• Food Science and Biotechnology
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• v.14 no.5
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• pp.645-650
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• 2005

To reduce ammonia-like odor in chondroitin sulfate, longnose skate (Rasa rhina) cartilage was processed by washing, autoclaving, and alkali pretreatments. Content of total volatile basic nitrogen (TVB-N), index of ammonia-like odor, of raw skate cartilage without pretreatment was 254 mg/100 g, whereas those of skate cartilage pretreated with washing and autoclaving increased to 630 and 636 mg/100 g, respectively. TVB-N of skate cartilage pretreated with sodium hydroxide sharply decreased to 15 mg/l00 g at optimal condition of 0.12 M and 3.6 volume of NaOH, as determined by surface response methodology of central composite design for optimization. Alkali pretreatment resulted in 97.6% deodorizing. Washing and autoclaving pretreatments had almost no effect on the yield of chondroitin sulfate (approximately 30%), whereas decreased to 16.0% after alkali pretreatment, showing chondroitin sulfate of skate cartilage as chondroitin sulfate C.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1337-1342
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• 2004

To improve the quality of Gulbi, 10% garlic juice (GJ), 10% onion juice (OJ), and 10% garlic and onion juice mixture (GOJ) were added to the brine solution as a wet-salting method. The changes of total volatile basic nitrogen (TVB-N) and trimethyl amine (TMA) production, thiobarbituric acid reactive substance (TBARS) value, and total microbial numbers in Gulbi were analyzed during storage at room temperature for 12 days. The group treated with 10% GOJ showed the lowest values of 88.2 mg/l00 g in TVB-N, 14.13 mg/l00 g in TMA, and 3.1 $\mu$mol/kg in TBARS. The fatty acid profile of Gulbi was analyzed on 5, 15, and 30 days to investigate the effect of GOJ treatment. The group treated with GOJ showed higher C22:6 (9.91%) and C20:5 (4.25%) contents than control (7.37% and 3.71%, respectively), but had lower C18:1 (24.44%) content. The saturated fatty acid content in Gulbi was 32∼35% and the C16:0 (21∼23%) was predominant in it. Oleic acid was major unsaturated fatty acid in Gulbi. The contents of polyunsaturated fatty acids (C18:3, C20:5, C22:6) were decreased after 30 days but increased the saturated fatty acid (C16:0) and monoenes (C16:1 and C18:1). The Gulbi treated with GOJ by brine salting method showed higher DHA and EPA (9.91% and 4.25%, respectively) contents than the control group.

• Journal of the Korean Home Economics Association
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• v.19 no.1
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• pp.39-45
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• 1981

The fishes that are mostly used in our homes such as Pacific Mackeral, hair Tail and Alaska Pollack were devided into Freezing group, Refrigerating group and Room temperature group according to storage temperature. TVB-N, TMA-N, TMA-O and pp.H. were measured in natural state, after water washing and 3% NaCl-water washing. The results are as follows: 1. Regardless of the kinds of fishes, TVB-N in room temperature showed that rottenness first appeared after 5~8 hours in raw state, 6~12 hours in water washing, and 8~12 hours in 3% NaCl-water washing. 2. Regardless of freezing and refrigeration, Pacific Mackeral became rotten after 14 days in raw state, 14~17 days in water washing and 17 days in 3% NaCl water washing. Alaska Pollack and Hair Tail showed rottenness after 8 days in raw state, 11 days in water and 3% NaCl water washing. 3. Even in hot summer days, freshness could be preserved for 10 days if fishes were freezed ($-20^{\circ}C$) or refrigerated (4~$8^{\circ}C$) after bowel excluded, washed in NaCl water and enveloped in poly-ethylene bag.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.114-121
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• 2016

This study was performed to improve the techniques used for tenderizing red meat as elderly food. Beef meat was immersed in liposome encapsulated enzyme solution and the effect of protease encapsulation on the beef properties was analyzed. The protease encapsulation properties were analyzed according to the size distribution and enzymatic activity. After enzyme reaction on the beef, the chemical properties of the meat such as pH, water holding capacity, shear rate, lipid oxidation and total volatile basic nitrogen (TVB-N) were analyzed. The pH of the beef increased during the reaction and coating protease (CP) was higher than non-coating protease (NCP). Total color differences were increased remarkably after 36 h and generally, the difference in CP was relatively lower than in NCP. WHC was significantly decreased within 24 h, and no effect from the protease coating was observed. Protease activity was significantly increased within 48 h and no differences in the enzyme coating were observed. The TVB-N value of NCP was increased within 24 h while CP was sustained for up to 36 h. The TVB-N value of protease treated meat increased after 36 h and no effect from the protease coating was detected. Consequently, liposome encapsulated protease was found to have similar properties as non-coated protease. Application of liposome seems to be an interesting option for injecting various functional materials without changing the properties of meat.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.701-714
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• 2021

In this study, the microbial community succession and the protein hydrolysis of donkey meat during refrigerated (4℃) storage were investigated. 16S rDNA sequencing method was used to analyze the bacteria community structure and succession in the level of genome. Meanwhile, the volatile base nitrogen (TVB-N) was measured to evaluate the degradation level of protein. After sorting out the sequencing results, 1,274,604 clean data were obtained, which were clustered into 2,064 into operational taxonomic units (OTUs), annotated to 32 phyla and 527 genus. With the prolonging of storage time, the composition of microorganism changed greatly. At the same time, the diversity and richness of microorganism decreased and then increased. During the whole storage period, Proteobacteria was the dominant phyla, and the Photobacterium, Pseudompnas, and Acinetobacter were the dominant genus. According to correlation analysis, it was found that the abundance of these dominant bacteria was significantly positively correlated with the variation of TVB-N. And Pseudomonas might play an important role in the production of TVB-N during refrigerated storage of donkey meat. The predicted metabolic pathways, based on PICRUSt analysis, indicated that amino metabolism in refrigerated donkey meat was the main metabolic pathways. This study provides insight into the process involved in refrigerated donkey meat spoilage, which provides a foundation for the development of antibacterial preservative for donkey meat.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.7
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• pp.960-964
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• 2010

Water-cooked salted ducks were tray-packaged and stored under refrigeration ($4{\pm}1^{\circ}C$) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), sensory and microbiological analysis were determined at 0, 2, 4, 6, 8, 9 and 10 days of storage. pH value and TVB-N (mg N/100 g) varied from $6.47{\pm}0.16$ to $6.69{\pm}0.10$ and from $5.90{\pm}0.93$ to $13.42{\pm}2.46$, respectively. Sensory results indicated that ducks were unacceptable at the 10th day of storage. The predominant spoilage bacteria at the end of the shelf-life were Brochothrix thermosphacta, lactic acid bacteria (LAB) and minor components were Enterobacteriaceae, members of Micrococci, yeasts and moulds. Pseudomonads were also detected. Both total bacteria and the various spoilage ones, overall, increased from the initial sampling to the final day.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1170-1182
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• 2023

The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO₂ (CHT) and chitosan+TiO₂+rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4℃). Fish fillets were randomly divided into four groups and subjected to treatments (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO₂+30% O₂+30% N₂) and stored at 4℃ for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were not significant. The highest mean pH value was determined in the control group. As the storage time increased, the thiobarbituric acid reactive substances value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The total volatile basic nitrogen (TVB-N) level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application×storage period interaction had a significant effect on all color parameters (p<0.01). At the end of storage, the highest CIE L* was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.735-739
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• 2019

The purpose of this study was to measure pH, trimethylamine (TMA), and total volatile basic nitrogen (TVB-N) as indicators of freshness during largehead hairtail Trichiurus lepturus storage, and to compare these indicators with those obtained by the sensory evaluation of quality index method (QIM) sensory evaluation. Largehead hairtail samples were stored at 4℃ and evaluated every 3 days until decay. The QIM sensory evaluation indicated scores of 0, 8.9, and 20 on storage days 0, 6, and 20, respectively. By day 15, the samples were completely decayed. The pH slowly increased during the storage period, reaching a maximum of 7.4. In the day 6, TMA and TVB-N contents were 2.97 and 15.57 mg/100 g, respectively. Thus, at 4℃, the largehead hairtail starts to decay after 6 days and, after 9 days, cannot be consumed safely

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.4
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• pp.349-357
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• 2019

The effect of entrapping isothiocyanates extracted from horseradish root by microencapsulation on the shelf life of Myeongran jeotgal was evaluated. The total viable cell count of Myeongran jeotgal reached $10^7CFU/g$ (initial decomposition level) on days 43 and 45 of treatment with 1.0% and 2.0% microcapsules (4.0 mg/mL), respectively, compared with day 21 of storage at $5^{\circ}C$ as the control treatment. The proteolytic bacterial counts of Myeongran jeotgal treated with 1.0% and 2.0% microcapsules were $2.0{\times}10^5$ and $9.5{\times}10^4CFU/g$, respectively, with 2 and 3 log reductions compared with the control count ($1.1{\times}10^7CFU/g$) on day 33 of storage at $5^{\circ}C$. The total volatile basic nitrogen (TVB-N) level reached 30.0 mg% (initial decomposition level) on days 47 and 48 of treatment with 1.0% and 2.0% microcapsules, respectively, compared with day 33 of storage at $5^{\circ}C$ as the control. Based on the sensory evaluation, the freshness of Myeongran jeotgal treated with 1.0% microcapsules was best compared with the other treatments. Based on the total viable cell count, TVB-N and sensory evaluation, the shelf life of Myeongran jeotgal treated with 1.0% microcapsules was extended by 22, 16 and 15 days, respectively, compared with the control at $5^{\circ}C$.

• Fisheries and Aquatic Sciences
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• v.25 no.5
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• pp.276-286
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• 2022

This study is focused on the effect of phycobiliprotein extraction of Gracilaria on the quality of common carp burgers, and the application of nanoliposomes containing pigment in the improvement of its antimicrobial and antioxidant activity of burgers during refrigerated storage in 18 days. Burgers were incorporated with phycobiliprotein and liposomal phycobiliprotein (2.5% and 5% w/w), and their chemical and microbial changes in terms of pH, peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), total viable counts (TVC), psychrotrophic bacterial counts (PTC), and sensory characteristics were evaluated. Results presented a nanoliposome size of about 515.5 nm with capable encapsulation efficiency (83.98%). Our results showed non-encapsulated phycobiliprotein could delay the deterioration of common carp burgers, as a reduction in PV, TBA, and TVB-N, TVC, and PTC values in burgers treated with free and nano encapsulated phycobiliprotein. Moreover, the potential of phycobiliprotein was improved when it was encapsulated into chitosan coated liposomes. Burgers treated with 5% nanoliposomes displayed the lowest amount of lipid oxidation and microbial deterioration in comparison to others during storage. According to chemical, microbial and sensory evaluation, the shelf life of common carp burgers was increased in samples treated with encapsulated phycobiliprotein at 2.5% and 5%, as compared to the control (p ≤ 0.05).