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Korean Journal for Food Science of Animal Resources

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https://www.readbyqxmd.com/read/28316482/monitoring-of-bioluminescent-lactobacillus-plantarum-in-a-complex-food-matrix
#1
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
https://www.readbyqxmd.com/read/28316481/response-surface-methodology-using-a-fullest-balanced-model-a-re-analysis-of-a-dataset-in-the-korean-journal-for-food-science-of-animal-resources
#2
Sungsue Rheem, Insoo Rheem, Sejong Oh
Response surface methodology (RSM) is a useful set of statistical techniques for modeling and optimizing responses in research studies of food science. In the analysis of response surface data, a second-order polynomial regression model is usually used. However, sometimes we encounter situations where the fit of the second-order model is poor. If the model fitted to the data has a poor fit including a lack of fit, the modeling and optimization results might not be accurate. In such a case, using a fullest balanced model, which has no lack of fit, can fix such problem, enhancing the accuracy of the response surface modeling and optimization...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316480/inducible-spy-transcription-acts-as-a-sensor-for-envelope-stress-of-salmonella-typhimurium
#3
Seon Mi Jeong, Hwa Jeong Lee, Yoon Mee Park, Jin Seok Kim, Sang Dae Lee, Iel Soo Bang
Salmonella enterica infects a broad range of host animals, and zoonostic infection threatens both public health and the livestock and meat processing industries. Many antimicrobials have been developed to target Salmonella envelope that performs essential bacterial functions; however, there are very few analytical methods that can be used to validate the efficacy of these antimicrobials. In this study, to develop a potential biosensor for Salmonella envelope stress, we examined the transcription of the S. enterica serovar typhimurium spy gene, the ortholog of which in Escherichia coli encodes Spy (spheroplast protein y)...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316479/development-of-two-step-temperature-process-to-modulate-the-physicochemical-properties-of-%C3%AE-lactoglobulin-nanoparticles
#4
Ho-Kyung Ha, Gyeong-Won Nam, Dongwoo Khang, Sung Jean Park, Mee-Ryung Lee, Won-Jae Lee
The development of a new manufacturing process, a two-step temperature treatment, to modulate the physicochemical properties of nanoparticles including the size is critical. This is because its physicochemical properties can be key factors affecting the cellular uptake and the bioavailability of bioactive compounds encapsulated in nanoparticles. The aims of this study were to produce (beta-lactoglobulin) β-lg nanoparticles and to understand how two-step temperature treatment could affect the formation and physicochemical properties of β-lg nanoparticles...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316478/the-application-of-clove-extract-protects-chinese-style-sausages-against-oxidation-and-quality-deterioration
#5
Huiyun Zhang, Xinyan Peng, Xinling Li, Jingjuan Wu, Xinyu Guo
This study was conducted to evaluate the effects of clove extract (CE) (0.25%, 0.5%, 1%, and 2%) on the oxidative stability and quality deterioration of Chinese-style sausage stored for 21 d at 4°C. The addition of clove extract to sausages significantly retarded increases in Thiobarbituric Reactive Substances (TBARS) values (p<0.05), while also controlling the production of protein carbonyls (p<0.05). However, the addition of clove extract promoted reduced thiol group content in sausages (p<0.05)...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316477/effect-of-fermented-spinach-as-sources-of-pre-converted-nitrite-on-color-development-of-cured-pork-loin
#6
Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Hyun-Wook Choi, Ko-Eun Hwang, Yun-Sang Choi
The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316476/effects-of-short-term-presalting-and-salt-level-on-the-development-of-pink-color-in-cooked-chicken-breasts
#7
Jong Youn Jeong
The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE a* value) on day 3 than on those on day 0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316475/optimization-of-manufacturing-conditions-for-improving-storage-stability-of-coffee-supplemented-milk-beverage-using-response-surface-methodology
#8
Sung-Il Ahn, Jun-Hong Park, Jae-Hoon Kim, Duk-Geun Oh, Moojoong Kim, Donghwa Chung, Jin-Woo Jhoo, Gur-Yoo Kim
This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316474/determination-of-aflatoxin-m1-and-heavy-metals-in-infant-formula-milk-brands-available-in-pakistani-markets
#9
Saeed Akhtar, Muhammad Arif Shahzad, Sang-Ho Yoo, Amir Ismail, Aneela Hameed, Tariq Ismail, Muhammad Riaz
Aflatoxin M1 (AFM1) after its bioconversion from aflatoxin B1 in animal liver becomes the part of milk while heavy metals get entry into milk and milk products during handling in the supply chain. Aflatoxin M1 and heavy metals being toxic compounds are needed to be monitored continuously to avoid any ailments among consumers of foods contaminated with such toxicants. Thirteen commercially available infant formula milk (IFM) brands available in Pakistani markets were analyzed for the quantitative determination of AFM1 and heavy metals through ELISA and atomic absorption spectrophotometer, respectively...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316473/effect-of-black-rice-powder-on-the-quality-properties-of-pork-patties
#10
Sin-Young Park, Jong-Wan Lee, Gye-Woong Kim, Hack-Youn Kim
Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content. Uncooked and cooked pH values of samples increased with increasing black rice powder content. Lightness and yellowness of samples decreased with increasing concentration of black rice powder. Redness of cooked samples containing black rice powder was significantly lower than that of the control (p<0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316472/peptide-analysis-and-the-bioactivity-of-whey-protein-hydrolysates-from-cheese-whey-with-several-enzymes
#11
Renda Kankanamge Chaturika Jeewanthi, Myeong Hee Kim, Na-Kyoung Lee, Yoh Chang Yoon, Hyun-Dong Paik
The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, alcalase, α-chymotrypsin, pepsin, protease M, protease S, and trypsin at different hydrolysis times (0, 0.5, 1, 2, 3, 4, and 5 h). These 36 types of hydrolysates were analyzed for their prominent peptides β-lactoglobulin (β-Lg) and α-lactalbumin (α-La), to identify the proteolytic activity of each enzyme...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316471/combined-effects-of-wheat-sprout-and-isolated-soy-protein-on-quality-properties-of-breakfast-sausage
#12
Cheol-Won Lee, Tae-Kyung Kim, Ko-Eun Hwang, Hyun-Wook Kim, Young-Boong Kim, Cheon-Jei Kim, Yun-Sang Cho
The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316470/experimental-and-modelling-study-of-the-denaturation-of-milk-protein-by-heat-treatment
#13
Fang Qian, Jiayue Sun, Di Cao, Yanfeng Tuo, Shujuan Jiang, Guangqing Mu
Heat treatment of milk aims to inhibit the growth of microbes, extend the shelf-life of products and improve the quality of the products. Heat treatment also leads to denaturation of whey protein and the formation of whey protein-casein polymer, which has negative effects on milk product. Hence the milk heat treatment conditions should be controlled in milk processing. In this study, the denaturation degree of whey protein and the combination degree of whey protein and casein when undergoing heat treatment were also determined by using the Native-PAGE and SDS-PAGE analysis...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316469/physical-and-sensory-properties-of-ice-cream-containing-fermented-pepper-powder
#14
Su-Jung Yeon, Ji-Han Kim, Go-Eun Hong, Woojoon Park, Soo-Ki Kim, Han-Geuk Seo, Chi-Ho Lee
This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316468/nutritional-quality-and-physicochemical-characteristics-of-defatted-bovine-liver-treated-by-supercritical-carbon-dioxide-and-organic-solvent
#15
Sung-Won Kang, Hye-Min Kim, M Shafiur Rahman, Ah-Na Kim, Han-Sul Yang, Sung-Gil Choi
Defatted bovine liver (DBL) is a potential source of protein and minerals. Supercritical carbon dioxide (SC-CO2) and a traditional organic solvent method were used to remove lipid from bovine liver, and the quality characteristics of a control bovine liver (CBL), bovine liver defatted by SC-CO2 (DBLSC-CO2) at different pressures, and bovine liver defatted by organic solvent (DBL-OS) were compared. The DBLSC-CO2 samples had significantly higher (p<0.05) protein, amino acid, carbohydrate, and fiber contents than CBL and DBL-OS...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316467/changes-in-the-total-lipid-neutral-lipid-phospholipid-and-fatty-acid-composition-of-phospholipid-fractions-during-past%C3%A4-rma-processing-a-dry-cured-meat-product
#16
Muhammet Irfan Aksu, Mehmet Dogan, Ahmet Necdet Sirkecioglu
Pastırma is a dry-cured meat product, produced from whole beef or water buffalo muscles. This study was carried out to investigate the effect of production stages (raw meat, after curing, after 2(nd) drying and pastırma) on the total lipid, neutral lipid, phospholipid and fatty acid composition of phospholipid fraction of pastırma produced from beef M. Longissimus dorsi muscles. The pH and colour (L*, a* and b*) analyses were also performed in raw meat and pastırma. It was found that pastırma production stages had significant effects (p<0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316466/effects-of-additions-of-monascus-and-laccaic-acid-on-the-color-and-quality-properties-of-nitrite-free-emulsion-sausage-during-refrigerated-storage
#17
Pil-Nam Seong, Hoa Van Ba, Yoon-Seok Kim, Sun-Moon Kang, Soo-Hyun Cho, Jin-Hyoung Kim, Beom-Young Park, Geun-Ho Kang, Sung-Sil Moon, Hyun-Woo Seo
This effect of Monascus and Laccaic acid on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Eight treatments (T) of sausage such as T1 (12 ppm sodium nitrite), while T2, T3, T4, T5, T6 and T7 were formulated with different ratios of Monascus/Laccaic acid: 63/7.0, 108/12, 135/15, 59.5/10.5, 102/18 and 127.5/22.5 ppm, respectively. The batch formulated without nitrite or Monascus and laccaic acid was served as control (C). The control sausages had higher pH values compared to the treated ones at 3, 10 and 28 d storage (p<0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316465/chicken-egg-yolk-antibodies-igy-for-prophylaxis-and-treatment-of-rotavirus-diarrhea-in-human-and-animal-neonates-a-concise-review
#18
Hlaing Myat Thu, Theingi Win Myat, Mo Mo Win, Kyaw Zin Thant, Shofiqur Rahman, Kouji Umeda, Sa Van Nguyen, Faustino C Icatlo, Kyoko Higo-Moriguchi, Koki Taniguchi, Takao Tsuji, Keiji Oguma, Sang Jong Kim, Hyun Suk Bae, Hyuk Joon Choi
The rotavirus-induced diarrhea of human and animal neonates is a major public health concern worldwide. Until recently, no effective therapy is available to specifically inactivate the rotavirion particles within the gut. Passive immunotherapy by oral administration of chicken egg yolk antibody (IgY) has emerged of late as a fresh alternative strategy to control infectious diseases of the alimentary tract and has been applied in the treatment of diarrhea due to rotavirus infection. The purpose of this concise review is to evaluate evidence on the properties and performance of anti-rotavirus immunoglobulin Y (IgY) for prevention and treatment of rotavirus diarrhea in human and animal neonates...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857547/retraction-note-to-effect-of-high-pressure-homogenization-on-the-physicochemical-properties-of-natural-plant-based-model-emulsion-applicable-for-dairy-products
#19
Sung Hee Park, Sang-Gi Min, Yeon-Ji Jo, Ji-Yeon Chun
[This retracts the article DOI: 10.5851/kosfa.2015.35.5.630.].
October 31, 2016: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/27857546/comparison-of-meat-quality-and-fatty-acid-composition-of-longissimus-muscles-from-purebred-pigs-and-three-way-crossbred-lyd-pigs
#20
Yeong-Seok Choi, Jin-Kyu Lee, Ji-Taek Jung, Young-Chul Jung, Jong-Hyun Jung, Myung-Ok Jung, Yang-Il Choi, Sang-Keun Jin, Jung-Seok Choi
This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimus muscles were significant (p<0.05) different among pigs. Duroc contained significant (p<0.05) higher fat contents than other pigs, whereas significant (p<0.05) higher moisture contents were observed in Landrace, Yorkshire, and LYD pigs compared to those of Duroc pigs...
October 31, 2016: Korean Journal for Food Science of Animal Resources
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