• Food Science of Animal Resources
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• v.25 no.2
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• pp.210-217
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• 2005

This study was designed to evaluate the quality comparison of emulsion-type sausages made from different Rhus verniciflua Stokes (RVS) sources. The pigs were fed a supplemented concentrate diet with a RVS supplement of $4\%$ feed for 5 weeks before slaughter. The RVS extract was prepared from 100g of RVS sawdust and 1L of distilled water for 48 hours. Emulsion-type sausages were made using lean meat or dietary RVS han1 lean $(51.07\%)$, ice water or RVS extract $(19.63\%)$, back fat $(26.60\%)$ and other additives $(2.70\%)$. The treated sausages were divided into non-dietary meat with water (T1, Control), dietary RVS meat with water (T2), non-dietary meat with RVS extract (T3), and dietary meat with RVS extract (T4). The crude fat was significantly lower (p<0.05) in dietary RVS meat-added sausages (T2, T4) than in control sausage (T1). The lightness ($L^{\ast}$) and redness ($a^{\ast}$) were significantly lower (p<0.05) in RVS extract-added sausages (T3, T4) during refrigerated storage. The $a^{\ast}$ value was higher (p<0.05) in T2 than in the other treatments. The VBN and TBARS values were significantly lower in RVS extract-added sausages (T3, T4) during refrigerated storage. The hardness, adhesiveness, gumminess, and chewiness were significantly lower (p<0.05) in T2 than in the other treatments. This results showed that feeding of RVS in diet and/or RVS extract had a significant impact on the quality of emulsion-type sausage. The RVS extract-added emulsion-type sausages (T3, T4) showed dark and reddish color although they were more effective in delaying the protein deterioration and lipid oxidation. Consequently, the sausage prepared from pigs fed $4\%$ RVS with water (T2) was more effective in increasing the $a^{\ast}$ value, textural properties, and delaying the protein deterioration, lipid oxidation than that without RVS in diet.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.477-486
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• 2013

This study was carried out to investigate the effect of lotus leaf extract on the physicochemical characteristics of ground pork stored at $4^{\circ}C$ for 10 days. Four types of ground pork were evaluated: ice water added (T0), 3% lotus leaf extract added (T1), 7% lotus leaf extract added (T2), and 10% lotus leaf extract added (T3). The pH was increased during storage, but decreased after 10 days of storage (p<0.05). The TBARS increased with a longer storage period (p<0.05), and those of T0, T1, T2 and T3 were 0.777, 0.244, 0.185, 0.182 mg MA/kg, respectively, after 10 days of storage. The VBN content of T0 and T1 increased with a longer storage period (p<0.05), but those of T2 and T3 were not significantly changed. In the case of surface color, the $L^*$ increased with a longer storage period, and that of T0 was the highest (p<0.05). The $a^*$ decreased with a longer storage period, and the $b^*$ was the highest after 1 day of storage (p<0.05). In the case of internal color, $L^*$ was not significantly changed, and $a^*$ was decreased with a longer storage period (p<0.05). The $b^*$ increased with a longer storage period (p<0.05). Water holding capacity increased with a longer storage period, and those of T2 and T3 were the highest (p<0.05). Cooking loss decreased with a longer storage period, and those of T0 and T1 were higher than those of T2 and T3 (p<0.05). Hardness and chewiness were not significantly different with a longer storage period, or among any samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.219-226
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• 1985

To investigate potential application of radurization technique as an effective tool for controlling histamine accumulation, histamine contents were determined in fresh Korean mackerel meat samples irradiated at six dose levels of gamma radiation up to 1 Mrad during 35 day-storage at $0^{\circ},\;5^{\circ}\;and\;10^{\circ}C$. Total bacterial counts, total volatile bases and trimethylamine contents were also estimated. The minimum and maximum doses for Korean mackerel were determined to be 0.2 and 0.5 Mrad, respectively. Irradiation induced redening of fish muscle tissue and redening appeared to be dose dependent. At low doses, this redening contributed positively to the overall sensory qualities. At 0.5 and 1.0 Mrad, on the other hand, meat samples were excessively redened to the extent that red and white muscle layers were not readily distinguishable. No appreciable histamine accumulation occured during entire 35 day-storage in fresh mackerel meats, whether irradiated or not, when they were kept at ice temperature. At $5^{\circ}C$, histamine started to accumulate slightly during late storage in the samples irradiated at low doses. Even in the unirradiated samples, the histamine accumulation did not exceed the level of 10.0 mg per 100g meat until the 28th day at $5^{\circ}C$. At $10^{\circ}C$, however, histamine accumulation in the unirradiated was phenomenal from very early storage and the values reached 827.5 mg per 100g meat by the 35th day, while histamine accumulation in the irradiated was severely suppressed. Irradiation invariably brought about a significant reduction of initial microflora, disrupting normal spoilage pattern. This was reflected in the suppression of not only histamine but also total volatile bases and trimethylamine accumulation during post-irradiation storage at refrigerated temperatures.