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Korean Journal for Food Science of Animal Resources

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https://www.readbyqxmd.com/read/28515656/isolation-and-characterization-of-listeria-phages-for-control-of-growth-of-listeria-monocytogenes-in-milk
#1
Sunhee Lee, Min Gon Kim, Hee Soo Lee, Sunhak Heo, Mirae Kwon, GeunBae Kim
In this study, two Listeria bacteriophages, LMP1 and LMP7, were isolated from chicken feces as a means of biocontrol of L. monocytogenes. Both bacteriophages had a lytic effect on L. monocytogenes ATCC 7644, 15313, 19114, and 19115. Phages LMP1 and LMP7 were able to inhibit the growth of L. monocytogenes ATCC 7644 and 19114 in tryptic soy broth at 10°C and 30°C. Nevertheless, LMP1 was more effective than LMP7 at inhibiting L. monocytogenes ATCC 19114. On the contrary, LMP7 was more effective than LMP1 at inhibiting L...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515655/effect-of-calcium-lactate-on-physico-chemical-characteristics-of-shank-bone-extract
#2
Jung-Seok Choi, Sang-Keun Jin, Yeong-Seok Choi, Jin-Kyu Lee, Ji-Taek Jung, Yang-Il Choi, Hyun-Joo Lee, Jae-Joon Lee
This study was conducted to develop calcium-fortified shank bone extract (SBE) and to determine the effect of adding calcium lactate on physico-chemical characteristics of SBE during cold storage. The following five experiment groups were used: Control (0%, no addition), T1 (0.05% calcium lactate), T2 (0.1% calcium lactate), T3 (0.5% calcium lactate), and T4 (1% calcium lactate). When the concentration of calcium lactate added to the SBE was increased, the pH, redness, and yellowness values were significantly reduced, whereas the salinity, sugar content, and turbidity of SBE were significantly increased...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515654/qualitative-characteristics-and-determining-shelf-life-of-milk-beverage-product-supplemented-with-coffee-extracts
#3
Ji-Woo Yoon, Sung-Il Ahn, Ha-Na Kim, Jun-Hong Park, Sun-Young Park, Jae-Hoon Kim, Duk-Geun Oh, Jin-Woo Jhoo, Gur-Yoo Kim
This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes were observed during a 4 wk storage period. Caffeine analysis revealed that the changes in caffeine content were negligible during the storage period...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515653/assessment-of-microbial-and-radioactive-contaminations-in-korean-cold-duck-meats-and-electron-beam-application-for-quality-improvement
#4
Kyung-A An, Yunhee Jo, Muhammad Sajid Arshad, Gui-Ran Kim, Cheorun Jo, Joong-Ho Kwon
Animal-origin food products pose serious threat to public food safety due to high microbial loads. The microbial and radioactive contaminations in commercial cold duck meat products were evaluated. Ten different lots of commercial samples (C1-C10) were classified based on type and smoking process. All samples were highly contaminated (< 4-7 Log CFU/g) with total aerobic bacteria (TAB), yeasts and molds (Y&M), and 7 samples (C1-C7) were positive for coliforms. Furthermore, three samples were contaminated with Listeria monocytogenes (C4-C6) and one with Salmonella typhimurium (C6)...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515652/effects-of-pre-converted-nitrite-from-red-beet-and-ascorbic-acid-on-quality-characteristics-in-meat-emulsions
#5
Yun-Sang Choi, Tae-Kyung Kim, Ki-Hong Jeon, Jong-Dae Park, Hyun-Wook Kim, Ko-Eun Hwang, Young-Boong Kim
We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the control with no added nitrite or fermented red beet extract (p<0.05), though the redness of the meat emulsions treated with fermented red beet extract only was lower than in that treated with both fermented red beet extract and ascorbic acid (p<0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515651/effect-of-gleditsia-sinensis-lam-extract-on-physico-chemical-properties-of-emulsion-type-pork-sausages
#6
Sang-Keun Jin, Han-Sul Yang, Jung-Seok Choi
This study was performed to investigate the effect of Gleditsia sinensis Lam. extract on the physicochemical properties of emulsion-type pork sausages during storage at 10°C for 4 wk. Treatments were as follows: (C, control; T1, sodium ascorbate 0.05%; T2, Gleditsia sinensis Lam. 0.05%; T3, Gleditsia sinensis Lam. 0.1%; T4, Gleditsia sinensis Lam. 0.2%; T5, Gleditsia sinensis Lam. 0.1% + sodium ascorbate 0.05%). The values of pH, moisture content, lightness, redness, and sensory attributes were all significantly decreased, while the yellowness, chroma, hue angle, and texture properties were increased during storage with increase of the Gleditsia sinensis Lam...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515650/prevalence-and-comparing-of-some-microbiological-properties-somatic-cell-count-and-antibiotic-residue-of-organic-and-conventional-raw-milk-produced-in-turkey
#7
Bayram Ürkek, Mustafa Şengül, Tuba Erkaya, Vecihi Aksakal
The aim of this study was to investigate the effects of production systems and milk collection periods on the somatic cell count (SCC), some microbiological properties, total aerobic mesophilic bacteria (TAMB), coliform, Staphylococcus aureus (S. aureus), yeast and mould) and antibiotic residue of milk; in Turkey. Milk samples were collected from 9 conventional farms and 9 organic farms during one year time, at six different months (December 2013 to October 2014), and all farms were selected from the same geographical locations...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515649/effect-of-persimmon-peel-diospyros-kaki-thumb-extracts-on-lipid-and-protein-oxidation-of-raw-ground-pork-during-refrigerated-storage
#8
Ju-Hui Choe, Hack-Youn Kim, Cheon-Jei Kim
The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic acid (As-0.05) and butylhydroxytoluene (BHT) (BHT-0.01). The meat samples treated with PPE had greater (p<0.05) a* values comparing control in raw pork patties meat from day 4 of storage. The addition of PPE at all concentrations on meat samples effectively inhibited the formation of oxidation products as shown by decreasing conjugated dienes (CD), peroxide values (POVs), thiobarbituric acid reaction substances (TBARS), and carbonyl content during chilled storage for 12 d...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515648/evaluation-of-antioxidative-activity-of-various-levels-of-ethanol-extracted-tomato-powder-and-application-to-pork-patties
#9
Hyeong Sang Kim, Koo Bok Chin
This study was performed to evaluate antioxidant activity of tomato powder extracted by various concentrations of ethanol (0, 25, 50, 75, 100%) and to evaluate the physicochemical properties and antioxidant activities of pork patties with ethanol extracted tomato (EET) powder. No differences in the contents of total of individual phenolic compounds including gallic acid and catechin, were observed among the treatments (p>0.05). Among the various concentrations, 50% and 75% EET powder showed the highest free radical scavenging and iron chelating activities (p<0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515647/comparative-study-on-compositions-and-functional-properties-of-porcine-chicken-and-duck-blood
#10
Supaluk Sorapukdee, Supawadee Narunatsopanon
Hematological, chemical and functional characteristics of porcine, chicken and duck blood were evaluated. A porcine blood sample showed the most abundant red blood cell, hemoglobin concentration, packed cell volume and plasma protein content as well as its freeze-dried blood possessed the highest contents of protein, fat, Cu and Cr with the highest percentage of heme iron (p<0.05). Unlike porcine blood, chicken blood showed a well balance in some essential amino acids, specifically for a higher isoleucine content (p<0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515646/lotus-nelumbo-nucifera-rhizome-as-an-antioxidant-dietary-fiber-in-cooked-sausage-effects-on-physicochemical-and-sensory-characteristics
#11
Youn-Kyung Ham, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Dong-Jin Shin, Kyung-Il Kim, Hye-Jin Lee, Na-Rae Kim, Cheon-Jei Kim
The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly (p<0.05) decreased when the level of lotus rhizome powder was increased in the sausages. The addition of lotus rhizome powder to sausages at over 1% resulted in significantly (p<0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515645/effect-of-abalone-hydrolysates-encapsulated-by-double-emulsion-on-the-physicochemical-and-sensorial-properties-of-fresh-cheese
#12
HeeJeong Choi, Soo-Jin Kim, Sang-Yoon Lee, Mi-Jung Choi
The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether W1/O/W2 double emulsions can be used to enhance the saltiness of cheese without increasing the salt content (W1 is distilled water or 1% abalone hydrolysate, and W2 is 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of adding abalone hydrolysate to the double emulsion as a saltiness enhancer...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515644/effects-of-bundle-type-and-substitution-with-spent-laying-hen-surimi-on-quality-characteristics-of-imitation-crabsticks
#13
Sang-Keun Jin, Jung-Seok Choi, Gap-Don Kim
The purpose of this study was to evaluate the effects of bundle type (BT) and substitution with spent laying hen (SH) surimi on quality characteristics of imitation crabsticks made from Alaska Pollack (AP) during 6 wk of cold storage. Diagonally bundled samples had poorer gel characteristics and more lipid oxidation when compared with straight bundled ones (p<0.05). The color of diagonally bundled imitation crabsticks deteriorated with storage time (p<0.01). However, BT did not affect sensory characteristics (p>0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515643/quality-of-frozen-pork-from-pigs-fed-diets-containing-palm-kernel-meal-as-an-alternative-to-corn-meal
#14
Jeong Yeon An, Hae In Yong, So Yeon Kim, Han Bit Yoo, Yoo Yong Kim, Cheorun Jo
The objective of this study was to evaluate the effect of different levels of palm kernel meal (PKM), an alternative to corn, on the quality of pork. A total of 72 crossbred pigs ([Yorkshire × Landrace] × Duroc) were assigned into four dietary treatments (PKM level of 0, 4, 8, or 12%). After 12 wk, one pig of median weight in each pen was selected and slaughtered to analyze meat quality. The color, free radical scavenging activity, lipid oxidation, texture, composition of fatty acids, and sensory qualities of pork loin were evaluated post slaughter...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515642/physicochemical-and-functional-characterization-of-blue-shelled-eggs-in-korea
#15
Joko Sujiwo, Dongwook Kim, Ji-Yeol Yoon, Hanna Kim, Jung-Soo Kim, Sung-Ki Lee, Aera Jang
The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, α-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of CE and BE showed no significant differences, except in moisture composition, weight, and shell thickness. Moisture content and weight of BE were significantly lower than those of CE...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515641/molecular-typing-and-antimicrobial-susceptibility-of-staphylococcus-aureus-strains-isolated-from-raw-milk-cheese-minced-meat-and-chicken-meat-samples
#16
Hayriye Yeşim Can, Mehmet Elmalı, Alper Karagöz
The objectives of this study were: i) to detect the presence of Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) in raw milk, cheese, beef minced meat, and chicken meat samples; ii) to evaluate the antimicrobial susceptibility of the isolates; and iii) to determine clonal relation among the isolates by using pulsed-field gel electrophoresis (PFGE) method. Therefore, a total of 160 food samples were randomly collected between August 2014 and May 2015 in Hatay province, located in the southern Turkey...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515640/carcass-and-meat-characteristics-and-gene-expression-in-intramuscular-adipose-tissue-of-korean-native-cattle-fed-finishing-diets-supplemented-with-5-palm-oil
#17
Sungkwon Park, Zhang Yan, Changweon Choi, Kyounghoon Kim, Hyunjeong Lee, Youngkyoon Oh, Jinyoung Jeong, Jonggil Lee, Stephen B Smith, Seongho Choi
We hypothesized that supplementing finishing diets with palm oil would promote adipogenic gene expression but depress stearoyl-CoA desaturase (SCD) gene expression in intramuscular (i.m.) adipose tissues of Hanwoo steers during fattening period (from 16 to 32 mon of age). Fourteen Hanwoo steers were allotted randomly to 2 groups of 7 steers based on initial BW and fed either a basal diet (control) or the basal diet supplemented with 5% palm oil (BDSP). At slaughter, i.m. adipose tissue was harvested for analysis of adipogenic gene expression and fatty acid composition...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515639/influence-of-adding-recovered-protein-from-processing-wastewater-on-the-quality-of-mechanically-separated-chicken-meat-surimi-like-material
#18
William Renzo Cortez-Vega, Gustavo Graciano Fonseca, Daniela Cardozo Bagatini, Carlos Prentice
Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515638/fatty-acid-profiles-meat-quality-and-sensory-palatability-of-grain-fed-and-grass-fed-beef-from-hanwoo-american-and-australian-crossbred-cattle
#19
Young-Hwa Hwang, Seon-Tea Joo
Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SFA) proportion but higher monounsaturated fatty acid (MUFA) proportion compared to grass-fed cattle. The proportion of oleic acid in grain-fed Hanwoo was significantly (p<0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316482/monitoring-of-bioluminescent-lactobacillus-plantarum-in-a-complex-food-matrix
#20
Gi-Seong Moon, Arjan Narbad
A bioluminescent Lactobacillus plantarum (pLuc2) strain was constructed. The luminescent signal started to increase during the early exponential phase and reached its maximum in the mid-exponential phase in a batch culture of the strain. The signal detection sensitivity of the strain was the highest in PBS (phosphate buffered saline), followed by milk and MRS broth, indicating that the sensitivity was influenced by the matrix effect. The strain was used in millet seed fermentation which has a complex matrix and native lactic acid bacteria (LAB)...
2017: Korean Journal for Food Science of Animal Resources
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