Woo ; Park, Ji-Sung ; Jung, Doo-Kyung ; Song, Sung-Ok ; Woon, Jae-Ho ; Kim, Jin-Man ; Wee, Sung-Hwan ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 3, 2011, Pages 477~483
DOI : 10.5851/kosfa.2011.31.3.477
In this study, the most preferred trans fatty acid analysis methods, AOAC 996.06 and the Korea Food and Drug Administration official method, were reviewed and modified to apply to dairy products and dairy products imported into the Republic of Korea for evaluating trans fatty acid (TFA) content. The Rose-Gottlieb method for total fat analysis was validated with accuracy and precision parameters by analyzing infant formula standard reference material provided by the National Institute for Standards and Technology. The accuracy and precision data satisfied the CODEX guidelines. TFAs were analyzed with a resolution of 1.5 for 45 min using the modified oven temperature program. This modified method was applied to 45 dairy products from 11 countries. Average TFA contents in these imported dairy products ranged from 0.1 to 5.4 g per 100 g product. The majority of dairy products imported into the Republic of Korea were cheeses. TFA contents in the cheeses were 0.1 to 2.4 g per 100 g cheese. TFA contents in other dairy products were 1.7 to 5.4 g per 100 g product. These TFAs content variations can be explained by the trans fatty acids naturally present in ruminant milk formed by bacterial bio-hydrogenation in the rumen of cows and the different vegetable fat used as ingredients in the final products.