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Korean Journal for Food Science of Animal Resources

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https://www.readbyqxmd.com/read/30018506/optimization-of-processing-conditions-of-chinese-smoke-cured-bacon-larou-with-a-new-natural-coating-solution-during-storage-period
#1
Na Liu, Qiujin Zhu, Xuefeng Zeng, Bowen Yang, Meilian Liang, Li Deng, Laping He, Cai Liang, Ruping Zhang, Juan Zhou
The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution. With the response surface methodology (RSM), we analyzed 3 factors of processing conditions (the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan) and 2 response factors (sterilization rate and water activity). Sterilization rate and water activity of Larou were largely affected by the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018505/investigating-meat-quality-of-broiler-chickens-fed-on-heat-processed-diets-containing-corn-distillers-dried-grains-with-solubles
#2
YoungHo Shim, JinSoo Kim, Abdolreza Hosseindoust, YoHan Choi, MinJu Kim, SeungMin Oh, HyungBin Ham, Alip Kumar, KwangYeol Kim, Aera Jang, ByungJo Chae
The present study investigated the effects of feed form and distiller's dried grain with solubles (DDGS) on meat quality and fatty acids profile of broiler chickens. A total of 720 broilers (Ross 308; average BW [body weight] 541±5.7 g) were randomly allotted to six treatments. Birds were fed three different feed forms (mash; SP, simple pellet; EP, expanded pellet) and DDGS (0 or 200 g kg-1 ) in a 3×2 factorial arrangement. The addition of DDGS and EP to the diet resulted in increased shear force of breast meat...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018504/the-functional-properties-of-preserved-eggs-from-anti-cancer-and-anti-inflammatory-aspects
#3
Changyi Mao, Zhihui Yu, Chengliang Li, Yongguo Jin, Meihu Ma
Preserved egg, a kind of alkaline-fermented food, is a traditional egg product in China. Here, we investigated the nutritional functions of preserved eggs by in vivo and in vitro experiments. The results of in vivo studies showed that the levels of triglycerides (TG), total cholesterol (TCHO) and low-density lipoprotein cholesterol/high density lipoprotein cholesterol (LDL-C/HDL-C) were significantly decreased ( p <0.05) in the liver of rats treated with preserved eggs. Meanwhile, the levels of two important cancer markers, interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), were also significantly decreased ( p <0...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018503/comparison-of-marbling-fleck-characteristics-and-objective-tenderness-parameters-with-different-marbling-coarseness-within-longissimus-thoracis-muscle-of-high-marbled-hanwoo-steer
#4
Boin Lee, Sungho Yoon, Younkyung Lee, Eunmi Oh, Yun Kyung Yun, Byoung Do Kim, Keigo Kuchida, Hee Kyung Oh, Jeehwan Choe, Young Min Choi
It is important to understand how marbling traits and tenderness differ among beef steaks from the carcass grading site and other regions within the longissimus thoracis (LT) muscle, as these characteristics are closely associated with consumer acceptability and willingness to purchase. Thus, the aim of this study was to compare the marbling fleck traits and objective tenderness parameters in the groups classified by the coarseness index (CI) of marbling fleck (high and low groups) at the carcass grading site (13th thoracic vertebra; 13T) and three different locations (13T, 9T, and 6T) within the LT muscle from well-marbled (marbling score 7 to 9) Hanwoo steer...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018502/antioxidant-and-antimicrobial-efficacy-of-sapota-powder-in-pork-patties-stored-under-different-packaging-conditions
#5
Pavan Kumar, Manish Kumar Chatli, Nitin Mehta, Om Prakash Malav, Akhilesh Kumar Verma, Devendra Kumar, Manjeet Rathour
The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature (4±1°C) for 42 days for assessing its antioxidant and antimicrobial efficiency...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018501/formula-optimization-of-a-perilla-canola-oil-o-w-emulsion-and-its-potential-application-as-an-animal-fat-replacer-in-meat-emulsion
#6
Dicky Tri Utama, Haeseong Jeong, Juntae Kim, Sung Ki Lee
The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effect of potential ingredients in the (o/w) emulsion, including polyglycerol polyricinoleate (PGPR), fish gelatin, soy protein isolate (SPI), sodium caseinate, carrageenan (CR), inulin (IN) and sodium tripolyphosphate...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018500/antioxidative-properties-of-amaranth-cauline-leaf-and-suppressive-effect-against-ct-26-cell-proliferation-of-the-sausage-containing-the-leaf
#7
Heejeong Lee, Nami Joo
The study investigated antioxidative properties and rectal cancer cell inhibition effect of amaranth (Amaranthus cruentus L.) cauline leaves (ACL) to produce the sausage with ACL powder (ACLP). Antioxidative effects of ACLP prepared with different stem lengths (10-45 cm) were evaluated through DPPH, ABTS, reducing power, total phenol, and total flavonoid. Inhibition effect on rectal cancer cells growth was also examined with CT-26 cell. To determine appropriate ACL amounts in sausage formula, response surface methodology was used...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018499/physiological-characteristics-and-anti-obesity-effect-of-lactobacillus-plantarum-k10
#8
Seulki Kim, Eunchong Huang, Soyoung Park, Wilhelm Holzapfel, Sang-Dong Lim
This study aimed to investigate the physiological characteristics and anti-obesity effects of Lactobacillus plantarum K10. The α-amylase inhibitory activity, α-glucosidase inhibitory activity, and lipase inhibitory activity of L. plantarum K10 was 94.66±4.34%, 99.78±0.12%, and 87.40±1.41%, respectively. Moreover, the strain inhibited the adipocyte differentiation of 3T3-L1 cells (32.61±8.32%) at a concentration of 100 µg/mL. In order to determine its potential for use as a probiotic, we investigated the physiological characteristics of L...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018498/effects-of-sex-and-breed-on-meat-quality-and-sensory-properties-in-three-way-crossbred-pigs-sired-by-duroc-or-by-a-synthetic-breed-based-on-a-korean-native-breed
#9
Yong Min Kim, Tae Jeong Choi, Kyu Ho Cho, Eun Seok Cho, Jung Jae Lee, Hak Jae Chung, Sun Young Baek, Yong Dae Jeong
This study was conducted to determine the effects of breed and sex on meat quality and sensory properties of the loin in three-way crossbred pigs: Landrace× Yorkshire×Duroc (LYD) and Landrace×Yorkshire×Woori (LYW) black pig synthesized by Korean native breed. Carcass traits did not differ by breed. Carcass weight and backfat thickness were higher in castrates than in gilts ( p <0.01). LYW showed significant high values in fat content, cooking loss, and water-holding capacity (WHC) than LYD ( p <0...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018497/determination-of-the-effect-of-different-ground-mustard-seeds-on-quality-characteristics-of-meatballs
#10
Muhammed Yusuf Çağlar, Gök Veli, Oktay Tomar, Gökhan Akarca
This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and micro-biological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball samples ( p <0.0001). The addition of mustard seeds decreased TBARS value of meatball samples ( p <0.0001). Heat treatment of mustard seeds decreased the L * , a * and b * values of meatball samples ( p <0.0001)...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018496/effect-of-the-calpain-system-on-volatile-flavor-compounds-in-the-beef-longissimus-lumborum-muscle
#11
Jieun Yang, Dashmaa Dashdorj, Inho Hwang
The present study was designed to investigate the effects of calpain system on the formation of volatile flavor compounds in Hanwoo beef. In the first experiment ( exp.1) , Longissimus lumborum (LL) muscle samples were injected with solutions containing 50 mM CaCl2 or 50 mM ZnCl2 and 154 mM NaCl respectively, and aged for 7 d at 4°C. In the second experiment ( exp.2) , the ground LL muscle was incubated with the aforementioned solutions containing cathepsin inhibitor. The injection with CaCl2 solution greatly elevated the calpain activity and concomitantly, significantly decreased the Warner-Bratzler shear force ( p <0...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018495/effects-of-different-marination-conditions-on-quality-microbiological-properties-and-sensory-characteristics-of-pork-ham-cooked-by-the-sous-vide-method
#12
Kiyoung Jeong, Hyeonbin O, So Yeon Shin, Young-Soon Kim
The aim of this study was to evaluate the effects of marinade under different conditions (temperature and vacuum) on pork ham cooked by the sous-vide method (61°C and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: 4°C, 98.81% vacuum (treatment group T1 ); 4°C, atmospheric pressure (T2 ); 20°C, 98.81% vacuum (T3 ); and 20°C, atmospheric pressure (T4 ). The pH value was higher in the control (6.02) than in the treatment groups (4.30-4...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018494/effects-of-foot-and-mouth-disease-vaccination-location-and-injection-device-on-the-incidence-of-site-lesions-in-pork
#13
Eun Young Ko, Samooel Jung, Hyun Kyu Jeong, Jeong Hee Han, Jung Ho Son
This study was aimed to investigate the effects of the type O foot-and-mouse disease vaccine (FMDV) on the incidence of abnormal meat such as granuloma or abscess formation at the injection site in pork and its associated economic losses. At 56 d of age, piglets were inoculated with FMDV by one of three administration routes: N-Neck (a conventional needle-syringe injection into the neck), N-Ham (a conventional needle-syringe injection into the ham), and Non-Neck (injection with a needle-free device into the neck)...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018493/effect-of-chlorine-dioxide-gas-application-to-egg-surface-microbial-reduction-effect-quality-of-eggs-and-hatchability
#14
Hansung Chung, Hyobi Kim, Donghoon Myeong, Seongjoon Kim, Nong-Hoon Choe
Controlling of microorganisms in the industrial process is important for production and distribution of hatching and table eggs. In the previous study, we reported that chlorine dioxide (ClO2 ) gas of a proper concentration and humidity can significantly reduce the load of Salmonella spp. on eggshells. In this study, we compared microbial reduction efficacy on egg's surface using hatching eggs and table eggs, internal quality of table eggs, and hatchability after both the conventional method (washing and UV expose, fumigation with formalin) and ClO2 gas disinfection...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018492/effect-of-homogenization-pressure-and-supplementation-with-sucrose-fatty-acid-ester-on-the-physical-properties-of-dairy-cream-based-emulsions
#15
Chan-Won Seo, Shin-Ho Kang, Yong-Kook Shin, Byoungseung Yoo
In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization pressures (10 MPa and 20 MPa) were examined. Homogenization at a high pressure resulted in a smaller droplet size and narrower droplet size distribution. The D[4,3] (volume-weighted mean) and D[3,2] (surface-weighted mean) values of the emulsions decreased with an increase in the SFAE concentration...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018491/effect-of-sea-buckthorn-hippophae-rhamnoides-l-seed-supplementation-on-egg-quality-and-cholesterol-of-rhode-island-red%C3%A3-fayoumi-laying-hens
#16
Naila Chand, Shabana Naz, Muhammad Irfan, Rifat Ullah Khan, Zia Ur Rehman
The present trial was carried out to study the effect of sea buckthorn seed supplementation on egg quality of laying birds. A total of 160 Rhode Island Red× Fayoumi layers was divided into four groups of 40 birds each, which was further replicated four times with 10 hens per replicate. Group one was kept as a control, while other three groups were supplemented with sea buckthorn seed powder at a dose rate of 1 (T1), 2 (T2) and 3 (T3) g/kg of feed. The results showed that egg production was significantly ( p< 0...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018490/biochemical-microbiological-and-sensory-characteristics-of-stirred-yogurt-containing-red-or-green-pepper-capsicum-annuum-cv-chungyang-juice
#17
Su-Hyun Kang, Mi-Sang Yu, Jeong-Mee Kim, Sung-Kwon Park, Chi-Ho Lee, Hong-Gu Lee, Soo-Ki Kim
Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added into yogurt at different ratios. The pH of yogurt added with hot pepper juice was decreased from 4.61 to 4.48. Titratable acidity and counts of lactic acid bacteria were increased with increasing amount of pepper juice added. However, the viscosity was decreased significantly compared to the control...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018489/development-and-validation-of-predictive-model-for-salmonella-growth-in-unpasteurized-liquid-eggs
#18
Young-Jo Kim, Hye-Jin Moon, Soo-Kyoung Lee, Bo-Ra Song, Jong-Soo Lim, Eun-Jeong Heo, Hyun-Jung Park, Sung-Hwan Wee, Jin-San Moon
Liquid egg products can be contaminated with Salmonella spp. during processing. A predictive model for the growth of Salmonella spp. in unpasteurized liquid eggs was developed and validated. Liquid whole egg, liquid yolk, and liquid egg white samples were prepared and inoculated with Salmonella mixture (approximately 3 Log CFU/mL) containing five serovars ( S. Bareilly, S. Richmond, S. Typhimurium monophasic, S . Enteritidis, and S . Gallinarum). Salmonella growth data at isothermal temperatures (5, 10, 15, 20, 25, 30, 35, and 40°C) was collected by 960 h...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/30018488/influence-of-cooking-storage-period-and-re-heating-on-production-of-cholesterol-oxides-in-chicken-meat
#19
Juhui Choe, Joong-Seok Min, Sang-Ok Lee, Muhammad Issa Khan, Dong Gyun Yim, Mooha Lee, Cheorun Jo
The objective of present study was to investigate the effect of cooking and their combinations with re-heating methods on the formation of cholesterol oxidation products (COPs) in stored chicken thigh meat. Pan roasting, steaming, oven grilling, charcoal grilling, and microwaving were used for cooking. Re-heating of samples was done using the same cooking methods or microwaving after 3 and 6 d of refrigerated storage. Cooking and re-heating resulted in reduction of crude fat and cholesterol contents of chicken thigh meat depending on storage period before re-heating...
July 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29809197/erratum-to-effect-of-aging-process-and-time-on-physicochemical-and-sensory-evaluation-of-raw-beef-top-round-and-shank-muscles-using-an-electronic-tongue
#20
Ji-Han Kim, Dong Wan Kim, Da-Som Ji, Hyun-Jin Lee, Dong-Kyu Yoon, Chi-Ho Lee
[This corrects the article DOI: 10.5851/kosfa.2017.37.6.823.].
April 2018: Korean Journal for Food Science of Animal Resources
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