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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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Korean Society for Food Science of Animal Resources
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Volume & Issues
Volume 36, Issue 3 - Jun 2016
Volume 36, Issue 2 - Apr 2016
Volume 36, Issue 1 - Feb 2016
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An Overview of Meat Industry in Sri Lanka: A Comprehensive Review
Alahakoon, Amali U. ; Jo, Cheorun ; Jayasena, Dinesh D. ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 137~144
DOI : 10.5851/kosfa.2016.36.2.137
Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religious, cultural, and economic factors. There is a growing demand for processed meat products in Sri Lankan urban culture and several large scale processors entered the business during the past few decades. The consumption of meat and meat products shows an upward trend in Sri Lanka during the last decade and is anticipated to increase further in future. The growth potential of the local meat industry is considerably high owing to the improvement of the market and consumer perception. The present status, trends, and future prospects for the Sri Lankan meat industry with respect to production, consumption, processing, marketing, and improvement are discussed in this review.
The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer
Jung, Eun-Young ; Hwang, Young-Hwa ; Joo, Seon-Tea ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 145~151
DOI : 10.5851/kosfa.2016.36.2.145
The relationship between chemical compositions, meat quality traits, and palatability attributes in 10 primal cuts from Hanwoo steer carcasses were assessed. Sensory palatability attributes of Hanwoo beef were more closely related with fat content than to moisture or protein content. Among the chemical compositions, only fat had a significant correlation with juiciness (0.67, p<0.001), tenderness (0.32, p<0.05), and overall palatability (0.56, p<0.001). Oleic acid (%) was not significantly related with overall palatability (p>0.05). Overall palatability was negatively correlated with drip loss (−0.32, p<0.05), cooking loss (−0.36, p<0.05), and shear force (−0.54, p<0.01). The correlation between fat content and overall palatability was increased when higher fat cuts (Ansim, Dungsim, Chaekeut, Yangjee, and Kalbi) were analyzed, compared to lower fat cuts (Moksim, Abdari, Udun, Suldo, and Satae). Also, the correlation between shear force and overall palatability was decreased in lower fat cuts compared to higher fat cuts. Our results suggest that the palatability of Hanwoo beef can be improved by increasing fat content in muscles, as increased fat content leads to an increase in sensory tenderness, flavor, and juiciness.
Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
Choi, Yun-Sang ; Jeong, Tae-Jun ; Hwang, Ko-Eun ; Song, Dong-Heon ; Ham, Youn-Kyung ; Kim, Young-Boong ; Jeon, Ki-Hong ; Kim, Hyun-Wook ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 152~158
DOI : 10.5851/kosfa.2016.36.2.152
This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.
Postmortem Aging of Beef with a Special Reference to the Dry Aging
Khan, Muhammad I. ; Jung, Samooel ; Nam, Ki Chang ; Jo, Cheorun ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 159~169
DOI : 10.5851/kosfa.2016.36.2.159
Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well as sometimes may introduce certain undesirable traits. This review analyzes the role of pre- and post-mortem factors that are important for aging and their effect on the chemical and physical changes in the “dry- and wet-aged meat.” Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products could be significantly enhanced.
Anti-diabetic Effect of Fermented Milk Containing Conjugated Linoleic Acid on Type II Diabetes Mellitus
Song, Kibbeum ; Song, In-Bong ; Gu, Hye-Jung ; Na, Ji-Young ; Kim, Sokho ; Yang, Hee-Sun ; Lee, Sang-Cheon ; Huh, Chang-Ki ; Kwon, Jungkee ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 170~177
DOI : 10.5851/kosfa.2016.36.2.170
Conjugated linoleic acid (CLA) is a group of positional and geometric isomers of conjugated dienoic derivatives of linoleic acid. CLA has been reported to be able to reduce body fat. In this study, we investigated the antidiabetic effect of fermented milk (FM) containing CLA on type II diabetes db/db mice. Mice were treated with 0.2% low FM, 0.6% high FM, or Glimepiride (GLM) for 6 wk. Our results revealed that the body weight and the levels of fasting blood glucose, serum insulin, and leptin were significantly decreased in FM fed mice compared to db/db mice. Oral glucose tolerance and insulin tolerance were significantly ameliorated in FM fed mice compared to db/db mice. Consistent with these results, the concentrations of serum total cholesterol, triglycerides, and LDL cholesterol were also significantly decreased in FM fed mice compared to db/db mice. However, the concentration of HDL cholesterol was significantly higher in FM fed mice compared to db/db mice. These results were similar to those of GLM, a commercial anti-diabetic drug. Therefore, our results suggest that FM has anti-diabetic effect as a functional food to treat type II diabetes mellitus.
Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit
Xue, Shan ; Xiao, Xia ; He, Zhifei ; Li, Hongjun ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 178~185
DOI : 10.5851/kosfa.2016.36.2.178
The influence of three cooking methods (stewing, microwaving and Aluminium (Al) foil-baking) was evaluated on the content of intramuscular lipid and the composition of intramuscular fatty acids of Hyla rabbit. The percentage of intramuscular lipid in cooked-longissimus dorsi (LD) (dry weight %) were in the order mentioned below: microwaving > foil-baking > stewing. All treated samples showed decrease in the proportion of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), whilst increase in the proportion of saturated (SFA) and n-6/n-3 value during processing. All of the cooked samples had the n-6/n-3 ratio within the recommended range (5-10). By the analysis of partial least squares regression (PLSR), the microwaving treatment was better to keep the stability of unsaturated fatty acids (UFA), whilst the long-time Al foil-baking did the most serious damage to UFA, especially the PUFA. In addition, the heating method showed greater influence on the samples than the processing time. The shorter processing time was better to retain the intramuscular PUFA of Hyla rabbit, especially the LC-PUFAs (C20-22). Considering all the factors, microwaving showed the superiority in reserving the composition of intramuscular fatty acids of Hyla rabbit.
Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage
Seo, Jina ; Seo, Dong Joo ; Oh, Hyejin ; Jeon, Su Been ; Oh, Mi-Hwa ; Choi, Changsun ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 186~193
DOI : 10.5851/kosfa.2016.36.2.186
This study aimed to inhibit Escherichia coli (E. coli) O157:H7 artificially contaminated in fresh meat using bacteriophage. Among 14 bacteriophages, the highly lytic bacteriophage BPECO19 strain was selected to inhibit E. coli O157:H7 in artificially contaminated meat samples. Bacteriophage BPECO19 significantly reduced E. coli O157:H7 bacterial load in vitro in a multiplicity of infection (MOI)-dependent manner. E. coli O157:H7 was completely inhibited only in 10 min in vitro by the treatment of 10,000 MOI BPECO19. The treatment of BPECO19 at 100,000 MOI completely reduced 5 Log CFU/cm
E. coli O157:H7 bacterial load in beef and pork at 4 and 8h, respectively. In chicken meat, a 4.65 log reduction of E. coli O157:H7 was observed at 4 h by 100,000 MOI. The treatment of single bacteriophage BPECO19 was an effective method to control E. coli O157:H7 in meat samples.
Establishing Quantitative Standards for Residual Alkaline Phosphatase in Pasteurized Milk
Kim, Dong-Hyeon ; Chon, Jung-Whan ; Lim, Jong-Soo ; Kim, Hong-Seok ; Kang, Il-Byeong ; Jeong, Dana ; Song, Kwang-Young ; Kim, Hyunsook ; Kim, Kwang-Yup ; Seo, Kun-Ho ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 194~197
DOI : 10.5851/kosfa.2016.36.2.194
The alkaline phosphatase (ALP) assay is a rapid and convenient method for verifying milk pasteurization. Since colorimetric ALP assays rely on subjective visual assessments, their results are especially unreliable near the detection limits. In this study, we attempted to establish quantitative criteria for residual ALP in milk by using a more objective method based on spectrophotometric measurements. Raw milk was heat-treated for 0, 10, 20, 30, and 40 min and then subjected to ALP assays. The quantitative criteria for residual ALP in the milk was determined as 2 μg phenol/mL of milk, which is just above the ALP value of milk samples heat-treated for 30 min. These newly proposed methodology and criteria could facilitate the microbiological quality control of milk.
Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality
Seo, Hyun-Woo ; Seo, Jin-Kyu ; Yang, Han-Sul ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 198~205
DOI : 10.5851/kosfa.2016.36.2.198
This study investigated the effects of bovine plasma protein (PP) hydrolysates on the antioxidant and quality properties of pork patties during storage. Pork patties were divided into 4 groups: without butylated hydroxytoluene (BHT) and PP hydrolysates (control), 0.02% BHT (T1), 1% PP hydrolysates (T2), and 2% PP hydrolysates (T3). Pork patty supplemented with PP hydrolysates had higher pH values and lower weight loss during cooking than the control patties. Results showed that lightness and hardness both decreased upon the addition of PP hydrolysates. All samples containing BHT and PP hydrolysates had reduced TBARS and peroxide values during storage. In particular, 2% PP hydrolysates were more effective in delaying lipid oxidation than were the other treatments. It was concluded that treatment with 2% PP hydrolysates can enhance the acceptance of pork patty.
Detection for Non-Milk Fat in Dairy Product by Gas Chromatography
Kim, Ha-Jung ; Park, Jung-Min ; Lee, Jung-Hoon ; Kim, Jin-Man ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 206~214
DOI : 10.5851/kosfa.2016.36.2.206
The aim of this study was to evaluate the potential use of fatty acids, triacylglycerols, and cholesterol in the detection of adulterated milk fat. The fatty acid, triacylglycerol, and cholesterol profiles of the mixtures of milk and non-milk fat (adulteration ratios of 10%, 30%, 50%, 70%, and 90%) were analyzed by gas chromatography. The results showed that concentrations of the fatty acids with oleic acid (C18:1n9c) and linoleic acid (C18:2n6c), triglycerides with C52 and C54, and cholesterol detected are proportional to the adulteration ratios remarkably. Oleic acid (C18:1n9c), linoleic acid (C18:2n6c), C52, and C54 were lower in pure milk fat than in adulterated mixtures. In contrast, pure milk has a higher cholesterol concentration than all adulterated mixtures (adulteration concentration in the range 10-90%). Thus, we suggest that oleic acid (C18:1n9c), linoleic acid (C18:2n6c), C52, C54, and cholesterol are suitable indicators and can be used as biomarkers to rapidly detect adulterated milk fat by gas chromatography. This study is expected to provide basic data for adulteration and material usage. Moreover, this new approach can detect the presence of foreign oils and fats in the milk fat of cheese and can find application in related studies.
Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin
Yim, Dong-Gyun ; Jo, Cheorun ; Kim, Hyun Cheol ; Seo, Kang Seok ; Nam, Ki-Chang ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 215~222
DOI : 10.5851/kosfa.2016.36.2.215
The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial growth, shear values, meat color, and nucleotide-related flavor compounds of the samples were analyzed. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and Escherhia coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose. Irradiation reduced the total aerobic bacteria (TAB) over the storage, but higher aging temperature increased the TBA. Thus TAB increased sharply in non-irradiated and high temperature-aged (14, 25℃) beef samples after 5 d. With increasing aging temperature and aging time, shear force values decreased. Lipid oxidation could be reduced by short aging time at low aging temperature. The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the aging period. As aging period and temperature increased, IMP decreased and hypoxanthine increased. Considering microbial and physicochemical properties, irradiation can be used for raw beef to be aged at relatively high temperature to shorten aging time and cost.
The Breed and Sex Effect on the Carcass Size Performance and Meat Quality of Yak in Different Muscles
Zhang, Li ; Sun, Baozhong ; Yu, Qunli ; Ji, Qiumei ; Xie, Peng ; Li, Haipeng ; Wang, Li ; Zhou, Yuchun ; Li, Yongpeng ; Huang, Caixia ; Liu, Xuan ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 223~229
DOI : 10.5851/kosfa.2016.36.2.223
The carcass size performances and the meat quality of Gannan and Sibu yak were determined using M. supraspinatus (SU), M. longissimus thoracis (LT) and M.quadriceps femoris (QF). It is found that Sibu yak had significantly higher carcass weight (CW) than Gannan yak with difference of nearly 40 kg, as well as significantly higher eye muscle area (EMA), carcass thorax depth (CTD), round perimeter (RP), etc. The carcass performances of steer yak were significantly higher than heifer yak except meat thickness at round (MTR) (p<0.05). The results show that both yak breed and gender had significant effects on carcass performances. It could be seen that the variation of carcass size performances from breeds is as large as from gender (50.22% and 46.25% of total variation, respectively) through principal component analysis (PCA). Sibu yak had significantly higher L*, b*, WBSF, cooking loss and Fat content, while Gannan yak had significantly higher a*, press loss, protein content and moisture (p<0.05). Yak gender and muscle had insignificant effects on meat colour and water holding capacity (p>0.05). The variation of meat quality of yak from breed is up to 59.46% of total variation according to PCA. It is shown that the difference between breeds, for Gannan yak and Sibu yak, plays an important role in carcass size performance and meat quality.
Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage
Kim, Hyoun Wook ; Jeong, Jin Young ; Seol, Kuk-Hwan ; Seong, Pil-Nam ; Ham, Jun-Sang ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 230~236
DOI : 10.5851/kosfa.2016.36.2.230
Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (p<0.05) with storage time. VBN and TBARS levels, and total bacterial and Escherichia coli (E. coli) counts, significantly decreased (p<0.05) in the procyanidin groups. In particular, procyanidins strongly inhibited TBARS formation. Thus, our findings suggest that edible film impregnated with procyanidins inhibits lipid oxidation and microbial growth, thereby enhancing the quality and shelf life of pork meat.
Anti-Aging Effects of the Hanwoo Leg Bone, Foot and Tail Infusions (HLI, HFI and HTI) on Skin Fibroblast
Seol, Ja young ; Yoon, Ji Young ; Jeong, Hee Sun ; Joo, Nami ; Choi, Soon Young ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 237~243
DOI : 10.5851/kosfa.2016.36.2.237
Many researchers revealed that collagen contribute to maintaining the skin’s elasticity and inhibit wrinkling of skin. Korean native cattle (Hanwoo) bone (leg bone, foot and tail) infusion contains the various inorganic materials, collagen and chondroitin sulfate. All of this, a large quantity of collagen is included in Hanwoo infusion. Therefore, this study emphasized on the effects of collagen in the Hanwoo bone infusion. For the first time, Hanwoo bone infusions were directly added to the media of Human Dermal Fibroblast (NHDF-c) to test anti-aging effects. First, it was identified that growth rate of skin fibroblast was increased. Furthermore, the Hanwoo bone infusion increased a 50% of fibroblast collagen synthesis. Also, suppression of skin fibroblast aging was confirmed by treatment Hanwoo bone infusion. In conclusion, this study demonstrates the effects of infusion made from Hanwoo leg bone, foot and tail on anti-aging, wrinkle inhibiting and skin fibroblast elasticity maintaining. Therefore, this study identified that traditional infusion has effects that are good for skin elasticity.
Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening
Kwak, Hae-Soo ; Chimed, Chogsom ; Yoo, Sang-Hun ; Chang, Yoon Hyuk ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 244~253
DOI : 10.5851/kosfa.2016.36.2.244
The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tomato extracts (PMT) during ripening at 14℃ for 6 mon. The particle sizes of PMT ranged from 1 to 10 m diameter with an average particle size of approximately 2 m. Butyric acid (C
) concentrations of PMT-added Appenzeller cheese were significantly higher than that of the control. Lactic acid bacteria counts in the cheese were not significantly influenced by ripening time from 0 to 6 mon or the concentrations (0-4%, w/w) of PMT. In terms of texture, the hardness of PMT-added Appenzeller cheese was significantly increased compared to the control. The gumminess and chewiness of PMT-added Appenzeller cheese were similar to those of the control. However, both cohesiveness and springiness of PMT-added Appenzeller cheese were slightly decreased. In sensory analysis, bitterness and sourness of Appenzeller cheese were not significantly changed after supplementation of PMT, but sweetness of the cheese was significantly increased after increasing the ripening time from 0 to 6 mon and increasing the concentration from 1 to 4% (w/w). Based on these results, the addition of the concentrations (1-4%, w/w) of PMT to Appenzeller cheese can be used to develop functional Appenzeller cheese.
Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysis
Jeong, Jin-Yeon ; Jung, Eun-Young ; Jeong, Tae-Chul ; Yang, Han-Sul ; Kim, Gap-Don ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 254~261
DOI : 10.5851/kosfa.2016.36.2.254
The purpose of this study was to analyze oxidized methionines in the myosin isoforms of porcine longissimus thoracis, psoas major, and semimembranosus muscles by liquid chromatography (LC) and mass spectrometry (MS). A total of 836 queries matched to four myosin isoforms (myosin-1, -2, -4, and -7) were analyzed and each myosin isoform was identified by its unique peptides (7.3-13.3). Forty-four peptides were observed from all three muscles. Seventeen peptides were unique to the myosin isoform and the others were common peptides expressed in two or more myosin isoforms. Five were identified as oxidized peptides with one or two methionine sulfoxides with 16 amu of mass modification. Methionines on residues 215 (215), 438 (438), 853 (851), 856 (854), 1071 (1069), and 1106 (1104) of myosin-1 (myosin-4) were oxidized by the addition of oxygen. Myosin-2 had two oxidized methionines on residues 215 and 438. No queries matched to myosin-7 were observed as oxidized peptides. LC-MS/MS allows analysis of the oxidation of specific amino acids on specific residue sites, as well as in specific proteins in the food system.
Kinetic Behavior of Salmonella on Low NaNO
Sausages during Aerobic and Vacuum Storage
Ha, Jimyeong ; Gwak, Eunji ; Oh, Mi-Hwa ; Park, Beomyoung ; Lee, Jeeyeon ; Kim, Sejeong ; Lee, Heeyoung ; Lee, Soomin ; Yoon, Yohan ; Choi, Kyoung-Hee ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 262~266
DOI : 10.5851/kosfa.2016.36.2.262
This study evaluated the growth kinetics of Salmonella spp. in processed meat products formulated with low sodium nitrite (NaNO
). A 5-strain mixture of Salmonella spp. was inoculated on 25-g samples of sausages formulated with sodium chloride (NaCl) (1.0%, 1.25%, and 1.5%) and NaNO
(0 and 10 ppm) followed by aerobic or vacuum storage at 10℃ and 15℃ for up to 816 h or 408 h, respectively. The bacterial cell counts were enumerated on xylose lysine deoxycholate agar, and the modified Gompertz model was fitted to the Salmonella cell counts to calculate the kinetic parameters as a function of NaCl concentration on the growth rate (GR; Log CFU/g/h) and lag phase duration (LPD; h). A linear equation was then fitted to the parameters to evaluate the effect of NaCl concentration on the kinetic parameters. The GR values of Salmonella on sausages were higher (p<0.05) with 10 ppm NaNO
concentration than with 0 ppm NaNO
. The GR values of Salmonella decreased (p<0.05) as NaCl concentration increased, especially at 10℃. This result indicates that 10 ppm NaNO
may increase Salmonella growth at low NaCl concentrations, and that NaCl plays an important role in inhibiting Salmonella growth in sausages with low NaNO
Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex
Ha, Ho-Kyung ; Jeon, Na-Eun ; Kim, Jin Wook ; Han, Kyoung-Sik ; Yun, Sung Seob ; Lee, Mee-Ryung ; Lee, Won-Jae ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 267~274
DOI : 10.5851/kosfa.2016.36.2.267
The purposes of this study were to investigate the impacts of concentration levels of whey protein isolate (WPI) and inulin on the formation and physicochemical properties of WPI/inulin nano complexes and to evaluate their potential prebiotic effects. WPI/inulin nano complexes were produced using the internal gelation method. Transmission electron microscopy (TEM) and particle size analyzer were used to assess the morphological and physicochemical characterizations of nano complexes, respectively. The encapsulation efficiency of resveratrol in nano complexes was studied using HPLC while the potential prebiotic effects were investigated by measuring the viability of probiotics. In TEM micrographs, the globular forms of nano complexes in the range of 10 and 100 nm were successfully manufactured. An increase in WPI concentration level from 1 to 3% (w/v) resulted in a significant (p<0.05) decrease in the size of nano complexs while inulin concentration level did not affect the size of nano complexes. The polydispersity index of nano complexes was below 0.3 in all cases while the zeta-potential values in the range of -2 and -12 mV were observed. The encapsulation efficiency of resveratrol was significantly (p<0.05) increased as WPI and inulin concentration levels were increased from 1 to 3% (w/v). During incubation at 37℃ for 24 h, WPI/inulin nano complexes exhibited similar viability of probiotics with free inulin and had significantly (p<0.05) higher viability than negative control. In conclusions, WPI and inulin concentration levels were key factors affecting the physicochemical properties of WPI/inulin nano complexes and had potential prebiotic effect.
Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts
Gil, Juae ; Kim, Dongwook ; Yoon, Seok-Ki ; Ham, Jun-Sang ; Jang, Aera ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 275~282
DOI : 10.5851/kosfa.2016.36.2.275
This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.
Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure
Kim, Hyun-Joo ; Yong, Hae In ; Lee, Hyun Jung ; Jung, Samooel ; Kwon, Joong-Ho ; Heo, Kang Nyung ; Jo, Cheorun ;
Korean Journal for Food Science of Animal Resources, volume 36, issue 2, 2016, Pages 283~288
DOI : 10.5851/kosfa.2016.36.2.283
The objective of this study was to investigate the microbial count of duck meat and duck meat products commercially available in Korea. High hydrostatic pressure (HHP) treatment was applied at 0.1, 300, 400, and 500 MPa for 5 min to enhance the microbiological safety of duck meats. The levels of total aerobic bacteria were in the ranges of 3.53-6.19 and 3.62-6.85 Log CFU/g in raw and smoked duck products, respectively. By DNA sequence analysis, we identified microorganisms responsible for spoilage, with the most common species in the raw and smoked duck products being Aeromonas spp. or Pseudomonas spp. and Leuconostoc mesenteroides, respectively. HHP treatment significantly reduced the levels of total aerobic bacteria in raw and smoked duck products. This study demonstrates that HHP treatment may be used to effectively improve the safety of raw and smoked duck meat products.