• Journal of Animal Science and Technology
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• v.64 no.2
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• pp.380-395
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• 2022

This study investigated the utilization of detoxified Rhus verniciflua (RV) extract as a natural antioxidant to extend the shelf life of chicken breast meat during storage. Pre-heating at (35℃, 100℃, 120℃, and 140℃) was conducted on heartwood of RV prior to extraction to improve its antioxidant activity and remove the allergenic compound urushiol. The antioxidant activity was the highest when RV pre-heated at 120℃ with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity observed at 62.29 EC₅₀ ㎍/mL and 12.11 IC₅₀ mg/mL, respectively. Pre-heating also significantly increased the total phenolic content (TPC), with the highest improvement was seen at 120℃, 100℃, and 140℃ respectively, wherein 35℃ shared no difference with the raw RV (RRV). Urushiol content was vanished following pre-heating at 120℃ and 140℃. With respect to these result, pre-heating treatment at 120℃ was applied before the extraction of the heartwood of RV. Prepared breast meat sample was dipped into distilled water as a negative control, 0.02% butylated hydroxytoluene (BHT) as positive control, and a solution containing detoxified RV extract (0.10%, 0.25%, 0.50%, 1.00%) at 4℃ for 60 min. Treatment group with 0.50% and 1.00% addition increased the redness and yellowness value on day 6 and day 3 of storage respectively (p < 0.05). The pH value of breast meat was also increased in treatment of 0.50% and 1.00% on day 0, but subsequently lower until end of storge day compared to control negative (p < 0.05). Furthermore, 0.50% treatment exhibited a higher antioxidant activity, stronger inhibition of the microbial growth evaluated by total viable count and maintaining a lower total volatile basic nitrogen among treatments (p < 0.05), unless for BHT and 1.00% treatment groups (p > 0.05). It indicates a similar efficacy of detoxified RV extract with that of positive control treated with BHT. The results of this study suggested that dipping chicken breast meat into a solution containing 0.50% of previously pre-heated RV heartwood at 120℃ could be a promising natural antioxidant for extending the shelf life, and at the same time improve its quality during storage.

• Journal of Food Hygiene and Safety
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• v.25 no.3
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• pp.251-257
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• 2010

The experiment was conducted to find out the nutritive value and microbial status of different wholesale cuts of goat carcass. The meat sample (4 cuts from each animal $\times$ 3 different age groups $\times$ 3 animals in each group = 36 samples) was obtained from 1-, 2-, and 3-year aged goats. The whole sale cuts were shoulder, rack, loin and leg of each goat carcass. To assess the quality of meat sample, the general appearance, color, smell, juiciness, proximate composition, pH, total bacteria, coliform bacteria, and yeast were studied. The mean pH value of different cuts ranges from 5.65-5.69 didn't differ significantly, but due to age differences the pH values (5.59-5.74) differed significantly (p < 0.01). The values of juiciness in different ages ranged from 32.24-42.10% which differed significantly (p < 0.01). The marbling of the cuts of rack portion was more pronounced than that of other cuts. The ranges of crude protein (CP) content of goat carcass (20.78-27.71%) differed significantly (p < 0.01) and leg portion contained higher CP than other portion. Fat contents of different cuts ranged from 2.66-11.47% differed significantly (P < 0.01). The moisture content of the carcass differed significantly which ranged from 69.20-73.31%. The ash content of the cuts of 1-year aged groups (0.99 $\pm$ 0.13%) was higher than that of other age groups and differed significantly (P < 0.01). The calcium (Ca) content did not differ significantly. The phosphorus (P) content was higher in one year old goat (0.15 $\pm$ 0.03%) than that of the goats of other ages. The total viable count (TVC) content of microorganisms ranging from 5.05-5.15 log cfu/g at different ages did not differ significantly. The coliform count (CC) of different cuts differed significantly (P < 0.01) which ranged from 2.56-3.05 log cfu/g; it also differed significantly (P < 0.05) in different ages (2.79-2.84 log cfu/g) and was higher in 1 year old goat carcass. The yeast count differed significantly in different cuts (P < 0.01) and ages (P < 0.05). From the study it is concluded that the age and different wholesale cuts have direct influence on quality of goat carcass.

• Tuberculosis and Respiratory Diseases
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• v.40 no.2
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• pp.112-122
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• 1993

Backgrounds : The goal of drug therapy in pneumoconiosis is to inhibit the progression of pulmonary fibrosis related to a toxic effect of the inhaled substance. Although there have been many studies on the therapy of pneumoconiosis, it is still elusive. Quinolyl piperazine phosphate (QP), a derivative of chloroquine, is less toxic, more effective, and longer action than chloroquine. This investigation was performed to examine the effect of the quinolyl piperazine phosphate in silicotic rats. Methods : The silica group was administered intratracheally by 40 mg free silica dust with 0.5 ml normal saline, and the QP group was orally administered QP 10 mg per week after free silica instillation. The animals in the silica group and the QP group were killed at the 1st, 3rd, 8th and 20th week after free silica instillation. We observed the total cell count in bronchoalveolar lavage fluid, luminol-dependent chemiluminescence by viable alveolar inflammatory cells, the dry weights and the amount of hydroxyproline in the left lung and the histopathologic examination in the right lung. Results : 1) The total number of cells of bronchoalveolar lavage fluid in the QP group tended to be decreased in comparison with the silical group. But, It was not significant. 2) Luminol-induced chemiluminescence by viable alveolar inflammatory cells in the QP group was similiar to that in the silical group. 3) The dry weights in the left lung at the 3th and 8th week in the QP group were significantly decreased compared to the silical group. 4) The total amount of hydroxyproline at the 3rd week of the QP group were significantly decreased compared to the silical group. In the silica group, the total amount of hydroxyproline was significantly increased at the 3rd week compared with the 1st group. But, in the QP group, it was significantly increased at the 8th week. 5) In tissue pathology, the infiltration of inflammatory cells around bronchiole, and the number and the size of silicotic nodule in the QP group were similar to the silica group. But, the extent of fibrosis is less than the silica group. Especially we observed progressive massive fibrosis which located in the periphery in 3 cases among the silica group, but couldn't observe in the QP group. Conclusions : QP doesn't significantly suppress the pulmonary fibrosis consequent to the intratracheal instillation of free silica dust, but delay the progression of fibrosis.

• Journal of Food Hygiene and Safety
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• v.35 no.6
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• pp.618-629
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• 2020

The purpose of this study was to optimize the fermentation condition of black bean by lactic acid bacteria (LAB) and to evaluate the quality characteristics of fermented black bean. Lactobacillus plantarum SU22 isolated from kimchi was selected as a starter for the fermentation of black bean because the strain exhibited strong antimicrobial activity against pathogenic bacteria and did not produce biogenic amines or a carcinogenic enzyme, β-glucuronidase. Fermentation was performed with broth containing puffed black bean (PBB) inoculated with 1% (v/v) of L. plantarum SU22 at 37℃ for 48h. The viable cell count of LAB was over 9 Log CFU/mL in PBB (20%) broth fermented with L. plantarum SU22. Fermentation of alcalase-treated PBB (20%) broth with L. plantarum SU22 was found to be the optimal condition, increasing viable cell count of LAB up to 10.30 Log CFU/mL. Under the optimal condition, the total polyphenol content (94.02 mg GAE/g) and DPPH radical scavenging activity (92.50%) were significantly increased, compared to non-fermented control (87.74 mg GAE/g, 83.14%).

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.11
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• pp.1705-1712
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• 2007

The effect of different tropical feed sources on rumen ecology, cellulolytic bacteria, feed intake and digestibility of beef cattle was investigated. Four fistulated, castrated male crossbred cattle were randomly allocated to a $4{\times}4$ Latin square design. The treatments were: T1) urea-treated (5%) rice straw (UTS); T2) cassava hay (CH); T3) fresh cassava foliage (FCF); T4) UTS:FCF (1:1 dry matter basis). Animals were fed concentrates at 0.3% of body weight on a DM basis and their respective diets on an ad libitum basis. The experimental period was 21 days. The results revealed that the use of UTS, CH, FCF and UTS:FCF as roughage sources could provide effective fiber and maintain an optimal range of ruminal pH and $NH_3-N$. Total viable and cellulolytic bacterial populations were enhanced (p<0.05) with UTS as the roughage source. Animals fed FCF had a higher rumen propionate production (p<0.05) with a lower cellulolytic bacteria count. Moreover, three predominant cellulolytic bacteria species, namely Fibrobacter succinogenes, Ruminococcus albus and Ruminococcus flavefaciens, were found in all treatment groups. Roughage intake and total DM intake were highest with UTS (2.2 and 2.5% BW, respectively) as the roughage source (p<0.05). Nutrient intake in terms of organic matter intake (OMI) was similar in UTS, CH and UTS:FCF treatments (8.0, 6.8 and 8.7 kg/d, respectively), while crude protein intake (CPI) was enhanced in CH, FCF and UTS:FCF as compared to the UTS treatment (p<0.05). Digestion coefficients of DM and organic matter (OM) were similar among treatments, while the CP digestion coefficients were similar in CH, FCF and UTS:FCF treatments, but were higher (p<0.05) in CH than in UTS. CP and ADF digestible intakes (kg/d) were highest (p<0.05) on the CH and UTS treatments, respectively. It was also observed that feeding FCF as a full-feed resulted in ataxia as well as frequent urination; therefore, FCF should only be fed fresh as part of the feed or be fed wilted. Hence, combined use of FCF and UTS as well as CH and FCF were recommended.

• Journal of Sensor Science and Technology
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• v.29 no.2
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• pp.93-99
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• 2020

A colorimetric paper sensor was used to detect volatile nitrogen-containing compounds emitted from spoiled salmon filets to determine their freshness. The sensing mechanism was based on acid-base reactions between acidic pH-indicating dyes and basic volatile ammonia and amines. A sensing layer was simply fabricated by drop-casting a dye solution of bromocresol green (BCG) on a polyvinylidene fluoride substrate, and its color-change response was enhanced by optimizing the amounts of additive chemicals, such as polyethylene glycol, p-toluene sulfonic acid, and graphene oxide in the dye solution. To avoid the adverse effects of water vapor, both faces of the sensing layer were enclosed by using a polyethylene terephthalate film and a gas-permeable microporous polytetrafluoroethylene sheet, respectively. When exposed to basic gas analytes, the paper-like sensor distinctly exhibited a color change from initially yellow, then to green, and finally to blue due to the deprotonation of BCG via the Brønsted acid-base reaction. The use of ammonia analyte as a test gas confirmed that the sensing performance of the optimized sensor was reversible and excellent (detection time of < 15 min, sensitive naked-eye detection at 0.25 ppm, good selectivity to common volatile organic gases, and good stability against thermal stress). Finally, the coloration intensity of the sensor was quantified as a function of the storage time of the salmon filet at 28℃ to evaluate its usefulness in monitoring of the food freshness with the measurement of the total viable count (TVC) of microorganisms in the food. The TVC value increased from 3.2 × 10⁵ to 3.1 × 10⁹ cfu/g in 28 h and then became stable, whereas the sensor response abruptly changed in the first 8 h and slightly increased thereafter. This result suggests that the colorimetric response could be used as an indicator for evaluating the degree of decay of salmon induced by microorganisms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.94-101
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• 2011

Squid (Todarodes pacificus) is processed as dried or seasoned-dried products and its catch gradually increased from 270,298 M/T in 2005 to 367,940 M/T in 2008 in Korea. Squid processing by-product (viscera) was usually discarded as a waste resulting in environmental problem. In order to utilize squid viscera for more value-added products, a natural squid seasoning was developed by fermenting with Aspergillus oryzae koji. Squid viscera at 5, 10 and 15% salt concentrations with fixed levels of 5% koji and 30% water was fermented at room temperature. The quality properties of squid fermented products such as amino-N, TMA, VBN, total viable cell count, pH and total acidity were determined at different fermentation periods. The contents of amino-N, TMA, and VBN of squid seasoning at 5% salt concentration fermented for 14 days were the highest. Based on amino-N content, squid viscera at 5% koji fermented for 14 days was selected for further assays: the content of moisture, crude protein, crude lipid, crude ash, and carbohydrate were 5.98, 35.19, 33.08, 11.30, and 14.45%, respectively. The content of glutamate, alanine, leusine and lysine were 7.06, 12.34, 9.90 and 10.22%, respectively. The $IC_{50}$ values of DPPH scavenging and $\beta$-glucuronidase inhibitory activity were 12.89 and 12.58 mg/mL, respectively. A natural squid seasoning was manufactured by mixing fermented squid viscera and an ingredient. Based on the results of sensory evaluation, the fermented squid viscera seasoning was almost equal to other natural complex seasonings such as anchovy, cow meat, and fisheries seasoning.

• Korean Journal of Microbiology
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• v.50 no.3
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• pp.227-232
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• 2014

In this study, Gluconacetobacter sp. gel_SEA623-2 isolated from citrus that produces bacterial cellulose was used to examine the effect of initial concentration of acetic acid and mixed culture inoculated with Lactobacillus plantarum KCCM 80077 on productivity of bacterial cellulose. In mixed culture added with 0.5% acetic acid, the viable cell count increased from $2.4{\times}10^6CFU/ml$ to $1.1{\times}10^7CFU/ml$ after 14 days of culture, and total acidity was about 0.3% higher than single culture added with 0.5% acetic acid, which implies that additional lactic acid was produced by L. plantarum KCCM 80077. In single culture, although bacterial cellulose productivity was higher when the initial concentrations of acetic acid were 0.0% and 0.5%, than when it was 1.0%, there was no significant difference. However, in mixed culture, adding 0.5% acetic acid resulted in dry weight of $37.83{\pm}6.81g/L$ and thickness of $10.33{\pm}0.58mm$, showing a significant difference from that of single culture added with 1% acetic acid, $28.40{\pm}1.23g/L$ and $7.50{\pm}0.50mm$ (P<0.05).

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.461-469
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• 2003

Effects of fruit of Lycium chinense (Chinese matrimony vine) on enzyme activities, and microbial and physicochemical properties of kochjuang were investigated during 12 weeks of fermentation. Enzyme activities were higher during middle of fermentation, and protease activities increased as the ratio of L. chinense increased. Facultative anaerobic bacteria counts decreased in L. chinense-added kochujang, whereas viable cell count of yeasts was higher in 1% L. chinense-added kochujang. Consistency of kochujang decreased by addition of L. chinense. Hunter L- and a-values of L. chinense added kochujang were high, causing slight change in total color difference (E) as the ratio of L chinense increased. Moisture contents of kochujang increased during fermentation, whereas water activities decreased. As the ratio of L. chinense increased, water activities increased. Titrable acidities and oxidation-reduction potential increased by addition of L. chinense. Total sugar contents of kochujang decreased rapidly during fermentation, whereas reducing sugar contents increased up to $2{\sim}4$ weeks of fermentation. As the ratio of L. chinense increased, reducing sugar contents decreased. Ethanol contents of kochujang increased during fermentation, with higher values in 3% L. chinense-added kochujang. Amino and ammonia nitrogen contents of kochujang increased L. chinense content increased. After 12 weeks of fermentation, sensory results showed 3% L. chinense-added kochujang showed highest taste and overall acceptability, and color acceptability increased as L. chinense content increased.

• Food Science and Preservation
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• v.22 no.6
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• pp.796-803
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• 2015

The physicochemical properties and storage stability of blueberries fermented by lactic acid bacteria were investigated. The viable cell count of lactic acid bacteria slowly increased to 5.96 log CFU/mL after 72 hr of fermentation. The pH decreased whereas titratable acidity increased after fermentation. The contents of total anthocyanin (31.52 mg/100 g) and cyanidin-3-glucoside (C3G) (5.41 mg/100 g) after 72 hr of fermentation were higher than those of non-fermented blueberries (16.10 mg/100 g and 2.21 mg/100 g, respectively). The L and a value decreased, and the b and ${\Delta}$E value increased. The total polyphenol and flavonoid contents of fermented blueberries (2.21 g/100 g and 0.91 g/100 g, respectively) were higher than those of non-fermented blueberries (1.13 g/100 g and 0.49 g/100g, respectively). The DPPH radical scavenging activity and superoxide radical scavenging activity of the fermented blueberries were 30.74%, and 52.76%, respectively. The ferric reducing antioxidant power of the fermented blueberries ($256.42{\mu}M/g$) was higher than that of non-fermented blueberries ($191.52{\mu}M/g$). Anthocyanin and C3G content was stable in fermented blueberries after 42 days of storage. The results suggest that blueberries fermented by lactic acid bacteria have the potential to be functional materials in the food industry.