• 한국축산식품학회지
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• 제43권5호
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• pp.840-858
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• 2023

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4℃ (R group); iced at 5±3℃ (I group); kept at an ambient of 17±2℃ (A group); frozen at -18℃ for 24 h and thawed in a refrigerator at 4℃ for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HIS integrated with the partial least squares model yielded reliable and efficient results, with high R²_cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.

• Journal of Animal Science and Technology
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• 제65권1호
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• pp.225-243
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• 2023

Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts with excellent antibacterial activity were selected, and their antibacterial and antioxidant activities against four types of pathogens were evaluated in various combinations. In addition, the pH, color, amount of thiobarbituric acid reactive substances (TBARS), and growth of pathogenic microorganisms were analyzed during the storage of sausages treated with various combinations of these extracts. The natural extract mixtures exhibited different antibacterial activities, depending on the combination. Compared to grapefruit seed extract, a mixture of natural extracts extracted with ethanol (M4) reduced the Escherichia coli content by more than 99.9% after 8 days of storage and slowed the growth of Listeria monocytogenes and Salmonella spp. by more than 80% after 14 days. Compared to untreated (NC) and grapefruit extract (PC)-treated sausages, sausages treated with the natural extract mixtures showed a significant decrease in CIE L^* and an increase in CIE a^* and CIE b^* (p < 0.05). The pH value was significantly lower in sausages containing natural extract mixtures than in the NC and PC sausages (p < 0.05). The natural plant extract mixtures significantly prevented lipid oxidation (p < 0.05). In summary, different types of natural extract mixtures have a synergistic effect when used together, suggesting that natural preservatives can generally inhibit the growth of microorganisms and oxidation of processed meat.

• 한국축산식품학회지
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• 제42권2호
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• pp.280-294
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• 2022

This study aimed to evaluate the effectiveness of propolis extract as a natural preservative for livestock products in term of chemical and microbiological characteristics by meta-analysis. The stages carried out in this study were identification, selection, checking suitability, and the resulting selected articles were used in the meta-analysis. The selection results obtained a total of 22 selected journal articles consisting of 9 articles for analysis of the antimicrobial activity of propolis extract and 13 articles for analysis of the chemical and mirobiological characteristics of livestock products. The articles were obtained from electronic databases, namely Science Direct and Google Scholar. The model used in this study is the random-effect model involving two groups, control and experimental. Heterogeneity and effect size values were carried out in this study using Hedge's obtained through openMEE software. Forest plot tests and data validation on publication bias was obtained using Kendall's test throught JASP 0.14.1 software. The results showed that there is a significant relationship between propolis extract with the results of the antimicrobial activity (p<0.05). In addition, the results of the application of propolis extract on the livestock products for the test microbes and the value of thiobarbituric acid reactive substances (TBARs) showed significant results (p<0.05). Conclusion based on the random-effect model on the effectiveness of antimicrobial activity of propolis extract and their apllication as a natural preservative of the chemical and microbiological characteristics of livestock products is valid by Kendall's test (p>0.05). Propolis in this case effectively used as natural preservatives in livestock products.

• Animal Bioscience
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• 제36권11호
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• pp.1747-1756
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• 2023

Objective: The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. Methods: Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated. Results: The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level. Conclusion: The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat.

• 한국축산식품학회지
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• 제44권2호
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• pp.408-429
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• 2024

The color, lipid oxidation, heme iron (HI) and non-heme iron (NHI) contents, metmyoglobin content and Soret band of myoglobin of ground pork subjected to supercritical CO₂ treatment under different conditions, or to heat treatment (40℃, 2 h) and subsequent storage at 4℃ were evaluated during 9-day period. Supercritical CO₂ treatment significantly increased CIE L^* and CIE b^* values of ground pork during subsequent storage, while the HI content was slightly affected. In general, CIE a^* value and metmyoglobin content were decreased. Supercritical CO₂ treatment for 2 h could increase the thiobarbituric acid-reactive substances (TBARS) value, while treatment for 1 h or less had no effect. The NHI content could be increased only after treatment at above 40℃ or 17.2 MPa for 2 h. The Soret band of myoglobin was shifted to longer wavelength. Increasing treatment temperature from 35℃ to 45℃ could increase CIE L^*, CIE a^*, CIE b^* and TBARS values, HI and NHI contents of the ground pork, while decreasing metmyoglobin content. As the treatment pressure increased from 13.8 MPa to 20.7 MPa, CIE b^* and TBARS values were decreased, while the NHI and metmyoglobin contents were increased. However, the other parameters were unchanged. Extending exposure time from 0.5 h to 2 h could increase CIE L^*, CIE b^* and TBARS values, HI contents, while decreasing CIE a^* value and metmyoglobin content. Correlation analysis showed that the TBARS value was significantly and negatively correlated with the HI content or metmyoglobin content in samples treated at 40℃ or above for 2 h.

• 한국축산식품학회지
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• 제44권2호
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• pp.464-482
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• 2024

This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific journals that examined the impacts of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-analysis to synthesise quantitative findings. In the current investigation, jerky produced with beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between treatments with humectants and controls was examined to investigate the effects of humectants using random-effects models. Heterogeneity was investigated using meta-regression. A subgroup analysis was carried out for significant factors. Results revealed that the addition of humectants had no significant impact on water activity, pH, fat, ash, CIE L^*, or CIE a^* (p>0.05). However, humectant addition significantly increased moisture (SMD=1.28, p<0.05), CIE b^* (SMD=1.67, p<0.05), and overall acceptability (SMD=1.73, p<0.05). It significantly decreased metmyoglobin (SMD=-0.96, p<0.05), shear force (SMD=-0.84, p<0.05), and protein (SMD=-1.61, p<0.05). However, it was difficult to get a firm conclusion about how humectants affected the myofibrillar fragmentation index, total plate count, and 2-thiobarbituric acid-reactive substances because there were fewer than ten studies. To sum up, the proper use of humectants in jerky demands careful attention to both type and quantity, needing a delicate balancing act with other contributing factors.

• 한국축산식품학회지
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• 제44권4호
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• pp.912-933
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• 2024

The objective of this study was to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including Nuruk, Jeotgal, and mudflats on the west coast of South Korea. Two strains were identified as Penicillium nalgiovense (SD01 and SJ02), a traditional starter used in the production of fermented sausages. A comparative analysis was performed between SD01 and SJ02 using the commercial starter culture (M600). Strain SJ02 exhibited superior lipolytic and proteolytic activities, as well as an enhanced growth rate at the optimal salinity level of 2% NaCl compared to M600. No significant differences were observed in thiobarbituric acid reactive substances values, sausage colors, and texture properties between SJ02 and M600 fermented sausages, except for adhesiveness. Profiles of mycotoxin-related genes were similar for both strains. Electronic nose analysis revealed distinct aroma profiles between SJ02 and M600 fermented sausages, with a relatively higher levels of propan-2-one and butyl butanoate in SJ02, and a higher level of ethanol and propanal in M600. In electronic tongue analysis, there was no significant differences in taste characteristics between SJ02 and M600. These results indicate that P. nalgiovense SJ02 is a potential starter culture to produce dry fermented sausages, enhancing Korean style cured meat processing industry.

• 한국축산식품학회지
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• 제44권3호
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• pp.662-683
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• 2024

Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related compounds, taste active values (TAVs) and umami equivalency, sugars, lipid oxidation, Maillard reaction products] and volatile compounds, were investigated. Notably, inosine monophosphate and Glu/Gln were the major compounds contributing to umami taste, as indicated by the highest TAVs in all samples. Raw had higher TAVs than cooked ones, indicating that heat-cooking removes these desirable flavor and taste compounds. This could be proportionally associated with the increase in aldehyde, ketone, and nitrogen-containing volatiles in all cooked samples. GR showed the highest thiobarbituric acid reactive substances (1.46 mg malonaldehyde/kg sample) and browning intensity (0.73), indicating the greatest lipid oxidation and Maillard reaction due to the higher temperature among all cooked samples (p<0.05). In contrast, SV and Raw exhibited similar profiles, indicating that low cooking temperatures preserved natural goat meat flavor, particularly the goaty odor. The principal component analysis biplot linked volatiles and non-volatiles dominant for each cooked sample to their unique flavor and taste. Therefore, these findings shed light on cooking method selection based on desirable flavor and preferences.

• Journal of Animal Science and Technology
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• 제66권4호
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• pp.807-833
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• 2024

Elderly people avoid eating red meat and dried meat product due to its texture and stiffness; they deprive them of rich sources of nutrients. In addition, food-related diseases are exponentially increasing due to using synthetic additives in food products. Therefore, this research aimed to develop semi-dried goat meat jerky considering geriatric preferences by using natural tenderizers and nitrate. Four treatments were formulated negative control (NC [synthetic nitrite without tenderizers]), positive control (PC [Swiss chard without tenderizers]), T1 (Swiss chard with pineapple powder), and T2 (Swiss chard with pineapple and tomato powder). T1 and T2 had higher processing yield, and rehydration capacity compared with NC and PC. The fat content of T1 and T2 was lower than the control groups. Moisture was significantly higher in T1, NC, and T2 than in PC (p < 0.05). T2 showed the lowest water activity (0.87), lowest shear force (4.82 kgf), and lowest total plate count (TPC). The lowest pH and thiobarbituric acid reactive substances (TBARS) were observed in T1 and T2. T1 showed the lowest lightness and the maximum redness (p < 0.05) while PC showed the lowest yellowness. During the storage period, moisture and pH decreased, and TPC and TBARS significantly increased whereas water activity is stable regardless of the treatment. The results of the myofibrillar fragmentation index (MFI) and sodium dodecyl sulfate-polyacrylamide gel revealed that T1 and T2 more effectively converted protein to polypeptides. In addition, tenderizers positively affected thrombogenicity, atherogenicity, and hypocholesterolemic/hypercholesterolemic indices. T2 observed the highest overall sensory acceptance by reducing goaty flavor. Overall, jerky treated with tenderizers is easily chewable and digestible for the elderly due to its tenderness and essential fatty acids that would be senior-friendly food.

• Journal of Nutrition and Health
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• 제41권5호
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• pp.391-401
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• 2008

캐피어 원말은 유산균, 효모, 다당 및 여러 영양성분을 다량 함유하고 있으며 장기능 개선 효능을 살펴보기 위하여 3주령의 수컷 흰쥐 (Sprague-Dawley)를 4군으로 나누어 정상대조군 (N군), DSS투여 대조군 (DC군)과 두 군의 캐피어 투여군으로 하여 대조군 사료와 캐피어 원말을 각각 1.5%와 3.0% 혼합한 사료로 3주간 사육하였다. 이 후 DSS투여 대조군과 캐피어 투여군들에 5일간 2% DSS 음용수 동일한 양을 투여하여 경미한 대장염을 유도하였다. 대장염 유도 후 희생하여 소장 단백질 및 DNA 함량, 혈장 및 결장의 조직검사와 결장조직에서 TBARS와 MPO 활성, 혈장 백혈구에서의 DNA 손상 정도를 측정하였다. 실험 자료는 Windows용 SPSS package program version12.0을 이용하여 통계 처리하였고, 네 군간의 평균값의 차이를 검증하기 위하여 일원배치 분산분석 (one-way ANOVA)을 한 후, Duncan's multiple range test로 변인간의 차이를 검증하였다. DSS 투여군 들에서 변 수분함량이 증가하고 음용수 섭취량이 증가하는 경향과 함께 결장의 조직검사 결과 DSS 투여군에서는 염증과 부종 증상을 관찰할 수 있었으며 식이무게의 3% 캐피어 원말 투여군에서는 재생성 변화를 볼 수 있었다. DSS를 투여받은 군들의 소장 점막 단백질 함량은 감소하는 경향을 보였으며 캐피어 3.0%식이섭취한 군들에서는 증가하는 경향을 보였으나 DNA함량에서는 차이를 볼 수 없었다. DSS 투여군에서는 결장조직의 TBARS 값이 유의적으로 증가하였으며 캐피어 투여군에서는 감소하였으나 캐피어 투여 용량에 따른 차이는 보이지 않았다. 혈장 TBARS와 결장조직의 MPO 활성은군 간에 유의한 차이가 없었다. DSS 투여군에서는 혈액 백혈구 DNA의 tail length가 유의하게 증가하였으며 캐피어 투여군에서는 감소하였다. 따라서 약 4주간 캐피어 원말의 투여는 2%의 DSS로 경미한 대장염을 유도한 흰쥐에서 결장 조직의 산화적 스트레스에 대한 저항력을 증가시켜 대장점막을 보호할 수 있는 기능이 있음을 확인할 수 있었다.