• Journal of Practical Agriculture & Fisheries Research
• /
• v.7 no.1
• /
• pp.109-117
• /
• 2005

This study was carried out to determine effects of the feeding length of spent mushroom composts from selenium-enriched mushroom (Se-SMC) on meat quality and carcass characteristics in finishing Hanwoo steers. A total of 20 steers were used in this trial with four treatments. Treatments included control (no Se-SMC), Se-SMC groups of three different feeding lengths (2, 4, and 6 months). After the completion for each feeding length, steers were slaughtered and then loin muscle (Longissimus dorsi) was sampled to evaluate meat quality characteristics. Chemical compositions of the loin, except for protein content, were not different across treatments. Protein content was highest in 6 months feeding groups, however, it was lowest in 4 months. Physical property and meat color (L*, a* and b* values) were not affected by the feeding length of Se-SMC. However, water holding capacity (WHC) for Se-SMC feeding treatments was significantly more improved (p<0.05) in comparison with the control group, showing 63.8 (2 months), 64.4 (4 months), 64.2 (6 months), and 59.5% (control), respectively. Grades for meat quality and quantity, and carcass characteristics were not affected by feeding length of Se-SMC. Our results showed that Se-SMC supplementation was not significantly associated with parameters for meat quality and carcass characteristics. However, as feeding Se-SMC lengthens, WHC for loin was more improved, suggesting that the improved WC may result in the expression of antioxidant effect.

• Food Science of Animal Resources
• /
• v.29 no.2
• /
• pp.220-228
• /
• 2009

This study was conducted to determine the preblending effect of curing agents on the characteristics of mechanically deboned chicken meat (MDCM), including the pH, water-holding capacity (WHC), and stability under refrigeration conditions. MDCM was preblended with different curing agents [NaCl, 0.75 or 1.5%; sodium tripolyphosphate (STPP), 0.25 or 0.5%; ascorbic acid, 250 or 500 ppm; sodium nitrite, 75 or 150 ppm] and were stored at $4^{\circ}C$ overnight. The preblending of NaCl was found to have improved the WHC and emulsion stability; STPP was found to have improved the pH, WHC, and emulsion stability; and ascorbic acid or sodium nitrite did not affect the pH, WHC, and emulsion stability. The addition of ascorbic acid or sodium nitrite, however, decreased the 2-thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values of the preblended MDCM through the antioxidizing properties. The mixing effects of different curing agents on MDCM were also evaluated with nine different conditions. Among the treatments, the mixture of NaCl and STPP improved the WHC and emulsion stability due to the increased solubility of salt-soluble protein in the preblended MDCM. The mixture of NaCl, STPP, and ascorbic acid increased the pH, WHC, and emulsion stability, but the mixture of NaCl, STPP, ascorbic acid, and sodium nitrite improved the WHC, emulsion stability, and redness of the surface color with improved storage stability due to the decreased VBN and TBA values. As a result, the mixture of 1.5% NaCl, 0.5% STPP, 500 ppm ascorbic acid, and 75 ppm sodium nitrite showed the best properties as curing agents for MDCM preblending.

• Korean Journal of Food Science and Technology
• /
• v.26 no.1
• /
• pp.26-30
• /
• 1994

The purpose of this study was to investigate the effects of heating times of soy protein isolate(SPI) and mixing ratio of coagulants mixture on water holding capacity(WHC) and oil absorption capacity (OAC) of SPI, texture properties and yield of tofu. The effect of heating at $100^{\circ}C$ on the amounts of coagulants required for coagulation showed that the amounts of $CaCl_{2},\;MgCl_{2}$ and GDL decreased as the heating time extended to $6{\sim}9$ minutes while $CaSO_{2}$ was changed little. The tofu yield showed maximum for the tofu prepared by 6 minutes boiling and coagulation with $CaSO_{4}$. The WHC of SPI was significantly reduced by heating at $100^{\circ}C$ while OAC was rather increased until 9 minutes of heating. The textural properties of SPI tofu coagulated with mixed coagulants$(CaSO_{4}-GDL,\;CaSO_{4}-CaCl_{2},\;CaCl_2-GDL)$ showed that softer tofu was obtained as the ratio of $CaSO_{2}$ increased and harder tofu as the ratio of $CaCl_{2}$ and GDL increased. The maximum and minimum tofu yields were prepared from 100% of $CaSO_{2}$ and 100% of GDL, respectively. Organoleptic properties showed that more uniform and tender tofu were obtained with higher portion of $CaSO_{2}$ in the mixed coagulants and higher intensity of sourness and bitterness were scored as the GDL and $CaCl_{2}$ added more.

• Journal of Life Science
• /
• v.19 no.10
• /
• pp.1432-1437
• /
• 2009

The aim of this study is to investigate cane molasses pretreatments for the production of cellulose by Acetobacter sp. V6, which has excellent bacterial cellulose (BC) producing capacity in the shaking culture. Among pretreatments of cane molasses, 1% (w/v) tricalcium phosphate (TP) treatment was more efficient in BC production. The physico-chemical properties of BCs that were produced in static and shaking cultures were also investigated. Although BC had an emulsifying ability, its emulsion stability was low. Water holding capacity (WHC) of BC was high; the WHC of BC produced in static culture was 14 times higher than that of $\alpha$-cellulose. In addition, the viscosity of BC was higher than that of $\alpha$-cellulose. Composition analysis by FT-IR showed no difference in composition between BC and plant cellulose. In the crystallinity analysis by XRD, all BC samples showed crystallinity. All BC samples showed reticulated structures consisting of ultrafine cellulose fibriles. Microfibriles of cellulose from static culture were especially more compact than those of cellulose from shaking culture.

• the MEAT Journal
• /
• s.34 winter
• /
• pp.40-47
• /
• 2007

This study was conducted to determine the effect of L. casei KCTC 3109 on physico-chemical characteristics and TBARS values of fermented pork meat. Each pork meat were allotted to two treatments ; Control (0%), T1 (supplemented with L. casei KCTC 3109 10%). The pH tenderness and water holding capacity (WHC) of T1 were higher than those of control (p<0.05), cooking loss of control was higher than T1. Water content, crude fat and ash were not significantly different, crude protein was higher in T1 compared with control (p<0.05). L*, a* and b* values of control were higher than those of T1 (p<0.05). TBARS values was higher in T1 (0.02 MA mg/1,000 g) than control (0.19 MA mg/1,000 g) (p<0.05).

• Journal of Animal Science and Technology
• /
• v.62 no.1
• /
• pp.103-110
• /
• 2020

Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary in case of NaCl sample were decrease tendency with increasing amount of NaCl. Both before and after heating, redness of chicken emulsion sausage with bamboo salt treatments were upward trend with increasing amount of bamboo salt. water holding capacity (WHC) of 1.2% NaCl sample was significantly higher than 0.3%-0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt samples were significantly higher than 0.3, 0.6 % (p < 0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly lower than other treatment (p < 0.05). Protein solubility values significantly increased amount of bamboo salt and NaCl (p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo salt values show similar values. Cooking yield of samples were increased tendency with increasing amount of NaCl and bamboo salt. Also viscosity values of sample containing 1.2% bamboo salt sample showed higher viscosity than other treatments. These results show that containing 1.2% NaCl chicken emulsion sausage and 0.9% bamboo salt chicken emulsion sausage were similar physicochemical properties. Therefore, bamboo salt is suitable for manufacturing chicken emulsion sausage.

• Food Science of Animal Resources
• /
• v.26 no.2
• /
• pp.218-222
• /
• 2006

This study was conducted to determine the effect of L. casei KCTC 3109 on physico-chemical characteristics and TBARS values of fermented pork meat. Each pork meat were allotted to two treatments ; Control (0%), $T_1$ (supplemented with L. casei KCTC 3109 10%). The pH tenderness and water holding capacity (WHC) of $T_1$ were higher than those of control (p<0.05), cooking loss of control was higher than $T_1$. Water content, crude Int and ash were not significantly different crude protein was higher in $T_1$ compared with control (p<0.05). $L^*,\;a^*$ and $b^*$ values of control were higher than those of $T_1$ (p<0.05). TBARS values was higher in $T_1$(0.02 MA mg/1,000 g) than control (0.19 MA mg/1,000g) (P<0.05).

• Korean Journal of Soil Science and Fertilizer
• /
• v.46 no.4
• /
• pp.288-295
• /
• 2013

Nitrogen dioxide ($NO_2$) gas damage on vegetable crops commonly occurs in plastic film houses where relatively large amounts of $NO_3{^-}$ are applied in acid soils. In acid soils, $HNO_2$ can be formed from the $NO_2{^-}$ accumulated during denitrification, and $NO_2$ can be evolved from the chemical self-decomposition of $HNO_2$. In this study, $NO_2$ gas production and its detrimental effects on plants were investigated in soils of various conditions to elucidate the mechanisms involved in the gas production. A silty loam soil was amended with $NO_3{^-}$ (500 mg N $kg^{-1}$) and glucose, and pH and moisture of the soil were adjusted respectively to 5.0 and 34.6% water holding capacity (WHC) with 0.01 M phosphate buffer. The soil was placed in a 0.5-L glass jar with strawberry leaf or $NO_2$ gas absorption badge in air space of the jar, and the jar was incubated at $30^{\circ}C$. After 4-5 days of incubation, dark burning was observed along the outside edge of strawberry leaf and $NO_2$ production was confirmed in the air space of jar. However, when the soil was sterilized, $NO_2$ emission was minimal and any visible damage was not found in strawberry leaf. In the soil where water or $NO_3{^-}$ content was reduced to 17.3% WHC or 250 mg N $kg^{-1}$, $NO_2$ production was greatly reduced and toxicity symptom was not found in strawberry leaf. Also in the soil where glucose was not amended, $NO_2$ production was significantly reduced. In soil with pH of 6.5, $NO_2$ was evolved to the level causing damage to strawberry leaf when the soil conditions were favorable for denitrification. However, compared to the soil of pH 5.0, the $NO_2$ production and its damage to plants were much less serious in pH 6.5. Therefore, the production of $NO_2$ damaging plants might be occurred in acid soils when the conditions are favorable for denitrification.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.5
• /
• pp.721-733
• /
• 2019

Objective: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat. Methods: Actomyosin was extracted from normal and PSE-like chicken breast meat and the gel strength, water-holding capacity (WHC), protein loss, particle size and distribution, dynamic rheology and protein thermal stability were determined, then turbidity, active sulfhydryl group contents, hydrophobicity and molecular forces during thermal-induced gelling formation were comparatively studied. Results: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that protein profiles of actomyosin extracted from normal and PSE-like meat were not significantly different (p>0.05). Compared with normal actomyosin, PSE-like actomyosin had lower gel strength, WHC, particle size, less protein content involved in thermal gelation forming (p<0.05), and reduced onset temperature ($T_o$), thermal transition temperature ($T_d$), storage modulus (G') and loss modulus (G"). The turbidity, reactive sulfhydryl group of PSE-like actomyosin were higher when heated from $40^{\circ}C$ to $60^{\circ}C$. Further heating to $80^{\circ}C$ had lower transition from reactive sulfhydryl group into a disulfide bond and surface hydrophobicity. Molecular forces showed that hydrophobic interaction was the main force for heat-induced gel formation while both ionic and hydrogen bonds were different significantly between normal and PSE-like actomyosin (p<0.05). Conclusion: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.

• Food Science and Preservation
• /
• v.30 no.1
• /
• pp.88-97
• /
• 2023

As livestock consumption in Korea has been gradually increasing, the quality of the final products has been improved to meet this increased demand. In particular, maintaining the water holding capacity (WHC) and minimizing the drip loss during the thawing of frozen meat are of utmost importance. This study investigated the physicochemical properties of frozen pork subjected to thawing under different conditions: at room temperature (20℃, under air), at a low temperature (4℃ refrigerator, under air), under water (20℃, under water in a vacuum bag), under microwave (microwave-thawing, 260 W), and under low-pressure tumbling (20℃, 0.015 bar, tumbling). The shortest thawing time for frozen pork was recorded upon low-pressure tumbling thus indicating a fast heat transfer. The lowest drip loss (0.2%) and highest WHC (94.5%) were also recorded under this condition. A significantly higher drip loss was observed upon microwave- (1.0%) and water-thawing (1.2%), which resulted in the lowest WHC in microwave thawing (87.2%). The highest total count of aerobic bacteria and coliform group were observed upon room temp thawing while the low pressure tumbling and thawing resulted in the lowest aerobic bacteria (1.90 log CFU/g) and coliform (0.78 log CFU/g) count. Consequently, thawing by low pressure tumbling afforded the best food quality.