• Journal of the Korean Applied Science and Technology
• /
• v.12 no.1
• /
• pp.69-79
• /
• 1995

Ham, sausage and bacon were treated with common household processing techniques including refrigerated storage(0, 14, 28 days) and cooking(pan-frying, microwaving, boiling). Lipid oxidation was evaluated by measuring fatty acid composition, malonaldehyde(MA), TBA values and by measuring fluorescent products. Major fatty acid composition were oleic acid and followed respectively palmitic acid, stearic acid, linoleic acid, linolenic acid. There was no significant difference in fatty acid composition by cooking method but there was a tendency of being increased of unsaturated fatty acid during 28days storage. Ma, TBA and fluorescent products showed a tendency of being increased continually according to storage days rather than cooking method.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.57 no.2
• /
• pp.129-136
• /
• 2024

Lactic acid bacteria (LAB) growth in processed meat products produces slime. In this study, 10 different biofilm-forming LAB, including Leuconostoc mesenteroides, Lacticaseibacillus paracasei, Levilactobacillus brevis, Lactiplantibacillus plantarum, Leuconostoc citreum, Weissella viridescens, and Latilactobacillus sakei, were isolated from various meat products and identified based on 16S rRNA gene analysis. To inhibit biofilm formation by LABs, Eisenia bicycles methanolic extract (EB) and ethyl acetate soluble fraction (EA) were used as antibacterial and antibiofilm agents, respectively. Furthermore, EA and EB were employed to synthesize gold nanoparticles (AuNPs) such as EB-AuNPs and EA-AuNPs, which could serve as antibiofilm agents against the isolated LAB. These findings demonstrate that EA, EB-AuNPs, and EA-AuNPs exhibit significant antibacterial activity against the isolated LAB. Furthermore, EB-AuNPs reduced L. citreum biofilm production, whereas EA-AuNPs inhibited L. mesenteroides and L. brevis biofilm formation. The current results suggest that EB-AuNPs and EA-AuNPs can be used as nanomaterials to inhibit LAB that form biofilms on meat products.

• Fisheries and Aquatic Sciences
• /
• v.17 no.1
• /
• pp.37-46
• /
• 2014

Fresh sea squirt meat requires a modified processing and preservation process because it has a short shelf life due to its high moisture content and strong proteolytic enzyme activity. In this study, bottled sea squirt meat prepared in vegetable oil (BSMO) to enhance the consumer acceptability was exposed to ${\gamma}$-ray (Co60, 10 kGy/h) irradiation to extend the shelf life without the use of a heating process. Response surface methodology was used to determine the optimal mixing ratio of BSMO containing 5% dehydrated fresh meat. Texture analysis and nutritional evaluation were also performed on a control and BSMO samples. The volatile basic nitrogen (VBN) content and total cell count were measured to determine the shelf life of irradiated BSMO products during chilled storage at $4^{\circ}C$ for 60 days. According to a panel of 10 trained tasters (aged 20-29 years), the optimal mixing formulation was 80 g meat in 60 mL of mixed vegetable oil (30 mL of olive oil and 30 mL of sesame oil). The highest rated formulation, according to a panel of nine trained tasters (aged ${\geq}30$ years), was 80 g meat in 60 mL of mixed vegetable oil (42 mL of olive oil and 18 mL of sesame oil). Moisture, ash, and protein contents in BSMO did not change significantly (P < 0.05) compared with the control. A higher lipid content ($0.84{\pm}0.23$ to $2.13{\pm}0.61$; P < 0.05) was observed due to the presence of vegetable oil on the surface of BSMO. The vegetable oil raised the hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of BSMO. BSMO products remained edible after 50 days of storage at $4^{\circ}C$ based on the VBN content (BSMO 1: $27.92{\pm}0.96$ mg/100 g, BSMO 2: $24.84{\pm}1.95$ mg/100 g) and total cell count (BSMO 1: $4.60{\pm}0.80$ log CFU/mL, BSMO 2: $3.65{\pm}0.20$ log CFU/mL) when compared with standard levels of VBN (25.00 mg/100 g) and total cell count (5 log CFU/mL), respectively. The results showed that irradiated BSMO products could help to expand the processed seafood market and increase the popularity of seafood among the younger generations.

• Proceedings of the Korea Society of Poultry Science Conference
• /
• 2003.07b
• /
• pp.67-88
• /
• 2003

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price. product research and development. favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• Analytical Science and Technology
• /
• v.35 no.3
• /
• pp.136-142
• /
• 2022

According to media reports, the carcasses of euthanized abandoned dogs were processed at high temperature and pressure to make powder, and then used as feed materials (meat and bone meal), raising the possibility of residuals in the feed of the anesthetic ketamine and dexmedetomidine used for euthanasia. Therefore, a simultaneous analysis method using QuEChERS combined with high-performance liquid chromatography coupled with electrospray ionization tandem mass spectrometry was developed for rapid residue analysis. The method developed in this study exhibited linearity of 0.999 and higher. Selectivity was evaluated by analyzing blank and spiked samples at the limit of quantification. The MRM chromatograms of blank samples were compared with those of spiked samples with the analyte, and there were no interferences at the respective retention times of ketamine and dexmedetomidine. The detection and quantitation limits of the instrument were 0.6 ㎍/L and 2 ㎍/L, respectively. The limit of quantitation for the method was 10 ㎍/kg. The results of the recovery test on meat and bone meal, meat meal, and pet food showed ketamine in the range of 80.48-98.63 % with less than 5.00 % RSD, and dexmedetomidine in the range of 72.75-93.00 % with less than 4.83 % RSD. As a result of collecting and analyzing six feeds, such as meat and bone meal, prepared at the time the raw material was distributed, 10.8 ㎍/kg of ketamine was detected in one sample of meat and bone meal, while dexmedetomidine was found to have a concentration below the limit of quantitation. It was confirmed that the detected sample was distributed before the safety issue was known, and thereafter, all the meat and bone meal made with the carcasses of euthanized abandoned dogs was recalled and completely discarded. To ensure the safety of the meat and bone meal, 32 samples of the meat and bone meal as well as compound feed were collected, and additional residue investigations were conducted for ketamine and dexmedetomidine. As a result of the analysis, no component was detected. However, through this investigation, it was confirmed that some animal drugs, such as anesthetics, can remain without decomposition even at high temperature and pressure; therefore, there is a need for further investigation of other potentially hazardous substances not controlled in the feed.

• Journal of Food Hygiene and Safety
• /
• v.35 no.4
• /
• pp.334-340
• /
• 2020

In this study we developed an enrichment medium and lysis buffers to detect Listeria monocytogenes in meat and processed meat products under various lysis conditions. The enrichment efficiency of L. monocytogenes medium listed in the Food Standards was compared, and thus, Listeria Enrichment Broth (LEB) was modified by adding supplements such as carbon source and minerals. The lysis buffers were developed to extract L. monocytogenes DNA quickly and efficiently under various lysis conditions. L. monocytogenes was most rapidly grown in LEB containing 0.1% pyruvate and 0.1% ferric citrate. A lysis buffer mixed with 0.5% or 1% N-lauroylasrcosine sodium salt, 0.5 N NaOH and 0.5 M EDTA for 30 min at room temperature was found to be the best in terms of DNA purity and yield. These results indicate that developed enrichment medium and lysis buffer can be used to detect L. monocytogenes in meat and processed meat products rapidly and efficiently.

• Food Science of Animal Resources
• /
• v.38 no.3
• /
• pp.629-635
• /
• 2018

The present study investigated the effects of feed form and distiller's dried grain with solubles (DDGS) on meat quality and fatty acids profile of broiler chickens. A total of 720 broilers (Ross 308; average BW [body weight] $541{\pm}5.7g$) were randomly allotted to six treatments. Birds were fed three different feed forms (mash; SP, simple pellet; EP, expanded pellet) and DDGS (0 or $200g\;kg^{-1}$) in a $3{\times}2$ factorial arrangement. The addition of DDGS and EP to the diet resulted in increased shear force of breast meat. Moreover, DDGS inclusion in the diet reduced the concentration of stearic acid and behenic acid in thigh meat. Pelleting (SP and EP) of the diets increased palmitic acid content in the thigh, whereas the linolenic acid content decreased. The breast mass was higher with EP and SP diets than with the mash diet. Feed processing led to increased pectoralis muscle and drum mass compared to mash-fed chickens. In conclusion, our results demonstrated that EP decreased thigh linolenic acid and meat shear force. In addition, DDGS supplementation in broiler hampers meat quality by increasing the shear force.

• Journal of Microbiology and Biotechnology
• /
• v.17 no.7
• /
• pp.1152-1161
• /
• 2007

An immunochromatography (ICG) strip test based on a monoclonal antibody for the rapid detection of L. monocytogenes in meat and processed-meat samples was developed in this study. A monoclonal antibody (MAb) specific to L. monocytogenes was produced from cloned hybridoma cells (FKLM-3B12-37) and used to develop an ICG strip test. The antibody showed a stronger binding to L. monocytogenes than other Listeria species, and a weak cross-reaction to S. aureus based on an ELISA. The detection limit of the ICG strip test was $10^5\;cell/ml$. In total, 116 meat and processed-meat samples were collected and analyzed using both the ICG strip test and a PCR. The ICG strip test and PCR indicated L. monocytogenes contamination in 34 and 27 meat samples, respectively. The 7 meat samples not identified as L. monocytogenes positive by the PCR were also tested using an API kit and found to be contaminated by Listeria species. In conclusion, the ICG strip test results agreed well with those obtained using the PCR and API kit. Thus, the developed ICG has potential use as a primary screening tool for L. monocytogenes in various foods and agricultural products, generating results within 20 min without complicated steps.

• Food Science of Animal Resources
• /
• v.37 no.2
• /
• pp.162-167
• /
• 2017

Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture. For that, proximate composition and gel properties were evaluated. The fat content of the MSCM-SLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) after three washing cycles. The addition of 30% RP in the MSCM-SLM significantly augmented the protein content to 93.45% and reduced fat content from to 2.78%. On the other hand, the addition of RP was responsible for a drastic decrease in texture parameters, reaching 252.36 g, 185.23 g.cm, and 6.97 N for breaking force, gel strength and cutting strength, respectively, when 30% of RP was included in the MSCM-SLM. It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.

• Journal of the Korean Applied Science and Technology
• /
• v.40 no.5
• /
• pp.1163-1175
• /
• 2023

Cholesterol is prone to oxidation, which results in the formation of cholesterol oxidation products (COPs). This occurs because it is a monounsaturated lipid with a double bond on C-5 position. Cholesterol in foods is mostly non-enzymatically oxidized by reactive oxygen species (ROS)-mediated auto-oxidative reaction. The COPs are found in many common foods of animal-origin and are formed during their manufacture process. The formation of COPs is mainly related to the temperature and the heating time the food is processed, storage condition, light exposure and level of activator present such as free radical. The level of COPs in processed foods could reach up to 1-10 % of the total cholesterol depending on the foods. The most predominant COPs in foods including meat, eggs, dairy products as well as other foods of animal origin were 7-ketocholesterol, 7 α-hydroxycholesterol (7α-OH), 7β-hydroxycholesterol (7β-OH), 5,6α-epoxycholesterol (5,6α-EP), 5,6β-epoxycholesterol (5,6β-EP), 25-hydoxycholesterol (25-OH), 20-hydroxycholesterol (20-OH) and cholestanetriol (triol). They are mainly formed non-enzymatically by cholesterol autoxidation. The COPs are known to be potentially more hazardous to human health than pure cholesterol. The procedure to block cholesterol oxidation in foods should be similar to that of lipid oxidation inhibition since both cholesterol and lipid oxidation go through the same free radical mechanism. The formation of COPs in foods can be stopped by decreasing heating time and temperature, controlling storage condition as well as adding antioxidants into food products. This review aims to present, discuss and respond to articles and studies published on the topics of the formation and inhibition of COPs in foods and key factors that might affect cholesterol oxidation. This review may be used as a basic guide to control the formation of COPs in the food industry.