• 한국축산식품학회지
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• 제38권5호
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• pp.936-949
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• 2018

Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.

• Asian-Australasian Journal of Animal Sciences
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• 제23권7호
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• pp.946-951
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• 2010

The objective of this research was to evaluate the effects of dietary supplementation of blood meal (BM) as a source of histidine, and magnesium oxide (MgO) as a catalyst of carnosine synthetase, on carnosine (L-Car) content in the chicken breast muscle (CBM), laying performance, and egg quality of spent old hens. Four hundred eighty laying hens (Hy-Line$^{(R)}$ Brown), 95wk old, were allotted randomly into five replicates of six dietary treatments: T1; 100% basal diet, T2; 100% basal diet+MgO, T3; 97.5% basal diet+2.5% BM, T4; 97.5% basal diet+2.5% BM+MgO, T5; 95% basal diet+5% BM, T6; 95% basal diet+5% BM+MgO. Magnesium oxide was added at 0.3% of diets. The layers were fed experimental diets for 5wk. There were no significant differences in the weekly L-Car content in CBM among all treatments during the total experimental period, but some of the contrast comparisions showed higher L-Car in CBM of T6. The L-Car contents linearly decreased (p<0.01 or p<0.05) as the layers got older except in T4 (p>0.05). There were significant differences in egg weight (p<0.01) and soft and broken egg ratio (p<0.05). The control (T1) was highest in egg weight and T6 was lowest in soft and broken egg ratio. Among the parameters of egg quality, there were significant differences in eggshell strength (p<0.01) and egg yolk color (p<0.05). Magnesium oxide supplementation increased the eggshell strength and BM tended to decrease egg yolk color. Eggshell color, eggshell thickness, and Haugh unit were not influenced by BM and MgO. In conclusion, BM and MgO did not significantly influence the L-Car in CBM of spent layers. The L-Car content rapidly decreased as the layers became senescent. Eggshell strength was increased by MgO supplementation.

• 한국가금학회지
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• 제29권1호
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• pp.45-52
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• 2002

계육 surimi에서 trehalose와 oligosaccharide의 단백질 냉동변성 방지효과를 구명하기 위하여 본 실험을 실시하였다. 기계발골노계육에 0.5% 소금물(고기:용액, 1:4)로 2회, 증류수로 1회 수세하여 surimi를 제조하였다. Trehalose와 oligosaccharide를 각각 8%씩 혼합한 후 $-18^{\circ}C$에서 10주간 냉동저장하였다. 모든 Surimi의 적색도(a*)는 냉동기간동안 감소하였다. 냉동기간중에 trehalose, oligosaccharide, 무첨가 순으로 명도가 높고 적색도와 황색도가 낮아 색택 안정성이 있는 것으로 나타났다. 냉동기간중 surimi의 gel 강도(압착력, 경도, 탄성, 점착성)는 감소하였지만, trehalose와 oligosaccharide 첨가가 무침가구에 비해 유의적으로 높은 수준을 유지하였다. 냉동기간중에 부착성은 trehalose 첨가가 가장 높았다. 따라서 이들 당류가 계육 surimi에 단백질 냉동변성방지제로 효과가 인정되었으며, trehalose는 감미도가 기존 설탕보다 낮고 색깔 및 물성에서 oligosaccharide 보다 더 우수한 것으로 판단되었다.