• Journal of Life Science
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• v.18 no.11
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• pp.1538-1542
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• 2008

This study was carried out to investigate the effect of wine ripening on quality characteristics such as chemical compositions, Hunter's color, rheological properties, water activity, pH, TBARS value, VBN content, total plate count and sensory score. Beef jerky was prepared by three types such as beef jerky containing water 50 ml (T0), beef jerky containing water 25 ml and wine 25 ml (T1), and beef jerky containing wine 50 ml (T2). The moisture, crude protein, crude fat, crude ash, $L^*$ (lightness), $a^*$ (redness), $b^*$ (yellowness), hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the beef jerky. The Aw, pH and TBARS value were not significantly different among the beef jerky, the VBN content and total plate count of T2 had the lowest among the beef jerky (p<0.05). The flavor of T2 was superior to the T0 (p<0.05), and the taste, color, tenderness, juiciness and overall acceptability were not significantly different among the beef jerky.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.16-20
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• 2003

This study was conducted to investigate the effect of dietary mugwort powder on the physico-chemical characteristics of pork. Pig was randomly selected based on three dietary treatments: 1) control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort powder) and 3) T2(commercial feed with 3% mugwort powder). They were fed with the experimental diets for 30 days and slaughtered. Meat samples were wrap packaged and stored at 4${\pm}$1$^{\circ}C$ In the proximate composition, crude fat was slightly low in the T1 and T2(p<0.05). The pH and TBARS of the control were higher than those of the treatment groups(T1, T2). The pH, TBARS, VBN and WHC of all treatments significantly increased during storage period at 4 ${\pm}$ 1$^{\circ}C$(p<0.05). Oleic acid, palmitic acid, linoleic acid and stearic acid were major fatty acids in pork Linoleic acid and linolenic acid contents were higher in treatment groups than in the control.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.308-313
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• 2007

The microbiological and physicochemical properties of irradiated (2 kGy) or non-irradiated fermented meats processed with or without a commercial starter culture were evaluated during fermentation and aging. The pH of irradiated (2 kGy) fermented meats with starter cultures dramatically decreased during fermentation and aging (p<0.05), and the final pH was 4.25. The total aerobic counts and lactic acid bacteria counts reflected the addition of the starter culture. As the fermentation progressed, the total aerobic counts closely paralleled the lactic acid bacteria counts. The TBARS values of irradiated fermented meats increased regardless of the treatment during fermentation and aging. These results show that the irradiated (electron-beam) meat/fat resulted in the reduction of the total microbes and survives lactic acid bacteria. The use of starter cultures in meat batters post-irradiation may be useful for the production of fermented meats.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.41-49
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• 2015

This study was performed to assess the antioxidant activity of Allium hookeri root extract (AHE) on lipid oxidation of raw sulfur-fed pork patties for 14 d of refrigerated storage. Different concentration of ethanol (0-100%) and time (1-12 h) were applied to determine the extraction condition. Water (0% ethanol) extraction for 1 h was selected as an optimal extraction condition of AHE for the following study showing the highest total phenolic content and total flavonoid content, as well as the strongest antioxidant activity. The 1% AHE (SP1), 3% AHE (SP2), and 0.05% ascorbic acid (SP3) were added into sulfur-fed pork patties against controls; SP0 (sulfur-fed pork patties with no AHE) and P0 (normal pork patties with no AHE). The pH values of P0 and SP0 significantly increased (p<0.05) than others on 14 d and redness of P0 showed the largest decrement during storage. P0 and SP0 showed higher production of conjugated dienes on d 7 than others (p<0.05). Thiobarbituric acid reactive substances (TBARS) values were decreased in proportion to the increased level of AHE on 14 d (p<0.05) resulting in higher TBARS values on P0 and SP0 (p<0.05) and the negative correlation between AHE level and TBARS were also demonstrated (r=-0.910, p=0.001). Therefore, the results suggest that AHE effectively retarded the lipid oxidation rate of sulfur-fed pork patties indicating the potential usage of AHE as a natural preservative.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.5
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• pp.699-703
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• 2005

An experiment was conducted to investigate the effects of various dietary levels of Saccharomyces cerevisiae (SC) on the growth performance and meat quality (i.e., tenderness and oxidative stability) of Ross broiler chickens. Two hundred and forty dayold broiler chicks were fed four experimental diets with graded levels of SC at 0.0, 0.3, 1.0 and 3.0%. Each treatment consisted of six cages with 10 chicks per cage. Feed and water were provided ad libitum throughout the experiment that lasted for 5 wk. Birds were switched from starter to finisher diets at 3 wk of age. The average BW gains of broiler chickens increased (linear p<0.05) during either 0-3 or 0-5 wk of age as dietary SC levels increased. A linear effect (p<0.05) of SC on feed intake during either 4-5 wk or 0-5 wk of ages was also monitored. The addition of SC to the control diet significantly lowered shear forces in raw breast, raw thigh, and boiled drumstick meats (linear p<0.05). Upon incubation, 2-thio-barbituric acid-reactive substances (TBARS) values increased gradually in breast and thigh meats while more dramatic increase was noted in skin samples. The TBARS values of either breast or thigh meats were not significantly affected (p>0.05) by dietary treatments up to 10 d of incubation. At 15 d of incubation, TBARS values of breast and thigh meats from all SC-treated groups were significantly lower (p<0.05) than those of the control. It appears that dietary SC could enhance growth performance of broiler chickens, and improve tenderness and oxidative stability of broiler meats.

• The Korean Journal of Community Living Science
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• v.14 no.2
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• pp.41-47
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• 2003

To investigate the effects of hot water soluble extract from Angelicae Gigantis Radix on lipid metabolism and antioxidant defense system in rats fed hypercholesterol diet, Sprague-Dawley male rats were fed either hypercholesterol diet with water or hot water soluble extract from Angelicae Gigantis Radix. Hypercholesterol diet contained 18 % beeftallow and 5 % cholesterol. After 4 weeks of experimental periods serum and liver obtained. The level of serum lipid and the activities of GOT and GPT was measured. The level of lipid and TBARS and the activity of GSH-Px was measured also. The results obtained were: 1) Food intake in the experimental group supplied hot water soluble extract from Angelicae Gigantis Radix was low significantly. 2) In the experimental group supplied hot water soluble extract from Angelicae Gigantis Radix of serum total lipid and total cholesterol was significantly low. 3) Serum GOT activity was significantly low in the experimental group supplied hotwater soluble extract from Angelicae Gigantis Radix. There was no difference of serum GPT activity between control and experimental group supplied hot water soluble extract from angelical Gigantis Radix. 4) There was no difference of lipid composition, TBARS level and GSH-px activity in liver between control and experimental group. The result of this study indicates that the hot water soluble extract from Angelicae Gigantis Radix was effective in decreasing the food intake of the experimental animals in the hypercholesterol diet and also effective in decreasing the levels of serum total lipid, total cholesterol and GOT activity. However it was not effective to change the level of lipid, TBARS and GSH-Px activity of liver.

• Journal of Nutrition and Health
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• v.32 no.4
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• pp.353-368
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• 1999

This study was performed to investigate the effects of Korean native plant diets on lipid and cadmium (Cd) metabolisms and also antioxidative enzyme activities in rats. Seventy male Sprague-Dawley rats weighing 210.3$\pm$2.7g were blocked into ten groups according to body weight. Rats were raised for four weeks with diets containing 0 or 0.04%(w/w) cadmium chloride and 5%(w/w) plant powder-Ssook(Artemisia princeps var. orientalis HARA), Chamchwi(Aster scaber THUNB), Gomchwi(Lingularia fischeri TUBCZ). or Solbeerum (Portulaca oleracea LINNE). Food intake, weight gain, food efficiency ratio, and weights of liver, kidney, spleen and epididymal fat were significantly lower in Cd-exposed groups, food efficiency ratio, and weights of liver, kidney, spleen and epididymal fat were significanlty lower in Cd-exposed groups. Plasma total lipid level, liver total lipid, cholesterol and triglycerde concentrations, and fecal total lipid, cholesterol and triglyceride excretions were decreased by Cd administration. Total lipid and triglyceride concentration in plasma and liver were lower in Chamchwi groups together with increased fecal total lipid and triglyceride excretions. Cholesterol concentration in plasma and liver were lower in Gomchwi groups with increased fecal cholesterol excretions. Activities of red-blood-cell superoxide dismutase(SOD), and liver catalase, SOD and glutathione peroxidase (GSH-px) were decreased significantly by Cd administration. Thiobarbituric acid reactive substance(TBARS) concentrations of plasma and liver were increased by Cd administration. Thiobarbituric acid reactive substance(TBARS) concentration of plasma and liver were increased by Cd administration. Administration of plant diets decreased plasma and liver catalase, SOD and GSH-px activities in Cd-free diet groups and increased them in Cd-administered groups. Plasma and liver TBARS concentrations were decreased in animals fed plant diets, with Chamchwi showing the most effective antioxidative capacity. The concentration of Cd accumulated in blood and tissue decreased in Cd-exposed groups fed plant diets. Liver Cd concentration were lower in the Chamchwi and Gomchwi groups, and kidney Cd levels were lower in the Ssook and Chamchwi groups. Among them, Chamchwi was the most effective in Cd detoxification. In conclusion, Chamchwi and Gomchwi were effective in lowering tissue lipid levels, with Chamchwi having the greatest antioxidative and detoxifying effects.

• Nutrition Research and Practice
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• v.8 no.1
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• pp.40-45
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• 2014

As well-being foods pursuing healthy life are becoming popular, interest in Rubus coreanus Miquel (RCM) fruit, a type of Korean blackberry, is increasing due to its medicinal actions including protecting the liver, brightening the eyes, and alleviating diabetes. This study was carried out to evaluate the hepatoprotective effects of RCM concentrates on liver injuries induced by carbon tetrachloride ($CCl_4$) in rats. RCM, produced in June ~ July 2008 at Chunbook, Gochang (South Korea), was finely mashed. The seeds were removed and the juices were condensed. Thirty-two Sprague-Dawley rats were divided into four groups according to treatment: normal (eight rats), $CCl_4$, 1% RCM, and 2% RCM. Experimental diets were provided to the experimental animals for 4 weeks. We measure total cholesterol, high density lipoprotein-cholesterol (HDL-C), aspartate amino transferase (AST), alanine amino transferase (ALT), and alkaline phosphatase (ALP) levels. Part of the livers was isolated for histopathological evaluation, and analyzed for lipid peroxide (TBARS), superoxide dismutase (SOD) and liver proteins. The activities of serum AST, ALT, and ALP were elevated following $CCl_4$ administration. Levels of hepatic TBARS were also significantly increased in the $CCl_4$ groups. However, hepatic TBARS levels and the activities of serum enzymes were markedly reduced by supplementation with the RCM concentrates (P < 0.05). Hepatic SOD activity increased in the RCM concentrates group versus $CCl_4$ groups. Histopathological examination revealed massive necrosis in the centrilobular area and degenerative changes caused by $CCl_4$ were ameliorated by dietary supplementation with RCM concentrates. These results suggest that RCM concentrates have hepatoprotective effects and may improve the symptoms of liver injuries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1097-1101
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• 2002

This study was conducted to investigate the efficacy of antioxidant ability and nitrite scavenging ability of Poria cocos Poria cocos mycelium and Poria cocos fermented with rice were extracted with water and ethanol for measurement of degree of fat acidification against fish oil. Lower TBARS values of Poria cocos mycelium and Poria cocos fermented with rice were shown compared with control. Iron chelating ability of Poria cocos mycelium against Fe$^{2+}$, Cu$^{2+}$ was higher than Poria cocos fermented with rice. Electron donating abilitv of water extract and ethanol extract of Poria cocos mycelium were 76.8% and 79.9%, respectively. Higher nitrite scavenging ability was shown at ethanol extract than water extract of Poria cocos mycelium.ium.