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Korean Journal for Food Science of Animal Resources

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https://www.readbyqxmd.com/read/29147103/antibacterial-effects-against-various-foodborne-pathogens-and-sensory-properties-of-yogurt-supplemented-with-panax-ginseng-marc-extract
#1
Su Jin Eom, Ji Eun Hwang, Kee-Tae Kim, Hyun-Dong Paik
Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifidobacterium longum, and Streptococcus thermophilus). After fermentation at 40°C for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147102/the-relationships-between-muscle-fiber-characteristics-intramuscular-fat-content-and-fatty-acid-compositions-in-m-longissimus-lumborum-of-hanwoo-steers
#2
Seon-Tea Joo, Sung-Hyun Joo, Young-Hwa Hwang
The objective of this study was to investigate the relationship between muscle fiber characteristics, intramuscular fat (IMF) content, and fatty acids composition in longissimus lumborum (LL) muscle from Hanwoo steers. The LL muscles were obtained from four quality grades (QG) carcasses and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of muscle fiber types among muscles from four QGs. Both FNP and FAP of type I increased while those of type IIB decreased with increasing QG from QG 2 to QG 1(++) (p<0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147101/characteristics-of-kwark-cheese-supplemented-with-bifidobacterium-longum-kacc-91563
#3
Minyu Song, Won Seo Park, Jayeon Yoo, Gi-Sung Han, Bu-Min Kim, Pil-Nam Seong, Mi-Hwa Oh, Kyung-Woon Kim, Jun-Sang Ham
The effect of addition of the probiotic Bifidobacterium longum KACC 91563 on the chemical and sensory properties of Kwark cheese produced using CHN-11 as a cheese starter were investigated. The addition of B. longum KACC 91563 to Kwark cheese did not change the composition or pH value of the cheese, compared with control. B. longum KACC 91563 survived at a level of 7.58 Log CFU/g and did not have any negative effect on survival of the cheese starter. A sensory panel commented that the addition of B. longum KACC 91563 made Kwark cheese more desirable to consumers, and that the probiotic supplementation had no effect on perceived taste...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147100/purification-and-identification-of-a-natural-antioxidant-protein-from-fertilized-eggs
#4
Shaohua Yang, Lulu Wang, Ying Wang, Xiaoqian Ou, Zhaoyuan Shi, Chongchong Lu, Wei Wang, Guoqing Liu
Fertilized hen eggs are rich in a variety of bioactive ingredients. In this study, we aimed to obtain an antioxidant protein from fertilized eggs and the radical scavenging abilities on 1, 1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical (•OH), superoxide anion (O(2-)•) were used to evaluate the antioxidant activity of the purified protein. During 20 d of incubation, the radical scavenging ability of protein extracted from fertilized eggs exhibited significantly differences and the protein on day 16 showed higher antioxidant capacity...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147099/changes-in-quality-characteristics-of-pork-patties-containing-antioxidative-fish-skin-peptide-or-fish-skin-peptide-loaded-nanoliposomes-during-refrigerated-storage
#5
Jing-Jing Bai, Jung-Gyu Lee, Sang-Yoon Lee, Soojin Kim, Mi-Jung Choi, Youngjae Cho
Marine fish skin peptides (FSP) have been widely studied due to their antioxidant and antimicrobial properties. We aimed to use a natural antioxidant, FSP, to replacing synthetic preservatives in a pork patty model, which is safer for human body. Moreover, nano-liposome technology can be applied for masking the fishy smell and improving the stability of this peptide. Therefore, in this study, the effects of FSP and FSP-loaded liposomes (FSPL) on pork patty were evaluated through the tests of thiobarbituric acid reactive substances (TBARS), color, cooking loss, texture, volatile basic nitrogen (VBN), and the pH value, during 14 d of refrigerated (4°C) storage...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147098/purification-and-anti-pathogenic-properties-of-immunoglobulin-concentrates-from-porcine-blood
#6
Tae-Hwan Jung, Jae-Hwan Choi, Kyung-Chul Koh, Woo-Min Jeon, Kyoung-Sik Han
During slaughtering, animal blood is typically discarded, resulting in water pollution. However, this discarded blood has valuable components, such as immunoglobulin (Ig). Although several studies have been conducted to develop methods for effective recycling of slaughterhouse blood, they have not been commercially utilized in Korea. Here, we extracted an Ig-rich fraction from porcine blood that was then subjected to various in vitro tests, including pathogen growth inhibition, antigenic cross-reactivity, and anti-toxin activity...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147097/characterization-of-paenibacillus-sp-mbt213-isolated-from-raw-milk-and-its-ability-to-convert-ginsenoside-rb1-into-ginsenoside-rd-from-panax-ginseng
#7
Gereltuya Renchinkhand, Soo Hyun Cho, Magsar Urgamal, Young W Park, Joong Hyeon Nam, Hyung Churl Bae, Gyu Yong Song, Myoung Soo Nam
This study was conducted to isolate and characterize Paenibacillus sp. MBT213 possessing β-glucosidase activity from raw milk, and examine the enzymatic capacity on the hydrolysis of a major ginsenoside (Rb1). Strain MBT213 was found to have a high hydrolytic ability on ginsenoside Rb1 by Esculin Iron Agar test. 16S rDNA analysis revealed that MBT213 was Paenibacillu sp. Crude enzyme of MBT213 strain exhibited high conversion capacity on ginsenoside Rb1 into ginsenoside Rd proven by TLC and HPLC analyses. The API ZYM kit confirmed that Paenibacillu sp...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147096/meat-quality-and-storage-characteristics-of-pork-loin-marinated-in-grape-pomace
#8
Hyun-Joo Lee, Jae-Joon Lee, Myung-Ok Jung, Jung-Seok Choi, Ji-Taek Jung, Yang-Il Choi, Jin-Kyu Lee
This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2); pork loin containing a combination of 0.5% grape pomace powder and 95.5% water (T3); pork loin containing a combination of 1...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147095/histochemical-characteristics-in-relation-to-meat-quality-traits-of-eight-major-muscles-from-hanwoo-steers
#9
Sung-Hyun Joo, Kyu-Won Lee, Young-Hwa Hwang, Seon-Tea Joo
The objective of this study was to determine the relationship between composition of muscle fiber types and meat quality traits of eight major muscles from Hanwoo steers. Longissimus lumborum (LL), psoas major (PM), semimembranosus (SM), semitendinosus (ST), gluteus medius (GM), triceps brachii (TB), rectus abdominis (RA) and superficialis flexor (SF) muscles were obtained from 9 Hanwoo steers and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of fiber types among these 8 major muscles...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147094/physicochemical-properties-of-gelatin-extracted-from-buffalo-hide-pretreated-with-different-acids
#10
Sri Mulyani, Francis M C Sigit Setyabudi, Yudi Pranoto, Umar Santoso
The acid pretreatment of collagen molecules disrupts their crosslinks and assists in the release of acid-soluble proteins, fats, and other components. Generally, to achieve optimum extraction efficiency, strong acids may be used at a lower acid concentration compared to weak acids. This study aimed to determine the yield and physicochemical properties of gelatins extracted from buffalo hides pretreated with different acids. Hides were extracted with hydrochloric, citric, and acetic acids at concentrations of 0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147093/impacts-of-irradiation-sources-on-quality-attributes-of-low-salt-sausage-during-refrigerated-storage
#11
Dong-Heon Song, Hyun-Wook Kim, Ko-Eun Hwang, Yong-Jae Kim, Youn-Kyung Ham, Yun-Sang Choi, Dong-Jin Shin, Tae-Kyung Kim, Jae Hoon Lee, Cheon-Jei Kim, Hyun-Dong Paik
This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were stored at 4°C for 28 d to determine changes in quality attributes...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147092/meat-quality-traits-of-pigs-finished-on-food-waste
#12
Jihwan Choe, Knowledge M Moyo, Kibum Park, Jeongho Jeong, Haeun Kim, Yungsun Ryu, Jonggun Kim, Jun-Mo Kim, Sanghoon Lee, Gwang-Woong Go
Despite the benefits associated with the use of food waste (FW), there are mixed consumer perceptions regarding pork quality harvested from pigs fed FW. Twenty crossbred pigs were selected for the present study. Ten pigs were fed a conventional diet (control group), and the other 10 pigs were given a conventional diet and FW (FW group) during different growth stages. Meat quality in the FW group showed deteriorative qualities with higher lightness and yellowness synonymous to pale soft exudative meat. Drip loss in the experimental group was significantly higher than that in the control group (p<0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147091/evaluation-of-the-digestibility-of-korean-hanwoo-beef-cuts-using-the-in-vitro-physicochemical-upper-gastrointestinal-system
#13
Ji-Hye Jeon, Michelle Yoo, Tae-Hwan Jung, Woo-Min Jeon, Kyoung-Sik Han
The aim of this study was to investigate the digestibility of different Korean Hanwoo beef cuts using an in vitro digestion model, in vitro physicochemical upper gastrointestinal system (IPUGS). The four most commonly consumed cuts - tenderloin, sirloin, brisket and flank, and bottom round - were chosen for this study. Beef samples (75 g) were cooked and ingested into IPUGS, which was composed of mouth, esophagus, and stomach, thereby simulating the digestion conditions of humans. Digested samples were collected every 15 min for 4 h of simulation and their pH monitored...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147090/detection-of-antibiotic-resistance-and-resistance-genes-in-enterococci-isolated-from-sucuk-a-traditional-turkish-dry-fermented-sausage
#14
Furkan Demirgül, Yasin Tuncer
The aim of this study was to isolate enterococci in Sucuk, a traditional Turkish dry-fermented sausage and to analyze isolates for their biodiversity, antibiotic resistance patterns and the presence of some antibiotic resistance genes. A total of 60 enterococci strains were isolated from 20 sucuk samples manufactured without using a starter culture and they were identified as E. faecium (73.3%), E. faecalis (11.7%), E. hirae (8.3%), E. durans (3.3%), E. mundtii (1.7%) and E. thailandicus (1.7%). Most of the strains were found resistant to rifampin (51...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147089/multiple-regression-analysis-to-estimate-the-unit-price-of-hanwoo-bos-taurus-coreanae-beef
#15
Seung-Hoon Eum, Hu-Rak Park, Jakyeom Seo, Seong-Keun Cho, Sun-Jin Hur, Byeong-Woo Kim
This study were estimated the contribution of carcass traits to unit price, to analyze the marbling score as a categorical variable rather than a numerical variable, and to develop an optimal model that also includes the holiday effect and the raising period. The data for this study were acquired from the Quality Evaluation of the Korea Institute for Animal Products, and consisted of the trading records of 1,613,699 heads at 12 wholesale markets from 2010 to 2014. The unit price of a cow was estimated from the following parameters: -52...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147088/evaluation-and-characterization-of-milk-derived-microvescicle-isolated-from-bovine-colostrum
#16
Brighton E Maburutse, Mi-Ri Park, Sangnam Oh, Younghoon Kim
Extracellular microvesicles are membranous nano-sized cellular organelles secreted by a variety of cells under normal and pathological conditions and heterogeneous in size ranging from 30 nm to 1 μm. They carry functional microRNAs that can influence immunity and development. For a particular application of microvesicles, choice of isolation method is particularly important; however, their isolation methods from colostrum in particular have not been described clearly. In this work, differential ultracentrifugation as a conventional method, ultracentrifugation with some modification such as additional precipitations, ultrafiltration, sucrose gradient separation and ExoQuick™ as a commercial reagent were compared...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147087/hydrolysate-preparation-with-high-content-of-5-hydroxytryptophan-from-liquid-egg-protein-and-its-sleep-potentiating-activity
#17
Jung Il Kwon, Yooheon Park, Sung Hee Han, Hyung Joo Suh
Alcalase hydrolysis of liquid egg white was used to produce 5-hydroxytryptophan (HTP) under various conditions and investigate the sleep-potentiating activity of liquid egg white hydrolysate (LEH) on pentobarbital-induced sleep. Alcalase hydrolysis yielded the highest content of 5-HTP (13.50 μg/mL), while neutrase hydrolysis showed the lowest 5-HTP content (5.23 μg/mL). The liquid egg white to water ratio (1:1) was optimal for the production of 5-HTP with high amino-nitrogen (A-N) content and degree of hydrolysis...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147086/edible-packaging-film-derived-from-mechanically-deboned-chicken-meat-proteins-effect-of-transglutaminase-on-physicochemical-properties
#18
Damla Yayli, Sadettin Turhan, Furkan Turker Saricaoglu
In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added to the films, the thickness increased, but the solubility decreased. Films treated with TGase exhibited higher water vapor permeability than control film (p<0.05). When TGase concentration increased, the L* values of films decreased, but a* and b* values increased. All films showed very good barrier properties against UV light...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147085/a-comparison-of-the-essential-amino-acid-content-and-the-retention-rate-by-chicken-part-according-to-different-cooking-methods
#19
Honggyun Kim, Hyun Wook Do, Heajung Chung
This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147084/optimization-of-replacing-pork-meat-with-yellow-worm-tenebrio-molitor-l-for-frankfurters
#20
Yun-Sang Choi, Tae-Kyung Kim, Hee-Don Choi, Jong-Dae Park, Jung-Min Sung, Ki-Hong Jeon, Hyun-Dong Paik, Young-Boong Kim
The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15% yellow mealworm), T4 (30% pork ham + 20% yellow mealworm), T5 (25% pork ham + 25% yellow mealworm), and T6 (20% pork ham + 30% yellow mealworm) were prepared, replacing lean pork meat with yellow mealworm. The moisture content, lightness, sarcoplasmic protein solubility, hardness, gumminess, chewiness, and apparent viscosity of frankfurters with yellow mealworm were lower than those of the control (p<0...
2017: Korean Journal for Food Science of Animal Resources
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