• Title/Summary/Keyword: fermented pork

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Quality Characteristics of Aerobic Packed Pork during Storage after Fermentation with Soy Sauce, Red Pepper and Soybean Paste Seasonings (간장, 고추장 및 된장 양념으로 발효시킨 함기포장 돈육의 저장기간 동안 품질 특성)

  • Jin, S.K.;Kim, I.S.;Hah, K.H.;Lyou, H.J.;Park, K.H.;Lee, J.R.
    • Journal of Animal Science and Technology
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    • v.47 no.4
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    • pp.679-690
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    • 2005
  • This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

  • Ju, Min-Gu;Kim, Ji-Han;Jang, Hyun-Joo;Yeon, Su-Jung;Hong, Go-En;Park, Woojoon;Seo, Han Geuk;Lee, Chi-Ho
    • Food Science of Animal Resources
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    • v.36 no.6
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    • pp.729-736
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    • 2016
  • This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash con-tents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity ($a_w$) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) w value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.

A Study on Livestock Products Preference and Purchasing Behaviors (축산물의 선호도와 구매행태에 관한 연구)

  • Kim, Seok-Eun
    • Korean Journal of Human Ecology
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    • v.15 no.3
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    • pp.501-512
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    • 2006
  • This study was carried out in order to analyze consumers' attitudes of purchasing livestock products. Data were gathered through questionnaires from a total of 628 consumers throughout November to December, 2005. The results obtained were as follows: 1. The most favorite meat of consumers was pork(43.6%). However, there were highly significant differences among socio-economic status (SES) of consumers (p<0.001). 2. Among milk and meat products, including fermented foods, city milk was the most favorite of consumers (39.7%) and the next was ham & sausage (34.1 %). 3. A majority of consumers preferred domestic livestock products (85.0%) to imports (6.5%). 4. Some of the most important factors in purchasing animal products included price (38.0%), safety (37.0%) and brand (13.4%). Significant differences were found among age groups, education levels, and jobs. 5. A majority of consumers purchased their livestock products at big shopping malls (54.7%), super markets (11.0%), and so on.

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Effects of Wet Feeding of Diets with or without Food Waste on Growth Performance and Carcass Characteristics in Finishing Pigs

  • Moon, J.S.;Kwon, I.K.;Chae, B.J.
    • Asian-Australasian Journal of Animal Sciences
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    • v.17 no.4
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    • pp.504-510
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    • 2004
  • Two experiments were conducted. In expt. 1, a total of fifty-four pigs (L$\times$Y$\times$D, 56.14$\pm$1.7 kg) were used for a feeding trial to determine the effect of wet feeding of a commercial-type diet without food waste (FW). Treatments were dry (Control), wet (WF) and wet+dry feeding (WDF). For wet feeding, the diet was mixed with water at a ratio of 1:2.5 (feed:water). A wet feed was given during the whole experimental period for the WF group, but the dry feed was given during the finisher period for the WDF group. In expt. 2, a total of fifty-four pigs(L$\times$Y$\times$D, 55.7$\pm$1.8 kg) were used for a feeding trial to determine the effect of wet feeding of FW. Treatments were a commercial-type dry (Control), wet fermented food waste (WFFW) and WFFW+dry feeding (WFFW+DF). For wet feeding of fermented food waste, however, some ingredients (concentrate) were added to make nutrient contents comparable to the control diet. The FW collected was ground ($\leq$5 mm), heated with a steam jacket (140$\pm$3$^{\circ}C$) and fermented with probiotics for one day in a steel container at 30-40$^{\circ}C$. For the WFFW group, the wet feed was given during the whole experimental period, but a dry feed was given during finisher period for the WFFW+DF group. In expt. 1, during the grower period, pigs fed wet feed showed higher average daily gain (ADG) and feed conversion ratio (FCR) than those fed only dry feed (p<0.05). During the finisher period, pigs in the WDF group showed better ADG and FCR than the control group. During the entire experimental period, pigs in the WDF group grew faster (p<0.05) than those in the control group, and the same trend was found in FCR. Also, dressing percentage, backfat thickness, lean %, and pork color were not affected by the wet feeding of diets in this study. In expt. 2, during the grower period, pigs fed diets containing FW showed lower (p<0.05) ADG than those fed the control diet. But FCR was better (p<0.05) in pigs fed FW than in the control group. During the finisher period, pigs in the WFFW+DF group grew faster (p<0.05) than those in the control and WFFW groups. During the entire experimental period, pigs fed the control diet showed better ADG (p<0.05) than those fed FW, but feed intake and FCR were vice versa. Dressing percentage was lower (p<0.05) in the WFFW than in the control group, but backfat was thinner in the WFFW group than in the control group. In summary, it can be concluded that wet feeding of formula feed can improve daily gain, however, feeding fermented wet food waste may reduce daily gain of finishing pigs, even though it was fermented and the nutrient was fortified with concentrates. In addition, dry feeding of a formula feed during the finishing period can improve daily gain in pigs fed a wet feed with or without food waste during the grower period.

Effects of Dietary Fermented Persimmon Diet on the Meat Quality of Fattening Pigs

  • Chu, Gyo-Moon;Kang, Suk-Nam;Nam, Jung-Man;Kim, Hoi-Yun;Ha, Ji-Hee;Ibrahim, Rashid Ismael Hag;Park, Jae-Hong;Kim, Il-Suk;Song, Young-Min
    • Food Science of Animal Resources
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    • v.32 no.5
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    • pp.604-611
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    • 2012
  • The purpose of this study was to explore the effect of fermented persimmon diet on the meat quality of fattening pigs. Pigs (75 kg) were grouped and housed as 15 animals per pen and 3 replications per treatment. The basal diet (C) was substituted with 3% (T1), 5% (T2) and 10% (T3) of fermented diet. The 180 pigs were fed experimental diet for 42 d and 10 longissimus dorsi (LD) per treatment were collected when each swine reached 105.6 kg of body weight. The crude fat concentration of LD was lower (p<0.05) in treatments, but the pH value of T3 and the shear force values of T2 and T3 were higher (p<0.05) than those of C. The CIE $L^*$ value (lightness) was significantly (p<0.05) higher in T2 and T3 than C, but the CIE $b^*$ (yellowness) of T2 and T3 was significantly (p<0.05) lower than C. The composition of myristic acid and oleic acid was significantly (p<0.05) higher in treatments than in C, while the composition of palmitic acid and stearic acid of treatments were significantly (p<0.05) lower than C in LD. Sensory evaluation of cooked meat as scores of aroma, taste, juiciness and overall acceptability showed higher (p<0.05) in treatments than in C. In conclusion, the dietary of fermented persimmon diet decreased the crude fat concentration, improved the fatty acids composition (increased composition of unsaturated fatty acid and decreased composition of saturated fatty acid) and improved the sensory evaluation of pork meat from fattening pigs.

Physico-chemical Changes of Pork Prepared by Korean Traditional Sauces During Chilled Aging (한국 전통 양념으로 제조한 돼지고기의 숙성중 물리화학적 변화)

  • Jin, S.K.;Kim, I.S.;Hur, S.J.;Lyou, H.J.;Hah, K.H.;Joo, S.T.;Lee, J.I.
    • Journal of Animal Science and Technology
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    • v.46 no.5
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    • pp.859-870
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    • 2004
  • This study was conducted to investigate physico-chemical changes of pork prepared by Korean traditional 3 types seasoning such as soybean sauce(Tl); garlic sauce(T2); red pepper sauce(T3). The seasoned samples were aged at 0 ${\pm}$ $1^{\circ}C$ for 30 days. The results obtained were as follows; Salinity(%) and saccharinity(%) of sauce were significantly decreased(P<0.05) among the all treatments during aging periods, whereas fermented meats were significantly increased(P<0.05). pH of sauce and fermented meat were tended to increased as aging period. Water-Holding Capacity(WHC) and shear force of fermented meat increased(P<0.05) among the all treatments at 20 days of storage, and decreased after that period. In color, $L^* and b^* value of T3 were lower, while a^*$ value was higher than other treatments during aging period. Volatile Basic Nitrogen(YBN) value of all treatments were increased(P<0.05) after 20 days of storage. YBN value of T3 was significantly higher(P<0.05) compared with other treatments. Thiobarbituric Acid Reactive Substances(TBARS) was rapidly increased until 10 days of storage and somewhat decreased up to 20 days after 10 days in all treatments, it was re-increased after 20th days. T3 showed the highest TBARS among the all treatment groups. Total bacterial and Lactobacilli spp. were significantly increased(P<0.05) in all treatments at 10 days of storage and decreased after that period, however it tended to increased at 30 days of storage. In sensory evaluation, overall acceptability in all treatments were increased after 20 days of storage compared to initial storage and it score was similar thereafter.

Effects of Plant Oils and Minerals for the Inhibition of Lipase Activity of Staphylococcus aureus Isolated from Fermented Pork Meat

  • Cho, Sang-Buem;Chang, Woo-Kyung;Kim, Yun-Jung;Moon, Hyung-In;Joo, Jong-Won;Choi, In-Soo;Seo, Kun-Ho;Kim, Soo-Ki
    • Food Science of Animal Resources
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    • v.30 no.5
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    • pp.764-772
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    • 2010
  • Staphylococcus aureus lipase is regarded as a virulence factor. The response of lipase activity to various factors can provide important insights concerning the prevention of S. aureus during meat fermentation. This study was conducted to evaluate the main effects of nutrients used in culture media, and their combined effects on the inhibition of lipase activity and cell growth of pathogenic S. aureus SK1593 isolated from fermented pork meat. A Plackett-Burman design was used to evaluate the main effects of variables, including olive oil, soybean oil, grapeseed oil, sesame oil, $CuSO_4$, $MgCl_2$, $KNO_3$, $CaCl_2$, and KCl. Significant negative effects on lipase activity were detected with soybean oil, grapeseed oil, $KNO_3$, and $CaCl_2$. Additionally, these nutrients were further selected as variables for the investigation of their combined effect on lipase activity, via response surface methodology. In order to confirm the regression model, a situation that only inhibits lipase activity was simulated. The predicted lipase activity and cell growth of the simulated situation were 14.0 U/mL and $9.6\;{\log}_{10}$ (CFU/mL), respectively, and the estimated value of those in the same medium showed 15.14 U/mL and $9.4\;{\log}_{10}$(CFU/mL) respectively. The lipase activity of the simulated medium was inhibited approximately 5-fold as compared to the basal medium, but no significant differences in cell counts were noted to exist between the basal and simulated media. These results suggest that soybean oil, grapeseed oil, $KNO_3$, and $CaCl_2$ can be used to inhibit the growth of pathogenic S. aureus during the process of meat fermentation.

A Comparative Study of Taste Preference, Food Consumption Frequency, and Nutrition Intake between the Elderly in Their 80's Living in Long Life Regions in Jeollanam-do and a Part of Seoul (전라남도 장수지역 및 서울 일부 지역 거주 80대 노인의 맛 선호도, 식품섭취빈도, 영양 섭취 상태 비교)

  • Chun, Soon-Sil;Yoon, Eunju
    • The Korean Journal of Food And Nutrition
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    • v.29 no.1
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    • pp.115-127
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    • 2016
  • In this study, we compared diet related attributes such as food taste preference, food consumption frequency and nutrition intake between elderly residents in their 80's of areas in Jeollanam-do that are well known for longevity and those of a part of Seoul. Structured in-depth interviews were conducted by trained interviewers on 125 consented subjects (67 Jeonnam and 58 Seoul). Differences of groups were tested using Chi-square tests for nominal or ordinal data and t-tests and ANOVA tests for ratio data. The elderly from Jeonnam tended to sleep longer, express emotion more freely, and interact with others more often than those from Seoul. The elderly tended to prefer sweet or salty tastes, which might be highly related to serious health problems. The most frequently consumed foods were napa cabbage kimchi (2.19 times/day) and multigrain rice (1.99 times/day). Elderly from Jeonnam tended to consume garlic, milk, beans and roasted barley/corn teas less often; whereas, they consumed porridge, dried radish greens, potato, fermented fish, dried fish, pork rib, pork belly, soybean paste soup, soybean paste/Ssamjang, other kimchis, pickled vegetables, snacks, cookies, and green/black teas more often than elderly residents from Seoul. Differences in nutrition intake between the regions were greater than differences between the perceived levels of household economic status. NAR and INQ for folate were lower among elderly from Jeonnam than those from Seoul, while those for protein, vitamin C, niacin, vitamin $B_6$ were higher. The study results indicated that elderly from Jeonnam engaged in a more diverse diet than the elderly from Seoul.

Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality

  • Jung, Jong-Hyun;Shim, Kwan-Seob;Shin, Daekeun
    • Asian-Australasian Journal of Animal Sciences
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    • v.28 no.5
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    • pp.671-676
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    • 2015
  • The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon sausage quality, and the treatments were: i) 45 days of ripening without rosemary, ii) 60 days of ripening without rosemary, iii) 45 days of ripening with 0.05% rosemary, and iv) 60 days of ripening with 0.05% rosemary. Significant differences were observed in both moisture and fat content for ripening durations, with the highest moisture and least fat content observed in salchichon modified sausage (SMS) ripened for 45 days. Ripening duration and rosemary addition appeared to influence water activity ($a_w$) of salchichon sausages. The $a_w$ of SMS ripened for 45 days was 0.80, whereas the other had $a_w$ values <0.80. Lactic acid bacteria were predominant, as Korean traditional fermented red pepper paste was added to sausages; however, the Bacillus cereus population was significantly affected by rosemary powder addition. Chewiness and gumminess decreased significantly due to the addition of rosemary powder compared to SMS without rosemary powder, and both 45 days of ripening and rosemary powder addition influenced the hardness of SMS. In conclusion, ripening duration of SMS for 45 days in the presence of rosemary powder provided superior SMS quality with an economical ripening duration compared to that of ripening with rosemary powder or ripening for 60 days.

Field Application and Acceptance Test on the Meal Service of the Elderly Community Halls in Jeonnam and Gyeongbuk at Agricultural Off-season (전남, 경북지역의 농한기 농촌 노인정 노인급식 적용과 기호도 조사)

  • Kim, Hae-Young;Park, Sang-Young;Kong, Hee-Jung;Kim, Haeng-Ran
    • The Korean Journal of Community Living Science
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    • v.20 no.3
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    • pp.319-330
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    • 2009
  • This study investigated the field application and the acceptance test of the meal service for the elderly (${\ge}$ 65 years) community halls in Jeonnam and Gyeongbuk. The acceptance scores of bean rice and glutinous rice were the highest among the tested cooked rice varieties in Jeonnam and in Gyeongbuk, respectively (P<0.05). The acceptance scores of tofu soybean paste soup and spinach bean paste soup were the highest among different soups, in Jeonnam and Gyeongbuk, respectively. The scores of menu 5 (bean rice, tofu and bean paste soup, pan-fried pork, green laver salad, kimchi, soy milk) and menu 1 (cereal rice, fermented soy bean soup, hard-boiled quail's egg, crown daisy salad, kimchi, mandarin) were the highest in Jeonnam and Gyeongbuk, respectively, in terms of overall acceptance (P<0.05). The average cost of each meal in two provinces was $2012{\pm}323$ won. The amount of leftovers from menu 5 (Bean rice, Tofu and soybean paste soup, Pan-fried pork, Seasoned green laver, Kimchi, Soy milk) was the lowest in Jeonnamin, while the one from menu 2 (rice, leaf beet and soybean paste soup, sated vegetables with potato noodle, hard-boiled potato, kimchi, cherry tomato) was the lowest in Gyeongbuk.

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