• Food Science of Animal Resources
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• v.36 no.6
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• pp.737-743
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• 2016

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein con-tent was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.785-794
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• 2020

Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork. The freshness standard suggest that acid values (AVs) and peroxide values (POVs) for frying oil should be less than 2.5 and 50, respectively, whereas AVs and POVs for common fried food should be less than 5.0 and 60, respectively. Therefore, in this study, we investigate the effect of the number of frying cycles on oxidation-promoted changes in the oils used to fry sweet and sour pork and fried food itself during repeated frying over 10 d by determining their AVs and POVs, which were found to be highly correlated. Soybean, canola, palm, and pork lard oils could be reused approximately 37, 32, 58, and 87 times, respectively, to fry sweet and sour pork based on oil freshness, and 78, 78, 81, and 286 times, respectively, based on the freshness of fried food. Our data may help establish food-quality regulations for oils used to fry animal-based foods.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.97-106
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• 1998

Antioxidant enzymes such as catalase (CAT), glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) are known to inhibit oxidative reactions by incativating compounds responsible for the formation of ree radicals. SOD transforms superoxide radical into hydrogen peroxide which is precursor to active free radicals. CAT reduces hydrogen peroxide to water. GSH-Px reduces hydroperoxides to corresponding alcohols. Antioxidant enzyme activities of muscle are different by animal species age, stress and exercise, muscle type and part, conditions of post mortem, storage and processing which are related to oxidative deterioration I muscle foods as well as oxidative defence in living systems. Antioxidant enzyme systems are enhanced rather than weakened in aging skeletal muscle. Red muscle contains higher antioxidant enzyme activity than white muscle. The antioxidant enzyme activities of poultry are higher in leg than in breast, and those of beef are higher in redder and more unstable muscles. It is clear that the effectiveness of the antioxidant enzyme in muscle foods seems to be influenced by meat processing operations. Both GSH-Px and CAT are inactivated by heat processing NaCl also influence the efficiency of the antioxident enzymes since its presence diminishes their catalyitc activity.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.794-798
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• 2008

Guar gum and $\kappa$-carrageenan were investigated as a substitutes for phosphate in pork meat processing. Emulsion-type pork sausages were prepared in which 0.5% phosphate was used for the control, and either $\kappa$-carrageenan or guar gum were added at levels of 0.1 or 0.5% for comparison. The hydrocolloid compounds significantly enhanced water holding capacity and cooking loss. However, hardness, cohesiveness, and chewiness were not well-maintained when compared to the control; this was attributable to the altered water distribution as well as enhanced water holding capacity of the sausages by the addition of $\kappa$-carrageenan and guar gum. Furthermore, the phosphate-free sausages had similar storage stability as the phosphate-added sausage. Overall, the results suggest that $\kappa$-carrageenan or guar gum can be used in place of phosphate in conventional processing to successfully prepare phosphate-tree pork sausages.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.742-755
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• 2019

Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type pork sausages with various levels of cacao bean husk powder (0.25%, 0.5%, 0.75%, 1%, and 2%). The moisture content in cooked sausages increased as the level of cacao bean husk power increased, whereas the protein content decreased (p<0.05). With respect to color, as the level of cacao bean husk power increased, there was a decrease in lightness and yellowness, but there was a considerable increase in redness (p<0.05). Cacao bean husk powder exhibited a positive effect on emulsion stability and apparent viscosity. In the sensory evaluation, increased level of cacao bean husk increased flavor acceptability; the 0.75% and 1% treatment groups showed significantly high overall acceptability (p<0.05). The thiobarbituric acid reactive species content of cooked sausages indicated that with the addition of cacao bean husk powder significantly inhibited lipid oxidation in the sausages during refrigerated storage (p<0.05). Overall, the findings of the present study suggest that adding 0.75% and 1% cacao bean husk powder as a natural ingredient in sausages can help develop meat products with excellent qualities.

• The Journal of Fisheries Business Administration
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• v.53 no.2
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• pp.42-57
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• 2022

The purpose of this study was to estimate the economic values of whale watching. The data used in this study were collected with 1,599 coastal tourists and the questionnaire included contingent valuation method questions. The results show that coastal tourists obtained the benefits of about KRW 15,970 from whale watching. Further analyses were conducted to check the differences of willingness to pay for whale watching based on the three variables as follows: previous experience of whale watching and participation intention in whale watching tourism, and previous experience of cruise trips. The results indicate that the respondents, who already participated or intended to participate in this type of tourism activity, were willing to pay higher than those, who did not participated or had no intention of participation, respectively. These results imply that whale watching could be a feasible alternative to the direct consumption of whale meat. Based on the study results, we provide policy and management-related implications for whale watching programs.

• Journal of Environmental Science International
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• v.33 no.2
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• pp.179-185
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• 2024

This study aimed to evaluate the differences in canine preferences for pet food terrine according to the processing method. As companion dogs, three male Spitz canines (average age 12 years, average weight 7 kg) and three male Spitz mix canines (average age 12 years, average weight 5 kg) were used in Experiment 1, whereas five male (average age 10 years, average weight 9 kg) and five female Shetland Sheepdogs (Sheltie, average age 10 years, average weight 8 kg) were used in Experiment 2, to evaluate their preferences and intake types. In both experiments, all dog categories mostly preferred 'meat' when it came to their first choice of food consumed, followed by 'vegetables', 'mixed eating', and 'vegetable leftover' last. This confirms means that canines are carnivores, and over time, choosing 'vegetables' or 'vegetable leftovers' as a secondary or alternate food source can be considered a natural process. When provided various terrines, canines in both experiments first ingested 'cooked' rather than 'freeze-dried' duck, chicken, beef, and pork terrines when selecting food at the start of feeding. For both experiments, most of the intake types using duck, chicken, beef, and pork terrine showed a preference for 'after consuming cooked terrine first and then intake freeze-dried' item. In conclusion, the reason for preferring cooked terrine can be attributed to the difference in the preparation cooking method of freeze-dried cooked terrine.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.122-127
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• 2003

A surimi like material was made from fresh pig hearts and used to manufacture emulsion-type sausages for the improvement of quality characteristics. The heart muscles were diced and frozen at -60$^{\circ}C$ until processed. Then, the frozen diced heart muscles were thawed, chopped, filtered, and washed to extract myofibrillar proteins. The residue was centrifuged to take a surimi-like material. Emulsion-type sausages were made different levels of surimi-like material(5∼15%) and compared to the control. Cooking loss(CL, %) and water-holding capacity (WHC, %) were measured on raw meat batter, whereas shear force, hardness, color and panel test were measured after cooking. The addition of the surimi-like material up to 15% level in the sausage formulation reduced CL and increased WHC, as compared to the control. Shear force and hardness values of the control had the highest value, however sausages containing 15% surimi-like material had the lowest value(p<0.05). Increased surimi-like material became darker in color. Although no differences in panel scores of flavor and off-flavor were observed, panellists prefer to select sausages having 15% surimi-like material(p<0.05). These results indicated that a surimi-like material, which was a myofibrillar protein extracted from pig hearts, could be used to manufacture emulsion-type sausage up to 15% to improve cooking yield and textural characteristics without color and flavor defects.

• Korean Journal of Poultry Science
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• v.39 no.4
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• pp.305-310
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• 2012

This work was carried out to investigate performance and carcass yield of large-type broilers at different stocking densities. Treatments were T1 (9.1 birds/$m^2$), T2 (10.3 birds/$m^2$) and T3 (11.5 birds/$m^2$) by the stocking density. Four hundred eight 1-day-old Arbor Acre broiler chicks were used for six weeks (starter, 0~1 wks; earlier, 1~3 wks; finisher, 3~6 wks) and divided into 3 treatments (4 replications/treatment, 30, 34 or 38 birds/replication). Research indexes were rearing viability ratio, body weight, body weight gain, feed intake, feed conversion ratio, production efficiency factor and carcass ratio. Rearing viability ratio (%) was 89% or more for all treatments and there was no significant difference on weekly rearing viability ratio (%). Body weight of T2 was the greatest and that of T3 was the lowest at 1 weeks old (P<0.05). Body weight gain of T2 was the greatest and that of T3 was the lowest at 0~1 weeks old (P<0.05). However, body weight gain of T3 was the greatest and that of T1 was the lowest at 1~2 weeks old (P<0.05). Body weight gain of T2 was the greatest as 3,031 g among treatments at 0~6 weeks old (P<0.05). Feed intakes of T1, T2 and T3 were 1,417 g, 1,265 g and 1,355 g, respectively, and that of T1 was the greatest among treatments (P<0.05). There was no significant difference on body weight, body weight gain and feed intake. Feed conversion ratio of T1 was the greatest among treatments at 1~2 wks, 3~4 wks and 0~6 wks old (P<0.05). Production efficiency factors of T1, T2 and T3 were 363.5, 388.3 and 358.3, respectively, and there was no significant difference among treatments. Wing meat ratio of T1 was the higher compared to other treatments at the age of 4 wk (P<0.05). There was no significant difference on carcass ratio and partial meat ratio among treatments. Neck meat ratio of T2 was the lowest among treatments (P<0.05). This result may provide the standard data of different stocking densities for large-type broiler and the further research is needed.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.11
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• pp.1552-1556
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• 2005

The UCPs are members of the mitochondrial inner membrane transporter family, present in the mitochondrial inner membrane. Their main function is increasing the energy expenditure via diminishing the resulting production of ATP from mitochondrial oxidative phosphorylation instead of yielding dissipative heat. They are associated with the metabolism of fat and regulation of energy expenditure. The UCP gene can be viewed as the candidate gene for chicken fatness. In the present study, RT-PCR and Northern Blot methods were developed to investigate the expression of the UCP gene in ten tissues including heart, liver, spleen, lung, kidney, gizzard, intestine, brain, breast muscle and abdominal fat of chicken. The results of both RT-PCR and Northern Blot methods showed that the UCP gene expressed specific in breast muscle. The expression levels of UCP gene in breast muscles from egg-type and meat-type chickens of hatching, 2, 4, 6 and 8 wk of age were detected by RT-PCR assay and results showed that the expression levels of UCP gene were related to breeds. Expression level of UCP gene in layers was higher than that in broilers at various weeks of age except at 6 wk. The UCP gene's expression was higher at 6 wk and had no significant difference among other weeks of age in broilers; in layers the expression level of UCP gene had no significant difference among weeks of age. The experiment results also showed that insulin could increase the expression level of UCP gene by 40% compared with control group.