• Food Science of Animal Resources
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• v.38 no.6
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• pp.1246-1252
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• 2018

This study was conducted to investigate the effects of the addition levels of a phosphate replacer blend in ground pork sausages. The phosphate replacer consisted of 0.2% oyster shell calcium powder, 0.3% egg shell calcium powder, and 0.25% whey protein concentrate. Depending on the presence or absence of synthetic phosphate and the addition level of phosphate replacer, the following products were processed: control (+) (0.3% phosphate), control (-) (non-phosphate), 20AL (20% replacer), 40AL (40% replacer), 60AL (60% replacer), 80AL (80% replacer), and 100AL (100% replacer). The pH values of pork sausages increased (p<0.05) with increasing addition level of the phosphate replacer. When more than 40% of the phosphate replacer was added to pork samples (40AL, 60AL, 80AL, and 100AL), cooking loss was significantly reduced compared to both the control (+) and control (-). However, no significant differences were observed in the moisture content and CIE $L^*$ values between the controls and the treatments with a phosphate replacer. The control (+) and 100AL treatment had the highest (p<0.05) hardness, but the samples with the phosphate replacer were not significantly different in cohesiveness and springiness from the control (+). As addition level increased, the gumminess and chewiness of the products with the phosphate replacer increased, which were lower than those of the control (+). Therefore, more than 40% of a phosphate replacer may possibly substitute synthetic phosphate to improve product yields in ground pork sausages, although further studies may be needed for improving the textural properties of the final products.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.456-463
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• 2017

The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat products. The effect of this substitution was studied by comparing the substituted products with products containing 0.3% phosphate blend (control). ESC was considered an ideal phosphate replacer for minimizing the cooking loss, which likely resulted from the increase in the pH of the product. Among the other natural calcium types, OSC treatment did not cause a significant increase in pH, but it lowered the cooking loss. CIE $L^*$ values were higher (p<0.05) in products treated with OSC or MC than the control, and lowest (p<0.05) in the products with ESC. However, products with ESC had higher (p<0.05) CIE $a^*$ and CIE $b^*$ values than the control and products treated with other powders. Compared to the control, products treated with ESC and OSC had similar substitution effects on the textural properties of the products. Therefore, the results of this study suggested that the combined use of ESC and OSC could be a potentially effective method for replacing synthetic phosphate in ground pork products.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.26-42
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• 2018

Today incorporation of natural ingredients as inorganic phosphate replacers has come into prominence as a novel research topic due to health concerns about phosphates. In this study, we aimed to investigate the quality of emulsified chicken meatballs produced with Jerusalem artichoke powder (JAP), either alone or in combination with sodium carbonate (SC) as sodium tripolyphosphate (STPP) replacers. The results showed that naturally dried JAP showed favorable technological properties in terms of water-oil binding and gelling. Emulsion batters formulated with JAP-SC mixture showed lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with STPP. In final product, incorporation of JAP-SC mixture increased moisture and reduced lipid and energy values, and kept the pH value similar to control. Added JAP lead to increments in $b^*$ values whereas decreases $L^*$ values. Cook yield was similar to control in phosphate-free samples formulated with JAP-SC mix. Either low or medium ratios of JAP in combination with SC managed to protect most of the sensory parameters, while sensory scores tend to decrease in samples containing high levels of JAP. Addition of JAP to formulations presented samples that have equivalent behavior to phosphates in terms of lipid oxidation. In conclusion, our study confirms that utilization of JAP in combination with SC had promising effects as phosphate replacers by presenting natural solutions and providing equivalent quality to standard phosphate containing products.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1179-1188
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• 2018

This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0.5% NCM and 0.25% isolated soybean protein), treatment 5 (0.5% NCM and 0.25% carrageenan), and treatment 6 (0.5% NCM and 0.25% collagen powder). All the treatment mixtures had higher pH and lower cooking loss than the control, which was treated with phosphate. We found that NCM and binding ingredients had no negative effects on the moisture content, lightness, and yellowness of the cooked ground pork products. Treatments 3 and 4 showed significantly lower CIE $a^*$ values than the control. Treatments 2 and 6 improved the textural properties of the products. In conclusion, the combination of NCM with whey protein concentrate or collagen powder could be suitable for producing phosphate-free meat products.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.571-578
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• 2017

This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed (p<0.05) in the negative control samples, whereas the cooking loss in samples with natural calcium powder added was similar (p>0.05) to that in the positive control samples. CIE $L^*$ values decreased as the amount of added egg shell calcium powder increased. CIE $a^*$ values were higher (p<0.05) in samples containing natural calcium powder (treatments 1, 2, 3, and 4) than in the positive control. The combination of oyster shell calcium powder and egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.232-244
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• 2023

We investigated the effects of different phosphate replacements on the quality of ground pork products cured with sodium nitrite or radish powder to determine their potential for achieving clean-label pork products. The experimental design was a 2×5 factorial design. For this purpose, the ground meat mixture was assigned into two groups, depending on nitrite source. Each group was mixed with 0.01% sodium nitrite or 0.4% radish powder together with 0.04% starter culture, and then processed depending on phosphate replacement [with or without 0.5% sodium tripolyphosphate; STPP (+), STPP (-), 0.5% oyster shell calcium (OSC), 0.5% citrus fiber (CF), or 0.5% dried plum powder (DPP)]. All samples were cooked, cooled, and stored until analysis within two days. The nitrite source had no effect on all dependent variables of ground pork products. However, in phosphate replacement treatments, the STPP (+) and OSC treatments had a higher cooking yield than the STPP (-), CF, or DPP treatments. OSC treatment was more effective for lowering total fluid separation compared to STPP (-), CF, or DPP treatments, but had a higher percentage than STPP (+). The STPP (+) treatment did not differ from the OSC or CF treatments for CIE L^* and CIE a^*. Moreover, no differences were observed in nitrosyl hemochrome content, lipid oxidation, hardness, gumminess, and chewiness between the OSC and STPP (+) treatments. In conclusion, among the phosphate replacements, OSC addition was the most suitable to provide clean-label pork products cured with radish powder as a synthetic nitrite replacer.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.2
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• pp.148-156
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• 2018

This study was conducted to evaluate dietary hydrolyzed pig bristle meal (PBM) for juvenile olive flounder Paralichthys olivaceus. In Experiment 1 (EXP-1), six experimental diets were prepared to contain 0, 3, 6, 9, 12 and 15% PBM (designated Con, PBM3, PBM6, PBM9, PBM12 and PBM15, respectively). Triplicate groups of olive flounder (initial body weight, 8.69 g) were fed the diets to apparent satiation for 8 weeks during the optimal water temperature season ($20.5{\pm}2.12^{\circ}C$). All PBM supplemented groups except for PBM3 showed significantly lower growth performance and feed utilization compared to the control group. The protein digestibility of PBM3, PBM6, and PBM9 diets did not significantly differ from that of the control diet. In Experiment 2, 1% mono-calcium phosphate was added into the experimental diets used in Exp-1. Triplicate groups of olive flounder (10.6 g) were fed the diets to apparent satiation for 8 weeks during the low water temperature season ($12.5{\pm}1.12^{\circ}C$). The growth performances and feed utilization of fish fed all diets except for PBM15 diet did not significantly differ from those of the control diet. This study indicates that hydrolyzed PBM can replace fish meal by up to 12% with limiting amino acids and mono-calcium phosphate in diets for juvenile olive flounder.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.7
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• pp.957-964
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• 2011

The present study was conducted to evaluate the effects of fermented soybean meal (FSBM) on the level of cortisol hormone and immune-related serum proteins in weaned calves after experimentally induced lipopolysaccharide (LPS) challenge. Holstein neonatal calves (n = 21; 8 males and 13 females, BW = $42.2{\pm}6.15$ kg) were randomly allocated to one of two dietary treatments: SBM (control calf starter having soybean meal (SBM) as a main protein source) and FSBM (substitute SBM in control diet with FSBM) groups. All calves were fed milk replacer using an automatic milk-feeder according to step-down milking method and weaned at 7 weeks old. Experimental diets were given to calves ad libitum throughout the experimental period. For LPS challenge, all calves except negative control animals given phosphate buffered saline (PBS), were injected subcutaneously with Salmonella typhimurium LPS on day 7 (D7) after weaning (D0). No significant difference in growth performance and milk intake was observed between SBM and FSBM calves. Feeding FSBM diet resulted in significantly (p<0.05) higher LPS-specific IgG at D12 and D19 and LPS-specific IgA at D19 in peripheral blood. Calves fed with FSBM diet also had significantly (p<0.05) higher concentration of serum haptoglobin (Hp) at D8. Overall concentration of cortisol in FSBM group was considerably lower than that of SBM group. Results from current study indicate that FSBM may provide beneficial effects in alleviating weaning stress and enhance immune status of weaned calves.