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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 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
Functionality and Application of Dietary Fiber in Meat Products
Kim, Hyun Jung ; Paik, Hyun-Dong ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 695~705
DOI : 10.5851/kosfa.2012.32.6.695
Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.
Development of Chicken Immunoglobulin Y for Rapid Detection of Cronobacter muytjensii in Infant Formula Powder
Kim, Yesol ; Shukla, Shruti ; Ahmed, Maruf ; Son, Seokmin ; Kim, Myunghee ; Oh, Sejong ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 706~712
DOI : 10.5851/kosfa.2012.32.6.706
The present study was aimed to produce a chicken polyclonal antibody against Cronobacter muytjensii and to develop an immunoassay for its detection. Purification of anti-C. muytjensii IgY from egg yolk was accomplished using various methods such as water dilution and salt precipitation. As a result, sodium dodecyl sulfate-polyacrylamide gel electrophoresis produced two bands around 30 and 66 kDa, corresponding to a light and a heavy chain, respectively. Indirect competitive enzyme-linked immunosorbent assay (IC-ELISA) was performed to determine the effectiveness of the chicken IgY against C. muytjensii. The optimum conditions for detecting C. muytjensii by indirect ELISA and checkerboard titration of the antigen revealed an optimum average absorbance at the concentration of 18
, having ca.
coated cells per well. The anti-C. muytjensii IgY antibody had high specificity for C. muytjensii and low cross-reactivity with other tested pathogens. In this assay, no cross-reactivity was observed with the other genera of pathogenic bacteria including Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus, Enterobacter aerogenes, Salmonella Enteritidis and Listeria monocytogenes. In addition, detection of C. muytjensii in infant formula powder showed a low matrix effect on the detection curve of IC-ELISA for C. muytjensii, with similar detection limit of
CFU/mL as shown in standard curve. These findings demonstrate that the developed method is able to detect C. muytjensii in infant formula powder. Due to the stable antibody supply without sacrificing animals, this IgY can have wide applications for the rapid and accurate detection of C. muytjensii in dairy foods samples.
Thermal Inactivation of Sodium-Habituated Staphylococcus aureus in Ready-to-Heat Sauces
Park, Ahreum ; Lee, Jinhee ; Jeong, Sook-Jin ; Hwang, In-Gyun ; Lee, Soon-Ho ; Cho, Joon-Il ; Yoon, Yohan ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 713~717
DOI : 10.5851/kosfa.2012.32.6.713
The objective of this study was to evaluate the effect of sodium habituation on thermal resistance of Staphylococcus aureus in various ready-to-heat (RTH) sauces. The strain mixture of S. aureus strains KACC10768, KACC10778, KACC11596, KACC13236 and NCCP10862 was habituated up to 9% of NaCl. The inocula of NaCl-habituated and non-habituated S. aureus were inoculated in 5 g portions of pork cutlet, meat and Carbonara sauces at 7 Log CFU/g, and the samples were vortexed vigorously. The inoculated samples were then exposed to 60 and
in a water-bath, and survivals of total bacteria and S. aureus were enumerated on tryptic soy agar and mannitol salt agar, respectively, every 30 min for 120 min. At 60oC, the cell counts of total bacteria and the significant difference in survivals between sodium-habituated and non-habituated S. aureus were observed only in the Carbonara sauce; the tailing effect, which is the period of no reduction of bacterial cell counts, was observed in pork cutlet, meat and Carbonara sauces subjected to
, total bacterial populations and sodium-habituated and non-habituated S. aureus cell counts in meat and Carbonara sauce also significantly decreased (p<0.05) after 30 min of heat treatment, followed by the obvious tailing effect. Sodium-habituated S. aureus cell counts in meat and Carbonara sauces were higher (p<0.05) than those of non-habituated S. aureus at
. The results indicate that sodium habituation of S. aureus cells may increase the thermal resistance of the pathogen in RTH sauces; moreover, heating RTH sauces for a short time before serving may not sufficiently decrease the cell counts of S. aureus, particularly for sodium-habituated strain.
Effects of Addition of Tomato Powder on Colour, Antioxidant, and Antimicrobial Traits of Pork Jerky during Storage
Kim, Il-Suk ; Jin, Sang-Keun ; Jo, Cheorun ; Lee, Mooha ; Yang, Mi-Ra ; Kim, Ji-Hye ; Kang, Suk-Nam ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 718~724
DOI : 10.5851/kosfa.2012.32.6.718
The aim of this study was to investigate the effects of the addition of tomato powder [1.0% (T1), 1.5% (T2) and 2.0% (T3)] on pork loin jerky with aerobic package during storage at room temperature. The T3 sample showed lower (p<0.05) pH value and higher (p<0.05) water activity than the control during storage. Total plate counts of treated samples (
Log CFU/g) were significantly (p<0.05) lower than the control (1.46 Log CFU/g) during storage. With the increase of the tomato powder concentration the lightness (
) of the jerky decreased, except at day 30 of storage, but the redness (
) and yellowness (
) increased significantly (p<0.05) during storage. T3 had higher values for hardness and cohesiveness but lower for springiness, gumminess and chewiness than others at day 40 of storage. However, there were no significant differences in TBARS values among the samples during storage. In sensory properties, the color scores of T3 was significantly (p<0.05) higher than that of control at day 40 of storage. These results suggested that 2.0% tomato powder could be used to improve the redness and extend the shelf-life of jerky with increasing water activity, providing the consumer with food containing natural colorant.
Utilization of Dried Garlic Powder and α-Tocopherol to Improve the Shelf-life of Emulsion-type Sausage during Refrigerated Storage
Kim, Young-Jik ; Choi, In-Hag ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 725~731
DOI : 10.5851/kosfa.2012.32.6.725
This study investigated the shelf life of emulsion-type sausages containing garlic powder and/or
-tocopherol during storage at
for 0, 10, 20, and 30 d. Six groups of emulsion-type sausages were included: control (no additives), GP1 (1% garlic powder), GP3 (3% garlic powder), AT100 (100 IU of
-tocopherol/kg of sausage), AT200 (200 IU of
-tocopherol/kg of sausage), and GP1+AT100 (1% garlic powder+100 IU of
-tocopherol/kg of sausage). During storage, the pH, thiobarbituric acid reactive substances, and residual nitrite content were reduced by the addition of garlic powder and/or
-tocopherol relative to the control (p<0.05). In addition, emulsion-type sausages supplemented with garlic powder and/or
-tocopherol improved color stability (p<0.05). The results suggest that a higher amount of garlic powder and their different combinations could improve the shelf life of emulsion-type sausages and protect against lipid oxidation.
Effects of Chicken Feet Gelatin and Wheat Fiber Levels on Quality Properties of Semi-dried Chicken Jerky
Kim, Hack-Youn ; Kim, Kon-Joong ; Lee, Jong-Wan ; Kim, Gye-Woong ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 732~739
DOI : 10.5851/kosfa.2012.32.6.732
The aim of this study was to investigate the effect of chicken feet gelatin and wheat fiber levels on the quality characteristics properties of semi-dried chicken jerky. The obtained chicken feet gelatin swollen with hydrochloric solution (0.1 N HCl, pH
) was dehydrated via freeze-drying. Six formulations of chicken jerky that were prepared, based on the ratio of chicken meat, chicken feet gelatin and wheat fiber, were 100:0:0, 98:0:2, 99:1:0, 97:1:2, 98:2:0 and 96:2:2, respectively. The moisture content of semi-dried chicken jerky containing 2% wheat fiber was higher than that of jerky without the added fiber (p<0.05); moreover, an increase in the content of chicken feet gelatin also increased the moisture content. The drying yield of the samples increased with an increase in chicken feet gelatin. In addition, the drying yield of samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. However, the shear force of the samples significantly decreased with the increase in chicken feet gelatin content. Further, the shear force of the samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. No significant differences, except for color, were observed in the sensory analysis among the treatments.
New Approach to Chuncheon Dakgalbi Processing by Various Chicken Materials, Seasoning and Cooking Methods
Muhlisin, Muhlisin ; Kang, Sun Moon ; Choi, Won Hee ; Kim, Cheon-Jei ; An, Byoung Ki ; Kang, Chang Won ; Lee, Sung Ki ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 740~748
DOI : 10.5851/kosfa.2012.32.6.740
This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler-CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at
for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at
with pressure 1.5
for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.
Physicochemical Meat Quality and Sensory Property of Holstein Steer Beef Produced by Different Fattening Periods
Cho, Soohyun ; Kim, Jongin ; Kang, Sunmoon ; Kang, Geunho ; Seong, Pilnam ; Park, Kyungmi ; Ki, Kwangsuk ; Kim, Hyunsub ; Kim, CheonJei ; Park, Beomyoung ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 749~755
DOI : 10.5851/kosfa.2012.32.6.749
This study was performed to investigate the physico-chemical properties of Holstein steer beef loin (M. longissimus dorsi) and top round (M. semimembranosus) from 18, 21 and 24-mon old. The loin and top round muscles from the 24-mon group had higher intramuscular fat content (%) than the other groups (p<0.05); however, the protein content was not significantly different among the 3 groups (p>0.05). With regard to meat color (CIE), the lightness (
), redness (
) and yellowness (
) values of the loin were significantly higher for the 21- and 24-mon groups, and those of the top round were significantly higher for the 21-mon group than the same cuts in the other groups. The Warner-Bratzler shear force was the lowest at 24 mon for both the loin and top round muscles (3.69 kg); however, the water holding capacity was significantly higher for loin muscles from the 21-mon group (54.53%, p<0.05). The loin muscles from the 24-mon group contained significantly higher levels of monounsaturated fatty acid and significantly lower levels of saturated fatty acid than those in the other groups (p<0.05). The tenderness, juiciness, flavor-likeness and the overall-likeness scores were significantly higher for beef from the 21- and 24-mon groups than that from the 18-mon group. The results of this study indicate that both the slaughtering age and muscle type significantly affect meat quality. Therefore, fattening the beef for more than 4 mon during the late fattening stage would be advantageous for the meat quality of Holstein steers.
Effects of Pre-rigor Salting on the Physicochemical and Textural Properties of Ground Duck Breast Muscle
Lee, Sang-Hun ; Choi, Ji-Hun ; Choi, Yun-Sang ; Kim, Hack-Youn ; Kim, Hyun-Wook ; Park, Jae-Hyun ; Song, Dong-Heon ; Kim, Yong-Jae ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 756~762
DOI : 10.5851/kosfa.2012.32.6.756
The pre-rigor salting effects on physicochemical properties of ground duck breast muscle were evaluated in this study. The pre-rigor salting treatments were prepared within 30 min after slaughter, the duck breast muscles after post mortem 48 h were used to prepare the post-rigor treatments. The pre-rigor salting treatment had significantly higher pH value than post-rigor salting treatment (p<0.001), and all pre-rigor salting treatments showed a significant higher pH value. As a result, the pre-rigor salting treatment showed increased water holding capacity and decreased cooking loss compared to those in the post-rigor salting treatment. No significant differences in redness and yellowness were observed among the treatments (p>0.05). The increased solubility of salt-soluble proteins in the pre-rigor salting treatment leads to increase the hardness, gumminess, and chewiness. Also, the pre-rigor salted duck breast muscle had similar textural properties compared to those of post-rigor duck breast muscle containing sodium tri-polyphosphate (STPP). The 2-thiobarbituric acid (TBA) values of all treatments were ranged from 0.121 to 0.177 mg/kg. The lowest TBA value was observed for post-rigor duck breast muscle containing STPP, however, pre-rigor salting did not influence lipid oxidation of ground duck breast muscle. Therefore, the pre-rigor salting method, especially a single addition of sodium chloride to pre-rigor muscle, is more efficient method for improving cooking loss.
Prevalence and Microbial Flora of Chicken Slaughtering and Processing Procedure
Seol, Kuk-Hwan ; Han, Gi-Sung ; Kim, Hyoun Wook ; Chang, Oun-Ki ; Oh, Mi-Hwa ; Park, Beom-Young ; Ham, Jun-Sang ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 763~768
DOI : 10.5851/kosfa.2012.32.6.763
This study has been performed to measure the prevalence and microbial flora on chicken slaughtering as well as the processing process from the months of October to November. Whole-chicken rinsing technique was used in order to analyze the incidence of microorganisms on chicken carcass at the stage before chilling (after evisceration), after chilling and after cutting. The swab technique was used on processing the processed samples, such as working plates and cutting knives. Brine and cooling water from four cooling tubs were taken from each processing processes and were used as samples. Furthermore, the matrix-assisted laser desorption/ionization mass spectrometry (MALDI MS) for whole cell fingerprinting in combination with a dedicated bioinformatic software tool was used to identify the isolated microorganisms. Of the tested samples and processes, brine (
Log CFU/mL) and chicken carcass before chilling (
Log CFU/mL) showed the highest population of microorganisms; the predominant microbial flora of them were Moellerella wisconsensis (54.84%), a member of the Enterobacteriaceae family, and Escherichia coli (60.36%), respectively. However, the predominant microbial flora of cut carcass was changed to Staphylococcus aureus (27.32%), which is a kind of pathogenic microorganism that can cause a food-borne illness. Therefore, the slaughtering and processing procedure of chicken are needed to be controlled more hygienically.
Preferences and Consumption Patterns of Foreign Residents for Korean Traditional Pork Dishes
Seo, Sang Hee ; Kim, Eun Mi ; Kim, Young Boong ; Jeon, Gi Hong ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 769~775
DOI : 10.5851/kosfa.2012.32.6.769
This study was conducted to survey the preference and consumption patterns of foreign residents who live in Seoul and Gyeonggi province about Korean pork dishes. The results of the survey showed that respondents took pork dishes below 2 times a week on average and they replied the best pork dishes were Bulgogi and Samgyeopsal. In the result of survey for the respondents only who have experienced Korean traditional pork dishes to evaluate about appearance, flavor, taste, texture and palatability, Samgyeopsal and Bulgogi showed higher score than other dishes as much as 4.02-4.21 and 3.90-4.26 each, while Sundae had lowest result in the every evaluation survey item as low as 2.79-3.04. The inquiry on the expected popularity for the foreign consumers to evaluate Korean traditional pork dishes with 5 scales resulted that Bulgogi, Galbi gui, Samgyeopsal showed higher popularity score than other dishes but Sundae was lowest in the list. The results of investigate of improvement for these dishes are as followed: too hot for Jeyuk bokkeum, poor taste, appearance, flavor, texture for Jokbal and Sundae, too sweet for Bulgogi, poor appearance, texture for Bossam, Pyeonyuk and Samgyeopsal.
Effect of Single Nucleotide Polymorphism of Endothelial Differentiation G-Protein Coupled Receptor 1 (EDG1) Gene on Marbling Score in Hanwoo
Shin, Sung-Chul ; Chung, Eui-Ryong ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 776~782
DOI : 10.5851/kosfa.2012.32.6.776
Marbling (intramuscular fat) is the most economically important meat quality trait in Hanwoo (Korean cattle). The endothelial differentiation G-protein coupled receptor 1 (EDG1) gene, involved in blood vessel formation, is located within the genomic region of a quantitative trait locus (QTL) for marbling on bovine chromosome 3. Thus, the EDG1 gene can be considered as a positional and functional candidate gene for meat quality in beef cattle. This study aimed to identify single nucleotide polymorphisms (SNPs) in the EDG1 gene and to evaluate their associations with carcass traits in Hanwoo population. We have sequenced a fragment of 5'-UTR of the EDG1 gene and identified one SNP. Genotyping of the g.166A>G SNP marker was carried out using PCR-RFLP analysis in 309 Hanwoo steers in order to evaluate their association with carcass traits. The g.166A>G SNP marker showed a significant effect on the marbling score. Animals with the GG genotype had higher marbling score compared with AA and AG genotypes (p<0.05). This SNP marker also showed a significant additive effects for the marbling score (p<0.05). These results suggest that the EDG1 gene can be used as a molecular marker for DNA marker-assisted selection in order to increase the levels of the marbling score in Hanwoo.
Optimization of the Spreadable Modified Butter Manufacturing by Response Surface Methodology
Suh, Mun Hui ; Lee, Keon Bong ; Baick, Seung Chun ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 783~788
DOI : 10.5851/kosfa.2012.32.6.783
The aim of this study was to optimize the manufacturing condition of spreadable modified butter by RSM. Based on the central composite design, the degree of optimization was expressed as a SFC as a dependent variable (Y, %) determined by NMR with 23 experimental groups. Three independent variables were the contents of butter (
, 35-75%), the contents of grape seed oil (
, 15-35%), and the contents of hydrogenated soybean oil (
, 0-4%). As the result, SFC at
was ranged from 32.37 to 42.76%. In addition, the regression coefficients were calculated for SFC at
by RSREG. The regression model equation for the SFC was
. Consequently, the optimal contents for manufacturing spreadable modified butter were determined as 55.18% for butter, 40.78% for grape seed oil, and 4.08% for hydrogenated soybean oil, respectively. The predicted response value for SFC at
was 30.20%, comparable to the actual experimental SFC value as 29.85%. Finally hardness and spreadability in reference butter and spreadable modified butter produced under the optimal conditions was measured. The hardness in spreadable modified butter was 31.80 N as compared to 69.92 N in reference butter. The spreadability in spreadable modified butter was 5.6 point as compared to reference butter. This difference may be due to the contents of solid fat by butter and hydrogenated soybean oil. This study showed that the SFC value at
could be a suitable indicator for the manufacturing spreadable modified butter to predict important attributes such as mouth feel, hardness and spreadability.
Effects of Dietary Supplementation of Mulberry Leaves Powder on Carcass Characteristics and Meat Color of Broiler Chicken
Park, Chang-Ill ; Kim, Young-Jik ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 789~795
DOI : 10.5851/kosfa.2012.32.6.789
This study was conducted in order to investigate the effects of supplementation diets of mulberry leaves powder on performance, carcass characteristics, blood characteristics, and meat color of chicken meat. Broiler chicks were fed diets containing 0% mulberry leaves powder (Control), 1% mulberry leaves powder (T1), 2% mulberry leaves powder (T2), and 3% mulberry leaves powder (T3) for five weeks. The weight gain, feed intake, and feed conversion were no significant difference among treatment groups. The carcass weight, carcass ratio, gizzard, cecum, heart, and abdominal fat weight were not significantly different. The liver weight significantly decreased by the supplementation of mulberry leaves powder compared to the control (p<0.05). The total cholesterol and LDL-cholesterol concentration of the control were higher than T3, but the HDL-cholesterol concentration, glucose, and albumin of the control were lower than those of the treatment groups (p<0.05). However, there were no significant difference in GPT and triglyceride concentration among treatments. In meat color, the CIE
value of treatment groups (T3) showed significantly higher value compared to the control, however, no difference in the CIE
values was observed among treatment groups. In conclusion, these data indicate that 3% mulberry leaves powder supplementation was most effective in decreasing the total cholesterol and LDL-cholesterol as well as increasing the HDL-cholesterol, glucose, and albumin concentration.
Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods
Nam, Ki-Chang ; Jo, Cheorun ; Lee, Kyung-Haeng ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 796~802
DOI : 10.5851/kosfa.2012.32.6.796
This study was conducted in order to investigate the effect of different drying methods on free amino acids and dipeptide contents, Warner-Bratzler shear force and sensory property of beef jerky products. The drying methods used for this study were sun-drying, shade-drying and hot air-drying methods. The sun-dried beef jerky had the highest free amino acids (277.45 mg/100 g) followed by shade-dried (206.43 mg/100 g) and hot air-dried (111.88 mg/100 g) ones, whereas the amount of dipeptides were the highest in the shade-dried beef jerky followed by sun-dried and hot air-dried ones. The fatty acid composition of the beef jerky was not shown any difference among the beef jerkies with 3 different drying methods. The color
-value of the beef jerky was lower in the hot-air dried, while the
-value was higher in the sun-dried one. The shade-dried jerky showed a lower
-value. The shear force of beef jerky was lower when it was either sun-dried or shade-dried than when it was hot air-dried. Sensory evaluation revealed that hot air-dried beef jerky scored lower than the sun-dried and shade-dried ones (p<0.05). Therefore, using either the sun drying or shade drying methods is more desirable than using the hot air drying method when manufacturing beef jerky for superior physicochemical qualities.
Rheological Properties of Dough and Quality Characteristics of Bread Containing Whey Ferment Cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227
Lee, Jeong-Hoon ; Choi, Mi-Jung ; Chung, Koo-Chun ; Lee, Si-Kyung ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 803~809
DOI : 10.5851/kosfa.2012.32.6.803
This study was carried out to evaluate the effects of whey ferment containing L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 on the quality characteristics of white pan bread. Instrumental analysis such as alveograph, gelatinization temperature, texture analysis, retrogradation rate was determined. In an alveograph test,
value in the treatment was higher than that in the control, but extensibility of dough in the control showed to be higher than in the treatment, so test dough showed more strength than the control. In terms of DSC analysis for gelatinization, temperature there were no significant differences of
between the control and the treatment. In hardness analysis by rheometer, dough containing whey ferment revealed lower values than the control. From the analysis of the organic acid contents, propionic acid was not detected in the control, however 1.13 mg/g of propionic acid was detected in the treatment. In the retrogradation analysis by DSC, the test delayed slightly compared to the control.
Effect of Age on Chemical Composition and Meat Quality for Loin and Top Round of Hanwoo Cow Beef
Cho, Soohyun ; Seong, Pilnam ; Kang, Geunho ; Choi, Soonho ; Chang, Sunsik ; Kang, Sun Moon ; Park, Kyung Mi ; Kim, Youngchun ; Hong, Sunggu ; Park, Beom Young ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 810~819
DOI : 10.5851/kosfa.2012.32.6.810
This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, <5; G2, 6-8; G3, >9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p<0.05) than that in the other groups. There was no difference in age groups for the top round; however, the loin of G1 had lower protein content (p>0.05). Total collagen content was lower in the top round of G3 (p<0.05). The loin and top round muscles of G1 had higher
values and lower Warner Bratzler shear force values than that in the other age groups (p<0.05). The loin muscles of G1 were lower in percentage of cooking loss and higher in the water holding capacity than the loin in the other groups (p<0.05). The loin of G1 had lower total content of saturated fatty acids, whereas the top round of G1 had higher total content of monounsaturated fatty acids and lower total content of polyunsaturated fatty acids than that in the other age groups (p<0.05). Alanine was the highest free amino acid in the loin of Hanwoo beef, followed by glutamine, glycine, isoleucine and proline. The loin of G1 had higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine and lysine than those in the other groups (p<0.05). The loin of G3 contained higher 3-methylbutanal, furfural, octanal, 1-(acetyloxy)-2-propanone, 1-octanol, 2,5-dimethylpyrazine and 2-ethyl-2,5-dimethylpyrazine in volatile flavor components than the loin in G1(p<0.05).
Effect of Dried Yam Extracts on Sausage Quality during Cold Storage
Pak, Jae-In ; Seo, Te-Su ; Jang, Aera ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 820~827
DOI : 10.5851/kosfa.2012.32.6.820
This study was performed to evaluate the effect of yam (Diocorea japonica) extract by methanol on sausage quality during cold storage. Yam extracts were prepared by 70% methanol and concentrated using rotary evaporation. The total phenol contents of the extracts were 123.03 mg/g. 1,1'-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and super oxide dismutase (SOD) activity of the extracts were increased with dose dependently. Nitrite scavenging activity was also increased with the increase of concentration of yam extracts; in particular, 70
of the extracts showed 57.12% of nitrite scavenging activity. Sausages containing yam extracts showed lower pH than that of the control. In color, the lightness (
) of sausages with 1.0% of the yam extracts was lower than that of the control. Redness and yellowness of the sausages with 1.0% of the yam extracts were higher than those of the control. Thiobarbituric acid reactive substances (TBARS) value of the sausage with 1.0% of the extracts was lower than those of the control on days 9 and 12. However, the hardness of the sausage was increased with an increase in yam extracts. From these results, the yam extracts showed high antioxidant activity; moreover, it also retards the lipid oxidation of the sausages during cold storage. The yam extracts could be used as additives to prevent lipid oxidation of the sausage. Further study should be conducted in order to identify the optimum concentration of the extracts in meat products.
Influences of Feeding Seleniferous Whole Crop Barley on Growth Performance, Blood and Carcass Characteristics, and Tissue Selenium Deposition in Finishing Barrows
HwangBo, Soon ; Jo, Ik Hwan ; Kim, Guk Won ; Choi, Chang Weon ; Lee, Sung Hoon ; Han, Ouk Kyu ; Park, Tae Il ; Choi, In Bae ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 828~834
DOI : 10.5851/kosfa.2012.32.6.828
The present study has been conducted to investigate the effects of feeding seleniferous whole crop barley (WCB) to finishing pigs on their growth performance, blood and carcass characteristics as well as on tissue selenium deposition. A total of 40 cross-bred barrows ((Landrace
Duroc) were allotted to five replicates of four treatments. Each replicate was arranged to 2 pigs per pen; the experimental period lasted for 6 weeks. The finishing pigs were fed diets containing 0.1 (non-seleniferous WCB as a control), 0.2, 0.4 and 0.6 ppm of selenium (Se) by supplementing the diets with seleniferous WCB. The isonitrogenous and isocaloric diets containing 5% non-seleniferous or seleniferous WCB were formulated. Feeding seleniferous WCB did not affect (p<0.05) the feed intake and BW gain. Total blood lipid concentration was significantly (p<0.05) decreased with increasing Se levels. Total blood cholesterol concentration for the control was significantly (p<0.05) higher than that for 0.4 and 0.6 ppm of Se treatments. Increasing the Se levels in WCB significantly (p<0.05) decreased blood triglyceride concentration; however, the levels increased immunoglobulin G and selenium concentrations. Feeding seleniferous WCB did not affect the carcass rate, backfat thickness and meat quality as well as yield grades. The Se concentration in the kidney, liver and loin were significantly (p<0.05) increased with increasing levels of seleniferous WCB. The results indicated that feeding seleniferous WCB may improve the blood characteristics related to lipid metabolism and thus, could produce selenium-fortified pork. Moreover, it is shown that the dietary optimal selenium level to depose selenium in porcine tissues by utilizing seleniferous WCB would be 0.4 mg of Se/kg of ration. Moreover, when 100 g of pork produced from pigs raised under such condition is served to consumers, it meets the minimum recommended daily requirements (40
) of dietary selenium proposed by the World Health Organization (1996).
Effect of Stevia and Charcoal as an Alternative to Antibiotics on Carcass Characteristics and Meat Quality in Finishing Pigs
Choi, Jung-Soek ; Lee, Ju-Ho ; Lee, Hyun-Jin ; Jang, Seong-Soon ; Lee, Jae-Joon ; Choi, Yang-Il ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 835~841
DOI : 10.5851/kosfa.2012.32.6.835
This study was conducted to determine effect of dietary reduced antibiotics supplementation on carcass characteristics and meat quality of finishing pigs fed stevia and charcoal. A total of 180 pigs (LYD) were randomly allocated into 3 treatments with 3 replications. Dietary treatments were 1) T1 (control, basal diet, no stevia and charcoal addition, antibiotics both in early and late fattening periods), 2) T2 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics both in early and late fattening periods), 3) T3 (basal diet, 0.3% stevia + 0.3% charcoal, antibiotics in early fattening period only). At each marketing day, pigs were conventionally slaughtered, examined the carcass characteristics and loin (Longissimus) muscles were removed for the meat quality traits. In the carcass characteristics, T3 group showed higher incidence of A carcass grade compared to the other treatments. Backfat thickness was higher in T2 group compared to the others (p<0.05). In the meat quality traits, pH was higher in T1 group than T3 group (p<0.05). Cooking loss was higher in T2 group than T1 group (p<0.05). However, WHC (water holding capacity), drip loss and shear force values did not show any significant differences among treatments. In the panel test, there were no significant differences in tenderness, juiciness, flavor, and total acceptability scores among treatments. As a result, dietary supplementation of reduced antibiotics to finishing pigs fed stevia and charcoal showed similar growth performance and meat quality traits compared to conventional method.
Physicochemical Properties and Tenderness of Hanwoo Loin and Round as affected by Raising Period and Marbling Score
Chin, Koo Bok ; Go, Mi Young ; Lee, Hong Chul ; Chung, Seul Kee ; Baik, Kyung Hoon ; Choi, Chang Bon ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 6, 2012, Pages 842~848
DOI : 10.5851/kosfa.2012.32.6.842
This study was performed to investigate the physicochemical properties and tenderness of Hanwoo loin and round cuts, as affected by various raising periods and marbling scores. Five loin and round cuts with various marbling scores (5-9) from Hanwoo at various raising periods (27, 33, 30 mon) were collected. pH, Hunter color values (L, a, b), chemical composition, cooking loss, vacuum purge, and Warner-Bratzler shear values were evaluated according to two-way analysis of variance. No differences in pH values of Hanwoo loin were observed by raising period and marbling scores (p>0.05), but those of Hanwoo round at 27 mon was the lowest. Increased Hunter color values were observed with the increased marbling score and those at 27 and 30 mon were lower than 33 mon. Redness (a) and yellowness (b) of Hanwoo round cuts with the raising period of 27 mon were higher than those at 30 and 33 mon. The raising period of 27 mon showed higher water holding capacity than those of 30 and 33 mon, regardless of Hanwoo cut. Increased shear values (kgf) of Hanwoo round cuts were observed with increasing raising period (p<0.05). Increased marbling score decreased shear values in loin cuts, but no differences were observed in the round cuts. Based on these results, the parameters measured varied with meat cut, and raising period affected round pH, color, chemical composition, vacuum purge, and shear values. Marbling score affected color, chemical composition, water binding capacity, and shear values in loin cuts (p<0.05), but didn't affect any parameters in round cuts (p>0.05).