Korean Journal for Food Science of Animal Resources最新文献

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. The flow properties of the emulsions homogenized with SFAE showed shear-thinning (n=0.21-0.46) behavior. The apparent viscosity (η_a,10) and consistency index (K) of the homogenized emulsions were lower than those of the control sample that is non-homogenized and without SFAE, and decreased with an increase in SFAE concentration. The storage modulus (G') and loss modulus (G") of all emulsions homogenized with SFAE were also lower than those of the control sample. The stability of all emulsions with SFAE did not show any significant change for 30 d at 5°C. However, the emulsions stored at 40°C were unstable over the storage period. Therefore, the addition of SFAE enhanced the stability of dairy cream emulsions during storage at refrigeration temperature (5°C).

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). The injection sites were visually examined for the presence of a granuloma or abscess, and the incidence rate of abnormal meat was calculated. The gross weight of the portion of the pork carcasses condemned because of granuloma or abscess formation was measured and multiplied by the weekly sales price to calculate the total economic losses. After implementation of FMDV, the economic losses were approximately six times higher than before implementation. Granuloma or abscess formation was significantly higher in the N-Neck and Non-Neck groups, in which the vaccine was inoculated into the neck area, than in the N-Ham group (N-Neck and N-Ham vs Non-Neck, p<0.05). These results suggest that the incidence of lesions could be reduced if the ham route was used for vaccination.

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). The meatball samples with mustard seeds increased b* value of meatball samples however it decreased a* value of meatball samples (p<0.0001). The addition of mustard seeds decreased aerobic mesophilic bacteria count (p<0.0001), Enterobacteriaceae count (p<0.0001), psychrophilic bacteria count (p<0.0001) and yeast and mold count of meatball samples (p<0.0001). On a given storage day, the yellow mustard added meatballs sample was given higher color, appearance, flavor, acceptability ratings than those added black and brown mustard. Regarding sensory and microbiological properties, mustard seed contributed to microbiological quality and sensorial properties of meatball samples.

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. The PBD showed that SPI, CR and IN showed promise but required further optimization, and other ingredients did not affect the technological properties of the (o/w) emulsion. The PBD also showed that PGPR played a critical role in inhibiting an emulsion break. The level of PGPR was then fixed at 3.2% (w/w total emulsion) for an optimization study. A central composite design (CCD) was applied to optimize the addition levels of SPI, CR or IN in an (o/w) emulsion and to observe their effects on emulsion stability, cooking loss and the textural properties of a cooked meat emulsion. Significant interactions between SPI and CR increased the cooking loss in the meat emulsion. In contrast, IN showed interactions with SPI leading to a reduction in cooking loss. Thus, CR was also removed from the formulation. After optimization, the level of SPI (4.48% w/w) and IN (14% w/w) was validated, leading to a perilla-canola oil (o/w) emulsion with the ability to replace animal fat in an emulsion-type meat products.

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 (4.30-4.42, p<0.001). Shear force was the lowest in the control: 18.14 N. Lightness and redness values were higher in the control (p<0.001). The chroma value significantly decreased from 12.74 to 7.55 with marinade (p<0.001). Total viable and coliform counts of raw meat were 84.6 and 3.67 Log CFU/g, respectively. After the marinade, the total viable count decreased to 3.00-14.67 Log CFU/g (p<0.001). Coliforms were not detected. After sous-vide cooking, no viable microorganisms were detected in any group. Treatment groups generally showed high scores on consumer preference. The marinade and sous-vide cooking had a positive effect on sensory characteristics. They provided safe conditions for sanitary evaluation. As a result, it appears that marinade at refrigeration temperature is better than that at room temperature.

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<0.05) in treated rats. In vitro studies were performed on Caco-2 cells, a human epithelial colorectal adenocarcinoma cell line. It demonstrated that the gastrointestinal (GI) digests of preserved eggs significantly accelerated (p<0.05) the apoptosis by upregulating caspase-3 in the Caco-2 cells. Besides, after treated with preserved eggs, the half maximal inhibitory concentration (IC50) of preserved eggs digests to Caco-2 cells was 5.75 mg/mL, indicating the significant inhibition of cell proliferation provided by preserved eggs (p<0.05). The results shown in this study demonstrated that preserved eggs may be a novel functional food involved with antilipemic, anti-inflammatory activity as well as the effect on accelarating the apoptosis of Caco-2 cells.

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. The population of Salmonella in liquid whole egg and egg yolk increased at above 10°C, while Salmonella in egg white did not proliferate at all temperature. These results demonstrate that there is a difference in the growth of Salmonella depending on the types of liquid eggs (egg yolk, egg white, liquid whole egg) and storage temperature. To fit the growth data of Salmonella in liquid whole egg and egg yolk, Baranyi model was used as the primary model and the maximum growth rate and lag phase duration for each temperature were determined. A secondary model was developed with maximum growth rate as a function of temperature. The model performance measures, bias factor (B _f , 0.96-0.99) and r² (0.96-0.99) indicated good fit for both primary and secondary models. In conclusion, it is thought that the growth model can be used usefully to predict Salmonella spp. growth in various types of unpasteurized liquid eggs when those are exposed to various temperature and time conditions during the processing.

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<0.05) higher in T3 at the end of the study. Egg weight was significantly (p<0.05) high in T2 and T3 during week 39 and 40. Egg yolk weight was significantly (p<0.05) in T3 compared to the control. Significantly (p<0.01) lower egg cholesterol was recorded in T2 and T3. From the results of the present study, we concluded that laying hens supplemented with sea buckthorn at the rate of 2 and 3 g/kg improved the egg quality parameters and egg cholesterol.

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. The sausages without ACL (control) and the sausage with ACL (ACLP sausage) were the subjected to the examinations of antioxidation, growth inhibition on CT-26, and physicochemical properties (pH and water content). ACLP made from the leaf with 15 cm length stem generally showed the highest antioxidative effect through results of DPPH, ABTS, reducing power, total phenol, and total flavonoid. ACLP also showed inhibition effect on the proliferation of CT-26, depending on concentration of ACLP. The surface response model showed that 4.87 g of ACLP was optimized amount for sausage production. Physicochemical properties between optimized ACLP and control sausages were not significantly different. Higher antioxidative effect of optimized ACLP sausage extract was observed (p<0.05) in antioxidation tests than control sausage extract except for DPPH. Cell viability of CT-26 cells were higher (p<0.05) in ACLP than in control sausage extracts. These results indicate that ACLP has functional effects on antioxidation activity and growth inhibition on CT-26 cell, and thus, it should be useful as a supplement in sausage, which may some effect as ACLP itself.

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. The final optimum concentrations of lysozyme, sodium alginate, and chitosan were 0.09, 1.40, and 1.60% and realized the high sterilization rate. Water activity of sliced Larou was significantly correlated with the sterilization rate. Low-field nuclear magnetic resonance analysis verified the optimum processing conditions. The coating resulted in 99.69% rate of reducing bacteria after 30-day storage. The data of the total number of colony, peroxidation value, moisture content, pH, and sensory evaluation provided the theoretical basis for extending the shelf life of Chinese traditional smoke-cured bacon product (Larou) with natural coating solution.