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Korean Journal for Food Science of Animal Resources

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https://www.readbyqxmd.com/read/28943774/effects-of-microbial-transglutaminase-on-physicochemical-microbial-and-sensorial-properties-of-kefir-produced-by-using-mixture-cow-s-and-soymilk
#1
Hasan Temiz, Kübra Dağyıldız
The objective of this research was to investigate the effects microbial transglutaminase (m-TGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943773/detection-of-korean-native-honey-and-european-honey-by-using-duplex-polymerase-chain-reaction-and-immunochromatographic-assay
#2
Chang-Kyu Kim, Deug-Chan Lee, Suk-Ho Choi
Korean native honey (KNH) is much more expensive than European honey (EH) in Korea, because KNH is a favored honey which is produced less than EH. Food fraud of KNH has drawn attention of the government office concerned, which is in need of a method to differentiate between KNH and EH which are produced by the Asiatic honeybee, Apis cerana and the European honeybee, Apis mellifera, respectively. A method to discriminate KNH and EH was established by using duplex polymerase chain reaction (PCR) in this study...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943772/meat-tenderness-characteristics-of-ten-major-muscles-from-hanwoo-steers-according-to-quality-grades-of-carcasses
#3
Kyu-Won Lee, Young-Hwa Hwang, Seon-Tea Joo
The objective of this study was to determine the influence of quality grade (QG) on meat tenderness characteristics of ten major muscles from Hanwoo steers. A total of 25 Hanwoo carcasses (5 carcasses × 5 QGs) were selected. Intramuscular fat content, collagen content, sarcomere length, and Warner-Bratzler shear force (WBSF) of Longissimus thoracis (LT), Longissimus lumborum (LL), Psoas major (PM), Semisponals (SS), Triceps brachii (TB), Semimembranosus (SM), Gluteus medius (GM), Rectus Abdominis (RA), Superficialis flexor (SF), and Internal and external intercostal (IC) were determined...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943771/microbial-risk-assessment-of-non-enterohemorrhagic-escherichia-coli-in-natural-and-processed-cheeses-in-korea
#4
Kyungmi Kim, Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Yohan Yoon
This study assessed the quantitative microbial risk of non-enterohemorrhagic Escherichia coli (EHEC). For hazard identification, hazards of non-EHEC E. coli in natural and processed cheeses were identified by research papers. Regarding exposure assessment, non-EHEC E. coli cell counts in cheese were enumerated, and the developed predictive models were used to describe the fates of non-EHEC E. coli strains in cheese during distribution and storage. In addition, data on the amounts and frequency of cheese consumption were collected from the research report of the Ministry of Food and Drug Safety...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943770/egg-shell-and-oyster-shell-powder-as-alternatives-for-synthetic-phosphate-effects-on-the-quality-of-cooked-ground-pork-products
#5
Min Guk Cho, Su Min Bae, Jong Youn Jeong
This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943769/effect-of-lactic-acid-bacteria-fermented-mulberry-leaf-extract-on-the-improvement-of-intestinal-function-in-rats
#6
Hyun-Joo Lee, Hwan Lee, Yang-Il Choi, Jae-Joon Lee
This study examined the laxative effects of mulberry leaf extract (MLE) fermented by lactic acid bacteria (LAB), which contains high levels of polyphenolic and flavonoid compounds, against loperamide-induced constipation in rats. Sprague-Dawley rats were divided into a normal group (N) and three experimental groups; loperamide treated group (C), loperamide and LAB-fermented MLE 300 mg/kg treated group (MLEL), and loperamide and LAB-fermented MLE 600 mg/kg treated group (MLEH). After 33 d, fecal pellet amount, fecal weight, water content of fecal, gastrointestinal transit time and length, and serum lipid profiles were measured...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943768/quality-characteristics-of-tteokgalbi-with-black-rice-bran-and-organic-acid-to-substitute-synthetic-caramel-colorant
#7
Tae-Kyung Kim, Seung-Hee Hong, Su-Kyung Ku, Young-Boong Kim, Ki-Hong Jeon, Hee-Don Choi, Jong-Dae Park, Kwoan-Sik Park, Yun-Sang Choi
This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p<0.05) values of moisture content and water holding capacity (WHC), while there were no significant differences in protein content, fat content, ash content, and thiobarbituric acid reactive substance (TBARS) values in treatments and controls (p>0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943767/relationships-between-antioxidants-and-quality-characteristics-from-velvet-antlers-of-formosan-sambar-deer
#8
Shih-Lin Cheng, You-Ling Jian, Chih-Ming Chen, Bing-Tsan Liu
The quality characteristics of velvet antlers obtained from Formosan sambar deer (Cervus unicolor Swinhoi) (SDVA), harvested from 63 to 81 d during the velvet antler growth period, were evaluated by investigating the relationships between antioxidant levels; including content, activity, and content/activity ratios, and physical properties; including shear force values, color, and Ca content. The hardness of samples from base velvet antler sections increased, and that the color of these samples tended to become reddish-yellow (redder and more yellow), suggesting that the Ca content in the base section of the sample was not ossified yet...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943766/characterization-of-the-biodiversity-of-the-spoilage-microbiota-in-chicken-meat-using-next-generation-sequencing-and-culture-dependent-approach
#9
Hee Soo Lee, Mirae Kwon, Sunhak Heo, Min Gon Kim, Geun-Bae Kim
This study investigated the psychrotrophic bacteria isolated from chicken meat to characterize their microbial composition during refrigerated storage. The bacterial community was identified by the Illumina MiSeq method based on bacterial DNA extracted from spoiled chicken meat. Molecular identification of the isolated psychrotrophic bacteria was carried out using 16S rDNA sequencing and their putrefactive potential was investigated by the growth at low temperature as well as their proteolytic activities in chicken meat...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943765/lactobacillus-acidophilus-ns1-reduces-phosphoenolpyruvate-carboxylase-expression-by-regulating-hnf4%C3%AE-transcriptional-activity
#10
Sung-Soo Park, Garam Yang, Eungseok Kim
Probiotics have been known to reduce high-fat diet (HFD)-induced metabolic diseases, such as obesity, insulin resistance, and type 2 diabetes. We recently observed that Lactobacillus acidophilus NS1 (LNS1), distinctly suppresses increase of blood glucose levels and insulin resistance in HFD-fed mice. In the present study, we demonstrated that oral administration of LNS1 with HFD feeding to mice significantly reduces hepatic expression of phosphoenolpyruvate carboxykinase (PEPCK), a key enzyme in gluconeogenesis which is highly increased by HFD feeding...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943764/effects-of-27-12-mhz-radio-frequency-on-the-rapid-and-uniform-tempering-of-cylindrical-frozen-pork-loin-longissimus-thoracis-et-lumborum
#11
Eun Ji Choi, Hae Woong Park, Hui Seon Yang, Jin Se Kim, Ho Hyun Chun
Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at 4°C and 20°C. The developed RF tempering system with the newly designed curved-electrode achieved relatively uniform tempering compared to a parallel-plate RF system. FC tempering at 4°C was the most time-consuming process, whereas 1500 W RF was the shortest. Pork sample drip loss, water holding capacity, color, and microbiological quality declined after WI tempering at 20°C...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943763/effects-of-different-feeding-regimes-on-deer-meat-venison-quality-following-chilled-storage-condition
#12
Kwan Woo Kim, Hyung Soo Park, Sung Soo Lee, Seong Heum Yeon, Chang Yeon Cho, Sang Woo Kim, Jinwook Lee
This study was conducted to investigate the effect of different feeding regimes on the quality of deer meat (venison) following storage at 4°C for various durations. Twelve 5-year-old elk stags about 350 kg were stratified by weight and randomly assigned to one of four dietary treatments (three elk stags per treatment). The dietary treatments consisted of a feeding concentrate of 1.5% of body weight (T1), feeding concentrate of 1.8% of body weight (T2), feeding concentrate ad libitum (T3), or a home-mixed ration ad libitum (T4)...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943762/evaluation-on-antimicrobial-activity-of-psoraleae-semen-extract-controlling-the-growth-of-gram-positive-bacteria
#13
Sejeong Kim, Soomin Lee, Heeyoung Lee, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Hyemin Oh, Joonbae Hong, Yohan Yoon, Kyoung-Hee Choi
This study investigated bacterial growth-inhibitory effect of 69 therapeutic herbal plants extracts on 9 bacterial strains using a disc diffusion assay. Especially, the antimicrobial activity of Psoraleae semen, which showed different activity on pathogenic Gram-positive and Gram-negative bacteria, was evaluated by MIC (minimal inhibition concentration) and biofilm formation assay. The effect of Psoraleae semen extract on bacterial cell membranes was examined by measurement of protein leakage (optical density at 280 nm) and scanning electron microscope (SEM)...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943761/microbial-physicochemical-and-sensory-characteristics-of-quality-grade-2-beef-enhanced-by-injection-of-pineapple-concentrate-and-honey
#14
Ji Won Yoon, Da Gyeom Lee, Hyun Jung Lee, Juhui Choe, Samooel Jung, Cheorun Jo
This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/w) to 120% (w/w) of initial meat weight and stored for 14 d. Non-injected beef loin served as a control. Total aerobic bacterial counts, surface meat color, shear force, reducing sugar content, and sensory evaluation of the beef were analyzed at 0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943760/nutritional-composition-in-bone-extracts-from-jeju-crossbred-horses-at-different-slaughter-ages
#15
Hee-Jin Kim, Dongwook Kim, Hyun-Seok Chae, Nam-Young Kim, Aera Jang
The effects of slaughter age (28, 32, or 38 mon) on the proximate composition, collagen content, fatty acid composition, amino acid content, and mineral contents of horse leg bone (femur and tibia) extracts (HLBE) obtained from Jeju crossbred horses (n=14) in Korea. HLBE was extracted for 24 h with boiling water. At those ages, the respective proximate compositions of the HLBE were found as follows: 5.20-6.42% crude protein; fat 0.61-1.65% crude; and 0.10-0.22% crude ash. At 32 and 38 mon, the HLBE showed higher levels of both crude protein and collagen than at 28 mon...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28943759/use-of-atmospheric-pressure-cold-plasma-for-meat-industry
#16
Juri Lee, Cheol Woo Lee, Hae In Yong, Hyun Jung Lee, Cheorun Jo, Samooel Jung
Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28747834/analysis-of-consumers-preferences-and-price-sensitivity-to-native-chickens
#17
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
https://www.readbyqxmd.com/read/28747833/identification-of-pork-adulteration-in-processed-meat-products-using-the-developed-mitochondrial-dna-based-primers
#18
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
https://www.readbyqxmd.com/read/28747832/effects-of-various-calcium-powders-as-replacers-for-synthetic-phosphate-on-the-quality-properties-of-ground-pork-meat-products
#19
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
https://www.readbyqxmd.com/read/28747831/optimization-of-sugar-replacement-with-date-syrup-in-prebiotic-chocolate-milk-using-response-surface-methodology
#20
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
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