• Journal of Animal Science and Technology
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• 제66권2호
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• pp.412-424
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• 2024

Lairage, a part of the animal welfare practices, has been known to mitigate pre-slaughter stress in animals. However, research investigating the relationship between lairage and pork meat quality remains scarce. In this study, we conducted a comparative analysis of the physicochemical quality and storage stability of pork from pigs subjected to immediate slaughter (CON) and those provided with a 24 h lairage before slaughter (LRG) over a 7-day storage period. The loins from 20 castrated pigs in each group, respectively, were collected at 1, 3, 5, and 7 days and used for analysis of meat quality and storage stability, including pH, meat color, moisture, water holding capacity, drip loss, cooking loss, shear force, fatty acid composition, lipid oxidation, antioxidant activity, and electrical resistance. Overall, there were no significant differences in physicochemical meat quality parameters between CON and LRG groups. Similarly, no differences were observed in the storage stability of pork including 2-thiobarbituric acid reactive substances, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and electrical resistance. However, the proportion of unsaturated fatty acids was significantly higher in LRG compared to CON. In conclusion, 24 h lairage for castrated pigs had limited impact on meat quality and storage stability but led to an increase in the unsaturated fatty acid proportion.

• 한국축산식품학회지
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• 제22권4호
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• pp.294-300
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• 2002

본 연구는 국내에서 유통되는 3대 회사의 비엔나, 푸랑크푸르트 및 보일드 소시지를 대상으로 저장 기간 중 이화학적 특성 변화를 조사하여 소시지 제품의 품질개선 및 품질특성 변화를 구명하는 기초자료로 활용코자 시중제품을 구입하여 1$0^{\circ}C$에서 40일간 10일 간격으로 저장하면서 저장 중 품질의 변화를 조사하였다. 수분함량은 50.4~53.4%, 조단백질은 12.3~16.0%, 조지방 22.8~26.5%, 조회분 2.O~2.9%, 탄수화물 6.5~9.8%였다. 조지방에 대한 지방산 조성을 조사한 바 oleic acid의 함량이 가장 높았고 그 다음이 palmitic acid, linoleic acid, stearic acid 순이었다. 한편 주요 아미노산은 glutamic acid와 aspartic acid이었다. 소시지의 아질산염은 3가지 시료에서 모두 식품공전상의 기준치인 0.07g/kg보다 적은 함량을 나타냈다. 저장기간이 길어질수록 저장초기의 관능평점보다 조금씩 낮아지는 반응을 보여 저장기간이 경과할수록 전반적인 기호도는 점차 감소됨을 알 수 있었다. 총균수의 변화는 저장초기에는 <$10^2$cfu/g 이하의 균수를 보였으나 저장기간이 늘어나면서 총균수는 1.9$\times$10~2.9$\times$$10^4$cfu/g까지 증가하였다. TBA가의 변화는 저장초기에 0.25mg/kg에서 저장 40일에는 0.70~0.75mg/kg의 분포를 나타내었다. 한편 VBN 값은 저장초기 5.0~5.3mg%에서 저장기간 40일에는 16.5~8.7mg%의 분포를 나타냈다.

• Journal of Applied Biological Chemistry
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• 제60권1호
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• pp.61-68
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• 2017

본 연구에서 층꽃나무(Caryopteris incana Miq.)는 항산화, 피부미백 및 주름개선 활성을 측정하는 데에 사용되었다. 층꽃나무의 생리활성은 고형분 함량보다 첨가된 total phenolic compounds의 농도에 의해 영향을 받는 것으로 확인되어 이후 모든 실험은 층꽃나무로부터 추출한 물과 80 % ethanol 추출물의 total phenolic compounds 함량을 조절하여 실시하였다. 층꽃나무 추출물의 항산화 활성은 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), antioxidant protection factor (PF), Thiobarbituric acid reactive substances (TBARs)를 측정하였다. $200{\mu}g/mL$의 농도에서 물과 ethanol 추출물로 DPPH free radical 소거능을 측정한 결과 각각 84, 92 %의 활성을 나타내었고, ABTS radical 소거능은 물과 ethanol 추출물 둘 다 약 99 %의 활성을 나타내었다. PF를 측정한 결과 물과 ethanol 추출물이 각각 1.56, 1.67 PF 값을 나타내었고, TBARs는 각각 62, 82 %의 활성을 나타내었다. 주름개선 및 피부미백 활성을 측정하였을 때, $200{\mu}g/mL$의 농도에서 80 % ethanol 추출물이 물 추출물보다 눈에 띄게 높은 효과를 나타내었다. 주름개선과 연관된 elastase와 collagenase 저해활성은 ethanol 추출물에서 각각 58, 89 %로 측정되었다. 피부미백과 연관된 tyrosinase의 저해활성은 ethanol 추출물에서 13 %로 측정되었고, 수렴효과는 50 %로 측정되었다. 이러한 결과로 보아, 층꽃나무 추출물은 항산화 활성, 주름개선 및 미백효과가 우수하므로 기능성 화장품 원료의 새로운 자원이 될 것으로 기대되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권1호
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• pp.85-93
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• 2017

Objective: This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods: Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity ($a_w$), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results: At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion: The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made

• 한국축산식품학회지
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• 제37권4호
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• pp.552-560
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• 2017

This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p<0.05) values of moisture content and water holding capacity (WHC), while there were no significant differences in protein content, fat content, ash content, and thiobarbituric acid reactive substance (TBARS) values in treatments and controls (p>0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p<0.05). The lightness and redness of Tteokgalbi treated with any one of the four organic acids and black rice bran were higher than those of T1. The volatile basic nitrogen (VBN) values of T4 and T5 were higher than those of the other treatments (p<0.05). With regards to sensory characteristics, T1 and T2 showed overall acceptability similar to that of the controls (p>0.05). The results reported in this study show that Tteokgalbi with black rice bran and any one of the four organic acids listed above not only improved quality characteristics in cooking loss, WHC, lipid oxidation but also could successfully replace the synthetic caramel colorant. Overall, the most satisfactory results were obtained by adding black rice bran and ascorbic acid.

• 생약학회지
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• 제29권4호
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• pp.374-378
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• 1998

Sodium arsenate and Paljin-Tang extract (PJT), a herbal restorative were treated p.o. 20 mg/kg and 500 mg/kg, respectively, and concurrently to rats, and examined the effects on the liver of rats. The values of protein, aniline hydroxylase (AH) and 2-thiobarbituric acid (TBA) were increased in arsenic-treated group. The values of glucose-6-phosphatase (G-6-P) and ${\delta}-aminolevulinic$ acid dehydratase (ALAD) of arsenic-treated group were decreased. But concurrent ad-ministration with PJT showed significant recovery from the toxicity of arsenic.

• Asian-Australasian Journal of Animal Sciences
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• 제29권1호
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• pp.109-118
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• 2016

The antioxidant potential of mistletoe (Viscum album L. var. coloratum Ohwi; VAL) extract in uncooked pork patties was evaluated. Three concentrations of VAL extract (0.1 [T1], 0.5% [T2] and 1.0% [T3]) along with 0.02% ascorbic acid as a positive control (V) were added to ground pork and pork patties were prepared. Incorporation of VAL extract decreased (p<0.05) the pH of the pork patties throughout the storage time and reduced (p<0.01) the thiobarbituric acid reactive substance values after day 14 of storage. Total plate counts of the VAL extract-treated samples and V-treated samples were also significantly lower (p<0.01) than that of the control (C) throughout the storage period. In addition, odor scores of the VAL extract-treated patties were lower than those of the C- or V-treated samples on 3rd day of the storage period. These results demonstrated that the VAL extract acts as a natural antioxidant in uncooked pork products.

• 한국식품영양학회지
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• 제21권2호
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• pp.157-164
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• 2008

This study examined the antioxidant activity of methanol and water extracts from Orostachys japonicus A. Berger according to harvest times, by measuring electron donating ability(EDA), reducing power, superoxide dismutase(SOD)-like activity, thiobarbituric acid reactive substances(TBARS) and antioxidant activity within a linoleic acid emulsion. EDA increased proportionally with the extract concentration and the methanol extract had slightly stronger effects than the water extract. And reducing power and SOD-like activity were highest in the methanol extract. Overall, based on the data, the methanol extract of O. japonicus A. Berger harvested during $August{\sim}October$ presented the highest level of antioxidative activity and may be a good candidate as a natural antioxidant source.

• Bulletin of the Korean Chemical Society
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• 제32권3호
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• pp.899-904
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• 2011

A series of 5-indolylpyrimido[4,5-d]pyrimidinones (4a-h) were obtained by multi-component reaction of 3-formylindole (1), thiobarbituric acid/barbituric acid (2) and thiourea/urea (3) under microwave irradiation in dry media. Secondly, grinding together neat reactants also gave the titled compounds in good yields. All the synthesized compounds have been characterized on the basis of elemental analyses and spectral data (IR, $^1H$ NMR and Mass). Representative compounds were also evaluated for their antimicrobial activity against Rhizopus stolonifer, Fusarium oxysporum, Escherichia coli, and Pseudomonas aeruginosa at different concentrations. Some of the compounds showed promising activity.

• Journal of Animal Science and Technology
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• 제48권2호
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• pp.269-278
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• 2006

본 실험은 오리 가슴육의 저장성 향상에 대안을 마련하고자 차염소산나트륨 20, 50ppm, lactic acid와 acetic acid를 각각 1, 2%를 분무 살포한 후 진공포장지로 포장하여 4℃에서 7일간 저장을 하면서, 소독제 및 유기산 처리에 따른 오리육의 육색, 저장특성 및 미생물 증식에 대하여 조사하였다. 오리육의 차염소산나트륨 20～50ppm 및 유기산(lactic acid, acetic acid)을 1～2% 처리 후 1일이 경과했을 때 pH는 5.83～5.87로 처리 간에 큰 차이가 없었고, 저장기간에 따라서는 저장 3일까지 증가하는 경향을 나타내다 점차 감소하였다. 지방산패도(TBARS)는 저장기간이 경과함에 따라 차염소산나트륨 처리구보다 유기산 처리구(lactic acid와 acetic acid)에서 감소하는 경향이 크게 나타났으며, 특히 acetic acid 2% 처리구에서 감소율이 컸다. 비 단백질태 질소화합물(VBN)은 저장기간이 경과할수록 증가하였으나, 차염소산나트륨 및 유기산의 종류와 처리 수준에 따라서는 큰 차이를 나타내지 않았다. 육색 변화는 lactic acid 2% 처리 구에서 적색도(a*) 및 황색도(b*)가 약간씩 감소하는 경향을 나타내었다. 소독제 및 유기산 처리에 따른 총 미생물 수는 저장기간이 경과할수록 증가하는 경향을 나타냈으나, 유기산 처리구 중 acetic acid 처리구가 저장 기간 중 미생물 증가율이 가장 낮았으며, 특히 acetic acid 2% 처리 구에서 낮은 증가율을 나타내었다.