• Food Science of Animal Resources
• /
• v.41 no.2
• /
• pp.173-184
• /
• 2021

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.

• Food Science of Animal Resources
• /
• v.41 no.5
• /
• pp.840-854
• /
• 2021

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L^* values, CIE a^* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.

• Journal of Animal Science and Technology
• /
• v.65 no.5
• /
• pp.895-911
• /
• 2023

Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

• Journal of Fisheries and Marine Sciences Education
• /
• v.27 no.1
• /
• pp.98-107
• /
• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.

• Culinary science and hospitality research
• /
• v.13 no.1 s.32
• /
• pp.119-128
• /
• 2007

Volatile flavor compounds of sauces made from shrimps, crabs or lobsters were analyzed by the combination of canister system, gas chromatography(GC) and mass selective detector(MSD). Of 72 total volatile compounds from 4 kinds of sauces, 45 compounds were identified from shrimp sauce(SS). Ten alkanes, 5 ketones, 3 aldehydes were obtained from SS. Especially, 3-methyl-2-butanone, 2-pentanamine, isobutane, 3-methyl-2-butanol, carbon disulfide and dimethyl sulfide were predominant compounds in SS. In crab sauce(CS), there were 18 compounds identified, including 4 alcohols, 4 alkanes, 3 aldehydes, 2 ketones, acid and amine. 2-Methoxy ethanol, trimethyloxirane and 3-buten-1-ol were special volatile compounds in CC. Volatile compounds from lobster head sauce(LHS) or lobster shell sauce(LSS) were 16 or 18 kinds respectively. The major volatile compounds of LHS were formic acid, 1-propanethiol, $\beta$-pinene and allyl sulfide, and those of LSS were acids, pentane, 3-methyl-1-butanol and 2,4-dimethyl-3-pentanone. It was thought that the volatile compounds identified from sauces as well as shrimps, crabs or lobsters might come from wine, onions, bay leaves or celery used as minor ingredients.

• Research in Plant Disease
• /
• v.10 no.4
• /
• pp.331-336
• /
• 2004

The fungus genus Sclerotinia contains a number of important plant pathogens. Vegetable growers in our country are probably most familiar with Sclerotinia sclerotiorum, the causes of sclerotinia rot on crisphead lettuce. S. sclerotiorum has a wide host range which can include lettuce as well as crops such as broccoli, cabbage, carrots, celery, beans, peppers, potatoes, stocks, and tomato. Some fungicides, including benomyl, are effective in some crops, but not all. So, we isolated a antagonistic bacteria that are active on sclerotinia rot caused by S. sclerotiorum and that can be used to control it. About 702 strains had been isolated from soil around plant roots in the field. Ten strains showed strong antifungal activity against S. sclerotiorum. In pot test for antagonistic activity, A-7 strain showed high control value against the pathogen when compared with others. The strain was, therefore, selected as a biocontrol candidate against sclerotinia rot and its biochemical properties and 16S rDNA sequence was analyzed. The A-7 strain was highly related to Bacillus subtilis and B. amyloliquefaciens. To confirm precise identification, we had performed gyr A gene sequences analysis. Its sequence had 96% similarity with B. amyloliquefaciens. Consequently, the isolate was identified as B. amyloliquefaciens A-7.

• Food Science and Preservation
• /
• v.13 no.4
• /
• pp.450-456
• /
• 2006

The favorable effect of ascorbic acid and cysteine on the improvement of rice bread quality was investigated by creating and comparing 6 experimental rice breads(RB-1 to RB-6). The RB-3 showed a relatively higher loaf volume, specific loaf volume and bread yield than the other breads. Crust and crumb color of breads were measured using a Hunter celery meter. The RB 5 and RB 6 showed the higher cut L-value than the other broads. As the proportion of the rice in the experimental breads increased, both the crust L-value and the crumb L-value showed higher values. According to the texture profile analysis, the hardness of the RB-1 to RB-3 were lower than those of the other breads. The springness of the experimental broads increased as the percentage of the rice in the breads increases. However, less proportions of rice to breads provided significantly lower level of the chewiness. The cohesiveness did not show any specific pattern by the proportion of rice to breads. The degree of retrogradation of the breads was accelerated when the breads contained more rice or when the breads had neither ascorbic acid nor cysteine. Therefore, RB 3, which contained ascorbic acid and cysteine and less rice, showed the highest retardation in the degree of retrogradation. In addition, the RB 3 showed the highest overall acceptance scores by sensory evaluation.

• Korean Journal of Plant Tissue Culture
• /
• v.21 no.1
• /
• pp.15-22
• /
• 1994

To understand the molecular mechanism of hardening process in somatic embryo development and artificial seed germination in celery (Apium graveolens L.), the changes of protein synthesis by ABA or cold teatment at early globular stage were examined. Protein content and nitrate reductase activity in ABA- or cold-treated somatic embryo and seedlings were higher than that in unheated ones. The protein content and nitrate reductase activity were more prominent in somatic embryos than in seedlings. From two-dimensional electrophoresis, several protein spots specific to ABA or cold treatment were identified: 30 KD, 32 KD, 171 KD and 205 KD at heart-shaped stage; and 29 KD, 33 KD, 37 KD, 38 KD, 41 KD, 55 KD, 66 KD, and 110 KD at cotyledonary stage were the most specifically synthesized However the synthesis of certain polypeptides were repressed at heart-shaped or cotyledonary stage: 42 KD, 44 KD, 59 KD, 64 KD, 101 KD, 104 KD, and 190 KD at heart-shaped stage; and 29 KD and 116 KD at cotyledonary stage. The protein pattern changes by ABA or cold treatment occurred simultaneously and mainly in acid-soluble proteins during somatic embryo development and artificial seed germination. Therefore it is suggested that the metabolic changes for adaptation to environmental change occur during somatic embryo development and the germination and growth of seedling from embryo.

• Journal of The Korean Association For Science Education
• /
• v.35 no.4
• /
• pp.537-548
• /
• 2015

This study aims to identify and compare the patterns of scientific questions generation among elementary science-gifted and general students when conducting observational tasks. The pattern in generating scientific questions, which is distinguished from other types of scientific questions, is the manner that students generate a variety of types of questions in an inquiry process. To analyze the patterns in generating scientific questions, the task of observing dry grapes in soda pop, candlelight, and dyed celery were selected as suitable tasks. The subjects were 26 science-gifted students participating in a gifted education program and 27 general students in an elementary school in the same city. They were all sixth graders. The results of this study are as follows: First, the patterns of scientific questions generation among gifted students and general students during observational tasks were classified into five patterns: [Pattern 1] single, [Pattern 2] sequential, [Pattern 3] repetitive, [Pattern 4] circulative, [Pattern 5] repetitive, and circulative. Second, gifted students and general students presented all of the five patterns, but the frequency of the patterns indicated differences between the two groups. The gifted students primarily presented [Pattern 3] and [Pattern 5]. On the other hand, the general students mainly presented [Pattern 1], [Pattern 2], and [Pattern 3]. These results suggest that the ways of generating scientific questions are very much as important as the types of questions. Teachers can establish teaching-learning strategies for generating scientific questions appropriate to learner's characteristics.

• Journal of the Korean Institute of Traditional Landscape Architecture
• /
• v.32 no.3
• /
• pp.96-109
• /
• 2014

The purpose of this study is to sort out the plants in "The Book of Songs", and to analyze the cultural significance of plants from the viewpoint of the symbolic elements and the landscape elements in the 3~11 century BC. The conclusions are as follows. First, there were 147 plant names and 136 plant species in "The Book of Songs", and these results can confirm that the plants were existed in the 3~11 century BC. Second, through analyzing the cultural significance of the plants, cattail, lotus, etc. are the symbol of lovers; peony and willow are the symbol of farewell; bamboo is the symbol of gentleman; and Japanese pepper is the symbol of fecundity. Third, at the viewpoint of the landscape elements, the poplar, dwarf elm, etc. can be used as a place of affection; reed and nepenthe can make a place of melancholy, hazel and chestnut tree, etc. can make a place of power and position, celery and water shield etc. can be used as a place of knowledge. Based on the research of "The Book of Songs", it can help to understand the plants culture in 3~11 century BC, and it will be a useful information for the plant design.