• Food Science of Animal Resources
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• v.27 no.3
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• pp.382-386
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• 2007

The association between the promoter region genotypes of the porcine adipocyte fatty acid binding protein (A-FABP) gene and carcass traits in commercial pigs was examined. Interestingly, only two different genotypes (-406T/T and T/C) for the A-FABP gene were detected using Hinf-RFLP for the substitution mutation T-406C in the A-FABP promoter in commercial pigs, and no -406C/C homozygotes were detected. The reason for the lack of the -406 C/C genotype is due to the breeding system in which only Duroc, which has a high frequency of -406C/- in this locus among the three breeds involved in commercial pig production, is typically used as a terminal sire. The pigs containing the genotype -406C/- were significantly associated with an increase in intramuscula. fat content and carcass weight (p<0.05), but there was no association with the other carcass traits tested (fat composition, color score, texture score, moisture, and separation score between muscles). This study suggests that the -406C/- genotype of the porcine A-FABP gene may not only be a useful molecular marker for intramuscular fat, but may also contribute to the improvement of meat quality by the production of well-marbled pigs by breeding animals containing this genotype, especially Duroc, as a terminal sire for commercial pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.126-136
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• 2019

Objective: This study was performed to compare fat content, reducing sugar contents, sensory traits, and fatty acid (FA) and volatile compound profiles in longissimus thoracis (LT) among Korean cattle (KC), Holstein (HO), and Angus (AN) steers. Methods: Twelve LT samples (about 500 g each) of KC with an average age of $31{\pm}0.42months$, an average carcass weight of $431{\pm}12.5kg$, and a quality grade (QG) of 1+ were obtained from the joint livestock products market. Twelve LT samples of HO cattle with an average age of $24{\pm}0.54months$, an average carcass weight of $402{\pm}7.81kg$, and a QG of 2 were also obtained from the same market. Twelve LT samples of AN steers with an average age of about 20 months and a QG of choice were purchased from a beef delivery company. After slaughter, samples were kept at $4^{\circ}C$ for 42 days and prepared for immediate analysis or stored at appropriate conditions. The chemical composition, color, pH, shear force, collagen content, reducing sugars, sensory evaluation, FA composition, and volatile compound content for each LT sample were analyzed. Results: The LT of KC had the highest (p<0.05) fat content, the highest reducing sugar content, and the highest scores in the sensory evaluation (flavor, tenderness, juiciness, and overall acceptance). All the sensory traits were positively correlated (p<0.001) with intramuscular fat and reducing sugar content. Several FAs and volatile compound profiles varied among the breeds. KC LT had the highest (p<0.05) concentrations of acetaldehyde, 3-methyl butanal, and 3-hydroxy-2-butanone, and these volatile compounds were positively correlated (p<0.05) with all the sensory traits. Conclusion: Variations in fat content and reducing sugar contents and FA and volatile compound profiles may contribute to differences in the sensory quality of LT among breeds.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.481-486
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• 1996

This study was compared with conventional kochujang and the preparation of saccharification kochujanf with the utilization of waste cooked rice, rice cake, bread. Saccharification kochuiang tested to estimated the pH, reducing sugar and changes of organic acid conients, sensory evaluation during the aging at 60 days. Moisture content were increased about B-10% nd crude fat contents were decreased about 20-40% during the aging at 60 days. Change of pH value of kochujang reduces gradually from pH 5.0 up to pH 4.7 during the aging. Total reducing sugar contents of saccharification kochujang reached maximum value at 50 days. The Products of organic acids of during aging were acetic acid, lactic acid, malic acid, tartaric acid and citric acid of the chief of source. Sensory evaluation conducted by fifteen students as panelists showed that were at 1% level significant difference 7 samples in color, flavour, apperance.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.10
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• pp.1493-1498
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• 2012

The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of $a^*$ values, sensory color, flavor and overall acceptance scores, but the significant reduction of $b^*$ values, TBA values and VBN values (p<0.05). Based mainly on the results of overall acceptance during 29 d storage, it could be concluded that Amaranthus pigments showed a potential as nitrite alternative for pork sausage manufacture.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1229-1234
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• 2017

This study was carried out to investigate the changes in the antioxidant activity of Cheonggukjang with the addition of hazelnut. The number of Bacillus subtilis and the content of crude fat were increased with the addition of hazelnut. The addition of hazelnut made the color of Cheonggukjang lighter. The flavonoid and polyphenol content were sharply increased in proportion to the addition of hazelnut. The DPPH radical scavenging activity of Cheonggukjang was also increased with the addition of hazelnut. Taken together, it was found that the addition of hazelnut had a positive influence on Cheonggukjang by increasing the antioxidant activity.

• Korean Journal of Poultry Science
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• v.26 no.2
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• pp.85-95
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• 1999

The mechanically deboned chicken meat(MDCM) has several limits in using for in using for in processed meat products as a main material because of poor color and textural properties, chance of microbial contamination and lipid oxidation. There has been a growing interest all over world in the application of MDCM to the surimi process. The surimi made from MDCM contains a high concentration of myofibrillar protein since this processing involves repeated washing processes with an aqueous solution in order to remove heme pigments, fat and other undesirable substances. The quality of the surimi made from MDCM is affected by various processing factors, such as kinds of wash solution, ion strength, washing cycle, temperature, pH changes, composition, part of muscle, particle size, and rigor state etc. A number of researchers havee investigated the effect of the various washing conditions on the properties of surimi gels. A fuller information of all the factors affecting surimi processing and gel formation by heat-induced gelation has not been known yet.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.514-520
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• 2006

The quality characteristics of doenjang which contained Astragalus membranaceus water extracts were investigated in this study. The contents of moisture, crude protein, and crude fat were not significantly different in the doenjang which contained Astragalus membranaceus water extracts. The crude ash content was significantly higher in the doenjang which contained Astragalus membranaceus water extracts. The doenjang which contained Astragalus membranaceus water extracts showed higher a-value. Antioxidative activity was evaluated by using the thiobarbituric acid reaction products assay and peroxide value. Antioxidative activity and hydrogen donating activity were increased in doenjang which contained Astragalus membranaceus water extracts. Doenjang which contained Astragalus membranaceus water extracts showed no differences with traditional doenjang in sensory profiles of taste, color, flavor, and overall quality. These result showed the applicability and higher quality of doenjang which contained Astragalus membranaceus water extracts.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.340-348
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• 2002

Changes in the physicochemical properties of frying oil after single or repeated use in foodservice establishments were studied. The experiment was designed to simulate the practical frying practice based on a survey from the dieticians in the food service establishments. Used oils came from the single frying of mackerel and the sequential frying of 1) potato and mackerel, 2) battered pork and mackerel, and 3) potato, battered pork, and mackerel. The used oil samples were analyzed and compared with the fresh one. Oil quality parameters such as acid value, peroxide value, thiobarbituric acid value, iodine value, viscosity, and color were measured at each step of deep-fat frying. The physicochemical properties of the frying oils have been more or less affected by the frying conditions. However, the used oils resulted from the experimental trials were within the range of acceptance as indicated by the acid and peroxide values.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.261-270
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• 1999

Consumers are increasingly quality orientated and an understanding of the factors that influence product quality is a prerequisite to the development of programs to produce quality pork to meet market requirements. Pork quality is comprised of many components and is multi-factorial in nature. This review focuses on genetic and environmental influences on muscle color, water holding capacity, and palatability attributes. The impact of genetic factors such as breed variation and the influence of major genes (the Halothane and Rendement Napole genes), as well as relationships between carcass leanness and quality, are considered. In addition, the effect of nutrition, including vitamins and minerals, feeding level, and dietary energy:protein ratio, on pork quality is reviewed. Finally, the impact of diet on fat composition and quality is summarized.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.219-224
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• 1998

Kochujang was prepared by using retrograded rice cakes (Song Pyun, Sym rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57 mg for P$\_$1/, 27.9 mg for P$\_$4/, 27.05 mg for P$\_$3/ 24.60 mg for P$\_$2/, and 22.30 mg for P$\_$0/. By sensory evaluation, saccharified kochujang prepared with Siru rice cake showed the highest sensory score in its appearance, flavor, texture, color, and taste.