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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 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
Synthesis of Galactooligosaccharides in the Cheese Whey-based Medium by a Lactase from Lactobacillus paracasei YSM0308
Song, Tae-Suk ; Lee, Kyung-Sang ; Kang, Seung-Bum ; Yoo, Seong-Ho ; Lee, Jong-Ik ; Yoon, Sung-Sik ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 565~571
DOI : 10.5851/kosfa.2013.33.5.565
-galactohydrolase [EC220.127.116.11], commonly called lactase, mediates galacto-oligosaccharide (GOS) synthesis under conditions of high substrate concentrations. Also, lactase hydrolyzes
) lactose into glucose and galactose, the latter is successively transferred to free lactose to make various oligosaccharides via transgalactosylation. GOS is non-digestible to human digestive enzymes and has been used as a functional prebiotics. Among the 24 lactic acid bacteria (LAB) strains used, Lactobacillus paracasei YSM0308 was selected based on its exhibition of the highest
-galactoside hydrolysis activity, and the crude lactase was prepared for examination of reaction conditions to affect the GOS synthesis. Lactase activity was measured with a spectrophotometer using ONPG (o-nitropheyl
-D-galactopyranoside) method. Lactase activity was not detected in the culture supernatant and was mostly present in the cell pellet after centrifugation. Activity of the crude lactase preparation ranges from102 to 1,053 units/mL, with the highest activity determined for L. paracasei YSM0308. Optimal conditions for GOS synthesis are as follows: concentration of whey powder, pH, temperature, and time were 30%, pH 6.5-7.0,
, and 4 h, respectively. The final GOS concentration was 19.41% (w/v) by the crude YSM0308 lactase, which was obtained from strain YSM0308 grown in the 10% (w/v) reconstituted whey-based medium.
Physicochemical and Sensory Properties of Restructured Jerky with Four Additives
Ku, Su Kyung ; Park, Jong Dae ; Lee, Nam Hyuck ; Kim, Hee Ju ; Kim, Young Boong ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 572~580
DOI : 10.5851/kosfa.2013.33.5.572
This study was carried out to evaluate the effect on properties of restructured jerky by the addition volume of additives. The treatments were divided into glutinous rice flour, potato starch, soybean and acorn powder. Moisture content, water activity (
), thiobarbituric acid reactive substances (TBARS), color, yield and sensory evaluation were performed. The moisture contents of four types of restructured jerkies were in the range of 8.92-12.47%, and were lower than that of the control (17.92%). Water activity tended to decreased with increasing addition of all treatments. The restructured jerkies containing glutinous rice flour, potato starch, soybean and acorn powder had lower TBARS than the control. The drying yield tended to increase with increasing amount of additives. In the sensory evaluation results, the highest overall acceptability was found in jerky containing glutinous rice flour, potato starch, and acorn powder when the addition was 9%, while that for soybean powder was determined to be 5%. These results suggest that 9% additions of glutinous rice flour, potato starch or acorn, or 5% soybean powder are optimal addition volumes for the preparation of restructured jerkies.
Effects of Supercritical Carbon Dioxide Treatment on Meat Quality and Sensory Evaluation in Soy Sauce and Hot-pepper Paste Marinated Pork
Choi, Young Min ; Lee, Sang Hoon ; Choe, Jee Hwan ; Kim, Kyoung Heon ; Rhee, Min Suk ; Kim, Byoung Chul ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 581~586
DOI : 10.5851/kosfa.2013.33.5.581
The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-
) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa
for 10 min. The SC-
treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC-
treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC-
treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC-
applied at 15.2 MPa and
for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC-
treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.
Consumption of Water-Soluble Egg Yolk Extract on Growth Rate, Changes in Blood Cholesterol Levels, and Immune Modulation in BALB/c Mice
Lee, Won-Young ; Lee, Ran ; Kim, Hee-Chan ; Lee, Kyung-Hoon ; Noh, Kyung Sook ; Kim, Hyoun Wook ; Kim, Ji-Hyuk ; Ahn, Dong-Uk ; Jang, In-Surk ; Jang, Aera ; Lee, Hoon-Taek ; Song, Hyuk ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 587~594
DOI : 10.5851/kosfa.2013.33.5.587
Egg consumption has been limited to avoid cardiovascular diseases such as atherosclerosis and hyperlipidemia, because the yolk contains high levels of cholesterol. This study was conducted to evaluate the effect of the water-soluble component of egg-yolk on the growth efficiency, immune modulation, and changes in serum lipid levels in BALB/c mice. A total 5 wk old 120 BALB/c male mice were divided into 4 groups and were fed 0, 2, 10, and 20 mg/d water-soluble egg yolk extract (WSEYE) for 5 wk. Water-soluble egg yolk extract (WSEYE) uptake resulted in a significant reduction in daily weight gain and feed efficiency rate (FER). The mouse groups treated with 2 and 20 mg/d WSEYE showed a significant increase in populations of monocytes at the third wk and B-lymphocyte activity at the fifth wk. In addition, WSEYE uptake did not influence serum immunoglobulin E levels. In serum lipid-profile studies, treatment of WSEYE did not alter total cholesterol and low-density lipoprotein levels; however, blood triglyceride levels were significantly diminished in mice treated with 2 mg/d at the third wk (p<0.05), and the level of high-density lipoprotein was significantly increased in the mice group treated with 2 and 10 mg/d WSEYE after 5 wk (p<0.05). Taken together, the data demonstrate the beneficial effects of WSEYE in the diet on immune modulation and serum lipid profiles in mouse models; therefore, this study suggests that ingestion of water-soluble fraction of egg yolk might not be related to the increased risk of heart disease, but can be an excellent candidate for maintaining health.
Physiological Characteristics and GABA Production of Lactobacillus plantarum K255 Isolated from Kimchi
Park, Sun-Young ; Kim, Kee-Sung ; Lee, Myung-Ki ; Lim, Sang-Dong ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 595~602
DOI : 10.5851/kosfa.2013.33.5.595
As a major inhibitory neurotransmitter of the central nervous system in animals,
-aminobutyric acid (GABA) has several physiological functions, such as anti-hypertensive, diuretic, tranquilizer and anti-stress effects in human. In order to determine strains with high GABA producing ability and glutamate decarboxylase (GAD) activity, 273 bacteria were isolated from various types of Kimchi. Strain K255 contained
of GABA in MRS broth containing 1% MSG,
of GABA in MRS broth containing 2% MSG and
of GABA in MRS broth containing 3% MSG. It showed that K255 had the highest GABA production ability compared to other commercial lactic acid bacteria. K255 was identified as Lactobacillus plantarum based on its API carbohydrate fermentation pattern and 16S rDNA sequence. K255 was investigated for its physiological characteristics. The optimum growth temperature of K255 was
and cultures took 13 h to reach the pH 4.4. K255 showed more sensitive to bacitracin in a comparison of fifteen different antibiotics, and showed most resistance to kanamycin and vancomycin. Moreover, it was comparatively tolerant to bile juice and acid and displayed resistance to Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, with rates of 30.8%, 29.7%, and 23.4% respectively. These results demonstrate that K255 could be an excellent strain for the production of functional products.
Effect of Charcoal Broiling on the Formation of Volatile Compounds in Gamma-Irradiated Dakgalbi, a Korean Chicken-Based Food
Kang, Geon-Ok ; Yoon, Young-Min ; Kim, Jae-Kyung ; Song, Beom-Seok ; Byun, Eui-Baek ; Kim, Jae-Hun ; Lee, Ju-Woon ; Park, Jong-Heum ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 603~609
DOI : 10.5851/kosfa.2013.33.5.603
The purpose of this study is to evaluate the change of volatile compounds in Dakgalbi cooked by charcoal broiling. Fresh deboned and marinated chicken meat was cooked by electric-pan frying or charcoal broiling and subsequently irradiated with a dose of 0, 10 and 20 kGy. Volatile components from Dakgalbi were analyzed using solid phase micro-extraction gas chromatography - mass spectrometry (SPME GC-MS) and identified through the comparison of mass spectrum database. SPME GC-MS analysis shows that a total of 32 volatiles were identified. Among them, aldehydes such as hexanal and octanal, which have relevance to off-flavors such as green, paint, metallic, bean and rancid were detected in Dakgalbi cooked by both methods. However, the contents were less detected in the Dakgalbi cooked by charcoal broiling than in the Dakgalbi cooked by electric-pan frying. Gamma-irradiation caused the change in the formation of these aldehydes in cooked Dakgalbi. The irradiation significantly increased the contents of hexanal and octanal in Dakgalbi cooked by electric-pan frying and a similar increase was found in Dakgalbi cooked by charcoal broiling. However, the contents of the off-flavors were much less in the latter. The results suggest that charcoal broiling might be more effective than electric-pan frying for the reduction of the contents of off-flavor such as hexanal and octanal increased in Dakgalbi by gamma-irradiation.
Comparison of Polymerase Chain Reaction, Real-time Polymerase Chain Reaction, and Loop-Mediated Isothermal Amplification for the Detection of Cronobacter sakazakii in Milk Powder
Kim, Young-Joo ; Seo, Sheungwoo ; Wang, Xiaoyu ; Seo, Dong Joo ; Lee, Min Hwa ; Son, Na Ry ; Lee, Bog-Hieu ; Choi, Changsun ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 610~616
DOI : 10.5851/kosfa.2013.33.5.610
Loop-mediated isothermal amplification (LAMP) is an emerging detection technology for the amplification of DNA under isothermal conditions. The aim of this study was to develop a rapid and reliable LAMP technique for the detection of Cronobacter sakazakii in milk powder. In order to enhance the sensitivity and specificity, LAMP primers targeting outer membrane protein A (ompA) gene of C. sakazakii were designed using Explorer V4 software. Thirty seven C. sakazakii strains and 13 pathogenic microorganisms were used for comparative detection of C. sakazakii using polymerase chain reaction (PCR), real-time PCR, and LAMP. LAMP developed in this study could specifically detect C. sakazakii strains without cross-reactivity with other foodborne pathogens. LAMP products amplified from ompA gene of C. sakazakii were digested with with HhaI and NruI enzyme. The specificity of LAMP was confirmed by restriction fragment length polymorphism (RFLP) analysis. LAMP could detect C. sakazakii within 1 h without bacterial culture and its detection limit was as low as 1 CFU/mL C. sakazakii in milk. In the comparison of the sensitivity, LAMP showed 10,000- and 100-times higher detection limit than PCR or real-time PCR, respectively. Therefore, this study can conclude that LAMP is a rapid and reliable detection technique for C. sakazakii contaminated in powdered milk.
Risk Assessment of Heavy Metals through Modified Milk Powder and Formulas
Choi, Hoon ; Kim, Hyung-Soo ; Park, Sun-Hee ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 617~625
DOI : 10.5851/kosfa.2013.33.5.617
The present study was carried out to assess dietary exposure and risk for the infant population by lead (Pb), cadmium (Cd), and arsenic (As) exposure through modified milk powder and formulas. Analysis of heavy metals was performed using a microwave device and inductively coupled plasma-mass spectrometry, the method for which was fully validated. Various samples (n=204), including modified milk powder, modified milk, follow-up modified milk powder, infant formula and follow- up formula, were collected from retail outlets and markets across Korea. The mean contents of heavy metals were Pb 0.0004 (modified milk)-0.010 (infant formula) mg/kg, Cd 0.002 (modified milk)-0.007 (follow-up formula) mg/kg, and As 0.004(modified milk)-0.040 (infant formula) mg/kg, respectively. For risk assessment, daily intakes of heavy metals through maximum intake of modified milk powder and formulas were calculated and compared with reference doses established by JECFA and WHO. The dietary exposures of heavy metals were
As/d, corresponding to 2.0-4.5%, 7.1-16.0%, and 0.4-0.9% of reference doses, respectively. Therefore, the level of overall dietary exposure to heavy metals for Korean infant through food intake was below 20% of the reference dose, indicating a low risk to infant consumers.
Antioxidant Activity of the Oven-dried Paprika Powders with Various Colors and Phycochemical Properties and Antioxidant Activity of Pork Patty Containing Various Paprika Powder
Shim, Yong Woo ; Chin, Koo Bok ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 626~632
DOI : 10.5851/kosfa.2013.33.5.626
This study was performed to determine the antioxidant activity of the oven-dried paprika powder as affected by the color differences of paprika and to evaluate physicochemical characteristics and antioxidant activity of pork patties with various levels of paprika powders. The total phenolic contents of the paprika were not affected by color and solvent (p>0.05). The methanol extracted paprika powder showed higher DPPH radical scavenging activity than water extracted counterpart, and no differences were observed at concentration of 0.5% as compared to the reference (ascorbic acid) (p>0.05). In all treatments, the iron chelating ability increased with increasing concentrations. At a concentration of 1.0%, methanol extracts of orange paprika (MOP) and water extracts of red paprika (WRP) were not different from the reference, (ethylendiaminetetraacetic acid, EDTA). The paprika color and extraction solvent didn't affect reducing power of paprika powder at each concentration (p>0.05). Pork patties with red paprika powder were higher redness values than those with orange ones, regardless of addition level. The addition of red paprika increased the yellowness, and patties with 1.0% orange paprika powder showed the highest value. TBARS values were decreased with increasing paprika powder, especially, patties with 1.0% paprika powder were lower TBARS than those with 0.5% paprika powder, resulting in similar to those with ascorbic acid (p>0.05). Although the microbial counts increased with storage time, paprika powders did not inhibit microorganisms during storage. In conclusion, paprika powders could be used as a natural antioxidant in meat products, regardless of paprika color.
Physicochemical Meat Quality and Fatty Acid Compositions of Striploin, Chuck Tender, Eye of Round Muscles from Holstein Steer Beef Slaughtered at Different Fattening Periods
Cho, Soohyun ; Seong, Pilnam ; Kang, Geunho ; Choi, Soonho ; Kang, Sun Moon ; Park, Kyung Mi ; Kim, Youngchun ; Kwon, Eungki ; Park, Beom Young ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 633~639
DOI : 10.5851/kosfa.2013.33.5.633
This study was performed to investigate the physicochemical properties of striploin (m. longissimus dorsi), chuck tender (m. supraspinatus) and eye of round (m. semitendinosus) of Holstein steer beef produced from different fattening groups (18, 21, 24 mon-old). The intramuscular fat contents were significantly higher in striploin (9.14%) and eye of round (4.31%) from 24 mon-old groups when compared to the same cuts (6.53% and 2.63%) from 18 mon-old groups, respectively. Three muscles from 18 mon-old group had significantly higher moisture contents (%) than those from the other groups (p<0.05). The protein contents were significantly higher in chuck tender (19.39%) and eye of round (21.09%) from 24 mon-old group than 18- and 21 mon-old groups (p<0.05). There were not significantly different in collagen contents among three fattening groups. In meat color, striploin, chuck tender and eye of round from 21 mon-old group had significantly higher CIE
(10.87) values than those from the other groups (p<0.05). Warner-Bratzler shear force values (WBS) for three muscles were significantly lower in 24 mon-old group than the other groups (p<0.05). The oleic acids (C18:1n9) contents of three muscles from 24 mon-old group were highest (p<0.05) among three groups. Total contents of MUFA were significantly higher and total contents of PUFA including arachidonic acids (C20:4n6) were significantly lower in chuck tender and eye of round muscles from 24 mon-old group (p<0.05).
Evaluation of Benzoic Acid Level of Fermented Dairy Products during Fermentation
Lim, Sang-Dong ; Park, Mi-Sun ; Kim, Kee-Sung ; Yoo, Mi-Young ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 640~645
DOI : 10.5851/kosfa.2013.33.5.640
The purpose of this study was to utilize the results as a basic data of benzoic acids in animal products that didn't mention in the quality standard of National Veterinary Research and Quarantine Service (NVRQS) to solve the conflict of international trade and administration. Set-Pak method listed in the quality standard of NVRQS, faster than auto distillation methods with same recovery selected as a pre treatment for the determination of benzoic acid. The regression curve of benzoic acid with Sep-Pak method was linear with the
value of 0.999 and the limit of detection (LOD) and limit of quantitation (LOQ) was 0.058 mg/kg and 0.176 mg/kg, respectively. The benzoic acid in the fermented milk was detected after the fermentation stage by addition of starter culture with the level of 2.28~10.48 mg/kg and 0~16.5 mg/kg in the commercial fermented milk products without detection by the addition of syrup. In case of cheese products, the benzoic acids level was influenced by the curd formation (Camembert cheese) and the quality of natural cheese (processed cheese), by the way, the benzoic acid level of commercial natural cheese was 0~4.2 mg/kg, processed cheese was 0~20.8 mg/kg, respectively. Based on this result, it may be possible to utilize as a basic data for the systematic control the level of natural benzoic acids in raw material, processing and final products of animal origin.
Determination of Volatile Flavor Compounds during Storage of Cereal Added Yogurt using HS-SPME
Lim, Chan-Mook ; Jhoo, Jin-Woo ; Kim, Gur-Yoo ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 646~654
DOI : 10.5851/kosfa.2013.33.5.646
In this study, quantitative analysis of major volatile flavor compounds from yogurt was conducted using headspace-solid phase microextraction (HS-SPME) GC-FID analysis technique, and the changes of volatile aroma compounds during the storage period were evaluated. The yogurt was prepared with the addition of 2% cereals, such as, white rice (WR), brown rice (BR), germinated brown rice (GBR) and saccharified germinated brown rice (SGBR). After fermentation, the products were stored at
for 15 d. The major volatile aroma compounds in yogurt, such as acetaldehyde, acetone, diacetyl and acetoin were able to be extracted using HS-SPME technique efficiently. The regression (
) value of standard curve prepared with various concentrations of individual flavor chemicals was analyzed over 0.9975, and reproducibility was acceptable to apply quantitative analysis. The analysis of volatile components of control sample during storage showed that the acetaldehyde on 0 d was 10.83 ppm, and that contents were increased to 15.67 ppm after 15 d of storage. However, addition of BR, GBR and SGBR decreased the acetaldehyde contents during storage periods. The acetone content of all treatments during storage was not significantly different. The diacetyl content of all treatments were increased during storage and the addition of SGBR showed the highest amount of diacetyl (0.84 ppm) among treatments on 15 d of storage. The acetoin content of yogurt added with grains was higher than that of control during storage. As a result, the content of volatile aroma compounds in yoghurt during storage period could be analyzed HS-SPME extraction technique effectively, and HS-SPME/GC analysis can be considered for quality control of fermented milk products.
Rapid and Sensitive Detection of Salmonella spp. by Using a Loop-Mediated Isothermal Amplification Assay in Duck Carcass Sample
Cho, Ae-Ri ; Dong, Hee-Jin ; Cho, Seongbeom ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 655~663
DOI : 10.5851/kosfa.2013.33.5.655
In this study, a rapid and sensitive detection tool for screening Salmonella spp. by using a loop-mediated isothermal amplification (LAMP) assay targeting the genomic sequence of the invA gene was developed. The inclusivity and exclusivity were both at 100% in the analysis, and the limit of detection (LOD) in a pure S. Enteritidis culture suspended in saline was
CFU/mL at 18.17 min (
= 0.9446). The LODs of the LAMP assay in buffered peptone water with Salmonella (BPW) and duck carcass swab sample enriched in BPW with Salmonella (BPWS) after 0 and 12 h incubation were
CFU/mL, respectively. Comparing the LODs in BPW with those in BPWS, the LAMP assay was less influenced by compounds of duck carcass swab sample than the PCR assay. Sensitivity and specificity of the LAMP assay in 50 duck carcass swab samples enriched in BPW for 6 h were 96% and 84%, respectively, indicating that the LAMP assay is a rapid, simple and sensitive assay, which can be utilized as a potential screening tool of Salmonella spp. in duck carcass sample.
Effects of High Pressure and Binding Agents on the Quality Characteristics of Restructured Pork
Choi, Ye-Chul ; Jung, Kyung-Hun ; Chun, Ji-Yeon ; Choi, Mi-Jung ; Hong, Geun-Pyo ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 664~671
DOI : 10.5851/kosfa.2013.33.5.664
The objective of this study was to investigate the effect of high pressure treatment and type of binding agents on the quality characteristics of restructured pork. For binding agents, 2% (w/w) isolated soy protein (SP), 0.5% (w/w) wheat flour (WF) and 0.5% (w/w)
-carrageenan (KC) were incorporated into meat batter with or without 0.5% (w/w) glucono-
-lactone (GdL). The restructured pork was pressurized at varying pressure levels (0.1-450 MPa) for 3 min under ambient temperature and thermal treated at
for 30 min. As quality parameters of restructured pork, pH, water binding properties, instrumental color and texture profile analysis were determined and compared with control (C, no binder). For type of binders, SP exhibited the best water binding properties, however, the impact on textural properties were lesser than KC and WF. The addition of GdL decreased the pH of restructured pork down to 0.4 unit, while high pressure processing prevented the moisture loss caused from pH decrease by GdL. In particular, meat restructuring efficiency of SP as a binder improved under the presence of GdL. Therefore, the present study demonstrated the potential advantages of low amount of GdL (0.5%, w/w) combined with protein based binder (SP) and high pressure processing in restructuring meat particles.
Application of Rapid Sample Preparation Method and Monitoring for Cholesterol Content in Chicken Egg and Egg powder
Park, Jung-Min ; Jeong, In-Seek ; Kwak, Byung-Man ; Ahn, Jang-Hyuk ; Leem, Donggil ; Jeong, Jayoung ; Kim, Jin-Man ;
Korean Journal for Food Science of Animal Resources, volume 33, issue 5, 2013, Pages 672~677
DOI : 10.5851/kosfa.2013.33.5.672
The aim of this study was to develop sample preparation method and evaluate the exact cholesterol content in egg and egg powder purchased from Korean markets, and to determine whether significant differences exist among various egg products, since a variety of products are available in Korean markets and there are no recent databases for cholesterol. To evaluate the cholesterol content in chicken egg sold in Korean local market, a simple method using non-heated saponification to determine cholesterol for emulsified foods was applied. The results of recovery for egg and egg powder were in a range of 92.4-105.0%, with a relative standard deviation between 1.1% and 2.8% by using gas chromatography-flame ionization detector. Therefore, the total cholesterol content in whole egg was estimated between 160.8 and 226.3 mg/egg (AV(average)
), which is similar or lower than previously reported levels. The value for cholesterol in egg powder was estimated between 2.94 and 3.49 mg/g (AV
). We suggested method that can be applicable to chicken egg and egg powder matrix as providing rapid and accurate determination of cholesterol in egg and egg powder. This information will be helpful for processed food producers for deciding food labels of cholesterol content.