• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1933-1941
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• 2019

Objective: This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods: Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4), and pickled samples with 0.012% sodium nitrite (PC, positive control) and nitrite free brine (NC, negative control) were considered as the control. Results: The pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased. Conclusion: The FSC solution had a positive effect on redness and lipid oxidation. As shown by the results in protein deterioration and sensory, Swiss chard can replace sodium nitrite as natural curing agent.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.752-763
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• 2017

Marine fish skin peptides (FSP) have been widely studied due to their antioxidant and antimicrobial properties. We aimed to use a natural antioxidant, FSP, to replacing synthetic preservatives in a pork patty model, which is safer for human body. Moreover, nano-liposome technology can be applied for masking the fishy smell and improving the stability of this peptide. Therefore, in this study, the effects of FSP and FSP-loaded liposomes (FSPL) on pork patty were evaluated through the tests of thiobarbituric acid reactive substances (TBARS), color, cooking loss, texture, volatile basic nitrogen (VBN), and the pH value, during 14 d of refrigerated ($4^{\circ}C$) storage. The results showed that all FSP-treated patties had lower TBARS values than control patties, which indicated an inhibitory effect of FSP on lipid oxidation. This effect in the patties depended on the FSP concentration. However, FSPL-treated patties showed significantly higher and undesirable TBARS values compared to the control, and this effect depended on the FSPL concentration. None of the physicochemical results showed remarkable changes except the pH and VBN values. Therefore, this study provides evidence that FSP has great potential to inhibit the lipid oxidation of pork patties and is capable of maintaining the quality and extending the shelf life. However, it is necessary to study the application of FSP treatments greater than 3% to improve the antioxidant effect on pork patties and search for other coating materials and technology to reduce the drawbacks of FSP.

• Journal of Microbiology and Biotechnology
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• v.16 no.8
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• pp.1316-1319
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• 2006

An antibody displayed phage collection (SBAE-2R), screened from a human synthetic phage antibody library (Fab 21ox), was used for the determination of dextran. The dextran-binding affinity was determined by serologically specific transmission electron microscopy (TEM) and a paper dipstick assay. The phage collection was distributed over the dextrancoated grids with 39$\pm$25 phages/$\mu$m$^2$ on the grids. Phages were not seen on dextran-coated grids exposed to the Fab 2lox phage library. The phage collection (SBAE-2R) produced 54$\pm$3 color normalized intensity (N.I.) from 125 ppm to 1,000 ppm of dextran and 5$\pm$1 (N.I.) for 63 ppm of dextran in a paper dipstick assay. This research extends the analytical options for dextran analysis by antibody displayed phage with a minimum of equipment usage.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.216-222
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• 2010

This study was carried out to determine the effects of olive oil prepared tomato powder (OPTP) used as lycopene source on fresh pork patties. OPTP was not added (0%; C), or was added at 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) in a basic pork patty formula and patties were stored for 7 days at $5^{\circ}C$. pH values of T3 and T4 were lower (p<0.05) than those of control until storage day 3. However, pH values of treated samples were dramatically increased (p<0.05) after 7 d of storage. Cooking loss values of treatments were lower (p<0.05) than those of control at day 1 of storage. Thiobarbituric acid reacting substances values were lower (p<0.05) in all treatments than in untreated samples during storage. All treated samples had lower values (p<0.05) for lightness ($L^*$) but significantly higher values (p<0.05) for redness ($a^*$) and yellowness ($b^*$) than the untreated samples during storage. Total plate counts of T4 were lower (p<0.05) than others during storage. In sensory evaluation, the scores of color, aroma and overall acceptability in T3 and T4 scored higher (p<0.05) than those of control at days 1 and 3 of storage, however, statistical significance was not found (p>0.05) among the samples after 7 days of storage. In conclusion, tomato powder-treated groups were significantly higher in redness ($a^*$) and yellowness ($b^*$), and lipid oxidation was inhibited, as compared with control during storage. Therefore, as a natural additive, tomato powder could be used to extend the self-life of meat products, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.242-247
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• 2011

A greening phenomenon has been observed in some plant foods such as chestnut, sweet potato, burdock, and others during processing. The formation of the pigments was postulated as reactions of primary amino compounds with chi orogenic acid or caffeic acid ester, yielding acridine derivatives. Acridine derivatives have been regarded as mutagenetic agents. For the reason, the bacterial reverse mutation test was carried out to evaluate the genotoxicity of green pigment using Salmonella typhimurium TA98 and TA100. Alanine, arginine, aspartic acid, glycine, lysine, and phenylalanine were reacted repectively with chlorogenic acid to synthesize model compound. Green pigment was extracted from sweet potato. Maximum concentration of 2 and 50 mg/plate was tested for the synthetic green pigments and extracted green pigment respectively, taking bacterial survival, solubility, and color intensity into consideration. There was no signigicant increase in the reverse mutation either with or without S9 activation system by any test material. Though further studies with other genotoxicity test system are necessary, both synthetic and sweet potato green pigments seemed not to cause mutation despite the acridine moiety in their structures.

• Polymer(Korea)
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• v.36 no.6
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• pp.745-755
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• 2012

Two types of polymers were tested in this study; poly(ethylene terephthalate) (PET) as a synthetic example and poly(lactic acid) (PLA) as a natural polymer. DSC analyses showed that the use of nanofiller increased the degree of crystallinity ($X_c$) of both PET and PLA polymers, but the effect was more noticeable on PET nanocomposites. The crystallization of PLA and PET nanocomposites occurred at higher temperatures in comparison to neat polymers. According to dynamic mechanical-thermal analysis (DMTA), the damping factor of PET/$TiO_2$ nanoparticles decreased compared to the neat matrix, but for PLA nanocomposites the opposite trend was observed. Results of the mechanical test showed that for both PET and PLA nanocomposites, the most successful toughening effect was observed at 3 wt% loading of $TiO_2$ nanoparticles. SEM micrographs revealed uniform distribution of $TiO_2$ nanoparticles at 1 and 3 wt% loading levels. The results of WAXD spectra explained that the polymorphs of PLA and PET was not affected by $TiO_2$ nanoparticles. UV-visible spectra showed that $TiO_2$ nanocomposite films had high ultraviolet shielding compared to neat polymer, but there was significant reduction in transparency.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.893-899
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• 2004

Method for sample preparation and quantitative analysis of 19 permitted and non-permitted synthetic colors in foods was developed based on reversed-phase ion-pairing high performance liquid chromatography. For color extraction of samples, deionized water was added, and pH was appropriately adjusted with 1% ammonia water. Any undissolved matters were extracted with 50% ethanol or 70% methanol. Lipid in snacks was first removed using n-hexane with centrifugation, water was added to extract colors, followed by clean-up and concentration using Sep-Pak $C_{18}$ cartridge. Recovery efficiencies at known concentrations of 19 standard food colors spiked into foods were in 90.3-97.9% range far soft drink, 79.2-101.9% for candy, 84.1-103.4% for jelly, 86.4-100.8% for chewing gum, 83.5-103.4% for ice cream, and 78.5-95.6% for snack.

• Korean Journal of Poultry Science
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• v.35 no.3
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• pp.219-224
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• 2008

A total of 96 ISA Brown layers, 63-wk-old, were used in a 12-day feeding trial to measure the effect of dietary astaxanthin and capxanthin on their accumulation in egg yolk. The hens were fed diets containing astaxanthin from the yeast, Phaffia rhodozyma, at 22.5 mg/kg feed, or synthetic compound at 45 mg/kg feed, and capxanthin from paprika extract at 45 mg/kg feed. The levels of yolk astaxanthin from the two pigments were saturated at $9^{th}$ day of feeding. Capxanthin was not accumulated in egg yolk but its derivatives were slightly present after $6{\sim}9$ days of feeding. The level of astaxanthin accumulated in egg yolk was proportional to the level of dietary astaxanthin. Except the color of egg yolk, other quality factors of eggs were not significantly different among the treatments.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.128-134
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• 2004

This experiment was conducted to investigate the effects of dietary pigment sources on the performance, color and antioxidant properties in broiler chick. Experimental diet was formulated to have isocalories and isonitrogen during the experiment period. Total xanthophylls content in the experimental diet was formulated to have 30ppm. Experimental trials were done for five weeks with six treatment groups; T1 (Control), T2 (Olo Glo, natural yellow pigment), T3 (Kern Glo, natural red pigment), T4 (canthaxanthin, synthetic red pigment), T5 (asthaxanthine, natural red pigment), and T6 (seaweed by-products). Body weight gain and feed intake were significantly lower (p＜0.05) in T6 group than in other treatments. Mortality was lower in T2, T3 and T4 than in control, but higher (p＜0.05) in T5 and T6. The sources of pigments did not have any effects on the dressed carcass and abdominal fat pad (p＞0.05). The gizzard weight was significantly lower in T6 (p＜0.05) than in others. Pigmentation of leg skin was significantly lower (p＜0.05) in control and T6. Effects of dietary pigments was greater with red pigments than with yellow pigments, and those were also greater with natural pigments than with synthetic ones. The peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and pH values of chicken meat were increased (p＜0.05) in all treatments at 12 day storage, and was higher (p＜0.05) in pigments supplementation group. No differences of CIE L$\^$*/(lightness) and b$\^$*/(yellowness) were not found by storage days and xanthophylls sources. The a$\^$*/(redness) after 12 day storage was significantly (p＜0.05) decreased in all treatments, but those of T4 and T5 were higher than those of others. These results showed that feeding of xanthophylls sources to chick could improve color intensity and inhibit lipid oxidation of leg meat.

• Food Science and Preservation
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• v.8 no.3
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• pp.338-344
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• 2001

The oxidative stability of cholesterol in tallow heated at different frying temperatures (130$\^{C}$, 150$\^{C}$, and 180$\^{C}$) was studied by identifying cholesterol oxides by thin layer chromatography(TLC). And fatty acid compositions in tallow heated were also measured and compared with cholesterol oxides. Unsaturated fatty acid contents slightly decreased as the heating time increased, whereas saturated fatty acid contents increased This phenomenon became excessive especially by heating to higher temperature. It was found that RF value and spot color of the nonsaponifiable lipids from tallow heated on TLC analysis accorded with the synthetic cholesterol oxides in this experiment. Four kinds of cholesterol oxides were detected in tallow heated for 24 hours at three different temperatures. The oxides were identified as 7-$\alpha$-hydroxycholesterol, 7-$\beta$-hydroxycholesterol, 7-ketocholesterol and cholesterol epoxide. It was found that there was a little difference in oxidative pattern of cholesterol between several heating temperatures.