• Journal of Animal Science and Technology
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• v.62 no.2
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• pp.111-120
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• 2020

The definition of meat analog refers to the replacement of the main ingredient with other than meat. It also called a meat substitute, meat alternatives, fake or mock meat, and imitation meat. The increased importance of meat analog in the current trend is due to the health awareness among consumers in their diet and for a better future environment. The factors that lead to this shift is due to low fat and calorie foods intake, flexitarians, animal disease, natural resources depletion, and to reduce greenhouse gas emission. Currently, available marketed meat analog products are plant-based meat in which the quality (i.e., texture and taste) are similar to the conventional meat. The ingredients used are mainly soy proteins with novel ingredients added, such as mycoprotein and soy leghemoglobin. However, plant-based meat is sold primarily in Western countries. Asian countries also will become a potential market in the near future due to growing interest in this product. With the current advance technology, lab-grown meat with no livestock raising or known as cultured meat will be expected to boost the food market in the future. Also, insect-based products will be promising to be the next protein resource for human food. Nevertheless, other than acceptability, cost-effective, reliable production, and consistent quality towards those products, product safety is the top priority. Therefore, the regulatory frameworks need to be developed alongside.

• Journal of Dairy Science and Biotechnology
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• v.17 no.1
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• pp.16-31
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• 1999

Milk and milk products, especially the cow's milk and cheese, have been used since the ancient time. Because they contains almost all kinds of nutrients that are necessary for human beings except for iron, n-3 fatty acid, and vitamin C. Milk is an excellent dietary source of protein, calcium and phosphorus. The biological value of milk protein is as high as those of red meat and eggs. So cheese, a food processed from concentrated milk protein, is highly recommended food for the patient of diabetes mellitus. Because the major form of milk lipids is n-6 fatty acid, milk and milk products may not be a good food for the patients of cardiovascular disease. But the nutritional quality of milk lipids cannot be inferior to those of margarine, fish oil, and vegetable oil. Milk has been produced commercially since 1936 in Korea. The most popular milk product is a drink milk now in Korea. But according to the change of dietary pattern the consumption of yoghurt and cheese has been enormously increased during the last 20 years. As the soy sauce, tofu, and soy been paste have been the fundamental seasoning and source of protein in Korea, milk and cheese have consisted the essential flavor of western cuisine. But the basic idea for the usage of protein, peptides, and amino acids are the same. We found that milk and milk products can be nicely added in many Korean dishes such as Juk, Mandoo, Jeon, and Bindeatuk for the diversity of traditional flavor.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.27 no.2
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• pp.135-141
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• 2001

Recently, the consumption of soy products has been associated with low rates of hormone-dependent and hormone-independent cancers. Asians, who consume $20{\sim}50times$ more soy per capita than Americans, have lower incidence and death rates from breast and prostate cancer. Because soy contains the isoflavones genistein and daidzein (present as their glycosidic conjugates) at mg/g concentrations, it has been suggested that isoflavones might be acting as natural chemopreventive agents. During the 1980s several groups of investigators carried out experiments to test the effectiveness of soy in the diet in animal models of cancer. These studies reported a protective effect of soy; none showed that soy increased cancer risk. Genistein was shown to inhibit the growth of a wide variety of tumor cell types in culture. The purpose of this study was to evaluate the effects of genistein on the carcinogenesis induced by topical application of 0.5% 9, 10-dimethyl 1,2-benzanthracene (DMBA) on the hamster buccal pouch. 48 syrian hamsters were employed in this study, divided into experimental group and control. 24 animals (DMBA topical application group) had the right buccal pouch painted 3times weekly with 0.5% DMBA in mineral oil, 24 animals (genistein group) were supplied with 0.1mg genistein with DMBA topical application. 3 animals in the experimental group and control were sacrificed at serially each other week after experiments. Their buccal pouches were removed and routinely processed for microscopic examination. The results were as follows: 1. In DMBA topical application and genistein group, they showed carcinogenesis as time goes by experimental stage. 2. Genistein group was retarded in carcinogenesis related to the acanthosis, hyperkeratosis, epithelial dysplasia. 3. p53 immunohistochemical study showed that the p53 protein of genistein group was less expressed than that of the control group. Thus, it seems that genistein has chemopreventive effect on the carcinogenesis in the oral cavity, but further study is required to elucidate the anticancer mechanism of genistein.

• Applied Biological Chemistry
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• v.27 no.1
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• pp.7-13
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• 1984

The effects of various nutrients added to soy milk on the growth of Lactobacillus acidophilus were investigated. Soy milk was prepared from defatted soy flour and various nutrients such as sugars, growth stimulating agents, amino acid and milk by-products. The growth curve obtained from the experiment suggested that the log phase ended after 12hr. Glucose and fructose greatly enhanced the acid production by L. acidophilus. The optimum concentration of these two sugars in the media was approximately 3% each. Among the tested growth stimulating agents, yeast extract stimulated the acid production by L. acidophilus, and the optimum concentration of this additive was approximately 0.5%. L-methionine reduced the acid production by L. acidophilus. Whey powder and skim mills powder did not significantly stimulated the growth and acid production by L. acidophilus. Concentration of protein in soy milk did not affect the growth and acid production by L. acidophilus.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.121-126
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• 2017

Purpose: This study measured the ethyl carbamate (EC) content in commercial and home-made soy sauce and examined the effects of cooking methods, such as boiling and pan-frying, on the EC content. Methods: A total of 20 soy sauce samples including 14 home-made and 6 commercial products were analyzed according to the AOAC official method with some modifications. To simulate conventional boiling, soy sauce containing EC ($14.59{\mu}g/kg$) was heated to $100^{\circ}C$ for four different times: 10, 20, 30, or 40 min. Pan-frying was conducted for 4 min at $170^{\circ}C$. Results: EC was not detected in any of the homemade samples, whereas it was found in the commercial samples, ranging from 2.51 to $14.59{\mu}g/kg$. The concentrations of EC increased gradually with increasing boiling from 14.59 to $26.54{\mu}g/kg$, whereas pan-frying did not affect the EC level in soy sauce. Conclusion: These results indicate that EC is formed by a reaction between the EC precursors during boiling, suggesting that the cooking method of each food should be considered when estimating the dietary exposure to EC.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.880-889
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• 2021

The home meal replacement (HMR) market has attracted significant attention due to COVID-19 pandemic and products that utilize the combination of different processed ingredients are now being developed. In this study, Broughton's ribbed ark Scapharca broughtonii was soaked in seasoned soy sauce with the incorporation of mustard leaf Brassica juncea (M-BRA), which is known to have a unique texture as well as excellent functional properties such as antioxidation, to develop a regional specialty product. The optimal conditions for manufacturing M-BRA from the seasoned soy sauce (the sauce to be added [X₁] and the soaking time [X₂]), were examined using response surface methodology (RSM) to analyze the significance of the salinity (Y₁), amino-N content (Y₂), and overall acceptance (Y₃). The coefficient of determination (R²) between X₁-X₂ and Y₁-Y₃ were close to 1, thereby confirming the suitability of the RSM model. The optimal conditions were seasoned soy sauce addition of 140% and soaking time of 156 min. The M-BRA manufactured under these conditions exhibited superior overall acceptance compared to seasoned commercial soy sauce, which was used as a control. We expect that the market for M-BRA manufactured by combining marine and agricultural materials will expand owing to superior overall acceptance compared with commercial products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.168-174
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• 2001

This study was conducted to investigate correlation between soybean and their products consumption and risk factors for atherosclerosis in the healthyKorean adults. Health behaviors such as smoking, exercise, alcohol consumption and dietary patterns and nutrient intakes of 193 healthy adult subjects aged from 26 to 69 were assessed by using interview and semiquantitative food frequency questionnaire. The BMI, blood pressure and biochemical parameters of blood were examined as well as preferences for taste and family history of disease. Data were expressed as quartile according to soybean and their products consumption. The average daily soybean and their product consumption for 1st, 2nd, 3rd, and 4th percentile group were 36, 78, 112, and 182g, respectively. The more consumption of soybean and their products, the more intake of energy, protein, lipid, fiber, Ca, cholesterol as well as frequency of exercise, smoking and drinking. Serum TG, total cholesterol and LDL-cholesterol and AI as risk factors of atherosclerosis were positively correlated with smoking and drinking (p<0.05). Especially, serum TG was positively correlated with hypertension and BMI (p<0.01). But, no correlation between exercise, salty taste, meat preference, soybean products consumption and atherosclerosis risk factors was found, which means that life styles such as smoking and drinking rather than dietary habits might influence atherosclerosis in healthy adults. In conclusion, present soy products consumption should be increased by way of developing new generation soy products in order to exert anti-atherosclerotic effect by soybean in human.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.11
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• pp.1584-1592
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• 2000

Three hundred nursery pigs were used in two growth assays (avg initial BW of 6.5 and 6.0 kg, respectively) to determine the effects of sodium sulfite ($Na_2SO_3$) as an extrusion aid for soy products used in diets for weanling pigs. In Exp. 1, treatments were arranged as $3{\times}2$ factorial with main effects of soy product [soybean meal (SBM), extruded SBM, and dry-extruded whole soybeans (DEWS)] and concentration of $Na_2SO_3$ (0 and 10 g/kg of soy product). The extruded SBM and DEWS treatments were processed in a dry extruder ($Insta-Pro^{(R)} $, Triple F Nutrition, Des Moines, IA) with barrel temperatures and throughputs of $169^{\circ}C$ and 578 kg/h, and $147^{\circ}C$ and 598 kg/h, respectively. All diets were formulated to 3.5 Mcal/kg DE, with 0.92% lysine for d 0 to 14, and 0.76% lysine for d 14 to 28. For d 0 to 14, there was a tendency for pigs fed diets with $Na_2SO_3$ to have greater ADG (p<0.08), and pigs fed SBM to have greater ADFI (p<0.02), thus pigs fed the extruded soy products has 15% greater gain/feed than those fed SBM (p<0.007). For d 14 to 28, there were no differences in ADG or gain/feed among pigs fed diets with SBM and those fed diets with the extruded soy products (p>0.15). However, pigs fed DEWS had greater ADG than pigs fed extruded SBM, and pigs fed $Na_2SO_3$ had greater ADG and ADFI compared to those not fed $Na_2SO_3$ (p<0.02 and 0.08, respectively). The positive response in ADG and gain/feed to the addition of $Na_2SO_3$ resulted with SBM and extruded SBM treatments, and not with DEWS (interaction effect, p<0.04). Overall (d 0 to 28), pigs fed DEWS had greater ADG (p<0.01) and gain/feed (p<0.08) than pigs fed extruded SBM. Also pigs fed diets with $Na_2SO_3$ had greater ADG, ADFI, and gain/feed compared to those fed diets without $Na_2SO_3$ (p<0.002, 0.04, and 0.04, respectively). Exp. 2 was designed as a $2{\times}3$ factorial with main effects of soy product (SBM and DEWS) and concentration of $Na_2SO_3$ (none, 7.5, and 15.0 g/kg of soy product). As in Exp. 1, all diets were formulated to 3.5 Mcal/kg DE, with 0.92% lysine for d 0 to 13, and 0.76% lysine for d 13 to 53. At a constant processing temperature (148 to $149^{\circ}C$, $Na_2SO_3$ increased throughput of the extruder (578, 595, and 602 kg/h for the 0, 7.5, and 15.0 g/kg additions, respectively). For d 0 to 13, treatment had no effect on ADG or ADFI, but gain/feed decreased for pigs fed SBM with increasing concentrations of $Na_2SO_3$, and increased for pigs fed DEWS with increasing concentrations of $Na_2SO_3$ (SBM vs DEWS sulfite quadratic interaction, p<0.03). For d 13 to 35, pigs fed DEWS had greater ADG (p<0.01) and gain/feed (p<0.001) than pigs fed SBM. Also, ADFI decreased and gain/feed increased with increasing concentrations of $Na_2SO_3$ (linear effects, p<0.04 and 0.01, respectively). Overall, pigs fed the diets with DEWS had greater ADG and gain/feed than pigs fed SBM (p<0.003 and 0.002, respectively), and $Na_2SO_3$ tended to decrease ADFI and increase gain/feed (linear effects, p<0.07 and 0.06, respectively). In conclusion, pigs fed DEWS had greater rate and efficiency of gain than pigs fed SBM. Also, adding $Na_2SO_3$ prior to extrusion increased yield and feed efficiency.

• Animal Bioscience
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• v.35 no.8
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• pp.1250-1257
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• 2022

Objective: Low fat duck meat sausages were prepared by replacing the fat in the formulations with soy protein isolate (SPI) and inulin to find the best formulation having superior shelf-life without affecting its quality attributes. Methods: Four sausage mix formulations were prepared viz.control (0% SPI and inulin), T₁ (2.5% inulin), T₂ (2.5% SPI), and T₃ (2.5% SPI+2.5% inulin) replacing duck fat as per the recipe. Five batches of duck meat sausages of each formulation were prepared, and the final products were evaluated for physico-chemical, organoleptic, and microbiological qualities. Results: The % moisture and crude protein content of the sausages revealed an increasing trend (p<0.01) from control to the treated formulations, while the % total ash contents were found to be non-significant (p>0.05). On the contrary, the per cent ether extract decreased significantly (p<0.01) from the control to the treated groups. In terms of calorie value, control samples exhibited the highest values with a significant (p<0.01) regression from control to treated formulation, respectively. The colour profile study (L, a^*, b^*) of the formulations were found to be non-significant. Texture profile study in terms of springiness, cohesiveness, chewiness, and resilience revealed no significant difference in all the treatment groups except the hardness scores, which revealed a significantly (p<0.01) increasing trend from control to the treated formulations. The total viable count showed a significant decrease in the treated groups. However, there was a significant increase in the bacterial load during the storage till day 15th. The total viable psychrophilic bacterial count showed a significant (p<0.01) increase in bacterial load from day 5th to 15th day of storage. Colititre counts were negative for all the formulations until the 15th day of storage. Conclusion: The present study results may conclude that duck meat sausages could be prepared satisfactorily by replacing duck fat with SPI and inulin at the rate of 2.5% of each with superior quality attributes.

• Journal of Nutrition and Health
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• v.36 no.7
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• pp.736-742
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• 2003

Soybeans have been a major protein source for many centuries in Korea. Soybeans contain phytochemicals which are isoflavones, biochemically active component. Isoflavone is a kind of phytoestrogen, structurally and functionally similar to estrogen. It has been reported that the breast milk and blood of breast feeding mothers who consume soy products contain isoflavones. This study was conducted to investigate the effects of soy milk supplement on the isoflavones (daidzein, genistein) concentration of breast milk, plasma and urine from breast feeding woman. Seventeen healthy women who delivered at Kyung Hee Medical Center were recruited. For the first 2 weeks after delivery, seventeen women ingested 400 ml (isoflavone 43.2 mg) of soy milk on the given time starting from the day of giving birth. For the next 2 weeks, soy milk ingestion was withdrawn. Dietary intake and anthropometric data were checked and breast milk, blood, and 24 hr urine samples were collected on the day of giving birth, the 14th (the last day of the supplement phase) and 28th (the last day of the withdrawal phase) day, respectively. HPLC analysis was used to measure the concentration of isoflavones. Dietary intakes of the subjects were inadequate for the Korean RDA regardless of soy milk supplementation. Especially, intakes of vit A, calcium, and iron were very low. The Anthropometric data such as LBM, TBW, PIBW, BMI checked on the day of 14th decreased and maintained their levels by the 28th day. Daidzein concentration in breast milk was not affected by soy milk supplementation. However, genistein concentration decreased by the 28th day (14th day: 0.89 $\pm$ 0.10 $\mu$g/ml, 28th day : 0.48 $\pm$ 0.07 $\mu$g/ml) (p < 0.05). Plasma daidzein and genistein concentrations were not changed by the 14th day and decreased by the 28th day (14th day: 49.64 $\pm$ 3.30 ng/ml, 26.72 $\pm$ 2.90 ng/ml, 28th day: 38.30 $\pm$ 4.40 ng/ml, 6.51 $\pm$ 0.50 ng/ml, respectively) (p < 0.05). Twenty four hour urine concentrations of daidzein and genistein significantly increased by the 14th day and decreased by the 28th day (14th day: 5.80 :t 0.3 mg/d, 4.17 $\pm$ 0.2 mg/d, 28th day: 6.72 $\pm$ 0.4 mg/d, 5.09 $\pm$ 0.5 mg/d, respectively) (p < 0.001). The rate of urinary recovery of daidzein was greater than that of genistein. The results of this study indicate that the supplement of dietary soy milk to the lactating women elevates the contents of isoflavone in the breast milk.