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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal for Food Science of Animal Resources
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Journal DOI :
Korean Society for Food Science of Animal Resources
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Volume & Issues
Volume 34, Issue 6 - Dec 2014
Volume 34, Issue 5 - Oct 2014
Volume 34, Issue 4 - Aug 2014
Volume 34, Issue 3 - Jun 2014
Volume 34, Issue 2 - Apr 2014
Volume 34, Issue 1 - Feb 2014
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Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution
Ganesan, Palanivel ; Benjakul, Soottawat ; Baharin, Badlishah Sham ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 403~407
DOI : 10.5851/kosfa.2014.34.4.403
Changes in Maillard reaction of pidan white were monitored with
, fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2%
up to 3 wk, followed by ageing for another 3 wk. Browning intensity and
of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2%
showed slightly higher browning intensity, fluorescence intensity and
than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.
Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper
Yu, Mi-Sang ; Kim, Jeong-Mee ; Lee, Chi-Ho ; Son, Yoon-Jeong ; Kim, Soo-Ki ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 408~414
DOI : 10.5851/kosfa.2014.34.4.408
Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristics of yoghurt prepared with fermented red pepper. Hot pepper was first fermented with Bacillus licheniformis SK1230 to reduce the pungency of capsaicin. We then examined the quality, sensory characteristics, and antioxidant activity of yoghurt containing the fermented red pepper. The titratable acidity of this yoghurt increased whereas the viscosity decreased with increasing amounts of added red pepper. The total polyphenol content increased in proportion to the amount of added red pepper. The antioxidant activity significantly increased with the addition of red pepper (p<0.05). Color evaluation showed that the L value decreased whereas the a and b values increased significantly with the amount of red pepper added (p<0.05). In the sensory evaluation, yoghurt prepared with higher amounts of fermented red pepper received lower scores. However, yoghurt containing fermented red pepper at a concentration of 0.05% received higher scores for taste, flavor, and overall acceptability than yoghurt prepared with non-fermented pepper. Therefore, it can be concluded that the application of red pepper fermented by Bacillus licheniformis SK1230 gives beneficial feature to the preparation of yoghurt.
Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters
Yeo, Eui-Joo ; Kim, Hyun-Wook ; Hwang, Ko-Eun ; Song, Dong-Heon ; Kim, Yong-Jae ; Ham, Youn-Kyung ; He, Fu-Yi ; Park, Jae-Hyun ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 415~422
DOI : 10.5851/kosfa.2014.34.4.415
Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.
Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
Turhan, Sadettin ; Yazici, Fehmi ; Saricaoglu, Furkan Turker ; Mortas, Mustafa ; Genccelep, Huseyin ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 423~433
DOI : 10.5851/kosfa.2014.34.4.423
In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at
for 9 d. Protein content of meatballs increased, while moisture content decreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value) and sensory scores. Textural parameters (hardness, springsness, gumminess, and chewiness) were affected by pollen addition and the hardness and gumminess values of meatballs decreased as the pollen content increased. While C18:0 content of meatballs slightly decreased with pollen addition, C18:2n-6c, C18:3n-3, C20:5n-3, and PUFA contents increased. The PUFA/saturated fatty acids (P/S) ratio increased from 0.05 in the control to 0.09 in meatballs with 6.0% pollen. The n-6/n-3 ratio decreased from 11.84 in the control to 3.65 in the meatballs with 6.0% pollen. The addition of pollen retarded the lipid oxidation and inhibited the bacterial growth in meatballs. The pH, redness, TBA value and total aerobic mesophilic bacteria, coliform bacteria and S. aureus counts values changed significantly during storage. The results suggest that bee pollen could be added to enhance the nutritional and storage quality of meatballs with minimal changes in composition and/or sensory properties.
Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions
Seong, Pil Nam ; Kang, Geun Ho ; Park, Kuyng Mi ; Cho, Soo Hyun ; Kang, Sun Moon ; Park, Beom Young ; Moon, Sung Sil ; Ba, Hoa Van ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 434~447
DOI : 10.5851/kosfa.2014.34.4.434
Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE
values and highest CIE
values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.
Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken
Jayasena, Dinesh D. ; Jung, Samooel ; Kim, Hyun Joo ; Alahakoon, Amali U. ; Nam, Ki Chang ; Jo, Cheorun ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 448~456
DOI : 10.5851/kosfa.2014.34.4.448
Studies on the flavour characteristics of meat-based broth, quantification of flavour-related and functional compounds, and factors affecting the availability of such compounds are minimal. The present study was designed to determine the effects of sex on flavor-related and functional compounds in freeze-dried broth (FDB) made from Korean native chickens (KNC). Male and female KNC from a commercial strain (Woorimatdag
) were reared under similar commercial conditions. FDB was separately prepared using male and female birds aged 100 d (six birds of each sex) and analyzed for nucleotide, free amino acid, betaine, carnitine, carnosine, anserine, and creatine contents, and fatty acid composition. The levels of betaine, carnitine and creatine in FDB were not significantly different between the two sexes (p>0.05) in KNC. Carnosine and anserine were not detected in FDB samples. However, FDB from female chickens had significantly higher inosine-5-monophosphate and arachidonic acid contents than did FDB from male chickens. FDB prepared with male KNC contained higher levels of inosine, linoleic acid, glycine, alanine, lysine, and serine (p<0.05). However, glutamic acid, oleic acid, and DHA were present in comparable amounts (p>0.05) in FDB made from male and female KNC. Our findings suggest that the sex of KNC has significant effect on the contents of flavor-related compounds, but not functional compounds.
Effects of Different Levels of Concentrate in the Diet on Physicochemical Traits of Korean Native Black Goat Meats
Kim, Sang Woo ; Park, Seong Bok ; Kim, Myeong Jik ; Kim, Dong Hun ; Yim, Dong-Gyun ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 457~463
DOI : 10.5851/kosfa.2014.34.4.457
The effects of feeding of diets based on roughage supplemented with concentrate on the carcass and meat quality attributes of Korean black goats were investigated. The 40 male goats at 5 mon age were divided into four treatment groups; T1 (1.5%), T2 (2.0%), T3 (2.5%) and T4 (ad libitum) feeding of concentrate with ad libitum rice straw. Forty bucks at the end of the feeding were fasted for 12 h before slaughter and were then slaughtered. For carcass measurement, cold buck carcasses were examined after 24 h of chilling at
. The carcasses were chilled in refrigerator at
for 24 h, then the longissimus dorsi muscle was removed from the carcasses. The samples were separately vacuum packaged, frozen and stored at
for up to 1 mon, prior to physicochemical evaluations. Carcass yields were greatly affected by rate of concentrate feeding. T4 showed the heaviest live and carcass weights and the highest dressing and fat percentages (p<0.05). The moisture contents were lower in T4 compared with other treatments, while the crude protein and fat contents were higher (p<0.05). mono-unsaturated fatty acid in T4 was significantly higher than others, which showed the highest percentages of oleic acid (C18:1). For the sensory test, T4 was tenderer and produced better flavor scores than others. Increasing the level of concentrate in the diet resulted in an improvement in growth performance, and carcass and physicochemical characteristics of goat meats.
Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork
Shin, Mee-Hye ; Lee, Ju-Woon ; Yoon, Young-Min ; Kim, Jong Heon ; Moon, Byeong-Geum ; Kim, Jae-Hun ; Song, Beom-Suk ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 464~471
DOI : 10.5851/kosfa.2014.34.4.464
Ground lean pork was irradiated by an electron beam or X-rays to compare the effects of two types of radiation generated by a linear accelerator on the quality of Bologna sausage as a model meat product. Raw ground lean pork was vacuum packaged at a thickness of 1.5 cm and irradiated at doses of 2, 4, 6, 8, or 10 kGy by an electron beam (2.5 MeV) or X-rays (5 MeV). Solubility of myofibrillar proteins, bacterial counts, and thiobarbituric acid reactive substance (TBARS) values were determined for raw meat samples. Bologna sausage was manufactured using the irradiated lean pork, and total bacterial counts, TBARS values, and quality properties (color differences, cooking yield, texture, and palatability) were determined. Irradiation increased the solubility of myofibrillar proteins in a dose-dependent manner (p<0.05). Bacterial contamination of the raw meat was reduced as the absorbed dose increased, and the reduction was the same for both radiation types. Differences were observed only between irradiated and non-irradiated samples (p<0.05). X-ray irradiation may serve as an alternative to gamma irradiation and electron beam irradiation.
The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage
Jin, Sang-Keun ; Choi, Jung-Seok ; Moon, Sung-Sil ; Jeong, Jin-Yeon ; Kim, Gap-Don ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 472~481
DOI : 10.5851/kosfa.2014.34.4.472
The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture content and pH (p<0.0001) and affected color traits. Lightness of emulsified pork sausage decreased by the addition of red beet powder (p<0.01), whereas lightness with red beet treatments slightly increased during 20 d of cold storage at
(p<0.05). Redness dramatically increased with red beet powder (p<0.0001). Color by sensory evaluation also showed a significant effect from red beet addition (p<0.05), whereas the other sensory properties such as flavor, tenderness, juiciness, and overall acceptability were not affected by the addition of red beet powder (p>0.05). Texture and 2-thiobabituric acid reactive substance were also not affected by red beet addition (p>0.05). Therefore, red beet could be a good natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration and extraction as a juice, to be used as an antioxidant in meat products.
Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety
Rahman, Mohammad Hafizur ; Hossain, Mohammad Mujaffar ; Rahman, Syed Mohammad Ehsanur ; Hashem, Mohammad Abul ; Oh, Deog-Hwan ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 482~495
DOI : 10.5851/kosfa.2014.34.4.482
The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at
. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.
Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi)
Imm, Bue-Young ; Kim, Chung Hwan ; Imm, Jee-Young ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 496~499
DOI : 10.5851/kosfa.2014.34.4.496
Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.
Effects of Partial Substitutions of NaCl with KCl, CaSO
on the Quality and Sensorial Properties of Pork Patties
Davaatseren, Munkhtugs ; Chun, Ji-Yeon ; Cho, Hyung-Yong ; Min, Sang-Gi ; Choi, Mi-Jung ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 500~506
DOI : 10.5851/kosfa.2014.34.4.500
This study investigated the effects of NaCl replacers (KCl,
) on the quality and sensorial properties of pork patty. In the characteristics of spray-dried salt particles, KCl showed the largest particle size with low viscosity in solution. Meanwhile
treatment resulted in the smallest particle size and the highest viscosity (p<0.05). In comparison of the qualities of pork patties manufactured by varying level of Na replacers,
treatment exhibited low cooking loss comparing to control (p<0.05). Textural properties of KCl and
treatments showed similar pattern, i.e., low level of the replacers caused harder and less adhesive texture than those of control (p<0.05), whereas the hardness of these products was not different with control when the replacers were added more than 1.0%. The addition of
also manifested harder and less adhesive than control (p<0.05), but the textural properties of
treatment was not affected by level of Ca-salt. Eventually, sensorial properties indicated that KCl and
influenced negative effects on pork patties. In contrast,
showed better sensorial properties in juiciness intensity, tenderness intensity as well as overall acceptability than control, reflecting that
was an effective Na-replacer in meat product formulation.
An Outline of Meat Consumption in the Indian Population - A Pilot Review
Devi, Subramaniam Mohana ; Balachandar, Vellingiri ; Lee, Sang In ; Kim, In Ho ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 507~515
DOI : 10.5851/kosfa.2014.34.4.507
The consumption of meat is increasing in India and agriculture is considered as the backbone of a majority of people. Livestock plays a significant role, and poultry and dairy are the major sectors contributing to economic development. The majority of meats consumed in India are fish, bovine, mutton, goat, pig, and poultry. In Indian context, culture, traditions, customs, and taboos influence meat consumption to a great extent. However, studies show that urbanization has been causing a rise in demand for meat products. India is the world`s second largest exporter of beef. In India, 95% of goat meat produced is consumed locally. Meat consumption, in particular, is determined by the religions where pork is forbidden to Muslims and beef is prohibited to Hindus. The preference and consumption of chicken meat can be considered as a universal phenomenon and chicken meat is greatly accepted by consumers in India as compared to the other meat consumption. The increase of chicken meat consumption is due to the versatility of the meat, relatively low cost in comparison to other meat, and the acceptance of the chicken meat to all religions. There has been a great rise in the production of livestock products and this is expected to continue in the future. The pattern of meat consumption depends considerably on culture, tradition and urbanization. This review was formulated with the objective of identifying the meat consumption patterns in a typical Indian society.
Effects of the Plane of Nutrition on Physicochemical Characteristics and Sensory Quality Traits of the Muscle in Finishing Pigs
Lee, Chai Hyun ; Jung, Dae-Yun ; Choi, Jung Seok ; Jin, Sang-Keun ; Lee, Chul Young ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 516~524
DOI : 10.5851/kosfa.2014.34.4.516
This study was performed to examine the feasibility of using the low plane of nutrition (LPN) as a means of improving the meat quality of crossbred finishing pigs with a medium weight gain potential. Twenty-four barrows and 24 gilts weighing approximately 48 kg were placed on LPN [a finisher (2.86 Mcal ME/kg and 0.67% lysine) for 91 d] or on a high plane of nutrition [HPN; a commercial grower for 38 d and a finisher (3.35 Mcal ME/kg and 0.9% lysine) for 46 d]. Five barrows and five gilts per treatment weighing approximately 125 kg were slaughtered after the indicated days on the respective diets, followed by physicochemical analysis and sensory evaluation on their muscles. Overall average daily gain was 12.6% less in the LPN group vs. the HPN group (p<0.05). The redness (
) of fresh longissimus muscle (LM) from the loin as well as from Boston butt was greater in the LPN group vs. HPN whereas the shear force for fresh LM from these primals and semimembranosus muscle was lower in the former. In sensory evaluation for cooked LM, no treatment effect was detected in any of the quality traits examined, except for a lower color score in the LPN vs. HPN group. Results suggest that meat quality of the finishing pigs can be improved to some extent by using LPN. However, the present pigs, whose backfat thickness was 24 mm at 125 kg, are thought not to be lean enough to be fattened over 120 kg.
Effect of Gaseous Ozone Exposure on the Bacteria Counts and Oxidative Properties of Ground Hanwoo Beef at Refrigeration Temperature
Cho, Youngjae ; Muhlisin, Muhlisin ; Choi, Ji Hye ; Hahn, Tae-Wook ; Lee, Sung Ki ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 525~532
DOI : 10.5851/kosfa.2014.34.4.525
This study was designed to elucidate the effect of ozone exposure on the bacteria counts and oxidative properties of ground Hanwoo beef contaminated with Escherichia coli O157:H7 at refrigeration temperature. Ground beef was inoculated with 7 Log CFU/g of E. coli O157:H7 isolated from domestic pigs and was then subjected to ozone exposure (
for 3 d. E. coli O157:H7, total aerobic and anaerobic bacterial growth and oxidative properties including instrumental color changes, TBARS, catalase (CAT) and glutathione peroxidase (GPx) activity were evaluated. Ozone exposure significantly prohibited (p<0.05) the growths of E. coli O157:H7, total aerobic and anaerobic bacteria in ground beef samples during storage. Ozone exposure reduced (p<0.05) the CIE
value of samples over storage time. The CIE
values of the samples fluctuated over storage time, and ozone had no clear effect. Ozone exposure increased the TBARS values during 1 to 3 d of storage (p<0.05). The CAT and GPx enzyme activities were not affected by ozone exposure until 2 and 3 d of storage, respectively. This study provides information about the use of ozone exposure as an antimicrobial agent for meat under refrigerated storage. The results of this study provide a foundation for the further application of ozone exposure by integrating an ozone generator inside a refrigerator. Further studies regarding the ozone concentrations and exposure times are needed.
Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage
Lee, Hyun-Joo ; Choi, You-Jung ; Choi, Yang-Il ; Lee, Jae-Joon ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 533~542
DOI : 10.5851/kosfa.2014.34.4.533
This study was performed to investigate the effects of lemon balm (Melissa officinalis L.) on various quality and antioxidant activity of hamburger patties. Lemon balm extract (LBE) showed the highest amount of total polyphenol (801.00 mg TAE/g DW) and flavonoids (65.05 mg RA/g DW). The
value of DPPH hydroxyl scavenging of LBE was
. The hamburger patties were prepared by 0% (N), 0.1% (L1), 0.5% (L2), and 1.0% (L3) of the lemon balm powder. The addition of lemon balm powder increased the chewiness value, but did not affect the hardness, cohesiveness, and springiness values. Lemon balm powder had positive effects on sensory evaluation of patties. The pH of all patties decreased with longer storage period. 2-Thiobarbituric acid value, volatile basic nitrogen content, and the total microbial counts of hamburger patties in the L3 group were lower, compared to those of the normal (N group). In conclusion, the L3 group had significantly delayed lipid peroxidation compared to other treatment groups. However, the addition of lemon balm powder into patties showed no significantly influence on proximate composition, calorie contents, water holding capacity and cooking loss of patties. Therefore, lemon balm might be a useful natural antioxidant additive in meat products.
Effects of Psychrotrophic Bacteria, Serratia liquefaciens and Acinetobacter genomospecies 10 on Yogurt Quality
Shin, Yong Kook ; Oh, Nam Su ; Lee, Hyun Ah ; Choi, Jong-Woo ; Nam, Myoung Soo ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 543~551
DOI : 10.5851/kosfa.2014.34.4.543
The aim of this study was to evaluate the effect of proteolytic (Serratia liquefaciens, match %: 99.39) or lipolytic (Acinetobacter genomospecies 10, match %: 99.90) psychrotrophic bacteria (bacterial counts, analysis of free fatty acids (FFA) and analysis of free amino acids) on the microbial and chemical properties (yogurt composition), and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of yogurt during storage. Yogurts were prepared with raw milk preinoculated with each psychrotrophic bacteria. The total solid, fat, and protein content were not affected by preinoculation, but the pH of yogurt preinoculated with psychrotrophic bacteria was higher than in control. There was a dramatic increase in short chain free fatty acids among FFA in yogurt with Acinetobacter genomospecies 10. For 14 d of cold storage condition, SCFFA was 25.3 mg/kg to 34.4 mg/kg (1.36 times increased), MCFFA was 20.4 mg/kg to 25.7 mg/kg (1.26 times increased), and LCFFA was 240.2 mg/kg to 322.8 mg/kg (1.34 times increased). Serratia liquefaciens (match %: 99.39) in yogurt caused a greater accumulation of free amino acids (FAA), especially bitter peptides such as leucine, valine, arginine, and tyrosine, but SDS-PAGE showed that the inoculation of Serratia liquefaciens did not affect the degree of casein degradation during storage. Taken together, the excessive peptides and FFA in yogurt generated from psychrotrophic bacteria could develop off-flavors that degrade the quality of commercial yogurt products.
Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products
Chun, Ji-Yeon ; Kim, Byeongsoo ; Lee, Jung Gyu ; Cho, Hyung-Yong ; Min, Sang-Gi ; Choi, Mi-Jung ;
Korean Journal for Food Science of Animal Resources, volume 34, issue 4, 2014, Pages 552~557
DOI : 10.5851/kosfa.2014.34.4.552
This study investigated the effects of
-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration.