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Korean Journal for Food Science of Animal Resources

Min-A Lee, Yoojin Jung, Cheorun Jo, Ji-Young Park, Ki-Chang Nam
This study analyzed consumers' preferences and price sensitivity to native chickens. A survey was conducted from Jan 6 to 17, 2014, and data were collected from consumers (n=500) living in Korea. Statistical analyses evaluated the consumption patterns of native chickens, preference marketing for native chicken breeds which will be newly developed, and price sensitivity measurement (PSM). Of the subjects who preferred broilers, 24.3% do not purchase native chickens because of the dryness and tough texture, while those who preferred native chickens liked their chewy texture (38...
2017: Korean Journal for Food Science of Animal Resources
Jimyeong Ha, Sejeong Kim, Jeeyeon Lee, Soomin Lee, Heeyoung Lee, Yukyung Choi, Hyemin Oh, Yohan Yoon
The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease production cost. This study therefore aimed to develop a method for the detection of pork adulteration in meat products using primers specific for pig mitochondrial DNA. Mitochondrial DNA sequences for pig, cattle, chicken, and sheep were obtained from GenBank and aligned. The 294-bp mitochondrial DNA D-loop region was selected as the pig target DNA sequence and appropriate primers were designed using the MUSCLE program...
2017: Korean Journal for Food Science of Animal Resources
Su Min Bae, Min Guk Cho, Jong Youn Jeong
The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat products. The effect of this substitution was studied by comparing the substituted products with products containing 0.3% phosphate blend (control). ESC was considered an ideal phosphate replacer for minimizing the cooking loss, which likely resulted from the increase in the pH of the product...
2017: Korean Journal for Food Science of Animal Resources
Sahar Kazemalilou, Ainaz Alizadeh
Chocolate milk is one of the most commonly used non-fermentative dairy products, which, due to high level of sucrose, could lead to diabetes and tooth decay among children. Therefore, it is important to replace sucrose with other types of sweeteners, especially, natural ones. In this research, response surface methodology (RSM) was used to optimize the ingredients formulation of prebiotic chocolate milk, date syrup as sweetener (4-10%w/w), inulin as prebiotic texturizer (0-0.5%w/w) and carrageenan as thickening agent (0-0...
2017: Korean Journal for Food Science of Animal Resources
Soohyun Cho, Sun Moon Kang, Pilnam Seong, Geunho Kang, Youngchoon Kim, Jinhyung Kim, Sunsik Chang, Beomyoung Park
This study was conducted to establish the shelf life of 1(++) grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of 1(++) grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at 2°C and continuous storage at -18°C for 0, 3, 6, or 9 mon. The lightness (CIE L*) values decreased as the duration of freezer storage increased (p<0...
2017: Korean Journal for Food Science of Animal Resources
Su-Tae Kang, Hee-Kyoung Son, Hyun-Joo Lee, Jung-Seok Choi, Yang-Il Choi, Jae-Joon Lee
This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The IC50 value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was 333.33 μg/mL. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0...
2017: Korean Journal for Food Science of Animal Resources
Dong-Min Shin, Ko-Eun Hwang, Cheol-Won Lee, Tae-Kyung Kim, Yoo-Sun Park, Sung Gu Han
In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples (p<0...
2017: Korean Journal for Food Science of Animal Resources
Ashok K Pathera, C S Riar, Sanjay Yadav, D P Sharma
The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets...
2017: Korean Journal for Food Science of Animal Resources
Sang Hoon Kim, Ji Yoon Lee, Marilen P Balolong, Jin-Eung Kim, Hyun-Dong Paik, Dae-Kyung Kang
A novel peptide having free radical scavenging activity was separated, using an on-line high-performance liquid chromatography (HPLC) - ABTS screening method, from bovine skim milk fermented by Lactococcus lactis SL6 (KCTC 11865BP). It was further purified using reverse phase-HPLC (RP-HPLC) and sequenced by RP-HPLC-tandem mass spectrometry. The amino acid sequence of the identified peptide was determined to be Phe-Ser-Asp-Ile-Pro-Asn-Pro-Ile-Gly-Ser-Glu-Asn-Ser-Glu-Lys-Thr-Thr-Met-Pro-Leu-Trp (2,362 Da), which is corresponding to the C-terminal fragment of bovine αs1-casein (f179-199)...
2017: Korean Journal for Food Science of Animal Resources
Sivakumar Allur Subramaniyan, Inho Hwang
Variations in physical toughness between muscles and animals are a function of growth rate and extend of collagen type I and III. The current study was designed to investigate the ability of growth rate, collagen concentration, collagen synthesizing and degrading genes on two different fibroblast cells derived from Hanwoo m. longissimus dorsi (LD) and semimembranosus (SM) muscles. Fibroblast cell survival time was determined for understanding about the characteristics of proliferation rate between the two fibroblasts...
2017: Korean Journal for Food Science of Animal Resources
Gye-Woong Kim, Hack-Youn Kim
Our study analyzed the carcass properties of 170 Korean native pigs in relation to carcass weight and back-fat thickness to provide general data for the production and distribution of high quality pig meat. The 70-74 kg group showed highest yield (73.41%). The ≥80 kg group showed the highest thickest back-fat (24.13 mm) (p<0.05). The ≥80 kg group showed the best quality grade (1.00). Back-fat thickness showed significant differences in the weight among groups (p<0.05). The ≥25 mm group showed the highest carcass weight (75...
2017: Korean Journal for Food Science of Animal Resources
Meltem Serdaroğlu, Berker Nacak, Merve Karabıyıkoğlu
The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties...
2017: Korean Journal for Food Science of Animal Resources
Bohyun Yun, Minyu Song, Dong-June Park, Sejong Oh
Clostridium difficile infection (CDI) is the main cause of hospital-acquired diarrhea that can cause colitis or even death. The medical-treatment cost and deaths caused by CDI are increasing annually worldwide. New approaches for prevention and treatment of these infections are needed, such as the use of probiotics. Probiotics, including Bifidobacterium spp. and Lactobacillus, are microorganisms that confer a health benefit to the host when administered in adequate amounts. The effect of Bifidobacterium longum ATCC 15707 on infectious disease caused by C...
2017: Korean Journal for Food Science of Animal Resources
Dong-Hyun Kim, Tae-Kyung Kim, Young-Boong Kim, Jung-Min Sung, YoungJin Jang, Jae-Yun Shim, Sung-Gu Han, Yun-Sang Choi
This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck ham formulations were produced with the following compositions: T1 (duck breast 70% + duck skin 30%), T2 (duck breast 60% + duck skin 40%), T3 (duck breast 50% + duck skin 50%), T4 (duck breast 40% + duck skin 60%), and T5 (duck breast 30% + duck skin 70%)...
2017: Korean Journal for Food Science of Animal Resources
Yoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, Tae-Kyung Kim, Cheol-Won Lee, Dong-Min Shin, Sung Gu Han
This study was conducted to investigate the physicochemical properties of meat batters prepared with fresh pork meat, back fat, water, and salt and formulated with three different amounts (5%, 10%, and 15%) of silkworm pupae (Bombyx mori) powder and transglutaminase (TG). Meat batters formulated with silkworm pupae powder showed significantly higher contents of protein and ash than control batter. Addition of silkworm pupae to batter also showed significantly lower cooking loss than the control. Moreover, meat batter containing 15% silkworm pupae showed no significant difference in redness value compared to the control...
2017: Korean Journal for Food Science of Animal Resources
Hyeon-Ju Jeong, Yun-Kyung Lee, Palanivel Ganesan, Hae-Soo Kwak, Yoon Hyuk Chang
The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the control. In a texture analysis, the gumminess, chewiness, and hardness values for Queso Blanco cheese were significantly higher with increasing concentrations of the powdered microcapsules containing tomato extracts...
2017: Korean Journal for Food Science of Animal Resources
Muhammad Sohaib, Faraz Jamil
Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level...
2017: Korean Journal for Food Science of Animal Resources
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
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
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
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