• 한국축산식품학회지
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• 제33권6호
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• pp.689-695
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• 2013

This study was conducted to investigate the effects of in vitro human digestion on the antioxidant activity of blueberry leaf extracts (BLE) in emulsion-type sausages (ETS). Leaves from four cultivars of blueberries (Bluecrop, Bluegold, Duke, and Northland) collected from a wild blueberry farm were extracted with 80% ethanol. ETS were prepared with 0.2% BLE. The samples were then passed through an in vitro human digestion system which simulates the composition of the mouth, stomach, and small intestine juice. Only one phenolic compound (chlorogenic acid) was detected in the BLE. Northland BLE had appreciably higher amounts of chlorogenic acid than that of other BLE, both before and after in vitro human digestion. Antioxidant activity of any BLE was not influenced by in vitro human digestion, whereas the antioxidant activity of chlorogenic acid standard increased in response to in vitro human digestion in both 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and ferric-reducing ability of plasma (FRAP). In the present study, the antioxidant activities of the BLE were not strongly influenced by in vitro human digestion, and the antioxidant activity depended on the chlorogenic acid content of ETS. Thus, compounds from blueberry leaves may have important applications in the future as natural antioxidants for meat products.

• Asian-Australasian Journal of Animal Sciences
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• 제29권5호
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• pp.702-708
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• 2016

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

• Asian-Australasian Journal of Animal Sciences
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• 제31권4호
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• pp.576-584
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• 2018

Objective: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher $a^*$, $C^*$, and lower $h^{\circ}$) and darker (lower $L^*$) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

• 한국식품과학회지
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• 제25권4호
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• pp.327-333
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• 1993

정어리 냉동고기풀의 최적 가공조건은 원료 정어리를 알칼리 염수수세한 후 정어리 육에 대해 분리 대두단백질 : 물 : 정제 정어리유(1:5:2.6)로 만든 유화커드를 20%, 솔비톨 4%, 설탕 4%, 중합인산염 0.2% 및 항산화제로서 에리소르빈산나트륨을 0.1% 첨가하여 고기갈이한 후 $-35^{\circ}C$에서 급속동결시켜 carbon box로 포장하여 동결저장한 제품이 가장 좋았다. 본 제품의 수분함량은 73.3%, 조단백질 15.0%, 조지방은 6.9%였으며, 생균수는 $1.6{\sim}1.8{\times}10^4/g$으로 동결저장 중 변화는 거의 없었다. 제품의 주요 구성지방산은 16:0, 16:1, 18:1, 20:5 및 22:6 등으로 고도 불포화지방산이 47.7% 함유되어 있었다. 동결저장 중 120일 동안 제품의 물성, 지질산화 및 지방산의 변화 등을 측정한 결과, 유화커드와 에리소르빈산나트륨을 첨가함으로서 동결저장 중 단백질 변성, 지질의 산화 및 변색을 효율적으로 억제시킬 수 있었으며, 품질이 안정하게 유지되었다. 한편, 본 시제품과 명태 냉동고기풀을 혼합하여 가공한 어묵의 품질을 측정한 결과, 어묵의 품질에 큰 저하됨이 없이 명태 고기풀을 본 정어리 고기풀로 40%까지 대체할 수 있었으며 어육의 풍미를 갖는 연제품을 가공할 수 있다는 결론을 얻었다.

• 한국축산식품학회지
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• 제35권6호
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• pp.783-792
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• 2015

Abstract This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batters and cooked frankfurters, the addition of glasswort hydrate decreased the redness and increased the yellowness in comparison with frankfurters without glasswort hydrate. The reduction in salt and fat content significantly increased cooking loss and decreased hardness, tenderness and juiciness (p<0.05). Glasswort hydrate containing non-meat ingredient improved cooking loss, water holding capacity, emulsion stability, hardness, and viscosity of reduced-salt, reduced-fat frankfurters. The GM treatment had the highest myofibiliar protein solubility among all treatments, which was associated with emulsion stability and viscosity. The GC treatment had higher values for all texture parameters than the control. In the sensory evaluation, the addition of glasswort hydrate with non-meat ingredient improved tenderness and juiciness of reduced-salt, reduced-fat frankfurters. GM, GC, and GI treatments improved not only the physicochemical properties but also the sensory characteristics of reduced-salt, reduced-fat frankfurters. The results indicated that the use of glasswort hydrate containing non-meat ingredient was improved the quality characteristics of reduced-salt, reduced-fat frankfurters.

• 한국축산식품학회지
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• 제29권2호
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• pp.220-228
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• 2009

기계발골 계육에 4종의 염지제(소금, 인산염, 아스코르빈산, 아질산염)을 각각 첨가, 혼합한 예비혼합된 기계발골 계육의 가공 및 저장 특성을 살펴보았다. 가공특성에서 소금의 첨가는 기계발골 계육의 보수력과 유화안정성을 향상시켰으며, 인산염의 첨가는 pH와 보수력을 증가시키는 효과가 나타났다. 아스코르빈산과 아질산염의 첨가는 기계발골 계육의 가공특성에서 pH, 보수력 및 색도에는 큰 영향을 나타내지 않았으나, 염용성 단백질의 용해도는 유의적으로 증가되었다. 저장특성에서는 아질산염과 아스코르빈산의 미생물 생육 억제과 항산화 효과에 의해 VBN과 TBA의 수치가 낮게 유지되는 경향을 나타냈다. 염지제들의 조합에 의한 혼합 처리에서는 소금과 인산염의 혼합 처리는 기계발골 계육의 염용성 단백질의 추출을 보수력을 향상시켰으며, 첨가수준을 달리한 소금, 인산염과 아스코르빈산의 혼합은 pH, 보수력을 증가시키는 효과가 나타났다. 소금, 인산 및, 아스코르빈산과 아질산염 등 4가지 염지제 혼합은 기계발골 계육의 가공특성에서 보수력의 증가뿐 아니라 육색에서 적색도($a^*$값)가 높게 나타나 육색향상이 나타났으며, 또한 VBN과 TBA 수치를 낮게 유지할 수 있게 도움을 주었다. 이상의 결과에서 소금 1.5%, 인산염 0.5%, 아스코르빈산 500ppm, 아질산염 75ppm으로 예비혼합된 기계발골 계육은 기능적 가공특성과 저장특성이 향상된 계육가공제품의 원료육으로 적용이 가능함을 확인할 수 있었다.

• 한국식품영양과학회지
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• 제28권1호
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• pp.167-171
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• 1999

The production of emulsion sausage generally contain nitrite as a curing agent for preservative effect and color as well as flavor development. This investigation describe a study on the inhibitory effect of chitosan against some spoilage bacteria and substitution effect of nitrite in sausages. Among of the chitosan, M.W. 120KDa of chitosan has shown an antimicrobial effect. When 0.2% of chitosan and half of normal nitrite content were added to sausage, effect of preservative quality was same that added to normal content of nitrite in sausages. Sausage added to 0.5% of chitosan has been a good storage property even though without nitrite. The growth of most of bacteria was inhibited 80% or more at 0.01~0.2% of chitosan. These results indicated that M.W. 120KDa of chitosan as a natural material could provide sausage protection and very reduced or substituted amount of nitrite against spoilage bacteria.

• 한국식품과학회지
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• 제33권1호
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• pp.1-6
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• 2001

수용성 단백질을 첨가한 유화물을 형광 조명하에서 $5^{\circ}C$에서 8일간 저장하였을 때 POV(Peroxide value) 값의 변화를 측정한 결과 저장 초기에 유의적인 증가를 나타냈고 TBA(Thiobarbituric acid) 값의 변화에서도 저장 4일까지 상당량의 카르보닐 화합물이 발생하는 것으로 나타나서 일반적인 지방의 자동산화와는 다른 양상을 보였고 대두유 같은 유지에서 저장 초기에 나타나는 변향의 발생과 비슷한 결과를 나타냈다. 이러한 원인으로는 육색소인 myoglobin에 의한 산화로 사료되며 superoxide anion보다는 일중항 산소에 의한 산화일 가능성이 높은 것으로 사료된다. 빛을 차단하였을 때에도 전체적인 양상을 비슷했지만 산화생성물의 생성량이 빛을 쪼였을 때보다 약간 적었고 일중항 산소의 효과도 두드러지지 않았으며 유화물 제조과정 중에 생성된 일중항 산소가 저장 초기의 변향에 관여하였을 것으로 추정된다. 수용성 단백질을 첨가하지 않은 경우에는 과산화물의 생성량이 지속적인 증가를 나타내서 수용성 단백질 처리구와 차이를 보였는데 과산화물의 분해속도가 수용성 단백질 처리구에 비해 작은 것으로 사료되며 특히 저장 4일 이후에 카르보닐 화합물의 생성속도가 줄어드는 것으로 나타났다. 저장 중에 일중항 산소의 발생 가능성이 있는 것으로 나타났으나 대두유의 탈색과정에서 잔존하였을 식물성 감광체가 원인일 것으로 추정된다. 빛을 차단하였을 때에는 저장 초기의 산화생성물 발생량이 빛을 쪼였을 때보다 미미했고 소거제 처리에 대한 효과도 드러나지 않아서 지질의 산화에 대한 빛의 촉진효과를 나타내는 결과라고 사료된다.

• Journal of Microbiology
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• 제39권4호
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• pp.321-325
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• 2001

Baird-Parker agar with egg yolk/tellurite emulsion (BPA) is widely accepted as a medium for the enu-meration of Staphylococcus aureus in foods. Howerver, it is not vompletely selective and colonies of other genera of species could be similar to those of Staphylococcus aureus. Moreover, the strains of Staphylococcus aureus that are lecithinase negatrive could go unnoticed. Both facts could affect the counts. The aim of this study was to dtermine whether the enumeration of the colonies with the typical morphol-ogy of Staphylococcus aureus on BPA is sufficien to quantity this species in poultry meat. Forty chiken carcasses were tested for Staphylococcus aureus by surface plating using BPA, Results indicate that the predictiv value of the morphoogy of the colonies of BPA is 85.71% and 68.42% for typical and atypical colonies of Staphylococcus aureus, respectively. However, Staphylococcus aureus counts (after identification) and counts of typical colonies did not show any significant differences(P>0.05) and are significantly(P<0.001) correlated (r=0.996).These results suggest that , for screening purposes. enumeration of Staphylococcus aureus from poultry meat does not require any identification of stains. resulting in a saving of time and money.

• 한국축산식품학회지
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• 제40권3호
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• pp.388-400
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• 2020

This study was conducted to develop chicken meat patties by incorporating pomegranate peel and bagasse powders and their extracts. Patties were developed by incorporating pomegranate peel powder (PPP, 2 g), pomegranate aril bagasse powder (PABP, 4 g), pomegranate peel powder aqueous extract (PPAE, 6 g) and pomegranate aril bagasse powder aqueous extract (PABAE, 9 g) individually per 100 g of minced meat. Both types of powders and extracts treated patties had significantly higher total phenolic content than control and butylated hydroxytoluene (BHT) treated patties. Both types of powder (PPP and PABP) treated patties had significantly higher water holding capacity, ash, crude fibre content, and hardness values, and significantly lower moisture content and lightness values in comparison to control patties. Emulsion stability and cooking yield of PABP treated patties were significantly higher than control. Addition of extracts and BHT did not influence the physico-chemical properties and proximate composition of chicken patties. Both types of powders and extracts provided better protection to chicken meat patties against oxidative rancidity and microbial proliferation in comparison to control and BHT treated patties during refrigerated storage. It is concluded that pomegranate fruit byproducts in the form of peel powder, aril bagasse powder and their extracts can be successfully utilised in development of healthier chicken meat patties and these byproducts can also be effectively used as a replacement of synthetic antioxidants such as BHT.