• Journal of Animal Science and Technology
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• v.51 no.1
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• pp.61-68
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• 2009

The 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 $-20^{\circ}C$ for 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<0.05) significantly as the storage period increased, while the pH values were decreased (p<0.05). The CIE $a^*$ and $b^*$value of all samples showed a tendency of decreasing value through the storage days. The pH and cooking loss of T4 were significantly lower (p<0.05) than those of other treatments. The TBARS values of treatments were significantly lower (p<0.05) compared to those of control, but CIE $a^*$ and $b^*$ values of treatments were higher (p<0.05) than those of control at day 20 of storage. VBN values of treatments were significantly lower (p<0.05) than those of control at day 20 of storage. In the sensory evaluation, color and overall acceptability in T3 and T4 were higher (p<0.05) than the others until 15 days of storage. In conclusion, pork patties with 0.75~1.00% HADTP had a higher acceptability, redness and lipid oxidative stability during freeze storage than products without HADTP.

• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.197-204
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• 2014

The objective of this study was to evaluate the effects of different levels of red ginseng mare or Korean mistletoe powder on growth performance and physicochemical properties of thigh meat in broiler. A total of 200 broiler chicks were divided into five groups were fed a basal diet (control), basal diet supplemented with 0.5% red ginseng mare (T1), red ginseng mare 1% added (T2), Korean mistletoe 0.5% added (T3), Korean mistletoe 0.5% added (T4) for five weeks. Growth performance and proximate composition of chicken thigh meat were not influenced by all treatments, except for mortality and crude fat, which was significantly lower in all treatments with red ginseng mare or Korean mistletoe powder compared to control. Dietary red ginseng mare and Korean mistletoe supplementation had no significantly effects on pH, WHC, shear force, CIE $L^*$, $b^*$ values, triglyceride and glucose but TBARS values total cholesterol, and LDL-cholesterol were decreased (P<0.05) by the addition red ginseng mare and Korean mistletoe powder. CIE $a^*$ values increased significantly with added red ginseng mare and Korean mistletoe powder relative to the control (P<0.05). It was concluded that the addition of red ginseng mare and Korean mistletoe powder revealed minor improvements in the lipid oxidative stability of chicken meat.

• Applied Biological Chemistry
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• v.44 no.3
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• pp.173-178
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• 2001

This study was carried out to analyse the nutrient composition of grape seeds and to assess as a plant oil source. Mean values of nutrient contents were as follows: moisture 10.1%, crude protein 11.7%, crude fat 29.7%, crude ash 2.53%, total sugar 4.38 ${\mu}g/mg$, and reducing sugar 3.96 ${\mu}g/mg$. Linoleic acid was the most prominent fatty acid, showing 66.15%, and followed by oleic acid > palmitic acid > stearic acid. Mean contents of neutral-, glyco-and phospholipids were 85.4%, 6.50%, and 8.06%, respectively. Mean saponification value of crude fat was 187.5, showing elevated value than that of perilla oil. Antioxidative capacity of grape seed oil was marked by 12 and 50% higher values than those of perilla or sesame oils. Regardless of storage conditions, grape seed oil showed more lowered P.O.V than perilla and sesame oils. P.O.V of grape seed oil treated at $150^{\circ}C$ showed a lower value than those of perilla and sesame oils. The stability against oxidation may be related with the antioxidant substances contained in the grape seeds.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1191-1201
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• 2020

Objective: The aim of this study was to evaluate the chemical-nutritional parameters, oxidative stability and volatile profile of eggs and cakes made with eggs from laying hens fed with a dietary supplementation of extruded linseed. Methods: Two thousand ISA Warren laying hens were randomly divided into two groups: a control group was fed with a standard diet while the experimental group received the same diet supplemented with 7% of extruded linseed. The trial lasted 84 days, in which three samplings of laid eggs were performed. Samples of eggs and food systems arising from eggs were then analyzed in order to obtain information about β-carotene and total flavonoid content, antioxidant activity, fatty acid profile, lipid oxidation, and volatile profile. Results: Linseed induced the increase of α-linolenic acid with consequent reduction of the ω-6/ω-3 ratio (4.3:1 in egg yolk); in addition to this, was evidenced the cholesterol reduction and the significant increase in total flavonoids and β-carotene, although no variations were detected in antioxidant capacity. Even in cooked products there was not only a direct effect of linseed in increasing α-linolenic acid, but also in inducing the reduction of cholesterol and its major oxidation product, 7-ketocholesterol. The dietary linseed integration was also shown to affect the volatile profile of baked products. Conclusion: Data confirmed that dietary supplementation with extruded linseed resulted in food products with interesting implications for human health. With regard to the volatile profile of baked products it would be necessary undertake further sensorial analysis in order to evaluate any variations on flavor and consumer acceptability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.6
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• pp.549-556
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• 1993

To obtain a basic data of Korean geoduck(Panope japonica A. Adams) for fast food manufacturing, contents of proteinous compounds, nucleic acid and related compounds were analysed, and monthly changes of proximate compositions and freshness changes during frozen storage have been studied. The edible portions were $29.92\%$ in 3 years old samples and $38.04\%$ in 5 years old ones, respectively. The moisture and protein content showed the highest level from March to April and those of lipid and glycogen showed the highest level in July. Taurine, glycine, alanine and glutamic acid were the major free amino acid in 5 years old samples harvested in July and taurine content showed the highest level among free amino acids. Glutamic acid was the most abundant amino acid among the amino acids of protein hydrolyzate in 5 years old sample(96.6mg/16g-N). Leucine and lysine were revealed as relatively higher content(8.35 and $7.70\%$). From the analytical results on VBN, TMAO, TMA and $NH_2-N$, blanching at $95^{\circ}C$ for 2 mins was effective to maintain the quality of geoduck during frozen storage. Total creatine content was not changed in blanched geoduck.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.255-261
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• 2007

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 (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.137-143
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• 1991

This study was carried out with sardine to develope a new type of fish protein concentrate. Chopped sardine meat was thermally treated in two different ways, autoclaved at $121^{\circ}C$ for 1 min and boiled at $95^{\circ}C$ for 5 min. The heat treated meat was pressed, controlled to PH 7.8 with $3\%$ (w/v) of $NaHCO_3$ and hot-air dried(at $40^{\circ}C$). The dried meat was powdered (50mesh), air and vacuum packed in laminated film bag(PET/AL. foil/CCP) and stored at room temperature for 60 days. The results of product quality analysis are as follows : 1. Proximate contents of moisture, crude lipid and protein of the autoclaved and boiled product were in the range of $10.0{\~}10.2\%,\;9.0{\~}9.1\%$ and $73.8{\~}74.4\%$, respectively. Yields of the both products were $40\%$ and $32.5\%$. 2. Values of emulsion activity, emulsion stability and foam expansion of the autoclaved product were $48.7\%$, $44.1\%\;and\;44.0\%$, respectively. These values were higher than those of boiled product. 3. Water holding capacity and digestibility of the both products were in the range of $5.0{\~}5.3\%$ and $78.0{\~}78.2\%$, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.2
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• pp.266-273
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• 2002

A total of 225 day-old broiler chicks (43.08 g initial body weight) were allotted to three dietary treatments for a 6-week feeding trial. The treatments were 1) Control (defatted rice bran; DFRB), 2) fresh rice bran (FRB) and 3) rancid rice bran (RRB). Rice brans were intentionally spoiled by two degrees of rancidity by the values of free fatty acids (FFA): 7.6% (FRB) and 16.3% (RRB). Diets were prepared on an isonutrient basis, and defatted or rancid rice brans were included 5 and 10% for starter (0-3 week) and finisher (3-6 week), respectively. At the end of the feeding trial, six chicks per treatment were sacrificed, and thigh meats were ground and stored at $1^{\circ}C$ for thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) analyses. For a digestibility, 48 growing chicks (4 weeks old) were employed in cages (3 replicates/treatment, 2 birds/cage) according to the experimental design: FRB, RRB, pelleted and extruded rice bran. Some of the FRB were pelleted ($70^{\circ}C$) or extruded ($110^{\circ}C$). There was no significant difference in growth performance during the starter period, but chicks fed a diet containing DFRB grew faster (p<0.05) with increased feed intake (p<0.05) than those fed diets containing rice brans, FRB or RRB, during the finisher period. Feed conversion ratio in the RRB was inferior (p<0.05) to the DFRB. Between rice bran groups, weight gain was higher (pco.os) in FRB than in RRB during finisher period. There was a similar trend in growth performance of chicks for the overall period (0-6 week) as the finisher period. Dry matter and energy digestibilities were higher (p<0.05) in extruded than in RRB group. Protein digestibility was improved (p<0.05) when rice bran was extruded, but not pelleted. The chicken meats from RRB showed higher (p<0.05) TBARS than those from FRB during storage for 4 weeks at $1^{\circ}C$. In conclusion, it would appear that feeding rancid rice bran gave negative effects on growth performance and lipid stability of meat in broiler chicks.

• Fisheries and Aquatic Sciences
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• v.21 no.9
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• pp.26.1-26.8
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• 2018

Inclusion effect of soybean meal (SBM) and fermented SBM (FSM) in extruded pellet for juvenile abalone (Haliotis discus) was compared in abalone farm. Dietary inclusion effect of the combined macroalgae (MA) (Undaria pinnatifida and Hizikia fusiforme) and a single Saccharina japonica on abalone was also compared. Three thousand six hundred juvenile abalone were purchased from a private hatchery and acclimated to the experimental conditions for 2 weeks. Six 5-ton flow-through raceway tanks were used, and abalone were randomly distributed into tanks (n = 600 per tank). Three experimental diets were prepared in duplicate. Fish meal, FSM, corn gluten meal, and shrimp meal and wheat flour and dextrin were used as the protein and carbohydrate sources, respectively, in the FSM diet. MA was also included in the FSM diet. FSM and MA in the FSM diet were substituted with SBM at the expense of wheat flour and S. japonica, referred to as the SBM and SJ diets. The experimental diets were pelletized by an extruded pelleter. Water stability of nutrients in the experimental diets was monitored at 12, 24, and 48 h after seawater immersion. The experimental diets were fed to abalone once a day to satiation with a little leftover for 120 days. The retained crude protein and lipid and ash content of the extruded pellets were changed over all period of time. Weight gain and specific growth rate (SGR) of abalone fed the SBM diet were greater than those of abalone fed the FSM and SJ diets. Weight gain and SGR of abalone fed the SJ diet were also greater than those of abalone fed the FSM diet. The longest shell length, widest shell width, highest shell height, and greatest soft body weight were obtained in abalone fed the SBM diet, followed by the SJ and FSM diets. Proximates of the soft body of abalone were not different among the experimental diets. In conclusion, SBM was a superior protein source to FSM in extruded pellet for growth performance of abalone. Dietary inclusion of a single S. japonica was superior to the combined inclusion of U. pinnatifida and H. fusiforme in the production of abalone.

• Korean Journal of Veterinary Research
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• v.45 no.4
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• pp.527-536
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• 2005

The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at $4^{\circ}C$ for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color ($L^*$, $a^*$, $b^*$), drip loss and water-holding capacity. There was no significant difference of moisture and crude fat percent in between treatment and control group, and the color stability of pork loin better in all treat groups was more improved during cold storage. The change of pH was significantly increased (p<0.05) in 0.2, 0.4, 1% treatment groups compare to the control group. Water-holding capacity of pig loins was significantly higher (p<0.05) in all treat groups than in control group; 0.2% treat group was the highest in the water holding capacity followed by 0.4, 1, and 0.1% treat groups. Less drip loss of pig loin was observed with samples from Gleditschia-fed pigs except 1% treat group. Unsaturated fatty acid were tend to be decreased and saturated fatty acid were tend to be increased in Gleditschia-treated group. Thiobarbituric acid-reactive substance value of control was significantly higher than that of the Gleditschia-fed group (p<0.05).