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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
Selecting the target year
Effects of Crude Proteases Extracted from Bacillus polyfermenticus on Tenderizing Pork Meat
Kim, Jin-Man ; Choi, Yun-Sang ; Choi, Ji-Hun ; Choi, Gooi-Hun ; Lee, Jang-Hyun ; Paik, Hyun-Dong ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 491~496
DOI : 10.5851/kosfa.2011.31.4.491
The purpose of this study was to examine the effect of a crude protease from Bacillus polyfermenticus on tenderizing pork meat. A B. polyfermenticus protease was characterized, and pork loin samples were treated in solutions containing different enzymes (papain and proteases from Aspergillus oryzae and B. polyfermenticus) and stored for 24, 72, or 168 h at
. Each treated sample was subjected to a quality assessment. B. polyfermenticus protease activity was lower than that for other enzymes tested, although it easily hydrolyzed the meat protein. The optimum temperature and pH for the activity of this protease were
and pH 7.0. The meat tenderizing activity of the protease from A. oryzae was higher than that of papain and the B. polyfermenticus protease. The fragmentation index of the enzyme-treated with the B. polyfermenticus protease was higher than that of the control. A sensory evaluation was not different between meat treated with proteases, but the overall tenderness of enzyme-treated meats was higher than that of the controls. Therefore, the B. polyfermenticus protease, papain, and the A. oryzae protease appear to be suitable for use as meat tenderizers.
Effects of Hot Boning and Soy Sauce on the Processing Properties of Semi-dried Beef Jerky
Han, Doo-Jeong ; Lee, Eui-Soo ; Lee, Si-Kyung ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 497~505
DOI : 10.5851/kosfa.2011.31.4.497
The objective of this study was to examine the effect of hot-boning and soy sauce as a curing agent on the processing properties of beef jerky. Beef jerky was prepared under the following four treatment conditions; Beef jerky with cold-boned beef and salt solution, beef jerky with cold-boned beef and soy sauce solution, beef jerky with hot-boned beef and salt solution, and beef jerky with hot-boned beef and soy sauce solution. Cured meat and jerky containing hot-boned beef had a significantly higher pH, water holding capacity (WHC), moisture content, Myofibrillar fragmentation index (MFI), processing yields, tenderness, and sensorial scores than samples containing cold-boned beef (p<0.05). Regardless of the raw materials, the jerky containing soy sauce had a significantly lower pH, WHC, moisture content, salt content, TBA, CIE
values, and significantly higher MFI, mechanical tenderness, and sensorial scores (p<0.05). Based on these findings, we concluded that the use of hot-boned meat and soy sauce was the most effective boning method and curing agent during beef jerky processing.
A Challenging Study to Identify Target Proteins by a Proteomics Approach and Their Validation by Raising Polyclonal Antibody
Jeong, Da-Woon ; Park, Beom-Young ; Kim, Jin-Hyoung ; Hwang, In-Ho ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 506~512
DOI : 10.5851/kosfa.2011.31.4.506
This study was conducted to validate the theoretical feasibility of a technique to identify biomarkers in Korean native black pig (KNP) and a commercial Landrace breed. Using two-dimensional electrophoresis, we found six proteins (NADH dehydrogenase Fe-S protein 1, an unnamed protein product, similar to T-complex protein 1, annexin V
Physiological Characteristics and Production of Vitamin K
by Lactobacillus fermentum LC272 Isolated from Raw Milk
Lim, Sang-Dong ; Kim, Kee-Sung ; Do, Jeong-Ryong ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 513~520
DOI : 10.5851/kosfa.2011.31.4.513
In order to develop a new starter culture for fermented milk, Lactobacillus fermentum LC272 was isolated from raw milk and its physiological characteristics were investigated. The vitamin
concentration of L. fermentum LC272 was
in Rogosa medium and
in the reconstituted skim milk. The optimum growth temperature for L. fermentum LC272 was determined to be
and it took 24 h for the pH to reach 5.2 under this condition. L. fermentum LC272 was more sensitive to rifampicin relative of the other 15 different antibiotics tested, and showed most resistance to streptomycin. L. fermentum LC272 showed higher activities to leucine arylamidase and acid phosphatase. It was comparatively tolerant to bile juice and acid and displayed high resistance against Salmonella Typhimurium and Staphylococcus aureus with rates of 82.9 and 86.3% respectively. These results demonstrated that L. fermentum LC272 could be an excellent starter culture for fermented milk with high levels of vitamin
Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber
Choi, Yun-Sang ; Kim, Hyun-Wook ; Song, Dong-Heon ; Cho, Ji-Hun ; Park, Jin-Hee ; Kim, Mun-Yong ; Lim, Chun-Son ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 521~529
DOI : 10.5851/kosfa.2011.31.4.521
We evaluated the effects of dietary fiber extracted from brown rice on the quality of reduced-fat emulsion sausage. Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p<0.05), except for protein content. Adding different levels of brown rice fiber influenced the physicochemical properties of the reduced-fat emulsion sausages. The cooking yield, emulsion stability, textural properties, and viscosity of the reduced-fat emulsion sausages containing brown rice fiber improved with increases in added brown rice fiber (p<0.05). The reduced-fat emulsion sausages containing 1-3% brown rice fiber generated sensory evaluation scores similar to those of the high-fat sausage control. These results indicate that reduced-fat emulsion sausages with 1-3% added brown rice fiber had the most acceptable sensory properties and highest quality characteristics compared to the others.
Association between SNP Marker of Uncoupling Protein 3 Gene and Meat Yield and Marbling Score Traits in Korean Cattle
Chung, Eui-Ryong ; Shin, Sung-Chul ; Heo, Jae-Pil ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 530~536
DOI : 10.5851/kosfa.2011.31.4.530
It is well established that uncoupling protein 3 (UCP3) is expressed largely in skeletal muscle, white adipose tissue and brown adipose tissue and has been suggested to play important roles in regulating energy expenditure, body weight, thermoregulation as well as fatty acid metabolism and obesity. Therefore, the UCP3 gene was selected as a candidate gene for carcass and meat quality traits in Korean cattle. The objective of this study was to identify single nucleotide polymorphisms (SNPs) in the UCP3 gene and to evaluate the association of UCP3 SNP markers with carcass and meat quality traits in Korean cattle. The five exons in the UCP3 gene were sequenced, and ten SNPs were identified. The PCR-SSCP method was then developed to genotype the individuals examined. The g.3076A>G genotype was significantly associated with marbling score (MS) of Korean cattle. Animals with the AA genotype had a higher MS than those with the AG and GG genotypes. No significant associations of the SNP g.3076A>G were observed for any traits. In conclusion, although SNP g.3076A>G, which showed an association with MS, does not cause amino acid changes, this SNP may be used as a DNA marker to select animals that have higher intramuscular fat content.
Association Analysis between SNP Marker in Neuopeptide Y (NPY) Gene and Carcass and Meat Quality Traits in Korean Cattle
Chung, Eui-Ryong ; Shin, Sung-Chul ; Heo, Jae-Pil ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 537~542
DOI : 10.5851/kosfa.2011.31.4.537
Biological or physiological genes that regulate metabolism and energy partitioning have the potential to influence economically important traits such as carcass and meat quality traits in beef cattle. The neuropeptide Y (NPY) functions as a central appetite stimulator and plays a major role in feed intake and energy-balance control. Therefore, the NPY gene is an excellent biological and physiological candidate gene for body weight, feeding, fatness or growth related traits in beef cattle. The objective of this study was to identify single nucleotide polymorphisms (SNPs) in the NPY gene and to evaluate the association of NPY SNP markers with carcass and meat quality traits in Korean cattle. The genomic region (711 bp) including intron 2 of NPY gene was amplified and sequenced, and five SNPs, g.4389 Del(C), g.4371Del(C), g.4271T>C, g.1899A>G and g.1517A>C, were identified. The PCR-RFLP method was then developed to genotype the individuals examined. The g.4271T>C SNP was significantly associated with M. Longissimus dori area (LDA) value (p<0.027). Animals with the TT (
) genotype had higher LDA than those with the CC (
), and animals with TC genotype showed intermediate value. This SNP genotype also showed a highly significant additive genetic effect for the LDA (p<0.01). No significant associations, however, was detected between any of the SNP genotype and other carcass traits measured in this study. In conclusion, SNP genotype of the NPY gene may be used as DNA markers to select animals that have a higher meat yield.
Formulation and Antimicrobial Activity on Escherichia coli of Nanoemulsion Coated with Whey Protein Isolate
Bejrapha, Piyawan ; Choi, Mi-Jung ; Surassmo, Suvimol ; Chun, Ji-Yeon ; Min, Sang-Gi ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 543~550
DOI : 10.5851/kosfa.2011.31.4.543
Various concentrations of whey protein isolate (WPI), such as 0.1, 0.5, 1.0, 2.5, and 5.0%(w/v), containing 1.0%(w/v) eugenol were prepared by high speed homogenization to formulate nanoemulsions (NEs) and to investigate their antimicrobial activity. The results showed that particle size decreased according to increases in WPI concentration. Similarly, the
-potential value was reduced to a negative charge when using WPI concentrations >0.1%(w/v). In contrast, no significant differences in particle size were observed during 1 mon of storage, except for the 0.1%(w/v) WPI NE. The
-potential value depended on the increase in WPI concentration and storage duration, except for NE1 and NE5, suggesting that a low or high concentration of emulsifier was not effective for maintaining the droplet form of the eugenol NE. The results of an antibacterial effect investigation indicated that the growth of Escherichia coli was inhibited based on an increase in eugenol concentration in all NE formulations. Moreover, a membrane permeability study showed that total leakage content increased according to incubation time.
Acid Resistance of Cronobacter sakazakii
Jang, Sung-Ran ; Bang, Woo-Suk ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 551~556
DOI : 10.5851/kosfa.2011.31.4.551
The objective of this study was to determine the resistance of Cronobacter sakazakii in acidic environments. The D-values of CAFM2 (ATCC 29544), EB 1, EB 5, and EB 41 at pH 2.5 in TSB were significantly (p<0.05) higher when cells were adapted at pH 4.5 in TSB for 5-h then when cells were not adapted at pH 4.5 in TSB. The D-values of CAFM2, EB1, and EB 41 at pH 2.5 in TSB were significantly (p<0.05) higher when cells were adapted at pH 4.5 in TSB for 10-h then when cells were not adapted at pH 4.5 in TSB. The D-values of CAFM2 and EB1 at pH 2.5 in TSB were significantly (p<0.05) higher when cells were adapted at pH 4.5 in TSB for 24-h then when cells were not adapted at pH 4.5 in TSB. The adaptation of C. sakazakii to mild acidic environments may result in increased resistance to severe acidic environments. The D-values of all test strains at pH 2.5 in TSB were significantly (p<0.05) higher when cells were cultured at pH 4.5 then when they were cultured at pH 7.2 in TSB. These data indicate that cells cultured in mildly acidic environments may result in increased resistance to severe acidic environments. The acid adaptation of C. sakazakii showed an increased resistance to acidic environments. The acid adaptation response of C. sakazakii has important implications for food safety, which should be considered when food preservation measures are developed.
Microbial and Physicochemical Properties of Liquid Egg during Cold Storage
Kang, Geun-Ho ; Cho, Soo-Hyun ; Seong, Pil-Nam ; Park, Beom-Young ; Ham, Jun-Sang ; Jeong, Seok-Geun ; Kim, Dong-Hun ; Chae, Hyun-Seok ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 557~562
DOI : 10.5851/kosfa.2011.31.4.557
The study was performed to investigate microbial and physicochemical properties of domestic liquid eggs during cold storage. The liquid eggs used in the experiment were whole liquid, liquid egg yolks, and liquid egg whites. All samples were analyzed in summer and winter. The aerobic microorganisms were 1,270-83,300 CFU/g from non-sterilized liquid eggs produced in summer and their numbers increased from those produced in winter (ND, ~4,330 CFU/g). Total coliforms were not observed in non-sterilized whole liquid and non-sterilized liquid egg yolk regardless of season. Total coliforms from nonsterilized products were not detected in liquid egg whites during cold storage. Salmonella sp. was not observed in any of the liquid egg products. However, Pseudomonas sp., Pseudomonas geezennei, Pseudomonas otitidis, and Pseudomonas aeruginosa were identified by 16S rRNA from non-sterilized whole liquid eggs produced in summer. The pH and viscosity of whole liquid eggs and liquid egg whites were not different between the sterilized and non-sterilized treatments during cold storage. These results suggest that managing cross-contamination is necessary when non-sterilized liquid eggs are processed in summer.
Inhibitory Effect of Nelumbo nucifera Leaf Extracts on the Formation of Heterocyclic Amines and Mutagenicity during Cooking Beef Steak
Moon, Seung-Eun ; Sung, Ji-Hoon ; Shin, Han-Seung ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 563~569
DOI : 10.5851/kosfa.2011.31.4.563
Heterocyclic amines (HCAs) are food mutagens and carcinogens that are found in cooked fish, meat, and protein-rich foods. This study examined the inhibitory effect of marinades containing a Nelumbo nucifera leaf fraction on HCA formation in cooked beef steak. As a result of the Ames assay, cooked beef marinated with the N. nucifera leaf butanol fraction (2.0 g) cooked at
showed a 61.5% reduction in overall mutagenicity. However, these data revealed no significant difference in mutagenicity in the ethanol, ethyl acetate, or water fractions. Formation of MeIQx (2-amino-3,8 dimethylimidazo[4,5-f]-quinoxalin) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine) was inhibited 60.7-63.5%. Cooked beef marinated with the water fraction of the N. nucifera leaf significantly (p<0.05) reduced the formation of MeIQx, PhIP, and DiMeIQx (2-amino-3,4,8 trimethylimidazo[4,5-f]-quinoxaline) by 65.3, 67.6, and 73.9%, respectively. These results show that marinades containing the N. nucifera leaf fraction could be an alternative method for reducing HCA formation in cooked beef steak.
Quality Characteristics of the Hamburger Patties with Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice
Oh, Hyun-Kyung ; Lim, Hyeon-Sook ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 570~579
DOI : 10.5851/kosfa.2011.31.4.570
This study created hamburger patties by substituting a portion of the meat with sea tangle (Laminaria japonica) powder and/or cooked rice to reduce fat and calories and to add the functional components of the sea tangle. Four types of experimental patties were prepared: Control, L, LI, and LII. L was the patty with sea tangle powder substituted for 2.5% of the meat and LI and LII were patties with cooked rice containing sea tangle powder substituted for 25 or 50% of the meat. In all experimental patties, moisture content increased and crude fat and cholesterol content decreased, pH increased, and malondialdehyde concentration decreased compared to those in the control. The substitutions made the color of the patties darker with dimmed redness and amplified yellowness. The substitutions also made the cooking loss weight and diameter of the patties lessen but that of thickness increased. In the sensory evaluation, symmetry and color of the patties improved significantly by substituting sea tangle powder and/or cooked rice for meat, and no adverse effect on preference for the experimental patties and hamburgers was observed. Therefore, substituting sea tangle and/or cooked rice for a portion of the meat could be used to develop healthier patties without any adverse influence on preference or sensory evaluation.
Effect of Gamma-Irradiation on Trans Fatty Acid, Free Amino Acid and Sensory Evaluation of Dry-fermented Sausage
Kim, Il-Suk ; Yang, Mi-Ra ; Jo, Cheorun ; Ahn, Dong-Uk ; Kang, Suk-Nam ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 580~587
DOI : 10.5851/kosfa.2011.31.4.580
In this study, the effects of gamma-irradiation (1, 2 and 4 kGy) on texture profiles, fatty acid composition, free amino acids and sensory evaluation of dry-fermented sausage were evaluated. The hardness and adhesiveness of irradiated samples were significantly lower (p<0.01) than that of the control, while the gumminess of samples irradiated with 2 and 4 kGy was higher than the other tested samples (p<0.01). The sample irradiated at 4 kGy had a higher saturated fatty acid (SFA) content (C14:0, C16:0, C18:0) and significantly lower (p<0.05) unsaturated fatty acid content (UFA) (C16:1, C18:1, C18:3), trans, n-3 and n-6 fatty acid than the non-irradiated sample. Gamma-irradiation resulted in an increase (p<0.05) in phosposerine, aspartic acid and glutamic acid and a decrease (p<0.05) in glutamic acid in free amino acids. For the samples irradiated at 4 kGy, the sulfur odor and fat pungent flavor were significantly higher (p<0.05) and the moldy odor and moldy flavor were significantly lower than the control sample. In conclusion, gamma-irradiation had a significant effect on the texture profiles, fatty acid composition and sensory evaluation of dry-fermented sausage.
Effect of Red Ginseng Extracts on the Qualities of Low Salt and Low Fat Pork Sausage
Kim, Il-Suk ; Jin, Sang-Keun ; Kang, Suk-Nam ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 588~595
DOI : 10.5851/kosfa.2011.31.4.588
In this study, the effects of red ginseng extracts (RGE), which has been used as an antioxidant and antimicrobial agent, on pork sausage were evaluated. The treatments were as follows; addition of 0.01% sodium ascorbate (V), 0.5% RGE (T1), 1.0% RGE (T2) and 1.5% RGE (T3) to the basal formula (C). T3 had a significantly higher pH, cooking loss and yellowness (
) and lower lightness (CIE
) and redness (CIE
) than the other samples. The hardness and surface hardness values of 1.5% RGE treated sample were significantly lower (p<0.01) than those of C. However, the cohesiveness values of the RGE samples were higher than the others (p<0.05). In the sensory evaluation, no significant differences in color, taste, texture, juiciness and acceptability were observed among the tested samples, while, the aroma scores of T2 and T3 were higher than those of the C and V samples (p<0.05). The TBARS values of RGE treated groups were higher (p<0.05) than the C sample after 1, 2 and 3 weeks of storage; however, this value did not increase with storage time (p>0.05). When the RGE concentration was high, the reduction in total plate counts and VBN value at week 3 and 4 of storage (p<0.01) decreased. In conclusion, red ginseng extracts seemed to have a positive impact on lipid oxidation, aroma and the microbial characteristics of pork sausage.
Pattern Recognition Analysis for Volatile Compounds of the Whole, Skim, UHT-, HTST-, and LTLT-Milk under LED Irradiations
Kim, Ki-Hwa ; Hong, Eun-Jeung ; Park, Sue-Jee ; Kang, Jee-Won ; Noh, Bong-Soo ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 596~602
DOI : 10.5851/kosfa.2011.31.4.596
The objective of this study was to analyze the pattern recognition of volatile compounds from different types of milk under LED (Light Emitting Dioxide) irradiation for 6 d. Yellow, red, blue, dark, and fluorescent light were produced using LED equipment. A mass spectrometry-based electronic nose and DFA (discriminant function analysis) were used to determine the change in volatiles from different types of milk under LED irradiation. As the LED exposure time was increased, DF1 of whole milk changed considerably under blue light, while that of skim milk changed significantly under red and yellow light irradiation. Among the types of milk tested, the most light-induced oxidation sample was LTLT milk under blue light. The volatile compounds that were shown to increase due to LED treatment in the electronic nose analysis, which was based on MS, were mainly acetaldehyde, propanal, pentanal, hexanal, heptanal, nonanal, 3-methyl butanal, 2-methyl propanal, 2-butanone, 2-pentanone, 2-hexanone, and 2-heptanaone and 2-nonanone.
The Effect of Carcass Traits on Economic Values in Hanwoo
Lee, Jung-Jae ; Choi, Seung-Deok ; Dang, Chang-Gwon ; Kang, Suk-Nam ; Kim, Nae-Soo ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 603~608
DOI : 10.5851/kosfa.2011.31.4.603
The objective of this study was to investigate factors related to carcass traits of Hanwoo. In the statistical model developed in this study, slaughterhouse, carcass year, carcass month and sex effects were used as fixed effects and carcass traits (carcass weight, marbling score, loineye muscle area, backfat thickness and meat yield index) as covariations. The grading service data for 285,515 Hanwoo, which were evaluated by Animal Products Grading Service from 2005 to 2007, were used in this study. The partial R-square values of the fixed effects and the marbling score (MS), loineye muscle area, back-fat thickness, meat yield index and carcass weight (CW) on auction prices (AP) of the carcass and carcass price (CP) of the animals were estimated. The most important estimated trait in AP was MS. However, CW is the most important estimated trait on the CP and the MS also has secondly significant effect on the CP. In conclusion, MS as well as CW should maximize the farmer profits and establish a breeding scheme for Hanwoo.
Characterization of Anti-Listerial Substance Produced by Lactobacillus salivarius LCH1227
Shin, Yu-Ri ; Lim, Kong-Boon ; Chae, Jong-Pyo ; Kang, Dae-Kyung ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 609~616
DOI : 10.5851/kosfa.2011.31.4.609
In this study, a LCH1227 bacterial strain that possesses anti-listerial activity was isolated from fermented food and identified as Lactobacillus salivarius LCH1227 based on its morphological and biochemical properties, as well as its 16S rRNA gene sequences. Anti-listerial substance also inhibited the growth of various Gram-positive bacteria, such as vancomycinresistant Enterococcus faecalis, Streptococcus agalactiae, Bacillus cereus, Lactobacillus fermentum. The highest level of production of antimicrobial substances from L. salivarius LCH1227 occurred during the early stationary phase. The antilisterial activity was found to be stable over a broad range of pH values (2.0-12.0) and after heat treatment. However, it was inactivated by proteolytic enzymes, indicating its proteinaceous nature. The apparent molecular mass of the partially purified anti-listerial substance, as measured by Tricine-SDS-PAGE, was approximately 5 kDa.
Effect of Treatment with Ozonated Water on Shelf Life of Refrigerated Meat
Kim, Min-Ju ; Shin, Han-Seung ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 4, 2011, Pages 617~623
DOI : 10.5851/kosfa.2011.31.4.617
Ozone is a strong oxidant and potent disinfecting agent. In this study, volatile basic nitrogen, thiobarbituric acid reactive substances, acid value and pH all of which are quality indicators in meat products, were evaluated. The meat was treated with the ozonated water (0.2 ppm) for 0, 5, 10, 30, and 60 min and then stored at
for 24 d. The volatile basic nitrogen content of meat was 22.40 mg% after 9 d of storage and 23.24 mg% at 15 d of storage with ozonated water (0.2 ppm) treatment. During 24 d of storage, the pH, thiobarbituric acid reactive substances, and acid value were decreased when subjected to ozonated water treatment. These results suggested that the ozonated water treatment effectively improved the chemical properties and food safety.