• Food Science of Animal Resources
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• v.23 no.4
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• pp.285-291
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• 2003

The effects of carcass grade(B and E) and containing mugwort powder(0.3％) on the pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS), bacterial count and residual nitrite of the pork sausage were investigated during storage at 4$^{\circ}C$${\pm}$1 for 8 weeks. The pH value and VBN content of sausage containing mugwort powder were not significant different(p＞0.05) depending on the carcass grade as compared to sausage free of mugwort powder. The TBARS values of sausage containing mugwort powder were significantly lower than those of sausage free of mugwort powder up to 8 weeks of the chilling process. The sausage containing mugwort powder showed to have lower bacterial counts and residual nitrite contents than those free of mugwort powder depending on the carcass grade. However, those of sausage were not affected by the carcass grade.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.225-231
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• 2004

This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatments: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 3% mugwort) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4$\pm$1$^{\circ}C$. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The pH of all treatments significantly increased during the storage periods(p<0.05). The pH of the thigh was rather higher than that of the breast. The VBN (volatile basic nitrogen) and cooking loss significantly increased during the storage periods (p<0.05). However, the VBN was not significantly different between control and treatment groups. The meat color (b＊) significantly increased during storage periods.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.356-361
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• 2006

This study was carried out to investigate the physico-chemical and storage characteristics of sausages added mugwort powder at $4^{\circ}C$ during 13 days. The composition of fresh sausages was as the following : meat 60 % (w/w), lard 20 %, ice 20 %, salt 1.5 %, sugar 0.5 %, phosphate 0.25 %, mugwort 2 % or 5 %. Sausages were divided into three groups; control group mugwort 0 %, Treatment I mugwort 2 % and Treatment II mugwort 5 %. The pH, TBA(thiobarbituric aid) value, VBN(volatile basic nitrogen), rheology, and sensory evaluation were measured. The changes of pH of all groups were slightly decreased with increasing storage days. But, the significant difference of pH changes were not shown between mugwort 2 % (Treatment I) and mugwort 5 % (Treatment II) groups. The changes of TBA values of all treatments increased during storage periods. TBA values of Treatment I and Treatment II groups were significantly (p<0.05) higher than that of the control group. The change of VBN showed trends to increase during storage periods. The change of VBN of Treatment I was significantly (p<0.05) lower than those of the control and Treatment II. Hardness and brittleness of 2 % and mugwort 5 % groups were significantly (p<0.05) higher than that of the control group. Elasticity and cohesiveness of 2 % and Treatment II were significantly (p<0.05) lower than that of the control group. Also, Treatment I was superior to the other groups by the results of sensory evaluation. Therefore, these results suggest that it may be possible to manufacture sausages added 2 % mugwort powder which can help to increase storage periods, and improve quality of sausage.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.77-83
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• 2012

Physicochemical properties and palatability of pork patties prepared with 3 levels (1%, 2%, and 4%) of seaweeds, sea mustard, green laver, and seaweed fusiform were studied. The addition of seaweed powders to pork patties increased crude ash content of the patties. When the patties were heated at an internal temperature of $72^{\circ}C$ for 15 min, cooking loss was decreased as the amount of seaweed increased. Also, the addition of sea mustard showed the lowest cooking loss. Volatile basic nitrogen (VBN) of patties stored at $4^{\circ}C$ was lower in patties containing seaweed than in the control patties. Juiciness of the cooked patties was increased in patties with seaweeds, while springiness was decreased. The addition of seaweed did not affect flavor preference and overall acceptance scores in spite of sensing seaweed flavor. In summary, the addition of seaweed in preparation of pork patties is expected to have positive effects in supplementing minerals, a reduction in cooking loss, a decrease in VBN, and an increase in juiciness.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.923-931
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• 2010

Effects of freezing period and chilling process after thawing on the physicochemical properties and palatability of hind shank meat from Korean native beef were investigated. There were no significant differences in the Hunter's color, volatile basic nitrogen (VBN) or collagen amount of hind shank meat upon freezing with vacuum packing at $-20^{\circ}C$ for 9 months. In addition, while pH, thiobarbituric acid (TBA) value, hardness, drip and boiling loss of hind shank meat increased and palatability decreased, there significant difference were observed only after 9 months. Softness, water holding capacity, L-glutamic acid, oleic acid, and polyunsaturated fatty acid contents increased upon chilling for 4 days after thawing, and there was a significant increase in palatability. The values of VBN and TBA increased markedly upon 6 days of chilling after thawing, and there was a significant decrease in palatability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.600-605
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• 2006

B. subtilis JM3 pretense from naturally fermented anchovy sauce was purified in $40{\sim}60%$ ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce,2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sauces, respectively and then the various quality characteristics such as pH, lactic acid, amino-nitrogen, VBN, browning and hydrolysis degree, VBN, and sensory evaluation were analyzed at different storage times. pH was constant during storage time in all samples, whereas lactic acid contents of anchovy sauces hydrolyzed by 2% and 4% proteases were higher than that of control. The amino-nitrogen and volatile basic nitrogen contents of anchovy sauce with 2% and 4% proteases were twice higher than those of control. Anchovy sauces with 2% and 4% pretense increased the hydrolysis rate by 27% and 32%, respectively. Browning degree of anchovy sauce with 4% was higher than those of 2% and control. Anchovy sauce with 2% and 4% proteases was good in sensory evaluation of color, aroma, and taste attributes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1006-1012
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• 2004

We evaluated physicochemical and sensory characteristics of 25 commercial salt-fermented shrimps by kind (Oh Jeot, Yook Jeot and Chu Jeot) by manufacturer (traditional marketer (TS) ＆ company (CS)). Salinity and pH ranged 17.9∼28.7% and 7.82∼8.74, respectively, of which Chu Jeot was somewhat higher in salinity and pH, compared with those of the others. Amino nitrogen (AN), volatile basic nitrogen (VBN) and thiobarbituric acid reactive subjects (TBARS) showed great variation ranged with 21.41∼661.13 mg%, 263.2∼1180.2 mg% and 0.507∼1.322 $\mu\textrm{g}$/g, respectively. Hunter color of L value was 53.99∼67.45, a value, 4.98∼12.06 and b value, 4.45∼10.4. Physicochemical quality showed greater variations in Chu Jeot of TS than that of CS. Products of CS have higher salinity while lower VBN and AN than those of TS. Sensory results showed that mean scores of appearance, over-all taste, over-all flavor and over-all acceptability between TS and CS were not significantly different. The mean score of over-all acceptance was the highest in Yook Jeot. Physicochemical and sensory characteristics of salt-fermented shrimps in a PCA plot comprised of first principal component (68.36%) and second principal component (31.36%).

• Journal of Fisheries and Marine Sciences Education
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• v.29 no.1
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• pp.325-331
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• 2017

This study was conducted the change of physico-chemical characteristics according to salt types; sun-dried salt, refined salt, Chinese sun-dried salt, salicornia herbacea salt and bamboo salt. As a results, volatile basic nitrogen(VBN) contents were 143.24-148.32 mg/100g, amino nitrogen(AN) contents were 1050.37-1096.91 mg/100g, total nitrogen(TN) contents were 1.62-1.78 %, moisture contents were 64.19-66.00 % and pH were 5.23-5.98. There are various type of salts that have difference in content of salinity, moisture, various mineral content, size and shape of salt crystal, granularity and chromaticity. In this study, Than the difference in the salt, difference in the fish sauce is determined to be insignificant, that is, there are no significant effect on the quality of the fish sauce according to the kind of salt.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.395-400
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• 2009

This study was performed to examine the effects of salt addition levels on changes in the physicochemical properties of salted and fermented shrimp for HACCP determination. The salted shrimp were prepared from fresh shrimp using different concentrations (8, 18, 28%) of chunil salt, and were then fermented at $10^{\circ}C$ for 160 days. Amino nitrogen, VBN and TMA contents rapidly increased in the 8% group during the fermentation period, while the 18% and 28% groups maintained their initial levels throughout the 160 day fermentation period. The thiobabituric acid (TBA) values of the groups increased rapidly over 120 days of fermentation, and then decreased thereafter. The TBA values of the 18% and 28% groups were lower than that of the 8% group. The peroxide values of the 18 and 28% groups rapidly increased over 30 days of fermentation, whereas the values for the 8% group, rapidly increased with 60 days of fermentation.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.313-321
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• 2010

This study was conducted to investigate the effects of dietary supplementation of mulberry leaves and dandelion extracts on pH, meat color, TBARS (thiobarbituric acid reactive substance), and VBN (volatile basic nitrogen). Two hundred broiler chickens were fed diets for five weeks containing 1% mulberry leaves extracts (T1), 2% mulberry leaves extracts (T2), 1% dandelion extracts (T3), and 2% dandelion extracts (T4). At the end of five weeks feeding experiment, broilers were slaughtered, and stored at $4^{\circ}C$ for five weeks. As storage time increased, the presence of mulberry leaves and dandelion extracts resulted in decreased pH, and $L^*$ and increased TBARS, VBN, and $a^*$ value in all treatment groups (P<0.05). The pH value, TBARS, and VBN were significantly decreased by the supplementation of mulberry leaves and dandelion extracts relative to the control (P<0.05). Therefore, mulberry leaves and dandelion extracts had the possibility to improve shelf life of chicken meat. Especially, T4 was significantly more effective in delay lipid oxidation compared to the control group. However, no significantly difference was found in pH, TBARS, and VBN among mulberry leaves and dandelion extracts treatment groups. In conclusion, this study demonstrates that compared to control group, supplementation of mulberry leaves and dandelion extracts were effective in decreasing pH, TBARS, and VBN and increasing $a^*$ value.