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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 35, Issue 6 - Dec 2015
Volume 35, Issue 5 - Oct 2015
Volume 35, Issue 4 - Aug 2015
Volume 35, Issue 3 - Jun 2015
Volume 35, Issue 2 - Apr 2015
Volume 35, Issue 1 - Feb 2015
Selecting the target year
Effects of Beak Trimming, Stocking Density and Sex on Carcass Yield, Carcass Components, Plasma Glucose and Triglyceride Levels in Large White Turkeys
Sengul, Turgay ; Inci, Hakan ; Sengul, Ahmet Y. ; Sogut, Bunyamin ; Kiraz, Selahattin ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 715~720
DOI : 10.5851/kosfa.2015.35.6.715
This study was conducted to determine the effects of beak trimming, stocking density (D) and sex (S) on live weight (LW), carcass yield and its component, and plasma glucose (PG) and triglyceride levels in Large White turkeys. To accomplish this aims, totally 288 d old large white turkey chicks (144 in each sex) were used. Beaks of 77 male and female poults were trimmed when 8 d old with an electrical beak trimmer. The birds were fed by commercial turkey rasion. Experiment was designed as 2 × 2 × 2 factorial arrangement with 3 replications in each group. Beak trimming and stocking density did not affect live weight, carcass composition and its components. The higher LW and carcass weight observed in trimmed groups. As expected, male birds are heavier than female, and carcass percentage (CP) would be adverse. However, in this study, CP of male was higher in trimmed, in 0.25 m
/bird. (D) × sex (S) interaction had an effect on both CP and thigh weights (p<0.05). Significantly D × S was observed in LW, CP and PG. The weight of carcass and its some components were higher in male. S × D interaction had an effect on plasma glucose level (p<0.05). Triglyceride level was affected (p<0.05) by sex. Significant relationships were found between percentage of thighs (r=0.447, p<0.01) and percentage of breast (r=0.400, p<0.01). According to this study, it can be said that trimming is useful with density of 0.25 m
/bird in turkey fattening.
Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles
He, Fu-Yi ; Kim, Hyun-Wook ; Hwang, Ko-Eun ; Song, Dong-Heon ; Kim, Yong-Jae ; Ham, Youn-Kyung ; Kim, Si-Young ; Yeo, In-Jun ; Jung, Tae-Jun ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 721~730
DOI : 10.5851/kosfa.2015.35.6.721
The objective of this study was to examine the effect of ginger extract (GE) combined with citric acid on the tenderness of duck breast muscles. Total six marinades were prepared with the combination of citric acid (0 and 0.3 M citric acid) and GE (0, 15, and 30%). Each marinade was sprayed on the surface of duck breasts (15 mL/100 g), and the samples were marinated for 72 h at 4℃. The pH and proteolytic activity of marinades were determined. After 72 h of marination, Warner Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), pH, cooking loss, moisture content, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and protein solubility were evaluated. There was no significant (p>0.05) difference in moisture content or cooking loss among all samples. However, GE marination resulted in a significant (p<0.05) decrease in WBSF but a significant (p<0.05) increase in pH and MFI. In addition, total protein and myofibrillar protein solubility of GE-marinated duck breast muscles in both WOC (without citric acid) and WC (with citric acid) conditions were significantly (p<0.05) increased compared to non-GE-marinated duck breast muscles. SDS-PAGE showed an increase of protein degradation (MHC and actin) in WC condition compared to WOC condition. There was a marked actin reduction in GE-treated samples in WC. The tenderization effect of GE combined with citric acid may be attributed to various mechanisms such as increased MFI and myofibrillar protein solubility.
Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves
Yim, Dong-Gyun ; Chung, Eui-Gang ; Chung, Ku-Young ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 731~737
DOI : 10.5851/kosfa.2015.35.6.731
This study was conducted to compare the meat qualities of loin (m. longissimus dorsi) and top round (m. semimembranosus) from Hanwoo and Holstein veal. Ten Hanwoo and Holstein calves were randomly selected from a local cattle farm and raised. They were slaughtered when they were 8 mon old and weighed. Weight and percentage in primal cuts and slaughter performance of Hanwoo and Holstein veal calves are obtained. Immediately after weighting, slices of loin and top round muscles were sampled. After vacuum packaging, the samples were subjected to proximate composition, physicochemical and microbiological analyses. Dressing weight and percentage were heavier and greater (p<0.05) in the Holstein than in the Hanwoo. Water contents of the top round muscle was higher in the Holstein than in the Hanwoo (p<0.05). Water-holding capacity, protein content and CIE L* (lightness) of both muscles were higher in the Holstein than in the Hanwoo veal, whereas fat content, pH, cooking loss, a* (redness), and b* (yellowness) were higher in the Hanwoo than in the Holstein veal (p<0.05). Thiobarbituric acid and volatile basic nitrogen values of both the muscles were lower in the Hanwoo than in the Holstein veal during the first 10 d of storage (p<0.05).
Identification of Antihypertensive Peptides Derived from Low Molecular Weight Casein Hydrolysates Generated during Fermentation by Bifidobacterium longum KACC 91563
Ha, Go Eun ; Chang, Oun Ki ; Jo, Su-Mi ; Han, Gi-Sung ; Park, Beom-Young ; Ham, Jun-Sang ; Jeong, Seok-Geun ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 738~747
DOI : 10.5851/kosfa.2015.35.6.738
Angiotensin-converting enzyme (ACE) inhibitory activity was evaluated for the low-molecular-weight fraction (<3 kDa) obtained from milk fermentation by Bifidobacterium longum KACC91563. The ACE inhibitory activity in this fraction was 62.3%. The peptides generated from the <3 kDa fraction were identified by liquid chromatography-electrospray ionization quantitative time-of-flight mass spectrometry analysis. Of the 28 peptides identified, 11 and 16 were identified as β-casein (CN) and α
-CN, respectively. One peptide was identified as κ-CN. Three peptides, YQEPVLGPVRGPFPIIV, QEPVLGPVRGPFPIIV, and GPVRGPFPIIV, from β-CN corresponded to known antihypertensive peptides. We also found 15 peptides that were identified as potential antihypertensive peptides because they included a known antihypertensive peptide fragment. These peptides were as follows: RELEELNVPGEIVE (f1-14), YQEPVLGPVRGPFP (f193-206), EPVLGPVRGPFPIIV (f195-206), PVLGPVRGPFPIIV (f196-206), VLGPVRGPFPIIV (f197-206), and LGPVRGPFPIIV (f198-206) for β-CN; and APSFSDIPNPIGSENSEKTTMPLW (f176-199), SFSDIPNPIGSENSEKT- TMPLW (f178-199), FSDIPNPIGSENSEKTTMPLW (f179-199), SDIPNPIGSENSEKTTMPLW (f180-199), DIPNPIGSENSEKTTMPLW (f181-199), IPNPIGSENSEKTTMPLW (f182-199), PIGSENSEKTTMPLW (f185-199), IGSENSEKTTMPLW (f186-199), and SENSEKTTMPLW (f188-199) for α
-CN. From these results, B. longum could be used as a starter culture in combination with other lactic acid bacteria in the dairy industry, and/or these peptides could be used in functional food manufacturing as additives for the development of a product with beneficial effects for human health.
Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters
Choi, Yun-Sang ; Kum, Jun-Seok ; Jeon, Ki-Hong ; Park, Jong-Dae ; Choi, Hyun-Wook ; Hwang, Ko-Eun ; Jeong, Tae-Jun ; Kim, Young-Boong ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 748~756
DOI : 10.5851/kosfa.2015.35.6.748
The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).
Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
Hong, Go-Eun ; Kim, Ji-Han ; Ahn, Su-Jin ; Lee, Chi-Ho ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 757~764
DOI : 10.5851/kosfa.2015.35.6.757
This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.
Analytical Determination of Vitamin B
Content in Infant and Toddler Milk Formulas by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS)
Lee, Jung-Hoon ; Shin, Jin-Ho ; Park, Jung-Min ; Kim, Ha-Jung ; Ahn, Jang-Hyuk ; Kwak, Byung-Man ; Kim, Jin-Man ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 765~771
DOI : 10.5851/kosfa.2015.35.6.765
The development of a sample preparation method and optimization of the analytical instrumentation conditions were performed for the determination of the vitamin B
content in emulsified baby foods sold on the Korea market. After removal of the milk protein and fats by chloroform extraction and centrifugation, the vitamin B
was water extracted from the sample. Following filtration of the solution through a nylon filter, the water-soluble extract was purified by solid-phase extraction using a Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS). The solution eluted from the cartridge was dried under a stream of nitrogen gas and reconstituted with 1 mL of water. The sample solution was injected into an LC-MS/MS system after optimizing the mobile phase for vitamin B
detection. The calibration curve showed good linearity with the coefficient of correlation (r
) value of 0.9999. The limit of detection was 0.03 µg/L and the limit of quantitation was 0.1 µg/L. The method of detection limit was 0.02 µg/kg. The vitamin B
recovery from a spiking test was 99.62% for infant formula and 99.46% for cereal-based baby food. The sample preparation method developed in this study would be appropriate for the rapid determination of the vitamin B
content in infant formula and baby foods with emulsified milk characteristics. The ability to obtain stable results more quickly and efficiently would also allow governments to exercise a more extensive quality control inspection and monitoring of products expected to contain vitamin B
. This method could be implemented in laboratories that require time and labor saving.
Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles
Rahman, M. H. ; Hossain, M. M. ; Rahman, S. M. E. ; Amin, M. R. ; Oh, Deog-Hwan ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 772~782
DOI : 10.5851/kosfa.2015.35.6.772
This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at −20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at −20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to select the best one on the basis of deterioration of physicochemical properties of beef. As the number of repeated freeze-thaw cycles increased, drip loss decreased and water holding capacity (WHC) increased (p<0.05) till two cycles and then decreased. Cooking loss increased in cycle one and three but decreased in cycle two. Moreover, drip loss, WHC and cooking loss affected (p<0.05) by thawing methods within the cycles. However, pH value decreased (p<0.05), but peroxide value (p<0.05), free fatty acids value (p<0.05) and TBARS value increased (p<0.05) significantly as the number of repeated freeze-thaw cycles increased. Moreover, significant (p<0.05) interactive effects were found among the thawing methods and repeated cycles. As a result, freeze-thaw cycles affected the physicochemical quality of beef muscle, causing the degradation of its quality.
Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters
Lim, Yun-Bin ; Kim, Hyun-Wook ; Hwang, Ko-Eun ; Song, Dong-Heon ; Kim, Yong-Jae ; Ham, Youn-Kyung ; Jang, Sung-Jin ; Lee, Choong-Hee ; He, Fu-Yi ; Choi, Yun-Sang ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 783~792
DOI : 10.5851/kosfa.2015.35.6.783
Abstract This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batters and cooked frankfurters, the addition of glasswort hydrate decreased the redness and increased the yellowness in comparison with frankfurters without glasswort hydrate. The reduction in salt and fat content significantly increased cooking loss and decreased hardness, tenderness and juiciness (p<0.05). Glasswort hydrate containing non-meat ingredient improved cooking loss, water holding capacity, emulsion stability, hardness, and viscosity of reduced-salt, reduced-fat frankfurters. The GM treatment had the highest myofibiliar protein solubility among all treatments, which was associated with emulsion stability and viscosity. The GC treatment had higher values for all texture parameters than the control. In the sensory evaluation, the addition of glasswort hydrate with non-meat ingredient improved tenderness and juiciness of reduced-salt, reduced-fat frankfurters. GM, GC, and GI treatments improved not only the physicochemical properties but also the sensory characteristics of reduced-salt, reduced-fat frankfurters. The results indicated that the use of glasswort hydrate containing non-meat ingredient was improved the quality characteristics of reduced-salt, reduced-fat frankfurters.
Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream
Park, Sung Hee ; Jo, Yeon-Ji ; Chun, Ji-Yeon ; Hong, Geun-Pyo ; Davaatseren, Munkhtugs ; Choi, Mi-Jung ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 793~799
DOI : 10.5851/kosfa.2015.35.6.793
The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (−18℃, −30℃, −50℃, and −70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 µm to 100.1 µm after 52 wk of storage at −18℃. When ice cream samples were stored at −50℃ or −70℃, ice crystal size slightly increased from 40.3 µm to 57-58 µm. Initial air cell size increased from 37.1 µm to 87.7 µm after storage at −18℃ for 52 wk. However, for storage temperatures of −50℃ and −70℃, air cell size increased only slightly from 37.1 µm to 46-47 µm. Low storage temperature (−50℃ and −70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (−18℃ and −30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to−50℃. No significant beneficial effect of −70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of −50℃ to preserve the quality attributes of premium ice cream.
Inactivation of Escherichia coli, Saccharomyces cerevisiae, and Lactobacillus brevis in Low-fat Milk by Pulsed Electric Field Treatment: A Pilot-scale Study
Lee, Gun Joon ; Han, Bok Kung ; Choi, Hyuk Joon ; Kang, Shin Ho ; Baick, Seung Chun ; Lee, Dong-Un ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 800~806
DOI : 10.5851/kosfa.2015.35.6.800
We investigated the effects of a pulsed electric field (PEF) treatment on microbial inactivation and the physical properties of low-fat milk. Milk inoculated with Escherichia coli, Saccharomyces cerevisiae, or Lactobacillus brevis was supplied to a pilot-scale PEF treatment system at a flow rate of 30 L/h. Pulses with an electric field strength of 10 kV/cm and a pulse width of 30 µs were applied to the milk with total pulse energies of 50-250 kJ/L achieved by varying the pulse frequency. The inactivation curves of the test microorganisms were biphasic with an initial lag phase (or shoulder) followed by a phase of rapid inactivation. PEF treatments with a total pulse energy of 200 kJ/L resulted in a 4.5-log reduction in E. coli, a 4.4-log reduction in L. brevis, and a 6.0-log reduction in S. cerevisiae. Total pulse energies of 200 and 250 kJ/L resulted in greater than 5-log reductions in microbial counts in stored PEF-treated milk, and the growth of surviving microorganisms was slow during storage for 15 d at 4℃. PEF treatment did not change milk physical properties such as pH, color, or particle-size distribution (p<0.05). These results indicate that a relatively low electric-field strength of 10 kV/cm can be used to pasteurize low-fat milk.
Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage
Sung, Jung-Min ; Kim, Young-Boong ; Kum, Jun-Seok ; Choi, Yun-Sang ; Seo, Dong-Ho ; Choi, Hyun-Wook ; Park, Jong-Dae ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 807~814
DOI : 10.5851/kosfa.2015.35.6.807
This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.
Probabilistic Models to Predict Listeria monocytogenes Growth at Low Concentrations of NaNO
and NaCl in Frankfurters
Gwak, Eunji ; Oh, Mi-Hwa ; Park, Beom-Young ; Lee, Heeyoung ; Lee, Soomin ; Ha, Jimyeong ; Lee, Jeeyeon ; Kim, Sejeong ; Choi, Kyoung-Hee ; Yoon, Yohan ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 815~823
DOI : 10.5851/kosfa.2015.35.6.815
This study developed probabilistic models to describe Listeria monocytogenes growth responses in meat products with low concentrations of NaNO
and NaCl. A five-strain mixture of L. monocytogenes was inoculated in NBYE (nutrient broth plus 0.6% yeast extract) supplemented with NaNO
(0-141 ppm) and NaCl (0-1.75%). The inoculated samples were then stored under aerobic and anaerobic conditions at 4, 7, 10, 12, and 15℃ for up to 60 d. Growth response data [growth (1) or no growth (0)] for each combination were determined by turbidity. The growth response data were analyzed using logistic regression to predict the growth probability of L. monocytogenes as a function of NaNO
and NaCl. The model performance was validated with the observed growth responses. The effect of an obvious NaNO
and NaCl combination was not observed under aerobic storage condition, but the antimicrobial effect of NaNO
on the inhibition of L. monocytogenes growth generally increased as NaCl concentration increased under anaerobic condition, especially at 7-10℃. A single application of NaNO
or NaCl significantly (p<0.05) inhibited L. monocytogenes growth at 4-15℃, but the combination of NaNO
or NaCl more effectively (p<0.05) inhibited L. monocytogenes growth than single application of either compound under anaerobic condition. Validation results showed 92% agreement between predicted and observed growth response data. These results indicate that the developed model is useful in predicting L. monocytogenes growth response at low concentrations of NaNO
and NaCl, and the antilisterial effect of NaNO
increased by NaCl under anaerobic condition.
Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork
Yang, FengQi ; Kim, Ji-Han ; Yeon, Su Jung ; Hong, Go-Eun ; Park, Woojoon ; Lee, Chi-Ho ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 824~830
DOI : 10.5851/kosfa.2015.35.6.824
This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. Feeding processed sulfur significantly lowered myristic acid, heptadecanoic acid, and stearic acid contents, whereas monounsaturated fatty acids and oleic acids were significantly higher compared to those in the CON. Higher amounts of polyunsaturated fatty acids and n-6 fatty acids were observed in the pork processed with sulfur than that of the CON. Therefore, supplementing pigs with dietary sulfur improved nutrient and meat quality.
Bioactive Peptides in Milk and Dairy Products: A Review
Park, Young Woo ; Nam, Myoung Soo ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 831~840
DOI : 10.5851/kosfa.2015.35.6.831
Functionally and physiologically active peptides are produced from several food proteins during gastrointestinal digestion and fermentation of food materials with lactic acid bacteria. Once bioactive peptides (BPs) are liberated, they exhibit a wide variety of physiological functions in the human body such as gastrointestinal, cardiovascular, immune, endocrine, and nervous systems. These functionalities of the peptides in human health and physiology include antihypertensive, antimicrobial, antioxidative, antithrombotic, opioid, anti-appetizing, immunomodulatory and mineral-binding activities.
Evaluation of Porcine Myofibrillar Protein Gel Functionality as Affected by Microbial Transglutaminase and Red Bean [Vignia angularis] Protein Isolate at Various pH Values
Jang, Ho Sik ; Lee, Hong Chul ; Chin, Koo Bok ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 841~846
DOI : 10.5851/kosfa.2015.35.6.841
This study was investigated to determine the effect of microbial transglutaminase (MTG) with or without red bean protein isolate (RBPI) on the porcine myofibrillar protein (MP) gel functionality at different pH values (pH 5.75-6.5). Cooking yield (CY, %), gel strength (GS, gf), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM) were determined to measure gel characteristics. Since no differences were observed the interaction between 1% RBPI and pH, data were pooled. CY increased with the addition of 1% RBPI, while it was not affected by pH values. GS increased with increased pH and increased when 1% RBPI was added, regardless of pH. There were distinctive endothermic protein peaks, at 56.55 and 75.02℃ at pH 5.75, and 56.47 and 72.43℃ at pH 6.5 in DSC results, which revealed decreased temperature of the first peak with the addition of 1% RBPI and increased pH. In SEM, a more compact structure with fewer voids was shown with the addition of 1% RBPI and increased pH from 5.75 to 6.5. In addition, the three-dimensional structure was highly dense and hard at pH 6.5 when RBPI was added. These results indicated that the addition of 1% RBPI at pH 6.5 in MTG-mediated MP represent the optimum condition to attain maximum gel-formation and protein gel functionality.
Antidiabetic Potential of Kefir Combination from Goat Milk and Soy Milk in Rats Induced with Streptozotocin-Nicotinamide
Nurliyani, ; Harmayani, Eni ; Sunarti, ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 847~858
DOI : 10.5851/kosfa.2015.35.6.847
The study aimed to evaluate the effect of kefir combination from goat milk and soy milk on lipid profile, plasma glucose, glutathione peroxidase (GPx) activity and the improvement of pancreatic β-cell in diabetic rats. Male rats were divided into five treatments: normal control, diabetic control, goat milk kefir, combination of goat milk-soy milk kefir and soy milk kefir. All rats were induced by streptooztocin-nicotinamide (STZ-NA), except for normal control. After 35 d experiment, the rats were sampled for blood, sacrificed and sampled for pancreatic tissues. Results showed that diabetic rats fed kefir combination had higher (p<0.05) triglyceride than the rats fed goat milk or soy milk kefir. Decreasing of plasma glucose in diabetic rats fed kefir combination was higher (p<0.05) than rats fed goat millk kefir. The activity of GPx in diabetic rats fed three kinds of kefir were higher (p<0.01) than untreated diabetic rats. The average number of Langerhans and β-cells in diabetic rats fed kefir combination was the same as the normal control, but it was higher than diabetic control. It was concluded that kefir combination can be used as antidiabetic through maintaining in serum triglyceride, decreasing in plasma glucose, increasing in GPx activity and improving in pancreatic β-cells.
Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses
Jung, Eun-Young ; Hwang, Young-Hwa ; Joo, Seon-Tea ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 859~866
DOI : 10.5851/kosfa.2015.35.6.859
To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.
Construction of a Recombinant Leuconostoc mesenteroides CJNU 0147 Producing 1,4-Dihydroxy-2-Naphthoic Acid, a Bifidogenic Growth Factor
Eom, Ji-Eun ; Moon, Gi-Seong ;
Korean Journal for Food Science of Animal Resources, volume 35, issue 6, 2015, Pages 867~873
DOI : 10.5851/kosfa.2015.35.6.867
1,4-Dihydroxy-2-naphthoic acid (DHNA), a precursor of menaquinone (vitamin K2), has an effect on growth stimulation of bifidobacteria and prevention of osteoporosis, making it a promising functional food material. Therefore, we tried to clone the menB gene encoding DHNA synthase from Leuconostoc mesenteroides CJNU 0147. Based on the genome sequence of Leu. mesenteroides ATCC 8293 (GenBank accession no., CP000414), a primer set (Leu_menBfull_F and Leu_menBfull_R) was designed for the PCR amplification of menB gene of CJNU 0147. A DNA fragment (1,190 bp), including the menB gene, was amplified, cloned into pGEM-T Easy vector, and sequenced. The deduced amino acid sequence of MenB (DHNA synthase) protein of CJNU 0147 had a 98% similarity to the corresponding protein of ATCC 8293. The menB gene was subcloned into pCW4, a lactic acid bacteria - E. coli shuttle vector, and transferred to CJNU 0147. The transcription of menB gene of CJNU 0147 (pCW4::menB) was increased, when compared with those of CJNU 0147 (pCW4) and CJNU 0147 (−). The DHNA was produced from it at a detectable level, indicating that the cloned menB gene of CJNU 0147 encoded a DHNA synthase which is responsible for the production of DHNA, resulting in an increase of bifidogenic growth stimulation activity.