• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.37-44
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• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate(SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Escherichia coli O157:H7 on tryptic soy broth and in beef, pork and chicken. In tryptic soy broth, SPT, SPP and STPP at the concentrations of 0.05, 0.1, and 0.5% effectively inhibited the growth of Escherichia coli O157:H7 in a concentration-dependent manner. The bactericidal activity of SPT was the stronger than that of SPP or STPP at the same concentrations. In addition, the antibacterial effects of SPT, SPP and STPP at the concentrations of 0.05, 0.1, 0.3, and 0.5% on Escherichia coli O157:H7 were also investigated in raw or cooked meats including beef, pork and chicken. SPT, SPP and STPP significantly inhibited the bacterial growth in a dose-dependant manner (p<0.05). The bactericidal effect of SPT was stronger than that of SPP or STPP. The addition of SPT, SPP and STPP in meats increased meat pHs. SPP and STPP also increased the levels of soluble orthophosphate in meats but STP did not. These results indicate that SPT is very effective for inhibition of bacterial growth and that can be used as a muscle food additive for increasing functions of meats.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.372-377
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• 2014

This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3 (1.5% NaCl+0.5% whey protein), T4 (1.5% NaCl+0.5% whey protein+0.15% OSCP), T5 (1.5% NaCl+0.5% whey protein+0.3% OSCP), and T6 (1.5% NaCl+0.5% whey protein+0.5% OSCP). Addition of OSCP significantly increased the ash content and pH of restructured pork ham (p<0.05), but did not affect the cooking loss and water holding capacity values of restructured pork ham. Addition of OSCP had no effect on Hunter a and b surface color values of restructured pork ham, but did decrease the Hunter L surface color value (p<0.05). The addition of 0.5% OSCP showed significantly higher chewiness and springiness values of restructured pork ham, compared with the addition of phosphates (p<0.05). In conclusion, the addition of OSCP combined with low NaCl and 0.5% whey protein can be considered a viable substitute for phosphates in the curing agent, when processing restructured pork ham.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.48-48
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• 2004

Shiitake mushroom contained numerous nutrients, special flavor (lenthionine) and taste. In Asia, they are thought to have numerous medical properties f3r several diseases such as diabetes, anemia, tumors. Phosphates are known to increase hydration and water binding, stabilize meat emulsions, improve juiciness and tenderness, provide mineral supplementation, and maintain flavor of processed meat products. A lexicon f3r describing the texture and flavor of cooked pork patties were developed. (omitted)

• Resources Recycling
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• v.4 no.1
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• pp.12-19
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• 1995

This study was carried out to remove the iron and impurities usmg hydrocyclone and HGMS for recycling of sludge from the granite stone cutting and polishing industrγ in the basic of chemi떠1 analysis and minerallogical investigation. This sludge consist of 70.9% $SiO_2$ 13.6% $Al_2O_3$ and It also contained 2.52% of $Fe_2O_7$ and 0.29% of $TiO_2$, as a main impurities to decrease the whiteness. As the result of hydrocyclone experiment, It was very good condition that are 100~150 g/l of sludge amount, 2.0~ 2.5 mm of underflow nozzle size, and 1.2~1.6 kg/$\textrm{cm}^2$ of pressure for 85% sludge product with the $-37{\mu}\textrm{m}$ size. $Fe_2O_3$ and $TiO_2$, contents by treatment of HGMS were decreased with 0.65% and 0.07% each at 10,000 gauss of magnetic field strength, and addih$\upsilon$n of Sodium tripolyphosphate as a dispersant was effected to get low grade F Fe,Ol and TiO, concentrate. PhYSIcal properties of this stone sludge product were showed 58.5% of whiteness, 1 13.4% of firing shrinkage and 3.0812 $\textrm{m}^2$/g of specific surface area.

• Journal of the Korean Society of Clothing and Textiles
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• v.6 no.1
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• pp.9-15
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• 1982

The influence of builders on calcium deposition on the fabric was studied by laundering the cotton fabric with sodium carbonate, sodium metasilicate, sodium tripolyphosphate and built detergents in hard water. The laundry variables were: 1) Washing cycles: 5, 10, 20, 30 and 40 cycles. 2) Water hardness: 100 ppm, 150 ppm, 200 ppm and 300 ppm. 3) Builders: $Na_2\;CO_3,\;Na_2\;SiO_3$ and STPP. 4) Detergents: Na-DBS, $Na-DBS+Na_2CO_3,\;Na-DBS+Na_2\;SiO_3,\;Na-DBS+STPP,\;Na-DBS+Na_2\;CO_3+STPP$, and $Na-DBS+Na_2\;SiO_3+STPP$. The fabric was washed for 15 minutes at 23+$1^{\circ}C$ in a washing machine(Gold Star WP 3007) under the similar condition with those of home laundering, and rinsed 3 times in the same water hardness for 5 minutes. The calcium deposits on the fabric was determined by EDTA-BACK titration methods. The results of this study were as follows: 1) The amount of calcium deposits on the fabric was increased with increasing wash cycles. This deposit was due to the build up of insoluble calcium carbonate. 2) As the water hardness increased, the amount of calcium deposits on the fabric was increased. 3) Alkaline builders, such as, $Na_2CO_3$ and $Na_2SiO_3$, promoted calcium deposition on the fabric, however STPP prevented calcium deposition on the fabric. 4) Fabric laundered with $Na-DBS+Na_2CO_3$ showed the highest calcium deposits on the fabric, and decreased with the order of $Na_2CO_3$, $Na-DBS+Na_2SiO_3$, and Na-DBS. And fabrics washed with phosphate-built detergents showed a small amount of calcium deposition.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.431-436
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• 2002

To develop a method for increasing RS level in maize starch, cross-linked resistant starches treated with annealing were prepared. Maize starch and amylomaize VII were used in the study and annealed at $40{\sim}60^{\circ}C$ before cross-linking modification. To compare effect of annealing below gelatinization temperature, starches were heat treated at 70 and $100^{\circ}C$. RS contents were assayed by pancreatin-gravimetric (P/G) method. When maize starch and amylomaize VII were cross-linked at $45^{\circ}C$ and pH 11.0 by slurrying the starch on a solution of STMP(sodium trimetaphosphate), STPP(sodium tripolyphosphate), and sodium sulfate, RS content was 14.7% and 45.3%, respectively. Annealing below gelatinization temperature before cross-linking increased RS contents of prepared cross-linked starches but did not affect the swelling power. Heat treatment above gelatinization temperature increased the swelling power of cross-linked starch prepared from maize starch. The characteristics by X-ray diffractometry and scanning electron microscopy of cross-linked resistant starch were not changed by annealing.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.869-882
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• 2021

Sodium chloride (NaCl) replacement with calcium chloride (CaCl₂) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl₂ at 0%, 25%, 50%, 75%, and 100% at 4±2℃ for 20 h. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100℃ and retorting at 121℃, 1.5 kgf/cm² for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl₂ within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl₂ at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.232-244
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• 2023

We investigated the effects of different phosphate replacements on the quality of ground pork products cured with sodium nitrite or radish powder to determine their potential for achieving clean-label pork products. The experimental design was a 2×5 factorial design. For this purpose, the ground meat mixture was assigned into two groups, depending on nitrite source. Each group was mixed with 0.01% sodium nitrite or 0.4% radish powder together with 0.04% starter culture, and then processed depending on phosphate replacement [with or without 0.5% sodium tripolyphosphate; STPP (+), STPP (-), 0.5% oyster shell calcium (OSC), 0.5% citrus fiber (CF), or 0.5% dried plum powder (DPP)]. All samples were cooked, cooled, and stored until analysis within two days. The nitrite source had no effect on all dependent variables of ground pork products. However, in phosphate replacement treatments, the STPP (+) and OSC treatments had a higher cooking yield than the STPP (-), CF, or DPP treatments. OSC treatment was more effective for lowering total fluid separation compared to STPP (-), CF, or DPP treatments, but had a higher percentage than STPP (+). The STPP (+) treatment did not differ from the OSC or CF treatments for CIE L^* and CIE a^*. Moreover, no differences were observed in nitrosyl hemochrome content, lipid oxidation, hardness, gumminess, and chewiness between the OSC and STPP (+) treatments. In conclusion, among the phosphate replacements, OSC addition was the most suitable to provide clean-label pork products cured with radish powder as a synthetic nitrite replacer.

• Journal of Veterinary Science
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• v.23 no.1
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• pp.1.1-1.11
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• 2022

Background: The poor bioadhesion capacity of tilmicosin resulting in treatment failure for Staphylococcus aureus small colony variants (SASCVs) mastitis. Objectives: This study aimed to increase the bioadhesion capacity of tilmicosin for the SASCVs strain and improve the antibacterial effect of tilmicosin against cow mastitis caused by the SASCVs strain. Methods: Tilmicosin-loaded chitosan oligosaccharide (COS)-sodium carboxymethyl cellulose (CMC) composite nanogels were formulated by an electrostatic interaction between COS (positive charge) and CMC (negative charge) using sodium tripolyphosphate (TPP) (ionic crosslinkers). The formation mechanism, structural characteristics, bioadhesion, and antibacterial activity of tilmicosin composite nanogels were studied systematically. Results: The optimized formulation was comprised of 50 mg/mL (COS), 32 mg/mL (CMC), and 0.25 mg/mL (TPP). The size, encapsulation efficiency, loading capacity, polydispersity index, and zeta potential of the optimized tilmicosin composite nanogels were 357.4 ± 2.6 nm, 65.4 ± 0.4%, 21.9 ± 0.4%, 0.11 ± 0.01, and -37.1 ± 0.4 mV, respectively; the sedimentation rate was one. Scanning electron microscopy showed that tilmicosin might be incorporated in nano-sized crosslinked polymeric networks. Moreover, adhesive studies suggested that tilmicosin composite nanogels could enhance the bioadhesion capacity of tilmicosin for the SASCVs strain. The inhibition zone of native tilmicosin, tilmicosin standard, and tilmicosin composite nanogels were 2.13 ± 0.07, 3.35 ± 0.11, and 1.46 ± 0.04 cm, respectively. The minimum inhibitory concentration of native tilmicosin, tilmicosin standard, and tilmicosin composite nanogels against the SASCVs strain were 2, 1, and 1 ㎍/mL, respectively. The in vitro time-killing curves showed that the tilmicosin composite nanogels increased the antibacterial activity against the SASCVs strain. Conclusions: This study provides a potential strategy for developing tilmicosin composite nanogels to treat cow mastitis caused by the SASCVs strain.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.225-231
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• 2015

Fish sarcoplasmic protein (SP) obtaining from lyophilization was evaluated its effect on the qualities of the no-fat chicken sausages in the presence of microbial transglutaminase (MTG) as compared to sodium tripolyphosphate (STPP). The cooking yields of all sausage samples were not different. Expressible moisture (EM) of sausage samples was reduced by adding fish SP, while the lowest EM values were observed in sausage samples containing STPP. The pH values of sausage samples were increased with the addition of fish SP and STPP. Proximate analysis revealed that the moisture, fat, and protein contents of all samples were not different (p>0.05). Textural properties (TP), measured by texture profile analysis, showed that hardness of no-fat sausages increased upon adding fish SP. However, the highest TP values were found in sausage samples with STPP. The redness values were reduced in sausage samples with STPP, while other color values were not affected by STPP. Sensory evaluation revealed that sausages with fish SP were accepted at the higher level than that of control. However, sausage samples with STPP showed highest TP and acceptability. Thus, partial substitution of STPP by SP would be possible to reduce phosphate level in the chicken sausages.