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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 33, Issue 6 - Dec 2013
Volume 33, Issue 5 - Oct 2013
Volume 33, Issue 4 - Aug 2013
Volume 33, Issue 3 - Jun 2013
Volume 33, Issue 2 - Apr 2013
Volume 33, Issue 1 - Feb 2013
Selecting the target year
Consumer Hygiene Practices Regarding the Use of Home Refrigerators to Store Meat in the Capital Area of Korea
Lee, Jong-Kyung ; Kim, Eun-Hae ; Lee, Min-A ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 149~154
DOI : 10.5851/kosfa.2013.33.2.149
Food hygiene practices must be maintained from farm to table in order to prevent contamination by microorganisms. This study was conducted to investigate consumer hygiene practices related to the refrigerator storage of meat, including a microbial analysis, monitoring of refrigerator temperatures and consumer surveys of female homeowners in the capital area of Korea. Home refrigerator temperatures were maintained above
in 26 (19.7%) of the 132 houses investigated. The percentage of the refrigerators with a total microbial count over
was 14.4%. No E. coli, Salmonella spp. or Listeria monocytogenes microbes were detected. However, Staphylococcus aureus was detected in 14 houses (10.6%). The only statistically significant difference in hygiene practices between the non-contamination group and contamination group was in the last time of refrigerator cleaning (p<0.01), as determined by the consumer survey. To improve food hygiene when using a refrigerator, raw materials must be packaged, meat should be stored only on a designated shelf, and cooked foods must be contained to prevent cross-contamination. The refrigerator should be cleaned regularly, at least once a month, and refrigerator thermometers should be monitored below
in order to keep food safe.
Development of Kinetic Models Describing Kinetic Behavior of Bacillus cereus and Staphylococcus aureus in Milk
Kim, Hyoun Wook ; Lee, Sun-Ah ; Yoon, Yohan ; Paik, Hyun-Dong ; Ham, Jun-Sang ; Han, Sang-Ha ; Seo, Kuk-Hwan ; Jang, Aera ; Park, Bum-Young ; Oh, Mi-Hwa ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 155~161
DOI : 10.5851/kosfa.2013.33.2.155
This study developed predictive models to evaluate the kinetic behaviors of Bacillus cereus and Staphylococcus aureus in milk during storage at various temperatures. B. cereus and S. aureus (3 Log CFU/mL) were inoculated into milk and stored at
, as well as
, respectively, while bacterial populations were enumerated. The growth data were fitted to the modified Gompertz model to estimate kinetic parameters, including the maximum specific growth rate (
; Log CFU/[
]), lag phase duration (LPD; h), lower asymptote (
; Log CFU/mL), and upper asymptote (
; Log CFU/mL). To describe the kinetic behavior of B. cereus and S. aureus, the parameters were fitted to the square root model as a function of storage temperature. Finally, the developed models were validated with the observed data, and Bias (B) and Accuracy (A) factors were calculated. Cell counts of both bacteria increased with storage time. Primary modeling yielded the following parameters;
: 0.14-0.75 and 0.06-0.51 Log CFU/mL/h; LPD: 1.78-14.03 and 0.00-1.44 h,
: 3.10-3.37 and 2.09-3.07 Log CFU/mL, and
: 7.59-8.87 and 8.60-9.32 Log CFU/mL for B. cereus and S. aureus, respectively. Secondary modeling yielded a determination of coefficient (
) of 0.926.0.996. B factors were 1.20 and 0.94, and A factors were 1.16 and 1.08 for B. cereus and S. aureus, respectively. Thus, the mathematical models developed here should be useful in describing the kinetic behaviors of B. cereus and S. aureus in milk during storage.
Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin
Park, Jae-Hyun ; Choe, Ju-Hui ; Kim, Hyun-Wook ; Hwang, Ko-Eun ; Song, Dong-Heon ; Yeo, Eui-Joo ; Kim, Hack-Youn ; Choi, Yun-Sang ; Lee, Sang-Hoon ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 162~169
DOI : 10.5851/kosfa.2013.33.2.162
We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and microwave oven (MO), on quality characteristics of the duck feet gelatin for improving utilization of duck feet as a novel source of gelatin. The soaking solution of pH 1 among pH 1-14 with unit intervals was selected due to the highest yield. The quality characteristics of the gelatin tested were color, pH, gel strength, viscosity, and melting point. For the extracted gelatin with different methods, the CIE
values were in the following order: MO>PC>WB (p<0.05), WB>PC>MO (p<0.05) and PC>MO>WB (p<0.05), respectively. The gelatin extracted using WB showed the highest pH and that extracted using MO showed the lowest pH (p<0.05). The gel strength, viscosity, and melting point were the highest for MO (p<0.05). The gel strength and melting point were the lowest for PC (p<0.05). No significant difference was found in viscosity between the gelatins extracted using WB and PC (p>0.05). The quality characteristic of duck feet gelatin was affected by extracting methods, and MO extraction can be one of the effective methods for duck feet gelatin.
Antioxidant Activity of Tomato Powders as Affected by Water Solubility and Application to the Pork Sausages
Kim, Hyeong Sang ; Chin, Koo Bok ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 170~180
DOI : 10.5851/kosfa.2013.33.2.170
This study was conducted to evaluate the antioxidant activity of oven-dried (
) tomato powder (TP) as affected by water solubility and to evaluate the effects of TP on the physico-chemical properties, and antioxidant and antimicrobial activities of emulsified pork sausages with two levels of TP (1% and 2 %). After fresh tomatoes were homogenized and dried at
oven, they were extracted by stirring with water. Then, the aqueous solution was filtered, and water soluble and insoluble tomato powders were obtained with freeze drying. In experiment I, total phenolic contents in oven-dried tomato powder, water soluble and insoluble powder were more than 2 g/100 g. The radical scavenging activity and iron-chelation ability of the water-insoluble extracts were higher than those of dried TP and water-soluble extracts. In experiment II, pH values and Hunter L values of pork sausages formulated with TP were reduced. However, hunter a and b values were higher than those of the control, and those effects were increased with increased levels of TP. 2-Thiobarbituric acid reactive substance values of pork sausages containing TP were lower than that of the control during refrigerated storage, regardless of the TP level. These results indicated that TP could be used as a natural color agent and antioxidant in meat products without defects.
Quality Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste during Storage
Lim, Hyun-Jung ; Jung, Eun-Young ; Kim, Gap-Don ; Joo, Seon-Tea ; Yang, Han-Sul ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 181~188
DOI : 10.5851/kosfa.2013.33.2.181
The aim of this study was to investigate the quality properties of beef jerky replaced salt with soy sauce, red pepper paste, and soybean paste. The quality properties of beef jerky including final water activity (
), moisture content, pH, color, shear force, total plate counts, thiobarbituric acid reactive substance (TBARS) values, and sensory evaluations were investigated. The sliced beef samples were marinated in salt (control), soy sauce (T1), red pepper paste (T2), and soybean paste (T3) for 24 h and then dried at
for 6-8 h. The water activity of finished beef jerky varied from 0.72 to 0.70. The water activity for control and T1 samples decreased more rapidly as drying proceeded up to 6 h. The samples with salt replacement showed a lower pH and lightness than the control (p<0.05). The T1 sample showed a significant decrease in total plate counts after 21 d of storage (p<0.05). The TBARS for all treatments increased with storage days (p<0.05). The TBARS were significantly lower in T2 and T3 samples compared to control and T1 until 21 d of storage (p<0.05). The samples with salt replacement showed a lower intensity of saltiness than the control. Sensory evaluations found that the replaced soy sauce of beef jerky samples had better overall acceptability scores than the other treatment samples. It was concluded that replacing salt with soy sauce can delay lipid oxidation and enhance the sensory acceptance of beef jerkies.
Physicochemical Traits, Fatty Acid and Free Amino Acid Compositions of Two-way Crossbred Pork Belly
Lim, Dong-Gyun ; Kim, Kyung-Tai ; Lee, Kyung-Haeng ; Seo, Kang-Seok ; Nam, Ki-Chang ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 189~197
DOI : 10.5851/kosfa.2013.33.2.189
This study was conducted to determine the meat quality characteristics of pork belly from 3 different two-way crossbreeds of Yorkshire
Landrace (YL), Yorkshire
Berkshire (YB), and Yorkshire
Chester White (YC), which were domesticated for Korean consumers. Twenty pigs from each crossbreed (total n=60) were randomly selected when they reached the 110-120 kg range of market weight, slaughtered, and cooled at
for 24 h. The pork bellies on the left side of the cooled carcasses were then sampled and analyzed. The pH of pork bellies was the lowest in YC among the crossbreds. There was no significant difference in fat content by crossbred, but YB bellies had the lowest moisture content (p<0.05). The cooking loss of YB bellies was lower than those of others (p<0.05). The TBARS values in YB was significantly higher than those of the others at 14 d. YL bellies had a higher percentage of stearic acid, oleic acid, and MUFA than the other breeds, while YB and YC had a higher percentage of myristic acid, linoleic acid, linolenic acid, and n-6 fatty acids than the YB (p<0.05). PUFA content and P/S were significantly higher in YC compared with YL. Except for arginine, the concentrations of most free amino acids were higher in YB bellies than in others, (p<0.05). Sensory evaluation scores of bellies were higher for YC than for other breeds (p<0.05).
The Application of Parallux
System for Multi-Detection of (Fluoro)quinolone Class Antibiotics Residues in Raw Bovine Milk
Park, Hong-Je ; Kim, Gyung-Dong ; Han, Kyu-Ho ; Lee, Chi-Ho ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 198~204
DOI : 10.5851/kosfa.2013.33.2.198
This study aimed to apply the Parallux system to detect (fluoro)quinone antibiotics residues in raw bovine milk. The immunogen enabled the generation of a specific antiserum with a titer of 1/40,000. The
kit using the antibody displayed
value of 10 to 150 ppb for (fluoro)quinolone antibiotics.
kit was also sensitive for the detection of incurred (fluoro)quinolone at Korean Maximum Residual Levels in raw bovine milk as the result of dose response test. Cross reactivities of the antibody with the common (fluoro)quinolones were determined to be norfloxacin, 100%; enrofloxacin, 100%; ciprofloxacin, 100%; danofloxacin, 100%; nalidixic acid, 40%. Lower detection limit (LOD) values of the
kit in raw bovine milk were determined to be norfloxacin, 4 ppb; enrofloxacin, 5 ppb; danofloxacin, 5 ppb; ciprofloxacin, 5 ppb and nalidixic acid, 10 ppb. The
kit was run 8 times with five different concentrations of norfloxacin to determine the coefficient of variation (CV, %) of intra-assay, which was between 2.7% and 11.8%. To confirm the precision among kit batches for the inter-assay, five different batch kits were tested with 2 different concentration of norfloxacin. The CVs of the inter assay were 4.2% at 50 ppb, and 7.2% at 10 ppb norfloxacin, respectively.
Effects of Salicornia herbacea Powder on Quality Traits of Sun-Dried Hanwoo Beef Jerky during Storage
Lim, Dong-Gyun ; Choi, Kap-Sung ; Kim, Jong-Ju ; Nam, Ki-Chang ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 205~213
DOI : 10.5851/kosfa.2013.33.2.205
The objective of this study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with Salicornia herbacea (SH). Sliced Hanwoo beef shank were marinated and sun-dried at
, relative humidity (RH) 30-35% for 3.5 h. The physicochemical and microbiological traits of the Hanwoo beef jerky were analyzed during the aerobically packaged storage at
. The water activities of beef jerky with 0.5% and 1.0% SH were lower than those of the control at 0 d (p<0.05). The pH values of beef jerky with SH were significantly higher than those of the control (p<0.05). The beef jerky with SH and ascorbic acid showed significantly lower TBARS values than the control (p<0.05). The beef jerky with SH showed a significantly lower redness (
) than the control (p<0.05). Total plate count (TPC) of beef jerky with 1.0% SH was significantly lower than that of the control during the storage of 20 d (p<0.05). Yeast/mold was detected in the control and beef jerky with SH after storage periods of 10 and 20 d, but was not detected in jerky with ascorbic acid. With regard to the sensory properties, beef jerky with SH showed significantly greater flavor scores than the others (p<0.05). The result shows that SH powder can be used to increase the sensory quality and microbial safety of beef jerky.
Effect of Different Cations on Pidan Composition and Flavor in Comparison to the Fresh Duck Egg
Ganasen, Palanivel ; Benjakul, Soottawat ; Hideki, Kishimura ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 214~220
DOI : 10.5851/kosfa.2013.33.2.214
The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2%
treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2%
. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with
. Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2%
reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2%
showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2%
treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2%
treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.
Effects of Mungbean Flour Level in Combination with Microbial Transglutaminase on Physicochemical and Textural Properties of Low-salt Pork Model Sausages
Lee, Hong Chul ; Chin, Koo Bok ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 221~228
DOI : 10.5851/kosfa.2013.33.2.221
This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.
Microencapsulation of Lactic Acid Bacteria (LAB)
Feucht, Andreas ; Kwak, Hae-Soo ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 229~238
DOI : 10.5851/kosfa.2013.33.2.229
Lactic acid bacteria (LAB) are added to different food products for a long time due to health beneficial effects on human host. LAB is applied in dairy products, such as yoghurt, cheese, and various fermented products, and also in non-dairy products, such as sausages. However, reaching the human gut alive as well as in a sufficient cell amount to exert positive health effects is still a big challenge, due to LAB sensitive character and vulnerability against harsh and detrimental conditions in human digestive system. Keeping physiological activity of sensitive LAB strains alive is for the formulation of novel food products with a probiotic health claim of utmost interest, thus microencapsulation has been applied and investigated as a promising technique for a good and reliable protection. Microencapsulation allows reduced cell injury or cell loss by retaining cells within the encapsulating membrane and can be enforced by spray-drying, emulsion, extrusion, and a range of other technologies in combination with an appropriate coating material, such as alginate, chitosan, and mixture of these two polymers. In this review, established and well-studied microencapsulation techniques with their favored coating materials, as well as the recent applications of microencapsulated LAB into dairy products will be discussed.
First Report on Isolation of Salmonella Enteritidis from Eggs at Grocery Stores in Korea
Kim, Young Jo ; Song, Bo Ra ; Lim, Jong Su ; Heo, Eun Jeong ; Park, Hyun Jung ; Wee, Sung Hwan ; Oh, Soon Min ; Moon, Jin San ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 239~243
DOI : 10.5851/kosfa.2013.33.2.239
Salmonella Enteritidis is responsible for causing foodborne diseases upon consumption of egg products. While cases of S. Enteritidis isolation from eggs have been reported in other countries, no such cases have previously been reported in Korea. In this study, we report the first isolation and identification of S. Enteritidis from domestically distributed eggs in Korea. Eggs were collected from eight countrywide grocery stores during different seasons between 2011 and 2012. Egg contents and washing solution of egg shells were incubated in buffered peptone water, and the enriched broth was further enriched in tetrathionate broth and Rappaport-Vassiliadis. The secondary enriched broth was streaked on xylose lysine desoxycholate agar. The suspected colonies were confirmed to S. Enteritidis by a biochemical test, serotyping, and PCR test. Genetic relatedness among the isolates was analyzed using Diversilab Salmonella kit. Three strains of S. Enteritidis were isolated from egg contents and egg shells collected from grocery stores of the Eumseong-city in the fall of 2011. All three stains showed resistance to chloramphenicol, streptomycin, nalidixic acid, and ampicillin by the disk diffusion method. In addition, the isolates showed more than 99% DNA homology, indicating that they were presumably identical strains. Therefore, there is a requirement to monitor and control against S. Enteritidis from eggs in Korea.
Effects of Injection and Tumbling Methods on the Meat Properties of Marinated Beef
Ku, Su Kyung ; Kim, Hee Ju ; Yu, Seung Chul ; Jeon, Ki Hong ; Kim, Young Boong ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 244~250
DOI : 10.5851/kosfa.2013.33.2.244
The objective of this study was to investigate the effects of marinade condition (injection and tumbling process) on the physicochemical and sensory characteristics of marinade steak. The pH of marinade steaks was in the range of 5.26-5.51, with the highest level in the injection/tumbling (IT) treatment, while injection processes tended to result in higher pH levels (p<0.05). Salinity and sweetness contents were determined to be the highest in the IT treatment. Cooking loss was highest in the control (Immersion, 6 hr), but there were no significant differences between control and injection/tumbling, injection/ vacuum/tumbling (IVT), and vacuum/tumbling treatments. Hardness was in the range of 8.01-13.99 kg, with the lowest level observed for the IVT treatment, and the highest level observed for the control. However, there were no significant differences in hardness between injection process treatments and non-injection process treatments. Therefore, injection and tumbling processes have a similar effect on meat tenderness. In the sensory evaluation, there was a significant difference between the control, injection and tumbling process treatments in terms of tenderness, texture preference and taste. These results suggest that injection and tumbling processes improved tenderness, product yield and sensory preference in meat products.
Effects of Spent Layer Crushed Breast Addition on the Quality of the Cremi during Storage
Jin, Sang-Keun ; Park, Jae-Hong ; Shin, Daekeun ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 251~257
DOI : 10.5851/kosfa.2013.33.2.251
To evaluate the effects of surimi substitution to spent laying hen crushed breast meat on the quality of the Cremi during storage, this study was conducted. Spent laying hen breast meat was crushed using a silent cutter, which is normally adapted to the sausage process. The Cremis were manufactured by the addition of 5 or 10% CSBM and separated to three different groups including control and 5 (05CM) and 10% crushed meat (10CM) treatments. All cremis were packaged and stored at
for 3 weeks, and the analysis for the determination of physicochemical and sensory properties of cremi was conducted on week 0 and 3 of storage only. Moisture content was significantly differed depending on storage days and both 05CM and 10CM had high moisture content as compared to that of control (p<0.05). In addition, TBARS was lowered when surimi was substituted up to 10% CM as compared to cremis manufactured by the addition of 5% CM. The cremis sampled from 05CM and 10CM treatments had low in CIE
, in contrast showed high in CIE
than control (p<0.05). The substitution of surimi to CM did not influence on sensory characteristics even though shear force and gel characteristics were affected (p<0.05). In conclusion, the results indicate that although significantly lowered shear force and gel characteristics were determined in 05CM cremis (p<0.05), trained sensory panels did not recognize the differences of 5 or 10% CM addition. Therefore, it seems that the substitution of surimi up to 10% CM may be secured and economically considerable.
Anti-oxidative and Neuroprotective Activities of Pig Skin Gelatin Hydrolysates
Kim, Dong Wook ; Park, Kimoon ; Ha, Goeun ; Jung, Ju Ri ; Chang, Ounki ; Ham, Jun-Sang ; Jeong, Seok-Geun ; Park, Beom-Young ; Song, Jin ; Jang, Aera ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 258~267
DOI : 10.5851/kosfa.2013.33.2.258
This study was conducted to determine the antioxidative and neuroprotective effect of pig skin extracts (PS) and pig skin gelatin hydrolysates (LPS) using a human neuroblastoma cell line (SH-SY5Y). The extraction yield of PS was 3 fold higher than that of LPS. The protein content of PS was about 10 fold higher than that of LPS (p<0.05). Also LPS increased antioxidative activity dose dependently, and the activity was significantly higher than PS at all concentration (p<0.05). DPPH radical scavenging activity of LPS at 50 mg/mL was 92.97%, which was similar to
vitamin C as a positive control. ABTS radical scavenging activity of LPS (20 mg/mL) was 89.83% and oxygen radical absorbance capacity of LPS at 1 mg/mL was
Trolox Equvalent/g. No significant change of human neuroblastoma cells was determined by MTT test. Cell death by oxidative stress induced by
and amyloid beta 1-42 (
) was protected by LPS rather than PS. Acetylcholine esterase was significantly inhibited, by up to 33.62% by LPS at 10 mg/mL. Therefore, these results suggest that pig skin gelatin hydrolysates below 3 kDa have potential to be used as anti-oxidative and neuroprotective functional additives in the food industry, while further animal test should be determined in the future.
Antioxidant Activities of Water or Methanol Extract from Cherry (Prunus yedoensis) and Its Utilization to the Pork Patties
Choi, Pil Soo ; Kim, Hyeong Sang ; Chin, Koo Bok ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 268~275
DOI : 10.5851/kosfa.2013.33.2.268
This study was performed to investigate the antioxidant activity of cherry added into meat products. Water and methanol were used to extract the antioxidant compounds from cherry. Total phenolic compounds of the methanol and water extract of cherry were 2.17 g/100 g and 2.77 g/100 g, respectively. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of methanol extract showed similar activities to those with ascorbic acid at all concentrations (from 0.1% to 2.0%). Especially, water extract of cherry showed similar activity to those of ascorbic acid (AA), and methanol extract, when 2% of cherry extract was added. The reducing power of cherry was not comparable to those with AA, however no differences in reducing power were observed between the water and methanol extract. The iron chelating ability of cherry was observed in the range of 17.8-94.0% at both water and methanol extracts. An increased iron chelating ability was observed with increased concentration up to 2%. Iron chelating ability for water extract of cherry tended to be lower than those with methanol extract. After pork patties were manufactured with methanol extract of cherry at 0.5 and 1.0%, physicochemical properties, lipid oxidation and microbial changes of patties were measured. The addition of methanol extract of cherry reduced pH, brightness, redness, yellowness and thiobarbituric acid reactive substance (TBARS). During 14 d of storage, pH, TBARS and microbial counts were increased, while redness and yellowness values were decreased. Since the addition of methanol extract of cherry lowered TBARS during storage, it could be used as a natural antioxidant in meat products.
Effect of Garcinia cambogia Extract-containing Dip-sauce for Meat on Lipid Accumulation and Body Weight Reduction in Rats Fed High-fat Diet
Kang, Eun Sil ; Hwang, Jung Seok ; Kim, Min-Hwa ; Kim, Hye Jung ; Lee, Chang-Kwon ; Seo, Han Geuk ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 276~280
DOI : 10.5851/kosfa.2013.33.2.276
Obesity, the leading metabolic disease, is a prevalent health problem in industrialized countries and is closely associated with coronary heart disease, hypertension, diabetes, and even cancer. In this study, we investigated the effects of dip-sauce for meat containing Garcinia cambogia extract (GC) on the lipid accumulation and body weight reduction in rats fed high-fat diet for three months. Eighteen Sprague Dawley male rats of five-week-old were randomly assigned to one of three groups; normal chew diet (NCD) group, high-fat diet plus GC-noncontaining dip-sauce (HFD) group, and HFD plus GC-containing dip-sauce (HFD+GC) group. Co-administration of GC-containing dip-sauce (5 g/kg body weight/day) with HFD significantly attenuated cumulative body weight gain, compared with NCD or HFD groups. Both epididymal and perirenal fat pad weights in the HFD plus GC group were significantly lower than those of HFD or NCD groups. Administration of GC-containing dip-sauce also resulted in significant reduction in the serum levels of total cholesterol, total lipid, and triglyceride, compared with NCD or HFD groups. Thus, GC-containing dip-sauce confers beneficial effects to pathological states associated with metabolic disorder via its anti-obesity and lipid lowering properties.
Proteomic Analysis and Protective Effects of Outer Membrane Proteins from Salmonella Gallinarum in Chickens
Sun, Jisun ; Cho, Youngjae ; Jang, Joo-Hyun ; Kang, Zheng-Wu ; Han, Jang-Hyuk ; Hahn, Tae-Wook ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 281~286
DOI : 10.5851/kosfa.2013.33.2.281
Salmonella Gallinarum (SG) is known as an important pathogen that causes fowl typhoid in chickens. To investigate SG outer-membrane proteins (OMPs) as a vaccine candidate, we used proteomic mapping and database analysis techniques with extracted OMPs. Also, extracted OMPs were evaluated in several aspects to their safety, immune response in their host and protective effects. Our research has established a proteomic map and database of immunogenic SG-OMPs used as inactive vaccine against salmonellosis in chickens. A total of 22 spots were detected by 2-dimensional gel electrophoresis and immunogenic protein analysis. Eight spots were identified by Matrix-Assisted Laser Desorption/Ionization-Time of Flight-Mass spectrometry (MALDI-TOF-MS) and peptide mass fingerprinting (PMF) and categorized into four different types of proteins. Among these proteins, OmpA is considered to be an immunogenic protein and involved in the hosts' immune system. To estimate the minimum safety dose in chickens, 35 brown layers were immunized with various concentrations of OMPs, respectively. Consequently, all chickens immunized with more than a
dose were protected against challenges. Moreover, intramuscular administration of OMPs to chickens was more effective compared to subcutaneous administration. These results suggest that the adjuvanted SG-OMP vaccine not only induces both the humoral and cellular immune response in the host but also highly protects the hosts' exposed to virulent SG with
OMPs extracted by our method.
Effect of Quality Grade on the Physicochemical and Sensory Properties of Hanwoo
Kim, Bum-Keun ; Park, Chan-Eun ; Lee, Eun-Ji ; Kim, Yun-Sook ; Kim, Byung-Sam ; Kim, Jong-Chan ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 2, 2013, Pages 287~293
DOI : 10.5851/kosfa.2013.33.2.287
This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade
, 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p<0.05). In contrast, increasing quality grade correlated with significant increase in crude fat contents (from 8.18% to 19.55%). Crude fat contents showed a negative correlation with moisture content (r=-0.966), myoglobin content (r=-0.998), and WBs (r=-0.969). In sensory evaluation experiments it was revealed that quality grades were associated with significantly altered (all p<0.05) flavor, taste, juiciness, tenderness, and overall acceptability. Moisture contents showed negative correlation with taste (r=-0.969) and overall acceptability (r=-0.988). Crude fat contents showed significant correlation with taste (r=0.971), tenderness (r=0.983) and overall acceptability (r=0.968). WBs showed negative correlation with taste (r=-0.957) and overall acceptability (-0.978). The marbling score of fresh meat showed significant correlation with taste (r=0.958), juiciness (r=0.953), and overall acceptance of cooked meat. These results could be used as a fundamental dataset to evaluate the effect of quality grade on the physicochemical and sensory characteristics of Hanwoo beef.