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Korean Journal for Food Science of Animal Resources

Jung-Mo Yang, Gi-Seong Moon
Bacteriocin is ribosomally synthesized by bacteria and inhibits closely related species. In this study we aimed at isolating lactic acid bacteria producing bacteriocin presenting anti-staphylococcal activity. A Lactococcus lactis strain was isolated from kimchi for the purpose and identified by 16S rRNA gene sequencing. As preliminary tests, optimal culture conditions, stabilities against heat, solvents, and enzymes treatments, and type of action (bacteriostatic or bactericidal) of the bacteriocin were investigated...
December 2018: Korean Journal for Food Science of Animal Resources
Young-Hwa Hwang, Ishamri Ismail, Seon-Tea Joo
To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p<0...
December 2018: Korean Journal for Food Science of Animal Resources
Ho-Kyung Ha, Mee-Ryung Lee, Won-Jae Lee
The aims of this research were to examine the effect of heating temperature (65, 75, and 85℃) and CaCl2 concentration level (3, 4, and 5 mM) on the physicochemical properties of β-lactoglobulin (β-lg) nanoemulsions (NEs) and to study how the droplet size of NEs affects the bioaccessibility (BA) of coenzyme Q10 (CoQ10 ). The droplet size of NEs and BA of CoQ10 was assessed by particle size analyzer and UV-Vis spectrophotometer, respectively. An increase in heating temperature and CaCl2 concentration level resulted in a significant (p<0...
December 2018: Korean Journal for Food Science of Animal Resources
Allah Bakhsh, Ishamri Ismail, Young-Hwa Hwang, Jung-Gyu Lee, Seon-Tea Joo
This study assessed the effects of non-stunning (NS) and head-only electrical stunning (HOES) slaughtering condition on meat quality traits of longissimus lumborum (LL) muscle from Korean black goat (KBG). Ten KBGs (18 months) were assigned into two groups and exposed to either NS or HOES treatments. Blood loss (BL) % was measured after exsanguination, and meat quality traits including muscle pH, meat color measurements (CIE L*, a*, b*, Chroma, and hue angle), water-holding capacity (WHC), Warner-Bratzler shear force (WBSF), and sarcomere length were measured at 24 h postmortem...
December 2018: Korean Journal for Food Science of Animal Resources
Ergezer Haluk, Kara Yeliz, Özünlü Orhan
The aim of this study is to determine the some physicochemical (proximate composition, pH and aw values) and reconstitution (wettability, dispersibility and solubility index (SI)) properties of spray-dried bone broth powder (BBP) along with the effects of the addition of different carrier agents. Subsequently, the powdered products were stored to determine the storage stability (pH, lipid oxidation, color, browning index) for 3 mon at -18℃. For this purpose, firstly marrow-containing bones ( Os femur and Os humerus ) have been boiled to get the bone broth...
December 2018: Korean Journal for Food Science of Animal Resources
Ho-Eun Park, Ye Jin Kim, Kyung-Hyo Do, Jae Kwang Kim, Jun-Sang Ham, Wan-Kyu Lee
The effects of Queso Blanco cheese containing Bifidobacterium longum KACC 91563 was studied on the intestinal microbiota and short chain fatty acids (SCFAs) in healthy companion dogs. There were three experimental groups with five healthy dogs each: a control group, not fed with any cheese, and groups fed with Queso Blanco cheese with (QCB) or without B. longum KACC 91563 (QC) for 8 weeks. Fecal samples were collected 5 times before, during, and after feeding with cheese. Intestinal microbiota was analyzed using two non-selective agar plates (BL and TS) and five selective agar plates (BS, NN, LBS, TATAC, and MacConkey)...
December 2018: Korean Journal for Food Science of Animal Resources
Geunho Kang, Pil-Nam Seong, Hoa Van Ba, Sungsil Moon, Soohyun Cho, Beom-Young Park, Sun-Moon Kang, Hyoung-Joo Ham, Dayae Kim, Kyoungmi Park
Pig small intestine not only is used as food but also for sausage casings production in many countries worldwide. However, it is well recognized that the small intestine is important source of spoilage and pathogenic bacteria. The present study aimed at investigating the effects of different washing and packaging methods on the changes of microbial levels and physicochemical characteristics of pig small intestine. After collecting and trimming off of visible fats, the pig small intestine samples were treated with; (i) different packaging methods: aerobic packaging (AP), skin packaging (SP), and vacuum packaging (VP); and (ii) washing with different concentrations of acetic acid...
December 2018: Korean Journal for Food Science of Animal Resources
Jong Youn Jeong
This study was conducted to investigate the effects of the addition levels of a phosphate replacer blend in ground pork sausages. The phosphate replacer consisted of 0.2% oyster shell calcium powder, 0.3% egg shell calcium powder, and 0.25% whey protein concentrate. Depending on the presence or absence of synthetic phosphate and the addition level of phosphate replacer, the following products were processed: control (+) (0.3% phosphate), control (-) (non-phosphate), 20AL (20% replacer), 40AL (40% replacer), 60AL (60% replacer), 80AL (80% replacer), and 100AL (100% replacer)...
December 2018: Korean Journal for Food Science of Animal Resources
Il-Byeong Kang, Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Kun-Ho Seo
In this study, the contamination levels of hygienic indicators and foodborne pathogens in retail meat products were investigated in relation to the various market factors including processing temperature, processing area, and market type. Ground beef samples (n=80) were purchased from 40 meat markets and investigated for microbiological quality. Beefs processed below 20℃ had significantly lower numbers of total coliforms (TC) than these processed over 20℃ (2.01 vs. 2.79 log CFU/g; p<0.05). Interestingly, separation of processing area did not affect the contamination levels...
December 2018: Korean Journal for Food Science of Animal Resources
Jae Hoon Lee, Dong Uk Ahn, Hyun-Dong Paik
Ovotransferrin (OTF) is a well-known protein of the transferrin family with strong iron chelating activity, resulting in its antimicrobial activity. Furthermore, OTF is known to have antioxidant, anticancer, and antihypertensive activities. However, there have been few studies about the immune-enhancing activity of OTF. In current study, we investigated the immune-enhancing activity of OTF using the murine macrophage cells in vitro . The effect of OTF on production of pro-inflammatory mediators and cytokines were determined using Griess assay and quantitative real-time PCR...
December 2018: Korean Journal for Food Science of Animal Resources
Jung-Min Park, Jong-Ho Koh, Jin-Man Kim
Shelf-life is defined as the amount of time during which a food product retains its desired sensory, chemical, and physical characteristics while remaining safe for consumption. The food industry needs to rapidly obtain the necessary information for determining the shelf life of its products. Here we studied the approaches available for conducting accelerated shelf-life tests. Accelerated shelf-life testing is applied to a variety of products to rapidly estimate change in characteristics with time. The aim of this work was to use accelerated shelf-life testing to study the changes in pH, microbiology, and sensory characteristics of ice cream by the application of a kinetic approach and, based on the observations, to estimate its shelf life...
December 2018: Korean Journal for Food Science of Animal Resources
Dong-Kyu Yoon, Ji-Han Kim, Won-Young Cho, Da-Som Ji, Ha-Jung Lee, Jung-Ho Kim, Chi-Ho Lee
The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at 4±1℃. AHR was mixed at concentrations of 0.5% (w/w, T2) and 1% (w/w, T3) with minced longissimus dorsi muscle. Meatballs containing AHR (T2 and T3) were compared to those containing 0.05% (w/w) ascorbic acid (T1) as a reference and without antioxidant as a control. The 2-thiobarbituric acid reactive substances (TBARS) value, disulfide bond formation, carbonyl contents, and volatile basic nitrogen (VBN) value of T2 were lower than those of the control during storage (p<0...
December 2018: Korean Journal for Food Science of Animal Resources
Young Ho Cho, Myung-Soon Yang
The objective of this study was to determine the antioxidant activity of gamma- irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a model. ARE was prepared from dried Asparagi radix root and ARE solution (1.0 g/mL) was gamma-irradiated with designated doses at 5, 10, and 20 kGy. Antioxidant activity of ARE solution was determined by measuring 1,1-diphenyl-e-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-9-sulphonic acid) (ABTS) radicals...
December 2018: Korean Journal for Food Science of Animal Resources
Hyemin Oh, Sejeong Kim, Soomin Lee, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Yewon Lee, Yujin Kim, Yeongeun Seo, Yohan Yoon
This study developed an antimicrobial hydrogel to control Listeria monocytogenes in Yukhoe (Korean beef tartare). Four hydrogels (hydrogel 1: 5% alginate+1% chitosan+0.2% CaCl2 , hydrogel 2: 1% κ-carrageenan+1% chitosan, hydrogel 3: 2% κ-carrageenan+1% CaCl2 , and hydrogel 4: 2% κ-carrageenan+3% CaCl2 ) were prepared. The hydrogels then absorbed 0.1% grapefruit seed extract (GSE) and 0.1% citrus extract (CE) for 30, 60, 120, and 240 min to be antimicrobial hydrogels. To select the most effective antimicrobial hydrogel, their swelling ratio (SR) and antilisterial activities were determined...
December 2018: Korean Journal for Food Science of Animal Resources
Min Guk Cho, Jong Youn Jeong
This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0...
December 2018: Korean Journal for Food Science of Animal Resources
Hye-Jin Kim, Se-Ran Yang, Aera Jang
The present study aimed to characterise anti-oxidant peptides from water-soluble protein extracts of Hanwoo beef and evaluate their anti-proliferative effect on human colorectal carcinoma cells (HCT116). Antioxidant peptides were purified from the low-molecular-weight fraction (<3 kDa) of Hanwoo beef extract. Antioxidant activity of peptide fractions was determined using the oxygen radical absorbance capacity (ORAC) assay. Purified peptide (P3) displayed higher ORAC activity than the low-molecular-weight fraction (202...
December 2018: Korean Journal for Food Science of Animal Resources
Hye Ji Jang, Jieun Jung, Hyung-Seok Yu, Na-Kyoung Lee, Hyun-Dong Paik
The objective of this study was to evaluate the composition, pH, titratable activity, microbial properties, and antioxidant effect of yogurt using ginseng extract powder (GEP), Lactobacillus plantarum NK181, and Streptococcus thermophilus as the starter culture. Different concentration of GEP (0%, 0.5%, 1%, 1.5%, and 2% (w/v)) were used in the yogurt. During yogurt fermentation, pH was decreased; however, titratable acidity and viable cell counts were increased. The addition of GEP to yogurt led to a decrease in moisture content and an increase in the fat, ash, and total solids content...
December 2018: Korean Journal for Food Science of Animal Resources
Eun Young Ko, Jaesung Cho, Jin Ho Cho, Kyung Jo, Seung Hwan Lee, Yoon Ji Chung, Samooel Jung
Foot-and-mouth disease (FMD) is an infectious disease affecting pigs. The control of FMD in swine husbandry is very important because its outbreak results in a vast economic loss. FMD vaccination has effectively controlled FMD; however, it results in economic loss associated with the incidence of lesions in the pork meat at the injection site. The objective of this study was to investigate the effects of transdermal needle-free injection (NFI) of the FMD vaccine on the incidence of lesions at the injection site...
December 2018: Korean Journal for Food Science of Animal Resources
Keguang Han, Jing Cao, Jinghui Wang, Jing Chen, Kai Yuan, Fengping Pang, Shaopeng Gu, Nairui Huo
Both the calcium and collagen in bone powder are hard to be absorbed by the body. Although enzymatic hydrolysis by protease increased the bio-availability of bone powder, it was a meaningful try to further increase Ca2+ release, oligopeptide formation and antioxidant activity of the sheep bone hydrolysate (SBH) by lactic acid bacteria (LAB) fermentation. Lactobacillus helveticus was selected as the starter for its highest protease-producing ability among 5 tested LAB strains. The content of liberated Ca2+ was measured as the responsive value in the response surface methodology (RSM) for optimizing the fermenting parameters...
December 2018: Korean Journal for Food Science of Animal Resources
Soohyun Cho, Sun-Moon Kang, Yun-Seok Kim, Young-Chun Kim, Hoa Van Ba, Hyun-Woo Seo, Eun-Mi Lee, Pil-Nam Seong, Jin-Hyoung Kim
This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-in, 6th -13th ribs) with fat cover at 2 d postmortem were assigned to four groups and hung in a dry-aging room at a controlled temperature (2℃-4℃), humidity (65%-85%) and air velocity (3 m/s). Four treatment conditions were tested; the respective temperature, humidity and treatment duration are as follows: T1, 2℃, 85%, 60 d; T2, 2℃, 65%, 20 d+2℃, 75%, 20 d+4℃, 85%, 20 d; T3, 2℃, 75%, 20 d+4℃, 85%, 40 d; T4, 4℃, 85%, 60 d...
December 2018: Korean Journal for Food Science of Animal Resources
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