Sylvia Indriani, Nattanan Srisakultiew, Papungkorn Sangsawad, P. Paengkoum, Jaksuma Pongsetkul
{"title":"Characterization of the non-volatiles and volatiles in correlation\u0000 with flavor development of cooked goat meat as affected by different cooking\u0000 methods","authors":"Sylvia Indriani, Nattanan Srisakultiew, Papungkorn Sangsawad, P. Paengkoum, Jaksuma Pongsetkul","doi":"10.5851/kosfa.2024.e10","DOIUrl":"https://doi.org/10.5851/kosfa.2024.e10","url":null,"abstract":"","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139596444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The need for research on the comparison of sensory characteristics\u0000 between cultured meat produced using scaffolds and meat","authors":"Sol-Hee Lee, Jungseok Choi","doi":"10.5851/kosfa.2023.e81","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e81","url":null,"abstract":"","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139438313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Effect of faba bean isolate and microbial transglutaminase on\u0000 rheological properties of pork myofibrillar protein gel and physicochemical and\u0000 textural properties of reduced-salt, low-fat pork model sausages","authors":"G. Kim, K. Chin","doi":"10.5851/kosfa.2024.e2","DOIUrl":"https://doi.org/10.5851/kosfa.2024.e2","url":null,"abstract":"","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139628337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Overview of Dairy-based Products with Probiotics: Fermented or\u0000 Non-fermented Milk Drink","authors":"H. Jang, N. Lee, H. Paik","doi":"10.5851/kosfa.2023.e83","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e83","url":null,"abstract":"","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139535172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
18 This study aimed to determine the effects of humectants on moisture content, water 19 activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of 20 jerky. A thorough search for papers published in scientific journals that examined the impacts 21 of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and 22 Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-23 analysis to synthesise quantitative findings. In the current investigation, jerky produced with 24 beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between 25 treatments with humectants and controls was examined to investigate the effects of 26 humectants using random-effects models. Heterogeneity was investigated using meta-27 regression. A subgroup analysis was carried out for significant factors. Results revealed that 28 the addition of humectants had no significant impact on water activity, pH, fat, ash, lightness, 29 or redness (p > 0.05). However, humectant addition significantly increased moisture (SMD = 30 1.28, p < 0.05), yellowness (SMD = 1.67, p < 0.0 5 ), and overall acceptability (SMD = 1.73, p 31 < 0.05). It significantly decreased metmyoglobin (SMD = -0.96, p < 0.05), shear force (SMD 32 = -0.84, p < 0.05), and protein (SMD = -1.61, p < 0.05). However, it was difficult to get a 33 firm conclusion about how humectants affected the myofibrillar fragmentation index (MFI), 34 total plate count (TPC), and 2-thiobarbituric acid-reactive substances (TBARS) because there 35 were fewer than ten studies. To sum up, the proper use of humectants in jerky demands
{"title":"Impact of Humectants on Physicochemical and Functional Properties of\u0000 Jerky – A Meta-Analysis","authors":"S. Aung, Ki-Chang Nam","doi":"10.5851/kosfa.2024.e3","DOIUrl":"https://doi.org/10.5851/kosfa.2024.e3","url":null,"abstract":"18 This study aimed to determine the effects of humectants on moisture content, water 19 activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of 20 jerky. A thorough search for papers published in scientific journals that examined the impacts 21 of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and 22 Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-23 analysis to synthesise quantitative findings. In the current investigation, jerky produced with 24 beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between 25 treatments with humectants and controls was examined to investigate the effects of 26 humectants using random-effects models. Heterogeneity was investigated using meta-27 regression. A subgroup analysis was carried out for significant factors. Results revealed that 28 the addition of humectants had no significant impact on water activity, pH, fat, ash, lightness, 29 or redness (p > 0.05). However, humectant addition significantly increased moisture (SMD = 30 1.28, p < 0.05), yellowness (SMD = 1.67, p < 0.0 5 ), and overall acceptability (SMD = 1.73, p 31 < 0.05). It significantly decreased metmyoglobin (SMD = -0.96, p < 0.05), shear force (SMD 32 = -0.84, p < 0.05), and protein (SMD = -1.61, p < 0.05). However, it was difficult to get a 33 firm conclusion about how humectants affected the myofibrillar fragmentation index (MFI), 34 total plate count (TPC), and 2-thiobarbituric acid-reactive substances (TBARS) because there 35 were fewer than ten studies. To sum up, the proper use of humectants in jerky demands","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139535096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Physicochemical Properties of Restructured Black Goat Jerky with\u0000 Various Types of Ultra-Ground seaweed Powders","authors":"Ui-Bin Baek, Hack-Youn Kim","doi":"10.5851/kosfa.2023.e80","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e80","url":null,"abstract":"Abstract","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139535105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, P. Tangwatcharin
{"title":"Application of collagenolytic proteases from Bacillus\u0000 subtilis B13 and B. siamensis S6 for tenderizing\u0000 goat meat during wet aging","authors":"Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, P. Tangwatcharin","doi":"10.5851/kosfa.2023.e79","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e79","url":null,"abstract":"","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139535348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Probiotics are functional microorganisms that exhibit various biological activities, such as allergic reactions, inflammation, and aging. The aim of this study is to evaluate the effects of Bifidobacterium lactis CBT BL3 (BL) on the amyloid beta (A )-mediated cognitive impairments. Oral administration of live BL to intracerebroventricularly A -injected mice significantly attenuated short-and long-term memory loss estimated using the Y-maze and Morris water maze tests. We found that expression of apoptosis-related proteins such as caspase-9, caspase-3, and cleaved poly (ADP-ribose) polymerase was significantly elevated in the brain tissues of A -injected mouse brains when compared to that of the control mouse group. Interestingly, these expression levels were significantly decreased in the brain tissue of mice fed BL for 6 weeks. In addition, the abnormal over-phosphorylation of mitogen-activated protein kinases (MAPKs) such as ERK1/2, p38 MAPK, and JNK in the brain tissue of intracerebroventricularly A -injected mice was significantly attenuated by oral administration of BL. Taken together, the results indicate that A -induced cognitive impairment may be ameliorated by the oral administration of BL by controlling the activation of MAPKs/apoptosis in the brain. This study strongly suggests that BL can be developed as a functional probiotic to attenuate A -mediated cognitive deficits.
{"title":"Oral Administration of Bifidobacterium lactis\u0000 Ameliorates Cognitive Deficits in Mice Intracerebroventricularly Administered\u0000 Amyloid Beta via Regulation the Activation of Mitogen-activated Protein Kinases","authors":"J. Choi, O. Kwon, Seung Ho Lee","doi":"10.5851/kosfa.2024.e5","DOIUrl":"https://doi.org/10.5851/kosfa.2024.e5","url":null,"abstract":"Probiotics are functional microorganisms that exhibit various biological activities, such as allergic reactions, inflammation, and aging. The aim of this study is to evaluate the effects of Bifidobacterium lactis CBT BL3 (BL) on the amyloid beta (A )-mediated cognitive impairments. Oral administration of live BL to intracerebroventricularly A -injected mice significantly attenuated short-and long-term memory loss estimated using the Y-maze and Morris water maze tests. We found that expression of apoptosis-related proteins such as caspase-9, caspase-3, and cleaved poly (ADP-ribose) polymerase was significantly elevated in the brain tissues of A -injected mouse brains when compared to that of the control mouse group. Interestingly, these expression levels were significantly decreased in the brain tissue of mice fed BL for 6 weeks. In addition, the abnormal over-phosphorylation of mitogen-activated protein kinases (MAPKs) such as ERK1/2, p38 MAPK, and JNK in the brain tissue of intracerebroventricularly A -injected mice was significantly attenuated by oral administration of BL. Taken together, the results indicate that A -induced cognitive impairment may be ameliorated by the oral administration of BL by controlling the activation of MAPKs/apoptosis in the brain. This study strongly suggests that BL can be developed as a functional probiotic to attenuate A -mediated cognitive deficits.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139628693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Effects of pulsed electric field on meat tenderization and microbial\u0000 decontamination: A review","authors":"Se-Ho Jeong, Han-Beak Lee, Dong-Un Lee","doi":"10.5851/kosfa.2023.e82","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e82","url":null,"abstract":"","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139628608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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