• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.703-710
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• 2003

The purpose of this study was to detect association between genetic variation and economic trait in the porcine heart type fatty acid-binding protein gene as a candidate gene for the traits related with growth and meat quality in pigs. The H-FABP is a 15-kDa protein expressed in several tissues with high demand for fat metabolism such as cardiac and skeletal muscle and lactating mammary gland. H-FABP is small intracellular protein involved in fatty acid transport from the plasma membrane to the site of $\beta$-oxidation and/or triacylglycerol or phospholipid synthesis. In this study, H-FABP PCR-RFLP was performed in F$_2$ population composed of 214 individuals from an intercross between Korean Native Boars and Landrace sows. PCR products from two primer sets within H-FABP gene were amplified in 850bp and 700bp. Digestion of PCR products with the restriction digestion enzymes HaeⅢ and HinfⅠ, revealed fragment length polymorphisms(RFLPs). The genotype frequencies from H-FABP/HaeⅢ was .29 for genotype DD, .53 for genotype Dd, and .15 for genotype dd, respectively. The genotype frequencies of HH, Hh, and hh from H-FABP/HinfⅠ was .38, .41 and .20, respectively, in the population. Relationships between their genotypes and economic traits were estimated. In H-FABP/HaeⅢ locus, there were specific genotypes(Dd and dd) associated with economic traits such as body weights at 3, 5, 12, and 30 week of age (p〈.05 to .001). The ‘d’ allele was associated with gaining of body weight. In H-FABP/HinfⅠ locus, Genotypes of HH and Hh associated with growth traits such as body weights at 5, 12, and 30 week of age (p〈.05 or p〈.001) and back fat thickness, body fat including abdominal and trimmed fat (p〈.001) and intramuscular fat(p〈.05) The ‘H’ allele was positively associated with gaining of body weight and fatness deposition. In conclusion, a significant association of the H-FABP gene from its genetic variation was found on body weight, intramuscular fat and backfat thickness.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.268-275
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• 2013

This study was performed to investigate the antioxidant activity of cherry added into meat products. Water and methanol were used to extract the antioxidant compounds from cherry. Total phenolic compounds of the methanol and water extract of cherry were 2.17 g/100 g and 2.77 g/100 g, respectively. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of methanol extract showed similar activities to those with ascorbic acid at all concentrations (from 0.1% to 2.0%). Especially, water extract of cherry showed similar activity to those of ascorbic acid (AA), and methanol extract, when 2% of cherry extract was added. The reducing power of cherry was not comparable to those with AA, however no differences in reducing power were observed between the water and methanol extract. The iron chelating ability of cherry was observed in the range of 17.8-94.0% at both water and methanol extracts. An increased iron chelating ability was observed with increased concentration up to 2%. Iron chelating ability for water extract of cherry tended to be lower than those with methanol extract. After pork patties were manufactured with methanol extract of cherry at 0.5 and 1.0%, physicochemical properties, lipid oxidation and microbial changes of patties were measured. The addition of methanol extract of cherry reduced pH, brightness, redness, yellowness and thiobarbituric acid reactive substance (TBARS). During 14 d of storage, pH, TBARS and microbial counts were increased, while redness and yellowness values were decreased. Since the addition of methanol extract of cherry lowered TBARS during storage, it could be used as a natural antioxidant in meat products.

• Journal of Life Science
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• v.23 no.12
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• pp.1477-1485
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• 2013

The aim of this study was to evaluate changes in the meat quality and natural di-peptide (carnosine and anserine) content in the loin and ham cuts of female, Korean Native Black Pigs (KNBP) during cold storage for 10 days. The pH value of the loin and the ham cuts increased with an increase in the number of storage days. The lightness ($L^*$) of the loin cuts did not show any significant difference; however, the lightness of the ham cuts was decreased at storage day 10 (p<0.05). The redness ($a^*$) of the ham was higher than the redness of the loin (p<0.05) during the entire 10-days of storage. The water holding capacity of the loin was decreased from 78.5% to 67.9% during storage (p<0.05). The total number of microorganisms and coliforms was increased in both the loin and the ham during storage, and the initial total microbial contamination was higher in the ham cut (5.16 log CFU/g) than it was in the loin cut (4.87 log CFU/g). The carnosine content of the loin and the ham was in the range of 1.12-1.35 mg/ml and no significant difference was found between those two pork cuts. The anserine content of the ham cut was higher than it was in the loin cut until storage day 3. The ratio of carnosine and anserine increased with an increase in the number of storage days and it ranged from 27.6-59.7 for the loin cut and from 20.1-51.2 for the ham cut. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the loin and the ham cuts significantly decreased as the number of storage days increased. For both types of KNBP cuts, lipid oxidation and volatile basic nitrogen significantly increased after storage day 5. These results found that natural antioxidants carnosine and anserine decreased as the number of storage days increased, and anserine decreased more rapidly than carnosine (p<0.05).

• Korean Journal of Poultry Science
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• v.40 no.4
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• pp.315-325
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• 2013

In this study, the effects of Doenjang powder (DP : Korean traditional fermented soy bean paste) addition on the quality and shelf-life of chicken sausages during storage were evaluated. The chicken sausages were manufactured with 60% of chicken breast meat, 20% of chicken skin and other ingredients. The sausages were divided into four treatments according to DP addition level such as 0, 2, 5 and 8%. The sausages were vacuum packed and stored at a refrigerator ($5^{\circ}C$) for 4 weeks. pH of sausage was in creased with DP addition after 2 weeks storage (p<0.05). The addition of 2% and 5% DP decreased the lipid oxidation (TBARS) value (p<0.05) and addition of 8% DP seemed to promote the protein deterioration (VBN) over the storage (p<0.05). In the instrumental color, the chicken sausages with 5% and 8% DP showed higher redness and lower lightness value than sausage with 0 and 2% DP (p<0.05) over the storage. The hardness and gumminess of chicken sausages added with 5% DP were significantly lower than those of other treatments during the storage (p<0.05). The addition of DP detained the growth of aerobic and anaerobic bacteria counts after 2 week of storage (p<0.05), but no significant difference was found by DP addition level (p>0.05). In conclusion, 5% DP could be used as ingredient of chicken sausage to enhance sensory quality and retard lipid oxidation.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.820-827
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• 2012

This study was performed to evaluate the effect of yam (Diocorea japonica) extract by methanol on sausage quality during cold storage. Yam extracts were prepared by 70% methanol and concentrated using rotary evaporation. The total phenol contents of the extracts were 123.03 mg/g. 1,1'-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and super oxide dismutase (SOD) activity of the extracts were increased with dose dependently. Nitrite scavenging activity was also increased with the increase of concentration of yam extracts; in particular, 70 ${\mu}g/mL$ of the extracts showed 57.12% of nitrite scavenging activity. Sausages containing yam extracts showed lower pH than that of the control. In color, the lightness ($L^*$) of sausages with 1.0% of the yam extracts was lower than that of the control. Redness and yellowness of the sausages with 1.0% of the yam extracts were higher than those of the control. Thiobarbituric acid reactive substances (TBARS) value of the sausage with 1.0% of the extracts was lower than those of the control on days 9 and 12. However, the hardness of the sausage was increased with an increase in yam extracts. From these results, the yam extracts showed high antioxidant activity; moreover, it also retards the lipid oxidation of the sausages during cold storage. The yam extracts could be used as additives to prevent lipid oxidation of the sausage. Further study should be conducted in order to identify the optimum concentration of the extracts in meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.423-435
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• 1986

As the first part of the studies on utilization of polyunsaturated lipids in red muscled fishes like sardine (Sardinops melanosticta) and mackerel (Scomber japonicus), lipid distribution in body sections, whole body, meat, viscera, skin, and head, lipids, polar and nonpolar, and fatty acid composition of the oils obtained from these body sections, and seasonal variations in fatty acid composition, particularly in the content of polyenoic acids, EPA and DHA, were determined, The content of total lipids was ranged $22.2\%\;to\;27.2\%$ in case of sardine without broad difference between body sections, while in case of mackerel $36.7\%\;to\;38.8\%$ unevenly in skin and head. The lipids of both fish were composed of more than $80\%$ of non-polar lipid and there was not much differences in the fatty acid composition between the lipids, polar and non-polar. The major fatty acids of the lipids were $C_{14:0},\;C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{20:1},\;C_{20:4},\;C_{20:5},\;and\;C_{22:6}$, and these acids, $C_{18:1},\;C_{16:0},\;C_{22:6},\;C_{18:0},\;C_{20:5},\;C_{14:0},\;C_{16:1}$, were in high quantity in order. Seasonal variation in fatty acid composition of sardine oil did not show any great variety between sections. There was a tendency in general that saturated and monoenoic acids began to decrease in winter and showed the minimum in April; hereafter get to increase again, while polyenoic acids showed the maximum in April. Both $C_{20:5}\;and\;C_{22:6}$ acids were high in the season of April to July. Variation in fatty acid content was in a width of $8\%$ for saturated, $5\%$ for monoenoic, and $12\%$ for polyenoic acid. $C_{20:5}\;and\;C_{22:6}$ acid were varied in $9.4\%\;and\;9.8\%$, respectively. In case of mackerel oil, seasonal variation tended same as in sardine oil except the fact that the saturated and monoenoic acid decreased to the minimum in the term of April to July in which the polyenoic acid content was also higher marking $27.3\%\;to\;36.1\%$ in average. Fatty acid variation was in a range of $6.3\%$ for saturated, $8.3\%$ for monoenoic, and $13.8\%$ for polyenoic acid but variation of $C_{20:5}\;and\;C_{22:6}$ acid was 4, $3\%$ and 3, $4\%$ respectively. When fresh sardine was stored for 10 days at $5^{\circ}C$, oxidation was rapidly initialed and consequently resulted in fast loss of $C_{20:5}\;and\;C_{22:6}$ acids. It is concluded from the results that the catch of sardine and mackerel in the season of April to June would be adequate for the preparation of polyunsaturated lipid condenced oil in regard to sectional lipid distribution and its variation in seasons.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.21-29
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• 1988

This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to $10\~12\%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to $12\%$ and 4.3 to $4.8\%$, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to $83.6\%$ of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and $\alpha-ketoglutaric$ acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.731-740
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• 2011

This study was conducted to evaluate a quality comparison between Chuncheon Dakgalbi made from Korean native chickens (KNC) and that made from commercial broilers. Two Korean native chickens including Woorimatdag (KNCWoori) and Hanhyup3 (KNC-Hanhyup), and two commercial broilers including grades of 18 (Broiler-18) and 13 (Broiler-13) were slaughtered at 110, 70, 38, and 31 d of ages. Chuncheon dalkalbi was prepared by mixing/dipping the meat in chili pepper sauce; it was then packed with air-packaging (Air-P) and 30% $CO_2$-MAP (0% $O_2$/30% $CO_2$/70% $N_2$), and stored at $5^{\circ}C$ for 10 d. The results showed that the KNC group had a lower pH but a higher cooking loss compared with the broiler group (p<0.05). In a texture analysis, KNC-Woori had the highest shear force value among the breeds (p<0.05). For the fatty acid composition of the thigh, the KNC-Woori contained more total saturated acids, myristic acid, palmitic acid and stearic acid, but less total unsaturated fatty acids, linoleic acid and linolenic acid than other breeds (p<0.05). Also, the n6/n3 ratios of the KNC group (19.24 and 16.77) were higher than those of the broiler group (14.02 and 14.77) (p<0.05). The total acceptability scores of Dakgalbi made from the KNC group were decreased by sensory panelists. The Dakgalbi with 30% $CO_2$-MAP delayed the protein deterioration (Volatile basic nitrogen) and lipid oxidation during storage. However, no clear evidence was observed of $CO_2$-MAP on the effect of different chicken materials. It is suggested that 30% $CO_2$-MAP instead of Air-P is used for methods for Chuncheon Dakgalbi. Furthermore, it might be unfavorable to use Korean native chickens as raw material for Chuncheon Dakgalbi from a practical quality point of view.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.255-268
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• 2006

Twenty four Hanwoo cull cows were assigned to 2 groups, control and melengerol acetate(MGA)+selenium supplement containing vitamin E(SeE), based on the parity(6.5±1.7 birth) and body weight (493.17±55.61kg), and the experiment was conducted to establish the reasonable fattening method of cull cows for 240 days. Average daily body gains during 240 days were 0.51kg and 0.63kg in control and MGA+SeE, respectively(P<0.10). DDMI/ADG of MGA+SeE group improved compared to control group(P<0.05). Therefore, supplementation of MGA+SeE in concentrates may accelerate both of the growth rate and feed efficiency in Hanwoo cull cows. MQI from MGA+SeE was more developed based on the larger rib-eye area and thinner backfat thickness in carcass than that from control. Marbling score for MGA+SeE tended to increase compared to control. Dietary Se supplementation significantly affected muscle Se concentration in longissimus dorsi meat of MGA+SeE group(P<0.05). Similar results to Se were obtained from α-Tocoperol concentration. During 7 days of simulated retail display, accumulations of thiobarbituric acid reactive substances(TBARS) concentration in beef was greater(P<0.05) in control than in supplemented cows. These results supported the hypothesis that supplementation of MGA+SeE improve the growth performance and carcass grade both by the growth stimulating effect of MGA+SeE and by preventing the oxidation of the longissimus dorsi muscle in Hanwoo cull cows.