• Food Science and Biotechnology
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• v.17 no.5
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• pp.1025-1031
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• 2008

S-Adenosyl-L-methionine (SAM) exerts several beneficial effects on depression, chronic diseases, and cognitive impairments. Bifidobactrium bifidum BGN4 reportedly produces higher amounts of SAM than any other lactic acid bacterium used in yogurt. The aim of this study was to develop a SAM-reinforced probiotic yogurt using Bifidobacterium. The sensory aspects of the yogurt via response surface methodology (RSM) and the texture and SAM content of the yogurt were assessed. Based on the sensory assessments for sweetness, sourness, and thickness evaluated by 48 panelists, the optimized conditions for preparation of SAM-reinforced yogurt were 4.0-4.4%(w/w) sugar, 3.2-3.5%(w/w) skim milk, and a pH of 4.7-4.8. The SAM content of the developed yogurt was 0.05 nmol/mL. In conclusion, SAM-reinforced probiotic yogurt may provide a vehicle for the potential exploitation of the benefits of increased dietary SAM.

• Journal of Ecology and Environment
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• v.31 no.1
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• pp.1-7
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• 2008

In this minireview we focus on how males may exploit female's sensitivity to predation risk in the context of mating. It has been shown in studies on guppies and jumping spiders that in response to altered female behaviors, which are adaptations to the unfavorable environment and a consequence of females' higher sensitivity to predator's presence as well as females' higher predation risk, males can adopt condition-dependent mating tactics. It appears that in such cases males do not modify their reproductive behavior directly in response to their own perception of predation risk, but indirectly in response to changes in female behavior induced by predator presence. It has also been recently shown in crabs that males can exploit female behavior by creating safer habitat spots, which increases the male mating success. Hence all the evidence suggests that males not only respond to female sensitivity to the natural variation in predation risk, but that males can also exploit female behavior by altering the environment. As a logical extension of these findings, we present a hypothesis that in certain conditions males can manipulate the environment in order to increase the predation risk and to induce female behaviors that enhance the male's mating success with the increased predation risk. We propose that such a manipulation to increase predation risk is expected to evolve in males of species with a strong sexual conflict and female-biased predation risk. Although empirical evidence has not been yet shown, initial observations in a water strider species in Korea, Gerris gracilicornis, seem to support this hypothesis.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.203-208
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• 2007

Organic duck's carcass weight was lower than general duck's because of the differences in breed and feeding method, but there was no difference in carcass percent among them. The rate of organic duck's fresh breast meat(17.62%) was significantly higher than that of general duck's(11.95%)(p<0.05). The rate of fresh leg meat rate was lower in organic duck, but there was no significant difference among them(p>0.05). The pH of breast and leg measured immediately after butchering were 6.48 and 6.73 in organic duck, respectively and there was significant difference among them(p<0.05). According to the sensory test, the texture, odor, tenderness, and taste showed better preference in organic duck than those of broiler chicken. According to above physicochemical analysis and sensory test, organic duck showed higher pH, higher shear force, and lower cooking loss. Therefore, it is considered to be very valuable to develop the exploitation of meat product in organic duck which had good quality and tastiness.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.354-363
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• 2012

The study was conducted to determine bio-markers and establish shelf-life for eggs and egg products. The selected biomarkers were measured storage period according to samples (two months for table eggs and two weeks for whole liquid eggs) and five storage temperatures ($10^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). The bio-markers for table eggs determined pH, acid value, VBN (volatile basic nitrogen), HU (Haugh unit), aerobic plate counts, coliform group, and Salmonella sp. The bio-markers for whole liquid eggs excluded HU in the bio-markers of eggs. The shelf-life of table eggs observed as 42 d at $10^{\circ}C$, 27 d at $15^{\circ}C$, 9 d at $25^{\circ}C$, 2 d at $35^{\circ}C$, and 1 d at $45^{\circ}C$ in sensory overall acceptability. The shelf-life of pasteurized whole liquid eggs observed as 7 d at $10^{\circ}C$, 3 d at $15^{\circ}C$, 2 d at $25^{\circ}C$, 1 d at $35^{\circ}C$, and less than one d at $45^{\circ}C$ in total plate count. The shelf-life of non- pasteurized whole liquid eggs observed as 4 d at $10^{\circ}C$, 2 d at $15^{\circ}C$, 1 d at $25^{\circ}C$, and less than 1 d at $35^{\circ}C$ and $45^{\circ}C$ in total plate count.