• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.8
• /
• pp.1220-1226
• /
• 2013

The objective of this study is to investigate the quality characteristics and antioxidant activities of yanggaeng prepared with different amounts of aronia juice. Aronia juice was incorporated into yanggaeng at different levels (containing 50, 100, and 150 g of aronia juice in AJ 50, AJ 100, and AJ 150, respectively) based on the total weight of water. Total acidity and sugar contents showed a significant increase, however, pH showed a decrease with increasing levels of aronia juice. Hardness also showed an increase with increasing levels of aronia juice. Regarding texture profile analysis, hardness, springiness, and chewiness of yanggaeng were increased, however, cohesiveness was similar compared to the control and aronia juice added treatments. In chromaticity determination, L and b values showed a decrease, however, a value increased with increasing levels of aronia juice. The total polyphenols, flavonoids, and anthocyanin contents were increased proportionally with increasing levels of aronia juice. Antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than those of control and increased proportionally according to the concentration of aronia juice. The sensory evaluation indicated that AJ 100 showed the best preference in color, taste, texture, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in yanggaeng for improvement of quality and antioxidant potential.

• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.6
• /
• pp.869-879
• /
• 2012

This study was conducted to investigate the effects of dietary lipid source and level on growth performance, blood parameters, fatty acid composition and flesh quality of sub-adult olive flounder Paralichthys olivaceus. Eight experimental diets were formulated to contain 5% squid liver oil (SLO), 5% linseed oil (LO), 5% soybean oil (SO), a mixture of 1% squid liver oil, 2% linseed oil and 2% soybean oil (MIX), no lipid supplementation with high protein level (LL-HP), 10% squid liver oil (HL-SLO), a mixture of 1% squid liver oil, 4.5% linseed oil and 4.5% soybean oil (HL-VO), and 1% squid liver oil with high starch level (LL-HC), respectively. Two replicate groups of fish (average initial weight of 296 g) were fed the diets for 17 wks. After 5 wks, 11 wks and the end of the feeding trial, five fish from each tank were randomly sampled for analysis of body composition. At the end of the feeding trial, final mean weight of fish fed the LL-HP diet was significantly (p<0.05) higher than that of fish fed the HL-VO diet, but did not differ significantly from those of fish fed the SLO, LO, SO, MIX, HL-SLO and LL-HC diets. Fish fed the LL-HP diet showed significantly higher feed efficiency than fish fed the LO, HL-SLO and HL-VO diets. Feed efficiency of fish fed the LO, SO and MIX diets were similar to those of fish fed the SLO and HL-SLO diets. Fish fed the HL-SLO diet showed significantly higher total cholesterol content in plasma compared with other diets. Fatty acid composition of tissues was reflected by dietary fatty acid composition. The highest linoleic (LA) and linolenic acid (LNA) contents in the dorsal muscle were observed in fish fed the SO and LO diets, respectively, regardless of feeding period. The highest eicosapentaenoic acid (EPA) content in the dorsal muscle was observed in fish fed the LL-HP and LL-HC diets after 11 and 17 weeks of feeding, respectively. Fish fed the SLO and HL-SLO diets showed higher docosahexaenoic acid (DHA) content than that of other treatments after 11 and 17 weeks of feeding, respectively. Dietary inclusion of vegetable oils reduced n-3 HUFA contents in the dorsal muscle and liver of fish. The n-3 HUFA contents in tissues of fish fed the SLO and HL-SLO diets were higher than those of fish fed other diets, except for the LL-HP and LL-HC diets. Hardness, gel strength, chewiness and cohesiveness values of dorsal muscle in fish were significantly affected by dietary lipid source. The results of this study indicate that fish oil in fish meal based diets for sub-adult olive flounder could be replaced by soybean oil and linseed oil without negative effects on growth and feed utilization.

• Journal of Animal Science and Technology
• /
• v.53 no.2
• /
• pp.139-146
• /
• 2011

This study was carried out to investigated astaxanthin producing "Xanthophyllomyces dendrohous" on growth performances and meat quality in ducks. A total of 450 ducks (cheribery) were allotted into 3 groups. The three groups were control (commercial feed), treatment 1 (0.1% feed additives), and treatment 2 (0.2% feed additives). Each group had 3 replicates. Viable cell number of "Xanthophyllomyces dendrohous" is $1.0{\times}10^8$ cfu/g. Growth performance carried out during 39 days. Average weight gain was significantly higher (p<0.05) in treatment 2 than that of control. Feed conversion was significantly lower (p<0.05) in treatment 1 and 2 than that of control. The results of nutrients composition analysis of duck meat showed that treatment 1 and 2 had significantly lower (p<0.05) fat and cholesterol levels. Water holding capacity showed significantly higher (p<0.05) value than that of control. Both treatment groups showed lower (p<0.05) value than control in drip loss and shear force. Control showed higher unsaturated fatty acids(palmitic acid, stearic acid) content than treatment 1 and 2. Treatment 1 and 2 showed significantly lower (p<0.05) saturated fatty acids (oleic acid, linoleic acid) levels than control. These results suggested that the supplementation of feed additives containing "Xanthophyllomyces dendrohous" might be used effectively for inproving productivity and meat quality of ducks.

• Food Science of Animal Resources
• /
• v.22 no.4
• /
• pp.337-342
• /
• 2002

This study was carried out to investigate the feeding effect of by-products such as ginseng loaves(GL) and stem (GS) which had about 8% of crude saponin on pork carcass and meat quality characteristics when they were fed for 40 days. The ginseng leaves and stem were added in feed and the pigs were slaughtered at 10, 20, 30 and 40 days. The chilled carcass weight and trimmed fat contents were higher(86.50 kg) in the pork fed for 40 days. The yields of fore legs were higher in pork fed for 10 days(P<0.05) and there was no different in the yields of the other portion cuts such as shoulder, rib, loin, belly, hind legs and tenderlons. The incidence of percentages for grade A and B decreased as the feeding periods increased up to 40 days. The backfat thickness was lowest in carcasses from pigs fed up to 20 days(P<0.05). The L values were highest in pork fed up to 30 days(50.22) and lowest(46.91) for pork fed 10 days. The incidence of PSE pork was low in pork fed for 20 days when compared to other feeding days. Cooking loss was lowest and water holding capacity(WHC) was highest in pork fed GL and GS stem, respectively. However, the analysis for accumulation contents of saponin and functionality in pork fed GL and GS is needed in the future research.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.47 no.6
• /
• pp.733-739
• /
• 2014

To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix $30^{\circ}$), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at $120^{\circ}C$. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.6
• /
• pp.903-910
• /
• 2007

In order to make acquire a potential use for Opuntia humifusa as a natural functional food material, this study was performed to determine the quality properties of Jeung-pyun made with added Opuntia humifusa, or prickly pear powder. According to an analysis of its major components, we found that the prickly pear powder consisteds of nitrogen-free extracts (71.85%) and crude fiber (11.20%). Greater additions of prickly pear powder had resulted in significantly lower pH in the of Jeung-pyun. According to measurements on the degree of Jeung-pyun gelatinization, by means of ${\beta}$-amylase, greater additions of prickly pear powder led to the higher levels of isolated maltose, indicating that the gelatinization degree of the Jeung-pyun became higher. Also, samples with higher concentrations of prickly pear powder had a tendency toward lower water content, which allowed us to expect a longer storage duration for the Jeung-pyun. In the textural property tests the Jeung-pyun that had less hardness and greater adhesiveness (p<0.05) than the control group as the content of prickly pear powder became higher. Also, the Jeung-pyunhad lower gumminess and chewiness than the control group as the content of prickly pear powder became higher. Therefore, it is possible to prepare relatively soft Jeung-pyun using prickly pear powder. For the color differences of the Jeung-pyun samples, lower L- values, and higher a- and b -values (p<0.05) presented as the addition level of prickly pear powder became higher. According to SEM observations of the Jeung-pyun, the added prickly pear powder addition groups generally showed a smaller and more inconsistent pore size, but higher porosity, than the control group. According to sensory analyses of the Jeung-pyun, the P2 group scored highest for color item, and the P4 group generated the fermented scent. Higher additions content of prickly pear powder led to the lower score, but higher scores for adhesiveness. Finally, the P2 group achieved the highest score for overall taste.

• Food Science and Preservation
• /
• v.22 no.1
• /
• pp.56-62
• /
• 2015

In this study, the quality characteristics of different drying methods of Aronia melanocarpa, which contains large amounts of bioactive substances, were investigated for the improvement of their practical use. During the drying period, the weight reduction was the highest with vacuum freeze drying (81.6%). The water content was reduced to the maximum level when vacuum freeze-drying was used. With regard to the color value measurement results, there were no significant differences in the $L^*$ value. Values of $a^*$ and $b^*$ were increased in vacuum freeze drying and cold air drying, but decreased in hot air drying. The hardness was increased dramatically after 36 hours of hot air drying, while with cold air drying, it increased slowly until 132 hr and increased rapidly after 132 hr. The dried yield was the highest with cold air drying (24.2%). As for the general component analysis results of Aronia melanocarpa, the moisture content was the lowest, and the crude protein and crude fat contents were the highest with vacuum freeze drying. No difference in pH value was shown among the dried Aronia melanocarpa obtained from the different drying methods, but the sugar content was the highest with vacuum freeze drying. The mineral content was the highest with cold air drying, and K, Ca, Mg, and Na were the major minerals. The free sugar content of dried Aronia melanocarpa was found to be 5.92~20.59 g/100 g, and the highest free sugar content was found with vaccum freeze drying.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.12
• /
• pp.1923-1932
• /
• 2019

Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods: For each of five slaughtering dates, at 24-h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1 to 2, n = 3), medium (MM, score 3 to 4, n = 3), and high (HM, score 5 to 6, n = 3) VML. Meat physicochemical quality traits and consumer responses (n = 389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in randomized complete block design. Analysis of variance, Duncan's multiple mean comparisons, and correlation coefficients were determined. Results: VML correspond to crude fat (r = 0.91, p<0.01), but both were reversely related to moisture content (r = -0.75 and -0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p = 0.072) decreased, pH and $b^{\star}$ increased (p<0.05), but drip, cooking (p<0.05) and thawing (p = 0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, $L^{\star}$, and $a^{\star}$ did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) Warner-Bratzler shear force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r = 0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion: Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved water holding capacity, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.

• Animal Bioscience
• /
• v.35 no.7
• /
• pp.1069-1079
• /
• 2022

Objective: The objective of this study was to investigate the effect of 4-month intensive feeding on the meat quality, fatty acid profile, flavor, and growth performance of grazing Hulunbuir sheep (HBS). Methods: The HBS were selected 4-months after birth in a pasture rearing system as the experimental animals (n = 44, female, average body weight 23.8±2.2 kg) then divided equally into pasture-based grazing fattening (PAS) and concentrate-included intensive fattening (CON) groups for another 4-month finishing. When finished fattening, all animals were slaughtered to collect musculus longissimus dorsi subcutaneous adipose tissue and to investigate the influences on meat quality, fatty acid profile, flavor and growth performance. Results: The results showed lambs in CON group got significantly higher live weight, hot carcass weight, and dressing percentage. The CON group had significantly higher value of redness (a^*), lightness (L^*) and water holding capacity (p<0.05), significantly lower value of Warner-Bratzler shear force than the PAS group (p<0.05). The subcutaneous fat from CON group lambs demonstrated a significantly higher content of C18:1 and C18:2 (p<0.05), but lower C14:0 and C16:0, indicating an increased degree of unsaturated fatty acid. The content of 4-methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid had increased 2 to 4 times, representing a more intense odor in the CON group. However, the values were still lower than most sheep breeds reported, indicating the indoor feeding system could not fundamentally deteriorate the excellent meat characteristic of HBS. Conclusion: It was evident that lambs in CON group exhibited a better meat production performance, improved in meat color, texture and healthier fatty acid profile through pasture-weaned concentrate included intensive fattening system, which offers a good alternative regimen for lamb finishing and has a wide prospection in the HBS meat industry.

• Korean Journal of Poultry Science
• /
• v.50 no.4
• /
• pp.251-260
• /
• 2023

This study was conducted to investigate the effect of propolis extract on chicken patty. the meat quality characteristics and storage properties of chicken patties without propolis extract were compared to those with 0.1%, 0.2%, and 0.4% propolis ethanol extract. The addition of propolis extract resulted in increased fat and ash content in the chicken patties. There were no differences in pH, water holding capacity, cooking loss, and texture profile analysis, indicating that the propolis extract did not negatively affect emulsification stability. However, sensory evaluation showed that the higher the concentration of propolis extract added, the lower the total preference of the chicken patties. Over a storage period, patties treated with propolis extract exhibited a lower total microbial count, and volatile basic nitrogen (VBN) content compared to those without propolis extract. Therefore, the addition of propolis to chicken patties does not reduce emulsion stability but improves storage properties. However, the unique flavor of propolis decreases the preference for chicken patties, so the amount must be considered when using it.