• Animal Bioscience
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• 제37권1호
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• pp.123-130
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• 2024

Objective: Beef of Jeju black cattle (JBC) is considered as a healthy meat type due to its significantly higher unsaturated fatty acids (UFA). Lipid (e.g., UFA) is highly susceptible to oxidizing agents, which results in the quality deterioration and economic value loss of meat products. Therefore, development and application of novel preservative techniques is necessary to improve the shelf-life stability of high-UFA beef. The objective of this study was to assess the applicability of chitosan-based coatings in preservation of JBC beef. Methods: Different coating solutions: 2% chitosan alone, and 2% chitosan containing 0.1% or 0.3% gallic acid were prepared to investigate their applicability in preservation of fresh beef during storage. Jeju black cattle beef (2-cm thick steaks) were non-coated (control) or coated with the above coating solutions, placed on trays, over-wrapped with plastic film and stored at 4℃. The microbiological indices, color, total volatile basic nitrogen (TVBN) and lipid oxidation of the beef were investigated after 1, 10, and 21 days of storage. Results: Coating with 2% chitosan alone reduced the spoilage bacteria count, TVBN and thiobarbituric acid reactive substances levels in the beef compared with control during storage (p<0.05). Noticeably, coating with 2% chitosan containing 0.1% or 0.3% gallic acid was more effective on retardation of spoilage bacteria growth, lipid oxidation and discoloration in the beef compared to the chitosan coating alone over the storage period (21 days) (p<0.05). Conclusion: Taken together, the combined chitosan and gallic acid coating could be used as a bio-preservative technique in the meat industry.

• Fisheries and Aquatic Sciences
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• 제4권4호
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• pp.163-170
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• 2001

The effect of perilla oil added in diet on the biochemical properties of cultured sweet smelt, Plecoglossus altivelis, was investigated. The cultured fish were fed two different diets for 8 weeks; a control diet was a commercial diet, which was low in the content of docosa­hexaenoic acid (DHA, 22: 6n-3) and eicosapentaenoic acid (EPA, 20: 5n-3) less than approximately $2\%$ (CO group) and an experimental diet (PO group) was added perilla oil as a lipid source in the diet of the CO group. The PO group was superior in growth rate and feed efficiency compared with CO group. This trend showed markedly in female of both groups. The fatty acid composition in the muscle of PO group was closely related with those of the diet, while those of CO group were not. For plasma components, total cholesterol (CHOU of PO group was higher than that of CO group. Thiobarbituric acid-reactive substances (TBARS), hydroxyl (OH) radical levels and superoxide dismutase (SOD) activity of plasma were higher in PO group than CO group. The intensity of watermelon-like or cucumber-like aroma was much stronger in PO group with higher level of TBARS and OH radical in plasma compared CO group. Survival rate was also high in PO group with high levels of phagocytic rate, CHOL and SOD activity. These results suggest that perilla oil might be usefulness as a lipid source of the cultured sweet smelt diet, in which result in high quality of the cultured fish.

• 한국축산식품학회지
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• 제31권5호
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• pp.763-771
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• 2011

The effects of replacing tallow with plant oils on the chemical composition, physical properties, fatty acid composition, and sensory properties of beef patties were investigated. Beef patties were produced with seven different formulations: control (tallow, 100%), rice-bran oil replaced (TR) and olive oil replaced (TO) (each at 20%, 40%, and 60% substitution). Fat content of beef patties increased, whereas moisture content decreased with increased TR and TO. Beef patties had increased lightness and yellowness but decreased pH and redness compared to those in the control (p<0.05). The thiobarbituric acid reactive substances (TBARS) values of all beef patties increased during cold storage. The TBARS values in the replaced TR or TO were similar to or lower than those in the control after 3 d. Saturated fatty acid content of beef patties decreased as the level of TR and TO increased, whereas unsaturated fatty acid content increased. Monounsaturated fatty acids were higher in TO and polyunsaturated fatty acids were higher in TR. The overall acceptability scores showed no significant differences between the control and replaced TR or TO over 7 d of storage.

• Asian-Australasian Journal of Animal Sciences
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• 제21권6호
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• pp.838-844
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• 2008

This experiment was conducted to evaluate the effect of supplementing a fat diet with selenium (Se) and vitamin E on performance of cows, blood antioxidant status and milk fatty acid composition. Sixty-three lactating Holstein cows were randomly divided into seven groups of nine cows each and each group was fed one of the following diets: i) a basal diet (control); ii) a basal diet with 0.15 mg Se/kg DM (LSe); iii) a basal diet with 0.3 mg Se/kg DM (HSe); iv) a basal diet with 5,000 IU/cow d vitamin E (LVE); v) a basal diet with 10,000 IU/cow d vitamin E (HVE); vi) a basal diet with 0.15 mg Se/kg DM and 5,000 IU/cow d vitamin E (LSeVE); vii) a basal diet with 0.3 mg Se/kg DM and 10,000 IU/cow d vitamin E (HSeVE). Milk fat percentage and conjugated linoleic acid (CLA) yield in HVE and HSeVE diets increased (p<0.05) compared with the control diet. In milk fat, dietary supplementation of Se tended to increase the proportion of the sum of unsaturated fatty acids (UFA) and significantly decreased (p<0.05) the proportion of the sum of saturated fatty acids (SFA). In addition, compared with the control, thiobarbituric acid reactive substances (TBARS) content was lower and glutathione peroxidase (GSH-Px) was higher when fat diets were supplemented with Se. Our data showed that supplementation with Se and/or VE improved these nutrients in blood and milk. The results indicated that fat diets supplemented with Se improved both antioxidant status in blood and fatty acids in milk fat, and fat diets supplemented with vitamin E alleviated milk fat depression. Therefore, the combination of Se and vitamin E caused synergistic effects on the nutritional quality of milk fat and performance of cows fed a fat diet.

• Journal of Nutrition and Health
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• 제30권8호
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• pp.987-994
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• 1997

To investigate the effects of n-3 fatty acids on breast cancer, MDA-MB231 human breast cancer cells were cultured in the presence of $\alpha$-linolenic (LNA), eicosapentaenoic(EPA), and docosahexaenoic acid (DHA) at a concentration of 0.5$\mu\textrm{g}$/ml in serum -free IMM medium. Cell growth was monitored and thiobarbituric acid reactive substances (TBARS), $\alpha$-tocopherol contents, and oncogene expression were measured. To compare the effects of n-3 fatty acids with other types of fatty acid, steraic (STA), olieic(OA). linoleic acid(LA) were used. After one day , cell growth was retarded most highly when DHA was in the medium. Cellular TBARS level measured after three days of culture was the highest with DHA in the medium and was also increased by LNA and EPA, compared with STA, OA and LA. Alpha-tocoopherol contents of cells were decreased by DHA but only modestly. There was non significant difference in $\alpha$-tocopherol contents in cells cultured in the presence of the other fatty acids. northern blot hybridization carried out with cells cultured during 24 hours showed that levels of erbB-2 mRNA were not altered by six different fatty acids in the medium but those of c-myc were transiently decreased in the early period by both n-6 and n-3 polyunsaturated fatty acids. The level of tumor suppressor gen p53 mRNA , however, was increased by DHA with time. It is concluded that the cytotoxicity of lipid peroxide and increased expression of tumor suppressor gene p53 are at least partly responsible for the inhibitory effect of DHA on growth of breast cancer cells.

• 한국식품과학회지
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• 제32권1호
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• pp.62-68
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• 2000

본 연구는 CLA를 이용한 다기능성 육제품의 제조 가능성을 알아보고자 첨가하는 지방의 일부를 CLA로 대체하여 돈육 patty를 제조하여 실험하였다. 제조된 patty를 $4^{\circ}C$의 냉장온도에서 11일 동안 저장하면서 이화학적 성질, 지방산 조성, 콜레스테롤 및 CLA 함량을 조사하였다. 조단백, 조지방은 유의적인 차이를 나타내지 않았지만, 조회분과 함유수분을 CLA 첨가 수준이 증가할수록 유의적으로 낮아지는 경향을 보였다. TBARS는 대조구에 비하여 CLA 첨가구가 유의적으로 낮은 결과를 보였으며, 저장기간이 경과함에 따라 모든 처리구가 유의적으로 증가하였다. Nitrite 함량은 CLA 첨가량이 증가할수록 유의적으로 감소하였으며, 콜레스테롤 함량은 CLA 첨가수준이 증가할수록 유의적으로 감소하는 경향을 나타내었고, CLA 첨가량이 증가할수록 CLA 축적량은 증가하였다. 이상의 결과 patty 제조시 CLA 첨가는 제품특성에 영향을 미치지 않으면서 제품의 저장기간의 연장, 콜레스테롤 함량 감소, nitrite 함량의 감소효과를 나타내어 고급 patty생산이 가능하리라 사료된다.

• 한국축산식품학회지
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• 제21권1호
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• pp.71-79
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• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.

• 한국축산식품학회지
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• 제39권3호
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• pp.446-458
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• 2019

The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used to extract animal skin fats (duck, chicken, swine, and bovine skin). Multiple experiments were performed during accelerated storage at $60^{\circ}C$ for 90 days. Quality characteristics, such as extraction yield, iodine value (IV), fatty acid composition, and fat viscosity were determined. In addition, indicators for oxidative status, including acid value (AV), peroxide value (PV), p-anisidine value (p-AV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), and total oxidation (totox) values were evaluated. The fat extraction yield was highest in bovine fat, followed by duck, swine, and chicken fats. The IV was higher in duck and chicken fats. Duck fats contained the most unsaturated fats and the least saturated fats. Fat oxidation indicators, such as PV, TBARS, and totox values, were relatively higher in duck fats during storage compared to the other fats. Other indicators, including AV, p-AV, and CD, were similar in duck, chicken, and swine fats. Viscosity was similar in all the tested fats but markedly increased after 70 days of storage in duck fats. Our data indicate that duck skin fat was more vulnerable to oxidative changes in accelerated storage conditions and this may be due to its higher unsaturated fatty acid content. Supplementation with antioxidants might be a reasonable way to solve the oxidation issue in duck skin fats.

• Animal Bioscience
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• 제35권7호
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• pp.1091-1099
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• 2022

Objective: The aim of this work was the characterization of the qualitative aspects of meat obtained from Teramana goats, an Italian indigenous breed of the Abruzzo region. Specifically, the study included a comparison with meat samples deriving from Saanen goat kids reared in the same environment and applying the same feeding protocol. Methods: Upon reaching about 7 months of age the animals were slaughtered and samples of muscle tissue were collected to be analyzed. Specifically, meat samples were subjected to evaluations of the physical parameters, including color and the meat ability to retain water, in addition to chemical evaluations that were focused to the determination of the total lipids amount, fatty acids composition, lipid oxidation, and volatile profile. Results: The meat samples obtained from the indigenous breed showed a less intense reddish color and no significant variations for the muscle tissue tendency to retain water, both regarding fresh and cooked meat. Several differences were instead observed in the fatty acid profile. The Teramana samples were richer in saturated fatty acids (p<0.01) and interestingly showed higher concentrations of rumenic acid (p<0.05), a conjugate of linoleic acid that has been associated with important health benefits for the consumers. Another important finding for these meat samples was the marked resistance to oxidative events, as evidenced by the thiobarbituric acid reactive substances-test (p<0.05) and by the characterization of the volatile profile that highlighted a strong reduction in the relative percentage of hexanal (p<0.05), commonly associated to lipid oxidation and the development of unpleasant aromatic notes. Conclusion: The collected data, therefore appeared useful for the valorization of the food product derived from the Teramana goat, although no sensory information has been collected to define the degree of acceptability by the consumers.

• 한국축산식품학회지
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• 제44권1호
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• pp.103-118
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• 2024

The aim of this study is to compare the quality characteristics of dry-cured loins with different levels of proteolysis and lipid oxidation and to investigate the relationship between these factors on quality characteristics. The dry-cured loins were divided into four groups [proteolytic index (PI) and 2-thiobarbituric acid reactive substances (TBARS) of high levels (HH), PI of high level and TBARS of low level (HL), PI of low level and TBARS of high level (LH), and PI and TBARS of low levels (LL)] based on the proteolysis index and TBARS. Moisture, protein, and fat content were all significantly influenced by proteolysis and lipid oxidation (p<0.05). The total fatty acid content in the high proteolysis groups (HH and HL) was significantly lower than that in the low proteolysis groups (LH and LL; p<0.05). For total free amino acid content, HH was the highest, and LL was the lowest (p<0.05). On the other hand, there was no significant difference between HL and LH (p>0.05). In the amount of total volatile compounds, there was no significant difference between HH and HL (p>0.05), but LH and LL significantly differed (p<0.05). In conclusion, proteolysis and lipid oxidation can influence the quality characteristics of dry-cured loin. Additionally, proteolysis might be as influential in generating volatile compounds as lipid oxidation.