• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.06a
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• pp.57-64
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• 2000

• 축산식품과학과 산업
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• v.9 no.2
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• pp.23-25
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• 2020

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.11a
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• pp.121-121
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• 2000

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.06a
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• pp.100-100
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• 2000

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.06a
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• pp.101-101
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• 2000

• Food Science of Animal Resources
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• v.31 no.4
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• pp.543-550
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• 2011

Various concentrations of whey protein isolate (WPI), such as 0.1, 0.5, 1.0, 2.5, and 5.0%(w/v), containing 1.0%(w/v) eugenol were prepared by high speed homogenization to formulate nanoemulsions (NEs) and to investigate their antimicrobial activity. The results showed that particle size decreased according to increases in WPI concentration. Similarly, the ${\zeta}$-potential value was reduced to a negative charge when using WPI concentrations >0.1%(w/v). In contrast, no significant differences in particle size were observed during 1 mon of storage, except for the 0.1%(w/v) WPI NE. The ${\zeta}$-potential value depended on the increase in WPI concentration and storage duration, except for NE1 and NE5, suggesting that a low or high concentration of emulsifier was not effective for maintaining the droplet form of the eugenol NE. The results of an antibacterial effect investigation indicated that the growth of Escherichia coli was inhibited based on an increase in eugenol concentration in all NE formulations. Moreover, a membrane permeability study showed that total leakage content increased according to incubation time.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.910-917
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• 2010

Makgeolli lees is a jigaemi by product produced by makgeolli brew processing. Jigaemi has high fiber content and therefore can potentially be used in the development of foods rich in dietary fiber. The effects of makgeolli lees fibers on the composition and physico-chemical properties of chicken emulsion systems were studied. The moisture and ash contents, yellowness, and viscosity of chicken meat emulsion systems with makgeolli lees fiber were all higher than those of control. Moreover, chicken batters supplemented with makgeolli lees fiber were characterized by lower cooking loss and better emulsion stability. Chicken emulsion systems with makgeolli lees fiber also had improved emulsion stability and emulsion viscosity, and the best results were obtained with meat batter containing 2% makgeolli lees fiber.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.261-273
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• 2021

Leuconostoc mesenteroides H40 (H40) was isolated from kimchi, and its probiotic properties and neuroprotective effect was evaluated in oxidatively stressed SH-SY5Y cells. H40 was stable in artificial gastric conditions and can be attached in HT-29 cells. In addition, H40 did not produce β-glucuronidase and showed resistant to several antibiotics. The conditioned medium (CM) was made using HT-29 cells refined with heat-killed probiotics (Probiotics-CM) and heated yogurts (Y-CM) to investigate the neuroprotective effect. Treatment with H40-CM not only increased cell viability but also significantly improved brain derived neurotropic factor (BDNF) expression and reduced the Bax/Bcl-2 ratio in oxidatively stress-induced SH-SY5Y cells. Besides, probiotic Y-CM significantly increased BDNF mRNA expression and decreased Bax/Bcl-2 ratio. The physicochemical properties of probiotic yogurt with H40 was not significantly different from the control yogurt. The viable cell counts of lactic acid bacteria in control and probiotic yogurt with H40 was 8.66 Log CFU/mL and 8.96 Log CFU/mL, respectively. Therefore, these results indicate that H40 can be used as prophylactic functional dairy food having neuroprotective effects.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.467-485
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• 2022

Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life. Nevertheless, supercooled objects are in a thermodynamically unstable state, and nucleation can occur spontaneously. To achieve supercooling storage, slow cooling and insulation are essential. Hence, a stepwise algorithm for the supercooling storage of pork loins was designed and validated in this study. Pork loins were stored at 3℃, -18℃, and -3℃ (freezing), and supercooled for 16 days. All samples remained in a supercooled state and were unfrozen at the end of storage. Supercooled pork loins were superior in terms of drip loss, cooking loss, and water-holding capacity compared to frozen samples. Additionally, supercooling treatment prevented discoloration, increase of volatile basic nitrogen, and microbial growth. Thus, supercooling of pork loin was achieved using a stepwise program and was effective to maintain meat quality.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.411-425
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• 2022

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%-50%) and drying time (0-580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, our data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.