Food Science of Animal Resources最新文献_第10页

Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate. 补充乳蛋白浓缩物的酸奶霜的流变学、物理化学、微生物学和香气特性的勘误。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e30

Chan Won Seo, Nam Su Oh

引用次数: 0

Characterization of Novel Amylase-Sensitive, Anti-Listerial Class IId Bacteriocin, Agilicin C7 Produced by Ligilactobacillus agilis C7. 由柔滑乳杆菌C7产生的新型淀粉酶敏感抗李斯特菌类细菌素——柔滑乳杆菌C7的特性研究。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e24

Jeong Min Yoo, Ji Hoon Song, Robie Vasquez, In-Chan Hwang, Jae Seung Lee, Dae-Kyung Kang

{"title":"Characterization of Novel Amylase-Sensitive, Anti-Listerial Class IId Bacteriocin, Agilicin C7 Produced by Ligilactobacillus agilis C7.","authors":"Jeong Min Yoo, Ji Hoon Song, Robie Vasquez, In-Chan Hwang, Jae Seung Lee, Dae-Kyung Kang","doi":"10.5851/kosfa.2023.e24","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e24","url":null,"abstract":"Among various biological agents, bacteriocins are important candidates to control Listeria monocytogenes which is a foodborne pathogen. In this study, a novel bacteriocin, named agilicin C7, was isolated from Ligilactobacillus agilis C7 showing inhibitory activity against L. monocytogenes. Agilicin C7 biosynthesis gene was characterized by bioinformatics analyses and heterologously expressed in Escherichia coli for further study. The anti-listeria activity of recombinant agilicin C7 (r-agilicin C7) was lost by proteases and α-amylase, suggesting that agilicin C7 is a glycoprotein. r-Agilicin C7 has wide pH and thermal stability and is also stable in various organic solvents. It destroyed L. monocytogenes by damaging the integrity of the cell envelope. These properties of r-agilicin C7 indicate that agilicin C7 is a novel amylase-sensitive anti-listerial Class IId bacteriocin. Physicochemical stability and inhibitory activity against L. monocytogenes of r-agilicin C7 suggest that it can be applied to control L. monocytogenes in the food industry, including dairy and meat products.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"625-638"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/ae/38/kosfa-43-4-625.PMC10359839.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9863478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

A Comparative Study on the Adipogenic and Myogenic Capacity of Muscle Satellite Cells, and Meat Quality Characteristics between Hanwoo and Vietnamese Yellow Steers. 韩和越南黄牛肌肉卫星细胞的脂肪和肌肉生成能力及肉质特性的比较研究。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e19

Nguyen Thu Uyen, Dao Van Cuong, Pham Dieu Thuy, Luu Hong Son, Nguyen Thi Ngan, Nguyen Hung Quang, Nguyen Duc Tuan, In-Ho Hwang

{"title":"A Comparative Study on the Adipogenic and Myogenic Capacity of Muscle Satellite Cells, and Meat Quality Characteristics between Hanwoo and Vietnamese Yellow Steers.","authors":"Nguyen Thu Uyen, Dao Van Cuong, Pham Dieu Thuy, Luu Hong Son, Nguyen Thi Ngan, Nguyen Hung Quang, Nguyen Duc Tuan, In-Ho Hwang","doi":"10.5851/kosfa.2023.e19","DOIUrl":"10.5851/kosfa.2023.e19","url":null,"abstract":"Myogenesis and adipogenesis are the important processes determining the muscle growth and fat accumulation livestock, which ultimately affecting their meat quality. Hanwoo is a popular breed and its meat has been exported to other countries. The objective of this study was to compare the myogenesis and adipogenesis properties in satellite cells, and meat quality between Hanwoo and Vietnamese yellow cattle (VYC). Same 28-months old Hanwoo (body weight: 728±45 kg) and VYC (body weight: 285±36 kg) steers (n=10 per breed) were used. Immediately after slaughter, tissue samples were collected from longissimus lumborum (LL) muscles for satellite cells isolation and assays. After 24 h post-mortem, LL muscles from left carcass sides were collected for meat quality analysis. Under the same in vitro culture condition, the proliferation rate was higher in Hanwoo compared to VYC (p<0.05). Fusion index was almost 3 times greater in Hanwoo (42.17%), compared with VYC (14.93%; p<0.05). The expressions of myogenesis (myogenic factor 5, myogenic differentiation 1, myogenin, and myogenic factor 6)- and adipogenesis (peroxisome proliferator-activated receptor gamma)-regulating genes, and triglyceride content were higher in Hanwoo, compared with VYC (p<0.05). Hanwoo beef had a higher intramuscular fat and total monounsaturated fatty acids contents than VYC beef (p<0.05). Whilst, VYC meat had a higher CIE a* and total polyunsaturated fatty acids content (p<0.05). Overall, there was a significant difference in the in vitro culture characteristics and genes expression of satellite cells, and meat quality between the Hanwoo and VYC.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"563-579"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/8f/70/kosfa-43-4-563.PMC10359837.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10221399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat. 韩国本地黑山羊肉的比较品质特征、风味化合物和代谢物谱。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e25

Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Md Altaf Hossain, Doo Yeon Jung, Hyun Cheol Kim, Cheorun Jo, Ki-Chang Nam

{"title":"Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat.","authors":"Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Md Altaf Hossain, Doo Yeon Jung, Hyun Cheol Kim, Cheorun Jo, Ki-Chang Nam","doi":"10.5851/kosfa.2023.e25","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e25","url":null,"abstract":"Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the quality traits of meat regarding sex status. The loin meats [non-castrated male (NCM), castrated male (CM), and female (FM)] were collected and stored at 4°C in a laboratory refrigerator and analyzed on the 1st, 5th, and 8th consecutive days. The moisture content was the lowest and the protein content was highest in FM (p<0.05). Fat and ash content in NCM and FM were similar while lowest in CM. The CIE L* was significantly higher in NCM, but there were no significant differences of CIE a* and CIE b* within groups at initial day. The color intensity increased on the 5th storage day and decreased again after the 8th storage day, except in NCM. NCM displayed the highest thiobarbituric acid reactive substances value (p<0.05), whereas CM displayed a higher pH value than other groups throughout the storage period. Indole levels were the highest in NCM (0.031 mg/kg); however, skatole levels were not significant differences across all treatments (p>0.05). No significant difference was observed in the fatty acid composition between NCM and CM (p>0.05), whereas a significant difference was observed in FM (p<0.05). Most of the water-soluble metabolites showed significant differences between sexes. Overall, sex status effects on quality properties of meat and castration can improve the overall sensory acceptance by reducing goaty flavor of Korean native black goat meat.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"639-658"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/0a/0f/kosfa-43-4-639.PMC10359836.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10240589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Monitoring mRNA Expression Patterns in Macrophages in Response to Two Different Strains of Probiotics. 两种不同益生菌对巨噬细胞mRNA表达的影响

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e23

Sang-Pil Choi, Si-Won Park, Seok-Jin Kang, Seul Ki Lim, Min-Sung Kwon, Hak-Jong Choi, Taehoon Chun

{"title":"Monitoring mRNA Expression Patterns in Macrophages in Response to Two Different Strains of Probiotics.","authors":"Sang-Pil Choi, Si-Won Park, Seok-Jin Kang, Seul Ki Lim, Min-Sung Kwon, Hak-Jong Choi, Taehoon Chun","doi":"10.5851/kosfa.2023.e23","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e23","url":null,"abstract":"As an initial study to elucidate the molecular mechanism of how probiotics modulate macrophage activity, we monitored mRNA expression patterns in peritoneal macrophages (PMs) treated with two different strains of probiotics. After treatment with either Weissella cibaria WIKIM28 or Latilactobacillus sakei WIKIM50, total RNAs from PMs were isolated and subjected into gene chip analyses. As controls, mRNAs from vehicle (phosphate-buffered saline, PBS)-treated PMs were also subjected to gene chip analysis. Compared to vehicle (PBS)-treated PMs, WIKIM28-treated and WIKIM50-treated PMs exhibited a total of 889 and 432 differentially expressed genes with expression differences of at least 4 folds, respectively. Compared to WIKIM28-treated PMs, WIKIM50-treated PMs showed 25 up-regulated genes and 21 down-regulated genes with expression differences of more than 2 folds. Interestingly, mRNA transcripts of M2 macrophage polarization marker such as anxa1, mafb, and sepp1 were increased in WIKIM50-treated PMs comparing to those in WIKIM28-treated PMs. Reversely, mRNA transcripts of M1 macrophage polarization marker such as hdac9, ptgs2, and socs3 were decreased in WIKIM50-treated PMs comparing to those in WIKIM28-treated PMs. In agreement with these observations, mRNA expression levels of tumor necrosis factor-α and interleukin-1α were significantly reduced in WIKIM50-treated macrophages compared to those in WIKIM28-treated macrophages. These results may indicate that probiotics can be classified as two different types depending on their ability to convert macrophages into M1 or M2 polarization.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"703-711"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/37/c2/kosfa-43-4-703.PMC10359838.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9917900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Verification of Reproducibility of VCS2000 Equipment for Mechanical Measurement of Korean Landrace×Yorkshire (F1), F1×Duroc (LYD) Pig Carcasses. 韩国Landrace×Yorkshire (F1)， F1×Duroc (LYD)猪胴体机械测量VCS2000设备的重复性验证。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e17

Yunhwan Park, Kwantae Kim, Jaeyoung Kim, Jongtae Seo, Jungseok Choi

{"title":"Verification of Reproducibility of VCS2000 Equipment for Mechanical Measurement of Korean Landrace×Yorkshire (F1), F1×Duroc (LYD) Pig Carcasses.","authors":"Yunhwan Park, Kwantae Kim, Jaeyoung Kim, Jongtae Seo, Jungseok Choi","doi":"10.5851/kosfa.2023.e17","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e17","url":null,"abstract":"With an increase in meat consumption, the need to measure the weight of each primal cut of pork has increased. Recently, automation devices have been used to measure the weight of each primal cut of pork. The objective of this study was to investigate the accuracy of VCS2000, one of the non-invasive pig carcass analyzers. Production levels of 7 primal cuts of 50 pigs were measured with VCS2000. Average error rates between dissected value for each primal cut and VCS2000 measurement values of ham, shoulder picnic, belly, loin, and shoulder blade were around 5%. Average error rates for spare rib and tenderloin were about 10%. Correlation coefficients between the dissected value and the VCS2000 measured value for ham, shoulder picnic, loin, belly, and shoulder blade were high at 0.66-0.83. Correlation coefficients of spare rib and tenderloin were low at 0.35 and 0.47. Coefficient of determination of the VCS2000 measured value for each primal cut by regression analysis was 0.77 or more for ham, shoulder picnic, loin, and shoulder blade and 0.63 for belly. Coefficients of determination for spare rib and tenderloin were low at 0.40 and 0.27. In addition, the coefficient of determination of VCS2000 for each primal cut was higher than that of the dissected value for all primal cuts. In conclusion, pig carcass analysis using the VCS2000 has a high reliability for pork cuts with high production levels, but a relatively low reliability for pork cuts with low production levels and high fat levels.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"553-562"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/b0/e8/kosfa-43-4-553.PMC10359848.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9917906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Probiotics that Ameliorate Cognitive Impairment through Anti-Inflammation and Anti-Oxidation in Mice. 通过抗炎症和抗氧化改善小鼠认知障碍的益生菌。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e22

Shinhui Lee, Sanung Eom, Jiwon Lee, Minsu Pyeon, Kieup Kim, Kyu Yeong Choi, Jung Hee Lee, Da Jeong Shin, Kun Ho Lee, Sejong Oh, Junho H Lee

{"title":"Probiotics that Ameliorate Cognitive Impairment through Anti-Inflammation and Anti-Oxidation in Mice.","authors":"Shinhui Lee, Sanung Eom, Jiwon Lee, Minsu Pyeon, Kieup Kim, Kyu Yeong Choi, Jung Hee Lee, Da Jeong Shin, Kun Ho Lee, Sejong Oh, Junho H Lee","doi":"10.5851/kosfa.2023.e22","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e22","url":null,"abstract":"The gut-brain axis encompasses a bidirectional communication pathway between the gastrointestinal microbiota and the central nervous system. There is some evidence to suggest that probiotics may have a positive effect on cognitive function, but more research is needed before any definitive conclusions can be drawn. Inflammation-induced by lipopolysaccharide (LPS) may affect cognitive function. To confirm the effect of probiotics on oxidative stress induced by LPS, the relative expression of antioxidant factors was confirmed, and it was revealed that the administration of probiotics had a positive effect on the expression of antioxidant-related factors. After oral administration of probiotics to mice, an intentional inflammatory response was induced through LPS i.p., and the effect on cognition was confirmed by the Morris water maze test, nitric oxide (NO) assay, and interleukin (IL)-1β enzyme-linked immunosorbent assay performed. Experimental results, levels of NO and IL-1 β in the blood of LPS i.p. mice were significantly decreased, and cognitive evaluation using the Morris water maze test showed significant values in the latency and target quadrant percentages in the group that received probiotics. This proves that intake of these probiotics improves cognitive impairment and memory loss through anti-inflammatory and antioxidant mechanisms.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"612-624"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/5f/51/kosfa-43-4-612.PMC10359840.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10221405","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effect of Probiotic-Fortified Infant Formula on Infant Gut Health and Microbiota Modulation. 益生菌强化婴儿配方奶粉对婴儿肠道健康和微生物群调节的影响。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e26

Ju Young Eor, Chul Sang Lee, Sung Ho Moon, Ju Young Cheon, Duleepa Pathiraja, Byeonghyeok Park, Min Jae Shin, Jae-Young Kim, Sangjong Kim, Youngbae Noh, Yunhan Kim, In-Geol Choi, Sae Hun Kim

{"title":"Effect of Probiotic-Fortified Infant Formula on Infant Gut Health and Microbiota Modulation.","authors":"Ju Young Eor, Chul Sang Lee, Sung Ho Moon, Ju Young Cheon, Duleepa Pathiraja, Byeonghyeok Park, Min Jae Shin, Jae-Young Kim, Sangjong Kim, Youngbae Noh, Yunhan Kim, In-Geol Choi, Sae Hun Kim","doi":"10.5851/kosfa.2023.e26","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e26","url":null,"abstract":"Compared to infant formula, breast milk is the best source of nutrition for infants; it not only improves the neonatal intestinal function, but also regulates the immune system and gut microbiota composition. However, probiotic-fortified infant formula may further enhance the infant gut environment by overcoming the limitations of traditional infant formula. We investigated the probiotic formula administration for one month by comparing 118 Korean infants into the following three groups: infants in each group fed with breast milk (50), probiotic formula (35), or placebo formula-fed group (33). Probiotic formula improved stool consistency and defecation frequency compared to placebo formula-fed group. The probiotic formula helped maintaining the level of secretory immunoglobulin A (sIgA), which had remarkably decreased over time in placebo formula-fed infants (compared to weeks 0 and 4). Moreover, probiotic formula decreased the acidity of stool and considerably increased the butyrate concentration. Furthermore, the fecal microbiota of each group was evaluated at weeks 0 and 4. The microbial composition was distinct between each groups, and the abundance of health-promoting bacteria increased in the probiotic formula compared to the placebo formula-fed group. In summary, supplementation of probiotic infant formula can help optimize the infant gut environment, microbial composition, and metabolic activity of the microbiota, mimicking those of breast milk.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"659-673"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/5f/af/kosfa-43-4-659.PMC10359846.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10221407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative Study of Camel Milk from Different Areas of Xinjiang Province in China. 新疆省不同地区驼奶的比较研究。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e27

Jing Miao, Shuang Xiao, Jun Wang

{"title":"Comparative Study of Camel Milk from Different Areas of Xinjiang Province in China.","authors":"Jing Miao, Shuang Xiao, Jun Wang","doi":"10.5851/kosfa.2023.e27","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e27","url":null,"abstract":"Xinjiang province is the main camel feeding area in China with a large square, and camel milk from different areas have different qualities. By now, there are few reports about the quality of camel milk from different areas of Xinjiang province in China. In this study, seven batches of camel milk and one batch of cow milk were collected, and the contents of fat, protein, lactose, total solid, and nonfat milk solid of these milk samples were determined, as well as the contents of lysozyme and vitamin C. All samples were scored and compared by principal component analysis score and comprehensive weighted multi-index score. As the results, camel milk from different areas showed different contents of fat (4.62%-7.02%), protein (3.34%-3.95%), lactose (3.85%-4.79%), total solid (13.59%-17.00%), nonfat milk solid (8.55%-9.73%), vitamin C (12.10-41.25 μg/mL), and lysozyme (8.70-22.80 μg/mL), as well as different qualities. This variation would help people to know more about quanlity of camel milk in Xinjiang province. Camel milk from Jeminay showed the best quality, and then followed by camel milk from Fukang, Changji, and Fuhai, while cow milk showed the lowest score. Therefore, Jeminay is the most suitable place for grazing camels. Our findings show the different qualities of camel milk in different distribution areas of Xinjiang province, and provide an insight for the evaluation of camel milk. In the present study, only seven components in camel milk were determined, many other factors, such as cfu, mineral, and other vitamins, have not been considered.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"674-684"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/86/e5/kosfa-43-4-674.PMC10359842.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10240588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine. 根据气体成分(气调包装)分析天然卤水腌制猪肉真空火腿的品质和色泽。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-07-01 DOI: 10.5851/kosfa.2023.e20

Sol-Hee Lee, Hack-Youn Kim

{"title":"Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine.","authors":"Sol-Hee Lee, Hack-Youn Kim","doi":"10.5851/kosfa.2023.e20","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e20","url":null,"abstract":"The purpose of this study was to analyze whether seawater has positive effects on appearance characteristics, such as CIE a*, and to determine the gas composition concentration that is suitable for maintaining it. Pork hind meat was cured with four types of curing agent for 5 d at 4°C. The different curing agents comprised the control salt, control nitrite pickling salt (CN), treatment brine, and treatment bittern (BT). The cured hams were cooked at 65°C for 4 h and packaged at O2:N2 gas ratios of 7:3, 8:2, and 9:1 for 3 wk. The physicochemical properties were assessed immediately after heating the sample, and the color properties were measured after a 3 wk storage period. Based on the correlation results of the physicochemical properties, BT had a higher curing and cooking yield than the other treatments, owing to its high salinity. Results of color properties for BT (7:3) and CN (8:2) showed similar color CIE L*, CIE a* chroma, and hue angle values. Therefore, BT can be said to be a sous-vide curing agent suitable for preserving the color of ham, and a high nitrogen concentration of 30% helps to maintain the appearance of seawater sous-vide ham.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 4","pages":"580-593"},"PeriodicalIF":3.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/df/49/kosfa-43-4-580.PMC10359847.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10221400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0