• Animal Bioscience
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• v.36 no.1
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• pp.84-97
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• 2023

Objective: One hundred hybrid male ducks (Mojosari×Alabio) were used to examine the efficacy of chicory supplementation as nutritional feed manipulation on production performance, and blood lipid profile of hybrid ducks. Methods: The ducks were tagged, weighed, and then allotted randomly to one of the four treatment diets using a completely randomized design. The experimental diets were: i) P0 (100% basal diets+0% chicory as control), ii) P1 (95% basal diets+5% chicory), iii) P2 (90% basal diets+10% chicory) and iv) P3 (85% basal diets+15% chicory). For each treatment group, there were 5 replicates of 5 birds each. All experimental diets were isonitrogenous and isocaloric using locally available ingredients. Results: Hybrid ducks with fed diets supplemented fresh chicory (5%, 10%, and 15%) showed increased feed intake and body weight gain, as well as feed conversion ratio to be smaller than those ducks fed diets without chicory supplementation (control). The ducks fed 10% chicory supplementation contained significantly (p<0.05) lower ash and higher organic matter contents of meat than those ducks fed other diets. The ducks fed 15% chicory supplementation showed the lowest crude protein and cholesterol content of meat among the treatment diets. Ducks fed chicory supplementation showed lower (p<0.05) blood cholesterol and triglyceride levels than those ducks fed without chicory supplementation, while dietary interventions had no major (p>0.05) influence on low-density lipoprotein and high-density lipoprotein levels in duck blood. Conclusion: In this study, 10% chicory supplementation showed the best results characterized by an increase in growth performance, carcass quality, small intestinal histomorphology, and lower cholesterol levels of meat.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.1
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• pp.1-9
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• 2022

This study was conducted to compare the sensory and enzymatic properties of Israeli carp Cyprinus carpio muscle (ICM) according to size [normal large (NLF) and small fish (NSF)], part [ventral (VM) and dorsal muscles (DM)], and commercial value [NLF, recessive (RF), or deformed fish (DF)]. There was not difference in salty of all samples. The sourness was stronger in NLF and DM than in NSF, RF, and DF, and VM, respectively. The umami of ICM showed no size-associated differences; however, those of DM, and DF and RF, were superior to those of the VM and NLF, respectively. The sweetness was also stronger in NLF than in NSF and RF, and in DM than VM. The sweetness of DF didn't differ compared to those of NLF and RF. The intensity of fish odor was weaker in NSF or DF than that in NLF, and was higher in DM than in VM. The color of ICM was bright in NSF and DF compared to NLF. Enzyme activity was very low in the muscles and high in viscera. Therefore, ICM could be used as a material for seafood products, regardless of size, part, and commercial value; however, the issue of lipid oxidation must be considered.

• Food Science of Animal Resources
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• v.42 no.6
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• pp.928-941
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• 2022

This study aimed to analyze the microbiological composition and sensory characterization of fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus SMFM2016-GK1; NK3, P. pentosaceus SMFM2016-NK3), Doenjang (D1, Debaryomyces hansenii SMFM2021-D1), and spontaneously fermented sausage (S8, D. hansenii SMFM2021-S8; S6, Penicillium nalgiovense SMFM2021-S6). The control was commercial starter culture. Nine treatments were applied [GD (GK1+D1), GS (GK1+S8), GDS (GK1+D1+S8), ND (NK3+D1), NS (NK3+S8), NDS (NK3+D1+S8), GND (GK1+NK3+D1), GNS (GK1+NK3+S8), and GNDS (GK1+NK3+D1+S8)] by mixing lactic acid bacteria and yeast, and S6 was sprayed. The microbial composition of fermented sausage was analyzed [aerobic bacteria (AC), Lactobacillus spp. (LABC), Staphylococcus spp. (STPC), and yeast and mold (YMC)], and pH and electronic nose and tongue measurements were taken. The AC, LABC, STPC, and YMC values of the control and treatment groups tended to increase during fermentation (p>0.05). The STPC values of the GD, GS, ND, and GDS groups were similar to that of the control on day 3. The pH of the control on day 3 was significantly lower than that of the GD, ND, and GND groups (p<0.05). Higher levels of 4-methylpentanol, 2-furanmethanol, and propyl nonanoate, which provide a "fermented" flavor, were detected in the GD group compared to in the control and other treatment groups. GD and ND groups showed higher umami values than the control and other treatment groups. Therefore, it is expected that GD can be valuable as a starter culture unique to Korea when manufacturing fermented sausage.

• Microbiology and Biotechnology Letters
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• v.50 no.3
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• pp.328-336
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• 2022

Aptamers are short, chemically synthesized, single-stranded DNA or RNA oligonucleotides that fold into unique three-dimensional structures. In this study, we aim to determine the antibiofilm activity and binding specificity of the six polyclonal DNA aptamers (S15K3, S15K4, S15K6, S15K13, S15K15, and S15K20) on Staphylococcus aureus BPA-12 and Escherichia coli EPEC 4. Aptamer S15K6 showed the highest percentage of antibiofilm activity against S. aureus BPA-12 (37.4%) as shown by the lowest OD570 value of 0.313. Aptamer S15K20 showed the highest percentage of antibiofilm activity against E. coli EPEC 4 (15.4%) as shown by the lowest OD570 value of 0.515. Aptamers S15K13 and S15K20 showed antibiofilm activities against both S. aureus BPA-12 and E. coli EPEC4, and thus potentially have broad reactivity. Furthermore, based on the binding capacity and Kd values from our previous study, the binding specificity assay of selected polyclonal DNA aptamers (S15K3 and S15K15) against S. aureus BPA-12, E. coli EPEC 4, S. aureus BPA-6, S. agalactiae, E. coli MHA-6, and Listeria monocytogenes were performed using qPCR. Aptamers S15K3 and S15K15 showed specific binding to S. aureus BPA-12, E. coli EPEC 4, S. aureus BPA-6, and S. agalactiae, but could not bind to E. coli MHA-6 and L. monocytogenes. Therefore, this study showed that the polyclonal DNA aptamers have antibiofilm activity and were able to bind to S. aureus BPA-12 and E. coli EPEC 4 bacteria.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.58-68
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• 2023

This study investigated the quality characteristics of beyolmijang prepared with corn (steamed and roasted corn) with different pretreatments and simultaneously added starter (Bacillus velezensis JH1). pH decreased, whereas total acidity showed a tendency to increase. The moisture content decreased slightly according to the fermentation period. In color, the L and b values decreased in all samples, whereas the a value showed a tendency to increase significantly. In microorganisms, sample D had more lactic acid bacteria, whereas the mold content was lower. The total polyphenol content was highest at six weeks in sample E, and other samples showed a tendency to decrease over eight weeks. Antioxidant activity increased significantly. In particular, the content in sample E was significantly higher. Reducing sugar showed a tendency to increase as the fermentation period increased. The highest content was found in sample C containing roasted corn at six weeks of fermentation. Amino nitrogen and ammonia nitrogen content increased in all samples. As a result of electronic tongue, sample E prepared with steamed corn, roasted corn, and lactic acid bacteria showed a low salty taste, sour taste, and high umami taste and was considered a good material for the development of byeolmijang.

• Journal of the Korean Society of Food Culture
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• v.38 no.4
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• pp.224-238
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• 2023

To develop customized food products for gastric cancer patients, it is crucial to understand their dietary characteristics and changes in their perception of smell and taste due to their condition. This study conducted in-depth interviews and administered olfactory and gustatory tests on 20 patients with gastric cancer. A control group of 20 healthy, gender and age matched individuals, was included for comparison. Patients reported difficulties in sustaining their appetite, particularly during chemotherapy. This could be attributed to gastrointestinal discomfort and an altered perception of smell and taste. The olfactory test revealed that cancer patients were significantly less sensitive than the control group. Also, a smaller number of participants in the cancer group were reported to have a normal taste function, which enabled them to perceive umami, one of the five basic taste compared to those in the control group. These findings demonstrated that gastric cancer patients experience post-surgical digestive issues, chemotherapy-induced changes in smell and taste, and appetite loss. To improve the quality of life of these patients and the efficacy of the treatment, it is necessary to consider not only their nutritional requirements but also other factors such as appetite loss and discomfort when developing meals specifically for them.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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• pp.484-493
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• 2023

This study was conducted to investigate the sensory and nutritional properties of vegetable rice porridge made with Israeli carp (VRP-IC), and to compare it with commercial vegetable rice porridges (controls). The proximate composition of VRP-IC per 100 g was 82.4 g moisture, 3.9 g protein, 2.6 g lipids, and 0.9 g ash, and had a lower moisture content than that of the controls, but a higher crude protein, crude lipid, and ash content. In terms of taste, VRP-IC was higher in umami and sourness, but lower in saltiness, sweetness, and bitterness. The viscosity and hardness of VRP-IC were 13,117 mPa·s and 2,258 N/m², respectively. The total amino acid content of VRP-IC was 3,537.2 mg/100 g, with the maor amino acids being aspartic acid and glutamic acid. The mineral contents of VRP-IC per 100 g were as follows: 114 mg calcium, 70.3 mg phosphorus, 79.1 mg potassium, and 0.23 mg iron. These were all higher than those of the controls. The major fatty acids of VRP-IC were 16:0, 18:1n-9, and 18:2n-6, which were identical to those of the controls. The digestibility of VRP-IC was 86.4%, which was similar to those of the controls.

• Animal Bioscience
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• v.36 no.7
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• pp.1101-1119
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• 2023

Objective: This study aimed to evaluate the physicochemical, metabolomic, and sensory qualities of Chikso and Hanwoo beef during 28 days of wet aging. Methods: Rump and loins from Hanwoo and Chikso were obtained and wet-aged for 28 days at 4℃. The samples were collected at 7-day interval (n = 3 for each period). Physicochemical qualities including pH, meat color, shear force value, and myofibrillar fragmentation index, metabolomic profiles, and sensory attributes (volatile organic compounds and relative taste intensities) were measured. Results: Chikso showed a significantly higher shear force value than Hanwoo on day 0; however, no differences between breeds were found after day 14, regardless of the cuts. Overall, Chikso had more abundant metabolites than Hanwoo, especially L-carnitine and tyrosine. Among the volatiles, the ketone ratio was higher in the Chikso rump than the Hanwoo rump; however, Chikso had fewer alcohols and aldehydes than Hanwoo. Chikso rump showed higher taste intensities than the Hanwoo rump on day 0, and sourness decreased in Chikso, but increased in the Hanwoo rump on day 14. Wet aging for 14 days intensified the taste of Chikso loin but reduced the umami intensity of Hanwoo loin. Conclusion: Chikso had different metabolomic and sensory characteristics compared to Hanwoo cattle, and 14 days of wet aging could improve its tenderness and flavor traits.

• Journal of Mushroom
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• v.22 no.2
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• pp.53-59
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• 2024

This study analyzed the effects of different nitrogen sources in substrate composition on the growth of Pleurotus ostreatus, as well as the subsequent changes in flavor and antioxidant activity. The T2, composed of poplar sawdust, beet pulp, cotton seed dregs, and cotton seed coat in a ratio of 40:20:20:20, exhibited the highest yield at 156.6 g. The total polyphenol content and ABTS and DPPH radical scavenging activities were 8.25 mg GAE/g, 70%, and 49%, respectively, showing higher radical scavenging activity compared to the Control and T1. Additionally, varying nitrogen content resulted in distinct aroma patterns and is presumed to influence taste profiles such as sourness, umami, and saltiness.