• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1676-1684
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• 2004

Gel properties of recovered protein from mackerel, frozen blackspotted croaker, chicken breast and pork leg using acidic and alkaline processing were evaluated. Myofibrillar protein from mackerel by acidic processing did not form a heat-induced gel. However, the recovered protein including sarcoplasmic protein formed heatinduced gel. Breaking force of gel from mackerel processed at pH 10.5 was the lowest. A deformation value of frozen blackspotted croaker was the highest, followed by chicken breast, pork leg and mackerel. Whiteness of frozen blackspotted croaker was the highest among heat-induced gel. Breaking force, deformation and whiteness were decreased by addition of recovered protein from mackerel, but price was increased. A breaking force and whiteness of heat-induced gel added recovered protein from chicken breast were increased, and the price was greatly decreased. When the constraint of breaking force, deformation and price of raw material were set up above 110 g, 4.5 mm and below 2,000 won/kg. A optimum formulation for blending protein was 36∼50% for frozen blackspotted croaker, 34∼40% for chicken breast, 14∼25% for pork leg. The heat-induced gel of recovered protein from frozen blackspotted croaker showed compact structure compared to that of recovered protein from mackerel. A formulation of chicken breast and pork leg based on blackspotted croaker can be used in surimi based seafood products having various texture.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.748-755
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• 2011

This study was carried out to investigate the effect of dietary palm oil supplementation on the quality of the carcass and meat of Hanwoo (Korean cattle). Thirty-month-old steers were fed on a concentration with or without (control) palm oil for 3 mon prior to slaughter. The samples of M. longissimus were taken from all carcasses and then stored at $4^{\circ}C$ for 9 d. The carcass traits, total myoglobin content, pH value, total reducing ability, and myofibrillar fragmentation index were unaffected by supplementation with palm oil. However, the fat content, water-holding capacity, and tenderness were significantly increased by dietary palm oil (p<0.05). In the fatty acid composition, the palm oil group had a higher palmitic acid (C16:0) content and lower polyunsaturated fatty acids (PUFA) content compared to the control group (p<0.05). The lipid oxidation stability, myoglobin oxidation stability, and color stability were increased by dietary palm oil. It is concluded that supplemental palm oil increased the marbling and storage quality but decreased the PUFA in Hanwoo beef.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.168-174
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• 2005

Various changes of physico-chemical characteristics of chilled plaice muscle during storage at $4^{\circ}C$ in vacuum and aerobic packaging methods were examined. As a storaging period become longer, Hunter L, a, b value changes slightely. However, no differences were observed between vacuum and aerobic packaging method. The hardness of plaice muscle after death was $2,232\;dyne/cm^2$. The hardness of vacuum packaged plaice muscle storaged for 4 days was similar to that of aerobic packaged plaice muscle storaged fur 14 days. MFI(Myofibrillar Fragmentation Index) of aerobic and vacuum packaged plaice muscle showed maximum value at storage for 4days and 7 days, respectively. Mg-ATPase activities of mypofibril were increased gradually both of all during storage days. But that of MF from aerobic packaging plaice muscle was higher than that of vacuum packaging plaice muscle.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.43-48
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• 2006

To investigate the effect of boning time and storage temperature on meat quality of duck breast, a total of thirty duck breasts were designed in frozen-thawed, chilled-storage, and cold-boning samples. No significant differences were found among pH of all samples. However, cold-boning samples showed significantly (p<0.05) lower cooking loss than the other samples. Frozen-thawed samples showed significantly (p<0.05) higher lightness ($L^*$) and yellowness($b^*$), shorter sarcomere length and higher shear force values compared to the other samples. The result speculated that muscle shortening was affected by lower temperature (frozen) hence tenderness was decreased. Sarcoplasmic protein solubility showed no significant differences among samples, whereas cold-boning samples showed significantly (p<0.05) higher myofibrillar and total protein solubility than the other samples. The result of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns, chilled-storage and cold-boning samples showed degradation at high molecular protein (nebulin), which was not observed in frozen-thawed samples. Therefore, this data suggested that muscle shortening, tenderness and protein degradation are not affected by boning time rather affected by rapid change of temperature in frozen-thawed samples.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.591-597
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• 2012

This study was conducted to compare meat quality traits related to the tenderness of longissimus muscles obtained from domestic and imported steers. A total of 12 steers from three breeds were slaughtered, and were graded as quality grade 2. They were composed of 4 Hanwoo and 4 Holstein steers (domestic) as well as 4 Angus steers (imported from Australia and gained for six months in Korea until slaughtered). The longissimus lumborum muscles were separated and were stored at $4^{\circ}C$ for 7 and 14 d. Sarcomere length of Hanwoo was significantly shorter than Holstein and Angus at storage day 14 (p<0.05). The myofibrillar index was significantly lower on Hanwoo than Angus at ageing day 7, and was significantly lower than Holstein and Angus steers at storage day 14 (p<0.05). Total collagen contents of Hanwoo and Angus steers were significantly higher than Holstein on storage day 7 (p<0.05), whereas soluble collagen contents of Holstein were significantly higher than Hanwoo and Angus on storage days 7 and 14 (p<0.05). There was no significant difference in the fatty acid composition of the three breeds (p>0.05). Glutamic acid contents of Hanwoo and Angus steers were higher than those of Holstein steers at ageing day 7 and 14 (p<0.05). The results of this study have shown that there were no dramatic differences between beef from the three breeds that were fattened for 6 months under equal conditions.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.228-233
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• 2002

To investigate the effects of submersion aging in chilled water on tenderness and microbial growth of vacuum-packed beef, the semimembranosus muscles of Hanwoo (Korean cattle) was sampled at a commercial meat plant at 24 hrs postmortem. The samples were cut to 2.5 cm thick steaks and randomly assigned to following two treatments. The samples were stored in conventional refrigerator at 4$^{\circ}C$ after vacuum packaging for control whereas the other vacuum-packed samples were submersed in chilled water at 1$^{\circ}C$ for treatment, and both samples were stored for 14 days to measure total plate counts (TPC), sarcomere length, free calcium concentration, shear farce value and myofibrillar fragmentation index (MFI). The sarcomere length of treatment was significantly (p<0.05) longer than that of control at 3 days aging. Result suggested that submersion in chilled water of vacuum-packed beef might be effective to improve tenderness of meat compared to storage in conventional refrigerator. There were no significant differences in the shear force and MFI between control and treatment during storage. However, the free calcium concentration of samples from treatment was significantly (p<0.05) higher than that of control at 7 days of ageing. This result indicated that the lower shear force value and the longer sarcomere length of samples from treatment might be due to increasing the free calcium ion concentration in sarcoplasm during storage. On the other hands, samples from control showed significantly (p<0.05) higher number of microbial (TPC) compared to treatment during storage. from results obtained, submersion in chilled water of vacuum-packed beef could be recommended as a desirable aging method to improve tenderness of Hanwoo compared to aging in conventional refrigerator.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.622-629
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• 2015

The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.378-386
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• 2014

This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort within the added amount of 1% had no influence on the pH value of the reduced-salt cooked sausages, regardless of the glasswort type. In terms of color, RSG treatment conveyed a higher hue angle value than the RSR treatment (p<0.05). Increases in the protein solubility (total and myofibrillar proteins) and apparent viscosity of reduced-salt meat batter that were due to the addition of glasswort were observed; however, there were no differences according to the type of glasswort (p>0.05). Furthermore, the addition of glasswort, regardless of its type, resulted in decreased cooking loss, and increased emulsion stability. As a result, reduced-salt cooked sausages formulated with either red or green glasswort demonstrated similar textural properties to those of the control. In conclusion, the type of glasswort within an added amount of 1% had no influence on the physicochemical and textural properties of reduced-salt cooked sausages, except for the color characteristics. In terms of color alteration by the addition of glasswort, the red glasswort, which in comparison with the green glasswort could minimize the color changes of reduced-salt cooked sausages, might be an effective source for manufacturing meat products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.33-40
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• 1994

Effects of blanching on protein composition and texture in geoduck muscle during frozen storage at $-20^{\circ}C$ were investigated. In frozen muscle, sarcoplasmic protein and myofibrillar protein were decreased, while alkali-soluble protein increased rapidly. During the storage of the blanched muscle(at $95^{\circ}C$ for 2 min.), sarcoplasmic and myofibrilla protein showed slow decreases. The muscle blanched for 2 min(BM) showed the best texture among the samples treated with various blanching times(at $95^{\circ}C$ for 1, 2, 3, and mins). In comparing the textures of BM with raw muscle, hardness of BM was similar raw muscle, and elasticity and stress relaxation of BM revealed lower levels than those of raw muscle, but break elongation and toughness were higher. In the changes of texture of raw muscle and BM during the frozen storage, as the storage time lengthened, hardness and toughness of both muscles were stronger, and both stress relaxations showed greatly decreases during initial storage(7 days), and break elongation level of raw muscle showed rapid increases in 100 days but there were no changes in that of BM, Elasticity of raw muscle gradually reduced during storage while that of BM increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.3
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• pp.296-308
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• 1996

Proteolytic enzymes responsible for post-mortem degradation of the fish tissues have been studied in regard with screening the proteases distributed in the fish body by reacting with the specific synthesized substrates. Activities of cathepsin L, B, H, G, and D like enzymes were detected in the muscle crude protease from the both kind of fish, dark fleshed fish (anchovy, Engraulis japonica, and gizzard-shad, Clupanodo punctatus) and white fleshed fish (seabass, Lateolabrax japonicus, and sole, Pleuronichthys cornutus), however, those of chymotrypsin, trypsin, pepsin, and peptidase like enzymes were observed 3n the viscera crude pretense from the fish. Proteolytic activities of the muscle crude protease at pH 6.0 were similar to those of the viscera crude protease at pH 8.0, but, those of the viscera crude protease at pH 8.0 were about 2 times higher than those at pH 6.0. The muscle and viscera crude protease from anchovy showed the strongest proteolytic activity among the four fish crude proteases and the proteolytic activity of the viscera crude protease was approximately 100 times higher than that of the muscle crude protease, which suggest that viscera proteases were more contributed on the development of post-mortem changes than muscle proteases. With the degradation patterns on SDS-polyacrylamide gel electrophoresis against yellowtail myofibrillar proteins, the muscle and viscera crude protease of the four fishes were primary responsible for the degradation of myosin heavy chain, and myosin light chain and actin, respectively.