• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1112-1117
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• 2012

In this study, the effects of a rice diet and bread diet on plasma triglyceride, insulin and ghrelin levels during low-intensity endurance exercise and recovery were investigated. Ten male students randomly received 2 different treatments: the rice diet and bread diet. On the first day, the participants performed 2 hours of treadmill running with 6% uphill at 50% $VO_{2max}$ after breakfast and then each consumed lunch and dinner. Blood samples were drawn 120 min before exercise and, right before exercise and, 60 min and 120 min after the start of exercise. On the second day, blood samples were drawn prior to breakfast, immediately after breakfast and, 60 min, 120 min, and 180 min after breakfast with no exercise treatment. Plasma triglyceride, ghrelin, glucose, and insulin levels were not significantly different between the two treatment groups on the first day. In addition, there was no difference in the carbohydrate and fat oxidation rate between the two treatments groups. However, plasma triglyceride levels in subjects that received the rice diet were significantly reduced by 14% when compared to subjects that received the bread diet at 180 min after consuming the breakfast diet on the second day. Ghrelin levels were significantly higher for subjects that received the rice diet than subjects that were given the bread diet. However, insulin in participants that consumed the rice diet was significantly lower than those that received the bread diet at 60 min and 120 min after consumption of the breakfast diet on the second day. Glucose levels in the subjects that were given the rice diet were significantly reduced by 10.3% when compared with participants that received the bread diet at 60 min. Therefore, the results of the study showed that a rice diet may be more effective in preventing cardiovascular diseases than a bread diet when combined with exercise.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.16-21
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• 2007

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

• 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).

• Journal of Animal Science and Technology
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• v.58 no.6
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• pp.23.1-23.17
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• 2016

Background: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared. Methods: Twenty Boer bucks (9-10 months old, body weight of $36.9{\pm}0.725kg$) were slaughtered and the carcasses were subjected to chill storage ($4{\pm}0.5^{\circ}C$). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem. Results: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P <0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P< 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage. Conclusion: The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.629-636
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• 2008

This study was carried out to compare the quality of beef from outdoor-reared before finishing and indoor-reared Hanwoo. Among the experimental animals, $28{\pm}4$ mon-aged Hanwoo cows (n=5) were outdoor-reared for 7 mon (April-November) and then indoor-reared for 6 mono The 6 mon-aged Hanwoo steers (n=10) were indoor-reared for 24 mono The M. longissimus from all animals were stored at $4{\pm}0.2^{\circ}C$ for 7 days. Carcasses from outdoor-reared cattle before finishing were lighter, firmer, maturer, and leaner than indoor-reared (p<0.05). The beef from outdoor-reared cattle had lower crude fat and n-6 PUFA contents, n-6/n-3 ratio, and higher n-3 PUFA and SFA contents than indoor-reared (p<0.05). The pH and water-holding capacity were lower in beef from outdoor-reared cattle than in indoor-reared (p<0.05). The aroma pattern by electronic nose was discriminately different between beef from outdoor-reared and indoor-reared cattle. During storage, beef from outdoor-reared cattle showed lower lipid and myoglobin oxidation stabilities, and a darker and less red color than indoor-reared.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.71-77
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• 2005

This study was carry out to investigate the quality characteristics of Korean native black ground pork compared with modern genotype ground pork during refrigerated storage. Korean native black pig and modern genotype pig were slaughtered at 75 kg and 105 kg of live weight, and for 240 days and 210 days of feeding periods, respectively. The ground lean pork (M. semimembranosus) was stored for 9 days at 4℃. The crude fat and crude protein contents were significantly (p<0.05) higher in Korean native black pork. The pH value after 5 days of storage was significantly (p<0.05) lower in Korean native black pork than in modern genotype pork. WHC of Korean native black pork was significantly (p<0.05) higher than that of modern genotype pork over time. The Korean native black pork maintained black reddish color because it had lower CIE L/sup */ value and higher CIE a/sup */ value than the modern genotype pork. CIE L/sup */, b/sup */, C/sup */ and h/sup O/ values decreased as storage time increased. TBARS (thiobarbituric acid reactive substance), POV (peroxide value) and FOX (ferrous oxidation xylenol orange) tended to increase as storage time increased in all of the groups, in particular, those values increased more rapidly in Korean native black pork. Total saturated fatty acid and stearic acid contents had significantly higher in Korean native black pork (p<0.05).

• Korean Journal of Poultry Science
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• v.20 no.3
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• pp.115-123
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• 1993

Mechanically deboned chicken meat(MDCM ) from necks and backs was blended with 0.1% oleoresin rosemary, 0.1% oleoresin sage and 0.05% rosemary combined with 0.05% sage to evaluate retardation of oxidative rancidity during storage at$3^{\circ}C$ and $-25^{\circ}C$, respectively. 1. Moisture content of MDCM was 66.3%. protein 17.6%, fat 15.0% and ash 1.10%. Several types of bone particles such as angular and needle like shape in MDCM were observed by light microscope. 2. Lipid oxidation of MDCM started to increase after 2 day and increase rapidly after 6 day of storage at $3^{\circ}C$. Oleoresin sage and rosemary apparently retarded oxidative rancidity of MDCM during refrigerated and frozen storage, TBA and total carbonyl values demonstrated that sage was more effective antioxidant than rosemary, and sage /rosemary combination was the most effective antioxidant among them. 3. The oxidative rancidity of MDCM apparently accelerated after 50 days of storage at $-25^{\circ}C$. The addition of oleoresin sage and rosemary inhibited oxidizing changes stored for 100 days at -$25^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.802-810
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• 2018

This study estimated the effect of drone pupa meal (DPM) added as replacement of sodium nitrite (SN) and vitamin C (VC) on physico-chemical quality characteristics of emulsion-type sausages. Samples were prepared either with 150 ppm SN+200 ppm VC (control); 75 ppm SN+100 ppm VC+6.015% DPM (T1); or 12.03% DPM (T2) and then stored at $4^{\circ}C$ for 30 days. The pH value decreased (p<0.05) with increase in the levels of DPM. Moisture and protein content decreased (p<0.05) but fat and ash content increased (p<0.05) with higher levels of DPM. T1 and T2 had higher (p<0.05) saturated fatty acids content and lower (p<0.05) unsaturated and polyunsaturated fatty acids content compared to the control. Lower (p<0.05) $L^*$ and $a^*$ values and higher (p<0.05) $b^*$ and $h^{\circ}$ values were exhibited in the T1 and T2 than in the control; and $C^*$ value was the lowest (p<0.05) in T2. The TBARS content was the highest (p<0.05) in T2, especially, 2 times higher (p<0.05) than in the control. T1 and T2 had harder (p<0.05) texture compared to the control. These findings suggest that the DPM has no replacement effects against SN and VC in emulsion-type sausage, but it has negative effects on color, lipid oxidation stability, and texture.

• Journal of Applied Biological Chemistry
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• v.65 no.3
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• pp.189-194
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• 2022

In this study, a sesame meal was used in order to analyze the proximate composition and mineral contents. The sesame seed meal, pressed from roasted Sesame seed, contains various polyphenols. The defatted sesame meal was extracted using 70% ethanol, and its antioxidant activity and antidiabetic effects were evaluated. Proximate composition of sesame meal was showed that moisture 6.51%, carbohydrate 16.22%, crud protein 46.30%, ash 9.88%, crude fat 21.09%. Mineral contents were K 1128.08 mg/100 g, Ca 1356.27 mg/100 g, Fe 12.29 mg/100 g, P 2022.14 mg/100 g, Cu 2.08 mg/100 g, Mg 643.40 mg/100 g, Na 7.29 mg/100 g. The results showed the sesame meal of 70% ethanol extract had higher polyphenol content (184.98 mg GAE/g) and flavonoid content (27.63 mg QE/g). The 2,2-diphenyl-1-picrylhydra-zyl and 2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid radical scavenging activities of defatted sesame meal (IC₅₀ ) were 891.84 and 340.09 ㎍/mL. According to the test results, the defatted sesame meal extracted using 70% ethanol had significant antioxidant activity and inhibitory ability to diabetes-related enzymes, indicating that it has good potential as a functional food or nutritional food for prevention and treatment of oxidation.

• Animal Bioscience
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• v.37 no.3
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• pp.522-535
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• 2024

Objective: Transition period is considered from 3 weeks prepartum to 3 weeks postpartum, characterized with dramatic events (endocrine, metabolic, and physiological) leading to occurrence of production diseases (negative energy balance/ketosis, milk fever etc). The objectives of our study were to analyze the periodic concentration of serum beta-hydroxy butyric acid (BHBA), glucose and oxidative markers along with identification, and validation of the putative markers of negative energy balance in buffaloes using in-silico and quantitative real time-polymerase chain reaction (qRT-PCR) assay. Methods: Out of 20 potential markers of ketosis identified by in-silico analysis, two were selected and analyzed by qRT-PCR technique (upregulated; acetyl serotonin o-methyl transferase like and down regulated; guanylate cyclase activator 1B). Additional two sets of genes (carnitine palmotyl transferase A; upregulated and Insulin growth factor; downregulated) that have a role of hepatic fatty acid oxidation to maintain energy demands via gluconeogenesis were also validated. Extracted cDNA (complementary deoxyribonucleic acid) from the blood of the buffaloes were used for validation of selected genes via qRTPCR. Concentrations of BHBA, glucose and oxidative stress markers were identified with their respective optimized protocols. Results: The analysis of qRT-PCR gave similar trends as shown by in-silico analysis throughout the transition period. Significant changes (p<0.05) in the levels of BHBA, glucose and oxidative stress markers throughout this period were observed. This study provides validation from in-silico and qRT-PCR assays for potential markers to be used for earliest diagnosis of negative energy balance in buffaloes. Conclusion: Apart from conventional diagnostic methods, this study improves the understanding of putative biomarkers at the molecular level which helps to unfold their role in normal immune function, fat synthesis/metabolism and oxidative stress pathways. Therefore, provides an opportunity to discover more accurate and sensitive diagnostic aids.