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This study was conducted to compare the nutritional composition of white-spotted flower chafer (Protaetia brevitarsis) larvae produced from five commercial insect farms in Korea. The feeding sources of larvae were different as follows: Farm A, fermented oak sawdust; Farm B, fermented oak and scrub sawdust; Farm C, commercial feed; Farm D, private fermented feed; and Farm E, byproduct from mushroom compost. Drying yield significantly varied by insect farm, ranging from 14.12% to 27.28%. However, there was only small difference (5.14–7.38 g/100 g) in moisture content of dried larvae powder (p

The goal of this study was to evaluate the influence of various supplementary feeds on the chemical composition and production of bioactive substances in Protaetia brevitarsis larvae. The primary feed-oak-fermented sawdust-was supplemented with a variety of substances, including aloe, apple, banana, sweet persimmon (S. persimmon) and sweet pumpkin (S. pumpkin). Crude protein and fat content were the highest in the control and S. pumpkin group, respectively. Supplementary feeds increased the content of unsaturated fatty acids, except in the group receiving S. pumpkin, in which oleic acid was the most abundant (58.2%-64.5%). Free essential amino acids in larvae receiving supplementary aloe were higher compared with the control group except for Lys and His. Polyphenol and flavonoid contents and the antioxidant activities of ABTS and DPPH were higher in all treated groups compared with the control group. Although supplementary feeds led to a decreased crude protein content in the treated larvae when compared with the control group, these treatments generally improved the levels of unsaturated fatty acids and antioxidative activity. Therefore, we suggest that among the supplementary foods tested, aloe is a better resource for P. brevitarsis based on crude protein content, free amino acids and other bioactive compounds such as unsaturated fatty acids and antioxidants.

The goal of this study was done for evaluating stability according to low-temperature storage of kimchi duruchigi supplemented with a hot water extract of Rubus coreanus Miquel (RCM). Total polyphenol and flavonoid contents in the RCM extract prepared from the hot water were detected by 293.34 μg CA/mg and 90.57 μg quecetin/mg, respectively. DPPH and superoxide radical scavenging activities of the extract were showed by relatively high values of 70.63 and 57.87%, respectively. Kimchi duruchigi was designed by control (non-treated), T1 (3% RCM extract), T2 (6% RCM extract), and T3 (0.1% ascorbic acid, a positive control). When compared with control and T3 groups, pHs of T1 and T2 groups supplemented with the RCM extract were gently changed depending on the storage time, and water holding capacities of T1 and T2 groups were improved in comparison with control group. Although meat color showed a tendency to most of increase according to the elapsed time, T1 and T2 groups showed less changes than that of control group. Lipid peroxidation appeared in a little bit changes regardless of the processing and storage days, but protein spoilages in T1 and T2 groups were found by lower changes when compared with the control group. As the results of sensory evaluation, T1 and T2 groups during storage had the better taste, flavor and acceptability than those of control and T3 groups. Therefore, we suggest that kimchi duruchigi supplemented with the RCM extract is a possible of improving the storage stability and product preference.

Drynariae rhizoma has been used to prevent bone loss that occurs with increasing age. However, the chemical compounds in extracts that act on bone metabolism in herbal medicine are poorly understood. This study aimed to investigate and compare the extraction efficacy of polyphenolic compounds, antioxidant activity, and in vitro anti-osteoporosis properties of water extract (DR-DW) and ethanol extract (DR-EtOH) from D. rhizoma. Total phenolics and flavonoids were better extracted with 70% EtOH, and this extraction method also resulted in higher antioxidant activity and in vitro anti-osteoporosis properties in these extracts. In particular, the contents of phloroglucinol, protocatechuic acid ethyl ester, 2-amino-3,4-dimethyl-benzoic acid, 3-(3,5-dimethyl-pyrazol-1-yl)-benzoic acid, chlorogenic acid, syringic acid, trans-ferulic acid, (−)-epigallocatechin, epigallocatechin gallate, quercetin dehydrate, luteolin and emodin in DR-EtOH were higher than those in DR-DW. These results indicated that DR-EtOH could be a good source of natural herbs with anti-osteoporosis properties.

This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at 10 1 C in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay (EC50 = 16.76 mu g/mL). Pork patties were manufactured with 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) TP in a basic formula (C). The pH and volatile basic nitrogen (VBN) values of T2, T3 and T4 patties were lower (p

Effects of dietary cholesterol [0 (control), 1, 2, 4, or 8 g cholesterol/kg diet for 12 weeks] on lipid contents and fatty acid compositions in red blood cell (RBC) membranes and plasma of rabbits and pathological changes and lipid oxidation in their livers were determined. Contents of total lipid and unsaturated fatty acids in RBC membrane and plasma of rabbits fed ≥4 and ≥2 g dosages, respectively, were significantly higher (p 2 times higher (p

Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and irradiation doses. Effects of irradiation and additive combinations on the pathogen reduction and quality of poultry meat will be discussed in detail.

The purpose of this study was to explore the effect of fermented persimmon diet on the meat quality of fattening pigs. Pigs (75 kg) were grouped and housed as 15 animals per pen and 3 replications per treatment. The basal diet (C) was substituted with 3% (T1), 5% (T2) and 10% (T3) of fermented diet. The 180 pigs were fed experimental diet for 42 d and 10 longissimus dorsi (LD) per treatment were collected when each swine reached 105.6 kg of body weight. The crude fat concentration of LD was lower (p

This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen× 4 diets × 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p 0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE L * ), yellowness (CIE b * ) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p

The effect of gamma irradiation (0.5, 1, 2, and 4 kGy) on the quality of vacuum-packaged dry fermented sausages during refrigerated storage was evaluated. At Day 0 of irradiation, the pH, redness (CIE a⁎), yellowness (CIE b⁎), 2-thiobarbituric acid-reactive substances (TBARS) and volatile basic nitrogen (VBN) values of samples irradiated at 2 and 4 kGy were higher (p 0.05). The total plate counts (TPC) and lactic acid bacteria (LAB) in the samples irradiated at 4 kGy were significantly lower (p

This study was performed to investigate the combined effect of dietary supplementation of gallic and linoleic acid (GL) on the antioxidative effect and quality of thigh meat from broilers. Broilers received 3 dietary treatments: i) commercial finisher diet (control), ii) 0.5% GL (gallic:linoleic acid = 1 M:1 M), and iii) 1.0% GL during the 22 to 36 d. The pH value of broiler thigh meat was increased by GL supplementation. Water holding capacity of the thigh meat was enhanced by the 1.0% dietary GL supplementation. Antioxidative effect (total phenolic content, DPPH radical scavenging activity, ABTS(+) reducing activity, reducing power, and TBARS value) in the thigh from the broilers improved significantly with 1.0% GL. Linoleic acid and docosahexaenoic acids were higher in the broilers fed both levels of dietary GL. However, volatile basic nitrogen content and microbiological quality was not shown to be different between control and treated group. Results indicate that 1.0% dietary supplementation of GL can improve the antioxidant activity of broiler thigh meat and may enhance the meat quality.

Herbs and spices not only variety and racy flavour to Korean foods, they also are the richest source for antioxidant power. The present study evaluates the radical scavenging-linked antioxidant activities of hot water extracts from commonly used herbs and spices in Korea. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical and superoxide anion scavenging activities of bay extract were 39.5% and 22.1%, respectively. The hydroxyl radical scavenging activity was in order of dill (50.0%) > bay (31.3%) > garlic (27.9%) > white pepper and black pepper (15.1–15.3%) > onion (10.1%) extracts. Bay extract had the highest total phenolic content (17.86 μg CE/g). High correlation coefficients were found between the total phenol content and DPPH radical scavenging activity (R = 0.9162). These results indicate that herbs and spices had high antioxidant activity that is partly due to the phenolic compounds and provide basic data for further development of processed food products.

The effect of by-products of oriental medicinal plants (OMP; T1) containing 0.03% herb extracts (T2) or 0.1% aminolevulinic acid (T3) on the production performance of swine during the finishing period and on its meat quality were investigated. No significant differences were found in the weight gain, feed intake and feed conversion rate among the tested groups (P > 0.05). But the treated group showed higher (P < 0.05) moisture and ash and lower protein than the control group. The T3 group showed a lower meat cholesterol content (38.42 mg/100 g) compared to the other groups (P < 0.05). The vitamin E content of the muscle in the treated groups was higher compared to the control group. No antibiotic content was detected in all treated and control samples. The values of the volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) of the treated groups were significantly lower (P < 0.01) than the control group. The treated groups had significantly better (P < 0.05) sensory-test scores for color, flavor, off-flavor and total acceptability compared to the control group.

Recently, the natural spices and herbs such as rosemary, oregano, and caraway have been used for the processing of meat products. This study investigates the antioxidant activity of 13 spices commonly used in meat processing plants. The hot water extracts were then used for evaluation of total phenolic content, total flavonoids content and antioxidant activities. Our results show that the hot water extract of oregano gave the highest extraction yield (41.33%) whereas mace (7.64%) gave the lowest. The DPPH radical scavenging ability of the spice extracts can be ranked against ascorbic acid in the order ascorbic acid > clove > thyme > rosemary > savory > oregano. The values for superoxide anion radical scavenging activities were in the order of marjoram > rosemary > oregano > cumin > savory > basil > thyme > fennel > coriander > ascorbic acid. When compared to ascorbic acid (48.72%), the hydroxyl radical scavenging activities of turmeric and mace were found to be higher (p < 0.001). Clove had the highest total phenolic content (108.28 μg catechin equivalent (CE)/g). The total flavonoid content of the spices varied from 324.08 μg quercetin equivalent (QE)/g for thyme to 3.38 μg QE/g for coriander. Our results indicate that hot water extract of several spices had a high antioxidant activity which is partly due to the phenolic and flavonoid compounds. This provides basic data, having implications for further development of processed food products.

Stevia rebaudiana (SR), a chrysanthemum herb, has been used as a vegetable-based sweetening additive in health drinks and in other foods. This study was conducted to investigate the antioxidant activity and the bioactive compounds found in water extracts taken from SR leaves and calli. Analysis of vitamins in the leaves showed that folic acid (52.18 mg/100 g) was a major component, followed by vitamin C. The total phenolic and flavonoid contents were found to be 130.76 μg catechin and 15.64 μg quercetin for leaves and 43.99 μg catechin and 1.57 μg quercetin for cellus at mg of water extracts, respectively. Pyrogallol was the major material among the phenolic compounds in both leaf and callus extracts. Furthermore, our results showed that the leaf extracts contained higher amounts of free radicals, hydroxyl radicals and superoxide anion radical scavenging activities than those of the callus extracts.

A total of ninety swine (79.0±2.2 kg) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%, 100%, 100%, and 100% (T2) at 1, 2, 3, 4 and 5-9 wk, respectively. Compared with the control (CON) feed, FAD feed had lower moisture and nitrogen-free extract content, and higher crude fat, crude fiber, and total calorie (p

This study was conducted to investigate the effects of Cordyceps ochraceostromat, silkworm cocoon, and conjugated linoleic acid (CLA) on the quality and storage properties of pork sausage manufactured with protein recovered from breast of spent laying hen during 4 wks of storage at 4 . Pork sausages were prepared using 100% ham (control) and 40% recovered protein from breast of spent laying hen to replace pork (T1), and with added different sources to final concentrations of 0.1% Cordyceps ochraceostromat powder (T2), 0.1% silkworm cocoon powder (T3), 0.1% CLA (T4), 0.05% Cordyceps ochraceostromat + 0.05% silkworm cocoon (T5), 0.05% Cordyceps ochraceostromat + 0.05% CLA (T6), and 0.05% silkworm cocoon + 0.05% CLA (T7). The treatments T5 and T7 had higher (p

This study was carried out to determine the effects of olive oil prepared tomato powder (OPTP) used as lycopene source on fresh pork patties. OPTP was not added (0%; C), or was added at 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) in a basic pork patty formula and patties were stored for 7 days at 5℃. pH values of T3 and T4 were lower (p＜0.05) than those of control until storage day 3. However, pH values of treated samples were dramatically increased (p＜0.05) after 7 d of storage. Cooking loss values of treatments were lower (p＜0.05) than those of control at day 1 of storage. Thiobarbituric acid reacting substances values were lower (p＜0.05) in all treatments than in untreated samples during storage. All treated samples had lower values (p＜0.05) for lightness (L*) but significantly higher values (p＜0.05) for redness (a*) and yellowness (b*) than the untreated samples during storage. Total plate counts of T4 were lower (p＜0.05) than others during storage. In sensory evaluation, the scores of color, aroma and overall acceptability in T3 and T4 scored higher (p＜0.05) than those of control at days 1 and 3 of storage, however, statistical significance was not found (p＞0.05) among the samples after 7 days of storage. In conclusion, tomato powder-treated groups were significantly higher in redness (a*) and yellowness (b*), and lipid oxidation was inhibited, as compared with control during storage. Therefore, as a natural additive, tomato powder could be used to extend the self-life of meat products, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.

This study was conducted to investigate the effects of the addition of cordyceps ochraceostromat, conjugated linoleic acid (CLA) and silkworm cocoon on the quality and storage characteristics of pork sausage manufactured by MDCM (mechanically deboned chicken meat) recovered protein. The samples were divided into 5 groups (sausage made from pork ham; control, 40% of MDCM recovered protein to replace pork ham; T1, 40% of MDCM recovered protein to replace pork ham with 0.1% cordyceps ochraceostromat; T2, 40% of MDCM recovered protein to replace pork ham with 0.1% CLA; T3, and 40% of MDCM recovered protein to replace pork ham with 0.1% silkworm cocoon; T4). The control sample had a higher moisture and protein contents and lower fat content than the other samples during 4 weeks of storage at 4 C. The treatment samples had lower lightness and higher redness values than the control (p

This study was conducted to determine th e effect of feeding complex of wild ch rysanthemum powder, probiotics and sele-nium on meat quality in finishing pigs (LY×D). 25 pigs were randomly alloted to two treatments; C (basal diet), T (C dietadded 0.3% wild chrysanthemum powder, 0.1% probiotics and 0.1% selenium). Pigs were slaughtered at approximately 110kg final weight and chemical composition, physico-chemical characteristics, fatty acid composition and sensory test weremeasured in pork loin. Proximate composition, pH, water holdin g capacity, cooking loss, shear force and color were no dif-ferences among the tested samples. Texture properties of hardness in treatment were significantly higher than the control( p

Hun-Sik Min*, Sang-Keun Jin** and Il-Suk Kim**Gyeongnam Livestock Veterinary Research Institute*, Department of Animal Resource Technology, Jinju National University**ABSTRACTThe effects of hot-air dried tomato powder(HADTP) with 0%(C), 0.25(T1), 0.50(T2), 0.75(T3) and 1.00%(T4) addition to the pork patties on the physicochemical and sensory properties during storage at 20for 20 days were studied. Cooking loss, thiobarbituric acid reactive substances(TBARS), volatile basic nitrogen(VBN) and CIE L* values of all products were increased(p

게맛살 및 크래미 생산을 위한 기초 배합비 시험을 위하여 수리미 소시지 제조 시 명태연육만을 이용한 대조구, 명태연육:닭가슴살수리미:전분 비율이 90.91:0:9.09인 T1, 80:0:20인 T2, 62.5:37.5:0인 T3, 58.82:35.3:5.88인 T4, 40:60:0인 T5, 36.36:54.55:9.09인 T6에 대한 조직적 특성을 비교한 결과, 대조구에 비하여 T1의 경우 표면경도, 파괴강도 및 겔 강도가 높게 나타났으며, T2의 경우 파괴강도, 겔 강도 및 접기시험 결과는 높은 반면 T1 및 T2 모두 관능평가 결과는 낮았다. T3의 경우 표면경도, 파괴강도, 변형값, 겔 강도 및 젤리 강도는 높은 반면 응집성과 접기시험 결과는 낮았다. T4의 경우 표면경도, 변형값 및 젤리 강도는 높았다. T5의 경우 파괴강도, 겔 강도 및 젤리 강도 결과는 높은 반면 응집성, 검성 및 씹힘성은 낮았다. T6의 경우 탄력성 및 변형값 결과는 높은 반면 경도, 응집성, 검성, 씹힘성, 파괴강도 및 겔 강도는 낮았다. 특히 T5와 T6 모두 다른 처리구들에 비해 높은 관능적 선호도를 보였으나, 경도, 검성 및 씹힘성 간의 높은 정의 상관관계와 달리 낮은 조직적 특성을 보였다. 따라서 대조구와 비교 시 명태연육:닭가슴살수리미:전분을 62.5:37.5:0으로 혼합한 T3 및 58.82:35.3:5.88로 혼합한 T4가 조직 특성상 양호한 결과를 얻었으며, 관능적 선호도 역시 대조구 차이를 보이지 않아 닭가슴살수리미를 명태연육의 35%까지 대체가 가능한 것으로 판단된다. 【This study was conducted to determine the effect of different proportions of Alaska pollack surimi, chicken breast surimi and starch on textural properties of sausage. Sausage were manufactured such as Alaska pollack surimi(control), T1(90.91:0:9.09), T2(80:0:20), T3(62.5:37.5:0), T4(58.82:35.3:5.88), T5 (40:60:0) and T6(36.36:54.55:9.09) depending on different proportions of Alaska pollack surimi, chicken breast surimi and starch. Brittleness, breaking force and gel strength were significantly higher in T1 than the control(P】

A total of 40 pigs were used to investigate the feeding effects of supplementary wild grape wine by-product on pork quality of American Berkshire breed in the swine farm of Hamyang area. Treatments were C that was basal diet, and T that was treated by dietary wild grape wine by-product (5%) were added in feed. About 70 kg pigs were bred a period of 88 days, and slaughtered. The pork quality characteristic were measured in pork loin. In chemical composition, moisture and crude fat were not significantly different between C and T, but T were lower (p

The objective of this study was to evaluate the effect of dietary lycopene supplementation on meat quality in Longissimus Muscle of Korean native pigs. Meat samples were obtained from pigs which had been fed with finishing pig diets containing basal diets (C), 200 ppm lycopene (T1), 400 ppm lycopene (T2), and 800 ppm lycopene (T3). Longissimus muslce pH was not influenced by feeding lycopene. Total microbial counts of treatments were significantly lower than those of control at 0 day of storage (p

The Korean native black pig (KNP) have several desirable meat qualities, which are highly demanded by Koreans in spite of its slow growth rate, low feed efficiency, and small litter size. The aim of this study was to evaluate meat quality and fatty acid composition of KNP at different slaughter weight in order to provide information to industry. Ninety female KNP of the same age (220 days) were divided into three groups by live body weights (30 pigs per each group); live weight of 50～59 ㎏ (T1), 60～69 ㎏ (T2) and 70～80 ㎏ (T3), respectively. After slaughtering the longissimus dorsi muscle (LD) and backfat from each group were obtained after 24 hr chilling. Crude protein content and shear force of LD from T3 was higher than that from T1 and pH of LD was significantly lower in that from T1 than from T2 and T3. Color measurement indicated that LD of T2 group had a higher L*-value and lower a*-value than those of T1 and T3. Slaughter weight of KNP generally did not affect the fatty acid composition of LD and backfat but the content of oleic acid (C18:1) of T2 in LD was significantly higher than those of T1 and T3. The results may provide basic information to industry to promote the production and processing of KNP, and assist in meeting the Korean consumer's demand.

Four different pork patties were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP (hot air dried sweet persimmon powder)/FP (freeze-dried sweet persimmon powder), respectively. After manufacture, the meat patties were packaged with polyvinyl wrap and stored at 4 for 8 days. CTL (control) and HP-3% meat patties were significantly (p 0.05) different among the meat patty samples. The value of pH, L* and a* values were decreased as the cold storage time increased in all treatments (p

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the storage properties of chicken breast surimi. Surimi as a control was prepared with Alaska pollack by two times of washing treatment and addition of cryoprotectants (4% sugar, 5% sorbitol and 0.3% polyphosphate). Three types of surimi were manufactured by different cryoprotectant conditions (T1: 5% sorbitol + 0.3% polyphosphate, T2: 4% sugar + 5% sorbitol + 0.3% polyphosphate, T3: 2% salt + 4% sugar +5% sorbitol + 0.3% polyphosphate) and frozen after adjusting the surimi to pH 11.0. The amino acid and saturated fatty acid composition were significantly higher in the control. EAA (essential amino acid), FAA(amino acid in relation to flavor), SAAA (amino acid in relation to saccarinity) and FRAA (fragrant amino acid) were significantly higher in the control. The TBARS (thiobarbituric acid reactive substances) and VBN (volatile basic nitrogen) were increased with storage times. TBARS and VBN values were significantly higher in the control and T3 than the other treatments. The VBN was significantly higher in control and T3 than other surimi samples. Chicken breast surimi adjusted to pH 11.0 had higher in microorganisms than the control, and T1 sample had the highest total plate count. Sensory evaluations were significantly higher in the control and T3 than the other samples. Especially, the overall acceptability of T3 was similar to the control. (

This study was conducted to determine the effect of cryoprotectants(sugar, sorbitol, polyphosphate) on quality properties of chicken breast surimi manufactured by pH adjustment(pH 11.0) during frozen storage. Final surimi was divided into experimental units to which the following treatments were randomly assigned: C(Alaska pollack surimi, two times washing, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive); T1(chicken breast surimi, 0.3% polyphosphate additive); T2(chicken breast surimi, 5% sorbitol ＋0.3% polyphosphate additive); T3(chicken breast surimi, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive). All amino acid contents of control were higher than those of all treatments, while T2 was higher in amino acid contents among the treatments. Shear force of all treatments were higher than that of control, but the breaking force, deformation and gel strength were lower. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) values of all treatments were lower than those of control, The TBARS values of all treatments were increased with increased storage period. In sensory evaluation, the score of appearance, meat color and overall acceptability of control were higher than those of all treatments, but aroma, juiciness and tenderness were lower than those for all treatments.

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 (p0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p

In this study, we prepared surimi from pork leg and chicken breast by pH adjustments of 3.0 and 11.0. The content of crude protein, yield, water-holding capacity, redness, yellowness, myoglobin(Mb) and metmyoglobin(metMb) were significantly higher in the surimi manufactured from pork leg at adjustment pH 3.0 compared to the other surimi samples; whereas whiteness, myofibrillar protein, breaking force, deformation and gel strength were lower than other samples(P

Objectives of this study was to determine the comparisons of physico-chemical characteristics in crossbred pigs(Korean native breed × Landrace breed) by feeding periods. A total of 150 pigs were sampled from com- mercial farm, and assigned into three treatedments. Feeding peirods of T1, T2 and T3 were below 200 days, 220-220 days, over 220 days, respectively. Live weight, carcass weight and backfat thickness were sig- nificantly(P T3 > T2. Shear force values was significantly(P < 0.05) decreased by feed period increase. In fatty acids, myristic acid, palmitic acid, stearic acid and saturated fatty acid(SFA) in T2 were significantly(P < 0.05) lower in T2, whereas linolenic acid, unsaturated fatty acid(UFA), essential fatty acid(EFA), UFA/SFA and EFA/SFA were significantly higher in T2 compared with other treatment. However palmitoleic acid and arachidonic acid were no significantly different with feeding periods. As a result of this study, crossbred pigs was increased live weight and carcass weight with feeding periods, and improved meat color and tenderness with feeding periods. However, final grade score was de- creased with feeding periods.

Meat is a complex food with a highly struc-tured nutritional composition and major source ofcholesterol in the diet. It becomes edible andmore digestible when it is subjected to cooking.However, heat treatment can lead to undesirablemodifications, such as the loss of the nutritionalvalue of meats mainly due to lipid oxidation andchanges in some components of the cholesterol.The degree of oxide formation is related toprocessing temperature, heating time, storageconditions, level of activator present, packagingand most of the oxides found in foods weresubjected to processing conditions or exposure toheat(Paniangvait et al., 1995). cholesteroloxidation products(COPs) have been known to bemore injurious to arterial cells than pure

The purpose of this work was to examine the effect of peptide on blood pressure and serum lipid concentration of spontaneously hypertensive rat(SHR). This peptide was extracted from beef muscle hydrolysates and identified as hexapeptide, V-L-A-Q-Y-K. This peptide showed angiotensin converting enzymc(ACE) inhibition activity in vitro experimentation/ml). Diets containing 0.2g. 0.5g. and 1.0g of the peptide per kg body weight were fed to SHR every day for 8 weeks while the control group was ted on a diet and lml of drinking water instead of the peptide. Total cholesterol and LDL-cholesterol concentrations of the treatment groups were lower than those of the control diet feeding group. The significant suppression of systolic blood pressure was shown by increasing the concentration of peptide supplement. especially by 3 weeks of feeding. although it started fluctuating later. These results suggest that the peptide may beneficially affect blood pressure in spontaneously hypertensive rat by the 3-week administration.

Chicken thigh from a retail market were used as experimental samples. Some chicken samples of raw state were packaged with PVDC at an aerobic and vacuum condition. The other samples were cooked until core temperature arrived at 70 and then packaged immediately in the same way of raw samples. After samples were irradiated by electron beam at 6 kGy, they were stored in a refrigerator. Identification and quantity of cholesterol oxides were made at 0 and 7 days of storage, respectively. During the early stage of storage, 7β -hydroxycholesterol, , -epoxide, cholestanetriol and 7-ketocholesterol were produced from the raw meat αβ samples, and the production of these chemicals were significantly higher(P 0.05) from the samples with aerobic packaging than those with vacuum packaging. With storage time, 7 -hydroxycholesterol, α 6-ketocholesterol and some other chemicals, which were not found during the early stage of storage, were found. Also, the formation of these chemicals were significantly increased(P 0.05) with storage time. Cholesterol and lipid oxidation products of cooked meat after irradiation and irradiated meat after cooking were significantly increased(P 0.05) with storage time for all treatments, and vacuum packaging results in showed significantly lower value(P 0.05) than aerobic packaging. Summarizing the aforementioned results, it was found that the formation of cholesterol and lipid oxides and lipid oxidation was more easily affected by packaging condition than irradiation.

This study was undertaken to evaluate various indicators for the prediction of the microbial quality of pork and beef loins during cold storage at 0 and 4 degrees C under aerobic conditions. Fresh loins of beef and pork were packaged aerobically and stored at 0 +/- 1 degrees C for 22 days and at 4 +/- 1 degrees C for 12 days or until the total plate counts (TPCs) for these loins exceeded 10(8) CFU/ml. During storage, samples were taken periodically for the measurement of TPCs, psychrotrophic bacterial counts, amine contents, volatile basic nitrogen (VBN) values, thiobarbituric acid values, D-glucose contents, L-lactate contents, pH, and electrical conductivity. Correlation coefficients were ca. 0.90 for all indicators except pH and conductivity. However, VBN and D-glucose contents showed the best correlation with bacterial counts at both temperatures for both beef and pork. Therefore, VBN and D-glucose could potentially be used as indicators in predicting the microbial quality of beef and pork during chilled storage under aerobic conditions.

Subjective pork quality was determined on the six groups of the following treatments. Meat samples were obtained from pigs which had been fed with finishing pig diets containing 5% beef tallow(C), 3% beef tallow and 2% perillar seed oil(T1), 250ppm vitamin E(ǯ -tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250ppm vitamin E in T3(T4), 3% beef tallow and 2% CLA(Conjugated linoleic acid, T5). In the fatty acid composition, SFA(Saturated fatty acid) and EFA(Essential fatty acid) were higher in T5 than in the rest of three treatments such as C, T1, T3 groups, while UFA(Unsaturated fatty acid), MUFA(Monounsaturated fatty acid), UFA/SFA, MUFA/SFA were low. The total content of amino acid in the T3 were higher those for the rest of rest of C, T1, T5 the content for vitamin added treatment(T2, T4) groups higher than non treated one. T3 and T5 showed higher TBARS(Thiobarbituric acid reactive substance) values than the C and T1 groups VBN(Volatile basic nitrogen) values were higher in the order of T5>T3>T1>C. There was no difference in total plate counts, number of lactic acid bacteria and number of E. coli. In sensory property, the C and T1 showed a higher acceptance than the T3 and T5. In cooked meats, the T3 showed a lower hardness than that of control(C), T1 and, with a higher acceptance. In TBARS, VBN, total counts, lactic counts, and E. coli counts, sensory test of cooked meat and raw meat, there was no significant difference between vitamin supplement groups within each oil treatment.

The objective of this study was to evaluate the effects of various organic acids on microbial characteristics and Salmonella typhimurium in pork loins. Fresh pork loins were sprayed with various organic acids such as lactic acid, citric acid and acetic acid at various concentrations (0.5, 1, 1.5 and 2%). After spraying, the samples were packaged by HDPE film under air and stored at 4°C for 14 days, and analyzed. Microbial deterioration of pork loins during the aerobic cold storage was delayed by organic acid spray. The bactericidal effect of acids increased with the increasing concentration. However, the inhibitory activity of organic acids during the storage varied with the kinds and concentrations of the acids. As for total plate counts, acetic acid was found to have the highest bactericidal activity, whereas citric acid was found to be the most inhibitory for coliform and S. typhimurium.

A previous study highlighted that mastoparan V1 (MP-V1), a mastoparan from the venom of the social wasp Vespula vulgaris, is a potent antimicrobial peptide against Salmonella infection, which causes enteric diseases. However, there exist some limits for its practical application due to the loss of its activity in an increased bacterial density and the difficulty of its efficient production. In this study, we first modulated successfully the antimicrobial activity of synthetic MP-V1 against an increased Salmonella population using protease inhibitors, and developed an Escherichia coli secretion system efficiently producing active MP-V1. The protease inhibitors used, except pepstatin A, significantly increased the antimicrobial activity of the synthetic MP-V1 at minimum inhibitory concentrations (determined against 106 cfu/mL of population) against an increased population (108 cfu/mL) of three different Salmonella serotypes, Gallinarum, Typhimurium and Enteritidis. Meanwhile, the E. coli strain harboring OmpA SS::MP-V1 was identified to successfully secrete active MP-V1 into cell-free supernatant, whose antimicrobial activity disappeared in the increased population (108 cfu/mL) of Salmonella Typhimurium recovered by adding a protease inhibitor cocktail. Therefore, it has been concluded that our challenge using the E. coli secretion system with the protease inhibitors is an attractive strategy for practical application of peptide toxins, such as MP-V1.

Carotenoids are considered to act as antioxidants and protect humans from serious disorders such as skin degeneration and ageing, cardiovascular disease, certain types of cancer, and age-related diseases of the eye. In this study, these chemopreventive activities of a carotenoids-overexpressing transgenic carrot were evaluated. The results of DPPH, hydroxyl, and superoxide radical scavenging tests demonstrate that the acetone extract obtained from the taproots of the carrot plants exhibits significant antioxidant activity. A higher activity was detected in the transgenic carrot extract compared with the wild-type extract. A chemopreventive activity test for degenerative diseases of the eye revealed that pretreatment with the carrot extract reduced cell death in a retinal ganglion cell line, RGC-5 cells exposed to 1-buthionine- (R,S)-sulfoximine and L-glutamic acid.

Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p < 0.05). The pH values of T2 and T3 were significantly (p < 0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p < 0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p < 0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p < 0.05) higher. The scores of overall acceptability in tested groups were significantly (p < 0.05) higher than those of control samples after 30 days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder.

The sausage samples were made from pork with spent laying hen breast surimi. The samples were divided into 4 groups [sausage made from pork (control) and sausage made from pork with 20% (T1), 40% (T2), and 60% (T3) of spent laying hen breast surimi]. In proximate compositions, the moisture and ash contents of the control were higher than sausage containing spent laying hen surimi samples in all storage periods. The pH and cooking loss were higher in T3 compared with other sausage samples. However, there was no significant difference in water-holding capacity among the sausage samples, whereas shear force was significantly higher in T2. In meat color, sausage containing spent laying hen surimi samples (T1, T2, and T3) have shown to have higher lightness (L*) compared with control, and redness (a*) was significantly higher in control and T1. Total amino acid content and essential amino acids were increased in sausage containing spent laying hen surimi samples at 0 d of storage. In fatty acid composition, saturated fatty acid was higher in control than sausage containing spent laying hen surimi samples. Thiobarbituric acid reactive substances value was lower in sausage containing spent laying hen surimi samples than control at 2 and 4 wk of storage. Cholesterol content was lower in control compared with sausage containing spent laying hen surimi samples. In sensory evaluation, most test items were not significantly different among the sausage samples although tenderness was higher in T2 and T3 at 0 d of storage.

Purpose: To evaluate the effect of HA on the MMP-2 expression level during the healing process of an acute rotator cuff tear in rats by immunohistochemistry and RT-PCR. Materials and Methods: Mature Sprague-Dawley rats were used in this animal study. In each rat, 22 mm partial thickness defect of the rotator cuff was made. The rats were assigned to receive either subacromial injection of HA (HA group) or saline (saline group). The rotator cuff was examined by immunohistochemistry and RT-PCR at 4 weeks after surgery and the results were compared the results. Results: A gross inspection showed that the defects were covered with granulation tissue, which were similar in both groups. The histopathological findings from the HA group revealed collagen bundles with a more dense regular arrangement and small number of inflammatory cells. Semi-quantitative RT-PCR for MMP-2 in the HA group demonstrated a higher expression level than in the saline group. Conclusion: A subacromial injection of extrinsic HA increased MMP-2 expression level during the healing process of a rotator cuff tear in rats and might play a key role in the acute healing process of an injured rotator cuff.