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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 Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)
Kim, Hyun-Wook ; Lee, Eui-Soo ; Choi, Yun-Sang ; Choi, Ji-Hun ; Han, Doo-Jeong ; Kim, Hack-Youn ; Song, Dong-Heon ; Choi, Seul-Gi ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 799~806
DOI : 10.5851/kosfa.2011.31.6.799
This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined using LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. However, there were no significant (p>0.05) differences in redness and yellowness. The solitary freezing treatment (0/90) had the significantly (p<0.05) lowest moisture content. The un-aged treatment had a significantly (p<0.05) higher total loss than the aged treatments due to an increase in thaw drip loss. The aging significantly improved the myofibrillar fragmentation index and shear force of Hanwoo LD muscle (p<0.05). In addition, the aged treatments produced a higher flavor, tenderness, juiciness, and overall acceptability relative to un-aged treatment. However, there was no significant (p>0.05) difference in shear force and sensorial properties between 20 and 40 d aging prior to freezing. Therefore, 20 d aging prior to freezing may be a sufficiently effective strategy to improve the tenderness and sensorial properties of Hanwoo LD muscle.
Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds
Dashmaa, Dashdorj ; Cho, Byung-Wook ; Odkhuu, Ganbat ; Park, Kyoung-Mi ; Do, Kyoung-Tag ; Lee, Ki-Hwan ; Seo, Kang-Seok ; Choi, Jae-Gwan ; Lee, Moon-Jun ; Cho, In-Kyung ; Ryu, Kyeong-Seon ; Jeong, Da-Woon ; Hwang, In-Ho ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 807~816
DOI : 10.5851/kosfa.2011.31.6.807
The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on intramuscular fat content, moisture (p<0.01), pH, sarcoplasmic protein solubility and color (p<0.05), whereas cooking loss and Warner Blazer shear force (WBsf) did not differ among the breeds. The Yorkshire breed showed significant (p<0.05) lower sarcoplasmic protein solubility, pH and CIE
value when compared with other breeds. The sensory panels identified Duroc as having greater overall acceptability and higher rating values than other breeds. The oleic acid content was significantly lower in the Berkshire (29.85 %) than in the Duroc (40.19 %) and Yorkshire breeds (38.18 %, p<0.05). The Yorkshire breed showed the most desirable ratio of polyunsaturated and saturated fatty acids (0.31) than the Berkshire (0.16) and Duroc breeds (0.15, p<0.05). 40 volatile compounds have been identified and quantified, while aldehydes were the most abundant among flavor substances. Aldehydes were negatively correlated with oleic acid content (p<0.05). Current data indicated that each breed had their own merits and deficiencies in terms of meat qualityThe Yorkshire breed showed a greater number of weak points. Furthermore, this study indicated that individual fat-driven flavor components were greatly influenced by fatty acid composition. The polyunsaturated fatty acids did not show any negative effects on meat flavor if cooked meats were consumed soon after cooking.
Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels
Choi, Yun-Sang ; Park, Kwoan-Sik ; Kim, Hack-Youn ; Kim, Hyun-Wook ; Song, Dong-Heon ; Chung, Hai-Jung ; Lee, Ju-Woon ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 817~826
DOI : 10.5851/kosfa.2011.31.6.817
The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.
Quantitative Detection of Cow Milk in Goat Milk Mixtures by Real-Time PCR
Jung, Yu-Kyung ; Jhon, Deok-Young ; Kim, Kang-Hwa ; Hong, Youn-Ho ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 827~833
DOI : 10.5851/kosfa.2011.31.6.827
The objective of this study was to develop a fluorogenic real-time PCR-based assay for detecting and quantifying amounts of cow milk in cow/goat milk mixtures or goat milk products. In order to quantify the exact amount of cow milk in cow/goat raw milk mixtures and commercial goat milk products, it was necessary to achieve quantitative extraction of total genomic DNA from the raw milk matrix. Both mammalian-specific PCR and cow-specific PCR were performed. A cow-specific 252 bp band obtained from the raw cow milk and raw goat milk mixtures, commercial goat milk, and two goat milk powders was identified, along with the relationship between the cow milk amount and band intensity of the electrophoresis image. The detection threshold was found to be 0.1%. The expression of cow's 12S rRNA in the cow/goat milk mixtures, commercial goat milk, and two goat milk powders was identified. The expression quantity of the milk 12S rRNA increased with increasing ratios of the cow/goat milk mixtures. Using these calibrated relative expression levels as a standard curve in the cow/goat raw milk mixtures, the contents of cow milk were 1.8% in the commercial goat milk, 9.6% in goat milk powder A, and 11.6% in goat milk powder C. However, cow milk was not detected in goat milk powder B.
Gelatin Coating on Quality Attributes of Sausage during Refrigerated Storage
Shon, Jin-Han ; Eo, Ji-Hyun ; Choi, Yong-Hwa ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 834~842
DOI : 10.5851/kosfa.2011.31.6.834
Gelatin-based edible coating was used to reduce the oxidative degradation of low-fat sausages (LFSs) stored at
for 8 wk under vacuum packaging. The gelatin coating reduced thiobarbituric acid-reactive substances and peroxide value by 21.5 and 26.5%, respectively, compared with the controls. The moisture barrier effect was significantly better for the gelatin coating compared to the control. The gelatin coating reduced moisture loss in sausages by 32.6% over the control. However, the gelatin coating of sausages did not inhibit the growth of either the total plate counts or L. monocytogenes. Data show that gelatin can effectively be used as a natural antioxidative and moisture barrier coating to extend the quality and shelf life of sausages.
Effect of Low Dose γ-Irradiation on the Fate and Cell Envelope of Bacillus cereus, Escherichia coli, and Salmonella Typhimurium
Mtenga, Adelard B. ; Kassim, Neema ; Lee, Won-Gyeong ; Heo, Rok-Won ; Shim, Won-Bo ; Yoon, Yohan ; Chung, Duck-Hwa ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 843~850
DOI : 10.5851/kosfa.2011.31.6.843
This study investigated the effect of low dose
-irradiation on the damage of the cell envelopes and antibiotic sensitivity profiles of Bacillus cereus, Escherichia coli, and Salmonella Typhimurium. The bacteria suspension in tryptic soy broth was exposed to the
-irradiation doses of 0, 1, 1.5, 3, and 5 kGy, and then stored at
for 24 h. A viability test, an antimicrobial sensitivity profile, and an electron microscopy were performed to observe the effects due to
-irradiation treatment. B. cereus could survive the
-irradiation up to 5 kGy while E. coli and S. Typhimurium were all deactivated at 1.5 kGy and 5 kGy, respectively. At 5 kGy, the cell count of B. cereus was significantly reduced, and the survived bacteria cells retained their important features. There were no significant changes observed in the antimicrobial sensitivity profile (p>0.05) for the recovered bacteria after irradiation treatment. Low dose
-irradiation below 3 kGy was found to be insufficient to achieve decontamination of B. cereus and S. Typhimurium. Cell envelope damage and deactivation of different bacteria did not occur in the same manner; thus, deferent doses of
-irradiation may be required for deactivation of different bacteria.
Real Time Reverse Transcriptase-PCR to Detect Viable Enterobacteriaceae in Milk
Choi, Suk-Ho ; Lee, Seung-Bae ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 851~857
DOI : 10.5851/kosfa.2011.31.6.851
This study was conducted to develop a real time reverse transcriptase-PCR (RT-PCR) method for the detection of viable Enterobacteriaceae in milk using primers based on the genes of ribosomal proteins S11 and S13 and to determine effects of heating and subsequent treatments on the threshold cycle (Ct) of the real time RT-PCR. Total RNA was isolated from 17 strains of bacteria including 11 strains of Enterobacteriaceae suspended in milk using a modified Tri reagent method. SYBR Green Master Mix was added to the RNA and the mixture was subjected to the real time RT-PCR. The Cts of eleven type strains of the Enterobacteriaceae in milk (
cells) in the real time RT-PCR ranged from 21.5 to 24.6. However, the Cts of Pseudomonas fluorescens, Acinetobacter calcoaceticus, and three gram-positive bacteria were more than 40. The real time RT-PCR detected as low as
cells in agarose gel electrophoresis. The Cts increased from 22.0 to 34.2 when milk samples contaminated with Escherichia coli (
cells/mL) were heated at
for 30 min. In addition, subsequent incubation at
for 6 and 24 h increased the Cts further up to 36.2 and 37.2, respectively. Addition of RNase A to the bacterial suspension obtained from the heated milk and subsequent incubation at
for 1 h increased the Cts to more than 40. The results of this study suggests that pretreatment of bacterial cells heated in milk with RNase A before RNA extraction might enhance the ability to differentiate between viable and dead bacteria using real time RT-PCR.
Effect of Fat Substitute and Plum Extract on Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones in Freeze-dried Beef Patties
Kwon, Joong-Ho ; Lee, Eun-Joo ; Kausar, Tusneem ; Ahn, Dong-U. ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 858~864
DOI : 10.5851/kosfa.2011.31.6.858
The effect of adding 10% fat substitute (10%F) or 2% plum extract (2%P) on the formation of hydrocarbons and 2-alkyl-cyclobutanones (2-ACBs) in freeze-dried beef patties, irradiated (IR) at 44 kGy, and freeze-dried irradiated cooked beef patties was investigated. Hydrocarbons, such as
, were detected only in irradiated samples and their concentrations were high in the order of 2%P+IR, IR and 10%F+IR. Only irradiated beef samples produced 2-ACBs (2-DCB, 2-TCB, 2-TeCB), and their amounts were high in reverse order. The addition of fat substitute or plum extract did not help in reducing hydrocarbons and 2-ACBs in the freeze-dried irradiated cooked beef. However, the amounts of radiation-induced hydrocarbons and 2-ACBs in all irradiated beef patties even at 44 kGy were too small to be of concern for human consumption.
Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Ethanolic Extracts on Lipid Oxidation and Microbial Activity in Refrigerated Raw Ground Pork
Choe, Ju-Hui ; Kim, Hack-Youn ; Choi, Yun-Sang ; Han, Doo-Jeong ; Choi, Ji-Hun ; Kim, Yong-Jae ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 865~871
DOI : 10.5851/kosfa.2011.31.6.865
This study was conducted to evaluate the antioxidant effects of pumpkin leaf extracted using a 50% ethanol on ground pork during storage. The pumpkin leaf extracts were added at concentrations of 0.05 (PE-0.05), 0.1 (PE-0.1), and 0.2% (PE-0.2) to ground pork, and 0.05% of ascorbic acid (As-0.05) was added as a control. Each sample was collected after 1, 4, 7, and 10 d of storage and the pH, total viable counts (TVC), conjugated dienes (CD), free fatty acids (FFA), and thiobarbituric reaction substance (TBARS) values were measured. The pH of the pork samples decreased until day 7, and then increased thereafter, except for the control and PE-0.05 sample. Lower CIE
values were observed for pork samples containing PE relative to As-0.05 at increasing storage time (p<0.05). The addition of PE decreased the TVC, CD, FFA and TBARS values levels in the ground pork when compared to the control during 10 d of storage. These results indicate that PE can produce notable effects on meat products, such as inhibiting lipid oxidation and discoloration.
Characteristics of Gouda Cheese Supplemented with Korean Traditional Yakju
Choi, Hee-Young ; Yang, Chul-Ju ; Choi, Kap-Seong ; Kim, Hoi-Kyung ; Chambers, Delores H. ; Bae, In-Hyu ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 872~878
DOI : 10.5851/kosfa.2011.31.6.872
The quality properties of Gouda cheese supplemented with Korean traditional Yakju (Acanthopanax senticosus or Pueraria thunbergiana wines) were investigated. Yakju was added in the process of Gouda cheese preparation, and proximate composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics and proteolysis were determined. The electrophoretic patterns of cheese proteins, the target functional components and thiobarbituric acid values of the cheeses also were analyzed. The sensory characteristics including appearance of the cheeses were not affected by supplementing Yakju. Significantly higher amounts of crude ash, minerals and polyphenols were observed in the cheese supplemented with Yakju compared to the control cheese. The results suggest that the Gouda cheese prepared with Yankju has functional and additional nutrient values without changing cheese characteristics.
Qualitative and Quantitative Analyses of Volatile Compounds in Cream Cheese and Cholesterol-removed Cream Cheese Made from Whole Milk Powder
Jeon, Seon-Suk ; Lee, Seung-Joo ; Ganesan, Palanivel ; Kwak, Hae-Soo ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 879~885
DOI : 10.5851/kosfa.2011.31.6.879
This study was to identify and quantify the flavor compounds in cream cheese and cholesterol-removed cream cheese made from whole milk powder stored at
for 4 wk. Flavor compounds of cream cheese were identified using gas chromatography mass spectroscopy and quantified by gas chromatography. The tentatively identified flavor compounds were mainly eight from fatty acids in cream cheese made from whole milk powder (CCWMP) and nine from fatty acids in cholesterol-removed cream cheese made from whole milk powder (CRCCWMP). In quantitative analysis of the flavor compounds, most of the volatile compounds were slightly increased during storage. N-Decanoic acid was produced only in CCWMP. On the basis of the results, it was concluded that the quality and quantity of flavor compounds in CCWMP and CRCCWMP have almost no adverse effects in comparison with that of whole milk-made cream cheese.
ACE-inhibitory Effect and Physicochemical Characteristics of Yogurt Beverage Fortified with Whey Protein Hydrolysates
Lim, Sung-Min ; Lee, Na-Kyoung ; Park, Keun-Kyu ; Yoon, Yoh-Chang ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 886~892
DOI : 10.5851/kosfa.2011.31.6.886
This study investigated the ACE-inhibitory effect of yogurt beverage fortified with hydrolysates as well as the suitability of hydrolysates as a nutraceutical additive to yogurt beverage. Three whey protein hydrolysates hydrolyzed by alcalase, protamex, and trypsin were each added to yogurt beverage at concentrations of 1.25, 2.5, and 5 mg/mL. Yogurt beverage fortified with 2.5 mg/mL of hydrolysates had 61-69% ACE-inhibitory activity, whereas yogurt beverage fortified with 5 mg/mL of hydrolysates showed 74% ACE-inhibitory activity. There were no significant differences in ACE-inhibitory activity between the alcalase or protamex hydrolysates during storage; however, trypsin hydrolysate exhibited significant differences. On the other hand, physicochemical characteristics such as pH (3.47-3.77), titratable acidity (0.81-0.84%), colority, viable cell count, and sensory qualities were not significantly different among the tested yogurt beverage samples during storage. These results showed that yogurt beverage fortified with whey protein hydrolysates maintained antihypertensive activity and underwent no unfavorable changes in physicochemical characteristics regardless of enzyme type.
Distributions and Incidences of Elementary School Children with Lactose Intolerance Symptoms after Drinking Milk in Korea
Kim, Ki-Hwan ; Choi, Ji-A ; Kang, Seung-Beom ; Lee, Kyung-Sang ; Yoon, Sung-Sik ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 893~898
DOI : 10.5851/kosfa.2011.31.6.893
Milk contains a number of nutrients required for human growth and development, such as disaccharide lactose which is significantly contained in milk and dairy products. About two thirds of world populations are reportedly suffering from lactose intolerance after drinking milk. Lactose intolerance is defined as a maldigestion of lactose in the human intestine with typical symptoms of abdominal pains, bloating, and diarrhea. In this study, incidence of lactose intolerance has been investigated for the elementary school children for 1 year from July, 2010 to June, 2011. It is found that about 70% of the total elementary students have joined the school milk program. Out of 636 total students that participated in this study, 449 were from the metropolis, 85 from middle-sized city, and 102 from the small town including rural areas (small town/rural areas). For distributions of lactose intolerance, 154 students (24.2%) were found to be positive among the total 636 subjects. Based on the size of the city, the symptoms were the most prevalent for the students in the small town/rural areas at 31.4% (32/102), followed by 30.6% (26/85) in middle-sized city, and 21.4% (96/449) in the metropolis. On the other hand, gender had no significant effect on the incidence of lactose intolerance, shown those for boys and girls were 24.8% (77/310), 23.6% (77/326), respectively. Further research is needed to confirm the correct incidence of lactose intolerance symptoms as the frequency is significantly affected by subject's digestive functions including irritable bowel syndrome.
The Changes of Natural Microflora in Liver Sausage with Kimchi Powder during Storages
Kim, Hyoun-Wook ; Lee, Na-Kyoung ; Oh, Mi-Hwa ; Kim, Cheon-Jei ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 899~906
DOI : 10.5851/kosfa.2011.31.6.899
The objectives of this study were to apply the Baranyi model to predict the growth of natural microflora in liver sausage with added kimchi powder. Kimchi powder was added to the meat products at 0, 1, 2, and 3% levels. To determine and quantify the natural microflora in the meat products, total plate counts and counts of anaerobic bacteria and lactic acid bacteria were examined throughout the 28 d of storage. The obtained data were applied to the Baranyi growth model. The indices used for comparing predicted and observed data were
, root mean square error (RMSE), and
. Twelve predictive models were characterized by a high
and small RMSE. The Baranyi model was useful in predicting natural microflora levels in these meat products with added kimchi powder during storage.
The Quality of Mozzarella Cheese Made by Concentrated Milk from Ultrafiltration
Song, Kwang-Young ; Seo, Kun-Ho ; Lee, Si-Kyung ; Han, Song-Ee ; Kim, Myeong-Hee ; Kim, Song-Hee ; Mok, Bo-Ram ; Yoon, Yoh-Chang ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 907~913
DOI : 10.5851/kosfa.2011.31.6.907
Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and
) (p<0.05). The browning and oiling-off scores increased with an increase in baking temperature and lengthen of storage time, but some undesirable results also occurred. The stretchability score improved with an increase in baking temperature, but the gradient decreased with the length of storage time (p<0.05). The meltability score was affected by fat content, concentration factor, and storage period (p<0.05). The result of this study demonstrated the applicability of UF-milk in making Mozzarella cheese with high quality and good palatability.
The Effects of Salt Levels and Drying Period on Physicochemical and Sensory Parameters of Dry-cured Ham Ripened in Controlled Condition
Seong, Pil-Nam ; Cho, Soo-Hyun ; Kang, Geun-Ho ; Kim, Jin-Hyoung ; Park, Beom-Young ; Jeong, Da-Woon ; Kim, Byeong-Kyeong ; Jung, Jae-Hong ; Jeong, Seok-Geun ; Kim, Dong-Hoon ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 914~920
DOI : 10.5851/kosfa.2011.31.6.914
The aim of this study was to analyze the effects of salt and drying period on the physicochemical and sensory parameters of dry-cured ham ripened in a controlled condition. In this study, three treatments were performed: High salt group (HS), salted with 7 g
(w/w); Middle salt group (MS), 5 g
and; Low salt group (LS), 3 g
. Three conditions of drying period were applied including 180, 270 and 360 d at
and 65% relative humidity, and the physicochemical character and sensory properties of M. biceps femoris were investigated. pH and water activity were decreased with increasing drying period, and the pH of LS was higher than that of other treatments (p<0.05). When increasing the drying period, the hardness of HS was steadily raised for 360 d, whereas LS and MS hardened between 180 and 270 d (p<0.05), and there was no significant difference after 270 d. Cohesiveness, glumness and chewiness had a positive relationship with the drying period. Also, springiness, glumness and chewiness showed a positive relationship with salt level. Chroma and hue value were improved by increasing the salt level. As the drying period increased, the rate of hardness and flavor intensity was increased. In general, this research can be used as essential information for the mass production of dry cured ham.
Comparison of Pork Quality Characteristics of Different Parts from Domesticated Pig Species
Kang, Hyun-Sung ; Seo, Kang-Seok ; Kim, Kyung-Tai ; Nam, Ki-Chang ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 921~927
DOI : 10.5851/kosfa.2011.31.6.921
To compare pork quality from different pig species domesticated for Korean consumers, the meat quality characteristics of 5 different pure breeds of Landrace (L), Yorkshire (Y), Duroc (D), Berkshire (B), and Chester White (C) were determined from the 3 parts of loins, butts, and bellies. The fat content of loins was higher in breed D than in the other breeds, while that of butts and bellies was higher in breed B. The CIE color
values of the loins and butts from breed C were lower than those of the other breeds, but the color values of the belly part did not significantly differ by breed due to the high fat accumulation. The drip loss and cooking loss significantly differed depending on meat parts: breeds D and B were inferior in loins and butts but superior in bellies. The lipid oxidation of raw meat did not increase during the 7 d storage. The cooked butts of breed C had less thiobarbituric acid-reactive substances values than those of the other breeds at 7 d, and the cooked bellies of breeds D and B had less. Moreover, there were only minimal differences in fatty acid compositions by pork breed and part. From the view points of the physicochemical and organoleptic analysis of pork from different pig species, it is estimated that breed D had better meat quality in the loin part and breed B had better meat quality in the butt. The belly meat quality of breed C showed the least value. Although the meat quality of pig species differed depending on the parts and it was difficult to compare the meat quality of a part using the meat quality parameters of another part, the result of this study could provide basic information that can be used to improve the meat quality of different parts of pig species.
Changes of Organic Acids and Free Fatty Acids During the Ripening of Emmental Cheese
Shin, Yong-Kook ; Oh, Nam-Su ; Nam, Myoung-Soo ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 928~934
DOI : 10.5851/kosfa.2011.31.6.928
The objective of this study was to characterize the lactate metabolism and lipolysis in Emmental cheese made of Korean raw milk throughout the ripening periods; 14 d at
, 42 d at
, and 30 d at
. Emmental cheese was made using a commercial starter culture with propionic acid bacteria (PAB) and without PAB as a control on the pilot plant scale. Changes in the contents of five organic acids (citric, lactic, formic, acetic, and propionic acid) and individual free fatty acids (FFAs) were measured using HPLC/PDA and GC/FID. As a result of propionic fermentation by PAB, the concentration of acetic acid and propionic acid increased up to 1.5 and 6.1 g/kg, respectively and the most dramatic increased occurred when incubated in the hot room (
). Lactic, citric, and formic acid contents were 2.6, 2.5 and 0.8 g/kg at the end of ripening, respectively. As a result of lipolysis, the amount of total FFAs was 6,628.2 mg/kg. Compared to the control, levels of individual FFAs from butyric (C6:0) to linoleic (C18:2) acids increased significantly (p<0.05) during the ripening period. Especially, 65.1% of total FFAs was released in the
room and the most abundant FFAs were palmitic (C16:0), stearic (C18:0) and oleic acid (C18:1). These results demonstrated that the lipolysis of Emmental cheese was strongly affected by bacterial lipase from PAB.
Meat Quality and Nutritional Properties of Hanwoo and Imported New Zealand Beef
Cho, Soo-Hyun ; Kang, Geun-Ho ; Seong, Pil-Nam ; Park, Beom-Young ; Jung, Seok-Geun ; Kang, Sun-Moon ; Kim, Young-Chun ; Kim, Ji-Hee ; Kim, Dong-Hun ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 935~943
DOI : 10.5851/kosfa.2011.31.6.935
This study was conducted to investigate the proximate composition, meat color, Warner-Bratzler shear force (WBS), cooking loss (CL), fatty acids composition, amino acid composition and mineral contents of Hanwoo beef (QG
, 1) and imported New Zealand black Angus beef with loin, strip loin, eye of round and chuck tender. The intramuscular fat contents were higher in the strip loin, loin and chuck tender of Hanwoo beef than New Zealand beef (p<0.05). Hanwoo QG 1 beef had higher Fe contents in the strip loin (30.52 mg/100g) and chuck tender (40.70 mg/100g) (p<0.05). Hanwoo beef had lower cooking loss and than those of New Zealand beef, whereas New Zealand beef had higher protein and amino acids contents (%) than their counterpart. There was no significant difference in the WBS between two origin samples except the chuck Hanwoo beef had significantly lower saturated fatty acids (SFA) and higher monounsaturated fatty acids contents than New Zealand beef (p<0.05). WBS values indicated that Hanwoo and New Zealand beef had similar tenderness in the loin, striploin and eye of round due to the longer aging periods of the New Zealand beef than Hanwoo beef during the distribution.
Development of Analysis Method for Cholesterol in Infant Formula by Direct Saponification
Kim, Jin-Man ; Park, Jung-Min ; Yoon, Tae-Hyung ; Leem, Dong-Gil ; Yoon, Chang-Yong ; Jeong, Ja-Young ; Jeong, In-Seek ; Kwak, Byung-Man ; Ahn, Jang-Hyuk ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 944~951
DOI : 10.5851/kosfa.2011.31.6.944
An improved cholesterol analysis method was developed for powdered infant formula by gas chromatographic separation after liquid-liquid extraction and partition. In the official Korea Food Standard method for cholesterol analysis, the water phase and solvent phase were not well separated in the case of emulsified foods such as powdered infant formulas and baby foods. For the rapid and simple sample preparation method, an optimized direct saponification condition was established for heating temperature, heating time, and KOH concentration. From the results, the optimum conditions were as follows: heating temperature
, heating time 60 min, and 16 M KOH 10 mL for a 2 g infant formula sample; improved separation condition for gas chromatography was as follows: the initial oven condition was
for 25 min, the oven temperature was increased to
/min ratio, and finally the oven temperature remained at
for 9 min. The developed method could be implemented for the study of cholesterol, providing the advantages of reduced inspection time and cost in emulsified foods such as infant formula.
Characteristics and Partial Purification of a Bacteriocin Produced by Pediococcus damnosus JNU 534
Lee, Jae-Won ; Han, Su-Min ; Yun, Bo-Hyun ; Oh, Se-Jong ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 952~959
DOI : 10.5851/kosfa.2011.31.6.952
A new bacteriocin-producing lactic acid bacteria (LAB) which has been isolated from kimchi was identified as Pediococcus damnosus by use of API kit and 16S rDNA sequencing, and designated as P. damnosus JNU 534. The bacteriocin produced by P. damnosus JNU 534 markedly inhibited the growth of some of LAB and Listeria monocytogenes, whereas other pathogens including Gram negative bacteria were not susceptible. The production of bacteriocin started at the beginning of exponential phase and reached maximum activity at the early stationary phase. The bacteriocin was stable on the wide pH range of 2-9 and heat treatment up to
for 15 min. The antimicrobial compound was inactivated by treatments of proteolytic enzymes indicating its proteinaceous in nature. The bacteriocin was purified by 30% ammonium sulfate precipitation followed by hydrophobic interaction column and
column chromatography. The estimated molecular weight of the bacteriocin using tricine SDS-PAGE was approximately 3.4 kDa and the identified N-terminal amino acid sequence was
Analysis of Benzo[a]pyrene Content and Risk Assessment
Cho, Hyoun-Kyoung ; Kim, Mee-Hye ; Park, Sung-Kug ; Shin, Han-Seung ;
Korean Journal for Food Science of Animal Resources, volume 31, issue 6, 2011, Pages 960~965
DOI : 10.5851/kosfa.2011.31.6.960
The content of benzo[a]pyrene from 69 smoked meat products commonly consumed in Korean food market was analysed with high performance liquid chromatography. Smoked meat products including smoked chicken, pork, turkey and duck were saponified, extracted and cleaned up to analyze the benzo[a]pyrene content. As a result of analysis from smoked meat products, the mean benzo[a]pyrene content was 0.42
/kg and the highest content of benzo[a]pyrene was 2.87
/kg detected in smoked chicken product. All somked meat products contained benzo[a]pyrene below the limit regulated by Korean Food and Drug Administration (KFDA). Exposure assessment of benzo[a]pyrene from smoked meat products ingestion was calculated by using National Health and Nutrition Survey (NHNS). The estimated lifetime average daily intake of benzo[a]pyrene was 0.187 ng/kg bw/d. Margin of exposure of benzo[a]pyrene was ranged from 1,657,754 to 3,957,219.