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홈 > 분야별

농수해양 > 식품과학 (4,810건)

Comparison of Dental Carcass Maturity in Non-Castrated Male F1 Angus-Nellore Cattle Finished in Feedlot
Comparison of Dental Carcass Maturity in Non-Castrated Male F1 Angus-Nellore Cattle Finished in Feedlot
Bismarck Moreira Santiago;Welder Angelo Baldassini;Laís de Aquino Tomaz;Leone Campos Rocha;Wellington Bizarria dos Santos;Rogério Abdallah Curi;Luis Artur Loyola Chardulo;Otávio Rodrigues Machado Neto
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 554-562 (9 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
Dental classification of carcasses is used as a parameter of cattle maturity at slaughter, and it can influence carcass and meat quality traits. Brazilian beef-packing companies use the number of permanent incisor (PI) teeth as a parameter for bonus and certification of carcasses with superior quality. However, when non-castrated male such as F1 Angus-Nellore (Bos taurus×Bos indicus) are slaughtered, only animals without PI teeth are subsidized by the breed association. We evaluated these animals finished in feedlot for 180 days with zero versus two PI teeth on the carcass and meat quality traits. At the time of slaughter, 88 carcasses were selected, forming two treatments according to dental carcass maturity (0 versus 2 PI teeth; 44 animals per category). It was demonstrated that the number of PI teeth (0 versus 2 PI) did not influence (p>0.05) carcass (weights, yield, cooling loss, ribeye area and the backfat thickness) and meat quality traits (Longissimus thoracis chemical composition, color, cooking losses, shear force and pH). Thus, dental carcass maturity (zero versus two PI teeth) does not influence non-castrated male F1 Angus-Nellore finished in feedlot for 180 days. This is the first study to demonstrate that carcasses of non-castrated male F1 Angus-Nellore with two PI teeth should be subsidized in a similar way to those with zero PI teeth. Moreover, Brazilian beef-packing companies could produce heavier and leaner carcasses of acceptable quality though the use of crossbred cattle such as non-castrated F1 Angus Nellore.
Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage
Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage
Geon Ho Kim;Koo Bok Chin
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 428-439 (12 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
The objective of this study was to evaluate quality characteristics of pork emulsified-sausage (ES) containing paprika oleoresin solution (POS) as a replacement for sodium nitrite (NaNO2) during refrigerated storage. ESs were prepared with four treatments: 1) REF, 150 ppm NaNO2; 2) CTL, 75 ppm NaNO2; 3) TRT1, 75 ppm NaNO2+0.1% POS (1% paprika oleoresin+99% sunflower seed oil); and 4) TRT2, 75 ppm NaNO2+0.1% POS (5% paprika oleoresin+95% sunflower seed oil). The addition of POS into ES increased redness and yellowness but decreased lightness (p<0.05). TRT1 and TRT2 had higher redness and yellowness than CTL (p<0.05). TRT1 and TRT2 had lower total plate counts (Log CFU/g) than CTL due to antimicrobial activity of POS, regardless of its levels (p<0.05). Residual nitrite decreased with increasing storage time for all treatments. TRT2 had lower residual nitrite due to nitrite scavenging activity of POS (p<0.05). CTL had the highest thiobarbituric acid reactant substances (TBARS) among all treatments during storage. The addition of POS into ES showed nitrite scavenging activity during refrigerated storage. In conclusion, antimicrobial and antioxidant activities of the ES with a combination of POS and 75 ppm NaNO2 were similar to those of REF (150 ppm NaNO2), and improved color development of redness value. Therefore, the addition of POS could decrease the amount of nitrite in ESs, leading to healthier meat products.
Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef
Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef
Hayoung Kim;Minhye Shin;Sangdon Ryu;Bohyun Yun;Sangnam Oh;Dong-Jun Park;Younghoon Kim
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 468-480 (13 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
Dry aging is a traditional method that improves meat quality, and diverse microbial communities are changed during the process. Lactic acid bacteria (LAB) are widely present in fermented foods and has many beneficial effects, such as immune enhancement and maintenance of intestinal homeostasis. In this study, we conducted metagenomic analysis to evaluate the changes in the microbial composition of dry-aged beef. We found that lactic acid bacterial strains were abundant in dry-aged beef including Lactobacillus sakei and Enterococcus faecalis. We investigated their abilities in acid and bile tolerance, adhesion to the host, antibiotic resistance, and antimicrobial activity as potential probiotics, confirming that L. sakei and E. faecalis strains had remarkable capability as probiotics. The isolates from dry-aged beef showed at least 70% survival under acidic conditions in addition to an increase in the survival level under bile conditions. Antibiotic susceptibility and antibacterial activity assays further verified their effectiveness in inhibiting all pathogenic bacteria tested, and most of them had low resistance to antibiotics. Finally, we used the Caenorhabditis elegans model to confirm their life extension and influence on host resistance. In the model system, 12D26 and 20D48 strains had great abilities to extend the nematode lifespan and to improve host resistance, respectively. These results suggest the potential use of newly isolated LAB strains from dry-aged beef as probiotic candidates for production of fermented meat.
Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat
Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat
Ce Liang;Dequan Zhang;Xiaochun Zheng;Xiangyuan Wen;Tongjing Yan;Zhisheng Zhang;Chengli Hou
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 509-526 (18 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
This study was aimed to compare the physicochemical properties and bacterial community structure of tray‐packaged fresh lamb meat under different storage temperatures, such as 4℃ (chilling), –1.5℃ (supercooling), –4℃ (superchilling) and –9℃ (sub-freezing). The total viable counts (TVC), total volatile base nitrogen (TVB-N), bacterial diversity and metabolic pathways were investigated. The results indicated that the shelf life of superchilling and sub-freezing storage was over 70 d, which was significantly longer than that of chilling and supercooling storage. TVC and TVB-N values showed an increasing trend and were correlated well (R2>0.92). And the TVB-N values of lamb meat were exceeded the tolerable limit (15 mg/100 g) only found under chilling and supercooling storage during storage period. At the genus level, Pseudomonas was the core spoilage bacteria then followed Brochothrix for chilling and supercooling storage. Pseudomonas, Ralstonia, Psychrobacter and Acinetobacter were the dominant spoilage bacteria for superchilling and sub-freezing storage. Furthermore, the bacterial community diversity of lamb meat stored at chilling and supercooling storage decreased with the storage time prolonged, which was opposite to the outcome of meat stored under superchilling and sub-freezing storage. For chilling and supercooling storage, the abundance of main metabolisms (carbohydrate metabolism and amino acid metabolism, etc.) of bacteria increased with the storage time prolonged, which was opposite to superchilling storage. This may be related to the bacteria community diversity and the formation of dominant spoilage bacteria. In conclusion, this work provides data for the preservation of fresh lamb meat which will benefit the meat industry.
Nutritional Composition of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Produced from Commercial Insect Farms in Korea
Nutritional Composition of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Produced from Commercial Insect Farms in Korea
Youn-Kyung Ham;Sam-Woong Kim;Dong-Heon Song;Hyun-Wook Kim;Il-Suk Kim
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 416-427 (12 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
This study was conducted to compare the nutritional composition of whitespotted flower chafer (Protaetia brevitarsis) larvae produced from five commercial insect farms in Korea. The feeding sources of larvae were different as follows: Farm A, fermented oak sawdust; Farm B, fermented oak and scrub sawdust; Farm C, commercial feed; Farm D, private fermented feed; and Farm E, byproduct from mushroom compost. Drying yield significantly varied by insect farm, ranging from 14.12% to 27.28%. However, there was only small difference (5.14–7.38 g/100 g) in moisture content of dried larvae powder (p<0.001). The larvae produced from Farm A, B, and D presented higher protein content and lower lipid content compared to those from Farm C and E (p<0.05). No significant differences in total and essential amino acid contents were found, regardless of the insect farms. Phosphoserine, taurine, and gamma-aminobutyric acid, well-known physiological useful compounds, were detected in form of free amino acids. The major fatty acids in the P. brevitarsis larvae were oleic acid, palmitic acid, palmitoleic acid, and linoleic acid. The larvae from Farm A, B, and E exhibited higher oleic acid content than those from Farm B and C (p<0.05). Moreover, the larvae from Farm A presented the lowest saturated fatty acid (SFA)/unsaturated fatty acid (UFA) ratio. Although the underlying mechanisms of the nutritional composition differences are not yet clearly understood, this study suggests that the Farm A production system, using only oak feed, could be potentially beneficial in increasing the protein content and decreasing SFA/UFA ratio in P. brevitarsis larvae.
Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty
Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty
Hyun Gyung Jeong;Doo Yeon Jung;Kyung Jo;Seonmin Lee;Yun-Sang Choi;Hae In Yong;Samooel Jung
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 542-553 (12 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
This study investigated freeze- or oven-dried winter mushroom powder (FDP or ODP, respectively) as an alternative to phosphate in beef patties. The beef patties were prepared with four treatments: no addition of phosphate and winter mushroom (control), addition of 0.3% sodium pyrophosphate (BP), addition of 1% FDP (BFW), and addition of 1% ODP (BOW). The pH of FDP and ODP was 6.73, and 7.00, respectively. FDP and ODP contained phenolic compound at a level of 3.50 and 5.45 g gallic acid equivalent/kg, respectively. The cooking loss of beef patties was the highest in the control and lowest in BP (p<0.05). BFW had lower cooking loss than the control (p<0.05), and BOW showed similar cooking loss as that of the control (p>0.05). Inhibition of lipid oxidation was found in BP and BOW as compared with control (p<0.05). BFW was similar to the control in terms of the degree of lipid oxidation (p>0.05). BOW showed lower L* and higher a* values than those of the control, BP and BFW (p<0.05). Texture properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in BP (p<0.05). A slight increase in hardness and springiness was observed in BOW compared to those of the control (p<0.05). The results showed that FDP and ODP did not exhibit all the properties of phosphate in beef patties. Therefore, FDP and ODP can be used for partial substitution of phosphate in beef patties.
High-Throughput Sequencing Reveals Bacterial Diversity in Raw Milk Production Environment and Production Chain in Tangshan City of China
High-Throughput Sequencing Reveals Bacterial Diversity in Raw Milk Production Environment and Production Chain in Tangshan City of China
Huihui Cao;Yanhua Yan;Lei Wang;Lixue Dong;Xueliang Pang;Sining Tang;Aijun Li;Aili Xiang;Litian Zhang;Baiqin Zheng
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 452-467 (16 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
Raw milk is a nature media of microbiota that access milk from various sources, which constitutes a challenge in dairy production. This study characterizes the relationship between the raw milk quality and the bacteria diversity at different sampling sites in dairy farms, aiming to provide a strong scientific basis for good hygienic practices and optimized procedure in milk production. High-throughput sequencing of 16S rRNA V3-V4 region was used to analyze the components, abundance and diversity of 48 bacterial population sampled from 8 different sites in dairy farm: pre-sterilized cow’s teats (C1), post-sterilized cow’s teats (C2), milking cluster (E), milk in storage tank (M1), transport vehicle (M2), storage equipment (E2), cow’s dung samples (F) and drinking water (W). Firmicutes account for predominantly 32.36% (C1), 44.62% (C2), 44.71% (E), 41.10% (M1), 45.08% (M2), 53.38% (F) of all annotated phyla. Proteobacteria accounts for 81.79% in W group and Actinobacteria 56.43% in E2 group. At the genus level, Acinetobacter was the most abundant genus that causes bovine mastitis, Acinetobacter and Arthrobacter were dominant in C1, C2, and E groups, Kocuria in E2 group and Arcobacter in W group. E, C1, and C2 group have very similar bacterial composition, and M1 and M2 demonstrated similar composition, indicating that the milking cluster was polluted by the environment or contact with cow udders. Bacterial population composition in different sampling sites identified by NGS reveals a correlation between the bacteria communities of raw milk production chain and the quality of raw milk.
Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream
Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream
Yunsik Kim;Seokmin Yoon;Hyejung Shin;Miyoun Jo;Sunmin Lee;Sae-hun Kim
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 373-385 (13 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
The sensory properties and flavor of sour cream are important factors that influence consumer acceptability. The present study aimed to isolate lactic acid bacteria with excellent diacetyl production ability and to optimize the fermentation conditions for sour cream manufacture. Lactococcus lactis ssp. cremoris was isolated as a lactic acid bacterium derived from raw milk. This strain showed the greatest diacetyl production among other strains and was named LRCC5306. Various culture conditions were optimized to improve the diacetyl production of LRCC5306. The highest diacetyl production was found to be at 105.04±2.06 mg/L, when 0.2% citric acid and 0.001% Fe2+ were added and cultured at 20℃ for 15 h. Based on the optimal cultivation conditions, sour cream was manufactured using LRCC5306, with a viable count of 1.04×108 CFU/g and a diacetyl concentration of 106.56±1.53 mg/g. The electronic tongue system was used to compare the sensory properties of the sour cream; the fermented product exhibited sweetness and saltiness which was similar to that of an imported commercial product, but with slightly reduced bitterness and a significantly greater degree of sour taste. Therefore, our study shows that if cream is fermented using the LRCC5306, it is possible to produce sour cream with greatly improved sensory attractiveness, resulting in increased acceptance by consumers. Since this sour cream has a higher viable count of lactic acid bacteria, it is also anticipated that it will have a better probiotic effect.
Therapeutic Effects of Gleditsia sinensis Thorn Extract Fermented by Lactobacillus casei 3260 in a Type II Collagen-Induced Rheumatoid Arthritis Mouse Model
Therapeutic Effects of Gleditsia sinensis Thorn Extract Fermented by Lactobacillus casei 3260 in a Type II Collagen-Induced Rheumatoid Arthritis Mouse Model
Ju Young Eor;Nahyun Park;Yoon Ji Son;Sae Hun Kim
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 497-508 (12 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
This study aimed to assess the anti-inflammatory effect of Lactobacillus casei 3260 (LC) alone and LC-fermented Gleditsia sinensis thorn (GST) extract in mouse model of type II collagen induced rheumatoid arthritis (RA). In our previous work, we confirmed the anti-inflammatory effects of LC and GST against LPS-induced inflammation in vitro. In this study, LC and GST were fermented and their effects were assessed in an animal model of RA. Both LC and fermented GST (fGST) treatment reduced mice serum nitrite and total cholesterol and triggered myeloperoxidase (MPO) activity. In addition, both LC and fGST reduced inflammation-related serum biomarkers such as tumor necrosis factor-α, interleukin (IL)-6, IL-17, and IL-1β. As per the morphological analysis, both LC and fGST protected hind paw joints against RA, and its related mRNA markers improved. Finally, arthritis scores were measured as an indicator of RA of the whole experimental period; the scores suggested that both LC and fGST protect against collagen-induced RA-related inflammation in a mouse model.
Prebiotics/Probiotics Mixture Induced Changes in Cecal Microbiome and Intestinal Morphology Alleviated the Loperamide-Induced Constipation in Rat
Prebiotics/Probiotics Mixture Induced Changes in Cecal Microbiome and Intestinal Morphology Alleviated the Loperamide-Induced Constipation in Rat
Min Guk Kim;Kyungae Jo;Kyoungwon Cho;Sung Sun Park;Hyung Joo Suh;Ki-Bae Hong
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 527-541 (15 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
The aim of this study was to investigate the effect of a mixture of multi-strain probiotics and prebiotics on loperamide-induced constipation in Sprague-Dawley rats. A multi-strain probiotics alone (loperamide-induced group with multi-strain probiotics mixture group; Lop-Pro) and a mixture of multi-strain probiotics and prebiotics (loperamide-induced group with multi-strain probiotics and prebiotics mixture group; Lop-Pro/Pre) were administered orally after inducing constipation. The fecal water content was significantly higher (by 42%) in the Lop-Pro/Pre group (33.5%) than in the loperamide-induced group (Lop) (23.7%) (p<0.05). The intestinal mucosal thickness, crypt cell area, and interstitial cells of Cajal area were significantly higher in the Lop-Pro/Pre group compared to the Lop group by 16.4%, 20.6%, and 42.3%, respectively. Additionally, the total short-chain fatty acid content was significantly increased in the Lop-Pro and Lop-Pro/Pre groups by 56.4% and 54.2%, respectively, compared with the Lop group. The Lop-Pro and Lop-Pro/Pre groups recovered loperamide-induced alteration in Bacteroidetes and Verrucomicrobia abundance among intestinal microbiota, whereas the Lop-Pro/Pre group recovered Akkermansia, Lactobacillus, Clostridium, Bacteroides, and Oscillibacter abundance. Moreover, the relative abundance of Oscillibacter and Clostridium was significantly different in the Lop-Pro/Pre group compared to the Lop group. Collectively, administration of synbiotics rather than multi-strain probiotics alone is effective in alleviating constipation.
Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
Jin-Kyu Seo;Jonghyun Ko;Junyoung Park;Jeong-Uk Eom;Han-Sul Yang
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 402-415 (14 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 drycured processed loins with the different pig breeds [Berkshire vs Landrace×Yorkshire× Duroc (LYD; n=10)] and different processing stages (raw, curing, dry-ripened 15 day and 30 day) were analyzed. The pig breed influenced moisture content and pH with values of 59% and 53%, and 6.17 and 5.94, for Berkshire and LYD, respectively, on day 30. Drycured loins made with Berkshire showed higher hardness and lower cohesiveness than that of the LYD (p<0.05). Redness and yellowness were higher for Berkshire than LYD (p<0.05). Lipid oxidation and lightness did not affect by pig breed during processing stages (p>0.05). However, sulfhydryl content was significantly higher in Berkshire compared to the LYD after dry-ripened for 15 days (p<0.05). The concentration of total free amino acids and fatty acids was higher for Berkshire during all processing stages (p<0.05). Berkshire may be better quality due to its high moisture content and pH compared to the LYD.
Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
Jeong-Ah Lee;Hack-Youn Kim
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 440-451 (12 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
This study aimed to investigate the effects of Hanwoo crust, inedible surface layer formed during dry aging, on the physicochemical properties of emulsion-type sausages. Sausage samples were prepared with various amounts of Hanwoo crust—0% (i.e., control), 1%, 2%, and 3%. The physicochemical properties studied included the proximate composition, pH, color, water holding capacity (WHC), cooking yield (CY), and viscosity. Texture profile analysis (TPA) and sensory evaluation were also carried out. Protein, fat, and ash contents of the Hanwoo crust-treated samples were found to be significantly higher than those of the control (p<0.05). Moreover, the CIE b* value of cooked sausage with Hanwoo crust treatments was significantly lower than that of the control (p<0.05). The CIE L* value of uncooked and cooked samples with 3% Hanwoo crust was significantly lower than that of the control (p<0.05). In contrast, the CIE a* value of uncooked and cooked samples with 3% Hanwoo crust was significantly higher than that of the control (p<0.05). The viscosity of the uncooked samples increased with increasing Hanwoo crust content. Samples containing 3% Hanwoo crust exhibited significantly higher WHC and CY than the control (p<0.05). In the TPA, samples containing 2% and 3% Hanwoo crust showed significantly higher hardness, gumminess, and chewiness than the control (p<0.05). Overall, the sensory properties of Hanwoo crust treatments were significantly better than those of the control (p<0.05). In conclusion, adding 3% Hanwoo crust to emulsion-type sausage leads to optimal physicochemical properties.
Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly
Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly
Hye-Jin Kim;Jinwoo Cho;Dongwook Kim;Tae Sun Park;Sang Keun Jin;Sun Jin Hur;Sung Ki Lee;Aera Jang
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 481-496 (16 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
Charcoal-grilling is a popular cooking method but causes the formation of polycyclic aromatic hydrocarbons (PAHs), which can be harmful to human health. Gochujang marinade is commonly used for flavoring meats during charcoal-grilling. However, the effects of this marinade on PAHs formation during charcoal-grilling are unclear. Here, we evaluated the effects of Gochujang marinade on the formation of 16 PAHs and inhibition rate of major PAHs (benzo[a]anthracene, benzo[b]fluoranthene, and benzo[a]pyrene) in charcoal-grilled pork belly. Pork belly without marinade (PBW) and marinated with Gochujang (PBG) were stored for 10 days at 9℃ under vacuum conditions and then charcoal-grilled to different doneness (internal temperatures of 71℃ and 81℃). Among 16 PAHs evaluated in this study, 14 PAHs were detected in charcoalgrilled pork belly, regardless of doneness. PAH formation in charcoal-grilled pork belly was higher at an internal temperature of 81℃ than at 71℃ (p<0.05). Initially, PBG showed reduced total PAH formation and lower percentages of three major PAHs compared with PBW. Storage increased the inhibitory effects of PBG on the 16 PAHs, and the maximum reduction in total 16 PAHs (63.06%) was observed with moderate cooking (71℃) on day 10 (p<0.05). Moreover, marinade and doneness showed a high interaction with regard to PAH contents in charcoal-grilled pork belly (p<0.05–p<0.0001). Therefore, our findings suggested that marinating pork belly with Gochujang and grilling at 71℃ could reduce the formation of 16 PAHs in charcoal-grilled pork belly.
Current Issues and Technical Advances in Cultured Meat Production
Current Issues and Technical Advances in Cultured Meat Production
Tae Kyung Hong;Dong-Min Shin;Joonhyuk Choi;Jeong Tae Do;Sung Gu Han
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 355-372 (18 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
As the global population grows, we need a stable protein supply to meet the demands. Although plant-derived protein sources are widely available, animal meat maintains its popularity as a high-quality and savory protein source. Recently, cultured meat, also known as in vitro meat, has been suggested as a meat analog produced through in vitro cell culture technology. Cultured meat has several advantages over conventional meat, such as environmental protection, disease prevention, and animal welfare. However, cultured meat manufacturing is an emerging technology; thus, its further and dynamic development would be pivotal. Commercialization of cultured meat to the public will take a long time but cultured meat undoubtedly will come to our table someday. Here, we discuss the social and economic aspects of cultured meat production as well as the recent technical advances in cultured meat technology.
Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts
Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts
Yong-An Kim;Sang-Woo Kim;Myung-Ho Lee;Hak-Kyo Lee;In-Ho Hwang
한국축산식품학회 / Food Science of Animal Resources 제41권 제3호 / 2021 / 386-401 (16 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
The aim of this study was to compare the antioxidant activity, chemical composition, flavor and bioactive compounds between Korean and imported velvet antlers (VAs)-derived extracts. The Korean (KVA), Russian (RVA) and New Zealand (NZVA) VAs (n=24 each, dry form) purchased from a local supplier were used in the investigation. After extracting with water (750 g VA with 6,000 mL water) for 20 h at 95℃, the VA extracts (VAE) were then used for analysis of antioxidant activity, amino acids (AAs), flavor and bioactive compounds. Compared to the RVA and NZVA, the KVA extract showed significantly higher 2,2-diphenyl 1 picrylhydrazyl (DPPH) and 2,2’- azino-bis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radicals scavenging activities (p˂0.05). Significantly higher Fe content was found in the KVA while, higher Mn, Zn and Ca contents were found in the RVA (p˂0.05). Twenty AAs were detected in all three VAEs and some of them (e.g., glycine and alanine) were higher in the KVA (p˂0.05). A higher diversity (quality and quantity) of flavor compounds was found in the KVA extract compared to the imported VAs-derived extracts. Over six hundred metabolic compounds were identified in the VAEs. Among them, 412 compounds were commonly found in all the VAE types while, 109, 107, and 84 biomarker compounds were only found in the KVA, NZVA, and RVA extracts, respectively. Based on the results obtained in this study, it may be concluded that the country of origin partly affected the antioxidant activity, chemical composition, flavor and bioactive compounds of the VAEs.
Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing
Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing
Hae In Yong;Tae-Kyung Kim;Hee-Don Choi;Hae Won Jang;Samooel Jung;Yun-Sang Choi
한국축산식품학회 / Food Science of Animal Resources 제41권 제2호 / 2021 / 173-184 (12 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.
한우 사육 형태(구조) 변화와 함축적 의미
한우 사육 형태(구조) 변화와 함축적 의미
전상곤(Sanggon Jeon)
한국농식품정책학회 / 농업경영.정책연구 제48권 제1호 / 2021 / 156-179 (24 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 농학
초록보기
This study is about defining Hanwoo raising structure. This study suggests a more detailed and accurate indicator for Hanwoo raising structure. We classify the current Korean Hanwoo raising structure and draw some implications from the findings. According to the formula, the ratio of farms in the total number of Hanwoo raising farms for breeding only farms is about 50 percent, that for both breeding and fatting is about 40 percent, and that for fatting only is about 10 percent. The ratios of breeding only farms and that of fatting only farms decrease slightly whereas that of breeding and fatting farms increases slightly over the last 6 years. The ratio of number of cattle for both breeding and fatting takes about 70 percent which is much bigger than the ratio of farms 40 percent. The Korean Hanwoo breeding basis depends mostly on both breeding and fatting 72 percent, which is bigger than breeding only 28 percent. We have to consider the important role of both breeding and fatting when we discuss issues regarding demand and supply of beef, and sustaining breeding basis.
High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates
High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates
Eunyoung Park;Jimyeong Ha;Hyemin Oh;Sejeong Kim;Yukyung Choi;Yewon Lee;Yujin Kim;Yeongeun Seo;Joohyun Kang;Yohan Yoon
한국축산식품학회 / Food Science of Animal Resources 제41권 제2호 / 2021 / 324-334 (11 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
This study aimed at determining the genetic and virulence characteristics of the Listeria monocytogenes from smoked ducks. L. monocytogenes was isolated by plating, and the isolated colonies were identified by PCR. All the obtained seven L. monocytogenes isolates possessed the virulence genes (inlA, inlB, plcB, and hlyA) and a 385 bp actA amplicon. The L. monocytogenes isolates (SMFM2018 SD 1-1, SMFM 2018 SD 4-1, SMFM 2018 SD 4-2, SMFM 2018 SD 5-2, SMFM 2018 SD 5-3, SMFM 2018 SD 6-2, and SMFM 2018 SD 7-1) were inoculated in tryptic soy broth (TSB) containing 0.6% yeast extract at 60℃, followed by cell counting on tryptic soy agar (TSA) containing 0.6% yeast extract at 0, 2, 5, 8, and 10 min. We identified five heat resistant isolates compared to the standard strain (L. monocytogenes ATCC13932), among which three exhibited the serotype 1/2b and D-values of 5.41, 6.48, and 6.71, respectively at 60℃. The optical densities of the cultures were regulated to a 0.5 McFarland standard to assess resistance against nine antibiotics after an incubation at 30℃ for 24 h. All isolates were penicillin G resistant, possessing the virulence genes (inlA, inlB, plcB, and hlyA) and the 385-bp actA amplicon, moreover, three isolates showed clindamycin resistance. In conclusion, this study allowed us to characterize L. monocytogenes isolates from smoked ducks, exhibiting clindamycin and penicillin G resistance, along with the 385-bp actA amplicon, representing higher invasion efficiency than the 268-bp actA, and the higher heat resistance serotype 1/2b.
농식품 소비 트렌드 기반 작목 선택 예측 모형
농식품 소비 트렌드 기반 작목 선택 예측 모형
유도일(Do-il Yoo)
한국농식품정책학회 / 농업경영.정책연구 제48권 제1호 / 2021 / 38-59 (22 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 농학
초록보기
This study develops a crop selection prediction model using agricultural and food consumption trend. Under the expected utility hypothesis (EUH), we devise a crop selection mechanism where farmers choose crops providing the maximum expected utility from their profit. Then, feed forward neural network (FFNN) model is used for the prediction of the expected utility, and vector autoregressive (VAR) model is constructed with atypical Big Data based on web-based text query concerning consumption trend. We apply models to the exclusive consumption trend panel data provided by the Rural Development Administration (RDA) for six specific regions. Empirical results show that various crops are predicted to provide the maximum expected utility and that the prediction model can be improved by considering atypical Big Data.
Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments
Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments
Dong Kook Cho;Boin Lee;Song Ki Kim;Hyeonbin;Young Soon Kim;Young Min Choi
한국축산식품학회 / Food Science of Animal Resources 제41권 제2호 / 2021 / 214-223 (10 pages)
농수해양>식품과학 / KDC : 기술과학 > 농업, 농학 / KCI : 농수해양 > 축산학
초록보기
This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties for 0 (control) to 120 s (ST120), and all patties were then cooked using an SV cooker at 75℃ for 120 min. Noticeable differences were observed in quality properties between the groups. The seared SV loin patties exhibited lower lightness and higher browning index values compared to the unseared SV loin patties (p<0.001). Cooking loss gradually increased with increasing ST times, and the control group had a lower percentage compared to the ST60 group (19.5 vs. 25.7%, p<0.001). Changes in cooking properties were associated with the extent of ST, and the ST groups exhibited a higher hardness value compared to the control group (p<0.001). Regarding palatability, loin patties from the control group scored lower in appearance acceptability compared to patties from the ST groups (p<0.05) due to extent of browning on the surface. Moreover, the ST groups did exhibit a higher flavor intensity compared to the control group, but no differences were observed in tenderness and juiciness scores between the control and ST60 groups. Due to these results, the ST60 group exhibited a greater score in overall acceptability compared to the other groups except for the ST90 group. Therefore, an additional ST before SV cooking can achieve a more appealing appearance and palatability as well as to enhance the availability of pork loin.