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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 32, Issue 6 - Dec 2012
Volume 32, Issue 5 - Oct 2012
Volume 32, Issue 4 - Aug 2012
Volume 32, Issue 3 - Jun 2012
Volume 32, Issue 2 - Apr 2012
Volume 32, Issue 1 - Feb 2012
Selecting the target year
Inactivation Efficiency of Escherichia coli and Listeria monocytogenes in Ground Pork by Combination of Natural Food Ingredients and High Pressure Processing
Jung, Samooel ; Yun, Hye-Jeong ; Kim, Hyun-Joo ; Ham, Jun-Sang ; Kim, Il-Suk ; Lee, Moo-Ha ; Jo, Cheorun ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 1~5
DOI : 10.5851/kosfa.2012.32.1.1
The objective of this study was to examine the effects of a combined treatment regarding antimicrobial food ingredients and high pressure processing (HP) on the inactivation efficiency of Escherichia coli and Listeria monocytogenes inoculated into ground pork. Ethanol extracted from garlic, leeks, onions, and ginger powder was prepared. Half of the prepared powder was irradiated at 5 kGy to see the effect of pasteurization before addition. The prepared food ingredients were added into radiation-sterilized ground pork (1%, w/w), and inoculated with E. coli and L. monocytogenes. The samples were vacuum-packed and applied with HP at 0.1 (control), 300, 450, and 600 MPa. Microbial log reduction increased with the increase of pressure up to 600 MPa. With minor exceptions, overall efficiency of HP treatment with regards to inactivation of pathogens increased. Inoculated microorganisms showed approximately 7-8 Log reductions by 600 MPa, except for L. monocytogenes treated with garlic (5.7 Log reductions). The E. coli reduction in ground pork mixed with ethanol extracted garlic showed the highest efficiency (1.86) compared to leeks (1.25-1.31), onions (1.17-1.44), and ginger (1.50-1.82) when treated at an HP of 450 MPa. There was no evidence for the advantage of pasteurization concerning the food ingredients before addition of antimicrobial food ingredients and HP. Results demonstrate that the combination of antimicrobial food ingredients and HP treatment may help improve the efficiency of sterilization in meat systems.
Evaluation of Three Candidate Genes Affecting Fatty Acid Composition in Pigs
Maharani, Dyah ; Jung, Yeon-kuk ; Jo, Cheorun ; Jung, Woo-Young ; Nam, Ki-Chang ; Seo, Kang-Seok ; Lee, Seung-Hwan ; Lee, Jun-Heon ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 6~12
DOI : 10.5851/kosfa.2012.32.1.6
The association of three candidate genes, fatty acid synthase (FASN), microsomal triglyceride transfer protein (MTTP) and fatty acid binding protein 3 (FABP3), with fatty acid (FA) composition in Duroc pigs was investigated. Identified single nucleotide polymorphisms (SNPs) were used for polymerase chain reaction-restriction fragment length polymorphism genotyping. The c.265C>T SNP of FASN gene was significantly associated with high levels of palmitoleic acid (C16:1) (p<0.05), oleic acid (C18:1) (p<0.01), and mono-unsaturated fatty acid (MUFA) (p<0.01), but low levels of linoleic acid (C18:2) (p<0.01), alpha linolenic acid (C18:3) (p<0.05), and poly-unsaturated fatty acid (PUFA) (p<0.01) in animals having the CT genotype. The c.2573T>C SNP in the MTTP gene had a significant effect only in elevating the level of palmitoleic acid (C16:1) (p<0.05) in heterozygote animals. The polymorphism in FABP3 showed no significant effects on any fatty acid composition traits. These results suggest that the identified SNPs in the FASN and MTTP genes can be useful markers for selecting Duroc pigs having desirable healthy fatty acid composition.
The Production of Lutein-Enriched Eggs with Dietary Chlorella
Jeon, Jin-Young ; Kim, Kwan-Eung ; Im, Ho-Jung ; Oh, Sung-Taek ; Lim, Soon-Up ; Kwon, Hyuk-Sin ; Moon, Byung-Hern ; Kim, Jin-Man ; An, Byoung-Ki ; Kang, Chang-Won ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 13~17
DOI : 10.5851/kosfa.2012.32.1.13
Two experiments were conducted to investigate the dietary effect of chlorella vulgaris on egg production and lutein incorporation into chicken eggs. In Exp. 1, a total of three hundred, 70 wk-old Hy-Line brown layers were divided into six groups with five replicates and fed each experimental diet (corn-SBM based control diet and diets with 0.1, 0.3 or 0.5% chlorella powder and with 0.8 or 2.4% chlorella cultured media) for 6 wk, respectively. The egg production in the groups fed diets containing the chlorella powder and chlorella cultured media were higher than that of the control group (p<0.001). As dietary chlorella levels increased, the yolk color linearly increased. However, there were no significant differences in egg-shell qualities. The layers fed diet with 2.4% chlorella cultured media showed the highest Haugh unit value. In Exp. 2, a total of one hundred-eight 80 wk-old Hy-Line brown layers were assigned into four groups with three replicates per group (9 birds per replicate). The birds were fed one of four experimental diets (0, 0.5, 1.0 or 2.0% chlorella powder) for 4 wk, followed by a 14 d feeding of a withdrawal diet devoid of chlorella powder. At 2 wk, the lutein greatly increased with increasing levels of chlorella powder in birds fed diets containing more than 1%. The maximum incorporation of lutein into eggs was reached after 2 or 3 wk of feeding diets with chlorella powder. After a 7 d withdrawal, the lutein contents of egg yolks in the groups fed diets with more than 1% chlorella powder were still higher than that of control group (p<0.05). No significant differences in the lutein levels were found among groups after a 14 d withdrawal period. These results indicated that the use of chlorella in layer diets was effective in improving egg production and egg quality and for the production of lutein fortified eggs.
Preferences and Consumption Patterns of Consumer to Develop Processed Pork Products for Export
Seo, Sang-Hee ; Kim, Eun-Mi ; Kim, Young-Boong ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 18~23
DOI : 10.5851/kosfa.2012.32.1.18
This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.
Effects of Bifidus Enhancer Yogurt on Relief from Loperamide-induced Constipation
Choi, Jin-Hee ; Jeong, Seung-Hwan ; Cho, Young-Hoon ; Cho, Yun-Kyung ; Choi, Hae-Yeon ; Kim, Sun-Im ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 24~30
DOI : 10.5851/kosfa.2012.32.1.24
This study investigated the effects of bifidus enhancer yogurt (BEY) on loperamide-induced constipation in rats. The bifidus enhancer, made of rice-DDGS (Dried Distillers Grains with Solubles), improved proliferation of bifidobacteria (BB-12). Male SD rats were induced with constipation using loperamide and were then used to test the effectiveness of BEY in relieving constipation. The rats were divided into four groups: normal group (NOR), loperamide-treated group (LOP), bifidus enhancer yogurt and loperamide-treated group (L-BEY), and commercial yogurt and loperamide-treated group (L-CY). Treatment of loperamide reduced the wet weight and water content of fecal pellets, but increased the number of fecal pellets in the distal colon. Meanwhile, the fecal weight of the L-BEY group showed an increase of 43% and 23% versus the LOP and L-CY group, respectively. Also, the fecal water content in the L-BEY group was 14.5% and 6.8% higher than that in the LOP and L-CY group, respectively. In addition, the L-BEY group had the fewest fecal pellets in the distal colon. In the serum lipid parameters, the LOP group had a HDL/total cholesterol ratio that was 43% lower than the NOR group, but the L-BEY group had 27% lower than NOR group. These results suggest that bifidus enhancer yogurt has superior effects when it comes to relieving loperamide-induced constipation in rats.
Selection and Characterization of Bacteriocin-Producing Lactobacillus sp. AP 116 from the Intestine of Pig for Potential Probiotics
Shin, Myeong-Su ; Choi, Hyun-Jong ; Jeong, Kyeong-Hyeon ; Lim, Jong-Cheol ; Kim, Kyeong-Su ; Lee, Wan-Kyu ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 31~39
DOI : 10.5851/kosfa.2012.32.1.31
The purpose of this study was to isolate bacteriocin-producing bacteria with antagonistic activities against pathogens from the intestines of pigs for probiotic use. Lactobacillus sp. AP 116 possessing antimicrobial property was selected from a total of 500 isolates. The AP 116 strain showed a relatively broad spectrum of inhibitory activity against Listeria monocytogenes, Clostridium perfringens, Pediococcus dextrinicus, and Enterococcus strains using the spot-on-lawn method. Bacteriocin activity remained unchanged after 15 min of heat treatment at
and exposure to organic solvents; however, it diminished after treatment with proteolytic enzymes. Maximum production of bacteriocin occurred at
when a pH of 6.0 was maintained throughout the culture during fermentation. According to a tricine SDS-PAGE analysis, the molecular weight of the bacteriocin was approximately 5 kDa. The isolate tolerated bile salts and low pH, and also induced nitric oxide (NO) in mouse peritoneal macrophages. Bacteriocin and bacteriocin-producing bacteria, such as Lactobacillus sp. AP 116, could be potential candidates for use as probiotics as an alternative to antibiotics in the pig industry.
Effects of Mozzarella Cheese Manufactured by S. macedonicus LC743 on the Immune Status of Mouse
Cho, Seong-A ; Kim, Kee-Sung ; Lim, Sang-Dong ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 40~44
DOI : 10.5851/kosfa.2012.32.1.40
To develop a new starter culture for Mozzarella cheese, the immunomodulatory action of Streptococcus macedonicus LC743 in male C57BL/6 mice was studied. Mice were fed for 7 wk with feed containing 1% Mozzarella cheese made with three kinds of starter cultures from S. macedonicus LC743 (G3), FD-DVS TCC-3 (G2) and S. macedonicus LC743 : FD-DVS TCC-3(1:1) (G4) and control (feed only, G1), respectively. No significant differences in body weight gain were observed among the various groups of mice. The spleen index and thymus index were observed and no significant differences were found among the groups. The production of TNF-
of S. macedonicus LC743 group significantly increased compared to the control group. The production of IL-
was significantly enhanced by the feeding of S. macedonicus LC743 group compared to the control group. In regards to the white blood cell counts, the neutrophil percentages were significantly higher in the G1 group compared to other groups. The lymphocyte percentages were significantly higher in G2, G3 and G4 groups in comparison to the control group. The results of this study may suggest that the supplementation of S. macedonicus LC743 can increase the cytokine production activity by the activated macrophages in mice. Based on the result of this study, it could be concluded that S. macedonicus LC743 could stimulate the immune functions of mice.
Carnosine and Anserine in Chicken: Distribution, Age-dependency and their Anti-glycation Activity
Kim, Seung-Ki ; Kim, Yu-Mi ; Baek, In-Kee ; Auh, Joong-Hyuck ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 45~48
DOI : 10.5851/kosfa.2012.32.1.45
The imidazole dipeptide carnosine and its methylated anserine analogues are the major histidine containing dipeptides in vertebrate tissue, especially in skeletal muscle, the heart, and the central nervous system. In this study, the carnosine and anserine content in chicken from different parts and of differing ages was determined and their physiological activities were compared. Anserine was more dominant than carnosine in these tissues and both of them significantly decreased with aging in all parts of chicken muscles. Chicken breast muscle showed the highest content of carnosine and anserine than drumstick and wing. Advanced glycated end-product (AGE) formation was inhibited up to 60% by the extract from 20 wk chicken breast and decreased with aging (90 wk). Anti-oxidation activity was also significantly reduced from 61.2% to 52.9% with aging. As results, anti-glycation and anti-oxidation activity of carnosine and anserine extract from chicken muscle increased proportionally to the amount of those peptides in the muscle, while these decreased with the aging process.
Texture and Sensory Properties of Cream Cheese and Cholesterol-removed Cream Cheese made from Whole Milk Powder
Jeon, Seon-Suk ; Ganesan, Palanivel ; Lee, Youn-Sun ; Yoo, Sang-Hun ; Kwak, Hae-Soo ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 49~53
DOI : 10.5851/kosfa.2012.32.1.49
This study was aimed to compare the texture and sensory properties of Cream cheese and cholesterol-removed Cream cheese made from the whole milk powder (CRWMP) during storage at
for 4 wk. The cholesterol reduction by crosslinked
-CD was about 92% in CRWMP. In texture studies, hardness, gumminess, and chewiness had increased during the storage period of 4 wk in both cheeses, irrespective of treatment. In the sensory properties, cooked milk flavor was found to have decreased, whereas sourness had increased with increasing storage period of 4 wk in whole milk powder Cream cheese. On the basis of our results, we conclude that the cholesterol removal in CRWMP does not cause any adverse effect on the texture and sensory properties of Cream cheese made with whole milk powder.
Quality Characteristics of Chicken Emulsion Sausages with Different Levels of Makgeolli Lees Fiber
Park, Kwoan-Sik ; Choi, Yun-Sang ; Kim, Hack-Youn ; Kim, Hyun-Wook ; Song, Dong-Heon ; Hwang, Ko-Eun ; Choi, Seul-Gi ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 54~61
DOI : 10.5851/kosfa.2012.32.1.54
Makgeolli lees is a by-product of the makgeolli brew processing. Makgeolli lees contains high levels of fibers, which can be separated and used to develop foods rich in dietary fibers. The purpose of this study was to determine the effect of makgeolli fibers (0-4%) on proximate composition, caloric content, pH, color, cooking yield, textural profile, and sensory characteristics of chicken-emulsion sausages. The moisture content of 1, 2, and 3% makgeolli lees fiber-amended product was higher than the control, while that of the 4% product was not. Total calorie estimates of makgeolli lees fiber-amended sausages were lower than the control, except for in the case of the 4% treatment. Moreover, chicken sausages supplemented with makgeolli lees fiber had higher cooking yields and improved textural properties. Chicken emulsion sausages prepared with makgeolli lees fiber had improved overall acceptability, and the best results of sensory characteristics were obtained for the emulsion sausages containing 2% makgeolli lees fiber.
Application of Probabilistic Model to Calculate Probabilities of Escherichia coli O157:H7 Growth on Polyethylene Cutting Board
Lee, Joo-Yeon ; Suk, Hee-Jin ; Lee, Hee-Young ; Lee, Soo-Min ; Yoon, Yo-Han ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 62~67
DOI : 10.5851/kosfa.2012.32.1.62
This study calculated kinetic parameters of Escherichia coli O157:H7 and developed a probabilistic model to estimate growth probabilities of E. coli O157:H7 on polyethylene cutting boards as a function of temperature and time. The surfaces of polyethylene coupons (
cm) were inoculated with E. coli O157:H7 NCCP11142 at 4 Log
. The coupons were stored at 13 to
for 12 h, and cell counts of E. coli O157:H7 were enumerated on McConkey II with sorbitol agar every 2 h. Kinetic parameters (maximum specific growth rate, Log
; lag phase duration, h; lower asymptote, Log
; upper asymptote, Log
) were calculated with the modified Gompertz model. Of 56 combinations (temperature
time), the combinations that had
of bacterial growth were designated with the value of 1, and the combinations that had increases of <0.5 Log
were given the value 0. These growth response data were fitted to the logistic regression to develop the model predicting probabilities of E. coli O157:H7 growth. Specific growth rate and growth data showed that E. coli O157:H7 cells were grown at
, but there were no obvious growth of the pathogen below
. Moreover, the developed probabilistic model showed acceptable performance to calculate growth probability of E. coli O157:H7. Therefore, the results should be useful in determining upper limits of working temperature and time, inhibiting E. coli O157:H7 growth on polyethylene cutting board.
Effect of High Pressure after the Addition of Vegetable Oil on the Safety and Quality of Beef Loin
Jung, Yeon-Kook ; Jung, Samooel ; Lee, Hyun-Jung ; Kang, Min-Gu ; Lee, Soo-Kee ; Kim, Yun-Ji ; Jo, Cheorun ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 68~76
DOI : 10.5851/kosfa.2012.32.1.68
Olive oil and grape seed oil (10% of meat weight) were added to a package of beef loin. The package was then vacuum-sealed, and high pressure was applied (HP, 600 MPa) to investigate the effect of the penetration of vegetable oil into meat and safety and quality of the meat. Non-HP (0.1 MPa) without any oil treatment was considered as a control. The color
-values of beef loin were higher and the
-value was lower than those of the control after HP at 600 MPa. The total aerobic bacterial number was 3 Log CFU/g in the control but no viable cell was detected in the beef with 600 MPa. All inoculated E. coli and L. monocytogenes were inactivated by HP. The beef loin with vegetable oil added without HP did not show any difference in fatty acid composition, but that treated by HP showed a higher oleic and linoleic acid content when olive oil and grape seed oil were added, respectively. The addition of olive oil inhibited lipid oxidation, and sensory evaluation revealed that there was no difference among treatments. The results indicate that the addition of vegetable oil followed by the application of HP enhances the safety of beef loin, changing the fatty acid composition in a health beneficial way. In addition, the use of olive oil can inhibit lipid oxidation induced by HP.
Quality Characteristics of Pork Patties Added with Seaweed Powder
Jeon, Mi-Ran ; Choi, Seong-Hee ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 77~83
DOI : 10.5851/kosfa.2012.32.1.71
Physicochemical properties and palatability of pork patties prepared with 3 levels (1%, 2%, and 4%) of seaweeds, sea mustard, green laver, and seaweed fusiform were studied. The addition of seaweed powders to pork patties increased crude ash content of the patties. When the patties were heated at an internal temperature of
for 15 min, cooking loss was decreased as the amount of seaweed increased. Also, the addition of sea mustard showed the lowest cooking loss. Volatile basic nitrogen (VBN) of patties stored at
was lower in patties containing seaweed than in the control patties. Juiciness of the cooked patties was increased in patties with seaweeds, while springiness was decreased. The addition of seaweed did not affect flavor preference and overall acceptance scores in spite of sensing seaweed flavor. In summary, the addition of seaweed in preparation of pork patties is expected to have positive effects in supplementing minerals, a reduction in cooking loss, a decrease in VBN, and an increase in juiciness.
Effects of Phosphate Addition Alone or in Combined with Dipping in Trisodium Phosphate Solution on Product Quality and Shelf-life of Low-fat Sausages during Refrigerated Storage
Lee, Yu-Mee ; Chin, Koo-Bok ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 84~90
DOI : 10.5851/kosfa.2012.32.1.84
This study was performed to determine the quality characteristics and shelf-life of low-fat sausages (LFS) with 0.4% sodium tripolyphosphate (STPP) alone or in combination with a 10% trisodium phosphate (TSP) solution during refrigerated storage. When 0.4% STPP was added, no differences in pH values were observed. However, pH values increased with the addition of the TSP solution when 0.4% STPP was incorporated. The addition of STPP into LFS decreased redness and the dipping in the TSP solution increased yellowness (p<0.05). Total bacteria and Listeria monocytogenes, which inoculated Log
colony forming units (CFU/g) were increased with increased storage time. At 4 wk of storage, total bacteria and Listeria monocytogenes reached levels of 8.03-8.22 Log CFU/g, however they decreased to 7.89 Log CFU/g at 8 wk of storage time. Due to the pH increases, Listeria monocytogenes significantly increased in LFS dipping with 10% TSP. Based on these results, LFS dipping with 10% TSP solution promoted the growth of Listeria monocytogenes, regardless of STPP addition. These results indicated that 0.4% STPP addition and dipping with TSP affected the pH and color, however, it didn`t extend the shelf-life of LFSs during refrigerated storage.
Estimation of Dietary Exposure to Antimicrobial Resistant Staphylococcus aureus from Pork-based Food Dishes
Kim, Hyun-Jung ; Koo, Min-Seon ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 91~97
DOI : 10.5851/kosfa.2012.32.1.91
Antimicrobial resistance of foodborne pathogens is an important food safety issue worldwide as well as in Korea. In this study, exposure to antimicrobial resistant (AMR) Stapylococcus aureus was assessed from the consumption of pork based food dishes prepared in food service operations using the Monte Carlo simulation. Thirty five isolates of S. aureus were obtained from 124 semi-processed pork products and their antibiotic resistance patterns were determined. The highest resistance was observed for penicillin (76.7%) followed by ampicillin (70.0%). Two isolates were resistant to oxacillin (6.7%) and no vancomycin resistance was observed. Dietary exposure to penicillin resistant S. aureus as the most frequently observed AMR S. aureus from pork-based dishes was estimated based on contamination data as well as compliance to guidelines for time and temperature controls during food service operations. The mean level of penicillin resistant S. aureus in pork dishes during preparation was below 1 Log CFU/g. As a conservative approach, 95th percentile estimated level of penicillin resistant S. aureus was below the level for toxin production. The estimated probability of staphylococcal intoxication by AMR S. aureus was very low using currently available data.
A Method for Measuring Lipid Peroxidation of Freeze-dried Egg Yolk by Using Chemiluminescence Analyzer
Pyun, Chang-Won ; Hong, Go-Eun ; Jang, Soon-Hong ; Kim, Jong-Min ; Kim, Soo-Ki ; Lee, Chi-Ho ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 98~102
DOI : 10.5851/kosfa.2012.32.1.98
The aim of this study was to investigate the relationship between a simple method for measuring lipid peroxidation by using a chemiluminescence analyzer and traditional methods, such as 2-thiobarbituric acid reactive substances or peroxide value of solid food samples. Freeze-dried egg yolk powder was kept on
, under dark condition. The peroxidation value was measured during certain storage period by using 3 methods, and the chemiluminescence value was compared with 2-thiobarbituric acid reactive substances or peroxide value. For comparison, 3 kinds of freeze-dried egg yolk were prepared from whole eggs purchased from a local market. The chemiluminescence value was significantly correlated with both the peroxide value and the 2-thiobarbituric acid related substances during storage, and showed a high correlation to the real sample test. It showed a little higher correlation with peroxide value. These results suggest that using a chemiluminescence analyzer may provide the ability to measure the lipid peroxidation of high lipid content solid-food samples, instead performing both the 2-thiobarbituric acid reactive substances test and measuring the peroxide value.
Analysis of Foodborne Pathogenic Contamination of Cooked Hams and Sausages in Korean Processing Facilities
Park, Hyun-Jung ; Go, Eun-Kyung ; Wee, Sung-Hwan ; Yoon, Ha-Chung ; Heo, Eun-Jeong ; Kim, Young-Jo ; Lee, Hee-Soo ; Moon, Jin-San ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 103~111
DOI : 10.5851/kosfa.2012.32.1.103
This study was carried out to examine foodborne pathogenic contamination from 1,080 samples of cooked hams and sausages at 10 Korean processing facilities in 2010. The samples were collected from the six primary and additional sterilization products in same lot. To detect Salmonella spp., Staphylococcus aureus, Listeria monocytogenes and Clostridium perfringens in those products (n
Effect of Nitrite and Ascorbic Acid-derived Gas on Color Development and Physical Characteristics in Emulsified Sausage
Kim, Nam-Kuk ; Jung, Han-Hyuck ; Lee, Chang-Soo ; Lee, Seung-Hwan ; Kim, Oun-Hyun ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 112~117
DOI : 10.5851/kosfa.2012.32.1.112
In order to improve or replace the direct addition method of nitrite and ascorbic acid, the effect of nitrite and ascorbic acid-derived gas addition on color development and physical characteristics in emulsified sausage was investigated. Nitrite (150 ppm) and ascorbic acid (450 ppm) were added directly to emulsion in the control group, but in the treatment group nitrite and ascorbic acid-derived gas was used for emulsion. In the control and treatment groups, pH values were higher than raw meat, but these values did not show significant change during the storage in both groups. In the meat color, lightness (CIE
) and redness (
) values of control and treatment groups were higher compared to raw meat. The treatment group has lower redness and higher yellowness (
) values than control group during the storage (p<0.05). However, lightness was not significantly different between control and treatment groups. The cook and storage loss values were significantly different between control and treatment groups (p<0.05), but the water holding capacity and shear force values were not significantly different between groups. These results showed that treatment of nitrite and ascorbic acid-derived gas has a similar effect to direct addition of nitrite and ascorbic acid on color development and physical characteristics in emulsified sausage. Also, these results showed that nitrite and ascorbic acid-derived gas addition may be a good possible alternative of nitrite and ascorbic acid using in emulsified sausage.
Quantitative Microbial Risk Assessment of Clostridium perfringens on Ham and Sausage Products in Korea
Ko, Eun-Kyung ; Moon, Jin-San ; Wee, Sung-Hwan ; Bahk, Gyung-Jin ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 1, 2012, Pages 118~124
DOI : 10.5851/kosfa.2012.32.1.118
This study was conducted for quantitative microbial risk assessment (QMRA) of Clostridium perfringens with consumption on ham and sausage products in Korea, according to Codex guidelines. Frame-work model as product-retail-consumption pathway composed with initial contamination level, the time and temperature in distributions, and consumption data sets for ham and sausage products and also used the published predictive growth and dose-response models for Cl. perfringens. The simulation model and formulas with Microsoft@ Excel spreadsheet program using these data sets was developed and simulated with @RISK. The probability of foodborne disease by Cl. perfringens with consumption of the ham and sausage products per person per day was estimated as
. There were also noted that limitations in this study and suggestion for development of QMRA in the future in Korea.