• Food Science of Animal Resources
• /
• v.24 no.1
• /
• pp.15-22
• /
• 2004

The effects of carcass grade and addition of mugwort powder on the quality of the boiled pork were investigated. Four kinds of boiled pork were denoted as B$\_$+/ or E$\_$+/ boiled porks which were made with 0.3% mugwort powder to carcass grade B or E, respectively, and B$\_$0/ or E$\_$0/ boiled porks which were made without mugwort powder. The effect of carcass grade and the added mugwort powder on the pH, volatile basic nitrogen(VBN), bacterial count, calorie, essential amino acids, free amino acids, unsaturated fatty acids, color difference and palatability of boiled porks were not significant. Water holding capacity(WHC), springiness and Hunter's L$\^$＊/ value of B$\_$0/ boiled pork were higher than those of E$\_$0/ boiled pork. Hunter's a$\^$＊/ value of B$\_$0/ boiled pork were lower than those of E$\_$0/ boiled pork. Sensory taste and tenderness value of B$\_$0/ boiled pork were higher than those of E$\_$0/ boiled pork(p>0.05). WHC, 2-thiobarbituric acid reactive substances(TBARS) value and residual nitrite of boiled pork with mugwort powder were lower than those of boiled pork without mugwort powder.

• Asian-Australasian Journal of Animal Sciences
• /
• v.20 no.9
• /
• pp.1374-1388
• /
• 2007

Three experiments were conducted to investigate the hypothesis that cows grazing on pasture produce the highest proportion of c-9 t-11 CLA in milk fat and no further increase can be achieved through supplementation of diets rich in linoleic acid, such as full-fat extruded soybeans or soybean oil. In experiment 1, 18 lactating Holstein cows were used in a randomized complete block design with measurements made from wk 4 to 6 of the experiment. In experiment 2, three cannulated lactating Holstein cows were used in a $3{\times}3$ Latin square design. Each period was 4 wk with measurements made in the final wk of each period. Cows in both experiments were assigned at random to treatments: a, conventional total mixed ration (TMR); b, pasture (PS); or c, PS supplemented with 2.5 kg/cow per day of full-fat extruded soybeans (PES). In both experiments, feed intake, milk yield, milk composition, and fatty acid profile of milk and blood serum were measured, along with fatty acid composition of bacteria harvested from rumen digesta in experiment 2. In experiment 3, 10 cows which had continuously grazed a pasture for six weeks were assigned to two groups, with one group (n = 5) on pasture diet alone (PS) and the other group (n = 5) supplemented with 452 g of soy oil/cow per day for 7 d (OIL). In experiment 1, cows in PS treatment produced 350% more c-9, t-11 CLA compared with cows in TMR treatment (1.70 vs. 0.5% of fat), with no further increase for cows in PES treatment (1.50% of fat). Serum c-9, t-11 CLA increased by 233% in PS treatment compared with TMR treatment (0.21 vs. 0.09% of fat) with no further increase for cows in PES treatment (0.18% of fat). In experiment 2, cows in PS treatment produced 300% more c-9 t-11 CLA in their milk fat compared with cows in TMR treatment (1.77 vs. 0.59% of fat), but no further increase for cows in PES treatment (1.84% of fat) was observed. Serum c-9, t-11 CLA increased by 250% for cows in PS treatment compared with cows in TMR treatment (0.27 vs. 0.11% of fat), with no further increase for cows in PES treatment (0.31% of fat). The c-9, t-11 CLA content of ruminal bacteria for cows in PS treatment was 200% or more of TMR treatment, but no further increase in bacterial c-9, t-11 CLA for cows in PES treatment was observed. Supplementation of soy oil in experiment 3 also did not increase the c-9 t-11 CLA content of milk fat compared with cows fed a full pasture diet (1.60 vs. 1.54% of fat). Based on these findings, it was concluded that supplementing with feeds rich in linoleic acid, such as full-fat extruded soybeans or an equivalent amount of soy oil, to cows grazing perennial ryegrass pasture may not increase milk fat c-9 t-11 CLA contents.

• Food Science and Preservation
• /
• v.8 no.3
• /
• pp.302-307
• /
• 2001

In order to prepare kimchi tablet(K7), the kimchi was fermented with crushed materials and lactic acid bacterial starter. The effect of raying methods (hot air-drying : HAD, freeze drying: FD), moulding pressure (100, 150 and 200 kg/cm2) and moulding time (0, 1, 2, 3 and 4 min) of kimchi tablet on residual solid, characteristics of filtrate, color, textual properties, hygroscopicity and sensory quality were investigated. No great difference showed in residual solid of the tablet prepared with freeze dried kimchi (FD-KT), but the tablet prepared with hot air-dried kimchi (HAD-KT) decreased markedly with an increase in moulding pressure. Residual solid of FD-KT was lower than that of HAD-KT. The pH and redness for HAD-KT and FD-KT were similar. Total sugar. acidity and lightness of FD-KT as compared with HAD-KT were higher, while higher max, yield, strength and hardness were found for HAD-KT. Color, tactile, flavor, chewing taste, acceptability and hygroscopicity of FD-KT were generally higher than those of HAD-KT. Hygroscopicity of HAD-KT decreased with an increase in moulding pressure in md time, but that of FD-KT increased. Overall qualities of FD-KT and HAD-KT showed best in 200 kg/㎠ of moulding pressure, 3min of moulding time.

• Journal of Food Hygiene and Safety
• /
• v.17 no.1
• /
• pp.26-30
• /
• 2002

A bacterium isolated from contaminated white ginseng was indentified by using API kit and electron microscope. The isolate was determined as rod shaped bacterium having 0.6-1.0 ${\mu}{\textrm}{m}$ in diameter and 1.2-3.0 ${\mu}{\textrm}{m}$ in length. It had motility by flagellum. The isolate had $\beta$-galactosidase, arginine dihydrolase and omithin decarboxylase. It used citrate as sole carbon source but not produced H$_2$S. It also fermented glucose, manitol, sorbitol, rhamnose, sucrose, melibiose, arabinose and amygdalin. The isolate was identified as Enterobacter sp by the above API kit analysis and electron microscopy observation. Ginseng saponin was added to culture of Enterobacter sp. in order to investigate saponin's influence on its growth. The strain was incubated at 38$^{\circ}C$ for 3 days after addition of 0.05, 0.5, 2.0 and 4.0% (w/v) of saponin, respectively and the growth rates were investigated. The relative bacterial growth rates showed 75.0, 37.5, 7.5 and 0.5%, respectively, when compared with 100% of saponin non-added group. These results suggest that the growth of Enterobacter sp. is inhibited by saponin with the concentration dependency.

• Food Science of Animal Resources
• /
• v.25 no.4
• /
• pp.403-408
• /
• 2005

The objective of this study was to investigate the effects of supplemental levels of Bamboo vinegar (BV) on meat quality characteristics of Hanwoo. A total of 15 cows $(400.0\pm15.0\;kg)$ was fed with a commercial diet (control) or $3\%$ bamboo vinegar supplemented diets $(3\%\;BV),\;6\%$ BV for four months. Then, cows were slaughtered and M. longissimus dorsi (LD) was collected from each treatment group During storage at $4^{\circ}C$ for 21day, physico-chemical, microbiological and sensory characteristics were determined It increased (p<0.05) in at 3 and 9 days of the refrigeration storage. Hunter a value decreased (p<0.05) in the meat fed with $3\%\;and\;6\%$ BV at 1, 3 and 9 days. Hunter b value increased (p<0.05) in $3\%\;and\;6\%$ BV at 1 and 3 days. TBA and total bacterial count were significantly (p<0.05) low in $3\%\;and\;6\%$ BV at 1 and 3 days. Supplementation of $3\%\;or\;6\%$ BV showed a significant (p<0.05) decrease in cooking loss at 9 and 15 days. $3\%\;and\;6\%$ BV showed a significant (p<0.05) decrease in shear force at 1, 3 and 9 days; it tended to decrease throughout the whole storage period The treatments $3\%\;and\;6\%$ BV scored high in area of taste; taste increased significantly (p<0.05) at 1 and 3 days.

• Food Science of Animal Resources
• /
• v.27 no.3
• /
• pp.255-261
• /
• 2007

The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.5
• /
• pp.756-762
• /
• 2014

This study evaluated the quality characteristics of soybean fermented with several Bacillus sp., which were selected based on their high enzymatic and antimicrobial activities. Total aerobic bacterial counts of fermented soybeans with HJ5-2 ($3.00{\times}10^9CFU/mL$) were the highest among all strains. Lactic acid bacteria numbered $2.50{\times}10^2{\sim}7.30{\times}10^4CFU/mL$ in soybeans fermented with isolates. Amylase and protease activities of the RD7-7 sample were the highest among all strains. Reducing sugar and amino-type nitrogen contents of fermented soybeans with HJ18-4 (2.35%) and RD7-7 (227.96 mg%) were the highest. Total amino acid contents of the samples were 16.62~18.38%, and glutamic acid, aspartic acid, leucine, lysine, arginine were major amino acids. Oxalic acid (36.51~63.57 mg/100 g) and succinic acid (429.49~600.15 mg/100 g) were the predominant organic acid. These results provide useful information for development starter (single and complex) as well as for the production of high quality fermented soybean foods.

• Asian-Australasian Journal of Animal Sciences
• /
• v.21 no.9
• /
• pp.1330-1338
• /
• 2008

This study was conducted to investigate the effects of Acanthopanax senticosus extract (ASE) as a dietary additive on gut microflora in weaned piglets. A total of sixty pigs were weaned at 21 d of age (BW = $5.64{\pm}0.23kg$) and allocated on the basis of BW and litter to three dietary treatments in a randomized complete block design. The dietary treatments were: control group (basal diet), antibiotics group (basal diet+0.02% colistin), and ASE group (basal diet+0.1% ASE). On d 7, 14 and 28 after consuming the experimental diets, five piglets per group were sacrificed and then the contents from the jejunum, ileum and cecum were collected to determine changes in the microbial community by using a polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique and estimating the contents of Lactobacillus and E. coli by in vitro culturing methods. The results showed that the ASE promoted the microflora diversity in the cecum. Enumeration of bacteria in the gut contents showed that the number of Lactobacillus increased (p<0.05), while that of E. coli decreased (p<0.05) when compared with the other 2 groups as the days of age progressed post-weaning. These findings suggested that the ASE, as a substitute for dietary antimicrobial products, could improve the development of the normal gut microflora and suppress bacterial pathogens, and effectively promote a healthy intestinal environment.

• Journal of the Korean Applied Science and Technology
• /
• v.32 no.4
• /
• pp.758-766
• /
• 2015

Dextran is a generic term for a bacterial exopolysaccharide synthesized from sucrose and composed of chains of D-glucose units connected by ${\alpha}$-1,6-linkages by using dextransucrases. Dextran could be used as vicosifying, stabilizing, emulsifying, gelling, bulking, dietary fiber, prebiotics, and water holding agents. We isolated new strain capable of producing dextran from Korean traditional kimchi and identified as Leuconostoc sp. strain JYY4. Batch fermentation was conducted in bioreactor with a working volume of 3 L. The media was MMY and 15% (w/v) sucrose. Mineral medium consisted of $3.0g\;KH_2PO_4$, $0.01g\;FeSO_4$, $H_2O$, $0.01g\;MnSO_4$, $4H_2O$, $0.2g\;MgSO_4\;7H_2O$, 0.01 g NaCl, $0.05g\;CaCl_2$ per 1 liter deionized water. The pH of media was initially adjusted to 6.0. The inoculation rate was 1.0% (v/v) of the working volume. Temperature was maintained at $28^{\circ}C$. The agitation rate was 100 rpm. The production pattern of dextran was associated with the cell growth. After 24 hr dextran reached its highest concentration of 59.4 g/L. The sucrose was consumed completely after 40 hr. Growth reached stationery phase when sucrose became limiting, regardless of the presence of fructose or mannitol. When the specific growth rate was 0.54 hr-1, utilization averaged 5.8 g/L-hr. The yield and productivity of dextran were 80% and 2.0 g/L-hr, respectively. Dextrans produced by were separated to two different size by an alcohol fraction method. The size of high molecular weight dextran (45% alcohol, v/v), less soluble dextran, was between MW 500,000 and 2,000,000. Soluble dextran (55% alcohol, v/v) was between 70,000 and 150,000. The molecular weight average of total dextran (70% alcohol, v/v) was between 150,000 to 500,000. The enzymatic hydrolyzates of total dextran of ATCC 13146 showed branched dextrans by Penicillium dextranase contained of glucose, isomaltose, isomaltotriose, and isomaltooligosaccharides greater than DP4 (degree of polymerization) that had branch points. Compounds greater than DP4 were branched isomaltooligosaacharides. Hydrolysates by the Lipomyces dextranase produced the same composition of oligosaccharides as those by Penicillin dextranase.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.6
• /
• pp.977-985
• /
• 2002

In order to improve the quality of traditional kochujang, submaterials like sea tangle and chitosan were added to kochujang and their effects on microbial characteristics, enzyme activities and physicochemical characteristics were investigated for 24 weeks of fermentation. The activities of $\alpha$,$\beta$-amylase in kochujmg were higher in sea tangle added at 2% level and chitosan added at 0.1% level. However, acidic protease activity decreased as the ratio of submaterials increased. Viable cells of yeasts in the kochujang increased rapidly for 4~8 weeks of fermentation, and bacterial counts decreased in submaterials added groups. Moisture contents of kochujang increased until 12 weeks of fermentation, but water activity decreased. As the ratio of sea tangle increased, water activity decreased. Consistency of kochujang increased after middle of fermentation, and they increased remarkably by addition of sea tangle. The degree of increase in total color difference ($\Delta$E) of sea tangle added group was lowest. The titratable acidity of kochujang decreased after 4 weeks, and they changed a little by addition of chitosan. Amino nitrogen contents of kochujang increased as mixing ratio of submaterials increased in the late period of aging. Ammonia nitrogen contents was lower in chitosan added kochujang at 24 week of fermentation. Reducing sugar contents of kochujang increased rapidly for 4~8 weeks of fermentation, and they increased as the ratio of chitosan increased. Ethanol contents of kochujang increased until 12~16 weeks of fermentation, with lower values in sea tangle added group. After 24 weeks of fermentation, the result of sensory evaluation showed that 0.1% chitosan added kochujang were more acceptable than sea tangle added kochujang in the taste, color and overall acceptability.all acceptability.