• Animal Bioscience
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• 제34권12호
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• pp.2003-2011
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• 2021

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L^*a^*b^*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b^*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

• 한국축산식품학회지
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• 제20권2호
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• pp.101-106
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• 2000

유지방구로부터 분리 정제한 lipase의 활성과 안정성에 미치는 pH의 영향을 야자유와 균질유를 기질로 하여 조사하였다. 효소원으로 buttermilk를 사용하였을 경우는 반응온도 $37^{\circ}C$에서 야자유, 균질유 모두 pH 9.5에서 최대 활성을 나타내었으며, 전형적인 종형의 pH의 존곡선을 나타내었다. 그러나 반응온도 $0^{\circ}C$에서는 pH 10.0까지 활성이 증가하였다. 정제 lipase를 사용한 경우는 반응응도 $37^{\circ}C$에서 균질유를 기질로 사용하였을 때 종 모양의 곡선을 나타내었으며, 최대 활성은 pH 9.0에서 나타났다. 반응온도 $0^{\circ}C$에서는 pH 10.0까지 활성이 계속 증가하였다. BSA를 첨가한 야자유를 기질로 사용한 경우는 반응온도 $37^{\circ}C$, $0^{\circ}C$ 모두 최대 활성이 pH 9.5에 나타났으며, pH 10.0에서는 활성이 현저하게 저하하였다. 정제 lipase의 안정성에 미치는 pH의 증가에 따라 현저하게 저하하였다. pH 10.0에서 $37^{\circ}C$로 20분간 효소를 유지하였을 경우 lipase의 활성은 pH 8.5 때의 활성에 비하여 13%로 감소하였다. 그러나, $4^{\circ}C$에서 60분간 효소를 유지하였을 경우는 lipase 활성이 pH 7.5∼10.0의 범위에서 안정하였다.

• 식품기술
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• 제15권1호
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• pp.55-61
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• 2002

장내 균총 개선을 위하여 조합시킨 prebiotics와 probiotics는 최고의 건강 증진을 제공할 잠재성을 갖지만, 알맞은 균주선발이 필수적이다. 기능성 식품시장은 연간 15∼20% 성장하고 있고, 그 산업은 33백만 달러의 값어치가 있다(Hilliam, 2000). 기능성 식품은 nutraceuticals, designer foods, medicinal foods, therapeutic foods,superfoods, foodiceuticals와 medifoods로 알려져 있고 그 정의는 전통적인 영양소개념을 넘어선 건강증진 성분을 함유한 식품이라고 할 수 있다(Berner와 O'Donnell,1998). 식품은 phytochemicals, bioactive peptides, $\omega$-3 불포화 지방산, 그리고probiotics 또는 기능성을 갖게 되는 prebiotics의 부가에 의하여 변형될 수 있다(Berner와 O'Donnell, 1998)(표 1). 장관에서 살수 없는 균을 함유한 요구르트의 경우와 같은 다양한 발효 낙농식품 제조에 젖산균을 사용한 이래, 오늘날에는 발효식품에Lactobacillus acidophilus와 bifidobacteria 같은 probiotic 균을 사용하는 경향이다. Probiotic 식품은 살아 있는 미생물을 함유한 식품이고, 그 미생물은 충분한 양이살아 있는 상태로 장 속에 공급되었을 때에 미생물 균총을 개선하여 소비자 건강을 증진시키는 것이라고 할 수 있다(Fuller, 1992). 전통적으로, probiotics는 요구르트와 기타 발효식품에 사용되어 왔지만, 최근에는 드링크, 알약형, 캡슐형, 동결건조물과 같은 형태로도 공급되고 있다. 오늘날, 전세계에 sour cream, buttermilk, 요구르트, 분유와 frozen desserts 같은 식품에 bifidus acidophilus를 함유한 제품이 70개를 넘고 있으며, 일본에서만도 probiotic 미생물을 함유한 형태의 우유제품이 53종류 이상 개발되어 있다. Probiotics는 유럽에서도 매우 인기가 있지만, 주로 요구르트에 한정되어 사용되고 있다(Hilliam, 2000).

• Journal of Dairy Science and Biotechnology
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• 제21권2호
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• pp.125-137
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• 2003

Bifidobacteria are normal inhabitants of the human gastrointestinal tract throughout lift, starting just days after birth, and are one of several predominant species of the colonic microflora, along with Peptostreptococcus, Eubacteria, Clostridia, and Bacteroides. Bifidobacteria differ from lactic acid bacteria in that they produce not only lactic acid but also acetic acid as major fermentation products. The classification of bifidobacteria has changed numerous times since they were discovered in 1899 in the feces of breast-fed infants. Since 1994, three additional species have been included in the list (B. lactis, B. inopinatum, and B. denticolens), with a current total of 32 species. A variety of probiotic effects of bifidobacteria are currently being investigated. Research reports suggests several potential probiotic advantages, in particular antimicrobial effects, immune-modulation reduction of the cancer risk, and modulation of gastrointestinal flora. As technological challenges related to viability and enumeration are being overcome, milks fermented with these anaerobic microorganisms(alone or in combination with lactic acid bacteria) are more able to provide consistently satisfying with large numbers of viable microorganisms. Over 70 products containing bifidobacteria are currently offered around the world, including fermented milks, cheese, buttermilk frozen desserts, candy, and pharmaceutical preparations.

• 한국축산식품학회지
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• 제40권2호
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• pp.209-220
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• 2020

Milk fat globule membrane (MFGM) is a lipid carrier in mammals including humans that consists mainly of polar lipids, like phospholipids and glycolipids. In this study, a process to enrich polar lipids in commercial butter and whey powder, including polar lipids of MFGM, was developed. WPC (whey protein concentrate) 60 was selected as the most suitable raw material based on the yield, phospholipid, protein, and lactose content of the polar lipid fraction obtained by ethanol extraction of two WPC (WPC60 and WPC70) and two buttermilk (A and B). After fractionation under optimum conditions, the polar-lipid enriched fraction from WPC60 contained 38.56% phospholipids. The content of glycolipids, cerebroside, lactosylceramide, ganglioside GM3, ganglioside GD3, was 0.97%, 0.55%, 0.09%, and 0.14%, respectively. Rancimat results showed that the oxidation stability of fish oil increased with an increase in the polar-lipid fraction by more than 30 times. In addition, the secretion of IL-6 and TNF-α decreased in a concentration-dependent manner after treatment of RAW 264.7 cells with 0.1 to 100 ppm of the polar lipid fraction. In this study, polar lipid concentrates with antioxidant and anti-inflammatory activity, were prepared from milk processing by-products. The MFGM polar lipid concentrates made from by-products are not only additives for infants, but are also likely to be used as antioxidants in cooking oils and as active ingredients for functional foods.