• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.277-280
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• 2006

This study was carried out to investigate the effect of HPLT on the inactivation rates of microorganisms in raw milk depending on the pressurization time and temperature. Raw milk samples were submitted to HPLT of 200 MPa at -4, 4, 12 and $20^{\circ}C$, respectively. Inactivation increased with pressurization time and HPLT of microorganisms at 200 MPa was time dependent at any temperature. At sub-zero temperature of $-4^{\circ}C$, high pressure pasteurization was the most effective in inactivating microorganisms.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.325-328
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• 2006

In low nitrite level, treatment of combined with pressure and thermal processing improved cured meat colour comparing with that of only thermal processing. However, visual colour of only pressurised treatment could not be improved at low nitrite level. Pressure treatment could develop cured meat colour when high nitrite level was added. Moreover, pressurisation combined with thermal processing decreased nitrite residuals compared to thermal processing. Therefore the results indicated that pressurisation combined with thermal processing had potential benefits in appearance of cured meat products, promising improved food safety.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.214-218
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• 2006

In the current study, ohmic combined with brine immersion thawing increased thawing time than plate contact type ohmic thawing even at low voltage. Moreover, rapid thawing resulted in high WHC and improved meat tenderness. The result indicated if the problems in safety would be solved, brine immersion type ohmic thawing could reduce processing time in industrial application promising both improved meat qualities and successful application in meat industry, and further works were needed.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.219-223
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• 2006

In the current study, the addition of either NaCl or GdL Increased the binding strength and it considered that the use of GdL with or without low NaCl concentration improved the binding strength of restructured pork meat. Major deterioration of GdL addition is cooked-like discoloration. However, the combination with washing process or addition of carrageenan could improve cold-set binding properties of restructured pork, even if low NaCl or GdL were added.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.272-276
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• 2006

In this research, storage temperature and periods had significant influence on the physical properties of ice cream. Lower storage temperature reduced the ice re-crystallization and discoloration of ice cream. Increased melt resistance was observed at the lower storage temperature, inducing a good shape retention of ice cream.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.329-332
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• 2006

This study was carried out to investigate the effect of high pressure low temperature (HPLT) on the inactivation rates of S. cerevisiae in 0.9% saline solution depending on the pressurization time and temperature. S. cerevisiae was inoculated with UHT milk and submitted to HPLT of 200 MPa at 4, 12 and $20^{\circ}C$, respectively Inactivation increased with pressurization time and HPLT of S. cerevisiae at 200 MPa was time dependent at any temperature. The morphological changes of yeast cells observed with a SEM after HPLT.

• Animal Bioscience
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• v.35 no.6
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• pp.927-937
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• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.10
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• pp.1404-1410
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• 2008

This study was performed to clarify whether the variation of stress related heat shock protein 70 (HSP70) (GenBank X68213) gene was associated with the nuclear morphological change of in vitro maturation and in vitro capacitation in oocytes of pig ovaries obtained at the slaughterhouse. The nucleic acid substitution of C to G at the 483rd position was found out in HSP70 K1 (290-512) from X68213. The ovaries were categorized into CC, CG, and GG genotypes using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) (BsiHKA I). After the second in vitro maturation of immature fresh oocytes, the relation of nuclear morphological change in oocytes with the genotype of HSP70 K1 gene was such that the MII ratios of the genotype GG and CG (46.93% and 42.20%, respectively) were significantly higher than that of the CC genotype (10.71%) (p<0.05). With respect to in vitro maturation of frozen-thawed oocytes by an open pulled straw (OPS) method, the percentage of oocytes matured to MII stage of the CG genotype showed a higher trend than CC and GG genotypes. After the in vitro maturation of immature fresh oocytes and frozen-thawed oocytes by the OPS method, the relation of the pronuclei change in oocytes matured in vitro with HSP70 genotype was assessed, and the result showed that the enlarged sperm heads (ESH) of matured fresh oocytes and frozen-thawed oocytes were 80.0% and 60.0% in the CC genotype, respectively. The CC genotype group had a significantly higher rate of ESH than the CG and the GG genotype group (p<0.05). The ratios of polyspermic invasion were not different among HSP70 of the three genotypes. It was considered that the rate of in vitro maturation of fertilized oocytes was expected to differ according to genotype of the stress related gene.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.117-142
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• 2005

• 축산식품과학과 산업
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• v.12 no.1
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• pp.32-37
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• 2023